DOCSLIB.ORG

Line Book 2016 OUR STORY

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Line Book 2016 OUR STORY line book 2016 OUR STORY Did you know that at Mary’s Harvest we’re all about family? And it all begins with Mary Spada, who was well before her time. During World War II, with $15 and a vision of feeding her family healthier eating options, Mary began making packages of shredded cabbage and carrots in her home’s bathtub. Mary knew she wasn’t the only woman who yearned for better options for her family. Her goal was to come home after a long day at work and see her family smile. She wanted to know where her family’s food came from, and that it was fresh, healthy, and packed full of nutrition. Fast forward 70 years. Using Mary’s vision of creating quality meals, we established Mary’s Harvest Fresh Foods, Inc. in 2012. We continue to develop our hand-cut fruits and vegetables, grab and go, and meal replacement items to give customers the convenience that is healthy, fresh, and local. Today, Mary’s Harvest is keeping with current trends in the marketplace by becoming one of the first brands to sell certified organic fresh-cut fruits and vegetables. Launched in May 2016, our new line, Mary’s Organic Harvest, offers the perfect complement to Mary’s Harvest. Every organic product is hand-cut in a USDA certified facility where it receives the “USDA Certified Organic” sticker. At Mary’s, we take quality seriously; it starts with our team hand-selecting every piece of produce to make certain all of it is picked at the peak of freshness. We test and document everything — from the product’s size to its flavor — so you can be certain you are receiving the best when choosing Mary’s. A lot may have changed in seven decades, but we know that Mary Spada’s vision of fresh and easy meals is still relevant in today’s market, and will continue to be for years to come. We go “Back to Our Roots,” to push ourselves forward in offering the freshest quality items. FOOD SAFETY Mary’s Harvest Fresh Foods, Inc. has developed and implemented excellent food safety programs and practices to ensure that we provide the freshest and safest products available to our customers. Our Company takes all reasonable measures and precautions to ensure food safety and consistent education and training throughout the company. The facility operates under FDA, USDA regulations, Oregon Tilth Organic Standard and a HACCP based quality system program that is independently audited by third party institutions following Global Food Safety Initiative (GFSI) – Safe Quality Foods (SQF) standards. Under these rigorous standards, Mary’s Harvest Fresh Foods, Inc. maintains many pre-requisite food safety programs. We validate the effectiveness of our food safety and quality managements systems through internal and external audits processes recognized Global Standards. We believe that food safety begins in the field. We monitor our produce continually and only accept product from farmers and suppliers that uphold our philosophy and maintain the unbroken cold chain and good manufacturing practices. CONVENTIONAL FRUIT CONVENTIONAL CANTALOUPE CANTALOUPE CHUNKS CANTALOUPE CHUNKS CANTALOUPE CHUNKS CANTALOUPE CHUNKS ITEM# 1946 ITEM# 8527 ITEM# 1955 ITEM# 1199 UPC# 092504-500407 UPC# 092504-730279 UPC# 