The World Benchmarking Alliance (WBA) recently awarded Bayer Crop Science a stellar scorecard, for the 2021 Access to Seeds Index for the Eastern and Southern African region. WBA represents organisations working at global, regional, and local levels to shape the private sector’s contributions to achieving the Sustainable Development Goals (SDGs). The Access to Seeds Index […] More
Drying is the removal of surface and/ or internal moisture from a product to lower the overall moisture content. There are various methods to dry ginger, each with a different purpose and results. Cabinet dryers A cabinet dryer consists of an insulated cabinet, fitted with shallow mesh or perforated trays. Onto each tray a thin […] More
Peeling involves removing the skin, peel or other outer protective layers from fresh produce using manual or mechanical devices. Before further processing the ginger rhizomes are peeled. Peeling basic information: Almost all fruits and vegetables that are processed for dehydration in piece or fluid form must be peeled. Current peeling methods may be divided into […] More
Successful and satisfied farmers agree: SENTER360 builds durable and very user-friendly pivot irrigation systems with state of the art control panels right here in Southern Africa. They also stand by their farmers in the long run, promising to never let them down. “At SENTER360 we are proud to not only supply the best possible products, […] More
by Theresa Siebert This month we shall firstly look at the short overview of the rest of the products we shall discuss in more detail later in this series. The first product we take an in-depth look at is honey processing. Cottage cheese is categorised as a cultured dairy product. It is the product obtained […] More
by Theresa Siebert Southern African farmers are well known for the regular economic challenges they have to face. These realities force them to search for new options of surviving and expanding their businesses. One of the many opportunities to grow markets, turnover and profits is by adding value to farm produce. Options need to be […] More
by Theresa Siebert, Petrus Britz, Pr Eng and Agrelek The last edition in our oil seed processing series is about the product, sunflower seed snacks. We hope you found this series very informative and useful in your quest to process, and make more from your crops. Non-oilseed type sunflower seed can be processed to produce […] More
by Maksim Poltoradnev, Dr Sc Ag Irregular crop nutrition management can outweigh many growers’ efforts to establish greater output per unit of cultivated area. Therefore, it is crucial to correctly estimate the role of individual nutrients. Nitrogen (N), for instance, has a vivid effect, which is observed right after its absorption by a plant. Plants […] More
By Theresa Siebert, Petrus Britz, Pr Eng and Agrelek Crude oils and fats, especially vegetable oils, contain various kinds of extraneous matter such as dirt, moisture, gums, waxes, carbohydrates, proteinaceous material, pigments, flavouring substances, trace metals, antioxidants (commonly called tocopherols or vitamin E), free fatty acids and other unwanted components. To remove most of these […] More
By Theresa Siebert, Petrus Britz, Pr Eng and Agrelek Sunflower seeds are a rich source of oil, which has many applications in the food industry. The oil cake is a by-product that finds application in animal fodder. This month we introduce sunflower and the diverse processed products. We thank the ARC – Agricultural Engineering in […] More
By Theresa Siebert, Petrus Britz, Pr Eng and Agrelek Soya yoghurt (soghurt) is a cultured soya milk product produced by fermenting the fortified soya milk with a mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus. The unflavoured product has a soft, fragile, custard-like consistency and a distinct acidy flavour. The composition of formulated soya milk […] More
By Theresa Siebert, Petrus Britz, Pr Eng and Agrelek Last month’s article introduced the production of soya milk through the processing of soya beans. This month we look at the remaining processes, to wit filtration, extraction and packaging of soya milk. We thank the ARC Institute for Agricultural Engineering in South Africa who made the […] More
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