NOA Summer Convention Brazilian Onion Industry
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The Sysco Produce Product Catalog What’S Inside! 13 4 Sysco Quality Assurance: from Field to Fork 6 Lettuce Sustainability Standards: an Industry Leader
> the Sysco Produce Product Catalog what’s inside! 13 4 Sysco Quality Assurance: From Field to Fork 6 Lettuce Sustainability Standards: an industry leader. Lettuce Specifications Annually, Sysco sells and 8 A Fresh New Look distributes over $4.3 billion of fresh produce, utilizing 9 Protect Our Farms over 130 distribution centers 10 Handling and Storage: throughout North America. Cold Chain Management Discover how Sysco leverages 13 How To: this volume in providing value Roasted Vegetable Salad with to our customers, helping Beet Puree and Cranberry them to succeed in the fresh Cheese produce category. 15 Potatoes: quality... second to none! Whole, Sliced, Diced and Shredded As the fresh produce leader 16 22 in the foodservice industry, 16 Lettuce: the Sysco Quality Assurance Salad Trends and Blends Team assumes the 18 Lettuce: responsibility of collaborating Romaine Wedge Salad with on current agricultural issues. Creamy Blue Cheese Dressing Our practices such as social 20 Onions and Tomatoes: responsibility, traceability and Facts and Varieties recall management, local 22 Tomato Ripening Guide: grower support, 35 37 Hot House Program environmental sustainability, Good Agricultural Practices 24 Value-Added Produce: (GAP), pesticide management, Tomato Ginger Jam Flatbread and water conservation 27 Yield Comparison ensure that the supply chain 28 Availability Guide coexists with the environment. Additionally, we believe 33 Mushroom Medley ensuring the product integrity 34 Vegetables: The Best Choice and consistency our 35 Specialty & Gourmet Produce: customers have come to 34 Roasted Guacamole expect is best served by our 37 Fresh Finds own dedicated food safety and quality assurance team. 38 Irresistable Herbs Learn more about what 39 All-Around Apples separates Sysco from the pack. -
FOOD Oct 2019
CASSOLETTES 3 FOR $34 5 or FOR $55 (1 OF EACH) FOOD MENU BOURGUIGNON MAISON Beef Braised Stew, Red Wine, Carrot, Potato, DINNER 4PM TO 11PM Pearl Onion, Mushroom 15 CASSOULET DU SUD White Bean, Tomato, Duck Confit, Pork Sausage 15 EAST COAST Potato, Cendré Cheese, Cream, Onion, Lardon TARTIFLETTE 15 Oysters 6 FOR $12 or 12 FOR $20 Marinated Beef Meatballs, Fresh Crushed Tomato On Half Shell Daily Oyster MEATBALL 14 CANARD Duck Breast, Sauteed Potato, Red Wine 16 POULET A LA CREME Braised Chicken, Mushroom, Cream 14 SAUMON Atlantic Salmon, Tomato, Shallot, Capers 18 CHARCUTERIES RATATOUILLE Tomato, Zucchini, Onion, Garlic, Herbes de Provences 12 3 FOR $24 5 FOR $38 or CAULIFLOWER GRATIN Bechamel, Gratinated Cheese 12 SAUCISSON SEC Dry Sausage Plate with Pickles 9 WARM ZUCCHINI Roasted Zucchini, Onion, Garlic, Squash, Goat Cheese, SAUCISSON A L’AIL Garlic Sausage Plate with Pickles 9 Roasted Cherry Tomato 12 ROSETTE DE LYON Pork Sausage Plate with Pickles 9 DUCK CONFIT PARMENTIER Tomato, Zucchini, Onion, Roasted Garlic PÂTÉ DE CAMPAGNE Housemade Pork Paté Served with Pickle 12 Mash Potato 16 MOUSSE DE FOIE DE VOLAILLE Housemade Chicken Liver Mousse Served with Toast & Mustard 9 TARTINES RILLETTE Housemade Shredded Pork Served with Pickles & Mustard 10 TOMATE Fresh Tomato, Basil Pesto, Pickled Red Onion 9 CHIFFONADE DE JAMBON CRU Country Style Ham, Pickles 10 BRIE AU MIEL Melted Brie, Honey 12 TERRINE DE FOIE GRAS Duck Terrine (extra $12 for combo) 22 JAMBON Country Ham, Chili Oil 14 SAUMON Smoked Atlantic Salmon, Basil Pesto, Pickled Red -
