WITH MARIAN COTTLE
THE ROLE OF DEHYDRATION IN THE MODERN WORLD
Food is one of the most basic needs of mankind, yet it supplies a world where there is very little regard for resources, little or no respect for where food comes from or how it was grown. No wonder terms like food scarcity, sustainability and security as well as malnutrition and starvation, are on everyone’s lips.
The distribution of food where it is abundant is a major problem in itself. Redistributed to adjacent areas or even different parts of the world where food is scarce means transport costs are high, normally due to the weight of fresh produce, food spoilage and lack of shelf life are all issues that make for immense food waste on the one hand and severe shortage on the other.
Although the dehydration of food is an ancient art and method of food preservation, there is a new trend in using its principles to solve some of the difficulties above. It preserves nutrients, increases storage stability by preventing food spoilage, and reduces the weight of products for transportation, enabling reach to far flung areas and making sufficient and complete nutrition possible for previously disadvantaged peoples.
For small or large businesses who are interested in bulk dehydration, the above advantages of embarking on this venture is really good news.
For those who want to stay with products on smaller scale a smaller dehydrator may become an essential tool in the raw or gourmet kitchen that preserves flavour-packed seasonal fruits and vegetables for use at a later date.
The basic principleS of RAW dehydration
Dehydrating foods takes place at temperatures that retain nutrients, while only extracting moisture. All enzymes stay intact and the natural digestive processes are not compromised, while the body absorbs unaltered vitamins and trace elements in their most natural form. This diet is readily accepted by athletes and health enthusiasts as the most natural and wholesome way of eating in the modern world.
Removal of moisture will prevent food spoilage and the growth of harmful bacteria that typically occur in foods that are moist. Removing moisture gives the product shelf stability without removing anything else, provided the temperature is properly controlled.
By removing moisture the content of the raw product in its entirety becomes more concentrated. Reducing the moisture weight creates a more potent flavour in the dried product, while rehydrating the product results in an amplified flavour profile, compared to the raw original. Compare a fresh tomato’s flavour with that of a rehydrated dried tomato!
Dehydration also changes the texture to become either more chewy and leathery, or crisp and brittle. Compare a fresh apricot with a dried apricot and freshly baked rusks with crisp, crunchy ones from the dehydrator. Interesting textures can be achieved by only partially removing moisture, thereby achieving pliability and flexibility in certain products.
Dehydration at THE SEEDLING
Here we experiment, create, fail, and reinvent recipes, using the methodology of dehydration. From dehydrating single ingredients suitable for mass production, to complex but compatible combinations, we create a new field for those who are willing and open to walk the journey with us.
The easy to use Dryers For Africa dehydrator contributes hugely to our success. With its outstanding service and beautifully designed products one can only excel. Come and talk to us, sample some of our work and let us guide you to a whole new way of producing food!
CALL MARIAN COTTLE ON +27 (083) 229-3751
OR USE THE FORM BELOW TO EMAIL YOUR QUERY:
Office Number: +27 13 750 0327
Fax: +27 86 602 6889
Cath de Villiers
Call: +27 71 498 8436
No 10 Katoen Street,
(R40 to White River),
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