Grain: World Markets and Trade
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Roundup Ready Wheat – an Overview Based on Advancements in the Risk Assessment of Genetically Engineered Crops
Roundup Ready Wheat – An Overview Based on Advancements in the Risk Assessment of Genetically Engineered Crops by Doug Gurian-Sherman, Ph.D. Center for Science in the Public Interest 1875 Connecticut Avenue, N.W., Suite 300 Washington, DC 20009-5728 Phone: (202) 332-9110 www.cspinet.org TABLE OF CONTENTS SECTION PAGE Abstract................................................................................................................................. 2 Introduction.......................................................................................................................... 3 Background on the U.S. Regulatory System for GE Crops ............................................. 3 Characterization of the Transgene and Transgenic Protein............................................ 4 Human Safety....................................................................................................................... 6 Allergenicity ...................................................................................................................... 7 Unintended Adverse Effects.............................................................................................. 9 Environmental Issues ........................................................................................................ 11 Resistance Management ................................................................................................. 12 Gene Transfer.............................................................................................................. -
Grain Legumes (Pulses) for Profitable and Sustainable Cropping Systems in WA
PULSES IN WESTERN AUSTRALIA Grain legumes (pulses) for profitable and sustainable cropping systems in WA Professor Kadambot Siddique The UWA Institute of Agriculture, The University of Western Australia UN FAO Special Ambassador for the International Year of Pulses 2016 Introduction biotic stresses, increasing their risk by cultivation, and the lower grain yield potential of legumes THE IMPORTANCE of grain legumes in compared with competing cereal crops. While improving the health of humans, the livestock genetic improvement is required to address they nurture and the soil in which they grow, these problems, agronomic improvements can and in mitigating greenhouse gases (Siddique et significantly contribute to closing the yield gap al. 2012) is increasingly recognised. Legumes are induced by various stresses (Siddique et al. 2012; important because they fix atmospheric nitrogen Anderson et al. 2016). Practically, however, genetic in the soil through a symbiotic relationship with and agronomic improvements should proceed in the bacterium of the genus Rhizobium, with some a complementary manner as a new variety often of this nitrogen available for the succeeding requires a change in agronomic practice to achieve crop. Grain legumes have the added benefit of potential yields. producing grains that are rich in protein (excellent human food) and can be commercially traded. The inclusion of grain legumes in a cropping system Grain legumes in increases soil organic matter, provides a disease Australian cropping systems break for succeeding cereal and canola crops, and The value of the contribution of grain legumes improves water use efficiency. (pulses) to sustainable cropping has been amply Nevertheless, grain legumes remain poor cousins demonstrated (Siddique et al. -
Celiac Disease Resource Guide for a Gluten-Free Diet a Family Resource from the Celiac Disease Program
Celiac Disease Resource Guide for a Gluten-Free Diet A family resource from the Celiac Disease Program celiacdisease.stanfordchildrens.org What Is a Gluten-Free How Do I Diet? Get Started? A gluten-free diet is a diet that completely Your first instinct may be to stop at the excludes the protein gluten. Gluten is grocery store on your way home from made up of gliadin and glutelin which is the doctor’s office and search for all the found in grains including wheat, barley, gluten-free products you can find. While and rye. Gluten is found in any food or this initial fear may feel a bit overwhelming product made from these grains. These but the good news is you most likely gluten-containing grains are also frequently already have some gluten-free foods in used as fillers and flavoring agents and your pantry. are added to many processed foods, so it is critical to read the ingredient list on all food labels. Manufacturers often Use this guide to select appropriate meals change the ingredients in processed and snacks. Prepare your own gluten-free foods, so be sure to check the ingredient foods and stock your pantry. Many of your list every time you purchase a product. favorite brands may already be gluten-free. The FDA announced on August 2, 2013, that if a product bears the label “gluten-free,” the food must contain less than 20 ppm gluten, as well as meet other criteria. *The rule also applies to products labeled “no gluten,” “free of gluten,” and “without gluten.” The labeling of food products as “gluten- free” is a voluntary action for manufacturers. -
