grateful for greiner garland...

i love parties. i love decorations. i love decorating...but (and i'm only admitting this here) it is sometimes hard, really hard, for me to have the patience for long projects with lots of details.

it's something i'm working on and promise to perfect in my next life, but for now... i am just SUPER grateful for those crafty goddesses that have the ability to focus and pump out pure magic.

crafty goddess of the moment is miss kate greiner. kate is a paper decorations whiz! she (most likely with the help of a million miniature elves) produces yards upon yards of the cutest decorative garlands, cake buntings, & paper flags that you've ever seen. they come in all shapes and colors and would be the perfect decorating detail to any festive occasion you've got coming up.

i'm sure you'll agree... her attention to detail & patience are to be commended, so let's buy up and have a party! yay!!!

thanks kate...your goods are goooooooooooood.

Science News: Grape skins prevent metabolic disorders

Science News: Grape skins prevent metabolic disorders | agriculture commodities - commodity prices - food sciences | Guarulhos, Brazil. A new Brazilian study found the grape skin extract protected the offspring of normally fed high fat-fed dams during lactation from the phenotypic and metabolic characteristics of metabolic syndrome (J Cardiovasc doctors. June 8, 2011).

The study examined the effect of Vitis vinifera grape skin extract ACH09 (ACH09) on metabolic disturbances and oxidative stress in adult offspring of rats fed a high fat diet (HF) during lactation. Four groups of female rats were fed: control diet (7 percent fat); ACH09 (7 percent fat and 200 mg / kg / d orally ACH09), HF (24 percent fat ), HF + ACH09 (24 percent fat plus 200 mg / kg / d orally ACH09) during lactation for 90 or 180 days.

Systolic blood pressure was increased in adult offspring of HF-fed dams and ACH09 prevented hypertension. The increased adiposity, plasma triglycerides, blood sugar and insulin resistance were observed in the offspring of middle-aged, and these changes were reversed by ACH09. Plasma oxidative damage and increased levels of nitrite decreased in the HF group of middle-aged, which was reversed by ACH09. In addition, restored ACH09 decreased plasma antioxidant activity and mesenteric arteries of superoxide dismutase (SOD), catalase and glutathione peroxidase in the HF group. @food sciences

Swiss alternative energy: the use of green energy was booming

Swiss alternative energy: the use of green energy was booming | agriculture commodities - commodity prices - food sciences | Cold temperatures, favourable economic conditions and population growth combined to push energy consumption to record levels in 2010. The Federal Energy Office (FEO) reported Swiss energy consumption rose to 911,550 terajoules (tj) last year, smashing the previous record of 895,250tj reported in 2008.

The FEO said the use of green energy was “booming”, with increased use of wood heaters, up 7.7 per cent, district heating up 12.7 per cent, solar power up 13.5 per cent and biogas up 7.3 per cent.

Consumption of extra-light fuel oil rose 5.5 per cent, while natural gas consumption jumped 10.8 per cent.

Increased consumption of diesel and aviation fuels – up 3.9 and 5 per cent respectively – and a 3.6 per cent decrease in petrol consumption, confirmed a growing trend to replace petrol with diesel, the FEO said. @ agriculture commodities

The Coconut, Cocos nucifera

The Coconut, Cocos nucifera | agriculture commodities - commodity prices - food sciences | Coconut is produced from coconut tree that grow abundantly in the tropics, especially along the beachlines or the seafront. A lot of processed foods and products made from coconuts we can find and enjoy. From the meat to the water of coconut can be used as a culinary product.

Coconut palm, Cocos nucifera, is a member of the family Arecaceae (palm family). Coconut is the only species accepted on the genus Cocos. The term "Coconut" may refer to the whole coconut palm, seeds, fruits or nuts that are not a "botanical nuts". Cocoanut spelling is an old form of the word.

Coconut palm can be found in many parts of the tropics, the coconut is known for its versatility as evidenced by the many domestic, commercial and industrial of its parts.

Coconuts are part of daily diet for many people. Its endosperm is known as edible "meat" of coconut, and when it is called dried copra.

The oil and milk of coconut are commonly used in baking and frying, coconut oil is also widely used in soaps and cosmetics. The clear liquid Coconut water is a refreshing drink and can be processed to produce alcohol.

The Shells, and leaves of coconut can be used as material to produce different products for decorating and furnishing. It 'also a cultural and religious significance in many societies that use it.

tags: coconut, cocos nucifera, coconut palm, coconut oil, coconut recipe, coconut milk, coconut water, coconut grove, coconut cream, coconut cake, coconut curry, benefits of coconut, coconut trees, coconut resort, virgin coconut oil

listen up 'yo!... encore for yellow owl

i know i JUST did a post on yellow owl workshop, but i'm so freakin' obsessed with this activity set from them that i had to give it it's own post.... ready, go!

i can't tell you how much i L-O-V-E-D mix tapes...the sound they'd make popping into the cassette player. the labor of love it was to put together the a and b sides of a mix...the anticipation of making your way through a playlist that was made just.for.you...memorizing the lyrics, the order & listening to each tape over, and over, and over again.

it was special...real special.

...and i think that little yellow owl feels the same way.

this, along with inspiration from my new day job, makes me want to create and send very special personalized mixes to all of my most favorite people.

so, keep an eye out. there just might be music headed for your ears!

Sugar, a source of carbohydrates for human

Sugar, a source of carbohydrates for human | agriculture commodities - commodity prices - food sciences | Sugar is a term for a type of edible crystalline carbohydrates, mainly sucrose, lactose and fructose, which is characterized by a sweet taste. In the product of foods, sugar is almost exclusively refering to sucrose, which is completely refined (free sugar) form, which is mainly from sugar cane and sugar beets, even if are present in natural form in many carbohydrates. Other free sugars are used in industrial food preparation, but generally known as the more specific names - glucose, fructose, fruit sugar, high fructose corn syrup, etc.

Currently, Brazil is the largest sugar producer in the world.

