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Chicory Seeds: a Potential Source of Nutrition for Food and Feed
Journal of Animal & Plant Sciences, 2012. Vol. 13, Issue 2: 1736-1746 Publication date: 30/3/2012, http://www.m.elewa.org/JAPS; ISSN 2071 - 7024 JAPS Chicory seeds: a potential source of nutrition for food and feed Gu WenYing1, Li JinGui*2 1 College of animal science and technology, Yangzhou University, Yangzhou 225009, PR China 2 College of Veterinary medicine, Yangzhou University, Yangzhou 225009, PR China *corresponding author e-mail: [email protected] Tel: +86 514 87979031 Fax: +86 514 87972218 Key words: forage chicory; seeds; Chemical; Characteristics 1 SUMMARY Cichorium intybus, commonly known as chicory root, is used as a coffee substitute and grown as a crop for livestock, but little is known about the nutritional value of chicory seeds. Therefore, the chemical compositions of Puna Chicory and Commander Chicory seeds were investigated in this study. The results revealed that the two chicory seeds contained substantial amounts of crude proteins (over 19 %), crude fat (over 22 %) and carbohydrate (over 31 %), respectively. The protein contents were two times higher than those of corn grains, and the fat contents were markedly higher comparable to alfalfa seeds. Chicory seeds were rich of most essential amino acids, and the total amino acid content of Puna Chicory seeds was higher than that of Commander Chicory seeds or alfalfa seeds. The essential fatty acid, linoleic acid was the predominant fatty acid accounted for over 76 % of the total fatty acids in the two chicory seeds, with lower saturated/unsaturated ratios (about 0.11) making them potentially a superior source of nutritional oil. Compared with alfalfa, mineral analysis showed that chicory seeds possess higher K, Ca, P, Mg, Cu, Zn and Mn elements. -
Why and How to Minimize Caffeine for a Healthy Cycle
WHY AND HOW TO MINIMIZE CAFFEINE FOR A HEALTHY CYCLE During this program, we are focusing You can either just drink less and less of it or trick yourself by using a on being kind to our hormonal system, coffee substitute such as Dandy Blend (if you are very sensitive to gluten which means we want to say goodbye to or have an autoimmune condition you might want to avoid Dandy Blend anything that depletes the body, including because it causes a reaction to some clients) or Tecchino (gluten free): caffeine. 1. Start by filling your cup with ½ regular coffee and Caffeine raises the cortisol levels in your ½ coffee substitute body, which can deplete that happy little HPA axis of yours, leading to a crash and 2. Reduce the amount of coffee each day by ¼ until you are burn. only drinking the coffee substitute. If you want to say goodbye to that energy 3. Try herbal teas such as dandelion, nettle, burdock, yo-yoing, problematic weight gain, or and chamomile. sugar cravings, then ditch the morning 4. Make sure you are drinking lots of water with lemon to reduce cup (or 3…) of coffee. withdrawal symptoms. If you just can’t kick the habit entirely, we 5. Don’t forget that some sodas also contain caffeine. If you suggest reducing your intake to one cup enjoy soda, try making your own by adding a cranberry juice of organic coffee per day. To avoid caffeine concentrate or pomegranate concentrate to seltzer water. headaches, reduce caffeine consumption slowly, by ¼ cup per day for example. -
Italian and Argentinian Yerba Mate Consumer Behavior and Health Perception
