DOCSLIB.ORG

Our Commitments to You and to Future Generations Annual Report 2018

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Our Commitments to You and to Future Generations Annual Report 2018 OUR COMMITMENTS TO YOU AND TO FUTURE GENERATIONS ANNUAL REPORT 2018 4452 BRO COR Sustainability 2018_EN_v3.indd 1 3/05/19 09:57 ANNUAL REPORT 2018 02 4452 BRO COR Sustainability 2018_EN_v3.indd 2 3/05/19 09:57 OUR COMMITMENTS TO YOU AND TO FUTURE GENERATIONS CONTENT Letter from the Chairman and CEO .............................................................................................04 Introduction .......................................................................................................................................05 Health & Well-Being ........................................................................................................................15 Responsible Sourcing .......................................................................................................................19 Planet .................................................................................................................................................31 Heritage .............................................................................................................................................37 People .................................................................................................................................................43 Communities .....................................................................................................................................51 03 4452 BRO COR Sustainability 2018_EN_v3.indd 3 3/05/19 09:57 ANNUAL REPORT 2018 LETTER FROM THE CHAIRMAN AND CEO Sustainable entrepreneurship has been high on the agenda of the Puratos Group and it runs as a red thread through our operations. We aim to embed our social responsibilities into our entire value chain, going from the sourcing of raw materials up to the use of our products by customers and consumers. We are conscious about the numerous challenges our society is facing. That is why we encourage all initiatives and actions which help us to become a more sustainable company so we can transform these challenges into opportunities. We actively want to play a role in resolving issues related to health and well-being, responsible sourcing and the environment, for our employees, customers and suppliers. As shown in this report, Puratos is committed to being a socially responsible company and a reliable partner for all its stakeholders. Thanks to the model of our vision, we are convinced that more and more consumers are attaching importance to the sustainable impact of their food. Our corporate social responsibilities (CSR) commitments, which we call our commitment to you and the next generations, are set out in six connected and inter-dependent chapters: health and well-being, responsible sourcing, planet, heritage, people and communities. The decision to work on these six pillars is based on the interactions over time with our customers, suppliers and other stakeholders. Every year we gain more and more experience and clear objectives have been set for the future, such as becoming carbon neutral by 2025 and water-balanced by 2030. Other areas are yet to be defined but are constantly evolving, supported by dynamic and motivated teams. Every Puratos employee is an integral part of this approach, in the 71 countries in which we are present with a subsidiary, in each department of our organisation, irrespective of the level of responsibility. Each of us plays a role in the pursuit of this CSR approach, for the benefit of the environment and our planet, to improve the nature of our products through supply, composition and heritage, and for the benefit of us all – employees and communities in which we work. Together we make this “Puratos Magic” work for the benefit of all. Eddy Van Belle Daniel Malcorps Chairman of the Board of Directors CEO Puratos Group Puratos Group 04 4452 BRO COR Sustainability 2018_EN_v3.indd 4 3/05/19 09:57 OUR COMMITMENTS TO YOU AND TO FUTURE GENERATIONS INTRODUCTION Our Sustainability Strategy For nearly 100 years, and as a family company, Puratos has always valued ethics and the well-being of its personnel and customers. These historical principles are reflected in our commitment to the next generation. In order to transform our world by 2030, companies are constantly reminded