Races of Maize in Paraguay
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Races of Maize in Bolivia
RACES OF MAIZE IN BOLIVIA Ricardo Ramírez E. David H. Timothy Efraín DÍaz B. U. J. Grant in collaboration with G. Edward Nicholson Edgar Anderson William L. Brown NATIONAL ACADEMY OF SCIENCES- NATIONAL RESEARCH COUNCIL Publication 747 Funds were provided for publication by a contract between the National Academythis of Sciences -National Research Council and The Institute of Inter-American Affairs of the International Cooperation Administration. The grant was made the of the Committee on Preservation of Indigenousfor Strainswork of Maize, under the Agricultural Board, a part of the Division of Biology and Agriculture of the National Academy of Sciences - National Research Council. RACES OF MAIZE IN BOLIVIA Ricardo Ramírez E., David H. Timothy, Efraín Díaz B., and U. J. Grant in collaboration with G. Edward Nicholson Calle, Edgar Anderson, and William L. Brown Publication 747 NATIONAL ACADEMY OF SCIENCES- NATIONAL RESEARCH COUNCIL Washington, D. C. 1960 COMMITTEE ON PRESERVATION OF INDIGENOUS STRAINS OF MAIZE OF THE AGRICULTURAL BOARD DIVISIONOF BIOLOGYAND AGRICULTURE NATIONALACADEMY OF SCIENCES- NATIONALRESEARCH COUNCIL Ralph E. Cleland, Chairman J. Allen Clark, Executive Secretary Edgar Anderson Claud L. Horn Paul C. Mangelsdorf William L. Brown Merle T. Jenkins G. H. Stringfield C. O. Erlanson George F. Sprague Other publications in this series: RACES OF MAIZE IN CUBA William H. Hatheway NAS -NRC Publication 453 I957 Price $1.50 RACES OF MAIZE IN COLOMBIA M. Roberts, U. J. Grant, Ricardo Ramírez E., L. W. H. Hatheway, and D. L. Smith in collaboration with Paul C. Mangelsdorf NAS-NRC Publication 510 1957 Price $1.50 RACES OF MAIZE IN CENTRAL AMERICA E. -
Impact of Food Processing on the Safety Assessment for Proteins Introduced Into Biotechnology-Derived Soybean and Corn Crops ⇑ B.G
Food and Chemical Toxicology 49 (2011) 711–721 Contents lists available at ScienceDirect Food and Chemical Toxicology journal homepage: www.elsevier.com/locate/foodchemtox Review Impact of food processing on the safety assessment for proteins introduced into biotechnology-derived soybean and corn crops ⇑ B.G. Hammond a, , J.M. Jez b a Monsanto Company, Bldg C1N, 800 N. Lindbergh Blvd., St. Louis, Missouri 63167, USA b Washington University, Department of Biology, One Brookings Drive, Campus Box 1137, St. Louis, Missouri 63130, USA article info abstract Article history: The food safety assessment of new agricultural crop varieties developed through biotechnology includes Received 1 October 2010 evaluation of the proteins introduced to impart desired traits. Safety assessments can include dietary risk Accepted 10 December 2010 assessments similar to those performed for chemicals intentionally, or inadvertently added to foods. For Available online 16 December 2010 chemicals, it is assumed they are not degraded during processing of the crop into food fractions. For intro- duced proteins, the situation can be different. Proteins are highly dependent on physical forces in their Keywords: environment to maintain appropriate three-dimensional structure that supports functional activity. Food Biotech crops crops such as corn and soy are not consumed raw but are extensively processed into various food frac- Introduced proteins tions. During processing, proteins in corn and soy are subjected to harsh environmental conditions that Processing soy and corn Denaturation proteins drastically change the physical forces leading to denaturation and loss of protein function. These condi- Dietary exposure tions include thermal processing, changes in pH, reducing agents, mechanical shearing etc. -
Ecosystems and Agro-Biodiversity Across Small and Large-Scale Maize Production Systems, Feeder Study to the “TEEB for Agriculture and Food”
