ecological coal: benefits and differences with the traditional

Los smoothies They are great ways to incorporate fruit into our menu almost without realizing it.. Healthier and more nutritious that the juices, Fruit smoothies made in the blender are also more satiating and are really tasty. It is one of the chef's favorite preparations Carlos Arguiñano, who usually talks about them in his programs and recommends them for anyone, young or old.

One of the express preparations that the chef

repairing a barbecue is one of the favorite rituals of Argentines and, practically, Each family has its designated grill or grill who has learned his tricks and knowledge from a father or grandfather.. In most cases, This step by step is done from memory and without thinking too much about the techniques or products used when lighting the fire..

Organic or vegetable?

Facundo Cabrera, the creator of the BrasUP venture, He was encouraged to question tradition and raised a problem linked to charcoal: the large number of native trees that are used for its production. “When I became aware three years ago that the forests are being depleted and that the coal industry needs a change, I wanted to create an alternative”, assures.

With this question in mind, The entrepreneur devised a One hundred percent ecological charcoal prepared with rice husks. The procedure to make this product, Add, It begins with roasting the husk at high temperature. They are then crushed and mixed with a natural binder and water.. Next, They pass through an extruder to shape them; y, finally, They are subjected to a drying process to finish with the final product..

About the differences that exist between BrasUP and charcoal, the entrepreneur distinguishes: “Both charcoal and ecological charcoal degrade in a week. That is to say, that both products are organic. “The vegetable comes from burnt wood and the organic comes from burnt rice husk.”. The problem around the first, add, “it is not pollution” but its product of origin. "On the one hand, one has the charcoal that comes from cutting down native trees and that has a purpose. For your part, “The rice husk with which ecological charcoal is made is an infinite product that generates a business that can last for many years because it does not depend on an exhaustible resource.”.

To avoid dismantling, they created a rice charcoal.

In order to carry out the production of BrasUP In our country, Cabrera says that, as there was no history of ecological carbon, decided to investigate what was happening in the rest of the world. This is how he discovered that in Thailand they produced an alternative with coconut and bamboo shells..

Rice in Corrientes

“In Brazil they are beginning to try rice husks. After a trip I made in 2018 To united states, where they use forest remains, "I decided to return to Argentina and dedicate myself one hundred percent to developing this new coal.", Explain.

I found the solution in the province of Corrientes. This was like a dream for me because it is my province and it is the national capital of rice.. The husk is the same raw material, very similar to coconut or peanut husks. From there, we started to develop our own machine with which carbonizing is carried out. “This machine is the only one in the region and was made with recycled and reused elements”, stands proud.

Regarding the use of this charcoal in barbecue, The entrepreneur assures that “it does not alter the flavor of what is cooked”. “Smoke is what gives the barbecue its flavor.”. The ecological, just like the vegetable, "When it is charred, it loses the particularity of smoking and only gives off heat.".

Finally, Cabrera highlights that his product can be discarded, after being used and at room temperature, throwing it into the ground as fertilizer, because it “decomposes in a very short time”. Another option is to add it to the compost: “The ideal would be to use the charred husk because, once it became ashes, loses efficiency. But, if one adds it to composting, “It may be good for you because it is biodegradable.”.

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