The auction live from the premises and broadcast worldwide on the www.bidspotter.com bidding portal, is expected to attract bidders from around the globe, interested in acquiring used food machinery at a fraction of the original purchase cost.
The entire contents of this modern food processor, following closure of the plant and assets surplus to on-going operations within the group are to include meat & fish processing equipment, ready meals processing, frying lines, CFS tray sealing lines and packing, multi – head weighers, Mutlivac thermoformers, refrigeration equipment, ancillary factory items such as tables, sinks etc. In total over 300 lots of quality machinery will go under the hammer on the day.
A wide range of versatile equipment that suits many applications from Marel, Carnitech, Fomaco and Stein are some of the lots offered in fish processing preparation. Whilst equipment from Multivac, Scanvaeght, CFS – Convenience Food Systems, Ishida and Mondini are offered from the packing halls.
Simon Rose, director at Pro Auction comments that the food and drink industry is the UK’s largest manufacturing sector with an annual turnover of £70bn. The sector is continual evolving to cater for new demands from consumers and whilst the sector is not recession-proof, it is more resilient than other areas of the economy, as a result auctions where plant and machinery comes available contributes to the continual development within the sector.
Cumbrian Seafoods, the UK’s leading independent seafood company based on the Solway Firth was listed by the Sunday Times with the fastest growing profits. Founded just 10 years ago by Peter Vassallo, the company provides fresh fish and seafood products to the majority of the supermarket giants.
In addition to the auction of the machinery, the former food production facility at Maryport is available for purchase, freehold offers are sought in the region of £900,000 for the building GIA – 7619.17m² (82,012 sq ft) total site area – 1.05 ha (2.6 acres) or thereabouts.
Open viewing for inspection of the equipment will take Wednesday 3rd March between 08.30am until 4.00pm and on the morning of the .
During the live auction internet bidders can bid live, as if actually attending the auction they can competitively place bids against other Internet bidders as well as bidders on the auction house floor, the customers can see the catalogue images and descriptions and hear the auctioneers voice calling the auction. They can from the auction with the click of a button.
Pro Auction are Europes leading specialist auctioneers of plant and machinery within the food industry, with regular held in the meat, bakery and ready meals sector.
Mark Flynn, managing director of the firm said “we are planning our next events for March and April and the rest of the year, we welcome contact from manufacturers and consignment of lots for future , we offer a confidential no fee assessment of selling your surplus equipment or factory contents through our professional services”.
For further information or a catalogue contact Mark Flynn on 07903 018331 or Simon Rose on 07946 496697 or through our main contact office Pro Auction Limited www.proauction.com Telephone: (+44) 01761 414000 Facsimile: (+44) 0845 280 2492 Email: info ( @ ) proauction dot ltd dot uk dot
Did You Know……that taking high doses of antioxidant supplements — such as beta carotene, Vitamin A, Vitamin E, ascorbic acid (Vitamin C) and selenium — does not reduce the risk of acquiring diseases, but has also been shown to be poisonous to the human body and may even increase the risk of death?
As long ago as the 1950s, antioxidants became known as miracle supplements because they “reportedly” promoted good health and prevented a host of diseases, including cancer
and age-related diseases. According to some estimates, approximately 50% of the adult population in the U.S. take antioxidants on a daily basis for this reason.
Here’s a wake-up call: Every long-term study involving antioxidant supplementation provides proof that people get sicker — not healthier — when they take antioxidants. In fact,
beta carotene, vitamin A, and vitamin E, taken individually or in combination with other antioxidant supplements, are associated with increased all-cause mortality. [Source: The
Journal of the American Medical Association - based on 68 randomized trials with 232,606 participants (385 publications).]
In case you were wondering … this information is not just another propaganda employed by the medical and pharmaceutical industries to prevent people from using natural
therapies, or to deceive people into thinking that drugs are the only solution to disease.
