#cassava cultivation techniques

[farmerstrend]

Cassava Ugali and the Rise of Cassava Farming: A Comprehensive Exploration

Cassava ugali and stewed smoked fish is one of my all-time favorite meals. There is something deeply satisfying about the rich, earthy flavor of cassava paired with the smoky aroma of the fish stew. However, I’ve learned to eat it cautiously, knowing that cassava ugali, while delicious, can be heavy and pasty. Its dense nature makes it incredibly filling, a trait both a blessing and a challenge…

[bluecraftagro-blogs]

Starch-Based Biodegradable Plastics: A Greener Alternative

The escalating concerns surrounding environmental degradation and the accumulation of non-biodegradable plastics have propelled the search for sustainable alternatives. Among the frontrunners in this green revolution are starch-based biodegradable plastics, heralding a promising era for eco-friendly packaging and reducing our carbon footprint. In this blog post, we delve into the intricacies of starch-based biodegradable plastics, exploring their composition, production process, and environmental impact.

Composition and Structure

Starch-based biodegradable plastics are derived from renewable resources, primarily corn, potatoes, and cassava. The principal component of these plastics is starch, a complex carbohydrate consisting of glucose units linked by glycosidic bonds. The molecular structure of starch lends itself to biodegradability, making it an ideal candidate for environmentally conscious packaging.

To enhance the material’s properties, various additives such as plasticizers and reinforcing agents may be incorporated into the starch matrix. These additives not only improve the flexibility and durability of the final product but also contribute to the overall sustainability of the material.

Production Process

The production of starch-based biodegradable plastics involves several intricate steps, starting with the extraction of starch from plant sources. Once extracted, the starch is processed to create a polymer matrix. This matrix is then blended with other biodegradable polymers and additives to achieve the desired physical and mechanical properties.

The extrusion process, a common technique in plastic production, is employed to shape the starch-based material into a variety of forms, ranging from films to moulded containers. The use of advanced manufacturing technologies ensures that these biodegradable plastics meet the stringent standards required for commercial applications.

Environmental Impact

One of the key advantages of starch-based biodegradable plastics is their positive environmental impact. Unlike traditional petroleum-based plastics that persist in the environment for centuries, starch-based alternatives undergo microbial degradation. Microorganisms break down the starch polymer into simpler compounds, returning it to the natural carbon cycle.

Studies have shown that the degradation process of starch-based biodegradable plastics is significantly faster than conventional plastics. In the right conditions, these materials can decompose within a few months, leading to a substantial reduction in the environmental burden associated with plastic waste.

Furthermore, the cultivation of starch-producing crops for biodegradable plastics presents an opportunity for carbon sequestration. Plants absorb carbon dioxide from the atmosphere during photosynthesis, effectively offsetting the carbon emissions associated with the production and degradation of starch-based plastics.

Economic Viability

As the demand for sustainable packaging solutions continues to grow, starch-based biodegradable plastics are gaining traction in the market. While the initial production costs may be higher compared to conventional plastics, the long-term economic benefits and positive environmental externalities make them an attractive option for businesses and consumers alike.

Governments and industries are recognizing the economic potential of investing in starch-based biodegradable plastics. Subsidies and incentives for the production and utilization of these materials are being implemented to accelerate their adoption and support the transition to a circular economy.

Challenges and Future Prospects

Despite the numerous benefits, there are challenges associated with the widespread adoption of starch-based biodegradable plastics. Variability in the quality and properties of starch from different plant sources, as well as competition with food production for these crops, are hurdles that need to be addressed.

Researchers are actively exploring ways to optimise the production process, improve material properties, and find ways for enhanced sustainability. The development of genetically modified crops with higher starch yields and tailored properties for plastic production is on the horizon, promising a more efficient and sustainable future for starch-based biodegradable plastics.

Conclusion

Bluecraft Agro represents a promising avenue in the quest for sustainable and eco-friendly packaging materials. Their renewable origin, biodegradability, and positive environmental impact position them as a greener alternative to traditional plastics. As technology advances and research continues, the economic viability and widespread adoption of starch-based biodegradable plastics are poised to play a pivotal role in shaping a more sustainable and circular future for the plastics industry. It’s time to embrace innovation and usher in an era where our packaging choices align with the health of the planet just like Bluecraft Agro did.

[umarfarooqzahoor]

Unlocking Potential: UAE Investment Opportunities in West and Central Africa

Exploring Synergies in Agriculture, Energy, Telecommunications, and Infrastructure

Agriculture: Transforming Farming into a Thriving Industry

Agriculture is the backbone of many West African economies, yet inefficiencies in processing, storage, and distribution hamper growth. Given that the UAE imports nearly 90% of its food, strategic investments in Africa’s agricultural sector could strengthen its food security while driving economic prosperity in the region.

Ghana: As the world’s second-largest cocoa producer, Ghana loses up to 40% of its post-harvest yield due to insufficient processing facilities. UAE investors could fund modern cocoa processing plants, tapping into the lucrative $130 billion global chocolate market. Companies like Al Ghurair Group, experienced in agro-processing, could collaborate with local cooperatives to add value.

Angola: Despite having vast arable land, only 10% is cultivated. By introducing advanced farming techniques such as hydroponics — already mastered by Emirates Hydroponics Farms — UAE investors could revolutionize Angola’s production of coffee and cereals, enhancing food security.

Liberia & Guinea Conakry: These nations boast fertile land for rubber, palm oil, and cassava. UAE-backed projects could modernize irrigation systems and establish logistics hubs to facilitate trade with Gulf markets.

Agri-Tech Solutions

The UAE is a leader in agricultural technology, which aligns well with Africa’s need for innovation. Ghana’s “Planting for Food and Jobs” initiative and Liberia’s smallholder farms could benefit immensely from drone-based monitoring and smart irrigation systems, pioneered by UAE firms like Falcon Eye Drones.

Energy: Driving Africa’s Economic Growth Through Diversification

With over 500 million Africans lacking electricity, the region offers immense potential for investment in renewable energy. The UAE, a global leader in solar energy through companies like Masdar and ADNOC Renewables, is well-positioned to bridge this gap.

Ghana & Liberia: Ghana aims for 10% renewable energy by 2030, while Liberia has an electrification rate of just 12%. UAE-backed solar mini-grids and wind farms could power rural communities, replicating successful Masdar projects in Mauritania and Seychelles.

Angola & Congo Brazzaville: Angola’s Laúca Dam highlights hydropower’s potential, while Congo’s vast methane gas reserves offer opportunities for hybrid energy systems. UAE investors could finance LNG infrastructure alongside solar parks to diversify energy sources.

Fossil Fuel Investments

Angola and Congo, both major oil producers, remain key partners for UAE energy giants like ADNOC. Collaborations on refining capacity and downstream projects could reduce these nations’ reliance on crude exports while expanding the UAE’s energy footprint.

Telecommunications: Connecting Africa’s Next Generation

Africa’s telecom sector is thriving, with mobile money driving financial inclusion. UAE companies such as Etisalat and du have a strong presence in Africa and could further expand into underserved markets.

Ghana: A tech hub with over 40 million mobile subscribers, Ghana’s push for a digital economy aligns perfectly with the UAE’s expertise in fintech and e-governance.

Liberia & Guinea: With internet penetration below 30%, these countries present enormous demand for affordable broadband. UAE firms could deploy fiber-optic networks and collaborate with startups to launch mobile banking services.

5G and Smart Cities

As cities like Accra and Luanda continue to urbanize, UAE expertise in smart city infrastructure — such as Dubai’s Silicon Oasis — could guide the development of tech parks and IoT-enabled utilities, ensuring sustainable urban growth.

Infrastructure: Building Stronger Trade Networks

The UAE’s DP World already operates 10 African ports, including Dakar and Sokhna. Expanding into Liberia’s Port of Monrovia or Guinea’s Conakry Port would further streamline regional trade, enhancing mineral exports such as Guinea’s bauxite.

Railways & Roads: Ghana’s railway modernization and Angola’s Lobito Corridor project require substantial investment. UAE sovereign wealth funds, like Mubadala, could form public-private partnerships with the African Development Bank (AfDB) to finance these initiatives.

Urban Development: Housing deficits in cities like Luanda and Monrovia create opportunities for UAE developers like Emaar to construct mixed-use communities, fostering economic growth.

Sustainable Infrastructure

The UAE’s commitment to green building aligns with Africa’s climate goals. Solar-powered desalination plants in water-scarce regions, such as northern Ghana, could address critical energy and water needs simultaneously.

