OMA Halal Certified Products As 2012 Milk,Dairy Ice Cream and Cream MANUFACTURER NAME of PRODUCT(S)
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FAO-RAP 2014. Policy Measures for Micro, Small and Medium Food Processing Enterprises in the Asian
Cover photographs: Top left: Hiroyuki Konuma Top right: Zulkarnaen Syrilokesywara Bottom left: Roby Hartono Putro Bottom right: Norbert Ambagan RAP PUBLICATION 2014/27 Policy measures for micro, small and medium food processing enterprises in the Asian region FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS REGIONAL OFFICE FOR ASIA AND THE PACIFIC Bangkok, 2014 i The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views or policies of FAO. ISBN 978-92-5-108682-7 © FAO, 2015 FAO encourages the use, reproduction and dissemination of material in this information product. Except where otherwise indicated, material may be copied, downloaded and printed for private study, research and teaching purposes, or for use in non-commercial products or services, provided that appropriate acknowledgement of FAO as the source and copyright holder is given and that FAO’s endorsement of users’ views, products or services is not implied in any way. All requests for translation and adaptation rights, and for resale and other commercial use rights should be made via www.fao.org/contact-us/licence-request or addressed to [email protected]. -
Fermented Foods Fermented Foods
FERMENTED FOODS Fermented foods are among the oldest processed foods and have been eaten in almost all countries for millennia. They include fermented cereal products, alcoholic drinks, fermented dairy products and soybean products among many others. Details of the production of individual fermented foods are given in the following Technical Briefs: • Dairy ppproducts:products: Cheese making ; Ricotta Cheese Making ; Soured Milk and Yoghurt ; Yoghurt Incubator • Fruit and vegetable products: Gundruk (Pickled Leafy Vegetable) Banana Beer ; Grape Wine ; Toddy and Palm Wine ; Tofu and Soymilk Production ; Dry Salted Lime Pickle ; Dry Salted Pickled Cucumbers ; Green Mango Pickle ; Lime Pickle (Brined) ; Pickled Papaya ; Pickled Vegetables ; Fruit Vinegar ; Pineapple Peel Vinegar ; Coffee Processing . • Meat and fffishfish productsproducts: Fresh and Cured Sausages. This technical brief gives an overview of food fermentations and examples of fermented foods that are not included in the other technical briefs. Types of food fermentations Fermentations rely on the controlled action of selected micro-organisms to change the quality of foods. Some fermentations are due to a single type of micro-organism (e.g. wines and beers fermented by a yeast named ‘ Saccharomyces cerevisiae’ ), but many fermentations involve complex mixtures of micro-organisms or sequences of different micro-organisms. Fermented foods are preserved by the production of acids or alcohol by micro-organisms, and for some foods this may be supplemented by other methods (e.g. pasteurisation, baking, smoking or chilling). The subtle flavours and aromas, or modified textures produced by fermentations cannot be achieved by other methods of processing. These changes make fermentation one of the best methods to increase the value of raw materials. -
COCONUT Post-Harvest Operations
