Ruins Hold Special Place in Island's History
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Influences of Squid Ink Added to Low Salt Fermented Squid on Its Changes in Lactic Acid Bacteria
Korean J. Food & Nutr. Vol. 26. No. 4, 678~684 (2013) THE KOREAN JOURNAL OF http://dx.doi.org/10.9799/ksfan.2013.26.4.678 한국식품영양학회지 FOOD AND NUTRITION Influences of Squid Ink Added to Low Salt Fermented Squid on Its Changes in Lactic Acid Bacteria †Sung-Cheon Oh Dept. of Food & Pharmacy, Daewon University College, Jecheon 390-702, Korea 저염 오징어 젓갈의 숙성 중 오징어 먹즙 첨가가 젖산균의 변화에 미치는 영향 †오 성 천 대원대학교 제약식품계열 국문요약 오징어 먹즙을 첨가하지 않은 저염 오징어 젓갈은 숙성 발효에 따라 숙성 초기에 젖산균 총수가 급속히 증가하고, Leuconostoc이 증가하여 숙성 적기에 최대량을 나타내고 이후 서서히 감소하였다. Lactobacillus는 숙성 적기 이후의 총 균수의 대부분을 차지할 만큼 균수가 많아지므로 숙성 적기 이후 품질에 관여하는 것으로 보인다. Streptococcus와 Pediococcus는 숙성 적기까지 완만하게 증가하다가 이후 급격히 감소하였다. Yeast는 숙성 중기 이후에 검출되고, 숙성 말기에 급격히 증가하므로 부패에 주로 관여하는 것으로 보인다. 오징어 먹즙을 첨가한 저염 오징어 젓갈의 숙성발효에 따른 젖산균의 변화를 보면 총 균수는 숙성 중반까지 증가하다가 중반 이후 약간 감소하였으나, 최대치에 도달하는 기간은 무 첨가군에 비하여 길었고, 젖산균 중 Leuconostoc, Streptococcus 및 Pediococcus는 숙성 후반까지 증가하였다가 후반에 감소하는 반면에, Lactobacillus는 숙성 후반까지 계속 증가하였다. Yeast는 숙성 초기에는 거의 증가하지 않다가 숙성 중반 이후 증가하였는데, 이러한 경향은 무 첨가군과 유사하였으나 젖산균의 수가 무 첨가군에 비하여 적었다. 오징어 먹즙을 첨가한 저염 오징어 젓갈에서 모든 균들의 수가 감소되어 오징어 먹즙이 균들의 성장 을 억제하는 것으로 확인되었다. Key words: lactic acid bacteria, low salt fermented squid, squid ink, yeast, ripening Introduction is a dominant strain in the ripening stage regardless of the salt concentration although higher salt concentration reduces the Fermented squid is a fermented seafood product which contains bacterial count in an extract (Mori et al. -
3 Calendar 2015
Tours+ Events & Descriptions 2019 August TOKASHIKI ISLAND BEACH TOUR 7:00 am - 5:00 pm Adult $95 Child (5-11) $77 (3-4) $26, (0-2) Free *No meal included for 1 2children 3 ages 0-4. BATTLE SITES TOUR 10,000 EISA FESTIVAL URASHIMA 9:00 am ‒ 5:00 pm 12:00 pm - 18:00 pm DINNER THEATER Adult $28 Adult $21 5:30 pm - 9:30 pm Child (3-11) $18 Child (3-11) $14 Adult $68 with half lobster (under 3) Free (under 3) Free $52 without lobster HIJI FALLS & OKUMA Child (6-12) $39 8:30 am - 5:00 pm (3-5) $34 Adult $23 4 5 6 7 8(under 9 3) Free* 10 Child (3-11)$16 * no meal included (under 3) Free FUN DAY AT KOURI ISLAND SUMMER BULLFIGHTING 9:30 am - 5:00 pm TOUR Adult $23 11:30 pm - 5:00 pm Child (3-11)$16 Adult $ 35 (under 3) Free Child (13-18) $24, (3-12) $10 OKINAWA WEST COAST TOUR (under 3) Free 10:00 am - 3:00 pm 11 12 13 14 15 16 17Adult $49 Child (7-12) $28, (3-6)$19 (under 3) Free KONGOU HIKE, HEDO POINT SUNSET BBQ SUMMER EVENING FESTIVAL & OKUMA 8:00 am - 4:00 pm DINNER CRUISE AT RYUKYU MURA Adult $33, Child (4-14) $21 4:00 pm - 8:30 pm 5:00 pm - 9:30 pm (under 3) Free Adult $53, Child (6-15) $39 Adult $64 EXPO PARK & AQUARIUM (3-5) $23, (under 3) Free Child (6-12) $57, (3-5) $28 9:00 am - 5:00 pm YANBARU KAYAKING TOUR (under 3) Free* Adult $39 8:00 am - 3:30 pm Child18 (16-17) $34, (6-15) $22 19 20 21 22 23* no meal included 24Adult $55 (3-5) $16, (under 3) Free Child (6-12) $33 BATTLE SITES TOUR NORTHERN HIGHLIGHTS 9:00 am ‒ 5:00 pm 9:00 am - 5:00 pm Adult $28 Adult $ 39, Child (4-12)$24 Child (3-11) $18 (under 4) Free (under 3) Free SHRINES AND GARDENS KERAMA SNORKELING TOUR 9:00 am - 3:00 pm 7:00 am - 4:00 pm Adult $21 25Adult $74 26 27 28 29 30 31Child (3-11) $14 Child (4-11) $41 (under 3) Free CAMP FOSTER | 646-3502 | MON–SAT, 10 A.M.–6 P.M. -
Thermal Behavior, Microstructure and Protein Quality of Squid Fillets Dried
