DOCSLIB.ORG

Cortland Produce Inc. PO Box 318 Freeville, NY 13068 Main Office: 607-708-8029 [email protected]

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Cortland Produce Inc. PO Box 318 Freeville, NY 13068 Main Office: 607-708-8029 Cortlandproduce@Yahoo.Com Cortland Produce Inc. PO Box 318 Freeville, NY 13068 Main Office: 607-708-8029 [email protected] “A growth oriented partnership through simple logistics” Cortland Produce Inc. is a team of committed successful people who are always striving for excellence in the service of distribution and sales consulting. Our goal is to make sure everyone we touch will benefit greatly from our partnership. We are in the business of service. Our products and systems will be of the highest quality, freshness, and val- ue for money. Our customers are small medium and large independent operators. They are committed to their industry, employ- ees and business partnerships. Our uniqueness is the ease of doing business. We value a simple way of logistics. Our goal is to make life easy for our customers!!! We are proud to partner with local vendors in the food service industry, offering you competitive prices and the very best selection! We are proud to partner with leading vendors in the food service industry, offering you competitive prices and the very best selection! The Cortland Produce Story Cortland Produce Company began in 1929 as a seasonal retail produce operation. Beginning with one man and a Model T pick-up, the company has thrived into its fourth generation of family owners and is now a medium broad line distributor servicing customers in a seventy-five mile radius around the Cortland area and adjoining towns. The changes at Cortland Produce over the years reflect the changing needs of our customers, marketplace, and the world at large. Even during these transformations, the founding values of service, value, and flexibility are not lost or forsaken in the name of progress. Cortland Produce currently stocks over 5500 line items, including fresh meats and cut steaks, fresh poultry, frozen seafood, meats bakery items and appetizers, in addition to a large number of value-added, labor saving fresh produce items. There is an E&S program in place as well as a full line of paper and janitorial supplies, catering items, take-out and HMR packaging. CP even stocks charcoal, mesquite chips, and rock salt. With the procurement of the new distribution center in Freeville, Cortland Produce is poised to meet the future needs of our customers and industry at large. There is a Cash and Carry store on Owego Street in Cortland that is open (7) seven days a week and gives even greater accessibility and flexibility to our customers. The business philosophy at Cortland Produce is simple: We will provide the best value possible for your money in terms of product and service. Cortland Produce looks forward to a long and mutually rewarding friendship and wishes you the very best in your endeavors. Thank you for choosing Cortland Produce. The Cortland Produce Family How To