Challenges and Risk Mitigation

While the investment potential is immense, challenges remain. The UAE must navigate:

Political Instability: Upcoming elections in Liberia and Guinea’s post-coup landscape require careful risk assessment. Strategic partnerships with institutions like Afreximbank can mitigate uncertainties.

Bureaucracy: Streamlining approvals through UAE’s diplomatic networks, such as the Abu Dhabi Fund for Development, can accelerate project implementation.

Competition: China and Europe dominate African infrastructure investment. However, the UAE can differentiate itself through Islamic finance models and strong cultural ties, leveraging its position as a neutral player in the global investment landscape.

A Gateway to Mutual Prosperity

For the UAE, investing in West and Central Africa is about more than just financial returns — it’s a strategic move to diversify its economic alliances and resource bases. By focusing on high-impact sectors and fostering local partnerships, the UAE can solidify its role as a key investor in Africa’s growth story. As these nations urbanize and digitize, the UAE’s visionary investments today will help shape the economic landscape of tomorrow, driving prosperity for both regions.

[adalidda]

Cultivating Change: How Collaborative Partnerships are Transforming Agriculture in Southeast Asia, Africa, and Beyond

Agriculture remains the economic cornerstone for millions in developing nations, yet smallholder farmers grapple with challenges like limited technological access, climate volatility, and market exclusion. Amid these hurdles, innovative partnerships between governments, research institutions, NGOs, and the private sector are driving transformative change. By analyzing success stories from Southeast Asia, Africa, and beyond, this paper distills actionable models that blend cutting-edge research with collaborative frameworks to enhance productivity, sustainability, and equity. In an era of climate crises and population growth, scaling such partnerships is not merely beneficial, it is imperative.

Southeast Asia: Digital Tools and Aquaculture Breakthroughs

Digital Green: Empowering Farmers Through Video Technology

Originating in South Asia and scaling across Africa, Digital Green empowers farmers via localized video content produced by and for rural communities. By training farmers to create videos in local dialects, the initiative ensures culturally relevant guidance on best practices, from pest control to irrigation.

Why It Works:

Local Ownership: Farmers co-design content, fostering trust and relevance.

Cost Efficiency: Low-tech solutions (e.g., battery-operated projectors) enable scalability in remote areas.

Visual Learning: Simplifies complex techniques, bypassing literacy barriers.

Impact: Over 1.5 million farmers reached, with adopters reporting 10–30% yield increases (Digital Green, 2023).

Vietnam’s Shrimp Farming Revolution

Vietnam’s shrimp sector exemplifies sustainable aquaculture through tripartite collaboration among researchers, businesses, and policymakers. Innovations include disease-resistant shrimp breeds, eco-friendly feed, and recirculating water systems, reducing environmental harm while boosting yields.

Key Success Factors:

R&D-Industry Synergy: Research institutions like Can Tho University partner with companies to pilot solutions.

Risk Mitigation: Public-private cost-sharing accelerates tech adoption.

Global Adaptability: Models replicated in Bangladesh and Nigeria.

Outcome: Vietnam’s shrimp exports surged to $4.2 billion in 2022, with a 30% reduction in disease-related losses (Vietnam Association of Seafood Exporters, 2023).

Africa: Cassava Innovation and Digital Marketplaces

West Africa’s Cassava Renaissance

Led by the IITA, initiatives in Nigeria and Ghana have revitalized cassava production through drought-tolerant varieties and strengthened value chains. Farmer cooperatives link to processing hubs, reducing post-harvest losses and connecting growers to regional markets.

Drivers of Success:

Climate-Resilient Crops: Varieties like TMS30572 resist pests and thrive in low rainfall.

End-to-End Support: Extension agents provide training, while partnerships with agro-processors ensure market access.

Economic Uplift: Yields increased by 40% in project areas, lifting incomes by 25% (IITA, 2022).

Kenya’s M-Farm: Bridging the Digital Divide

M-Farm’s mobile platform connects 15,000+ farmers to buyers, offering real-time pricing data and bulk sales opportunities. By eliminating middlemen, farmers now retain 70% more revenue.

Why It Works:

Mobile Penetration: 90% of Kenyan households own a phone, enabling rapid adoption.

Data Democratization: Farmers track trends to align planting cycles with demand.

Women’s Empowerment: 60% of M-Farm users are women, enhancing gender equity.

Global Models: Cooperatives and Agro-Industrial Integration

India’s White Revolution: The Power of Cooperatives

Operation Flood transformed India into the world’s largest dairy producer via a network of 15 million farmer-members. Cooperatives like Amul streamlined milk collection, processing, and marketing, ensuring fair prices and reinvestment in rural communities.

Lessons:

Collective Ownership: Cooperatives retain profits locally, funding schools and infrastructure.

Tech Integration: AI-driven quality checks reduced spoilage by 20%.

Brazil’s Soybean and Sugarcane Innovations

Brazil’s agribusiness giants’ partner with EMBRAPA (agricultural research agency) to pioneer climate-smart crops and precision farming. Soybean yields doubled since 1990, while sugarcane ethanol meets 45% of national fuel demand.

Success Factors:

Research Commercialization: EMBRAPA licenses 100+ technologies annually to private firms.

Sustainability Mandates: Zero-deforestation policies in the Amazon coupled with crop intensification.

Strategies to Scale Success

Build Regional Innovation Hubs Create centers where academia, governments, and businesses co-develop solutions tailored to local ecosystems (e.g., Nigeria’s Tech Hubs fostering agri-tech startups).

Incentivize Multi-Stakeholder Partnerships Offer tax breaks or grants for PPPs, as seen in Kenya’s M-Farm subsidies.

Invest in Digital Infrastructure Expand rural internet access to replicate models like Digital Green and M-Farm.

Align Policy with Innovation Streamline regulations for GM crops or drone usage, as Vietnam did for aquaculture tech.

Prioritize Farmer Training Deploy mobile academies (e.g., India’s Kisan Rath app) for continuous skill-building.

Conclusion

From Vietnam’s shrimp farms to Kenya’s digital marketplaces, collaborative partnerships are redefining agriculture. These models prove that combining local knowledge with global innovation can overcome systemic barriers. To replicate success, developing nations must prioritize inclusive policies, invest in scalable tech, and foster ecosystems where farmers, researchers, and businesses thrive together. The future of agriculture lies not in isolated efforts but in collective, adaptive resilience.

[nashlee234]

Native Starch Market Analysis: Key Drivers, Production Trends and Demand Patterns Impacting Industry Dynamics

The native starch market has witnessed significant growth in recent years, driven by increased demand across various industries such as food & beverages, pharmaceuticals, and textiles. Native starch is a naturally occurring carbohydrate polymer, derived from sources like corn, potatoes, wheat, and cassava. It serves as an essential ingredient in numerous applications, ranging from thickening and stabilizing agents in food to binding agents in industrial products.

This article provides a detailed overview of the native starch market's growth dynamics, production trends, and demand outlook.

Market Growth Insights

Rising Demand for Clean-Label Products One of the key growth drivers of the native starch market is the rising consumer preference for clean-label products. Consumers are increasingly scrutinizing the ingredients in food products, seeking those made from natural, minimally processed components. Native starch, being a natural and non-modified starch, aligns perfectly with the clean-label trend. This has prompted food manufacturers to shift from modified starches to native starches, as they can market their products as healthier and more transparent.

Growing Application in Processed Foods The processed food industry is expanding rapidly, especially in emerging markets. Native starch is extensively used in processed foods as a thickening, gelling, and stabilizing agent. It enhances the texture, consistency, and shelf-life of food products without compromising their natural appeal. Key applications include bakery items, confectionery, sauces, soups, and ready-to-eat meals. With the rising demand for convenience foods globally, the consumption of native starch is expected to increase, particularly in the Asia-Pacific and Latin America regions.

Increasing Adoption in Pharmaceuticals and Cosmetics Native starch has gained traction in non-food sectors, particularly in the pharmaceutical and cosmetics industries. In pharmaceuticals, native starch is used as a binder and disintegrant in tablet formulation. Its biocompatibility and non-toxicity make it an ideal ingredient for medical applications. Additionally, the cosmetics industry leverages native starch for its absorbent and thickening properties, used in products such as face powders, lotions, and creams. As consumer demand for natural and plant-based cosmetic products grows, the use of native starch is expected to increase.

