The Belize Ag Report Belize’S Most Complete Independent Agricultural Publication
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Petition to the Administrative Council of the European Patent Organization
August 10, 2019 BY EMAIL Petition to the Administrative Council of the European Patent Organization Cc: Antonio Campinos, President of the EPO Emmanuel Macron, President, French Republic Christoph Ernst, VP Legal/ International Affairs Angela Merkel, Chancellor, Germany Karin Seegert, COO, Healthcare & Chemistry Mark Rutte, Prime Minister, The Netherlands Piotr Wierzejewski, Quality Management Boris Johnson, Prime Minister, United Kingdom Stoyan Radkov - Applicant’s Representative Cornelia Rudloff-Schäffer, President, German PTO Tim Moss, CEO, Intellectual Property Office of Cadre Philippe, Director, French National Institute the United Kingdom of Industrial Property Vincentia Rosen-Sandiford, Director, Netherlands Patent Office Re: European patent application 09735962.4; and European divisional application 17182663.9; Applicant: Asha Nutrition Sciences, Inc. Dear Delegates in the Administrative Council, We have been prosecuting the referenced patent applications directed to critical innovations for public health at EPO for last 10 years. However, rather than advancing the innovations EPO has been obstructing them. EPO statements in the prosecution history evidence that rejections have been applied to oblige us to reduce the claimed scope, even though as per provisions of European Patent Convention, the subject claims are perfectly patentable. A narrow patent is not synonymous with a quality patent. The metric of quality disregarded by EPO is genuine innovation, measured by betterment of life achieved, though that is the very purpose of patents and is built into the law. For example, solutions to critical unmet needs are inventive even if claims are otherwise obvious (GL1, G-VII, 10.3). Narrow patents in the nutrition arts have already caused great harm to public health and created patent-practice- made humanitarian crises by creating misinformation and taken us farther away from solving nutritional problems, preventative solutions, and sustainability. -
Ecosystems and Agro-Biodiversity Across Small and Large-Scale Maize Production Systems, Feeder Study to the “TEEB for Agriculture and Food”
Ecosystems and agro-biodiversity across small and large-scale maize production systems, feeder study to the “TEEB for Agriculture and Food” i Acknowledgements We would like to acknowledge TEEB and the Global Alliance for the Future of Food on supporting this project. We would also like to acknowledge the technical expertise provided by CONABIO´s network of experts outside and inside the institution and the knowledge gained through many years of hard and very robust scientific work of the Mexican research community (and beyond) tightly linked to maize genetic diversity resources. Finally we would specially like to thank the small-scale maize men and women farmers who through time and space have given us the opportunity of benefiting from the biological, genetic and cultural resources they care for. Certification All activities by Comisión Nacional para el Conocimiento y Uso de la Biodiversidad, acting in administrative matters through Nacional Financiera Fideicomiso Fondo para la Biodiversidad (“CONABIO/FFB”) were and are consistent under the Internal Revenue Code Sections 501 (c)(3) and 509(a)(1), (2) or (3). If any lobbying was conducted by CONABIO/FFB (whether or not discussed in this report), CONABIO/FFB complied with the applicable limits of Internal Revenue Code Sections 501(c)(3) and/or 501(h) and 4911. CONABIO/FFB warrants that it is in full compliance with its Grant Agreement with the New venture Fund, dated May 15, 2015, and that, if the grant was subject to any restrictions, all such restrictions were observed. How to cite: CONABIO. 2017. Ecosystems and agro-biodiversity across small and large-scale maize production systems, feeder study to the “TEEB for Agriculture and Food”. -