Use This Product Book The Cortland Produce Product Guide is intended to give the customer a general idea of the breadth of product lines that are offered by CP. Any pricing in these books is subject to the changing markets, transportation, labor, etc. and as such, should only be used as a guide line. Your CP rep will have current pricing available in their laptop computers or you may call the office at (607) 708-8029 for updated availability and pricing information. Cortland Produce does have a 100% guarantee on every product we offer. All we ask is that you let us know of any problems within 24 hours of delivery, especially any perishable food. We cannot guarantee fresh or frozen products if they are improperly stored or handled, as well as product purchased with disclaimers or conditions. Please consult your CP representative with any questions regarding items in this book or for a sample. Orders can be given to your CP representative or called in to customer service by 4:00 PM the day before delivery. Order additions can be called in until 11am the day of delivery. Please check with your CP rep or customer service if you are unsure of the delivery days and times for your area. Thank you for your interest in Cortland Produce and we wish all of our customers the very best of fortune. The Cortland Produce Family Product Directory Contents By Class And Starting Page Asian Foods 1 Jelly/Jam 116 Bags 3 Kosher 117 Baking Products 5 Lamb & Veal 118 Beef Products 7 Lids 119 Beverages 10 Mayo/Dressing 121 Butter & Marg 16 Mediterranean 124 Candy 17 Mexican Food 125 Canned Fish 19 Mushrooms 127 Canned Fruit 20 Mustard 128 Canned Meats 22 Napkins 129 Canned Potatoes 23 Nuts 130 Canned Soups 24 Olives 132 Canned Vegetables 25 Other Dairy 133 Cereal 27 Paper Goods 134 Cheese & Dairy 29 Pasta Dry 141 Cleaning Supplies 35 Pickles 144 Cones (Ice Cream) 39 Pie Fillings 146 Crackers/Snacks 40 Pizza/Cake Box 147 Cups (Disposable) 45 Plates/Bowls 148 Dry Beans 48 Pork Products 149 Egg Products 49 Portion Packs 155 Flour & Mixes 50 Rice 156 Fluid Dairy 53 Salt 157 Fresh Chicken 58 Sauce/Gravy 158 Fresh Fruit 59 Shortening/Oil 163 Fresh Meats 64 Soup Bases 164 Fresh Salads 67 Spices/Herbs 165 Fresh Seafood 68 Sugar 170 Fresh Vegetables 69 Syrup/Topping 171 Frozen Bakery 80 Takeouts 175 Frozen Breaded Veg 84 Tomato Products 177 Frozen Breads 85 Turkey Products 180 Frozen Chicken 89 Vegan 182 Frozen Desserts 91 Vinegar 183 Frozen Entrees 96 Yeast 184 Frozen Fries/PO 99 Frozen Fruit 101 Frozen Pasta 102 Frozen Seafood 104 Frozen Soups 108 Frozen Vegetables 109 Fuel/Sterno/Candle 112 Gelatin/Pudding 113 Gluten Free 114 Greek Foods 115 Date: 02/24/21 CORTLAND PRODUCE CO., INC. Page: 1 Time: 6:00 AM Inventory Price List - Effective 02/24/21 Item Description Brand Pack Unit of Number Line 1 Name Size Measure Class Name: ASIAN FOODS 085010 BLACK SESAME SEEDS,12/16OZ ROLAND 12/16OZ CASE 085010P BLACK SESAME SEEDS,16OZ ROLAND 16OZ PC. 085052 CHILI OIL,HOT 12/6.2OZ SPEC ROLAND 12/6.2OZ CASE 085052P CHILI OIL,HOT 6.2OZ 87196 ROLAND 6.2OZ PC. 085034 CHUTNEY,MAJOR GRAY 12/32OZ SPEC ROLAND 12/32OZ CASE 085034P CHUTNEY,MAJOR GRAY 32OZ SPEC** ROLAND 32OZ PC. 085072 COCONUT MILK 6/10 ROLAND 6/10 CASE 085000P COCONUT MILK,14OZ ROLAND 14OZ PC. 085000 COCONUT MILK,24/14OZ ROLAND 24/14OZ CASE 085038 CORN,WHOLE BABY 12/15 OZ 45098 ROLAND 12/15 OZ CASE 085038P CORN,WHOLE BABY 15OZ 45098 ROLAND 15OZ PC. 085070P CURRY PASTE GREEN 14.4OZ NESTLES 14.4OZ PC. 085070 CURRY PASTE GREEN 6/14.4OZ NESTLES 6/14.4OZ CASE 085068P CURRY PASTE RED 14.4OZ NESTLE 14.4OZ PC. 085068 CURRY PASTE RED 6/14.4OZ NESTLE 6/14.4OZ CASE 085018 CURRY PASTE, RED 4CT 6/6.8 OZ 87230 ROLAND 4/6/6.8 OZ CASE 085018P CURRY PASTE, RED 6/6.8OZ 87230 ROLAND 6/6.8OZ PC. 085040 CURRY PASTE,GREEN 4CT6/6.8 OZ SPEC* ROLAND 4/6/6.8 OZ CASE 085040P CURRY PASTE,GREEN 6/6.8 OZ ROLAND 6/6.8 OZ PC. 085041 CURRY PASTE,YELLOW 4CT6/6.8 OZ ROLAND 4X6/6.68OZ CASE 085084 EGG ROLL WRAPPERS 10/32OZ TWIN MARQUIS 10/32OZ CASE 085058 EGG ROLL WRAPPERS 6.5"X6.5" 12/1# GOLDEN TIGER 12/1# CASE 085024P FINISHING SAUCE,CRAN HRSRDSH 12OZ ROLAND 12OZ PC. 085026P FINISHING SAUCE,WASABI RTU 12OZ ROLAND 12OZ PC. 085026 FINISHING SAUCE,WSBI 32100 SPEC ROLAND 6/12OZ CASE 085016 FISH SAUCE,THAI STYLE 12/17.9OZ ROLAND 12/17.9OZ CASE 085016P FISH SAUCE,THAI STYLE 17.9OZ ROLAND 17.9OZ PC. 085004P GARLIC CHILI SAUCE,2LITRE ROLAND 2 LITRE PC. 085004 GARLIC CHILI SAUCE,6/2LITRE ROLAND 6/2LITRE CASE 085032P GLAZE,WHITE BALSAMIC 12.9 OZ ROLAND 12.9 OZ PC. 085030 GLAZE,WHITE BLSMIC/GINGER 6/12.9 OZ ROLAND 6/12.9 OZ CASE 085043 HOISIN SAUCE 6/5# SPEC PAN CHI 6/5# CASE 085020 HOISIN SAUCE, NO MSG 4/6/7.4OZ ROLAND 4/6/7.4OZ CASE 085020P HOISIN SAUCE, NO MSG 6/7.4OZ ROLAND 6/7.4OZ PC. 085086 KIMCHI,64OZ SPEC KIMCHI PRIDE 64OZ EACH 085024 LEMON GRASS SLICED 2 X6/7OZ SPEC ROLAND 2 X 6/7OZ CASE 085062 MAGGI SEASONING 24/6.7OZ MAGGI 24/6.7OZ CASE 085066P MAGGI SEASONING 27OZ MAGGI 27OZ PC. 085066 MAGGI SEASONING 6/27OZ MAGGI 6/27OZ CASE 085064P MAGGI SEASONING SPICY 13.5OZ MAGGI 13.5OZ PC. 085064 MAGGI SEASONING SPICY 6/13.5OZ MAGGI 6/13.5OZ CASE 085028 NOODLES,BEAN THRD CLLPHNE HT ROLAND 50/8.8OZ CASE 085060 NOODLES,CHOW MEIN 6/24OZ spec*** LACHOY 6/24OZ CASE Generated by entrée using Ré4 technology by NECS Copyright 2003..2020 Date: 02/24/21 CORTLAND PRODUCE CO., INC. Page: 2 Time: 6:00 AM Inventory Price List - Effective 02/24/21 Item Description Brand Pack Unit of Number Line 1 Name Size Measure Class Name: ASIAN FOODS (continued...) 085046P NOODLES,SOBA ORGANIC 10/12.8 ROLAND 10/12.8 PC. 085046 NOODLES,SOBA ORGANIC 3/10/12.8 ROLAND 3/10/12.8 CASE 085036P NOODLES,UDON ORGANIC 10/12.8 OZ ROLAND 10/12.8 OZ BOX 085036 NOODLES,UDON ORGANIC 72314*** ROLAND 3/10 CASE 085088 PICKLED SUSI GINGER GALLON SPEC GALLON EACH 085082 RAMEN JAPANESE STYLE 48/4.5OZ TWIN MARQUIS 48/4.5OZ CASE 085074 RAMEN NOODLES FROZEN 12/1.1# AMOY 12/1.1# CASE 085008P RICE NOODLES,PAD THAI 14OZ ROLAND 14OZ PC. 085008 RICE NOODLES,PAD THAI 30/14OZ ROLAND 30/14OZ CASE 085078 SAMBAL OELEK 12/8OZ SPEC HUY FONG 12/8OZ CASE 085006P SATAY PEANUT SAUCE,2LITRE ROLAND 2LITRE PC.
