Commodities Covered by PACA (Pdf)
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Music Initiative Jka Peer - Reviewed Journal of Music
VOL. 01 NO. 01 APRIL 2018 MUSIC INITIATIVE JKA PEER - REVIEWED JOURNAL OF MUSIC PUBLISHED,PRINTED & OWNED BY HIGHER EDUCATION DEPARTMENT, J&K CIVIL SECRETARIAT, JAMMU/SRINAGAR,J&K CONTACT NO.S: 01912542880,01942506062 www.jkhighereducation.nic.in EDITOR DR. ASGAR HASSAN SAMOON (IAS) PRINCIPAL SECRETARY HIGHER EDUCATION GOVT. OF JAMMU & KASHMIR YOOR HIGHER EDUCATION,J&K NOT FOR SALE COVER DESIGN: NAUSHAD H GA JK MUSIC INITIATIVE A PEER - REVIEWED JOURNAL OF MUSIC INSTRUCTION TO CONTRIBUTORS A soft copy of the manuscript should be submitted to the Editor of the journal in Microsoft Word le format. All the manuscripts will be blindly reviewed and published after referee's comments and nally after Editor's acceptance. To avoid delay in publication process, the papers will not be sent back to the corresponding author for proof reading. It is therefore the responsibility of the authors to send good quality papers in strict compliance with the journal guidelines. JK Music Initiative is a quarterly publication of MANUSCRIPT GUIDELINES Higher Education Department, Authors preparing submissions are asked to read and follow these guidelines strictly: Govt. of Jammu and Kashmir (JKHED). Length All manuscripts published herein represent Research papers should be between 3000- 6000 words long including notes, bibliography and captions to the opinion of the authors and do not reect the ofcial policy illustrations. Manuscripts must be typed in double space throughout including abstract, text, references, tables, and gures. of JKHED or institution with which the authors are afliated unless this is clearly specied. Individual authors Format are responsible for the originality and genuineness of the work Documents should be produced in MS Word, using a single font for text and headings, left hand justication only and no embedded formatting of capitals, spacing etc. -
Midwest Vegetable Production Guide for Commercial Growers
Midwest Vegetable Production Guide for Commercial Growers 2019 Illinois University of Illinois Extension C1373-19 Indiana Purdue Extension ID-56 Iowa Iowa State University Extension and Outreach FG 0600 Kansas Kansas State University Research and Extension MF3279 Michigan Michigan State University Extension E0312 Minnesota University of Minnesota Extension BU-07094-S Missouri University of Missouri Extension MX384 Lincoln University of Missouri Cooperative Extension and Research LUCER 01-2019 Ohio Ohio State University Extension Bulletin 948 Stay Current For the most up-to-date version of this publication, visit: mwveguide.org Changes will be made throughout the year as they are received. Abbreviations Used in This Guide PHI pre-harvest interval — the minimum allowable time in days between the latest pesticide application and crop harvest AI active ingredient COC crop oil concentrate D dust formulation DF, DG dry flowable or water dispersible granule formulation E, EC emulsifiable concentrate F flowable formulation G granular formulation L, LC liquid concentrate formulation NIS nonionic surfactant REI re-entry interval RUP restricted use pesticide SC suspension concentrate W, WP wettable powder formulation Cover photo: Although a large proportion of broccoli Americans consume is produced in the western U.S, many Midwestern vegetable growers have been able to find local or regional markets for this crop. Health benefits include a high fiber content, vitamin C, vitamin K, iron and potassium. See the Cole Crops and Brassica Leafy Greens section, page 103. Insect, disease, and weed control recommendations in this publication are valid only for 2019. If registration for any of the chemicals suggested is changed during the year since the time of publication (December 2018), we will inform all area and county Extension staff. -
Snap Pea Salad Cream of Asparagus Soup
