DOCSLIB.ORG

Poultry Breeds Storey’S Guide to Raising Ducks by Carol Ekarius Full Color Photos & Chickens, Ducks, by Dave Holderread Illustrations

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Poultry Breeds Storey’S Guide to Raising Ducks by Carol Ekarius Full Color Photos & Chickens, Ducks, by Dave Holderread Illustrations Volume 11, Number 3 Backyard June/July 2016 PoultryDedicated to more and better small-flock poultry Why Soil Testing Can GINGER, for Healthier Help Your Flock Chickens BASIC CARE for Geese $4.99 US www.countrysidenetwork.com CATS, PARASITES and Your Birds Backyard Poultry FP 12-15 THINK:Mother Earth 4.5 x7 12/17/15 3:20 PM Page 1 SATISFACTION GUARANTEED oryourmoneyback! To Protect Your Property From Night Predator Animals Nite•Guard Solar® has been proven effective in repelling predator animals for the past 19 years. #1 Nite•Guard Solar attacks the deepest most primal The World’s fear of night animals, that of being discovered. Top Selling Solar Powered Nite•Guard When the sun goes down, Nite•Guard begins to Security System Repellent Tape DON’T BE FOOLED BY Keeps predators flash and continues until sunrise. The simple COPY CATS away during the but effective fact is that a “flash of light” is daylight hours sensed as an eye and becomes an immediate 95 $14 Per Roll threat to the most ferocious night animals and they will run away. PO Box 274 • Princeton MN 55371 • 1.800.328.6647 ......................... For information and videos, see us at FAMILY OWNED AND OPERATED SINCE 1997 www.niteguard.com ......................... NO EGG DISCARD ALL NATURAL FORMULATED FOR CHICKENS, TURKEYS, DUCKS, GEESE, DOMESTIC POULTRY, AND WATERFOWL OF ALL AGES Now there is a comprehensive, safe, and effective way to help protect poultry health ® The Backyard Chicken™ Health Pack is designed to ZYFEND A improve intestinal health, provide safe drinking water, n Use during worm infestations to help offset and help protect poultry from worm related issues. worm related issues The all natural formula supports 25 chicks for about n All natural with no synthetic chemicals 50 days with three water soluble health aids – n One bottle treats 90 gallons of water HealthyFlock ® Tabs, Oxy E-100, and Zyfend® A. HEALTHYFLOCK® TABS n Targets harmful pathogens n Improves intestinal health n Contains beneficial bacteria n All natural formula n One bottle treats 90 gallons of water OXY E-100 n Sanitizes drinking water n Safe and easy to use n Reduces exposure to pathogens n One bottle treats 90 gallons of water Stay Cool, Chickens Photos by Kirsten Bellew When temperatures increase, so do our concerns for the backyard flock. When chickens start to overheat, they will often start to pant and flap their wings, just like you would flap the bulletin in a hot church to move some air. There are some things you can do to help keep them cool. For one, make sure they have plenty of safe, shady places to get out of the sun. Trees, shrubs and porch furniture make great shelters for chickens. Or at least, they seem to think so. If you fear your chickens are way overheated, try splashing them with water or installing fans around the coop to keep air moving around them. Just like in cold temperatures, ventilation is as important as anything. Enjoy these photographs from Kirsten Bellew, a photographer and frequent contributor from Georgia. Her pictures show in good detail how chick- ens deal with the heat. 4 Backyard Poultry RIGHT: When a chicken starts to pant, you know it is overheating. Consider giving it cool water or relocating it to the shade. BOTTOM RIGHT: A hot chicken will often seek shade close to shelters. BELOW: Cool treats are always a good idea on hot days. June/July 2016 If your chickens are free-ranging (and we hope they are), make sure to give them places to escape the sun. They will use them. 62 Soil Testing The history of your backyard is buried in the soil, and learning that history could help your flock stay healthy. 4 Stay Cool, Chickens FEATURES CONTENTS 32 Family Album 14 Something To Crow About The best of the best submission from flocks around the world. 11.3 18 Coming Events 36 Bookstore 40 Poultry Talk Ron Kean and Pam Freeman answer reader questions about their flocks. 46 Healthy Feed Ginger can be given three different ways to help your chickens improve their health. 48 Coop Inspiration Happy Hen Treats The Burgun family’s coop 20 in Ohio builds on a national Premium Treats for Chickens park theme. We know how much you love your flock, so reward them HELPFUL HINTS 50 From Nutrena with some tasty Happy Hen Treats. Our treats are specially Tips for keeping your chickens 20 Feather And Skin Development formulated for chickens and made from quality ingredients. cool this summer. How chicken genetics and research have built today’s complicated feather We know you’ll love our products, because all our products colors and patterns. 