Food Control 36 (2014) 102e110 Contents lists available at ScienceDirect Food Control journal homepage: www.elsevier.com/locate/foodcont Thermal behavior, microstructure and protein quality of squid fillets dried by far-infrared assisted heat pump drying Yun Deng a, Yuegang Wang a, Jin Yue a,*, Zhenmin Liu b, Yuanrong Zheng b, Bingjun Qian b, Yu Zhong a, Yanyun Zhao a,c,* a SJTU-Bor Luh Food Safety Center, Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, PR China b Dairy Research Institute, Bright Dairy & Food Co., Ltd., Bldg 2, No.1518, West Jiangchang Road, Shanghai 200436, PR China c Department of Food Science and Technology, 100 Wiegand Hall, Oregon State University, Corvallis, OR, USA article info abstract Article history: The effects of far-infrared assisted heat pump drying on the thermal behavior, microstructure and protein Received 6 May 2013 quality of squid fillets were studied. Heat pump drying (HPD) alone or in combination with far-infrared À Received in revised form radiation (FIR) at the power of 100, 500 and 800 W, 40 C and 2 m s 1 air velocity were compared. 3 August 2013 Nitrogen fractions, proteases activities, amino acid profile, microstructure, SDS-PAGE and protein quality Accepted 5 August 2013 of fresh and dried squid samples were examined. Results showed that glutamic acid, aspartic acid, lysine and isoleucine are the dominant amino acids in all samples. The total contents of essential amino acid Keywords: and non-essential amino acid, essential amino acid index, estimated protein efficiency ratio and bio- Heat pump drying fi > Far-infrared radiation logical value were not signi cantly different among all squid samples (P 0.05). -
KAKEHASHI Project Okinawa Program the 1 Slot Program Report
Japan’s Friendship Ties Program (USA) KAKEHASHI Project Okinawa Program the 1st slot Program Report 1. Program Overview Under the “KAKEHASHI Project” of Japan’s Friendship Ties Program, 42 high school students and 4 supervisors from the United States visited Japan from December 6th to December 13th, 2016 to participate in the program aimed at promoting their understanding of Japan with regard to Japanese politics, economy, society, culture, history, and foreign policy. Through lecture by ministry, observation of historical sites, school exchange, homestay, and other experiences, the participants enjoyed a wide range of opportunities to improve their understanding of Japan and shared their individual interests and experiences through SNS. Based on their findings and learning in Japan, each group of participants made a presentation in the final session and reported on the action plans to be taken after returning to their home country. 【Participating Countries and Number of Participants】 U.S.A. 46 Participants (A: Illinois University Laboratory High School, B: Fort Hayes Arts and Academic High School) 【Prefectures Visited】 Tokyo, Okinawa 2. Program Schedule December 6th (Tue) Arrival at Narita International Airport December 7th (Wed) [Orientation] [Lecture] North American Affairs Bureau, Ministry of Foreign Affairs “Japan’s Foreign Policy” [Historical Landmark] Imperial Palace Move to Okinawa December 8th (Thu) [Historical Facilities] Okinawa Prefectural Peace Memorial Museum, Peace Memorial Park [Historical Landmark] Shurijo Castle [Observation] Okinawa Prefectural Museum [Cultural Experience] Eisa dance 1 December 9th (Fri) [School Experience・Homestay] Okinawa Prefectural Naha Kokusai High School (Group A), Okinawa Prefectural Nago High School (Group B) December 10th (Sat) [Homestay] December 11th (Sun) [Homestay] Farewell Party [Workshop] December 12nd (Mon) Move to Tokyo [Reporting Session] December 13th (Tue) [Historical Landmark] Asakusa [Historical Landmark] Meiji Jingu Shrine Departure from Narita International Airport 3. -
