#maize-derived beauty ingredients

[adalidda]

Illustration photo: Maize kernels being processed for food manufacturing (public domain)

Unveiling the Treasure of West Africa: Maize Grains from Sahel Agri-Sol

July 5, 2024

In the heart of West Africa, where the fertile lands of Mali stretch under the warm African sun, Sahel Agri-Sol cultivates nature's bounty - maize grains that stand unrivaled in quality, flavor, and versatility. As a leading producer and exporter of agricultural commodities, we invite food and cosmetics manufacturers worldwide to discover the transformative power of our exceptional corn.

A Legacy of Excellence

Sahel Agri-Sol's story is deeply rooted in the rich agricultural tradition of Mali. For generations, our farmers have nurtured the land, combining time-honored techniques with modern sustainable practices. This unique approach results in maize grains that not only meet but exceed global standards, offering a product that's truly special in today's market.

For Food Manufacturers: Elevate Your Culinary Creations

Flavor Profile

Our maize grains boast a robust, slightly sweet flavor with nutty undertones - a testament to the unique terroir of West Africa. This distinctive taste can add depth and character to a wide range of food products, setting your offerings apart in a competitive market.

Versatility

From traditional cornmeal and polenta to innovative snack foods and gourmet popcorn, our maize adapts beautifully to diverse applications. Its superior texture and consistent quality make it ideal for:

Nutritional Excellence

Packed with essential nutrients, our maize is a powerhouse of:

For Cosmetics Manufacturers: Nature's Beauty Secret Unveiled

Innovative Ingredients

Unlock the potential of maize in your cosmetic formulations:

1. Corn Silk Extract: Rich in antioxidants, it offers anti-aging and skin-soothing properties.

2. Corn Oil: A lightweight, non-comedogenic oil perfect for moisturizers and hair care products.

3. Corn Starch: An excellent natural absorbent for powders and dry shampoos.

4. Microfine Cornmeal: Gentle exfoliant for body scrubs and facial cleansers.

Eco-Friendly Appeal

In an era where consumers demand natural, sustainable beauty solutions, our maize-derived ingredients offer a compelling narrative. Highlight the purity and origin of your ingredients, connecting your brand to the vibrant agricultural heritage of West Africa.

The Sahel Agri-Sol Advantage

1. Sustainable Cultivation

Our farms employ a blend of traditional wisdom and modern eco-friendly practices, ensuring minimal environmental impact while maximizing yield and quality.

2. Rigorous Quality Control

From seed selection to harvest and processing, every step is meticulously monitored. Our state-of-the-art facilities and stringent testing protocols guarantee purity, consistency, and safety.

3. Flexible Solutions

Whether you need bulk shipments or smaller quantities, we offer customizable packaging options to suit your specific requirements.

4. Year-Round Availability

Our strategic planning and extensive storage facilities ensure a stable supply throughout the year, protecting your production schedules from seasonal fluctuations.

5. Competitive Edge

By choosing Sahel Agri-Sol, you're not just buying superior maize - you're investing in a story of sustainability, tradition, and quality that resonates with today's conscious consumers.

6. Support and Expertise

Our team of agricultural experts and customer service professionals is always ready to assist you, from product selection to logistics support.

Global Reach, Local Impact

By partnering with Sahel Agri-Sol, you're not only elevating your products but also supporting sustainable agricultural practices and contributing to the economic development of West African communities.

Experience the Sahel Agri-Sol Difference

We invite you to discover the unparalleled quality of our West African maize. Contact us today to request samples, discuss your specific needs, or arrange a visit to our facilities in Mali. Let's explore how Sahel Agri-Sol's premium maize grains can revolutionize your product line and captivate your customers.

Bring the golden essence of West Africa to your global products. Choose Sahel Agri-Sol - where quality meets tradition, and innovation embraces nature.

Sahel Agri-Sol

Hamdallaye ACI 2 000,

« BAMA » building 5th floor APT 7

Bamako

Mali

Phone: +223 20 22 75 77

Mobile:  +223 70 63 63 23, +223 65 45 38 38

WhatsApp/Telegram global marketing and sales: +223 90 99 1099

Email: sales@sahelagrisol.com

Web sites

English https://sahelagrisol.com/en

Français https://sahelagrisol.com/fr

Español https://sahelagrisol.com/es

简体中文 https://sahelagrisol.com/zh

عربي https://sahelagrisol.com/ar

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[downtoearthmarkets]

The American continent is home to a rich biodiversity of plant and animal species that help fill our plates and bellies every day. In fact, around sixty percent of the world’s diet is derived from foods that originated in the Americas thousands of years ago. Many of these foods were key to the survival of ancient pre-Columbian civilizations and native tribes that thrived here long before the arrival of European explorers. Here are a few such indigenous American foods that you can find in the farmers market that are not only locally produced but have evolved on this continent over millennia.  

