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
By Theresa Siebert, Petrus Britz, Pr Eng and Agrelek People who are allergic to animal milk and suffer from lactose intolerance can use soya milk as an alternative. It is also a source of complete protein and contains all nine essential amino acids. Soya milk is the aqueous extract of soya beans and closely resembles […] More
By Theresa Siebert, Petrus Britz, Pr Eng and Agrelek Soya ice cream is a great substitute for people who suffer from lactose intolerance. It is classified as Paravine, in other words, a non-dairy frozen dessert. It resembles traditional ice cream, but contains soya protein products instead of milk protein. It is thus a dairy analogue […] More
Abri Botha is a farmer who challenges the norms. He farms in the Mpongwe farming block and a huge part of his crops is maize. Since the maize price is desperately low and fixed, and farmers will always be price takers, most commercial farmers do not want to touch it, but Abri plants maize every […] More
Compiled by J Fuls (Pr Eng) Rain is a blessing, but it may also stimulate an overcrowding of weeds between your precious crops. The knapsack sprayer will be your right hand tool when these times arise. It is therefore very important to know how to use it properly. This month we shall look at how […] More
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