An Abstract of the Thesis Of
An Abstract of The Thesis of Hideki Yoshikawa for the degree of Maget_ofligs_ in Applied Anthropology presented on October 11. 1996. Title: Living with a Military Base: A Study of the Relationship between a US Military Base and Kin Town, Okinawa. Japan. Abstract approved: /24_41 Nancy R. Rosenberger This thesis is an exploratory and descriptive study of the relationship between a US military base and Kin Town, Okinawa, Japan, presented in the form of ethnography. Guided by James Scott's theory of "weapons of the weak," it explores the relationship between the two in terms of how the townspeople deal with the hegemony of the military base in the context of their daily life. Especially, it attempts to examine whether the townspeople's strategies to live with the base can challenge the hegemonic claim that the base exists to help create peace in the world. This thesis first describes the historical process in which a complex relationship between the two has emerged. Focusing on three important characteristics of pre-war Kin, close knit communal membership, "the home of emigrant pioneers," and communal land management, it illustrates how Kin has changed and/or has not changed in relation to the construction of a military base in the town. Secondly, this thesis describes how the townspeople perceive the base and their relationship with the base. Pointing out that the base is never perceived by the townspeople as a mere military institution, it shows that the base is perceived as both "the root cause of problems" and the most important fmancial resource with imposing international power. -
ASIA PACIFIC DANCE FESTIVAL Stories
2015 ASIA PACIFIC DANCE FESTIVAL Stories LIVING THE ART OF HULA THURSDAY, JULY 16, 2015 • 7:30PM John F. Kennedy Theatre, University of Hawai‘i at Ma¯ noa LOCAL MOTION! SUNDAY, JULY 19, 2015 • 2:00PM John F. Kennedy Theatre, University of Hawai‘i at Ma¯ noa CHURASA – OKINAWAN DRUM & DANCE THURSDAY, JULY 23, 2015 • 7:30PM John F. Kennedy Theatre, University of Hawai‘i at Ma¯ noa WELCOMING CEREMONY FRIDAY, JULY 24, 2015 • 6:00PM East-West Center Friendship Circle STORIES I SATURDAY, JULY 25, 2015 • 7:30PM John F. Kennedy Theatre, University of Hawai‘i at Ma¯ noa STORIES II SUNDAY, JULY 26, 2015 • 2:00PM John F. Kennedy Theatre, University of Hawai‘i at Ma¯ noa HUMANITIES FORUM SUNDAY, JULY 26, 2015 • 4:45PM East-West Center Imin Center, Jefferson Hall A co-production of the University of Hawai‘i at Ma¯ noa Outreach College and East-West Center Arts Program with the support of the University of Hawai‘i at Ma¯ noa Department of Theatre and Dance. 2015 ASIA PACIFIC DANCE FESTIVAL ASIA PACIFIC DANCE FESTIVAL Director Tim Slaughter Associate Director Eric Chang Organizing Committee William Feltz Kara Miller Michael Pili Pang Amy Lynn Schiffner Yukie Shiroma Judy Van Zile Staff Margret Arakaki, Assistant to Director; Kay Linen, Grant Writer Production Staff M Richard, Production Coordinator; Camille Monson and Anna Reynolds, Festival Assistants; Justin Fragiao, Site Manager; Vince Liem, Lighting Designer; Todd Bodden, Sound Engineer; Samuel Bukoski and Maggie Songer, Production Crew; Stephanie Jones, Costume Crew; Margret Arakaki, Box Office Supervisor; -
