Annex 4 Other Agri-Business Investment Areas of Interest
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Lunch & Dinner
Vergina Restaurant Appetizers Salads WAGYU MEATBALLS NAPLES Finest Wagyu Beef, Shaved Parmesan, Pomodoro Sauce 12. Crisp Romaine, Cannellini Beans, Shaved Egg, Red Onion, Maple Vinaigrette 14. BRESAOLA AND BURRATA Creamy Burrata, Sliced Bresaola, Baby Arugula, ICEBERG WEDGE Pinenuts, Dried Figs, Aged Balsamic Glaze 19. Crisp Iceberg Lettuce, Applewood Bacon, Red Onion, Blue Cheese Dressing, Aged Balsamic Reduction 13. BAKED EGGPLANT PARMESAN Melted Mozzarella, Tomato Sauce, Fresh Basil 14. CAESAR Romaine Hearts, Shaved Parmigiano Reggiano, Baked Croutons 13. CALAMARI FRITTI Calamari, Crispy Zucchini, Spicy Tomato Sauce 15. SEAFOOD Shrimp, Calamari, Scallops, Clams, Mussels, Carrots, Baby Arugula, GRILLED SICILIAN OCTOPUS Celery, Fennel, Tomato, Lemon Dressing 18. Baby Arugula, Rainbow Potatoes, Artichokes, Livornese Sauce 19. THE AVE Baby Spinach, Radicchio, Candied Walnuts, Tangerine Segments, BAKED SICILIAN CHICKEN WINGS Crumble Goat Cheese, Honey Grain Mustard Dressing 15. Caramelized Onions, Parmesan Reggiano, Rosemary, Crushed Chili Pepper 13. Add Grilled Chicken - Add Grilled Shrimp - Add Grilled Salmon CHEF’S MEAT & CHEESE BOARD Selected Meat and Cheese, Toasted Crostini, Apricot Butter, Truffle Honey, Mixed Olives 21. SALMON CARPACCIO Pizza Shaved Fennel, Mache Greens, Red Beets, Capers, ORIGINALE ARUGULA & PROSCIUTTO Grapefruit Segments, Lemon Grass Dressing 20. Fresh Mozzarella, San Marzano Tomato, Prosciutto di Parma, Baby Arugula, Parmigiano Reggiano, Garden Basil 19. Fresh Mozzarella, San Marzano Tomato 22. MUSSELS AL FORNO PEI Mussels, Grilled Crostini, Garlic, EVOO 15. FIFTH AVENUE MONTICELLO San Marzano Tomato, Spicy Italian Salami, Soppressata, Local Burrata, Cherry Tomato, Fresh Mozzarella, Parmigiano Reggiano 20 Parmigiano Reggiano, Garden Basil 22 Pastas Whole Wheat and Gluten Free Pasta Available Upon Request NONNA’S SPAGHETTI & MEATBALL FOUR CHEESE & PEAR FIOCCHI PESTO GNOCCHI WITH SCALLOPS Wagyu Beef Meatballs, Handmade Pasta, Parmesan Cream Sauce, Touch of Handmade Potato Gnocchi, Pistachio Pesto, San Marzano Tomato 25. -
RECEPTION MENU Priced Per Platter
The Iberian Pig is a modern Spanish tapas restaurant. As a fixture in Atlanta since 2009, we have grown a loyal following by delivering guests bold, flavor packed dishes, in a warm convivial environment. Traditionally, tapas have served a means to encourage and spark conversation between friends, family, coworkers, and even strangers, making The Iberian Pig the perfect venue for parties and private events of all sizes and styles. We have semi-private and private dining spaces that can accommodate various sizes of groups and that are suited for various event styles. Please see our Event Spaces guide to view our floor plans. We can offer full restaurant buyouts for larger groups and can accommodate up to 250 guests, depending on the style of event. Please contact us for details and availability. We look forward to serving you. ELIZABETH RIDGWAY, Private Events Manager [email protected] 678-695-0665 SPECIAL EVENT MENU OPTIONS Please see below for our menu