Load more

Recommended publications
  • The Igbo Traditional Food System Documented in Four States in Southern Nigeria
    Chapter 12 The Igbo traditional food system documented in four states in southern Nigeria . ELIZABETH C. OKEKE, PH.D.1 . HENRIETTA N. ENE-OBONG, PH.D.1 . ANTHONIA O. UZUEGBUNAM, PH.D.2 . ALFRED OZIOKO3,4. SIMON I. UMEH5 . NNAEMEKA CHUKWUONE6 Indigenous Peoples’ food systems 251 Study Area Igboland Area States Ohiya/Ohuhu in Abia State Ubulu-Uku/Alumu in Delta State Lagos Nigeria Figure 12.1 Ezinifite/Aku in Anambra State Ede-Oballa/Ukehe IGBO TERRITORY in Enugu State Participating Communities Data from ESRI Global GIS, 2006. Walter Hitschfield Geographic Information Centre, McGill University Library. 1 Department of 3 Home Science, Bioresources Development 5 Nutrition and Dietetics, and Conservation Department of University of Nigeria, Program, UNN, Crop Science, UNN, Nsukka (UNN), Nigeria Nigeria Nigeria 4 6 2 International Centre Centre for Rural Social Science Unit, School for Ethnomedicine and Development and of General Studies, UNN, Drug Discovery, Cooperatives, UNN, Nigeria Nsukka, Nigeria Nigeria Photographic section >> XXXVI 252 Indigenous Peoples’ food systems | Igbo “Ndi mba ozo na-azu na-anwu n’aguu.” “People who depend on foreign food eventually die of hunger.” Igbo saying Abstract Introduction Traditional food systems play significant roles in maintaining the well-being and health of Indigenous Peoples. Yet, evidence Overall description of research area abounds showing that the traditional food base and knowledge of Indigenous Peoples are being eroded. This has resulted in the use of fewer species, decreased dietary diversity due wo communities were randomly to household food insecurity and consequently poor health sampled in each of four states: status. A documentation of the traditional food system of the Igbo culture area of Nigeria included food uses, nutritional Ohiya/Ohuhu in Abia State, value and contribution to nutrient intake, and was conducted Ezinifite/Aku in Anambra State, in four randomly selected states in which the Igbo reside.
    [Show full text]
  • Uzogara SG. Obvious and Hidden Calories in Food and Their Impact on Weight, Obesity and Wellness: a Review
    Advances in Obesity, Weight Management & Control Review Article Open Access Obvious and hidden calories in food and their impact on weight, obesity and wellness: a review Abstract Volume 4 Issue 5 - 2016 Nutritionists, health and food professionals need to be skilled in recognizing the Stella G Uzogara various sources of calories in consumed foods and the implications of excessive caloric Nutritional Epidemiologist, Massachusetts Department of Public intake. Such skills are necessary in order to effectively counsel consumers and patients Health, USA on food choices & weight management, or to advise food manufacturers to make and market products for better health. This paper will address the growing concern on Correspondence: Stella G Uzogara, PhD, MS, RDN, LDN, CFS, overweight and obesity epidemic and the risks of excessive consumption of calories Nutritional Epidemiologist Massachusetts Department of Public from various sources in our food supply, especially obvious and hidden calories. health, 250 Washington Street, Boston MA 02108, USA, Tel The paper will define what is meant by obvious and hidden sources of calories, with 6176246147, 7812237893, Fax 6176245070, real life examples. Using data from published studies, the paper will discuss how Email [email protected], [email protected] caloric consumption impacts weight gain, obesity, health and wellness. Strategies for recognizing and reducing excessive caloric intake especially from hidden calories Received: April 24, 2016 | Published: May 23, 2016 will be suggested. Such strategies would include lifestyle changes, dietary habits, physical activity, behavior modification, reading food labels, proper food selection & preparation, food substitution, food processing & consumption among others. A joint action by food consumers and regulators, food manufacturers & marketers, nutritionists, food and healthcare professionals will help consumers in managing weight and in fighting the overweight and obesity epidemic in many populations.