54 Cats + Chickens = are tested and approved by our own backyard flock. Toxoplasmosis? 28 How To Read Coop Cards Having cats around your Going to your first poultry show this summer? This will help. chickens could bring in some 30 The Circulatory System uninvited guests. Visit us online to find a dealer near you! In part 6 of our biology series, Thomas Fuller traces the chicken’s circulatory happyhentreats.com system, starting with the chicken heart. 8 Backyard Poultry Happy Hen Treats Premium Treats for Chickens We know how much you love your flock, so reward them with some tasty Happy Hen Treats. Our treats are specially formulated for chickens and made from quality ingredients. We know you’ll love our products, because all our products are tested and approved by our own backyard flock. Visit us online to find a dealer near you! happyhentreats.com 70 Feed and Care for Geese Geese are hardy birds, but giving them the right feed and care will extend their lives. Class Action A few lucky students in Wisconsin get to manage 58 a chicken coop as part of their core curriculum. 74 Continental Birds Breed specialist Stuart Sutton continues his series on preserved breeds of Lille Museum. 82 Finding CoCo CoCo is showing off a few deals Goose Eggs on cool new products aimed at Janice Cole shows us why cooking with backyard poultry owners. goose eggs can be challenging — and it starts with finding them. 88 84 Martin Silverudd The famous breeder’s magical breeding programs changed almost everything about raising chickens in the backyard today. 94 For the Love of the Hobby Judi Casey loves raising her chickens up high in the Rocky Mountains. 98 Every Bird Out of the Pool Lori’s pampered flock looked cramped, so she expanded the pool. But cramped is exactly what they wanted. 100 Gertrude McCluck 102 Marketplace 104 Breeder’s Directory 106 Classifieds 10 Backyard Poultry Volume 11, Number 3 : June/July 2016 BACKYARD POULTRY www.backyardpoultrymag.com ON THE General Manager Mike Campbell COVER [email protected] Special thanks to the Editor Ryan Slabaugh June/July issue cover [email protected] photographer, Quintin Muhlenkamp, from Circulation and Fulfillment Greenville, Ohio. Learn Laura Ching, Ellen Soper, Lori Adams, more about his beautiful Christine Barkley picture on page 32. Bookstore Managers Ann Tom Sam Ingersoll [email protected] Advertising Representatives From Backyard Poultry 800-551-5691 Alicia Komanec [email protected] Small Farming, 2.0 Kelly Weiler [email protected] sing the parlance of our times, it looks Clint Lindell [email protected] like backyard chicken farmers and farmers markets are getting an upgrade. Publication Designer UThe recent technological revolution has resulted Malisa Samsel in the increase in our access to real-time information about what is going on around us. It shouldn’t come Backyard Poultry’s Main Coop as a surprise then that Silicon Valley, the creators Backyard Poultry of this culture, has its eyes on chickens and the 145 Industrial Dr. local food movement. We are hearing about the Medford, WI 54451 Ryan Slabaugh development of airplane-like black boxes that track [email protected] Editor chicken movements in the coop, which will then allow homeowners who are away to know when something Subscriptions (U.S. funds): goes wrong. New apps like this spring up almost daily to help gardeners and $24.99 per year livestock managers, and while the traditional ways still work, for those who Backyard Poultry Subscriptions 145 Industrial Dr. are inclined, the new tools are trying to make life a little easier. Medford, WI 54451 From our point of view, the most revolutionary tools coming out this year 800-551-5691 are allowing backyard farmers to communicate directly to those interested in buying their products. Like those dozen eggs or loaf of bread you got at Printed in the U.S.A. the farmers market last weekend? Want to sell eggs to the neighborhood? Now, services will allow you to reserve eggs, connect with growers and sell hyper-locally. These tools will allow everyone to see when a gardener Backyard Poultry (ISSN 1559-2251, USPS 023-374) or beekeeper is harvesting, and to plant your stake in some of their fresh is published bi-monthly by Countryside Publications, produce, honey or eggs without ever leaving the house. It’s exciting, as at 145 Industrial Dr., Medford, WI 54451. this should greatly improve the food supply. We are quickly entering an era Periodicals postage paid at Medford, WI and additional where farmers markets will become virtual, 24/7 operations, and we know mailing offices. ©2016 Countryside Publications. The views presented here do not necessarily represent from history that with any growth or innovation in local food movement, those of the editor or publisher. All contents of this backyard poultry enthusiasts will play a large part. issue of Backyard Poultry are copyrighted by Countryside Publications, 2016.
