DOCSLIB.ORG

The Food and Beverage Market Entry Handbook: Colombia

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The Food and Beverage Market Entry Handbook: Colombia 1 | Page Colombia – Market Entry Handbook The Food and Beverage Market Entry Handbook: Colombia: a Practical Guide to the Market in Colombia for European Agri-food Products 2 | Page Colombia – Market Entry Handbook Europe Direct is a service to help you find answers to your questions about the European Union. Freephone number (*): 00 800 6 7 8 9 10 11 (*) The information given is free, as are most calls (though some operators, phone boxes or hotels may charge you). This document has been prepared for the Consumers, Health, Agriculture and Food Executive Agency (Chafea) acting under the mandate from the European Commission. It reflects the views only of the authors, and the Commission / Chafea cannot be held responsible for any use which may be made of the information contained therein. Euromonitor International Passport Data Disclaimer While every attempt has been made to ensure accuracy and reliability, Euromonitor International cannot be held responsible for omissions or errors of historic figures or analyses. While every attempt has been made to ensure accuracy and reliability, Agra CEAS cannot be held responsible for omissions or errors in the figures or analyses provided and cannot be held responsible for any use which may be made of the information contained therein. More information on the European Union is available on the Internet (http://europa.eu). Project Number: 2019.5907 Title: Market entry handbook Colombia Linguistic version Media/Volume Catalogue number ISBN DOI EN PDF PDF/Volume_01 EB-01-19-871-EN-N 978-92-9478-488-9 10.2818/483091 © European Union (*), 2019 Reuse is authorised provided the source is acknowledged. The reuse policy of European Commission documents is regulated by Decision 2011/833/EU (OJ L 330, 14.12.2011, p. 39). 3 | Page Colombia – Market Entry Handbook Contents 1 The Food and Beverage Market Entry Handbook: Colombia ............................................................... 9 1.1 How to use this handbook ............................................................................................................ 9 2 Country introduction and overview .................................................................................................... 10 2.1 Country overview: Colombia at a glance .................................................................................... 11 2.1.1 Past economic and political trends ......................................................................................... 11 2.1.2 Current economic situation and mid-term outlook ................................................................ 12 2.1.3 Populations trends .................................................................................................................. 12 2.2 Geography and key markets ....................................................................................................... 14 2.2.1 Overview of urban markets .................................................................................................... 14 2.2.2 Snapshots of important markets ............................................................................................ 16 3 Introduction to the food and beverage market and consumers ........................................................ 24 3.1 Overview of the food and beverage market and demand for imported products ..................... 24 3.1.1 F&B market summary ............................................................................................................. 24 3.1.2 International trade in F&B ...................................................................................................... 24 3.1.3 The market for imported F&B ................................................................................................. 26 3.2 Growth Drivers and Trends ......................................................................................................... 26 3.3 Consumer profiles and preferences ............................................................................................ 27 3.3.2 Cultural Sensitivities and Other Considerations ..................................................................... 29 4 Market access and entry ..................................................................................................................... 32 4.1 Summary SWOT analysis ............................................................................................................. 32 4.2 Food and beverage legislation and regulations .......................................................................... 33 4.2.1 Import requirements/restrictions, customs procedures and documentation ....................... 33 4.2.2 Food safety and other food certification requirements ......................................................... 39 4.2.3 Labelling Requirements .......................................................................................................... 41 4.2.4 Protection of intellectual property rights, including geographical Indications (GIs) .............. 43 4.2.5 Relevant authorities for IPR and GI protection and further contacts ..................................... 45 4.3 International trade ...................................................................................................................... 45 4.3.1 Colombia and foreign trade .................................................................................................... 45 4.3.2 Key trade agreements, present and future ............................................................................ 46 4.3.3 EU-Andean Trade Agreement ................................................................................................. 