Ecosystems and agro-biodiversity across small and large-scale maize production systems, feeder study to the “TEEB for Agriculture and Food” i Acknowledgements We would like to acknowledge TEEB and the Global Alliance for the Future of Food on supporting this project. We would also like to acknowledge the technical expertise provided by CONABIO´s network of experts outside and inside the institution and the knowledge gained through many years of hard and very robust scientific work of the Mexican research community (and beyond) tightly linked to maize genetic diversity resources. Finally we would specially like to thank the small-scale maize men and women farmers who through time and space have given us the opportunity of benefiting from the biological, genetic and cultural resources they care for. Certification All activities by Comisión Nacional para el Conocimiento y Uso de la Biodiversidad, acting in administrative matters through Nacional Financiera Fideicomiso Fondo para la Biodiversidad (“CONABIO/FFB”) were and are consistent under the Internal Revenue Code Sections 501 (c)(3) and 509(a)(1), (2) or (3). If any lobbying was conducted by CONABIO/FFB (whether or not discussed in this report), CONABIO/FFB complied with the applicable limits of Internal Revenue Code Sections 501(c)(3) and/or 501(h) and 4911. CONABIO/FFB warrants that it is in full compliance with its Grant Agreement with the New venture Fund, dated May 15, 2015, and that, if the grant was subject to any restrictions, all such restrictions were observed. How to cite: CONABIO. 2017. Ecosystems and agro-biodiversity across small and large-scale maize production systems, feeder study to the “TEEB for Agriculture and Food”. -
2015 Nutrition Master List
2015 Nutrition Master List Food Item Serving Size Calories Carbs Protein Sat Fat Sodium 1000 Island, FF 1.5 oz 45 11 0 0 390 Apple Sauce, plain 1/2 Cup 50 12 0 0 0 Apple Sauce, strawberry 1/2 Cup 60 14 0 0 10 Asian Chicken (9-12) 4 oz 167 21 12 0.5 222 Asian Chicken (k-8) 4 oz 167 21 12 0.5 311 Bagel 1 each 140 29 6 0 180 Baked Beans 1/2 Cup 113 23 5 0 220 Baked Potato, Regular 1 whole 160 32 0 4 0 BBQ Dip Cup 1 oz 60 16 0 0 120 BBQ Glazed Chic Bites 5 pc (1/2 Cup) 200 14 22 1 370 BBQ Pulled Pork on bun 1 sandwich 371 41 26 2.5 481 Benefit Bar 1 each 280 48 5 3 220 Black Beans 1/2 C 140 25 8 0 330 Blended Veggies, w/ butter 1/2 Cup 29 4 0 0 44 Blue Apples 1/2 Apple 75 20 0.5 0 40 Bosco Stick, 4" (k-5) 1 stick 110 14 6 1.5 140 Bosco Sticks, 6" (6-12) 2 sticks 280 30 18 5 420 Breaded Chicken Sandwich (9-12) 1 sandwich 356 41 25 1 806 Breaded Chicken Sandwich (K-8) 1 sandwich 328 39 20 2 626 new Breadstick 1 each 70 14 3 0 140 Breadstick, Klosterman's 1 stick 70 14 3 0 140 Breakfast Bar, Cinnamon Toast Crunch 1 each 150 30 3 1 115 Breakfast Bar, Golden Grahams 1 each 150 30 2 1 110 Breakfast Bar, Oat'n Honey Nature Valle 1 each 190 29 4 1 160 Breakfast Bar, Trix 1 each 150 30 2 1 105 Breakfast Pizza Boat 1 each 200 25 8 2.5 330 Broccoli Cheddar Rice 1/2 Cup 200 41 5 0.5 290 Broccoli Slaw 1/2 Cup 100 23 2.5 0 101 Broccoli, steamed/butter 1/2 Cup 14 3 0 0 30 Brown Rice- asian K-8 3/4 Cup 155 33 3.5 0 6 Brown Rice- asian 9-12 1 Cup 206 44 4.5 0 8 Bruschetta Chicken Pasta 3/4 Cup 356 29 22 4 687 Buffalo Chicken Strips 3 each 260 17 15 2.5 390 -
Assessment of the Reliability and Relevance of the Food Data Collected in National Household Consumption and Expenditure Surveys
IHSN International Household Survey Network Assessment of the Reliability and Relevance of the Food Data Collected in National Household Consumption and Expenditure Surveys Lisa C. Smith Olivier Dupriez Nathalie Troubat IHSN Working Paper No. 008 February 2014 www.ihsn.org Assessment of the Reliability and Relevance of the Food Data Collected in National Household Consumption and Expenditure Surveys Smith, Lisa C., Olivier Dupriez and Nathalie Troubat February 2014 IHSN Working Paper No. 008 i This report was written by: Lisa C. Smith TANGO, International International Household Survey Network (Consultant) Olivier Dupriez World Bank Nathalie Troubat Food and Agriculture Organization of the United Nations ii Table of contents Table of contents ............................................................................................................................. iii List of figures ................................................................................................................................... v List of tables ..................................................................................................................................... iii Acronyms ......................................................................................................................................... vi Acknowledgements .......................................................................................................................... vii Executive summary ........................................................................................................................ -