Load more

Recommended publications
  • Efficacy of Fermented Teas in Antibacterial Activity
    Kasetsart J. (Nat. Sci.) 40 : 925 - 933 (2006) Efficacy of Fermented Teas in Antibacterial Activity Sulak Talawat*, Pimpan Ahantharik, Sajeena Laohawiwattanakul, Apinya Premsuk and Sunanta Ratanapo ABSTRACT Fermented tea or “Kombucha” was prepared by a tea broth (1.7 % w/v) and sucrose (10% w/v) with supplement of commercially available starter culture. Teas used in this study were mulberry tea, Japanese green tea, Jasmine tea, Ulong tea and black tea. The teas were fermented for two weeks as an inoculum, following by inoculation to another tea broth and required further two-week static fermentation. In this study the antibacterial activity of several teas were tested against pathogenic bacteria in human and shrimp (e.g. Vibrio cholerae, Salmonella typhi, Pseudomonas aeruginosa, Vibrio harveyi, Vibrio parahaemolyticus, Vibrio alginolyticus and Vibrio vulnificus) by disc agar diffusion assay. The pH of fermented teas decreased from around 5 to 2 and the OD600 of tea broth rose significantly from around 0 to 1.5 during fermentation period. Broth from black tea poses the greatest inhibitory activity by measuring diameters of inhibition zones. V. parahaemolyticus showed the largest susceptibility to the fermented tea while pathogenic bacteria in human appeared to be less sensitive. Changes in major components of tea broth were also observed by HPLC analysis. The key organic acids such as succinic acid and gluconic acid produced during the period increased with time, proving the major role of these acids in the microorganism’s growth inhibition. Key words: fermented tea, Kombucha, tea fungus, pathogenic bacteria, acetobacters INTRODUCTION Kombucha (tea fungus) is a popular beverage among traditional fermented foods across Tea fungus broth comprises of two the world.
    [Show full text]
  • Teahouses and the Tea Art: a Study on the Current Trend of Tea Culture in China and the Changes in Tea Drinking Tradition
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by NORA - Norwegian Open Research Archives Teahouses and the Tea Art: A Study on the Current Trend of Tea Culture in China and the Changes in Tea Drinking Tradition LI Jie Master's Thesis in East Asian Culture and History (EAST4591 – 60 Credits – Autumn 2015) Department of Culture Studies and Oriental Languages Faculty of Humanities UNIVERSITY OF OSLO 24 November, 2015 © LI Jie 2015 Teahouses and the Tea Art: A Study on the Current Trend of Tea Culture in China and the Changes in Tea Drinking Tradition LI Jie http://www.duo.uio.no Print: University Print Center, University of Oslo II Summary The subject of this thesis is tradition and the current trend of tea culture in China. In order to answer the following three questions “ whether the current tea culture phenomena can be called “tradition” or not; what are the changes in tea cultural tradition and what are the new features of the current trend of tea culture; what are the endogenous and exogenous factors which influenced the change in the tea drinking tradition”, I did literature research from ancient tea classics and historical documents to summarize the development history of Chinese tea culture, and used two month to do fieldwork on teahouses in Xi’an so that I could have a clear understanding on the current trend of tea culture. It is found that the current tea culture is inherited from tradition and changed with social development. Tea drinking traditions have become more and more popular with diverse forms.