48 4.3.4 WTO disputes and other trade barriers .................................................................................. 49 4 | Page Colombia – Market Entry Handbook 4.3.5 Summary of key trade barriers ............................................................................................... 49 4.4 Operating in the Colombian food and beverage market ............................................................ 50 4.4.1 Logistical services and transportation infrastructure ............................................................. 50 4.4.2 Distribution ............................................................................................................................. 54 4.4.3 Business environment ............................................................................................................. 57 4.4.4 Key operational considerations and challenges: summary .................................................... 57 4.4.5 Other relevant information ..................................................................................................... 58 5 Market Snapshots for Selected Products ............................................................................................ 59 5.1 Fresh fruit and vegetables .......................................................................................................... 60 5.1.1 Consumption ........................................................................................................................... 60 5.1.2 Offer ........................................................................................................................................ 67 5.1.3 Specific market entry requirements ....................................................................................... 71 5.1.4 Distribution ............................................................................................................................. 72 5.1.5 Challenges for EU products ..................................................................................................... 72 5.2 Dairy ............................................................................................................................................ 74 5.2.1 SWOT analysis ......................................................................................................................... 74 5.2.2 Consumption ........................................................................................................................... 74 5.2.3 Offer ........................................................................................................................................ 80 5.2.4 Specific market entry requirements ....................................................................................... 84 5.2.5 Distribution ............................................................................................................................. 85 5.2.6 Challenges for EU products ..................................................................................................... 86 5.3 Wine ............................................................................................................................................ 87 5.3.1 SWOT analysis ......................................................................................................................... 87 5.3.2 Consumption ........................................................................................................................... 88 5.3.3 Offer ........................................................................................................................................ 95 5.3.4 Specific market entry requirements ....................................................................................... 99 5.3.5 Distribution ..........................................................................................................................
Load more

Recommended publications
  • The Spanish Public Pension System
    THE SPANISH PUBLIC PENSION 2017 SYSTEM: CURRENT SITUATION, CHALLENGES AND REFORM ALTERNATIVES Pablo Hernández de Cos, Juan Francisco Jimeno and Roberto Ramos Documentos Ocasionales N.º 1701 THE SPANISH PUBLIC PENSION SYSTEM: CURRENT SITUATION, CHALLENGES AND REFORM ALTERNATIVES THE SPANISH PUBLIC PENSION SYSTEM: CURRENT SITUATION, CHALLENGES AND REFORM ALTERNATIVES (*) Pablo Hernández de Cos, Juan Francisco Jimeno and Roberto Ramos BANCO DE ESPAÑA (*) The authors are grateful for comments on previous versions of this paper by Óscar Arce, J. Ignacio Conde-Ruiz, Ángel de la Fuente, Enrique Devesa, Julián Díaz-Saavedra, Rafael Doménech, Luisa Fuster, Clara I. González, José Antonio Herce, Javier Pérez, Josep Pijoan-Mas, Alfonso Sánchez, Javier Vallés and participants at the Banco de España in-house seminar, and for assistance in the preparation of data by José M. Casado and Laura Hospido. Any errors or omissions this paper may contain are the exclusive responsibility of the authors. Documentos Ocasionales. N.º 1701 2017 The Occasional Paper Series seeks to disseminate work conducted at the Banco de España, in the performance of its functions, that may be of general interest. The opinions and analyses in the Occasional Paper Series are the responsibility of the authors and, therefore, do not necessarily coincide with those of the Banco de España or the Eurosystem. The Banco de España disseminates its main reports and most of its publications via the Internet on its website at: http://www.bde.es. Reproduction for educational and non-commercial purposes is permitted provided that the source is acknowledged. © BANCO DE ESPAÑA, Madrid, 2017 ISSN: 1696-2230 (on-line edition) Abstract The Spanish Social Security System’s deficit rose to 1.5% of GDP in 2015, in contrast to a pre-crisis surplus of 2.2% of GDP in 2007.