Sustainability and Bio-based Solutions Sustainability is another key factor fueling the growth of the native starch market. Industries across the board are seeking bio-based, eco-friendly alternatives to synthetic materials. Native starch, being biodegradable and renewable, fits well into this movement toward sustainability. The push for greener industrial practices, particularly in packaging, paper, and textiles, is anticipated to open new avenues for native starch, thus enhancing its market growth in the coming years.

Production Scenario

Leading Producers and Regions The production of native starch is concentrated in regions with abundant agricultural resources. Major producers include the United States, China, India, and parts of Europe, where corn, potatoes, and cassava are readily available. The U.S. dominates the market, especially in the production of corn starch, driven by its extensive maize cultivation. Similarly, China is a significant producer, utilizing both corn and cassava starch in various industries.

Technological Advancements in Production While native starch production is rooted in traditional agricultural practices, recent technological advancements have improved yield and quality. Innovations in extraction and processing techniques have enabled manufacturers to produce native starch more efficiently, reducing wastage and enhancing product purity. For instance, modern milling technologies have minimized the energy required for starch extraction, leading to cost savings and environmental benefits.

Challenges in Production Despite the advancements, the native starch market faces challenges in production, particularly related to weather conditions and crop availability. Since native starch is derived from natural sources, its production is sensitive to climate changes, water availability, and soil quality. Fluctuations in raw material supply can lead to price volatility, impacting both manufacturers and end-users.

Request Sample PDF for Native Starch Market Report

(The sample serves as a general overview and contents of the final report, without actual data. Accessing the facts and figures of the complete report will incur a cost.)

Demand Dynamics

Food and Beverage Sector Dominance The food and beverage industry remains the largest consumer of native starch, accounting for a significant share of the global demand. This is attributed to its wide-ranging applications in bakery, dairy, confectionery, sauces, and soups. The ongoing trend of healthier food options, combined with the surge in demand for plant-based and organic products, is expected to keep the food sector's demand for native starch robust.

Growing Demand in Emerging Markets The native starch market is seeing growing demand in emerging markets such as India, China, Brazil, and Southeast Asia. As disposable incomes rise and lifestyles shift towards urbanization, the consumption of processed and convenience foods is increasing, thereby boosting the demand for native starch in these regions. Additionally, the expanding pharmaceutical and cosmetic sectors in these markets are contributing to the overall demand.

Industrial Applications on the Rise Beyond food, the industrial applications of native starch are also expanding. The paper and textile industries are significant consumers, using native starch for its adhesive and film-forming properties. In the paper industry, native starch is used to enhance paper strength and print quality. Similarly, in textiles, native starch is used in the finishing process to improve fabric texture. With increasing environmental regulations promoting the use of biodegradable materials, native starch is gaining prominence in these industries.

Projected Growth in Native Starch Market

The global native starch market is projected to grow at a steady rate over the next few years, driven by its natural appeal, wide-ranging applications, and increasing consumer awareness regarding clean-label and sustainable products. However, production challenges related to raw material supply and price fluctuations could pose obstacles to market growth. Nevertheless, ongoing advancements in production technologies and the exploration of new applications in industries like pharmaceuticals, cosmetics, and packaging are expected to sustain the growth momentum.

[foshanwords]

Savoring the Flavors of Ilhéus: Culinary Experiences to Enjoy During Your Visit

Ilhéus, a charming coastal city in Bahia, Brazil, is not only known for its stunning beaches, rich history, and natural beauty but also for its vibrant culinary scene. The flavors of Ilhéus reflect the region's cultural diversity, blending traditional Brazilian, African, and indigenous influences with fresh ingredients sourced from the fertile lands and the Atlantic Ocean. Whether you’re a foodie or a casual traveler, Ilhéus offers an array of delicious culinary experiences that will satisfy your palate and deepen your connection to Bahia’s rich culture.

From local street food to gourmet seafood dishes, here are the best culinary experiences to savor during your visit to Ilhéus.

1. Taste the Legendary Cocoa: From Bean to Chocolate Delights

Ilhéus is often called the "Chocolate Capital of Brazil" due to its historical association with cocoa production. The region’s tropical climate provides the perfect conditions for cultivating cocoa, and many local farms produce some of the finest cocoa beans in the country. For chocolate lovers, a visit to one of the many chocolate factories in Ilhéus is an essential part of your culinary journey.

At these factories, such as Fazenda Yrerê and Chocolates Caseiros de Ilhéus, visitors can learn about the entire process of chocolate-making, from cocoa bean harvesting to the final product. You’ll have the opportunity to taste a variety of artisanal chocolates, ranging from dark and milk varieties to those infused with local fruits and spices.

Don’t Miss: Try a fresh cup of cocoa tea, made from the shells of the cocoa bean, or indulge in some brigadeiros—Brazil’s beloved chocolate truffles made with rich, local chocolate.

2. Feijoada: A Classic Brazilian Dish with Bahian Flair

When in Ilhéus, you simply can’t miss the chance to try feijoada, Brazil’s national dish. This hearty black bean stew, traditionally made with pork, is a staple of Brazilian cuisine and has deep roots in the country's history. In Bahia, feijoada often comes with a twist—many recipes incorporate African and indigenous spices and techniques, reflecting the region’s unique cultural blend.

Most local restaurants in Ilhéus serve feijoada on weekends, accompanied by rice, farofa (toasted cassava flour), collard greens, and orange slices. This comfort food is best enjoyed in a relaxed, family-style setting, and the Bahian version is known for being both flavorful and filling.

Don’t Miss: Pair your feijoada with a cold caipirinha, Brazil’s national cocktail made with cachaça, lime, and sugar, for the full Brazilian experience.

3. Moqueca: A Seafood Lover’s Dream

One of the true culinary highlights of Bahia is moqueca, a traditional Brazilian seafood stew with African influences that dates back centuries. In Ilhéus, moqueca is typically prepared with fresh fish, shrimp, or crab, simmered in a flavorful broth of coconut milk, tomatoes, onions, garlic, cilantro, and dendê oil (palm oil), which gives the dish its rich, golden color and distinctive flavor.

Many local restaurants offer their own take on moqueca, and it’s a dish that exemplifies the coastal region's connection to the sea. Served in a clay pot, moqueca is often accompanied by white rice, farofa, and pirão (a thick gravy made from fish broth and cassava flour). The combination of the creamy coconut milk and bold spices makes moqueca a true Bahian delicacy.

Don’t Miss: For an authentic experience, try Moqueca de Peixe com Camarão (fish and shrimp moqueca) at one of the seaside restaurants while enjoying a view of the Atlantic Ocean.

4. Acarajé: The Quintessential Bahian Street Food

Ilhéus’ street food scene wouldn’t be complete without acarajé, a beloved Bahian snack with African roots. Made from black-eyed peas, garlic, and onions, these fritters are deep-fried in palm oil and served with a variety of fillings such as vatapá (a creamy shrimp paste), fried shrimp, and spicy pepper sauce.

You’ll find acarajé sold by baianas—women dressed in traditional white clothing—at food stalls throughout the city. Crispy on the outside and soft on the inside, acarajé is bursting with flavor and heat, making it a must-try for adventurous eaters who want to taste the essence of Bahian street food.

Don’t Miss: If you’re not into spicy food, ask for your acarajé without pimenta (pepper) or try the milder acarajé de frango (chicken-filled acarajé).

5. Fresh Seafood at Pontal Beach: Dining by the Sea

As a coastal city, Ilhéus is home to some of the freshest seafood in Brazil. For a truly immersive dining experience, head to Pontal Beach, where many beachside restaurants and kiosks serve up freshly caught fish, lobster, octopus, and shrimp dishes. You can enjoy your meal with your toes in the sand, while taking in the beautiful ocean views.

Popular dishes include peixe grelhado (grilled fish), bobó de camarão (a creamy shrimp dish made with cassava and coconut milk), and seafood paella. The simplicity of the fresh seafood combined with the relaxed beach atmosphere creates the perfect setting for a memorable culinary experience.

Don’t Miss: Ask for a platter of mixed grilled seafood to sample a variety of the day’s catch.

6. Coconut Everything: Embrace Bahia’s Tropical Side

Coconut is a key ingredient in many Bahian dishes and desserts, and in Ilhéus, you’ll find coconut in nearly every form—coconut milk, coconut water, shredded coconut, and coconut oil. One of the most refreshing ways to enjoy this tropical fruit is by sipping on an ice-cold água de coco (coconut water) straight from the shell. You’ll find vendors selling fresh coconuts at beaches and markets, perfect for quenching your thirst after a day of exploring.