Pecans Pecans are the seeds, or edible nuts, of pecan trees, a species of hickory tree (Carya illinoinensis) native to the southern United States and northern Mexico. The word pecan is derived from the Algonquin word “pacane” which translates to “nuts requiring a stone to crack”. Pecans grew wild across the American South and Midwest before they were commercially cultivated in the 1880s, making them one of the country’s most recently domesticated major crops. Nutritious and plentiful, wild pecans were an essential part of both native and colonial Americans’ diet for many centuries.

Though not grown in the New York area, given their North American provenance and status as the only nut native to the U.S., pecans are often featured in a variety of farmers market baked goods from scones to pies and more. These coveted tree nuts are rich in nutrition thanks to their monounsaturated fats, high fiber and vitamin and mineral content and can play a healthy part in any well-balanced diet.

Tomatillos Also known as Mexican husk tomatoes or husk cherries, tomatillos are native to Mexico where they feature prominently in traditional cuisine. Evidence of tomatillo consumption dates back to 900 BCE in the Tehuacán Valley when they were a significant food crop for both the Aztecs and Mayans and were considered more important to these cultures than tomatoes.

Tomatillos are grown on many of our small farms and are just coming into season now. They sport a papery husk that is removed to reveal the small, tart green fruit inside. Tomatillos are a key ingredient in many Mexican salsas and sauces, and they are also used in dishes such as chile verde, pozole verde and chicken tomatillo soup.

Corn Corn, also known as maize, is perhaps the most well-known food of the Americas given its global popularity and commoditization. It is thought to be one of the world’s most ancient domesticated crops and was first propagated in southern Mexico around 9,000 years ago by indigenous peoples who often grew corn alongside beans and squash. This method of companion planting, known as the Three Sisters, was so successful that it spread as far as the northeast where it was used by the Iroquois and is still practiced by growers today.

Tender, sugar-rich varieties of corn called sweet corn or corn on the cob are grown specifically for human consumption. While a lot of American corn is grown to feed livestock and make corn syrup, plastics and fuel, the sweet corn grown by our small farms is raised with minimal inputs as part of a diverse variety of crops, resulting in farming practices that are very different from what is seen on enormous industrial-style farms. This year sweet corn has come into season a couple of weeks early and is already available at many of our farmstalls.

Amaranth Amaranth has been a staple food for indigenous peoples in the Americas for thousands of years. Dozens of amaranth species have been cultivated from Canada to Chile, where the seeds are used as a protein-rich grain and the leaves consumed for their many nutritional benefits. Amaranth leaves are a beautiful deep green that is sometimes streaked with red and purple. They can be eaten raw when young and tender but are more commonly used as a cooking green that is similar to spinach or Swiss chard.

Chocolate Chocolate is used by our baked goods vendors in a variety of their artisanal treats including breakfast pastries, cookies, brownies, cakes and other goodies. The cacao tree, the plant from which chocolate is made, originated in the Amazon basin of South America around 7,500 years ago, and eventually spread north to Central America and Southern Mexico. Chocolate's origins can be traced back thousands of years to the ancient cultures of Mesoamerica when the Olmec people began using cacao seeds to make warm drinks around 1800 BCE.

While we relish the bounty of the summer season, it’s interesting to consider just how much of our weekly, locally produced farmers market haul has its roots deep in the history of the American continent. The origin of these diverse foods and how they’ve sustained humankind throughout millennia always offers some good food for thought.

[nancygduarteus]

Is Corn the Worst Food Allergy?

When Christine Robinson was first diagnosed with a corn allergy 17 years ago, she remembers thinking, “No more popcorn, no more tacos. I can do this.”

Then she tried to put salt on her tomatoes. (Table salt has dextrose, a sugar derived from corn.) She tried drinking bottled iced tea. (It contains citric acid, which often comes from mold grown in corn-derived sugar.) She tried bottle water. (Added minerals in some brands can be processed with a corn derivative.) She ultimately gave up on supermarket meat (sprayed with lactic acid from fermented corn sugars), bagged salads (citric acid, again), fish (dipped in cornstarch or syrup before freezing), grains (cross-contaminated in processing facilities), fruits like apples and citrus (waxed with corn-derived chemicals), tomatoes (ripened with ethylene gas from corn), milk (added vitamins processed with corn derivatives). And that’s not even getting to all the processed foods made with high fructose corn syrup, modified food starch, xanthan gum, artificial flavorings, corn alcohol, maltodextrin—all of which are or contain derivatives of corn.

