Virtually Bringing the Nut & Dried Fruit Sector Together
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Calophyllum Inophyllum L
Calophyllum inophyllum L. Guttiferae poon, beach calophyllum LOCAL NAMES Bengali (sultanachampa,punnang,kathchampa); Burmese (ph’ông,ponnyet); English (oil nut tree,beauty leaf,Borneo mahogany,dilo oil tree,alexandrian laurel); Filipino (bitaog,palo maria); Hindi (surpunka,pinnai,undi,surpan,sultanachampa,polanga); Javanese (njamplung); Malay (bentagor bunga,penaga pudek,pegana laut); Sanskrit (punnaga,nagachampa); Sinhala (domba); Swahili (mtondoo,mtomondo); Tamil (punnai,punnagam,pinnay); Thai (saraphee neen,naowakan,krathing); Trade name (poon,beach calophyllum); Vietnamese (c[aa]y m[uf]u) Calophyllum inophyllum leaves and fruit (Zhou Guangyi) BOTANIC DESCRIPTION Calophyllum inophyllum is a medium-sized tree up to 25 m tall, sometimes as large as 35 m, with sticky latex either clear or opaque and white, cream or yellow; bole usually twisted or leaning, up to 150 cm in diameter, without buttresses. Outer bark often with characteristic diamond to boat- shaped fissures becoming confluent with age, smooth, often with a yellowish or ochre tint, inner bark usually thick, soft, firm, fibrous and laminated, pink to red, darkening to brownish on exposure. Crown evenly conical to narrowly hemispherical; twigs 4-angled and rounded, with plump terminal buds 4-9 mm long. Shade tree in park (Rafael T. Cadiz) Leaves elliptical, thick, smooth and polished, ovate, obovate or oblong (min. 5.5) 8-20 (max. 23) cm long, rounded to cuneate at base, rounded, retuse or subacute at apex with latex canals that are usually less prominent; stipules absent. Inflorescence axillary, racemose, usually unbranched but occasionally with 3-flowered branches, 5-15 (max. 30)-flowered. Flowers usually bisexual but sometimes functionally unisexual, sweetly scented, with perianth of 8 (max. -
The Miracle Resource Eco-Link
Since 1989 Eco-Link Linking Social, Economic, and Ecological Issues The Miracle Resource Volume 14, Number 1 In the children’s book “The Giving Tree” by Shel Silverstein the main character is shown to beneÞ t in several ways from the generosity of one tree. The tree is a source of recreation, commodities, and solace. In this parable of giving, one is impressed by the wealth that a simple tree has to offer people: shade, food, lumber, comfort. And if we look beyond the wealth of a single tree to the benefits that we derive from entire forests one cannot help but be impressed by the bounty unmatched by any other natural resource in the world. That’s why trees are called the miracle resource. The forest is a factory where trees manufacture wood using energy from the sun, water and nutrients from the soil, and carbon dioxide from the atmosphere. In healthy growing forests, trees produce pure oxygen for us to breathe. Forests also provide clean air and water, wildlife habitat, and recreation opportunities to renew our spirits. Forests, trees, and wood have always been essential to civilization. In ancient Mesopotamia (now Iraq), the value of wood was equal to that of precious gems, stones, and metals. In Mycenaean Greece, wood was used to feed the great bronze furnaces that forged Greek culture. Rome’s monetary system was based on silver which required huge quantities of wood to convert ore into metal. For thousands of years, wood has been used for weapons and ships of war. Nations rose and fell based on their use and misuse of the forest resource. -
Nutrient Comparison Chart