Snap Pea Salad Cream of Asparagus Soup Serves 4. Serves 4. Ingredients: Ingredients: Lemon vinaigrette (recipe follows) 2 pounds asparagus 1 pound sugar snap peas, trimmed and strings 1 Tablespoon butter removed 1 medium onion 3 ounces spring greens 4 cups reduced sodium chicken broth 2 Tablespoons low fat sour cream or yogurt Lemon Vinaigrette: Salt and pepper, to taste 3 Tablespoons olive oil 3 Tablespoons lemon Directions: juice, preferably fresh 1 teaspoon fresh or ½ 1. Wash asparagus. Remove tough ends. Cut teaspoon dried oregano in half. 1 garlic clove, minced 2. Melt butter in a large saucepan. Add onion and cook until soft, about 2 minutes. Directions: 3. Add asparagus and chicken stock to saucepan. Bring to a boil, cover and cook on 1. Lemon Vinaigrette: In a small jar or bowl, low for about 20 minutes or until tender. combine all ingredients. Cover and set Remove from heat. Using either a blender or aside. This can be made one day in immersion blender, puree until smooth. advance. Refrigerate until ready to use. 4. Top each serving with one teaspoon of sour 2. Wash and trim the peas. Slice in half on the cream or yogurt. diagonal. Set aside. Wash and dry greens. 3. Fill a 2-quart sauce pan half-full with water. Note: If using a blender, you will need to blend in Cover and bring to a boil. two batches. Since hot liquids expand, hold a 4. Add beans and blanch for 2 minutes. Drain. towel over the blender. Cover in cold water. Drain. 5. Stir together the vinaigrette. -
Sassafras Tea: Using a Traditional Method of Preparation to Reduce the Carcinogenic Compound Safrole Kate Cummings Clemson University, [email protected]
Clemson University TigerPrints All Theses Theses 5-2012 Sassafras Tea: Using a Traditional Method of Preparation to Reduce the Carcinogenic Compound Safrole Kate Cummings Clemson University, [email protected] Follow this and additional works at: https://tigerprints.clemson.edu/all_theses Part of the Forest Sciences Commons Recommended Citation Cummings, Kate, "Sassafras Tea: Using a Traditional Method of Preparation to Reduce the Carcinogenic Compound Safrole" (2012). All Theses. 1345. https://tigerprints.clemson.edu/all_theses/1345 This Thesis is brought to you for free and open access by the Theses at TigerPrints. It has been accepted for inclusion in All Theses by an authorized administrator of TigerPrints. For more information, please contact [email protected]. SASSAFRAS TEA: USING A TRADITIONAL METHOD OF PREPARATION TO REDUCE THE CARCINOGENIC COMPOUND SAFROLE A Thesis Presented to the Graduate School of Clemson University In Partial Fulfillment of the Requirements for the Degree Master of Science Forest Resources by Kate Cummings May 2012 Accepted by: Patricia Layton, Ph.D., Committee Chair Karen C. Hall, Ph.D Feng Chen, Ph. D. Christina Wells, Ph. D. ABSTRACT The purpose of this research is to quantify the carcinogenic compound safrole in the traditional preparation method of making sassafras tea from the root of Sassafras albidum. The traditional method investigated was typical of preparation by members of the Eastern Band of Cherokee Indians and other Appalachian peoples. Sassafras is a tree common to the eastern coast of the United States, especially in the mountainous regions. Historically and continuing until today, roots of the tree are used to prepare fragrant teas and syrups. -
Brenners-Park-Hotel-Spa-Wintergarten
WELCOME! Overlooking world-famous Lichtentaler Allee, the sun-drenched Wintergarten restaurant and its park terrace are offering contemporary international cuisine and Brenners culinary classics alike. In the best tradition of a gourmet destination, Chef Alexander Mayer and his team meticulously create grande cuisine with the finest local ingredients and a modern twist. Alexander Mayer Max Gabriel Abolnik Chef de Cuisine Wintergarten Restaurantmanager Wintergarten STARTER Dublin Bay Prawn with lettuce, mushroom, Piedmont hazelnut and egg yolk €34.00 Veal filet and Blue Fin Tuna with capers, smoked olive oil, focaccia and rocket salad €36.00 Foie Gras with liquorice, plum and brioche €37.00 Burratina di Andria with passion fruit, Brazil nut, curly endive and Provençal olive oil €28.00 SOUP Velouté of roasted cherry tomato with Ricotta, green tomato chutney and turmeric oil €24.00 Riesling Velouté with purée of leek, quail egg and imperial caviar €27.00 VEGETARIAN | VEGAN Tagliolini with truffle sauce, chanterelle, lima beans and pumpkin pesto sauce We are delighted to serve you truffle. (According to market price) €27.00 Sousvide cooked aubergine with Teriyaki sauce, pickled kohlrabi, green apple and Amaranth €26.00 FISH Cobia confit in nut butter with Kombu stock, Black Forest ham, myoga, radish and soba €36.00 Atlantic Sapphire salmon with snail butter, spring onions, passepierre, potato foam and mushrooms €35.00 MEAT Milk-fed lamb’s saddle and tongue with purple curry sauce, artichoke, pepper, couscous and apricot €38.00 Jean-Claude -
