Improving the Investment Climate in Emerging Nontraditional Coconut Products
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Characterization of Bioactive Molecules in Palm Oil Pulp
139 A publication of CHEMICAL ENGINEERING TRANSACTIONS VOL. 79, 2020 The Italian Association of Chemical Engineering Online at www.cetjournal.it Guest Editors: Enrico Bardone, Antonio Marzocchella, Marco Bravi Copyright © 2020, AIDIC Servizi S.r.l. DOI: 10.3303/CET2079024 ISBN 978-88-95608-77-8; ISSN 2283-9216 Characterization of Bioactive Molecules in Palm Oil Pulp (Elaeis Guineensis Jacq.) a b* Selvin Antonio Saravia Maldonado , Ismael Montero Fernández , Bernardo de c d e Morais Linhares , Jhunior Abrahan Marcia Fuentes , Ricardo Santos Alemán , Vanny Perpetua Ferrazf a Faculty of Earth Sciences and Conservation, National University of Agriculture, Highway to Dulce Nombre de Culmi, km 215, Neighborhood El Espino, Catacamas-Olancho, Honduras. bUniversity of Extremadura. Department of Organic and Inorganic Chemistry. Polytechnic School, University Avenue s/n, Cáceres, Spain. cFederal Institute of Roraima. Campus Boa Vista, Av. Glaycon de Paiva, 2496 - Pricumã, Boa Vista - RR, 69303-340. d Faculty of Technological Sciences, National University of Agriculture, Highway to Dulce Nombre de Culmi, km 215, Neighborhood El Espino, Catacamas-Olancho, Honduras. eDepartment of Food Science, Louisiana State University, U.S. fChromatography Laboratory, Universidade Federal de Minas Gerais, Belo Horizonte-MG-Brazil. [email protected] Oil palm (Elaeis guineensis Jacq.) is a crop that has great economic potential, since its productive potential is extremely high. It is grown in several countries in Asia, Africa and South America, with the main purpose of producing biodiesel raw material for the cosmetics and food industry. In Brazil, its cultivation is concentrated in only a few small regions, distributed mainly in the Northeast and North of the country. -
Copy of Manila Mart Catering Menu
DESSERTS Leche Flan 27 Cassava Cake 27 Whole (Bilao) Puto 1/2 - 13.75 | Whole - 25 Whole (Bilao) Puto with Salted Duck Eggs 1/2 - 16.25 | Whole - 29 Whole (Bilao) Biko 1/2 - 15.00 | Whole - 27 Whole (Bilao) Sapin-Sapin 1/2 - 14.25 | Whole - 26 Whole (Bilao) Ube Kalamay 1/2 - 14.25 | Whole - 26 Ginataang Bilo-Bilo 45 Ube Halaya 29 Ube Biko 25 Maja Blanca 25 Bibingka na Latik 15 | 27 Kutsinta 15 (25pcs) | 26 (50pcs) Pichi Pichi (cheese or grated coconut) 15 (25pcs) | 27 (50pcs) MANILA MART Turon 25 (25pcs) | 49 (50pcs) CATERING MENU PARTY PACKAGES WWW.MANILAMART.COM - NO DISH SUBSTITUTIONS PLEASE - PARTY PACK FOR 16 | $125 - $7.81 / PERSON @MANILAMART Choice of Small Tray: Bihon or Spaghetti 50pcs Pork OR Beef Shanghai (Beef + $3.00 up charge) /MANILAMART 20pcs Chicken Inasal OR Crispy Fried Chicken Choice of Small Tray: Cassava Cake, Pichi-Pichi, Leche Flan BIT.LY/2P1ZHKP PARTY PACK FOR 24 | $195 - $8.13 / PERSON C h oice of Medium Tray: Bihon or Spaghetti HOURS OF OPERATION: 50pcs Pork OR Beef Shanghai (Beef + $3.00 up charge) TUES - SAT 10:00AM - 7:00PM (KITCHEN CLOSES @ 6PM) 26pcs Chicken Inasal OR Crispy Fried Chicken SUN 9:00AM - 6:00PM (KITCHEN CLOSES @ 3:00PM) Choice of Small Tray: Chop Suey or Sauteed Beans & Squash Choice of Small Tray: Cassava Cake, Pichi-Pichi, Leche Flan PLEASE GIVE US AT LEAST A WEEK ADVANCE NOTICE FOR ALL CATERING PARTY PACK FOR 32 | $230 - $7.19 / PERSON ORDERS. PLEASE SCHEDULE AN APPOINTMENT OR EMAIL US AT C hoice of Medium Tray: Bihon or Spaghetti [email protected] FOR LARGER ORDERS. -
Study of Hydrogenation Derived Renewable Diesel As a Renewable Fuel Option in North America