Vegetables, Fruits, Whole Grains, and Beans
Vegetables, Fruits, Whole Grains, and Beans Session 2 Assessment Background Information Tips Goals Vegetables, Fruit, Assessment of Whole Grains, Current Eating Habits and Beans On an average DAY, how many servings of these Could be Needs to foods do you eat or drink? Desirable improved be improved 1. Greens and non-starchy vegetables like collard, 4+ 2-3 0-1 mustard, or turnip greens, salads made with dark- green leafy lettuces, kale, broccoli, cauliflower, Brussels sprouts, carrots, okra, zucchini, squash, turnips, onions, cabbage, spinach, mushrooms, bell peppers, or tomatoes (including tomato sauce) 2. Fresh, canned (in own juice or light syrup), or 3+ 1-2 0 frozen fruit or 100% fruit juice (½ cup of juice equals a serving) 3a. Bread, rolls, wraps, or tortillas made all or mostly Never Some Most of with white flour of the time the time 3b. Bread, rolls, wraps, or tortillas made all or mostly Most Some Never with whole wheat flour of the time of the time In an average WEEK, how many servings of these foods do you eat? 4. Starchy vegetables like acorn squash, butternut 4-7 2-3 0-1 squash, beets, green peas, sweet potatoes, or yams (do not include white potatoes) 5. White potatoes, including French fries and 1 or less 2-3 4+ potato chips 6. Beans or peas like pinto beans, kidney beans, 3+ 1-2 0 black beans, lentils, butter or lima beans, or black-eyed peas Continued on next page Vegetables, Fruit, Whole Grains, and Beans 19 Vegetables, Fruit, Whole Grains, Assessment of and Beans Current Eating Habits In an average WEEK, how often or how many servings of these foods do you eat? 7a. -
WINTER WHEAT Southern Idaho Dryland Winter Wheat Production Guide
SOUTHERN IDAHO DRYLAND WINTER WHEAT Southern Idaho Dryland Winter Wheat Production Guide Editors: Larry D. Robertson, Stephen O. Guy, and Bradford D. Brown BUL 827 1 SOUTHERN IDAHO DRYLAND WINTER WHEAT Southern Idaho Dryland Winter Wheat Production Guide Basic Recommendations • Winter wheat production can be improved and input costs reduced with good knowledge of growth and development. Learn to recognize the various growth stages and the impact of various management inputs. • Make an annual production management and marketing plan prior to beginning the crop season. • Minimize the number and intensity of tillage operations before and after winter wheat crops to control soil erosion, reduce water loss and soil compaction, and improve soil productivity. • Use rotations and cultural practices to minimize weed, disease, and insect problems, and reduce chemical use. • Choose varieties carefully with appropriate disease resistance, maturity, and quality characteristics for the intended use. • Prepare seedbeds carefully to conserve adequate moisture for germination and emergence, and to ensure good seed-soil contact. Seed at the proper time, depth, and rate for the chosen variety. • Use only high quality seed. Plant certified seed to ensure seed purity and viability. • Soil test to determine nutrient needs. Apply only the amounts of nutrients needed and at the proper time to avoid nutrient loss, wasted inputs, and environmental contamination. • Control weeds, insects, and diseases through variety choice, timely scouting, and application of the correct pesticides at the correct time and rate. • Plan ahead for storage and marketing needs. Become familiar with alternative marketing options. • Adjust combine properly to reduce kernel damage and dockage. • Store the crop in clean, insect-free bins, and check frequently for developing trouble spots. -
3-Grain Veggie Burger and Slider
Featuring Chef’s Line™ Veggie Burger on 9-Grain Sprouted Bun 3-Grain VeGGIE BURGER AND SLIDER Made with brown rice, quinoa and bulgur, our all-natural vegan alternative to a meaty burger is flavorful and hearty 3-Grain Veggie Burger Designed and created for chefs with high standards The savory blend of hearty grains and roasted vegetables – and neutral flavor profile – invites you to create a signature burger. Product Inspiration Ideal Use Features/Benefits To capture the growing meatless trend, we’ve A hearty vegan and kosher option with a • Made with Distinction: lightly seasoned created a winning vegan burger that is neutral flavor profile adapts to your custom and made with a blend of high-quality upscale, hearty and made without soy creations and complements your beef burger ingredients, including visible vegetables; protein. Your vegan – and even nonvegan – offerings: no soy protein customers will immediately notice the • Vegetarian/vegan menus • Performance: eats like a beef burger; difference: a larger, thicker patty with a • Appetizers neutral flavor profile lets you customize meaty bite and crispy texture when grilled or • Food trucks creatively baked. Rich in fiber and protein and made • Tacos • Cost Savings: no thawing required; cook with only high-quality ingredients, it’s a • Catering opportunities only what you need magnificent addition to your menu. • Bar and grill • Labor Savings: preformed patties are easy • Colleges and universities to prepare from frozen Ingredients Include A-Code Product Description Pack Size – Corn – Black beans 1792399 3-Grain Veggie Burger 36/4.25 oz. – Roasted peppers – Mushrooms – Onions – Quinoa 1792431 3-Grain Veggie Slider 54/1.8 oz. -
