A Baseline Analysis of Poaching in Chiquibul National Park
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Environmental Statistics for Belize, 2012 Is the Sixth Edition to Be Produced in Belize and Contains Data Set Corresponding to the Year 2010
Environmental Statistics for Belize 2012 Environmental Statistics for Belize 2012 Copyright © 2012 Lands and Surveys Department, Ministry of Natural Resources and Agriculture This publication may be reproduced in whole or in part and in any form for educational or non-profit purposes without special permission from the copyright holder, provided acknowledgement of the source is made. The Lands and Surveys Department would appreciate receiving a copy of any publication that uses this report as a source. No use of this publication may be made for resale or any other form of commercial use whatsoever. DISCLAIMER The information contained in this publication is based on information available at the time of the publication and may require updating. Please note that all efforts were made to include reliable and accurate information to eliminate errors, but it is still possible that some inconsistencies remain. We regret for errors or omissions that were unintentionally made. Lands and Surveys Department Ministry of Natural Resources and Agriculture Queen Elizabeth II Blvd. Belmopan, Belize C. A. Phone: 501-802-2598 Fax: 501-802-2333 e-mail: [email protected] or [email protected] Printed in Belize, October 2012 [ii] Environmental Statistics for Belize 2012 PREFACE The country of Belize is blessed with natural beauty that ranges from a gamut of biodiversity, healthy forest areas, the largest living coral reef system in the world, ancient heritage and diverse cultures. The global trend of industrialization and development for economic development has not adequately considered the natural environment. As a result, globally our natural resources and environment face tremendous pressures and are at high risk of further disruption. -
Fcdtracks BRIM Training in Chiquibul
Page 4 Friends of Vaca F.R launched hy create Friends of the Vaca Forest At the launching of Friends of the Vaca Forest Reserve? The Vaca Forest Reserve has Reserve, which has taken several months to FCD Tracks W The Official Newsletter of Friends for Conservation and Development a diverse set of challenges and opportunities, organize, 20 persons became members. With as outlined in the recently finalized Landscape the support of the Forest Department and Management Strategy. The strategy indicates CATIE, it is expected that the group will receive December 2011, Issue #14 Promoting Core Conservation that management of this area can only occur training in areas of management, alternative successfully with the participation of local land use methods and pilot restoration projects. Inside people. FCD recommends a stewardship role This initiative comes at a time when farmers for farmers and other users of the reserve. In have been trained; have better recognized Employee of the Quarter 2 Delegates visit Chiquibul this regard, Friends of the Vaca F.R. provides the challenges and are more cognizant of the right avenue for a structured and organized the need for community participation in forest Wildlife Bits 2 n order for people to understand the magnitude of the form of participation. management and conservation. Iproblem in the Chiquibul forest, FCD is taking a proactive Partner’s approach in welcoming people to visit the area and providing spotlight 2 a first-hand description of the state of affairs. Organic Honey BRIM Training In Chiquibul Production 2 As a result, on the 1st of December 2012, a high level delegation visited the Chiquibul forest. -
Annual Report 2011 - 2012
PROTECTED ARE A S C ONSERV A T I O N T RUST A NNU A L R E P ORT 2011-2012 Annual Report 2011 - 2012 Published by: The Protected Areas Conservation Trust Design and Layout - Protected Areas Conservation Trust, Belize Printed in Belize, Central America PHOTOS Copyright © 2012, The Protected Areas Conservation Trust © 2012, The Protected Areas Conservation Trust, Belize Note: All dollar figures in this report are in Belize Dollars. $2 BZ Dollars is equivalent to $1 US Dollar. PROTECTED ARE A S C ONSERV A T I O N T RUST A NNU A L R E P ORT 2011-2012 S LEE P I N G G I A NT Hummingbird Highway N A TURE ’ S T A TTOO table of C O N T EN ts Message from the Minister of Forestry, Fisheries, and Sustainable Development. ..i Message from the Chair of the Board of Directors. ii Message from the Acting Executive Director. .. iii Board of Directors and Advisory Council. iv PACT Staff.....................................................................v Organizational Chart...........................................................v Mission, Vision and Guiding Principles. .. vi What is PACT?...............................................................vii Highlights...............................................................2 Grants Program me.....................................................2 New Grants...........................................................2 Grants Application, Selection and Approval Process. 3 Large Grants Program. 4 Medium-Sized Grants. 6 Small Grants Program. 8 Environmental Support Grants. 10 Capacity Building Program. -