China in 50 Dishes
C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south. -
Hummus Perfected Warm.Whipped
H E R O P K T I M S B I A R | L Jerk-Rubbed Traybake Chicken Rich & Simple French Apple Cake H L C ✩ ✩ C K H O A Amatriciana | Caramel-Braised Chicken O Rome’s Robust Vietnam’s N C G E U O T H Y E W A Y CHANGE THE WAY YOU COOK ◆ THE NEW HOME COOKING SPECIAL ISSUE ◆ Hummus Perfected Warm.Whipped. Drizzled. Kitchen Guide: Sweeteners, measured up … Weeknight Easy Thai Fried Rice 19_MSM_Sample_FrontCover_CTWYC.indd 1 3/18/20 3:28 PM ◆ Special Issue Christopher Kimball’s MILK STREET Magazine The New Home Cooking ◆ RECIPE INDEX Rigatoni with Roman Broccoli Sauce In which broccoli becomes a light and silky pasta sauce ����������������������������������������������6 Whole-Roasted Cauliflower Simply seasoned, tender and lightly charred: Cauliflower perfected ����������������������������� 7 Salt-Crusted Potatoes (Papas Arrugadas) Wrinkled and salty outside, tender and creamy inside: Tenerife’s potatoes ������������������� 8 Salt-Crusted Potatoes ......................Page 8 French Apple Cake ..........................Page 29 Pasta all’Amatriciana In Rome, red sauce is rich, robust and ��� barely there? ��������������������������������������������� 10 Chickpea and Harissa Soup (Lablabi) In Tunisia, soup is rich, bright, loaded with chickpeas and assembled in the bowl ���������11 Charred Brussels Sprouts with Garlic Chips Crunchy slivers of garlic punch up the flavor—and texture—of sprouts ���������������������� 13 Thai Fried Rice Andy Ricker makes the case for fried rice as a weeknight staple ���������������������������������14 Sichuan Chicken Salad -
THE HANDBOOK Your South Beach Success Starts Here!
THE HANDBOOK Your South Beach Success Starts Here! Instructions, food lists, recipes and exercises to lose weight and get into your best shape ever CONTENTS HOW TO USE THIS HANDBOOK You’ve already taken the biggest step: committing to losing weight and learning to live a life of strength, energy PHASE 1 and optimal health. The South Beach Diet will get you there, and this handbook will show you the way. The 14-Day Body Reboot ....................... 4 The goal of the South Beach Diet® program is to help Diet Details .................................................................6 you lose weight, build a strong and fit body, and learn to Foods to Enjoy .......................................................... 10 live a life of optimal health without hunger or deprivation. Consider this handbook your personal instruction manual. EXERCISE: It’s divided into the three phases of the South Beach Beginner Shape-Up: The Walking Workouts ......... 16 Diet® program, color-coded so it’ll be easy to locate your Walking Interval Workout I .................................... 19 current phase: Walking Interval Workout II .................................. 20 PHASE 1 PHASE 2 PHASE 3 10-Minute Stair-Climbing Interval ...........................21 What you’ll find inside: PHASE 2 • Each section provides instructions on how to eat for that specific phase so you’ll always feel confident that Steady Weight Loss ................................. 22 you’re following the program properly. Diet Details .............................................................. 24 • Phases 1 and 2 detail which foods to avoid and provide Foods to Enjoy ......................................................... 26 suggestions for healthy snacks between meals. South Beach Diet® Recipes ....................................... 31 • Phase 2 lists those foods you may add back into your diet and includes delicious recipes you can try on EXERCISE: your own that follow the healthy-eating principles Beginner Body-Weight Strength Circuit .............. -
Exploring International Cuisine Reference Book
4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe ....................................................................................................................................... -
PARAGUAY Embassy of Paraguay
