DOCSLIB.ORG

TREE-TO-BEAN Follow the Journey of the Bean, Harvesting to Chocolate Making

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
TREE-TO-BEAN Follow the Journey of the Bean, Harvesting to Chocolate Making TREE-TO-BEAN Follow the journey of the bean, harvesting to chocolate making. Want to see where chocolate is born? As cocoa growers and chocolatiers our Tree-to-Bar experience follows the bean from harvest. Stroll our dappled cocoa groves, select sun-ripened cacao pods cut from the tree, then make your own chocolate bar from roasted beans. The roots of cocoa farming include our seedling nursery, fermenting room, sun-drying station, grinding, mixing and finally tasting! Available Monday to Friday (with the exception of public holidays). Monday, Tuesday, Thursday, Friday 09.00 – 10.00 Tree-to-Bean 10.30 – 11.30 Bean-to-Bar Monday & Wednesday & Friday 13.00 – 14.00 Tree-to-Bean 14.30 – 15.30 Bean-to-Bar $88.00pp for external guests (Inclusive of 10% VAT) Items to remember: camera & green fingers! Grown in Saint Lucia. Welcome to ‘cacao cuisine’ January 2019 Boucan_Dinner_Menu_Feb_2019_V3.indd 2-3 07/03/2019 16:36 We saw the potential. In 2006 we had a mission, to re-establish a thriving, sustainable cocoa economy in Saint Lucia. Seeded, harvested, dried, roasted and transformed. Our flourishing cocoa estate provides the ingredient that enhances local catches to molten lava chocolate desserts. Discover the full potential of the cacao bean, shell to nib. PRICES SHOWN IN US DOLLARS, INCLUSIVE OF GOVERNMENT 10% VAT TAX. A 10% RESORT FEE / SERVICE CHARGE WILL BE ADDED TO YOUR FINAL BILL. WE HAVE A ‘NO TIP EXPECTED’ APPROACH – We plan to give you great service and we pay our team a full wage (however if you receive exceptional service and would really like to leave a tip, that’s of course appreciated). 2 15 Boucan_Dinner_Menu_Feb_2019_V3.indd 4-5 07/03/2019 16:36 14 3 Boucan_Dinner_Menu_Feb_2019_V3.indd 6-7 07/03/2019 16:36 Fig. 3 Cocoa Bean Fig. 3.1 The Shell Flavours of: toast, umami. We use for: tea infusion drinks, cooking stock & spice mixes. Rabot Estate dates from 1745. Cacao It’s the oldest and most beautiful Other chocolate makers cocoa estate in Saint Lucia set in discard everything a UNESCO site of natural beauty. but the cacao nibs. Enjoy the view. We use it all. Fig. 3.2 The Nib Flavours of: cocoa oak & tannin. We use for: marinades, sauce enriching, crusts and grinding up to make chocolate and chocolate drinks. 4 13 Boucan_Dinner_Menu_Feb_2019_V3.indd 8-9 07/03/2019 16:36 THE ANATOMY OF COCOA STARTERS Tuna-Dorado Tartare $16 Vegetables Pressé $13 Fig. 1 Fig. 2 Available without croutons (WW, VE) Showcasing Soufriere’s fabulous local Super-fresh, locally line-caught. Finely vegetables. Slow roasted, herbed Whole Cocoa Pod Cut Cocoa Pod chopped with capers and scallions, eggplant, tomato, onions in leaf-wrapped papaya, mango, red pepper salsa and madras rice. (VE, WW, WD) cacao nib croutons. (V) Fig. 2.1 Sea Scallops $17 The Pulp Ti’ Jardin $14 Marinated with cacao, seared and Flavours of: lychee/sweet elderflower Ti’ Jardin (little garden in Saint Lucian creole) basted in a cacao-citrus sauce. is a terroir within our cocoa estate, a short Local spice-infused dressing with We use for: sorbets, cocktails scenic stroll from Boucan. A medley of fresh spinach. (WD, WW, SF) & marinades. seasonal vegetables unfurl atop a velvet bed of velvety cacao nib onion purée, finished Beef Flank with local pickled greens. (VE, WW, WD) with Savoury Profiterole $15 Rare seared cacao-spiced beef, marinated Pulled Pork Piton $14 in a handful of spices – ginger, coriander, Inspired by the magnificent Piton our chefs mustard and cacao nibs. Paired with can see from their open-air kitchen, they white chocolate mash and cacao created a pulled pork version. Spiced, slow- red wine gravy. A marriage made cooked and tender, with a crisp breadcrumb in heaven. (A) and cocoa nib