Time seems to move slowly in Napier, home of the country's biggest sundial. The tranquil Overberg farming town seems more suited to siestas than earth-shattering events. So it is no surprise that the revolution taking place there - in a handful of oak barrels in a corner of Ryan Wyness's cellar - is silent.Half of the barrels contain shiraz made using methods more than 5,000 years old. The rest represent what Wyness and two Cape Town inventors believe is the beginning of food security for the entire planet.That shiraz did not pass through a traditional wine press. The grapes - skins, pips, stalk and all - were processed in a machine fit for an Arnold Schwarzenegger movie.story_article_left1The Disruptor - 3.2 tons of hydraulics, pumps, motors, stainless steel and an extra- hard alloy developed by Green Cell Technologies and engineers from Nasa affiliates - sits in a former vegetable chip factory in Ndabeni, a light-industrial area of Cape Town.It looks entirely unremarkable. But throw the switch and anything inside is accelerated to three times the speed of sound as its cell membranes are torn apart.It's remarkably quiet apart from occasional sonic booms. Then the pulverised contents emerge, particles no bigger than 150 microns (0.15mm).When Wyness put a ton of shiraz grapes through the Disruptor in February, a few things struck him: there was no waste; he got about 25% more juice than a wine press would have squeezed out; it tasted great even though it contained stalks and pips; the extraction process was instant, rather than taking weeks; and there was no need for common winemaking additives such as binding agents, tartaric acid and sulphur.Six months later, a quarter of the way through the wine's maturation, Wyness can hardly contain his excitement."The colour, the tannins, the protein component which is vital for a wine's structure - they're all phenomenal," he said at an informal tasting in Ndabeni this week. "The maturation potential is huge."That's music to the ears of inventors Roy Henderson and Jan Vlok, who have sunk 10 years of their lives and R38-million into the Disruptor."There's so much plant chemistry in the juice from the Disruptor that wine becomes so much richer," said Henderson.The enthusiasm is echoed by chef Richard Hobson, a partner in Froggit Foods in the Western Cape. His chilli and olive sauces go through the Disruptor and what emerges for worldwide export "saves me sieving and filtering, increases yield, contains extra flavour, and it's a thicker product so I can water it down".After a decade of development, Henderson and Vlok are taking their first orders for the Disruptor - prices start at $390,000 (about R5.3-million) - and running demonstrations for food giants around the world.mini_story_image_hright1But they're clinging to their original twin dreams of enhancing food security for millions of poor people and eliminating food waste.For a product called Nourish, in at one end go apples and butternuts, flax, soya, vitamin C powder and watermelon-flavoured rooibos; out at the other a few moments later comes a slightly warm mustard-coloured emulsion that tastes of watermelon.Just 800ml of Nourish, at a factory gate cost of R3, has up to twice the recommended daily allowance of everything humans need to survive."It will make the dream of feeding people for a dollar a day become a reality," said Henderson.He and Vlok are looking for a feeding scheme to test Nourish. If that works, they want to tackle South Africa, sub-Saharan Africa and the world.The two inventors - Henderson is a former naval officer and underwater explosives expert and Vlok's career has been in the food industry - refuse to reveal the secrets of their technology. Buyers will only be able to license the key part of the machine, ensuring the duo retain intellectual property rights to their invention.The joint shareholders in Green Cell Technologies are gleeful after hearing that the world's biggest manufacturers of food-processing machinery are sending a team to clients around Southern Africa, discouraging them from switching to the Disruptor."We've been called snake-oil salesmen and worse," said Vlok. "But we believe this is our time." Said Henderson: "This isn't just about doing something different. It's about changing the world."..