International Journal of Environmental Research and Public Health Article Market Expansion of Caffeine-Containing Products: Italian and Argentinian Yerba Mate Consumer Behavior and Health Perception Antonella Samoggia 1,* , Pietro Landuzzi 1 and Carmen Enriqueta Vicién 2 1 Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; [email protected] 2 Departamento de Economía, Desarrollo y Planeamiento Agrícola, Universidad de Buenos Aires, Buenos Aires C1417DSE, Argentina; [email protected] * Correspondence: [email protected]; Tel.: +39-051-209-6130 Abstract: Mate is the most consumed beverage in South America. There is interest in expanding yerba mate sales into the old and new markets by promoting its health properties and energizing effects. The research study aims to explore Argentinian and Italian purchasing and consumption behavior and perception of yerba mate. The exploration includes agro-food chain stakeholders’ views, and consumers’ habits, perception, knowledge of yerba mate in relation to other market positioning caffeine-containing products. Data collection includes qualitative method, such as interviews with agro-food chain stakeholders, that is producers, processors, consumers, and quantitative consumer survey. Data collection was carried out in Argentina and in Italy. Results show that in Argentina yerba mate consumption is driven by habit and tradition, and in Italy yerba mate is mostly unknown. Consumers tend to drink yerba mate in Argentina and other caffeine-containing beverages in Italy Citation: Samoggia, A.; Landuzzi, P.; to socialize, and as source of energy. Consumers have little awareness of yerba mate antioxidant Vicién, C.E. Market Expansion of properties. Yerba mate provides the energy of coffee drinking, and the taste and pleasure of tea Caffeine-Containing Products: Italian drinking. -
Karena's Teas
Tea from oginiiminagaawanzh This little booklet on teas ~ Rose hips ~ is a guide to help Rosa blanda celebrate our Food Sovereignty and increase awareness and gratitude for the many gifts given to us from the plants growing in our community. Tea from baasibagak Tea from miskominagaawanzh ~ Self-heal ~ ~ Raspberry leaf ~ Prunella vulgaris Rubus idaeus Tea from wabino wuck Tea from doodooshaaboojiibik ~ Bee Balm ~ ~ Dandelion root ~ Monarda wabino Taraxacum officinale Tea from oginiiminagaawanzh A general Guide to Preparation of ~ Rose hips ~ Rosa blanda Herbal Teas Rose hips are an excellent source of vitamin C; they • Bruise or break fresh flowers and contain 50% more vitamin C than oranges. These fruits can be soaked in water overnight and then leaves and put into a tea cup – cooked in the water for about half an hour to make typically 4-5 leaves per cup delicious sauces or jelly. • Pour one cup of boiling water over Because of the high vitamin C content, they are an herbs and steep for 15 to 20 minutes. excellent immune system booster, and often used as a supplement to prevent or treat a cold. The fruit • Sweeten to desired taste (honey, acids and pectin in rose hip tea is a mild diuretic and maple sugar, stevia, brown sugar). laxative. It is used to improve, and relieve the • Consider combining several herbs to symptoms of kidney disorders, or to help in the case of mild constipation. make a more potent and flavorful To make the tea simply pour a cup boiling water over tea. a tablespoon of crushed, dried hips and let steep. -
Swedish Americans and Coffee
AA Swedish Americans and Coffee Joy K. Lintelman “It always smells of coffee, it smells (for various political and economic reasons), coffee use so svensk [Swedish],” declared Ruth Peter- spread to the lower social classes and across the country’s son in a 1995 interview about her volunteer work in the rural regions. By about 1850, around the time that the Kaffestuga of Minneapolis’s American Swedish Institute decades-long stream of immigration from Sweden to the (ASI), where coffee, sweets, soup, and sandwiches were United States began, coffee was a familiar and coveted periodically available to visitors. She continued: “This is beverage in much of the Swedish countryside as well as my heritage. I get such a good feeling when I come here.” its towns and cities. Minnesotan Christopher Columbus Peterson is hardly alone in associating coffee with Swed- Andrews, the American minister to Sweden from 1869 ish heritage. The beverage appears in Swedish Ameri- through 1877, remarked on Swedes’ penchant for coffee: cans’ writings, activities, and attitudes from the early “Its use is excessive among a good many of the common years of settlement in the United States to the present