coating. Overlooking locally grown, organic green leaves and a sea of Cacao Gazpacho $13 white cacao nib and sweet chilli sauce. Refreshing chilled aromatic soup of tomatoes, peppers and cucumber Goat’s Cheese, Black Olive & Rye $14 with finely ground cacao nibs and Soft goat’s cheese whipped with a floral toasted croutons. edge of cocoa pulp. Super-smooth meets No Gluten option available. (V, WW) bread crunch elevated with mango purée and homemade coconut marmalade. Cocoa Sharing Platter $22 nib, dry black olive and Scandinavian inspired Cacao Gazpacho shots rye bread textured. Works so well. (V) Cacao Gin Cured Mahi-Mahi Pulled Pork Piton Fig. 2.2 Sweet Potato Strips The Bean (A) Needs to be fermented and sun dried, then delicious. Fig. 2.3 See fig.3 The Husk DIETARY & ALLERGENS We use Please let us know if you have allergies we haven’t highlighted in the menu. for: organic (V) Vegetarian (WW) Without Wheat (WD) Without Dairy (A) Alcohol (N) Nuts composting. (SF) Shellfish (VE) Vegan All of our dishes may contain traces of allergens. 12 For full allergen information please ask a member of staff. 5 Boucan_Dinner_Menu_Feb_2019_V3.indd 10-11 07/03/2019 16:36 MAINS Market Fish Fricassé $37 Homemade Sorbets $12 Citrus Groves $12 Locally caught fish fillet, paired with A scoop of each: cacao pulp with White chocolate lemon curd hand-piped scallions, spring onion and roasted soursop, mango and guava. onto a Brittany shortbread base with pineapple. Fresh coconut milk & cacao (VE, WW, WD) meringue shards. Locally grown, juicy butter sauce. (WD, WW) mangoes provide the perfect pairing - The Story Of Chocolate, In Ice $12 an elegant sorbet accompanies. Finished Cacao Beer Pork Tenderloin $38 Connects our cacao-growing and with dark chocolate praline pieces. (N) Garlic mash, roasted seasonal vegetables, chocolate-making in the most delicious cacao nib garden mint sauce. way. A trio of homemade ices charting Mousse au Chocolat $12 Please specify traditional well-done the progression from pod to chocolate The simplest chocolate dessert recipe or medium. (A, WW) in three stages; (V, WW) there is. Perfect for showcasing some We are part of 1) cacao pulp sorbet of the best cacao on the planet. We Ti’ Scallops $38 2) cacao nib-infused ice cream can get a bit emotional about our cacao Hotel Chocolat, Pan-seared cacao nib marinated scallops, 3) estate chocolate ice cream as we care for it from fresh cacao pod basted in a citrus sauce. Served with a to smooth chocolate (a total of seven the British luxury medley of seasonal vegetables atop a bed Rum Baba & stages). Here its served up as a smooth chocolatiers and it of velvety cacao nib onion purée. Cacao Whipped Cream $14 mousse, with our Ice Cream of the Gods (WD, WW, SF) Rum Baba cake soaked in (cacao nib infused ice cream). (N) was co-founders Chairman’s Reserve rum and served with Beef Fillet / Ribeye $46 / $40 cacao-infused whipped cream. (A, V) Chocolate Genesis $18 Angus Thirlwell Aberdeen Angus 48 hour marinated Taste the epic story of chocolate in in freshly roasted cacao. Sautéed local Rabot Marquise $14 a 9-stage tasting plate with exquisite and Peter Harris mushrooms, roast potatoes, pumpkin- 72% Rabot Estate chocolate and cream truffles, caramels, rare Rabot Estate who discovered carrot mash, red wine and dark marquise atop a decadent crunchy cocoa chocolate and a shot of our drinking chocolate gravy. (A, WW) base, served with pecan and almond chocolate. (V, WW, N) Rabot Estate. nougatine. Creamy dark chocolate hit Yellow Fin Tuna $38 will take you to new heights. (N) Line-caught locally, seared with a cacao nib crust, roasted garlic cacao butter Coconut Creme Brûlée $12 sauce, sweet potato carrot mash, We grate and press local coconuts seasonal local vegetables. (WW) in our kitchen to make our natural coconut cream, as an alternative to the Duck Confit $37 traditional dairy cream. Served with rum We use cacao butter to tenderise the