that they should balance all their objectives between the five pillars of sustainability: People: we are committed to creating a safe and respectful environment in which every one of our stakeholders feels valued; Planet: we want to reduce our carbon and waste footprint and have a positive impact on the whole ecosystem; Prosperity: we want to contribute to the prosperity of our society by building a sustainable and prosperous future; Peace: with our positive view on society and values such as ethics and courage, we want to create a meaningful difference; Source: Twitter account UN Sustainable Development Partnerships: we choose to work with reliable partners that will help us to achieve our sustainable goals and objectives. 05 4452 BRO COR Sustainability 2018_EN_v3.indd 5 3/05/19 09:57 ANNUAL REPORT 2018 Based on these principles, Puratos committed itself to six sustainable pillars: Health and Well-Being, Responsible Sourcing, Planet, Heritage, People and Communities. Below you can find our sustainability framework, which outlines these six pillars, as well as the following elements: Our stakeholders: they are very important to our organisation. Therefore we have included them in the centre of our framework. Our 6 sustainable pillars. How our 17 material topics are linked to our 6 sustainability pillars. How our flagship projects are linked to our 6 sustainability pillars. Long freshness of bread 4 Carbon neutrality Water management Food waste Bakery Schools Non-food waste 3 Sustainable raw materials Fruit supply Chunca plantation Ethical suppliers Planet Cacao-Trace™ Chocolate Bonus 2 Responsible sourcing Education Farmers livelihood 1 Job oportunities Our stakeholders Communities Employees Communities & societies Customers & consumers Employee health & safety Suppliers Business ethicsEmployee and culture learning & People Shareholders & investors Government development Creditors Health & Well-Being Heritage Puratos Magic Family Food quality & safety Sensobus & Nutritional value of food development Taste Tomorrow Healthy diet awareness Puratos University Traceability / Clean(er) food Preservation of Sustainable innovationKey & product principles for bakery culture Health and Well-Being Chocolate Museum Sourdough Library 06 4452 BRO COR Sustainability 2018_EN_v3.indd 6 3/05/19 09:57 OUR COMMITMENTS TO YOU AND TO FUTURE GENERATIONS The Puratos Group has a strong commitment towards the next generation in our daily business, which is reflected in our objectives and performances. HEALTH & WELL-BEING Our performance in 2018: Our main objectives: • We used 14.777 tonnes of fruit • Further decrease sugar, salt and saturated fat; (+15% compared to 2017); • Increase fibre-rich grains, nuts, seeds and fruits; • We used 35.378 tonnes of cereals and grains • Offer alternative clean(er) label, organic, gluten- (+8,5% versus 2017); free, plant-based solutions. • We removed 7.152 tonnes of fat which equals 7.152.000 bottles of oil (+15% compared to 2017); • We removed 372 tonnes of salt which equals 25 x 15 tonne truck loads (+7% compared to 2017). RESPONSIBLE SOURCING Our performance in 2018: Our main objectives: • 26,3% of our purchased cocoa was sourced in • Favour raw materials, packaging, equipment a sustainable way (+3,48% vs 2017) of which and services that are environmentally friendly, 10,58% was through our audited Cacao-Trace™ benefit society, and give value for money over programme (+2,19% vs 2017). their lifecycle; • Favour suppliers who share our vision of sustainability and who work towards maintaining a more sustainable supply chain. PLANET Our performance in 2018: Our main objectives: • Net emissions 99.000 tCO2 equivalent in 2018 • 2025 – make our direct operations carbon » 14% net CO2 reduction in 2018 compared to neutral; previous year (15.000 tCO2e less than 2017); • 2030 – have a balanced and sustainable water » Used 50% renewable electricity in 2018 (saving management by reducing our own water 21.000 tCO2e compared to business as usual); consumption and improving the quality of our » Our energy efficiency has improved by 8% since water discharge. 2012 (saving 10.000 tCO2e per year). • Water usage 1.8 billion litres (8% as ingredient) » Water efficiency improved by 2% since 2012 (saving 42 million litres of water per year); » +6% water used safely recuperated (10 million litres saved). • Waste reduction » 6.630 trees, 9.75 million litres of water and 1.1 million litres of oil saved by improving our bags used to pack powder products. 