Sugar, because of its simple chemical structure, it was assumed (without research) to raise blood glucose levels more rapidly than starch, but the results of more than twenty studies have shown that sugar and starch cause an increase blood glucose in similar rates. This has shown that control of all carbohydrates are needed to control blood sugar in diabetics, the idea behind the calculation of carbohydrates. Some experts believe that consuming excessive amounts of sugar does not increase the risk of diabetes, although the excess of calories to consume large amounts of sugar can lead to obesity, which can increase the risk of diabetes.

But a 2010 meta-analysis of eleven trials with 310,819 participants and 15,043 cases of type 2 diabetes found that "SSBs(sugar sweetened beverages) may increase the risk of [metabolic syndrome] and type 2 diabetes-not only obesity, but also by increasing the dietary glycemic load, which leads to insulin resistance, β cell dysfunction, and inflammation. "

As an overview of chronic illnesses associated with consumption and obesity, independent of the WHO meta-studies specifically distinguish between free sugars ("all monosaccharides and disaccharides added to foods by the manufacturer, cook or the consumer, plus sugars naturally present in honey, syrups and fruit juices "), sugars naturally present in food.

Reports before 2000, the limits on free sugars is less than 10% carbohydrate intake, in terms of energy, rather than mass, and since 2002 has been directed at the total population of less than 10%. consultation Committee recognized that this goal is "controversial. However, the consultation noted that studies show no effect of free sugars is too much emphasis on the restrictions." (P57).

While contribution sugar to dental caries, sugar-free is also recommended to be less than 10%. There are " convincing evidences of human intervention studies, epidemiological studies and animal experiments, and the association between the number and frequency of sugar intake and tooth decay", while other sugars (complex-carbohydrates) consumption is usually associated with a lower tooth decay. Reduction of  tooth caries was observed in subjects with hereditary fructose intolerance. @ agriculture commodities

Chocolate, the most popular type and flavor of foods

Chocolate, the most popular type and flavor of foods | agriculture commodities - commodity prices - food sciences | Chocolate is a raw food or products made from the seed of the tropical tree Theobroma cacao. Cacao has been cultivated for at least three millennia in Mexico, Central and South America, with its first documented use around 1100 BC. Most Meso-american people used chocolate as a drinks , including the Aztecs, who made a drink called Xocolatl, a Nahuatl word meaning "bitter water". The seeds of the cacao tree have an intense bitter taste and must be fermented to develop flavor.

After fermentation, the cacao beans are dried, cleaned, and then roasted, and the bark/shell is removed to produce the nibs of cocoa. The coocoa nibs are then ground to cocoa mass, raw chocolate in rough form. Since this is usually the cocoa mass is liquefied, then molded with or without other ingredients, it's called chocolate liquor. Chocolate liquor can be produced to two products: the cocoa butter and cocoa solid. No sweet baking chocolate (bitter chocolate), contains primarily cocoa solid and cocoa butter in varying proportions. The large chocolate consumed today in the form of sweet chocolate, combining cocoa butter or other fats, cocoa solid  and sugars. Milk chocolate is sweet chocolate also contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar and milk but no cocoa solids.

The cocoa solid contains alkaloids such as theobromine and phenethylamine which have physiological effects on the body. This is relating  to serotonin in the brain. In some studies it was found that chocolate, eaten in moderate, can lower blood pressure. The presence of theobromine makes chocolate toxic to some animals, especially dogs and cats.

Chocolate has become one of the types of the most popular foods and flavors of the world. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and eggs are popular on Easter, chocolate coins on Hanukkah, Santa Claus and other symbols of the Christmas holidays, and heart chocolate or chocolate heart-shaped boxes of Valentine's Day. Chocolate is also used in hot and cold beverages, to produce chocolate milk and hot chocolate. About three-quarters of world production of cocoa beans takes place in West Africa. @agriculture commodities

house of shields...

the crew over at yellow owl workshop is crafty, clever & full of creative genius...

this little workshop was born here in san francisco out of a love for hand printed paper goods, and it has been wonderful to watch their little treasures pop up more & more around town.

i loved them first for their eco-friendly graphic print cards and super sweet stamp sets, but now they've branched out from paper and are making wearable pendants that i've got my eye on.

...i've got a feeling my neck is about to get lucky! hoot!hoot! yellow owl!

About Rubber, agricultural commodities

About Rubber, agricultural commodities - The rubber was known to indigenous peoples in the America before the arrival of European explorers. In 1525, reported from Padre d'Anghieria, he had seen Mexican tribes playing with rubber band balls. The first scientific study of the rubber was made by Charles de la Condamine, when he found it during his trip to Peru in 1735. A French engineer who Condamine met in Guyana, Fresnau studied rubber on its home ground, and concluded that it was nothing but a "type of  condensed resin oil."

The first use of rubber is an eraser. It was Magellan, a descendant of the famous Portuguese navigator, who suggested this use. In England, Priestley popularized it as they became known as India rubber. The word rubber in Portuguese - borracha - comes from one of the first applications of this product, when used to replace the leather containers Borrachas the Portuguese used to transport wine.

Returning to the work of La Condamine, Macquer suggested that the rubber could be used to produce flexible tubes. Since then, a number of craftsmen have been involved in the rubber goldsmith Bernard, Winch herbalist, Grossart, Landoll and others. In 1820, British industrialist Nadier produced rubber threads and tried to use in clothing accessories. This was the moment when America was captured by the rubber boom and waterproof footwear used by indigenous peoples has become a success. Waterproof fabrics and snow boots were manufactured in New England.

In 1832, the factory was established, Rosburg. Unfortunately, the cold affect the natural vulcanized rubber products, in which case they are fragile and tend to gum together if left in the sun, all to discourage the consumer. For a long time trying to develop a method to update properties of the rubber (as well as nitric acid) that almost destroyed it in 1840, Goodyear discovered vulcanization, almost by accident.

An interesting fact: in 1815, a humble Sawyer - was one of the leading manufacturers in the UK - Hancock. He had invented a rubber mattress and through an association with the Macintosh, he produces the famous raincoat called "Macintosh." He also discovered how to cut, roll and press the rubber on an industrial scale. He also noted the importance of heat during the pressing process, and built a machine for this purpose.