caramelised local pineapple, cassava duck for eight hours before roasting. our cacao stick and mango sorbet. Cacao nib citrus sauce, carrot and (VE, WD, N) sweet potato mash. (WW) 6 11 Boucan_Dinner_Menu_Feb_2019_V3.indd 12-13 07/03/2019 16:36 DESSERTS We make our chocolate directly from 12-hour Marinated “Bois Bandé” Mahi Mahi and Vegetable Pressé $37 our estate grown cacao beans, right here. Chicken $37 When the local mahi-mahi fish is this good, Take a look at our conche at the end of Bois Bandé (pronounced Bwah Bonday), you don’t need to do much. We marinate the restaurant. or West Indian “bush magic” rum has ours in a simple cacao nib condiment been loved for centuries by Lucians. before flame-grilling. Served alongside Rabot Chocolate Lava $14 A riot of spice and sweetness, with our vegetable pressé – leaf-wrapped Chocolate sponge dome with molten notes of cinnamon, star anise and madras rice atop a tower of slow-roasted chocolate interior, all made from our nutmeg and one special ingredient – eggplant, tomato and onion. (WD, WW) estate cacao beans, served with cacao the bark of tropical tree Richeria nib-infused ivory-toned ice cream. Grandis. According to local folklore, 9-hour Lamb Shank $39 it has magical, invigorating properties. Cooked slowly in a velvety stock until Inspired by the Soufriere volcano in It also goes spectacularly well with the meat slides off the bone. Served on The cacao tree has the valley behind us. (V) chicken. Served with creamy white a bed of green, orange and black lentils, chocolate and pumpkin mash with simmered in a cacao nib stock until plump (deservedly) the The Magnificent Piton $12 cacao nib rum jus. (A, WW) and tender. (WD, WW) A dramatic soft meringue peak, best ever name in surrounded by estate chocolate sauce Local Dahls ‘Boucan Style’ $22 Cocoa Cannelloni $30 with sliced bananas, flaked almonds and the plant kingdom: Slow-cooked chickpeas with a hint of Our chefs knead fresh dough for our caramel drizzle.
Load more

Recommended publications
  • The Effects of Roasting Time of Unfermented Cocoa Liquor Using the Oil Bath Methods on Physicochemical Properties and Volatile Compound Profiles
    Agritech, 39 (1) 2019, 36-47 The Effects of Roasting Time of Unfermented Cocoa Liquor Using the Oil Bath Methods on Physicochemical Properties and Volatile Compound Profiles N. Nurhayati1*, Francis Maria Constance Sigit Setyabudi2, Djagal Wiseso Marseno2, S. Supriyanto2 1Department of Agricultural Technology University of Muhammadiyah Mataram, Faculty of Agricultural, Jl. K. H. Ahmad Dahlan No 1 Pagesangan, Mataram, West Nusa Tenggara 83116, Indonesia 2Departement of Food Technology and Agricultural Products, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1 Bulaksumur, Yogyakarta 55281, Indonesia *Email: [email protected] Submitted: February 6, 2018; Acceptance: February 9, 2019 ABSTRACT This study aimed to measure the effect of roasting time on physicochemical properties and volatile compounds of unfermented cocoa liquor roasted with an oil bath method. Physicochemical properties (pH, temperature, and color), flavor, and volatile compounds were analyzed. The results showed that the longer the roasting time the higher the unfermented cocoa liquor’s temperature, °Hue, and ΔE value, but lower pH and L value. There were 126 volatile compounds obtained by various roasting time, identified as pyrazines (12), aldehydes (16), esters (1), alcohols (31), acids (15), hydrocarbons (11), ketones (19), and others (21). At 15, 20, and 25 minutes of roasting time, 69, 74, and 67 volatile compounds, respectively, were identified. Volatile compounds’ profiles were indicated to be strongly influenced by roasting time. The largest area and highest number of compounds, such as pyrazines and aldehydes, were obtained at 20 minutes, which was also the only time the esters were identified. As well as the time showed a very strong flavor described by panelists.