07 4452 BRO COR Sustainability 2018_EN_v3.indd 7 3/05/19 09:57 ANNUAL REPORT 2018 HERITAGE Our performance in 2018: Our main objectives: • 115 sourdoughs of 20 countries are stored in our • Through our sourdough library we want to physical library in St. Vith; preserve the traditional way of making bread. • 1.441 sourdoughs from 1.187 cities are registered Sourdough gives a unique taste to bread that is in our digital library since September 2016. different all around the world. We see it as our responsibility to keep this tradition alive. PEOPLE Our performance in 2018: Our main objectives: • We organised 2.936 training days worldwide for • Make every employee feel part of the Puratos our business development community (+33% Magic Family. compared to 2017); • Between
Load more

Recommended publications
  • Food and Cultural Practices of the Papua New Guinean Community In
    Food and cultural practices of the Papua New Guinean community in Australia: a community resource Food is central to the cultural and religious practices of most communities. For this reason, understanding and appreciating the food and food practices of another culture is part of building your own cultural competence. What people eat is also important to their long-term health. When people migrate to Australia, changes to the food they eat and reductions in physical activity often result in poorer health in the long term. Common health problems include nutrition-related chronic diseases like type 2 diabetes and heart disease. Lorengau MANUS Vanimo Kavieng WEST SEPIK Wewak NEW IRELAND Kokopo EAST SEPIK Papua New Guinea MADANG Madang ENGA EAST NEW BRITAIN Buka Wabag WESTERN HIGHLANDS HELA Mt. Hagen Kimbe JIWAKA Kundiawa BOUGANVILLE Tari WEST NEW BRITAIN Mendi Goroka SOUTHERN CHIMBU EASTERN Lae HIGHLANDS HIGHLANDS MOROBE GULF WESTERN Kerema Popondetta Daru CENTRAL NORTHERN PORT MORESBY NATIONAL CAPITAL DISTRICT Alotau MILNE BAY This resource provides information about the food and food practices of Papua New Guinean people settled in Queensland, Australia. It also provides general information on traditional greetings and etiquette, a general background on their country and their health profile in Australia. For readers who are involved in nutrition education, there is also a selection on culturally appropriate ways to approach this. 1. Traditional greetings and etiquette English Papua New Guinea – Tok Pisin (Melanesian Pidgin) Pronunciation Hello Halo Halo Friend/relative Wantok One-tok Good morning Mornin Mor-nin Good afternoon Apinun Api-noon Goodbye/See you later Lukim yu behain Loo-kim you be-hin For many Papua New Guinean people, it is customary to shake hands and ask, “Yu orait?” (You all right? How are you?).
    [Show full text]
  • Expanded GUIDE-CREATE November 2020
    Simple Chinese Staples Tuna Salad and Margherita Crepe. The secrets to a Chinese staple, 12:30am America's Test Kitchen three cup chicken, are revealed. from Cook's Illustrated Smashed cucumbers are prepared. Better Breakfast 2 Monday Easy Pancakes are prepared and 8pm America's Test Kitchen from Creamy French-Style Scrambled Cook's Illustrated Eggs are served. Better Breakfast 3 Tuesday Easy Pancakes are prepared and 8pm In Julia's Kitchen with WSKG-DT3 Creamy French-Style Scrambled Master Chefs Eggs are served. Jim Dodge Nov 2020 8:30pm Kevin Belton's New The chef creates a Harvest Apple expanded listings Orleans Celebrations Pie. To get a flaky crust, he makes Tomato Fest sure to use cold butter. Delicious dishes include Tomato 8:30pm Kevin Belton's New 1 Sunday Pie, Stuffed Tomatoes with Gulf Orleans Celebrations 8pm Somewhere South Tuna Salad and Margherita Crepe. Gumbo Fest What A Pickle 9pm Nick Stellino: Storyteller in Okra Gumbo, File Gumbo Lasagna Vivian lectures on chow chow, a the Kitchen and Gumbo Z'herbes are served. Southern relish, at Asheville's first 9:30pm Nick Stellino: Storyteller 9pm Nick Stellino: Storyteller in ever Chow Chow Festival. in the Kitchen the Kitchen 9pm Nick Stellino: Storyteller in 10pm Family Travel with Colleen 9:30pm Nick Stellino: Storyteller the Kitchen Kelly in the Kitchen 9:30pm Nick Stellino: Storyteller The Best of Season 4 - A Year of 10pm Passion Italy in the Kitchen Traveling Veneto 10pm Great Estates Scotland Amazing destinations such as Island hop around the lagoon for a Rosslyn Scotland, Quebec, Tampa and behind-the-scenes look at the most Uncover the myths of mysterious Shenandoah Valley are highlighted.