092504-402466 UPC# 092504-701194 6/8oz 6/12oz 6/1lb 6 /4 0 o z CANTALOUPE SPEARS CANTALOUPE CHUNKS CANTALOUPE 1/2 CUT WRAPPED ITEM# 17139 ITEM# 23200 ITEM# 12329 UPC# 092504-722342 UPC# 887241-807564 9lb 4/16oz 6/20oz HONEYDEW HONEYDEW CHUNKS ITEM# 1956 UPC# 092504-382584 6/1lb 5 MANGO MANGO CHUNKS MANGO CHUNKS MANGO SPEARS ITEM# 5063 ITEM# 5061 ITEM# 20557 UPC# 092504-703853 UPC# 092504-703969 UPC# 887241-797896 6/8oz 6/1lb 4/16oz CONVENTIONAL FRUIT CONVENTIONAL MELON MEDLEY MELON BALL MEDLEY MELON BALL MEDLEY MELON WEDGE COMBO ITEM# 1949 ITEM# 1958 ITEM# 6973 UPC# 092504-741510 UPC# 092504-741794 UPC# 092504-722564 6/8oz 6/1lb 6/1lb MELON MEDLEY CHUNKS MIXED FRUIT SPEARS ITEM# 1952 ITEM# 20623 UPC# 092504-402473 UPC# 887241-800015 6/1lb 6/1lb 6 CONVENTIONAL FRUIT CONVENTIONAL MELON MEDLEY WITH GRAPE MELON MEDLEY W GRAPES MELON MEDLEY W GRAPES MELON MEDLEY W GRAPES ITEM# 2878 ITEM# 1959 ITEM# 23201 UPC# 092504-500605 UPC# 092504-250074 UPC# 887241-807670 6/8oz 6/1lb 6/20oz MELON MEDLEY W GRAPES ITEM# 1217 UPC# 092504-250081 6 /4 0 o z MIXED FRUIT MIXED CUT FRUIT MIXED CUT FRUIT ITEM# 1941 ITEM# 1950 UPC# 092504-700548 UPC#092504-700654 6/8oz 6/1lb APPLE FRUIT MEDLEY MIXED CUT FRUIT GOURMET FRUIT ISLAND MEDLEY ITEM# 10857 ITEM# 8533 ITEM# 8534 UPC# 092504-744788 UPC# 092504-734604 UPC# 092504-734970 6/12oz 6/12oz 6/12oz 7 PINEAPPLE PINEAPPLE CHUNKS PINEAPPLE CHUNKS GOLD PINEAPPLE CORE GOLD ITEM# 1948 ITEM# 8311 ITEM# 8312 UPC# 092504-701316 UPC# 092504-740513 UPC# 092504-740605 6/8oz 6/1lb 6/16oz CONVENTIONAL FRUIT CONVENTIONAL PINEAPPLE RING PINEAPPLE CHUNKS PINEAPPLE CHUNKS ITEM# 12970 ITEM# 23202 ITEM# 1226 UPC# 092504-743415 UPC# 887241-807786 UPC# 092504-701422 6/18oz 6/20oz 6 /4 0 o z PINEAPPLE SPEARS ITEM# 17138 UPC# 887241-798893 6/16oz STRAWBERRIES STRAWBERRY & BLUEBERRY MIX STRAWBERRY HALVES STRAWBERRY HALVES MIXED STRAWBERRIES & BLUEBERRIES ITEM# 1942 ITEM# 1951 ITEM# 8577 UPC# 092504-500308 UPC# 092504-200093 UPC# 092504-734888 6/8oz 6/1lb 6/12oz 8 CONVENTIONAL FRUIT CONVENTIONAL WATERMELON WATERMELON CHUNKS WATERMELON CHUNKS WATERMELON SPEARS ITEM# 1945 ITEM# 8528 ITEM# 17143 UPC# 092504-500209 UPC# 092504-730163 UPC# 887241-799012 6/8oz 6/12oz 6/16oz WATERMELON CHUNKS WATERMELON CHUNKS WATERMELON 1/4 CUT WRAPPED ITEM# 23199 ITEM# 1236 ITEM# 8319 UPC# 887241-807458 UPC# 092504-600107 28lb 6/18oz 6 /4 0 o z FRUIT TRAY FRUIT SNACK TRAY CUT FRUIT TRAY FRUIT PARTY PLATTER ITEM# 20603 ITEM# 6971 ITEM# 7081 UPC# 887241-798909 UPC# 092504-721895 UPC# 092504-382591 3/32oz 3/40oz 3/4lb 9 CHRISTMAS AND FOOTBALL FRUIT PACK CUT FRUIT TRAY CHRISTMAS CUT FRUIT TRAY LOOSE FOOTBALL ITEM# 4667 ITEM# 4809 UPC# 092504-702962 UPC#092504-703075 2/4lb 2/90oz CONVENTIONAL FRUIT CONVENTIONAL *seasonal item *seasonal item DESSERT STRAWBERRY TRAYS CHOCOLATE DIPPED STRAWBERRIES CHOCOLATE DIPPED HEART STRAWBERRIES ITEM# 4868 ITEM# 5712 UPC# 092504-715849 UPC# 092504-716396 6/6ct 3/12ct *seasonal item *seasonal item STRAWBERRIES & CREAM STRAWBERRY PLATTER ITEM# 2188 ITEM# 2187 UPC# 092504-703747 UPC# 092504-703631 6/22oz 2/48oz 10 BULK FRUIT APPLE CANTALOUPE SLICED SWEET APPLES SLICED TART APPLES CANTALOUPE CHUNKS ITEM# 9076 ITEM# 9077 ITEM# 2519 4/3lb 4/3lb 5lb GRAPE GRAPEFRUIT HONEYDEW WASHED RED GRAPES S/L PEELED GRAPEFRUIT CHUNKS HONEYDEW CHUNKS ITEM# 1979 ITEM# 7758 ITEM# 