Feast or famine?

Roy Henderson, CEO of Green Cell TechnologiesFor it or against it, we all have a strong opinion in the intense debate around the safety of, and even the necessity for, genetically modified (GM) foods.   Whatever side of the fence you sit on, the common denominator is the need to secure nutritious and meaningful sustenance for the earth’s booming population.

In the past, people made the most of what they had and stored leftovers for a rainy day. Today’s consumerism tends towards wastefulness and makes little to no provision for potential hard times.  While this attitude affects most industries, one of the biggest culprits and certainly the most influential on our future health and wellness, is the food manufacturing sector. 

Instead of developing ways to process produce better, faster, cheaper, healthier food we now accept the 10 to 40 per cent waste and losses as a result of current archaic manufacturing methods. It is not necessary to alter the genetic make-up of a plant to bolster its properties.  There are solutions to creating easier and quicker solutions to generating more and better food.

Eight years in the making, rigorously tested and now commercially available, Dynamic Cellular Disruption (DCD) through the Disruptor Series of machines, can effectively tackle food wastage.

It requires a paradigm shift in thinking, because the DCD process uses the entire product. In plants this would include the seeds, skin, leaves and stalks.  In the blink of an eye, DCD turns organic plant material used for foods, into fully nutritious and flavour enhanced emulsions and or juices.  These can be used in a myriad of economical and beneficial applications. It processes all material including the sections of produce we are currently throwing in the bin and results in an immediate 10 to 40 per cent increase in yield.

Because it is rapid and does not use harmful heat or chemicals, DCD produce retains all the natural, medicinal and health benefits of the original source. It does not alter or denature the molecular make-up of the original cell content of the product in any way.  This pioneering process breaks down raw material into constituent parts by splitting the cells open, releasing the molecules and disrupting the insoluble fibre into minute particles.

Using the GCT proprietary drying process, these ‘disrupted’ emulsions are dried to stable and nourishing powders.  These can be stored and then re-constituted in times of need such as food shortages or where people are affected by natural disaster and wholesome dietary intervention is immediately required.

To feed all the seven billion people inhabiting earth, we need a radical change in the food processing industry. Our focus should be on averting global food wastage, increasing food productivity and natural abundance. Because DCD also amplifies the nutritional quotients in produce, it is critical we focus on implementing ways to ensure food security to avoid future famine not arguing over the safety of GM foods.

Food waste from retail can still be beneficial – even after the sell by date.  Approximately 10 billion kilograms per annum in South Africa is being dumped either during production, or due to expiry dates or weather damage. Crops damaged by hail, for example, are often left to rot on the tree or bush. All that produce can be DCD’d, converted into a nutritive powder and stored for a rainy day.



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