Over the last several decades, supplement manufacturers (and even health practitioners) have urged people to take large amounts of antioxidants such as Vitamin C and Vitamin
E because scientists had observed that people whose diets were rich in fruits and vegetables had a lower incidence of heart disease, diabetes, dementia, stroke and certain types of
cancer. They formed the hypothesis that since fruits and vegetables are a rich source of antioxidants (which neutralize free radicals in the body), then taking antioxidant
supplements would have the same effect.
That hypothesis has been proven wrong. Here’s why:
Fruits and vegetables produce antioxidants for good reason — that is, to protect themselves from oxidative stress. Without antioxidants, oxygen destroys food by combining with
elements and burning them up — hence, vitamin destruction in food (or decay) occurs.
However, dietary antioxidants have virtually no nutritional benefit to the human body. Antioxidants such as ascorbic acid and tocopherols, for instance, are not essential nutrients
– and as such, they should not even be called vitamins at all.
While antioxidants serve their purpose WITHIN a fruit or vegetable, in the human body, they only disrupt normal oxidative reactions in the cell. This is why they are dangerous
to consume (except in the minute amounts ingested from food).
In summary, if you want to stave off disease and premature aging, there is no substitute to eating fruits and vegetables that are rich in antioxidants instead of taking antioxidant
Nothing says fall quite like apple crisp, the warm cinnamon scent and sweet apples as much a part of autumn for many people as red leaves and cold weather. Or, possibly, it reminds you of high school cafeterias, where a very sad and soggy version of apple crisp is a common staple of lunchtime.
Apple crisp, or apple crumble if you’re from the UK, seems like the sort of old time dish that’s been handed down for generations. You can pretty easily imagine the pilgrims eating it at the very first Thanksgiving. Despite this antique feel, apple crisp has a surprisingly short history.
Apple crisp doesn’t make an appearance in cookbooks until 1924, so its creation probably only goes back a few decades before. This is a history of a little more than a century, making it a fairly recent addition to the American menu. The dish became rapidly and immensely popular with a few years of appearing in cookbooks, as newspapers and word of mouth spread the recipe.
The advantage of apple crisp is that it’s substantially easier to make than apple pie, another fall favorite. Rather than needing to be able to create a crust for a pie and then get it baked just right, a surprisingly tricky task, apple crisp only requires that you be able to layer the ingredients in a suitable pan.
At its most basic, apple crisp is simply a dessert consisting of baked apple covered by a crisp crust. Generally, the crust is also covered in brown sugar and cinnamon to add an extra level of sweetness to the top, in addition to the brown sugar that’s typical with the baked apples.
More specifically, you’re going to find cooked apples, butter, sugar, flour, cinnamon, and frequently oats, brown sugar, ginger, and/or nutmeg. There are about as many different recipes for apple crisp as there are people that eat it, and even veteran bakers rarely make it the exact same way twice.
There are lots of variants possible, from the choice of sugars to using oats to including other fruits. Peaches are a fairly common addition to apple crisp, and it’s not at all uncommon to find things like raspberry or blueberry crisp on the menu.
Rhubarb is a popular ingredient, because it provides a tart taste that contrasts with the sweetness of the pie. For the same reason, you need to consider your choice of apples, the most basic ingredient in the dish, when you decide to make your apple crisp.
An apple, of course, is not just an apple. They come in dozens of varieties, with a large range of sizes, tastes and textures. Apples can range from fairly sour to very sweet, and making sure to get the right sweetness is essential so that you’ll know how much sugar to use.
Likewise, apples can have a variety of textures, from crisp to almost floury, and it’s vital to know the texture of your apples before baked them so that you get an apple crisp that actually tastes good and has a pleasant mouth feel.
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It would be appropriate for a people-based profile of whisky to begin by naming the first whisky maker. Sadly, no-one knows who he was. In fact, no-one knows who the first distiller was. It is clear that from AD 4 onwards, alchemists in China, India, Arabia, Egypt and Greece were using distillation to make turpentine, medicines, makeup (al-kohl, our alcohol) and perfumes, but there is no evidence that they adapted brewing techniques to make whisky.