Illegal and Unsustainable Hunting of Wildlife for Bushmeat in Sub-Saharan Africa
About the Wilderness Problem-Specific Guide Series These guides summarize knowledge about how wildlife authorities can reduce the harm caused by specific wildlife crime problems. They are guides to preventing and improving the overall response to incidents, not to investigating offenses or handling specific incidents; neither do they cover technical details about how to implement specific responses. Who is this bushmeat guide for? This guide is aimed at wildlife officers and non-governmental conservation practitioners who have identified the illegal and unsustainable hunting of wildlife for bushmeat, as an important threat in a specific site or landscape. These include: ñ Protected Area Managers and their deputies ñ Conservation NGO Project Leads ñ Wildlife officers and NGO conservation practitioners of whatever rank or assignment, who have been tasked to address the problem These guides will be most useful to problem solvers who: Understand basic problem-oriented policing principles and methods. The guides are designed to help conservation practitioners decide how best to analyze Scanning Analysis Collect and analyze and address a problem they have already Identify and prioritize information to determine problems. Choose one what drives and facilitates identified. The guides are structured in specific problem. the same way as the SARA process the problem. (right). This covers how to define your problem (Scan); questions you will need to answer to guide you to an effective intervention (Analysis); types of interventions you could use (Response); and ways to check if your intervention worked (Assessment). Response Assessment Implement response that reduces drivers and For a primer on Problem-Oriented Determine the impact of your facilitators of the problem. -
Kōji-Poached Chicken
麹漬け鶏肉の酒蒸し Kōji-zuké Toriniku no Saka Mushi KŌJI-POACHED CHICKEN The Japanese cooking technique known as SAKA MUSHI literally “saké steamed” is the equivalent of poaching. The technique is most often used to cook fish, shellfish or chicken; it keeps the food moist as it gently cooks in a limited amount of saké and broth. Here chicken breasts, or thighs, are briefly, lightly massaged in komé kōji (malted rice) first; this softens otherwise tough muscle tissue and sinews. And, it makes the chicken less “gamey” tasting, too. Making this dsh can be worked into even the busiest of schedules. Massage and marinate the chicken in the refrigerator in the morning and finish by poaching in a shallow pan in the evening. Once the chicken has been prepared and cooked it will keep in the refrigerator for 2-3 days. The poached meat can be sliced and served with various sauces or condiments. Or shred and add to salads, or use to top noodles. It makes great sandwich meat, too. I urge you to leave the skin on while marinating and poaching the chicken to keep the meat moist and flavorful. You can remove it later if you prefer not to eat it. Boneless breast meat with skin (upper right) Boneless thigh meat skin side down (bottom right) © Copyright 2021 All rights reserved by Elizabeth Andoh 1 Makes enough chicken to top 4 noodle dishes or salads. 1 large boneless breast OR thigh with skin attached (about 12 oz/340 grams) 1 teaspoon komé kōji (malted rice) 1 strip kombu (kelp) soaked in 1 and 1/2 cups water for 20 minutes or longer 2 tablespoons saké With the tines of a fork, poke through the skin of the chicken breast – this will permit the flavor-enhancing and tenderizing properties of the kōji to work more efficiently. -
JAPAN SOCIAL DEVELOPMENT FUND Public Disclosure Authorized “Promoting Sustainable Natural Resource-Based Livelihoods in Belize”
JAPAN SOCIAL DEVELOPMENT FUND Public Disclosure Authorized “Promoting Sustainable Natural Resource-Based Livelihoods in Belize” CULTURALLY APPROPRIATE CONSULTATION Public Disclosure Authorized AND PARTICIPATION PLAN Public Disclosure Authorized BELIZE ENTERPRISE FOR SUSTAINABLE TECHNOLOGY AND THE WORLD BANK September 2013 Public Disclosure Authorized 0 ___________________________________________________________________________________ CULTURALLY APPROPRIATE CONSULTATION AND PARTICIPATION PLAN Table of Contents 1.0 INTRODUCTION ........................................................................................................................................2 2.0 PROJECT DESCRIPTION ...................................................................................................................... 3 2.1 Project Objectives ................................................................................................................................. 3 2.2 Project Components and Activities ................................................................................................. 3 3.0 INSTITUTIONAL AND LEGAL FRAMEWORK ...............................................................................5 3.1 Indigenous People ................................................................................................................................. 5 3.2 Mandate of Village Councils................................................................................................................. 7 3.3 Mandate of Town Boards …………………………………………………………………………………… -
