FOOD PROCESSING

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2010-02-15T06:02:00.000-08:00

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Tips for Delectable Soy Smoothies.

2009-12-07T07:47:00.000-08:00

Many people in today's busy world have found that a fruit-packed smoothie made with soy milk is a good way to get essential nutrients when they're on the go.

Research shows that soy milk is good for you and your family since it's high in protein, fiber and calcium. It's also a great choice for people who avoid dairy products.

Many physicians, such as Dr. Alan Greene, a pediatrician at Lucile Packard Children's Hospital, recommend choosing foods made from whole organic soybeans. This is because soy milk made from whole organic soybeans contains all of the nutritional goodness of the bean as nature intended - not concentrated or diluted.

"Organic soybeans are not genetically modified and have been grown without the use of toxic pesticides or other toxic chemicals," said Greene.

For your soy smoothies, try Organic Valley Soy, which is produced by families of organic farmers. Here are some tips for smoothie success.

* To boost creaminess, freeze the fruit (except for citrus fruit). You also can add a few tablespoons of Organic Valley Nonfat Dry Milk Powder for a rich, creamy taste without the guilt.

* For extra protein, add a handful of raw almonds.

* Blend a few tablespoons of raw flax seeds for omega-3 fatty acids. Add a handful of raw sunflower seeds for your daily dose of omega-6 and omega-9 fatty acids as well as vitamin E.

* Add liquids first and gradually add seeds and nuts and then frozen fruit. Liquid extracts (such as vanilla or almond extracts) go in last.

* Serve or freeze immediately to retain the full flavor and nutrients.

SUPER MAMA SOY SMOOTHIE

(Makes 2 servings)

2 cups Organic Valley Vanilla Soy beverage

1/2 cup blueberries

2 medium bananas (peeled, sliced and frozen)

1 tablespoon flax seeds

1 tablespoon raw almonds

Whirl all of the ingredients in the blender until smooth - up to 5 minutes - and enjoy! - NU

The Benefits Of Organic Food.

2009-12-05T05:30:00.000-08:00

There is much discussion today about the pros and cons of organic food. People want to know whether organic food is better than non-organic food. They wonder whether the term “organic” is nothing more than the latest money-making marketing term being thrown about. They question the regulatory oversight bodies that determine whether the food that’s labeled organic really meets all of the criteria. These are difficult questions to answer with certainty especially since the answers often depend on who is asked. Regardless, there are several very real benefits of consuming organic food. Here is an overview of the most common.

Organic Food Tastes Better
The people who eat organic food claim that organic food is more flavorful and studies have actually been conducted that confirm this belief. The chemicals that are used in the production of non-organic food definitely affect flavor.

Organic Food is Better for the Body
The United States Environmental Protection Agency now lists many of the chemicals used in the production of pesticides and fungicides as potential cancer-causing components. It makes sense then, that when non-organic foods are consumed, so too are these cancer-causing ingredients. Since these types of chemicals cannot be used to grow organic foods, they simply are not present and therefore, they cannot be ingested. Eating organic foods won’t unfortunately prevent cancer because there are plenty of genetic and environmental factors that can cause it to develop. However eating organic food greatly reduces the chance that certain cancers will develop.

In addition, organically-grown produce contains up to 50% more of the vitamins, minerals and antioxidants the body needs to stay healthy and perform at optimum capacity. If you’re trying to add more fruit and vegetables to your diet, you can double the benefits by eating organic ones.

You Can Feel Good about What You Eat
When you eat organic food, you know what you’re not getting. You know you’re not eating food that’s been genetically altered or shot up with growth hormones and antibodies. You know that the skins of your fruits and vegetables aren’t a thick covering of chemicals and other harmful ingredients. The bottom line: You know that you are fueling your body with healthy fuel. Centuries ago, people did not have as many health-related issues as they do in these more modern times. Plenty of people feel it is our food that is killing us.

You Help Protect Environment
When pesticides and fertilizers are applied to plants, there is no way to keep the chemicals used in their production from covering the ground. Rain and irrigation cause these chemicals to be absorbed into the ground. As they absorb into the ground, they percolate down to the underground water tables. Ultimately, the chemicals leach into nearby water bodies. The soil as well as the water begins to be contaminated. Over time the birds, fish and other animals living in these environments become affected. Since organic foods are grown without using these dangerous chemicals, their growth will never impact the environment in this manner.