1208 5lb 5lb 5lb MIXED MELON ORANGE PINEAPPLE MIXED MELON CHUNKS PEELED ORANGE CHUNKS PINEAPPLE CHUNKS ITEM# 1219 ITEM# 7759 ITEM# 1225 5lb 5lb 5lb WATERMELON WATERMELON CHUNKS ITEM# 2518 5lb 11 ASPARAGUS SAUTE BELL PEPPER ASPARAGUS SAUTE BELL PEPPER RED DICED BELL PEPPER R/Y/G DICED ITEM# 20558 ITEM# 8301 ITEM# 8832 UPC# 887241-797902 UPC# 092504-737605 UPC# 092504-766124 4/10oz 6/7oz 6/7oz BELL PEPPER CONT. BROCOSLAW BUTTERNUT SQUASH CONVENTIONAL VEGETABLES CONVENTIONAL BELL PEPPER GREEN DICED BROCOSLAW BUTTERNUT SQUASH ITEM# 6977 ITEM# 23473 PEELED/DICED UPC# 092504-722120 UPC# 887241-808455 ITEM# 9765 6/8oz 6/12oz UPC# 092504-743323 6/2lb CARROT CARROT & CELERY STICK CARROT STICKS CARROTS & SNOW PEAS VEGETABLE PACK CARROT & ITEM# 8314 ITEM# 23474 ITEM# 8214 CELERY STICKS UPC# 887241-805454 UPC# 887241-808677 UPC# 092504-736066 ITEM# 8316 4/14oz 6/12oz 6/6oz UPC# 826766-333004 4/14oz 12 CONVENTIONAL CONVENTIONAL VEGETABLES CELERY STICKS GREEN BEANS TRIMMED JICAMA STICK CELERY STICKS GREEN BEANS TRIMMED JICAMA STICKS ITEM# 8315 ITEM# 23205 ITEM# 8298 UPC# 826766-303557 UPC# 887241-808011 UPC# 026766-311006 4/14oz 6/12oz 6/14oz MUSHROOM PORTABELLA PORTABELLA MUSHROOMS PORTABELLA MUSHROOMS PORTABELLA MUSHROOMS STUFFED PIZZA STUFFED W/ PEPPERS STUFFED W/ SPINACH ITEM# 14482 ITEM# 13918 ITEM# 13916 UPC# 826766-711918 UPC# 092504-139188 UPC# 092504-139164 4/9oz 6/9oz 6/9oz MUSHROOM STUFFED NOPALITO MUSHROOMS STUFFED 8 CT. NOPALITO DICED ITEM# 13919 ITEM# 10166 UPC# 092504-139195 UPC# 092504-722526 6/7oz 10/1lb 13 ONIONS RED ONIONS DICED YELLOW ONIONS DICED R/Y ONIONS DICED COMBO ITEM# 8299 ITEM# 8300 ITEM# 8831 UPC# 092504-737421 UPC# 092504-737339 UPC# 092504-737421 6/7oz 6/7oz 6/7oz VEGETABLE PACK 8OZ VEGETABLE PACK 12OZ CONVENTIONAL VEGETABLES CONVENTIONAL VEGGIE CUP VEGGIE CUP VEGETABLE SNACK PACK ITEM# 2724 ITEM# 2725 ITEM# 2350 UPC# 092504-700210 UPC# 092504-701538 UPC# 092504-400011 6/8oz 6/12oz 6/12oz VEGETABLE PACK 18OZ - 24OZ VEGETABLE TRAY VEGETABLE RAINBOW MEDLEY RECTANGLE SMALL ITEM# 1461 ITEM# 16605 UPC# 092504-382638 UPC# 092504-757122 6/24oz 4/18oz 14 CONVENTIONAL CONVENTIONAL VEGETABLES VEGETABLE PACK 30OZ - 40OZ VEGETABLE TRAY VEGETABLE TRAY RECTANGLE ITEM# 6972 ITEM# 16604 UPC# 092504-722670 UPC# 092504-757016 3/36oz 4 /4 0 o z VEGETABLE PACK 50OZ - 60OZ VEGETABLE SNACK VEGETABLE TRAY SEGMENTED TRAY LOOSE ITEM# 6923 ITEM# 2349 UPC# 092504-757900 UPC# 092504-382577 2/58oz 2/52oz CHRISTMAS & FOOTBALL VEGETABLE PACK VEGETABLE SNACK VEGETABLE SNACK TRAY CHRISTMAS TRAY FOOTBALL ITEM# 4666 ITEM# 4808 UPC# 092504-702856 UPC# 092504-703181 2/56oz 2/66oz *seasonal item *seasonal item 15 BELL PEPPER BELL PEPPER BELL PEPPER BELL PEPPER BELL PEPPER RED DICED RED CUBED RED STRIPS RED RINGS BULK VEGETABLES ITEM# 12857 3lb ITEM# 19768 3lb ITEM# 12865 ITEM# 12864 3lb 3lb BELL PEPPER BELL PEPPER BELL PEPPER BELL PEPPER GREEN STRIPS GREEN DICED GREEN CUBED GREEN RINGS ITEM# 19769 3lb ITEM# 12855 3lb ITEM# 19767 3lb ITEM# 1430 3lb BELL PEPPER BELL PEPPER BELL PEPPER YELLOW DICED G/Y/R DICED G/Y/R SLICED ITEM# 12861 3lb ITEM# 25127 3lb ITEM# 1426 3lb 16 BULK VEGETABLES BRUSSELS BROCCOLI SPROUT HALVES BUTTERNUT SQUASH BROCCOLI BUDS PIZZA CUT BRUSSELS SPROUTS HALVES BUTTERNUT PEELED & DICED ITEM# 19754 3lb ITEM# 23302 2/5lb ITEM# 21317 2/5lb BUTTERNUT SQUASH CONT.