Coconut also takes center stage in desserts like quindim (a baked coconut and egg yolk custard) and cocada (a chewy coconut candy). Whether you're enjoying coconut in a savory dish like moqueca or indulging in a sweet treat, it's a flavor that defines the tropical cuisine of Ilhéus.

Don’t Miss: Try cocada branca and cocada preta—the white and brown versions of this traditional coconut candy for a taste of something sweet and authentic. This website passeios em ilheus

7. Bahian Breakfast: Embrace the Day Like a Local

Start your day in Ilhéus with a traditional Bahian breakfast, which often includes tapioca crepes filled with cheese, coconut, or meat, along with pão de queijo (cheese bread) and freshly brewed Brazilian coffee. You’ll find tapioca stalls across the city, serving this versatile, gluten-free crepe made from cassava starch.

For something heartier, try cuscuz de milho (corn couscous) served with scrambled eggs and a side of caldo de cana (sugarcane juice). Breakfast in Ilhéus is a light yet flavorful meal, giving you the energy you need to explore the city and its beautiful surroundings.

Don’t Miss: Visit a local bakery and grab some beiju (a crunchy cassava cracker), a typical Bahian snack often enjoyed with coffee.

Conclusion: Savor the Best of Ilhéus’ Culinary Delights

Ilhéus is a true culinary gem, offering a diverse range of flavors that reflect the city’s rich cultural heritage and connection to the land and sea. From sampling local cocoa and indulging in freshly made chocolates to enjoying iconic dishes like moqueca and acarajé, every meal in Ilhéus is a feast for the senses.

Whether you’re dining in a beachside restaurant, exploring the local street food scene, or visiting the city’s cocoa plantations, Ilhéus offers an unforgettable culinary experience that will leave you craving more of Bahia’s bold and beautiful flavors. So, when you visit this vibrant city, be sure to bring your appetite—Ilhéus is ready to delight!

[holethoa2010]

Two sisters - Harvest Cassava Roots and bring them to the market to sell

In a small rural village nestled among lush green fields, there lived two sisters, Lan and Mai. Their family had a small plot of land where they cultivated various crops, including cassava, a staple root vegetable in their region. One bright morning, the sisters decided to harvest the cassava roots to sell at the local market.

Preparing for the Harvest

Lan and Mai woke up early as the first rays of sunlight pierced through the misty morning. They dressed in their work clothes, grabbed their tools—a sturdy hoe and a small hand spade—and made their way to the cassava field. The air was fresh and crisp, filled with the sounds of birds chirping and the rustling of leaves.

Harvesting the Cassava

The sisters began by carefully loosening the soil around the base of the cassava plants with their tools. Lan, the older sister, demonstrated the proper technique to Mai, ensuring they didn't damage the valuable roots. With gentle but firm movements, they pulled the tall, leafy stems out of the ground, revealing the thick, starchy roots beneath.

Mai, though younger, worked with determination, her hands moving quickly to separate the roots from the stems. The sisters filled their baskets with the freshly harvested cassava, the roots still covered in the rich, brown earth from which they had grown.

Preparing the Cassava for Market

Back at home, the sisters washed the cassava roots thoroughly, removing all traces of dirt. They used a large basin of water and scrubbed each root with care. After cleaning, they neatly arranged the cassava in large, woven baskets, ensuring the roots looked as appealing as possible for potential buyers.

Their mother joined them in the kitchen, offering words of encouragement and helping them sort the best-looking roots from the batch. The market demanded high-quality produce, and the sisters wanted to make sure their cassava met those standards.

Journey to the Market

With their baskets full and ready, Lan and Mai set off for the market. The journey wasn't long, but it required navigating through the narrow, winding paths that connected their village to the main road. Along the way, they met other villagers who were also headed to the market with their goods.

As they walked, the sisters talked about their hopes for a good sale. They knew that the money earned from selling the cassava would help their family with everyday needs and possibly save a little for the future. The thought of contributing to their household filled them with pride.

At the Market

The market was bustling with activity by the time the sisters arrived. Stalls were filled with a variety of goods—fresh vegetables, fruits, handmade crafts, and other local products. Lan and Mai quickly found an empty spot and set up their baskets of cassava. They arranged the roots in an attractive display, hoping to catch the eyes of passing customers.

Soon, buyers began to stop by their stall. Some asked about the quality of the cassava, while others simply admired the fresh produce. The sisters, with their bright smiles and polite demeanor, easily engaged with the customers, explaining how their cassava was harvested fresh that very morning.

A Successful Day

As the day went on, the sisters sold most of their cassava. The market was a success, and they were pleased with the earnings. With their baskets lighter, but their spirits high, Lan and Mai began their journey back home as the sun started to set.

They talked about how their hard work had paid off, and they were already planning the next harvest. The day had been long and tiring, but the satisfaction of contributing to their family's well-being made it all worthwhile.

Conclusion

Back at home, their parents were waiting for them with warm smiles. The sisters handed over the money they had earned, feeling a sense of pride and accomplishment. It had been a fruitful day, not just in terms of money, but in the lessons learned and the bond strengthened between them. Together, Lan and Mai knew they could face any challenge and continue to support their family through hard work and dedication.

[supriyab]

Modified Starch Market: Key Drivers, Business Challenges, Opportunities and Strategic Insights

The global modified starch market is estimated to be valued at USD 13.7 billion in 2022. It is projected to reach USD 15.9 billion by 2027, recording a CAGR of 3.1% during the forecast period. Modified starches are derived from native starches through a variety of processing techniques, including physical, enzymatic, wet-and-dry chemical processes, drum drying, and extrusion. These methods alter the characteristics of native starch, enhancing properties like freeze-thaw stability, resistance to acids or alkalis, and shear stability to fulfill diverse industrial needs. These modified starch products serve various functions such as thickening, stabilizing, binding, and emulsification in both food and non-food applications, including the animal feed sector.

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Cassava is the fastest growing raw material segment in the global modified starch 

Cassava stands out as a crucial starch crop worldwide, boasting a lengthy tuberous root that serves as a cornerstone ingredient in numerous Latin American and Caribbean dishes. Widely cultivated across Africa and Asia, cassava reigns as the most cost-effective source of starch globally. With forecasts of shortages in corn and wheat, the spotlight inevitably turns to cassava (or tapioca) starch. Tapioca, derived from cassava roots, shares functional properties akin to corn starch, amplifying its appeal.

Modified tapioca starch finds extensive application across various industries including food & beverages, paper, textiles, chemicals, construction, adhesives, and pharmaceuticals. Its neutral taste renders it an ideal addition to both food and feed formulations. In the realm of global modified starch market trends, Asia takes center stage, with cassava starch projected to be a pivotal driver, particularly in China and India where convenience food markets thrive.

Feed market is a relatively untapped and small market in comparison to other non-food applications and the rapidly growing food & beverage market.

Modified starch serves as a crucial component in animal feed, particularly as a milk substitute and energy source, enhancing digestibility and promoting weight gain in livestock. Companies are actively exploring extraction and processing techniques to uncover novel applications for modified starch in feed production. In swine feed, starch stands as the primary carbohydrate source, with potato starch offering growth benefits when substituted for corn in weaning pigs. For ruminants, modified starch serves as a milk alternative for newborn calves, augmenting carbohydrate intake to enhance digestibility and weight gain. While swiftly processed by rumen, excessive consumption may lead to acidosis in cattle, posing potential harm.

Request for Sample Pages:  https://www.marketsandmarkets.com/requestsampleNew.asp?id=511

Asia Pacific is the largest and fastest growing region in the modified starch market and anticipated to maintain its dominance over the forecast period.

The Asia Pacific region dominates the modified starch market, poised for significant growth due to heightened demand in major economies like China, India, Japan, and across Southeast Asia. Unlike elsewhere, where large corporations largely monopolize starch processing, the Asia Pacific landscape sees a proliferation of small and medium-sized enterprises in this sector. Traditionally, native starch has been the cornerstone of food production in this region, but rapid technological advancements are reshaping industrial practices. Modified starch is now in high demand across diverse industries, with many integrating it into their manufacturing processes and products to meet evolving consumer needs.

Top Modified Starch Companies

The key players in this market include ADM (US), Cargill (US), Ingredion (US), Tate & Lyle (UK), Roquette Frères (France), Avebe U.A (Netherlands), Grain Processing Corporation (US), Emsland (Germany), AGRANA (Austria), SMS Corporation (Thailand), Global Bio-Chem Technology Group (Hong Kong), SPAC Starch (India), Qindao CBH Company (China), Tereos (France), and KMC (Denmark).