Jalaram Produce Inc Customer Name
JALARAM PRODUCE INC CUSTOMER NAME DATE PH : 305-245-0083 / 246-0180/247-8617 FAX : 305-246-0646 / 877-525-2728 1/21/16 Cell : 305-606-9713 [Prafula] Items Qty CS/LB Items Qty CS/LB 1 ADAI BATTER (6X30 OZ) 64 KANTOLA (25 LB) 2 AMARANTH LEAVES (GREEN) [12 BUNCH] 65 KATRA (IMLEE) (40 LB) 2 ATULFO MANGO (22 PCS) ******** ******** 66 LONG BEANS GREEN (30 LB) 4 BANANA FLOWER (35 LB) 67 LONG SQUASH (DUDHI) (IMPORT) (40 LB) 5 BANANA STEM (30 LB) 68 MANGO LEAVES (FLORIDA) (10 LB) 6 BOAR (FL) (20 LB) 69 METHI LEAVES BOX (24 BUNCH) (NO REFUND) 7 BURRO BANANA (IMPORT) (35 LB) 70 MINT (FUDINO) 12 BUNCH 1 LB 8 BURRO BANANA (LOCAL) (35 LBS) 71 MULI (CHINESE) (40 LB) 9 CHAYOTE (C.R) (35 LB) 72 MULI WITH LEAVES (35 LB) 10 CH-BITTER MELON (IMPORT) (30 LB) 73 NEEM LEAVES (LB) 11 CHIKU (25 LB) 74 OKRA (HONDURAS) BY BOX 12 CHINESE EGGPLANT (HOND.) (30 LB) 75 PAN LEAVES 13 CH-OKRA (TURIA) (IMPORT) (30 LB) 76 PARVAL (25 LB) 14 CREAMER POTATO (RED) (50 LB) 77 PATRA LEAVES (IMPORT) (10 LB) 15 CREAMER POTATO (WHITE) (50 LB) 78 PATRA LEAVES (LOCAL) (10 LB) 16 DADAM (30 PCS) ********* ********* 79 PERSAIN CUCUMBER GREEN (20 LB) ********** ********** 17 DESI CHORI (20 LB) 80 PERSIMMON (45 LB) ********** ********** 18 DESI OKRA (HONDURAS) ********* ******** 81 RIPE MANGO TOMMY'S (8 PCS) 19 DESI PANEER (20/12 OZ) 82 POI LEAVES (LOCAL) (20 LB) 20 DESI PANEER (LOWFAT) (20/12OZ) 83 PRODUCE ROLL (12X20) 750'S (4 IN BOX) 21 DESI PANEER BIG (8X2.5 LB) 84 PUMKPKIN LEAVES (12 BUNCH) 22 DESI PAPDI (30 LB) 85 PUMPKIN BAG CABOCHA (ABOUT 35LB) 23 DESI YOGURT (BIG) (6X5 LB) 86 -
Supplemental Labeling
SUPPLEMENTAL LABELING Syngenta Crop Protection, LLC P. O. Box 18300 Greensboro, North Carolina 27419-8300 SCP 804B-S4 0211 Ridomil Gold® Copper Fungicide For the control of certain diseases in various fruits and vegetables Active Ingredients: Mefenoxam* .............................................................................................................. 5.0% Copper Hydroxide**: (Cu(OH)2) .............................................................................. 60.0% Other Ingredients: 35.0% Total: 100.0% *CAS Nos. 70630-17-0 and 69516-34-3 **Metallic Copper equivalent……..39.1% Ridomil Gold Copper is a wettable powder packaged in a water-soluble bag. KEEP OUT OF REACH OF CHILDREN. DANGER/PELIGRO Si usted no entiende la etiqueta, busque a alguien para que se la explique a usted en detalle. (If you do not understand the label, find someone to explain it to you in detail.) EPA Reg. No. 100-804 All applicable directions, restrictions and precautions on the EPA- registered label are to be followed. Before using Ridomil Gold Copper as permitted according to this Supplemental Labeling, read and follow all applicable directions, restrictions, and precautions on the EPA-registered label on or attached to the pesticide product container. This Supplemental Labeling contains revised use instructions and or restrictions that may be different from those that appear on the container label. This Supplemental Labeling must be in the possession of the user at the time of pesticide application. Ridomil Gold Copper Supplemental Labeling Page -