Load more

Recommended publications
  • Journal of Food and Dairy Technology
    e-ISSN:2321-6204 p-ISSN:2347-2359 RESEARCH AND REVIEWS: JOURNAL OF FOOD AND DAIRY TECHNOLOGY Estimation of Some Anti-nutritional Factors in Oil-Free Seed Cake of Egusi (Citrullus colocynthis L.). Abdulhamid A* Ibrahim I, and Warra AA. Department of Biochemistry, Kebbi State University of Science and Technology, PMB 1144, Aliero, Kebbi State, Nigeria. Short Communication Received: 13/09/2013 Revised: 18/11/2013 Accepted: 03/12/2013 ABSTRACT *For Correspondence In this study, some anti-nutritional factors present in oil-free seeds of egusi (Citrullus colocynthis L.) seed cake were determined. Oil Department of Biochemistry, was extracted from the oil-free egusi seed by the Soxhlet extraction Kebbi State University of method. The anti-nutritional factors were determined using the standard Science and Technology, PMB methods. The result of anti-nutritional factors analysis revealed that the 1144, Aliero, Kebbi State, seed contains phytate (3.09 ± 0.65mg/100g), oxalate (16.20 ± Nigeria. 2.12mg/100g), nitrate (1.09 ± 0.03mg/100g), cyanogens (13.78 ± Phone: +2348060538405 0.13mg/100g) and tannins (6.19 ± 0.04mg/100g). From the result, the oil-free seed cake of egusi contains some anti-nutritional factors in minute Keywords: egusi seed cake, amounts, and this serve as a guide towards their elimination. Citrullus colocynthis, anti- nutritional factors, cucurbitaceae, melons, INTRODUCTION Citrullus colocynthis L. belongs to cucurbitaceae family, which usually consists of a large number of varieties that are generally known as melons [1]. It is among the 300 species of melon found in tropical Africa and it is cultivated for its seeds, which are rich in oil (53%) and protein 28% [2].
    [Show full text]
  • U.S. Grade Standards for Frozen Melon Balls
    United States Department of Agriculture United States Standards Agricultural Marketing for Grades of Service Fruit and Frozen Melon Balls Vegetable Division Processed Products Branch Effective date June 25, 1962 This is the first issue of the United States Standards for Grades of Frozen Melon Balls published in the FEDERAL REGISTER of May 24, 1962 (27 FR 4872) to become effective June 25, 1962. Voluntary U.S. grade standards are issued under the authority of the Agricultural Marketing Act of 1946, which provides for the development of official U.S. grades to designate different levels of quality. These grade standards are available for use by producers, suppliers, buyers, and consumers. As in the case of other standards for grades of processed fruits and vegetables, these standards are designed to facilitate orderly marketing by providing a convenient basis for buying and selling, for establishing quality control programs, and for determining loan values. The standards also serve as a basis for the inspection and grading of commodities by the Federal inspection service, the only activity authorized to approve the designation of U.S. grades as referenced in the standards, as provided under the Agricultural Marketing Act of 1946. This service, available as on-line (in-plant) or lot inspection and grading of all processed fruit and vegetable products, is offered to interested parties, upon application, on a fee-for-service basis. The verification of some specific recommendations, requirements, or tolerances contained in the standards can be accomplished only by the use of on-line inspection procedures. In all instances, a grade can be assigned based on final product factors or characteristics.
