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Still In Yendi, I made a stop at a processing facility which is almost completed. When finished, it will process tons of maize and soya into finished products for local and foreign consumption. The factory will start buying excess maize and soya from farmers around very soon. #agric #Ghana

Farmer John,MP

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59,653 views • 17 days ago •via X (Twitter)

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🇬🇭 A maize farmer in Atebubu has appealed to President Mahama to support local farmers, citing low patronage of their maize. He claimed that government funds allocated for buffer stock purchases are not being used to buy their maize, while much of the maize consumed in the country is imported. He added that even during the economic challenges under the Akuffo-Addo era, farmers did not face such low patronage, urging the president to step in and help boost local maize consumption.

🇬🇭 A maize farmer in Atebubu has appealed to President Mahama to support local farmers, citing low patronage of their maize. He claimed that government funds allocated for buffer stock purchases are not being used to buy their maize, while much of the maize consumed in the country is imported. He added that even during the economic challenges under the Akuffo-Addo era, farmers did not face such low patronage, urging the president to step in and help boost local maize consumption.

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Footage from 1964: Inside the Ghana Cannery Corporation, Nsawam. Established under President Kwame Nkrumah in the early 1960s, it was a state-owned fruit and vegetable processing factory. The cannery processed pineapples, citrus fruits and tomatoes into juice, canned fruit and other products, forming part of Ghana’s post-independence vision of linking agriculture with industry through State Farms and local farmers.

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Chicha, a term used in Latin America for a fermented beverage made from maize (corn). It is commonly known as chicha de jora (yuka) but also goes by the names aqa in the native American language Quechua and kusa in the Aymaran language. The Spanish name comes from the word “saliva” or “to spit,” based on the method by which it is traditionally produced. Chicha originated in the Andes of South America before the Spanish conquest. Some of the earliest versions of chicha are thought to have come from the Kuna, an indigenous group from Panama and Colombia. Chicha was a sacred item to the Incas, who considered corn to be a divine gift. Incas used chicha in religious ceremonies and political meetings, and believed it was a way to connect with their ancestors and the creator god Wiraqocha. Chicha is traditionally made by chewing maize into small balls, drying them, and then making them into porridge. The porridge is then strained, boiled, and fermented in large earthenware vats for 3–6 days. Chicha is still consumed today at chicharias (chicha bars) in Central and South America. It's also common to pour a little chicha out as an offering to the Earth-mother, or pachamama, before drinking. Chicha production has traditionally been the task of women in the household, with the techniques often passed down from generation to generation. The chicha maker chewed on maize to form small balls. The ptyalin enzymes in the saliva broke down the maize starches into fermentable sugars. The maize balls were left out to dry and then made into a porridge, which was strained, boiled, and fermented for 3 to 6 days in large earthenware vats. Malted maize, called jora, has largely replaced salivated maize because it is less labor intensive to produce. Jora is made by soaking maize kernels, allowing them to germinate overnight, and then drying them. From this point, the process to make chicha with malted maize is essentially the same as with salivated maize. Depending on the region of Latin America, chicha is also often produced from yucca (cassava) root or quinoa or with the addition of various fruits. The color of chicha varies depending on the type of maize from which it is made, ranging from pale yellow to burgundy red. When made from yellow sweet maize, it has a pale straw color and milky appearance. The beverage is slightly sour and almost cider like. It is often drunk in an active state of fermentation and has a low alcohol percentage, usually from 1%–3% alcohol by volume. Chicha has pre-Hispanic origins in Andean South America and was an integral and key part of the Incan economy. Following the Spanish conquest in the 16th century, however, the drink was largely outlawed by the Catholic Church, which forced production underground, converting it from a large-scale industry into something smaller and more artisanal, as it remains today. Today, chicha is still consumed at chicharias (chicha bars) throughout Central and South America. It is produced in a variety of styles, depending on the region. It is often mixed with strawberries or otherfruit to make a frutillada. The word “chicha” can also refer to a non-alcoholic beverage, chicha morada, made by boiling purple corn with cinnamon, pineapple, and cloves (which is available commercially throughout South America). Chicha also continues to play an important social role in the more rural parts of Andean South America, where it is part of la minga (a word denoting a public group effort) and is used as a ritual payment for help given to neighbors for particularly large or complicated projects such as the construction of a new house. 🎥© simple.history_ (IG) #archaeohistories

Chicha, a term used in Latin America for a fermented beverage made from maize (corn). It is commonly known as chicha de jora (yuka) but also goes by the names aqa in the native American language Quechua and kusa in the Aymaran language. The Spanish name comes from the word “saliva” or “to spit,” based on the method by which it is traditionally produced. Chicha originated in the Andes of South America before the Spanish conquest. Some of the earliest versions of chicha are thought to have come from the Kuna, an indigenous group from Panama and Colombia. Chicha was a sacred item to the Incas, who considered corn to be a divine gift. Incas used chicha in religious ceremonies and political meetings, and believed it was a way to connect with their ancestors and the creator god Wiraqocha. Chicha is traditionally made by chewing maize into small balls, drying them, and then making them into porridge. The porridge is then strained, boiled, and fermented in large earthenware vats for 3–6 days. Chicha is still consumed today at chicharias (chicha bars) in Central and South America. It's also common to pour a little chicha out as an offering to the Earth-mother, or pachamama, before drinking. Chicha production has traditionally been the task of women in the household, with the techniques often passed down from generation to generation. The chicha maker chewed on maize to form small balls. The ptyalin enzymes in the saliva broke down the maize starches into fermentable sugars. The maize balls were left out to dry and then made into a porridge, which was strained, boiled, and fermented for 3 to 6 days in large earthenware vats. Malted maize, called jora, has largely replaced salivated maize because it is less labor intensive to produce. Jora is made by soaking maize kernels, allowing them to germinate overnight, and then drying them. From this point, the process to make chicha with malted maize is essentially the same as with salivated maize. Depending on the region of Latin America, chicha is also often produced from yucca (cassava) root or quinoa or with the addition of various fruits. The color of chicha varies depending on the type of maize from which it is made, ranging from pale yellow to burgundy red. When made from yellow sweet maize, it has a pale straw color and milky appearance. The beverage is slightly sour and almost cider like. It is often drunk in an active state of fermentation and has a low alcohol percentage, usually from 1%–3% alcohol by volume. Chicha has pre-Hispanic origins in Andean South America and was an integral and key part of the Incan economy. Following the Spanish conquest in the 16th century, however, the drink was largely outlawed by the Catholic Church, which forced production underground, converting it from a large-scale industry into something smaller and more artisanal, as it remains today. Today, chicha is still consumed at chicharias (chicha bars) throughout Central and South America. It is produced in a variety of styles, depending on the region. It is often mixed with strawberries or otherfruit to make a frutillada. The word “chicha” can also refer to a non-alcoholic beverage, chicha morada, made by boiling purple corn with cinnamon, pineapple, and cloves (which is available commercially throughout South America). Chicha also continues to play an important social role in the more rural parts of Andean South America, where it is part of la minga (a word denoting a public group effort) and is used as a ritual payment for help given to neighbors for particularly large or complicated projects such as the construction of a new house. 🎥© simple.history_ (IG) #archaeohistories

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#Armenia Armenia will soon receive the tallest statue of Christ in the world. A part of the statue, which will be 33 meters high and 99 meters with the pedestal, is already completed. Once the entire structure is finished, its parts will be transported by helicopter to Mount Hatis, located 25 kilometers from Yerevan.

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At night, the Astrakhan Gas Processing Plant was also likely hit. The facility processes up to 3.2 million tons of petroleum products annually and produces a significant share of sulfur (approximately 3.3-3.5 million tons per year), which is used to manufacture explosives in the Russian Federation.

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India's ethanol blending revolution is saving ₹1.44 lakh crore on oil imports, cutting 71.7 million tons of CO₂ emissions, and putting ₹1.21 lakh crore directly into farmers' pockets from sugarcane, maize, and stubble. Under Nitin Gadkari's visionary leadership, what was once foreign oil money now fuels rural prosperity and a cleaner, self-reliant nation. #EthanolBlending #AtmanirbharBharat #NitinGadkari #FarmerEmpowerment

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