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SAMUEL SARAIVA PROJECT: MASSIVE PLANTS OF FREEZE-DRIED FOODS TO HELP END WORLD HUNGER Washington DC - Thursday, May 29, 2008— On the cusp of Earth Day, a Brazilian Journalist, Samuel Saraiva, has proposed to the UN Food Program a massive food dehydration project. He is now seeking financial sponsors to stop world hunger and starvation. His proposal to the UN Food Program involves building massive food dehydration centers to conserve food being held at distribution centers. According to United Nations officials approximately 3 billion people (of the 6,5 billion estimated in the world population) have access to food daily. Each day 100,000 people die of starvation. Considering these staggering statistics, it is immoral to admit that around 20% of agricultural products are wasted at the major distribution centers, and all storage systems. There are multiple benefits to food dehydration including longer shelf life, sometimes up to 5-6 years, no need for fancy storage facilities, less weight and bulk making transportation cheaper and no need for refrigeration. Food dehydration is especially useful in countries prone to natural disasters and political unrest. “My goal is to get a large sponsor as interested in helping fight the hunger cause as I am. An Company such as Oregon Freeze Dry or SOPAKCO I would love to get the backing of a large sponsor and begin a business plan for implementation,” remarked Samuel Saraiva. “With 100,000 people dying daily and food being wasted and put
in landfills, a solution is long overdue. My proposal makes sense and
could save millions of lives. I just need a financial backer,” continued
Samuel Saraiva. ___________________ Samuel Saraiva is a private individual who feels passionately about fighting world hunger. He also feels very strongly about being responsible of the waste and carbon foot print we leave on the Earth. Samuel Sales Saraiva is a member of the National Association of Hispanic Journalists-NAHJ. He also studied International Relations and has a strong interest in Social issues. Contact:
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