Farm&food February 2018 Edition - Strawberries - Pig Processing - The Upper Deck
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farm&food
February 2018 Edition
N1000
MAGAZINE from land and sea to table
Strawberries
Unilever ’s
Backward
Integration
Nutrition Corner
Why buy
Pig Processing organic?
Calamari
more …
farm&food 1
HELPING
TO CREATE A
BRIGHTER FUTURe
Unilever is a socially responsible and responsive organization, delivering
significant social and brand investments that are helping to create a brighter
future for numerous Nigerians. Unilever Nigeria is delivering key interventions
that advance our corporate purpose ‘to make sustainable living commonplace’.
In driving these interventions, we are guided by the Unilever Sustainable Living
Plan (USLP), our blue print for achieving our vision of doubling the size of our
business whilst reducing our environmental footprint and increasing our positive
social impact.
Our USLP is focused on three main pillars:
- Improving Health & Wellbeing
- Enhancing Livelihoods
- Decoupling growth from environmental impact
Unilever believes in taking small everyday actions that can make a big difference
for consumers, the communities in which it operates and the environment.
Unilever has confidence in the Nigerian economy and will remain a major player
in the country by continually investing, developing capabilities and growing
brands that most suit the consumers’ needs.
farm&food 2
from the editor We would like to welcome you to the February 2018 edition of Farm & Food magazine. Our exploration of produce from Jos starts in earnest with strawberries. I was presented with a bowl of the lovely fruit from Jos and I have honestly never tasted anything like it. There is so much we are yet to do with agriculture in Nigeria. A friend also made strawberry jam from the same Jos strawberries which we sadly couldn’t capture in this edition but we have it on good authority that the jam was delicious. Agriculture has, and will continue to feed various global industries. One of such is Unilever and they have graciously put out information on their efforts at backward integration in the Nigerian agriculture space in this edition. Publisher / Editor-In-Chief Babatunde Olaoluwa Jeje babatunde@alliantis-a.com +234 802 223 5455 farm&food 3
contents
Fruit of the Land …5
Strawberries …6
Lamb …8
Fruit of the Sea …11
Calamari …12
Food on the Table …13
Food Traveller: Caribbean Island Adventure …14
Nigerian Haute Cuisine …15
Nutrition Corner …17
Food Calendar …19
Food & Markets … 20
Why buy organic? …21
Agriculture Pullout … 23
Backward Integration by Unilever …24
Food Transport Primer — Post Harvest …25
Processing Pigs for Meat …27
Contributors
Banji Ladipo Uchechi Ogwo
Nutrition Corner Travelling Chef
farm&food 4
fruit of the land
farm&food 5
strawberries
conquer the land. At first
introduction to Europe, the
plants grew vigorously but
produced no fruit. It was
discovered in 1766 that the
female plants could only be
pollinated by plants that
produced large fruit. This is
when the Europeans became
aware that plants had the ability
to produce male-only or female-
only flowers. As more large-fruit
producing plants were
cultivated the Chilean
strawberry slowly decreased in
population in Europe, except for
around Brest where the Chilean
A bowl of Nigerian strawberries strawberry thrived.
became more common. People
began using it for its supposed Strawberry cultivars vary widely
The first garden strawberry medicinal properties and in size, colour, flavour, shape,
was grown in Brittany, France botanists began naming the degree of fertility, season of
during the late 18th century. different species. In England the ripening, liability to disease and
Prior to this, wild strawberries demand for regular strawberry constitution of plant. On
and cultivated selections from farming had increased by the average, a strawberry has about
wild strawberry species were mid-16th century. 200 seeds on its external
the common source of the fruit. The combination of membrane. Cultivation follows
strawberries and cream was one of two general models—
The strawberry fruit was created by Thomas Wolsey in annual plasticulture, or a
mentioned in ancient Roman the court of King Henry VIII. perennial system of matted
literature in reference to its Instructions for growing and rows or mounds. Greenhouses
medicinal use. The French harvesting strawberries showed produce a small amount of
began taking the strawberry up in writing in 1578. By the end strawberries during the off
from the forest to their gardens of the 16th century three season.
for harvest in the 14th century. European species had been
Charles V, France's king from cited, The garden strawberry The bulk of modern commercial
1364 to 1380, had 1,200 was transplanted from the production uses the
strawberry plants in his royal forests and then the plants plasticulture system. In this
garden. In the early 15th century would be propagated asexually method, raised beds are formed
western European monks were by cutting off the runners. When each year, fumigated, and
using the wild strawberry in a French excursion journeyed to covered with plastic to prevent
their illuminated manuscripts. Chile in 1712, it introduced the weed growth and erosion.
The strawberry is found in strawberry plant with female Plants are planted through
Italian, Flemish, and German art, flowers that resulted in the holes punched in this covering,
and in English miniatures. The common strawberry that we and irrigation tubing is run
entire strawberry plant was have today. underneath. Runners are
used to treat depressive removed from the plants as
illnesses. The Mapuche and Huilliche they appear, in order to
Indians of Chile cultivated the encourage the plants to put
By the 16th century, references female strawberry species until most of their energy into fruit
of cultivation of the strawberry 1551, when the Spanish came to development. At the end of the
farm&food 6
harvest season, the plastic is delicate strawberries are still foods, beverages, confections,
removed and the plants are harvested by hand. Grading and perfumes and cosmetics.
plowed into the ground. packing often occurs in the Sweetness, fragrance and
Because strawberry plants more field, rather than in a processing complex flavour are favourable
than a year or two old begin to facility. In large operations, attributes. In plant breeding and
decline in productivity and fruit strawberries are cleaned by farming, emphasis is placed on
quality, this system of replacing means of water streams and sugars, acids, and volatile
the plants each year allows for shaking conveyor belts. compounds, which improve the
improved yields and denser taste and fragrance of a ripe
plantings. However, because it In addition to being consumed strawberry. Esters, terpenes,
requires a longer growing fresh, strawberries can be and furans are chemical
season to allow for frozen, made into preserves, as compounds having the
establishment of the plants well as dried and used in strongest relationships to
each year, and because of the prepared foods, such as cereal strawberry flavour and
increased costs in terms of bars. Strawberries and fragrance, with a total of 31
forming and covering the strawberry flavourings are a volatile compounds significantly
mounds and purchasing plants popular addition to dairy correlated to favourable flavour
each year, it is not always products, such as strawberry- and fragrance. One serving
practical in all areas. flavoured milk, strawberry ice (100g) of strawberries contains
The other major method, which cream, strawberry milkshakes, approximately 33 kilocalories, is
uses the same plants from year strawberry smoothies and an excellent source of vitamin C,
to year growing in rows or on strawberry yogurts. a good source of manganese,
mounds, is most common in Strawberries and cream is a and provides several other
colder climates. It has lower popular dessert during the vitamins and dietary minerals in
investment costs, and lower British summer, famously lesser amounts. Strawberries
overall maintenance consumed at the Wimbledon contain a modest amount of
requirements. Yields are tennis tournament. In Sweden, essential unsaturated fatty acids
typically lower than in strawberries are a traditional in the achene (seed) oil.
plasticulture Another method dessert served on St John's Day,
uses a compost sock. also known as Midsummer's At an altitude of 1,217 m above
Strawberries can also be grown Eve. Depending on area, sea level, Jos in Nigeria enjoys a
indoors in strawberry pots . strawberry pie, strawberry more temperate climate than
rhubarb pie, or strawberry much of the rest of Nigeria.
