Opting for Bugs over Chemical Hugs

Our discussions have delved into the intricate relationship between organic produce and pests, explaining the scientific reasons behind pests’ affinity for organic crops and strategies for their consistent management. I wish to extend special recognition to those discerning patrons who conscientiously contribute to the cause of sustainable agriculture. They appreciate the occasional presence of pests […]

Post-Harvest Processing of Millets: Maintaining Quality and Nutritional Value

Millets, categorized into two major groups based on the presence of husk on the grains. Naked millet grains include sorghum (jowar), pearl millet (bajra), and finger millet (ragi), while husked millet grains include foxtail millet, little millet, barnyard millet, proso millet, kodo millet, and browntop millet. Husked millet grains require dehulling for consumption, which can […]

“Sprouted Grains vs Normal Grains: A Nutritional Breakdown”

Here’s a more detailed breakdown of the nutritional differences between normal grains and sprouted grains: Thus, sprouted grains are considered to be more nutritious than normal grains because they have higher levels of vitamins, minerals, and enzymes. The sprouting process also reduces the amount of phytic acid in the grain, which can interfere with the […]

Process of paddy parboiling and it’s effect on Rice..

Varying parboiling processes and degrees of parboiling have different effects on rice qualities. By combining varietal and age differences in rice with different parboiling processes, a wide range of rice attributes and quality can be created. It’s crucial to have complete awareness of the factors in the parboiling process, as well as their specific impacts […]