Zamorano, Storage Technology Leader For years farmers have reported losses for the lack of an adequate method of grain storage, however, on Friday last, Zamorano through the Career of Food Technology (AGI), introduced a new storage method called "Cocoon" to preserve the quality of seeds and grains.
The "Cocoons" consist of a sealed chamber for the storage and maintenance of basic grains in the long run, reducing the presence of insects and preserving the freshness of food products.
"hermetic storage technology is thousands of years, Egyptian and Mayan tombs have been found preserved grains. Today's technology has been enhanced to make it not otherwise in the small and large industrial farmers, "said Marino Navarro Engineer (Zamorano, Class 76), appointed representatives of the company GrainPro, distributor the new system Cocoon.
This mechanism is to revolutionize the grain storage technology, especially in the management of strategic grain reserves at the national level that will allow the Honduran Agricultural Marketing Institute (IHMA) storing grain in all departments that commonly occur famine emergencies.
"We know how it works Zamorano and we believe that Honduras is the place where you should first test this technology," said company manager Tecun in Honduras, Oscar Llobet (Zamorano, Class 83).
The Cocoon is designed to store grain and flour, seeds, any beans and pulses, coffee and cocoa beans (regular or modified atmosphere) and any other agricultural product dry. Also, this method inhibits tight growth of fungi, which cause aflatoxin and mycotoxins.
This mechanism is already used in countries of the continent of Asia, Africa, Middle East, Europe and Latin America. In Honduras, Zamorano, is the first institution to implement this technology.
Zamorano, as the University is very interested in using this technology as an educational process for students and to conduct research with third-year students of the School of Agribusiness which they assess the sorghum to be stored in three Cocoons and then evaluate attributes such as quality standards and cooking time, "said Edward Moncada, Associate Professor of AGI.
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