    [Show full text]
  • Distribution of Sales of Manufacturing Plants
    SALESF O MANUFACTURING PLANTS: 1929 5 amounts h ave in most instances been deducted from the h eading, however, are not representative of the the total sales figure. Only in those instances where total amount of wholesaling done by the manufacturers. the figure for contract work would have disclosed data 17. I nterplant transfers—The amounts reported for individual establishments, has this amount been under this heading represent the value of goods trans left in the sales figure. ferred from one plant of a company to another plant 15. I nventory.—The amounts reported under this of the same company, the goods so transferred being head representing greater production than sales, or used by the plant to which they were transferred as conversely, greater sales than goods produced, are so material for further processing or fabrication, as con— listed only for purposes of reconciling sales figures to tainers, or as parts of finished products. production figures, and should not be regarded as 18. S ales not distributed.—In some industries, actual inventories. certain manufacturing plants were unable to classify 16. W holesaling—In addition to the sale of goods their sales by types of customers. The total distrib— of their own manufacture, some companies buy and uted sales figures for these industries do not include sell goods not made by them. In many instances, the sales of such manufacturing plants. In such manufacturers have included the sales of such goods instances, however, the amount of sales not distributed in their total sales. The amounts reported under is shown in Table 3.
    [Show full text]
  • Chocolate-Slides- V2.Pdf
    Chocolate’s journey 600AD ➔ Mayans, Aztec, Incas ➔ Xocolatl ➔ Cocoa drink made of crushed beans, spices and water Chocolate’s journey 1520 - 1660 ➔ Brought to Spain, Italy, France ➔ Added sugar, but still bitter ➔ Drink for the wealthy Chocolate’s journey Early 1700’s ➔ Brought to England ➔ Milk added to the drink ➔ Chocolate houses Chocolate’s journey 1828 ➔ Van Houtens developed Dutching process to better disperse cocoa in hot water and reduce bitter flavor Chocolate’s journey 1847 ➔ First chocolate bar produced in England ➔ Joseph Fry Components of chocolate Sugar Cocoa pod Cocoa bean Cocoa nibs Cocoa Milk Genetic varieties: Criollo, Forastero, Trinitario, Nacional From bean to bar process Cleaning Fermenting & Drying Winnowing Roasting Grinding & Conching ➔ Beans separated from pods and left to ferment at 120C for ~5 days Tempering From bean to bar process Cleaning Fermenting & Drying Winnowing Roasting Grinding & Conching ➔ Beans are dried to bring down moisture content Tempering From bean to bar process Cleaning Fermenting & Drying Winnowing Roasting Grinding & Conching ➔ Beans are ground to remove shell, leaving just the nibs Tempering From bean to bar process Cleaning Fermenting & Drying Winnowing Roasting Grinding & Conching ➔ Nibs are roasted to kill micro-bacteria and remove acidic and bitter flavors Tempering From bean to bar process Cleaning Fermenting & Drying Winnowing Roasting Grinding & Conching ➔ Chocolate liquor is ground to reduce particle size to ~30um. Tempering ➔ Cocoa butter and sugar are added From bean to bar process
    [Show full text]
  • Improving Livelihoods for Cocoa Farmers and Their Communities Cargill Cocoa & Chocolate Improving Livelihoods for Farmers and Their Communities Navigation
    The 2015 Cargill Cocoa Promise global report Improving livelihoods for cocoa farmers and their communities Cargill Cocoa & Chocolate Improving livelihoods for farmers and their communities Navigation Navigate through our Cargill Cocoa Promise reporting by downloading individual features and articles, or download the full report. The fast read Feature articles Our performance About our Cargill Cocoa Promise reporting Improving livelihoods for farmers and Planet cocoa B01 A thriving cocoa sector for generations About this report D01 their communities to come A01 Working better together B04 C01 About the Cargill Cocoa Promise evolution A02 Want to make a living from cocoa? Working with farmer organizations and empowering them 2015 highlights A05 Then think “livelihoods” B08 C05 Improving farmer livelihoods Empowering women and supporting children B12 C11 Farmer training From cocoa bean to chocolate bar B16 C14 Does the Cargill Cocoa Promise really work Farm development C16 for farmers and their communities? B20 Improving community livelihoods C24 Cargill Cocoa & Chocolate Improving livelihoods for farmers and their communities A01 The fast read: Improving livelihoods for farmers and their communities Our ambition is to accelerate progress towards a transparent global cocoa supply chain, enable farmers and their communities to achieve better incomes and living standards, and deliver a sustainable supply of cocoa and chocolate products. Cargill Cocoa & Chocolate Improving livelihoods for farmers and their communities A02 About the Cargill Cocoa Promise evolution Our ambition really comes alive through our Cargill Cocoa Promise. This report focuses on the progress we have made this year in improving incomes and living standards, or as we call them, livelihoods, for cocoa farmers and those people living in cocoa farming communities.