MacIntosh discovered the use of benzene as a solvent, while Hancock has found that, before peeling and heating were needed to ensure that the rubber is completely dissolved. Hancock also discovered how to make rubber balls. Finally, in 1842, Hancock came into possession of vulcanized rubber produced by Goodyear, search and find the secret of vulcanization, which brought him an immense fortune.

In 1845, RW Thomson invented the pneumatic tire, the inner ring, and a textured tread. In 1850, the toy is made of rubber, as well as solid and hollow balls for golf and tennis. Velocipede invention by Michaux that in 1869 led to the discovery of solid rubber, after which a hollow rubber, and finally re-invented the tire, because Thomson's discovery was forgotten. The physical properties of rubber were finally studied, Bouchardt discovered how to polymerize isoprene between 1879 and 1882, obtaining products with properties similar to rubber. The first is a bicycle tire in 1830, and in 1895, Michelin was bold idea to adapt the tire to the car. Since then, the rubber was an excellent position in the global market.

As Rubber is an important raw material, which has a major role in modern civilization, chemists soon became curious to learn more about its composition, in order to synthesize it. In the nineteenth century, the work has focused on this goal, soon discovered that the rubber is an isoprene polymer.

The Russians and Germans broke fresh ground efforts to synthesize rubber. But the resulting products can not compete with natural rubber. Until the First World War that Germany - put pressure on the environment - has been developed in industrialized countries a synthetic version of this product. This was the beginning of a massive development in the field of synthetic rubber in the world, the production of elastomers.

Journal - Menthol cigarettes and smoking cessation behaviour: a review of tobacco industry documents

Journal - Menthol cigarettes and smoking cessation behaviour: a review of tobacco industry documents - | agriculture commodities - commodity prices - food sciences | Abstract: Objective: To determine what the tobacco industry knew about menthol's relation to smoking cessation behaviour. 

Methods: A snowball sampling design was used to systematically search the Legacy Tobacco Documents Library (LTDL) (http://legacy.library.ucsf.edu) between 15 May to 1 August 2010. Of the approximately 11 million documents available in the LTDL, the iterative searches returned tens of thousands of results. A final collection of 509 documents relevant to 1 or more of the research questions were qualitatively analysed, as follows: (1) perceived sensory and taste rewards of menthol and potential relation to quitting; and (2) motivation to quit among menthol users.

Results: Menthol's cooling and anaesthetic effects mask the short-term negative physiological effects of smoking such as throat pain, burning and cough. This provides superficial physical relief as well as psychological assurance against concerns about the health dangers of smoking that would otherwise motivate smokers to quit. Menthol smokers, particularly women, perceive the minty aroma of menthol cigarettes to be more socially acceptable than non-menthol cigarettes. 

Discussion: Consumers believe menthol's sensory effects equate to health protections and that menthol cigarettes are more socially acceptable than non-menthol cigarettes. Menthol in cigarettes may encourage experimenters who find non-mentholated cigarettes too harsh, including young or inexperienced users, to progress to regular smoking rather than quitting, and may lessen the motivation to quit among established menthol smokers. The perception of menthol cigarettes as more socially acceptable lessens the impact of smoking denormalisation on quitting motivation. Menthol makes cigarettes easier and more palatable to smoke and less desirable to quit among established smokers. Fewer smokers quitting contributes to the incidence of tobacco-related diseases. 

Author: Stacey J Anderson

• Department of Social and Behavioral Sciences, University of California, San Francisco (UCSF), San Francisco, California, USA
• Center for Tobacco Control Research and Education, University of California, San Francisco (UCSF), San Francisco, California, USA

Keywords: tobacco, cigarettes, Menthol, smoking, cessation, behavior, industry, anaesthetic, effects, sensory, smoker, health protection

Study: Organic Cotton Production

Study: Organic Cotton Production - Abstract: Cotton sold as .organic. must be grown according to the federal guidelines for organic crop production. Soil fertility practices that meet organic certification standards typically include crop rotation, cover cropping, animal manure additions, and use of naturally occurring rock powders. Weed management is accomplished by a combination of cultivation, flame weeding, and other cultural practices. A wide variety of insects attack cotton. Management options include trap cropping, strip cropping, and managing border vegetation to encourage high populations of native beneficials. Certain biopesticides using bacteria, viruses, and fungal insect pathogens are available as insect control tools.

We discuss specific insect management strategies for cutworm, cotton bollworm, tobacco budworm, pink bollworm, armyworm, loopers, thrips, fleahoppers, lygus bugs, aphids, whitefly, spider mite, and boll weevil. Seedling disease, soil disease, and foliar disease management is also discussed. Pre-harvest defoliation methods that meet organic certification are mostly limited to citric acid, flamers and frost. The publication concludes with sections on marketing organic cotton and the economics and profitability of organic cotton production.

By: Martin Guerena and Preston Sullivan. NCAT Agriculture Specialists. July 2003

Keywords: cotton, organic, production, management, crop, soil, fertility, crop rotation, cover cropping, manure, rock powder, cutworm, cotton bollworm, tobacco budworm, pink bollworm, armyworm, loopers, thrips, fleahoppers, lygus bugs, aphids, whitefly, spider mite, and boll weevil.

Study: Survey on dairy cattle milk production and milk quality problems in peri-urban areas in Burkina Faso

Study: Survey on dairy cattle milk production and milk quality problems in peri-urban areas in Burkina Faso – A survey study was carried out around two large cities in Burkina Faso to contribute to the understanding of the situation of local milk production and milk processing. Twenty-two dairy farms associated with nine dairy processing units were selected for the study.

Two separate questionnaires were used to investigate the prerequisites for animal production and milk processing and the interviews were carried out from August to October 2006. Meanwhile, 110 milk samples from individual cows, 22 farm tank milk samples and nine dairy tank milk samples were analyzed. Results of the survey show that daily milk yield was 1 2 L per cow in sedentary traditional farms and 2 4 L per cow in semi intensive farms. Milk temperature at dairy farm level (32.5 ± 4.6°C) was an important factor reducing milk quality before reaching the collection centre.

According to the survey, the use of cottonseed cake in the diet resulted in higher milk yield per cow, both during the rainy and dry season (Chi-square = 9.32; P = 0.01). The use of crossbred cows was also related to higher daily milk yield per cow (Chi-square = 31.80; P = 0.001). It was concluded that more extensive supplementation of diets and cross-breeding would improve milk production in Burkina Faso. Furthermore, milk cooling systems on farm and at dairy processing level are needed.