“It’s such an useful plant,” Robinson says of corn. “It can be made into so very, very many things that are, from my perspective, trying to kill me.”

[ Read: Drowning in corn ]

Corn allergies are relatively rare, and ones as severe as Robinson’s are rarer still. (Many people unable to eat whole corn can still tolerate more processed corn derivatives.) But to live with a corn allergy is to understand very intimately how corn is everywhere. Most of the 14.6 billions bushels of corn grown in the U.S. are not destined to be eaten on the cob. Rather, as @SwiftOnSecurity observed in a viral corn thread, the plant is a raw source of useful starches that are ubiquitous in the supply chain.

It’s not just food. Robinson told me is she is currently hoarding her favorite olive oil soap, which she had been using for 17 years but recently went out of stock everywhere. (A number of soap ingredients like glycerin can come from corn.) She’s been reading up on DIY soapmaking. A year ago, the brand of dish soap she liked was reformulated to include citric acid, so she had to give up on that, too. And navigating the hospital with a corn allergy can be particularly harrowing. Corn can lurk in the hand sanitizer (made from corn ethanol), pills (made with corn starch as filler), and IV solutions (made with dextrose). A couple years ago, she went to see a specialist for a migraine, and her doctor insisted she get an IV that contained dextrose.

“And while in the midst of a migraine I had to argue with a doctor about the fact I really could not have a dextrose IV,” she says. In the moment, she realized how absurd it was for her to be telling a world-class specialist to change her treatment.

[ Read: The allergens in natural beauty products ]

Because corn allergies are rare, doctors are often not familiar with the potential scope. Robinson says she was the first case her original doctor had ever seen in 38 years, and he didn’t know to advise her against corn derivatives. Even official sources of medical information can be confusing, telling corn-allergy patients they do not need to avoid cornstarch and high-fructose corn syrup. Misinformation abounds in the other direction, too, as corn allergies can be easy to misdiagnosis and easy to self-diagnose incorrectly. All this means that corn allergy sufferers encounter a good deal of skepticism. But Robert Wood, president of the American Academy of Allergy, Asthma & Immunology and a pediatric allergist at Johns Hopkins, told me that derivatives like corn syrup can indeed cause problems for certain people.

People with corn allergies have naturally been finding each other on the Internet. A Facebook group called Corn Allergy & Intolerance (Maize, Zea Mays) now has over 8,500 members. Becca, a tech worker in Washington state, writes a fairly prominent blog called Corn Allergy Girl. (She asked I not use her last name because she is currently interviewing for new jobs and didn’t want her health status to come up with employers.) The blog collates years of Becca’s research into corn allergies as well as resources inherited from other, now-defunct corn allergy blogs.

Members of the Facebook group have also forged ties with individual farms. Once a year, says Robinson, a farmer in California sends members of the group a big box of avocados that have not been exposed to corn-derived ethylene gas or waxes. “It’s a great month when you’re trying to get through all of them,” she says. For the rest of the time, she gets most of her food from a CSA with a local farm in Pennsylvania.

Becca, who writes Corn Allergy Girl, also gets a lot of her produce from local farms. The rest she grows. She goes to a specific butcher and meat processor who will custom-process whole animals for her without using lactic acid or citric acid. She has two fridges and several freezers to store food for the winter, when fresh vegetables are less abundant. “I go all Little House on the Prairie on the weekend,” she says, “pickling things and shredding them and baking them.” She counts herself lucky to live in the Pacific Northwest, where there are many organic, local farms. It’s harder to find fresh food in many other parts of the country, and it’s much harder to do so on a budget. “Your dollars just don’t go as far as if you’re getting bunch of Chef Boyardee. It’s very cheap to eat canned, preserved food,” says Becca. She had to run GoFundMes, for example, for friends who can’t afford to buy chicken from a source they can tolerate.

The diet of someone with a severe corn allergy is in some ways the ideal diet of a certain type of foodie: fresh, local, free of preservatives and processed foods, the provenance of every ingredient intensely catalogued. It’s just not exactly by choice.

Knowing how to avoid foods with corn is one thing; knowing how to navigate social situations where danger lurks in every corner is another.