Study of Hydrogenation Derived Renewable Diesel as a Renewable Fuel Option in North America Final Report Natural Resources Canada 580 Booth Street Ottawa, Ontario K1A 0E4 For additional information, please contact: Natalie Lambert Project Manager, Energy Telephone: 514 562-8651 Email: [email protected] March 30,2012 Experts in environment and natural resource economics ■stHSfesa ■ 825, Raoul-Jobin, Quebec (Quebec) Canada GIN 1S6 1097, St-Alexandre, Suite 201, Montreal (Quebec) Canada H2Z IPS www.ecoressources.com • [email protected] Study of Hydrogenation Derived Renewable Diesel as a Renewable Fuel Option in North America - Final Report Executive Summary As of 2011, 27 national governments and 29 state/province governments have implemented policies that mandate the use of a minimum amount of renewable alternatives to diesel, including Europe, six South American countries, six Asian countries, Canada, the United States, Costa Rica and the Dominican Republic. On June 29, 2011, the government of Canada registered regulations amending the Renewable Fuels Regulations which were then published on July 20, 201 11. These amendments stated that the coming into force date of the 2% requirement of renewable content in diesel and heating oil would be July 1st, 2011. Under the Renewable Fuels Regulations, both ester-based biodiesel and hydrogenation-derived renewable diesel (HDRD) are admissible as renewable content that can be used to meet the requirements of the Regulations. While biodiesel is the most widely available diesel fuel alternative, there has been increasing interest by the regulated parties in using HDRD to meet the requirements, even though HDRD is currently only produced in Europe, Southeast Asia and the United States 23. -
COCONUT Post-Harvest Operations
COCONUT Post-harvest Operations - Post-harvest Compendium COCONUT: Post-harvest Operations Organisation: Asian and Pacific Coconut Community (APCC) www.apcc.org.sg Author: P.G.Punchihewa and R.N. Arancon Edited by AGSI/FAO: Danilo Mejia (Technical), Beverly Lewis (Language & Style), Last reviewed: 14/10/1999 Contents 1. Introduction ........................................................................................................................ 2 1.1 Economic and Social Impact of Coconut..................................................................... 2 1.2 World Trade ................................................................................................................. 5 1.3 Primary Products .......................................................................................................... 6 1.4 Secondary and derived product .................................................................................. 12 1.5 Requirements for Export and Quality Assurance ...................................................... 22 2. Post-Production Operations ............................................................................................. 24 2.1 Pre-Harvest Operations .............................................................................................. 24 2.2 Harvesting .................................................................................................................. 24 2.3 Copra Processing ...................................................................................................... -
Current Knowledge on Interspecific Hybrid Palm Oils As Food and Food
foods Review Current Knowledge on Interspecific Hybrid Palm Oils as Food and Food Ingredient Massimo Mozzon , Roberta Foligni * and Cinzia Mannozzi * Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche 10, 60131 Ancona, Italy; m.mozzon@staff.univpm.it * Correspondence: r.foligni@staff.univpm.it (R.F.); c.mannozzi@staff.univpm.it (C.M.); Tel.: +39-071-220-4010 (R.F.); +39-071-220-4014 (C.M.) Received: 6 April 2020; Accepted: 10 May 2020; Published: 14 May 2020 Abstract: The consumers’ opinion concerning conventional palm (Elaeis guineensis) oil is negatively affected by environmental and nutritional issues. However, oils extracted from drupes of interspecific hybrids Elaeis oleifera E. guineensis are getting more and more interest, due to their chemical and × nutritional properties. Unsaturated fatty acids (oleic and linoleic) are the most abundant constituents (60%–80% of total fatty acids) of hybrid palm oil (HPO) and are mainly acylated in position sn-2 of the glycerol backbone. Carotenes and tocotrienols are the most interesting components of the unsaponifiable matter, even if their amount in crude oils varies greatly. The Codex Committee on Fats and Oils recently provided HPO the “dignity” of codified fat substance for human consumption and defined the physical and chemical parameters for genuine crude oils. However, only few researches have been conducted to date on the functional and technological properties of HPO, thus limiting its utilization in food industry. Recent studies on the nutritional effects of HPO softened the initial enthusiasm about the “tropical equivalent of olive oil”, suggesting that the overconsumption of HPO in the most-consumed processed foods should be carefully monitored. -