    [Show full text]
  • Assessment of Kombucha Tea Recipe and Food Safety Plan
    Environmental Health Services FFoooodd IIssssuuee Notes from the Field Food Safety Assessment of Kombucha Tea Recipe and Food Safety Plan Request received from: Regional Health Authority Date of request: January 27, 2015. Updated March 9, 2020. Issue (brief description): Assessment of kombucha tea recipe and food safety plan Disclaimer: The information provided in this document is based on the judgement of BCCDC’s Environmental Health Services Food Safety Specialists and represents our knowledge at the time of the request. It has not been peer-reviewed and is not comprehensive. Summary of search information: 1. Internet sources: general search for “kombucha” 2. OVID and PubMed search “kombucha” AND “illness” 3. Personal communication with federal and provincial agencies Background information: Kombucha Tea (KT, sometimes called Manchurian tea or Kargasok tea) is a slightly sweet, mildy acidic tea beverage consumed worldwide, which has seen significant sales growth in North American markets from recent years.1 KT is prepared by fermenting sweetened black or green tea preparations with a symbiotic culture of bacteria and yeast (SCOBY), often referred to as the “mushroom” (misnamed because of its appearance) or as a “mother” (for its ability to reproduce). The floating mat is a biofilm layer made up of bacteria and cellulose that is more correctly referred to as a pellicle. The culture comes in different varieties, but is generally made up of a variable amount of Gluconacetobacter, Lactobacillus, and Acetobacter (genera of acetic acid bacteria)
    [Show full text]
  • Lunchmenu Servedfrom 1 1 . 4 5 Am L Brunch L Lightlunch
    L U N C H M E N U S E R V E D F R O M 1 1 . 4 5 A M L B R U N C H M A I N M E A L S Ask for Today's Specials THE WORKS £5.99 Thick Pork Sausage, Bacon, Fresh Tomato, Beans, Mushrooms, Egg (Poached, Fried or Scrambled), slice of Buttered Doorstep HOMEMADE PIE OF THE DAY Toast Served with Chips or Mashed Potato, Mushy or £9.99 HASH BROWNS £1.00 Garden Peas & Gravy BLACK PUDDING £0.75 THE BIG ONE £8.99 beef burger £7.99 2 Thick Pork Sausage, 2 Bacon, Fresh Tomato, Beans, Mushrooms, Eggs, Served with in a Sesame Seeded Bun with Coleslaw, Buttered Doorstep Toast, Hash Brown & Black Pudding Chutney & Chips £0.85 EGGS BENEDICT £5.99 Add Melted Cheddar Cheese Poached Eggs on an English Muffin with Hollandaise Sauce £ 1 . 7 5 Choose: Spinach, Bacon or Mushrooms Add Melted Stratford Blue Cheese & BBQ Sauce PANCAKES & BACON £6.99 2 Buttermilk Pancakes with Maple Cured Bacon, Scrambled SCAMPI £7.99 Eggs, Hash Browns & Maple Syrup Served with Chips, Peas, Tartare Sauce & a wedge of lemon L homemade QUICHE & COLESLAW £6.99 L I G H T L U N C H Served with Side Salad or Beans, Chips or Sweet Potato Fries homemade soup with Bread & Butter £4.50 HAM, 2 FRIED EGGS & CHIPS £6.99 with Savoury Scone £4.75 BUTTERED JACKET POTATO £5.50 welsh rarebit £6.99 Served with Side Salad & 1 filling - Tuna Mayo, Cheddar Our special 2 cheese mixture with beer Cheese, Baked Beans, Stratford Blue or Coleslaw Served with Bacon & Onions or Spinach & Poached Egg Beef Chilli, Jalapeno & Melted Cheese £6.99 Salad & Coleslaw Prawns in a Marie Rose Sauce £6.99 sandwiches/ toasties
    [Show full text]
  • Fermented Camellia Sinensis, Fu Zhuan Tea, Regulates Hyperlipidemia and Transcription Factors Involved in Lipid Catabolism
    FRIN-03808; No of Pages 7 Food Research International xxx (2011) xxx–xxx Contents lists available at ScienceDirect Food Research International journal homepage: www.elsevier.com/locate/foodres Fermented Camellia sinensis, Fu Zhuan Tea, regulates hyperlipidemia and transcription factors involved in lipid catabolism Donghe Fu a,1, Elizabeth P. Ryan b,⁎,1, Jianan Huang a, Zhonghua Liu a,⁎⁎, Tiffany L. Weir c, Randall L. Snook d, Timothy P. Ryan e a Key Lab of Education Ministry for Tea Science, National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China b Department of Clinical Sciences, Animal Cancer Center, Colorado State University, Fort Collins CO 80523, USA c Center for Rhizosphere Biology, Colorado State University, Fort Collins CO 80523, USA d Advanced Integrative Medicine, Lone Tree, CO 80124, USA e Governor's Office, Occupational Health Epidemiology, Cheyenne WY 82002, USA article info abstract Article history: Emerging evidence supports health-promoting properties of post-fermented Chinese Brick Tea. Fu Zhuan Tea, Received 21 February 2011 fermented with the fungus, Erotium cristatum, contains a unique phytochemical profile attributed to its Accepted 8 July 2011 unique method of processing. Fu Zhuan Tea has been shown to activate pancreatic enzymes and regulate Available online xxxx blood lipids in laboratory models. Regulation of blood lipid levels by Fu Zhuan Tea consumption was examined in an observational pilot study of volunteers with elevated LDL cholesterol that were not taking any Keywords: prescription lipid lowering medications. Significant changes in blood lipids were detected after 120 days of Post fermentation tea Blood lipids daily consumption.