[agritech08]

Agronomy III - Root Crops

Discover how to grow some of the most important crops in the world: root veggies!   With the help of this thorough course in growing root crops, you can expand what you are currently producing on your farm or launch a new business.   https://agritech.college/wp-content/uploads/2023/02/Agronomy.mp4   The second-most significant staple crop in the world is roots. Over the world, they are a vital source of carbohydrates for people. As the agricultural environment is altered by climate, we will need to switch to resilient, carbohydrate and protein-rich, easily grown crops to replace those that are heavily dependent on water (such as rice) for their productivity and survival. They are also important crops for food security for both humans and animals. Root crops includes: - potatoes - sweet potatoes - yams - turnips - carrots - swedes Root crops are also becoming very popular in the developed world as people start to realise the benefits to their health and to the environment by growing and eating root vegetables. In developing countries, some types of root crops (for example, yams and cassava) contribute to the diet as a substitute for other, less accessible, protein foods such as fish or meat. You will learn the finest growing strategies, different harvesting methods, and several root vegetable kinds in this course. Lesson Structure There are 10 lessons in this course: - Scope and Nature of Root Cropping and the Botany of Roots - What are root vegetables? - Human nutrition and root vegetables - Botany of roots - Cultural Practices A: Soil Management, Crop Scheduling and Soil Water - General guide to growing root vegetables - Improving soils - Sampling soils - Cover crops - Cultivation techniques - Soil fertility and plant growth - Plant nutrition - Fertiliser - Soil and water - Cultural Practices B: Weed control, Pest Management - Weed and weed management - Methods of weed control - Pest and disease management - Toxicity - Diseases - Common environmental problems - Potatoes - Growing conditions - Nutrient requirements - Planting - Care - Watering - Problems - Harvest and post-harvest - Carrots and their Relatives - Carrots - Parsnips - Bulb fennel - Turnip rooted chervil - Skirret - Celeriac - Turnips and their Relatives - Turnips - Rutabaga (swede) - Radish - Horseradish - Daikon - Kohlrabi - Beets - Growing conditions - Nutrient requirements - Planting - Care - Watering - Problems - Harvest and post-harvest - Taro, Yams and Sweet Potato - Growing conditions - Nutrient requirements - Planting - Care - Watering - Problems - Harvest and post-harvest - Other Root Crops - Salsify - Scoronera - Scolymus - Mashua - Jerusalem artichoke - Potato bean - Arrowroot - Oca - Dandelion - Chinese artichoke - Water chestnuts - Yacon or jicama - Root chicory - Ullico - American groundnut - Harvest and Post-Harvest Management - Harvesting root vegetables - Cooling methods - Storage Each lesson ends with an assignment that is sent in to the school, graded by the tutors there, and returned to you with any pertinent comments and suggestions—and, if necessary, additional reading—if they are applicable. Aims - Explain root vegetables, including their varieties, health benefits, and morphological internal and external structures. - Provide a brief description of the cultural practises required to grow vegetables. - Describe how to manage weeds and pests, as well as the types of specialised equipment used in the production of root crops. - Describe the conditions needed for potato culture and how to grow potatoes. - Describe the growth practises for carrots and their relatives as well as the cultural requirements. - Describe the growth practises for turnips and their relatives as well as the cultural requirements for them. - Describe the growth practises for beets and their relatives as well as the cultural requirements. - Describe the cultural requirements and methods for growing yams, taro, and sweet potatoes. - Describe the cultural needs and growth methods for a variety of other root crops that were not covered before in this course. - Explain the requirements for root vegetable crops during harvest and after harvest. What You Will Do - Create a bed for root vegetables. - Make and keep a log book with information about your bed. - Do tests to identify the moisture range. - Describe how to enhance the soil for a group of root crops. - Describe crop rotation techniques. - Talk about seed preparation and planting methods. - Establish a weed collection. - Create pest and disease control strategies for use from planting through harvest. - Create a schedule for agricultural production. - Discuss when to harvest certain kinds. WHO SHOULD TAKE THIS COURSE? - Farmers and agricultural labourers - Agricultural supply companies and related services - Agricultural professionals and students - Small-scale or hobby farmers thinking about new "niche" crops - livestock managers and owners who seek to make animal feed Read the full article

[harisharandevgn]

Harvesting Self-Sufficiency: The Vitality of Subsistence Farming

Subsistence farming is a method of agricultural production in which the farmer cultivates a small plot of land primarily to meet the basic needs of their household or community. The main objective is to produce enough food, both crops and livestock, to sustain the farmer and their family, rather than for commercial sale or profit.

In subsistence farming, the scale of production is typically small and relies on traditional farming techniques, such as manual labor and simple tools. Farmers often use organic or low-input methods, as they may have limited access to modern agricultural technologies, machinery, and synthetic inputs like fertilizers and pesticides.

The crops grown in subsistence farming are usually staple food crops, such as grains (rice, maize, wheat), tubers (potatoes, yams, cassava), legumes (beans, lentils), and vegetables. Livestock may also be raised for meat, milk, eggs, or as working animals for farming tasks. The produce from the farm is primarily consumed by the farming household, providing them with sustenance and food security.

Subsistence farming is commonly practiced in rural and less developed regions, where access to markets, infrastructure, and resources may be limited. It is often associated with traditional and indigenous farming practices that have been passed down through generations. Subsistence farmers typically have a deep understanding of their local environment, including climate patterns, soil fertility, and plant and animal behavior, which helps them adapt their farming practices to local conditions.

While subsistence farming can provide self-sufficiency and security in food supply for farming families, it is often characterized by low productivity and limited economic opportunities. Farmers may face challenges such as inadequate access to credit, lack of education and training, limited irrigation or water resources, and vulnerability to environmental factors such as droughts, floods, or pests. In many cases, subsistence farmers rely on supplemental sources of income, such as off-farm employment or small-scale trading, to meet other non-food needs.

[fatehbaz]

I'm 95% sure tomatoes and cocoa were domesticated in mesoamerica tho, not to take away from your post but yeah

About chocolate, tomatoes, the Amazon, Andean biodiversity, Mesoamerican food, ancient domestication, and colonial monoculture: The latest understanding, as far as I know, is actually that both cacao and tomato originated in Amazonia and were domesticated where the tropical Andean slopes transition into Upper Amazonia. Cacao domestication in Amazonia apparently took place at least 5300 years ago at which point Mayo-Chinchipe people already produced chocolate-drinking vessels; domesticated Amazonian tomatoes might be even older and apparently traveled northward and arrived in Mesoamerica in waves. The cacao origin is described in a 2018 paper involving a site in the Andes; the tomato origin, from a 2020 paper. (For anyone interested, this message seems to be in response to me saying that I “thank the Andes” when I’m eating good food like chocolate and tomatoes; Andean landscapes and ecological influences promote the cultivation of thousands of varieties of native potatoes, too.)

Cacao: The cradle of biodiversity for Theobroma cacao (”the chocolate tree”) and the oldest sites with clear evidence of chocolate domestication are both along the eastern slopes of the tropical Andes in the Upper Amazon, specifically in “Ecuador,” and this is also the region with the highest diversity of distinct cacao strains, now in the heavily-forested border region shared by modern-day Ecuador, Peru, and Brazil. Cacao preparation happened at least 3900 years ago in Mesoamerica. My impression is that Mesoamerica receives so much attention for its chocolate partially because of the clearer historical record in Mesoamerica and also because of the degree to which chocolate consumption was integrated into mythological narratives and social/political practices. (Also, it’s much harder to locate evidence of 5000- or 10-000-year-old gardens in the dense Amazonian forest than it is in the periphery of Ciudad de Mexico’s 20-million-person urban agglomeration.) However the Santa Ana-La Florida site in the Andes of Ecuador, inhabited by the Mayo-Chinchipe culture, contains cacao preparation residue about 5300 years old. A relatively famous paper circulating in 2018 and afterwards described this as “the earliest evidence of [cacao] use” and the site “also reveal[s] the Upper Amazon region as the oldest centre of cacao domestication yet identified.” They could identify the chocolate food and trees as domesticated cacao, rather than “simply” wild cacao, because of the residue of theobromine alkaloid (which occurs most in the domesticated tree but not really in the wild varieties). They also identify Mayo-Chinchipe pottery used to hold chocolate beverages. (The big paper: Sonia Zarrillo et al. “The use and domestication of Theobroma cacao during the mid-Holocene in the upper Amazon.” Nature Ecology & Evolution, published online 29 October 2018. ) Today, Andean and Amazonian cacao strains are important in Ecuador; the nation of Colombia has been expanding cacao cultivation. By far, the largest cacao crops are actually now produced in West Africa. To a lesser extent, deforestation in Indonesia has also allowed for installation of cacao plantations, making the nation the third-largest cacao producer.