    [Show full text]
  • Functional and Pasting Properties of Products Of
    1 Journal of Agriculture and Food Sciences Onyeneke, Esther-Ben Volume 17 Number 1, April 2019 pp 1 - 17 . FUNCTIONAL AND PASTING PROPERTIES OF PRODUCTS OF WHITE AND YELLOW CASSAVA Onyeneke, Esther-Ben Department of Nutrition and Dietetics, Faculty of Health Science, Imo State University Email: estyninika@ gmail.com ABSTRACT This study evaluated the pasting properties of selected products; fufu, garri and tapioca made from yellow cassava (Manihot utilisima Crantz) and white cassava (Manihot dulcis Crantz) products. The cassava products were obtained from the National Root Crops Research Institute, Umudike, Abia State and was processed in food science and technology and nutrition and dietetics laborstory, Imo state university. The functional and pasting result showed that among the studied finished cassava products, the fermented cassava flour had the highest water absorption capacity (WAC) 4.4g/g as compared to values of 3.75g/g for garri and 2.85g/g for tapioca.The water absorption capacities of the white cassava products were in the range of 2.79±0.01to 4.34±0.14g/g with white cassava tapioca having the least value (2.79±0.0g/g) and the white cassava flour having the highest value (4.34±0.14). Some significant differences (p<0.05) existed between the water absorption capacities value of the match pairs (similar products) of white and yellow cassava varieties, with the exception of the garri samples. The oil absorption capacities (OAC) of the yellow cassava products were in the range of 1.94±0.03 to 2.91±0.01g/g with yellow cassava tapioca having the least value (1.94±0.03g/g) e and the yellow cassava flour having the highest value (2.91±0.01g/g).
    [Show full text]
  • Optimal Land Allocation of Maize, Cassava and Teak for Small Landholders in Southern Togo, West Africa
    Optimal Land Allocation of Maize, Cassava and Teak for Small Landholders in Southern Togo, West Africa By Amber Lily Kenny Submitted in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE IN FORESTRY MICHIGAN TECHNOLOGICAL UNIVERSITY 2007 The thesis, “Optimal Land Allocation of Maize, Cassava and Teak for Small Landholders in Southern Togo, West Africa” is hereby approved in partial fulfillment of the requirements for the Degree of MASTER OF SCIENCE IN FORESTRY. SCHOOL OF FOREST RESOURCES AND ENVIRONMENTAL SCIENCES SIGNATURES: ADVISOR: ____________________________________ Dr. Blair D. Orr DEAN: ____________________________________ Dr. Margaret R. Gale DATE: ____________________________________ TABLE OF CONTENTS LIST OF FIGURES............................................................................................ ii LIST OF TABLES.............................................................................................. iii ACKNOWLEDGEMENTS................................................................................ v ABSTRACT....................................................................................................... vi CHAPTER ONE - INTRODUCTION................................................................ 1 SECTION ONE—GENERAL BACKGROUND........................................... 5 CHAPTER TWO - BACKGROUND OF TOGO............................................... 6 Climate and Topography........................................................................ 9 Politics and History of Togo..................................................................
    [Show full text]
  • Market Opportunities for Cassava in Nigeria
    Driving demand for cassava in Tanzania: the next steps Draft report MARKET OPPORTUNITIES FOR CASSAVA IN NIGERIA Andrew Graffham Diego Naziri Andrew Sergeant Lateef Sanni Louise Abayomi Bernard Siwoku May 2013 i Table of contents Abbreviations/Acronyms/Exchange Rates ................................................................................................... iv Acknowledgements ....................................................................................................................................... v Executive summary ...................................................................................................................................... vi Introduction .............................................................................................................................................. 1 High Quality Cassava Flour (HQCF) ........................................................................................................... 3 Instant odourless fufu ............................................................................................................................... 6 Packaged garri/gari ................................................................................................................................... 7 Starch ........................................................................................................................................................ 8 Sugar-syrups / Sweeteners (Glucose syrup, high-fructose syrup & sorbitol) ..........................................