(Last Updated: 8 January 2021) List of the Plants Subject to Specific
(Annex4) (Last updated: 8 January 2021) List of the plants subject to specific phytosanitary measures to be carried out in exporting countries (Annexed table 2-2 of the Ordinance for Enforcement of the Plant Protection Act) and the details of requirements for each of the quarantine pests: Note: Underlined regions/countries, plants, quarantine pests or requirements will be added. Strikethrough regions/countries or plants will be deleted. Common requirements The plants must be accompanied by a phytosanitary certificate or a certified copy of the phytosanitary certificate issued by the NPPO of an exporting country to certify that the plants have been inspected and are considered to be free from quarantine pests. Item Region/countries Plants Quarantine pests Requirements No 1 [Latin America] Argentina, Uruguay, Fresh fruits of the following plants: Anastrepha fraterculus The plants must fulfill either of the following specific requirement under Ecuador, El Salvador, Guyana, Pouteria obovata, abiu (Pouteria caimito), apricot (South American fruit fly) the supervision of the NPPO of the exporting country and found to be Guatemala, Costa Rica, Colombia, (Prunus armeniaca), yellow pitahaya free from Anastrepha fraterculus. Surinam, Trinidad and Tobago, (Hylocereus megalanthus (syn. Selenicereus The additional declaration and the details of treatment (e.g. registration Nicaragua, Panama, Paraguay, megalanthus)), common fig (Ficus carica), number of facility, date, temperature, time) are made on the Brazil, French Guiana, Venezuela, persimmon (Diospyros), Campomanesia phytosanitary certificate or the certified copy of the phytosanitary Belize, Peru, Bolivia, Honduras, xanthocarpa, kiwi fruit (Actinidia deliciosa, A. certificate based on the work plan. Mexico chinensis)), passion fruit (Passiflora edulis), Chrysophyllum gonocarpum, tamarillo The work plan which describes the following specific requirements (Cyphomandra betacea (syn. -
Low Potassium Diet
Low Potassium Diet What is potassium? Potassium is a mineral that helps your nerves and muscles work well You may need to have less potassium in your diet if you are taking certain medications, have problems with your kidneys or have a medical condition that lowers your need for potassium. What is a normal potassium level? A normal blood potassium level for adults is 3.5-5.2mmol/L The potassium level in your blood will be monitored by your doctor What foods are high in potassium? Almost all foods contain potassium, but some contain much more than others. Foods high in potassium include: Certain fruits, vegetables, and juices Whole grain bread and pasta, brown and long grain rice, whole grain cereal and bran products Milk products Bean and legumes Nuts and seeds Some processed/seasoned/enhanced/frozen meat, poultry, and fish products How can I control my potassium levels? Limit and avoid foods high in potassium (see tables on the following page) Do not use salt substitutes such as potassium chloride instead of salt Remember that serving size matters. Even low potassium foods can make your potassium level high if you are having too many of them. Speak with your Registered Dietitian about the number of servings that is right for you Pay attention to cooking methods as this can affect the amount of potassium in some foods. For example: o ½ cup of raw spinach will shrink to 1 Tbsp when cooked. Therefore eating ½ cup of cooked spinach will have a much higher potassium content than ½ cup of raw spinach. -
Well-Known Plants in Each Angiosperm Order
