African Entrepreneurship Records

  Chapter 336 East African cuisine?

  Promoting the pig farming industry is very suitable for East Africa. Ernst intends to make pork one of the main meat consumption in East Africa in the future.

As for beef and mutton, in this regard, the risk of pasture farming in East Africa is higher than that of other countries. The pastures of other countries, such as the United States, Argentina, Europe, and Asia, are almost all located in middle and high latitudes, and the climate is relatively mild. It is also known as the "Golden Grassland Belt".

The grasslands in Africa spread along the equator, forming a unique savannah. The main problem that plagues pasture farming in East Africa is pests and diseases. Among them, the tsetse fly is an insurmountable problem, and the way to deal with the tsetse fly is to rely on manual killing. management and maintenance.

  Tsetse flies are mainly distributed in hot and humid rainforests, river valleys and other environments. This is also the reason why East African pastures are established in northern Kenya and plateau provinces, two areas with scarce rainfall and dry climate. The most suitable place in Africa for ranching is actually South Africa, which has the highest latitude in Africa.

Of course, you don’t have to think too much about tsetse flies. This thing is not unique to Africa. In fact, it also exists in the Middle East and North Africa. However, Arabs are obviously less harmed by tsetse flies than Africans. This is still related to the state of hygiene. relation. Many aborigines don't even bother to drive away the flies crawling on them, let alone take care of the livestock.

  But because of the uniqueness of the African savannah, it is really not conducive to cattle and sheep breeding. It is not a question of quantity, but a question of quality. For example, for farmed beef, people are definitely more willing to buy high-quality beef. In the international market, beef from North and South America and Europe must be more competitive.

  In the past life, because of the right to speak in the West, people have the illusion that Westerners drink red wine with steak all day long, and Americans eat fried chicken and burgers all day long.

   This is misleading by public opinion. For example, Westerners also eat pork chops, but they don’t see how the Far East promotes them. It should be that the taste is not very good.

  In the previous life, Americans consumed chicken as the first meat, but American capitalists also raised pigs, and added some harmful substances to increase the lean meat rate, but Americans seldom ate pork, mainly for export.

  At present, pork and mutton are still the first meat consumed by European civilians. Even in the 21st century, this is still the case. North and South America are completely different from Europe because of the development of animal husbandry.

  Then why do Europeans, as a whole, consume pork slowly replaced by beef, and steak has almost become a representative food of high-end material life in the West.

  The fundamental reason is that Europeans have too few ways to deal with pork. First of all, in terms of breeding, pork that has not been castrated is too strong.

The second is that the method of pork is too monotonous. In Ernst’s view, Germany can become the European country that consumes pork most. The reason is that the production of sausages, bacon, bacon and ham makes pork become Delicious food that can be eaten.

German sausages are the most famous in the world. Germans love to eat sausages very much. There are no less than a hundred ways to make sausages, which are roughly divided into three types: grilled sausages, boiled sausages and raw sausages. Nuremberg sausages, curry sausages, smoked sausages Blackened beer sausages, Vienna sausages and blood sausages are all sausage eating methods created by the Germans.

  If Far East sausages are introduced on this basis, the picture must be very beautiful. Ernst liked Sichuan sausage very much in his previous life, mainly because Ernst himself was more spicy in his previous life. It doesn’t matter if you don’t like spicy food, let’s learn about the sweet Cantonese-style sausage.

  Regarding the method of pork, there is another big killer in the Far East, that is "salted" products, which can be said to be the characteristics of the Far East.

Braised products are also good for canned military rations. Ernst’s food factory has experience in this field. During the Italian-Austrian War, the Vienna Food Factory launched two flavors of braised beef and pork. The front-line feedback was very good, but because of the small output For this reason, it almost became the food for Austrian military officers in the later period.

  This kind of canned military rations directly kills British corned beef in terms of taste, but the shelf life is only one year, and the production cost of cans is high, so the output is small.

  The main reason is that it is impossible for the army to rely on canned food to maintain food. Most troops still have to cook with fire, which is only used in emergencies.

   But the food for the army, in this era, depends entirely on the cooking skills of the cooks, which can almost be described as horrible.

  Like military cans, especially military cans produced in Hexingen, it is very easy to conquer the Austrian army on the taste buds.

  At present, the Vienna Food Factory and the Berlin Food Factory are stepping up efforts to develop new products (copying the Far East brine products). Plagiarism is almost a common occurrence for Hexingen food companies.

   As a member of the big foodie country in his previous life, Ernst will honestly invest in research and development of food? Most of the research and development funds of the Hechingen food company are invested in how to "store" food.

  As for the taste of food, just copy the ready-made ones. Anyway, there are many things that Europeans have never seen.

  In addition to marinated products, there is a diversity of East African folk cooking methods. European folk cooking pork is mainly fried and roasted. East Africa is different. Frying, roasting, deep-frying, steaming, cooking and roasting have long been arranged for qualified East African foodies.

  East African immigrants are more diverse, but those who really know how to eat are those from the Far East and Italy. They have higher requirements for food enjoyment, and the rich products of East Africa give them room to develop.

Among them, frying is very characteristic of East Africa. The main edible oil in East Africa is vegetable oil, and the choice of vegetable oil in East Africa is quite diverse. Among them, sesame oil is of the best quality. After all, it is the most suitable place in the world to grow sesame. Africa has a huge advantage in this regard. Butter is completely extinct in East Africa, or has not appeared at all.

  Beef cattle are the main breeding in East Africa, and the milk production is not considered at all. There is a lack of raw materials and the natural butter production is not high, that is, there may be a small amount of immigrants in pastoral areas making homemade butter.

   That is to say, there is a group of Dutch cows in the first town, which has become a special supply of the first town, but it is not suitable for large-scale promotion. As the capital, the first town has endless privileges.

  In the previous life, there were three famous cuisines in the world, namely Chinese cuisine, French cuisine, and Turkish cuisine. Regardless of taste, but in terms of influence, there should be British-Indian curry masala cuisine, Japanese cuisine, and American fast food.

  Chinese food is available in East Africa, mainly Shandong cuisine, European cuisine, and Italian cuisine in East Africa.

  But without promotion, the East African cuisine is fragmented, and Ernst is very willing to have an East African cuisine that brings together the advantages of various cuisines from all over the world.

  Based on the four major cuisines of Chinese cuisine, German food characteristics are added, and finally the best parts of various cuisines in the world are integrated.

  East Africa has natural advantages. Except for the lack of ingredients in the cold zone, most of them can be copied, but there seems to be no food in the cold zone, pickled puffin? Canned herring?

  (end of this chapter)