COCONUT Post-harvest Operations - Post-harvest Compendium COCONUT: Post-harvest Operations Organisation: Asian and Pacific Coconut Community (APCC) www.apcc.org.sg Author: P.G.Punchihewa and R.N. Arancon Edited by AGSI/FAO: Danilo Mejia (Technical), Beverly Lewis (Language & Style), Last reviewed: 14/10/1999 Contents 1. Introduction ........................................................................................................................ 2 1.1 Economic and Social Impact of Coconut..................................................................... 2 1.2 World Trade ................................................................................................................. 5 1.3 Primary Products .......................................................................................................... 6 1.4 Secondary and derived product .................................................................................. 12 1.5 Requirements for Export and Quality Assurance ...................................................... 22 2. Post-Production Operations ............................................................................................. 24 2.1 Pre-Harvest Operations .............................................................................................. 24 2.2 Harvesting .................................................................................................................. 24 2.3 Copra Processing ...................................................................................................... -
Microorganisms in Fermented Foods and Beverages
Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11 -
Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A. -
Updated As of 5 March 2016 Title: 15 Hour Food Frenzy Safari in Manila with WSFC16 World Street Food Congress 2016 by Makansutra
Title: 15 Hour Food Frenzy Safari in Manila with WSFC16 World Street Food Congress 2016 by Makansutra JK1407 Date of publication: Monday, 22 February 2016 Author: Tony, Johor Kaki Name of publication: http://johorkaki.blogspot.com/ http://johorkaki.blogspot.com/2016/02/15-hour-food-frenzy-safari-in-manila.html I just got home from the gruelling 15 Hour Food Frenzy Safari in Manila curated by KF Seeton of Makansutra and Anton Diaz of OurAwesomePlanet in conjunction with the World Street Food Congress WSFC 2016. I am so excited to share this crazy foodie adventure with you :-D The 15 Hour Food Frenzy Safari is a memorable introduction to delicious Philippines food, culture, places, history and people. Updated as of 5 March 2016 Over thirty of us, local and overseas media were put through the intensive 15 hour long initiation to Philippines food. Setting off from Seda Hotel in the buzzing Bonifacio Global City BGC, our first stop was Recovery Food just 5 minutes hop away. Recovery Food began as a small shop popular with party goers who popped by before and after Updated as of 5 March 2016 drinking at bars. It's a modern cafe now, though simply furnished. Recovery Food has kept to the original home style comfort food menu and round-the-clock operations that had earned it success. There were many Filipino home style dishes to try at Recovery Food. I enjoyed their signature Tapa de Morning which sounded like "top of the morning" (hint.. hint.. hangover food). I was happily chomping down on the home made tapa which tasted like a tender type of savoury sweet zingy tangy beef jerky and slurping up that gorgeous runny egg when KF Seetoh came over and warned me to take it easy. -
SNACKS) Tahu Gimbal Fried Tofu, Freshly-Grounded Peanut Sauce
GUBUG STALLS MENU KUDAPAN (SNACKS) Tahu Gimbal Fried Tofu, Freshly-Grounded Peanut Sauce Tahu Tek Tek (v) Fried Tofu, Steamed Potatoes, Beansprouts, Rice Cakes, Eggs, Prawn Paste-Peanut Sauce Pempek Goreng Telur Traditional Fish Cakes, Egg Noodles, Vinegar Sauce Aneka Gorengan Kampung (v) Fried Tempeh, Fried Tofu, Fried Springrolls, Traditional Sambal, Sweet Soy Sauce Aneka Sate Nusantara Chicken Satay, Beef Satay, Satay ‘Lilit’, Peanut Sauce, Sweet Soy Sauce, Sambal ‘Matah’ KUAH (SOUP) Empal Gentong Braised Beef, Coconut-Milk Beef Broth, Chives, Dried Chili, Rice Crackers, Rice Cakes Roti Jala Lace Pancakes, Chicken Curry, Curry Leaves, Cinnamon, Pickled Pineapples Mie Bakso Sumsum