All over the world people and cultures have alcoholic drinks made from local materials. While the Caribbean made local Spirits from Sugarcane; Mexicans from blue agave, Eastern Europeans from cereal grains or potatoes, etc., West Africans made their Spirits from palm wine or sap. However, while others regions have developed their local Spirits, built large… Read More Tambour Original Sodabi: the World Class Local Spirit Made from Palm Wine
Africans have been making and drinking beer before the first European set his foot on African soil but the Europeans were first to commercially produce beer in Africa. Throughout history, Human have consumed beer and made them from local cereal grains. Asian brewed their beer from rice and the native Americans from corn and Africans… Read More How Global Brewers are Cashing in on Sorghum and Cassava Beer in Africa
Stanford Muyila, a 32-year-old Malawian has been awarded the Young Scientist Award in Japan during the Japan-China-Korea Grassland Conference for successfully creating a low-cost method for increasing the nutritional value of agricultural waste meant to be used as animal feed. Usually, the process of producing animal feed from agricultural wastes requires the residues to undergo… Read More Malawi’s Stanford Muyila Wins Young Scientist Award in Japan for his Agricultural Innovation
Before humans evolved from hunters and nut-pickers to farmers, we have always stored food and drinks for different reasons. Regardless of the varying reasons for storage, we generally want them to be fit for our consumption. Over time, preserving farm produce has always been a challenge to human beings. We live among billions of organisms,… Read More Do You Know When, Why and How Food Spoils?
Beer, wine and spirits are not simply alcoholic beverages they are more: they are prides of nations; they carry the names, cultures and history of families, people and nations to the corners of the earth. This is evident in Vodka from Russia and Poland, Amarula from South Africa, Mount Gay from Barbados, Scotch from Scotland,… Read More The Ignored Socio-economic Values of Palm Wine, Ogogoro & Burukutu
While developing countries are advocating for, diversifying to and investing in Agriculture for food security and job creation, developed countries are moving food production from farms to laboratories. “Laboratory!” Someone in Africa would scream. Yes, laboratory, thanks to food biotechnology, a field African countries haven’t gotten a grip on yet. In short, biotechnology is not… Read More Why Developed Countries Are Moving Food Production Away from Farms to Labs