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Resep:
Chicken Nugget sekala rumah tangga.
Bahan:
Ayam cincang 300 gram
Telur 2 butir
Tepung sagu 50 gram
Susu cair 100 ml
Merica secukupnya
Garam secukupnya
Gula pasir secukupnya
Kaldu blok 1 sdm (jika suka)
Cara membuat:
Campur semua bahan, aduk rata. Sebelumnya siapkan loyang loaf yang sudah
diolesi margarin. Masukkan ke loyang loaf, ratakan.
Panggang. Setelah masak, potong2. Siapkan 1 butir telur, balut dengan
tepung roti, simpan dalam lemari es (1/2-2 jam). Siap untuk digoreng.
Apabila anda ingin memproduksi Nuget Ayam & Aneka Frozen Food yang lainnya, adna bisa mengikuti:
Pelatihan Cara Produski Chicken Nugget untuk Usaha.
Diajarkan Cara Membuat Nuget Aneka Bentuk yang dapat dicetak aneka bentuk tanpa sisa.
Resep Industri Nuget Ayam, Ikan & Udang.
Teknik Pengemasan Frozen Food dengan mesin pengemas Vacuum.
Kursus Tristar
Telp: 031-8794764-65.
HP: 085731051010.
Jln. Rungkut Mapan Utara Blok CA 24. Surabaya.
Politeknik Tristar.
Flexi: 81959295-96. 81639991
Hp; 085733691548
031-8480823.
Fax 031- 8432050.
Graha Tristar.
Jln. Raya Jemursari 240A & 244
Surabaya - Indonesia.
Kursus Kue & Masakan.
Telp: 031-5316496.
Flexi: 031-70022992
Jln. Kedung Anyar 8 no 55.
Surabaya.
Mesin Mesin yang biasa digunakan untuk memproduksi Chicken Nugget:
1. Mesin Meat Mincer: Fungsinya untuk menggiling daging sapi & ayam. Dapat memotong urat pada daging, sehingga aanda dapat
membuat nugget dari daging tetelan yang murah harganya.
2. Mesin Blender Industri: Fungsinya Menghaluskan daging sapi, ayam & seafood dengan cepat & suhu daging dapat dipertahankan
tetap dingin, sehingga kekenyalan daging dapat dipertahankan.
3. Mesin Kemas sistem Vacuum - Vacuum packaging. Untuk memperpanjang masa simpan Frozen Food agar tidak mudah rusak & tidak
mudah teroksidasi.
4. Freezer sekala produksi. Fungsinya mempercepat pembekuan Nugget. Mempertahankan Bentuk Nugget sesuai dengan cetakan.
5. Mesin Penggoreng Deep Friyer. Fungsinya untuk menggoreng dengan suhu tertentu yang stabil. Hasil produksi Nugget yang
digoreng akan lebih renyah - crispy dibagian luar & Juicy dibagian dalam. Warna Nugget akan lebih Cerah.
6. Plastik Nylon khusus untuk mesin vacuum packaging.
Mesin Mesin untuk memproduksi aneka Nugget & Frozen Food dapat anda peroleh di:
Tristar Machinery.
Jln. Rungkut Mapan Utara CA 24 Surabaya.
HP: 088803211729 - 085854833381.
Flexi: 031-71933131.
Telp: 031-8708071. Fax: 031-8722794.
Email: tristarchemical@yahoo.co.id
Tristar Culinary Institute.
Machinery Division.
031-8480823.
Flexi : 031- 77213905.
Jln Raya Jemursari 234 & 244 Surabaya
Bahan Bahan untuk memproduksi Nugget untuk Bisnis.
Bread Crump : adalah tepung roti butiran yang renyah & crispy, warna nya kuning & orange. Sangat cantik apabila di balutkan
pada Nugget yang kita produksi. Sehingga Hasil produksi Nugget akan dapat bersaing baik dalam mutu maupun Harga Jualnya.
Modified Starch Ultra Bond: adalah tepung modifikasi yang dapat merekatkan daging cincang sehingga nugget yang terbentuk
akan kompak, padat & kenyal.
ISP: Isolated Soya Protein. adalah pengemulsi - emulsifier, yang dapat menyatukan minyak , lemak , gajih sehingga dapat
tercampur homogen pada adonan Frozen Food. Dengan sistem emulsi maka harga pokok penjualan Nugget dapat ditekan, sehingga
kita dapat memproduksi nugget murah yang sehat.
Soya Protein Granul, adalah protein dari kedelai, bentuknya serpih serpih kasar, apabila direndam didalam air akan
mengembang menyerupai daging cincang. Dengan tambahan soya protein ini, maka kita akan dapat membuat Chicken Nugget sekala
Industri Rumah Tangga dengan harga murah, tetapi tetap kenyal & sehat. Soya Protein Granul ini juga sering dipakai untuk
membuat daging tiruan dari kedelai, untuk membuat aneka masakan vegetarian.
Bahan Bahan Untuk Produksi Aneka Nugget & Olahan Frozen Food dapat anda peroleh di:
Toko Sembilan.
Jln. Raya Jemursari 234 & 244.
Surabaya - Indonesia.
Telp: Flexi: 031-70114130.
HP: 08573151147.
Melayani pembelian untuk seluruh wilayah indonesia & Export ke Manca Negara.
Pusat:
CV. Tristar Chemical.
Jln. Raya Rungkut Mapan Blok FA no. 3.
Telp: 031-8721242 - 8704937.
HP: 08123040593.
Please check out full details and many unique recipes at Garrett's Table!
Subscribe to a great mailing list - get recipes and photos directly to your inbox!
From Garrett's Table:
"Last year I posted a recipe for cucumber and vegetable rolls. I was happy with the recipe but nevertheless thought it could use some refining. Since the weather is finally warm again I decided to give these cucumber rolls an overhaul. These rolls include poached shrimp, marinated carrots, creamy avocado, and fresh cilantro all wrapped inside sliced cucumber. The sauces are sesame vinaigrette and cilantro oil. This unique appetizer is essentially a salad and a fun way to start any summer meal. Here’s a recipe for 8 servings:
SHRIMP AND CUCUMBER ROLLS WITH SESAME VINAIGRETTE AND CILANTRO OIL
Cilantro Oil:
* 1 bunches cilantro
* Salt and sugar to taste
* 1 cup vegetable oil
* 1 Tb. toasted coriander seeds
* 1 tsp. lemon zest
Bring a pot over water to a rapid boil. Season the boiling water with salt and sugar. It should taste salty like the sea and sweet like cola. Season and ice bath similarly. Rinse the cilantro and cut away the large heavy stems at the bottom. Blanch the cilantro for 30 seconds and shock in the ice bath. Gather the blanched cilantro and squeeze to remove as much water as possible. Place the cilantro in a blender with the vegetable oil, coriander seed, and lemon zest. Blend on high for 3 minutes. Pour the oil into a strainer lined with cheesecloth, a grease filter, or a coffee filter and allow to drip for several hours. Discard the solids left behind.
Sesame Vinaigrette:
* 2 tsp chinese spicy mustard
* 2 tsp. pickled ginger
* 2 Tb. mirin
* 2 Tb. soy sauce
* 2 Tb. rice wine vinegar
* 1/2 c. vegetable oil
* 1/4 c. sesame oil
Place the mustard, ginger, mirin, soy sauce, and rice wine vinegar in a blender. Blend on high while slowly adding vegetable oil. After the vegetable oil, drizzle in the sesame oil. If the oil is not emulsified add a bit more mustard or some mayonnaise and blend once more.
Poached Shrimp:
* 1 lb. 16/20 shrimp, raw, shell on
* 1 quart water
* 1 celery stalk, sliced
* 1/2 onion, sliced
* 2 cloves garlic, crushed
* 2 slices fresh ginger
* 2 Tb. rice wine vinegar
* 1 lemon
* Salt to taste
* Cilantro oil, to taste
* Chili paste, to taste
Peel and devein the shrimp, reserving the shells. In a medium saucepan combine the shrimp shells with the water, celery, onion, garlic, ginger, vinegar, and zest and juice of the lemon. Bring to a simmer and season heavily with salt. Add the shrimp and drop the heat to low. Poach for 7 minutes and cool the shrimp in the poaching liquid.
When the shrimp cool, drain them well and cut into large pieces. Toss with cilantro oil and chili paste to taste.
To Assemble:
* 2 English cucumbers
* kosher salt
* 2 large carrots, fine julienne
* 1 Tb. mirin
* 1 tsp. soy sauce
* 1 avocado
* Poached shrimp
* Cilantro oil
* Sesame vinaigrette
* Cilantro and black sesame seeds for garnish
Cut the ends from each cucumber and wash well. Cut each cucumber in half and, using a mandolin, slice 1/16′’ thick planks from the cucumber, stopping when you reach the seedy middle. Repeat on the other side of the cucumber. Lay the slices out of a piece of paper towel and salt lightly.
Toss the julienne carrot with the mirin and soy sauce and slice the avocado into long pieces. Lay a piece of plastic wrap on a flat work surface and lay 4-5 cucumber slices on top, overlapping slightly. Place some carrots, a few pieces of avocado, and a few pieces of shrimp at the end of the sheet of cucumber. Carefully roll the cucumber around the filling using the plastic wrap. Wrap the roll tightly in the plastic wrap and twist the ends. Using a sharp knife cut each roll into 3 or 4 pieces and carefully remove the plastic wrap. Pour some sesame vinaigrette on a plate, place the rolls on top, and drizzle with cilantro oil. Garnish with cilantro and black sesame seeds."
The brand new Hazmat 1 is here! FDCB is proud to present the heart of the Hazardous Materials Team! Larger than its single-axle predecessor, this beast now carries all the department's Hazmat equipment that used to be stored in the station. This apparatus can also serve as a command center, and the walk-through rescue box allows firefighters to dress for the appropriate situation, albeit a hazardous incident or water rescue incident.
Specifications:
2014 Pierce Velocity with a walk-through compartment
2-door split-tilt cab
Inflatable rescue raft
Department mounted tool box
Chemical analysis lab
MSDS handbooks
CO monitors
Level A and B entry suits
Testing equipment and meters
GC/MS (Gas chromatography/ Mass Spectrum) portable unit for immediate identification of unknown substance
Leak kits for chlorine and other dangerous chemicals
Sparkless power-tools
Decon equipment
Oil Absorbents
Recovery drums
Emulsifiers
Immersion suits
8-man Crew:
Captain/ Incident commander
Engineer/ Safety Officer
3x Firefighter/ Hazmat Specialist
3x Firefighter/ Hazmat Specialist/ CBRN (Chemical, Biological, Radiological, Nuclear, and Explosives) specialist
Credits:
Denver HAMER 1
Seattle Hazmat 1
Newberg, OR Engine 20
FDNY Hazmat 1
The lymphatic system is part of the immune system where cleansing of blood, and the detoxification of our bodies takes place. A huge network of lymphatic vessels recycles blood plasma by removing fluid from the tissues, filtering it, and carrying it back into the bloodstream.