Indonesian Beef Meatballs, Roasted Bone Marrow, Egg Noodles Tengkleng Iga Sapi Braised Beef Ribs, Spicy Beef Broth, Rice Cakes Soto Mie Risol Vegetables-filled Pancakes, Braised Beef, Beef Knuckles, Egg Noodle, Clear Beef Broth 01 GUBUG STALLS MENU SAJIAN (MAIN COURSE) Pasar Ikan Kedonganan Assorted Grilled Seafood from Kedonganan Fish Market, ‘Lawar Putih’, Sambal ‘Matah’, Sambal ‘Merah’, Sambal ‘Kecap’, Steamed Rice Kambing Guling Indonesian Spices Marinated Roast Lamb, Rice Cake, Pickled Cucumbers Sapi Panggang Kecap – Ketan Bakar Indonesian Spices Marinated Roast Beef, Sticky Rice, Pickled Cucumbers Nasi Campur Bali Fragrant Rice, Shredded Chicken, Coconut Shred- ded Beef, Satay ‘Lilit’, Long Beans, Boiled Egg, Dried Potato Chips, Sambal ‘Matah’, Crackers Nasi Liwet Solo Coconut Milk-infused Rice, Coconut Milk Turmeric Chicken, Pumpkin, Marinated Tofu & -
12 Or 72) SESAME MIXNUT Mareli 5Oz Bars (40) Mareli DEHYDRATED PONCHE
Mareli PANELA REDONDA Mareli PILONCILLO Mareli PANELA FRACCIONADA Brown Sugar 16oz (24) Brown Sugar 8oz (24) Brown Sugar 32oz (12) FIRE ROASTED PEPPERS Mareli DULCE DE LECHE REPOSTERO/GUAVA/CHOCO. 24LBS (1) 12OZ (12) Arequipe – Cajeta 15oz (12) REPOSTERO/CHOCO. GUAYABA 2.8oz (12 or 72) SESAME MIXNUT Mareli 5oz Bars (40) Mareli DEHYDRATED PONCHE PEANUT PECAN Sesame Bar or Peanut Bar 8oz (12) PUMPKIN Mareli ELBOW PASTA Mareli SPAGHETTI PASTA Mareli ANGEL HAIR PASTA 14oz (20) 12oz (20) 8oz (20) Mareli VEGETABLE SPIRALS Mareli ROTINI PASTA Mareli RIGATONI PASTA 12oz (20) 12oz (20) 12oz (20) Mareli PENNE RIGATE PASTA Mareli Lemon Juice 12oz (20) 1 liter (12) Mareli NANCE/YELLOW CHERRIES Mareli PACAYA / DATE PALM Mareli MANGO 32oz (12) 32oz (12) 32oz (12) 16oz (24) Mareli CEBOLLITAS / ONIONS Mareli ELOTITOS / BABY CORN PALMITOS / HEART OF PALM 32oz (12) 32oz (12) 32oz (12) Mareli GUAYABA / GUAVA Mareli LOROCO /F ERNALDIA SP. PIQUIN/CHILTEPE / PICKLED HOT PEPPERS 32oz (12) 32oz (12) 16oz (24) 32oz (12) Mareli ENCURTIDO / SALAD CANA DE AZUCAR / SUGAR CANE PEJIVALLES / CHONTADUROS 32oz (12) 32oz (12) 32oz (12) Mareli BREVAS / HIGOS /FIGS Mareli TEJOCOTE / LITTLE APPLES Mareli CHIPILIN 32oz (12) 32oz (12) 32oz COYOLES / BABY COCONUTS HORCHATA / HORCHATA W/ COCO Mareli JAMAICA 32oz (12) 30 OZ (12) 30 OZ (12) Mareli PLANTAIN CHIPS Mareli YUCA / CASSAVA CHIPS Mareli GARLIC PLANTAIN CHIPS 5oz (12) 4oz (12) 5oz (12) Real PLANTAIN CHIPS Real GARLIC PLANTAIN CHIPS Real SWEET POTATO CHIPS 5oz (12) 5oz (12) BONIATO/ BATATA / CAMOTE Bananitas PLANTAIN/ GARLIC -
The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y. -
A Dictionary of Kristang (Malacca Creole Portuguese) with an English-Kristang Finderlist
A dictionary of Kristang (Malacca Creole Portuguese) with an English-Kristang finderlist PacificLinguistics REFERENCE COpy Not to be removed Baxter, A.N. and De Silva, P. A dictionary of Kristang (Malacca Creole Portuguese) English. PL-564, xxii + 151 pages. Pacific Linguistics, The Australian National University, 2005. DOI:10.15144/PL-564.cover ©2005 Pacific Linguistics and/or the author(s). Online edition licensed 2015 CC BY-SA 4.0, with permission of PL. A sealang.net/CRCL initiative. Pacific Linguistics 564 Pacific Linguistics is a publisher specialising in grammars and linguistic descriptions, dictionaries and other materials on languages of the Pacific, Taiwan, the Philippines, Indonesia, East Timor, southeast and south Asia, and Australia. Pacific Linguistics, established in 1963 through an initial grant from the Hunter Douglas Fund, is associated with the Research School of Pacific and Asian Studies at The Australian National University. The authors and editors of Pacific Linguistics publications are drawn from a wide range of institutions around the world. Publications are refereed by scholars with relevant expertise, who are usually not members of the editorial board. FOUNDING EDITOR: Stephen A. Wurm EDITORIAL BOARD: John Bowden, Malcolm Ross and Darrell Tryon (Managing Editors), I Wayan Arka, Bethwyn Evans, David Nash, Andrew Pawley, Paul Sidwell, Jane Simpson EDITORIAL ADVISORY BOARD: Karen Adams, Arizona State University Lillian Huang, National Taiwan Normal Peter Austin, School of Oriental and African University Studies -