Id Propuesta Clase Indicacion Comentarios Registro Pais
ALIANZA DEL PACÍFICO LISTADO DE TÉRMINOS Y REGIONALISMOS ARMONIZADOS DE PRODUCTOS Y SERVICIOS ID CLASE INDICACION COMENTARIOS REGISTRO PAIS PROPUESTA 1 2 achiote [pigmento] MEXICO 2 2 axiote [pigmento] MEXICO 3 5 agua de muicle [remedio medicinal] MEXICO 4 5 agua de muitle [remedio medicinal] MEXICO 5 5 té de muicle [remedio medicinal] MEXICO 6 5 té de muitle [remedio medicinal] MEXICO 7 15 ayoyote [instrumento musical] MEXICO 8 15 chapereque [instrumento musical] MEXICO 9 15 chirimía [instrumento musical] MEXICO 10 15 huéhuetl [instrumento musical] MEXICO 11 15 quinta huapanguera [instrumento musical] MEXICO 12 15 salterio [instrumento musical] MEXICO 13 15 teponaztli [instrumento musical] MEXICO 14 15 tochacatl [instrumento musical] MEXICO 15 15 toxacatl [instrumento musical] MEXICO 16 21 chashaku [pala de bambú para té] MEXICO 17 21 comal [utensilio de cocina] MEXICO 18 21 tamalera [olla de cocción] MEXICO 19 21 tejolote [utensilio de cocina] MEXICO 20 21 temolote [utensilio de cocina] MEXICO 21 21 tortilleros [recipientes] MEXICO 23 25 guayaberas [prenda de vestir] MEXICO 24 25 huaraches [sandalias] MEXICO 25 25 huipiles [vestimenta] MEXICO 26 25 jorongo [prenda de vestir] MEXICO 28 25 sarape [prenda de vestir] MEXICO ALIANZA DEL PACÍFICO LISTADO DE TÉRMINOS Y REGIONALISMOS ARMONIZADOS DE PRODUCTOS Y SERVICIOS 29 25 sombrero de charro MEXICO 30 27 petate [esteras de palma] MEXICO 31 29 acocil no vivo [crustáceo de agua dulce] MEXICO 32 29 aguachile [crustáceos preparados] MEXICO 33 29 aporreadillo [alimento a base de carne] MEXICO -
Niop Trading Rules
NIOP TRADING RULES Effective July 2013 Minor changes and corrections (approved by the NIOP Technical Committee) have been included as of July 29, 2013 APPLICATION OF RULES INCORPORATION OF THESE RULES OR ANY PORTION THEREOF IS NOT MANDATORY BUT IS OPTIONAL BETWEEN PARTIES TO CONTRACTS. Published by the National Institute of Oilseed Products 750 National Press Building, 529 14th St NW Washington, D.C. 20045 TEL: (202) 591-2438 FAX: (202) 591-2445 e-mail: [email protected] Internet: www.niop.org ©2013 by the National Institute of Oilseed Products NIOP TRADING RULES TABLE OF CONTENTS CHAPTER 1 - TYPES OF SALES RULE 1.1 TRADE PRACTICE 1 -1 1.2 PLACE OF CONTRACT 1 -1 1.3 C.I.F. (COST, INSURANCE AND FREIGHT) 1 -1 LISTING OF DOCUMENTS 1 -2 1.4 C.& F. (COST AND FREIGHT) 1 -3 1.5 F.O.B. VESSEL (FREE ON BOARD VESSEL) 1 -3 1.6 F.A.S. VESSEL (FREE ALONGSIDE) -NAMED PORT OF SHIPMENT 1 -5 1.7 EX DOCK (NAMED PORT OF IMPORTATION) 1 -6 1.8 EX WAREHOUSE 1 -7 1.9 MISCELLANEOUS TYPES OF SALES 1 -7 1.10 VESSEL CLASSIFICATION 1 -7 1.11 PUBLIC HEALTH SECURITY AND BIOTERRORISM PREPAREDNESS 1 -7 CHAPTER 2 - SHIPMENT RULE 2.1 TIME 2 -1 2.2 DAYS OR HOURS 2 -1 2.3 NOTICE 2 -1 2.4 TENDERS 2 -1 2.5 EXTENSION OF SHIPMENT 2 -1 2.6 PROOF OF ORIGIN 2 -3 2.7 TRANSHIPMENT 2 -3 2.8 SHIPPING INSTRUCTIONS 2 -3 2.9 VESSEL NOMINATION AND DECLARATION OF DESTINATION 2 -3 2.10 BILL OF LADING-EVIDENCE OF DATE OF SHIPMENT 2 -3 CHAPTER 3 - TANK CARS, TRUCKS, BARGES AND CONTAINERS RULE 3.1 DATE OF SHIPMENT 3 -1 3.2 TIME OF SHIPMENT 3 -1 3.3 SPREAD (SCATTERED) DELIVERIES OF SHIPMENTS 3 -1 3.4 F.O.B. -