Tomato: Coincidentally, it seems tomatoes also originated at and were domesticated along the eastern slopes of the tropical Andes in the Upper Amazon, specifically in eastern Ecuador. I know much less about tomato domestication, and it’s my understanding that the tomato is much older than chocolate, and domestication of tomato is more cryptic and less understood than chocolate, but following the 2012 complete genome sequencing of the domesticated tomato and a 2019 paper in Molecular Biology, I think the now-leading theory is that wild S. pimpinellifolium originated in eastern Ecuador before the S. lycopersicum cerasiforme variety spread to Mesoamerica. And then the now world-famous S. lycopersicum lycopersicum (domesticated tomato) was an innovation of Mesoamerican cultivation before spreading around the world. Tomato apparently traveled to Mexico from the Andes/Amazon at least twice, at 10000 and 7000 years ago respectively. (The big paper: Hamid Razifard et al. “Genomic Evidence for Complex Domestication History of the Cultivated Tomato in Latin America.” Molecular Biology and Evolution. 7 January 2020.)

As of 2018, the understanding of cacao diversity:

Early sites of cacao domestication, from the Zarrillo paper, 2018:

The origin of tomato:

Food domestication in Latin America:

Mesoamerican chocolate:

Maybe cacao is so thoroughly associated with Mesoamerica because: (1) It was the site of vanilla harvest and its use with cacao; (2) the site of sophisticated culinary production of chocolate beverages which attracted the attention of Spanish and French colonizers; (3) the region has a clearer and more obvious (relative to Amazonia) written and historical record transcribed by Mayan/Aztec people, early colonizers, imperialist botanists and plantation owners, and modern-day historians chronicling the process of cacao preparation; (4) and also because Mesoamerican cultures integrated cacao consumption into dramatic mythological narratives, social institutions, and political traditions. Both Aztec and Maya folklore about cacao has, in recent centuries, been recorded and documented (in continuously-surviving cultural traditions, in written records, by early imperialists, by 19th century “scientists,” and by modern archaeologists and colonialist entrepreneurs). Meanwhile, the Upper Amazon cacao region is more about oral histories and there is less of a written record. about the origins of cacao.

Diversity of native cacao species (from the Zarrillo paper, 2018):

Early Holocene habitat of cacao trees:

These were the Mayo-Chinchipe vessels containing chocolate residue, from the 5300-year-old Ecuador site: [edited out the photo; don’t like sharing photos of items taken from archaeological sites, but you can search online to learn more.] The Mayo-Chinchipe site’s vessels also contained residue of maize, Phaseolus vulgaris (bean), Manihot esculenta (cassava/manioc), Dioscera trifida (cush-cush/sacha papa/yam), and sweet potato.

Cacao and peanuts in West Africa; ecological imperialism of plantation monoculture:

Though peanuts were domesticated in South America, it seems like the food is often thought of as a Caribbean staple, probably due to the expertise and sophisticated food preparation techniques of the Gulf Coast, Caribbean, and Afrodescendant Brazil, so that cultural exchange between black communities in the Americas and West Africa allowed the peanut to become celebrated outside of the America. And, to me, it seems like domesticated cacao might present a similar situation: Though cacao is technically more diverse in the Upper Amazon, and apparently older in the Amazon, it is better known for its use in Mesoamerica. Mesoamerican preparation of cacao beverages, and the use of vanilla alongside chocolate, probably also helped to establish a Mesoamerica association with cacao.

Coincidentally, like the cultural exchange of the peanut between Latin American foods and the Caribbean/West Africa, the vast majority of modern cacao is now produced in West Africa. (Especially Ivory Coast and Ghana.) Also coincidentally, regarding imperialism and deforestation for the installation of plantation monocultures, the third-largest producer of cacao is Indonesia (also famous for its deforestation to install palm oil plantations).

Some of the first, and largest, cacao plantations designed for industrial-scale or commercial harvest were established by Spanish imperialists at modern-day Venezuela, not that far away from the cradle of cacao diversity in the Upper Amazon. While French imperialists grew cacao in their Caribbean colonies, the cultivation of different cacao strains in Venezuelan agriculture also happens along the Caribbean coast of the nation. Today, in modern Ecuador, the Upper Amazonian cacao diversity is explicitly celebrated, and the country seeks to market the local “Arriba” strain of “high-class” cacao, which the country promotes under the moniker “Nacional” strain. Some of the genetic work, from the mid-2000s, on early cacao biogeography and its domestication specifically focused on this Arriba strain.

Flower of Theobroma cacao. Photo graciously (re)appropriated from K/e/w Gardens, originally taken by P.Gasson.

[xtruss]

The Amazon’s ‘Mouth-Watering’ Fifth Flavour

— By Catherine Balston | BBC Travel | November 23, 2020

The ancestral sauce of black tucupi is making its way onto the menus of some of South America’s best restaurants, bringing a new sense of pride to an age-old tradition.

It all started with a bottle of chilli sauce. It was so fiery it makes my eyes water just thinking about it. I had bought it in 2014 from an old woman in Paraitepuy, a Venezuelan village near the base of Monte Roraima. It was the end of a seven-day hike up the table-top mountain, a sacred place for the local Pemon people, from which waterfalls spill over the edge in dizzying vertical drops. The sauce came home with me where it stayed, lurking unused in my kitchen cupboard for the next four years as it was far too hot for my palate.

A couple of years later, I discovered that this sauce was in fact black tucupi, a thick, dark sauce rich in the satisfying savouriness of umami, the so-called “fifth flavour”. Little-known beyond indigenous communities in the Amazon, it is being discovered by high-profile chefs in São Paulo, Lima, Bogotá and even Paris. Curious to know more, I began to dig into its origins, and what emerged was a tale of ancestral wisdom, rare Amazonian languages, poison and layers of intrigue that thickened, just like the sauce, the deeper I dug.

I am not the first person to be fascinated by black tucupi. The first written record of the sauce dates to 1929, in a posthumous publication by the Italian explorer and ethnographer Ermanno Stradelli: “To my taste, it is the king of sauces,” he wrote, “as much for game as for fish… and to which extraordinary cures can be attributed.”

Black tucupi, a thick, umani-rich sauce, has been made by indigenous communities across the Amazon for thousands of years (Credit: rchphotos/Getty Images)

Stradelli had discovered black tucupi during one of a number of expeditions deep into the Amazon rainforest in the 1880s and 1890s. The unique flavours of the Amazon enchanted him, as they had the Dutch, English and Portuguese explorers who had been shipping their “discoveries” back to Europe as far back as the 16th Century. When writing about this king of sauces, Stradelli referred to it as tucupi pixuna (pronounced “pishuna”) – pixuna meaning “black” in Nheengatu, a now-severely endangered language that was spoken all across the Amazon region until the late 1800s.

Tucupi pixuna, tucupi negro, kumaji, ají negro, kanyzi pudidy and cassareep are all different names for the same sauce. It’s a linguistic register of some of the indigenous nations that still make black tucupi right across the Amazon as far and wide as Guyana, Brazil, Peru, Colombia, Venezuela and Ecuador. “When was black tucupi discovered? Who discovered it? No-one will ever know because it was thousands of years ago,” explained Sandra Baré, from the Baré people that live in the Upper Rio Negro region, one of a handful of ethnic groups who still speak Nheengatu and whose tucupi pixuna is sold in markets around São Gabriel da Cachoeira, on the banks of the Rio Negro.

As for how it is made, that is one question Baré can answer, and I happily listened to her explain the process as part of a cooking class on manioc, a root vegetable (also known as cassava, or tapioca when in its pure starch form) that is now the staple food for hundreds of millions of people across the world. “Manioc has been sustaining indigenous nations for many years,” said Baré. She detailed the various techniques for turning bitter manioc into breads and flours, as well as the process by which bitter manioc juice is simmered down from a yellow liquid into dark and syrupy black tucupi.