Author: V. Millogo¹, G. A. Ouédraogo², S. Agenäs¹ a and K. Svennersten-Sjaunja¹

¹Department of Animal Nutrition and Management, Swedish University of Agricultural Sciences, P.O. Box 7024, SE-750 07 Uppsala, Sweden.

²Département d´élevage, Institut du Développement Rural, Université Polytechnique de Bobo-Dioulasso, BP 1091, Bobo-Dioulasso, Burkina Faso.

Keywords: Dairy farm, dairy processing unit, cow, milk, production

Abstract: Impact of cocoa processing technologies in free fatty acids formation in stored raw cocoa beans

Abstract: Impact of cocoa processing technologies in free fatty acids formation in stored raw cocoa beans. The quality of raw cocoa beans depends widely on their free fatty acids (FFA) content. High FFA content is a serious quality defect and reduces the technical and economic value of the cocoa beans. 

The work investigates the influence of cocoa processing technologies on FFA formation during storage of raw cocoa beans. Different samples of ferment dried cocoa beans purchased from Cote d’Ivoire were stored and analysed for FFA content. Very low FFA contents were found in whole healthy cocoa beans generally complied with UE standards (1.75% oleic acid equivalent) throughout storage while high FFA content was found in poor quality and broken healthy beans. The formation of FFA did not depend on the genotype or on cocoa post-harvest processing technologies. However, high and increasing FFA contents were observed in defective cocoa beans and could be attributed probably to the activity of microflora which in turn were associated with initial quality and loss of physical integrity of the cocoa beans.

Author: Simplice Tagro Guehi¹, Michae¹ Dingkuhn², Emile Cros³, Gérard Fourny³, Robert Ratomahenina⁴, Guy Moulin⁴ and Anne Clement Vidal^2
1Laboratoire de Biochimie et de Technologie Alimentaire. UFR Sciences et Technologies des Aliments. Université d’Abobo-Adjamé. 02 Bp 801 Abidjan 02. Côte d’Ivoire.
²CIRAD-AMIS, Equipe Ecotrop, TA 40/01, 34398 Montpellier Cedex 5, France.
³CIRAD-CP/Programme Cacao, Laboratoire de Chimie-Technologie du cacao, TA 80/16, 34398 Montpellier Cedex 5, France.
⁴INRA-Montpellier, Laboratoire de microbiologie industrielle et de génétique des microorganismes, 2 Place Viala, 34000 Montpellier, France.

Keywords: Raw cocoa beans, processing technologies, free fatty acids content

Food Sciences: Measurement of Coffee Taste Using Lipid Membrane Taste Sensors

Food Sciences: Measurement of Coffee Taste Using Lipid Membrane Taste Sensors – Instant coffee and the components of coffee were measured by the taste sensing system which used lipid membrane taste sensors. The brands of instant coffee were discriminated easily and the difference of strength of sourness appeared clearly. In the case of measurement of components of coffee, only one-dimensional information was obtained, because all the response patterns are related to pH. Therefore it was difficult to detect a difference of delicate taste other than sourness. Thereupon, the preliminary treatment to coffee was tried to increase the information. The response of ch3 changed by adding milk or skim milk to coffee.

Different output patterns from other channels were obtained. In case of discrimination of brands of instant coffee contribution rate of PC2 improved by 5.8 times and the discriminating resolution was improved. The difference of delicate taste other than sourness was detected as PC2. The preliminary treatment to coffee increases the information and has the effect of improving discriminating resolution.

An improvement of the resolution by the preliminary treatment to coffee will greatly contribute to quality control of coffee and development of new products. Improvements of taste sensors and studies of connection between response of sensor and sensory evaluation are being carried out.

Author: H. KOMAI¹, Y. NAITO¹, K. SATO¹, H. IKEZAKI¹, A. TANIGUCHI¹, K. TOKO²

¹Research Laboratory Anritsu Corporation 1800, Onna, Atsugi-shi, Kanagawa-ken 243, Japan

²Department of Electronics, Faculty of Engineering, Kyushu University @food sciences

Food Sciences: Auto Gas Permeability Testing in Fruit and Vegetable Preservation

Food Sciences: Auto Gas Permeability Testing in Fruit and Vegetable Preservation - Abstract: This article briefs on the methods and mechanisms of preservation and storage for fruits and vegetables, and presents a detail introduction about how to obtain the accurate permeability data of preservative film under lower temperature storage environment.

People often focus their attentions on the guarantee period when buying food. Guarantee period is a term used for the safety of food. Food within this period can be eaten safely. However, with the improvement of living standard, people began to pay close attention to the freshness of food. Therefore, the concept of food preservation came into being. Food preservation, which has a higher requirement than quality guarantee, refers to that on the basis of safety insurance, the nutrition, color, texture and flavor can also be guaranteed.

Summary: Plastic wrap is one of the commonly used methods in fruits and vegetable preservation. And it is always used combining with low temperature storage. Therefore, obtain the permeability data of plastic wrap under low temperature is very important to the research of preservative mechanism and effect.

Author: Labthink Instruments Co.,Ltd.

Keywords: preservation of fruit and vegetable, low temperature, permeability, data fitting

Study: Applying Machine Learning to Agricultural Data

Study: Applying Machine Learning to Agricultural Data - Abstract: Many techniques have been developed for learning rules and relationships automatically from diverse data sets, to simplify the often tedious and error-prone process of acquiring knowledge from empirical data. While these techniques are plausible, theoretically wellfounded, and perform well on more or less artificial test data sets, they depend on their ability to make sense of real-world data.

This paper describes a project that is applying a range of machine learning strategies to problems in agriculture and horticulture. We briefly survey some of the techniques emerging from machine learning research, describe a software workbench for experimenting with a variety of techniques on real-world data sets, and describe a case study of dairy herd management in which culling rules were inferred from a medium-sized database of herd information.

