Tag: Traditional processing

Over 80% of the world's makhana production comes from the Mithilanchal region in Bihar, India, and yet many are still curious about what is popping in makhana. This crunchy, air-puffed superfood snack is the popped seed of the water lily plant, but the transformation from a hard seed to an edible puff involves a highly skilled, multi-stage process of heating, tempering, and impact that bursts the internal starch.

Technically, any food altered from its natural state is processed, and the curing process of Spanish jamón means yes, Iberico ham is considered a processed food. However, this traditional method is worlds apart from industrial ultra-processed products. The distinction lies in minimal ingredients, careful craftsmanship, and extended maturation.

According to research published by the National Institutes of Health, jaggery is rich in essential minerals, including iron, calcium, and phosphorus, making it a more nutritious alternative to refined sugar. So, what is the source of iron in jaggery? The iron content comes from a combination of the natural mineral content of the sugarcane juice and iron leaching from the vessels used during its traditional, unrefined manufacturing process.

Fermentation, an ancient food processing method, can transform humble cassava into a nutritional powerhouse, unlocking powerful health benefits. The benefits of fermented cassava extend far beyond mere preservation, offering potent advantages for those who consume it regularly.