Allium Cepa L. Familie Der Liliengewächse (Liliaceae)
Quelle: http://www.mpiz- koeln.mpg.de/oeffentlichkeitsarbeit/kulturpflanzen/Nutzpflanzen/Kuechenzwiebel/index.html Allium cepa L. Familie der Liliengewächse (Liliaceae) links: Entwicklung der Zwiebel: A ein Jahr alt, B älter, rechts: verschiedene Zwiebelsorten Quelle: Rauh,W. Morph. der Nutzpfl., Quelle-Meyer Verlag, Heidelberg 1950; Wolf Garte Verbreitung: Die Küchenzwiebel wird in allen Erdteilen angebaut. Hauptproduktionsländer sind China, Indien, ex-UDSSR, USA, Türkei und Japan. Verlangt Licht, Wärme und nährstoffreiche, nicht zu trockene Böden im neutralen bis alkalischen Herkunft (rot) Anbau (grün) Bereich. Verwendung: Nahrungsmittel (Gewürz, Gemüse, Suppen, Kuchen) Reife Küchenzwiebeln enthalten 85-90 % Wasser, 7-10 % Kohlenhydrate, 1-2 % Eiweiß, 0,25 % Fett; hoher Vitamingehalt. Erträge und Produktion: Produktion (1000 t) Erträge (dt/ha) Land 1979-81 2005 1979-81 2005 China 2650 19050 125 211 India 2550 5500 102 104 USA 1625 36700 344 544 ex-USSR 1940 3870 109 131 Turkey 1020 2000 142 256 UK 223 365 321 324 Welt 21330 57910 132 182 Kultivierung und Züchtung: Die Küchenzwiebel ist eine alte Kulturpflanze der Steppengebiete des west- bis mittelasiatischen Raumes. Die ältesten Berichte über die wirtschaftliche Nutzung von Zwiebeln kommt aus Ägypten. Zwiebeln und Porree bildeten in der Zeit um 2800-2300 v. Chr. einen wichtigen Bestandteil der Nahrung der Pyramidenarbeiter. Mit der römischen Kultur fand die Küchenzwiebel in Europa Verbreitung. Aus dem 15. Jahrhundert liegen Hinweise über den Zwiebelanbau in Holland vor. Es wurden vielfältige Sorten gezüchtet, die sich in Form, Farbe und Geschmack unterscheiden. Als Gewürz werden hellgelbe und bräunlichgelbe, runde Sorten bevorzugt. Für Gemüse finden große, mildschmeckende Sorten Verwendung. Produktionstechnisch unterscheidet man Aussaat von Sommer- und Winterzwiebeln und Steckzwiebelanbau. -
Gourmet to Go Chorizo Sausage/Potato/Onion Scallion/Garlic, Fresh Herbs/Flaky Crust
Hummus $95.00 Creamy Chick Pea/Tahini/Roasted Garlic Puree Vegetable Fan Garnish/Grilled Pita Triangles Kalamata Olives Black Bean Cakes Sante Fe $115.00 Black Bean, Vegetable Medley Sauté Cilantro/Lime Crema (Forty Pieces) Peruvian Empanadas $75.00 Gourmet to Go Chorizo Sausage/Potato/Onion Scallion/Garlic, Fresh Herbs/Flaky Crust (Twenty Pieces) Whether we're creating a formal gala or a "party to go" we put our hearts and souls into creating Savannah Corn Fritters $110.00 Sweet Corn/Scallion/Red Pepper unforgettable cuisine. Now, you can mix and match Onion/Corn Meal Cakes, Red Pepper Crema your favorites with our Gourmet to Go Menu. Just (Forty Pieces) place your order for pick up or delivery. Enjoy. Alsatian Tart $110.00 Puff Pastry/Caramelized Onions Appetizers Smokehouse Bacon, imported Swiss Cheese (Artfully Decorated Platters ~ Serves 20 Guests) (Forty Pieces) Brie En Croute $100.00 Risotto Cake Romana $110.00 Imported Brie Wheel, Decorative Puff Pastry Wrap Creamy Arborio Rice, Herbs/Scallions Apricot Preserve Stuffing/ Cracker Assortment Belgioso Fontina Stuffing Almond/Cashew Nut Garnish Breadcrumb/Parmesan Crust/Basil Pesto Crema (Forty Pieces) Mediterranean Cheese Tort $90.00 Basil /Sundried Tomato Pesto, Kalamata Olive Tapanade Petite Potato Pancakes $100.00 Creamy Buttercream Cheese Layers, Garlic Baguette Crisps Idaho Potato Cakes/Sour Cream (Fifty Pieces) Cheese Platter $100.00 Imported Swiss/Aged Cheddar/Monterey Pepper Jack Thai Satay $110.00 Fruit/Nut Garnish, Cracker Medley Marinated Grilled Chicken Skewer, Peanut/Coconut -