These are 10 foods to add into your diet to boost the lymphatic system:
* Water
May not be a food item, but essential to life. Drink plenty of clean, purified water. Water keeps the lymph fluid hydrated and flowing smoothly.
* Cranberry
Cranberry is an amazing emulsifier of fat which means it helps break down excess fat for the lymphatic vessels to carry away.
* Leafy greens
That green nutrient has powerful cleansing properties and beneficial effects on the blood and thus on lymph fluid as well.
* Nuts and seeds
The essential healthy fats found in seeds like chia, nuts, olive oil, coconut oil, and avocado, play a role in fighting inflammation. They also strengthen our inner organs walls.
* Adaptogenic herbs
Goldenseal, Echinacea, and Astragalus are three herbsthat help alleviate inflammation and congestion of the lymph nodes and vessels.
* Garlic
Garlic boosts immune function and combats harmful microbes. It improves circulation and aids in the cleansing of toxins. It boosts the function of your lymphatic system and contains antibacterial qualities.
* Ginger / Turmeric
Both have beneficial effects on digestion and circulation; two systems that are tied directly to the processes of the lymphatic system. Also they help reduce inflammation, thin blood and improve circulation.
* Seaweed
Sea vegetables help the body detox and eliminate excess fluid that can build up in tissues and slow the lymphatic system down.
* Citrus
Citrus fruits aid hydration, carry powerful antioxidants and enzymes, and help cleanse and protect the lymphatic system.
Hazmat 1 is a 2016 Seagrave Marauder II Heavy rescue/hazmat apparatus that will replace the 2014 Pierce Velocity.
Technical specs:
2016 Seagrave Marauder II Heavy Rescue/Hazmat
Chemical analysis lab
MSDS handbooks
CO monitors
Level A and B entry suits
Testing equipment and meters
GC/MS (Gas chromatography/ Mass Spectrum) portable unit for immediate identification of unknown substance
Leak kits for chlorine and other dangerous chemicals
Sparkless power-tools
Decon equipment
Oil Absorbents
Recovery drums
Emulsifiers
Immersion suits
FDCB is proud to present the heart of the Hazardous Materials Team! Larger than its single-axle predecessor, this beast now carries all the department's Hazmat equipment that used to be stored in the station. This apparatus can also serve as a command center, and the walk-through rescue box allows firefighters to dress for the appropriate situation.
Staffed by 8
Captain/ Incident commander
Engineer/ Safety Officer
3x Firefighter/ Hazmat Specialist
3x Firefighter/ Hazmat Specialist/ CBRNE (Chemical, Biological, Radiological, Nuclear, and Explosives) specialist
Credits:
Denver HAMER 1
Seattle Hazmat 1
Newberg, OR Engine 20
FDNY Hazmat 1
Shanny's Katsu Curry Don - Ishikai AUD8.90
---
Another new Japanese cafe on Russell St, where The Fresh Stop HK Cafe used to be. A bit brash to open right next door to Teppan San, another Japanese cafe.
Initial observations indicate a Taiwanese-run place. At least they use the kind of ramen I like! :)
I got the Tonkatsu Ramen with White Bone soup. The "white bone soup" was a poor imitation of the Kyushu-style tonkotsu soup, made with pork bones, and milky white from the emulsification of the fats. The best specimen in Melbourne is probably Tonkotsu Ramen at Momotaro Rahmen. Still, the soup was passable. The other soup options were miso, or "udon", which presumably means a clear broth.
Serving the crisp tender pork chop on the side was a good idea, that is also typical of other Taiwanese shops.
Shanny's Katsu Curry Don looks like it needed more curry sauce though. And Boon Chew's Katsu Don seemed like it was trying to preserve the crunch of the pork chops, rather than serve it the traditional way half-buried in silky scrambled eggs. Isabel, got the same as mine.
Just as well we all got the tonkatsu pork chop. It was more or less a hit!
The decor was rather interesting too. I spotted row of a splatter-shields being used as a sort of divider / ornament. Not a bad effect. See if you can spot it!
Ishikai Japanese Cafe
177 Russell St Melbourne 3000
(03) 9663 6555
Photos:
- Decor
- Tonkatsu
The lymphatic system is part of the immune system where cleansing of blood, and the detoxification of our bodies takes place. A huge network of lymphatic vessels recycles blood plasma by removing fluid from the tissues, filtering it, and carrying it back into the bloodstream.
These are 10 foods to add into your diet to boost the lymphatic system:
* Water
May not be a food item, but essential to life. Drink plenty of clean, purified water. Water keeps the lymph fluid hydrated and flowing smoothly.
* Cranberry
Cranberry is an amazing emulsifier of fat which means it helps break down excess fat for the lymphatic vessels to carry away.
* Leafy greens
That green nutrient has powerful cleansing properties and beneficial effects on the blood and thus on lymph fluid as well.
* Nuts and seeds
The essential healthy fats found in seeds like chia, nuts, olive oil, coconut oil, and avocado, play a role in fighting inflammation. They also strengthen our inner organs walls.
* Adaptogenic herbs
Goldenseal, Echinacea, and Astragalus are three herbsthat help alleviate inflammation and congestion of the lymph nodes and vessels.
* Garlic
Garlic boosts immune function and combats harmful microbes. It improves circulation and aids in the cleansing of toxins. It boosts the function of your lymphatic system and contains antibacterial qualities.
* Ginger / Turmeric
Both have beneficial effects on digestion and circulation; two systems that are tied directly to the processes of the lymphatic system. Also they help reduce inflammation, thin blood and improve circulation.
* Seaweed
Sea vegetables help the body detox and eliminate excess fluid that can build up in tissues and slow the lymphatic system down.
* Citrus
Citrus fruits aid hydration, carry powerful antioxidants and enzymes, and help cleanse and protect the lymphatic system.
The cocoa bean, also cacao bean or simply cocoa (/ˈkoʊ.koʊ/) or cacao (/kəˈkaʊ/), is the dried and fully fermented fatty seed of Theobroma cacao, from which cocoa solids and cocoa butter are extracted. They are the basis of chocolate, as well as many Mesoamerican foods such as mole and tejate.
ETYMOLOGY
The word "cocoa"' derives from the Spanish word cacao, derived from the Nahuatl word cacahuatl. The Nahautl word, in turn, ultimately derives from the reconstructed Proto Mije-Sokean word *kakaw~*kakawa.
Cocoa can often also refer to the drink commonly known as hot chocolate; to cocoa powder, the dry powder made by grinding cocoa seeds and removing the cocoa butter from the dark, bitter cocoa solids; or to a mixture of cocoa powder and cocoa butter.
HISTORY
The cacao tree is native to the Americas. It may have originated in the foothills of the Andes in the Amazon and Orinoco basins of South America, current-day Colombia and Venezuela, where today, examples of wild cacao still can be found. However, it may have had a larger range in the past, evidence for which may be obscured because of its cultivation in these areas long before, as well as after, the Spanish arrived. New chemical analyses of residues extracted from pottery excavated at an archaeological site at Puerto Escondido in Honduras indicate cocoa products were first consumed there between 1400 and 1500 BC. The new evidence also indicates that, long before the flavor of the cacao seed (or bean) became popular, the sweet pulp of the chocolate fruit, used in making a fermented (5% alcohol) beverage, first drew attention to the plant in the Americas. The cocoa bean was a common currency throughout Mesoamerica before the Spanish conquest.
Cacao trees grow in a limited geographical zone, of about 20° to the north and south of the Equator. Nearly 70% of the world crop today is grown in West Africa. The cacao plant was first given its botanical name by Swedish natural scientist Carl Linnaeus in his original classification of the plant kingdom, who called it Theobroma ("food of the gods") cacao.
Cocoa was an important commodity in pre-Columbian Mesoamerica. A Spanish soldier who was part of the conquest of Mexico by Hernán Cortés tells that when Moctezuma II, emperor of the Aztecs, dined, he took no other beverage than chocolate, served in a golden goblet. Flavored with vanilla or other spices, his chocolate was whipped into a froth that dissolved in the mouth. No fewer than 60 portions each day reportedly may have been consumed by Moctezuma II, and 2,000 more by the nobles of his court.
Chocolate was introduced to Europe by the Spaniards, and became a popular beverage by the mid-17th century. They also introduced the cacao tree into the West Indies and the Philippines. It was also introduced into the rest of Asia and into West Africa by Europeans. In the Gold Coast, modern Ghana, cacao was introduced by an African, Tetteh Quarshie.
PRODUCTION
COCOA POD
A cocoa pod (fruit) has a rough, leathery rind about 2 to 3 cm thick (this varies with the origin and variety of pod) filled with sweet, mucilaginous pulp (called baba de cacao in South America) with a lemonade-like taste enclosing 30 to 50 large seeds that are fairly soft and a pale lavender to dark brownish purple color. Due to heat buildup in the fermentation process, cacao beans lose most of the purplish hue and become mostly brown in color, with an adhered skin which includes the dried remains of the fruity pulp. This skin is released easily after roasting by winnowing. White seeds are found in some rare varieties, usually mixed with purples, and are considered of higher value. Historically, white cacao was cultivated by the Rama people of Nicaragua.
VARIETIES
The three main varieties of cocoa plant are Forastero, Criollo, and Trinitario. The first is the most widely used, comprising 95% of the world production of cocoa. Cocoa beans of the Criollo variety are rarer and considered a delicacy. Criollo plantations have lower yields than those of Forastero, and also tend to be less resistant to several diseases that attack the cocoa plant, hence very few countries still produce it. One of the largest producers of Criollo beans is Venezuela (Chuao and Porcelana). Trinitario (from Trinidad) is a hybrid between Criollo and Forastero varieties. It is considered to be of much higher quality than Forastero, but has higher yields and is more resistant to disease than Criollo.
HARVESTING
Cocoa trees grow in hot, rainy tropical areas within 20° of latitude from the Equator. Cocoa harvest is not restricted to one period per year and a harvest typically occurs over several months. In fact, in many countries, cocoa can be harvested at any time of the year. Pesticides are often applied to the trees to combat capsid bugs and fungicides to fight black pod disease.
Immature cocoa pods have a variety of colours, but most often are green, red, or purple, and as they mature, their colour tends towards yellow or orange, particularly in the creases. Unlike most fruiting trees, the cacoa pod grows directly from the trunk or large branch of a tree rather than from the end of a branch, similar to jackfruit. This makes harvesting by hand easier as most of the pods will not be up in the higher branches. The pods on a tree do not ripen together; harvesting needs to be done periodically through the year. Harvesting occurs between three and four times weekly during the harvest season. The ripe and near-ripe pods, as judged by their colour, are harvested from the trunk and branches of the cocoa tree with a curved knife on a long pole. Care must be used when cutting the stem of the pod to avoid damaging the junction of the stem with the tree, as this is where future flowers and pods will emerge. One person can harvest an estimated 650 pods per day.