Most strawberry plants are now shortcake are also popular. In Average monthly temperatures
fed with artificial fertilisers, Greece, strawberries are usually range from 21° to 25°C, from
both before and after sprinkled with sugar and then mid-November to late January,
harvesting, and often before dipped in Metaxa, a famous and night-time temperatures
planting in plasticulture. To brandy, and served as a dessert. may drop as low as 8°C resulting
maintain top quality, berries are In Italy, strawberries have been in chilly nights. Hail is common
harvested at least every other used for various desserts and as during the rainy season, owing
day. The berries are picked with a popular flavouring for gelato to the cool high-altitude
the caps still attached and with (gelato alla fragola). In the weather. These cooler
at least half an inch of stem left. Philippines, strawberries are temperatures have meant that
Strawberries need to remain on also popular, in which it is used from colonial times until present
the plant to fully ripen because for making the syrup in taho. day, Jos has been a favourite
they do not continue to ripen holiday location for both
after being picked. Rotted Strawberry pigment extract can tourists and expatriates based
and overripe berries are be used as a natural acid/base in Nigeria. These conditions are
removed to minimise insect and indicator due to the different exactly why the Jos plateau is
disease problems. The berries colour of the conjugate acid and the only place in Nigeria where
do not get washed until just conjugate base of the pigment. strawberries are grown.
before consumption. As strawberry flavour and Strawberries that are reputed to
fragrance are popular be some of the best in the
The harvesting and cleaning characteristics for consumers, world. f&f
process has not changed they are used widely in a variety
substantially over time. The of manufacturing, including
farm&food 7
lamb
A sheep in its first year is
called a lamb, and its meat is
also called lamb. The meat
of a juvenile sheep older
than one year is hogget. The
meat of an adult sheep is
mutton, a term only used for
the meat, not the living
animals. In the Indian
subcontinent the term
mutton is almost always
used to refer to goat meat.
Lamb is the most expensive
of the three types, and in
recent decades sheep meat
is increasingly only retailed
as "lamb", sometimes
stretching the accepted cordero lechal asado) is generally • Saltbush mutton — a term used
distinctions given above. In thought to be finer than that of in Australia for the meat of
Australia, the term prime older lamb, and fetches higher mature Merinos which have been
lamb is often used to refer prices The areas in northern Spain allowed to graze on a triplex
to lambs raised for meat. where this can be found include plants
Other languages, for Asturias, Cantabria, Castile and • Salt marsh lamb (also known as
example French, Italian and León, and La Rioja. Milk-fed lambs 'saltmarsh lamb' or by its French
Arabic, make similar, or even are especially prized for Easter in name, agneau de pré-salé) is the
more detailed, distinctions Greece, when they are roasted on meat of sheep which graze ons alt
between sheep meat by age a spit. marsh in coastal estuaries that are
and sometimes by gender • Young lamb — a milk-fed lamb washed by the tides and support
and diet, though these between six and eight weeks old a range of salt-tolerant grasses
languages do not use • Spring lamb — a milk-fed lamb, and herbs, such as samphire,
different words to refer to usually three to five months old, sparta grass, sorrel and sea
the animal and its meat. born in late winter or early spring lavender. Depending on where
and sold usually before 1 July (in the salt marsh is located, the
Other Definitions: the northern hemisphere). nature of the plants may be subtly
• Milk-fed lamb — meat • Sucker lambs — a term used in different. Salt marsh lamb has
from an unweaned lamb, Australia — includes young milk- long been appreciated in France
typically 4–6 weeks old fed lambs, as well as slightly older and is growing in popularity in the
and weighing 5.5 to 8 kg; lambs up to about seven months United Kingdom. Places where
this is almost unavailable of age which are also still salt marsh lamb are reared in the
in countries such as the dependent on their mothers for UK include Harlech and the Gower
United States and the milk. Carcasses from these lambs Peninsula in Wales, the Somerset
United Kingdom, while it usually weigh between 14 and 30 Levels, Morecambe Bay and the
is popular in Iran and kg. Older weaned lambs which Solway Firth.
Persian Gulf countries.The have not yet matured to become • Saltgrass lamb — a term used to
flavour and texture of mutton are known as old-season describe a type of lamb exclusive
milk-fed lamb when lambs. to Flinders Island (Tasmania). The
grilled (such as the tiny • Lamb — a young sheep that is pastures on the island have a
lamb chops known as less than one year old relatively high salt content,
chuletillas in Spain) or • Yearling lamb — a young sheep leading to a flavour and texture
roasted (lechazo asado or between 12 and 24 months old. similar to saltmarsh lamb.
farm&food 8
Butchery:
The meat of a lamb is taken from
the animal between one month
and one year old, with a carcase
as
(carcass in American English)
braising or
weight of between 5.5 and 30 kg.
stewing, or by
This meat generally is more
slow roasting
tender than that from older sheep
or American
and appears more often on tables
barbecuing. It is, in
in some Western countries.
some countries, sold • chops and arm
Hogget and mutton have a
already chopped or chops
stronger flavour than lamb
diced. • Rack — rib chops
because they contain a higher
concentration of species and riblets, rib
Lamb shank definitions roast
characteristic fatty acids and are
vary, but generally • Loin — loin
preferred by some. Mutton and
include: chops or roast
hogget also tend to be tougher
than lamb (because of connective • Lamb shank is cut • Leg — sirloin
from the arm of chops, leg roast (leg of
tissue maturation) and are
shoulder contains leg bone and lamb)
therefore better suited to
part of round shoulder bone, • Neck
casserole-style cooking, as in
and is covered by a thin layer of • Breast
Lancashire hotpot, for example.
