Fermentation Scientist in the making
Posted in: Allow Me to Introduce Myself
I would say that the chemistry and microbiology of fermentation is very, very well understood. It may not be public knowledge that is freely available, but it's quite well understood. If you are looking to do something that has not yet been done, I'd not focus here.
Where I see the industry eventually moving to is an industrialized modernization of fermentation, much like how wine is produced. Stainless tanks, controlled oxygenation and headspace, temperature control via jacketing, etc. Some in the industry are already thinking in this direction, but to my knowledge no one has begun the work on it on a large scale. That might be something to begin exploring.
I love the idea of introducing controlled, modern fermentation techniques (along with drying and storing), but can/will the market support the added costs of equipment and training in the poor rural communities where fermentation occurs?