HARVEST PROCESSING
The harvested pods are opened, typically with a machete, to expose the beans. The pulp and cocoa seeds are removed and the rind is discarded. The pulp and seeds are then piled in heaps, placed in bins, or laid out on grates for several days. During this time, the seeds and pulp undergo "sweating", where the thick pulp liquefies as it ferments. The fermented pulp trickles away, leaving cocoa seeds behind to be collected. Sweating is important for the quality of the beans, which originally have a strong, bitter taste. If sweating is interrupted, the resulting cocoa may be ruined; if underdone, the cocoa seed maintains a flavor similar to raw potatoes and becomes susceptible to mildew. Some cocoa-producing countries distill alcoholic spirits using the liquefied pulp. A typical pod contains 20 to 50 beans and about 400 dried beans are required to make one pound - or 880 per kilogram - of chocolate. Cocoa pods weigh an average of 400 g and each one yields 35 to 40 g dried beans (this yield is 40–44% of the total weight in the pod). One person can separate the beans from about 2000 pods per day.
The wet beans are then transported to a facility so they can be fermented and dried. They are fermented for four to seven days and must be mixed every two days. They are dried for five to 14 days, depending on the climate conditions. The fermented beans are dried by spreading them out over a large surface and constantly raking them. In large plantations, this is done on huge trays under the sun or by using artificial heat. Small plantations may dry their harvest on little trays or on cowhides. Finally, the beans are trodden and shuffled about (often using bare human feet) and sometimes, during this process, red clay mixed with water is sprinkled over the beans to obtain a finer color, polish, and protection against molds during shipment to factories in the United States, the Netherlands, the United Kingdom, and other countries. Drying in the sun is preferable to drying by artificial means, as no extraneous flavors such as smoke or oil are introduced which might otherwise taint the flavor.
The beans should be dry for shipment (usually by sea). Traditionally exported in jute bags, over the last decade, beans are increasingly shipped in "mega-bulk" parcels of several thousand tonnes at a time on ships, or in smaller lots around 25 tonnes in 20-ft containers. Shipping in bulk significantly reduces handling costs; shipment in bags, however, either in a ship's hold or in containers, is still common.
Throughout Mesoamerica where they are native, cocoa beans are used for a variety of foods. The harvested and fermented beans may be ground to-order at tiendas de chocolate, or chocolate mills. At these mills, the cocoa can be mixed with a variety of ingredients such as cinnamon, chili peppers, almonds, vanilla, and other spices to create drinking chocolate. The ground cocoa is also an important ingredient in tejate and a number of savory foods, such as mole.
WORLD PRODUCTION
Nearly 5,000,000 tonnes (4,900,000 long tons; 5,500,000 short tons) of cocoa are produced each year.
The historical global production was
1974: 1,556,484 tons,
1984: 1,810,611 tons,
1994: 2,672,173 tons,
2004: 3,607,052 tons.
The production increased by 131.7% in 30 years, representing a compound annual growth rate of 2.9%.
About 3.54 million tonnes of cocoa beans were produced in the 2008–2009 growing year, which runs from October to September. Of this total, African nations produced 2.45 million tonnes (69%), Asia and Oceania produced 0.61 million tonnes (17%), and the Americas produced 0.48 million tonnes (14%). Two African nations, Ivory Coast and Ghana, produce more than half of the world's cocoa, with 1.23 and 0.73 million tonnes, respectively (35% and 21%, respectively).
CONSUMPTION
Different metrics are used for chocolate consumption. The Netherlands has the highest monetary amount of cocoa bean imports (US$2.1 billion); it is also one of the main ports into Europe. The United States has highest amount of cocoa powder imports ($220 million); the US has a large amount of cocoa complementary products. The United Kingdom has the highest amount of retail chocolate ($1.3 billion) and is one of the biggest chocolate consumption-per-capita markets.
Cocoa and its products (including chocolate) are used worldwide. Per capita consumption is poorly understood, with numerous countries claiming the highest: various reports state that Switzerland, Belgium, and the UK have the highest consumption. However, since no clear mechanism exists to determine how much of a country's production is consumed by residents and how much by visitors, any data with respect to consumption remain purely speculative.
CHOCOLATE PRODUCTION
To make 1 kg of chocolate, about 300 to 600 beans are processed, depending on the desired cocoa content. In a factory, the beans are roasted. Next, they are cracked and then deshelled by a "winnower". The resulting pieces of beans are called nibs. They are sometimes sold in small packages at specialty stores and markets to be used in cooking, snacking, and chocolate dishes. Since nibs are directly from the cocoa tree, they contain high amounts of theobromine. Most nibs are ground, using various methods, into a thick, creamy paste, known as chocolate liquor or cocoa paste. This "liquor" is then further processed into chocolate by mixing in (more) cocoa butter and sugar (and sometimes vanilla and lecithin as an emulsifier), and then refined, conched and tempered. Alternatively, it can be separated into cocoa powder and cocoa butter using a hydraulic press or the Broma process. This process produces around 50% cocoa butter and 50% cocoa powder. Standard cocoa powder has a fat content around 10–12%%. Cocoa butter is used in chocolate bar manufacture, other confectionery, soaps, and cosmetics.
Treating with alkali produces Dutch-process cocoa powder, which is less acidic, darker, and more mellow in flavor than what is generally available in most of the world. Regular (nonalkalized) cocoa is acidic, so when cocoa is treated with an alkaline ingredient, generally potassium carbonate, the pH increases. This process can be done at various stages during manufacturing, including during nib treatment, liquor treatment, or press cake treatment.
Another process that helps develop the flavor is roasting, which can be done on the whole bean before shelling or on the nib after shelling. The time and temperature of the roast affect the result: A "low roast" produces a more acid, aromatic flavor, while a high roast gives a more intense, bitter flavor lacking complex flavor notes.
HEALTH BENEFITS OF COCOA CONSUMPTION
In general, cocoa is considered to be a rich source of antioxidants such as procyanidins and flavanoids, which may impart antiaging properties. Cocoa also contain a high level of flavonoids, specifically epicatechin, which may have beneficial effects on cardiovascular health.
The stimulant activity of cocoa comes from the compound theobromine which is less diuretic as compared to theophylline found in tea. Prolonged intake of flavanol-rich cocoa has been linked to cardiovascular health benefits, though this refers to raw cocoa and to a lesser extent, dark chocolate, since flavonoids degrade during cooking and alkalizing processes. Short-term benefits in LDL cholesterol levels from dark chocolate consumption have been found. The addition of whole milk to milk chocolate reduces the overall cocoa content per ounce while increasing saturated fat levels. Although one study has concluded that milk impairs the absorption of polyphenolic flavonoids, e.g. epicatechin, a followup failed to find the effect.
Hollenberg and colleagues of Harvard Medical School studied the effects of cocoa and flavanols on Panama's Kuna people, who are heavy consumers of cocoa. The researchers found that the Kuna people living on the islands had significantly lower rates of heart disease and cancer compared to those on the mainland who do not drink cocoa as on the islands. It is believed that the improved blood flow after consumption of flavanol-rich cocoa may help to achieve health benefits in hearts and other organs. In particular, the benefits may extend to the brain and have important implications for learning and memory.
Foods rich in cocoa appear to reduce blood pressure but drinking green and black tea may not, according to an analysis of previously published research in the April 9, 2007 issue of Archives of Internal MedicineA 15-year study of elderly men published in the Archives of Internal Medicine in 2006 found a 50 percent reduction in cardiovascular mortality and a 47 percent reduction in all-cause mortality for the men regularly consuming the most cocoa, compared to those consuming the least cocoa from all sources.
ENVIRONMENTAL IMPACT
The relative poverty of many cocoa farmers means that environmental consequences such as deforestation are given little significance. For decades, cocoa farmers have encroached on virgin forest, mostly after the felling of trees by logging companies. This trend has decreased as many governments and communities are beginning to protect their remaining forested zones. In general, the use of chemical fertilizers and pesticides by cocoa farmers is limited. When cocoa bean prices are high, farmers may invest in their crops, leading to higher yields which, in turn tends to result in lower market prices and a renewed period of lower investment.
Cocoa production is likely to be affected in various ways by the expected effects of global warming. Specific concerns have been raised concerning its future as a cash crop in West Africa, the current centre of global cocoa production. If temperatures continue to rise, West Africa could simply become unfit to grow the beans.
AGROFORESTRY
Cocoa beans may be cultivated under shaded conditions, e.g. agroforestry. Agroforestry can reduce the pressure on existing protected forests for resources, such as firewood, and conserve biodiversity. Agroforests act as buffers to formally protected forests and biodiversity island refuges in an open, human-dominated landscape. Research of their shade-grown coffee counterparts has shown that greater canopy cover in plots is significantly associated to greater mammal species richness and abundance. The amount of diversity in tree species is fairly comparable between shade-grown cocoa plots and primary forests. Farmers can grow a variety of fruit-bearing shade trees to supplement their income to help cope with the volatile cocoa prices. Though cocoa has been adapted to grow under a dense rainforest canopy, agroforestry does not significantly further enhance cocoa productivity.
COCOA TRADING
Cocoa beans, cocoa butter and cocoa powder are traded on two world exchanges: ICE Futures U.S. and NYSE Liffe Futures and Options. The London market is based on West African cocoa and New York on cocoa predominantly from Southeast Asia. Cocoa is the world's smallest soft commodity market.
The future price of cocoa butter and cocoa powder is determined by multiplying the bean price by a ratio. The combined butter and powder ratio has tended to be around 3.5. If the combined ratio falls below 3.2 or so, production ceases to be economically viable and some factories cease extraction of butter and powder and trade exclusively in cocoa liquor.
Cocoa beans can be held in storage for several years in bags or in bulk, during which the ownership can change several times, as the cocoa is traded much the same as metal or other commodities, to gain profit for the owner.
WIKIPEDIA
Resep:
Chicken Nugget sekala rumah tangga.
Bahan:
Ayam cincang 300 gram
Telur 2 butir
Tepung sagu 50 gram
Susu cair 100 ml
Merica secukupnya
Garam secukupnya
Gula pasir secukupnya
Kaldu blok 1 sdm (jika suka)
Cara membuat:
Campur semua bahan, aduk rata. Sebelumnya siapkan loyang loaf yang sudah
diolesi margarin. Masukkan ke loyang loaf, ratakan.
Panggang. Setelah masak, potong2. Siapkan 1 butir telur, balut dengan
tepung roti, simpan dalam lemari es (1/2-2 jam). Siap untuk digoreng.
Apabila anda ingin memproduksi Nuget Ayam & Aneka Frozen Food yang lainnya, adna bisa mengikuti:
Pelatihan Cara Produski Chicken Nugget untuk Usaha.
Diajarkan Cara Membuat Nuget Aneka Bentuk yang dapat dicetak aneka bentuk tanpa sisa.
Resep Industri Nuget Ayam, Ikan & Udang.
Teknik Pengemasan Frozen Food dengan mesin pengemas Vacuum.
Kursus Tristar
Telp: 031-8794764-65.
HP: 085731051010.
Jln. Rungkut Mapan Utara Blok CA 24. Surabaya.
Politeknik Tristar.