System for the Evaluation of Malting Quality of Wheat Varieties
KVASNÝ PRŮMYSL Kvasny prumysl (2020) 66: 232–238 https://doi.org/10.18832/kp2020.66.232 System for the evaluation of malting quality of wheat varieties Vratislav Psota*, Markéta Musilová Research Institute of Brewing and Malting Mostecká 971/7, 614 00 Brno Czech Republic *Corresponding author: [email protected] Abstract A new system for the calculation of malting quality of wheat varieties was designed. The malting parameters affected by a variety more than by a year or a site were used in the system. These parameters include wort viscosity, soluble nitrogen content, free amino nitrogen content, diastatic power, final attenuation of wort, and extract of malt. The sys- tem was used to assess the malting quality in 38 wheat varieties. The point value of each parameter was calculated using the regression equations, and the total value of the malting quality of wheat was determined by the modified “superiority measure” method. The results of the assessment of the wheat malting quality showed considerable dif- ferences between the varieties. Several varieties exhibited a more pronounced tendency to accumulate nitrogenous substances in grain. Some varieties, even with a slightly higher content of nitrogenous substances, provided above average malt quality. The set included the varieties that exhibited the optimal content of nitrogenous substances in grain, yet they did not give malt of good quality. Spring wheat varieties Alondra, Anabel, and Seance achieved signif- icantly above average malting quality. Dagmar, Evina, Sultan, Rumor, Sailor, and Brokat exhibited slightly above aver- age malting quality. The proposed system for monitoring malting quality of wheat varieties can help find the varieties suitable for the production of quality wheat malt. -
The Vegan Cookbook by URBAN FOODSERVICE Introduction
The vegan cookbook BY URBAN FOODSERVICE Introduction At Urban Foodservice we are serious 04 Vegan essentials 42 Primavera pesto risotto about food! Over three years ago 07 Breakfast 45 Mexican stew we started a quest where we began 09 Turmeric and cardamom porridge 46 Malaysian jackfruit curry to think differently about the way 10 Maple, date and cinnamon porridge 48 To-fish and chips we approach innovation within our business. We wanted to provide 11 Fruity quinoa porridge 50 Rustica pizza the right quality and choice for our 12 Granola with three colour guinoa 52 Louisiana rice burrito customers’ menus by understanding 14 Smoothie bowl 54 Chorizo and red pepper sausage cassoulet the key trends in the market, creating 16 Shakshuka with sweet potato and tofu 57 BBQ pulled pork-style burger stack comprehensive ranges plus recipes 20 Huevos rancheros 59 Miso soup solutions which meet your desired 22 Avo smash 60 Laksa soup menu and price point requirements. 25 Street food 61 Hoisin soup 26 MozzaRisella bites with Louisiana sauce 63 Bakery First let’s look at what inspired us to look into Vegan has been one of the biggest trends 27 Hoisin duck roll 64 Banana and oat cake our vegan range. The rise in vegan food and to explode in 2018 and to ensure we make drink offerings began in city centres with the it easy for you to serve we have over 1000 29 Tofu taco with pico de gallo 67 Coconut and date balls likes of London, Manchester and Edinburgh vegan-friendly products and ingredients 30 Bondas 68 Raw granola balls leading the way. -
TYPES of WHEAT Six Basic Classes Did You Know There Are Six Basic Classes of Wheat?
TYPES OF WHEAT Six Basic Classes Did you know there are six basic classes of wheat? Wheat is the principal U.S. cereal grain for export and domesti c consumpti on. It is also the fourth leading U.S. fi eld crop and our leading export crop. Wheat has two disti nct growing seasons. Winter wheat, which accounts for 70-80 percent of producti on, is sown in the fall and harvested in the spring or summer. Spring wheat is planted in the spring and harvested in late summer or early fall. There are several hundred varieti es of wheat, which fall into one of six classes. Where each class is grown depends on rainfall, temperature, soil conditi on and traditi on. In additi on to ti me of year that they are planted and harvested, wheat classes are also determined by hardness, color and shape of kernels. Hard Red Winter - The dominant U.S. export class and Durum - The hardest of all wheats, and consistently the largest class produced each year, Hard Red Winter the class with the lowest export volume, Durum is produced in the Great Plains states, a large interior accounts for less than 5 percent of all U.S. wheat area extending from the Mississippi River west to the exports. It is grown in the same northern states Rocky Mountains and from Canada to Mexico. With as Hard Red Spring, although 70-80 percent of the a wide range of protein content, good milling and annual producti on comes from North Dakota. Used baking characteristi cs, it is used to produce bread, to make semolina fl our for pasta, it is the largest rolls and all-purpose fl our. -