class, especially among the women. It is most always well day. Though Americans of many cultural backgrounds and strongly made.” A subsequent American minister to and diverse native origins—including other Scandinavian Sweden, William Widgery Thomas, observed in his 1892 countries—have long consumed coffee on a regular basis, book, Sweden and the Swedes, “The Swedes are very fond it is Swedish America that has erected such cultural sym- of coffee; they are continually cooking it, and out in the bols as coffee-pot water towers and sponsored a coffee- country the peasants are not satisfied unless they are able based community festival. -
Espresso Cappuccino Americanoamericano Latte Mocha
KNOW YOUR COFFEE ESPRESSO Espresso FOAM MILK ESPRESSO WE LOVE LOCAL Cappuccino The Corner Coffee Shop is a located in the (8oz only) heart of Lancaster County farmland. You’ll find a relaxed and friendly atmosphere — perfect for quietly sipping a cup of coffee or gathering with friends. HOT WATER ESPRESSO At the Corner Coffee Shop, we serve high- quality, Lancaster-based Square One Coffee. This award winning coffee is sourced from Fair Americano Trade beans and roasted locally. We offer a variety of handcrafted espresso drinks, loose leaf teas, and fresh local fare. We’re proud to FOAM support our local farmers, bakers, and talented MILK food artisans. From local people to local drinks ESPRESSO and food, you’ll find a real Lancaster County experience at the Corner Coffee Shop. Latte MENU FOAM MILK ESPRESSO 3526 Old Philadelphia Pike, Intercourse, PA 17534 DARK CHOCOlate PH: 717.768.8093 | cornercoffeeshop.net HOURS: Monday - Saturday: 7 AM - 9 PM Mocha Winter hours may vary. Prices subject to change. ESPRESSO BAR COFFEE & TEA ESPRESSO Single 2.00 Double 2.35 COFFEE In-House Mug 2.90 12oz 2.35 16oz 2.65 TEA OPTIONS Black Cappuccino 8oz 3.25 Hot Chocolate 12oz 3.35 16oz 3.65 decaf paris earl grey AMERICANO 12oz 2.45 16oz 2.90 HOT TEA 12oz 2.20 16oz 2.50 Made with Harney & Sons Loose Leaf Tea decaf peppermint LATTE 12oz 3.35 16oz 4.30 TEA LATTE 12oz 3.90 16oz 4.45 english breakfast Choice of Tea steeped with Vanilla Steamed Milk cinnamon spice FLAVORED LATTE 12oz 4.25 16oz 5.00 CHAI LATTE 12oz 3.70 16oz 4.20 decaf lemon herbal decaf raspberry -
Cyb2011 12.Pdf
yearyear bookbook 2011/122011/12 As the Nile finds its way to the north, it creates some marvelous waterfalls and later streams that water the coffee grown in Uganda 50th Anniversary Edition Uganda at 50 Years: Milestones of the Century and Strategies for the Future. 50th Anniversary Edition A Uganda Coffee Federation publication 1 2 50th Anniversary Edition 50th Anniversary Edition 3 year book 2011/12 As the Nile finds its way to the north, it creates some marvelous waterfalls and later streams that help nourish and water the coffee grown in Uganda 50th Anniversary Edition Uganda at 50 Years: Milestones of the Century and Strategies for the Future. A Uganda Coffee Federation publication Editor: Betty Namwagala 0414 343 692/8 E: [email protected] Associate Editor: Robert Waggwa Nsibirwa Editorial Team Assistant editors: Samson Emong Helen Mirembe Design &Layout: Ideas Advertising +256 312 109 544 E: [email protected] Publishers: Uganda Coffee Federation 2nd Floor, Coffee House Plot 35 Jinja Road Tel: +256 414 343 692/77 E: [email protected] www.ugandacoffeetrade.com 4 50th Anniversary Edition 50th Anniversary Edition 5 Inside 7. President’s Statement 10. UCDA MD’s Statement 11. Executive Director’s Statement 12. Coffee: A Commodity that has stood the times 19. Coffee’s Contribution To Uganda’s Economic Development Since Independence 26. aBi Trust and Coffee Value Chain Development in Uganda 30. Milestones of the Century in Trade and Marketing Coffee in Uganda and Strategies for the next Century 36 Climate Change From A Farming Perspective 41. Third Uganda Coffee Day 47. Direction Of The Uganda Coffee Industry From The Farmer’s Perspective 51. -
Chicory, Cichorium Intybus