    [Show full text]
  • Pantry Stock Guide Culturally Relevant Foods
    Pantry Stock Guide Culturally Relevant Foods Not sure what to choose when stocking your Little Free Pantry? Consider the items on these lists for ideas. What are considered culturally specific foods? Culturally specific foods are items that are appropriate and unique to specific cultural/ethnic communities. These food items are staples and are important & meaningful to a person's diet and emotional connection to their culture. We understand that this document does not include all staple items that are used and this list is continually being revised. If you have revisions or additions you'd like added/omitted, please email us - we would love community support to keep this list updated. Southeast Asian • Jasmine rice • cooking oils • Oyster sauce • Rice noodles • Bamboo Shoots • Rice flour • Dry red beans • Baby corn • Sardines (canned) • Shelf stable milk alternatives • Bean Thread Noodles • Tapioca flower • Fish sauce • Coconut Milk • Shelf stable tofu • Soy sauce • Curry paste • Squash • Spices • Vermicelli rice noodles East African • Barley • Dried fava beans • Spaghetti pasta • Chickpeas • Lentils • Tomato sauce • Curry powder • Red chori beans • Tuna • Dry beans • Teff • Dry dates • Rice West African • Spices - corinader, cumin, turmeric, • Basmati rice • Plantains red chili, fennel • Cooking oil • Potatoes • Canned corn • Black eyed peas • Shea butter/oil • Dates • Cassava flour • Tomato paste • Vinegars • Corn flour • Yams • Nuts/seeds • Fufu flour • Halal meats • Millet Indigenous/Native • Dried beans • Peppers • Dried meat (jerky) • Grits • Pumpkins • Wild rice • Hominy • Squash Latino • Black beans • Jalapenos • Rice • Corn tortillas • Legumes • Squash • Crackers • Masa • Tomatillos • Avocado • Peppers • Tomatoes • Green chiles • Pinto beans East European • Barley • Buckwheat • Millet • Kasha • Lentils • Potatoes.
    [Show full text]
  • Oryza Glaberrima
    African rice (Oryza glaberrima) cultivation in the Togo Hills: ecological and socio-cultural cues in farmer seed selection and development and socio-cultural cues in farmer seed selection development African rice ( Oryza glaberrima ) cultivation in the Togo Hills: ecological Togo ) cultivation in the Béla Teeken Béla Béla Teeken African rice (Oryza glaberrima) cultivation in the Togo Hills: ecological and socio-cultural cues in farmer seed selection and development Béla Teeken Thesis committee Promotors Prof. Dr P. Richards Emeritus professor of Technology and Agrarian Development Wageningen University Prof. Dr P.C. Struik Professor of Crop Physiology Wageningen University Co-promotors Dr H. Maat Assistant Professor Knowledge, Technology and Innovation group Wageningen University Dr E. Nuijten Senior Researcher Plant Breeding & Sustainable Production Chains Louis Bolk Institute Other members Prof. Dr H.A.J. Bras, Wageningen University Prof. Dr S. Hagberg, Professor of Cultural Anthropology, Uppsala University, Sweden Dr T.J.L. van Hintum, Wageningen University Dr S. Zanen, Senior Trainer Consultant, MDF Training & Consultancy, Ede This research was conducted under the auspices of the Wageningen School of Social Sciences (WASS). African rice (Oryza glaberrima) cultivation in the Togo Hills: ecological and socio-cultural cues in farmer seed selection and development Be´la Teeken PHD Thesis submitted in fulfilment of the requirements for the degree of doctor at Wageningen University by the authority of the Rector Magnificus Prof. Dr A.P.J. Mol, in the presence of the Thesis Committee appointed by the Academic Board to be defended in public on Tuesday 1 September 2015 at 4 p.m. in the Aula. Béla Teeken African rice (Oryza glaberrima) cultivation in the Togo Hills: ecological and socio-cultural cues in farmer seed selection and development 306 pages PhD thesis, Wageningen University, Wageningen, NL (2015) With references, with summaries in English and Dutch ISBN: 978-94-6257-435-9 Abstract Teeken B (2015).
