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Restoring Natural Nutritional States
The ultimate goal of FACE TRADE TO SOIL is to restore food to its original, natural state of nutrition.
Creating High-Vitality Earth Foods Banana
Transition from Traditional Fertilizers to EF Fertilizers
Traditionally, banana cultivation only used basic fertilizers like nitrogen, phosphorus, and potassium. Now, with the switch to organic-inorganic compound fertilizers (EF full-nutrition fertilizer), the bananas are not just getting nitrogen, phosphorus, and potassium, but also more than 20 other essential elements. Naturally, bananas grown this way have a higher nutritional value compared to those grown with traditional fertilizers.
Superior Quality of EF Bananas
EF bananas are larger in size, with a rich, sweet taste and a strong natural banana aroma. The texture is particularly crisp, unlike the mushy texture of bananas grown with chemical fertilizers.
Nutritional Analysis
Here is the nutritional analysis of EF bananas, which clearly exceeds international standards. (This is a representative test, and does not imply that 100% of the bananas will have exactly these results.)
Test Report
Test Report
Curiosity About Food's "Afterlife"
We are fascinated by the "afterlife" of food, so we placed harvested bananas in sterilized plastic containers for long-term observation.
Experimental Setup
We purchased three different types of Cavendish bananas from the market, along with our EF-grown Cavendish bananas, making a total of four different banana brands. For each type, we took 10 samples, making a total of 40 jars available for observation.
Observation After Two Month
After two month, we were amazed to find that most of the bananas had rotted, softened, and started to smell, except for the 10 jars in the EF group. These bananas remained firm and upright, and white mycelium began to appear on them.
Development Over 90 Days
By the end of 90 days, all 10 jars of bananas in the EF group were completely covered with white mycelium.
A Simple Observation Experiment
This was just a simple, curiosity-driven observation experiment. The only difference between the four groups of bananas was that the three rotting, blackened groups were grown using 3 to 4 types of chemical fertilizers, while the EF group was grown using a full-nutrition organic-inorganic compound fertilizer (containing over 20 elements). The difference in nutrition likely caused the differing ecological outcomes.
Aesthetic Appearance of the Mycelium
The white mycelium covering the EF bananas looked beautiful, like a snowman made of bananas.
A Simple Observation Experiment
We did not conduct microbial testing on the bananas, so we cannot draw any conclusions about this phenomenon. Some people might intuitively explain this as a sign of the food's vitality, suggesting that consuming such food could enhance one's life force.
Banana Powder Production for Future Research
We also processed some of the EF bananas into powder for long-term storage, to be used for future research.
The bananas were peeled and then sliced into thin pieces. The thickness of the slices affects the subsequent drying speed, so it’s important to keep the slices as even as possible.
The bananas were peeled and then sliced into thin pieces. The thickness of the slices affects the subsequent drying speed, so it’s important to keep the slices as even as possible.
Low-Temperature Baking
The purpose of low-temperature baking is to remove moisture from the bananas without destroying their nutritional content. It takes nearly 24 hours at 40°C to achieve complete drying and dehydration, which is not a low-cost process.
The purpose of low-temperature baking is to remove moisture from the bananas without destroying their nutritional content. It takes nearly 24 hours at 40°C to achieve complete drying and dehydration, which is not a low-cost process.
Cooling and Crushing
After baking, the dried banana slices are removed from the equipment and allowed to cool for a period of time.
Grinding into Fine Powder
The cooled banana slices are then ground into fine powder using a grinder, ensuring the uniformity of the powder particles.
Grinding into Fine Powder
The cooled banana slices are then ground into fine powder using a grinder, ensuring the uniformity of the powder particles.
Sieving and Packaging
The ground banana powder is sieved to remove any unground particles, ensuring the fineness of the powder. Finally, the qualified banana powder is packaged and sealed for storage to prevent moisture and oxidation.
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