Hello World! So, Category Waste #2, the discussion centered around types of waste.
- Liquid waste – common to households and industries.
- Solid waste – a variety of items from within the household, commercial and industrial entities (e.g. tins, metals, glass etc;)
- Organic waste – common to households (e.g. food, garden, manure, meat etc;)
- Hazardous waste – flammable, toxic, corrosive or reactive
Liquid, solid , organic and hazardous are the four main types.
Grenada – the isle of spice, my home in the West Indies, has been a predominantly agriculturally based economy. Fruits, vegetables, spices, flora and fauna thrive on this small volcanic island. Every season, every year, many fruits (especially) and vegetables to a lesser extent goes to waste. One my ask why? Does it have to do with storage, marketing or preserving (just to name a few)? Let’s be clear here, Grenada is not the only country that has this problem. Can we as people do anything in our little corner to help make a difference? One hundred percent yes!
Let me share a bit of experience and my way of stemming wastage …
Breadfruit (Artocarpus altilis) the main ingredient of Grenada’s National Dish – Oiled Down is widely used not just for that dish but many other dishes. Sad to say, a lot goes to waste. I love Breadfruit and so when i do get it’s way more than enough for my household (use). Just last year, i decided that something had to be done. The Breadfruit first cleaned (scrubbed too) removing any dirt and/or stain, the cored (stem), cut in thin slices dipped in lime or lemon juice to prevent oxidation (discolouring), placed in a metal try and left to dry in the sun. The pieces eventually hardens and becomes brittle so thereafter it is grounded. The end product (flour-like) can be used to make bread (as i have), dumplings etc; Note that it is gluten-free and so, may have to be mixed with regular flour. In it’s green sliced skin attached state it can be fried also
Mangoes too (ripe, firm or semi-ripened) are washed, thinly sliced (catalyst to drying faster) and sun dried. It is then refridgerated and when the official season is ended mine continues …
September 7th 2004 Hurricane Ivan – a category three (3) storm hit Grenada. It was devastating. The island took a severe battering. Our agricultural base suffered immensely. There was no electricity and running water (among other amenities). With a supply of seafood Lambie (Conch) in the refridgerator and wondering what to do with it, my wife came up with a plan. She grated garlic, added salt and made a brine. The Lambie (Conch) cut in slices was added to the brine then, left to dry in the sun. It eventually dried, cured and thankfully was saved for use later. Necessity it is said is the mother of invention.
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