Exhibitor’s Voice Pavilion Organizer - PARAGUAY Five Paraguayan companies exhibited in Foodex for the first time in 2015. We are encouraging them to exhibit not only once, but many more times. Just during this show, I heard that they were able to have many business meetings. Since it was our first time to participate in this kind of exhibition in Japan, we have high hopes for the future opportunities in this market. Q: What are your main activities as an ambassador? My principal mission is to promote trade and investment in Paraguay. Paraguay and Japan share a historically friendly and peaceful relationship and both countries have equal valuations for each other. However, the food production of both countries is obviously different. We are strong exporters of soybeans, beef, corn, yucca starch, wheat and sesame seeds. We also export chia seeds, mate, and stevia. I help promote these products to Japan. Q: Please tell us more about each product. Let me begin with soybeans. Japan and Paraguay are closely connected through soybeans. In fact, the Japanese farmers were the ones who brought soybeans to Paraguay. After WWII, 1 FOODEX JAPAN Secretariat COPYRIGHT (C) 2016 JAPAN MANAGEMENT ASSOCIATION ALL RIGHTS RESERVED. Exhibitor’s Voice many Japanese who returned from Manchuria and other southern countries were encouraged by the Japanese government to emigrate. Paraguay accepted new Japanese immigrants when other countries were reluctant to accept them anymore. The Japanese government promoted planned immigration with JICA, which purchased fertile woods and lands of Paraguay to bring in Japanese farmers. For the Japanese people, soy sauce and miso are essential food items. -
Antojitos Brasas Calentado Brasas
Antojitos APPETIZERS - Let yourself be seduced by these delicious bites Chicharrón con Arepa Fried pork belly with corn cake 7.50 Papas Criollas Yellow potatoes 3.99 Chorizo con Arepa Corn cake and chorizo 6.50 Arepa Pequeña Small corn cake 1.50 Morcilla con Arepa Blood sausage with corn cake 6.50 Yuca Frita Fried cassava 4 Arepa de Chocolo con Queso 5.50 Tajadas Maduras o Tostones Plantain slices 3.50 Sweet corn cake with cheese Arroz Blanco white rice (Regular & Large) 2.50 - 3.50 Tequeños Fried Breaded Cheese Sticks 2 Frijoles Traditional Criollo Beans (Regular & Large) 3.50 - 7.50 Papas Fritas French fries 3.50 Buñuelos Fried Cheese Balls (Regular & Small) 2 - 1.25 Maduro con Queso Sweet plantain with cheese & 5.50 Bocadillo Ensalada del Dia o Repollo Salad 3.50 - 4.90 Empanadas de Carne, Pollo o Vegetariana 2.50 Antojitos Brasas Beef, chicken or veggie empanadas Arepa con Queso Corn cake with cheese 3.99 Papa Rellena Stuffed Potato 3.50 Sopa Pequeña o Grande Soup Small or Large 5 - 7.50 Mazamorra Con Bocadillo o Panela 4.50 Sweet Corn Potion with Guava Dessert or Panela Desayunos BREAKFAST Includes cofe, hot cocoa or aguapanela. Incluye café, chocolate, o aguapanela. All breakfasts come with a choice of beverage: coffee, hot chocolate, or panela water. Huevos Pericos 12.99 Huevos revueltos con hogado y arepa con queso. / Scrambled eggs with Colombian Creola sauce and corn cake with cheese. Omelettes 12.99 Jamón, queso, champiñones, espinacas, con arepa o pan tostado. / Ham, cheese, mushrooms, spinach, with a side of corn cake or toast. -
Who Doesn't Love Fresh Corn on the Cob in the Summer?
Corn Ahh - who doesn’t love fresh corn on the cob in the summer? It is so good, and so good for you! It not only provides the necessary calories for daily metabolism, but is a rich source of vitamins A, B, E and many minerals. Its high fiber content ensures that it plays a role in prevention of digestive ailments. Growing info: We're expanding our sweet corn production this year by popular demand. The issue with corn, is it takes a lot of space. You can get about 100 ears from every 100 row-feet of planting. When a share consists of 8 ears of corn, this is 8 feet for one share! We plant corn in succession starting in mid May. This will give us a constant supply through summer. Common Problems: Corn ear worms are the TIPS: major pest we deal with in corn. They are tiny little worms that crawl into the tip of the ear and Short-term Storage: Corn converts it's start eating. By the time they get an inch down sugars into starch soon after peak the tip of the ear, they will have grown to a large ripeness, so best to eat it soon. and ugly size. We prevent ear worm by injecting Otherwise, store in a very cold a small amount of vegetable oil into the tips refrigerator. before the worms have a chance of crawling in. Long-term Storage: Cut kernels off the cobs and freeze. You’ll probaby see mostly white corn in 2011. Recipes--Corn Summer Corn Salad 2 pinches kosher salt Core the tomatoes and cut a 8 ears fresh corn 6 ears corn, husked and cleaned small X on the bottom of each.