Diversity on the Farm How Traditional Crops Around the World Help to Feed Us All, and Why We Should Reward the People Who Grow Them
Diversity on the Farm How traditional crops around the world help to feed us all, and why we should reward the people who grow them. FORD FOUNDATION By Charles C. Mann POLITICAL ECONOMY RESEARCH INSTITUTE UNIVERSITY OF MASSACHUSETTS Maize Front cover, left: Hector Diaz Castellano, a Zapotec small-holder, on his farm in the hills of southern Mexico; right: an array of native maize varieties. Above and right: Post-harvest survey of native maize varieties at INIFAP, an agricultural-research institute outside the city of Oaxaca; inside left: making the maize drink atole in a country market; inside right: rinsing off the lime used to process maize kernels for hand-made tortillas in Ítanoni, an unusual gourmet tortillería in Oaxaca city that may serve as one model for saving agricultural biodiversity. By Charles C. Mann Photographs by Peter Menzel Diversity on the Farm Subhead if any goes here for the development of wild corn and Maize heirloom varieties At Ítanoni, hand-made tortillas 2 Mission Statements 17 From the Stomach 23 The Best Tortillas from single varieties of native maize to the Heart in Mexico are cooked on traditional circular 3 Foreword clay griddles called comales. 25 Notes 5 Introduction 19 What We Can Do: Five Approaches 28 Credits 7 Building the Roof with 1. LABELING Stones from the Foundation 2. CROP IMPROVEMENT 3. REMOVING PERVERSE INCENTIVES 11 Conserving Agricultural Biodiversity 4. PAYING FOR CURRENTLY Copyright 2004 UNCOMPENSATED SERVICES by the Ford Foundation all rights reserved. 13 A Community Effort 5. INCREASING SOCIAL CAPITAL Mission Statements FORD FOUNDATION The Ford Foundation is a resource for innovative people and institutions worldwide. -
Economic Botany, Genetics and Plant Breeding
BSCBO- 302 B.Sc. III YEAR Economic Botany, Genetics And Plant Breeding DEPARTMENT OF BOTANY SCHOOL OF SCIENCES UTTARAKHAND OPEN UNIVERSITY Economic Botany, Genetics and Plant Breeding BSCBO-302 Expert Committee Prof. J. C. Ghildiyal Prof. G.S. Rajwar Retired Principal Principal Government PG College Government PG College Karnprayag Augustmuni Prof. Lalit Tewari Dr. Hemant Kandpal Department of Botany School of Health Science DSB Campus, Uttarakhand Open University Kumaun University, Nainital Haldwani Dr. Pooja Juyal Department of Botany School of Sciences Uttarakhand Open University, Haldwani Board of Studies Prof. Y. S. Rawat Prof. C.M. Sharma Department of Botany Department of Botany DSB Campus, Kumoun University HNB Garhwal Central University, Nainital Srinagar Prof. R.C. Dubey Prof. P.D.Pant Head, Department of Botany Director I/C, School of Sciences Gurukul Kangri University Uttarakhand Open University Haridwar Haldwani Dr. Pooja Juyal Department of Botany School of Sciences Uttarakhand Open University, Haldwani Programme Coordinator Dr. Pooja Juyal Department of Botany School of Sciences Uttarakhand Open University Haldwani, Nainital Unit Written By: Unit No. 1. Prof. I.S.Bisht 1, 2, 3, 5, 6, 7 National Bureau of Plant Genetic Resources (ICAR) & 8 Regional Station, Bhowali (Nainital) Uttarakhand UTTARAKHAND OPEN UNIVERSITY Page 1 Economic Botany, Genetics and Plant Breeding BSCBO-302 2-Dr. Pooja Juyal 04 Department of Botany Uttarakhand Open University Haldwani 3. Dr. Atal Bihari Bajpai 9 & 11 Department of Botany, DBS PG College Dehradun-248001 4-Dr. Urmila Rana 10 & 12 Department of Botany, Government College, Chinayalisaur, Uttarakashi Course Editor Prof. Y.S. Rawat Department of Botany DSB Campus, Kumaun University Nainital Title : Economic Botany, Genetics and Plant Breeding ISBN No. -