Coq Au Vin Recipe
Coq Au Vin Recipe Coq Au Vin Recipe Coq au vin, or chicken in wine, is a lovely, comforting dish for fall. Once the initial prep work is completed, this dish is mostly hands off, left to gently simmer on the stove top. As with most braises and stews, this recipe is a guideline, easily adapted to your own taste. There are as many versions of coq au vin as there are people who’ve made it — follow the basic method and trust your instincts. Each ingredient is meant to increase the depth of flavor, so adjust the ingredients to your own palate. I’m not a fan of pearl onions, for instance, so I used a combination of leeks, shallots and onions. Feel free to use the more traditional pearl onion in your dish if that is your preference. Be mindful to use a wine that you would want to drink from a glass — it will be the underlying flavor of the dish.I like Côtes du Rhone or Pinot Noir. This is a great dish if you don’t like last minute fussing before company comes. Make it the day before and let the flavors mellow and improve. Gently reheat on the stove top before serving. Coq au vin is delicious with roasted potatoes or over egg noodles. Time: 1 1/2 hours Ingredients: 1/2 cup bacon, cut into 1/2 inch slices 3 – 4 pounds chicken (legs or a whole, separated chicken with bones) 1/4 cup Brandy or Cognac 1 cup diced onion (or peeled pearl onions or shallots, leeks or white onion) 4 garlic cloves, smashed 2 carrots, sliced into 1/2 inch pieces 1 cup fresh mushrooms, sliced (white button or cremini are nice) or 1/4 dried wild mushrooms (submerge in boiling water to rehydrate, after 15 minutes, drain and coarsely chop) 1 Tbs tomato paste 2 Tbs flour 1 bay leaf 1 tsp Herbes de Provence 1 1/2 cups red wine 1 cup, approximately, chicken stock (or vegetable stock or water) Kosher salt and pepper to taste Method: 1. -
Lowcountry Linguine Clams Oconee with Vidalia Onions & Bacon
ROMANCING THE CLAM, 23 March 2009, Savannah GA GEORGIA lams conee with idalia nions acon C O 4 tbsp of butter V HOeat pan over medium & heat. B Add This recipe is prepared by 1 medium Vidalia onion diced butter, swirling until melting. Add Chef Cal Berry of Berry’s (with green tops) chopped onions and minced garlic Catering in Augusta, 4 tsp minced garlic until onions are translucent. Add Georgia. 1 cup beer 1 cup white wine bacon, wine, beer, Boursin cheese and ½ cup crumbled crisp bacon sugar and bring to a boil. Add clams, ¼ cup parmesan cheese cover and cook until clams open, 5-7 2 tbsp minced basil leaf minutes. Remove clams and with a 2 tsp sugar slotted spoon scoop bacon and onion 36 littleneck clams mixture, spoon over open clams and 3 tbsp Boursin cheese sprinkle with parmesan cheese. Serves 4-5 Clams Provided by: Dish Prepared by: Charlie Phillips, Sapelo Seafarms, Rt. 1 Box 1672, Townsend, GA 31331; Chef Cal Berry, Berry’s Catering & Floral, 520 Reynolds Street, 912-832-4423; [email protected] Augusta, GA 30901; 706-724-2171; [email protected]; John Pelli, Savannah Clam Company, 9515 Whiteld Ave., Savannah, GA 31406; www.berryscatering.com 912-352-7102; [email protected] ROMANCING THE CLAM, 23 March 2009, Savannah GA SOUTHWASHINGTON CAROLINA Lowcountry Linguine This recipe is prepared by 8 oz country ham, julienned Add rst 6 ingredients to large sauté 2 cloves garlic, minced pan. Bring to boil. Reduce heat and Chef Peter Kornack of the 8 oz white wine T. W. -