    [Show full text]
  • The Anthropology of Economy
    The Anthropology of Economy Community, Market, and Culture Stephen Gudeman BLACI<WELL l3 Publishers Copyright© Stephen Gudeman 2001 The right of Stephen Gudeman to be identified as author of this work has been asserted in accordance with the Copyright, Design and Patents Act 1988. First published 2001 2 4 6 8 10 9 7 5 3 1 Blackwell Publishers Inc. 350 Main Street Malden, Massachusetts 02148 USA Blackwell Publishers Ltd 108 Cowley Road Oxford OX4 1JF UK All rights reserved. Except for the quotation of short passages for the purposes of criticism and review, no part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying or otherwise, withotlt the prior permission of the publisher. Except in the United States of America, this book is sold subject to the condition that it shall not, by way of trade or otherwise, be lent, resold, hired out, or otherwise circulated without the publisher's prior consent in any form of binding or cover other than that in which it is published and without a similar condition including this condition being imposed on the subsequent purchaser. Library of Congress Cataloging-in-Publication Data has been applied for. ISBN 0-631-22566-8 (hardback); 0-63 1-22567-6 (paperback) British Library Cataloguing in Publication Data. A CIP catalogue record for this book is available from the British Library. Typeset in 10.5 on 12 pt Sabon by Ace Filmsetting Ltd, Frome, Somerset Printed in Great Britain by TJ International, Padstow, Cornwall This book is printed on acid-free paper.
    [Show full text]
  • And Others Menu Planning Guide for School Food Service
    DOCUMENT RESUME ED 255 526 SP 026 007 AUTHOR VanEgmont-Pannell, Do-othy; And Others TITLE Menu Planning Guide for School Food Service. Revised. INSTITUTION Food and Nutrition Service (DOA), Washington, D.C. PUB DATE Dec 83 NOTE 108p. AVAILABLE FROM Superintendent of Documents, U.S. Government Printing Office, Washington, DC 20402. PUB TYPE Guides -Mon - Classroom Use (055) EDRS PRICE MF01/PC05 Plus Postage. DESCRIPTORS *Brea fast Programs; *Dietetics; Elementary Secondary Educe ion; Food Standards; *Lunch Programs; *Nutrition IDENTIFIERS `Menu Planning ABSTRACT This menu planning guide for school lunches and breakfasts contains: (1) lunch requirements, recommendations, and policies; (2) the basics of menu planning; (3) how to vary portions for various age/grade groups; (4) planning breakfasts; (5) merchandising school lunches and breakfasts; and (6) nutrition education and menu planning; Appendixes include recommended dietary allowances, menu planning worksheet, USDA fact sheet on moderating fat, sugar, and salt, and information materials. (JD) *********************************************************************** * Reproductions supplied by EDRS are the best that can be made * * from the original document. * ****************************************************************w****** United States Department of Apiculture Menu Planning Food and Nutrition Service Guide for School Program Aid Number 1260 Food Service u*DIEPAITFANUET O IDUCATION NATIONAL INSTITUTE OF EDUCATION EDUCATIONAL RESOURCES INFORMATION CENTER (ERIC! fr The document has been reproduced as mewed from the person or Owns:sten originating it Minor changes have been made to envoys reproduction podia( Pants of viva or opinions stated in this dace ment do not timesaver represent citlicel ME position or poIttv 011110111111 al 0 4/114. 111 14:44:40*-9 `IP.1'...CO BIC_ 1,morm,01,,,,,,.