Los Herederos Del Maíz
LOS HEREDEROS DEL MAÍZ Amisadai Rosado Ortega Bruno Alejandro Villasante Serrano Ilustraciones Grecia Hernández Salcido 2 Instituto Nacional de los Pueblos Indígenas Lic. Adelfo Regino Montes Director General del Instituto Nacional de los Pueblos Indigenas Mtra. Bertha Dimas Huacuz Coordinadora General de Patrimonio Cultural y Educación Indígena Itzel Maritza García Licona Directora de Comunicación Social LOS HEREDEROS DEL MAÍZ Investigación Amisadai Rosado Ortega Bruno Alejandro Villasante Serrano Ilustraciones Grecia Hernández Salcido Corrección de estilo Paola Denisse Lozano Vera Edición Corina Ramírez Hernández Coordinación Norberto Zamora Pérez México, 2021 Índice 1. Introducción 07 2. Historia 09 3. Razas de Maíz Grupo Cónico 13 Grupo Sierra de Chihuahua 17 Grupo Ocho Hileras 19 Grupo Chapalote 22 Grupo Tropicales precoces 23 Grupo Dentados tropicales 24 Grupo Maduración tardía 27 4. Rituales 33 5. Glosario 39 6. Fuentes 40 6 1 Introducción n México el maíz: es el alimento que sencillamente unas palomitas. Consejos representa por excelencia nuestras que luego enseñaron e inspiraron a mu- Eraíces, nuestro presente y segura- chas generaciones mente el futuro. El maíz nos conecta con Todos hemos probado el sabor de este nuestra identidad como mexicanos. Es cereal, vive en nuestra memoria íntima y protagonista de libros, de mitos, de leyen- en escenarios donde nuestras papilas gus- das. El maíz, es el cereal que alimenta a tan su sabor. Y en este compendio, podrás todo un país. Todo lo que se obtiene del conocer que la historia del maíz nos reve- maíz abarca la economía, la gastronomía, la la relación que tenía con los antiguos la cultura, para finalmente acariciar el co- dioses. -
The Soap Making Companion a Guide for Beginners 2Nd Edition
The Soap Making Companion A Guide for Beginners 2nd Edition The companion guidebook to the Thermal Mermaid Artisan Soap Makers Course By Thermal Mermaid & Jennifer Tynan Copyright 2020 by SpeckledEggPublishing All rights reserved. This book, or parts within may not be reproduced without permission from the publisher. Published by SpeckledEggPublishing Waterbury, CT 06706 https://speckledeggpublishing.com Contains material edited and modified from The Soap Making Companion: A Guide for Beginners, 1st Edition, by Jennifer Tynan, copyright 2018, 2015. ISBN: 9798643284789 Printed in the United States of America This publication is designed to provide accurate information in respect to the material presented. It is sold with the understanding that the recipes and suggestions are personal thoughts and understanding on the artisan craft of soap making and is not engaged in professional or medical advice. No claims are made about any of the recipes regarding cures, therapies, or treatments for personal care. Soap is made for cleaning, and the recipes in this book are geared toward the artistic techniques in creating only soap. Photography by Jennifer Tynan 10 9 8 7 6 5 4 3 2 2 Table of Contents Introduction 1. 1: Soaping, Setup, & Safety Welcome to the Beginning Gather the Supplies You Need Lye Safety & First Aid How to Mix & Use Lye Properly Saponification & Lye Calculations by Hand First Simple Soap Recipe 2. Cold Process Method, Techniques & Designs White Soap Trace Lavender Flowers Gel Insulating Glycerin Rivers Soda Ash Neapolitan Clay Bar Salt Bar & Brine Drop Swirl Soap 3 Hangar Swirl In the Bowl Swirl Column Pour Peacock Swirl Lava Bubbles 3. -