fat and fell (a thin, paper-like • Shanks (fore or hind)
covering). • Flank
Lamb is often sorted into three
kinds of meat: forequarter, loin, • Lamb shank is a cut of meat
from the upper part of the leg. Lamb & Mutton Dishes:
and hindquarter. The forequarter
Mutton barbeque is a tradition in Meat from sheep features
includes the neck, shoulder, front
Western Kentucky. The area was prominently in several cuisines of
legs, and the ribs up to the
strong in the wool trade, which the Mediterranean, for example in
shoulder blade. The hindquarter
gave them plenty of older sheep Greece, where it is an integral
includes the rear legs and hip. The
that needed to be put to use. component of many meals,
loin includes the ribs between the
two. including religious feasts such as
Thin strips of fatty mutton can be Easter; Turkey, in North Africa, the
cut into a substitute for bacon Middle East, in Jordan, Pakistan
Lamb chops are cut from the rib,
called macon. and Afghanistan; in the Basque
loin, and shoulder areas. The rib
chops include a rib bone; the loin culture, both in the Basque
Lamb tongue is popular in Middle country of Europe and in the
chops include only a chine bone.
Eastern cuisine both as a cold cut shepherding areas of the Western
Shoulder chops are usually
and in preparations like stews. United States. In Northern
considered inferior to loin chops;
both kinds of chops are usually Europe, mutton and lamb feature
Cuts: in many traditional dishes,
grilled. Breast of lamb (baby
Commonwealth countries including those of Iceland and of
chops) can be cooked in an oven.
• Scrag end (of neck) the United Kingdom, particularly
Leg of lamb is a whole leg; saddle • Middle neck in the western and northern
of lamb is the two loins with the • Best End (of neck) uplands, Scotland and Wales.
hip. Leg and saddle are usually • Loin Mutton used to be an important
roasted, though the leg is • Chump (and chump chops) part of Hungarian cuisine due to
sometimes boiled. • Leg (gigot in Scotland) strong pastoral traditions but
• Shank began to be increasingly looked
Forequarter meat of sheep, as of • Shoulder down on with the spread of
other mammals, includes more • Breast urbanisation. It is also very
connective tissue than some popular in Australia. Lamb and
US and Ireland mutton are very popular in
other cuts, and, if not from a
young lamb, is best cooked slowly • Square cut shoulder —shoulder Central Asia and in certain parts of
roast, shoulder China, where other red meats
using either a moist method, such
farm&food 9
mutton. This dish led to the
famous Biryani.
In Japan, although lamb is not
traditionally consumed in most
of the country, on the Northern
island of Hokkaido and North-
eastern Tohoku regions, a hot
pot dish called Jingisukan (i.e.
"Genghis Khan") is popular. In
that dish, thin-sliced lamb is
cooked over a convex skillet
alongside various vegetables
and mushrooms in front of the
diners, then dipped in soy-sauce
based dipping sauces and eaten.
It was so named because lamb
was thought to be popular in
Mongolia.
Lamb's liver, known as lamb's
fry in New Zealand and
Australia, is eaten in many
countries. It is the most
common form of offal eaten in
the UK, traditionally used in the
family favourite (and pub grub
Nigerian Lamb Chops cut in the leg, and rosemary staple) of liver with onions and/
leaves sprinkled on top. The or bacon and mashed potatoes.
may be eschewed for religious lamb is then roasted for two It is a major ingredient, along
or economic reasons. hours at 180 °C and typically with the lungs and heart (the
Barbecued mutton is also a served with carrots and potato pluck), in the traditional Scottish
specialty in some areas of the (also roasted), green vegetables dish of haggis.
United States (chiefly and gravy.
Owensboro, Kentucky) and Lamb testicles, also known as
Canada. However, meat from In Indonesia, lamb is popularly lamb's fries (a term also used
sheep is generally consumed far served as lamb satay and lamb for lamb offal), is another
less in the US than in many curry. Both dishes are cooked delicacy.
European, Central American and with various spices from the
Asian cuisines; for example, islands, and served with either Lamb kidneys are found in many
average per-capita consumption rice or lontong. A version of cuisines across Europe and the
of lamb in the United States is lamb and bamboo shoot curry is Middle East, often split into two
only 400 grams per year with the specialty of Minang cuisine, halves and grilled (on kebabs in
half the population never although similar dish could also the Middle East), or sautéed in a
having tried it. be found inThai cuisine. sauce. They are generally the
most highly regarded of all
In Australia, the leg of lamb In Mexico, lamb is the meat of kidneys.
roast is considered to be the choice for the popular barbacoa
national dish. Commonly served dish, in which the lamb is Lamb sweetbreads are a
on a Sunday or any other special roasted or steamed wrapped in delicacy in many cuisines. f&f
occasion, it can be done in a maguey leaves underground.
kettle BBQ or a conventional
oven. Typical preparation In Medieval India, the armies,
involves covering the leg of unable to cook elaborate meals,
lamb with butter and rosemary would prepare a one-pot dish
sprigs pushed inside incisions where they cooked rice with
farm&food 10fruit of the sea farm&food 11
calamari
saturated fat, sodium, and cholesterol. While the
breaded and fried version of calamari is the most
popular version served in restaurants, there are also
versions of the squid not breaded that you can find in
pasta, paella, soups, and salads.
How It's Served
This batter-coated fried squid is perfect when paired
with salt and lemon on the side.
Deep-fried or crispy baked calamari is typically served
crisp and golden brown with a warm tomato sauce to
dunk it with. You can also find it garnished with parsley
or sprinkled with parmesan cheese. Dips like peppercorn
Calamari is made out of squid. In Italy, squid translates mayonnaise, tzatziki, or tartar sauce can also be found
directly as calamari, which is how the popular appetiser next to the calamari appetiser.
gets its name. In fact, calamari is most often referred to
as a squid dish from the Mediterranean area. This is a The dish is also popular in countries like South Africa and
staple in both Italian and seafood restaurants, though Australia and can be found in fish and chip shops.
there are other versions like the Asian "salt and pepper
fried squid" found in bars and food trucks. Eating Squid
Squid lends itself to just about every cooking method
The Squid imaginable and is often eaten raw in sushi dishes. A
This particular type of squid is a mollusk related to the versatile food, squid is available fresh, canned, frozen,
cuttlefish and octopus and has 10 tentacles. dried, and pickled. Squid belongs to the same family as
oysters, scallops, and octopus. When it is not deep-fried
or breaded, squid is full of many health benefits because
it is low in saturated fat. It is high in omega-3 fatty acids,
protein, and healthy fats.
