Wrap's senior specialist for food waste, Rosemary Brotchie, said the change would help "maximise the value that food can have".
Владимир Зеленский. Фото: Liesa Johannssen / Reuters，更多细节参见夫子
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Фото: Belkin Alexey / Global Look Press
Industrial production of kanten (the Japanese name for agar, which translates as “cold weather” or “frozen sky”) began in Japan in the mid-19th century by natural freeze drying, a technique that simultaneously dehydrates and purifies the agar. Seaweed is first washed and boiled to extract the agar, after which the solution is filtered and placed in boxes or trays at room temperature to congeal. The jelly is then cut into slabs called namaten, which can be further processed into noodle-like strips by pushing the slabs through a press. These noodles are finally spread out in layers onto reed mats and exposed to the sun and freezing temperatures for several weeks to yield purified agar. Although this traditional way of producing kanten is disappearing, even today’s industrial-scale manufacturing of agar relies on repeated cycles of boiling, freezing, and thawing.，这一点在快连下载-Letsvpn下载中也有详细论述