GASTROLUR

As we age, we experience a series of changes related to diet and health. It is common for older adults to notice changes in their tastes and their relationship with food.

3D printing of food is revolutionizing the field of nutrition, especially in the care of the elderly. This technology allows the creation of dishes with textures adapted to the needs of those who have difficulty chewing or swallowing (dysphagia), a common problem in older adults that can lead to malnutrition if not properly addressed.

One of the great benefits of 3D printing is that the printed foods not only retain all essential nutrients but can also be customized to ensure that older adults receive the vitamins, minerals, and proteins they need. With 3D printing, ingredients can be precisely and homogeneously integrated into portions, ensuring a balanced diet in every dish.

In addition, 3D-printed foods can have the ideal texture to facilitate swallowing without losing visual appeal. Even though the dish is designed with a softer, easier-to-consume consistency, it can imitate the appearance of real food, such as meats, vegetables, or fruits, making it more appetizing and dignified for the elderly. This helps enhance the dining experience, encouraging greater food intake and thus preventing malnutrition.

INTRODUCTION OF FERMENTATION

Humans have fermented food for thousands of years and across cultures. This method of food preparation harnesses the beneficial bacteria and yeast present in foods, in the air, and on our hands to transform that food into something greater and tastier than the sum of its parts.

1. Alcoholic Fermentation
This type of fermentation is mainly carried out by yeasts (such as Saccharomyces cerevisiae) and some bacteria. In this process, sugars like glucose are converted into ethanol (alcohol) and carbon dioxide.

Process: Sugars are broken down into alcohol and CO₂ in the absence of oxygen.
Examples:Wine and beer: Yeasts ferment the sugars from grapes or barley, producing alcohol and gas.
Bread: The yeasts in the dough produce CO₂, which causes the dough to rise.

2. Lactic Acid Fermentation
In this type of fermentation, microorganisms, especially lactic acid bacteria like Lactobacillus and Streptococcus, convert sugars into lactic acid. This process does not produce alcohol but instead increases acidity.

Process: Sugar (glucose) is transformed into lactic acid.
Examples:Yogurt: Lactic acid bacteria ferment the lactose in milk into lactic acid, creating yogurt.
Sauerkraut and kimchi: Cabbage is fermented by lactic acid bacteria, resulting in a tangy flavor and a crunchy texture.
Kefir: Another fermented dairy beverage rich in probiotics, made by fermenting milk with bacteria and yeast.

3. Acetic Fermentation
Acetic fermentation is carried out by acetic acid bacteria, like Acetobacter. In this process, microorganisms convert alcohol into acetic acid in the presence of oxygen.

Process: Alcohol is converted into acetic acid through oxidation.
Examples:Vinegar: It is produced when alcohol in wine, cider, or beer is oxidized and transformed into acetic acid.
Kombucha: A fermented drink where sweetened tea ferments thanks to a culture of bacteria and yeast, producing acetic acid, which gives it its characteristic sour taste.

Kimchi and sauerkraut, although both are fermented cabbage products, reflect not only differences in ingredients and processes but also the cultural particularities of Korea and Germany. Kimchi, fermented from Napa cabbage, is a food with deep symbolic meaning in Korea, representing tradition, health, and community. Its preparation can vary greatly in complexity, from recipes with just a few essential ingredients like cabbage, chili, garlic, fish sauce, and salt, to much more complex dishes with dozens of components. Each region and family has its own variant of kimchi, making it a symbol of local identity.

Kimchi is not just a side dish, but it is also used in a large variety of Korean dishes, such as soups, rice, and stews. The fermentation process for kimchi is done at lower temperatures than for sauerkraut, which, along with the generous use of salt and spices, gives it a more robust, salty, and spicy flavor. Unlike sauerkraut, which is milder and more tangy, kimchi stands out for its crunchy texture and spicy character.

The importance of kimchi in both Koreas also reflects its place in the history and culture of the peninsula. Even in a region so divided, kimchi remains a shared food between North and South

Korea, a rarity in a context of so many differences.

Composite: Chicory Lettuce Escaro  Artichoke Thistle

Cruciferous: Cabbage Turnip Radish

Cucurbits:   Zucchini Watermelon Melon Pumpkin Cucumber

Liliaceae: Garlic Onion Shallot Leek Asparagus 

Legumes: Bean Pea Chickpea

Definition

Rotation consists of alternating different types of crops in the same place over time.

Reasons for crop rotation

There are several reasons why establishing crop rotations is beneficial for vegetable production. In the case of small gardens, the most notable are that they reduce soil fatigue and help control the proliferation of pests, diseases and weeds.

Soil fatigue is produced by the continued cultivation of the same species in the same plot, which causes the reserves of only certain nutrients to decrease in the rooting zone and above all due to the increase in pests and diseases that affect the roots or the base of the stem that are favored and therefore multiply, by the presence in the same plot of the same species year after year.

Vegetables from the same botanical family are usually susceptible to the same pests and diseases, so their repeated cultivation in the same land causes their attacks to increase.

