Sorghum Pasta

1. Sorghum Pasta Team Members Mona Gadkari Michelle Dvores Linda Rosenberg Judy Mukuria.

2. Aim To create a nutritious and tasty pasta utilizing sorghum flour.

3. Why Sorghum? • Better yielding crop. • Stops soil erosion. • Wild life don’t like it so much to destroy it. • Sorghum produces more ethanol than corn. • It is rich in nutrients and vitamins. • It doesn’t require a lot of pesticide and fertilizer.

4. Michalenko Farms • Were growing corn before but changed to sorghum. • The land is 400 acres big. • Two brothers operate the farm. • Most of the machinery and equipment needed is available (same as corn). • The farm is located in Stockton NJ.

5. A. Zerega’s Sons, Inc. • Oldest pasta manufacturer in the U.S. • Specializes in custom pasta • Ingredients • Application • Shape Our co-packer and advisor in pasta making

6. History Gary Russell who is the president Pat Gawdun who is the vice-president Began this company in 1992 with 3 products Made a company that donates half of its profits to diabetes research PO Box 89 Mendham, NJ 07945. http://www.fifty50foods.com Current Products Cookies Wafers Spreads chocolate bars peanut butter sandwich cookies peppermint patties crispy nuggets snack bars Syrup Piecrusts Fifty50 Foods

7. Sorghum can be ground, milled, and extruded easily with pre-existing equipment NJ farmers already growing sorghum Pasta recipes for sorghum available Some ethnic noodles made out of sorghum already available Sorghum is high in insoluble fiber and thus is digested slowly Slower rates of digestibility are beneficial for diabetics Anti-oxidant content and other health benefits could include cancer prevention and improved cardiovascular health Fifty50 Foods, NJ Farmers and Sorghum Pasta

8. Diabetes • A disease of the endocrine system of the human body • The disease occurs when the body does not either produce insulin or is unable to use insulin in the correct manner • There are four main types of diabetes that will be discussed, types 1 and 2 diabetes, gestational diabetes and pre-diabetes

9. Hesy-Ra, Egyptian physician spoke about “polyuria” in the 3rd Century In the 11th Century, Diabetes Mellitus was coined by the Water Tasters who diagnosed the disease 1869- Frank Langerhans found a link between pancreatic juices and the cells that make them 1922- Eli Lily began to mass produce Insulin derived from Pigs History of Diabetes

10. History of Diabetes • Development of different insulin products • Insulin Pumps • Pen delivery systems • More oral drugs for diabetes control • Humulin, synthetically made insulin from recombinant DNA • 75th Anniversary of Insulin discovery was celebrated in 1996

11. Juvenile Diabetes Occurs because the body does not produce the insulin that is needed for the breakdown of sugars in the body for energy Can have side effects such as: Hypoglycemia Hyperglycemia Ketoacidosis Celiac disease Hemochromatosis Frozen shoulder Type I Diabetes

12. Hypoglycemia • When the body has low blood sugar • Checking blood sugar frequently can check this • If one is suffering from hypoglycemia then they should take 3 glucose tablets or 5-6 pieces of hard candy

13. Hyperglycemia • When there is too much sugar in the blood • This happens when • Not enough insulin is taken • Too much food eaten • Less exercise is done than should be • Stress, cold or flu can also trigger • Can be remedied by taking an insulin shot

14. Type II Diabetes • More commonly found version of diabetes • The body is either unable to produce enough insulin or the cells in the body malfunction and are unable to recognize the insulin that was created • Occurs in patients of all races and ages • Complications that can arise from this type of diabetes are heart disease and stroke, kidney disease, eye complications, neuropathy, nerve damage, foot and skin complications.

15. Heart Disease, Stroke Due to the decreased circulation Kidney Disease the kidneys in a diabetic patient degrade over time of having to filter large amounts of blood Eye Complications, Neuropathy, Nerve Damage, Foot and Skin Higher the pressure the more likely the patient is to develop these conditions Complications

16. Gestational a type of diabetes that affects pregnant women only Hyperglycemia is the main symptom of gestational diabetes That theory is that the hormones that are created by the developing placenta, which are meant to help the baby grow and form, block the action of the insulin in the mother’s body Pre-Diabetes When the patient has high levels of glucose in their bloodstream, but the levels are not high enough to be classified as diabetes Measures that one can take towards preventing pre-diabetes from becoming diabetes Diet Exercise Gestational and Pre-Diabetes

17. Inflammatory Disease • Research done at Lausanne University Hospital that has found a gene that is said to be linked to the theory that diabetes is an inflammatory disease • Inflammation of the pancreatic cells which are the one’s the secrete the hormone insulin cause apoptosis to occur

18. Treatment Options • Diet • Glycemic Index • Exercise • Oral Drugs • Insulin Shots • Different Insulin delivery systems

19. Glycemic Index • A ranking of foods based on how the will affect a person’s blood glucose levels • Brings into light the idea that not only regular sucrose will be the sugar that diabetics need to avoid. Carbohydrates are very detrimental to the diabetic patient • An off-shoot is the glycemic load

20. Food Name Glycemic Index Value (as compared to glucose) Glycemic Load Serving Size (g) Rice (white, boiled) 48 20.2 150 White Bread 70 9.4 30 Oatmeal Cookies 54 8.5 25 Chocolate Cake (packet made w/ frosting) 31 22 111 Hamburger with white bun 61 10.8 30 Special K Breakfast cereal 54 11.2 30 Skim milk 32 4.1 259 Glycemic Index

21. Diabetes Statistics • In 2002 there were 18.2 million people that had diabetes in the US • This comprised 6.3% of the population of the country