Spring Recipe Book 2017
RECIPE SPRING 2017 RECIPE BOOK RECIPE Recipe by Chef Kelly Bean VEGAN BEET QUINOA BURGER Sysco Nashville 2 ea medium beets, peeled and chopped (4424729) Prepare quinoa per instructions and set aside. Pulse flax seed and water in 1½ c Carmelina Cannellini Beans, rinsed and drained (3424546) a food processor to combine. Then add beets, garlic, quinoa, beans, salt and 1 c Village Harvest Golden Quinoa, cooked (2635775) pepper. Pulse until well blended. 2 ea Sysco Natural Garlic Cloves (6651020) 4 T flax seed Pat out burgers and place on wax paper. Chill for at least one hour or 2 T water overnight for best results. Serve with carrot ginger chutney and arugula. ½ t Sysco Imperial McCormick Black Pepper (9806415) 1 t Sysco Classic Kosher Salt (6040760) 2 RECIPE SPRING CONFIT POTATO Sysco Signature Recipe NIÇOISE SALAD 8 ea Sysco Imperial Yukon Gold Potatoes (9903667) Salad: Cut potatoes in half lengthwise and toss with salt and pepper. 4 ea Sysco Natural Garlic Cloves, chopped (6651020) Place in hotel pan with olive oil, garlic and thyme. Cover and bake at 1 c Arrezzio Olive Oil (6332845) 300° F for 30 minutes or until tender. Remove potatoes and cool. 1 ea Sysco Natural Fresh Thyme, sprig (2005262) Reserve one-third cup olive oil for dressing. Core tomatoes and cut into 3 ea heirloom tomatoes (1221191) three thick circles. Season with salt and pepper. Combine the frisée, 1½ c frisée lettuce, torn (4565610) asparagus, radishes, French beans and potatoes. Season with half of 12 ea French green beans, blanched (1706142) the vinaigrette. 12 ea Sysco Natural Standard Asparagus, blanched (0896654) 12 ea Niçoise olives, pitted (4551156) Vinaigrette: Combine Creole mustard, maple syrup and vinegar. -
Evaluation Are Reported Below (FAO Manual 2002)
Fluopicolide 297 FLUOPICOLIDE (235) The first draft was prepared by Dr D MacLachlan, Australian Quarantine and Inspection Service, Canberra, Australia EXPLANATION Fluopicolide belongs to the benzamide and pyridine class of fungicide. It is active against a wide range of Oomycete (Phycomycete) diseases including downy mildews (Plasmopara, Pseudoperonospora, Peronospora and Bremia), late blight (Phytophthora), and some Pythium species. The compound was listed at the 40 th session of the CCPR (2008) for review by the 2009 JMPR for both residue and toxicological aspects. ADIs for fluopicolide and 2,6-dichlorobenzamide of 0–0.08 and 0–0.02 mg/kg bw respectively. For fluopicolide the ARfD is 0.6 mg/kg bw for women of child- bearing age with an ARfD not necessary for other groups of the population. The Meeting set an ARfD for 2,6-dichlorobenzamide of 0.6 mg/kg bw for the general population. The Meeting received information on fluopicolide metabolism and environmental fate, methods of residue analysis, freezer storage stability, national registered use patterns, supervised residue trials, farm animal feeding studies and fates of residues in processing. IDENTITY Common name Fluopicolide Chemical name IUPAC: 2,6-dichloro-N-{[3-chloro-5-(trifluoromethyl)-2- pyridinyl]methyl}benzamide CAS: benzamide, 2,6-dichloro-N-[[3-chloro-5-(trifluoromethyl)-2- pyridinyl]methyl] CAS number: 239110-15-7 Manufacturer's code numbers: fluopicolide Molecular formula: C14 H8 Cl 3 F3 N2 O Molecular mass: 383.59 g/mol Structural formula: F3C Cl Cl H N N O Cl Formulations -
