fermentation

Once removed from their pods, beans go through a fermentation process at the farm, which can make a huge difference to their flavour.

In a recently published paper in Nature Microbiology, the Stanford University assistant professor made a convincing argument that fungal fermentation of food waste and agricultural byproducts could be the next culinary frontier.

Not in terms of where the soybeans grow, but rather in how fermentation in Virginia differs from other regions.

This source of methane is technically known as enteric fermentation.

“People are curious,” Ms Nkhana says, smiling as she stirs the wine mixture, preparing it for fermentation.