How the Irish and Scots got in on the act is equally mysterious. The Celts may have known about distillation, but apart from a couple of enigmatic references in the 6th century AD there’s no proof. What is agreed is that distillation arrived in Scotland with the monks of the Celtic Church, suggesting that distillation was already taking place in Ireland – perhaps Irish monks had encountered the art in Sicily or Andalucia, or through their ancient trading links with the Phoenicians.
By the time Friar John Cor bought his famous eight bolls of malt in 1495 – the first record of whisky making in Scotland -distillation was widely practised across Europe. It is hardly surprising that the first distillers were monks: the water of life, aquavitae (uisge beatha in Scots Gaelic) was a medicine made in monastic laboratories, and markedly different to today’s whisky. Flavoured with heather, honey, roots, herbs and spices – partly to hide off-flavours, partly because it was a medicine -this medieval mix was closer to a crude whisky liqueur.
Until the beginning of the 19th century the top Irish brands were flavoured in this way. It was only when whisky began to be made in great houses and crofts alike that it became recognisable as the drink we know today. Distillers have always used the main crop of their region as the base for their spirits, and in Scotland and Ireland that meant barley. Making whisky was a means of using up surplus grain: in winter, cattle could be fed on the grains left after mashing and crofters could use their whisky as part-payment of rent. Made in batches in small pot stills, the process used for malt whisky today, whisky soon became an integral part of rural life.
When crofter-distillers from Scotland arc Ireland were driven off their land from 1 ~4; onwards, whisky spread to America and Canada. Though rye whiskey had been made as early as 1640, it was this sudden wave of immigrants that established whiskey as North America’s spirit. They, too, used the local grains – rye, corn and wheat – and by 1783 commercial production had kicked or: in Kentucky.
By 1825, the whisky industry in Scotland and Ireland was controlled by men of capin. Gone were the days of the crofter-distiller making enough to fuel the craic and the ceilidh and pay the rent. New legislation ushered in a building programme of new malt distilleries across the Highlands and in Ireland. At the start of the 19th century Irish whiskey had the highest international reputation, with the heavily-peated Scottish malts considered an acquired taste. Then in 1827, Robert Stein invented a continuous still (see pages 86-87), which not only mace distilling less labour-intensive but produced lighter, grain-based whisky which could be mass produced. Adapted in 1831 by Aenea-Coffey, the continuous still changed whisky production forever.
Distillers in the Scottish Lowlands seized the new invention and by the 1850s grocer and wine merchants such as John Walker. George Ballantine, James Chivas, John Dewar and Matthew Gloag began blending malt with the light grain, and the public sa: up and took notice. The Irish resisted, for a time. Distillers including John Jameson and John Power, who were already enjoying international prestige with their pot-still whiskies, refused to use the continuous method, dismissing it as an adulteration o: ‘real’ whisky.
The North Americans had no such qualms and Coffey’s patent still was soon adopted in America and Canada. This interest, along with James Crow’s research into quality control in Kentucky, improved consistency. The Canadians were so enamoured of the Coffey still that, in 1875, they passed legislation decreeing that Canadian whisky could only be made from grain distilled in a continuous still, and aged for a minimum of three years in oak barrels. The quality-oriented, modern industry was taking shape. Even at this stage there was no indication that whisky would become the world’s best-selling spirit. Brandy was still more popular, but the vine parasite phylloxera vastrix put paid to that when, from the 1870s onwards, it wiped out Europe’s vineyards – and the brandy industry with them.
It is entirely possible that American whiskey would have become the world’s dominant player, were it not for the growth of the Temperance Movement in the US which led to Prohibition in 1919. At that time, Irish whiskey was selling more in America than Scotch, but while Scotch and Canadian whisky managed to retain a quality image, Irish whiskies lost their biggest market overnight and were being (badly) copied by bootleggers. Their reputation plummeted. At the same time, Irish independence led to the ban of Irish products in Britain and the Empire. With no markets left, the Irish industry imploded and blended Scotch took over.