    [Show full text]
  • Appetizers Ceviches ​Salads – Ensaladas ​Sancochos – Soups
    Appetizers Special Appetizer – Arepa con queso, chorizo, chicharron, and empanada. $9.95 ​ Arepa con Queso – Corn patty with cheese. $4.40 ​ Tostones con Queso- Flattened green plantains with Mozzarella. $4.50 ​ Arepa con Queso y Carne – Corn patty with cheese and beef. $5.95 ​ Tostones con Queso y Carne- Flattened green plantains with cheese and beef. $6.95 ​ Arepa Ogado y Carne – Corn patty with tomato onion sauce and beef. $5.95 ​ Tostones con Ogado y Carne- Flattened green plantains with tomato, onions and cheese. $6.95 ​ Maduros con Queso – Sweet plantains with cheese. $4.50 ​ Calamar Apanado- Breaded calamari, with tartar sauce. $5.95 ​ Yuca con Chicharron – Fried yucca with fried pork belly. $6.95 ​ Empanada – Our famous fried meat pie. $1.50 ​ Picada- Combination of meats, yucca, corn patty, tostones, and empanada. $12.95 ​ Morcilla o Chicharron o Chorizo con arepa- $4.50 ​ ​ Ceviches Salads – Ensaladas ​ $11.50 Chicken $8.95 Shrimp $10.95 Ceviche de Pescado – Fish filet in lemon juice. Caesar Salad-Romaine hearts, croutons and Caesar ​ ​ Ceviche de Camaron- Shrimp in lemon juice. dressing. ​ Ceviche Mixto- Fish and shrimp in lemon juice. Chef Salad-Lettuce, tomatoes, carrots, and mixed ​ ​ Coctel de Camarones – Shrimp cocktail mixed peppers. ​ with our famous creamy remoulade sauce. Coctel de Camarones – Boiled Shrimp cocktail Mexican style, ​ mixed with pico de gallo, avocado, in special tomato juice. ​Sancochos – Soups (Servidas con arroz, ensalada, maduros y arepa) (Served with rice, salad, sweet plantains, and corn patty) Sancocho de Pescado – Fish soup with our famous Caribbean cream of coconut. $10.95 ​ Sancocho de Mariscos– Seafood soup with Coconut Caribbean Style.
    [Show full text]
  • Parliamentary Recommendation to Revalue the Level of Pensions in Line with the Consumer Price Index ESPN Flash Report 2018/64
    Spain: Parliamentary recommendation to revalue the level of pensions in line with the consumer price index ESPN Flash Report 2018/64 JULIA MONTSERRAT CODORNIU AND GREGORIO RODRÍGUEZ CABRERO – ESPN DECEMEMBER 2018 Description variation in the CPI. The additional On 10 October 2018, economic cost is estimated at €1.6 the Parliamentary The Parliamentary Commission of the billion for this year. Commission of the Toledo Pact was created in April 1995 to Toledo Pact approved The Commission of the Toledo Pact reach consensus on a permanent reform the Recommendation returned to the 2011 recommendations. of the Public Pension System (PPS) in on the “Maintenance On 10 October, it approved Spain by means of Recommendations of the purchasing Recommendation No 2 on the that were broadly applied until 2011. power and “Maintenance of the purchasing power improvement of In January 2011, this Commission and improvement of pensions”, pensions”, according recommended that pensions be according to which pensions will be to which the annual revalued annually on the basis of the revalued annually on the basis of the revaluation of consumer price index (CPI). However, CPI, as a way of preserving the pensions will be based in 2013 the government did not take purchasing power of pensions. This on the consumer price this recommendation into account, but Commission considers that “the index. This established a new Pension Revaluation sustainability of the system requires Recommendation has Index (PRI) calculated according to the that only the expenses corresponding to reopened the debate financial balance of the PPS. Its value the strict maintenance of the on the future varies between a minimum increase of purchasing power of pensions be sustainability of the 0.25 %, and a maximum which could be financed from Social Security Public Pension System the consumer price index plus 0.5%.