Author: Robert J. McQueen, Management Systems, University of Waikato, Hamilton, New Zealand. Stephen R. Garner, Craig G. Nevill-Manning, Ian H. Witten. Computer Science, University of Waikato, Hamilton, New Zealand.

Keywords: agriculture, horticulture, machine, agricultural, data, information, new zealand, database, management, software

Abstract - Kenya Agricultural Commodity Exchange (KACE): Linking smallscale farmers to markets

Abstract - Kenya Agricultural Commodity Exchange (KACE): Linking smallscale farmers to markets Abstract: - KACE is the first and only national agricultural commodity exchange in Kenya, and it differentiates itself by dealing with a variety of commodities of which maize and beans are the most heavily traded. KACE acting as an intermediary further empowers rural farmers with market information and provides capacity enhancement, business training and technical assistance.

In contrast, the Nairobi Coffee Exchange and the Tea Auction each trade one commodity each. Prior to the formation of KACE, smallscale farmers lacked access to mainstream markets for agricultural produce, leaving them vulnerable to the forces of the market, as well as to exploitation by country buyers. Smallscale farmers were offered very low prices because individual farmers generally produce small amounts that translate into poor bargaining power. Small scale farmers were characterized by small farms, low education, low levels of technology, lack of access to quality markets and low levels of organization. In addition to this, for any one crop, the marketing chain consists of multiple middlemen, each taking a margin at every stage between producer and consumer and to have a competitive final price the small scale farmer bears the losses. The country buyers took an additional part of this margin, and were not above squeezing prices to the extent that the subsistence farmers at the bottom of this chain were often forced to sustain losses. In the long term this was clearly not sustainable, as evidenced by rising poverty levels.

The main activities of KACE include linking farmers and mainstream buyers by collecting information on the prices in different markets of various commodities on a daily basis from market vendors then availing them to the farmers in real time. Modern information communication technology (ICT) makes this possible through mobile phone handsets and personal computers. Trades are made through competitive bids and offers, once a buyer and a seller agree to trade, KACE acts as a clearing house and arranges the financial and logistical aspects of the sale thus giving the farmers options as well as bargaining power. KACE’s services include: a mobile phone short message service (SMS), interactive voice response (IVR) service, daily radio bulletins, a live radio auction service and online computer services.

Author: Winifred Karugu. Lead organization: MSME. Sector: Agriculture, ICT. Inclusion of the poor: Consumer. Theme(s): Environmental impact, Climate Change, Public‐Private Partnerships. Country: Kenya.

Keywords: agriculture, commodities, agricultural, commodity, exchange, kenya, KACE, market, smallscale, farmers, consumer, environmental, impact, climate, change, public, private, partnerships

ABSTRACT: A Study of Chunk Rubber from Recycled Tires as a Road Construction Material

ABSTRACT: A Study of Chunk Rubber from Recycled Tires as a Road Construction Material; Abstract: - The feasibility of using large rubber chunks from shredded tires as aggregates in coldmixes for road construction was investigated in this study. The research was directed toward development of a chunk rubber asphalt concrete mix design for low volume road construction using local aggregate, shredded tire rubber chunks and a cationic emulsion.

A set of mixes using different combinations of chunk rubber content, emulsion content and fly ash content were tested. Marshall stability results of mixes with 10% Type C fly ash showed optimum emulsion contents of 6.8, 7.3 and 7.8% for 2, 4 and 6% rubber, respectively. The Marshall stability values decreased for increasing rubber contents. The target Marshall stability value of a suitable cold mix at 43ºC was required to be 2225 N. A mix with 10% Type C fly ash, 2% rubber and 7% emulsion showed an average Marshall stability value of 1600 N. Based on the Marshall stability results, some of these mixes appeared to be suitable as binder courses or stabilized drainable bases for low volume roads. If 9 kg of chunk rubber equivalent is produced per tire, then a one km long and 7.3 m wide low-volume road with a 100 mm thick base built with this mix can incorporate approximately 3350 tires. This application can minimize the scrap-tire waste problems of rural communities.

By: M. Hossain1, M. Sadeq1, L. Funk1 and R. Maag2, 1Department of Civil

Engineering, Kansas State University, Manhattan, KS 66506 and 2Kansas

Department of Transportation, Topeka, KS 66611

Keywords: chunk rubber, cold mix, low-volume roads, mix design, scrap tires

Bitter Orange for Fat Burner Pills

Bitter Orange for Fat Burner Pills - These slimming pills have become extremely popular in the United Kingdom and their effect is noticeable in as less as fifteen minutes. They have revolutionized the industry of weight loss and slimming products and the best part is that there is no need to alter either the current exercise regimen or the diet plan to accommodate these pills as a part of the weight loss plan. These fat burners do not just provide a quick burst of energy but energizes people through the day due to the carefully chosen and remarkable ingredients. People are known to feel energetic even after an intense workout.@ agriculture commodities

A few of the other key benefits of the product are speeding up the metabolic processes of the body that transforms it into a virtual fat burning machine. It also enhances the short term energy reserves and eliminates all the cravings for a midnight snack that affects an entire day’s diet plan where meals are carefully planned. Those sudden hunger pangs cause a lot of damage and prevent people from reaching their target weight. These pills contain bitter orange, caffeine anhydrose, extracts of green tea, Guarana, and N-Acetyl-L-Carnitine. They also boost alertness and concentration and enhance mental focus that further increases the efficacy of sticking with a good diet and exercise plan.@ agriculture commodities

5 Steps to Alcohol Detoxification

5 Steps to Alcohol Detoxification - Detoxification, or detox, occurs when a harmful or toxic substance is eliminated from the body. Detoxification usually refers to when an addict is a descendant of the physical symptoms of drug addiction. Detoxification can not treat addiction in any way. Addiction is a strong mental component, which has more time to address the physical component. Detoxification of alcohol may cause side effects, severe withdrawal symptoms and even death, it is imperative that you consult a doctor before trying any of these steps.

5 Steps to Alcohol Detoxification:

1. Consult your doctor. If your doctor determines that the addiction is too strong and can die without a level of alcohol in the blood, you will probably be admitted to hospital for detoxification. If alcohol dependence is not as serious alternative therapy at home detox can work.
2. Drinking moderate to large amounts of water. Do not consume more than 2 liters of water per hour. Proper hydration will help the withdrawal symptoms are less severe and allow the alcohol to clean your system faster.
3. Take a long, hot baths. Until you get dehydrated, you can swim whenever you want. If you feel flushed, dizzy or confused, will rise with the bathwater, and just swell.
4. Eating a diet of bananas, green vegetables and oranges. These foods help to hydrate your body and replenish the potassium that is often lost when the body is the excretion of fluids and sweating.
5. Exercise. Even if it is just a short walk, you should use, and the heart rate increases, as is comfortable. Not only does exercise decrease in depressive symptoms, which will flush the alcohol from your system.

indian agricultural commodities, alcohol product prices june 23

indian agricultural commodities, alcohol product prices june 23 - Bottoms up, as wine prices hit rock-bottom: To lure tipplers in search of cheaper alternatives to expensive hard liquor, wineries are planning to bring down prices to Rs 100-150 per bottle. Good news for Mumbaikars who have been searching for that elusive substitute to drown their sorrows, ever since alcohol prices skyrocketed.

Noting the soaring liquor prices, wineries are cleverly planning to lure them in the direction of wines, by bringing down their prices. For the wine industry which has been struggling to deplete its 2.3 crore litres of surplus stock for nearly two years now, the recent taxation on hard liquor came as a much necessary, and well-timed stroke of serendipity.

MiD DAY had earlier reported that following the taxation imposed on liquor, Mumbai's hospitality industry had witnessed a significant 10 per cent decline in beer sales.

(May 19, 'Dip in beer sales this summer.') Liquor companies were compelled to increase their prices in April, following the steep hike in excise duty on liquor products imposed by the Maharashtra state government.

This new tax structure also imposed a 50 per cent duty hike on country liquor and Indian made foreign liquor (IMFL) and an exorbitant 100 per cent duty hike on beer.

Wine, however, enjoys a 100 per cent excise duty exemption in Maharashtra.

Speaking to MiD DAY, Jagdish Holkar, president of the All India Wine Producers Association (AIWPA) said, "Since April, wine sales have shot up, by at least 30 per cent. This can be attributed to the hike in hard liquor prices."

He continued, "A thorough analysis of our clientele revealed that till date we have only been catering to the taste of the elite.

We realised that it would be more profitable for us in the long run if we could expand this wine-bibbing clique to include the middle classes.

Some wine companies came up with clever strategies and brought down wine prices. This has diverted the attention of the alcohol drinkers towards wine." Holkar revealed that the cost of wine is likely to come down by 35 per cent soon.

This means that a bottle of wine will soon be available for the throwaway price of Rs 100 to Rs 150.

A wine shop owner from Pune spoke about the changing trends in alcohol consumption, noticeable among the youth.

In his opinion, "It is the youth mostly who prefer the healthier wine to hard liquor, as an accompaniment to their fare at restaurants. Concern for health and price are the two major factors pulling crowds in the direction of wines," he said.

Holkar revealed that owing to low grape production due to climatic factors, wine production has gone down from 15 million litres to 7 million litres this year. "Looking at the current trends, we are anticipating that wine sale will remain high for next few years as well," he said.

Rajesh Jadhav, director of Rajdheer Wines, Nashik said, "The rise in wine sales cannot be attributed solely to the recent hike in liquor prices. The different factors will become clear only by the next financial year."

Jadhav admitted that wine sales had gone up, compared to last year.

A senior official from the excise department grudgingly agreed with Holkar's contention, saying, "This is considered off season for wine sales, yet sales are constant. So it can be said that sales have gone up."

isn't she lovely...

meet lovely.

yes... that IS her name. well actually marc has dubbed her the day to night XL, but i think she's more than that.

hot. pink. AND gold... it really doesn't get any better.

she is everything that i try not to be, but i think that's why i'm captivated & obsessed with her.

she's indulgent, high maintenance, screaming for attention, and always looking drop dead beautiful.

basically, she's the yin to my yang. i can't get enough of her.

thanks tooks for bringing her into my life. i thought she and I would never be friends.

Application of Biogas Technology in West Nusa Tenggara, Indonesia

Application of Biogas Technology in West Nusa Tenggara, Indonesia - The spirit of the government to streamline the budget by reducing subsidies gradually lead to the development of alternative fuel and renewable energy sectors. Biogas technology is a very old technology that was developed and used in various countries since decades ago. The technology is easily applied and operated even in different parts of the world, from rurals of Africa with a very-simple technique, to industrial scale in country like Germany. The biogas technology is very suitable developed in West Nusa Tenggara (NTB), as the NTB is one of the largest cattle-producing center in Indonesia.

Besides to the potential of biogas application that is feasible (easily constructed), biogas production also provide economic value-added for society as a ready means of energy providers. Based on the calculation of the utilization of manure from two cattles, the biogas production can reach 1 m³ per day. One metric ton (1 m³) of biogas is equivalent to:

• 60-100 watt light bulb for 6 hours.
• 5-6 hours to cook using gas stoves
• Equivalent to 0.7 liters of gasoline
• Able to produce 1.25 kwh electricity

Biogas is a gaseous mixture of methane (60-70%), CO₂ and other gases generated by bacterial methanogenesis found in swamps and ruminants stomachs like cattles and buffaloes.

Biogas formed through three stages: hydrolysis, acidification (acidification), and methanogenesis. In the hydrolysis stage, the molecules of oxidized enzymatically into short molecules. These short-chain molecules is degraded further into organic acids by acetogenic bacteria. Furthermore, organic acids are degraded into methane. The entire gas produced in the third stage of the process is called biogas.

Related posts:

• 4 Easy Steps To Make Homemade Biogas Plant
• canadian biogas development, biogas from sewage
• Development of Biogas as Potential of Alternative Energy in Indonesia
• Homemade Biogas
• How to Start Building a Generator of Biogas

a little reminder... from your artist within

i recently did a little fingerpainting project with my 1.5 year old and it reminded me of the mass amounts of creative juices that we all have flowing within us.

to watch my little man, hesitant at first, eventually just dive in and get messy... spreading paint...slapping the canvas...asking for more paint...completely consumed until he decided that his masterpiece was complete... it was awesome and inspirational.

we are all creative, we just sometimes forget to let it ooze out of us... but when we do it feels damn good.

so on this fantastic first of day summer, let's all be sure to do something to let our creative essence shine... doodle...paint...cook without a recipe...sing out loud...write a poem...dance in your living room...the world will be better for it & so will you!!!

a very dear friend sent this quote to me & i have it plastered in many places to serve as a reminder to the creator within me...

"The first step- especially for young people with energy and drive and talent, but no money- the first step to controlling your world is to control your culture. to model and demonstrate the kind of world you live in. to write the books. make the music. shoot the films. paint the art." - chuck palahniuk

Simple Homemade Electric Coconut Grater Machine

Simple Homemade Electric Coconut Grater Machine - For those of you working in the coconut processing industry, is now available an appropriate technology to grate coconut. With the homemade simple coconut grater machine, you'll become easier and faster in the processing of coconut.

Function: To grate the peeled coconut, so be ready to squeeze for its  coconut milk.

How to Operate:

1. Prepare peeled coconut in the container.
2. Turn on the machine
3. Feed the pieces of coconut on the feeding hole
4. Collect the yields in a preepared container
5. Clean the tools to make it long life time

Specifications:

• Size: 
• Length = 40 cm 
• Width = 35 cm; 
• Height = 100 cm
• Weight: 25 kg
• Power: electric motor
• Capacity: 60 kg / hr
• Operator: 1 person
• Materials: Iron, aluminum.

Homemade Corn Grains Grinding Machine

Homemade Corn Grains Grinding Machine - Corn that is hard, when processed with this machine will be quickly destroyed, and the degree of softness can be adjusted with the screen mounted.

Users: Agro-industry users, poultry farmers.

Functions: For grinding dry corn grains or other cereals that used for animal feed.

Specifications:

• Power: Small Engine 12-18 HP
• Capacity: 400-500 kg / hr
• Size:
• Length: 1260 mm
• Width: 720 mm
• Height: 1370 mm
• Weight: + - 240 k
• Life Time: 5 (five) years

How to Operate the Machine:

1. Feed the raw materials into the hollow discs foundation which surface serrated. 
2. The feeder surface is covered by the inverted pyramid form of a grinding disc that is inserted into the hollow discs runway. 
3. Surface of grinding disc is also serrated. 
4. Disc grinder continuosly rotated by hand. 
5. The rotating of grinding disc makes the material crushed and broken.

Corn, Maize: the conventions of naming

Corn, Maize: the conventions of naming - The term "maize" comes from the Spanish form of Maiz, a Taino word for the original plant. This was the term used in the UK and Ireland, where he is now usually called "sweet corn", the most common type of plant known to the people there. Sweet corn is harvested earlier and eaten as a vegetable instead of a grain.

Outside the British Isles, another common term for corn is 'maize'. It was originally the term for other cereals. In North America, its meaning has been restricted since the 19th century for corn, and was reduced to "corn". Corn term now refers specifically to the colorful "corn" (corn Flint) cultivars.

When using scientific and formal, the "corn" usually used in a global context. Similarly, most of the commercial, the "corn" used frequently. In Britain, Australia and other English speaking countries, the word "corn" is often used in culinary contexts, particularly in naming products such as popcorn and corn flakes. Although it should be noted that in the United States, the term "corn" is almost unknown. "Corn" is used in agricultural and scientific references.

Simple Cassava Slicing Machine

Simple Cassava Slicing Machine - Slicing cassava for the production of cassava chips or other products is mostly done in the rural community. For slicing cassava in large quantities can be made easier and accelerated with the help of simple cassava slicing machine.

Slicing cassava can be done with cassava slicing machine with manual propulsion or by hand. The result is much more and more delicate. The use of electric cassava slicing machine can be faster, not laborious and the yields are even more.

1. Function:
To slice peeled cassava to a desired thicknes so can be processed or fried into chips.

2. Instruction:

1. Prepare raw materials which will be sliced
2. Sharpen slicer's blade and clean before use
3. Adjust the position of the blade to make desired thickness of sliced cassava
4. Turned on the machine.
5. Place raw materials on the slicer blade while driven slowly, so that all the materials chopped.
6. When all is done, clean all part of the tools.

3. Specifications:
1. Dimensions: L = 47 cm W = 45 cm; H = 80 cm
2. Weight: 10 kg
3. Propulsion: Electric Motor 1.0 hp
4. Capacity: 50 kg / hr
5. Operator: 1 person
6. Materials: steel plate, angle steel, aluminum

4. Contact - Manufactutrer:
Project Section of Appropriate Technology, Appropriate Technology Development Center, LIPI; Jl. KS. Tubun No. 5 Subang; Tel. / Fax. (0260) 417348, 411 478 Jakarta

Source:
Rural Technology Machinery Product Specifications, Project Section of Appropriate Technology, Appropriate Technology Development Center, LIPI

How to Make Homemade Brown Sugar

How to Make Homemade Brown Sugar - Thinking of making homemade brown sugar? The ingredients are simple-- sugar and molasses. You may very well have these items in your pantry. Brown sugar is very easy to make, convenient and economical. If you know how to make it, you can avoid having to make a trip to the grocery store when a recipe calls for it and it's not on your pantry shelf. Read on to learn how to make brown sugar.

How to Make Homemade Brown Sugar

1. Get a mixing bowl and a fork or an electric hand mixer. Set aside.
2. Measure 1 cup sugar and place in the mixing bowl.
3. Add 1 tbsp. molasses into the mixing bowl with the sugar.
4. Use a fork or an electric hand mixer (at medium speed) to mix the sugar and molasses until thoroughly blended.
5. Scrape the sides of the bowl with a spatula, and then continue to mix until the sugar and molasses are well mixed.
6. Add an additional 1 tbsp. molasses to the mixture, if you prefer a darker shade of brown sugar, and continue to mix until well blended.
7. Enjoy your homemade brown sugar right from your kitchen.

Tags: sugar, brown sugar, homemade, how to make, coconut, cooking, processing, agro industries, foods, caramel, natriumsulfite.

Sugar market news june 20 2011, commodity prices

Sugar market news june 20 2011, commodity prices - Hungary "chips tax" to soup up black market, fuel tax evasion: The public health product fee, which was previously dubbed "hamburger tax" and now "chips tax" is to be payable by the business that first starts to market the product in Hungary (it could be the producer itself if it is domestic or the importer is the product is made abroad). The fee will be slapped on products, the sugar, salt or caffeine content of which exceeds the threshold set by law. The products affected are to be soft drinks, energy drinks, sweets, ice creams, ice-lolly, popsicles, salted snacks and food powders.

The OKSZ projects that the consumer price of these products will rise and consequently their sales (calculated in litre, weight or unit) will decline. This is what the very objective of healthy policy should be, it said, adding that the bigger the product fee is, the more dramatic the decrease will be.

The producers will find substitute products that are exempt from the tax, the association forecasts. The levy, however, is to "increase profiteering and tax evasion related to these products" and "Hungarians will buy more (of these products) abroad - especially travellers and those living in border towns".

While the OKSZ believes the product fee will boost budget revenues that may be spent on healthcare purposes, but "by a lot less than what the government hopes." The association does not believe considerable extra revenues could be made by this levy, saying what will be gained on one side, will be lost on the other (e.g. VAT).

tags: sugar, market, commodities, sugar market, commodities market, commodity prices, sugar prices,

Corn, one of the world's most important food crop

Corn, one of the world's most important food crop - Maize or Corn (Zea mays L. ssp. from Spanish:  Maiz after Taino: mahiz), known in many English speaking countries, such as mealie / mielie or corn, is a cereal domesticated by the indigenous peoples in Central America in the prehistoric times. By main classification it's included to vegetable, but is technically a fruit.

The Olmec and the Maya, cultivated corn  in many varieties in the area of central and southern Mexico, to grind and cook them - corn - in a process called nixtamalization. Between 1700 and 1250 BC, the culture spread through much of America. Any large or dense populations in the region has developed a network based on the large trade and surplus of corn. In case of contact with Europeans in the Americas in the late 15th - early 16 th centuries, explorers and traders of maize was introduced in Europe and other countries through trade. Maize spread to the rest of the world due to its popularity and its ability to grow in different climates.

Corn is the most widespread crop in the Americas with 332 million metric tons grown annually in the United States (although 40% of the harvest - 130 million tons -. It is used for corn ethanol). Transgenic corn (GM = genetally modified) represented 85% of corn planted in the United States in 2009. While some corn varieties grow to 12 meters (39 feet) high, most commercially grown corn was raised in a standard height of 2.5 meters (8.2 feet). Sweet corn is usually shorter than field corn varieties.

Tags: corn, maize, agriculture, commodity, commodities, agriculture commodity, agriculture commodities, food, foods, crop, crops, food crop, staple food, whole food, food stamps, corn mazes, food science, corn maze, transgenic, transgenic food, genetically modified, genetically modified food

happy as a handbag...

i love it when ideas blossom into reality...

collina strada owner, hillary taymour, started her line by first making purses as presents for her girlfriends. these thoughtful little gifts made her friends happy and she figured that if they made her friends happy, then they'd probably make other people happy as well.

hillary was right... i just bought her alea trio crossbody and couldn't be happier. it's big enough to fit my necessities (wallet, gum, phone & chapstick) yet small enough to not weigh me down.

it's a nice little addition to my personal handbag collection...and every time i wear it, it will serve as a reminder that my ideas/hopes/dreams can come true & make people happy, too!

School Projects in Food Sciences

School Projects in Food Sciences - Projects in Food Sciences can be fun for all ages. There are a lot of great ideas related to educational can be found in your kitchen. Food sciences and chemistry in the kitchen can be a big science projects. There are many ideas that can possibly be written in an article, so be sure to see the references and resources for more information.

Elemetary School Projects in Food Sciences

Ideas in Food Sciences for elementary students include to understand the dry food research. Why they can  dry? How to make them dry? How long does drying take? Measure of cutting the fruit before and after drying for the amount of moisture that is lost.

Crystal growing is a nice project of candy. Make identical to the saturated sugar solutions, and to test if the crystals grow faster when planted or when the sugar crystals are added to the string or left to their own different crysttalization process.Will crystallization temperature affects the shape of size of crystal ?

Make your own butter. How changes in finished product when you add an acidification agent, such as sour cream or yogurt? What makes the colors of butter different?

Testing the amount of iron in breakfast cereals with a magnet. Crush grains and suspended in water. Drop of a magnet bar in cereals. The iron would be able to stick to the magnet as a gray and filmy substances. Check cereals adverts that claim to be rich in iron actually contain more iron.

Middle School Projects in Food Sciences

How many times has food spoiled in the refrigerator or in your lunch box? Test that the packaging to keep food fresh longer the most, and save money for your family.

Look for hidden food additives. How foods are most often used as "filler" and sweeteners? You might be surprised to find  wheat  in your hot dogs or soybeans in ice cream.

Research on cookies. What kind of pan to help them cook evenly, without burning more? Try the light and dark cookie tins, pots and foils covered with non-stick cookware.

Flour Gluten is a substance that traps the gas and allow the bread to rise. Examine a variety of flour to see what is the gluten. How to apply for different types of gluten-free level, when the yeast rolls or a pie crust?

High School Projects in Food Sciences

High school students can explore things a little deeper. Start with the bread. How do you keep the bread the freshest the longest? Investigate this type of storage works best and what kind of bread stays fresh the longest. What can you add to the recipe to keep it fresh longer?

What happens when you add the milk to gravy or sauce and it curdles ? What is the ingredient caused by coagulation of milk, and how can it be prevented? Learning the structure of milk proteins and how to avoid lactic acid accumulates.

Investigate the science of tempering chocolate. What exactly is the hardening and why is it necessary? What is the best method of curing to ensure the best product? White chocolate must be tempered, and the temperature is the same as the black or chocolate milk?

Yet another lovely idea. It's the thickness of the steak and cut meat affects the amount of heat and time can be cooked to a certain extent "doneness". Cook a steak thin and the temperature of the fluid. Double the thickness of the meat to cook double or quadruple the time? Find out correlation between  the thickness and the time.