This was the situation until the late 1970s when, through industry complacency, or the inevitability of changing fashion, young drinkers turned away from brown spirits or the global whisky industry fell into deep depression. Blended Scotch has struggled hard to regain consumer confidence in its old markets, though it has enjoyed success in southern Europe and Asia. But in America, northern Europe and Britain, malts have kept the whisky dream alive. This recent fascination with premium whisky has also boosted the American whiskey industry and sparked a new optimism in Ireland and Canada. There are now more quality whiskies on offer than ever before, and a renewed interest in how they are made and the people who make them.
With a presence in 8 cities and with over 20 branches in Chennai alone, you really can’t afford to ignore Marrybrown!
Marrybrown Family Restaurant is a Malaysia based fast food chain, operating outlets in various countries. It became the rival to the American based fast food chains such as A&W and McDonald’s.Established in 1981, they now have over 350 outlets serving Fried Chicken, Burgers, Seafood, Rice Base Products, Noodles, Porridge, Finger Foods, Desserts and Beverages. The company is actively negotiating with several parties interested in becoming master franchisees in South-east Asian region, Middle-east and Africa. According to Liew, the company has laid a five-year program starting from this year to open franchised outlets in these places. Sealing the contract for the master franchisee was not just a matter of getting funds from the franchisee but also included help finding the right location, recruiting frontline staff, logistics, lining up the menu and investigating the existing players in the market.
The founders of Marrybrown went onto say that whenever they were on business trips overseas they would patronize as many fast food joints as they could, in to see what other players were offering to their customers in terms of pricing and serving portions, and tailor their own offerings accordingly. Marinating ingredients for their succulent chicken as well as sauces for all the outlets are manufactured in Malaysia to standardize the taste everywhere. However, the company is quite flexible when it comes to introducing other menu items popular with locals of the respective countries – thus an outlet in Dubai or Doha may have different offerings than one in India or Malaysia.
With that I now shift my focus to Marrybrown’s popularity in Chennai. Food tastes are changing in staid ol’ Chennai. Stop by at any Marrybrown outlet nearby to see what we mean! Fast food is catching on pretty fast! Marrybrown prides itself at dishing out quality food in a jiffy, at very affordable prices. Perhaps that’s the reason you are bound to bump into college students, youngsters and families with kids at any Marrybrown outlet in Chennai.
The student veg burger costs a mere Rs. 25, while the chicken burger is priced at Rs. 35. The classic fish / chicken burger costs Rs. 60. The paneer wrap for Rs 50 was quite a steal. The crispy chicken wrap is well recommended. They also offer tandoori nuggets, chicken nuggets, chicken strips and chicken lollipop. The add-ons include fries, smileys, potato wedges, coleslaw, steamed bun and Caesar salad for a nominal charge. You could also opt for extra cheese or extra dip if you like.
Marrybrown uses only halal meat, and offers quick home delivery, dine-in and take-away services. They do not use beef or pork. Their in-house specialty is however, crisp and crunchy fried chicken. Pick the chicken piece you prefer from ribs, thigh, leg, wing or drumstick. 2 pieces of fried chicken could cost you between Rs. 65-Rs. 90.
Radhika Mohan is an uber woman with a critical style of approach towards places she visits and dines in. To read more of Radhika Mohan’s articles, visit
Green tea is considered as the “true” tea that has undergone minimal oxidation during processing. Experts believe that the secret of green tea is the fact that it is rich in catechin polyphenols such as epigallocatechin gallate or EGCG; this is a powerful anti-oxidant which inhibits the growth of cancer cells and kills cancer cells without harming healthy body tissues and also believe that chemical compounds in green tea are effective in lowering LDL cholesterol levels as well as inhibiting abnormal formation of blood clots.
Green tea may be useful as a glucose regulator, meaning it slows the rise in blood sugar following a meal. It does this by slowing the action of a particular digestive enzyme called amylase. This enzyme is pivotal in the breakdown of starches (carbohydrates), that can cause blood sugar levels to soar following a meal. This is pretty exciting stuff — along with chromium, and possibly a vanadyl supplement, green tea might be the missing link in proper glucose management.