    [Show full text]
  • “Garri” and “Egusi” MELON SEEDS CONSUMED IN
    IN “ OF AFLATOXINS INCIDENCE ABDULRAHMAN SULEIMAN INCIDENCE OF AFLATOXINS IN “Garri” AND “Egusi” MELON SEEDS CONSUMED IN HARUNA CONSUMED IN TURKISH REPUBLIC OF NORTHERN CYPRUS OF NORTHERN REPUBLIC IN TURKISH CONSUMED HARUNA TURKISH REPUBLIC OF NORTHERN CYPRUS A THESIS SUBMITTED TO THE GRADUATE SCHOOL OF APPLIED SCIENCES OF NEAR EAST UNIVERSITY By SULEIMAN ABDULRAHMAN HARUNA Garri In Partial Fulfillment of the Requirements for ” AND “ ” AND the Degree of Master of Science in Egusi Food Engineering ” MELON SEEDS SEEDS MELON ” NICOSIA, 2017 NEU 2017 INCIDENCE OF AFLATOXINS IN “Garri” AND “Egusi” MELON SEEDS CONSUMED IN TURKISH REPUBLIC OF NORTHERN CYPRUS A THESIS SUBMITTED TO THE GRADUATE SCHOOL OF APPLIED SCIENCES OF NEAR EAST UNIVERSITY By SULEIMAN ABDULRAHMAN HARUNA In Partial Fulfillment of the Requirements for the Degree of Master of Science in Food Engineering NICOSIA, 2017 I hereby declare that, all information in this document has been obtained and presented in accordance with academic rules and ethical conduct. I also declare that, as required by these rules and conduct, I have fully cited and referenced all material and results that are not original to this work. Name, Last name: Signature: Date: ACKNOWLEDGEMENTS I am indebted to a number of people who have been instrumental to the successful completion of this work. I most sincerely express my profound gratitude to my supervisor Dr. Perihan Adun, for the support, encouragement and guidance in spite of her numerous engagements. I would like to also thank my committee members; Dr. Perihan Adun, Assist. Prof. Dr. Melis Sūmengen Özdenefe and Assoc. Prof. Dr. Kaya Süer who make necessary appraisal towards the completion of this work.
    [Show full text]
  • CHAPTER ONE 1.0 INRODUCTION Egusi Melon Is a Well Known Vegetable Crop in West Africa
    CHAPTER ONE 1.0 INRODUCTION Egusi melon is a well known vegetable crop in West Africa. It is commonly grown for its consumable seeds popularly called “Egusi” in Yoruba language (Adewusi et al., 2000; van der Vossen et al., 2004). The crop’s family is cucurbitaceae (Schippers, 2000). Three genera of this family are referred to as melon and these are Cucumis, Citrullus and Cucumeropsis. Common examples of these genera in Nigeria are Cucumis melo L. (true melon), Citrullus lanatus Thunb. Matsum and Nakai (Watermelon) and Citrullus lanatus (Thumb) Mansf. (Brown-seeded Egusi melon) and Cucumeropsis mannii Naud. (syn. C. edulis (Hooker f.) cogn.). The species of the genus Lagenaria (gourd melons) used for Egusi melon is Lagenaria abyssinica (Ajuru and Okoli, 2013). Egusi melon is a creeping, hairy, herbaceous annual crop (Agba et al., 2009). It originated from Africa, and usually intercropped with yams, sorghum and cassava (Adewusi et al., 2000; Agba, 2004). In Africa, Nigeria is the highest producer of melon with 581,344 tonnes over an area of 999,618 ha with an average yield of 581.6 kg/ha followed by Republic of Congo (62,039 tonnes) and Cameroun (53,064 tonnes) (FAO, 2017). The world total production has been put at about 962,301 tonnes, with Africa as the highest producer in the world, producing about 894,178 tonnes followed by Asia (63,039 tonnes) (FAO, 2017). It is drought tolerant and grown in commercial quantity in Southwest Nigeria, especially in some parts of Oyo, Ogun, Ondo, Osun and Ekiti states where its seeds serve as soup condiments (Kehinde, 2011).
    [Show full text]
  • Comparative Studies on the Physicochemical and Sensory
    Journal of Food Research; Vol. 4, No. 5; 2015 ISSN 1927-0887 E-ISSN 1927-0895 Published by Canadian Center of Science and Education Comparative Studies on the Physicochemical and Sensory Properties of Watermelon (Citrullus lanatus) and Melon (Citrullus vulgaris) Seed Flours Used in “EGUSI” Soup Preparation Monday O. Akusu1 & David B. Kiin-Kabari1 1 Department of Food Science and Technology, Rivers State University of Science and Technology, Port Harcourt, Nigeria Correspondence: David B. Kiin-Kabari, Department of Food Science and Technology, Rivers State University of Science and Technology, Port Harcourt, Nigeria. Tel: 234-803-775-7473. E-mail: [email protected] Received: April 26, 2015 Accepted: June 10, 2015 Online Published: June 12, 2015 doi:10.5539/jfr.v4n5p1 URL: http://dx.doi.org/10.5539/jfr.v4n5p1 Abstract A comparative study on the physicochemical and sensory properties of watermelon (Citrullus lanatus) and melon (Citrullus vulgaris) seed flours in food preparation were investigated. A composite flour containing equal parts of watermelon seed flour and melon seed flour were prepared. Egusi soups were prepared from the melon seed flour; watermelon seed flour and a combination of the two flours in equal proportions. Sensory properties of the three soups were evaluated. The results of the investigation showed that the equal proportions of watermelon/melon seed flours had higher crude protein of 27.73% and crude fat of 47.85% than the water melon seed and melon seed flours. There was no significant difference (P>0.05) in water absorption, foam capacity, viscosity and least gelation properties of the melon seed flour compared to the 50:50 flour sample.