options. Gluten free and Vegetarian menu selections are available upon request. Please keep in mind that The Iberian Pig is a seasonal kitchen and bar. Menu items can change based on seasonality, availability, and sustainability. For groups larger than 50, buffet options are available. Please inquire with the events manager for details. RECEPTION MENU Priced per platter. Each platter serves 10 guests. This menu is available for standing reception style events, and for parties of 15 guests or more. SELECTIONS B.W.D. applewood bacon wrapped Medjool dates, Manchego cheese, walnut, -
COCONUT Post-Harvest Operations
COCONUT Post-harvest Operations - Post-harvest Compendium COCONUT: Post-harvest Operations Organisation: Asian and Pacific Coconut Community (APCC) www.apcc.org.sg Author: P.G.Punchihewa and R.N. Arancon Edited by AGSI/FAO: Danilo Mejia (Technical), Beverly Lewis (Language & Style), Last reviewed: 14/10/1999 Contents 1. Introduction ........................................................................................................................ 2 1.1 Economic and Social Impact of Coconut..................................................................... 2 1.2 World Trade ................................................................................................................. 5 1.3 Primary Products .......................................................................................................... 6 1.4 Secondary and derived product .................................................................................. 12 1.5 Requirements for Export and Quality Assurance ...................................................... 22 2. Post-Production Operations ............................................................................................. 24 2.1 Pre-Harvest Operations .............................................................................................. 24 2.2 Harvesting .................................................................................................................. 24 2.3 Copra Processing ...................................................................................................... -
Microorganisms in Fermented Foods and Beverages
Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11 -
Jw Banquets & Events Catering Menu
JW BANQUETS & EVENTS CATERING MENU JW Marriott Edmonton ICE District 10344 102 Street Edmonton Alberta Canada T5J 0K9 780.784.7950 1 BREAK FA S T INTERMISSION LUNCH GENERALDINNER RECEPTIONINTERMISSIONBEVERAGES GENERAL INFORMATION KIRAN PATNAM (Executive Chef) Executive Chef: Kiran Patnam Recognitions As a global Artisan council member for Marriott international, Chef Won Beat Bobby Flay reality cooking competition in 2018 Kiran Patnam brings a variety of fresh ideas and modern twists to his Hosted weekly live TV series “Sunday Brunch” – Baltimore new home kitchen at the JW Marriott Edmonton ICE District. His Honored to Cook at James Beard house - New York City in 2016 passion for cooking is comfort cuisine that he infuses with Won Gold Medal, Nestle Culinary Competition – USA in 2012 modernized creativity. Keeping with the trends, he creates Silver medal in National Chef Competition