It is a special variety of tea that offers many benefits more than any other variety. In for you to have the best cup of green tea, here are some tips on buying green tea:
1. it in isolation. This is the best route to go if you have conclusively tied a result to a one particular ingredient.
2. a trendy fat burner that contains a good quantity of green tea in its formulation. Containing a hearty dose of green tea is Xenadrine EFX. There are also lots of other products that have the same content as well. Be sure to look at the content of the product before buying it. Make sure that it has the content that will be able to keep you fit and healthy.
3. Drinking green tea is more advisable rather than drinking coffee or any kind of tea. You really don’t have to spend lots of money to get these things in your system. Coffee brings hypertension and infects certain glands in your system. It is recommended even by some physicians to intake green tea rather than coffee.
Aside from the tips on buying green tea I think its fair to say that the best green teas comes from China, after all they’ve been producing tea for hundreds of years. Green teas are made for masses. Some of the best green teas of china are Gunpowder, Young Hyson, Chunmee – excellent teas and economical, Lung Ching – a great favorite around the world with good reason, the charming tiny snail-like leaf of Bi Lo Chun is one that is gaining favor in the U.S. and the other lesser green teas known that we have been fortunate enough to get are Huang Shan Mao Feng, Tianmu Qing Ding, and Tianmu Yunding – all highly recommended.
You should start buying your greens soon after the spring harvest in May and June. Place them in airtight containers and they will last for months without breaking down. Luckily for us, so far away from China, adding a little more green tea will help when time comes that we get a bit older and in more need of a clean bill of health.
Fruits and vegetables are usually more difficult to market than to produce. There are ready markets available daily or weekly for grain and livestock in almost all areas of the United States. There are few similar markets for fruits and vegetables. Most commodities are produced in abundance and long established market channels may be closed to small scale or new producers.
A producer may need several years to establish a marketing program. The number of produce buyers has decreased rapidly in recent years. One major nationwide supermarket chain has plans to consolidate the number of buying stations for produce to eight in the United States. A grower has little chance of selling to a local store in a supermarket chain as purchases are made through a central warehouse. As the number of buyers has decreased, the number of producers has decreased, but their acreage has increased considerably. There is often a delay of four to six months after shipment in receiving payment in the wholesale market system when selling through a broker. This often presents a cash flow problem for many growers. Wholesale buyers have strict and specific product quality, grade, and packaging requirements. These purchasing practices and price squeezes have eliminated market availability to many producers.
The future shows more promise for large scale producers or small scale producers than for mid sized producers. The large scale producer can afford the large equipment needed for production, and the use of migrant labor. Small scale producers can use smaller equipment, often hand operated, and family or local labor to substitute for other equipment. Large producers are linked through brokers to supply produce over a relatively long season or year round and it is difficult for small scale producers to supply the quantity and quality required over a long period. Both types of producers can be highly successful or can go broke as production and marketing practices are highly volatile. A mid sized producer is less efficient, and often can’t economically justify the purchase of needed equipment or substitute labor for equipment.
The small scale producer needs to seek local market channels. There are opportunities, but a producer must work to find them. Direct to the consumer markets bring highest prices to the producer, but also require more producer time in marketing. A diverse group of crops is ideal, since market demand changes rapidly. A commodity may sell well and bring high prices for a long period, but demand and prices may drop drastically over night. Supply and demand has a tremendous effect on marketability and prices of produce.
There are no federal support prices for fruits and vegetables to help the grower when market demand or prices drop. Pick-your-own was a popular practice a few years ago. Society has changed and many people do not have time for harvest. Most consumers would rather produce that is harvested, and a popular developing trend is to prepare produce for the market that is as near ready to eat as possible. Precut salads and green beans are good examples of this practice. Shelf life of precut produce is relatively short, and cooling is essential.
There are opportunities for small scale producers for on-farm markets, organized farm markets, locally owned supermarkets, and locally owned fruit and vegetable markets. When selling to any market, and especially to local supermarkets or fruit and vegetable markets, good communication between producer and buyer is essential. A producer needs to know what, when, and how much the buyer can use. The buyer needs to know what is available and when, as he has to keep the shelves stocked. Determining a fair price can be difficult. Daily market prices are available on the internet. County Extension personnel can access this information for producers. Retailers generally double the price paid to account for shrinkage and spoilage.