    [Show full text]
  • Tea Culture Tea Overview Tea Preparation
    Tea Overview Tea-a beverage made by steeping processed leaves, buds, or twigs of the tea bush (Camellia sinensis) in hot water for a few minutes Tea is the most widely-consumed beverage after water. It has a cooling, slightly bitter, astringent #avour. The !ve types of tea most commonly found on the market are black tea, oolong tea, green tea, white tea, and pu-erh tea. Tea Culture Tea culture is de!ned by the way tea is made and consumed, by the way the people interact with tea, and by the aesthetics surrounding tea drinking. Tea is commonly drunk at social events, and many cultures have created intricate formal ceremonies for these events. Western examples of these are afternoon tea and the tea party. In the east, tea ceremonies di"er among countries, Japan's complex, formal and serene one being the most known. Other examples are the Korean tea ceremony or some traditional ways of brewing tea in Chinese tea culture. Unique customs also exist in Tibet, where tea is commonly brewed with salt and butter, or in the Middle East and Africa where tea plays an important role in many countries. The British empire spread its own interpretation of tea to its colonies, including places like Hong Kong, or Pakistan which had existing tea customs. Di"erent regions also favor di"erent varieties of tea, black, green, or oolong, and use di"erent #avourings, such as milk, sugar or herbs. The temperature and strength of the tea likewise varies widely. Tea Preparation The traditional method of making a cup of tea is to place loose tea leaves, either directly, or in a tea infuser, into a tea pot or teacup and pour hot water over the leaves.
    [Show full text]
  • Analysis of Volatile Constituents of Fermented Tea with Bacillus Subtilis
    Chiang Mai J. Sci. 2014; 41(2) 395 Chiang Mai J. Sci. 2014; 41(2) : 395-402 http://epg.science.cmu.ac.th/ejournal/ Contributed Paper Analysis of Volatile Constituents of Fermented Tea with Bacillus subtilis by SPME-GC-MS Patcharee Pripdeevech*, Sakon Moonggoot, Siam Popluechai and Ekachai Chukeatirote School of Science, Mae Fah Luang University, Chiang Rai, 57100, Thailand. *Author for correspondence; e-mail: [email protected] Received: 5 September 2012 Accepted: 12 December 2012 ABSTRACT The volatile components of Green Oolong tea No. 12 fermented with culture supernatants of five Bacillus subtilis strains were investigated. Initially, the culture supernatants of five different strains of B. subtilis were prepared and subsequently used as crude enzymes to ferment tea samples. After 2 h-fermentation, the volatile components were extracted using solid phase microextraction (SPME) technique and determined by gas chromatography-mass spectrometry (GC-MS). At least 54 components were identified in all samples. Linalool, hotrienol and γ-terpinene were found to be the major components in dry Green Oolong tea while B. subtilis-fermented teas provided 2-pentylfuran and limonene in higher amounts. The contents of most major volatiles increased remarkably in the fermented tea samples. Superior quantity of volatile components was related to the use of B. subtilis culture supernatants whereas 2-pentylfuran and limonene were responsible for the special odor of B. subtilis-fermented teas. Keywords: Camellia sinensis, Bacillus subtilis, SPME, GC-MS 1. INTRODUCTION Tea (Camellia sinensis) is a popular drink improve its aroma [12]. Other approaches worldwide and more than 3 million hectares include modification of the tea production has been planted with tea [1].