Why Fruits And Vegetables Are Important!

2009-12-03T07:16:00.000-08:00

No single food can provide all the essential nutrients that the body needs. Therefore, it is important to consume a wide variety of foods to provide adequate intakes of vitamins, minerals and dietary fibre, which are important for health.

8 guidelines for a healthy diet

• Enjoy your food.
• Eat a variety of different foods.
• Eat the right amount to be a healthy weight.
• Eat plenty of foods rich in starch and fibre.
• Eat plenty of fruit and vegetables.
• Don’t eat too many foods that contain a lot of fat.
• Don’t have sugary foods and drinks too often.
• If you drink alcohol, drink sensibly.

Fruit and vegetables

Fresh, frozen, dried and canned fruit and vegetables all count. Also, 100% fruit or vegetable juice and pure fruit juice smoothies count. Beans and pulses, such as baked beans and lentils also contribute to this group.

Choose a wide variety and aim to eat at least 5 different portions a day. A portion is approximately 80g (e.g. 1 medium apple, a cereal bowl of salad or 3 heaped tablespoons of peas). Servings of fruit juice, vegetable juice or smoothies can only count as one portion per day no matter how much you drink. Beans and pulses (i.e. haricot, kidney, baked, soya and butter beans, chickpeas and lentils) only count once per day no matter how many different types you eat.

We do not and can not digest cellulose. This is a carbohydrate used by plants to make their cell walls. It is also called roughage. If you do not eat foods materials which contain fibre you might end up with problems of the colon and rectum. The muscles of you digestive system mix food with the digestive juices and push food along the intestines by peristalsis; if there is no fibre in your diet these movements cannot work properly.

The Facts About Organic Baby Food.

2009-12-02T06:39:00.000-08:00

Quite simply, organic baby food is that which is processed without the use of artificial pesticides and/or synthetic fertilizers. While many note organic food as being either store-bought, garden grown or gathered in the wild, the correct association is certified organic foods, which are produced and labeled according to strict regulatory standards. In a number of countries, including the United States, the use of the word ‘organic’ in the commercial market, without the proper certification, is prohibited by law.

Organic baby food is most commonly found in a supermarket and will be labeled accordingly. Because of it’s nature, organic baby food is more expensive than other types. Processed organic baby food typically includes only those ingredients that are organic and has no artificial food additives. While there seem to a number of benefits to using organic baby food, the most common reason for purchasing this type of product is the overall quality. Increased nutritional value, the absence of residues from artificial pesticides and better taste are all positive benefits of organic baby food.

Organic baby food, because it is believed to be fresher, often carries an improved taste over other baby foods. Because organic farms are small, their products are most commonly sold close to home. Therefore, organic baby food and other products feature a fresher taste simply because they are fresh.

By 2003, organic food products were available in 20,000 natural food stores and 73% of commercial grocery stores. While many believe that organic baby food is helpful, others are not as certain. Some believe that farming and organic fertilization may carry it’s own risks that may be passed along in organic baby food.

The main debate lies with the better approach to manufacturing organic food. Is it more healthy to use artificial and synthetic products in food processing or natural fertilizer and organic farming methods? There are both sides to any debate and the questions surrounding organic baby food is no different. There is legitimate concern over contamination and safety of organic food and products, but an exact determination as to which side of the table is right has yet to be decided.

The information in this article is to be used for informational purposes. It should not be considered as, or used in conjunction with, professional medical advice or recommended feeding for your infant, toddler or young child. Prior to beginning any food preparation involving the use of organic baby food, consult your child’s physician for additional information and/or a recommendation regarding the use of organic baby food as part of your child’s food intake.

GRAPES

2009-11-13T11:12:00.000-08:00

Grapes, which are about 80% water, make a delicious and low-sodium snack which only contains 62 calories per cup.

GOOD TO KNOW

Choose grapes that are plump and brightly coloured. The more coloured they are, the better they taste and the better they are.

