Purpose
As the world's populations are becoming more aware of hygiene and health, people started to look for nutritious and healthier food to consume. Some parts of the worlds are looking for more fibrous and low calorie food because they had more than enough calories, while some other parts of the world are still striving to get enough protein in their diet. Despite all these differences, all people need a better quality and more hygienic food material. And among all the dishes that people serve, spices more or less always play role to give taste to our meals.
The earth has provided us with many herbs and spices. however because of their earth borne nature, they contain microbes like bacteria, fungi, yeast or other substances that can cause the deterioration to our health. People started looking for some ways to make spices more hygienic to be consumed. Fumigation were in effect quite a long while, but it eradicates mostly bug, mites and some other insects. Then came the chemical sterilization to avoid microbes like bacteria and the like to come to our dinning tables. mare advance, came the irradiation technology to do the same task.
Now days and the days to come, people are again concern with some side effects that might occur due to these treatments. That is why we came up with the choice of Natural Sterilization. It uses just steam and pressure to eliminate microbes from our spices. it is just like a sophisticated way of cooking with high enough temperature to kill the microbes, but the pressure controls the volatile oils and other ingredients to stay in the spice.
The
controlled temperature and pressure varies with each kind of spice and
it is the "art" of technology that play its role to preserve the taste
of each spice. [The critical variables are off course temperature (T),
Pressure (P) and Time (t)].
Some our experiments shows
that with a perfect match of these three critical variables, we can suppress
the total plate count (TPC) of bacteria to be below 100 per gram sample,
while convincingly with a TPC of less than 50.000, it is enough to make
us sure that most if not all of the pathogenic (disease causing) microbes
have been eliminated. the volatile oil loss was only 0,1%. A natural spice
without sterilization will contain around 1.0 x 106
(One million) to 1.0 x 108 (One
hundred million) bacteria in 1 gram sample!
Off course, nothing is perfect
in this world; with such a low count of bacteria (in the experiment), the
texture of the material sterilized (in this case, ginger) became more fluffy.
Economics of the Natural Sterilization.
As the globalization process on this earth is moving toward its completion, competitiveness is a must in order to stay in business. And the biggest factor to achieve such level of competitiveness is efficiency. With this thought in mind, we chose Lampung, Sumatra as our location of sterilization. The island of Sumatra has many types of spices. Beside just being the producer of Black Pepper, Sumatra has its ginger, turmeric, cassia, nutmeg and many other spices, alongside with its coffee, cassava and corn.
If during the past one had to buy pepper from Sumatra and then transported the pepper from the port of entry to a local sterilization plant, then transported back to the customers which consumed time and money, now importers can have sterilized products directly from the port of loading to their end users. This is the philosophy behind our decision to have the Natural Sterilization in Lampung. Lets try to make our world more efficient, and not waste our God's given resources at will.
HAVE A NICE AND SPICE HEALTHY MEAL