    [Show full text]
  • Kinetic Studies and Moisture Diffusivity During Cocoa Bean Roasting
    processes Article Kinetic Studies and Moisture Diffusivity During Cocoa Bean Roasting Leydy Ariana Domínguez-Pérez 1, Ignacio Concepción-Brindis 1, Laura Mercedes Lagunes-Gálvez 1 , Juan Barajas-Fernández 2, Facundo Joaquín Márquez-Rocha 3 and Pedro García-Alamilla 1,* 1 División Académica de Ciencias Agropecuarias (DACA), Universidad Juárez Autónoma de Tabasco (UJAT), Carret. Villahermosa-Teapa Km 25 Ra. La Huasteca. Centro, Tabasco. C.P. 86280, Mexico; [email protected] (L.A.D.-P.); [email protected] (I.C.-B.); [email protected] (L.M.L.-G.) 2 División Académica de Ingeniería y Arquitectura (DAIA), Universidad Juárez Autónoma de Tabasco (UJAT), Carret. Cunduacán-Jalpa de Méndez Km 1. Col. La Esmeralda. Cunduacán, Tabasco. C.P. 86690, Mexico; [email protected] 3 Centro Regional para la Producción más Limpia, Instituto Politecnico Nacional, Tabasco Business Center, Edificio FINTAB, Carretera Reforma-Dos Bocas, Km. 17+920, Ranch. Pechucalco, 2da. sección, Cunduacán, Tabasco, C.P. 86691, Mexico; [email protected] * Correspondence: [email protected] Received: 17 September 2019; Accepted: 18 October 2019; Published: 21 October 2019 Abstract: Cocoa bean roasting allows for reactions to occur between the characteristic aroma and taste precursors that are involved in the sensory perception of chocolate and cocoa by-products. This work evaluates the moisture kinetics of cocoa beans during the roasting process by applying empirical and semi-empirical exponential models. Four roasting temperatures (100, 140, 180, and 220 ◦C) were used in a cylindrically designed toaster. Three reaction kinetics were tested (pseudo zero order, pseudo first order, and second order), along with 10 exponential models (Newton, Page, Henderson and Pabis, Logarithmic, Two-Term, Midilli, Verma, Diffusion Approximation, Silva, and Peleg).
    [Show full text]
  • Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential
    nutrients Review Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential Olga Rojo-Poveda 1,2,* , Letricia Barbosa-Pereira 2,3 , Giuseppe Zeppa 2,* and Caroline Stévigny 1,* 1 RD3 Department-Unit of Pharmacognosy, Bioanalysis and Drug Discovery, Faculty of Pharmacy, Université libre de Bruxelles, 1050 Brussels, Belgium 2 Department of Agriculture, Forestry and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, Italy 3 Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain; [email protected] * Correspondence: [email protected] (O.R.-P.); [email protected] (G.Z.); [email protected] (C.S.) Received: 20 March 2020; Accepted: 15 April 2020; Published: 17 April 2020 Abstract: Cocoa bean shells (CBS) are one of the main by-products from the transformation of cocoa beans, representing 10%-17% of the total cocoa bean weight. Hence, their disposal could lead to environmental and economic issues. As CBS could be a source of nutrients and interesting compounds, such as fiber (around 50% w/w), cocoa volatile compounds, proteins, minerals, vitamins, and a large spectrum of polyphenols, CBS may be a valuable ingredient/additive for innovative and functional foods. In fact, the valorization of food by-products within the frame of a circular economy is becoming crucial due to economic and environmental reasons. The aim of this review is to look over the chemical and nutritional composition of CBS and to revise the several uses that have been proposed in order to valorize this by-product for food, livestock feed, or industrial usages, but also for different medical applications.