    [Show full text]
  • Post-Fermented Tea in Thailand
    Japan Journal of Food Engineering, Vol. 21, No. 3, pp. 125 - 137, Sep. 2020 DOI : 10.11301/jsfe.20573 ◇◇◇ Original Paper ◇◇◇ Field Research for Production Method of Miang: Post-Fermented Tea in Thailand † Masanori HORIE1, , Supatjaree RUENGSOMWONG2, Bhusita WANNISSORN2 1Health and Medical Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), 2217-14, Hayashi-Cho, Takamatsu, Kagawa 761-0301, Japan. 2Biodiversity Research Center, Thailand Institute of Scientific and Technological Research (TISTR), 35 Mu 3 Tambon Khlong Ha, Amphoe Khlong Luang, Pathum Thani 12120, Thailand. “Miang” is a type of post-fermented tea in northern Thailand, which is produced by lactate fermentation. The fermentation process is similar to that of Awa-bancha, which is a type of Japanese post-fermented tea from Tokushima. However, the processing procedures for the Miang and Japanese post-fermented teas are different. Miang is classified into two types based on its fermentation period. Mian-Faat (astringent Miang) is produced after fermentation for several weeks to one month. Mian- Som (sour Miang) is produced after fermentation for several months. Additionally, a part of Miang production process includes fungal fermentation. In general, the leading process of Miang processing is lactate fermentation by lactic acid bacteria. Among the post-fermented teas, Miang has the highest production rate. However, most individual producers are small-scale produces. Although the basic procedure of Miang production is the same, certain details vary depending upon the production area and producers. Microbial control, particularly the control of lactic acid bacteria, in Miang production is extremely important for its stable and continuous production. However, in several cases, Miang production is based on individual experience.
    [Show full text]
  • Database of the Fluoride (F) Content of Selected Drinks and Foods in the UK
    Database of the Fluoride (F) content of Selected Drinks and Foods in the UK Prepared by Professor V Zohoori (Teesside University) & Professor A Maguire (Newcastle University) September 2015 Professor Vida Zohoori Professor Anne Maguire Professor of Oral Public Health and Clinical Professor of Preventive Dentistry Nutrition Centre for Oral Health Research, School of School of Health and Social Care Dental Sciences Constantine Building Newcastle University Teesside University Framlington Place Borough Road Newcastle upon Tyne Middlesbrough NE2 4BW TS1 3BA UK UK Tel: 44 (0) 191 2088564 Tel: +44 (0) 1642 342973 Email: [email protected] Email: [email protected] © Copyright 2015, Newcastle University and Teesside University. Licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 license, https://creativecommons.org/licenses/by-nc-nd/4.0/ Table of contents Copyright Acknowledgements Disclaimers 1. General Introduction 2. Method 2.1. Selection of foods 2.2. Analysis 3. Sample preparation 4. Fluoride analysis 5. Arrangement of the table 5.1. General Food and Drinks (Table 1) 5.1.1. Food/drink Name 5.1.2. Food/drink Code 5.2. Infant Food and Drinks (Table 2) 5.3. Tea, infused (Table 3) 6. Calculation of fluoride intake using the Tables 7. Potential pitfalls when using the Tables- 7.1. The variability of fluoride in foods 7.1.1. Natural (intrinsic) variations 7.1.2. Extrinsic variations 7.2. Bioavailability of fluoride 8. References to text 9. UK National Fluoride Database © Copyright 2015, Newcastle University and Teesside University. Licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 license, https://creativecommons.org/licenses/by-nc-nd/4.0/ Copyright Please note that the integrated dataset file is available free to use from the Newcastle University and Teesside University websites, however the dataset is protected by copyright and Database right.