2019 Vidalia Onion Extension and Research Report 2019 University of Georgia Vidalia Onion Extension and Research Report Andre Luiz Biscaia Ribeiro Da Silva, Editor
2019 Vidalia Onion Extension and Research Report 2019 University of Georgia Vidalia Onion Extension and Research Report Andre Luiz Biscaia Ribeiro da Silva, editor Contributing Authors Department of Horticulture Agricultural and Environmental Faculty Staff Service Lab A. da Silva J. Candian J. Lessl T. Ona T. Coolong G. Gunawan D. Jackson C. Chan J. Diaz-Perez A. Bateman J. Bautista County and Regional Faculty Department of Plant Pathology C. Tyson, Area Onion Agent Faculty Staff A. Shirley, Tattnall County J. Edenfield, Toombs County B. Dutta M.J. Foster B. Reeves, Candler County A. Hajihassani M. Donahoo S. Powell, Treutlen County B. Kvitko J. Marquez S. Tanner, Emanuel County Z. Williams, Bacon County Department of Crop and Soil Sciences Faculty Staff Vidalia Onion and Vegetable S. Culpepper J. Vance Research Center Staff R. Hill Department of Entomology D. Thigpen Georgia Department of Corrections Faculty D. Riley Department of Food Science and Technology Faculty L. Dunn Much of the research presented in this report was sponsored by the Vidalia Onion Committee. We thank them for their support. 2019 University of Georgia Vegetable Extension and Research Report UGA Vidalia Onion Variety Trial 2018-19 Crop Season ................................................................................................. 1 UGA Variety Trial Quality Report 2018-19 Crop Season ................................................................................................ 5 Fertilizer Nitrogen Rate and Variety Evaluation for Vidalia Onion Production -
— LUNCH — Available Monday, Wednesday-Friday, 11Am-3Pm
— LUNCH — Available Monday, Wednesday-Friday, 11am-3pm EASY TO SHARE GREENS & SOUP DAN AND DEBBIE’S CHEESE CURDS .......... 10 add chicken $5, Steak $6, shrimp $7, tuna $7, Salmon $9 house-battered, Calabrian chile ranch GREEN GODDESS ........................... 6 butter lettuce, red onion, apple, radish, sunflower seeds, POPCORN SHRIMP ......................... 13 crispy fried, spicy aioli, tobiko fines herbs, green goddess dressing STEAMED MUSSELS ........................ 14 GREEK SALAD ............................ 11 fennel sausage, calabrian chile, garlic, shallot, white wine, arcadian mix, Israeli couscous, tomato, feta, pickled red parsley, ciabatta onion, kalamata olives, cucumber, tzatziki vinaigrette CHEDDAR BAY BISCUITS ..................... 7 CHICKEN CAESAR SALAD ................... 12 baked to order romaine, grana padano, caesar dressing, croutons BURRATA (NEW) ........................... 12 STEAK SALAD (NEW) ....................... 15 sweet potato puree, roasted sweet potato, pepitas, salsa verde, arugula, red wine pickled pearl onion, garlic bread ball tip steak, arugula, puffed wild rice, dried cranberry, fall vegetables, preserved mushrooms, black garlic & balsamic vinaigrette TRUFFLE FRIES ............................ 9 black truffle fondue SALMON SALAD (NEW) ..................... 16 arugula, pearl couscous, fall vegetables, crispy capers, sultana VOODOO SHRIMP .......................... 15 raisin agrodolce, curry mustard vinaigrette lemon-rosemary butter, toasted garlic baguette SALMON CHOWDER .....................