NUTRIENT COMPARISON CHART for tree nuts You may know how to measure the perfect one-ounce portion of almonds, but did you know those 23 almonds come packed with nutrients? When compared ounce for ounce, almonds are the tree nut highest in fiber, calcium, vitamin E, riboflavin and niacin, and they are among the lowest in calories. Almonds provide a powerful nutrient package along with tasty crunch to keep you going strong, making them a satisfying snack you can feel good about. The following chart shows how almonds measure up against other tree nuts. BRAZIL MACADAMIA Based on a ALMOND CASHEW HAZELNUT PECAN PISTACHIO WALNUT one-ounce portion1 NUT NUT CALORIES 1602 190 160 180 200 200 160 190 PROTEIN (g) 6 4 4 4 2 3 6 4 TOTAL FAT (g) 14 19 13 17 22 20 13 19 SATURATED FAT (g) 1 4.5 3 1.5 3.5 2 1.5 1.5 POLYUNSATURATED FAT (g) 3.5 7 2 2 0.5 6 4 13 MONOUNSATURATED FAT (g) 9 7 8 13 17 12 7 2.5 CARBOHYDRATES (g) 6 3 9 5 4 4 8 4 DIETARY FIBER (g) 4 2 1.5 2.5 2.5 2.5 3 2 POTASSIUM (mg) 208 187 160 193 103 116 285 125 MAGNESIUM (mg) 77 107 74 46 33 34 31 45 ZINC (mg) 0.9 1.2 1.6 0.7 0.4 1.3 0.7 0.9 VITAMIN B6 (mg) 0 0 0.1 0.2 0.1 0.1 0.3 0.2 FOLATE (mcg) 12 6 20 32 3 6 14 28 RIBOFLAVIN (mg) 0.3 0 0.1 0 0 0 0.1 0 NIACIN (mg) 1.0 0.1 0.4 0.5 0.7 0.3 0.4 0.3 VITAMIN E (mg) 7.3 1.6 0.3 4.3 0.2 0.4 0.7 0.2 CALCIUM (mg) 76 45 13 32 20 20 30 28 IRON (mg) 1.1 0.7 1.7 1.3 0.8 0.7 1.1 0.8 Source: U.S. -
Foods with an International Flavor a 4-H Food-Nutrition Project Member Guide
Foods with an International Flavor A 4-H Food-Nutrition Project Member Guide How much do you Contents know about the 2 Mexico DATE. lands that have 4 Queso (Cheese Dip) 4 Guacamole (Avocado Dip) given us so 4 ChampurradoOF (Mexican Hot Chocolate) many of our 5 Carne Molida (Beef Filling for Tacos) 5 Tortillas favorite foods 5 Frijoles Refritos (Refried Beans) and customs? 6 Tamale loaf On the following 6 Share a Custom pages you’ll be OUT8 Germany taking a fascinating 10 Warme Kopsalat (Wilted Lettuce Salad) 10 Sauerbraten (German Pot Roast) tour of four coun-IS 11 Kartoffelklösse (Potato Dumplings) tries—Mexico, Germany, 11 Apfeltorte (Apple net) Italy, and Japan—and 12 Share a Custom 12 Pfefferneusse (Pepper Nut Cookies) Scandinavia, sampling their 12 Lebkuchen (Christmas Honey Cookies) foods and sharing their 13 Berliner Kränze (Berlin Wreaths) traditions. 14 Scandinavia With the helpinformation: of neigh- 16 Smorrebrod (Danish Open-faced bors, friends, and relatives of different nationalities, you Sandwiches) 17 Fisk Med Citronsauce (Fish with Lemon can bring each of these lands right into your meeting Sauce) room. Even if people from a specific country are not avail- 18 Share a Custom able, you can learn a great deal from foreign restaurants, 19 Appelsinfromage (Orange Sponge Pudding) books, magazines, newspapers, radio, television, Internet, 19 Brunede Kartofler (Brown Potatoes) travel folders, and films or slides from airlines or your local 19 Rodkal (Pickled Red Cabbage) schools. Authentic music andcurrent decorations are often easy 19 Gronnebonner i Selleri Salat (Green Bean to come by, if youPUBLICATION ask around. Many supermarkets carry a and Celery Salad) wide choice of foreign foods. -
UNECE Standard for Pine Nuts (DDP-12)
UNECE STANDARD DDP-12 concerning the marketing and commercial quality control of PINE NUT KERNELS 2013 EDITION UNITED NATIONS New York and Geneva, 2013 NOTE Working Party on Agricultural Quality Standards Working Party on Agricultural Quality Standards The commercial quality standards developed by the United Nations Economic Commission for Europe (UNECE) Working Party on Agricultural Quality Standards help facilitate international trade, encourage high-quality production, improve profitability and protect consumer interests. UNECE standards are used by Governments, producers, traders, importers and exporters, and other international organizations. They cover a