Conversion Factors and Weights and Measures for Agricultural Commodities and Their Products
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The Effects of Roasting Time of Unfermented Cocoa Liquor Using the Oil Bath Methods on Physicochemical Properties and Volatile Compound Profiles
Agritech, 39 (1) 2019, 36-47 The Effects of Roasting Time of Unfermented Cocoa Liquor Using the Oil Bath Methods on Physicochemical Properties and Volatile Compound Profiles N. Nurhayati1*, Francis Maria Constance Sigit Setyabudi2, Djagal Wiseso Marseno2, S. Supriyanto2 1Department of Agricultural Technology University of Muhammadiyah Mataram, Faculty of Agricultural, Jl. K. H. Ahmad Dahlan No 1 Pagesangan, Mataram, West Nusa Tenggara 83116, Indonesia 2Departement of Food Technology and Agricultural Products, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1 Bulaksumur, Yogyakarta 55281, Indonesia *Email: [email protected] Submitted: February 6, 2018; Acceptance: February 9, 2019 ABSTRACT This study aimed to measure the effect of roasting time on physicochemical properties and volatile compounds of unfermented cocoa liquor roasted with an oil bath method. Physicochemical properties (pH, temperature, and color), flavor, and volatile compounds were analyzed. The results showed that the longer the roasting time the higher the unfermented cocoa liquor’s temperature, °Hue, and ΔE value, but lower pH and L value. There were 126 volatile compounds obtained by various roasting time, identified as pyrazines (12), aldehydes (16), esters (1), alcohols (31), acids (15), hydrocarbons (11), ketones (19), and others (21). At 15, 20, and 25 minutes of roasting time, 69, 74, and 67 volatile compounds, respectively, were identified. Volatile compounds’ profiles were indicated to be strongly influenced by roasting time. The largest area and highest number of compounds, such as pyrazines and aldehydes, were obtained at 20 minutes, which was also the only time the esters were identified. As well as the time showed a very strong flavor described by panelists. -
Distribution of Sales of Manufacturing Plants
SALESF O MANUFACTURING PLANTS: 1929 5 amounts h ave in most instances been deducted from the h eading, however, are not representative of the the total sales figure. Only in those instances where total amount of wholesaling done by the manufacturers. the figure for contract work would have disclosed data 17. I nterplant transfers—The amounts reported for individual establishments, has this amount been under this heading represent the value of goods trans left in the sales figure. ferred from one plant of a company to another plant 15. I nventory.—The amounts reported under this of the same company, the goods so transferred being head representing greater production than sales, or used by the plant to which they were transferred as conversely, greater sales than goods produced, are so material for further processing or fabrication, as con— listed only for purposes of reconciling sales figures to tainers, or as parts of finished products. production figures, and should not be regarded as 18. S ales not distributed.—In some industries, actual inventories. certain manufacturing plants were unable to classify 16. W holesaling—In addition to the sale of goods their sales by types of customers. The total distrib— of their own manufacture, some companies buy and uted sales figures for these industries do not include sell goods not made by them. In many instances, the sales of such manufacturing plants. In such manufacturers have included the sales of such goods instances, however, the amount of sales not distributed in their total sales. The amounts reported under is shown in Table 3. -
Chocolate-Slides- V2.Pdf
Chocolate’s journey 600AD ➔ Mayans, Aztec, Incas ➔ Xocolatl ➔ Cocoa drink made of crushed beans, spices and water Chocolate’s journey 1520 - 1660 ➔ Brought to Spain, Italy, France ➔ Added sugar, but still bitter ➔ Drink for the wealthy Chocolate’s journey Early 1700’s ➔ Brought to England ➔ Milk added to the drink ➔ Chocolate houses Chocolate’s journey 1828 ➔ Van Houtens developed Dutching process to better disperse cocoa in hot water and reduce bitter flavor Chocolate’s journey 1847 ➔ First chocolate bar produced in England ➔ Joseph Fry Components of chocolate Sugar Cocoa pod Cocoa bean Cocoa nibs Cocoa Milk Genetic varieties: Criollo, Forastero, Trinitario, Nacional From bean to bar process Cleaning Fermenting & Drying Winnowing Roasting Grinding & Conching ➔ Beans separated from pods and left to ferment at 120C for ~5 days Tempering From bean to bar process Cleaning Fermenting & Drying Winnowing Roasting Grinding & Conching ➔ Beans are dried to bring down moisture content Tempering From bean to bar process Cleaning Fermenting & Drying Winnowing Roasting Grinding & Conching ➔ Beans are ground to remove shell, leaving just the nibs Tempering From bean to bar process Cleaning Fermenting & Drying Winnowing Roasting Grinding & Conching ➔ Nibs are roasted to kill micro-bacteria and remove acidic and bitter flavors Tempering From bean to bar process Cleaning Fermenting & Drying Winnowing Roasting Grinding & Conching ➔ Chocolate liquor is ground to reduce particle size to ~30um. Tempering ➔ Cocoa butter and sugar are added From bean to bar process -