    [Show full text]
  • Bitiruv Malakaviy Ishi
    O’ZBEKISTON RESPUBLIKASI QIShLOQ VA SUV XO’JALIGI VAZIRLIGI SAMARQAND QIShLOQ XO’JALIK INSTITUTI «Meva - sabzavotchilik va uzumchilik» kafedrasi 5111000 - Kasb ta’lim (agronomiya) yo’nalishi bakalavriat bitiruvchisi Asatov Islom Akbarovichning BITIRUV MALAKAVIY ISHI Mavzu: Qovun o’rtapishar navlarining o’sishi, rivojlanishi va hosildorligiga o’stiruvchi moddalarning ta’siri hamda mavzuni o’qitish uslubi Ilmiy rahbar, professor____________T.E.Ostonaqulov Malakaviy bitiruv ishi Agronomiya fakulteti «Meva sabzavotchilik va dekani, dosent uzumchilik» kafedrasi yig’ilishida _________D.S.Normurodov muhokama qilindi va DAK himoyasiga «___»_________2016 yil tavsiya etildi. Kafedra mudiri, dosent _______ M.M.Komilova «___»______________2016 yil Bayonnoma №___________ SAMARQAND-2016 1 Samarqand qishloq xo’jalik instituti “Meva- sabzavotchilik va uzumchilik” kafedrasi 10 - sonli yig’ilishining bayonnomasidan ko’chirma may 2016 yil Samarqand shahri Qatnashdilar: kaf. mudiri, dosent M.M.Komilova, Professorlar: T.E.Ostonaqulov, I.X.Xamdamov, dosentlar: B.Xolmirzayev, Q.Ravshanov, A.Umirzaqov, S.Mustanov, N.Xadjayeva, E.Xamdamova, S.Sanayev, assistentlar: G.Suvonova, Z. Ro’ziqulovа, M.Jumayev, X.Xonqulov, Q.Jo’raqulov, X.Ismatullayev, Z.Tojiboyeva, A.Nurniyozov, X.Norbekov, M.Begmatova, katta laborant D. Ibragimova. KUN TARTIBI: 1. Agronomiya fakulteti 5140900 – Kasb ta’limi (agronomiya) yo’nalishi 4- bosqich talabasi Asatov Islomning «Qovun o’rtapishar navlarining o’sishi, rivojlanishi va hosildorligiga o’stiruvchi moddalarning ta’siri hamda mavzuni o’qitish uslubi‖ mavzusidagi bitiruv malakaviy ishining muhokamasi. Tinglandi: 1. Kun tartibidagi masala yuzasidan kafedra mudiri, dosent M.M.Komilova gapirib, O’z.R. Oliy va o’rta maxsus ta’lim vazirligining 09.06.2010 yildagi 225- sonli buyrug’i bilan tasdiqlangan ―Oliy o’quv yurtlarida bakalavrning bitiruv malakaviy ishi‖ to’g’risidagi Nizomga asosan har bir bitiruvchining bitiruv malakaviy ishi kafedrada muhokoma qilingandan keyin DAK himoyasiga tavsiya etilishi kerakligini aytdi.
    [Show full text]
  • 1111111~Mrllllmll~1 Rl]Illi Ill~Rllilrl]Ll~111111
    I H·941 JANUARY 1988 I I Ron C. Smith I rl]illi Extension Horticulturist 1111111~mrllllmll~13010900581 Ill~rllilrl]ll~111111 0505 Rose Anne Millette , Extension Nutrition Journalist I I I I I 111111111111111111111111111111111111111I111111111111I1IIIIIIIIIIIIIIIIIII!IIIIII!!IIIIIIIIIIIIIIIIIIIIIIIIIIIli!IIIIIIIIII!III!111111111111111111111111111111111111I111111111111I1 I IIIIIIIIIIIIIIIIIIII!IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII1IIIIilllllllllllllllllllillilllllllllllllllllllllliliI111111111111111111111111111111111111111111111111111111111111111111I11 NDSU EXTENSION SERVICE I North Dakota State Universitv. Farao. ND 5A105 1A ~nRT I I I PREFACE Consumers across the country are changing their eating styles and demanding fresher, more wholesome and more nutritious foods. As a result, markets now offer a greater variety of fresh produce than ever before, everything from kiwifruit to kumquats, bok choy to kohlrabi. No longer is it unusual for a super­ market to offer seventy or even a hundred distinctly different kinds of fresh produce simultaneously, and each season new vegetables and fruits are introduced to shoppers. Gardeners, following the same trend, are planting more kinds of fruits and vegetables than they did in years past. This book is designed to help North Dakotans grow a wide variety of fresh produce in the garden, select I it from the supermarket, and prepare it in the kitchen. To make eating adventures more interesting, the chapters - originally published as THE PRODUCE BASKET column in North Dakota newspapers - pro­ vide historical and botanical information about each food. Chapters are arranged alphabetically in two sections, first vegetables and then fruits. Preparation suggestions and recipes are highlighted for easy ac­ I cess, and a recipe index is provided at the end of the book. Carbohydrates for energy are a major nutritive component of fruits and vegetables.