CHAPTER-2 Charcutierie Introduction: Charcuterie (From Either the French Chair Cuite = Cooked Meat, Or the French Cuiseur De
CHAPTER-2 Charcutierie Introduction: Charcuterie (from either the French chair cuite = cooked meat, or the French cuiseur de chair = cook of meat) is the branch of cooking devoted to prepared meat products such as sausage primarily from pork. The practice goes back to ancient times and can involve the chemical preservation of meats; it is also a means of using up various meat scraps. Hams, for instance, whether smoked, air-cured, salted, or treated by chemical means, are examples of charcuterie. The French word for a person who prepares charcuterie is charcutier , and that is generally translated into English as "pork butcher." This has led to the mistaken belief that charcuterie can only involve pork. The word refers to the products, particularly (but not limited to) pork specialties such as pâtés, roulades, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." SAUSAGE A simple definition of sausage would be ‘the coarse or finely comminuted (Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means) meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ A sausage is a food usually made from ground meat , often pork , beef or veal , along with salt, spices and other flavouring and preserving agents filed into a casing traditionally made from intestine , but sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing , drying (often in association with fermentation or culturing, which can contribute to preservation), smoking or freezing. -
Illegal Logging in the Chiquibul Forest an Economic and Ecological Valuation Assessment
Illegal Logging In The Chiquibul Forest An Economic and Ecological Valuation Assessment For more information contact: Friends for Conservation and Development San José Succotz, Cayo District Tel: 823-2657 Email: [email protected] website: www.fcdbelize.org Mitigating and Controlling Illegal Logging in the Chiquibul Forest From: Friends for Conservation and Development (FCD) Supported by: The Forest Department, Institute of Archaeology, and the Chiquibul Joint Forces Unit Institutions Prepared by: **Boris Arevalo, Derric Chan Financed by: FAO/FLEGT Programme Co-�inanced by: PACT September 2012 **Corresponding Author Mitigating and Controlling Illegal Logging in the Chiquibul Forest ABSTRACT The Chiquibul Forest is the largest single block of protected forest in Belize and is part of the Chiquibul- Maya Mountains Key Biodiversity Area. Like many protected areas within Belize and with no exception to the Mesoamerican region it is faced with increasing anthropogenic threats, such as illegal logging. The main objectives of this study were to i) calculate the volume and economical value of timber illegally extracted and ii) quantify the ecological impact being caused by illegal logging. The Smalian’s formula was used to calculate timber volume, from illegally logged trees along 300m wide transects, ranging from 1 to 4.6 km in length. The results indicate that primarily Mahogany (Swietenia macrophylla King) and Cedar (Cedrela odorata L) were targeted, having mean diameter at cut height of 0.57 m (± 0.13). The data shows that an average of 627.42 and 909.15 board feet of mahogany and cedar respectively has been extracted from each logged tree. This means that within the Chiquibul Forest an estimated 5,803,538 board feet of lumber 34,188.74 ha. -
Blancaneaux Lodge
BLANCANEAUX LODGE FACT SHEET ADDRESS: Blancaneaux Lodge Mountain Pine Ridge Forest Reserve Cayo District Belize WEBSITE: https://www.thefamilycoppolahideaways.com/en/blancaneaux-lodge PHONE: Belize country code (011) (501) 824-3878 RESERVATIONS: Toll Free from U.S and Canada: (800) 746-3743 Local: Belize country code (011) (501) 824-4912/14 Email: [email protected] LOCATION: Blancaneaux Lodge is located in the Northwest corner of the 107,000-acre Mountain Pine Ridge Forest Reserve in western Belize’s Cayo District. The lodge itself is nestled on the banks of Privassion Creek and is set among tropical pines, oaks, palmetto, craboo, and ancient melastome shrubs. Within a couple of miles of the lodge lie the steep limestone hills and valleys of the 13,000-acre Noj Kaax Meen Elijio Panti National Park. The dense jungle, steep ravines, spectacular waterfalls and fast flowing rivers are home to many rare or endangered species of flora and fauna. Beyond the Mountain Pine Ridge lies the vast uninhabited network of 14 protected areas that comprise the 1.2 million acre Maya Mountain Massif. Less than an hour's drive along dirt roads to Guacamallo Bridge, the granite bedrock and red soils of the Mountain Pine Ridge meet the karst limestone and moist tropical broadleaf forests of the 264,000- acre Chiquibul National Park and the Caracol Archaeological Reserve. HISTORY: Francis Ford Coppola discovered Blancaneaux Lodge in 1981 while searching for a jungle hideaway in the Maya mountains of Pine Ridge. When he came upon the Lodge, it was abandoned. He jumped into the falls of Privassion Creek and thought it was a wonderful place to write. -