Changes in Tissue Proteinase Activity of Indian Mackerel Upon Curing in Brine and Salt
CHANGES IN TISSUE PROTEINASE ACTIVITY OF INDIAN MACKEREL UPON CURING IN BRINE AND SALT by LEEMA JOSE, P. SEEMA NAIR and M.R RAGHUNATH Biochemistry and Nutrition Division, Central Institute of Fisheries Technology Matsyapuri PO, Kochi - 682 029, INDIA ABSTRACT Autolytic activity in the muscle of Indian mackerel (Rastrelliger kanagurta) cured in saturated brine and dry salt, was monitored at pH 3, 4, 9 and 10 along with weight loss, moisture, salt and a- amino nitrogen, at 3, 6, 12, 24 and 48h of curing. The fish lost 14 to 29% of the initial weight after 48h of curing, in brine and dry salt, respectively. Correspondingly the moisture decreased from 76 to 57% in brine cured and 52% in dry salted fish. Salt content in the muscle increased from 1% to 14.82 and 13.32% in the case of brine cured and dry salted mackerel respectively, with slower uptake of salt in the latter because of the lesser surface area in contact. Tissue proteinases were activated initially in all cases when salting commenced, with higher activation in the case of pH 3 and 4. But subsequently increasing salt concentrations.suppressed the autolytic activity. Autolytic proteinases in the mackerel muscle were suppressed between 37 to 78% of their original activity in case of the brine cured fish and between 36 to 74% in the dry salted fish, at the pH assayed. Concentration of a-amino nitrogen in the muscle increased initially in both types of curing at 3 h, but decreased later on. Autolytic activity assayed in the presence of salt containing buffers showed that at 10-20% salt level, (the concentrations prevailing in fish after 48h salting), 36-71% of the original tissue proteinase activity was still intact, which can affect cured product quality. -
Recontextualizing Eisa-: Transformations in Religious, Competition, Festival and Tourism Contexts1
9 Recontextualizing Eisa-: Transformations in Religious, Competition, Festival and Tourism Contexts1 Henry Johnson ❖ isā is a dance with accompanying music that has a recognized tradi- E tional context in an annual Okinawan Buddhist ritual. In many con- texts it has dynamic body movements, percussive accompaniment and colourful costuming, which provide a decidedly visible and audible spec- tacle through performance (Plate 22). Eisā can include lines of drummer- dancers who often perform stylized movements in an almost acrobatic way; its drums provide a percussive thundering of sound; its string instruments generate a characteristically Okinawan syncopated soundscape; and its cos- tuming includes bright colours on quasi-trad itional attire that is designed to catch the eye. Eisā provides a highly choreographed display of move- ment, sound and sight with dancer-musicians displaying a distinct emblem of local culture that has captured the local and national imagination. It is not only a dance form through which aspects of Okinawan culture are per- formed, but also one that represents part of the complexity of Japanese identity. Over the last half century, however, eisā has been recontextualized in competition, festival and tourist contexts. While focusing on these con- texts and the processes of cultural transformation, a study of this particu- lar performing art in its traditional and contemporary settings can provide insight into Okinawan identity construction. The specific ethnographic focus of this study is Okinawa, one of Japan’s southwest islands (Ryūkyū rettō or Nansei shotō). The term ‘Okinawa’ Recontextualizing Eisa¯ 197 has several identities (Plate 23). It is a Japanese prefecture of 161 sub- tropical islands;2 it is the largest island of that prefecture; it is a city on that island; and it was once part of the Ryūkyū Kingdom – in this dis- cussion the term ‘Okinawa’ refers primarily to the island unless otherwise indicated. -
