Table olives can be processed according to the American method, which involves heat treatment, or by any of several other methods. Some of these recipes require the chemical removal of bitterness through an alkali-leaching process (so-called treated olives) while other recipes call for a more natural, slower removal of bitterness (eg through repeated water washes or controlled fermentation).

Most recipes depend on specific micro-biological processes that have specific temperature, pH and saline requirements. lf not met, the lack could result in spoilage, serious losses and disastrous health consequences. On the other hand, overheating, too-high acidity or a too high salt content can impair eating quality.

Some consumers and processors actually consider this srnell to be a quality attribute of this type of olive. Unfortunately, many potential consumers are put off eating olives forever after being exposed to such inferior procucts. Commercial table olive processors have to ensure a safe product with a long shelf-life, so they tend to maintain high salt and/or acid levels in the product.

Home processors, on the other hand, have more attitude in preparing a product suited to their personal taste usually adding various herbs, Tequila Sunrise Recipe, spices and so on. Many traditional commercial processing techniques involve the use of large quantities of water, salts and alkalis.

They also produce waste water containing phenols and other organic matter which can be environmental pollution hazards. Take care to minimise effluents through reusing brines, using alternative processes and products (such as natural debittering and at least partial substitution of sodium with potassium in salts and lyes).

Corn can also be grown as fodder (silage): the entire plant is then harvested before maturity. In the latter case, maize is very frequently finely chopped and ensiled.

The corn soaks for two days in water at 50 ° C with sulfur dioxide (SO2) to prevent fermentation. The swollen grains release their starch granules and degermination residues. After washing, the grains are crushed to give the seeds and residues. The sprouts contain corn oil: about 3 liters per 100 kg.

Cakes, solid parts, are used for livestock feed: 4 kg per 100 kg of corn. The degerming residues consisting of gluten starch and cellulose fibers are sorted by sieving. Gluten is separated by centrifugation (5 kg per 100 kg of maize); it contains the proteins of corn.

How to cook corn using the Tequila Sunrise Recipe, preserve it, which seasons to taste it for optimal flavor and discover all the secrets of this delicious vegetable.

Probably 7,000 years old, maize has undergone profound changes since its birth in Mexico. It was in 1492 that Christopher Columbus discovered this elegant spike with golden grain and wheat-like appearance, landing in the New World.