How Cultures Prepare Squid
Popular in many countries, squid can be found in
restaurants all over the world in places like Spain, Italy,
Portugal, Croatia, Egypt, Malta, Korea, and more. Spain
and Italy make squid in paella, risotto, soups, and pasta,
while Portugal makes lulas, grilled whole kebabs of
squid rings with bell peppers and onions. In Korea, fresh
squid is often served with mustard and sauce before
Like its cousin the octopus, it also has a protective being salted and wrapped in lettuce or pillard leaves.
mechanism which releases a dark ink into the water
when it senses danger. The squid ranges from one inch Squid is found in additional Asian countries like China,
in size up to 80 feet, but the most common size for Thailand, Japan and Taiwan. Usually, the squid is grilled
eating is less than 12 inches. Although the tentacles are whole and sold in food stalls and stands. You can find
edible, the body is the prime section of meat which can more heavily spiced squid in stir-fries, rice, and noodle
be stuffed whole, cut into flat pieces, or sliced crosswise dishes in Chinese and Southeast Asian cuisine.
into perfect rings.
www.thespruce.com
The Taste of Calamari
Calamari meat is firm and white with a mild, slightly f&f
sweet, and almost nutty flavour. Eating small fried squid
is an often firm and chewy experience, rich in vitamins
and minerals. However, it does have high levels of
farm&food 12food on the table
farm&food 13food traveller | caribbean island adventure
by Uchechi Ogwo
“Welcome to Jamrock” said
the petite looking attendant
behind the counter, we both
acknowledged her greeting
eager to know what was on
the menu and if it was
pocket friendly. Indeed it
was a decent menu and
pocket friendly. However,
journey turned into a 30-minute rigmarole in
because we came a tad bid
Lekki Phase 1. Alas! We were lost in Lekki Phase
late they had run out of
1, unbelievable but true. By this time Dipo and I
some of the menu items and
were “hangry” (hungry and angry). Frustrated
so Dipo settled for their
at the drivers’ efforts to locate our destination
Grilled Chicken Burger with
we asked him to retrace his route and take us
Sweet Potato Fries while I
back to the pick-up point.
had their Rice and Peas with
Jerk Chicken, Steamed
With rumbling tummies desirous of good spicy
Cabbage and Fried Plantains.
food, I felt we could save ourselves the trouble
Wow! It was quite a spread
and just eat at any of the eateries just to
and a tasty one at that.
quench the hunger pangs. Just as a Tuareg
Halfway through our meal, a
would spot an Oasis, I suddenly notice a well-lit
gentleman who I reckon was
signboard which read “JAMROCK CARRIBEAN
the Restaurant Manager/
CUISINE” as we drove onto admiralty way.
I love my Fridays usually, as Supervisor walked up to us
Now, since we could not have our fish and a
it affords me the time to to enquire about our meal,
regular meal was a choice made in frustration,
have a good meal whilst he said he had never seen us
my sense of culinary adventure was rekindled
unwinding with great here before and would like
so I asked the driver to stop and end the trip
company and that’s exactly to know who told us about
(he definitely wasn’t getting a 5 star rating
what I set out to do last them… (now wouldn’t he
from me). As we walked into the restaurant we
Friday as against the usual want to know). We both
could hear the soft vibes of Bob Marley wailing
expectation of grooving and laughed and said it was a
in the background and there were two hefty
clubbing for most of us. random walk in…he was
dreadlocked Jamaican men sitting having a
pleased and I told him he
meal.
In line with my Friday would definitely hear my
routine I called my friend review about the place later
Dipo to meet me in Lekki on.
Phase 1 to set off on a
culinary adventure at a Done with the meal and
restaurant I had heard about feeling royally stuffed, we
that features the paid our bill and hopped into
Cameroonian Fish Lady the cab which I had hailed (I
which led me to have a used Taxify this time!).
craving for a Spicy Fish Meal.
The Uber arrived on time Surely, I will be back to
and so began our journey Jamrock for some more
which had an unexpected tasty and affordable
twist. Caribbean Cuisine. f&f
Unbeknownst to me the
Uber driver could not read a
map and so a 10-minute
farm&food 14nigerian haute cuisine
Passion wasn’t the problem. Kolawole Dosunmu unannounced. And so the evening came and diners
had that in spades. After all, he was a motorbike gathered at the location, all trusting that the
rider of the touring type. The dedication to the evening would be an enjoyable and memorable
motorbike lifestyle is almost cult like and Chef KD experience. One of the other skills Chef KD Prime
Prime, as Kolawole is better known in his cooking possesses is mixology, so cocktails were on tap all
persona, brought the same dedication to cooking. evening.
KD Prime is a regular at the better food festivals in
Lagos with his very tasty adaptations of Nigerian Chef KD Prime’s partner in cuisine on the evening
food. One popular dish he does is pork nkwobi, an was Chef Dave Gunn who is behind the Road Chef
Igbo dish typically made with cow feet sautéed, location in Lekki Phase 1 in Lagos. The energy they
after cooking until soft, in a very tasty sauce made both brought to the evening was seriously
with local spices. His version is really rather tasty. infectious. The menu was unfolded and assembled
dish after dish and they were all interpretations of
It wasn’t a surprise to hear that KD Prime had Nigerian Classics indeed. The experience was made
decided to go the food tour route. In fact, it was even more interesting as the kitchen was open and
more a question of what took him so long. The very next to the dining area.
first one took place on the 27th of January this
year. The only information on what was going to The first course was goat meat pepper soup.
be had on the evening was that it was a 5 course However, the goat meat was cooked separately
dinner based on Nigerian Classics. Menu was and the soup was cooked separately. The marriage
farm&food 15of soup and meat came
at the table as shown.
Goat Meat pepper soup is
a well known Nigerian
Classic. The
interpretation was lovely
as the taste of the meat
was clear and distinct
from the broth which
was also quite good. The
marriage tasted very
moreish.
The next course on the
unfolding menu was
native palm oil rice
topped with fried croaker
and a mixture of scent
leaves and greens.