Japan Update to 05.04.2021 Approval No Name Address Products Number FROZEN CHUM SALMON DRESSED (Oncorhynchus Keta)
Japan Update to 05.04.2021 Approval No Name Address Products Number FROZEN CHUM SALMON DRESSED (Oncorhynchus keta). FROZEN DOLPHINFISH DRESSED (Coryphaena hippurus). FROZEN JAPANESE SARDINE ROUND (Sardinops 81,Misaki-Cho,Rausu- Kaneshin Tsuyama melanostictus). FROZEN ALASKA POLLACK DRESSED (Theragra chalcogramma). 1 VN01870001 Cho, Menashi- Co.,Ltd FROZEN ALASKA POLLACK ROUND (Theragra chalcogramma). FROZEN PACIFIC COD Gun,Hokkaido,Japan DRESSED. (Gadus macrocephalus). FROZEN PACIFIC COD ROUND. (Gadus macrocephalus) Maekawa Shouten Hokkaido Nemuro City Fresh Fish (Excluding Fish By-Product); Fresh Bivalve Mollusk.; Frozen Fish (Excluding 2 VN01860002 Co., Ltd Nishihamacho 10-177 Fish By-Product); Frozen Processed Bivalve Mollusk; Frozen Chum Salmon(Round,Dressed,Semi-Dressed,Fillet,Head,Bone,Skin); Frozen 1-35-1 Alaska Pollack(Round,Dressed,Semi-Dressed,Fillet); Frozen Pacific Taiyo Sangyo Co.,Ltd. 3 VN01840003 Showachuo,Kushiro- Cod(Round,Dressed,Semi-Dressed,Fillet); Frozen Pacific Saury(Round,Dressed,Semi- Kushiro Factory City,Hokkaido,Japan Dressed); Frozen Chub Mackerel(Round,Fillet); Frozen Blue Mackerel(Round,Fillet); Frozen Salted Pollack Roe 3-9 Komaba- Taiyo Sangyo Co.,Ltd. 4 VN01860004 Cho,Nemuro- Frozen Fish ; Frozen Processed Fish; (Excluding By-Product) Nemuro Factory City,Hokkaido,Japan 3-2-20 Kitahama- Marutoku Abe Suisan 5 VN01920005 Cho,Monbetu- Frozen Chum Salmon Dressed; Frozen Salmon Dressed Co.,Ltd City,Hokkaido,Japan Frozen Chum Salmon(Round,Semi-Dressed,Fillet); Frozen Salmon Milt; Frozen Pink Salmon(Round,Semi-Dressed,Dressed,Fillet); -
Approved List of Japanese Fishery Fbos for Export to Vietnam Updated: 11/6/2021
Approved list of Japanese fishery FBOs for export to Vietnam Updated: 11/6/2021 Business Approval No Address Type of products Name number FROZEN CHUM SALMON DRESSED (Oncorhynchus keta) FROZEN DOLPHINFISH DRESSED (Coryphaena hippurus) FROZEN JAPANESE SARDINE ROUND (Sardinops melanostictus) FROZEN ALASKA POLLACK DRESSED (Theragra chalcogramma) 420, Misaki-cho, FROZEN ALASKA POLLACK ROUND Kaneshin Rausu-cho, (Theragra chalcogramma) 1. Tsuyama CO., VN01870001 Menashi-gun, FROZEN PACIFIC COD DRESSED LTD Hokkaido, Japan (Gadus macrocephalus) FROZEN PACIFIC COD ROUND (Gadus macrocephalus) FROZEN DOLPHIN FISH ROUND (Coryphaena hippurus) FROZEN ARABESQUE GREENLING ROUND (Pleurogrammus azonus) FROZEN PINK SALMON DRESSED (Oncorhynchus gorbuscha) - Fresh fish (excluding fish by-product) Maekawa Hokkaido Nemuro - Fresh bivalve mollusk. 2. Shouten Co., VN01860002 City Nishihamacho - Frozen fish (excluding fish by-product) Ltd 10-177 - Frozen processed bivalve mollusk Frozen Chum Salmon (round, dressed, semi- dressed,fillet,head,bone,skin) Frozen Alaska Pollack(round,dressed,semi- TAIYO 1-35-1 dressed,fillet) SANGYO CO., SHOWACHUO, Frozen Pacific Cod(round,dressed,semi- 3. LTD. VN01840003 KUSHIRO-CITY, dressed,fillet) KUSHIRO HOKKAIDO, Frozen Pacific Saury(round,dressed,semi- FACTORY JAPAN dressed) Frozen Chub Mackerel(round,fillet) Frozen Blue Mackerel(round,fillet) Frozen Salted Pollack Roe TAIYO 3-9 KOMABA- SANGYO CO., CHO, NEMURO- - Frozen fish 4. LTD. VN01860004 CITY, - Frozen processed fish NEMURO HOKKAIDO, (excluding by-product) FACTORY JAPAN -