hosted by Indian innovative menus which he accents with seasonal flavors and local culinary Forum –Delhi, India 2008 ingredients. Giving Back Career Outside of the work, Kiran works with local charity organizations Chef Kiran Patnam carries 14 years of culinary knowledge, in a such as the Children Miracle Network. variety of cooking techniques that infuse his take on modern culinary art to couple visual presentation and comfort flavors together. He Passion has tenured at several different Marriott properties and brands Apart from cooking, Kiran likes painting, travelling and he is huge across Asia and the United States including: Ritz-Carlton, JW fan of cricket and was the captain of his college team. Marriott, and Gaylord, expanding his skill and refining his quality of service for our guests. -
SNACKS) Tahu Gimbal Fried Tofu, Freshly-Grounded Peanut Sauce
GUBUG STALLS MENU KUDAPAN (SNACKS) Tahu Gimbal Fried Tofu, Freshly-Grounded Peanut Sauce Tahu Tek Tek (v) Fried Tofu, Steamed Potatoes, Beansprouts, Rice Cakes, Eggs, Prawn Paste-Peanut Sauce Pempek Goreng Telur Traditional Fish Cakes, Egg Noodles, Vinegar Sauce Aneka Gorengan Kampung (v) Fried Tempeh, Fried Tofu, Fried Springrolls, Traditional Sambal, Sweet Soy Sauce Aneka Sate Nusantara Chicken Satay, Beef Satay, Satay ‘Lilit’, Peanut Sauce, Sweet Soy Sauce, Sambal ‘Matah’ KUAH (SOUP) Empal Gentong Braised Beef, Coconut-Milk Beef Broth, Chives, Dried Chili, Rice Crackers, Rice Cakes Roti Jala Lace Pancakes, Chicken Curry, Curry Leaves, Cinnamon, Pickled Pineapples Mie Bakso Sumsum Indonesian Beef Meatballs, Roasted Bone Marrow, Egg Noodles Tengkleng Iga Sapi Braised Beef Ribs, Spicy Beef Broth, Rice Cakes Soto Mie Risol Vegetables-filled Pancakes, Braised Beef, Beef Knuckles, Egg Noodle, Clear Beef Broth 01 GUBUG STALLS MENU SAJIAN (MAIN COURSE) Pasar Ikan Kedonganan Assorted Grilled Seafood from Kedonganan Fish Market, ‘Lawar Putih’, Sambal ‘Matah’, Sambal ‘Merah’, Sambal ‘Kecap’, Steamed Rice Kambing Guling Indonesian Spices Marinated Roast Lamb, Rice Cake, Pickled Cucumbers Sapi Panggang Kecap – Ketan Bakar Indonesian Spices Marinated Roast Beef, Sticky Rice, Pickled Cucumbers Nasi Campur Bali Fragrant Rice, Shredded Chicken, Coconut Shred- ded Beef, Satay ‘Lilit’, Long Beans, Boiled Egg, Dried Potato Chips, Sambal ‘Matah’, Crackers Nasi Liwet Solo Coconut Milk-infused Rice, Coconut Milk Turmeric Chicken, Pumpkin, Marinated Tofu & -
12 Or 72) SESAME MIXNUT Mareli 5Oz Bars (40) Mareli DEHYDRATED PONCHE
Mareli PANELA REDONDA Mareli PILONCILLO Mareli PANELA FRACCIONADA Brown Sugar 16oz (24) Brown Sugar 8oz (24) Brown Sugar 32oz (12) FIRE ROASTED PEPPERS Mareli DULCE DE LECHE REPOSTERO/GUAVA/CHOCO. 24LBS (1) 12OZ (12) Arequipe – Cajeta 15oz (12) REPOSTERO/CHOCO. GUAYABA 2.8oz (12 or 72) SESAME MIXNUT Mareli 5oz Bars (40) Mareli DEHYDRATED PONCHE PEANUT PECAN Sesame Bar or Peanut Bar 8oz (12) PUMPKIN Mareli ELBOW PASTA Mareli SPAGHETTI PASTA Mareli ANGEL HAIR PASTA 14oz (20) 12oz (20) 8oz (20) Mareli VEGETABLE SPIRALS Mareli ROTINI PASTA Mareli RIGATONI PASTA 12oz (20) 12oz (20) 12oz (20) Mareli PENNE RIGATE PASTA Mareli Lemon Juice 12oz (20) 1 liter (12) Mareli NANCE/YELLOW CHERRIES Mareli PACAYA / DATE PALM Mareli MANGO 32oz (12) 32oz (12) 32oz (12) 16oz (24) Mareli CEBOLLITAS / ONIONS Mareli ELOTITOS / BABY CORN PALMITOS / HEART OF PALM 32oz (12) 32oz (12) 32oz (12) Mareli GUAYABA / GUAVA Mareli LOROCO /F ERNALDIA SP. PIQUIN/CHILTEPE / PICKLED HOT PEPPERS 32oz (12) 32oz (12) 16oz (24) 32oz (12) Mareli ENCURTIDO / SALAD CANA DE AZUCAR / SUGAR CANE PEJIVALLES / CHONTADUROS 32oz (12) 32oz (12) 32oz (12) Mareli BREVAS / HIGOS /FIGS Mareli TEJOCOTE / LITTLE APPLES Mareli CHIPILIN 32oz (12) 32oz (12) 32oz COYOLES / BABY COCONUTS HORCHATA / HORCHATA W/ COCO Mareli JAMAICA 32oz (12) 30 OZ (12) 30 OZ (12) Mareli PLANTAIN CHIPS Mareli YUCA / CASSAVA CHIPS Mareli GARLIC PLANTAIN CHIPS 5oz (12) 4oz (12) 5oz (12) Real PLANTAIN CHIPS Real GARLIC PLANTAIN CHIPS Real SWEET POTATO CHIPS 5oz (12) 5oz (12) BONIATO/ BATATA / CAMOTE Bananitas PLANTAIN/ GARLIC -
Guía Oficial De Filipinas : 1889 : Tomo I
IVMAUP.A.GR;* MAuP.in ,*?; j- RE ^ DE ESPAÑA RE [ NA PvE P L NT E D l E S P A Na GUIA OFICIAL DE FILIPINAS. » Páginas. Reseña histórica de Filipinas . ........................................... 3 Descripción general del Archipiélago.......................................... 18 Meteorología y Magnetismo terrestre........................................... 24 Caractéres generales del clim a...............................................................23 Reino M ineral.............................................................................- 33 Ligero estudio forestal del Archipiélago..............................................34 Remo a n im a l................................................... 38 RESEÑA DE LAS PROVINCIAS POR ORDEN ALFABÉTICO. Provincia de Abra » de Álbav . » de Antique. » de Ralabac. V de Bataan . >/ de Balangas. m >» de Rengue!. 09 D de BohoJ , 73 » de Bontoc . 77 )> de Bul acan. 79 ú de Burias . 80 y de Cagayan. 81 de Cala miañes 84 de Camarines Norte 86 de Camarines Sur 88 » de Cápiz . 90 » de Carolinas. 94 Y> de Cavile . 9o de Cebú . 98 » de Corregidor 99 V de Coltabato. 101 de Davao . 103 de llocos Norte 103 de llocos Sur 107 de Iloilo . 109 de Infanta. 114 de Isabela de Basiia 116 de Isabela de Luzon 119 P de Isla de Negros -121 9 de Islas Batanes 123' » de Islas Marianas 124 ft de Joló. 128 9 de la Laguna . 137 ' 9 de Lepanto. 138 o de Ley te . 140 9 de Manila . 142 O de Masbate y Ticao 147 * de M indoro. * . 149 « de Misamis. 134 O de Morong. 156 Páginas. Provincia de Nueva Ecija * 188 » de Nueva .Vizcaya 188 X> de Púlaos . I 59 » de Pam panga . i 00 » de Pangas»ua» . ■ 183 )) (le Puragua m )> de Principe •171 » de Romblon 174 » de Sainar . 177 » de Surigao. -
Historia General De Tabasco TOMO I Cabrera
■111. 1I.IM U 1 s T 0 R 1 A 1 1 GENERAL DE L 1 TABASCO j m o i 114 SOCIAL HISTORIA GENERAL DE TABASCO TOMO I HISTORIA SOCIAL COORDINADORA GENERAL ROSA MARIA ROMO LOPEZ CIPRIAN AURELIO CABRERA BERNAT SAMUEL RICO MEDINA MARIA GUADALUPE GARCIA ALCARAZ JESUS GRACIDA GALAN LETICIA DEL C. ROMERO RODRIGUEZ ALVARO RUIZ ABREU MARIA JOSE RODILLA GOBIERNO DEL ESTADO DE TABASCO SECRETARIA DE EDUCACION, CULTURA Y RECREACION VILLAHERMOSA 1994 FT 972 63 H58 Historia general de Tabasco í C ipnin Cabrera Bernal [et al.j ; coord. Rosa María Romo L-ópci Villa hermosa, Tab ; Gobierno del Estado de Tabasco, Secretarla de Educación, Cultura y Recreación, Dirección de Educación Superior e Investigación Científica, 1994 2 v U maps. 1 Tabasco - Historia 2. Tabasco - Condiciones económicas. 