Manioc, which is a staple food for hundreds of millions of people across the World, is packed with toxic cyanide (Credit: Tina Leme Scott)

“You have to be really careful cooking black tucupi because bitter manioc kills,” Baré warned. “Anyone who drinks the raw juice won’t take two steps before falling down dead.” It turns out bitter manioc is packed with toxic cyanide, and I wonder how many people over the years have literally fallen at that first hurdle. None hopefully, at least not for a couple of millennia, as bitter manioc has been cultivated and cooked (which brings the cyanide down to safe levels) by the Amazon’s indigenous nations as far back as 4,000 years.

Denise Rohnelt de Araújo, a Brazilian cook and food writer, first came across Stradelli’s reference to tucupi pixuna 10 years ago in História da Alimentação no Brasil, an encyclopaedic register of Brazil’s diverse culinary history that was first published in 1963 by the historian Luís da Câmara Cascudo. She’s been on its trail ever since, collecting samples from all over the Amazon. Late last year, when I visited her home in Boa Vista in Brazil’s northernmost state of Roraima, she presented me with a box full of bottles in all shapes and sizes.

“When I read Stradelli’s description of this king of sauces, I had to find out more,” de Araújo told me. “There are various different ways to make black tucupi and none of them are the same. The only thing they have in common is that it’s a reduction of bitter manioc juice. Some remove the manioc starch, others don’t. Some are fermented. Others add ants. The Venezuelans add chilli. In Guyana you have clove and cinnamon. Some have a slight bitterness or smokiness. Every ethnic group does it their own way.”

Boa Vista was my jumping-off point into the interior of Roraima to see for myself how different indigenous peoples make black tucupi. Here in the heart of the Amazonian savannah on the triple border of Brazil, Venezuela and Guyana, hot, dry air blows across a mainly grassy landscape. At Tabalascada, about 24km outside Boa Vista, a Wapichana community are fighting to preserve their land and their culture. Monoculture crop farming and urban development encroach from all sides. I hiked from the village into the forest with a community leader, Marcolino da Silva, to see their manioc plantation. The young plants were only five months old and nearly twice my height already, with leaves fanning out at the top of thin stems.

To prepare black tucupi, manioc has to be peeled and grated and the juice squeezed out (Credit: Tina Leme Scott)

Back in the village, a long table was being laid for lunch under the shade of some tall mango trees with parakeets screeching overhead. The shy but lively 62-year old Dona Carol, da Silva’s mother, is the village expert in making black tucupi, and she busied about bringing dishes to the table and clapping a nosy cockerel away. Everything she laid out was made with manioc, from the bread (beiju) to a manioc and fish stew (damorida) and a jug of boozy fermented manioc (caxiri). The prints of trainers, bare feet and animal claws in the dry earth charted the afternoon’s comings and goings, and as the sun started its downward slide and the caxiri went to my head, I eyed up a nearby hammock. Dona Carol has been teaching the younger generation her black tucupi recipe. “They have to learn to do this to not forget our Wapichana culture,” she said. “I am here today but who knows about tomorrow. Death knows no age.”

My next stop, Yupukari, was just over the border in Guyana’s Rupununi region. In a small Macuxi village, home to about 100 families, I was spending three days learning how to make black tucupi. I met the team at Caiman House, an eco-lodge in the village and one of a dozen or so eco-lodges run by indigenous peoples in the interior wilderness of Guyana. Nature lovers come here to explore the “land of the giants”, as it has been called; the world’s largest otters, spiders, anteaters, rodents and eagles can all be spotted here.

I had my sights set on black tucupi, however, known in Guyana as cassareep, or cassava sauce. This is the only country in the Amazon Basin where black tucupi has made its way into the national cuisine. It’s an essential ingredient in pepperpot, a meat stew in which black tucupi mingles with the cloves and cinnamon of Guyana’s Caribbean heritage. Industrially made cassareep is sold everywhere in Guyana, but I’d come to learn the traditional, artisanal way.

The resulting manioc juice is decanted and then simmered for several hours until it becomes dark and syrupy (Credit: Tina Leme Scott)

My next two days were spent with two local women as they harvested, peeled and grated nearly 100kg of manioc. The grated manioc was stuffed into a plaited palm tube called a matapi (or tipiti in Brazil), which looks like the engorged belly of an anaconda before it is stretched out thin, squeezing the manioc juice into a bowl below. Next, the juice rests for a few hours to let the solid starch (tapioca) decant, and the juice was then poured into a cauldron and left to simmer over a wood fire for around four or five hours.

In the meantime, the women transformed the grated manioc into toasted flour and flatbread. A crowd of onlookers shuffled around the space to avoid the smoke as it curled up and around. Things got tense in the final minutes as the simmering manioc juice begins to camarelise, turning red and then dark brown, then as thick as molasses and hastily whipped off the fire before it burned. Once it had cooled we all dipped the flatbread into the sauce and tasted the flavour bomb: intense, sweet and mildly sour.

The next day, it was added to a fragrant bowl of tuma pot – a traditional fish stew – served for lunch on my last day. I also took a bottle home with me, all the more valuable having seen the backbreaking work in making it.

Outside of indigenous communities, black tucupi evangelists in some of South America’s best restaurants are getting excited about its umami potential, glazing meats with it, adding it to dressings, broths and sauces, and even mixing it in Bloody Marys.

Black tucupi is making its way onto the menus of South America’s best restaurants due to its rich umami flavour (Credit: Tina Leme Scott)

In São Paulo, chef Helena Rizzo glazes fish with black tucupi at Maní restaurant; while Carla Pernambuco served confit duck with a black tucupi sauce at Carlota. On the far side of the continent in the Peruvian capital, Lima, high-profile chefs have been experimenting with black tucupi on their menus for a few years already. Their supply, sold in elegant glass bottles in Lima’s upmarket delis, comes from Bora and Huitito women near Iquitos in the Peruvian Amazon thanks to a partnership with NGO Despensa Amazónica. Pedro Miguel Schiaffino has put it at the heart of his menu at new casual diner Boa Street Food, infusing tomato sauce, pirarucu (fish) sausages and smoked pork tacos with its richness; while Gaston Acúrio brushes it on roasted cauliflower at Astrid y Gastón.

“Some people compare it to soy, some to Worcestershire sauce, but chefs simply see it as something unique,” said Joanna Martins, whose Brazilian food company Manioca sells black tucupi to retailers. She supplies some of Brazil’s top chefs with her version and is testing out the US market, too.

The Wapichana community in Tabalascada has plans to launch a certified, branded version to Brazilian retailers next year. They sell it locally and informally for now but are building up their capacity through a partnership with Brazilian NGO Instituto Socioambiental (ISA) as well as government funding thanks to Joênia Wapichana (the first indigenous woman to be voted into the Brazilian congress).

Manioc is also turned into flours and bread, as well as traditional alcoholic beverages (Credit: Tina Leme Scott)

“Black tucupi is an incredible product that respects the Wapichana way of life and their traditional agricultural systems, and that in turn helps protect biodiversity and the forest,” said ISA’s Amanda Latosinski. “For the youngsters, the chance to earn an income is an incentive to not leave for the city, and to resist the pressures of destructive activities like mining.”

It’s a win-win for the indigenous communities. And it’s a win-win for those who can get their hands on a precious bottle – the chance to try a unique, umami flavour and support a tradition that runs deep into the heart of the Amazon. I can still only handle a few drops at a time of the fiery black tucupi bought all those years ago in Venezuela, but the treacle-like cassareep from Guyana is black gold, used in my cooking as sparingly as my willpower allows.

[adalidda]

Photo: Breads, cakes, fries, and noodles using cassava flour as ingredient (Sahel Agri-Sol / Public Domain)

Unleash the Versatile Power of West African Cassava Flour

July 12, 2024

Sahel Agri-Sol, a leading agricultural producer in West Africa, proudly introduces our exceptional cassava flour. This outstanding product, produced in West Africa, offers unparalleled quality, versatility, and sustainability for food and cosmetics manufacturers worldwide.

A Legacy of Excellence

Rooted in West Africa's rich agricultural traditions, our producers have perfected the art of cassava cultivation and processing. Each batch of our cassava flour embodies the passion and expertise of generations of West African farmers.

For Food Manufacturers: A Gateway to Innovation

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Our finely milled cassava flour stands as the quintessential gluten-free alternative for your diverse product range. Its neutral flavor profile and exceptional binding properties make it an ideal ingredient for a wide array of applications:

Bakery Innovations: Create mouthwatering gluten-free breads, cakes, and pastries that rival their wheat-based counterparts in taste and texture.

Pasta Reinvented: Develop gluten-free pasta products that maintain the perfect al dente texture consumers crave.

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Thickening Agent: Utilize our cassava flour as a natural thickener in sauces, soups, and gravies, ensuring a smooth consistency without artificial additives.