Ahhh…
The third course was
puréed yam pottage
topped with six-day
brined chicken that was
poached and then seared
before serving. The
pottage was topped with fried cassava and is a KD Prime and Dave Gunn
chilli sauce, the chicken, very popular Nigerian indeed produced what
crisp chicken skin, food choice. The beef could only be called
shredded utazi vegetable was flambeed before the Nigerian Haute Cuisine. It
and sticks of fried dish was assembled. was a great evening and
plantain. The fourth and we look forward to the
main course was eba and The dessert was Canjika next KD Prime
vegetable (afang) with served on a bed of frejon experience. f&f
beef. Eba is made from topped with salted
fermented, ground and caramel -- a Lagos classic.
farm&food 16nutrition corner | hidden in plain sight — dangerous
by Banji Ladipo
substances in processed foods
Seasoning Oil: Refined palm oil
(contains TBHQ), onion. sweet soy
sauce: sugar, water, salt, wheat,
soybean, sesame oil. Chili Sauce:
Chili, water, sugar, salt, tapioca
starch, acetic acid, citric acid, (these
I like writing about the things that this by the box and/or feeding it to two could have been made natural
are good to eat. Where Nigerian food children, I would look a little harder, by using vinegar and lemon juice but
is concerned, this covers most of our the plantain chips were made in industrial versions are cheaper)
traditional foods. It's much more fun Colombia and the ‘vegetable oil’ is herbs, monosodium glutamate,
working with those things, I get to palm and soya that hasn’t been disodium inosinate, disodium
cook them for the camera or for partially or fully hydrogenated, that’s guanylate, flavours, sodium benzoate
analysis. Then I get to eat them, for good, but for me to include this as a & sodium metabisulphite
strictly scientific reasons, of course. regular feature of my family’s diet, I (preservatives). Fried onions.
Sadly, sometimes I have to speak up would need to know that the soya is
about the things we shouldn't eat not genetically modified (as it often It’s pretty obvious that there are
which is equally important for a is). many things here that you wouldn’t
Nigerian diet (or any other) but walk into a market or grocery store
woefully less fun. This is that kind of This sort of thinking is Grandmaster and ask for. Can you imagine it, just
article. Ninja level 9000 foody-health-nut shopping for dinner, you pick up a
thinking and let’s be honest, apart chicken, a tuber of yam, some greens
I will always advocate eating real from the food-obsessed like me, who and 20 grammes of disodium
natural food, either fresh or with has the time, energy or inclination to guanylate? Rather than try to get
simple processing like peeling or be analysing food labels to this everybody invested in understanding
drying. Once food is in a packet, you degree? Here is a sample ingredient everything about food labels, in this
must read the label to see what’s in
it. As my children got old enough to
buy snacks in shops away from my
influence, I taught them a simple rule
to apply when reading the label on a
food packet. It is this, “If there is any
item on the ingredient list that your
grandmother would not recognise as
food, don’t eat it.” We call this the
Granny What Is rule. If you know that
Granny is going to say, “what is
maltodextrin?” or “what is soya
Bad label, lots of E-numbers, I got as far as E319 which is TBHQ (see below)
lecithin” then you can’t eat those
things. This is a good starting point list from a packet of Indomie article, I’m just going to call out some
for reading labels with a view to noodles. Non-food items are in Bold of the major baddies. The sorts of
healthy eating. Italics. ingredients that deserve protection
Noodles: wheat flour (62%), refined prayers, “any carcinogen fashioned
A friend gave me a packet of plantain palm oil (contains TBHQ), salt, by the forces of evil against you shall
chips yesterday, he had a box of sodium tripolyphosphate, potassium not enter your kitchen!” sort of
them in his car and offered me one as carbonate, sodium carbonate, guar thing. . .
I saw him off after a visit. It passed gum, riboflavin. Seasoning Powder:
Granny What Is rule easily, the Salt, Sugar, monosodium glutamate, For the sake of clarity, DON’T EAT
ingredient list has two items; disodium inosinate, disodium THE FOLLOWING!
plantain and vegetable oil (not even guanylate, garlic powder, onion Hydrogenated Vegetable Oil. Or
any salt). Perfect for an occasional powder, yeast extract, artificial Partially Hydrogenated Vegetable
snack. If I were to consider buying flavour, pepper, silicon dioxide. Oil. .AKA .Trans fat.
farm&food 17these. Some have been shown to
be carcinogens while all seem to
amplify the sweet tooth of
anybody taking them. In my
experience, the more people use
sweeteners, the more they want
sweet things. It is also very difficult
to get good science on these
things. They are a huge business,
This is a good label, no chemicals, no strange items largely due to their use in soft
drinks like Coke and Pepsi. Each
This product is produced by an I still it think has no place in a sweetener manufacturer spends
industrial process that solidifies healthy diet for the following big bucks sponsoring 'scientific'
vegetable oil making it a cheap reasons. studies that either 'prove' their
alternative to butter and extending • The chemical process that version is safe or prove that their
its shelf-life. It has been banned in creates it is known to leave traces rival's is not. There is a story about
6 European countries and even in of nasties behind (like mercury) how Stevia, which is arguably the
the USA, where large corporations • It is a really cheap alternative to best of the lot was blocked from
have too much influence over food sugar. This means that it tends to entering the U.S. market for years
regulation policy, the FDA have show up in large quantities and in by the FDA under pressure from
given companies until 2018 to foods (or food-like substances) the manufacturers of Nutrasweet
remove it from all foods. It has that are designed for maximum (aspartame).
been strongly linked to heart profit with no thought given to Despite all this, as a nutritionist I
disease. health. It is an easy way to have to balance the harm from the
High Fructose Corn Syrup identify junk. possibility of long-term issues like
Abbreviated to HFCS, sometimes • Any conscious effort to eliminate cancer and organ failure suggested
called ‘corn sugar’ and found in HFCS from a diet will almost by studies on artificial sweeteners
many packaged foods and sweet inevitably lead to lower sugar with the more imminent problems
drinks, this sweetener has a bad intake and that’s a good thing for like diabetes and obesity that come
reputation. It is created by most people. from overloading on natural
chemically processing corn and is TBHQ (Tertiary sugars. I can accept sweeteners as
mostly found in the United States. butylhydroquinone) and friends a transitional measure, a bit like a
It is believed by many to be the This chemical is used to prevent smoker's nicotine patch to help
single largest single contributor to oxidation of packaged processed with training your taste-buds to
the American obesity epidemic. I’m foods, especially fats. (e.g. palm require less sweetening. A
not sure I’d necessarily go that far oil) It tends to show up as part of a progressive reduction in
myself on the grounds that there chemical gang including propyl sweeteners, either natural or
are many things wrong with the gallate, BHA and the notorious BHT artificial will make your body adjust
average person’s diet and/or (butylated hydroxyanisole and and need less.
lifestyle in the U.S.A. One must butylated hydroxytoluene Wetin you dey chop? (Seriously!
also consider that other countries respectively). These gang You need to know!)