RECIPES

PEARS

2009-11-10T09:28:00.000-08:00

Pears were called "Gifts from the Gods" by the ancient Greeks. Thanks to their sweet taste, soft texture, and luscious flavor, it's easy to see why! These popular fruits are relatives of the apple.

Pear Health Benefits
They have no cholesterol, sodium, or saturated fat. They offer a natural, quick source of energy, due largely to high amounts of two monosaccharides: fructose and glucose, plus Levulose, the sweetest of known natural sugars, found to a greater extent in fresh pears than in any other fruit. A pear is a nutrient dense food, providing more nutrients per calorie, than calories per nutrient. Carbohydrates make up 98% of the energy provided by a pear, and carbohydrates are helpful in weight reduction diets because they contain half as many calories as fat.

Fiber
Fresh pears offer dietary fiber, much of it in the form of Pectin. A pear weighing 166 grams provides 2.32 grams of crude fiber, and 4 grams of dietary fiber, of which 41% is pectin. Fiber contains no calories, and is a necessary element of a healthy diet, helping to sustain blood sugar levels and promoting regularity. High fiber diets may also help reduce the risk of colon cancer and can help reduce serum cholesterol. Pears are a good source of natural fiber.

Potassium
Fresh pears offer potassium; 210 mg in a medium size pear. Although it is an element lost easily through dehydration or perspiration brought on by active lifestyles or strenuous exercise, potassium is necessary for maintaining heartbeat, muscle contraction, nerve transmission, as well as carbohydrate and protein metabolism. Replenish potassium by eating fresh vegetables, fruits or legumes containing high potassium content - pears are an excellent choice.

Vitamin C
Fresh pears contain Vitamin C. One medium size pear provides 7 mg, or 10% of the RDA for Vitamin C. As one of the antioxidant vitamins, Vitamin C is essential for normal metabolism and tissue repair, helping prevent free radical damage the destructive by-products of the body's metabolic process. Vitamin C improves the immune system and promotes healing of cuts and bruises and guard against a number of infectious diseases. Fresh pears are a good source for Vitamin C.

RASPBERRY-POMEGRANATE

2009-11-07T09:30:00.000-08:00

The two brilliant red fruits in this smoothie give it a brilliantly bright color. We took the very sweet taste of the raspberry and added the piquant taste of the pomegranate. The result: each sip is an explosion of fresh, satisfying flavors.

INGREDIENTS
1/8 Crushed Pomegrenate.
1/2 Crushed Raspberries.
3/4 Pureed Banana.
1/2 Squeezed Orange.
25 Pressed white Grapes.
1 Drop of Lemon Juice.

AVOCADO

2009-11-04T10:30:00.000-08:00

An avocado is a fruit, not a vegetable? In fact, it has the highest protein content of any fruit, and one avocado adds nearly 20 vitamins, minerals, and phytonutrients to your diet. As an added bonus, the avocado's creamy texture and delicious flavor makes it easy to enjoy.

GOOD TO KNOW

Avocado are truly "easy on the eyes" According to http://avocado.org/healthy-living/nutrition, an ounce of avocado contains 81 micrograms of lutein.

Recipes

PINEAPPLE

2009-11-02T11:24:00.000-08:00

Fresh pineapple is the second major tropical fruit imported into Europe after the banana. Its sweet taste makes the pineapple a perfect dessert.

GOOD TO KNOW

How to cut a pineapple:

1. Lay the pineapple down and cut off the stalk.

2. Cut the skin off each 4 sides.

3. Cut off the top and bottom.

4. Slice the pineapple down the centre lenght-wise.

5. Serve or store in a frigde.

RECIPES

BANANAS

2009-10-31T10:47:00.000-07:00

Bananas are the world's most popular fruit. Which is continuously being improve in quality by inventing new ways of cultivating and transporting the yellow babies.

GOOD TO KNOW
The Banana's peel reveals its exact stage of ripeness. At harvest, Banana peels looks green. But as the Banana ripens, the green colour of the peels changes to yellow. During this process, the starch within the Banana is converted to sugar giving ripe Banana the sweet taste.