Flexi: 81959295-96. 81639991
Hp; 085733691548
031-8480823.
Fax 031- 8432050.
Graha Tristar.
Jln. Raya Jemursari 240A & 244
Surabaya - Indonesia.
Kursus Kue & Masakan.
Telp: 031-5316496.
Flexi: 031-70022992
Jln. Kedung Anyar 8 no 55.
Surabaya.
Mesin Mesin yang biasa digunakan untuk memproduksi Chicken Nugget:
1. Mesin Meat Mincer: Fungsinya untuk menggiling daging sapi & ayam. Dapat memotong urat pada daging, sehingga aanda dapat
membuat nugget dari daging tetelan yang murah harganya.
2. Mesin Blender Industri: Fungsinya Menghaluskan daging sapi, ayam & seafood dengan cepat & suhu daging dapat dipertahankan
tetap dingin, sehingga kekenyalan daging dapat dipertahankan.
3. Mesin Kemas sistem Vacuum - Vacuum packaging. Untuk memperpanjang masa simpan Frozen Food agar tidak mudah rusak & tidak
mudah teroksidasi.
4. Freezer sekala produksi. Fungsinya mempercepat pembekuan Nugget. Mempertahankan Bentuk Nugget sesuai dengan cetakan.
5. Mesin Penggoreng Deep Friyer. Fungsinya untuk menggoreng dengan suhu tertentu yang stabil. Hasil produksi Nugget yang
digoreng akan lebih renyah - crispy dibagian luar & Juicy dibagian dalam. Warna Nugget akan lebih Cerah.
6. Plastik Nylon khusus untuk mesin vacuum packaging.
Mesin Mesin untuk memproduksi aneka Nugget & Frozen Food dapat anda peroleh di:
Tristar Machinery.
Jln. Rungkut Mapan Utara CA 24 Surabaya.
HP: 088803211729 - 085854833381.
Flexi: 031-71933131.
Telp: 031-8708071. Fax: 031-8722794.
Email: tristarchemical@yahoo.co.id
Tristar Culinary Institute.
Machinery Division.
031-8480823.
Flexi : 031- 77213905.
Jln Raya Jemursari 234 & 244 Surabaya
Bahan Bahan untuk memproduksi Nugget untuk Bisnis.
Bread Crump : adalah tepung roti butiran yang renyah & crispy, warna nya kuning & orange. Sangat cantik apabila di balutkan
pada Nugget yang kita produksi. Sehingga Hasil produksi Nugget akan dapat bersaing baik dalam mutu maupun Harga Jualnya.
Modified Starch Ultra Bond: adalah tepung modifikasi yang dapat merekatkan daging cincang sehingga nugget yang terbentuk
akan kompak, padat & kenyal.
ISP: Isolated Soya Protein. adalah pengemulsi - emulsifier, yang dapat menyatukan minyak , lemak , gajih sehingga dapat
tercampur homogen pada adonan Frozen Food. Dengan sistem emulsi maka harga pokok penjualan Nugget dapat ditekan, sehingga
kita dapat memproduksi nugget murah yang sehat.
Soya Protein Granul, adalah protein dari kedelai, bentuknya serpih serpih kasar, apabila direndam didalam air akan
mengembang menyerupai daging cincang. Dengan tambahan soya protein ini, maka kita akan dapat membuat Chicken Nugget sekala
Industri Rumah Tangga dengan harga murah, tetapi tetap kenyal & sehat. Soya Protein Granul ini juga sering dipakai untuk
membuat daging tiruan dari kedelai, untuk membuat aneka masakan vegetarian.
Bahan Bahan Untuk Produksi Aneka Nugget & Olahan Frozen Food dapat anda peroleh di:
Toko Sembilan.
Jln. Raya Jemursari 234 & 244.
Surabaya - Indonesia.
Telp: Flexi: 031-70114130.
HP: 08573151147.
Melayani pembelian untuk seluruh wilayah indonesia & Export ke Manca Negara.
Pusat:
CV. Tristar Chemical.
Jln. Raya Rungkut Mapan Blok FA no. 3.
Telp: 031-8721242 - 8704937.
HP: 08123040593.
The lymphatic system is part of the immune system where cleansing of blood, and the detoxification of our bodies takes place. A huge network of lymphatic vessels recycles blood plasma by removing fluid from the tissues, filtering it, and carrying it back into the bloodstream.
These are 10 foods to add into your diet to boost the lymphatic system:
* Water
May not be a food item, but essential to life. Drink plenty of clean, purified water. Water keeps the lymph fluid hydrated and flowing smoothly.
* Cranberry
Cranberry is an amazing emulsifier of fat which means it helps break down excess fat for the lymphatic vessels to carry away.
* Leafy greens
That green nutrient has powerful cleansing properties and beneficial effects on the blood and thus on lymph fluid as well.
* Nuts and seeds
The essential healthy fats found in seeds like chia, nuts, olive oil, coconut oil, and avocado, play a role in fighting inflammation. They also strengthen our inner organs walls.
* Adaptogenic herbs
Goldenseal, Echinacea, and Astragalus are three herbsthat help alleviate inflammation and congestion of the lymph nodes and vessels.
* Garlic
Garlic boosts immune function and combats harmful microbes. It improves circulation and aids in the cleansing of toxins. It boosts the function of your lymphatic system and contains antibacterial qualities.
* Ginger / Turmeric
Both have beneficial effects on digestion and circulation; two systems that are tied directly to the processes of the lymphatic system. Also they help reduce inflammation, thin blood and improve circulation.
* Seaweed
Sea vegetables help the body detox and eliminate excess fluid that can build up in tissues and slow the lymphatic system down.
* Citrus
Citrus fruits aid hydration, carry powerful antioxidants and enzymes, and help cleanse and protect the lymphatic system.
The cocoa bean, also cacao bean or simply cocoa (/ˈkoʊ.koʊ/) or cacao (/kəˈkaʊ/), is the dried and fully fermented fatty seed of Theobroma cacao, from which cocoa solids and cocoa butter are extracted. They are the basis of chocolate, as well as many Mesoamerican foods such as mole and tejate.
ETYMOLOGY
The word "cocoa"' derives from the Spanish word cacao, derived from the Nahuatl word cacahuatl. The Nahautl word, in turn, ultimately derives from the reconstructed Proto Mije-Sokean word *kakaw~*kakawa.
Cocoa can often also refer to the drink commonly known as hot chocolate; to cocoa powder, the dry powder made by grinding cocoa seeds and removing the cocoa butter from the dark, bitter cocoa solids; or to a mixture of cocoa powder and cocoa butter.
HISTORY
The cacao tree is native to the Americas. It may have originated in the foothills of the Andes in the Amazon and Orinoco basins of South America, current-day Colombia and Venezuela, where today, examples of wild cacao still can be found. However, it may have had a larger range in the past, evidence for which may be obscured because of its cultivation in these areas long before, as well as after, the Spanish arrived. New chemical analyses of residues extracted from pottery excavated at an archaeological site at Puerto Escondido in Honduras indicate cocoa products were first consumed there between 1400 and 1500 BC. The new evidence also indicates that, long before the flavor of the cacao seed (or bean) became popular, the sweet pulp of the chocolate fruit, used in making a fermented (5% alcohol) beverage, first drew attention to the plant in the Americas. The cocoa bean was a common currency throughout Mesoamerica before the Spanish conquest.
Cacao trees grow in a limited geographical zone, of about 20° to the north and south of the Equator. Nearly 70% of the world crop today is grown in West Africa. The cacao plant was first given its botanical name by Swedish natural scientist Carl Linnaeus in his original classification of the plant kingdom, who called it Theobroma ("food of the gods") cacao.
Cocoa was an important commodity in pre-Columbian Mesoamerica. A Spanish soldier who was part of the conquest of Mexico by Hernán Cortés tells that when Moctezuma II, emperor of the Aztecs, dined, he took no other beverage than chocolate, served in a golden goblet. Flavored with vanilla or other spices, his chocolate was whipped into a froth that dissolved in the mouth. No fewer than 60 portions each day reportedly may have been consumed by Moctezuma II, and 2,000 more by the nobles of his court.
Chocolate was introduced to Europe by the Spaniards, and became a popular beverage by the mid-17th century. They also introduced the cacao tree into the West Indies and the Philippines. It was also introduced into the rest of Asia and into West Africa by Europeans. In the Gold Coast, modern Ghana, cacao was introduced by an African, Tetteh Quarshie.
PRODUCTION
COCOA POD
A cocoa pod (fruit) has a rough, leathery rind about 2 to 3 cm thick (this varies with the origin and variety of pod) filled with sweet, mucilaginous pulp (called baba de cacao in South America) with a lemonade-like taste enclosing 30 to 50 large seeds that are fairly soft and a pale lavender to dark brownish purple color. Due to heat buildup in the fermentation process, cacao beans lose most of the purplish hue and become mostly brown in color, with an adhered skin which includes the dried remains of the fruity pulp. This skin is released easily after roasting by winnowing. White seeds are found in some rare varieties, usually mixed with purples, and are considered of higher value. Historically, white cacao was cultivated by the Rama people of Nicaragua.
VARIETIES
The three main varieties of cocoa plant are Forastero, Criollo, and Trinitario. The first is the most widely used, comprising 95% of the world production of cocoa. Cocoa beans of the Criollo variety are rarer and considered a delicacy. Criollo plantations have lower yields than those of Forastero, and also tend to be less resistant to several diseases that attack the cocoa plant, hence very few countries still produce it. One of the largest producers of Criollo beans is Venezuela (Chuao and Porcelana). Trinitario (from Trinidad) is a hybrid between Criollo and Forastero varieties. It is considered to be of much higher quality than Forastero, but has higher yields and is more resistant to disease than Criollo.
HARVESTING
Cocoa trees grow in hot, rainy tropical areas within 20° of latitude from the Equator. Cocoa harvest is not restricted to one period per year and a harvest typically occurs over several months. In fact, in many countries, cocoa can be harvested at any time of the year. Pesticides are often applied to the trees to combat capsid bugs and fungicides to fight black pod disease.
Immature cocoa pods have a variety of colours, but most often are green, red, or purple, and as they mature, their colour tends towards yellow or orange, particularly in the creases. Unlike most fruiting trees, the cacoa pod grows directly from the trunk or large branch of a tree rather than from the end of a branch, similar to jackfruit. This makes harvesting by hand easier as most of the pods will not be up in the higher branches. The pods on a tree do not ripen together; harvesting needs to be done periodically through the year. Harvesting occurs between three and four times weekly during the harvest season. The ripe and near-ripe pods, as judged by their colour, are harvested from the trunk and branches of the cocoa tree with a curved knife on a long pole. Care must be used when cutting the stem of the pod to avoid damaging the junction of the stem with the tree, as this is where future flowers and pods will emerge. One person can harvest an estimated 650 pods per day.