International Grains Council
www.igc.int IGCIGC 20112013 igc.int International Grains Council AMIS Crops: Market Situation and Outlook in 2013/14 Third Session of the AMIS Global Food Market Information Group Paris, OECD Headquarters 23-24 April 2013 Amy Reynolds International Grains Council [email protected] Exporter stocks tighten in 2012/13, www.igc.int IGCIGC 20112013 good 2013 crops needed to replenish supplies igc.int Maize: Soyabeans: Wheat: m t m t Black Sea leads decline m t US lowest since 95/96 Total up, but US still down 90 70 25 Others Argentina Argentina EU Ukraine Brazil 80 Black Sea 60 Brazil US US US 20 70 50 60 15 40 50 40 30 10 30 20 20 5 10 10 0 0 0 03/04 04/05 05/06 06/07 07/08 08/09 09/10 10/11 11/12 12/13 03/04 04/05 05/06 06/07 07/08 08/09 09/10 10/11 11/12 12/13 03/04 04/05 05/06 06/07 07/08 08/09 09/10 10/11 11/12 12/13 1 www.igc.int First fall in total grains consumption in 14 years; IGCIGC 20112013 igc.int lower wheat feeding and maize industrial use m t y/y change 20% Food Food Industrial 2000 Feed Feed Other 15% Industrial 1500 10% 1000 5% 500 0% 0 -5% www.igc.int IGCIGC 20112013 IGC GOI down from highs, but grains still elevated igc.int IGC daily index (GOI), rebased: Jan 2012 = 100 Dow Jones–UBS commodity sub-indices 160 150 Y/Y Grains Wheat +10.4% 150 140 Prec. -
An Organic Khorasan Wheat-Based Replacement Diet Improves Risk Profile of Patients with Acute Coronary Syndrome: a Randomized Crossover Trial
Nutrients 2015, 7, 3401-3415; doi:10.3390/nu7053401 OPEN ACCESS nutrients ISSN 2072-6643 www.mdpi.com/journal/nutrients Article An Organic Khorasan Wheat-Based Replacement Diet Improves Risk Profile of Patients with Acute Coronary Syndrome: A Randomized Crossover Trial Anne Whittaker 1, Francesco Sofi 2,3,4,*, Maria Luisa Eliana Luisi 4, Elena Rafanelli 4, Claudia Fiorillo 5, Matteo Becatti 5, Rosanna Abbate 3, Alessandro Casini 2, Gian Franco Gensini 3 and Stefano Benedettelli 1 1 Department of Agrifood Production and Environmental Sciences, University of Florence, Piazzale delle Cascine 18, 50144 Florence, Italy; E-Mails: [email protected] (A.W.); [email protected] (S.B.) 2 Unit of Clinical Nutrition, Careggi University Hospital, Largo Brambilla 3, 50134 Florence, Italy; E-Mail: [email protected] 3 Department of Experimental and Clinical Medicine, University of Florence, Largo Brambilla 3, 50134, Florence, Italy; E-Mails: [email protected] (R.A.); [email protected] (G.F.G.) 4 Don Carlo Gnocchi Foundation Florence, Via di Scandicci 269, 50143, Florence, Italy; E-Mails: [email protected] (M.L.L.); [email protected] (E.R.) 5 Department of Clinical and Experimental Biomedical Sciences, Interdipartimental Center for Research on Food and Nutrition, University of Florence, Sesto Fiorentino, Florence, 50019, Italy; E-Mails: [email protected] (C.F.); [email protected] (M.B.) * Author to whom correspondence should be addressed; E-Mail: [email protected]; Tel.: +39-055-7949420; Fax: +39-055-7949418. Received: 20 November 2014 / Accepted: 21 April 2015 / Published: 11 May 2015 Abstract: Khorasan wheat is an ancient grain with previously reported health benefits in clinically healthy subjects. -
Grain, Flour and Ships – the Wheat Trade in Portland, Oregon
Grain, Flour and Ships The Wheat Trade in Portland, Oregon Postcard Views of the Oregon Grain Industry, c1900 Prepared for Prosper Portland In Partial Fulfillment of the Centennial Mills Removal Project Under Agreement with the Oregon SHPO and the USACE George Kramer, M.S., HP Sr. Historic Preservation Specialist Heritage Research Associates, Inc. Eugene, Oregon April 2019 GRAIN, FLOUR AND SHIPS: THE WHEAT TRADE IN PORTLAND, OREGON By George Kramer Prepared for Prosper Portland 222 NW Fifth Avenue Portland, OR 97209 Heritage Research Associates, Inc. 1997 Garden Avenue Eugene, Oregon 97403 April 2019 HERITAGE RESEARCH ASSOCIATES REPORT NO. 448 TABLE OF CONTENTS Page List of Figures ......................................................................................................................... iv List of Tables ........................................................................................................................... v 1. Introduction ........................................................................................................................ 1 2. Historic Overview – Grain and Flour in Portland .............................................................. 4 Growing and Harvesting 4 Transporting Grain to Portland ................................................................................... 6 Exporting from Portland ............................................................................................. 8 Flour Mills .................................................................................................................