    [Show full text]
  • Biometric Technology and Beneficiary Rights in Social Protection Programmes
    VOLUME 72 | NUMBER 4 OCTOBER – DECEMBER 2019 International Social Security Review Biometric technology and beneficiary rights in social protection programmes The old-age pension law in Mexico: The promise of poverty in old age? Extending access to contributory pensions: The case of Uruguay Youth-oriented active labour market policies and economic crisis: Explaining policy effort in Greece and Portugal Microinsurance: A short history INTERNATIONAL SOCIAL SECURITY ASSOCIATION ASSOCIATION INTERNATIONALE DE LA SÉCURITÉ SOCIALE ASOCIACIÓN INTERNACIONAL DE LA SEGURIDAD SOCIAL INTERNATIONALE VEREINIGUNG FÜR SOZIALE SICHERHEIT Editorial Board Chairperson Julien Damon, Sciences Po, Paris, Ecole nationale supérieure de sécurité sociale, France Vice Chairperson Wouter van Ginneken, Independent Consultant, Geneva, Switzerland Members Willem Adema, Organisation for Economic Co-operation and Development, Paris, France Christina Behrendt, International Labour Office, Geneva, Switzerland Katja Hujo, United Nations Research Institute for Social Development, Geneva, Switzerland Dominique La Salle, International Social Security Association, Geneva, Switzerland Maribel Ortiz, International Social Security Association, Geneva, Switzerland Editor Roddy McKinnon, International Social Security Association, Geneva, Switzerland Editorial Assistant Frédérique Bocquet, International Social Security Association, Geneva, Switzerland Advisory Board Mukul G. Asher, National University of Singapore, Singapore Nicholas Barr, London School of Economics and Political Science,
    [Show full text]
  • Pais Vasco 2018
    The País Vasco Maribel’s Guide to the Spanish Basque Country © Maribel’s Guides for the Sophisticated Traveler ™ August 2018 [email protected] Maribel’s Guides © Page !1 INDEX Planning Your Trip - Page 3 Navarra-Navarre - Page 77 Must Sees in the País Vasco - Page 6 • Dining in Navarra • Wine Touring in Navarra Lodging in the País Vasco - Page 7 The Urdaibai Biosphere Reserve - Page 84 Festivals in the País Vasco - Page 9 • Staying in the Urdaibai Visiting a Txakoli Vineyard - Page 12 • Festivals in the Urdaibai Basque Cider Country - Page 15 Gernika-Lomo - Page 93 San Sebastián-Donostia - Page 17 • Dining in Gernika • Exploring Donostia on your own • Excursions from Gernika • City Tours • The Eastern Coastal Drive • San Sebastián’s Beaches • Inland from Lekeitio • Cooking Schools and Classes • Your Western Coastal Excursion • Donostia’s Markets Bilbao - Page 108 • Sociedad Gastronómica • Sightseeing • Performing Arts • Pintxos Hopping • Doing The “Txikiteo” or “Poteo” • Dining In Bilbao • Dining in San Sebastián • Dining Outside Of Bilbao • Dining on Mondays in Donostia • Shopping Lodging in San Sebastián - Page 51 • Staying in Bilbao • On La Concha Beach • Staying outside Bilbao • Near La Concha Beach Excursions from Bilbao - Page 132 • In the Parte Vieja • A pretty drive inland to Elorrio & Axpe-Atxondo • In the heart of Donostia • Dining in the countryside • Near Zurriola Beach • To the beach • Near Ondarreta Beach • The Switzerland of the País Vasco • Renting an apartment in San Sebastián Vitoria-Gasteiz - Page 135 Coastal
    [Show full text]
  • La Esperanza Restaurant Menu
    1864 S BLUE ISLAND AV E, CHICAGO, IL 60608 312- 226 - 9640 Free Wi-Fi B.Y.O.B We do Catering Vegan Options FOLLOW US ! facebook.com/Laesperanzarestoficial instagram.com/laesperanzarestaurant1/ WWW.LAESPERANZARESTAURANTPILSEN.COM APERITIVOS /APPETIZERS ALITAS DE POLLO 10.99 CAMARONES CUCARACHA 26.99 BBQ Mexican Style LANGOSTINOS 34.99 Buffalo Sweet Spicy GUACAMOLE...CHICO $5.00..................MEDIANO 8.50 CHARALES FRITOS 16.99 NACHOS... NO CARNE $9.99.................CON CARNE 13.99 CEVICHE DE CAMARON 14.99 Chips con frijoles, queso mozzarella, crema, COCTEL DE CAMARON 15.99 guacamole y jalapeno en vinagre. 11.99 TOSTADA DE CAMARON 5.69 QUESO FUNDIDO Con chorizo VUELVE A LA VIDA 16.99 PAPAS FRITAS 3.75 DESAYUNOS / BREAKFAST HUEVOS CON: 8.99 st kfa Revueltos: Estrellados: rea l B cia pe Albanil Jamon Divorciados S A la Mexicana Nopales Rancheros Mon - Fri Chorizo Papas 8 AM - 11 9AM Ejotes Salchicha 5.9 Espinacas Tocino SALPICON CON HUEVO 12.99 MACHACADO DE HUEVO 12.99 En salsa roja, verde or albanil. A la mexicana con cecina. BREAKFAST BURRITO 8.99 OMELET AL GUSTO (2 INGREDIENTES EXTRA) 13.99 A la Mexicana con queso Mozzarella. Huevos, papas y chorizo Tocino Hongos con frijoles, queso y crema. Jamon Espinacas CHILAQUILES DE MOLE 13.99 CHILAQUILES ROJOS, VERDES O ALBANIL 12.99 Crema, queso fresco y cebolla. Crema, queso fresco y cebolla. Con Huevo o Cecina Con Huevo o Cecina 3 PANCAKES WITH BACON, EGGS & HASH 9.99 3 PANCAKES 4.00 BROWN PATTY CONSUMER ADVISORY .*The Illinois department of public health advises that eating raw or undercooked meat, poultry, eggs or seafood poses a health risk to everyone, These are not included in the "Breakfast Special" but especially to the elderly, young children under age 4, pregnant women, and other highly Estos platillos no están incluidos en "Especial De Desayuno" susceptible individuals with compromised immune systems.