Robinson says she has two rules when eating out with friends now. First, eat beforehand. Second, order a San Pellegrino and an appetizer for the table to share, which deflects the inevitable concern from the waitstaff. “They're nice, but people really feel they can find something, and they try. You have to keep saying, ‘No, I can’t I can’t,’ and everybody feels bad.”

Cassandra Wiselka, whose five-year-old is allergic to corn, has written about the problem of Halloween. Virtually all mass-produced candy contains high-fructose corn syrup. Her son still goes trick-or-treating, but she switches out the candy he collects with corn-free alternatives: lollipops, gummy bears, and “fancy expensive chocolate that we don’t even buy for ourselves.” She makes and freezes big batches of corn-free cupcakes and pizza to bring to birthday parties. It’s hard, she says. “He still gets upset at birthday parties and things where he has to have his own special food.” They recently had to turn down a birthday party that was moved to a pizza place last minute because they didn’t have time to make safe pizza to bring.

Wiselka’s family moved from Germany to California when her son was 18 months old. He seemed to get worse after the move. It’s hard to say exactly why but Wiselka noticed that “in Germany, things are a lot less processed, foodwise. At least not processed as much with things like corn.”

The one thing Robinson told me she really misses is being able to travel without worry. She did make a trip to Hawaii recently, after much advanced planning. She picked Hawaii for the scuba diving. When she dives, she has to watch out for a few specific things—that her wetsuit had not been washed with a corn-containing detergent, that her dive partners have not been eating corn chips. But once she’s in the water, she’s calm. Sure, scuba diving can kill if you aren’t careful (100 people die while diving in North America every day), but she can be sure there is no corn in water.

“You don't realize you're carrying around this extreme sense of alertness,” she says. “That level of hypervigilance that you have for things that you could touch or breath in is gone. You're breathing air that you know is and you know the actual oxygen content of. It's just incredibly freeing.”

from Health News And Updates https://www.theatlantic.com/science/archive/2019/01/what-its-like-be-allergic-corn/580594/?utm_source=feed

[ionecoffman]

Is Corn the Worst Food Allergy?

When Christine Robinson was first diagnosed with a corn allergy 17 years ago, she remembers thinking, “No more popcorn, no more tacos. I can do this.”

Then she tried to put salt on her tomatoes. (Table salt has dextrose, a sugar derived from corn.) She tried drinking bottled iced tea. (It contains citric acid, which often comes from mold grown in corn-derived sugar.) She tried bottle water. (Added minerals in some brands can be processed with a corn derivative.) She ultimately gave up on supermarket meat (sprayed with lactic acid from fermented corn sugars), bagged salads (citric acid, again), fish (dipped in cornstarch or syrup before freezing), grains (cross-contaminated in processing facilities), fruits like apples and citrus (waxed with corn-derived chemicals), tomatoes (ripened with ethylene gas from corn), milk (added vitamins processed with corn derivatives). And that’s not even getting to all the processed foods made with high fructose corn syrup, modified food starch, xanthan gum, artificial flavorings, corn alcohol, maltodextrin—all of which are or contain derivatives of corn.

“It’s such an useful plant,” Robinson says of corn. “It can be made into so very, very many things that are, from my perspective, trying to kill me.”

[ Read: Drowning in corn ]

Corn allergies are relatively rare, and ones as severe as Robinson’s are rarer still. (Many people unable to eat whole corn can still tolerate more processed corn derivatives.) But to live with a corn allergy is to understand very intimately how corn is everywhere. Most of the 14.6 billions bushels of corn grown in the U.S. are not destined to be eaten on the cob. Rather, as @SwiftOnSecurity observed in a viral corn thread, the plant is a raw source of useful starches that are ubiquitous in the supply chain.

It’s not just food. Robinson told me is she is currently hoarding her favorite olive oil soap, which she had been using for 17 years but recently went out of stock everywhere. (A number of soap ingredients like glycerin can come from corn.) She’s been reading up on DIY soapmaking. A year ago, the brand of dish soap she liked was reformulated to include citric acid, so she had to give up on that, too. And navigating the hospital with a corn allergy can be particularly harrowing. Corn can lurk in the hand sanitizer (made from corn ethanol), pills (made with corn starch as filler), and IV solutions (made with dextrose). A couple years ago, she went to see a specialist for a migraine, and her doctor insisted she get an IV that contained dextrose.

“And while in the midst of a migraine I had to argue with a doctor about the fact I really could not have a dextrose IV,” she says. In the moment, she realized how absurd it was for her to be telling a world-class specialist to change her treatment.

