True redaction removes the text and images from the file — not a black box on top. Plus real in-place text editing, fill + sign, reorder pages, and OCR.
LaunchEdit text in place, sign, redact, fill forms, and reorganize PDF files in your browser — all on your device. No upload, no subscription.
Drop two versions of a contract or drawing set. Moved notes read as moves, changed values light up digit by digit, and hidden text is named.
LaunchSide-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
LaunchOpen Gerber, Excellon, ODB++ and IPC-2581 PCB files. Inspect layers, measure traces, run DRC, export to PNG / SVG / DXF.
Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
LaunchOpen a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Compress, merge, split, convert, and manipulate PDF files.
Resize, compress, convert, and transform images.
Convert, compress, and cut audio and video — MP3, WAV, MP4, WebM, Opus — all in your browser, nothing uploads.
Simulate a canning process down to its F0 sterilizing value.
Encrypt files, share encrypted notes as links, and read passport IDs and Windows event logs.
Analyze packet captures, move files between devices, and console into network gear — nothing uploads.
Scan receipts into an expense ledger — your receipts and spending stay on your device.
View, measure, and repair CAD and 3D files — STEP, STL, OBJ, PLY, GLB, 3MF, DXF, and Gerber — right in your browser. Nothing uploads.
Soy and legumes from Northern Ghana
Dawadawa is the fermented African locust bean condiment of northern Ghana and Nigeria. The seeds are boiled about 12 hours, dehulled, boiled again and left to ferment in covered baskets, where Bacillus bacteria heat the mass, turn it alkaline and give it a strong ammonia smell. It is then pounded and sun-dried.
| African locust bean (Parkia biglobosa) seeds | [Boateng2014] |
| Water | For two long boils; topped up during the first boil as it boils away[Boateng2014] |
| Starter | spontaneous |
Total time across the recorded steps: 4.7 days
What changes: Locust-bean seeds boil about 12 hours until the hard coats loosen
Reviews give 6–24 h for the first boil across West Africa, and about 12 h for Nigerian dawadawa [Zannou2018]. Output: softened seeds, drained through a mesh-lined basket.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Dawadawa is the fermented African locust bean condiment of northern Ghana and Nigeria. The seeds are boiled about 12 hours, dehulled, boiled again and left to ferment in covered baskets, where Bacillus bacteria heat the mass, turn it alkaline and give it a strong ammonia smell. It is then pounded and sun-dried. Made in 5 steps over 4.7 days. The longest step, ferment in a covered basket, takes 4 days (Boateng M 2014) and runs at 25 °C → 45 °C (Opai-Tetteh S. 1999). Bacillus subtilis, the most abundant species, with Bacillus as the leading genus does most of the fermenting.
| Main step | 4 daysReported[Boateng2014] | Ferment in a covered basket |
|---|---|---|
| Temperature | 25 °C → 45 °CReported[OpaiTetteh1999] | Ferment in a covered basket |
| Acidity | pH 7 → 8.1Reported[OpaiTetteh1999] | Ferment in a covered basket |
Dawadawa is the Ghanaian and northern Nigerian name for the same alkaline locust-bean ferment as soumbala and iru. In Boateng's account it gets two long boils (12 h and 5 h) and four days in a jute-covered basket, longer than afitin's single day.
Sequencing found Clostridium species, including C. tetani, in some samples, and earlier studies isolated Bacillus cereus; domestic dawadawa held more diverse bacteria than commercial samples [Golly2025]. In Benin, 7 of 19 Bacillus cereus isolates from the related locust-bean condiments afitin, iru and sonru made cereulide, a vomiting toxin, though the authors note no reports of food poisoning from these condiments [Thorsen2010]. Cooking does not remove it, because it stays stable after 121 °C for 30 minutes [fda-bbb].
Hazards the sources name: Clostridium spp. (including C. sporogenes and C. tetani) detected by 16S sequencing; Bacillus cereus, reported in earlier culture-based studies.
Every number is labelled with how it is known. How this atlas is made
Use of the fermented seeds goes back many centuries and was already described in the 14th century (PROTA, Sina and Traoré 2002). In Ghana dawadawa was historically used only in the north; by the time of the Slow Food Ark of Taste entry, commercial dawadawa was reaching southern Ghana and bouillon cubes, and a soybean version was being made as an easier substitute.