    [Show full text]
  • Ageing in Spain Ageing in Spain
    SECOND WORLD ASSEMBLY ON AGEING • APRIL 2002 Ageing in Spain SECOND WORLD ASSEMBLY ON AGEING • APRIL 2002 SECOND WORLD ASSEMBLY Ageing in Spain ISBN 84-8446-046-0 SECRETARÍA GENERAL SECRETARÍA GENERAL DE ASUNTOS SOCIALES DE ASUNTOS SOCIALES INSTITUTO DE INSTITUTO DE MIGRACIONES Y MIGRACIONES Y Observatorio SERVICIOS SOCIALES SERVICIOS SOCIALES 9 788484 460466 8 de personas Mayores PRICE: 10 € AGEING IN SPAIN SECOND WORLD ASSEMBLY ON AGEING APRIL 2002 AGEING IN SPAIN SECOND WORLD ASSEMBLY ON AGEING APRIL 2002 DEPUTY ADMINISTRATION FOR THE GERONTOLOGY PLAN AND PROGRAMS FOR THE ELDERLY COORDINATED BY: MAYTE SANCHO CASTIELLO HEAD OF THE OBSERVATORY OF ELDERLY PERSONS MAIN CONTRIBUTORS: ANTONIO ABELLÁN SPANISH COUNCIL FOR SCIENTIFIC RESEARCH (CSIC) LOURDES PÉREZ ORTIZ AUTONOMOUS UNIVERSITY OF MADRID JOSE ANTONIO MIGUEL POLO WOMEN’S INSTITUTE TECHNICAL SUPPORT: Mª del Carmen Martín Loras IMSERSO Guillermo Spottorno Giner Spanish Council for Scientific Research Translated by Michel Angstadt (COMPUEDICION, S.L.) 1st Edition, 2002 © Institute of Migrations and Social Services (IMSERSO) 2002 Published by: Ministry of Labour and Social Affairs General Secretary of Social Affairs Institute of Migrations and Social Services (IMSERSO) Avda. de la Ilustración, s/n. C/v. A Ginzo de Limia,58 Tel: +34 91 363 89 35 NIPO: 209-02-024-0 ISBN: 84-8446-046-0 Depósito Legal: M-15.718-2002 Imprime: ARTEGRAF, S.A. Sebastián Gómez, 5 - 28026 Madrid Tel. 91 475 42 12 Contents Presentation ................................................. 13 4.2.2. The Evolution of the Calendar for Leaving the Labour Force ................. 54 Highlights ...................................................... 15 4.2.3. Population Ageing and the Size of La- bour Force: Projections ....................