    [Show full text]
  • Online Supplementary Information
    PHYLOGENY OF PENICILLIUM AND ITS POSITION IN TRICHOCOMACEAE SUPPLEMENTARY INFORMATION Table S1. Penicillium strains used in the study of the infrageneric classification (addition to those mentioned inTable 1). Name Collection no. Origin GenBank accession no. Aspergillus crystallinus NRRL 5082NT = CBS 479.65 = ATCC 16833 = IMI Forest soil, Costa Rica EF669669RPB2 139270 Aspergillus malodoratus NRRL 5083NT = CBS 490.65 = IMI 172289 = ATCC Forest soil, Costa Rica EF669672RPB2 16834 Aspergillus paradoxus NRRL 2162HT = ATCC 16918 = IMI 061446 Holotype of Hemicarpenteles paradoxus; dung of EF669670RPB2 opossum, Wellington, New-Zealand NRRL 4695 = IMI 086829 Unknown source, India EF669671RPB2 Eladia infata CBS 127833HT Soil, Sichuan Prov., Kangding County, China JN406643RPB2 P. abidjanum CBS 246.67HT = ATCC 18385 = IMI 136244 Savannah soil, Ivory Coast GU981650BT P. adametzioides CBS 313.59T = ATCC 18306 = IMI 068227 = NRRL Soil, Japan JN406578RPB2 3405 P. aethiopicum CBS 484.84HT = FRR 2942 = IBT 21501 = IBT 5903 = Grain of Hordeum vulgare, Addis Abeba, Ethiopia JN406548RPB2 IMI 285524 P. alicantinum NRRL 35755 Unknown source EU427254RPB2 P. anatolicum CBS 479.66HT = IBT 30764 Soil, Turkey JN606593RPB2 P. angulare CBS 130293T = IBT 27051 = NRRL 28157 Old polypore, New Mexico, USA JN406554RPB2 P. angustipurcatum CBS 202.84HT = NHL 6481 Forest soil, Gandaki, near Nandanda, Nepal JN406617RPB2 P. antarcticum CBS 100492T = FRR 4989 Soil scraping, near nest site of Southern Fulmar Ardery JN406653RPB2 Island, Windmill Islands, Wilkes Land, Antarctica P. araracuarense CBS 113149T = IBT 23247 Leaf litter exposed for 6 months, 36-year old forest, GU981642BT Araracuara, Colombia P. ardesiacum CBS 497.73NT = ATCC 24719 = IMI 174719 Soil near Vitis vinifera, Alma-Ata Region, Kazakhstan JN406547RPB2 P. asperosporum CBS 324.83 = IMI 080450 Holotype of P.
    [Show full text]
  • Our Commitments to You and to Future Generations Annual Report - Our Commitments and 2020 to Future Generations Toannual You Content
    ANNUAL REPORT 2020 OUR COMMITMENTS TO YOU AND TO FUTURE GENERATIONS ANNUAL REPORT - OUR COMMITMENTS 2020 AND TO FUTURE GENERATIONS TOANNUAL YOU CONTENT Letter from the Chairman and CEO ................................................................................................................05 About Puratos ...............................................................................................................................................06 Map of activities ...................................................................................................................................06 Our Vision .............................................................................................................................................06 Our Mision .............................................................................................................................................06 Our Values.............................................................................................................................................06 Puratos in a nutshell ...........................................................................................................................07 Key financial and CSR figures in 2020 ............................................................................................08 Puratos’ Sustainability approach ...............................................................................................................09 Our sustainability strategy .................................................................................................................09
    [Show full text]
  • Women in Kararau
    he book oers a glimpse back in time to a Middle Sepik society, the Iatmul, first 16 Göttingen Series in Tinvestigated by the anthropologist Gregory Bateson in the late 1920s while the Social and Cultural Anthropology feminist anthropologist Margaret Mead worked on sex roles among the neighbouring Tchambuli (Chambri) people. The author lived in the Iatmul village of Kararau in 1972/3 where she studied women’s lives, works, and knowledge in detail. She revisited the Brigitta Hauser-Schäublin Sepik in 2015 and 2017. The book, the translation of a 1977 publication in German, is complemented by two chapters dealing with the life of the Iatmul in the 2010s. It presents rich quantitative and qualitative data on subsistence economy, marriage, and women’s knowledge concerning myths and rituals. Besides, life histories and Women in Kararau in-depth interviews convey deep insights into women’s experiences and feelings, Gendered Lives, Works, and Knowledge especially regarding their varied relationships with men in the early 1970s. Since then, Iatmul culture has changed in many respects, especially as far as the economy, in a Middle Sepik Village, Papua New Guinea religion, knowledge, and the relationship between men and women are concerned. In her aerword, the anthropologist Christiane Falck highlights some of the major topics raised in the book from a 2018 perspective, based on her own fieldwork which she commenced in 2012. Thus, the book provides the reader with detailed information about gendered lives in this riverine village of the 1970s and an understanding of the cultural processes and dynamics that have taken place since.