Improving Livelihoods for Cocoa Farmers and Their Communities Cargill Cocoa & Chocolate Improving Livelihoods for Farmers and Their Communities Navigation
The 2015 Cargill Cocoa Promise global report Improving livelihoods for cocoa farmers and their communities Cargill Cocoa & Chocolate Improving livelihoods for farmers and their communities Navigation Navigate through our Cargill Cocoa Promise reporting by downloading individual features and articles, or download the full report. The fast read Feature articles Our performance About our Cargill Cocoa Promise reporting Improving livelihoods for farmers and Planet cocoa B01 A thriving cocoa sector for generations About this report D01 their communities to come A01 Working better together B04 C01 About the Cargill Cocoa Promise evolution A02 Want to make a living from cocoa? Working with farmer organizations and empowering them 2015 highlights A05 Then think “livelihoods” B08 C05 Improving farmer livelihoods Empowering women and supporting children B12 C11 Farmer training From cocoa bean to chocolate bar B16 C14 Does the Cargill Cocoa Promise really work Farm development C16 for farmers and their communities? B20 Improving community livelihoods C24 Cargill Cocoa & Chocolate Improving livelihoods for farmers and their communities A01 The fast read: Improving livelihoods for farmers and their communities Our ambition is to accelerate progress towards a transparent global cocoa supply chain, enable farmers and their communities to achieve better incomes and living standards, and deliver a sustainable supply of cocoa and chocolate products. Cargill Cocoa & Chocolate Improving livelihoods for farmers and their communities A02 About the Cargill Cocoa Promise evolution Our ambition really comes alive through our Cargill Cocoa Promise. This report focuses on the progress we have made this year in improving incomes and living standards, or as we call them, livelihoods, for cocoa farmers and those people living in cocoa farming communities. -
Kinetic Studies and Moisture Diffusivity During Cocoa Bean Roasting
processes Article Kinetic Studies and Moisture Diffusivity During Cocoa Bean Roasting Leydy Ariana Domínguez-Pérez 1, Ignacio Concepción-Brindis 1, Laura Mercedes Lagunes-Gálvez 1 , Juan Barajas-Fernández 2, Facundo Joaquín Márquez-Rocha 3 and Pedro García-Alamilla 1,* 1 División Académica de Ciencias Agropecuarias (DACA), Universidad Juárez Autónoma de Tabasco (UJAT), Carret. Villahermosa-Teapa Km 25 Ra. La Huasteca. Centro, Tabasco. C.P. 86280, Mexico; [email protected] (L.A.D.-P.); [email protected] (I.C.-B.); [email protected] (L.M.L.-G.) 2 División Académica de Ingeniería y Arquitectura (DAIA), Universidad Juárez Autónoma de Tabasco (UJAT), Carret. Cunduacán-Jalpa de Méndez Km 1. Col. La Esmeralda. Cunduacán, Tabasco. C.P. 86690, Mexico; [email protected] 3 Centro Regional para la Producción más Limpia, Instituto Politecnico Nacional, Tabasco Business Center, Edificio FINTAB, Carretera Reforma-Dos Bocas, Km. 17+920, Ranch. Pechucalco, 2da. sección, Cunduacán, Tabasco, C.P. 86691, Mexico; [email protected] * Correspondence: [email protected] Received: 17 September 2019; Accepted: 18 October 2019; Published: 21 October 2019 Abstract: Cocoa bean roasting allows for reactions to occur between the characteristic aroma and taste precursors that are involved in the sensory perception of chocolate and cocoa by-products. This work evaluates the moisture kinetics of cocoa beans during the roasting process by applying empirical and semi-empirical exponential models. Four roasting temperatures (100, 140, 180, and 220 ◦C) were used in a cylindrically designed toaster. Three reaction kinetics were tested (pseudo zero order, pseudo first order, and second order), along with 10 exponential models (Newton, Page, Henderson and Pabis, Logarithmic, Two-Term, Midilli, Verma, Diffusion Approximation, Silva, and Peleg). -
Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential
nutrients Review Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential Olga Rojo-Poveda 1,2,* , Letricia Barbosa-Pereira 2,3 , Giuseppe Zeppa 2,* and Caroline Stévigny 1,* 1 RD3 Department-Unit of Pharmacognosy, Bioanalysis and Drug Discovery, Faculty of Pharmacy, Université libre de Bruxelles, 1050 Brussels, Belgium 2 Department of Agriculture, Forestry and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, Italy 3 Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain; [email protected] * Correspondence: [email protected] (O.R.-P.); [email protected] (G.Z.); [email protected] (C.S.) Received: 20 March 2020; Accepted: 15 April 2020; Published: 17 April 2020 Abstract: Cocoa bean shells (CBS) are one of the main by-products from the transformation of cocoa beans, representing 10%-17% of the total cocoa bean weight. Hence, their disposal could lead to environmental and economic issues. As CBS could be a source of nutrients and interesting compounds, such as fiber (around 50% w/w), cocoa volatile compounds, proteins, minerals, vitamins, and a large spectrum of polyphenols, CBS may be a valuable ingredient/additive for innovative and functional foods. In fact, the valorization of food by-products within the frame of a circular economy is becoming crucial due to economic and environmental reasons. The aim of this review is to look over the chemical and nutritional composition of CBS and to revise the several uses that have been proposed in order to valorize this by-product for food, livestock feed, or industrial usages, but also for different medical applications. -