Well-known plants in each angiosperm order This list is generally from least evolved (most ancient) to most evolved (most modern). (I’m not sure if this applies for Eudicots; I’m listing them in the same order as APG II.) The first few plants are mostly primitive pond and aquarium plants. Next is Illicium (anise tree) from Austrobaileyales, then the magnoliids (Canellales thru Piperales), then monocots (Acorales through Zingiberales), and finally eudicots (Buxales through Dipsacales). The plants before the eudicots in this list are considered basal angiosperms. This list focuses only on angiosperms and does not look at earlier plants such as mosses, ferns, and conifers. Basal angiosperms – mostly aquatic plants Unplaced in order, placed in Amborellaceae family • Amborella trichopoda – one of the most ancient flowering plants Unplaced in order, placed in Nymphaeaceae family • Water lily • Cabomba (fanwort) • Brasenia (watershield) Ceratophyllales • Hornwort Austrobaileyales • Illicium (anise tree, star anise) Basal angiosperms - magnoliids Canellales • Drimys (winter's bark) • Tasmanian pepper Laurales • Bay laurel • Cinnamon • Avocado • Sassafras • Camphor tree • Calycanthus (sweetshrub, spicebush) • Lindera (spicebush, Benjamin bush) Magnoliales • Custard-apple • Pawpaw • guanábana (soursop) • Sugar-apple or sweetsop • Cherimoya • Magnolia • Tuliptree • Michelia • Nutmeg • Clove Piperales • Black pepper • Kava • Lizard’s tail • Aristolochia (birthwort, pipevine, Dutchman's pipe) • Asarum (wild ginger) Basal angiosperms - monocots Acorales -
Pyganic Gardening Specimen Label
Specimen Label • Provides rapid knockdown and kill of listed plant pests • Non-persistent in the environment • Kills more than 100 listed insects, including aphids, beetles, caterpillars, fruit flies, mites and thrips • Flushes insects and mites from hiding • One pint makes up to 16 gallons For Organic Gardening KEEP OUT OF REACH OF CHILDREN CAUTION • PRECAUCIÓN ACTIVE INGREDIENT: Pyrethrins a botanical insecticide ..................................................1.40% Si usted no entiende la etiqueta, busque a alguien para que se la explique a usted en detalle. OTHER INGREDIENTS .................................................................98.60% (If you do not understand the label, find someone to explain it to you in detail.) 100.00% See inside for first aid and precautionary statements. DIRECTIONS FOR USE It is a violation of Federal law to use this product in a manner inconsistent with its labeling. USE RESTRICTIONS: Dilute 1 to 1.4 fl. oz. of PyGanic® Gardening per gallon of water per • Do not apply this product in a way that will contact workers or other 1,000 sq. ft. persons, either directly or through drift. • Do not make applications during the rain. For larger gardens apply 16 to 59 fl. oz. of PyGanic® Gardening per acre [by • Do not wet plants to the point of runoff. ground in sufficient water for thorough coverage. Do not exceed the maximum • Not for use in outdoor residential misting systems (indoor or outdoor). application rates of 1.4 fl. oz. PyGanic® Gardening per 1,000 sq. ft. or • Do not allow adults, children, or pets to enter the treated area 59 fl. oz. PyGanic® Gardening per acre. -
Biomedical Importance of Momordica Cochinchinensis (Gac) Fruit and Future Applications
ISSN: 2574-1241 Volume 5- Issue 4: 2018 DOI: 10.26717/BJSTR.2018.08.001693 Tien Huynh. Biomed J Sci & Tech Res Opinion Open Access Biomedical Importance of Momordica Cochinchinensis (Gac) Fruit and Future Applications Tien Huynh*1, Dao Nguyen2 and Minh Nguyen3,4 1School of Sciences, RMIT University, Australia 2Tay Nguyen University, Vietnam 3School of Environmental and Life Sciences, University Drive, Australia 4School of Science and Health, Western Sydney University, Australia Received: August 20, 2018; Published: September 05, 2018 *Corresponding author: Tien Huynh, School of Sciences, RMIT University, Australia Abstract highlighted its biomedical potential as a superior source of nutrition and medicine, with potent activity against various ailments including cancers. Momordica cochinchinensis is a cucurbit that has long been neglected resulting in its widespread loss from wild habitats. Scientific research has applications. This mini review focuses on recent advances and showcases the bioactive compounds to scientifically validate its usefulness and inspire future Bioactive Compounds Cronin et al. [6] but current treatments