@zmorda is a chemical engineer and I guess also knows a lot about the textile industry in Tunisia.
@alberto do you remember the story about the company that specialised in glazing for tile industry in Sassuolo? I feel maybe it’s relevant to this
As I discussed with @winnieponcelet once, it could be a suitable technology to detect what type of fungus and / or bacteria is causing rot on your fruits and vegetables. Means, is it still safe to eat or not. Great way to reduce food waste, or put another way round, to get a permanent free stream of food supply for OpenVillage Houses from whatever is thrown out by shops and farmers around.
OK do you mean that you target genes that are responsible for spoils food by bar coding DNA ?
We can use real-time pcr as a tool for this
Yes, that’s what I mean. The technique to use has to be cheap enough to use by a small to medium organization and on a case-by-case basis. Imagine a community kitchen sorting through moldy apples they got for free from the market and selecting the ones that are still fine to eat (after cutting off the moldy part of course) because the type of mold is harmless for humans.
We can also made this by small identification tool biochemical assay which could be more cheaper
Or using agar medium with special dyes that that indicate Species of bacteria
There are many such companies. Which story do you have in mind?
A LAMP assay? Is low volume and low requirement of machinery.
Also for DNA, cell-free extract offers low cost and low-tech testing.
Wait, this is not about targeting genes that cause rot. It’s about identifying the species that is doing the rotting. Am I reading it correctly?
that one with the wierd building in sassuolo
A pressure cooker or autoclave can’t be missed either, as soon as you work with microorganisms and mycelium. Microwave is low cost replacement for some heating equipment.
Yes. You read specific portions of DNA of the species that are in there and crosscheck the data with the huge database of known organisms.
Correct. Because (from my so-far limited understanding at least) some species of fungus and / or bacteria cause rotting that is dangerous to humans due to their side products (such as mycotoxins). It’s not guaranteed that there are toxins in dangerous levels even if you have a “dangerous” fungus on your food, as that depends on other factors such as growing conditions, species competition etc… But it’s a useful proxy to then throw that piece of food away.
And it’s (hopefully) much cheaper to qualitatively test for what species is involved than to quantitatively test for toxins. For example, a single lab test for ochratoxin A in coffee is about 100 EUR.
Nice to meet you @MatabNadim ! I’m big into mushrooms and experimenting with them in our open biolab ReaGent in Belgium. A few people here have been thinking to bring a lab and start a small mushroom in the new OpenVillage.
So I guess we should totally continue with that plan, right?
One thing I’ve heard is the difficulty of mushroom spawn supply in North Africa. Do you have any experience?
Sorry, I don’t remember… that’s Kerakoll, a highly successful company making mostly glues.
Nice to meet you too @winnieponcelet I checked the website of the biolab ReaGent and it’s awesome. Really it could be great if we can make new lab in the new Open Village .
And right we should continue with that plan
For the mushroom spawn here in Egypt we use a atmospheric condition in a closed rooms controlled the humidity and other factors that effect the growth of spores of mushrooms as you know our climate can not enhance the growth of spores like in the other countries have forest and mushrooms grows naturally .
We have a suppliers that provide us with the mushrooms spawn and some of guides but also we do not have alot of species mushroom unfortunately .
My dream was to introduce the truffle Eu spices to Egypt and to make a truffle farm that could be great for our economy and also we could make some activity like safari as dogs are used for hunting those kind of mushrooms in the farm to encourage the tourism but i can’t unfortunately .
those links are for some published article on truffles I made it when I was in Finland
this article is about detection of some enzymes extracted from two kind of truffles mycelium .
and this article for the test of environmental parameters to control the growth of mycelium
and this article of starter bacteria found with growth of mycelia of chantarella mushrooms that enhance the aroma colour and growth of the mycelium
and this about endogenous bacteria that used as a biocontrol agent to increase the shelf life for truffles .
I do know young groups of bio-technicians of my country but it will be very difficult to implement here in Nepal.
For sure It’s already there in juva truffle center in Finland you can visit them