Prisons and Punishments in Late Medieval London
Prisons and Punishments in Late Medieval London Christine Winter Thesis submitted for the Degree of Doctor of Philosophy in the University of London Royal Holloway, University of London, 2012 2 Declaration I, Christine Winter, hereby declare that this thesis and the work presented in it is entirely my own. Where I have consulted the work of others, this is always clearly stated. Signed: Date: 3 Abstract In the history of crime and punishment the prisons of medieval London have generally been overlooked. This may have been because none of the prison records have survived for this period, yet there is enough information in civic and royal documents, and through archaeological evidence, to allow a reassessment of London’s prisons in the later middle ages. This thesis begins with an analysis of the purpose of imprisonment, which was not merely custodial and was undoubtedly punitive in the medieval period. Having established that incarceration was employed for a variety of purposes the physicality of prison buildings and the conditions in which prisoners were kept are considered. This research suggests that the periodic complaints that London’s medieval prisons, particularly Newgate, were ‘foul’ with ‘noxious air’ were the result of external, rather than internal, factors. Using both civic and royal sources the management of prisons and the abuses inflicted by some keepers have been analysed. This has revealed that there were very few differences in the way civic and royal prisons were administered; however, there were distinct advantages to being either the keeper or a prisoner of the Fleet prison. Because incarceration was not the only penalty available in the enforcement of law and order, this thesis also considers the offences that constituted a misdemeanour and the various punishments employed by the authorities. -
U.S. Metric Study Interim Report
U.S. METRIC STUDY INTERIM REPORT THE CONSUMER imHHMHPHr U.S. METRIC SUBSTUDY REPORTS The results of substudies of the U.S. Metric Study, while being evaluated for the preparation of a comprehensive report to the Congress, are being published in the interim as a series of NBS Special Publications. The titles of the individual reports are listed below. REPORTS ON SUBSTUDIES NBS SP345-I: International Standards (issued December 1970, SD Catalog No. CI 3. 10:345-1, Price $1.25) NBS SP345-2: Federal Government: Civilian Agencies (issued July 1971, SD Catalog No. CI 3. 10:345-2, price $2.25) NBS SP345-3: Commercial Weights and Measures (issued July 1971, SD Catalog No. CI 3. 10:345-3, price $1.00) NBS SP345-4: The Manufacturing Industry (issued July 1971, SD Catalog No. C 1 3. 10:345-4, price $ 1 .25) NBS SP345-5 Nonmanufacturing Businesses (in press) NBS SP345-6 Education (in press) NBS SP345-7 The Consumer (this publication) NBS SP345-8 International Trade (in press) NBS SP345-9 Department of Defense (issued July 1971, SD Catalog No. C 1 3. 1 0:345-9, price $ 1 .25) NBS SP345-10: A History of the Metric System Controversy in the United States (in press) NBSSP345-11: Engineering Standards (issued July 1971, SD Catalog No. C 1 3. 1 0:345-1 1 , price $2.00) NBSSP345-12: Testimony of Nationally Representative Groups (issued July 1971, SD Catalog No. C13. 10:345-12, price $1.50) COMPREHENSIVE REPORT ON THE U.S. METRIC STUDY NBS SP345: To be published in August 1971 Those publications with catalog numbers have already been issued, and may be purchased from the Superintendent of Documents, Government Printing Office, Washington, D.C. -
Recommended International Code of Practice
CAC/RCP 72-2013 Page 1 of 9 CODE OF PRACTICE FOR THE PREVENTION AND REDUCTION OF OCHRATOXIN A CONTAMINATION IN COCOA (CAC/RCP 72-2013) 1. INTRODUCTION 1. This document is intended to provide guidance for all interested parties producing and handling cocoa beans for human consumption. All cocoa beans should be prepared and handled in accordance with the General Principles of Food Hygiene1, which are relevant for all foods being prepared for human consumption. This code of practice indicates the measures that should be implemented by all persons that have the responsibility for assuring that food is safe and suitable for consumption. 2. Ochratoxin A (OTA) is a toxic fungal metabolite classified by the International Agency for Research on Cancer as a possible human carcinogen (group 2B). JECFA established a PTWI of 100 ng/kg bodyweight for OTA. OTA is produced by a few species in the genera Aspergillus and Penicillium. In cocoa beans, the studies have shown that only Aspergillus species, specifically A. carbonarius and A. niger agregate, with lower numbers of A. westerdijkiae, A. ochraceus and A. melleus are involved. OTA is produced when favourable conditions of water activity, nutrition and temperature required for growth of fungi and OTA biosynthesis are present. 3. The fruit of cocoa derived from the cocoa tree, Theobroma cacao L., is composed of pericarp, tissue that arises from the ripened ovary wall of a fruit, and the ovary. When the fruit is ripe the external tissue, also known as the pod, consisting of thick and hard organic material, could be used as compost, animal feed and a source of potash. -