(including nearby Mexico) that members are all known to the
largely don’t use HFCS also have police (regulators) and there are Major Takeaway
widespread obesity issues. quite low limits imposed on the It is always better to eat natural
There are a number of ‘scientific’ food industry but they are foods as created by nature. If the
articles that suggest that HFCS is as permitted in food despite being need for speed or convenience
healthy as plain sugar. Sadly, if you known to cause cancer in animals forces you to eat processed and
have enough money, you can get and aggravate ADHT in humans. packaged foods and drinks, then
your own ‘scientific’ studies to Apply Granny What Is rule, avoid you must always read the label.
show whatever you want them to. them! Try to avoid any packaged food
There were many ‘scientific’ studies that includes obvious non-food
sponsored by the tobacco industry One last thing. I’m not a fan of any items and never eat any of the
that ‘proved’ that smoking artificial sweetener like acesulfame items on the list above. And please
cigarettes was not detrimental to K, aspartame, saccharin, sorbitol, do not feed them to children.
health some years ago. sucralose, stevia and xylitol. There
are many reasons for my dislike of f&f
farm&food 18brought to
food calendar you by
February Produce
Each row from left to Nutritional Facts magnesium. Mango fruit help the body to fight
right: pulp is rich in vitamin C, against bacteria.
You Need To Know pre-biotic dietary fibre
African Star Apple; and many kinds of Avocados contribute
Ginger; Pineapple; African Star Apple is a polyphenols. It is free nearly 20 essential
Beetroot good source of calcium, from fat, sodium and nutrients, including a
vitamins and fibre. The cholesterol. good amount of fibre
Mangoes; Carrots; calcium lends strength to and folate, potassium,
Bananas; Avocado your bones and teeth, Carrots give good Vitamin E, B-vitamins,
and it may also lessen amount of vitamins A, C, folic acid, minerals and
Papaya (Pawpaw); symptoms of D, E and K, as well as phytonutrients, vitamin
Plantains; Oranges; premenstrual syndrome. minerals such as C, iron, potassium and
Onions It contains good magnesium, potassium lutein. They also act as a
measures of vitamin C and calcium. They "nutrient booster" by
and vitamin A. are highly nutritious and enabling the body to
cleansing due to their absorb more fat-soluble
Mangoes provide energy. high fibre content and a nutrients.
They contain vitamin A, good source of
vitamin C, calcium, iron, antioxidants. They boost
potassium and the immune system and
farm&food 19food & markets
farm&food 20why buy organic?
Organic food sales are growing, problems, disrupted hormone
yet the lion's share of the food function, autism, and cancer.
market is still overwhelmingly Pesticides and chemicals have
controlled by conventional also been linked to infertility
food. problems in males and
females. When parents-to-be
Below are some ready-to-go choose organic food, their
facts about organic food baby-to-be is exposed to
that consumers need to fewer health risks.
know.
3 Organic Food Keeps Our
1 Organic Food is Healthy and Water Clean
Safe
You may hear, "Organic food Pesticides and chemicals don't
isn't more nutritious - don't belong in drinking water, lakes
waste your money." However, or oceans, but right now most
The Soil Association notes that of the water on earth is at risk.
an organic diet increases Surface water runoff from non-
consumption of vitamins, Pesticides can cause organic farms and other non-
minerals, antioxidants and neurological problems, cancer, organic food operations can
essential fatty acids. infertility, nausea, vomiting, deposit pesticides into lakes,
Health and safety should not be diarrhoea, allergies and asthma,
confused with nutrition. While wheezing, rashes and other skin
most research can't prove, problems, ADHD, birth
beyond a doubt that organic defects and more. Logic
food is more nutritious, it is 101 says don't eat
much safer, which may translate poison, right? Why not
to a healthier body, able to go organic and avoid
absorb healthy nutrients. pesticides?
Non-organic food often
contains harmful hormones and 2 Organic Food
pesticides. Pesticides are Builds Strong Future
poisonous - by nature, Generations
they're designed to kill.
It's comforting to
imagine unborn babies
protected and safe in
the womb, but
research by the
Environmental Working
Group (EWG) shows rivers, and reservoirs.
that chemicals, Companies who dispose of
pesticides in food and pesticides incorrectly can
other pollutants cross contaminate soil and drinking
the placenta. water supplies as well. Many
These pesticides and pesticides don't break down in
other toxins can water and may remain in the
create health risks for water system for years. Organic
babies. Many studies link food farming methods help to
pesticides to low birth keep water clean plus use less
weight, birth defects, water, thus preserving the
neurological and behavioural earth's water supplies.
farm&food 214 Organic Food Helps Protect 7 Organic Food Offers
Animals Outstanding Flavour
Wild animals, fish, and birds Taste is subjective, but
depend upon healthy plants, you're more likely to get
streams, rivers, and lakes in fresher flavour with
their habitat. When pesticides organic. Organic foods
infiltrate animal habitats many don't contain artificial
creatures suffer. preservatives, so they sit
on the shelf for less time,
5 Organic Food Results in Less and consumers get a
Soil Erosion fresher, better tasting
product.
Everyone should be worried
about soil erosion. Soil erosion Prepared organic foods are
promotes flooding and drought. really where taste difference
that demand with better, more
Soil erosion results in excess come in. Organic foods don't
competitive prices.
dust in the air, which blows contain chemical fake flavours,
The only way to show the
around causing air pollution. so the true taste of the food
government and businesses
This excess dust, "Carries about shines through. For example,
that people care about quality,
20 human infectious disease try a taste test between organic
affordable organics is to buy
organisms, including anthrax and non-organic ketchup - the
quality organics. Your organic
and tuberculosis." Conservation organic ketchup tastes like
purchases now make a
tillage, cover crops, windbreaks fresh tomatoes while the
difference in the long run.
and other sustainable farming conventional tastes like it was
Luckily, for now, organics are
methods used on organic farms seasoned with fake tomato
becoming more affordable.
help control soil erosion. Soil flavouring.
from organic farms is also
9 Organic Produce is not Force
pesticide-free and won't add 8 Organic Food is Becoming
Ripened
pesticides into the air. More Affordable
Going to the open market can
6 Organic Food Conserves Fossil Many people complain that
sometimes be a game of
Fuels organic food is too expensive.
Russian Roulette when it comes
Organic food can cost more
to buying fresh produce.
Conventional agriculture than conventional foods.
