The new method has already been tested on french fries. Now this product, which is usually sold frozen, can be stored at room temperature for 90 days. In India, where millions of farmers live in poverty and spend $ 14 billion a year on food, technology can help create new opportunities. At the same time, it will be useful for countries such as the United States. After all, refrigerators and refrigerators increase both the cost and the carbon footprint of food.
Farther Farms co-founder Vipul Saran developed this technology while still a student. The businessman grew up in a family of farmers in India. As a child, he observed how difficult it was to supply perishable products (in their case, potatoes). The infrastructure was minimal and expensive. So while studying at Cornell University, Locust looked for an alternative. He set a goal: to help local farmers and farms optimize delivery and reduce costs.
In the normal process of pasteurization, the product (milk, for example) is heated to high temperatures, it destroys pathogens. Instead, Locust technology is based on the treatment of perishable products with carbon dioxide. To do this, the product is first placed in the package. After that, it is treated with carbon dioxide. Moreover, they do it under high pressure and at moderately high temperatures.
The developers stressed that the innovative technology does not involve the use of artificial preservatives to increase the shelf life of products. Farther Farms plans to work on capturing carbon dioxide so that it can be reused. “By using CO2, we achieve the same level of safety as with conventional pasteurization of milk or other products,” said CEO Mike Annunziata. He explained that traditional pasteurization is not suitable for all products. After all, French fries, for example, will turn into a puree due to high temperatures.