Crop and variety selection are critical factors in marketing. Buyers are indifferent to the origin of most crops. Locally grown produce is much preferred versus other crops, primarily due to the difference in quality (flavor). Preferences for locally grown fruit and vegetable crops are apparent for sweet corn, tomatoes, strawberries, and peaches. These commodities either are harvested for shipping before top quality is attained, or rapidly lose quality during post harvest handling and shipping.
Different varieties may be used in shipping markets as compared to local markets. The sweet corn shipping market uses mostly supersweet type varieties. Local markets may use supersweet type varieties, but usually prefer SE or SU type varieties. Certain crops or varieties are preferred in specific locations, and a ready local market may exist for a specific item that is not widely available.
A local Crossville, Tennessee market owner recently shared a list of items that he had difficulty in obtaining, and that he needed during the summer season. His list included Half Runner, McCaslan, Caseknife and Greasy beans; pickling cucumbers of 1.5 to 2 inch diameter; fresh highly flavored sweet corn (yellow, white and bicolor); Red Cayanne pepper; colored bell pepper; Kennebec and Yukon Gold potatoes; watermelons (seedy and seedless), strawberries; greenhouse tomatoes (fall, winter, and spring seasons); and highly flavored local tomatoes in the summer season. He had an idea for a tomato festival that included tomato varieties not routinely found in regular market channels. This would include Rutgers, Celebrity, cherry, beefsteak, pink, yellow, yellow and red striped, and pear shaped varieties. Many of these varieties are less productive and have other production problems, but have excellent flavor compared to the standard commercial hybrid varieties. There is a marketing opportunity through this market at Crossville, and similar situations probably exist in most locations in the United States. A producer needs to search for such market opportunities. The budgets and profitability of crops is another factor in production.
Tomatoes have consistently been the most profitable crop for Tennessee producers. Greenhouse production is completely different, but is a rapidly growing enterprise in Tennessee. Sweet corn can be profitable, especially if a high plant population is used to provide high yields. We are planting twice the population (23,500 plants/A) than was planted several years ago, and are evaluating spacings for higher populations. Budgets that detail costs of production and likely returns are available for most crops, or a grower can develop their own budget.
Tree fruit production does not fit well into small scale agricultural production. The time between planting a tree and the first economic fruit harvest is relatively long. Large equipment is necessary to apply pesticides 10 to 12 times annually starting at the first bud break. Many pesticides are restricted use, and require special handling procedures. Trees need to be pruned at planting and annually in late winter.
Grapes offer some opportunity, but strawberries and blueberries are small fruit that offer more opportunity for small scale producers. Large fruit are required for successful marketing of strawberries and blueberries. Drip irrigation is needed in most areas for stand establishment and crop production. Overhead sprinkler irrigation is often necessary for frost protection. Strawberry production systems are changing from matted row to annual production. The culture of each system is entirely different.
Harvest of fruit and vegetable crops at the proper maturity is essential. Many crops have a very narrow harvest window, and proper maturity is needed to insure a marketable product. Crops that producers tend to harvest early are sweet corn and bell pepper. Sweet corn that is not fully mature has less flavor, and little usable grain. Immature bell pepper pods wilt rapidly and are not attractive. Crops that can easily be harvested too late are sweet corn, bell pepper, and green beans. Bell pepper may be harvested with some color showing. Most markets want a green or colored pepper pod, and not a partially colored pod. Sweet corn and green beans become tough rapidly is allowed to become overmature. Tomatoes are best harvested in the pink stage and harvesting twice a week may be needed for proper maturity. Pink tomatoes have full flavor. Fruit rot, cracking, and bruising may be less when harvest is at the pink stage.