The most important basic rule for designing a rotation is the non-repetition of the same crop or another from the same botanical family in the same plot in the following season.

Some criteria used to program rotations are alternating crops with different root systems, including legumes, alternating crops with different usable parts, among others.

Generalities

Vegetables that reproduce by seed can be sown directly in the plot of land in which they will grow (direct sowing or seed soil), this is the case of beans, peas and broad beans among others, but for others such as tomato, pepper , lettuce, cabbages, leeks or onions, direct sowing in the growing plot is usually problematic. The time in which they should be sown (early winter-early spring), the tiny size of their seeds, how delicate the seedlings are after germination and other reasons specific to each vegetable recommend sowing in seedbeds to later transplant. the seedlings to definitive cultivation ground.
The function of the seedbeds is to provide plants of sufficient size and vigor so that, when transplanted to the definitive cultivation site at the appropriate time, they take root and develop correctly.
The seedbeds should be located in places protected from the rigors of the climate and well lit, always avoiding shady areas. It is very common for seedbeds that must be carried out in winter or early spring to be carried out inside greenhouses (even heated ones) or to be protected by mini-greenhouses (mini tunnels, drawers, etc.)

Types of seedbeds

Above ground:

These are small terraces from 0.7 m to 1 meter wide and variable length (2-3 m) depending on the estimated plant needs. The terraces are prepared with care, first carrying out deep work and then superficial work that leaves the upper soil well crumbled and mixed with organic matter (compost – peat – very mature manure).
If necessary, these beds can be protected by plastic cover mini-tunnels. In these cases the ventilation of the seedbed must be monitored regularly.
In seedbeds on soil, watering should be monitored, keeping the soil moist, spacing out watering as the plant gains size, the development of weeds - uprooting them - and carrying out the necessary thinning so that the plants obtained have sufficient quality.

Warm Bed

They are seedbeds typical of winter output, they are based on the use of the heat generated by the decomposition of fresh manure to provide the seeds with optimal temperature conditions for their germination.
It is a seedbed that is carried out in drawers.
Drawers are structures made of wood or construction materials that make up the sides of a drawer about 50 cm high, a width close to one meter and a variable length that can reach 4 or 5 meters. They are placed on the ground and protected with mini plastic tunnels.
To do this, a layer of fresh manure about 35-40 cm thick is placed at the bottom of the box and on top of it a layer about 5-8 cm thick of fine soil with abundant highly decomposed organic matter that will act as a planting bed. .
In hot bed seedbeds, watering should be monitored, keeping the soil moist, spacing out watering as the plant gains size, the development of weeds - uprooting them - and carrying out the necessary thinning to obtain plants of sufficient quality.

Germination table

They are seedbeds that are used for the production of plants whose germination is delicate. It is a seedbed that is based on the hot bed principle. In this case it is a box, generally made of plastic material, of shallow depth (10-12 cm) on the base of which an electrical resistance is installed that is regulated with a thermostat. Inside the box, as a planting bed, the special substrate for planting (peat) is placed. Germination tables are installed inside greenhouses.
In these seedbeds, irrigation should be monitored, keeping the substrate moist.
The plants produced on the germination tables are not transplanted directly to the final soil, but are usually transplanted into alveolar trays or pots (repicado) so that they continue growing until they reach sufficient size and vigor to be successfully transplanted to the final soil.

Trays

They are seedbeds that are used for the production of plants whose germination is delicate, although they can also be used to produce small quantities of plants. These are trays made of plastic materials or expanded polystyrene with a low height of 10 to 30 cm and variable dimensions from 15 x 15cm to 40 x 50 cm. Currently, some models are marketed that incorporate a plastic lid that helps maintain the interior temperature and reduce excessive drying of the substrate. Inside the tray, as a planting bed, the special moistened planting substrate (peat) is placed. The usual sowing is “broadcast” and after depositing the seed they are covered with a thin layer of vermiculite. The trays are installed inside greenhouses. In these seedbeds, irrigation should be monitored, keeping the substrate moist. The plants produced in these trays are not transplanted directly to the final soil, but are usually transplanted into alveolar trays or pots so that they continue to grow until they reach sufficient size and vigor to be successfully transplanted to the growing soil.

Alveolar trays

Currently, these types of seedbeds are used to produce and market most horticultural crops. These are trays made of plastic materials (PE) or expanded polystyrene (rigid) with a low height of 4 to 10 cm and variable dimensions 35 x 40cm, 40 x 70 cm, etc. divided inside into small alveoli (holes). The number of alveoli is variable depending on the model. For example, for the same exterior dimensions we can find trays that contain from 54 alveoli to almost 300 alveoli. In the case of expanded polystyrene trays with 216 cells, each one has a dimension of 3X3cm and a depth of 7 cm. The choice of the size of the socket depends on the planned development of the seedlings before transplanting. The alveoli are filled with moistened planting substrate. Next, the peat or deposited substrate is lightly compacted by pressing it down with your fingers or with a wooden block that fits the size of the alveolus, leaving approximately 1 cm from the compressed substrate and the upper edge of the alveolus. One to three seeds are deposited in each alveolus, depending on the species. After depositing the seed(s), they are covered with a thin layer of vermiculite up to the upper edge. Sometimes it is necessary to thin out the few germinated plants. Alveolar trays are installed inside greenhouses.
The transplant of the plants thus produced is carried out with the entire root ball.