    [Show full text]
  • Classification of Tea in the World
    Classification of Tea in the World Classification ddddddddecddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddcedddddddd ddddddddecddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddcedddddddd ddddddddecddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddce ddddddddecddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddceddddddddecddddddddce dddddddd dddddddd ddhc ddhc dd dd ddhc ddhc dd dd ddhc ddhc dd dd ddhc ddhc dd dd ddhc ddhc dd dd ddhc ddhc dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd Chinese system Japanese system dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd Non-fermented Tea dd dd dd dd dd dd dd dd dd dd Green Tea dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd dd Rolling ―――――→ Drying ――――――――――――――――→ dd dd dd dd → Steaming ――――→ dd dd dd dd dd dd dd dd dd
    [Show full text]
  • Food Hall Order Collection HK11
    **PICNIC FOR 2 - £20 AVAILABLE TO COLLECT TUE - SAT** Contains 2 x sausage rolls, 1 x gala pie, 1 x quiche, 2 pieces of To order please email your shoppinG list to [email protected], we will then pick your order, call you to confirm availability, to take cheese, 1 pack honey roast ham, 1 x pack cheese biscuits, 1 x larGe payment and agree a collection time. Please don't forGet to include your name and telephone number. baG Lancashire crisps, 2 x Holmes Made scones, clotted cream strawberry jam ESSENTIALS NEW THIS WEEK **SUNDAY LUNCH FOR 4 - £25** 1 x Topside of beef (approx 900g) Westby Milk Whole | Semi | Skimmed Holmes Made Quiche (Lorraine, Chilli Jam & Goats Cheese, 4 x Yorkshire PuddinGs 4pts £1.20 | 2 pts £0.89 | 1pt £0.79 Lancs cheese & Red Onion Marmalade) £2.95 1 x Pack Beef Gravy Carron Lodge Salted Butter 250G £1.95 Holmes Made SausaGe Rolls (plain) £1.75 Selection of Prepared Vegetables Roast Potatoes in Garlic & Rosemary Ann Forshaws Natural YoGhurt (lG) £1.45 Holmes Made Fruit Scones x 4 £4.00 Cartmell Sticky Toffee PuddinG Ann Forshaw's Vanilla & Fruit YoGurt (sm/lG) £0.55/£1.45 *NEW *CHILL CABINET Add a bottle of Stones Throw Malbec for £8.50 Little Town Dairy Thick Greek Style YoGurt 1kg £2.95 Fresh La Tua Pasta Beetroot & Goats Cheese 250G £3.75 VEGETABLES FLOUR Fresh La Tua Pasta Spinach & Ricotta 250G £3.75 Potatoes 2.5kg baG Self RaisinG 1.5kg £1.50 Mattarello TaGliatelle Nests 250G £2.85 BakinG Potatoes x 4 Plain 1.5kg £1.50 Mattarello SpaGhetti 250G £2.85 Sweet Potatoes (loose) Bread 1kg £1.80 Mattarello
    [Show full text]
  • Assessing Polyphenol Components and Antioxidant Activity During Fermented Assam Tea Ball Processing
    sustainability Article Assessing Polyphenol Components and Antioxidant Activity during Fermented Assam Tea Ball Processing Pimpinan Somsong 1,2, Chalat Santivarangkna 3, Pimsiri Tiyayon 1, Chi-Ming Hsieh 4,* and Warangkana Srichamnong 3,* 1 School of Agricultural Resources, Chulalongkorn University, Bangkok 10330, Thailand; [email protected] (P.S.); [email protected] (P.T.) 2 Emerging Process for Food Functionality Design Research Unit, Chulalongkorn University, Bangkok 10330, Thailand 3 Institute of Nutrition, Mahidol University, Salaya, Nakhon Pathom 73170, Thailand; [email protected] 4 International Bachelor Program of Agribusiness, National Chung Hsing University, Taichung 402, Taiwan * Correspondence: [email protected] (C.-M.H.); [email protected] (W.S.); Tel.: +886-42284-0849 (ext. 622) (C.-M.H.); +66-2800-2380 (ext. 316) (W.S.) Received: 9 June 2020; Accepted: 13 July 2020; Published: 21 July 2020 Abstract: Fermented tea is traditionally consumed in many Asian countries. In Thailand, the product is made by anaerobic submerged fermentation of semi-mature tea leaves before being made into a ball form. This study aims to investigate the composition of health-associated bioactive compounds in fermented tea balls made from Camellia sinensis var. assamica, which is naturally grown in the forests of northern Thailand. The processing involves steaming semi-mature tea leaves followed by anaerobic fermentation in 2% NaCl solution (1:5 w/v of tea leaves solution). Levels of catechin (C), epicatechin (EC), epicatechin gallate (ECG), epigallocatechin gallate (EGCG), gallocatechin (GC), flavonols (myricetin, quercetin, and kaempferol), phenolic acids (caffeic acid, chlorogenic acid, coumaric acid, and sinapic acid), total phenolic content, and in vitro antioxidant activity were evaluated in fresh tea leaves, steamed tea leaves, and fermented tea leaves over a period of 60 days’ monitoring.
    [Show full text]