Packaging of produce is a critical factor in marketing. Containers should protect the product and be attractive. Standard packs vary according to the type of product and the market demand, but many buyers require the use of standard size containers. Some routine container sizes are half bushels, bushels, 1 + 1/9 bushel, standard sweet corn crates to hold 4 1/2 dozen ears, and pints or quarts for berries. Many different types of materials are used in containers. Waxed pasteboard cartons are very widely used. Snap bean and sweet corn buyers often prefer wire bound wooden boxes. Melons are often sold in bulk cardboard boxes that hold approximately 250 muskmelon. Many markets may require specific counts and product size. for the container.
Peppers and tomatoes are specific crops sold by uniform size. Peppers are usually boxed as extra large (40 to 50 -pods/1 + 1/9 bushel) to small (70 to 80 pods/1 + 1/9 bu box). This relatively uniform size allows the retail vendor to sell pepper pods by count. Prepacking in small consumer packages such as 3 potatoes or tomatoes is becoming more of a demand at the producer level. Local markets may have more or less stringent packaging requirements.
Product identification can be a useful tool in marketing. Certain areas or growers have developed a name for their product. Some examples are Vidalia onions, Granger County tomatoes, Washington apples, and Idaho potatoes. Product identification can work well for anyone who wants to stress and maintain quality. It should pay in repeat and prices received by the grower. We are considering this approach in Tennessee for Tri-X-Shadow seedless watermelon which has exceptional quality. An identification label could be attached to each melon citing the identification (maybe Tennessee Seedless).
Harvested fruits and vegetables are perishable, and quality loss starts immediately after harvest. Rapid marketing to insure freshness is a desirable feature of locally grown produce. Produce, not sold immediately, needs to be stored properly to maintain appearance, flavor, and quality. Time of harvest, cooling, and storing in shaded areas will help retain quality. Produce harvested early in the morning is cooler than if harvest is later in the day.
Quality of products such as green beans, sweet corn, peppers, and peaches benefit from hydrocooling. Hydrocooled produce needs to be kept in a cooler to maintain the proper storage temperature after hydrocooling. Products such as broccoli and sweet corn benefit from storage with ice in the container or placed on ice to maintain a low temperature and to avoid drying of the produce. Produce that has been cooled, should be maintained in cool.
Remember those pre-child days when you would go out to a fancy restaurant or spend the weekend at a romantic get-away to celebrate Valentine’s Day? That may not be an option this year, but you can still enjoy a romantic dinner with your spouse. Here are a few ideas on how you can easily create a romantic Valentine’s Day dinner at home.
Creating The Menu This is the perfect time for some “Grown-up” food. Cook a separate dinner for the kids or in some pizza. Let the kids eat an early dinner and then send them off to play, or watch a movie while the two of you enjoy your meal. If your children are really young, you may want to put them to bed before you sit down for your Valentine’s Day dinner.
Cooking a restaurant inspired meal doesn’t have to be complicated. Pick up some mini-quiches in your grocers frozen food section and bake them up as an appetizer. For a first course pick up a can of gourmet style soup that you just need to heat up. Garnish with a dollop of sour cream and some fresh herbs for visual appeal.
Choose a main dish that you can prepare ahead of time, so you can enjoy the evening. Good choices are baked salmon or chicken. Just place either one in a baking dish, add whichever marinade you prefer and refrigerate. When you are ready just bake it until it’s done. Serve with mixed greens and fancy store-bought vinaigrette. Grab French bread, or fix some wild rice.
Dessert could be anything from cheesecake with fresh fruit, to chocolate dipped strawberries to chocolate mouse that you can make ahead and refrigerate. Or serve assorted cheeses with a nice glass of red wine.
Setting The Scene Set the table with a tablecloth, cloth napkins and candles. Take out your good china and crystal. Since dinner will be just for the two of you, you don’t have to worry about damaging any of your special tableware. Now is the perfect time to enjoy all these fancy goodies you received as wedding gifts.
Take the time to dress up, and do your hair and makeup. I feel sure you spouse will appreciate it and you will feel like you are actually going out. For even more fun get ready in separate rooms and ask your date to come pick you up.