Bebidas Prehispánicas El Maíz Como Parte Esencial De La
BEBIDAS PREHISPÁNICAS EL MAÍZ COMO PARTE ESENCIAL DE LA COMIDA MEXICANA En México la cultura se manifiesta a través de diversas formas como la danzas, los cantos y las artesanías; sin embargo, una de las formas más complejas es la gastronomía. Probar la comida mexicana es adentrarse en un mundo lleno de historia, con influencias que han perdurado a través del tiempo. El maíz, alimento principal de los pueblos mesoamericanos, ha sido y continúa siendo el protagonista de la escena gastronómica de México. A continuación, una selección de bebidas prehispánicas que llevan como base el maíz: TASCALATE o TAXCALATE Proviene de la época maya. Era bebido para combatir el calor intenso de las selvas chiapanecas. Su nombre significa agua de tortilla. Es una bebida fría que lleva maíz, cacao, achiote y azúcar, todos en forma de polvo, que se mezclan con agua o con leche. Su consumo es común en el estado de Chiapas en el sureste mexicano. El Tascalate se enriqueció gracias a la canela llegada de las rutas de comercio occidentales. Si lo pruebas, estarás bebiendo la herencia viva de nuestros ancestros. POZOL Es una bebida ancestral del sur de México, sobre todo de los estado de Chiapas y Tabasco. Es una bebida espumosa hecha con maíz fermentado, mezclado con cacao y endulzado con azúcar de caña. Existen dos tipos de Pozol: el blanco y el de cacao. El primero es una herencia viva de los Zoques. Está hecho con maíz molido y en algunos casos con piloncillo u otros ingredientes como chile y sal. El Pozol de cacao, como su nombre lo indica, está hecho con cacao, maíz tostado, canela y azúcar. -
Saponification Oil Values for Soap Making
Thermal Mermaid SAP Chart Saponification Oil Values for Soap Making SAP value SAP value No. Name of Oil for NaOH for KOH 1 Abyssinian Oil 0.12 0.168 2 Almond Butter 0.134 0.188 3 Almond Oil 0.139 0.195 4 Aloe Butter 0.171 0.24 5 Andiroba Oil 0.134 0.188 6 Apricot Kernal Oil 0.139 0.195 7 Argan Oil 0.136 0.191 8 Avocado Butter 0.133 0.187 9 Avocado Oil 0.133 0.186 10 Babassu Oil 0.175 0.245 11 Baobab Oil 0.143 0.2 12 Beeswax 0.067 0.094 13 Black Cumin Seed Oil 0.139 0.195 14 Black Currant Seed Oil 0.135 0.19 15 Borage Oil 0.135 0.19 16 Brazil Nut Oil 0.135 0.19 17 Broccoli Seed Oil 0.123 0.172 18 Buriti Oil 0.159 0.223 19 Camelina Seed Oil 0.134 0.188 20 Candelila Wax 0.031 0.044 21 Canola Oil 0.133 0.186 22 Carrot Seed Oil 0.103 0.144 23 Castor Oil 0.128 0.18 24 Cherry Kernal Oil 0.135 0.19 25 Chicken Fat 0.139 0.195 26 Cocoa Butter 0.138 0.194 27 Coconut Oil 0.183 0.257 28 Coconut Oil, fractionated 0.232 0.325 29 Coffee Been Oil, green 0.132 0.185 30 Coffee Bean Oil, roasted 0.128 0.18 31 Cohune Oil 0.146 0.205 32 Corn Oil 0.137 0.192 33 Cotton Seed Oil 0.138 0.194 34 Cranberry Seed Oil 0.135 0.19 35 Crisco 0.138 0.193 36 Cupuacu Oil 0.137 0.192 37 Duck Fat 0.138 0.194 38 Emu Oil 0.135 0.19 39 Evening Primrose Oil 0.135 0.19 Crafter's Community Member Page 1 Lesson 1 Part 5 Thermal Mermaid SAP Chart SAP value SAP value No. -
Evaluación Microbiológica Y Sensorial De Fermentados De Pozol Blanco, Con Cacao (Theobroma Cacao) Y Coco (Cocos Nucifera)