Le Dynasty – Takeaway Menu
LE DYNASTY – TAKEAWAY MENU ENTRÉE FROM THE WOK CHẢ GIÒ - Fried Spring Rolls (4 rolls) $7.20 GÀ/BÒ/HEO SA TẾ – Chicken or Beef or Pork Sate $20 The classic, deep-fried Vietnamese spring roll homemade w/ pork Your choice of meat, braised w/ baby corn & onion in the chef’s mince & vermicelli. Served w/ Dipping Sauce peanut sate sauce BÒ NUỚNG - Barbeque Beef (2 skewers) $8.60 H Ạ T ĐI Ề U TH Ị T BÒ – Beef w/ Cashew Nut $22 Tender slices of beef on skewers well marinated, served w/ sate sauce. GÀ/BÒ/HEO RAU CẢI – Chicken or Beef or Pork w/ Vegetables $20 GÀ NUỚNG - Chicken Sate Skewers (2 Skewers) $9 Served w/ homemade peanut sate sauce GÀ/BÒ/HEO SẢ ỚT – LEMONGRASS CHILLI (Chicken or $20 Beef or Pork) CHIM CÚT CHIÊN ĐỘN – Roast Quail $9 Marinated in chef’s soy sauce & fried Served w/ a Lemon & Pepper GÀ/BÒ/HEO CAY – CHILLI (Chicken or Beef or Pork) $20 Sauce GÀ/BÒ/HEO GỪNG – GINGER (Chicken or Beef or Pork) $20 CÁNH GÀ ĐỘN THỊT – Stuffed Chicken Wing $8 Chicken wing stuffed w/ a mixture of minced pork & vermicelli, & GÀ/HEO TIÊU – PEPPER (Chicken or Pork) $20 fried golden brown. Served w/ Plum Sauce HẠT ĐIỀU THỊT GÀ – Chicken w/ Cashew Nut $22 BÒ LÚC LẮC – Cubed Beef $12 Marinated tender beef sautéed in chef’s Pepper Sauce GÀ PLUM SAUCE – Chicken w/ Plum Sauce $20 ĐẬU HŨ RANG MUỐI – Salted Tofu $12 GÀ TRONG N Ư Ớ C S Ố T HÀU VÀ N Ấ M – Chicken Oyster Sauce & Tofu rolled in a light potato starch, fried then tossed w/ fresh herbs, Mushrooms $22 chilli & spices (Chicken or Beef or Pork) CURRY & COCONUT CREAM $20 SÚP BẮP GÀ – Chicken Sweet Corn -
Deep Frozen Product
DEEP FROZEN PRODUCT PRODUCT OF COMPANY 1958 1981 1982 1998 2008 NIGEL is a company that specialises in transforming and freezing fish and other fishing products, trading its products in the ccold-storage internal and external market. Founded in 1958, this company is based in capacity Peniche, close to one of Portugal’s main fishing harbours. 18.500 m3; - Currently, NIGEL employs 100 people, part of a qualified, experienced freezing team that works from raw material selection to production. NIGEL’s capacity industrial unit was extended, remodelled and modernised in 2015, by 8 tonnes/hour introducing new manufacture and packaging technologies, therefore improving productivity, quality and service. packaging NIGEL’s cold-storage capacity is 18.500 m3, freezing capacity is 8 capacity tonnes/hour and packaging capacity is 5 tonnes/hour. We use our 5 tonnes/hour experience as the driving factor for constant change with the purpose of producing quality products that meet our client’s needs. Our guiding principles are the respect for commitment, adaptation AANGOLA capacity and a high level of dedication. Export has always been a mission GERMANY SOUTH AFRICA AUSTRALIA of ours, and we are now working for more than 20 countries in 5 BELGIUM BRAZIL continents. Our industrial unit was designed with great flexibility to CANADA CHINA adapt to the demands of completely different markets. In addition to CYPRUS USA SPAIN the ongoing training of our employees, we rely on a highly qualified FRANCA GREECE quality control team that ensures the compliance with all standards HOLLAND ENGLAND established by the HACCP, implemented since JAPAN LUXEMBOURG MOZAMBIQUE 1997.