HARVEST PROCESSING
The harvested pods are opened, typically with a machete, to expose the beans. The pulp and cocoa seeds are removed and the rind is discarded. The pulp and seeds are then piled in heaps, placed in bins, or laid out on grates for several days. During this time, the seeds and pulp undergo "sweating", where the thick pulp liquefies as it ferments. The fermented pulp trickles away, leaving cocoa seeds behind to be collected. Sweating is important for the quality of the beans, which originally have a strong, bitter taste. If sweating is interrupted, the resulting cocoa may be ruined; if underdone, the cocoa seed maintains a flavor similar to raw potatoes and becomes susceptible to mildew. Some cocoa-producing countries distill alcoholic spirits using the liquefied pulp. A typical pod contains 20 to 50 beans and about 400 dried beans are required to make one pound - or 880 per kilogram - of chocolate. Cocoa pods weigh an average of 400 g and each one yields 35 to 40 g dried beans (this yield is 40–44% of the total weight in the pod). One person can separate the beans from about 2000 pods per day.
The wet beans are then transported to a facility so they can be fermented and dried. They are fermented for four to seven days and must be mixed every two days. They are dried for five to 14 days, depending on the climate conditions. The fermented beans are dried by spreading them out over a large surface and constantly raking them. In large plantations, this is done on huge trays under the sun or by using artificial heat. Small plantations may dry their harvest on little trays or on cowhides. Finally, the beans are trodden and shuffled about (often using bare human feet) and sometimes, during this process, red clay mixed with water is sprinkled over the beans to obtain a finer color, polish, and protection against molds during shipment to factories in the United States, the Netherlands, the United Kingdom, and other countries. Drying in the sun is preferable to drying by artificial means, as no extraneous flavors such as smoke or oil are introduced which might otherwise taint the flavor.
The beans should be dry for shipment (usually by sea). Traditionally exported in jute bags, over the last decade, beans are increasingly shipped in "mega-bulk" parcels of several thousand tonnes at a time on ships, or in smaller lots around 25 tonnes in 20-ft containers. Shipping in bulk significantly reduces handling costs; shipment in bags, however, either in a ship's hold or in containers, is still common.
Throughout Mesoamerica where they are native, cocoa beans are used for a variety of foods. The harvested and fermented beans may be ground to-order at tiendas de chocolate, or chocolate mills. At these mills, the cocoa can be mixed with a variety of ingredients such as cinnamon, chili peppers, almonds, vanilla, and other spices to create drinking chocolate. The ground cocoa is also an important ingredient in tejate and a number of savory foods, such as mole.
WORLD PRODUCTION
Nearly 5,000,000 tonnes (4,900,000 long tons; 5,500,000 short tons) of cocoa are produced each year.
The historical global production was
1974: 1,556,484 tons,
1984: 1,810,611 tons,
1994: 2,672,173 tons,
2004: 3,607,052 tons.
The production increased by 131.7% in 30 years, representing a compound annual growth rate of 2.9%.
About 3.54 million tonnes of cocoa beans were produced in the 2008–2009 growing year, which runs from October to September. Of this total, African nations produced 2.45 million tonnes (69%), Asia and Oceania produced 0.61 million tonnes (17%), and the Americas produced 0.48 million tonnes (14%). Two African nations, Ivory Coast and Ghana, produce more than half of the world's cocoa, with 1.23 and 0.73 million tonnes, respectively (35% and 21%, respectively).
CONSUMPTION
Different metrics are used for chocolate consumption. The Netherlands has the highest monetary amount of cocoa bean imports (US$2.1 billion); it is also one of the main ports into Europe. The United States has highest amount of cocoa powder imports ($220 million); the US has a large amount of cocoa complementary products. The United Kingdom has the highest amount of retail chocolate ($1.3 billion) and is one of the biggest chocolate consumption-per-capita markets.
Cocoa and its products (including chocolate) are used worldwide. Per capita consumption is poorly understood, with numerous countries claiming the highest: various reports state that Switzerland, Belgium, and the UK have the highest consumption. However, since no clear mechanism exists to determine how much of a country's production is consumed by residents and how much by visitors, any data with respect to consumption remain purely speculative.
CHOCOLATE PRODUCTION
To make 1 kg of chocolate, about 300 to 600 beans are processed, depending on the desired cocoa content. In a factory, the beans are roasted. Next, they are cracked and then deshelled by a "winnower". The resulting pieces of beans are called nibs. They are sometimes sold in small packages at specialty stores and markets to be used in cooking, snacking, and chocolate dishes. Since nibs are directly from the cocoa tree, they contain high amounts of theobromine. Most nibs are ground, using various methods, into a thick, creamy paste, known as chocolate liquor or cocoa paste. This "liquor" is then further processed into chocolate by mixing in (more) cocoa butter and sugar (and sometimes vanilla and lecithin as an emulsifier), and then refined, conched and tempered. Alternatively, it can be separated into cocoa powder and cocoa butter using a hydraulic press or the Broma process. This process produces around 50% cocoa butter and 50% cocoa powder. Standard cocoa powder has a fat content around 10–12%%. Cocoa butter is used in chocolate bar manufacture, other confectionery, soaps, and cosmetics.
Treating with alkali produces Dutch-process cocoa powder, which is less acidic, darker, and more mellow in flavor than what is generally available in most of the world. Regular (nonalkalized) cocoa is acidic, so when cocoa is treated with an alkaline ingredient, generally potassium carbonate, the pH increases. This process can be done at various stages during manufacturing, including during nib treatment, liquor treatment, or press cake treatment.
Another process that helps develop the flavor is roasting, which can be done on the whole bean before shelling or on the nib after shelling. The time and temperature of the roast affect the result: A "low roast" produces a more acid, aromatic flavor, while a high roast gives a more intense, bitter flavor lacking complex flavor notes.
HEALTH BENEFITS OF COCOA CONSUMPTION
In general, cocoa is considered to be a rich source of antioxidants such as procyanidins and flavanoids, which may impart antiaging properties. Cocoa also contain a high level of flavonoids, specifically epicatechin, which may have beneficial effects on cardiovascular health.
The stimulant activity of cocoa comes from the compound theobromine which is less diuretic as compared to theophylline found in tea. Prolonged intake of flavanol-rich cocoa has been linked to cardiovascular health benefits, though this refers to raw cocoa and to a lesser extent, dark chocolate, since flavonoids degrade during cooking and alkalizing processes. Short-term benefits in LDL cholesterol levels from dark chocolate consumption have been found. The addition of whole milk to milk chocolate reduces the overall cocoa content per ounce while increasing saturated fat levels. Although one study has concluded that milk impairs the absorption of polyphenolic flavonoids, e.g. epicatechin, a followup failed to find the effect.
Hollenberg and colleagues of Harvard Medical School studied the effects of cocoa and flavanols on Panama's Kuna people, who are heavy consumers of cocoa. The researchers found that the Kuna people living on the islands had significantly lower rates of heart disease and cancer compared to those on the mainland who do not drink cocoa as on the islands. It is believed that the improved blood flow after consumption of flavanol-rich cocoa may help to achieve health benefits in hearts and other organs. In particular, the benefits may extend to the brain and have important implications for learning and memory.
Foods rich in cocoa appear to reduce blood pressure but drinking green and black tea may not, according to an analysis of previously published research in the April 9, 2007 issue of Archives of Internal MedicineA 15-year study of elderly men published in the Archives of Internal Medicine in 2006 found a 50 percent reduction in cardiovascular mortality and a 47 percent reduction in all-cause mortality for the men regularly consuming the most cocoa, compared to those consuming the least cocoa from all sources.
ENVIRONMENTAL IMPACT
The relative poverty of many cocoa farmers means that environmental consequences such as deforestation are given little significance. For decades, cocoa farmers have encroached on virgin forest, mostly after the felling of trees by logging companies. This trend has decreased as many governments and communities are beginning to protect their remaining forested zones. In general, the use of chemical fertilizers and pesticides by cocoa farmers is limited. When cocoa bean prices are high, farmers may invest in their crops, leading to higher yields which, in turn tends to result in lower market prices and a renewed period of lower investment.
Cocoa production is likely to be affected in various ways by the expected effects of global warming. Specific concerns have been raised concerning its future as a cash crop in West Africa, the current centre of global cocoa production. If temperatures continue to rise, West Africa could simply become unfit to grow the beans.
AGROFORESTRY
Cocoa beans may be cultivated under shaded conditions, e.g. agroforestry. Agroforestry can reduce the pressure on existing protected forests for resources, such as firewood, and conserve biodiversity. Agroforests act as buffers to formally protected forests and biodiversity island refuges in an open, human-dominated landscape. Research of their shade-grown coffee counterparts has shown that greater canopy cover in plots is significantly associated to greater mammal species richness and abundance. The amount of diversity in tree species is fairly comparable between shade-grown cocoa plots and primary forests. Farmers can grow a variety of fruit-bearing shade trees to supplement their income to help cope with the volatile cocoa prices. Though cocoa has been adapted to grow under a dense rainforest canopy, agroforestry does not significantly further enhance cocoa productivity.
COCOA TRADING
Cocoa beans, cocoa butter and cocoa powder are traded on two world exchanges: ICE Futures U.S. and NYSE Liffe Futures and Options. The London market is based on West African cocoa and New York on cocoa predominantly from Southeast Asia. Cocoa is the world's smallest soft commodity market.
The future price of cocoa butter and cocoa powder is determined by multiplying the bean price by a ratio. The combined butter and powder ratio has tended to be around 3.5. If the combined ratio falls below 3.2 or so, production ceases to be economically viable and some factories cease extraction of butter and powder and trade exclusively in cocoa liquor.
Cocoa beans can be held in storage for several years in bags or in bulk, during which the ownership can change several times, as the cocoa is traded much the same as metal or other commodities, to gain profit for the owner.
WIKIPEDIA
Pork chops, part of Tonkatsu Ramen - Ishikai AUD8.90
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Another new Japanese cafe on Russell St, where The Fresh Stop HK Cafe used to be. A bit brash to open right next door to Teppan San, another Japanese cafe.
Initial observations indicate a Taiwanese-run place. At least they use the kind of ramen I like! :)
I got the Tonkatsu Ramen with White Bone soup. The "white bone soup" was a poor imitation of the Kyushu-style tonkotsu soup, made with pork bones, and milky white from the emulsification of the fats. The best specimen in Melbourne is probably Tonkotsu Ramen at Momotaro Rahmen. Still, the soup was passable. The other soup options were miso, or "udon", which presumably means a clear broth.
Serving the crisp tender pork chop on the side was a good idea, that is also typical of other Taiwanese shops.
Shanny's Katsu Curry Don looks like it needed more curry sauce though. And Boon Chew's Katsu Don seemed like it was trying to preserve the crunch of the pork chops, rather than serve it the traditional way half-buried in silky scrambled eggs. Isabel, got the same as mine.
Just as well we all got the tonkatsu pork chop. It was more or less a hit!
The decor was rather interesting too. I spotted row of a splatter-shields being used as a sort of divider / ornament. Not a bad effect. See if you can spot it!