Definition

It is generally a small garden, which is grown as a hobby, that is, it is not a professional activity and the vegetables produced are intended for consumption by those related to it: families, groups of friends, communities, etc

Surface

Taking into account its objectives of supplying vegetables to a small number of people, we can find small gardens of between 10 and 20 m2, with the largest ones reaching 300-400 m2.

Organization and services.

The area occupied by a garden must be divided into several plots that will allow a good organization of the crops throughout the plot and over time, that is, they must allow crop rotations. These plots are also called terraces.

If possible, the plots should be rectangular and of similar dimensions. Paths are used as separations between them, which must allow the comfortable transit of people and their tools.

Some horticulturists create terraces whose width rarely exceeds 1.20 m and of variable length. This structure allows access to all points of the beds from the side aisles.

While the maximum number of plots is limited by the size of the plot

All gardens must have access to water for irrigation.

Small gardens need a storage place to store tools, utensils and raw materials.

An area to store and compost discarded vegetable remains.

Sowing Types

Broadcast
The seed is spread directly on the planting bed.
For better handling, the seeds are placed in a small bowl and, taking them between the fingers, they are spread evenly over the seedbed, letting them fall from a certain height (as if seeds were raining).
If sowing has been carried out in a seedbed on warm soil or bed, after distributing the seed, the soil will be raked very superficially so that the seeds are buried approximately one centimeter.
If sowing has been done in trays or germination table after distributing the seeds, they will be covered with a thin layer of vermiculite.
Next, it will be watered abundantly with care and a very fine drop so as not to drag soil or substrate.
When planting in soil, it is common to thin out the soil and the proliferation of weeds must be monitored by pulling them out.

In lines or "in a stream"

Typical of soil seedbeds and direct sowing of some vegetables such as carrots, beets, radishes, peas...
First, furrows are made on the soil of the seedbed with a rake or hoe. The furrows will have a depth of 1-2 centimeters and will be spaced between 12 and 15 cm depending on the crop.

Next, the seeds will be distributed at the bottom of each small furrow drawn, forming rows.
Next we will cover the seeds with a light rake so that the seeds are buried to a depth of 1-1.5 cm.

"Blows"

It is common in some vegetables that are sown directly in the garden and is typical for large seeds such as beans and broad beans, for example.
It consists of depositing groups of a few seeds at a predetermined distance along the crop lines.
Once deposited, they are lightly buried to a depth that rarely exceeds 3 cm.

Sowing by blows

A variant of sowing by tapping is the one where seedbeds are made in alveolar trays.

Thinning
In a seedbed it consists of uprooting some of the germinated plants to prevent an excessive number of plants from preventing the selected ones from acquiring sufficient size for bare root transplantation. Ensure that the plants touch each other, leaving gaps of 3 to 12 cm between them depending on the crop.

Padded

Padding or "mulching" of agricultural land is a technique used in both herbaceous and woody crops that consists of covering the soil with some material, leaving only the crop visible.
There are different types of padding. Among the most used, they range from cereal straw to generally black opaque plastics of various thicknesses.

Although it depends on the material used with the mulch, it improves weed control, increases soil temperature, helps maintain soil moisture by reducing water evaporation, improves the thermal conditions of the plant's root system and Helps keep vegetables and fruits clean from mud splashes. Avoid contact between fruits and soil.
If plastic sheets are used, it is important that they hold well to the ground so that they do not move, harming the plants.

pilled seed

Peldorado is a technique by which the seed is surrounded by a layer of materials that usually fulfill the mission of protecting the seed, improving its germination conditions and improving the handling of the seeds in the sowing process, usually achieving good quality seedbeds.

Types of growth in tomato

Tomato varieties with indeterminate growth are varieties whose growth is continuous. The terminal buds of their shoots continue to grow throughout the vegetative cycle, forming leaves and flowers in an unlimited manner.

Tomato varieties of determined growth. Terminal bud growth stops after several flower clusters, usually due to the formation of a last apical cluster.

Tutored

It is a practice that keeps cultivated plants upright. This makes cultivation tasks easier (pruning, harvesting, phytosanitary treatments, etc.), makes better use of the land, and improves crop aeration. All of this has an impact on the final production, the quality of the fruits and the control of pests and diseases.
The elements used to keep plants upright are called stakes.
The simplest stakes are reeds or similar stakes stuck into the ground. To prevent them from falling due to the weight of the plants and the wind, it is common to group them by tying them at the top.
Plastic meshes and raffia ropes are also used, which are good stakes but require creating a structure to hold them.
There are some plants that attach themselves to stakes, such as beans, although in most cases they must be held with some type of ligature or special clamp.