SNACKS) Tahu Gimbal Fried Tofu, Freshly-Grounded Peanut Sauce
GUBUG STALLS MENU KUDAPAN (SNACKS) Tahu Gimbal Fried Tofu, Freshly-Grounded Peanut Sauce Tahu Tek Tek (v) Fried Tofu, Steamed Potatoes, Beansprouts, Rice Cakes, Eggs, Prawn Paste-Peanut Sauce Pempek Goreng Telur Traditional Fish Cakes, Egg Noodles, Vinegar Sauce Aneka Gorengan Kampung (v) Fried Tempeh, Fried Tofu, Fried Springrolls, Traditional Sambal, Sweet Soy Sauce Aneka Sate Nusantara Chicken Satay, Beef Satay, Satay ‘Lilit’, Peanut Sauce, Sweet Soy Sauce, Sambal ‘Matah’ KUAH (SOUP) Empal Gentong Braised Beef, Coconut-Milk Beef Broth, Chives, Dried Chili, Rice Crackers, Rice Cakes Roti Jala Lace Pancakes, Chicken Curry, Curry Leaves, Cinnamon, Pickled Pineapples Mie Bakso Sumsum Indonesian Beef Meatballs, Roasted Bone Marrow, Egg Noodles Tengkleng Iga Sapi Braised Beef Ribs, Spicy Beef Broth, Rice Cakes Soto Mie Risol Vegetables-filled Pancakes, Braised Beef, Beef Knuckles, Egg Noodle, Clear Beef Broth 01 GUBUG STALLS MENU SAJIAN (MAIN COURSE) Pasar Ikan Kedonganan Assorted Grilled Seafood from Kedonganan Fish Market, ‘Lawar Putih’, Sambal ‘Matah’, Sambal ‘Merah’, Sambal ‘Kecap’, Steamed Rice Kambing Guling Indonesian Spices Marinated Roast Lamb, Rice Cake, Pickled Cucumbers Sapi Panggang Kecap – Ketan Bakar Indonesian Spices Marinated Roast Beef, Sticky Rice, Pickled Cucumbers Nasi Campur Bali Fragrant Rice, Shredded Chicken, Coconut Shred- ded Beef, Satay ‘Lilit’, Long Beans, Boiled Egg, Dried Potato Chips, Sambal ‘Matah’, Crackers Nasi Liwet Solo Coconut Milk-infused Rice, Coconut Milk Turmeric Chicken, Pumpkin, Marinated Tofu & -
Lambanog Processing
ISSN 1656 – 6831 Livelihood Technology Series 62 For more information, write or call: TECHNOLOGICAL SERVICES DIVISION Industrial Technology Development Institute (ITDI-DOST) Telefax: 837-2071 loc. 2265 / 837-6156 e-mail: [email protected] Lambanog Processing Department of Science and Technology INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE DOST Compound, General Santos Avenue Bicutan, TaguigCity, Metro Manila, PHILIPPINES http://www.itdi.dost.gov.ph ‘Our Business is Industry…” 1st edition 2016 Livelihood Technology Series 62 Lambanog Processing ACKNOWLEDGEMENT This brochure was made possible through the research efforts of the Food Processing Division (FPD), ITDI-DOST. Prepared by: ELNILA C. ZALAMEDA TSD-ITDI CHARITO M. VILLALUZ FPD-ITDI Edited by: VIOLETA A. CONOZA TSD-ITDI Cover layout by: LUZMIN R. ESTEBAN TSD-ITDI Adviser: NELIA ELISA C. FLORENDO TSD-ITDI PRODUCT SPECIFICATIONS LAMBANOG PROCESSING Lambanog is clear white with the characteristic aroma of distilled coconut. It has 80-90 proof or 40-45% alcohol/volume content with minimal amount of acetic acid INTRODUCTION not to exceed 0.1-0%. It is methanol-free Local spirits and wine have been associated with with the characteristic of fossil oil to contain feasts, parties and fiestas and in almost all occasions. To iso-amyl alcohol ranging from 20-80 Filipinos who are fond of feasting, drinking and good company, grams/100L. the celebration is incomplete without serving this drink because drinking of native wine is part and parcel of our culture, a gesture of hospitality. One product we can be proud PROCESSING OF LAMBANOG of and can find a distinct niche in the world market is our LAMBANOG (distilled coconut wine). -
Maja Blanca Recipe
