The practice of returning crop straw to the field plays a crucial role in enhancing soil fertility, improving soil structure, and boosting grain yields. It is an essential strategy for promoting sustainable agricultural development. However, many farmers still lack a clear understanding of the proper techniques involved in straw return, which often leads to poor performance, such as low seedling emergence, yellowing, weak growth, or even death of young plants. To ensure successful implementation, the following key considerations should be taken into account: First, the corn stalks must be properly chopped or crushed into short segments, ideally 3 to 6 cm in length, either manually or using machinery. This helps reduce the physical burden on the soil and prevents issues that could hinder seedling emergence and growth. Second, after returning the straw to the field, the soil's moisture content may decrease due to water absorption by the straw and microbial activity. Therefore, it is important to water the field promptly to help the straw mix well with the soil and support healthy plant development. Third, during the decomposition process, microorganisms require nitrogen, which can lead to competition with the crop for available soil nitrogen. This may result in nitrogen deficiency and yellowing of seedlings. To prevent this, it is recommended to apply about 10 kg of ammonium bicarbonate per 100 kg of corn straw, ensuring sufficient nitrogen supply for both microbes and crops. Fourth, the amount of straw returned should be carefully managed. A suitable quantity is approximately 300 to 400 kg per acre. Returning too much can damage crop roots and negatively affect growth. Fifth, the plowing depth should be appropriate—typically burying the straw at least 10 cm below the surface and compacting it to promote better decomposition and nutrient release. It is also important to ensure even distribution of the straw across the field. Lastly, when returning corn stalks to the field, it is essential to use healthy, disease-free stalks. Avoid using stalks that are infested with pests or diseases, as this can spread pathogens and harm future crops. By following these guidelines, farmers can maximize the benefits of straw return while minimizing potential risks, leading to healthier soils and more productive harvests.

Food Additive

What is Food additive?

Food additives refer to chemical synthetic substances or natural substances intentionally added to food in order to improve the quality, color, aroma, and taste of food, as well as for the needs of anti-corrosion and processing technology. These additives are usually added in small amounts during the food production process to enhance the sensory properties, stability, safety or convenience of the food.
The functional classification of food additives includes but is not limited to the following:
1. Acidity regulator: used to maintain the acid-base balance of food.
2. Anti-caking agent: prevent food ingredients from clumping or aggregating.
3. Defoamer: Reduce or eliminate foam in the food production process.
4. Antioxidants: prevent food oxidation and deterioration, extend shelf life.
5. Bleach: used to improve the color of food.
6. Leavening agent: make the food expand during cooking or baking.
7. Base agent substances in gum-based candies: ingredients that provide a gelatinous texture.
8. Colorants: give food a specific color.
9. Color protectants: Protect food color from oxidation or other factors.
10. Emulsifier: help oil and water and other insoluble substances mix evenly.
11. Enzyme preparations: used to catalyze specific reactions in food processing.
12. Flavor enhancer: enhances or improves the taste of food.
13. Flour treatment agent: Improve the processing performance of flour.
14. Film agent: Form a protective film on the surface of the food to prevent drying or oxidation.
15. Moisture retention agent: to maintain the moisture content of food, affecting its taste and shelf life.
16. Nutritional fortifier: Increase the nutritional value of food, such as adding vitamins or minerals.
17. Preservatives: prevent food from spoilage and extend shelf life.
18. Stabilizers and coagulants: improve the stability of food or make it solidify.
19. Sweeteners: Provide sweet taste and can be natural or artificial.
20. Thickener: increase the viscosity or thickness of food.
21. Edible flavors: Provide or enhance the aroma of food.
22. Processing AIDS for the food industry: substances that play an auxiliary role in the food processing process.
The definition and regulation of food additives may vary from country to country, but in general, their use must comply with relevant food safety regulations and standards to ensure that the specified amount of use will not cause adverse effects on the health of consumers. The Joint Food Regulatory Committee of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) has also defined and classified food additives.

Food Additive, Health food ingredient, Nutritional Supplements, Dietary Supplements

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