    [Show full text]
  • Part 2 Food Production, Consumption and Imports
    Part 2 Food Production, Consumption and Imports Part 2 Food Production, Consumption and Imports R. Michael Bourke, John Gibson, Alan Quartermain, Kate Barclay, Bryant Allen and Jean Kennedy 2.1 Food in Papua New Guinea: an overview . .130 2.2 Staple food crop production . .138 2.3 Genetic diversity of food crops . .145 2.4 Food crop yields . .147 2.5 Rice production . .168 2.6 Animal production . .173 2.7 Rice and wheat imports . .179 2.8 Fruit and vegetable imports . .183 2.9 Meat imports . .185 2.10 Fish imports . .188 129 2.1 Food in Papua New Guinea: an overview Food is made up of three major components – (Figure 2.1.1). In 1996 it was calculated that locally proteins, carbohydrates and fats – and each is grown food provided 80% of the food energy necessary for growth and healthy living. Although all consumed in PNG; rural villagers obtained 84% of three provide energy, carbohydrates, which consist of their food energy from locally grown food and urban starches and sugars, provide the highest proportion people obtained 50%. of the food energy (or fuel) that human bodies need to The 1996 and 2006 estimates are based on different function. Protein, used for building and repairing the measures, so it is not possible to conclude that body, comes from animal products such as meat, fish, the proportion of food energy derived from local and milk, but also from grains and vegetable foods. sources increased or decreased during that decade. Small quantities of fats and oils are also important in Nevertheless, it is almost certain that people are now a balanced diet.
    [Show full text]
  • Disgust and the Human Ecology of Insect Consumption: Examining the Barriers to Anthropo-Entomophagy
    University of Pennsylvania ScholarlyCommons Anthropology Senior Theses Department of Anthropology Spring 2014 Disgust and the Human Ecology of Insect Consumption: Examining the Barriers to Anthropo-Entomophagy Christen Jun-Li Chan Follow this and additional works at: https://repository.upenn.edu/anthro_seniortheses Part of the Anthropology Commons Recommended Citation Chan, Christen Jun-Li, "Disgust and the Human Ecology of Insect Consumption: Examining the Barriers to Anthropo-Entomophagy" (2014). Anthropology Senior Theses. Paper 158. This paper is posted at ScholarlyCommons. https://repository.upenn.edu/anthro_seniortheses/158 For more information, please contact [email protected]. Disgust and the Human Ecology of Insect Consumption: Examining the Barriers to Anthropo-Entomophagy Abstract With growing threats to food security worldwide, academic and popular literature has increasingly highlighted the prospect of using insects, given the attractive nutritional profile and productive efficiency of many species, as a protein source for humans. This project adopts anthropological and psychological perspectives to understand both the acceptance of and reluctance to using insects as food, as they continue to be traditional foodstuffs in many cultures. To do so, the project overviews in-depth case studies of traditional insect consumption in Mexico, Japan, and New Guinea. To complement this ethnographic inquiry, survey responses from adults in the United States and India are analyzed to help identify predictors of willingness to consume insects. Integrating these secondary and primary research insights underscore the prominence of disgust as a mediating factor in the acceptability of insect foods. Implications for policymakers and future researchers to transform attitudes and verify sustainability are discussed, given this prevalent cultural and psychological barrier.