    [Show full text]
  • Recommended International Code of Practice
    CAC/RCP 72-2013 Page 1 of 9 CODE OF PRACTICE FOR THE PREVENTION AND REDUCTION OF OCHRATOXIN A CONTAMINATION IN COCOA (CAC/RCP 72-2013) 1. INTRODUCTION 1. This document is intended to provide guidance for all interested parties producing and handling cocoa beans for human consumption. All cocoa beans should be prepared and handled in accordance with the General Principles of Food Hygiene1, which are relevant for all foods being prepared for human consumption. This code of practice indicates the measures that should be implemented by all persons that have the responsibility for assuring that food is safe and suitable for consumption. 2. Ochratoxin A (OTA) is a toxic fungal metabolite classified by the International Agency for Research on Cancer as a possible human carcinogen (group 2B). JECFA established a PTWI of 100 ng/kg bodyweight for OTA. OTA is produced by a few species in the genera Aspergillus and Penicillium. In cocoa beans, the studies have shown that only Aspergillus species, specifically A. carbonarius and A. niger agregate, with lower numbers of A. westerdijkiae, A. ochraceus and A. melleus are involved. OTA is produced when favourable conditions of water activity, nutrition and temperature required for growth of fungi and OTA biosynthesis are present. 3. The fruit of cocoa derived from the cocoa tree, Theobroma cacao L., is composed of pericarp, tissue that arises from the ripened ovary wall of a fruit, and the ovary. When the fruit is ripe the external tissue, also known as the pod, consisting of thick and hard organic material, could be used as compost, animal feed and a source of potash.
    [Show full text]
  • Banquet & EVENT MENUS
    Banquet & Event Menus The Hermitage Hotel The Hermitage Hotel, opened in 1910, is a renowned Nashville icon known for its history, luxury and grandeur. The only Forbes Five-Star, AAA Five Diamond property in the state, the Hermitage prides itself on offering exemplary service and exceptional attention to detail. From the moment guests step into the hotel’s impressive Grand Lobby, they are met with an air of southern charm and timeless style. The boutique luxury property features more than 5,000 square feet of versatile event, banquet, conference and meeting space. This includes the 2,484-square-foot Circassian Walnut Grand Ballroom and 1,386-square-foot southern Veranda. One hundred years of history, culture and luxury make The Hermitage Hotel the perfect place to host your next meeting, event or gala. 231 Sixth Ave. N Nashville, TN 37219 615.244.3121 TheHermitageHotel.com 2 Double H Farms Capitol Grille Inspired In an effort to embrace a local and sustainable culture The award-winning Capitol Grille has a long and true to our Tennessee roots, The Hermitage Hotel’s rich history at The Hermitage Hotel and is among top own 250-acre Double H Farms and garden serve as our fine dining spots in Nashville. Focusing on the hotel’s primary source of vegetables, produce, and beef. sustainable practices, Executive Chef Cory Untch offers modern and creative interpretations of traditional Nestled in the hills of White Bluff, Tennessee, the Southern classics. hotel’s Double H Farms is an idyllic landscape of rolling pastures, babbling creeks and undisturbed wilderness. Throughout the menu you will notice items marked Known as the third largest cattle ranch in the state, with a CG.
    [Show full text]
  • Homogenization of Cocoa Beans Fermentation to Upgrade
    World Academy of Science, Engineering and Technology International Journal of Nutrition and Food Engineering Vol:11, No:7, 2017 +RPRJHQL]DWLRQRI&RFRD%HDQV)HUPHQWDWLRQWR 8SJUDGH4XDOLW\8VLQJDQ2ULJLQDO,PSURYHG )HUPHQWHU $ND6.RIIL1¶*RUDQ<DR3KLOLSSH%DVWLGH'HQLV%UXQHDX'LE\.DGMR RSHQHG>@>@WRH[WUDFWWKHEHDQVDQGWKHLUHQYHORSLQJSXOS Abstract²&RFRD EHDQV Theobroma cocoa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
    [Show full text]
  • Food Allergy and Sensitivity Test (FAST) Results Fast Track to Wellness
    Food Allergy and Sensitivity Test (FAST) Results Fast Track To Wellness Infinite Allergy Labs | 3885 Crestwood Parkway Ste 550, Duluth, Georgia 30096 | 1-833-FOODALLERGY The information in this guide will help you to understand the Infinite Allergy Labs Food Allergy and Sensitivity Panel (FAST), and how to best utilize your results. Why Food Testing Matters: Many people realize that they are having issues with food and can tell something in their diet is affecting them. They are often led to allergy testing and may find some answers but not the entire solution. Allergy testing is useful, but only looks at one way we react to foods. Allergy testing measures an immune response known as IgE. Our body can be inflamed in different ways, not only from IgE, but Total IgG, IgG4, and complement. A diet that minimizes foods that provoke these responses will decrease many types of inflammation and symptoms and is foundational to wellness. When we are eating the least inflammatory diet, individualized to our body, we are optimizing our chance for health. Inflammation can be due to certain foods specific to each individual and is at the heart of many conditions that are detrimental to health and quality of life. Considering that the surface area of our intestines is almost the size of a football field, controlling even a small amount of this inflammation, provides huge benefits to health. Research continues to emerge regarding the consequences of inflammation in our gut and how foods trigger an inflammatory process. As inflammation decreases, the intestinal lining or “gut” begins to heal.
