Sarah Viguer is a Franco-Spanish textile & material designer, presenting a new material inspired by her roots: Xufa Proceso.\n\n\n\nXufa Proceso is a research study of material created from chufa, a Valencian plant. After the chufa is crushed to make the orxata (milk beverage), an important amount of waste is left aside. Residues are usually left on the fields to serve as mold and fertilizer. \n\n\n\nXufa Proceso aims to use some of this raw material for future and product design through a sustainable and bio-degradable fabrication process.\n\n\n\nSara believes that partnering with local farmers can reclaim Valencian heritage, taking advantage of the multiple possibilities offered by new applications of chufa waste.\n\n\n\n The production of Horchata dough for the Xufa Proceso \n\n\n\nThe project develops a range of new materials and original textures, which will be turned into a collection of objects. Sara uses her design practice to explore Valencian Spanish culture. The Xufa Proceso project is part of her roots. \n\n\n\n"It has gotten quite literal, as my research went from the roots of my childhood to those of chufa, a tuber that is pressed to obtain delicious vegetable milk called horchata."\n\n\n\n Xufa Proceso can be produced in a variety of color combinations \n\n\n\nThe horchata production begins with the washing of the tuber, which is then passed through a mill and crushed. For one kilogram of nutmeg, three liters of water are needed. The dough thus obtained is macerated, then pressed and filtered several times. \n\n\n\nEvery kilogram of nutsedge is once again mixed with two liters of water. The process ends with the addition of 100 grams of sugar per liter and final filtering. Horchata is rich in minerals (phosphorus, calcium, magnesium) and vitamins (C and E). It also contains many enzymes that facilitate digestion.