Page 10 RAIN December 1979 -FOOD Ampranth from the Past for the Future, by John N. Cole, 311 pp., 1979, $8.95 from: Rodale Press, Inc. 33 E. Minor St. Emmaus, PA 19049 Picture Cortez and his Spanish·warriors trampling over the precious earth which fostered the growth of the amaranth plant-a plant which was a chief contributor to the health, vitality and survival of the Spanish-conquered Aztec culture. In his guest to annihilate the Aztec people Cortez called for complete destruction of amaranth. Although he succeeded in eliminating their civilization, the life of amaranth was perpetuated. And today this ancient plant of the Aztecs is becoming an increasingly promising crop to help feed a hungry world. Amaranth from the Past for the Future is a potpourri of history, anthropology, science, nutrition and politics of the amaranth plant-from early times to the days of fast foods. Cole is an amaranth advocate, but the plant nearly speaks for itself, as: • The leaves can be eaten as a gr'e'en vegetable. • It has a high calcium and fiber content. • It is resistant ·w drought and is a vigorous grower (ideal for many devel- _oping countries). • It uses a C4 pathway for fixing carbon and building up its tissue (this is more efficient than the C3 p'athway used by most plants). • It has a high quality starch but is low in fat (i.e., it's low in calories but high in energy). • It comes closer to attaining protein perfection than any other grain. This last point is amaranth's most appealing virtue. Unlike the deficiency that exists with most cereals (a lack of the amino acid lysine) and with vegetables (which lack the sulphur-containing amino acids), amaranth contains a combination of both the lysine and sulphur amino acids. Although this combination is not 100 percent "protein efficiency," it does do a particularly good job of balancing aminos. Plus, when mixed with soy or wheat flour, amaranth becomes a source of 100 percent perfect protein. Good news for the diet of a protein deficient planet. For those who are.more active in the palate than the politic, Amaranth from the Past for the Future offers a selection of recipes from such culinary treats as Amaranth Fruit Cookies to Marinated Amaranth Salad. Also included are sections on how to grow amaranth ; a botanical presentation of the various amaranth species; informative nutritional charts on amaranth; an extensive bibliography and lots more! Table. I.I The Seven Basic Types of Tofu Shops &.Soy Dairies (1979 data) beans/day tofu/day soyniilk/ day eqpt. cost Type (lb., dry) (lb.) (gallons) (S) Community 3-12 9-45 3-19 50-200 Traditional caldron 50-lOQ 160-400 40-80 2000-5000 Steam~ker 70-250 200-875 60-200 3500-7000 I encourage you all to investigate this fascinating plant. The d,ictionary defines amaranth as an "imaginary flower that never fades." Imagination aside-Viva la amaranth! -DW For more information: Organic Gardening Magazine 33 E. Minor St. Emmaus, PA 18049 Science News, Vol. 116, No. 10, September 8, 1979, pp. 168-9. Tofu & Soymilk Production: The Book of Tofu, Vol. II, William Shurtleff and Akiko Aoyagi, 336 pp., 1979, $17.95, from: New-Age Foods Study Center P.O. Box 234 Lafayette, CA 94549 •When Bill and Akiko came by recently to introduce the RAIN staff to their companion volume to The Book of Tofu, they emphasized tofu production as a pioneer form of service to the community and the world. They articulated a philosophy of fine craftsmanship and a sense of work as spiritual practice. Their book is an excellent example of this sensibility. Undoubtedly it is the most comprehensive and authoritative work on its subject. The book is printed in large format and includes numerous detailed illustrations by Akiko as well as appendices, recipes, a bibliography and an index. Various steps are outlined for planning a tofu business and estimating the local market for tofu, how to determine the scale of the shop and how to choose a good location. Throughout the book Bill and Akiko argue. persuasively for their conviction that "making'tofu and soymilk is not only a rewarding ancient/ futuristic craft and source of right livelihood, it offers a practical yet revolutionary approach to meeting the world's critical food requirements." From its initial discussion of tofu production at the planning stage to its in-depth discussion of the production process, Bill and Akiko's work offers v_aluable assistance. It will most likely serve as a tremendous aid to people attempting to make tofu production widespread. -Pat McNabb Pat McNabb is starting her own tofu manufacturing business here in Port- ~n~ , total cost no. production floor space ($) workers/ shift (total sq. ft.) 75-400 1-2 80-200 3500-10 ,000 1-2 180-1000 5000-12,000 2-5 200-2000 Pressure cooker 160-1400 400-3700 130-1120 8000-25 ,000 15,000-45,000 3-8 400-4000 Soy dairy 160-1400 400-3700 • 130-1120 9000-40,000 16,0Q0-60,000 3-9 600-6000 Automatic steam 400-2100 1200-6600 320-1680 30,000-60,000 40,000-70,000 2-5 , 60(),.400() cooker Modem factory 2000-30,000 6000-90,000 1600-24,0QO 55,000 up S100,000 up 4-10 2000-30,000
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