Food Security
WHAT TYPE OF TEA DO YOU TAKE
Different types of Tea, All real teas come from a plant species called, CAMELLIA SINENSIS. The other relatives species is the Ornamental Camellia which sourced the Red tea found mostly in South Africa and Herbal teas. these are not true teas potent as their medicinal properties are, they don’t contain EGCG ( EPIGALLOCATECHIN GALLATE ) a very well known Potent antioxidants and other polyphenols. Classification : There are about five categories based on colour, flavour and polyphenol content. Only three common (3)categories will be discussed namely THE BLACK , The GREEN and The WHITE teas. Teas have lots of health benefits but the less the oxidation of teas the greater the health benefits in terms of antioxidant activity and anti -inflammatory benefit.
BLACK TEA — Is produce mainly in India, Cyprus and Argentina. It is quite cheap, black in colour, medium in flavor with least antioxidant property. Very common in Nigeria (eg Lipton and Top teas ) , Africa, Europe and South America It constitute about 78percent of the teas cosumed world wide is black while 20percent is green and remaining 2percent is white. Black tea is for improving mental alertness as well as learning, memory and information skills.It is also used for treating headache and low blood pressure, prevents heart diseases. Including hardening of the arteries (atherosclerosis) and heart attack, it prevents Parkinson’s disease and reduces the risk of stomach and colon cancear, ovarian and breast cancer. It is also used for stomach disorders, such as nausea diarrhoea and as a diuretic to increase urine. Black tea is also used for preventing tooth decay and kidney stones. In combination with other products black tea is used for weight loss, Black tea contains two to four percent caffeine, which affects thinking and alertness, increase urine output and may reduce the symptoms of Parkinson’s disease. It also contains antioxidants in form of polyphenols that might help protect the heart and blood vessels.
GREEN TEA :- Green tea has strong flavour and medium colour. It has higher antioxidant properties than black tea and lower antioxidant properties compared to White teas. It is majorly brewed in India, China, Japan, Malaysia, Korea and Ceylon. Green tea steeping time and temperature vary with different blends of Tea. The hottest steeping temperature are 81-87c (178-189f) water and longest steeping time about 30sec. As a rule of thumb, lower quality green teas is steeped hotter and longer whereas high quality green teas are steeped cooler and shorter. Green tea has a lot of medicinal properties including reduction of stroke risk, improveed memory ,stress prevention and treatment for dental cavities and chronic fatigue. In addition, it improves arthritis by reducing inflammation, it aids digestion improves heart and mental health as well as regulating body temperature. Recent studies have shown that Green tea can potentially have positive effect in many health challenges from weight loss to type 2 diabetes, to liver diseases.
WHITE TEA :- is quite expensive and less common. It is mostly colourless with a very powerful flavour and has the highest antioxidant properties. White tea is the least processed tea. It is mostly from the buds and young leaves of camellia sinensis, which are steamed or fined to inactivate polyphenol oxidase and then dried. Harvested mainly in China (the Fijian province and more recently grown in Taiwan, India, Northern Thailand, Sri Lanka (Galle) and Eastern Nepal) White teas have been found to lower blood pressure, lower cholesterol, prevent cancer, protect heart, ensure healthy teeth, gum and skin Reduce blood sugar and act as antibacterial and antiviral agents.
CONCLUSION :- Drink 3-4 cups of tea daily, it’s good for health and affordable .
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…… @WufasAgronet, we are Food Security (processing) Advocates.
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-Antioxidants
Cashews are rich in carotenoids and Polyphenols antioxidants that helps reduce inflammation and offers protection from disease.
-Low Sugar
Cashews are low in sugar which helps reduce the risk for serious diseases such as Type 2 Diabetes, Lung disease, Heart disease, Liver disease, fatty buildup and enhances weight loss.
-Rich in Fibers
Fibers are very important to normalize bowel movement, also increases weight and size of stool thereby improving transit.
