Farmers and growers today are increasingly faced with difficult environments, whether it is extreme temperatures, dry or saline conditions. One of the solutions is resilient crop varieties that are bred to prevail in such situations, in combination with innovations in drip irrigation and fertigation. Another development that facilitates more sustainable cultivation is tissue culture, the replication of plants using cellular material. This provides a robust way to breed and change plant characteristics to improve certain qualities.
Innovation in food and food systems goes beyond growing crops but also into how we process food products. Food innovation is needed to not only deliver more nutritional benefits but to do so in a way that reduces water consumption.
AgriFORCE’s un(Think) IP is a process IP to convert grains, legumes, and pulses into high-value nutritional flour. The unique thing about the process is it delivers, in the case of flour, a wheat-based flour product with 30 times more fiber, three times more protein, and 85% less starch but behaves and tastes like traditional all-purpose flour.
Through that process, AgriFORCE plans to re-capture the water in the manufacturing process. This “Power Juice” can potentially be used in nutritional bars, juices, drinks, and smoothies. The process is 100% natural, and there are no additives involved- it just releases the natural characteristic of the grain, pulse, or legume.
Read the complete article at www.agriforcegs.com.
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