Ishikai Japanese Cafe
177 Russell St Melbourne 3000
(03) 9663 6555
Photos:
- Decor
- Tonkatsu
Jelly beans are a classic candy with a soft, chewy center and a thin candy coating. The flavor possibilities are endless, which has led to the ever growing popularity of this fun, tiny candy.
Jelly Bean History
Jelly beans are thought to be a hybrid of two candies, Turkish delights and Jordan almonds, both of which date back hundreds of years. Turkish delights are a sweet, chewy candy that has a powdery, sugar coating. Jordan almonds are almonds that are simply coated in a crunchy sugar shell. Combine the chewy center of a Turkish delight with the crunchy coating of a Jordan almond and you have what we now know as a jelly bean.
The first known reference to jelly beans was in the late 1800's when William Schrafft, a Boston confectioner, encouraged Americans to send jelly beans to soldiers fighting in the Civil War. By the early 1900's, jelly beans were a common penny candy enjoyed by children and adults alike. It wasn't until the 1930's that jelly beans became associated with Easter, most likely due to their egg-like shape. Jelly beans remain one of the most common Easter candies today.
Jelly beans had a boost in popularity in the mid-60's when then Governor of California, Ronald Reagan, expressed his love for the candy. It is said that Reagan used the candy to help wean himself off of his tobacco habit and always had jelly beans at an arms reach all the way through his presidency. Jelly Belly, a major jelly bean producer, even created a special blueberry flavor jelly bean for President Reagan.
What's in a Jelly Bean?
Because jelly beans are a candy, it is no surprise that the main ingredients are sugar, corn syrup, and starch. Starch is added to create the gelatinous, chewy texture. The thin, crunchy coating is achieved with a sugaring technique called panning. This process is the same technique used to create the thin candy coating on other confections, like M&Ms.
Flavoring ingredients are added to differentiate jelly bean varieties, and may be natural or artificial depending on the manufacturer. A small amount of emulsifying agent is sometimes added to the candy to keep the texture consistent, and edible beeswax may be used to coat the jelly bean to prevent sticking or dissolving in humid conditions.
With new flavors of jelly beans popping up every day, their popularity is sure to continue. Each year enough jelly beans to circle the world five times are consumed. Let's see how long it takes to get to six!
Source: foodreference.about.com/od/history_myths/a/The-History-Of...
Kaalya wrote her Ph.D. thesis on the dangers of soy with lots of help from other academics so this is pretty much the definitive work on soy, published in '05 and working its way through various channels to spread this information. It's taking awhile though because Westerners, have for so long, embraced tofu as the miracle protein food since the '70s. Written with humor for easy digestion and a touch of sarcasm to help with your outrage.
Most of the marketing and studies done about the benefits of soy are based on the public misconception that soy is abundantly consumed in Asia. Very annoying when you are Asian and was raised in Asia to have Caucasian people tell you this like it was a known fact. Yes soy was revered in China as a cover crop, but it was considered toxic for consumption until fermentation was discovered that made it edible. Thus it is only fermented soy such as tempeh, miso soup and properly fermented soy sauce that was actually consumed and not very much at that—8.6 grams per day. However, some Buddhist monks did develop tofu as a cheap source of protein that they ate themselves and sold to poor peasants. In Japan this became a sort of a cottage industry for the temples and much was made of its pure white essence. But part of the reason they liked it so much was that it inhibited their libido. Thus Japanese women would joke about loading up their husbands food with soy.
Soy has never been so abundantly consumed until the American soy industry's attempt to make soy into a universal food first beginning with vegetable oil which the Chinese thought only suitable for lamps. Now it's an additive to processed foods of all kinds. Soy is in nearly everything given that every chocolate bar, loaf of bread or baked good or what seems to have soy oil or emulsifier in it. Said emulsifier made from the sludge leftover after the crude soy oil goes through a degumming process. Those allergic to it have quite a time of it. Some have even reacted to soy in inks and cardboard that food comes in.
For the rest of us the dangers are from the anti-nutrients, the protease inhibitors that inhibit key enzymes that help us digest proteins. This factor links to malnutrition, pancreatic disease, intestinal disorders and even cancer. The anti-nutrients are neutralized by fermentation thus the wisdom of traditional preparation of food. Next element is phytates that tie up toxic, but also beneficial metals such as zinc and calcium. This means poor growth, anemia and immune system incompetence. Vegetarians are notably short on zinc.
Then there is the estrogen mimicking characteristic of soy which mostly increases the effect of estrogen, but sometimes does the reverse. This is what makes soy as tricky as a pharmaceutical. In fact when soy was explored as a possible birth control method it showed side affects much like the synthetic version. Also dangerous is the effect this phytoestrogen has on the thyroid. It is also an endocrine interrupter like some plastics, but as paranoid as we are about plastic hardly a thought is given to this soy danger. Soy has also been implicated in celiac disease.
It is the goal of the soy industry to make food from every part of the soy bean though for a while there were attempts to make plastic which entranced Henry Ford who made a car from soybeans and a suit. Both made him a laughing stock since the suit ripped and the car stunk. Early attempt to make foods were also rejected as being disgusting. Soy oil was successfully marketed—think Wesson oil. But what to do with the fiber after the oil was extracted. They should have just left it as fertilizer, but no one wanted to waste this protein potential so much R & D was put into creating uses for it. And the marketing to the high end consumer as a health product which is how you get a product accepted by the trickle down affect.
Including soy formula for babies. This was such a disaster causing babies to fail to thrive that the WHO had to put a stop its use. Now the soy industry fortifies its milk with all kinds of synthetic vitamins so it will at least have some nutritional value. There is also danger of aluminum contamination from the soil sucked up by deep plant roots and the equipment the soy is processed in.
The claims that the soy industry has made of benefits of soy in preventing breast cancer is even more devious. It turns out that the studies actually showed that soy could disrupt a women's cycle and jeopardize her fertility, but the soy industry scientists chose to speculate that because the menstrual cycles were lengthened that would result in lower lifetime levels of estrogen per the unproven theory that such reduction of estrogen levels would result in a reduced breast cancer risk. So Ta Dah, the industry could claim that as a benefit of soy consumption.
The other stories of manipulated data piled on top of assumptions about soy consumption in Asia and correlations with less breast cancer in Asian women added to the misinformation. And the studies claiming that soy offers certain nutrients are also dubious because as it turns out these nutrients may not be accessible via the usual digestive system unless you eat you own feces as the lab rats did.
These stories are an education in itself about how tricky scientific studies can be. Am I ever going to trust scientific studies again? Nope not in nutrition. Nor will I eat anything in a box that claims to be health food without thoroughly studying the ingredients. Take TVP. Textured vegetable protein, a soy ingredient of greatest dubiousness, never before seen in nature, created by industry to extend more expensive ingredients in everything from burger to soups to sauces.
As for soy products, the only safe ones are fermented products—tempeh, miso soup, natto and real fermented soy sauce. As Kaayla says "practice safe soy". Someone at the Weston Price conference asked if they should be concerned about soy emulsifier, but she said it was too little to have much impact so chocolate is safe!
February 13, 2018
Leonardo, NJ
Emulsified crude oil spilled on the water in the Ohmsett test tank forms a pattern of swirls as it spreads during an experiment. Ohmsett – The National Oil Spill Response Research & Renewable Energy Test Facility - provides independent and objective performance testing of full-scale oil spill response equipment and marine renewable energy systems (wave energy conversion devices), and helps improve technologies through research and development. It is the largest outdoor saltwater wave/tow tank facility in North America and is the only facility where full-scale oil spill response equipment testing, research, and training can be conducted in a marine environment with oil under controlled environmental conditions (waves and oil types).
Photo by: Karen Stone, BSEE
The cocoa bean, also cacao bean or simply cocoa (/ˈkoʊ.koʊ/) or cacao (/kəˈkaʊ/), is the dried and fully fermented fatty seed of Theobroma cacao, from which cocoa solids and cocoa butter are extracted. They are the basis of chocolate, as well as many Mesoamerican foods such as mole and tejate.
ETYMOLOGY
The word "cocoa"' derives from the Spanish word cacao, derived from the Nahuatl word cacahuatl. The Nahautl word, in turn, ultimately derives from the reconstructed Proto Mije-Sokean word *kakaw~*kakawa.
Cocoa can often also refer to the drink commonly known as hot chocolate; to cocoa powder, the dry powder made by grinding cocoa seeds and removing the cocoa butter from the dark, bitter cocoa solids; or to a mixture of cocoa powder and cocoa butter.
HISTORY
The cacao tree is native to the Americas. It may have originated in the foothills of the Andes in the Amazon and Orinoco basins of South America, current-day Colombia and Venezuela, where today, examples of wild cacao still can be found. However, it may have had a larger range in the past, evidence for which may be obscured because of its cultivation in these areas long before, as well as after, the Spanish arrived. New chemical analyses of residues extracted from pottery excavated at an archaeological site at Puerto Escondido in Honduras indicate cocoa products were first consumed there between 1400 and 1500 BC. The new evidence also indicates that, long before the flavor of the cacao seed (or bean) became popular, the sweet pulp of the chocolate fruit, used in making a fermented (5% alcohol) beverage, first drew attention to the plant in the Americas. The cocoa bean was a common currency throughout Mesoamerica before the Spanish conquest.
Cacao trees grow in a limited geographical zone, of about 20° to the north and south of the Equator. Nearly 70% of the world crop today is grown in West Africa. The cacao plant was first given its botanical name by Swedish natural scientist Carl Linnaeus in his original classification of the plant kingdom, who called it Theobroma ("food of the gods") cacao.
Cocoa was an important commodity in pre-Columbian Mesoamerica. A Spanish soldier who was part of the conquest of Mexico by Hernán Cortés tells that when Moctezuma II, emperor of the Aztecs, dined, he took no other beverage than chocolate, served in a golden goblet. Flavored with vanilla or other spices, his chocolate was whipped into a froth that dissolved in the mouth. No fewer than 60 portions each day reportedly may have been consumed by Moctezuma II, and 2,000 more by the nobles of his court.
Chocolate was introduced to Europe by the Spaniards, and became a popular beverage by the mid-17th century. They also introduced the cacao tree into the West Indies and the Philippines. It was also introduced into the rest of Asia and into West Africa by Europeans. In the Gold Coast, modern Ghana, cacao was introduced by an African, Tetteh Quarshie.
PRODUCTION
COCOA POD
A cocoa pod (fruit) has a rough, leathery rind about 2 to 3 cm thick (this varies with the origin and variety of pod) filled with sweet, mucilaginous pulp (called baba de cacao in South America) with a lemonade-like taste enclosing 30 to 50 large seeds that are fairly soft and a pale lavender to dark brownish purple color. Due to heat buildup in the fermentation process, cacao beans lose most of the purplish hue and become mostly brown in color, with an adhered skin which includes the dried remains of the fruity pulp. This skin is released easily after roasting by winnowing. White seeds are found in some rare varieties, usually mixed with purples, and are considered of higher value. Historically, white cacao was cultivated by the Rama people of Nicaragua.