    [Show full text]
  • A New Culinary Culture in Colombia: Equality and Identity in the Interpretation of Traditional Cuisines
    A New Culinary Culture in Colombia: Equality and Identity in the Interpretation of Traditional Cuisines A Dissertation Presented to the Faculty of the Graduate School of Cornell University In Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy by Juliana Duque-Mahecha May 2017 © 2017 Juliana Duque-Mahecha A New Culinary Culture in Colombia: Equality and Identity in the Interpretation of Traditional Cuisines Juliana Duque-Mahecha, Ph. D. Cornell University 2017 Abstract Cooking responds to this double entendre of a past that is collected, interpreted and then projected on to a present that then overcomes it. New food trends necessarily imply questions about social and cultural equality and identity. That which is novel is exciting and refreshing; it implies learning and broadening boundaries, which are often geographical and social and always cultural. However, the process also entails the inherent challenge to define and answer what is lost and valued in a new scenario and to understand to what purpose. Some categories that have been used to understand such historical processes of cultural production in social systems are class, race, ethnicity and gender, as well as concepts associated with territory, differentiation, integration and democratization, authenticity and exoticization. My purpose in conducting an analytical approach to the development of the gastronomical and culinary subject in Colombia and of building a diagnostic map of it, responds to the wish to contribute to the understanding of the function of food research in solving specific questions of inequality, estrangement, and deracination, as well as understanding new senses of belonging and appropriation that emerge because of urban reconfigurations.
    [Show full text]
  • [8ZRH]⋙ Secrets of Colombian Cooking (Hippocrene Cookbook Library) by Patricia Mccausland-Gallo #J1PD3THFG4W #Free Read Online
    Secrets of Colombian Cooking (Hippocrene Cookbook Library) Patricia McCausland-Gallo Click here if your download doesn"t start automatically Secrets of Colombian Cooking (Hippocrene Cookbook Library) Patricia McCausland-Gallo Secrets of Colombian Cooking (Hippocrene Cookbook Library) Patricia McCausland-Gallo Secrets of Colombian Cooking provides a window into the diverse cuisine of this little-known South American nation. Author Patricia McCausland-Gallo, a native Colombian, traveled throughout the many regions of Colombia to gather the most authentic dishes. With a wide range of recipes and a glossary of typical ingredients, this book acquaints cooks with the array of foods that make up Colombian cuisine, including sweet and hot peppers, plantains, tamarind, gooseberries, papayas, guavas, and tree tomatoes. From the coffee and cacao grown high in the Andes Mountains to the many tropical fruits of the Caribbean and Amazonian regions, the great cattle farms on the plains, and bountiful seafood from the Pacific Ocean and the Caribbean Sea, Colombia is a country of vast and exotic culinary creations. Secrets of Colombian Cooking presents the wide spectrum of Colombian cuisine to home cooks in more than 175 inviting recipes from simple, hearty sancochos (soups and stews prepared differently in every region) to more exotic fare such as Langosta al Coco (Lobster in Coconut Sauce) and Ají de Uchuvas (Yellow Gooseberry Sauce). Complete with b/w photographs. Download Secrets of Colombian Cooking (Hippocrene Cookbook ...pdf Read Online Secrets of Colombian Cooking (Hippocrene Cookboo ...pdf Download and Read Free Online Secrets of Colombian Cooking (Hippocrene Cookbook Library) Patricia McCausland-Gallo From reader reviews: Eric Chabot: Secrets of Colombian Cooking (Hippocrene Cookbook Library) can be one of your starter books that are good idea.
    [Show full text]
  • CELAC Student Voice, October 2018
    O C T O B E R 1 S T , 2 0 1 8 I S S U E V I THE CELAC STUDENT VOICE Is it dangerous to help the I N T H I S I S S U E homeless? by Willan Jandir Armas Suqui IS IT DANGEROUS TO HELP THE HOMELESS? Children playing in the garbage while parents are taking a nap on the street is a common view in the residents’ daily life in Albuquerque. The rousting sun of the summer burn their bodies as much as the sharp cold of RESTAURANT REVIEW: the winter; however, some residents act as though they adopted this social problem as part of their culture and AJIACO COLOMBIAN their lives. I am afraid to say that homelessness is BISTRO already another attraction in the city. As soon as I arrived to the city, I got some advice about beggars and how to handle them if beggars walk up to COUNTING MY me, surprisingly not a single advice aims for helping or BLESSINGS giving them any assistance. Apparently, the solution to cope with the homelessness is to turn these people down and keep on walking without any remorse. CHAVISMO IN VENEZUELA CHANGED The crisis Albuquerque is dealing with seems to be out MY LIFE of control because of the alarming growth of homeless reported in the area. A survey conducted by PIT Point- In-Time Count Results (2017) shows, “…an increase of EXPERIMENTAL 269 homeless each year since 2015”. This has stirred up PSYCHOLOGY a huge backlash from residents who consider these problems as the wake-up call for the authorities to TRADITIONAL MUSICAL carry out an emerging plan so as to clean up the area.