1 Apple Green Kgs 1 2 Apple Red Kgs 1 3 Arvi
VESSEL: PORT: BAHRAIN DOD: PROVISION Sr.no. Item Description U.O.M. Quantity 1 APPLE GREEN KGS 1 2 APPLE RED KGS 1 3 ARVI FRESH TARO ROOT KGS 1 4 AVACADO KGS 1 5 BANANA KGS 1 6 BEANS FRENCH KGS 1 7 BEANS STRING KGS 1 8 BITTERGOURD KGS 1 9 BROCOLLI KGS 1 10 CABBAGE CHINESE KGS 1 11 CABBAGE RED KGS 1 12 CABBAGE (GREEN) KGS 1 13 CARROT (LARGE SIZE) KGS 1 14 CAULIFLOWER KGS 1 15 CELERY KGS 1 16 CHAYOTE KGS 1 17 CHILLY GREEN KGS 1 18 COOKING BANANA KGS 1 19 CUCUMBER KGS 1 20 EGG PLANT KGS 1 21 GARLIC(WITH SKIN) KGS 1 22 GINGER KGS 1 23 GRAPE WHITE/GREEN KGS 1 24 GRAPEFRUIT KGS 1 25 HONEYDEW MELON KGS 1 26 KIWIFRUIT KGS 1 27 LADY'SFINGER (OKRA) KGS 1 28 LEMON KGS 1 29 LETTUCE ICE BERG KGS 1 30 LETTUCE ROMAINE KGS 1 31 MANDARINE KGS 1 32 ONION RED KGS 1 33 ONION SPRING KGS 1 34 ONION WHITE KGS 1 35 ORANGE KGS 1 36 PAKCHOY KGS 1 37 PAPAYA KGS 1 38 PEARS KGS 1 39 PINE APPLE KGS 1 40 POTATO (LARGE SIZE) KGS 1 41 RADDISH RED KGS 1 42 RADDISH WHITE KGS 1 43 RED PUMPKIN KGS 1 44 SNOWPEAS HOLLAND KGS 1 45 SPINACH KGS 1 46 SWEET MELON KGS 1 47 SWEET PEPPER GREEN KGS 1 48 SWEET PEPPER RED BELL KGS 1 49 SWEET PEPPER YELLOW BELL KGS 1 50 SWEET POTATO KGS 1 51 TOMATO (HALF RIPE) KGS 1 52 TURAI FRESH KGS 1 53 WATER MELON KGS 1 54 WHITE PUMPKIN KGS 1 55 MARROWS FRESH (KOOSA) KGS 1 56 ZUCHINI KGS 1 57 MANGOES KGS 1 58 PEACHES KGS 1 59 PLUMS RED KGS 1 60 STRAWBERRY KGS 1 61 BEEF BACON (USA) STEAKY BACON KGS 1 62 BEEF CHUNKS BEEF RUMP KGS 1 63 SAUSAGE BEEF FRANKS FRZN KGS 1 64 BEEF BURGER 1 x 20 pcs KGS 1 65 BEEF CUBE ROLL KGS 1 66 BEEF LIVER KGS 1 67 BEEF MINCE GROUND MIX KGS 1 68 BEEF T-BONE STEAK KGS 1 69 BEEF RIBEYE ROLL - USA KGS 1 70 BEEF STRIPLOIN M.K, B/LESS KGS 1 71 BEEF TAIL M.K,PARAGUAY/BRAZIL KGS 1 72 BEEF TENDERLOIN /INDIA KGS 1 73 BEEF TENDERLOIN. -
Tiki Street Menu-4 Page
PRE-ORDER TODAY AND PICK YOUR DAY AND TIME OF DELIVERY / TAKEOUT 514.951.TIKI MENU THAI HAT YAI FRIED CHICKEN WHOLE (10 PCS) 45 | HALF (5 PCS) 25 SIGNATURE SAUCES 4oz COCONUT FIRE 2$ SWEET THAI PINEAPPLE 2$ YUZU HONEY MUSTARD 2$ BANANA KETCHUP BBQ RIBS FULL RACK (10 PCS) 45 | HALF RACK (5 PCS) 25 GARLIC SHRIMP PAD THAI 25 3 tiger shrimp, rice noodles, ko kham omelette, coconut milk, tamarind, thai chili PAD THAI MEI WEI 15 Spicy fried tofu, rice noodles, coconut milk, tamarind, thai chili REMIXED FRIES | FAMILY 15 • RÉG 9 Loaded shoestring fries, hot mama spices, yuzu-honey avocado, sweet thai chili mayo BRAISED KALBI BANH MI 16 4 hour braised beef submarine, deep hoisin bbq sauce, kimchi gouda, pickled vegetables, in a toasted garlic butter jalepeno bun PRE-ORDER TODAY AND PICK YOUR DAY AND TIME OF DELIVERY / TAKEOUT 514.951.TIKI GOT BEEF BURGER 14 Stacked 4oz angus beef patty, aged cheddar, pineapple pico, yuzu mayo, hot mama fries OG CHICKEN BAO BUN 15 Thai Hat Yai fried chicken, steamed bao, spicy coconut papaya dopeslaw RED CURRY MAC & CHEESE 15 3 cheese cream sauce, toasted coconut shavings, red curry madras, seashell pasta SAKÉ COD TEMPURA BURGER 17 Saké cod tempura, potato bun, cabbage, coconut tartar sauce, mama fries PRE-ORDER TODAY AND PICK YOUR DAY AND TIME OF DELIVERY / TAKEOUT 514.951.TIKI COMBOS THE BIG DADDY 99.99$ 10 PCS HAT YAI THAI FRIED CHICKEN 10 PCS BANANA KETCHUP RIBS FAMILY FORMAT REMIXED FRIES 2 FIRE PAPAYA DOPE SLAW 6 GUAVA MALASADAS 3 SIGNATURE SAUCES LIL HOMIE 69.99 5 PCS HAT YAI THAI FRIED CHICKEN 5 PCS BANANA