The New Alimentation Frontier is new strategy to fight against food hypersensitivity by giving farmers and small businesses some incentives to transition from wheat to the different grains or roots.
1. Millet is a popular grain in Asia and in Africa that belongs to the grass family and it is found to be rich in antioxidants and it is virtually devoid of any gluten. It is also preferred for diabetic patients because of its low sugar content as well as helping patients to reduce their cholesterol levels. Millet can also be used as flour to make bread for those who have wheat allergies or gluten hypersensitivity. We are promoting millet agriculture as well as millet transformation into various culinary products.
2. Cassava or other roots such as yam, batata, malanga have been used in recent decades as wheat flour substitutes, alternatives and a good source of starch. They have been proven to helps patients with GI disturbances and hypersensitivity to transition from wheat flour to cassava flour or the entire family of roots. Cassava flour has also been used to make bread, pasta and even a good ingredient in baby’s food production
Merykos one to facilitate a financial cushion to assist farmers in developing their businesses that will feed not only their families but to have a substantial amount where they can sell back to the local markets in their communities.They can also begin a nationwide effort where their maximize the harvest that will allow them to export which will open their economical markets and frontiers.
The New Alimentation Frontier is new strategy to fight against food hypersensitivity by giving farmers and small businesses some incentives to transition from wheat to the different grains or roots.
1. Millet is a popular grain in Asia and in Africa that belongs to the grass family and it is found to be rich in antioxidants and it is virtually devoid of any gluten. It is also preferred for diabetic patients because of its low sugar content as well as helping patients to reduce their cholesterol levels. Millet can also be used as flour to make bread for those who have wheat allergies or gluten hypersensitivity. We are promoting millet agriculture as well as millet transformation into various culinary products.
2. Cassava or other roots such as yam, batata, malanga have been used in recent decades as wheat flour substitutes, alternatives and a good source of starch. They have been proven to helps patients with GI disturbances and hypersensitivity to transition from wheat flour to cassava flour or the entire family of roots. Cassava flour has also been used to make bread, pasta and even a good ingredient in baby’s food production
Merykos one to facilitate a financial cushion to assist farmers in developing their businesses that will feed not only their families but to have a substantial amount where they can sell back to the local markets in their communities.They can also begin a nationwide effort where their maximize the harvest that will allow them to export which will open their economical markets and frontiers.