Revista Venezolana de Ciencia y Tecnología de Alimentos. 1 (1): 070-080. Enero-Junio, 2010 http://www.rvcta.org ISSN: 2218-4384 (versión en línea) © Asociación RVCTA, 2010. RIF: J-29910863-4. Depósito Legal: ppi201002CA3536. RVCTA Comunicación Evaluación microbiológica y sensorial de fermentados de pozol blanco, con cacao (Theobroma cacao) y coco (Cocos nucifera) Microbiological and sensory evaluation of fermented white pozol, with cacao (Theobroma cacao) and coconut (Cocos nucifera) Román Jiménez Vera1*, Nicolás González Cortés1, Arturo Magaña Contreras1, Alma Corona Cruz2 1Universidad Juárez Autónoma de Tabasco, División Académica Multidisciplinaria de los Ríos. Carretera Tenosique-Estapilla, km 1, Tenosique, Tabasco, México. 2Universidad Autónoma de Yucatán, Facultad de Ingeniería Química. Periférico Norte, km 33.5, Tablaje Catastral 13615, Colonia Chuburná de Hidalgo Inn, Mérida, Yucatán, México. *Autor para correspondencia: [email protected] Aceptado 11-Julio-2010 Resumen El pozol es una bebida de maíz que se consume en el sureste de México y en algunos países de Centroamérica. Se puede consumir recién elaborado o fermentado. Tradicionalmente se consume solo (pozol blanco), aunque también es común agregarle cacao o coco. En este trabajo se evaluaron cambios microbiológicos durante la fermentación natural a temperatura ambiental, de tres tipos de pozol: blanco, con cacao y coco. La concentración de bacterias coliformes disminuyó a partir del tercer día de fermentación y a los 12 días se obtuvo una concentración de 2,20 log UFC/g. En las bacterias lácticas se observó el mayor crecimiento; ellas alcanzaron una concentración de 8,00 log UFC/g a los 3 días de fermentación que se mantuvo durante los 9 días siguientes. -
Securing Food and Livelihoods: Opportunities and Constraints to Sustainably Enhancing Household Food Production in Santa Familia Village, Belize
University of Montana ScholarWorks at University of Montana Graduate Student Theses, Dissertations, & Professional Papers Graduate School 2014 SECURING FOOD AND LIVELIHOODS: OPPORTUNITIES AND CONSTRAINTS TO SUSTAINABLY ENHANCING HOUSEHOLD FOOD PRODUCTION IN SANTA FAMILIA VILLAGE, BELIZE Siobhan B. Lozada The University of Montana Follow this and additional works at: https://scholarworks.umt.edu/etd Let us know how access to this document benefits ou.y Recommended Citation Lozada, Siobhan B., "SECURING FOOD AND LIVELIHOODS: OPPORTUNITIES AND CONSTRAINTS TO SUSTAINABLY ENHANCING HOUSEHOLD FOOD PRODUCTION IN SANTA FAMILIA VILLAGE, BELIZE" (2014). Graduate Student Theses, Dissertations, & Professional Papers. 4202. https://scholarworks.umt.edu/etd/4202 This Thesis is brought to you for free and open access by the Graduate School at ScholarWorks at University of Montana. It has been accepted for inclusion in Graduate Student Theses, Dissertations, & Professional Papers by an authorized administrator of ScholarWorks at University of Montana. For more information, please contact [email protected]. SECURING FOOD AND LIVELIHOODS: OPPORTUNITIES AND CONSTRAINTS TO SUSTAINABLY ENHANCING HOUSEHOLD FOOD PRODUCTION IN SANTA FAMILIA VILLAGE, BELIZE By SIOBHAN BURMA LOZADA Latin American Studies, University of California at San Diego, 2008 Thesis presented in partial fulfillment of the requirements for the degree of Master of Science in Resource Conservation, International Conservation and Development University of Montana Missoula, MT April 2014 Approved by: Sandy Ross, Dean of the Graduate School Graduate School Stephen F. Siebert, Chair Department of Forest Management Dane Scott, Co-chair Department of Society and Conservation Sarah J. Halvorson Department of Geography Joshua Slotnick Department of Environmental Studies © COPYRIGHT by Siobhan Burma Lozada 2014 All Rights Reserved ii ABSTRACT Rural households play an active role in reorganizing their livelihood strategies to respond to external stresses and shocks.