2016 State of the Chiquibul Forest
2016 STATE OF THE CHIQUIBUL FOREST BACKGROUND The Friends for Conservation and Development (FCD) signed co-management agreements, with Belizean regulatory agencies, for on site management of the Chiquibul National Park and the Chiquibul Cave System in 2007 and 2008 respectively. Since then the primary responsibility of the FCD is to conduct monitoring and environmental enforcement across the Chiquibul Forest. This report is a result of continuous monitoring activities derived from ranger observations, SMART data generated and scientific studies conducted by FCD personnel. FCD possesses evidential records to support the statements provided on this brief. THE CHIQUIBUL FOREST The Chiquibul Forest consists of three protected areas, namely the Chiquibul National Park, Chiquibul Forest Reserve and the Caracol Archaeological Reserve. These three areas encompass a total of over 437,000 acres representing 7.7% of Belize’s landmass and shares a 43.5 kilometer border with Guatemala. The Chiquibul Forest forms part of the tri-national Maya Forest ecosystem and due to its sheer size it plays a critical habitat for unique wild plant and animal populations, including endangered species such as the scarlet macaw, jaguar and tapir. Water and other environmental services are also priceless commodities derived from this forest. No comprehensive economic valuation has been conducted of these resources; however; it is considered that the Chiquibul Forest is worth over BZ$3.43 billion. THE ACTUAL SITUATION In July 2014, FCD reported that by 2011, a total of 52,796 inhabitants lived in Guatemalan communities located along Belize’s western border, exerting a high pressure on the natural and cultural resources of the Chiquibul Forest. -
COOKERY PROCESSES (COOKING METHODS) a Lot of Cooking
COOKERY PROCESSES (COOKING METHODS) A lot of cooking methods are used in catering and hotel industry. Each is specific and has its advantages and disadvantages. The cookery processes or cooking methods are: a) Boiling b) Poaching c) Stewing d) Braising e) Steaming f) Baking g) Roasting h) Pot roasting i) Grilling j) Shallow Frying k) Deep Frying l) Microwaving 1. Boiling www.astro.su.se/.../small_500/Boiling_water.jpg 1.1 Definition Boiling is cooking prepared foods in a liquid (water, bouillon, stock, milk) at boiling point. 1.2 Methods Food is boiled in two ways: a) food is placed into boiling liquid, reboiled, then the heat is reduced, so that the liquid boils gently – simmering; b) food is covered with cold liquid, brought to the boil, then the heat is reduced, so that the food simmers. 1.3 Advantages a) older, tougher joints of meat can be made palatable and digestible b) appropriate for large-scale cookery - 2 - c) economic on fuel d) nutritious, well flavoured stock is produced e) labor saving, requires little attention f) safe and simple g) maximum colour and nutritive value are retained with green vegetables – but the boiling time must be kept to the minimum 1.4 Disadvantages a) foods can look unattractive b) it can be slow c) loss of soluble vitamins in the water 1.5 Examples of foods which might be cooked by boiling - stocks (beef, mutton, chicken, fish) - sauces (brown, white, curry) - glazes (fish, meat) - soup (tomato, lentil) - farinaceous (pasta) - fish (cod, salmon) - meat (beef, leg of mutton) - vegetables (carrots, cabbage, potatoes). -
Stocks, Broths, Stews & Soups
Stocks, Broths, Stews & Soups Greek Island Spice products are a Allow to simmer a few minutes or geat tool for creating flavorfl add to stock during simmer stage. soups and broths. Simply add Adjust to taste for a rich and aromatic beteen 1/4 to 1/2 ounce of base. Here are some ideas to keep your product per 8 oz. porion, or ketle a non stop culinar 4-8 oz. per gallon of adventre. prepared stock. Greek Island Spice Product Name Suggested Applications Ideas and Tips Add at the beginning of the cooking process, then Adobo Sauce Great starter for any Southwest soup, stew or broth. finish with additional to adjust heat level. Great seasoning base for a spicy broth for rice, Add an ounce of Jerk per gallon of liquid and a bit Caribbean Jerk Marinade grains, vegetables and stews of coconut for a perfect Jamaican Coconut Rice Classic South African Curry Stew, perfect for lamb, Durban Curry Use as marinade and to season stew as it cooks add a few apricots at the end for sweetness Use as marinade to braise meat for stew or add to Make an African themed chili with the addition of Ethiopian Berbere Marinade chili to add interesting twist root vegetables, beans and corn Moorish Spice Paste Great seasoning base for a Moorish style stew Red Snapper in Rich Moorish Spiced Broth Moroccan Chermoula Great seasoning base for a Moroccan style fish stew Moroccan Style Shrimp and Grouper Stew Add to broth or stock to impart traditional North Moroccan Spiced Heirloom rice and lentil pilaf Moroccan Steak Marinade African flavors with apricots and fresh mint