Did You Know? Chicory, Cichorium intybus ● Common names for chicory include blue sailors, coffeeweed, succory, Italian dandelion, witloof chicory, Belgian endive, French endive. ● Chicory is a perennial in the Aster family with a long tap root and a blue flower. ● The tall flowering stems have blue flowers and produce dandelion-like seeds above low growing foliage. ● Ancient Egyptians grew chicory for medicinal use, a coffee substitute and vegetable crop. ● Traditional medicinal uses varied globally, from malaria treatment in Afghanistan, digestive disorders in Europe, wound healing in Turkey to jaundice in South Africa. The leaves, stem, root and flowers are all used for different preparations. ● The root has up to 40% inulin, which is a type of soluble fiber found in many plants. Chicory root is the main source of inulin used in dietary supplements. It is also used in high fiber, low fat and reduced calorie foods. ● Recent research supports the effectiveness of chicory root a prebiotic, and for improved digestive health and regularity, long term weight management, bone health, blood sugar management and improved metabolic status on blood lipids. ● The dried, roasted, and ground root has long been used as a coffee substitute or coffee extender. ● While ground chicory adds a robust flavor to coffee, it does not contain caffeine. ● Ground chicory has been added to stout beers while brewing for additional flavor. ● In New Orleans, the traditional café au lait is made with rich black coffee, chicory and boiled milk. ● Introduced from Europe, chicory has become naturalized throughout North America. It is listed as a noxious weed in Colorado. -
Coffee; Tea; Their Substitutes; Manufacture
A23F COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF (coffee or tea pots A47G19/14; tea infusers A47G19/16; apparatus for making beverages, e.g. coffee or tea A47J31/00; coffee mills A47J42/00) Definition statement This subclass/group covers: Coffee and tea beverage products, including coffee substitutes (e.g. chicory-based) and herbal teas or other infusion beverages produced by steeping botanical material in hot water; commercial processes for making such products References relevant to classification in this subclass This subclass/group does not cover: Picking of tea A01D 46/04 Picking of coffee A01D 46/06 Synthetic tea flavours A23L 1/226 Synthetic coffee flavours A23L 1/234 Foods containing plants extracts A23L 1/3002 additives, e.g. tea or coffee Machines for cleaning, blanching, A23N 12/00 drying or roasting fruits or vegetables, e.g. coffee Coffee mills A47J 42/00 Cosmetic preparation containing A61K 8/97 material of vegetable origin Medicinal preparations containing A61K 36/00, A61K 36/28, A61K plant material from tea or tea 36/74, A61K 36/82, substitutes or from coffee or coffee substitutes Chemical compounds, e.g. alkaloids C07 (organic chemistry), C08 such as caffeine, theophylline, (organic macromolecular theobromine, or their preparation as compounds). 1 such Physical or chemical processes or B01 apparatus in general, e.g. boiling, extraction or filtration Informative references Attention is drawn to the following places, which may be of interest for search: Chocolate, confectionery or ice-cream A23G containing coffee or tea Preservation of foods or foodstuffs, in A23L general, e.g. freeze-drying or spray-drying Non-alcoholic beverages A23L 2/38 Shaping or working of foodstuffs, not A23P fully covered by a single other subclass, e.g. -
Local Dynamics of Small-Holder Coffee Certification in the Mount Elgon Region of Uganda