RECIPES

APPLE

2009-10-24T10:12:00.000-07:00

There is this saying "An apple a day keeps the doctor away." So why exactly are apples so good for you? They're fat, sodium, and cholesterol free, as well as a good source of fiber and antioxidants.

GOOD TO KNOW

Apples are best with their peels on! Two-third of the fibre in apples, plus lots of antioxidants are found in the peel.

DAIRY PROCESSING:Acidification

2009-10-10T06:53:00.000-07:00

The natural acidification of milk occurs by the presence and growth of certain types of harmless bacteria called 'lactic acid bacteria'. These bacteria convert milk sugar (lactose) into lactic acid, this increases the acidity of the milk and causes the formation of the characteristic gel of yoghurt (or curd) and inhibits bacterial growth. The shelf life is extended by several days and the changes in flavour and texture make this a popular product in most regions. The technology involved can be very simple eg inoculating milk, in a loosely covered pan, with some of yesterday's batch and allowing it to ferment at room temperature for several hours. More sophisticated developments include the use of new starter cultures for each batch and packaging in plastic pots sealed with hand operated foil lid sealers.

Cheese making requires more skill and experience than yoghurt production and with the exception of cottage cheese or simple curd cheese; it is recommended that training is obtained from an experienced cheese maker. There are more than 700 recognised types of cheese in the world and care should be taken to find which ones are likely to be popular in your region before contemplating production. Two excellent books on this subject are: 'Traditional Cheesemaking' by Josef Dubach, published by ITDG Publishing/SKAT, and 'Traditional Cheesemaking Manual' by Charles O'Conner of the International Livestock Centre for Africa (ILCA). Contact details for these organisations are shown at the end of this technical brief.

DAIRY PROCESSING: Cooling

2009-10-04T10:11:00.000-07:00

Refrigeration is expensive and milk coolers based on refrigerated brine or other coolants are unlikely to be affordable on a very small-scale. However, for cottage/village or medium-scale processing this equipment is often essential to maintain the quality of raw milk before processing and to cool processed products such as yoghurt, cheese, butter and pasteurised milk for temporary storage before distribution. This operation does not destroy bacteria or enzymes but slows down their activity to extend the shelf life of the products.

DAIRY PROCESSING:Heating

2009-09-28T10:17:00.000-07:00

Milk should be heated to 63°C for 30 minutes to adequately pasteurise it or, if in bottles, to 121°C for 15-20 minutes to adequately sterilise it. Higher temperatures and shorter times are used in larger commercial operations but this type of equipment is very expensive and is not considered to be 'small-scale'.
Pasteurisation can be done in open pans with continuous stirring, then filling the milk into pre-sterilised bottles (100°C for ten minutes in steam or water) and sealing immediately. Sterilisation requires the use of a pressure cooker to achieve 121°C at 104 kPa (15 psi ) which increases the capital cost of processing. Milk is filled into bottles which are then sealed and placed in the pressure cooker. The temperature and pressure are gradually raised and lowered to give the correct processing time. Sterilised milk has a shelf life of several weeks/months if unopened but extreme care is needed to ensure adequate heating in order to prevent food poisoning. This is not recommended for inexperienced processors.

Boiling milk to evaporate some of the water and produce a brownish gel is a low technology process which produces a snack food/sweet popular in some parts of Asia. The product has a shelf life of a few weeks and may be used in other foods or have ingredients such as sugar, colour, spices, fruits and nuts added to give variety.

DAIRY PROCESSING:Separation

2009-09-26T08:18:00.000-07:00

Milk contains fat and a complex mixture of water, proteins and vitamins/minerals. By separating the fat from the watery part it is possible to obtain cream. This product is extremely susceptible to food poisoning and food spoilage. It is not recommended for all except the most experienced small-scale dairies.

By churning cream, it is changed to butter which, if prepared and stored correctly, can have a shelf life of several weeks. Clarified butter (ghee) has a shelf life of several months. Both are high value products for which there is often a ready market.

In summary, yoghurt, milk gel and ghee are highly suitable for small-scale operation. Cheese, cream and pasteurised milk require greater care. Sterilised milk requires considerable care and experience to produce a safe, high quality product. Dried milk and UHT milk are not suitable for most small-scale operations.