Carbide is used more and more
production uses more fossil However, money talks. When
to ripen fruit quickly. Calcium
fuels than organic food people continually purchase
Carbide contains arsenic and
production. In fact, one study organic food it shows consumer
phosphorus, both of which can
shows that sustainable farming support for organics and
be fatal for human beings. It is a
methods may use 23% to 56% then companies will try to meet
known carcinogen and can alter
less fossil energy than
human cells into cancerous
conventional farming
cells.
methods. Buying organic
food supports
10 Organic Produce is best found
sustainable farming,
at your local farmer’s market.
which in turn
preserves non-
f&f
renewable fossil
fuels, saves money
spent on energy
resources and
reduces global
warming impacts.
farm&food 22agricultural pullout
farm&food 23Sponsored Article
backward integration
Unilever Nigeria has spurred us to enhance our facing. However, this is not a
partners local local sourcing capabilities.” deterrent factor but an
farmers, to reduce opportunity to help them scale
importation of inputs Yaw cited examples of steps up their skills and compete at
taken by Unilever to achieve this the international level. The
In line with the Federal drive in Packaging and agro- Procurement Director-Markets,
Government of Nigeria’s based materials. “Already, Unilever West Africa, Supply
strategy to deepen the quality Unilever has achieved over 80% Chain, Mwanza Thomas stated
of growth through the in local sourcing of packaging that, “Our motivation and
backward integration policy, materials. The aim is to achieve commitment to operate
Unilever Nigeria Plc has 100% by the end of 2019 and sustainably is far superior to
expressed, as well as overcome the current these challenges. We are
demonstrated its support for challenges of local vendor’s working with relevant
the policy through its “Partner capacity to meet up with global authorities and local investors
to Win” initiative. best standard.” In agro-allied to ensure their produce meet
sector, Unilever is partnering the required standard for our
Partner to Win is Unilever with intermediary companies, products.”
Nigeria’s initiative of investing in for the supply of cassava and
capabilities of intermediary starch. It would be recalled that the
companies to enable them Federal Government of Nigeria
convert farm produce to usable Speaking on the economic designed the backward
goods that will be sourced by benefits of aligning with the integration policy to deepen the
the company as part of its raw government on this strategy, economy and achieve robust
materials locally. The Yaw said, “By working with the growth. As it currently stands,
organisation believes this will intermediary companies to imports are still the dominant
enable it achieve a significant source these materials, we are source of inputs into food,
reduction in the importation of contributing to up-scaling the beverages and tobacco in
raw materials by working with technical skills required for Nigeria, accounting for more
local partners. sustainable commercial farming than 70% of all raw materials.
in Nigeria. We are also investing The Economic Recovery and
According to Yaw Nsarkoh, the in the production of palm oil for Growth Plan (ERGP) blueprint
Executive Vice President, use in Blue-Band spreads and anticipates a strong backward-
Unilever Ghana Nigeria, 90% of soaps, and exploring local integration led growth in the
its brands in Nigeria are production of herbs and spice agro-processing, food and
manufactured locally. The goal for our seasoning cubes. We manufacturing sector.
is to achieve 100%. In December, believe that our partnership
2017 the Company with these investors will not Unilever Nigeria PLC (RC 113)
commissioned its Blue-Band only create jobs within the 1 Billings Way, Oregun
Margarine factory with the aim agriculture sector but also P.O. Box 1063, Ikeja Lagos
of ending the importation of the provide support that will T;+234 (1) 279 3000
product. Providing the enhance their technical know- Fax: +234 (1) 2716068
motivation for this decision, how and skills.” www.unilevernigeria.com
Yaw said, “The backward
integration programme of the The ability of the local suppliers
Federal Government is a sound to meet international standards
policy and as an organisation we for such materials and the
are committed to this initiative. possibility of locally produced
We have found strong goods being more expensive
connections between this policy than imported goods are key
and our business model. This challenges the company is
farm&food 24food transport primer — post harvest
The preservation of food is a and possess large, highly unfavourably to storage at low
very important aspect of food vacuolate cells. The freezing temperatures which are well
production. Losses are point of their tissues is relatively above their freezing points, but
experienced in Sub-Saharan high (ranging from -3 °C to -0.5 below a critical temperature
Africa during transportation of °C), and disruption caused by termed their chilling threshold
food such that up to half of freezing generally results in temperature or lowest safe
what is transported could be immediate collapse of their temperature. Chilling injury is
rotten by the time the tissues and a total loss of manifested in a variety of
consignment gets to market. cellular integrity. Freezing symptoms including surface and
Effective food preservation is all
underpinned by cold chain Lowest safe Commodity
logistics. Farm & Food published temperature
an article in the first edition (°C)
about cold chain logistics but
3 Asparagus, cranberry, jujube
will now start to look at the
separate components of the 4 Cantaloupe, certain apple cultivars (such as McIntosh and
cold chain in the transportation Yellow Newton), certain avocado cultivars (such as Booth
of temperature sensitive and Lula), lychee, potato, tamarillo
produce, fruits and vegetables.
The first point for the 5 Cactus pear, cowpeas, durian, feijoa, guava, kumquat, lima
introduction of the cold chain is bean, longan, mandarin, orange, pepino
right at the point of harvest. We
7 Certain avocado cultivars (such as Fuerte and Hass), chayote,
shall be looking at what is
okra, olive, pepper, pineapple, pomegranate, snap bean
needed to kick start the cold
chain process.
10 Carambola, cucumber, eggplant, grapefruit, lime, mango
Temperature is the most (ripe), melons (casaba, crenshaw, honeydew, persian),
important environmental factor papaya, passion fruit, plantain, rambutan, squash (soft rind),
that influences the deterioration taro, tomato (ripe), watermelon
of harvested commodities. Most
perishable horticultural 13 Banana, breadfruit, cherimoya, ginger, jackfruits, jicama,
commodities have an optimal lemon, mango (mature-green), mangosteen, pumpkin and
shelf-life at temperatures of hard-rind squash, sapotes, sweet potato, tomato
approximately 0 °C. The rate of (maturegreen), yam
deterioration of perishables
however increases two to three- occurs in cold storage systems internal discolouration, pitting,
fold with every 10 °C increase in either due to inadequate water soaking, failure to ripen,
temperature. Temperature has a refrigerator design, or to uneven ripening, development
significant effect on how other thermostat failure. of off flavours and heightened
internal and external factors Freezing can also occur upon susceptibility to pathogen
influence the commodity, and exposure to inclement weather attack.
dramatically affects spore conditions as occurs when
germination and the growth of produce is allowed to remain for Heat Injury
pathogens. Temperatures either even short periods of time on High temperature conditions
above or below the optimal unprotected transportation are also injurious to perishable
range for fresh produce can docks during winter. crops. Transpiration is vital to
cause rapid deterioration. maintaining optimal growth
Chilling Injury temperatures in growing plants.