Maja Blanca Recipe Maja Blanca is a Filipino dessert made from coconut milk, cornstarch, and sugar. Often called Coconut Pudding, this luscious dessert is easy to make and the ingredients are very common.Unknown to many, the original Maja Blanca Recipe does not include corn and milk. In this recipe, I added whole sweet kernel corn and condensed milk for added taste and a more creamy texture.Since Christmas season is just around the corner, this would make a very good holiday dessert especially during potluck Christmas Parties and Noche Buena as well. Preparing maja blanca is easy. All you need to do is follow each step indicated in this maja blanca recipe. It is important that you give the coconut milk sometime to cook; it is also recommended that you try your best to mix all the ingredients until the texture becomes as smooth at it can be. For better results, cook the corn a little longer to release its flavor. Try this Maja Blanca Recipe and let me know what you think. Maja Blanca Recipe Ingredients • 4 cups coconut milk • 3/4 cup cornstarch • 14 ounces condensed milk • 3/4 cup fresh milk • 3/4 cup granulated sugar • 15 ounces whole sweet kernel corn • 5 tbsp toasted grated coconut Cooking Procedure 1. Pour the coconut milk in a cooking pot and bring to a boil. 2. Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the ingredients are evenly distributed. 3. Simmer for 8 minutes 4. Combine the fresh milk and cornstarch then whisk until the cornstarch is diluted 5. -
National City / 619-477-7071
Appete National City / 619-477-7071 Crispy Chicken Wings - Marinated and seasoned, crispy fried chicken wings. Available in Plain, Spicy, Garlic, or Sweet & Spicy. Siomai - Juicy pork dumplings steamed to perfection and served with soy sauce and lemon. Siomai Lumpiang Shanghai - Crispy mini springrolls filled with diced pork, shrimp and spices. Complemented with our signature sweet and sour sauce. Tokwa’t Baboy - Fried tofu mixed with cirspy lechon bits and served with a garlic vingar sauce. Appetizer Sampler - Delicious combination of lumpia shanghai, Lumpia Shanghai chicken empanaditas, and siomai. Calamari - Crispy-friend squid, served with our garlic and vinegar sauce. Soups Bulalo Soup - A hearty beef shank soup with green beans, napa cabbage, potatoes, and sliced carrots. Appetizer Sampler Tinolang Manok - Chicken, chayote, and bok choy simmered in a savory ginger broth. Pork Sinigang - Sour soup made with pork spare ribs and tamarind. Bangus Sinigang - Sour soup made with boneless milkfish and tamarind. Shrimp Sinigang - Sour soup made with shrimp and tamarind. Bulalo Extra shrimp available. Veggie Sinigang - Pork broth with assorted vegetables. Rce Steamed Rice Tinolang Manok Sinangang - Garlic friend rice, a Filipino favorite. Adobo Fried Rice - Fried rice with scrambled egg and diced chicken adobo. Binagoongan Fried Rice - Egg ans rice wok friend with bagoong (shrimp paste). Rice Medley * - Rice topped with mangoes, tomatoes, diced lechon kawali, egg, and drizzled with a special spicy sauce. Rice Medley Adobo or Bagoong fried rice available. Arroz Caldo - Steaming rice porridge with chicken strips topped with green onions and friend garlic. Garlic Fried Rice *We serve Rice Medley with raw eggs on top. -
Synthesis of High-Titer Alka(E)Nes in Yarrowia Lipolytica Is Enabled by a Discovered Mechanism
ARTICLE https://doi.org/10.1038/s41467-020-19995-0 OPEN Synthesis of high-titer alka(e)nes in Yarrowia lipolytica is enabled by a discovered mechanism Jingbo Li 1, Yongshuo Ma 1, Nian Liu 1, Bekir E. Eser 2, Zheng Guo 2, Peter Ruhdal Jensen3 & ✉ Gregory Stephanopoulos 1 Alka(e)nes are ideal fuel components for aviation, long-distance transport, and shipping. They are typically derived from fossil fuels and accounting for 24% of difficult-to-eliminate 1234567890():,; greenhouse gas emissions. The synthesis of alka(e)nes in Yarrowia lipolytica from CO2- neutral feedstocks represents an attractive alternative. Here we report that the high-titer synthesis of alka(e)nes in Yarrowia lipolytica harboring a fatty acid photodecarboxylase (CvFAP) is enabled by a discovered pathway. We find that acyl-CoAs, rather than free fatty acids (FFAs), are the preferred substrate for CvFAP. This finding allows us to debottleneck the pathway and optimize fermentation conditions so that we are able to redirect 89% of acyl-CoAs from the synthesis of neutral lipids to alka(e)nes and reach titers of 1.47 g/L from glucose. Two other CO2-derived substrates, wheat straw and acetate, are also demonstrated to be effective in producing alka(e)nes. Overall, our technology could advance net-zero emissions by providing CO2-neutral and energy-dense liquid biofuels. 1 Department of Chemical Engineering, Massachusetts Institute of Technology, Cambridge, MA 02142, USA. 2 Department of Engineering, Aarhus University, Gustav Wieds Vej 10, Aarhus 8000, Denmark. 3 National Food Institute, Technical University of Denmark, Kongens Lyngby 2800, Denmark. -
