Fresh Juice, Syrup, Ethanol and Other Products from Sweet Sorghum

Yet another no-waste crop, sweet sorghum.

Engr. Tony and Doris Arcangel of Bapamin Enterprises, Batac, Ilocos Norte thru Mag-Agri Tayo shared the products they are producing out of sweet sorghum. They are the following:

Fresh juice. A sweet extract gathered after passing the harvested stalks via mechanical presser.  Fresh extract can be drink as is, concentrated or mixed to other juice of different type.

Ethyl alcohol – They are bottling them as sanitizer for personal and hospital use. They are also willing to venture into large scale ethanol production if there will be an investor support on part of planting additional sweet sorghum crops. Ethyl alcohol or ethanol is a by-product of yeast activity. Under anaerobic condition the yeast consume sugar resulting to release of carbon dioxide and alcohol. The initial product is distilled once to several times depending on required concentration and purity.

Sweet Sorghum Syrup РThey are claiming it as healthy and comparable to supplementary vitamin.  Syrup is made by evaporating some moisture component thru heating. Depending on sugar content, it may be classified as light, medium and heavy.

Vinegar. A resulting product when the ethanol or wine is contaminated with acetic acid bacteria or intentionally added with. The ethyl alcohol produced by yeast activity is converted to acetic acid in presence of oxygen.

They are also selling sweet sorghum grains and seeds and on the track in making flour for gluten-free bread. Sorghum is a no-waste commodity. Bagasse  can befermented as high moisture fodder that can be fed to ruminants or used as biofuel feedstock for anaerobic digesters.

Their main products is are marketed under the brand name Healtika. Their product research, development and marketing continues thru the help of Mariano Marcos Statte University (MMSU), Department of Agriculture – Bureau of Agricultural Research (DA-BAR) and Department of Science and Technology (DOST).

source: mag-agri tayo via: da-bar and youtube

White Bread is not a Healthy Bread

How many bread do a bakeshop have? Too many to count? Perhaps counting is not necessary, unless you are an employee or the owner. The purpose of getting in front is to buy some bread, nothing else.

Most bread have white to brown complexion. Brown color as a result of browning reaction during baking. Color might be brown but the internal is still white. There are so many bread but the number with darker complexion from the inside out can be counted in fingers.

More white bread means less healthy bread. White versions are made of white flour. White flour are fined and stripped of many nutrients leaving almost nothing but carbohydrates. The germ and bran part contain the nutrients. Sadly, the two are removed during refining process. In addition, flour are bleach with chemicals such as chlorine dioxide, calcium peroxide or azodicarbonamide.

The next time, ask for a whole grain bread before deciding to buy.