-Plant Protein
Cashews contain phytonutrients and quicker muscle repair property. Plant proteins have been linked to a lower risk of stroke heart disease
-Essential micro-nutrients
Cashew kernels are a good source of copper, magnesium and Manganese (nutrients for energy production, brain health, immunity and bone health
).
-Reduce cholesterol
Too much cholesterol in the body cause plaque buildup in arteries which can lead to atherosclerosis (cardiovascular disease).
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com
www.wufasagronet.com
…. @WufasAgronet we are Food Security (processing) Advocates
✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UN, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN Newspapers, Today Reporters, Ripples News, AIT Online etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development Consultancy in Food Processing technology.
✔️At WufasAgronet, we provide adequate cooling effects on milk production and other perishables to support the Livestock Ministry through our competent INTERNATIONAL PARTNERSHIP with foreign experts.
TYPES OF COLD CHAINS
-SHOCK FREEZERS
Shock Freezers are professional equipment that controls temperature necessary for keeping products fresh for a long time.
While preserving the products the equipment makes to keep undamaged nutritional value of the products after being defrosted. The equipment is made to consists of Double Stage Semi Hermatic compressors. The Shock freezers system allows to lower the temperature very rapidly up to -180°C degrees. Freezing is provided by air coolers of it by blowing over fronted surface of the wagon. This enables to freeze down quickly in cold air flow. The room air should not exceed 35°/-40.°C. Besides, it’s proven to be a low-waste and environment friendly system.
COLDSTORAGE
This system is manufactured and installed with the entire components like it is ready to use. It could be of mobile device.
This system can be disassembled so it can be moved to other places.
Cold storage consist of the following levels and types of preserving:
-Cold-rooms 🙁 +16° / +5°C)
-Cold storage Rooms (+5°/-5°C)
-Freezing Rooms : (-18°/-23°C)
-Shock freezer :(-35°/-40°C) .
DEEPFREEZE ROOMS.
These are for preserving products such as meat, poultry etc. For a long time. They are preserved under temperatures not exceeding – 18°/-23°C. In order to isolate these rooms 150mm width sandwich panels are used.
COLD ROOMS
Cold rooms are used to keep baked goods, chocolates etc.
The cold rooms prevent bacteria from growing. Low ventilation allows workers to work without endangering their health which is very important aspect too.
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact, email wufasagronet@gmail.com
FOOD SECURITY
NATURAL COLORS IN FOOD
www.wufasagronet.com
…. @WUFASAGRONET, we are competent and reliable Food Technologists.
✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN NEWSPAPERS, AIT Online, Today Reporters, Ripples News etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development in Food Processing technology.
FOOD COLORS
Natural colors are available in powder, Gel paste and liquid forms with oil soluble (OS) and water soluble (ws).
USAGE –
In Beverages, Bakery(bread, cakes etc), Dairy (Yogurt, ice cream, flavor milk etc) and Confectionery (candy, jelly etc ).
COLORS/NAME /LIQUID /DOSAGE (%)
-Pink to baby pink / Carmine, E120-liquid. – 0.1
-Wine / Radish red, E163 (viii) /liquid -0.1
-Purple / Carmine cohineal, E120, Gardenia blue /liquid -0.1
-Yellow /Gardenia yellow, E164/ liquid -0.1
-Brown /Caramel color E150D-liquid-0.05-0.2
-Dark brown /Caramel color E150D/ powder -0.1
-Light Brown / Caramel color E150A-powder-0.1
-Green /chlorophyll in copper sodium salt E141(ii) – liquid -0.1
-Lime green /Carthamins yellow, Gardenia blue E165 – liquid -0.1
-Red Velvet / Carmine cohineal, E120 – powder -0.3-0.5
-Lemon yellow / Natural carotene E160A (ii-powder )-0.1
✅Each of the above have Product code…….. on request
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including teirary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com
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