DAIRY PROCESSING: Introduction

2009-09-23T08:47:00.000-07:00

Milk is a valuable nutritious food which, if untreated, has a shelf life of only a few days before it spoils. There are however, a variety of preservation techniques applied to milk to extend its shelf life to several weeks or months and also to change its qualities by developing different flavours and textures. For small-scale processing, it is not possible to attempt production of dried milk powder or UHT (Ultra-High Temperature) sterilised milk, but other dairy products are potentially suitable.

To preserve milk it is necessary to destroy or inhibit the action of enzymes and contaminating bacteria. Milk is a low-acid food which contains all of the nutrients required for bacteria to grow. It is therefore a potential cause of food poisoning if not adequately processed. In all dairy processing it is essential that full and proper hygiene precautions are taken to ensure the safety of the products.

The four main methods of preservation suitable for small-scale operation are:

• Cooling - to extend the shelf life of fresh milk by a day or two.

• Heating - (pasteurisation, sterilisation or concentration) to destroy enzymes and micro- organisms.

• Acidification - to inhibit spoilage or food poisoning bacteria from growing and also change the physical characteristics of milk.

• Separation - of the milk components.

SMALL-SCALE PRODUCTION OF WEANING FOOD

2009-09-02T07:41:00.000-07:00

Malnutrition, mainly affecting children under five years of age, is a common problem in many developing Countries. It is caused by different factors, such as:

• Lack of food and low quality of the food;
• Lack of time to take care of children by parents and/or caretakers;
• Lack of knowledge;
• Poverty;
• Lack of good quality health care resulting in the occurrence of many disease;

In many Countries, young children are given porridge from rice or maize and water. This porridge often lacks the proper nutrients and energy for the growing child. Often, the person caring for the child lacks the time, money and know-how to prepare better infant food.

The small-scale production of weaning foods by itself is not the answer to the world wide problem of malnutrition. The combination of setting up other activities, such as health and nutrition education, poverty alleviation with the production and sale of small-scale produced weaning foods could help to improve the situation regarding food and nutrition of young children.

This article is to give a helping hand or guideline to groups or individuals who wish to produce weaning foods on a small-scale base, with locally available ingredients or to persons who will guide others to do so.

COMMERCIALLY PRODUCED SUPPLIMENTARY FOODS

Commercially produced weaning foods are manufactured in factories in large quantities mainly consist of various kinds of milk powder. They are often advertised and this is why people frequently think that it is the best food that a child could have. The quality of weaning food from small-scale production, however, is just as good, and under the prevailing circumstances in many developing countries, it has many advantages.

THE PRODUCTION PROCESS AND THE PREPARATION OF WEANING FOODS

The production process of weaning foods consists of five (5) steps:

1. Storage of ingredients/raw materials.
2. Cleaning.
3. Roasting.
4. Grinding and mixing.
5. Packaging.

SAMPLE RECIPES OF WEANING FOODS

Many Countries have had a lot of experience with the small-scale production of weaning food. Below are popular recipes that have proven to be successful.

NUTRIMIX (Ghana)
Ingredients Quantity (grams)
• Roasted Maize 750
• Roasted and peeled Soya beans 150
• Roasted Peanuts (Groundnuts) 100

WEANIMIX (Ghana)
Ingredients Quantity (grams)
• Roasted cereals(maize, millet or sorghum) 800
• Roasted peanuts (Groundnuts) 100
• Roasted beans 100

VITALMIX (Ghana)
Ingredients Quantity (grams)
• Roasted cereals (maize or sorghum) 800
• Roasted chickpeas 100
• Roasted peanuts 100

TOTOMIX (Tanzania)
Ingredients Quantity (grams)
• Roasted maize 800
• Roasted lentils 100
• Roasted peanuts 100
FORTIMIX (for severely malnourished children) (Tanzania)
100 g FORTIMIX is made of:
Ingredients Quantity (grams)
• Totomix 56
• Sugar 19
• Oil 10
• Dry skimmed milk 15
Composition per 100 g is approximately:
Energy 415 kcal
Protein 046 kcal
Fat 135 kcal
Carbohydrate 232 kcal

SOY-OGI (Nigeria)
Ingredients Quantity (grams)
• Roasted maize 700
• Roasted soya beans 300
• Vitamin/Mineral mix.
Composition per 100 g is approximately:
Energy 400 Kcal (1.7 kj)
Protein 20 g
Protein-energy % 20 %
Fat-energy % 14 %
Vitamin/Mineral mix:
The addition of a vitamin/mineral mix as above increases the vitamin and mineral composition. However, it makes the weaning food unnecessarily expensive, because the vitamin and mineral consumption can be increased by giving the infant mashed fruits.