    [Show full text]
  • A Su Salud Cookbook
    Reconocimientos Nuestra Cocina Saludable: Recetas de nuestra Cocina Comunitaria fue adaptada y producida por Redes En Acción: The National Latino Cancer Research Network, del Institute for Health Promotion Research (IHPR) del University of Texas Health Science Center at San Antonio, una inciativa financiada por el National Cancer Institute para combatir el cáncer entre los Latinos. (Grant No. U54 CA 153511-03). IHPR agradece a los estudiantes y professors del Departamento de Nutrición y dietistas de la University of Texas-Houston Health Science Center por la prepararación y degustación de las recetas. IHPR también quiere agradecer a nuestros voluntarios de San Antonio y Eagle Pass, Texas por compartir sus recetas: Rosita Arreguín, Maria Brooks, Consuelo Cárdenas, Sandra Córdova, Amelia Durán, Elena Durán, Guadalupe Escandón, Rosa García, Laura González, Lupe González, Rosie González, Martha Hernández, Vicki Hernández, Anita Rivas, Alicia Rocha, Aurora Rodríguez, Gloria Rodríguez, Sylvia Rodríguez, y Diana West. IHPR también quiere agradecer Amanda Sintes y Cliff Despres por desarollar el contenido y Jeffrey Heinke por el diseño. IHPR de investigaciones y promotor de la salud (IHPR por sus siglas en ingles) también desea agradecer el apoyo financiero al Cancer Therapy and Research Center (CTRC) de la University of Texas Health Science Center en San Antonio. CTRC es un centro de investigaciones sobre cancer y fue designado por el instituto nacional del cancer (NCI por sus siglas en ingles) (Grant No. P30 CA 054174-19S3). Acerca del Institute for Health Promotion Research (IHPR) The Institute for Health Promotion Research (IHPR), fue fundado en 2006 en el la University of Texas Health Science Center at San Antonio, (UTHSCSA) el centro investiga como solucionar las diferencias de salud que existen entre los latinos que padecen cáncer y otras enfermedades crónicas en el sur de Texas y la nación.
    [Show full text]
  • Flavors of the World N
    For Immediate Release MEDIA CONTACT: Mitchell Nover RockOrange 305-808-6559 [email protected] ‘FLAVORS OF THE WORLD’ RETURNS TO CASA DE CAMPO RESORT & VILLAS WITH NEW LINEUP OF INTERNATIONAL CHEFS AND WORLD-CLASS CULINARY EVENTS 2017 Series Kicks Off with in April with Guest Chefs Leonor Espinosa and Mark Rausch La Romana, D.R. — (March 20, 2017) — After the success of its inaugural series in 2016, Casa de Campo Resort & Villas is excited to announce the return of ‘Flavors of the World,’ a gastronomic journey highlighting the collection of casual, gourmet, and fine-dining options available at the luxury Dominican resort. The second year of the culinary event series will continue to pair internationally-renowned chefs with the resort’s creative culinary team, led by Executive Chef Anthony Masas, in the creation of unique, weekend-long culinary affairs that each feature a different flavor of the world and offering epicureans the opportunity to mingle with globally- recognized talent alongside the Casa de Campo culinary team. “Casa de Campo Resort & Villas is looking forward to bringing back this sensational culinary event in 2017,” said Andres Pichardo, President of Casa de Campo. “Flavors of the World engages both the local and international culinary communities, which allows us to share our passion for innovative and incredible dining experiences that connect with and excite guests and gourmands alike.” The 2017 festivities will kick off from April 13-16, dedicated to the distinct flavors from Bogotá, Colombia, featuring Leonor Espinosa and Mark Rausch, two of the most notorious figures of the blossoming restaurant scene of the Colombian capital.
    [Show full text]