    [Show full text]
  • Chocolate & Diamonds
    DeDicateD to BRUXPATS&BUSiNeSS PEOPLe iN Brussels FREE-N°5/NoV. DEC. 2007 Togethermagazine Subscribe for free at www.together-magazine.eu CHOCOLATE & DIAMONDS DISCOVERY A guided Tour & Taxis tour REAL ESTATE ‘Master plan’ for EU-quarter facelift ? eDITORIAL The new Saab 9-3. www.saab.be Design and power from the nature. Saab was born in the heart of Scandinavia. FIRST LAST WORD No surprise then that the new Saab 9-3 range features a sleek, sporty design that breathes purity and undeniable purpose. Next to diesel and petrol engines, each new Saab 9-3 model is available with BioPower. This engine fuelled with bioethanol (E85) is designed to respect the environment and to give you even more power with radically less emissions. The new Saab 9-3 BioPower. 007’s fifth and final we offer good luck wishes for launch of our website will edition of Together 2008 and some free advice – bring even more exclusive Magazine make getting up early one of (and regularly updated) celebrates our your New Year’s resolutions! content, and we are also first year of aiming to increase our 2publication. A time for us all From our perspective, such publication frequency, to take stock. Following the competition in fact pushes us to make the move to monthly. not-so-auspicious first to keep providing our readers Join us in January, for edition, we managed to find with top-quality, fascinating a further update on our our natural rhythm – features. With each new innovations. Until then, a constant dialogue with edition, hundreds of the Together Magazine team our readers and partners subscription orders wishes all our readers a very has enabled us to position have been placed at merry festive season and the title as a significant player www.together-magazine.eu – a Happy New Year – on the expats leisure why not join the happy Joyeux Fêtes! magazine scene.
    [Show full text]
  • Manufacturing Confectioner Global Source for Chocolate, Confectionery and Biscuit Information
    APRIL 2012 Vol. 92, No. 4 MANUFACTURING CONFECTIONER GLOBAL SOURCE FOR CHOCOLATE, CONFECTIONERY AND BISCUIT INFORMATION PRODUCTS INTRODUCED AT ISM SWEETS & SNACKS EXPO PMCA PRODUCTION CONFERENCE US CONFECTIONERY SALES RCI Spring Regional Institute Retail Confectioners International will host its 2012 spring regional event in Jacksonville and St. Augustine, Florida. www.retailconfectioners.org Monday, April 16 10:00 AM –10:45 AM Education Session: Crisis Communi- Arrival, Board Meeting, Optional Tour Day cations and Media Relations Joel Doepker, Ozarks Optional tour day. See optional tour day activities at Technical Community College. Get tips to deal with the retailconfectioners.org/regionals media to turn potential negative news into a positive experience. 8:00 AM 10:00 AM Executive Board Meeting 11:00 AM –11:45 AM Education Session: Interventions for 10:00 AM – 5:00 PM Board of Directors Strategic Planning Producing Safe Products Susan Moyers, PhD, Silliker Session and Board Meeting Labs. Practical steps to ensure good manufacturing Tuesday, April 17 practices (GMPs) within confectionery facilities will Committee Meetings and Education Day be shared. Starting with basic employee hygiene prac- 8:00 AM –11:00 AM Board of Directors Meeting tices, learn about work attire, eating and drinking, and 11:00 AM –3:00 PM Committee Meetings plant traffic patterns all impact food safety. Lunch on one’s own 11:45 AM –2:00 PM Candy Clinic setup 1:30 PM –5:00 PM Registration desk open Lunch on one’s own 2:00 PM Tour Bus Captain Orientation 1:00 PM – 1:45 PM Education Session: Cross-Contamina- 3:00 PM –3:45 PM Education Session: Succession Planning tion: More than the Usual Suspects Susan Moyers Pres- and How to Prepare for the Future of Your Business entation continues, including practical steps to avoid Kendall Rawls, Rawls Group.
    [Show full text]