VARIETIES
The three main varieties of cocoa plant are Forastero, Criollo, and Trinitario. The first is the most widely used, comprising 95% of the world production of cocoa. Cocoa beans of the Criollo variety are rarer and considered a delicacy. Criollo plantations have lower yields than those of Forastero, and also tend to be less resistant to several diseases that attack the cocoa plant, hence very few countries still produce it. One of the largest producers of Criollo beans is Venezuela (Chuao and Porcelana). Trinitario (from Trinidad) is a hybrid between Criollo and Forastero varieties. It is considered to be of much higher quality than Forastero, but has higher yields and is more resistant to disease than Criollo.
HARVESTING
Cocoa trees grow in hot, rainy tropical areas within 20° of latitude from the Equator. Cocoa harvest is not restricted to one period per year and a harvest typically occurs over several months. In fact, in many countries, cocoa can be harvested at any time of the year. Pesticides are often applied to the trees to combat capsid bugs and fungicides to fight black pod disease.
Immature cocoa pods have a variety of colours, but most often are green, red, or purple, and as they mature, their colour tends towards yellow or orange, particularly in the creases. Unlike most fruiting trees, the cacoa pod grows directly from the trunk or large branch of a tree rather than from the end of a branch, similar to jackfruit. This makes harvesting by hand easier as most of the pods will not be up in the higher branches. The pods on a tree do not ripen together; harvesting needs to be done periodically through the year. Harvesting occurs between three and four times weekly during the harvest season. The ripe and near-ripe pods, as judged by their colour, are harvested from the trunk and branches of the cocoa tree with a curved knife on a long pole. Care must be used when cutting the stem of the pod to avoid damaging the junction of the stem with the tree, as this is where future flowers and pods will emerge. One person can harvest an estimated 650 pods per day.
HARVEST PROCESSING
The harvested pods are opened, typically with a machete, to expose the beans. The pulp and cocoa seeds are removed and the rind is discarded. The pulp and seeds are then piled in heaps, placed in bins, or laid out on grates for several days. During this time, the seeds and pulp undergo "sweating", where the thick pulp liquefies as it ferments. The fermented pulp trickles away, leaving cocoa seeds behind to be collected. Sweating is important for the quality of the beans, which originally have a strong, bitter taste. If sweating is interrupted, the resulting cocoa may be ruined; if underdone, the cocoa seed maintains a flavor similar to raw potatoes and becomes susceptible to mildew. Some cocoa-producing countries distill alcoholic spirits using the liquefied pulp. A typical pod contains 20 to 50 beans and about 400 dried beans are required to make one pound - or 880 per kilogram - of chocolate. Cocoa pods weigh an average of 400 g and each one yields 35 to 40 g dried beans (this yield is 40–44% of the total weight in the pod). One person can separate the beans from about 2000 pods per day.
The wet beans are then transported to a facility so they can be fermented and dried. They are fermented for four to seven days and must be mixed every two days. They are dried for five to 14 days, depending on the climate conditions. The fermented beans are dried by spreading them out over a large surface and constantly raking them. In large plantations, this is done on huge trays under the sun or by using artificial heat. Small plantations may dry their harvest on little trays or on cowhides. Finally, the beans are trodden and shuffled about (often using bare human feet) and sometimes, during this process, red clay mixed with water is sprinkled over the beans to obtain a finer color, polish, and protection against molds during shipment to factories in the United States, the Netherlands, the United Kingdom, and other countries. Drying in the sun is preferable to drying by artificial means, as no extraneous flavors such as smoke or oil are introduced which might otherwise taint the flavor.
The beans should be dry for shipment (usually by sea). Traditionally exported in jute bags, over the last decade, beans are increasingly shipped in "mega-bulk" parcels of several thousand tonnes at a time on ships, or in smaller lots around 25 tonnes in 20-ft containers. Shipping in bulk significantly reduces handling costs; shipment in bags, however, either in a ship's hold or in containers, is still common.
Throughout Mesoamerica where they are native, cocoa beans are used for a variety of foods. The harvested and fermented beans may be ground to-order at tiendas de chocolate, or chocolate mills. At these mills, the cocoa can be mixed with a variety of ingredients such as cinnamon, chili peppers, almonds, vanilla, and other spices to create drinking chocolate. The ground cocoa is also an important ingredient in tejate and a number of savory foods, such as mole.
WORLD PRODUCTION
Nearly 5,000,000 tonnes (4,900,000 long tons; 5,500,000 short tons) of cocoa are produced each year.
The historical global production was
1974: 1,556,484 tons,
1984: 1,810,611 tons,
1994: 2,672,173 tons,
2004: 3,607,052 tons.
The production increased by 131.7% in 30 years, representing a compound annual growth rate of 2.9%.
About 3.54 million tonnes of cocoa beans were produced in the 2008–2009 growing year, which runs from October to September. Of this total, African nations produced 2.45 million tonnes (69%), Asia and Oceania produced 0.61 million tonnes (17%), and the Americas produced 0.48 million tonnes (14%). Two African nations, Ivory Coast and Ghana, produce more than half of the world's cocoa, with 1.23 and 0.73 million tonnes, respectively (35% and 21%, respectively).
CONSUMPTION
Different metrics are used for chocolate consumption. The Netherlands has the highest monetary amount of cocoa bean imports (US$2.1 billion); it is also one of the main ports into Europe. The United States has highest amount of cocoa powder imports ($220 million); the US has a large amount of cocoa complementary products. The United Kingdom has the highest amount of retail chocolate ($1.3 billion) and is one of the biggest chocolate consumption-per-capita markets.
Cocoa and its products (including chocolate) are used worldwide. Per capita consumption is poorly understood, with numerous countries claiming the highest: various reports state that Switzerland, Belgium, and the UK have the highest consumption. However, since no clear mechanism exists to determine how much of a country's production is consumed by residents and how much by visitors, any data with respect to consumption remain purely speculative.
CHOCOLATE PRODUCTION
To make 1 kg of chocolate, about 300 to 600 beans are processed, depending on the desired cocoa content. In a factory, the beans are roasted. Next, they are cracked and then deshelled by a "winnower". The resulting pieces of beans are called nibs. They are sometimes sold in small packages at specialty stores and markets to be used in cooking, snacking, and chocolate dishes. Since nibs are directly from the cocoa tree, they contain high amounts of theobromine. Most nibs are ground, using various methods, into a thick, creamy paste, known as chocolate liquor or cocoa paste. This "liquor" is then further processed into chocolate by mixing in (more) cocoa butter and sugar (and sometimes vanilla and lecithin as an emulsifier), and then refined, conched and tempered. Alternatively, it can be separated into cocoa powder and cocoa butter using a hydraulic press or the Broma process. This process produces around 50% cocoa butter and 50% cocoa powder. Standard cocoa powder has a fat content around 10–12%%. Cocoa butter is used in chocolate bar manufacture, other confectionery, soaps, and cosmetics.
Treating with alkali produces Dutch-process cocoa powder, which is less acidic, darker, and more mellow in flavor than what is generally available in most of the world. Regular (nonalkalized) cocoa is acidic, so when cocoa is treated with an alkaline ingredient, generally potassium carbonate, the pH increases. This process can be done at various stages during manufacturing, including during nib treatment, liquor treatment, or press cake treatment.
Another process that helps develop the flavor is roasting, which can be done on the whole bean before shelling or on the nib after shelling. The time and temperature of the roast affect the result: A "low roast" produces a more acid, aromatic flavor, while a high roast gives a more intense, bitter flavor lacking complex flavor notes.
HEALTH BENEFITS OF COCOA CONSUMPTION
In general, cocoa is considered to be a rich source of antioxidants such as procyanidins and flavanoids, which may impart antiaging properties. Cocoa also contain a high level of flavonoids, specifically epicatechin, which may have beneficial effects on cardiovascular health.
The stimulant activity of cocoa comes from the compound theobromine which is less diuretic as compared to theophylline found in tea. Prolonged intake of flavanol-rich cocoa has been linked to cardiovascular health benefits, though this refers to raw cocoa and to a lesser extent, dark chocolate, since flavonoids degrade during cooking and alkalizing processes. Short-term benefits in LDL cholesterol levels from dark chocolate consumption have been found. The addition of whole milk to milk chocolate reduces the overall cocoa content per ounce while increasing saturated fat levels. Although one study has concluded that milk impairs the absorption of polyphenolic flavonoids, e.g. epicatechin, a followup failed to find the effect.
Hollenberg and colleagues of Harvard Medical School studied the effects of cocoa and flavanols on Panama's Kuna people, who are heavy consumers of cocoa. The researchers found that the Kuna people living on the islands had significantly lower rates of heart disease and cancer compared to those on the mainland who do not drink cocoa as on the islands. It is believed that the improved blood flow after consumption of flavanol-rich cocoa may help to achieve health benefits in hearts and other organs. In particular, the benefits may extend to the brain and have important implications for learning and memory.
Foods rich in cocoa appear to reduce blood pressure but drinking green and black tea may not, according to an analysis of previously published research in the April 9, 2007 issue of Archives of Internal MedicineA 15-year study of elderly men published in the Archives of Internal Medicine in 2006 found a 50 percent reduction in cardiovascular mortality and a 47 percent reduction in all-cause mortality for the men regularly consuming the most cocoa, compared to those consuming the least cocoa from all sources.
ENVIRONMENTAL IMPACT
The relative poverty of many cocoa farmers means that environmental consequences such as deforestation are given little significance. For decades, cocoa farmers have encroached on virgin forest, mostly after the felling of trees by logging companies. This trend has decreased as many governments and communities are beginning to protect their remaining forested zones. In general, the use of chemical fertilizers and pesticides by cocoa farmers is limited. When cocoa bean prices are high, farmers may invest in their crops, leading to higher yields which, in turn tends to result in lower market prices and a renewed period of lower investment.
Cocoa production is likely to be affected in various ways by the expected effects of global warming. Specific concerns have been raised concerning its future as a cash crop in West Africa, the current centre of global cocoa production. If temperatures continue to rise, West Africa could simply become unfit to grow the beans.
AGROFORESTRY
Cocoa beans may be cultivated under shaded conditions, e.g. agroforestry. Agroforestry can reduce the pressure on existing protected forests for resources, such as firewood, and conserve biodiversity. Agroforests act as buffers to formally protected forests and biodiversity island refuges in an open, human-dominated landscape. Research of their shade-grown coffee counterparts has shown that greater canopy cover in plots is significantly associated to greater mammal species richness and abundance. The amount of diversity in tree species is fairly comparable between shade-grown cocoa plots and primary forests. Farmers can grow a variety of fruit-bearing shade trees to supplement their income to help cope with the volatile cocoa prices. Though cocoa has been adapted to grow under a dense rainforest canopy, agroforestry does not significantly further enhance cocoa productivity.
COCOA TRADING
Cocoa beans, cocoa butter and cocoa powder are traded on two world exchanges: ICE Futures U.S. and NYSE Liffe Futures and Options. The London market is based on West African cocoa and New York on cocoa predominantly from Southeast Asia. Cocoa is the world's smallest soft commodity market.