    [Show full text]
  • Cantaloupe Corner
    Grow It, Try It, Like It! Preschool Fun With Fruits and Vegetables Cantaloupe Corner Booklet 5 Welcome to… Cantaloupe Corner at Tasty Acres Farm! Cantaloupe Corner is home to vine ripened, sweet juicy cantaloupe. Tasty Acres Farm grows the best cantaloupe activities for a country mile. Children learn about cantaloupe through hands-on activities. They experience how a cantaloupe looks, feels, tastes, and smells. Cantaloupe Corner connects the cantaloupes grown on the farm to the fruit in the store or farmers’ market. The children can’t resist the cantaloupe tasting activities from plain wedges to soup to salad. Growing at Home materials create review options for the daily Cantaloupe Corner activities. What’s Inside Cantaloupe Corner Lessons Planning Chart for Cantaloupe Corner Activities ..................................................................................................................... 1 A: Can You Tell Me About Cantaloupe? Hands-On Activities .............................................................................................. 2 1. Can You Tell What’s Hiding? ........................................................................................................................................................ 2 2. Cantaloupe…A Look Inside ...................................................................................................................................................... 4 3. Cantaloupe Shapes ........................................................................................................................................................................
    [Show full text]
  • Clark Family Cookbook Victoria Davies, Ester
    Clark Family Cookbook Victoria Davies, Ester, Elmer, Margaret, Frank, Afton, Victoria's mother Bucka. Contents Beverages. .2 Salads and Side Dishes. .6 Breads. .49 Soups. .80 Main Dishes . .90 Seafood. .90 Beef and Pork . .109 Poultry. .158 Desserts. .198 Cakes. .198 Cookies and Bars . .235 Pies. .270 Ice Cream . .289 Candy. .300 Cobblers, Puddings and Crisps . .312 Beverages Hot Chocolate Mix 4 lbs. Dry milk 22 oz. Cremora (non-dairy creamer) 1 lb. Powdered sugar 2 lb. Hot chocolate (drink mix) Cranberry Sparkle 1 qt. (4 cups) Cranberry Juice cocktail (chilled) 1 c. orange juice (chilled) 14 oz. Sprite (chilled) Orange slices Lime slices Maraschino cherries Place cake of ice or ice cubes in punch bowl. Add fruit juices and stir. Resting bottle on rim of bowl, slowly pour in the Sprite. Float orange slices topped with lime slices and maraschino cherries. Makes about 1 ¾ quarts of punch. Raspberry Cooler Stir 2/3 c. of instant nonfat dry milk into 2 chilled 12-ounce cans of raspberry flavored carbonated soda. Garnish with fresh raspberries. Serves 4. Rootbeer 5 gallons water 5 lbs. Sugar 1 bottle Rootbeer extract 5 lbs. Dry ice 5 lbs. Regular ice Ready in about 30 minutes. Orange Julius 1 6-0z. can frozen orange juice 1 c. milk 1 c. water ½ c. sugar 1 t. vanilla 8-10 ice cubes, crushed Combine all the ingredients in blender. Cover and blend until smooth, about 30 seconds. Serve immediately. Makes about 6 cups. Spiced Apple Cider 2 ¼ c. sugar 4 c. water 2 cinnamon sticks 8 Allspice berries 10 whole cloves 1 whole piece ginger (or ½ t.