3. Tabasco - Condiciones sociales, I. Cabrera Bernal. Cipnan, coaut II. Romo 1-ópez, Rosa María, coord CBT 006398 1SBM 966 7431-00-8 ISBN 968-7431-01-6 (Tbmo 1) "Muchos esfuerzos se han hecho por darle a Tabasco una visión objetiva de su historia, y ajena a las pasiones (pie son elemento esencial de las hazañas de hombres y de pueblos. Sin embargo, ha llegado la hora de convocar a los mejores pensadores de hoy para investigar y escribir "La I listona General de Tabasco", sea de la extensión que fuere, pero que registre nuestra evolución como pueblo, desde nuestros remotos orígenes hasta nuestros días." "Lstc esfuerzo florecerá, una vez que mediante síntesis y obras didácticas, podamos tener textos accesibles al pueblo v los estudiantes, a manera que descubran y sientan el orgullo y el porvenir. -
Revised Araling Sagisag Kultura Oct 27.Indd
ARALING SAGISAG KULTURA Grade 7 Lesson Exemplar sa Filipino Pang-uri at Prosidyural na Pagpapahayag Dendelut ng mga Itawes ni RODEL B. GUZMAN 152 ARALING SAGISAG KULTURA Paksa: Pang-uri at Prosidyural na Pagpapahayag Mga Tiyak na Aralin: Unang Araw - Mga Anyo ng Pang-uri Ikalawang Araw - Mga Antas ng Pang-uri Ikatlong Araw - Mga Salitang Deskriptibo Ikaapat na Araw - Pagkilala sa mga Pang-uri sa Teksto Sagisag Kultura: Dendelut Sabjek: Filipino Baitang 7 Sesyon: 4 na araw LAYUNIN UNANG ARAW Pangkalahatang Layunin Naipapaliwanag ang mga anyo ng pang-uri. Mga Tiyak na Layunin • Natutukoy ang mga salitang deskriptibo o naglalarawan sa loob ng isang teksto. • Napaghahambing ang iba’t ibang anyo ng mga salitang naglalarawan. • Nakagagawa ng maikling sulating mayroong mga salitang naglalarawan. IKALAWANG ARAW Pangkalahatang Layunin Nakikilala ang kaantasan ng pang-uri. Mga Tiyak na Layunin • Nailalarawan ang dendelut batay sa video documentation. • Natutukoy ang mga salitang naglalarawan ayon sa antas ng pang-uri. • Naipapaliwanag ang mga tuntunin sa paggamit ng mga antas ng pang-uri. ARALING SAGISAG KULTURA 153 IKATLONG ARAW Pangkalahatang Layunin Nakabubuo ng awiting may pang-uri at malikhaing sayaw batay sa awit. Mga Tiyak na Layunin • Napapaliwanag ang awiting “Kankanen Festival Song” • Nakabubuo ng awit na may pang-uri. • Nakabubuo ng malikhaing sayaw batay sa awitin. IKAAPAT NA ARAW Pangkalahatang Layunin Natutukoy ang iba’t ibang pang-uri sa tekstong babasahin. Mga Tiyak na Layunin • Nasusuri ang tekstong binasa • Natutukoy ang iba’t ibang pang-uring nasa katutubong termino • Nakasusulat ng isang tekstong mayroong mga pang-uri. Mga Sanggunian Mga Indibidwal na Informant • Teresita Bulan Cauan • Magdalena Balmores Guzman • Maria Gammad Soriano • Maria Bulan Soriano • Rommelito de Guzman Aklat Santiago, Alfonso O. -
BATANGAS Business Name Batangas Egg Producers Cooperative (BEPCO) Owner Board Chairman: Ms