Turn down the lights and light the candles. Play some soft, romantic music, or some songs that have special meaning for the two of you. You never know, with the right music, your romantic Valentine’s Day dinner may end with some slow dancing in your dinning room.
Staying in doesn’t mean you can’t have a wonderful romantic Valentine’s Day dinner. You never know, this may turn out to be the most romantic Valentine’s date yet.
One of the fastest growing cuisines on the internet is free soul food recipe sites. You can find advertisers clamoring for space on many of the many popular search engines. You can find major mainstream food manufacturers and processors advertising under the keywords. And you can find ambitious upstarts paying for adverting along side billion dollar food corporations for search engine ad space.
Where did this sudden interest come from? Soul food recipes have always enjoyed a long tradition. A popular southern cuisine that dates back to Pre-Civil war slavery. The food that slaves invented, nurtured and preserved for over 3 centuries, is now a billion dollar industry.
Yes, this popular southern cuisine has come from food the slave master didn’t want to a lucrative industry. The soul food recipes industry includes cookbook publishing, restaurants, food manufacturing, television cooking shows, and food marketing. Now can you see why major food manufactures are elbowing for a piece of the soul food recipe market.
But what’s fueling this sudden surge in popularity? The big surge now is the economy. People are eating out less and cooking more meals at home, specifically African Americans who have been hit hardest by the economic downturn of the past 3 years. They’ll looking for more ways to save money. One of the biggest and quickest ways to save money is to cook more meals at home. The average family can save over half of their total food cost by cooking more meals at home instead of eating out.
As more African Americans save money by cooking more meals at home this has been an obvious boost to the soul food industry. Why? Because African Americans consume the most. And any market that experiences fast growth automatically attracts advertisers and the crowd that comes with it.
That’s why you’re finding more free soul food recipe websites, food marketers, processors and distributors adverting on those pages hoping to attract the growing number of eyes to their products and services. In the industry is expected to grow as more new families and mothers look to save by cooking more meals at home.
There is a whole new generation who will have a need to learn soul food cooking skills in the coming years. Recipe books, websites and even classes will fill a growing consumer need to many people who have to learn how to do what mother of past generation
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India has tremendous potential to become the primary source of agricultural products, more specifically food products in the world. It has about 53% of arable land – land available for cultivation of crops as compared to a measly average of about 11% for the rest of the world. It has some feathers in it’s cap as the second highest fruit and vegetable producer in the world, 6th largest producer of fish and such like but still doesn’t make up to the top 10 food exporting countries.If it weren’t for some severe infrastructure and technology issues, there is actually stopping for this gigantic food bowl. With large tracts of arable land, inexpensive labour and high-quality produce tumbling out of the barns, there is a potential so huge that sometimes, the scope and scale is almost unbelievable.
However, if one had to point out at one single single reason as to why the Indian agricultural industry is such a laggard when pitted against the global standards, it could be the pathetic state of the logistics, distribution and and an inefficient supply chain. India faces an acute problem of large amounts of food wasted away due to the lack of a proper cold storage, cold chain and frozen food distribution system. If only this was in place, huge amounts of food could have been processed into some kind of value added foods and sold both locally and abroad.Annually, there is usually a large amount of such agricultural produce that is waste away. If there were cold storage systems, efficient cold chain, logistics and distribution companies, it could have been possible to process these primary products into newer, secondary products and resold to consumers locally and internationally. A strategy needs to be carved out for the growth of this industry and a lot of investment action is yet to see some real action.
Investment in cold storage, cold chain distribution, installation of food processing plants across the country, applied research on harvesting technologies an a rapid development of the food retail industry are all necessary steps that would ensure an organic growth in this sector.
What is Cold Chain?
A cold chain is basically a logistics system, which helps in maintaining and providing a series of facilities for ensuring ideal storage conditions for the persihables from the point of origin to the point of . A well developed and efficiently organized cold chain reduces wastage, spoilage and helps keeps the perishables intact thereby helping to maintain the quality of the harvested food products ultimately making the whole system cost effective to the farmers and that which ensures top-notch quality to the end user.
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