    [Show full text]
  • As a Low-Res 12MB
    1 4 Easy Ways t o O rd e r Online www.SouthernExposure.com Our online store contains everything in our catalog and more! Browse our website or save time with our online Quick Order form. Phone (540) 894-9480 Our phone hours are: Dear Valued Customers & Gardening catalog; a few more varieties than usual will 9 am–5 pm, M–F, January 1–May 31, and probably run out, but, we’re not going to run 11 am–3 pm, M–F, June 1–December 31 Friends & Everyone Everywhere, out of tomato seed! (EST). Please have your order and credit If you don’t see your favorite variety in card ready. We hope you’re OK!! the catalog this year, we hope that you’ll find What a strange and scary and crazy world right now. a different variety that you’ll try and like! (If Seeds have been a big comfort to us. It’s been helpful, Fax (540) 266-1021 life gives you lemons, make lemonade… if Fax your order anytime 24/7. Please use the during all this, to have *something* positive we can do. life gives you new tomato varieties, make When the pandemic first started, and we were scared and order form on page 87 or download one at tomato juice…) www.SouthernExposure.com angry and frustrated, it was good to be busy, and to at The weather took its own toll on seed least be able to send seeds to people to garden and grow growouts this year. Here in central Virginia, their own food.
    [Show full text]
  • The Effect of Cultivar Maturity and Frozen Storage Time on the Cell Wall Polysaccharide Composition of Musk- Melon (Cucumis Melo)
    AN ABSTRACT OF THE THESIS OF Valencius Bimandjuntak for the degree of Master of Science in Food Science and Technology presented on July 8* 1993. Title: The Effect of Cultivar Maturity and Frozen Storage Time on the Cell Wall Polysaccharide Composition of Musk- melon (Cucumis melo) Abstract approved: Diane M. Barrett The effect of frozen storage time on the composition of the cell wall polysaccharide (CWP) of muskmelon (Cucumis melo) cultivars at different stages of maturity was inves- tigated. Changes in composition, firmness, drip loss, and color of Cantaloupe and Honey Dew melon flesh were deter- mined at three stages of maturity and for three periods of storage at -230C. Relationships between firmness, drip loss, and other composition measurements, as well as the total CWP sugar composition, were also determined. Cell wall polyssacharides were isolated and purified, and fractionations were performed using cyclohexane trans- 1,2-diamine tetraacetate (CDTA), Na2C03, guanidinium thio- cyanate (GTC), and KOH. All fractions and residues were dialysed and then freeze-dried. Following hydrolysis of CWP fractions with trifluoroacetate (TFA), the alditol acetate derivatives of neutral sugars from each CWP frac- tion were prepared and analyzed by gas chromatography, using myo-inositol as the internal standard. TFA insoluble fractions were analyzed colorimetrically using phenol-sulphuric acid reagent. Uronic acid was de- termined using 0.15% m-hydroxybiphenyl for absorbance at 520 run with galacturonic acid as the standard. It was de- termined that CDTA and Na2C03 fractions were composed of typical pectic materials, containing mostly galacturonic acid with the neutral sugars arabinose, galactose, rham- nose, and a smaller amount of xylose.
    [Show full text]
  • Effects of Processing Methods on Physicochemical, Functional and Sensory Properties of Two Varieties of Melon Seed Cucumis Mannii and Citrullus Vulgaris
    J. Food. Stab (2020) 3 (3): 62-76 Akusu et al. J. Food. Stab (2020) 3 (3): 62-76 Journal homepage: www.foodstability.com Received: 17/06/2020 / Revised: 05/09/2020 / Accepted: 07/09/2020 / Available online: 01/10/2020 DOI: 10.36400/J.Food.Stab.3.3.2020-0023 ORIGINAL ARTICLE Effects of Processing Methods on Physicochemical, Functional and Sensory Properties of Two Varieties of Melon Seed Cucumis mannii and Citrullus vulgaris *Akusu, O.M / Kiin-Kabari, D.B / Chibor, B.S / Authors’ Affiliation Abstract Department of Food Science and Technology, Rivers State Two varieties of Melon (Cucumis mannii and Citrullus vulgaris) seeds were procured and processed University, Port Harcourt, Nigeria using boiling, parboiling, roasting, fermentation, germination and oven drying methods and milled to flour. Effects of these methods on the physicochemical and functional properties of the obtained flour Corresponding author from each processing method were determined. The flour was further used to prepare “Egusi” soup and the sensory properties of the soup evaluated. The result revealed that the moisture content of the Akusu, O.M samples ranged from 1.21- 3.86% and it was observed that roasting, fermentation and boiling significantly reduced the moisture contents. Ash content ranged from 1.5-3.09%, with significantly Department of Food Science and Technology, Rivers State (p<0.05) higher ash content noted in roasted C. vulgaris. Roasting and germination gave significantly University, Port Harcourt, Nigeria higher fat content of 59.05% and 58.75%, respectively for C. mannii. Protein content of C. vulgaris was shown to increase significantly from 23.27% (raw flour) to 27.79, 27.28, 27.21 and 26.54% for boiled, roasted, germinated and fermented samples, respectively.
    [Show full text]