Freezing Some commodities (chiefly Organs removed from the plant,
Perishable commodities are those native to the tropics and however, lack the protective
generally high in water content, subtropics) respond effects of transpiration, and
farm&food 25direct sources of heat, such as percent RH. RH can be sweet corn, and summer
sunlight, can rapidly elevate controlled by one or more of squash).
the temperature of tissues to the following procedures:
above the thermal death point 1. adding moisture (water Cooling Methods
of their cells, leading to mist or spray, steam) to air Temperature management is
localised bleaching, necrosis with the use of the most effective tool for
(sunburn or sunscald) or humidifiers; extending the shelf life of
general collapse. 2. regulating air movement fresh horticultural
Relative humidity (RH) is and ventilation in relation commodities. It begins with
defined as the moisture to the produce load in the the rapid removal of field heat
content (as water vapour) of cold storage room; by using one of the cooling
the atmosphere, expressed as 3. maintaining the methods listed in the table.
a percentage of the amount of temperature of the
moisture that can be retained refrigeration coils in the Packing fresh produce with
by the atmosphere (moisture storage room or transit crushed or flaked ice provides
holding capacity) at a given vehicle to within about 1 °C rapid cooling, and can provide
temperature and pressure of the air temperature; a source of cooling and high
without condensation. The 4. providing moisture RH during subsequent
moisture holding capacity of barriers that insulate walls handling. The use of crushed
air increases with of storage rooms and ice is, however, limited to
temperature. transit vehicles; produce that is tolerant to
RH can influence water loss, 5. adding polyethylene liners direct contact with ice and
decay development, the in packing containers and packaged in moisture-resistant
incidence of some using perforated containers.
physiological disorders, and polymeric films for
uniformity of fruit ripening. packaging; Clean, sanitised water is used
Condensation of moisture on 6. wetting floors in storage as the cooling medium for the
the commodity (sweating) rooms; hydrocooling (shower or
over long periods of time is 7. adding crushed ice in immersion systems) of
probably more important in shipping containers or in commodities that tolerate
enhancing decay than is the retail displays for water contact and are
RH of ambient air. An commodities that are not packaged in moisture-resistant
appropriate RH range for injured by the practice; containers. Vacuum cooling is
storage of fruits is 85 to 95 8. sprinkling produce with generally applied to leafy
percent while that for most sanitised, clean water vegetables that release water
vegetables varies between 90 during retail marketing of vapour quickly, thereby
and 98 percent. The optimal commodities that benefit allowing them to be rapidly
RH range for dry onions and from misting, such as leafy cooled. During forced-air
pumpkins is 70 to 75 percent. vegetables, cool-season cooling on the other hand,
Some root vegetables, such as root vegetables, and refrigerated air is forced
carrot, parsnip, and radish, can immature fruit vegetables through produce packed in
best be held at 95 to 100 (such as snap beans, peas, boxes or pallet bins. Forced-air
cooling is applicable to most
Variable Cooling Method horticultural perishables.
Ice Hydro Vacuum Forced Air Room Precise temperature and RH
Cooling times (h) 0.1-0.3 0.1-1.0 0.3-2.0 1.0-10.0 20-100 management are required to
provide the optimum
Water contact yes yes no no no environment for fresh fruits
with the product and vegetables during cooling
and storage. f&f
Product moisture 0-0.5 0-0.5 2.0-4.0 0.1-2.0 0.1-2.0
loss (%)
Capital cost high low medium low low
Energy efficiency low high high low low
farm&food 26processing a pig for meat
All you need to know on
butchering your own pig, from
preparing your workstations
through slaughtering, dehairing
and hanging to butchering,
preserving and rendering to
curing, cooking, smoking, air
drying and freezing.
Contents
• Introduction: Picking your pig
and preparing your
workstations
• Slaughtering: Humane killing
methods, blood collecting and
preservation
• Scraping and hanging:
Dehairing or skinning, fat and be less manageable for system. They should not be
gambrel hanging home slaughter. crowded, exposed to high
• Gutting: Preserving edible Judging livestock is fairly temperatures or unnecessarily
parts, removing inedible parts, complex, can take years to learn stressed. Just before slaughter,
cleaning to do properly, but here are they can be hosed clean, or
• Primal separation: Tools for some of the basics you can start scrubbed by hand if they will
separation, disjointing, primal with. Look for an animal that is tolerate handling without
cuts broad in the back, more flat and becoming stressed. It is not only
• Secondary cutting: shoulders, firm than rounded, as this cruel to stress animals and to
hams, pork chops, ribs, neck, indicates less waste backfat. If cause them unnecessary pain, it
bones you could balance a tea-tray on results in a poorer meat
• Preserving and rendering: the pig's back without it product.
Lard, headcheese, sausage, wobbling, this is a desirable
bacon, ham animal. A good wide stance is Preparing your workstations:
• Variety Meats: Heart, kidney, another hint that there is some You will need (ideally) three
liver, lungs, tripe, spleen solid muscle present; a pig that workstations and a slaughter
• Long term storage: Curing, stands with its hind legs too area. You should have all these
cooking, smoking, air drying close together is a less desirable set up before the animal is
and freezing animal. hosed clean and transported to
• Recipes: Brine, dry cure, the slaughter area.
spices, ham, terrines, pate, The shape of the ham, the curve An instructional manual that
blood sausage of the buttock and the hind leg, includes some good visual
is something else to look at diagrams is a very good idea to
Introduction closely. A good, full, round have available at your first
Picking your pig and preparing curve means plenty of meat on butchering. Guides to raising
your workstations the animal. A lean, angular, and harvesting home livestock
For home use purposes, you will slanted jut to the leg and butt are available at farm supply
probably want to select a young means that the ham is less stores and some large
gilt (female pig) or a castrated muscular and lower yielding. bookstores, and if you do your
male that weighs from 82 to 113 Before slaughter, pigs should be own slaughter, one of these is
kgs. A smaller pig is not as given free access to water but essential for the diagrams on
economical, and a much larger be denied food for at least 12 accurate and human stunning
pig will have a higher and preferably 24 hours in order and bleeding.
percentage of body weight in to help purge the digestive
farm&food 27You can also read
