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Processing & production

How foods are produced, processed, fermented, cured and manufactured, and what those processes change.

Tempeh: what it is and why it is so high in protein

Tempeh is cooked soybeans fermented and bound into a firm cake. It usually provides about 20 g protein, 11 g fat, and 190–200 calories per 100 g. Its high protein concentration comes mainly from retaining the whole soybean and containing less water than many tofu products; fermentation changes the food but does not magically create the protein.

4 min read

Fruit · Myths & common questions

The environmental impact of avocados: water, farming and production

Avocado production can create significant environmental pressure when irrigation draws on scarce water or orchards expand into forest. There is no universal 'liters per avocado' number: research in Michoacán has found roughly 417 m³ of water per metric ton for rainfed orchards and more than 1,000 m³/t for irrigated production. Origin and farming system matter more than the fruit in isolation.

5 min read

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Processing & production

Tempeh: what it is and why it is so high in protein

The environmental impact of avocados: water, farming and production