Weights and Measures Standards of the United States
r WEIGHTS and MEASURES STANDARDS OF THE C7 FTr^ E a brief history U.S. DEPARTMENT OF COMMERCE NATIONAL BUREAU OF STANDARDS Miscellaneous Pyblicataon 247 National Bureau of Standards MAY 2 0 1954 U.S. Prototype Kilogram 20, the standard of mass of the United States. U.S. Prototype Meter Bar 27, the standard of length of the United States from 1893 to I960. On October 14, I960, the meter was redefined in terms of a wavelength of the krypton 86 atom. EIGHTS and MEASURES S. DEPARTMENT STANDARDS F COMMERCE fhcr H. Hodges, Secretary OF THE MIONAL BUREAU F STAN D ARDS V. Astin, Director a brief history LEWIS V. iUDSON NBS Miscellaneous Publication 247 Issued October 1963 (Supersedes Scientific Paper No. 17 and Miscellaneous Publication No. 64) Fo^ sale by the Superintendent of Documents, U.S. Government Printing Office, Washinston, D.C., 20402 - 35 cents Preface In 1905, Louis A. Fischer, then a distinguished metrologist on the stafF of the National Bureau of Standards, presented a paper entitled "History of the Standard Weights and Measures of the United States" before the First Annual Meeting of the Sealers of Weights and Measures of the United States. This paper quickly came to be considered a classic in its field. It was published by the National Bureau of Standards several times— most recently in 1925 as Miscellaneous Publication 64. For some time it has been out of print and in need of up-to-date revision. The present publication covers the older historical material that Fischer so ably treated; in addition, it includes a brief summary of important later developments affecting the units and standards for length and mass. -
2020 Nebraska Farm Custom Rates Glennis A
EC823 (Revised June 2020) 2020 Nebraska Farm Custom Rates Glennis A. McClure, Extension Educator – Farm & Ranch Management Analyst Jim A. Jansen, Agricultural Economist A survey of agricultural custom operators is conducted and ranch operations, such as planting, tillage, and in Nebraska every two years. A total of 217 survey baling hay. Part II of the custom rates survey included responses were received in 2020 with information questions about fall operations such as harvesting, reflecting the current rates charged by custom hauling grain and livestock, as well as miscellaneous operators for machine hire services and other work custom work activities on the farm. they provide for neighboring farms and ranches or as part of a business enterprise that covers a broader area. Detailed custom rate information from survey Survey participants identified by Nebraska Extension responses included in Part I and II are grouped by personnel, or in some cases, self-identified custom Nebraska Agricultural Statistics Districts as shown on operators, received a paper survey or a link to the the map below (Figure 1). Due in part to the State’s custom rates survey online. diversity in agriculture, rates for similar operations can vary greatly from one area of the state to another. Actual rates paid for custom services may vary from Custom rates reported include charges for use of those listed in these survey results due to differences in necessary equipment, fuel, labor, and supplies such as the operators responding and those providing services baling wire or twine provided by the custom operator. across the State. This report provides a summary of State averages for specific custom operations in Seed, fertilizer, and chemical costs are not included Table 1. -
Kansas Custom Rates 2020
Kansas Custom Rates 2020 Kansas Department of Agriculture and Kansas State University Land Use Survey Program 2020 RATES PAID BY KANSAS FARMERS FOR CUSTOM WORK Kansas Department of Agriculture In Cooperation with Kansas State University Land Use Survey Program KANSAS CROP REPORTING DISTRICTS NW NC NE WC EC C SW SC SE 1 TABLE OF CONTENTS Page Introduction .................................................................................................................................................................... 3 Grain Harvesting Wheat .............................................................................................................................................................. 4 Grain Sorghum.................................................................................................................................................. 5 Corn................................................................................................................................................................. 6 Soybeans .......................................................................................................................................................... 7 Sunflower and Cotton ........................................................................................................................................ 8 Seed Cleaning Wheat .............................................................................................................................................................. 9 Historical Averages