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According to the lastest available data, global spirulina market is expected to reach USD 238.3 million by 2022, at an average growth rate of 7.1% during the forecast period of 2017 to 2022. This strong growth pattern in recent years is majorly due to growing demand for natural food colours, increasing vegetarianism, stringent regulations regarding the inclusion of synthetic colours and flavours, and growing malnutrition across parts of the globe.
Impressive though the numbers may be for what is essentially a blue-green algae coming from the natural phytoplankton of (sub)tropical alkaline lakes, most impressive is the nutritional value and health benefits of a product truly worthy of the title “superfood”.
Fountain of life
Spirulina is a microalga, i.e. not visible to the naked eye but only under a microscope, with a long recorded history of its use as wholesome nutrition by local populations across the globe. Its name derives from its shape which is usually spiral. It is a primordial organism which appeared on Earth about 3.5 billion years ago and belongs to a group of microorganisms, algae, thanks to the photosynthesis of which the Earth’s atmosphere was created and, as a result, the emergence of life on the planet was made possible.
Composition
Spirulina contains in large quantities a non-animal, complete protein of the best quality, rich in essential aminoacids. It is also rich in vitamins, minerals, essential fats, antioxidants and active polysaccharides, making it an excellent choise of nutrition. The scientific bibliography provides strong evidence for its role as an antioxidant, anti-inflammatory, antiviral and immuno-regulatory substance. The combination of so many nutrients is what makes spirulina a superfood.
100% Greek
As with every major consumer trend, when there is great profit to be made, products appear on the market making commitments they do not deliver upon. The answer to such claims is an all-natural spirulina product made in one of the most pristine regions of the planet, the Greek island of Crete.
“Cretan Spirulina” is available in its authentic form, that of flakes, without having undergone any processing or addition of other substances. Its drying is performed 100% naturally in the bright Greek sun and, most importantly, on the same day of collection giving it a crispy, pleasant taste and odour.
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]]>The post Gaia Greek – Pasta meets innovation appeared first on The Fine Food Magazine .
]]>The brand works to offer a winning combination. Healthy and high nutritional value products with a mindset for production flexibility and continuous quality controls. “Gaia Greek” prides itself on products with no preservatives, 100% natural, available for wholesale and retail buyers. To top it off the company can also produce pasta with any ingredients on demand. We did say they were flexible, didn’t we?
United we stand
It is foremost a family-run business located in Kiato of Korinthia, an agricultural area of Peloponnese since ancient times, which was established in 2012. “Gaia Greek” pasta is prepared in local workshops of average size creating a network of certified units with high quality produce.
Among their main products one can find premium pasta with goat milk, a dairy product with low fat content yet exceptional taste, eggs and other ingredients like whole and dicoccum wheat, spirulina, chickpeas, lentils, grass peas and lathourio, etc.
Focused on exports
“Gaia Greek” has already made a foothold in the global food market by participating in international exhibitions, such as SIAL PARIS 2016, ANUGA 2017 and FOODEXPO ATHENS 2018.
While retaining a strong presence in the domestic market, the stated goal for “Gaia Greek” is to have its locally produced products distributed exclusively in foreign markets. To that end, “Gaia Greek” exports are already reaching USA and Germany. The company has secured an ISO 22000:2005 standard for their associate pasta producers as well as an FDA certification for exports across the Atlantic.
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]]>Even to this day, in weddings, namedays, birthdays and other festivities in Crete, people prepare sweet, delicious treats and dishes based on honey.
Superfood
The reason is actually pretty simple; Honey is produced in the mountainous region of Crete, in a truly unspoiled local ecosystem of extremely dense, aromatic flora of endemic, self-sown flower plants, trees and shrubbery.
The epitome of superfoods and as traditional, 100% natural a product as one can get. This golden jewel honey contains sugars which differ from glucose, making it appropriate even for diabetics! It is rich in vitamins and antioxidant substances, which also prevent cancer. Containing vitamin E along with other substances in great quantities, honey serves to regulate metabolism or remove some of the harmful effects of external factors such as smoking, radiation and various carcinogenic substances.
Made with love
The historical village of Vorizia at the foothills of Mount Psiloritis is home to one of the younger generation of beekeepers who wishes to carry his craft to the future. “Our ancestors have taught us the love and respect for the bees whose contribution to the natural balance and healthy ecosystem is of vital importance”, says Kostas Fragiadakis.
Every season he moves his beehives from mountain to mountain, “so that our bees can collect pollen and nectar” from every wild aromatic herb that grows in Crete. “This is what makes our honey truly unique”, he adds.