    [Show full text]
  • Signature Redacted for Privacy
    AN ABSTRACT OFTHE THESISOF Suwardi Sumadiwangsa for the degree of Doctor of Philosophy in Forest Products presented on December 08 1995. Title: Viscosity and Bond Quality of Urea-Formaldehyde Adhesive Extended with Acid Modified and Phosphorylated Sago (Metroxylon sp.) Signature redacted for privacy. ', - - -.--l."."-....t....../v...."."-- ..- Abstract approved / (rJosephJOKarchesy 6 It was the goal of this research to determine if sago starch could be used to replace wheat flour as an adhesive extender of Urea-formaldehyde plywood adhesives through either chemical modification of the starch or modification of the adhesive formulation strategy. Guiding principles of the research would be that a useful adhesive would havea viscosity of 1500 cPs and exhibit a curing rate and bond strength comparable to a wheat-flour extended adhesive as measured by the Automated Bonding Evaluation System (ABES) machine. The research was performed in three stages. In the first stage, the effect of water content, chemical modification,pH,retrogradation, viscosity, water intake and bulk density on the physical properties of sago starch were investigated. Two chemical modifications of sago starch were employed, acid modification with dilute hydrochloric acid and phosphorylation. In the second stage of experiments, the effect of sago starch content (both natural and modified) on adhesive viscosity was studied where the amount of Urea-formaldehyde resin was held constant. Data from the first two stages of research were used to formulate adhesive mixtures with 1500 cPs viscosity which were studied for curing rates and maximum bond strength. This viscosity was chosen as one that would fit into current Indonesian plywood production practices. It was found in this stage of the research that all forms of the sago flour studied, natural, acid modified and phosphorylated could be formulated into a Urea-formaldehyde adhesive that gave satisfactory curing rates and maximum bond strengths compared to a wheat flour extended adhesive.
    [Show full text]
  • Red Kettles, Santa and Reindeer by Janet Baines
    Volume 17, Number 47 Thursday, November 29, 2001 Red Kettles, Santa and Reindeer by Janet Baines There are happenings or events which are harbingers of things yet to come. The arrival of the buzzards to Hinckley Ridge, Ohio are portents of spring, Memorial Day means the beginning of summer and great times at the beach, but the best of all - the arrival of Santa announces the beginning of the Christmas season. This year was no exception. Even the fog cleared up Saturday to allow the celebra- tion at Marquette Mall go on without a hitch. My sister, our nephews and I made our way to join the throngs of children anxiously awaiting the arrival of the jolly old elf. “I want a Toy Story Hot Wheels and a ‘mote control red Beetle.” Captain Van Meter of the Salvation Army opened the event informing us about their Red Kettle Drive. Then Warren Jones led the kids in a cheer for the Salvation Army and it took me back in time. .I was at a pep rally in high school and Elston was on their way to win the State Basketball Championship. I must say that Mr. Jones had his usual effect because when it was time for him to put the first dollar in the kettle to launch the annual drive he was mobbed by young ones wanting to put their money in too. It was great! Mr. Warren Jones and some little friends puts the first coin in the kettle as DeNita Ton, Captain Van Meter and emcee Sophie Koss look on.
    [Show full text]
  • Food Security Strategies for Papua New Guinea
    The CGPRT Centre The Regional Co-ordination Centre for Research and Development of Coarse Grains, Pulses, Roots and Tuber Crops in the Humid Tropics of Asia and the Pacific (CGPRT Centre) was established in 1981 as a subsidiary body of UN/ESCAP. Objectives In co-operation with ESCAP member countries, the Centre will initiate and promote research, training and dissemination of information on socio-economic and related aspects of CGPRT crops in Asia and the Pacific. In its activities, the Centre aims to serve the needs of institutions concerned with planning, research, extension and development in relation to CGPRT crop production, marketing and use. Programmes In pursuit of its objectives, the Centre has two interlinked programmes to be carried out in the spirit of technical cooperation among developing countries: 1. Research and development which entails the preparation and implementation of projects and studies covering production, utilization and trade of CGPRT crops in the countries of Asia and the South Pacific. 2. Human resource development and collection, processing and dissemination of relevant information for use by researchers, policy makers and extension workers. CGPRT Centre Working Papers currently available: Working Paper No. 44 Effects of Trade Liberalization on Agriculture in Pakistan: Commodity Aspects by Muhammad Ramzan Akhtar Working Paper No. 45 Effects of Trade Liberalization on Agriculture in India: Commodity Aspects by Ramesh Chand Working Paper No. 46 Effects of Trade Liberalization on Agriculture in Malaysia: Commodity Aspects by Tengku Mohd Ariff Tengku Ahmad and Ariffin Tawang Working Paper No. 47 Effects of Trade Liberalization on Agriculture in the Republic of Korea: Commodity Aspects by Myung-Hwan Sung Working Paper No.
    [Show full text]