[ Read: The allergens in natural beauty products ]

Because corn allergies are rare, doctors are often not familiar with the potential scope. Robinson says she was the first case her original doctor had ever seen in 38 years, and he didn’t know to advise her against corn derivatives. Even official sources of medical information can be confusing, telling corn-allergy patients they do not need to avoid cornstarch and high-fructose corn syrup. Misinformation abounds in the other direction, too, as corn allergies can be easy to misdiagnosis and easy to self-diagnose incorrectly. All this means that corn allergy sufferers encounter a good deal of skepticism. But Robert Wood, president of the American Academy of Allergy, Asthma & Immunology and a pediatric allergist at Johns Hopkins, told me that derivatives like corn syrup can indeed cause problems for certain people.

People with corn allergies have naturally been finding each other on the Internet. A Facebook group called Corn Allergy & Intolerance (Maize, Zea Mays) now has over 8,500 members. Becca, a tech worker in Washington state, writes a fairly prominent blog called Corn Allergy Girl. (She asked I not use her last name because she is currently interviewing for new jobs and didn’t want her health status to come up with employers.) The blog collates years of Becca’s research into corn allergies as well as resources inherited from other, now-defunct corn allergy blogs.

Members of the Facebook group have also forged ties with individual farms. Once a year, says Robinson, a farmer in California sends members of the group a big box of avocados that have not been exposed to corn-derived ethylene gas or waxes. “It’s a great month when you’re trying to get through all of them,” she says. For the rest of the time, she gets most of her food from a CSA with a local farm in Pennsylvania.

Becca, who writes Corn Allergy Girl, also gets a lot of her produce from local farms. The rest she grows. She goes to a specific butcher and meat processor who will custom-process whole animals for her without using lactic acid or citric acid. She has two fridges and several freezers to store food for the winter, when fresh vegetables are less abundant. “I go all Little House on the Prairie on the weekend,” she says, “pickling things and shredding them and baking them.” She counts herself lucky to live in the Pacific Northwest, where there are many organic, local farms. It’s harder to find fresh food in many other parts of the country, and it’s much harder to do so on a budget. “Your dollars just don’t go as far as if you’re getting bunch of Chef Boyardee. It’s very cheap to eat canned, preserved food,” says Becca. She had to run GoFundMes, for example, for friends who can’t afford to buy chicken from a source they can tolerate.

The diet of someone with a severe corn allergy is in some ways the ideal diet of a certain type of foodie: fresh, local, free of preservatives and processed foods, the provenance of every ingredient intensely catalogued. It’s just not exactly by choice.

Knowing how to avoid foods with corn is one thing; knowing how to navigate social situations where danger lurks in every corner is another.

Robinson says she has two rules when eating out with friends now. First, eat beforehand. Second, order a San Pellegrino and an appetizer for the table to share, which deflects the inevitable concern from the waitstaff. “They're nice, but people really feel they can find something, and they try. You have to keep saying, ‘No, I can’t I can’t,’ and everybody feels bad.”

Cassandra Wiselka, whose five-year-old is allergic to corn, has written about the problem of Halloween. Virtually all mass-produced candy contains high-fructose corn syrup. Her son still goes trick-or-treating, but she switches out the candy he collects with corn-free alternatives: lollipops, gummy bears, and “fancy expensive chocolate that we don’t even buy for ourselves.” She makes and freezes big batches of corn-free cupcakes and pizza to bring to birthday parties. It’s hard, she says. “He still gets upset at birthday parties and things where he has to have his own special food.” They recently had to turn down a birthday party that was moved to a pizza place last minute because they didn’t have time to make safe pizza to bring.

Wiselka’s family moved from Germany to California when her son was 18 months old. He seemed to get worse after the move. It’s hard to say exactly why but Wiselka noticed that “in Germany, things are a lot less processed, foodwise. At least not processed as much with things like corn.”

The one thing Robinson told me she really misses is being able to travel without worry. She did make a trip to Hawaii recently, after much advanced planning. She picked Hawaii for the scuba diving. When she dives, she has to watch out for a few specific things—that her wetsuit had not been washed with a corn-containing detergent, that her dive partners have not been eating corn chips. But once she’s in the water, she’s calm. Sure, scuba diving can kill if you aren’t careful (100 people die while diving in North America every day), but she can be sure there is no corn in water.

“You don't realize you're carrying around this extreme sense of alertness,” she says. “That level of hypervigilance that you have for things that you could touch or breath in is gone. You're breathing air that you know is and you know the actual oxygen content of. It's just incredibly freeing.”

Article source here:The Atlantic