    [Show full text]
  • There Is a Loss in Bone Mass with Aging, Causing Easier Bone Breakage
    UUnniitteedd AAffrriiccaann OOrrggaanniizzaattiioonn MMooddiiffiieedd ttrraaddiittiioonnaall rreecciippeess oouuttlliinniinngg hheeaalltthh bbeenneeffiittss NNuuttrriittiioonn AAwwaarreenneessss IInnttrroodduuccttiioonn Table of Contents Women’s Health and Pregnancy Nutrition……………………………………………………3 Healthy Cooking Tips…………………………………….………………………………..……………7 RECIPIES Fried Plantains……………………………………………………………………………….…….…….13 Fufu……………………………………………………………………………………………………………. Stew with Jollof Rice……………………………………………………………………….………….. Mafé…………………………………………………………………………………………………………… Sukuma Wiki………………………………………………………………………………………………. Zom……………………………………………………………………………………………………………. Doro Wat…………………………………………………………………………………………………….. Mtuzi Wa Samaki………………………………………………………………………………………… Ethiopian Lentil Bowl…………………………………………………………………………………. Nutritious Food Chart…………………………………………………………………………..……... Women’s Health and Nutrition NUTRITION-RELATED ILLNESSES IN WOMEN Osteoporosis This is a condition in which there is a loss in bone mass with aging, causing easier bone breakage. It is extremely common in women, usually after menopause. It can be prevented by a higher intake of calcium during developing years and middle age. Iron Deficiency This happens as a result of large amounts bleeding over time without a healthy level of iron intake. Because of menstrual bleeding and pregnancy, women are especially at risk. The symptoms include extreme fatigue, hair loss, and weakness, and it can later lead to anemia. Women need to make sure to include foods high in iron in their diet to prevent
    [Show full text]
  • Production and Nutrient Composition of Fufu Made from a Mixture of Cassava and Cowpea Flours
    Journal of Culinary Science & Technology ISSN: 1542-8052 (Print) 1542-8044 (Online) Journal homepage: http://www.tandfonline.com/loi/wcsc20 Production and Nutrient Composition of Fufu Made From a Mixture of Cassava and Cowpea Flours C. A. Agbon , E. O. Ngozi & O. O. Onabanjo To cite this article: C. A. Agbon , E. O. Ngozi & O. O. Onabanjo (2010) Production and Nutrient Composition of Fufu Made From a Mixture of Cassava and Cowpea Flours, Journal of Culinary Science & Technology, 8:2-3, 147-157, DOI: 10.1080/15428052.2010.511096 To link to this article: https://doi.org/10.1080/15428052.2010.511096 Published online: 03 Dec 2010. Submit your article to this journal Article views: 57 Citing articles: 1 View citing articles Full Terms & Conditions of access and use can be found at http://www.tandfonline.com/action/journalInformation?journalCode=wcsc20 Journal of Culinary Science & Technology, 8:147–157, 2010 Copyright © Taylor & Francis Group, LLC ISSN: 1542-8052 print/1542-8044 online DOI: 10.1080/15428052.2010.511096 Production and Nutrient Composition of Fufu Made From a Mixture of Cassava and Cowpea Flours C. A. AGBON, E. O. NGOZI, and O. O. ONABANJO Department of Nutrition and Dietetics, University of Agriculture, Abeokuta, Ogun State, Nigeria High consumption of cassava products such as cassava fufu char- acterize the food habits of rural dwellers. Although cassava roots are rich in calories, they are grossly deficient in proteins, fats, and some minerals and vitamins. The nutritional hazard of cassava dependency includes chronic protein deficiency. Research toward the enrichment of cassava fufu is needed, especially for children under 5 years.
