Milling
Introduction Milling is the agro-processing end of the grain industry. Milling grain involves breaking the grain open so that the bran and endosperm are separated, and then processed for further uses. White maize and wheat flour milling are the core business in milling, while associated business are baking, pasta, wet milling (see next heading), animal […]
The link between nutrition and poverty
By Craig Macaskill Posted 2017-05-23 In Blog If it is not the major challenge facing planet Earth today, it is certainly one of the top three: inequality. Various reasons are advanced for it, which we won’t go into here (it will be a chapter on its own on this website soon). We came across another, complementary perspective […]
Essential oils
Introduction An oil is “essential” in the sense that it carries a distinctive scent, or essence, of the plant. Essential oils do not, as a group, need to have any specific chemical properties in common, beyond conveying characteristic aromas. They are extracted from flowers, grasses, stems, seeds, leaves, roots, bark, fruit, moss and tree secretions […]
Hides, skins and leather
Introduction The leather industry has been around for thousands of years – ever since humankind began hunting animals. Hides and skins are a by-product of the meat industry, so supply does not react to demand for leather, but for meat. Leather is used in the automotive, footwear, furniture, clothing, leather goods and exotic leathers (e.g. […]
Canning and preserving
Introduction Canning and preserving fruit and vegetables holds numerous advantages for human beings and food security. Food is placed in the airtight container and cooked during the canning process, which safeguards the food from decay. No preservatives are needed. The transport and storage of food is easier. Food can be stored for long periods of […]
Dried fruit
Introduction Dried fruit is fruit that has been dried, either naturally or through use of a machine, such as a food dehydrator. Raisins, prunes and dates are examples of popular dried fruits. Other fruits such as apples, apricots, bananas, cranberries, figs, kiwi, mangoes, nectarines, papaya, peaches, pears, persimmons, pineapples, strawberries and tomatoes may also be […]
Fruit and vegetable juices
Introduction Find information on the production process and FAQs at www.safja.co.za, website of the South African Fruit Juice Association. Fruit and vegetable juice are drinks produced by squeezing or crushing fruit and vegetables. The market can be categorised as fruits, vegetable, and mixed. Fruits are divided into mango, apple, guava, pomegranate, grape, orange, lemon, pineapple, and others. […]
Ostriches
Introduction More than seven million years ago ostriches migrated across Africa. These birds became a source of food for the San people and a popular theme for their rock paintings. The San were not the only ones who found these birds fascinating: detailed pictures of ostriches have also been found in ancient Egyptian tombs, Roman […]
Horses – the equine industry
Introduction Horses in South Africa are used in a wide array of activities. They are very effectively utilised in poorer communities as draught animals, for general transport and as an agile means of tracking stock animals in remote and rural areas where motorised vehicles are inadequate or unavailable. Horses are also extensively used in sport […]
Soybeans
Introduction This is the fourth largest crop in the world after maize, wheat and rice. Soybeans are an important source of vegetable oil and protein worldwide and there is growing interest in soy products amongst people who want to be healthy. Soy contains significant amounts of all the essential amino acids for humans. Soybean seeds […]