April 9, 2020 Replacement of Primex Brand Hydrogenated Vegetable
April 9, 2020 Replacement of Primex Brand Hydrogenated Vegetable Shortening In June of 2018 the FDA banned the use of trans fats in human foods. Due to the ban, Envigo was no longer able to source Primex brand hydrogenated vegetable oil (HVO) containing trans fats. Beginning on April 11th of 2018, Primex was replaced with an USP grade HVO made to a food-grade standard that has a similar texture and fatty acid profile (see table). Manufacturing tests revealed no appreciable differences in physical qualities of finished diets. Although diet numbers did not change, you may have noticed an updated diet title and ingredient description on the diet datasheet. Depending on your research goals and desire for relevance to human diets, you may wish to use a source of HVO without trans fats such as Crisco. Crisco is a proprietary HVO with minimal trans fats (see table). Envigo also offers several popular obesity inducing diets with alternate fat sources like lard or milkfat that may be suitable for your research. Contact a nutritionist to discuss alternate options. Comparison of the fatty acid profile of Primex, Envigo Teklad’s Replacement HVO and Crisco. Fatty Acids, % Primex HVO1 Replacement HVO2 Crisco3 Trans fatty acids 23.9 - 36.1 26 - 35.6 0.6 Saturated fatty acids 25.3 - 27.1 22.6 - 29.3 25.8 Monounsaturated fatty acids 25.3 - 33.3 24.8 - 32.6 18.7 Polyunsaturated fatty acids 5.6 - 9.0 7.1 - 9.4 49.5 16:0 palmitic acid 14.0 - 17.4 11.0 - 14.8 16.9 18:0 stearic acid 9.1 - 11.5 10.7 - 14.2 9.6 18:1 n9T elaidic acid 22.2 - 34.7 24.4 - 32.6 0 18:1 n9C oleic acid 16.6 - 26.5 17.2 - 25.7 18.1 18:1 n7C vaccenic acid 2.2 - 2.4 2.0 - 2.2 1.2 18:1 other cis isomers 6.3 - 7.8 6.1 - 6.7 0 18:2 n6 linoleic acid 5.8 - 9.1 7.0 - 9.2 44.8 18:2 other trans isomers 3.2 - 4.0 3.5 - 5.0 0.5 18:3 n3 linolenic acid 0.3 - 0.5 0.1 - 0.3 6.1 19:0 nonadecanoic acid 0.6 - 0.7 0.4 - 0.7 0 20:0 arachidic acid 0.3 - 0.4 0.4 0.4 1Range for Primex HVO represents the average ± 1 standard deviation (soybean and cottonseed or palm oil; n = 4). -
MMSU Produces Alcohol Vs. COVID-19
Vol. 4 No. 3, March 2020 MMSU produces alcohol vs. COVID-19 By REYNALDO E. ANDRES he “Asukal Mo, Alcohol Mo” program of the TNational Bioenergy Research and Innovation Center of the Mariano Marcos State University (MMSU-NBERIC) is gaining headway in producing ethanol in response to the limited supply of ethyl alcohol in the province as a precautionary measure to fight Covid-19. MMSU President Shirley C. Agrupis, leader of the NBERIC program, said on March 18 through the MMSU President Shirley C. Agrupis (sitting) leads the NBERIC team in producing alcohol bio-ethanol technology project of out of nipa sap. This is the university’s way of helping the province mitigate the spread MMSU-NBERIC, the university system of COVID-19 “is trying to help mitigate the spread of distillers which are all operational and uses the market was one of the problems Covid-19 in Ilocos Norte by partnering firewood for its furnace. These distillers raised by the provincial officials. with all local government units (LGUs). have a capacity of 850, 200, and 150 liters. Dr. Agrupis positively responded by “In this partnership, when the Further, MMSU also developed a showcasing the current facility of MMSU LGUs supply us with molasses for the semi-automatic lab-scale distiller with a that can produce ethanol from any form production of ethanol, we can also capacity of 10 liters intended for of sugar. teach them to produce the product optimizing and testing of formulated using our technology,” she added. One of the facilities is a fully electric protocols. distiller powered by a Hybrid Solar Dr.