AK-1000 (Haity)
Ingredients Quantity (grams)
• Cereals (maize, rice or sorghum) 700
• Pulses (Black, white or red beans or peas) 300
Composition per 100 g (dependent on the type of cereal and pulses used) is approximately:
Energy 350 kcal (1.5 kj)
Protein 11.5 - 14.8 g
Protein-energy % 13.0 – 17.0 %
Fat-energy % 2.0 – 9.0 %

FARINE DE BEBE DE BENIN (Benin)
Ingredients Quantity (grams)
• Roasted Maize 275
• Roasted Sorghum 275
• Roasted Beans 205
• Roasted Peanuts (Groundnuts) 140
• Sugar 105

Composition per 100 g is approximately:
Energy 393 kcal (1.6 kj)
Protein 15 g
Protein-energy % 15 %
Fat-energy % 20 %

THE PREPARATION OF BABY FOOD AT HOME

To prepare the porridge, three cups of water and one cup of weaning are necessary. Bring the water to boil and as the water boils stir in the weaning food. Continue stirring until the mixture becomes smooth and then let it cook for a further 15 – 20 minutes. This porridge now contains sufficient energy and nutrients for supplementing feeding. Although not essential, sugar or oil may be added at this stage.

Rural vegetable oil production

2009-08-21T07:15:00.000-07:00

Rural oil extraction usually occurs near the areas of raw material production. This provides the smallscale processor with access to raw materials, helps to ensure that perishable oil crops are processed quickly, and reduces transport costs. For rural communities and the urban poor, unrefined vegetable oils contribute significantly to the total amount of oil consumed. Crude oils are affordable to low-income groups and serve as important sources of b -carotene and tocopherols.

To maintain the quality of the raw material, care is needed during and after the harvesting of oilbearing fruits that are perishable and susceptible to fat breakdown. Bruising of fresh palm fruits accelerates lipase activity leading to fat degradation. Oil-bearing crops such as sheanuts are prone to mould infestation during storage. This is curtailed by heat treatment: steaming or boiling, coupled with sun-drying to reduce the moisture content.

Storage.

The moisture content of oil seeds and nuts influences the quality of raw materials over time. In most rural operations, sun-drying reduces the moisture content of oil seeds to below 10 percent. Adequate ventilation or aeration of the seeds or nuts during storage ensures that low moisture levels are maintained and microbial development is avoided. This is important in the storage of groundnuts which are highly susceptible to aflatoxin contamination through the growth of Aspergillusflavus. Since aflatoxins and pesticides are not removed by rural extraction techniques, microbial contamination and the application of insecticides should be avoided. There is a need for storage practices which are affordable and available to the small-scale processor. Perishable raw materials such as palm fruits should be processed as soon as possible after harvesting.

In humid developing countries, the sun-drying of oil seeds with a high moisture content, such as mature coconut, is slow and inefficient. Such conditions promote mould growth which results in high free fatty acid levels and poor organoleptic qualities. Coconut oil for human consumption should be obtained soon after harvest.

Pre-treatment.

The first operation after harvesting involves sterilization and heat treatment by steaming or boiling, this inactivates lipolytic enzymes which could cause rapid degradation of the oil and facilitates the pulping of the mesocarp for oil extraction. "Sterilised" palm fruits are pulped in a wooden pestle and mortar or mechanised digestor.

Decortication or shelling separates the oil-bearing portion of the raw material and eliminates the parts that have little or no nutritional value. Small-scale mechanical shellers are available for kernels and nuts although manual cracking is still prevalent.

Most oil seeds and nuts are heat-treated by roasting to liquify the oil in the plant cells and facilitate its release during extraction. All oil seeds and nuts undergo this treatment except palm fruits for which "sterilization" replaces this operation.