22. New Diabetes Diagnosis (2000-2005)

23. New Jersey Diabetes Statistics • 6% Rise from 2001 to 2002 • Up from 4% increase from 1994 • New Diagnoses in 2002 was 426,000

24. Why Sorghum Pasta? • Fifty50 Foods wants a new product for people with diabetes • Idea: use sorghum to make a whole grain pasta • Whole grain flour has more complex carbohydrates than refined flour • Complex carbohydrates don’t cause spikes in blood sugar • Dr. Rafi researches benefits of brown sorghum

25. Why Sorghum Pasta?continued • Sorghum has potential as a New Jersey crop • New Jersey grows corn, has a lot of development, and a lot of deer • Deer eat corn but not sorghum • Sorghum sold as animal feed Therefore sorghum pasta is a value added product that is good for NJ farmers and diabetics

26. Sorghum (Sorghum bicolor) • A cereal • Classified by color • We use Brown sorghum •grain sorghums * •sweet sorghums •grasses

27. Nutrient Composition • Comparable to barley and maize • Polyphenols •Tannins ? • Carotenoids ?

28. A Staple of Africa and India • Favors hot and dry climates • Today 55% grown in Africa and India • Made into foods like porridge, bread, and beer

29. Sorghum in the U.S. • U.S. produces 29% of sorghum • Most is sold as animal feed • A tiny amount is used in gluten-free products

30. Sorghum Pasta • Research yielded mixed results • A recipe exists • Additives like gluten, corn starch, xanthan gum, eggs will probably be needed

31. Pasta • Typically made from durum wheat or rice • Unleavened dough of flour+water • Usually extruded and dried • Variety of colors, flavors, shapes

32. Producing Sorghum Pasta • Tom Michalenko will grow and mill sorghum flour • An attrition mill can be used to do the milling • Zerega makes the pasta: flour+water+additives(?) mixed into dough • Single screw extrusion drying • Fifty50 packages and distributes

33. Processing Concerns • Keeping sorghum and flour cool • Flour safety • Extrudabilty of sorghum • Dry Pasta is safe pasta

34. Low carb diets • More than 800 new low-carb products • Almost 1/3 of adults in the U.S. are overweight • Someone in more than 17% of US households currently on a low-carbohydrate diet • 6.2% of the population has diabetes • 90-95% of all diagnosed cases are Type II diabetes • Rising trends in obesity and diabetes in young children

35. Making connections between low-carb, obesity, and diabetes • All categories of foods show the effects of the low-carb trend • Cost of type 2 diabetes related to overweight and obesity in 2001 was estimated at about $98 billion • New Jersey spent 3.29% of the US total grocery expenditures, which was $472,357,365

36. The Story of Pasta • Pasta is consumed by 96% of US households • In 2003, $1,251,817,664 was spent on dry pasta, down only 0.1% from last year • Sorghum pasta not readily available on the market

37. The US is the number one producer and exporter of sorghum Sorghum is the fifth largest cereal grain in US and world production In India and various African countries, sorghum is the staple grain of the diet Sold in the US to those who need to eat gluten-free baked products Available mostly in ethnic and specialty foods stores Used by the Japanese food industry to market snacks Sorghum, the US, and the World

38. Market for Sorghum Products • Grain sorghum kernels can be extruded, steam-flaked, popped, or puffed to produce snacks, granola cereals, granola bars, baked products, dry snack cakes and other products • Several extruded salty snacks and milled products are sold by Japanese food companies. They are marketing flour, meal, grits and decorticated sorghum sold as a rice-like product • Whole sorghum kernels can be popped like popcorn

39. Food Product type Form of grain used Consumers No. Percentage Sorghum Roti Unleavened flat bread Flour 1 132 67 Sangati Stiff porridge Mixture of coarse particles and flour 811 48 Annam Rice-like Dehulled grain 586 35 Kudumulu Steamed Flour 295 18 Dosa Pancake Flour 213 13 Ambali Thin porridge Flour 167 10 Boorelu Deep fried Flour 164 10 Pelapindi Popped whole grain and flour Mixture of coarse particles and flour 94 6 Karappoosa Deep fried Flour 42 3 Thapala chakkalu Shallow fried Flour 24 1 Traditional Uses of Sorghum a Of surveyed consumers of each grain, percentage who consume the specified preparation. For example, 67 percent of sorghum consumers reported that they consume sorghum prepared as roti.Source: Pushpumma and Chittemma Rao, 1981. (http://www.fao.org/DOCREP/T0818e/T0818E0g.htm)

40. Grain sorghum produces bland flour that takes on other flavors very well Customers want products that deliver convenience, taste, texture, color and shelf-stability at an economical cost Upscale sorghum and millet products that meet these requirements are usually not available in urban areas Best strategy is to produce high-value products priced slightly lower than imported products Marketing of new grains calls for imagination Market for pasta is large, and diabetic market is large as well Definitely a niche for the product Fifty50 Foods, NJ Farmers and Sorghum Pasta

41. Harvesting and storage • Use of combine harvesters • Stored in silos with cool temperatures of about 60 F • Shelf life of the grain is 6-8 months.

42. Legalities • Farmers-NJ farmers have to have a chemical license for spraying insecticides on the crops. • Abide by USDA rules and regulations (US code title 7 chapter 3 sec 71-87K elaborates licensing procedures, criminal penalties, registration requirements, records, standards and procedures).

43. Fifty/50 is required to have both county and public health licenses as a food distributor. • Has to have a Federal Tax Identification Number for taxation purposes.

44. Basic Capital Milling equipment Transportation (farmer to co-packer) Packaging Distribution 100,000 38,000 20,000 30,000 30,000 Finances

45. Individual pasta boxes weighing about 1 pound will cost about $2.49. • The pasta will be processed into different kinds to attract customers.

46. The End Questions?