using chemotherapy Momordica cochinchinensis (Lour.) Spreng is geographically and radiotherapy can have adverse side effects. This is a golden restricted to tropical climates predominantly in Southeast Asia opportunity to explore adjunctive therapies to provide the body with wild populations both genetically and morphologically diverse Wimalasiri et al. [1]. Vernacular names throughout Australasia process by targeting apoptotic cancer cell death pathways since it with more ammunition against cancers and fast-track the healing occurrence Lim but its importance was often downgraded by the to Europe suggest its historical significance and widespread cells Nagata. majority of the community as a common and inexpensive food crop. -
Marcoot Jersey Creamery Mozzarella Bruschetta
FARMHAUS 9.14.2018 Bread & Butter Farmhaus country loaf, whipped local honey butter -4- Cocktail Fingers Chef Kevin’s cocktail sauce ¼# -16- ½# -30- Ginger Scented Corn and Tomato Bisque Corn and baby tomato salsa, tomato powder, toasted crunchies -9- Summer Vegetable Salad Fournie Farm’s zucchini, cucumber, yellow squash, baby heirloom tomato, grilled okra, heirloom peppers, sweet corn, lemon cucumber, garden herbs, Baetje Farms chevre, red wine vinaigrette, lavash cracker -12- Roasted Ozark Forest Mushroom Salad Shiitake and Oyster mushrooms, lacinato kale, Baetje Farms goat’s cheese, toasted pecans, warm bacon vinaigrette -13- Butcher’s Plate Porchetta di Testa, smoked hog’s head, Tasso ham, creole mustard, Marcoot Creamery cave aged gouda & heritage cheeses, Buttonwood Farms chicken liver mousse, golden raisin mostarda, dilly beans, pickled okra, B&B pickles, smoked tomato jam, sauce gribiche, pork pie, country loaf, lavash cracker -29- Locally Foraged Wild Mushroom Farrotto Lobster and Chanterelle mushrooms, local wheatberry farrotto -25- Wild Mushroom Spaghetti Locally foraged chanterelle mushrooms, smoked bacon, Fournie Farms sweet corn, local serrano pepper soffritto, tomato & onion sugo, toasted breadcrumbs, truffle salt, Marcoot Heritage cheese -27- Spaghetti Bolognese Handmade pasta, dry aged beef, Newman pork, San Marzano tomato sauce, Marcoot Creamery Tomme cheese -28- Gulf Cobia Fournie Farms gypsy pepper, okra, sweet corn and tomato succotash, spoonbread, tomato crème -28- D&M Farms Berkshire-Red Wattle Cross Pork Loin Farro, -
What to Eat on the Autoimmune Protocol
WHAT TO EAT ON THE AUTOIMMUNE PROTOCOL All the foods listed here are great to include in your It’s time to create an epidemic of - health. And it starts with learning ents that will help regulate your immune system and how to eat more nutrient-dense food. your hormones and provide the building blocks that your body needs to heal. You don’t need to eat all of these foods (it’s okay if snails, frog legs, and crickets aren’t your thing, and it’s okay if you just can’t get kangaroo meat or mizuna), but the idea is both to give Poultry innovative ways to increase variety and nutrient density • chicken • grouse • pigeon by exploring new foods. • dove • guinea hen • quail • duck • ostrich • turkey • emu • partridge (essentially, Red Meat • goose • pheasant any bird) • antelope • deer • mutton • bear • elk • pork • beaver • goat • rabbit • beef • hare • sea lion • • horse • seal • boar • kangaroo • whale • camel • lamb (essentially, • caribou • moose any mammal) Amphibians and Reptiles • crocodile • frog • snake • turtle 1 22 Fish* Shellfish • anchovy • gar • • abalone • limpet • scallop • Arctic char • haddock • salmon • clam • lobster • shrimp • Atlantic • hake • sardine • cockle • mussel • snail croaker • halibut • shad • conch • octopus • squid • barcheek • herring • shark • crab • oyster • whelk goby • John Dory • sheepshead • • periwinkle • bass • king • silverside • • prawn • bonito mackerel • smelt • bream • lamprey • snakehead • brill • ling • snapper • brisling • loach • sole • carp • mackerel • • • mahi mahi • tarpon • cod • marlin • tilapia • common dab • • • conger • minnow • trout • crappie • • tub gurnard • croaker • mullet • tuna • drum • pandora • turbot Other Seafood • eel • perch • walleye • anemone • sea squirt • fera • plaice • whiting • caviar/roe • sea urchin • • pollock • • *See page 387 for Selenium Health Benet Values.