To increase the surface area and maximize oil yield, the oil-bearing part of groundnuts, sunflower, sesame, coconut, palm kernel and sheanuts is reduced in size. Mechanical discattrition mills are commonly used in rural operations.

Extraction.

In oil extraction, milled seed is mixed with hot water and boiled to allow the oil to float and be skimmed off. The milled oil seed is mixed with hot water to make a paste for kneading by hand or machine until the oil separates as an emulsion. In groundnut oil extraction, salt is usually added to coagulate the protein and enhance oil separation.

A large rotating pestle in a fixed mortar system can be powered by motor, humans or animals to apply friction and pressure to the oil seeds to release oil at the base of the mortar. Other traditional systems used in rural oil extraction include the use of heavy stones, wedges, levers and twisted ropes. For pressing, a plate or piston is manually forced into a perforated cylinder containing the milled or pulped oil mass by means of a worm. The oil is collected below the perforated chamber. A variety of mechanical expellers have been designed. The pre-heated raw material is fed into a horizontal cylinder by a wormshaft. By means of an adjustable choke, internal pressure which is built up in the cylinder ruptures the oil cells to release the oil.

Dehydration.

By boiling in shallow pans, traces of water in crude oil are removed after settling. This is common in all rural techniques which recognize the catalytic role of water in the development of rancidity and poor organoleptic qualities.

Pressed cakes.

A by-product of processing, the pressed cake, may be useful depending on the oil extraction technique applied. Cakes from water-extracted oil are usually depleted of nutrients. Other traditional techniques, for instance, those used for groundnut and copra ensure that the by-products, if handled with care, are suitable for human consumption.

Traditional technologies.

In many countries, traditional processes for producing oil are very important, especially among communities which have easy access to raw oleaginous materials. Traditional processing tends to be environmentally sound and the skills required are family or group activities, involving women in particular. In a changing industrial atmosphere, these positive features have been outweighed by the negative aspects of traditional processing such as small production capacities, poor economies of scale, high expenditures of energy and time, and the cost of transporting oils to markets.

Conclusion

Rural refining of oil-bearing plants can produce fats and oils of good quality which provide needed energy and fat soluble vitamins

FOOD PROCESSING

2009-08-09T09:02:00.000-07:00

Throughout history, foods have been processed to improve their taste and appearance, to make safe for consumption, or preserve them for the off season.

However, food processing as a scientific and technological activity covers more than just food preparation and cooking. It involves the application of scientific preinciples to slow down or stop the natural process of food decay caused by mocro-organisms or enzymes in the food. It also uses science together with the creative imagination of the processor to change the taste, texture and appearance of foods to provide people with interesting new products that add variety to their diet.

Food processing is probably the most important source of income generation in the Universe. It is estimated that between one and two-thirds of value-added manufacturing is based on agricultural raw materials.

Food processing can be in the following scales.

1) A Micro-Scale Food Processing: This type of enterprise is carriedout by individuals for subsistence or sale in nearby markets. Typically, the number of workers are less than 10.

2) A Small-Scale Food Processing: Small-scale food processing is one in which the owner may work on site or employ a manager. The number of workers are more than 10 but less than 20.

3) A Medium-Scale Food Processing: Medium-Scale is generally carriedout by a group of people who pool their resources, or a more wealthy individual who has sufficient money to invest in raw materials and equipment. Processors may grow raw materials themselves or contract fartmers. Number of workers is around 50.

4) A Large-Scale Food Processing: This is characterised by a high degree of mechanisation and low labour requirements. It requires a large capital investment, high technical and management skills and a substancial supply of raw materials for economic operations.

Food Processing is less environmentally damaging than many other forms of manufacturing. And, the smaller the scale of processing, the less environmental impact it has.

Continue discussion on food processing will be on the following heading.

a) Fruits and Vegetable Processing.

b) Roots crops Processing.

c) Cereals and Pulses Processing.

d) Oil-seeds and nuts Processing.

e) Meat and Fish Products Processing.

f) Dairy Products Processing.

I hope and wish this discussion will positively affect the economic status of many people.