Nutrition
Raw or undercooked eggs: understanding the risk
A clean, intact egg may still contain Salmonella; cooking, cold storage, hygiene and pasteurised products reduce risk.
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Mamati Notes
Practical, sourced guides to farming, nutrition, cooking and carob, written without exaggerated claims.
Farming and the farm
Protecting laying hens during heat peaks
Water, airflow, shade, backup systems and alert levels must be ready before a heatwave and guided by bird response.
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Carob
How to store carob products well
Whole pods, roasted chips, powder and syrup respond differently to moisture, heat, light and repeated opening, so the product label must lead.
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Cooking and uses
Building a professional egg-led brunch offer
A focused menu, suitable sizes, recipe cards, station flow and safe holding make brunch more consistent and profitable.
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Nutrition
Eggs and physical activity: useful, not miraculous
Eggs can contribute protein for active people, while training, total energy, recovery and dietary variety remain decisive.
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Farming and the farm
Egg collection, sorting and grading: the key stages
From lot identification to packing, distinguish collection, quality sorting, weight grading and traceability controls.
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Carob
Origin and traceability for Moroccan carob
A credible Moroccan origin claim is built from suppliers, batch codes, quantities and transformation records—not a landscape image or an unsupported label.
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Cooking and uses
Reducing waste around eggs
Measure, buy the right pack, protect shells, plan cooked surplus and distinguish avoidable food waste from inedible parts.
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Nutrition
Egg allergy: practical signs and precautions
Egg allergy should be assessed professionally; label reading, cross-contact prevention and a written emergency plan are central.
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