Nevertheless, adhering to tradition does not prevent mr. Fragiadakis from utilizing state-of-the-art bottling and labelling processes. On the contrary, it leads to a product absolutely free of additives.
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]]>It contains no added aromas, no preservatives, no additives. The proportion of spirulina and cranberry contained in “Gaia Greek Spaghettini” contributes to the invigoration of our immune system. Spirulina has a high protein and vitamin content, which makes it an excellent dietary supplement for people on vegetarian or vegan diets. It is also highly recommended for consumers as a 100% natural slimming aid.
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]]>The post Dragon fruit is the super crop missing from our farms appeared first on The Fine Food Magazine .
]]>Seeds are very small, numerous and black embedded within the pulp. The fruit pulp may be white, red or magenta depending on the species. It is one of the tropical fruits under the cactus family, Cactaceae.
The fruit types are categorised as Hylocereus undatus, which has white flesh with red skin, Hylocereus polyrhizus that has red flesh with red skin, Hylocereus costaricencis with violet red flesh and red skin and Selenicerus megalanthus that has white flesh with yellow skin. Selenicereus plants are more sun tolerant and produce sweeter fruits than most Hylocereus species.
The dragon fruit tastes like both kiwi and pear. The word pitaya means any of several erect, sprawling or vining cacti.
The pitaya or dragon fruit plant has an ornamental value due to its large creamy white flowers that bloom at night.
Once planted, the crop can grow for about 20 years. A hectare of land can have about 800 dragon fruit plants.
Three to four-year-old plants may produce about 100kg of fruits per year. The plants grow well in tropical and subtropical climates.
Although they are members of the cactus family and may withstand dry periods, they have a fairly high water requirement.
Excessive soil moisture, on the other hand, will result in the development of bacterial and fungal diseases.
A dry period is required for initial growth, but once plants flower, periods of drought may result in poor production.
Rainfall requirements are 600 to 1,300mm per annum. Supplementary irrigation is required during the dry seasons.
The dragon fruit plant may be propagated from both seeds and the use of stem cuttings. Stem segments of 12 to 38cm are used.
A slanted cut is made at the stem base; the resulting cutting is then left in a shade for about five to seven days to dry before being planted out directly in the field.
The cuttings grow fast and many produce fruits in six to nine months after planting. Seedlings are slow growing, and unreliable for propagation.
Dragon fruit may also be grafted, a practice that is however not common. The fruits are well-adapted to a wide range of soils that are well-drained. They will thrive in soils high in organic matter or where manure is added.
HIGHLY NUTRITIOUS FRUITS
After the fruits change from green to red or yellow for the Selenicereus plants, harvesting can be done. Fruit ripening may be prolonged if the weather is cool.
Another indicator for fruit maturity is that a hole appears inside the cavity of the fruit. When this happens, the fruits are due for harvesting.
It takes an average of 45 days for fruit to develop after pollination for the Hylocereus species and up to 150 days for Selenicereus.
Artificial cross-pollination between the different types planted ensures better fruit set and size. To ensure good fruit production, it is recommended that two or three different species are planted.
Pruning is necessary as it may promote flowering and stem branching. It is done to remove any diseased, damaged or dead stems. It is also done after harvesting is completed.
After harvesting, the fruits are packed in well-aerated cartons, trays, or containers and stored. Their shelf-life is two to three weeks if stored in the open (under room condition) and 27 to 42 days if cold-stored.
Dragon fruits are commonly consumed fresh. Slicing through the soft ripe fruit or cutting it into two will expose the inner flesh.
The flesh is then spooned-out and eaten. The fruit can also be peeled, sliced or diced and added into salads.
The fruit pulp can be used to make ice cream, yoghurt, jelly, preserves, marmalade, juice, candy and pastries.
Unopened flower buds can be cooked and eaten as a vegetable. Opened flowers can be used for making tea. The fruits are nutritious.
They are rich in antioxidants, vitamins B1, B2, B3 and C, polyunsaturated fatty acids, carotene, protein, calcium, iron and phosphorus. The seeds contain omega-3 fats.
The red flesh dragon fruit varieties contain lycopene, which is a natural antioxidant known to fight cancer, heart disease, and lowers blood pressure.
Dragon fruits are highly nutritious. They are easy to keep fresh under room condition. Several processed products can also be made from the pulp of the fruit. The crop is hardy and can survive in any type of climatic condition that is favourable for flowering and fruiting.
It also does well in a wide variety of soils with good drainage. The imported fruit is found in supermarkets, but nothing stops its local production since we have the right conditions for its growth.
Source: Daily Nation
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