Local dynamics of small-holder coffee certification in the Mount Elgon region of Uganda How do heterogeneous actors in the Mount Elgon region in Uganda produce their own dynamic interaction with coffee certificates? Msc thesis by M. W. Verschoor July 2012 Rural Development Sociology Group Wageningen University 2 Local dynamics of small-holder coffee certification in the Mount Elgon region of Uganda How do heterogeneous actors in the Mount Elgon region in Uganda produce their own dynamic interaction with coffee certificates? Master thesis International Development Studies M. W. Verschoor July 2012 Under supervision of Dr. F. M. Kohne Rural Development Sociology Group Wageningen University 3 Index Index ............................................................................................................................................................... 1 Part I Introduction and background to the research ............................................................................. 3 1. Introduction ............................................................................................................................................ 3 1.1 Introducing the research ................................................................................................................ 3 1.2 Problem statement ......................................................................................................................... 5 1.3 Research objectives ...................................................................................................................... -
Bananablissmenu
lissfu b l A BANAN bananablissmenu c a f é Banana Bliss All natural frozen treat made entirely from banana Niño $3.95 Manzano $4.50 Toppings $.50 Each Nice Naughty Granola Cookie Crumbs Slivered Almonds Reese’s Pieces Coconut Peanut Butter Sauce Flax Seed Mini M&M’s Seasonal Fruit Brownie Chunks Natural Fudge Sauce $.65 All natural fudge sauce made from pure fruit juice and dark cocoa. No fat, no dairy, no gluten. Just delicious antioxidant-rich cocoa and fruit. Natural Strawberry Sauce $.65 Made entirely from pure fruit. Blissful Dreams Almond Heaven $5.50 Coconut, fudge, and silvered almonds PB&J $5.50 All natural strawberry sauce and peanut butter sauce Banana Cream Pie $5.50 Graham cracker crumbs, fresh whipped cream and fudge drizzle Banana Split $5.75 Our all natural strawberry sauce, all natural fudge sauce, slivered almonds and fresh whipped cream lissfu b l A BANAN blissfulcoffeemenu c a f é Hot Drinks House Coffee Americano A variety of special blends Espresso with hot water $1.50 $1.75 $2.00 $1.50 $2.00 Café au lait Red Eye House coffee with steamed milk House coffee with a shot of espresso $2.25 $2.50 $2.75 $2.15 $2.40 Espresso True Macchiato $1.25 $1.75 Espresso with a dab of milk foam $1.75 $2.25 Espresso con Panna Espresso with a dab of whipped cream Café Mocha $1.75 $2.25 Café latte with white or dark chocolate $3.40 $3.90 $4.40 Cappuccino Espresso with steamed milk Hot Cocoa topped with milk foam Steamed milk with mocha mix $2.75 $3.25 $3.75 $2.25 $2.75 $3.00 Café Latte Chai Tea Latte Espresso with steamed milk Spiced Chai tea with steamed milk $2.75 $3.25 $3.75 $3.25 $3.80 $4.10 Cold Drinks Blissful Blend Gorilla Coffee Espresso, your choice of milk and Iced coffee blended with flavor blended with ice and frozen banana and mocha topped with whipped cream. -
Coffee Value Chain Analysis Opportunities for Youth Employment in Uganda RURAL EMPLOYMENT RURAL EMPLOYMENT KNOWLEDGE MATERIALS – VALUE CHAINS
KNOWLEDGE MATERIALS – VALUE CHAINS Coffee value chain analysis Opportunities for youth employment in Uganda RURAL EMPLOYMENT RURAL EMPLOYMENT KNOWLEDGE MATERIALS – VALUE CHAINS Coffee value chain analysis Opportunities for youth employment in Uganda RURAL EMPLOYMENT by Francis Mwesigye and Hanh Nguyen Agrifood Economics Division, Food and Agriculture Organization of the United Nations Food and Agriculture Organization of the United Nations Rome, 2020 Required citation Mwesigye, F & Nguyen, H. 2020. Coffee value chain analysis: Opportunities for youth employment in Uganda. Rome, FAO. https://doi.org/10.4060/cb0413en The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. Dashed lines on maps represent approximate border lines for which there may not yet be full agreement. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views or policies of FAO. ISBN 978-92-5-133098-2 © FAO, 2020 Some rights reserved. This work is made available under the Creative Commons Attribution− NonCommercial−ShareAlike 3.0 IGO licence (CC BY−NC−SA 3.0 IGO; https://creativecommons.