wide range of agricultural products, including fresh fruit and vegetables, dry and dried produce, seed potatoes, meat, cut flowers, eggs and egg products. Any member of the United Nations can participate, on an equal footing, in the activities of the Working Party. For more information on agricultural standards, please visit our website http://www.unece.org/trade/agr/welcome.html. The new Standard for Pine Nut Kernels is based on document ECE/TRADE/C/WP.7/2013/31, reviewed and adopted by the Working Party at its sixty-ninth session. The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the United Nations Secretariat concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. Mention of company -
Various Terminologies Associated with Areca Nut and Tobacco Chewing: a Review
Journal of Oral and Maxillofacial Pathology Vol. 19 Issue 1 Jan ‑ Apr 2015 69 REVIEW ARTICLE Various terminologies associated with areca nut and tobacco chewing: A review Kalpana A Patidar, Rajkumar Parwani, Sangeeta P Wanjari, Atul P Patidar Department of Oral and Maxillofacial Pathology, Modern Dental College and Research Center, Indore, Madhya Pradesh, India Address for correspondence: ABSTRACT Dr. Kalpana A Patidar, Globally, arecanut and tobacco are among the most common addictions. Department of Oral and Maxillofacial Pathology, Tobacco and arecanut alone or in combination are practiced in different regions Modern Dental College and Research Centre, in various forms. Subsequently, oral mucosal lesions also show marked Airport Road, Gandhi Nagar, Indore ‑ 452 001, Madhya Pradesh, India. variations in their clinical as well as histopathological appearance. However, it E‑mail: [email protected] has been found that there is no uniformity and awareness while reporting these habits. Various terminologies used by investigators like ‘betel chewing’,‘betel Received: 26‑02‑2014 quid chewing’,‘betel nut chewing’,‘betel nut habit’,‘tobacco chewing’and ‘paan Accepted: 28‑03‑2015 chewing’ clearly indicate that there is lack of knowledge and lots of confusion about the exact terminology and content of the habit. If the health promotion initiatives are to be considered, a thorough knowledge of composition and way of practicing the habit is essential. In this article we reviewed composition and various terminologies associated with areca nut and tobacco habits in an effort to clearly delineate various habits. Key words: Areca nut, habit, paan, quid, tobacco INTRODUCTION Tobacco plant, probably cultivated by man about 1,000 years back have now crept into each and every part of world. -
Raising Veg.Childrn
Raising Vegetarian Apple Beans Vitamin Children Carrot Although people have been eating vegetarian What Is a Vegetarian? foods throughout recorded history, interest in For some people, being a vegetarian is a way of this eating style has risen dramatically in eating. For others, it’s a whole lifestyle. And some recent years. Today’s cookbooks, magazines, people simply enjoy the flavors and varieties of and restaurant menus are full of recipes for food in vegetarian meals—on a regular basis or as vegetarian dishes created with nutritious and an occasional switch from their everyday fare. So flavorful food combinations. Examples include: just what does it mean to be a vegetarian? ● Black bean chili A vegetarian is a person who does not eat any ● Zucchini-carrot bread foods of animal origin. Vegetarians have different ● Vegetable-pasta salad dietary practices, but most of the practices can be categorized into one of the following groups: ● Bruschetta with tomatoes and basil ● Lacto-ovo-vegetarians eat plant foods, milk, milk ● Cheesy spinach lasagna products, and eggs, but they avoid flesh foods ● Bean burritos (meat, poultry, and fish). ● Roasted portobello mushroom over polenta ● Lacto-vegetarians eat plant foods, milk, and milk ● Split pea soup with rye bread products, but they avoid eggs and flesh foods. ● Vegetable-cheese pizza ● Ovo-vegetarians eat plant foods and eggs, but ● Moroccan lentil and chickpea soup they avoid milk, milk products, and flesh foods. ● Eggplant parmesan ● Vegans eat plant foods only. As vegetarian diets have become more The majority of pediatric experts say that a popular, many parents wonder if kids can lacto-ovo vegetarian diet is a healthy choice for safely follow a vegetarian diet and still get all most children, including infants. -
Personalized Product Recommendations
PERSONALIZED PRODUCT RECOMMENDATIONS Generated from https://www.specialtyfood.com/products/search/?filters=438&%3Bpage=1 Filters: ordered by "Recently Added" Booth Producer Name Product Name State Country Phone Website # United Canaan Fair Trade LLC Almond Pesto WI 608-310-9976 https://canaanusa.com/ States United Canaan Fair Trade LLC Freekah (Flame Roasted Green Wheat) WI 608-310-9976 https://canaanusa.com/ States Hand-Rolled Organic Maftoul (Palestinian United Canaan Fair Trade LLC WI 608-310-9976 https://canaanusa.com/ Couscous) States United Canaan Fair Trade LLC Za'atar (Thyme) WI 608-310-9976 https://canaanusa.com/ States United Seed & Shell LLC Pistachio Butter IL 586-703-6115 http://seedandshell.com/ States 1.5 oz Sweet Potato Chips Avocado Oil Carolina United Chip Holdco WI 262-757-7900 http://www.jacksonschips.com BBQ States 1.5 oz Sweet Potato Chips Avocado Oil Spicy United Chip Holdco WI 262-757-7900 http://www.jacksonschips.com Tomatillo States United Chip Holdco 1.5 oz Sweet Potato Chips Avocado Oil Sea Salt WI 262-757-7900 http://www.jacksonschips.com States United Chip Holdco 5 oz Sweet Potato Chips Avocado Oil Carolina BBQ WI 262-757-7900 http://www.jacksonschips.com States 5oz Sweet Potato Chips Avocado Oil Spicy United Chip Holdco WI 262-757-7900 http://www.jacksonschips.com Tomatillo States This report represents the first 100 results generated from your filtered list on the Specialty Food Association Product Marketplace, a searchable online resource available at specialtyfood.com/products. Where booth number is listed that member is exhibiting at the Fancy Food Show. -
The Epicenter of the Nut and Dried Fruit Industry
Edition 78. Nº 3 November 2019 E dition 78. Nº 3 78. INC PAVILION ANUGA 2019 The Epicenter of the Nut and Dried Fruit Industry p. 54 N ovember 2019 www.nutfruit.org 4 November 2019 | NUTFRUIT November 2019 | NUTFRUIT 5 Edition 78. Nº 3 November 2019 The INC is the international umbrella organization for the nut and dried fruit industry and the source for information on health, nutrition, statistics, food safety, and international standards and regulations regarding nuts and dried fruits. BOARD OF TRUSTEES Michael Waring - Chairman Business News 9 INC News 54 MWT Foods, Australia Ashok Krishen - 1st Vice Chairman 9 Nestlé inaugurates Packaging Research 54 The INC Pavilion, the epicenter of the nut Olam International Limited, Singapore Institute, first-of-its-kind in the food and dried fruit industry, present again at Pino Calcagni - 2nd Vice Chairman industry Anuga Besana Group, Italy Riccardo Calcagni 10 Spanish almonds certified with 58 INC Academia: Where industry leaders Besana Group, Italy environmental product declaration are shaped Bill Carriere Carriere Family Farms, USA 11 Blue Diamond launches new Almond Breeze 60 Gulfood INC Pavilion: Three years of Karsten Dankert flavor, inspired by traditional Latin American continued success Max Kiene GmbH, Germany holiday beverage Roby Danon 62 Nutfruit Power: The revolution of Voicevale Ltd, UK 12 Olam International expands almond energetic mornings! Cao Derong ingredients capacity with acquisition of China Chamber of Commerce, China leading Californian almond processor and 64 INC Executive Committee meeting Joan Fortuny ingredient manfacturer Hughson Nut Borges Agricultural & Industrial Nuts (BAIN), Spain 65 Nuts and dried fruits at the Asian Giles Hacking Congress of Nutrition CG Hacking & Sons Limited, UK Cheng Hung Kay Gourmet 14 CHK Trading Co. -