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Beyond its functional properties, our cassava flour boasts impressive nutritional benefits:

For Cosmetics Manufacturers: Nature's Beauty Secret

Harness the natural power of cassava flour to elevate your cosmetics and skincare formulations:

Gentle Exfoliation: Our fine-textured flour provides mild exfoliation properties, perfect for facial scrubs and body polishes.

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Natural Thickener: Achieve the perfect consistency in creams, lotions, and gels without synthetic thickeners.

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At Sahel Agri-Sol, we believe in nurturing both our products and our environment:

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Elevate Your Products with Sahel Agri-Sol

Whether you're crafting the next generation of gluten-free foods or formulating innovative natural cosmetics, Sahel Agri-Sol's premium cassava flour is your key to success. Experience the perfect blend of tradition and innovation and give your products the competitive edge they deserve.

Contact us today to discuss bulk ordering or explore how our cassava flour can transform your product line. Together, let's unlock the full potential of this remarkable West African ingredient.

Sahel Agri-Sol

Hamdallaye ACI 2 000,

« BAMA » building 5th floor APT 7

Bamako

Mali

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[quotesfrommyreading]

While the origins of Maya culture remain murky, it’s thought to have first emerged between 7000 B.C. and 2000 B.C., when hunter-gatherers abandoned their nomadic habits and created more permanent settlements. Recent analyses suggest that those first settlers came from South America and likely developed their staple food, maize, by 4000 B.C. Maize cultivation dramatically changed the Maya’s trajectory, literally fueling the explosion of their society and culture.

These newcomers didn’t just plant corn: They also learned to prepare it for human consumption with nixtamalization, a process in which dried maize is soaked, then cooked in an alkaline solution that softens corn and renders it more digestible. The Maya would go on to cultivate other important vegetables like squash, cassava, and beans.

The Maya seem to have developed alongside, and traded ideas with, the neighboring Olmec civilization, which some consider one of the most influential societies of ancient times. Researchers believe this is when the Maya adopted the ritual complexes for which they would become famous. Like the Olmec, the Maya soon focused on building cities around their ritual areas. These advancements in agriculture and urban development are now known as the Maya’s Preclassic period between 1500 and 200 B.C.

As the Maya built out their society even further, they laid the foundations for complex trade networks, advanced irrigation, water purification and farming techniques, warfare, sports, writing, and a complex calendar. The intricate calendar included three dating systems—one for the gods, one for civil life, and a third astronomical calendar known as the Long Count. The starting point of this third calendar was set at the legendary date of humans’ creation, corresponding to August 11, 3114 B.C. The Long Count calendar began a new cycle on December 21, 2012, leading to a myth that the world would end on that date. (Despite urban legends and longstanding misinterpretations of Maya lore, however, the shift in calendar cycle didn’t bring doomsday with it.)

  —  Who were the Maya? Decoding the ancient civilization's secrets

[mitrasprayers]

Different types of farming techniques in India

In this continuation, we’ll discuss the basics of three distinct agricultural methods. Agriculture is crucial to the economy of every nation. Farming includes the production of food and ornamental plants. A  tractor sprayer attached to a tractor’s back is called a tractor-mounted sprayer. Farming is the one economic foundation upon which every nation rests. The success or failure of a farm is affected by its location, the market for its products, the availability of skilled workers, and the sophistication of its machinery. If you’re looking to save time, energy, and resources, an orchard sprayer is a way to go.

There are three main types of farming:

The following are examples of the three main types of farming and agriculture:

Subsistence farming

Family farming is another name for subsistence farming since it provides for a farmer’s immediate family: only basic machinery and manual labour from around the house where needed. Low yields are typical of this type of farming. They do not use modern farming techniques or high-yielding varieties of seeds and fertilizer.

They lack access to essential services like electricity and water irrigation. Farming for subsistence is typically done by hand.

Subsistence farming can be classified into two types:-

Intensive subsistence farming:-

It entails a relatively modest amount of land, some essential, low-cost tools, and additional labour for crop production. Because “intense” connotes strenuous effort, the implication is that more significant effort is needed. Multiple crops can be grown yearly on the same plot of land because of the favourable climate and rich soils typical of this type of farming.

Rice is the primary crop here. Wheat, maize, pulses, and oilseeds are some additional crops. The more populated monsoon areas are where this type of farming is most prevalent. Southeast Asia and East Asia fall within this category.

Primitive subsistence farming:-

Nomadic farming and herding are also part of this lifestyle.

Shifting cultivation:-

This farming grew in heavily wooded regions like the Amazon basin, tropical Africa, Southeast Asia, and northeast India. This is where the rain is heaviest. Rapid plant growth is regenerated.

At the outset of the shifting cultivation process, the area is cleared by cutting down and burning trees. The resulting tree ash is then incorporated into the ground.

Crops, including maize, yam, potatoes, and cassava, are cultivated using this method. This soil is suitable for growing crops every two or three years. Then the abandoned land as soil fertility declines. The farmers relocate to the new area and begin cultivating it similarly. Slash-and-burn farming describes this method of agriculture.

Nomadic Herding:

The semiarid and arid regions are ideal for this method of farming. Like the central Asian republics, India’s Rajasthan and Jammu & Kashmir are home to beautiful landscapes. The farmers in this system herd their animals along predetermined paths as they go from one location to another in search of food and water.

Sheep, camels, yaks, and goats are commonly raised for their meat and fibre in this region. Farming provides milk, meat, and other foods for the herdsmen and their families.

Commercial Farming

Crops are grown on this farm to be sold in local markets. This farming is done mainly for commercial reasons.

It needed a lot of space and advanced machinery.

High-priced equipment is used to complete the task.

Commercial farming is 3 types.

Commercial grain farming:-

Grains are the primary reason for this cultivation.

Seasonally, this type of farming occurs during the winter.

In this type of farming, only one crop can be cultivated at a time.

Many wealthy farmers are living in this region.

Commercial mixed farming:-

This type of farming is done for growing foods, fodders crops.

In this farming, one or more crops are grown together.

It has good rainfall and irrigation.

The crops are cared for carefully.

The crops are done almost at the same duration.

This farming is most used in Europe, the eastern USA, Argentina, southeast Australia, New Zealand, and South Africa.

Home Farming:-

Growing food at home may be done on a terrace or in a garden.

You only needed a little area and essential garden tools like a rake and pruners.

You only needed a little room and some compact equipment like a garden rake and pruning shears.

It’s not just food; this farming is utilized as a decorative item in people’s homes.

It was done for both profit and survival purposes.

There are two types of farming:-

How many different kinds of farming do people in India practise? If this isn’t the case, then we’re likely to be categorised with the lower forms of farming in India. Check out this site for specifics on various farms. An agricultural sprayer machine is a vital tool for farmers.

Container farming:-

These farming methods are ideal for those with only a tiny plot of land to cultivate, such as in a city apartment’s balcony, courtyard, or yard. This farming method can grow almost any fruit, vegetable, or flower.

Vertical Farming:-

A “window garden” is how it’s being referred to here. Small plant crops and vine crops see the most vertical farming utilization. Ghee, Loki, tomato, chile, and coriander are all components. Since traditional methods of growing vine crops tend to provide lower yields, vertical farming is ideal for these plants. Air-assisted sprayer, and choose from a wide variety of sprayers available on the market.

In India, the anna data are the farmers. They put up long hours to ensure everyone has enough to eat. The farmers organized themselves by the size of their farms. Listed below are the many categories of Indian farmers. Consider looking at the Farmer profile. The Agriculture Blower is a vital component of feed mills and blenders.

Marginal Farmers – When a farmer owns less than 1 hectare of land, they are considered Marginal farmers.

Small Farmers – Small farmers tend to have 1–2 acres of land.

Semi-medium farmers – Farmers with between 2 and 4 hectares of land are considered semi-medium.

Medium Farmers– Farmers with 4–10 ha of land are considered medium farmers.

Large Farmers – When a farmer owns 10 hectares of land or more, they are considered a Large farmer. These folks are also classified as farmers.

Conclusion –

In India, farming is the primary source of income, and there are many types of farming. This completes the exhaustive descriptions of the various farming methods. Please stay tuned for further developments along these lines, and I hope you enjoy this post. The latest in Agriculture news is also available here daily. As a necessary aspect of vineyard management, using a vineyard sprayer with pesticides to combat grapevine diseases and pests is essential.

Keep reading if you’re interested in learning more about crop farming!