    [Show full text]
  • Sensory Evaluation and Consumers' Willingness to Pay for Quality
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Research Papers in Economics Sensory Evaluation and Consumers’ Willingness to Pay for Quality Protein Maize (QPM) using Experimental Auctions in Rural Tanzania By Kiria, Christine G.; Vermeulen, Hester; and De Groote, Hugo Contributed Paper presented at the Joint 3rd African Association of Agricultural Economists (AAAE) and 48th Agricultural Economists Association of South Africa (AEASA) Conference, Cape Town, South Africa, September 19-23, 2010. Sensory Evaluation and Consumers’ Willingness to Pay for Quality Protein Maize (QPM) using Experimental Auctions in Rural Tanzania Christine G. Kiria1, Hester Vermeulen1, Hugo De Groote2 1 University of Pretoria, Department of Agricultural Economics, Extension and Rural Development, Pretoria 0002, South Africa. 2 International Maize and Wheat Improvement Centre (CIMMYT), P.O. Box 1041-00621 Nairobi, Kenya. Paper prepared for presentation at the 3rd International Conference of the African Association of Agricultural Economists, 19-23 September 2010, Cape Town- South Africa. 1 Sensory Evaluation and Consumers’ Willingness to Pay for Quality Protein Maize (QPM) using Experimental Auctions in Rural Tanzania Abstract: The purpose of this study was to evaluate the sensory characteristics and consumer acceptability of quality protein maize (QPM) in rural Tanzania. Due to the malnutrition problem facing consumers in developing countries, QPM which has almost double the amount of tryptophan and lysine, has been identified as a possible solution to this problem. To know whether consumers will accept QPM, it is vital that its sensory attributes and consumer acceptance tests are carried out. Sensory characteristics were determined using home use testing and central location methods by use of stiff porridge.
    [Show full text]
  • R. .' I R ... D,' ""'.:' J ,-I I
    r. .' I r ... D,' ""'.:' J ,-i I.......... j PILOT MODULE No.2: DIETS FOR YOUNG CIDLDREN A nutrition curriculum module for Ghanaian community health workers - developed for field-testing, by Ghanaian Nutrition Technical Officers (NTOs), The University of Ghana Department of Community Medi~ine, and the International Nutrition Communication Service, at a workshop in Accra, September 12-19, 1982. PILOT MODULE # 2 DIETS FOR YOUNG CHILDRE~ A. Perfomance ab.; ectives At the end of this module, the community health worker should be able to: 1. Explain and otherwise demonstrate an understanding of her/his role in educating the community concerning the diets of young children. 2. Explain why breast milk alone is not enough after the age of 6 months and explain that the child should start to eat enriched pap by 5 months. 3. Advise village families what ingredients should be added to the local pap and how to add them. 4. Explain the three food groups and the need to start giving the baby all three groups at 6 months, in spite of local taboos. 5. Advise village families when and how to start feeding the adult diet to the baby. 6. Advise how much and how often to feed the young child, starting from 5 months, and what methods can be used to teach the baby to eat properly. 7. Explain what local snacks can be used to feed the young child (up to four years) more frequently, including all three food groups. 8. Interview the mother to learn how she is feeding her baby and give correct advice based on the messages above.
    [Show full text]
  • The Food and Culture Around the World Handbook
    The Food and Culture Around the World Handbook Helen C. Brittin Professor Emeritus Texas Tech University, Lubbock Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Director of Marketing: David Gesell Senior Marketing Coordinator: Alicia Wozniak Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts Senior Managing Editor: Alexandrina Benedicto Wolf Project Manager: Wanda Rockwell Senior Operations Supervisor: Pat Tonneman Creative Director: Jayne Conte Cover Art: iStockphoto Full-Service Project Management: Integra Software Services, Ltd. Composition: Integra Software Services, Ltd. Cover Printer/Binder: Courier Companies,Inc. Text Font: 9.5/11 Garamond Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Copyright © 2011 Pearson Education, Inc., publishing as Prentice Hall, Upper Saddle River, New Jersey, 07458. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to Pearson Education, Inc., Permissions Department, 1 Lake Street, Upper Saddle River, New Jersey, 07458. Many of the designations by manufacturers and seller to distinguish their products are claimed as trademarks.
    [Show full text]