Diabetes Exchange List
THE DIABETIC EXCHANGE LIST (EXCHANGE DIET) The Exchange Lists are the basis of a meal planning system designed by a committee of the American Diabetes Association and the American Dietetic Association. The Exchange Lists The reason for dividing food into six different groups is that foods vary in their carbohydrate, protein, fat, and calorie content. Each exchange list contains foods that are alike; each food choice on a list contains about the same amount of carbohydrate, protein, fat, and calories as the other choices on that list. The following chart shows the amounts of nutrients in one serving from each exchange list. As you read the exchange lists, you will notice that one choice is often a larger amount of food than another choice from the same list. Because foods are so different, each food is measured or weighed so that the amounts of carbohydrate, protein, fat, and calories are the same in each choice. The Diabetic Exchange List Carbohydrate (grams) Protein (grams) Fat (grams) Calories I. Starch/Bread 15 3 trace 80 II. Meat Very Lean - 7 0-1 35 Lean - 7 3 55 Medium-Fat - 7 5 75 High-Fat - 7 8 100 III. Vegetable 5 2 - 25 IV. Fruit 15 - - 60 V. Milk Skim 12 8 0-3 90 Low-fat 12 8 5 120 Whole 12 8 8 150 VI. Fat - - 5 45 You will notice symbols on some foods in the exchange groups. 1. Foods that are high in fiber (three grams or more per normal serving) have the symbol *. 2. Foods that are high in sodium (400 milligrams or more of sodium per normal serving) have the symbol #. -
An Italian-Mediterranean Dietary Pattern Developed Based on the EAT-Lancet Reference Diet (EAT-IT): a Nutritional Evaluation
foods Article An Italian-Mediterranean Dietary Pattern Developed Based on the EAT-Lancet Reference Diet (EAT-IT): A Nutritional Evaluation Massimiliano Tucci 1,† , Daniela Martini 1,† , Cristian Del Bo’ 1 , Mirko Marino 1 , Alberto Battezzati 1,2, Simona Bertoli 1,2 , Marisa Porrini 1 and Patrizia Riso 1,* 1 Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy; [email protected] (M.T.); [email protected] (D.M.); [email protected] (C.D.B.); [email protected] (M.M.); [email protected] (A.B.); [email protected] (S.B.); [email protected] (M.P.) 2 International Center for the Assessment of Nutritional Status (ICANS), Università degli Studi di Milano, 20133 Milan, Italy * Correspondence: [email protected] † Both authors contributed equally to this work. Abstract: There is an urgent need to promote healthy and sustainable diets that are tailored to the preferences and cultures of different populations. The present study aimed to (i) define a Mediterranean dietary pattern in line with the EAT-Lancet Commission reference diet (ELCRD), based on 2500 kcal/day and adapted to the Italian food habits (EAT-IT); (ii) develop a mid/long-term dietary plan based on EAT-IT and a dietary plan based on the Italian Dietary Guidelines (IDG); Citation: Tucci, M.; Martini, D.; Del (iii) compare the two dietary plans in terms of portions, frequencies of consumption, and nutritional Bo’, C.; Marino, M.; Battezzati, A.; adequacy based on the nutrient and energy recommendations for the Italian adult population. The Bertoli, S.; Porrini, M.; Riso, P. -
Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries.