DOCSLIB.ORG

Cette Publication a Été Numérisée À Partir D’Une Copie Papier Et Peut Contenir Des Différences Avec La Publication Originale

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Cette Publication a Été Numérisée À Partir D’Une Copie Papier Et Peut Contenir Des Différences Avec La Publication Originale This publication has been scanned from a paper copy and may have some discrepancies from the original publication. _____ Cette publication a été numérisée à partir d’une copie papier et peut contenir des différences avec la publication originale. _____ Diese Veröffentlichung wurde von einer Papierkopie gescannt und könnte Abweichungen von der originalen Veröffentlichung aufweisen. _____ Esta publicación ha sido escaneada a partir de una copia en papel y puede que existan divergencias en relación con la publicación original. n:\orgupov\shared\publications\_publications_edocs\electronic_pub\disclaimer_scanned_documents_publications.docx UPOV PlANT VARifTY PROTfCTION Gazette and Newsletter of the International Union for the Protection of New Varieties of Plants (UPOV) No.3 0 November 1982 Geneva CONTENTS Page GAZETTE Acceptance of the Revised Act of 1978 of the UPOV Convention - Japan 3 Extension of Protection to Further Genera and Species - Spain 2 NEWSLETTER Member States France: Appointment of New Representatives to the Council 18 Japan: Appointment of the Representatives to the Council 41 Netherlands: Appointment of a New Representative to the Council 41 Spain: Order Concerning ~eciprocity 41 Spain: Appointment of a New Representative to the Council •.•...••• 41 United Kingdom: Appointment of a New Controller of Plant variety Rights • • • • • • • • • • • • • • • • • • • • • • • • • • • . • • • • • • • • • • • • • • • • • • • • • • • • • • • 41 Legislation South Africa: Plant Breeders' Rights Act (Consolidated Text of Act No. 15 of 1976 as Amended by Act No. 5 of 1980 and No. 14 of 1981) • • • • • • • • • • • . • • • • • . • • • . • • • • • • • • • • • • • • • • • • • • • • • • • 19 Bibliography 41 Calendar 42 4 Plant variety Protection - No. 30 English Francais Deutsch Panicum L. Panicum Panic Hirse Phaseolus angularis (Willd.) W.F. Azuki Red Bean Haricot Adzuki Adzukibohne Wight Phaseolus coccineus L. Runner Bean, Haricot d'Espagne Prunkbohne Kidney Bean Phaseolus vulgaris L. French Bean Haricot Gartenbohne Pi sum sat ivum L. Pea Pois Erbse Rheum L. Rhubarb Rhubarbe Rhabarber Saccharum L. Sugar cane canne a sucre Zuckerrohr Secale cereale L. Rye Seigle Roggen Sorghum Moench Sorghum Sorgho Mohrenhirse Stevia rebaudiana Bertoni "Caa-ehe," Stevia Stevia "Azuca-caa" Triticum aestivum L. Soft Wheat Ble tendre, Weichweizen Froment Vicia faba L. Broad Bean Puffbohne Vigna sinensis (L.) Savi ex Hassk. Cow-pea Dolique de Chine Catjangbohne, Spargelbohne, Augenbohne Zea mays L. Maize Mai'.s Mais Group 2/Groupe 2/Gruppe 2 Abelmoschus esculentus (L.) Moench Okra, Gombo Ambrette Okra Allium bakeri Regel Rakyo Allium cepa L. Onion Oignon Zwiebel Allium fistulosum L. Welsh Onion Ciboule Winterzwiebel Allium sativum L. Garlic Ail Knoblauch Allium schoenoprasum L. Asatsuki, Chives Ciboulette, Schnittlauch Civette Allium tuberosum Rottler ex Spreng. Chinese Chives Apium graveolens L. Celery, Celeriac C.?leri, Sellerie C.?leri-rave Arctium lappa L. Eti ible Burdock Grande bardane Grosse essbare comestible Klette Asparagus L. Asparagus Asperge Sparge! Benincasa hispida (Thunb.) Cogn. Wax Gourd Courge a eire Wachskurbis Beta vulgaris L. var. vulgaris Swiss Chard, Bette commune, Mangold Mangel, Poinfe Leaf Beet Plant variety Protection - No. 30 5 Latin English Fran~ais Deutsch Brassica juncea (L.) Czern. et Coss. Brown Mustard Moutarde brune Sareptasenf Brassica oleracea L. convar. botrytis Cauliflower Chou-fleur Blumenkohl (L.) Alef. var. botrytis L. Brassica oleracea L. convar. botrytis Broccoli Brocoli Brokkoli, (L.) Alef. var. italica Plenck Spargelkohl, Sprossenbrokkoli Brassica oleracea L. convar. capitata cabbage Chou pomme Kopfkohl (L.) Alef. var. capitata (L.) Alef. Brassica oleracea L. convar. oleracea Brussels Sprouts Chou de Bruxelles Rosenkohl var. gemmifera DC. Brassica pekinensis (Lour.) Rupr. Chinese Cabbage Chou de Chine, Chinakohl, Pe-tsai Schantungkohl Brassica rapa L. emend. Metzg. Turnip Navet Herbstrube, (B. campestris L.) Mairiibe capsicum annuum L. Sweet Pepper, Poivron, Piment Paprika capsicum, Chili Chrysanthemum coronarium L. Garland Ch rysa n theme des Chrysanthemum jardins, Chrysan­ theme couronne Citrullus lanatus (Thunb.) watermelon Pastecpe wassermelone Matsum. et Nakai Colocasia Schott Taro Taro Taro Cryptotaenia japonica Hassk. Japanese Honewort Cucumis melo L. Melon Melon Melone Cucumis sativus L. Cucumber, Concombre, Gurke Gherkin Cornichon Cucurbita L. Pumpkin, Scpash Potiron, Giraumon, Kilrbis Courge, Patisson, Ci trouille Oaucus carota L. Carrot Carotte MOhre Dioscorea L. Yam Igname Yamswurzel Fragaria L. Strawberry Fraisier Erdbeere Lactuca sativa L. Lettuce Laitue Salat Lagenaria siceraria (Mol.) Stand!. Bottle Gourd Courge calebasse, Fla schenk urbi s, var. hispida Hara Calebasse du Kalebasse pelerin Luffa cylindrica M.J. Roem. Sponge Gourd, Courge torchon Schwammgurke Dishcloth Gourd Lycopersicon esculentum P. Mill. Tomato Tbmate Tbmate Momordica charantia L. Balsam Pear Momordique a Balsambirne feuille de vigne, Margose Nelumbo nucifera Gaertn. East Indian Lotus Fleur de lotus Indische Lotosblume 6 Plant variety Protection - No. 30 English Francais Deutsch Oenanthe javanica (Bl.) DC. Water Dropwort Rebendolde Perilla L. Perilla, Beefsteak Perilla, Plante- Schwarznessel Plant beefsteak Petasites japonicus (Sieb. et Zucc.) Japanese Butter Petasite du Japon Japanische Fr. Schmidt Bur Pestwurz Petroselinum crispum (Mill.) Nym. ex Parsley Persil Petersilie A.W. Hill Raphanus sativus L. Japanese Radish Radis japonais Japanischer Rettich Solanum L. Solanum Solanum Nachtschatten Spinacia oleracea L. Spinach Epinard Spi~at Wasabia japonica Matsum. Wasabia Wasabia Wasabia Zingiber officinale Rose. Ginger Gingembre Ingwer Group 3/Groupe 3/Gruppe 3 Actinidia Lindl. Actinidia Actinidia Strahlengr iffel Ananas comosus (L.) Merr. Pineapple Ananas Ananas Castanea Mi 11. Chestnut Chataignier Kastanie Citrus L. Citrus Agrumes Zi trus Cydonia oblonga Mill. Quince Cognassier Quitte Diospyros L. Japanese Plaqueminier, Kakipflaume Persimmon, Kaki Kaki Eriobotrya Lindl. Loquat Neflier du Japon Japani sche Mispel, Loquate Ficus carica L. Fig Figuier Echte Feige Fortunella Swingle Kumquat Kumquat Kumquat Juglans L. Walnut Noyer Walnuss Malus Mill. Apple Pommier Apfel Olea europaea L. Olive 01 ivier Olbaum, Olive Prunus L. Cherry, Flowering Cerisier, Cerisier Kirsche, Zi~r- Cherry i flPurs kirsche Punica granatum L. Pomegranate Grenadier Granatapfel, Granatbaum Pyrus L. Pear Poirier Birne Vi tis L. Vine Vigne Rebe Plant Variety Protection - No. 30 7 English Francais Deutsch Group 4/Groupe 4/Gruppe 4 Agrostis L. Bentgrass Agrostis, Straussgras Agrostide Bromus inermis Leyss. Smooth Brame Brome inerme Wehrlose Trespe (Awnless Brome) Chloris gayana Runth Rhodesgrass Herbe de Rhodes Rhodes-gras Dactylis glomerata L. Cocksfoot, Dactyle Knaulgras Orchard Grass Festuca arundinacea Schreb. Tall Fescue Rohrschwingel Festuca pratensis Buds. Meadow Fescue Wiesenschwingel Lolium multiflorum Lam. Italian Ryegrass Ray-grass Welsches Meidel­ d' Italie gras Lolium perenne L. Perennial Ray-grass Deutsches Weidel­ Ryegrass anglais gras Medicago L. Alfalfa, Lucerne Luzerne Schneckenklee Paspalum dilatatum Poir. Dallisgrass Herbe de Dallis, "Dallis grass", Paspale dilate Brasilianische Futterhirse Paspalum notatum Fluegge Bahia Grass Herbe de Bahia Bahiagras Phleum pratense L. Timothy Fleole des pres Wiesenlieschgras Poa pratensis L. Kentucky Blue­ Paturin des pres Wiesenrispengras grass, Smooth Stalked Meadow­ grass Trifolium pratense L. Red Clover Trefle violet Rotklee Trifolium repens L. White Clover Trefle blanc Weissklee Zoysia Willd. Zoysia Zoysia Zoysia Group 5/Groupe 5/Gruppe 5 Achillea L. Yarrow, Milfoil Schafgarbe .Adiantum L. Maidenhair Fern Capillaire Frauenhaarfarn Aechrnea Ruiz et Pav. Aechrnea Aechrnea Aechrnea Aerides Lour. Aerides Aerides Aerides Agapanthus L'Her. Agapanthus, Agapanthe, Fleur Agapanthus, African Lily d'arnour Scl:unucklilie Agera turn L. Ageratum Ageratum Leber balsam Allium giganteurn Regel Giant Allium Oignon geant Alocasia (Schott) G. Don Alcx:asia Alcx:asia Alocasia Alstroerneria L. Alstroerneria, Al s troerne re, Inkalilie Herb Lily Lis des Incas 8 Plant Variety Protection - No. 30 English Franc;:ais Deutsch Althaea rosea (L.) Cav. Hollyhock Rose tremiere Stockmalve, Stock rose Amaranthus tricolor L. Gangea Amaranth Amarante trico- Dreifarbiger lore, Amarante Fuchsschwanz du Gange Ammobium alatum R. Br. Winged Everlasting Ammobium Heve Papierknopfchen, Sandimmortelle Anemone L. Anemone Anemone Anemone, Windroschen Angraecum Bory Angraecum Angraecum, Angrec Angraecum Anthurium Schott Anthurium, Tail Anthurium Flamingoblume Flower Antirrhinum majus L. Common Snapdragon Muflier, Gueule de Gartenlowenmaul loup, Gueule de lion Aquileg ia L. Columbine Ancolie, Colombine Akelei Armeria (DC.) Willd. Sea Pink, Thrift Armeria Grasnelke Asclepias L. Milkweed, Silk- Asclepiade Seide np flanz e weed, Bloodflower Ascocentrum Schlechter Ascocentrum Ascocentrum Ascocentrum Aspidistra elatior Bl. Aspidistra, Aspidistra Schusterpalme cast-iron Plant Aster L. Aster, Aster Aster Michaelmas Daisy Astilbe Buch.-Ham. ex D. Don Astilbe Astilbe, Hoteia Astilbe, Prachtspiere Babiana stricta (Ait.) Ker-Gawl. Babiana Babiana Babiana Begonia L. Begonia Begonia Begonie Belamcanda chinensis (L.) DC. Blackberry Lily Iris tigre Leopardenblume Bellis perennis L. True Daisy, Paquerette Ganseblumchen, English Daisy Tausendschon Bletilla Rchb. f. Bletilla Bletilla Bletilla Boltonia asteroides (L.) L'Her. False Chamomile Boltonie blanche
Load more

Recommended publications
  • What to Eat on the Autoimmune Protocol
    WHAT TO EAT ON THE AUTOIMMUNE PROTOCOL All the foods listed here are great to include in your It’s time to create an epidemic of - health. And it starts with learning ents that will help regulate your immune system and how to eat more nutrient-dense food. your hormones and provide the building blocks that your body needs to heal. You don’t need to eat all of these foods (it’s okay if snails, frog legs, and crickets aren’t your thing, and it’s okay if you just can’t get kangaroo meat or mizuna), but the idea is both to give Poultry innovative ways to increase variety and nutrient density • chicken • grouse • pigeon by exploring new foods. • dove • guinea hen • quail • duck • ostrich • turkey • emu • partridge (essentially, Red Meat • goose • pheasant any bird) • antelope • deer • mutton • bear • elk • pork • beaver • goat • rabbit • beef • hare • sea lion • • horse • seal • boar • kangaroo • whale • camel • lamb (essentially, • caribou • moose any mammal) Amphibians and Reptiles • crocodile • frog • snake • turtle 1 22 Fish* Shellfish • anchovy • gar • • abalone • limpet • scallop • Arctic char • haddock • salmon • clam • lobster • shrimp • Atlantic • hake • sardine • cockle • mussel • snail croaker • halibut • shad • conch • octopus • squid • barcheek • herring • shark • crab • oyster • whelk goby • John Dory • sheepshead • • periwinkle • bass • king • silverside • • prawn • bonito mackerel • smelt • bream • lamprey • snakehead • brill • ling • snapper • brisling • loach • sole • carp • mackerel • • • mahi mahi • tarpon • cod • marlin • tilapia • common dab • • • conger • minnow • trout • crappie • • tub gurnard • croaker • mullet • tuna • drum • pandora • turbot Other Seafood • eel • perch • walleye • anemone • sea squirt • fera • plaice • whiting • caviar/roe • sea urchin • • pollock • • *See page 387 for Selenium Health Benet Values.
    [Show full text]
  • The Year of the Pig
    The Year of the Pig FOOD FORWARD FORUM Toolkit The China Biodiversity Conservation and Green Development Foundation is a proactive environmental non-governmental organization and social legal entity working to protect the environment, preserve natural resources and biodiversity in China and all around the globe. Founded in 1985, it is China’s oldest environmental non-governmental organization. The Good Food Fund aims to facilitate shifts in food production, distribution, and consumption patterns towards a healthier and more sustainable food system, by supporting relevant research, communication, and entrepreneurship efforts. Toolkit research, creation, and compilation: Caroline Wimberly*, Wanqing Zhou*, and Yi-Wen Lee Design: Tingting Xiong Copyright © Good Food Fund August 2019 Special thanks to Mia MacDonald, Jian Yi, Tiran Zhang, Ruiqi Xie, Jieli Xie, Cecilia Zhou, Cui Xin, Hailey Chang, Wenjing Zhu, Shuman Liu, Adam Millman, Chelsey Toong, and Cheng Qiu for your input and assistance Food Forward Forum logo design: William Wilson, Yale Hospitality Food Forward Forum Partners: The contents of this toolkit do not necessarily reflect the official positions of any organization, institution, or private enterprise that partnered with or participated in the Food Forward Forum in February 2019 or any of the organizations, networks, corporations, or individuals described in the text. *Brighter Green Contents Part I – Background and the Basics 03 Introduction to some key terms and concepts about food Part II – Deeper Dive: The Issue Nexus 11
    [Show full text]
  • Treatment and Taste Changes Taste Is the Number One Reason We Choose the Foods We Eat
    Treatment and Taste Changes Taste is the number one reason we choose the foods we eat. Enjoying food improves our quality of life and well-being. Unfortunately, many cancer patients have some type of temporary or permanent taste and/or smell changes. It is often hard to enjoy eating when food does not taste or smell normal. These changes can be caused by the cancer process itself, the treatment(s) associated with the cancer and/or other medical conditions. There are also many medications that are associated with taste and smell changes. Foods may taste like cardboard or metal, taste too sweet, salty, sour or bitter, or they may have no taste at all. You may even dislike favorite foods. There are certain foods that may be preferred during cancer treatment, such as food with “umami” taste. What is umami? There are four tastes that you may be familiar with: sweet, sour, salty and bitter. Umami is the fifth taste. “Umami” is a Japanese word that refers to the savory, brothy, meaty, taste and mouth feel of many foods, including some meats, seafood, fruits, vegetables and dairy products. Glutamate, an amino acid, is what gives food umami flavor. Glutamate is naturally found in many foods. The amount of umami in food is influenced by the food that you choose and the way it’s prepared. Eating foods with umami has been shown to: • Help with digestion of food • Increase salt flavor in foods without adding more salt • Increase acceptance of a new food • Improve flavor of foods • Increase amount of food eaten Increasing umami in your food General
    [Show full text]
  • Physicochemical Properties of Soy- and Pea-Based Imitation Sausage Patties ______
    PHYSICOCHEMICAL PROPERTIES OF SOY- AND PEA-BASED IMITATION SAUSAGE PATTIES ______________________________________________________ A Thesis presented to the Faculty of the Graduate School at the University of Missouri _______________________________________________________ In Partial Fulfillment of the Requirements for the Degree Master of Science _____________________________________________________ by CHIH-YING LIN Dr. Fu-hung Hsieh, Thesis Supervisor MAY 2014 The undersigned, appointed by the dean of the Graduate School, have examined the thesis entitled PHYSICOCHEMICAL PROPERTIES OF SOY- AND PEA-BASED IMITATION SAUSAGE PATTIES presented by Chih-ying Lin a candidate for the degree of Master Science, and hereby certify that, in their opinion, it is worthy of acceptance. Dr. Fu-hung Hsieh, Department of Biological Engineering & Food Science Dr. Andrew Clarke, Department of Food Science Dr. Gang Yao, Department of Biological Engineering ACKNOWLEDGEMENTS On the way to acquiring my master degree, many friends, professors, faculty and laboratory specialists gave me a thousand hands toward the completion of my academic research. First of all, I would like to thank Dr. Fu-hung Hsieh and Senior Research Specialist Harold Huff, who supported and offered me the most when conducting the experiment. I would like to thank Dr. Andrew Clarke and Dr. Gang Yao being my committee members and gave suggestion and help during my study. I would like to have a further thank to Dr. Mark Ellersieck for his statistical assistance. I am thankful and appreciate Carla Roberts and Starsha Ferguson help on editing and proofreading my thesis. I especially would like to thank my parents and friends whose encouragement and advice helped me stay the course during my two-years of graduate studies dedicated to attaining the Master of Science degree.
    [Show full text]
  • Cultivation of Flammulina Velutipes (Golden Needle Mushroom/Enokitake) on Various Agroresidues
    CULTIVATION OF FLAMMULINA VELUTIPES (GOLDEN NEEDLE MUSHROOM/ENOKITAKE) ON VARIOUS AGRORESIDUES NOORAISHAH BINTI HARITH FACULTY OF SCIENCE UNIVERSITY OF MALAYA KUALA LUMPUR 2014 CULTIVATION OF FLAMMULINA VELUTIPES (GOLDEN NEEDLE MUSHROOM/ENOKITAKE) ON VARIOUS AGRORESIDUES NOORAISHAH BINTI HARITH DISSERTATION SUBMITTED IN FULLFILLMENT OF THE REQUIREMENT FOR THE DEGREE OF MASTER OF SCIENCE INSTITUTE OF BIOLOGICAL SCIENCES FACULTY OF SCIENCE UNIVERSITY OF MALAYA KUALA LUMPUR 2014 iii ABSTRACT Sawdust and rice bran are common commercially used fruiting substrate components for the cultivation of Flammulina velutipes, or known as ‘golden needle mushroom’ in Malaysia. Due to the declining of sawdust supply, and the abundance of lignocellulosic agroresidues in Malaysia, hence, this study was carried out to investigate the possibility of using palm oil wastes; such as empty fruit bunches (EFB), palm pressed fiber (PPF), and paddy straw (PS) from rice plantation, as base carbon-sources in fruiting substrate used as either singular or in combination with different agroresidues. The percentage of rice bran (RB) and spent yeast (SY) used as the nitrogen-sources supplemented were also investigated. Mycelium growth and density, yield of mushroom and biological efficiency (BE) were the parameters determined to evaluate singular and different combination of substrates tested. For the improvement of F. velutipes inoculum addition of growth hormone used in this study consisting of β- indole acetic acid (IAA) combined with 6-benzylaminopurine (BAP) at a concentration of 0.5 mg/L each enhanced mycelial growth rate at 10.53 mm/day compared to non- supplemented malt extract agar (MEA) media (7.83 mm/day). All the agro-residues tested showed good potential to be used as fruiting substrates for the cultivation of F.
    [Show full text]
  • ANTIPASTI Crispy Rock Shrimp Tempura
    ANTIPASTI ANTIPASTI Crispy rock shrimp tempura - creamy chilli Seared sea scallops with apple butterfly pea garlic sauce, cilantro saffron cauliflower puree, puree, crispy shallot, and roasted chestnut baby green crema, tomato caprese salad and tamarind sauce MAIN SOUP Australian roasted beef with chestnut, roasted potatoes, sautéed spinach, grated salt cured egg Creamy and fresh cooked mushroom soup yolks and roselle red wine sauce with truffle oil and toast Or MAIN Oven baked salmon, sautéed spinach and black Australian roasted beef with chestnut, roasted and green olive caponata, red radishes confit potatoes, sautéed spinach, grated salt cured egg and tom yum spicy hollandaise yolks and roselle red wine sauce Or DOLCI Coffee dipped ladyfinger sponge cake, creamy Oven baked salmon, sautéed spinach and black mascarpone cheese, amaretto liquor and cocoa and green olive caponata, red radishes confit powder and tom yum spicy hollandaise DOLCI Coffee dipped ladyfinger sponge cake, creamy mascarpone cheese, amaretto liquor and cocoa powder Salami, bresaola, parma ham, fresh Pan seared sous vide octopus, wakame mozzarella, provolone, roasted peppers, seaweed, wasabi mayo, citrus pomegranate olives, and marinated vegetables served ponzu vinaigrette and mixed salad with crostini Seared scallops with apple butterfly pea Organic rocket leave, walnut, orange puree, crispy shallot, roasted chestnut segment, brie cheese, ginger balsamic crema, tomato caprese salad and tamarind dressing sauce Classic caesar salad with romaine, red dates Grilled
    [Show full text]
  • List of Aggregation from Items to Groups (PDF: 117
    (1/9) List of Aggregation from Items to Groups large middle classifications small classifications Items classifications 1 2 1 2 All items Food Cereals Rice Non-glutinous rice (*)Non-glutinous rice-A (*)Non-glutinous rice-B Glutinous rice Bread White bread Bean-jam buns Curry buns Noodles Boiled “Udon” Dried “Udon” Spaghetti Instant noodles in cups Chinese noodles Other cereals Wheat flour “Mochi”, rice-cakes Fish & seafood Fresh fish & seafood Tuna fish Horse mackerel Sardines Bonito Salmon Mackerel Saury Sea bream Yellowtail Cuttlefish Octopus Prawns Short-necked clams Oysters Scallops Salted & dried fish Salted salmon Salted cod roe “Shirasu-boshi”, dried young sardines Dried horse mackerel “Niboshi”, dried small sardines Capelin Salmon roe Fish-paste products “Agekamaboko”, fried fish-paste patties “Chikuwa”, baked fish-paste bars “Kamaboko”, steamed fish-paste cakes Other processed fish Dried bonito fillets & seafood Pickled fish Fish prepared in soy sauce Canned fish “Shiokara”, salted fish guts Meats Raw meats Beef (domestic) Beef (imported) Pork-A Pork-B Chicken Meat products Ham Sausages Bacon Dairy products & Fresh milk & eggs dairy products Fresh milk (delivered) (sold in stores) Dairy products Powdered milk Yogurt Butter Cheese (domestic) Cheese (imported) Eggs Hen eggs Vegetables & seaweeds Fresh vegetables Cabbage Spinach Chinese cabbage Welsh onions Sep. 16, 2016 edition (2/9) large middle classifications small classifications Items classifications 1 2 1 2 Food Lettuce (continued) Broccoli Bean sprouts Asparagus Sweet potatoes
    [Show full text]
  • Yes, No, Maybe So List
    376376 Resources Alphabetical Yes-No-Maybe So Having trouble finding a food in any of the food lists? Search for it here alphabetically to determine whether the food in question is Paleo Approach friendly! YES. Go ahead and eat it unless NO. Don’t eat it for now. Refer MAYBE. This food might be tol- MODERATION. This food you’re allergic or have a sensitivity to The Paleo Approach for infor- erated. If you aren’t sure, leave it out is okay to eat, but there are some to it. mation on if and when it might be of your diet for now. (These foods compelling reasons to keep por- reintroduced. are not included in the recipes in this tions small. Refer to The Paleo book.) Refer to The Paleo Approach Approach for more information. for more information. Food Food YES NO MAYBE MODERATION YES NO MAYBE MODERATION abalone P arracacha P A abiu P arrowroot P abusgata P arrowroot powder P açaí P artichoke P acerola P artificial flavors P acesulfame potassium P artificial food color P ackee P arugula P acrylamide P asafetida (check ingredients) P adzuki beans P ashwagandha P African moringa P asparagus P agar agar P aspartame P agave P Atlantic croaker P agave nectar P autolyzed protein P agave worm P avocado P alcohol P avocado oil P allspice P babaco P almonds P B bacon P amanatsu P baking soda P amaranth P balm P amaranth greens P balsamic vinegar P ambarella P bamboo shoot P anchovy P bamboo worm P anchovy paste (check ingredients) P banana P anemone P barcheek goby P anise seed P barley P annatto seed P barley malt P ant P barley malt syrup P antelope
    [Show full text]
  • No. 752/2014 Replacing Annex I to Regulation
    Official Journal L 208 of the European Union ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ Volume 57 English edition Legislation 15 July 2014 Contents II Non-legislative acts REGULATIONS ★ Commission Regulation (EU) No 752/2014 of 24 June 2014 replacing Annex I to Regulation (EC) No 396/2005 of the European Parliament and of the Council (1) ...................................... 1 (1) Text with EEA relevance Acts whose titles are printed in light type are those relating to day-to-day management of agricultural matters, and are generally valid for a limited period. EN The titles of all other acts are printed in bold type and preceded by an asterisk. EN 15.7.2014 EN Official Journal of the European Union L 208/1 II (Non-legislative acts) REGULATIONS COMMISSION REGULATION (EU) No 752/2014 of 24 June 2014 replacing Annex I to Regulation (EC) No 396/2005 of the European Parliament and of the Council (Text with EEA relevance) THE EUROPEAN COMMISSION, Having regard to the Treaty on the Functioning of the European Union, Having regard to Regulation (EC) No 396/2005 of the European Parliament and of the Council of 23 February 2005 on maximum residue levels of pesticides in or on food and feed of plant and animal origin and amending Council Directive 91/414/EEC (1), and in particular Article 4 thereof, Whereas: (1) The products of plant and animal origin to which the maximum residue levels of pesticides (‘MRLs’) set by Regu­ lation (EC) No 396/2005 apply, subject to the provisions of that Regulation, are listed in Annex I to that Regu­ lation. (1) Additional information should be provided by Annex I to that Regulation as regards the products concerned, in particular as regards the synonyms used to indicate the products and the scientific names of the species to which the products belong.
    [Show full text]
  • Detailed Information Wasabi Licked Mushroom Product Photo・Allergen
    product information sheet Product registered on 30th Mar.2021 ■Detailed information Item name Wasabi licked mushroom Offer season Year-round Best before date 360dates (Content expiration date) Net content 160g Retail reference price in 460Japanese yen (ex. tax) Japan(before-tax) Quantity per case 24pcs Minimum number of 最小1 carton Storage temperature Room temperature orders carton size Width(cm)×Depth(cm)×Height(cm) weight(kg) W27cm× D39.5cm× H10cm 7.6kg Means of Dry container transportation Ingredients Processed food Enokitake (produced in Nagano Prefecture), soy sauce, wasabi stem (produced in Nagano Prefecture), sugar / glucose-fructose liquid sugar / seasonings (amino acids, etc.), thickening polysaccharides, acidulants, spices, fragrances, (Including some wheat and soybeans) Certification Exporter Export experience Hong Kong：(Continual base) (including under challenge) Singapore：(Continual base) Thailand：(Continual base) USA：(Spot base) Taiwan：(Spot base) France：(Spot base) Local distributor Selling point The feature is moderate spiciness No artificial colors or preservatives are used. Expected use Professional(high-end) Description Enokitake mushrooms and wasabi stalks from Nagano prefecture. You can enjoy it deliciously just eat it with white rice. Promotion video Remarks ■ Product photo・Allergen advice Allergen labelling Wheat、Soy beans May contain traces of ■ Information of seller Company name Konohanaya(Miyagishoten) Product registered 30th Mar.2021 Company location 355 Naka, Chikuma-city, Nagano message At Konohanaya, we use Japanese vegetables, mainly vegetables from Nagano prefecture, such as traditional Shinshu vegetables. We manufacture pickles and tsukudani with a natural taste without using preservatives or coloring agents. By inheriting traditional food culture and creating new food culture, we aim to be a company that truly enriches the hearts of our customers.
    [Show full text]
  • Potential Usage of Edible Mushrooms and Their Residues to Retrieve Valuable Supplies for Industrial Applications
    Journal of Fungi Review Potential Usage of Edible Mushrooms and Their Residues to Retrieve Valuable Supplies for Industrial Applications Harsh Kumar 1 , Kanchan Bhardwaj 2 , Ruchi Sharma 1 , Eugenie Nepovimova 3, Natália Cruz-Martins 4,5,6 , Daljeet Singh Dhanjal 7 , Reena Singh 7, Chirag Chopra 7, Rachna Verma 2 , Kamel A. Abd-Elsalam 8 , Ashwani Tapwal 9 , Kamil Musilek 3 , Dinesh Kumar 1,* and Kamil Kuˇca 3,10,* 1 School of Bioengineering & Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India; [email protected] (H.K.); [email protected] (R.S.) 2 School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India; [email protected] (K.B.); [email protected] (R.V.) 3 Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech Republic; [email protected] (E.N.); [email protected] (K.M.) 4 Faculty of Medicine, University of Porto, Alameda Prof. Hernani Monteiro, 4200-319 Porto, Portugal; [email protected] 5 Institute for Research and Innovation in Health (i3S), University of Porto, 4200-135 Porto, Portugal 6 Laboratory of Neuropsychophysiology, Faculty of Psychology and Education Sciences, University of Porto, 4200-135 Porto, Portugal 7 School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, India; [email protected] (D.S.D.); [email protected] (R.S.); [email protected] (C.C.) 8 Citation: Kumar, H.; Bhardwaj, K.; Agricultural Research Center (ARC), Plant Pathology Research Institute, Giza 12619, Egypt; [email protected] Sharma, R.; Nepovimova, E.; 9 Forest Protection Division, Himalayan Forest Research Institute, Shimla 171013, India; Cruz-Martins, N.; Dhanjal, D.S.; [email protected] Singh, R.; Chopra, C.; Verma, R.; 10 Biomedical Research Center, University Hospital Hradec Kralove, 50005 Hradec Kralove, Czech Republic Abd-Elsalam, K.A.; et al.
    [Show full text]
  • Dine-In Menu
    Tapas Bar & Restaurant Menu For your safety, we recycle each menu after every use Soups Bread & Rice Mushroom Leek Soup - Sweet potato wakame noodles, Enokitake mushrooms, carrots & soft tofu in our mushroom & ginger broth (VG)- 7 Naan (V) - 3.50 Tom Yum Goong – Prawns, mushrooms, & tomatoes in a hot and sour Pappadam (VG, GF) - 3 lemongrass broth (GF) - 8 Jasmine rice (VG, GF) - 3 Noodles Mia’s Signature Tapas Warm ramen noodles in a savory shiitake mushroom, daikon and Sautéed Brussels sprouts* with miso glazed (V, GF) -7 *** ginger broth (VG) – 6 Sweet potatoes julienne fries with togarashi pepper and truffle oil (VG) – 6.50 Tamarind Chicken Wings tossed in a sweet and spicy tamarind red curry sauce - 9 Warm Soba noodles in a savory shiitake mushroom, Lotus root fritters with tamarind chili sauce (VG, GF) – 8 daikon and ginger broth Dahl* - Northern style Indian chana dahl with spinach (V, GF) – 8.00 *** (VG) – 6 Alaskan crabmeat & shrimp wontons in a shitake mushroom and ginger broth – 8 Crispy baby pork shanks, sweet soy & five-spice sauce – 10 Braised pork belly in a savory ginger and star anise soy sauce with fried bun– 12 Rolls & Buns Calamari, seasoned, lightly fried, Sriracha sauce & crispy shallots – 12 Prawns in southern Indian Kerala curry (GF) – 10 Roast duck puff pastry Thai Baby Wings with sticky rice served with a tamarind chili sauce - 10 samosa, with tamarind-mango sauce and house mango chutney – 9 Homemade Vegetable From the Grill Spring Rolls with Fresh Pineapple Plum sauce and Tamarind chili House made Thai sausage
    [Show full text]