CALABARZON MSMEs featured in Pasa-Love episode (FOOD) BATANGAS Business Name Batangas Egg Producers Cooperative (BEPCO) Owner Board Chairman: Ms. Victorino Michael Lescano Representative: Ms. Judit Alday Mangmang Business Address San Jose, Batangas Mobile/Telephone Number 0917 514 5790 One-paragraph Background Main Product/s: Pasteurized and Cultured Egg BEPCO is a group which aspires to help the egg industry, especially in the modernization and uplift of agriculture. BEPCO hopes to achieve a hundred percent utilization of eggs and chicken. Therefore, BEPCO explores on ways to add value to its products which leads to the development of pasteurized eggs, eggs in a bottle (whole egg, egg yolk and egg white), and Korean egg, which used South Korea’s technology in egg preservation. Website/Social Media Links Facebook: https://www.facebook.com/Batangas- Egg-Producers-Cooperative-137605103075662 Website: https://batangasegg.webs.com/ Business Name Magpantay Homemade Candy Owner Ms. Carmela Magpantay Business Address Lipa City, Batangas Mobile/Telephone Number 0915 517 1349 One-paragraph Background Main Product/s: Mazapan, Yema, Pastillas (Candies and Sweets) JoyVonCarl started as a family business which aimed to increase the family income. During the time, Carmela Magpantay was still employed as a factory worker who eventually resigned and focused on the business venture. Now, JoyVonCarl is flourishing its business and caters to candy lovers across the country. Website/Social Media Links Facebook: https://www.facebook.com/mimay.magpantay.39 Business Name Mira’s Turmeric Products Owner Ms. Almira Silva Business Address Lipa City, Batangas Mobile/Telephone Number 0905 4060102 One-paragraph Background Main Product/s: Turmeric and Ginger Tea Mira’s started when the owner attended on various agricultural trainings and honed her advocacy in creating a product which would help the community. -
Crisostomo-Main Menu.Pdf
APPETIZERS Protacio’s Pride 345 Baked New Zealand mussels with garlic and cheese Bagumbayan Lechon 295 Lechon kawali chips with liver sauce and spicy vinegar dip Kinilaw ni Custodio 295 Kinilaw na tuna with gata HOUSE SPECIAL KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Tinapa ni Tiburcio 200 310 Smoked milkfish with salted egg Caracol Ginataang kuhol with kangkong wrapped in crispy lumpia wrapper Tarsilo Squid al Jillo 310 Sautéed baby squid in olive oil with chili and garlic HOUSE SPECIAL KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Calamares ni Tales 325 Fried baby squid with garlic mayo dip and sweet chili sauce Mang Pablo 385 Crispy beef tapa Paulita 175 Mangga at singkamas with bagoong Macaraig 255 Bituka ng manok AVAILABLE IN CLASSIC OR SPICY Bolas de Fuego 255 Deep-fried fish and squid balls with garlic vinegar, sweet chili, and fish ball sauce HOUSE SPECIAL KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Lourdes 275 Deep-fried baby crabs SEASONAL Sinuglaw Tarsilo 335 Kinilaw na tuna with grilled liempo Lucas 375 Chicharon bulaklak at balat ng baboy SIZZLING Joaquin 625 Tender beef bulalo with mushroom gravy Sisig Linares 250 Classic sizzling pork sisig WITH EGG 285 Victoria 450 Setas Salpicao 225 Sizzling salmon belly with sampalok sauce Sizzling button mushroom sautéed in garlic and olive oil KIDS LOVE IT! ALL PRICES ARE 12% VAT INCLUSIVE AND SUBJECTIVE TO 10% SERVICE CHARGE Carriedo 385 Sautéed shrimp gambas cooked