Hunger is the name we give to the physiologic sensation in which the body realizes that it needs food to sustain its activities inherent to life.
The term is commonly used in a wider way to refer to bad nutrition cases or to the privation of food between populations, usually due to poverty, political conflicts or instability, or adverse agricultural conditions. In chronic cases, it may lead a sub development and function of the organism.
An hungry person is starving.
The immediate consequences of hunger are the adult weight loss, eventually leading to death, and the developing problems in children, generally limiting their learning and productivity capabilities.
The malnutrition, mainly due to the lack of energetic food and proteins, increases in the affected population and makes the mortality rate grow, partly due to hunger and also due to the loss of ability to fight infections.
Hunger is a major plague of mankind.
It has been one of the major death causes of millions of human beings in every era and society.
A big number of people all over the world are starving or undernourished, showing serious food shortages.
World hunger increases
The ONU general-secretary, Ban Ki-Moon reminded, in a recent intervention in the United Nations headquarters, that no African country will be in conditions of reaching the Millennium Objectives in 2015, date in which de Millennium Declaration warranted in 2000 for them to be accomplished.
There are two main reasons why this as solemn as urgent commitment stays so far of being accomplished.
The rising in the food and gas prices registered in recent years, affected in a very significant way the less developed countries, for example the African ones.
In result, the number of starving people in the world as increased of 850 to 925 million in 2007.
Hunger, destruction and poverty are problems of a very different nature, dimension and tendency in the world, demanding solutions with different scale, investments and contents.
Combating hunger in the world will also benefit by the fight against poverty. However, the evidences indicate that immediate specific actions in fighting hunger should be actions of food distribution.
One of the solutions we suggest, within the emergency program “World Without Hunger”, would be the creation of a staple food, for mensal distribution within the needed or calamity affected families.
- Immediate combat to hunger, poverty and sub nutrition of the needed population.
- Immediate help to the needed or calamity affected families.
- Guarantee nutritional support to the needed population.
- Minimize the risk of aging ( by optimizing the nutritional status).
- Improve the nutritional conditions of the needed population.
- Improve the nutritional state of the needed population.
- Freed the nutritional support for the inherent metabolic, to the needed populations.
- Include dehydrated food to guarantee a smaller risk of contamination.
- Preventing chronic diseases resulting from poor nutrition.
ΤΟ WHO IS INTENDED
FAMILIES IN NEED
FIGHT AGAINST POVERTY AND HUNGER IN THE WORLD
FAMILIES IN NEED
PREGNANT WOMEN NUTRITIONAL PROGRAM
PER PERSON - PER DAY
WHY Dehydrated Meals
QUALITY: These products contains all the ingredients necessary for its preparation (including sugar or flavorings, according to the products).
Add water and bring to the boil.
INGREDIENTS: Our products are manufactured with the finest natural ingredients, meticulously selected so as to meet all nutritional needs and fortified with vitamins, minerals including iron, in accordance with the Recommended Daily Allowance (RDA).
CERTIFIED HALAL: Whenever when all our products were demanded will have CERTIFIED HALAL
PRESENTATION: The dehydrated product is packaged in 1 kg polypropylene packs and then into 10 kg cardboard boxes.
STORAGE/SHELF LIFE: As long as the product is stored in a dry place, its shelf life is 3 years.
Dehydration is one of the safest methods of food preservation and refers to the removal of water which is present in food. In this process, it is not necessary to add preservatives, because bacterium and mold cannot develop in dry places. Without realizing, we use food on a daily basis which has gone through similar processes without any restriction.
There is no shortage of examples of ingredients from which we draw all or part of the water to become dry so they can last longer without the need for preservatives.
The dehydration or drying of foods (solid or liquid), is an operation of water removal, or any other liquid in the form of steam, for an unsaturated gaseous phase using a mechanism of thermal vaporization below the boiling temperature.
Dehydration is carried out using artificially created heat in conditions whereby temperature, moisture and draft are carefully controlled. Air is the most commonly used method in food drying. Air conducts heat to the food, causing water evaporation which is the vehicle transporting moist steam from the food.
Dehydration is the least aggressive process which does not change the structure of food, retaining most of the nutritional content. In the case of vegetables, which originate powered soups, they maintain almost 100% of the vitamins (especially vitamin A) and minerals (selenium, potassium and magnesium).
The use of dehydration is particularly interesting in the case of lactic acid bacteria which is very sensitive to heat.
In general, dehydrated foods does not need to be refrigerated which greatly reduces the costs of storage and transport.
Dehydration leads to a significant reduction in weight which makes food transportation easier and much cheaper.
For example, several foods have up to 90% water, becoming 10 times lighter after the dehydration process.
Most of the dehydrated foods can quickly be re-hydrated back thanks to their porous texture. In fact, dehydration does not lead to a notable reduction of the volume, so the water can easily take its place in the food molecular structure
- Volume and weight reduction by about 90%, it occupies significantly less space for transportation and storage of the products
- Do not need cold transportation or storage, transport and storage must be made the normal way
- Valid for 3 years, after the day of manufacture, for all products
- Constant quality and controlled, with all the necessary nutritional values
- Easy preparation, just need to add the product to the water and cook
- Product is tested and already is used in several countries
- Low cost