The future price of cocoa butter and cocoa powder is determined by multiplying the bean price by a ratio. The combined butter and powder ratio has tended to be around 3.5. If the combined ratio falls below 3.2 or so, production ceases to be economically viable and some factories cease extraction of butter and powder and trade exclusively in cocoa liquor.
Cocoa beans can be held in storage for several years in bags or in bulk, during which the ownership can change several times, as the cocoa is traded much the same as metal or other commodities, to gain profit for the owner.
WIKIPEDIA
Castle Beach Fire Department is proud to present the brand new Hazmat 1. Built on a 2017 Spartan Gladiator cab with SVI bodywork, this rig was delivered on May 6, 2017 and replaces the 2016 Seagrave Marauder II Hazmat rig that was totaled in an accident. As the role of the Hazardous Materials Team evolves, so did the apparatus. Differences in the new rig as compared to the previous Seagrave include the addition of a slide-out compartment, which added space for command personnel. While it appears that the rig has less compartmentation than the previous rig, the rig contains the same amount of equipment and still has extra space for new technologies, thanks to the awesome work of the manufacturer! This apparatus can serve multiple roles on the scene such as a command center, rehab area, mobile laboratory, and a changing area.
Technical specs:
2017 Spartan Gladiator 24" raised roof/SVI Hazmat
Code 3 Lighting
Federal Signal Q2B Siren
Motorola Spectra Siren
Grover Air horns
NightScan PowerLite
Radios and command equipment
Detection cameras (heat sensitive, infrared)
Wilburt Telescoping Pneumatic Mast
Pelco Command Camera System
Climatronics Tecmet II weather station
Battery operated Holmatro extraction tools
Vanair Pro Air Compressor
Harrison On-Board generator
Flow Sciences model FS2009 bench hood
Gas Chromatography/Mass Spectrometer
Extensive library of MSDS handbooks
CO monitors
Level A and B entry suits
Testing equipment and meters
60 minute air bottles
Leak and spill kits for chlorine and other dangerous chemicals
Sparkless power-tools
Decontamination equipment
Oil Absorbents
Recovery drums
Emulsifiers
Immersion suits
Credit:
Zak O for the compartments
Spartan ERV and SVI for inspiration
Inspired by:
LAFD USAR 88, 2017 Pierce Arrow XT
Elizabeth, NJ FD Rescue 1
Houston, TX Rescue 10
Denver HAMER 1
Seattle Hazmat 1
FDNY Hazmat 1
The Flip dates back several hundred years, and is an obvious precursor to eggnog. This, too, is a great holiday drink. If you're squeamish about the whole egg, just remember that the alcohol and acid in the drink kills a lot of the dangerous bacteria. I didn't die from drinking one.
Flip:
2 oz. sherry (oloroso, amontillado, or cream-- not fino)
1/2 a beaten egg
1 oz simple syrup
nutmeg for grating on top
Combine first three drinks in a shaker with ice and shake long and hard to emulsify the egg. Your arm will get a workout. Strain into glass and top with nutmeg.
*Also, I was testing out the high ISO on the 40d. This was shot in very very low light at 1600, which is why it's so grainy.
Castle Beach Fire Department is proud to present the brand new Hazmat 1. Built on a 2017 Spartan Gladiator cab with SVI bodywork, this rig was delivered on May 6, 2017 and replaces the 2016 Seagrave Marauder II Hazmat rig that was totaled in an accident. As the role of the Hazardous Materials Team evolves, so did the apparatus. Differences in the new rig as compared to the previous Seagrave include the addition of a slide-out compartment, which added space for command personnel. While it appears that the rig has less compartmentation than the previous rig, the rig contains the same amount of equipment and still has extra space for new technologies, thanks to the awesome work of the manufacturer! This apparatus can serve multiple roles on the scene such as a command center, rehab area, mobile laboratory, and a changing area.
Technical specs:
2017 Spartan Gladiator 24" raised roof/SVI Hazmat
Code 3 Lighting
Federal Signal Q2B Siren
Motorola Spectra Siren
Grover Air horns
NightScan PowerLite
Radios and command equipment
Detection cameras (heat sensitive, infrared)
Wilburt Telescoping Pneumatic Mast
Pelco Command Camera System
Climatronics Tecmet II weather station
Battery operated Holmatro extraction tools
Vanair Pro Air Compressor
Harrison On-Board generator
Flow Sciences model FS2009 bench hood
Gas Chromatography/Mass Spectrometer
Extensive library of MSDS handbooks
CO monitors
Level A and B entry suits
Testing equipment and meters
60 minute air bottles
Leak and spill kits for chlorine and other dangerous chemicals
Sparkless power-tools
Decontamination equipment
Oil Absorbents
Recovery drums
Emulsifiers
Immersion suits
Credit:
Zak O for the compartments
Spartan ERV and SVI for inspiration
Inspired by:
LAFD USAR 88, 2017 Pierce Arrow XT
Elizabeth, NJ FD Rescue 1
Houston, TX Rescue 10
Denver HAMER 1
Seattle Hazmat 1
FDNY Hazmat 1
After reading about the dangers of soy I persuaded Catherine to stop drinking soy milk. We also had a full can of soy protein she used in shakes. Then there's the fake meat we put in burritos and my vegetarian shepherd's pie. I'm also going to throw out the mayonnaise made with soybean oil. Our bread is baked in soy oil, but I can't throw that out because almost all bread is. Then there's soy lecithin which shows up in chocolate and just about everything needing an emulsifier to keep oil from separating from other ingredients. But the Weston Price site which has a campaign against soy does not seem so worried about that.
Because of her endometriosis Catherine was already limiting her soy intake since it is an estrogen mimicker that would make her endometriosis worse. Treatment involves surgically removing the extra growth outside of the womb.
When I mention the dangers of soy to others, they immediately think I am talking about GMO soy and that it is okay to eat tofu and fake meats and what all as long as it is organic. Somehow it escaped us that soy is actually an anti-nutrient. Unless it is fermented as is the case in traditional use of soy, it is, in fact, a toxin; an industrial waste product left over from making soy oil. When I saw, at the museum of science and industry, that the U.S. was the biggest producer of soy I was suspicious.
Then in my research for my diet makeover (following my pre-diabetes diagnosis), I learned the truth about soy and found many articles online that confirmed my reading. The worse affect, in my eyes, is that it interferes with the function of the thyroid and has been linked with autoimmune thyroid disease in infants. One of the symptoms is that your voice goes all croaky and I was beginning to feel that. I also don't like that it has Trypsin inhibitors which interfere with protein digestion and phytates that reduces the assimilation of calcium, magnesium, copper, iron and zinc. It also has a compound that mimmicks B12 which can cause B12 deficiency and some companies add a synthetic vitamin D2 which is toxic. The aluminum, manganese, MSG and the blood clotting compound isn't good either. A vegetarian diet is already poor in nutrients so why would you make it more difficult for those nutrients to be absorbed?
I was told three years ago that I was deficient in Vitamin D and Catherine is even more so and was given a prescription for clinical doses of Vitamin D as well. We already knew about B12 being a deficiency of a vegetarian diet. When I met Catherine I was already a convert to eating low on the food chain and made a lot of veggie tofu stir fry. I was not a diehard vegetarian because I don't believe in being a diehard anything, but Catherine did become a vegetarian after watching a documentary about factory farming. And I complied as far as the meals I cooked for us. And apart from an egg for breakfast and salami or ham in a sandwich I only got to eat meat at restaurants. Catherine also remained a salami consumer and there was always pepperoni pizza. She did still eat eggs and fish. Otherwise she would probably have even more health issues.
The Buddhists at IMC (Insight Meditation Center) have vegetarian potlucks every month which I quite enjoyed going to. And at Tassajara, the Buddhist monastery near Carmel, the meals are also strictly vegetarian. This appealed to the Buddhist philosophy to do no harm, but considering that industrial agriculture is one of the biggest contributors to global warming, uses huge amounts of fossil fuels, causes desertification which leads to destruction of wild life habitat to clear more land for crops, you really have to ask what is the impact of a vegetarian diet when observing this do-no-harm precept.
Soy milk doesn't even taste good. I did like tofu because of the many ways it could be cooked, but not that much. Fermented soy is okay so tempeh may become a new staple for us. Fermented soy is a traditional food of Asia. They only ate tofu when they were starving. I didn't once see it during my years growing up in Asia.
The cocoa bean, also cacao bean or simply cocoa (/ˈkoʊ.koʊ/) or cacao (/kəˈkaʊ/), is the dried and fully fermented fatty seed of Theobroma cacao, from which cocoa solids and cocoa butter are extracted. They are the basis of chocolate, as well as many Mesoamerican foods such as mole and tejate.
ETYMOLOGY
The word "cocoa"' derives from the Spanish word cacao, derived from the Nahuatl word cacahuatl. The Nahautl word, in turn, ultimately derives from the reconstructed Proto Mije-Sokean word *kakaw~*kakawa.
Cocoa can often also refer to the drink commonly known as hot chocolate; to cocoa powder, the dry powder made by grinding cocoa seeds and removing the cocoa butter from the dark, bitter cocoa solids; or to a mixture of cocoa powder and cocoa butter.
HISTORY
The cacao tree is native to the Americas. It may have originated in the foothills of the Andes in the Amazon and Orinoco basins of South America, current-day Colombia and Venezuela, where today, examples of wild cacao still can be found. However, it may have had a larger range in the past, evidence for which may be obscured because of its cultivation in these areas long before, as well as after, the Spanish arrived. New chemical analyses of residues extracted from pottery excavated at an archaeological site at Puerto Escondido in Honduras indicate cocoa products were first consumed there between 1400 and 1500 BC. The new evidence also indicates that, long before the flavor of the cacao seed (or bean) became popular, the sweet pulp of the chocolate fruit, used in making a fermented (5% alcohol) beverage, first drew attention to the plant in the Americas. The cocoa bean was a common currency throughout Mesoamerica before the Spanish conquest.
Cacao trees grow in a limited geographical zone, of about 20° to the north and south of the Equator. Nearly 70% of the world crop today is grown in West Africa. The cacao plant was first given its botanical name by Swedish natural scientist Carl Linnaeus in his original classification of the plant kingdom, who called it Theobroma ("food of the gods") cacao.
Cocoa was an important commodity in pre-Columbian Mesoamerica. A Spanish soldier who was part of the conquest of Mexico by Hernán Cortés tells that when Moctezuma II, emperor of the Aztecs, dined, he took no other beverage than chocolate, served in a golden goblet. Flavored with vanilla or other spices, his chocolate was whipped into a froth that dissolved in the mouth. No fewer than 60 portions each day reportedly may have been consumed by Moctezuma II, and 2,000 more by the nobles of his court.
Chocolate was introduced to Europe by the Spaniards, and became a popular beverage by the mid-17th century. They also introduced the cacao tree into the West Indies and the Philippines. It was also introduced into the rest of Asia and into West Africa by Europeans. In the Gold Coast, modern Ghana, cacao was introduced by an African, Tetteh Quarshie.
PRODUCTION
COCOA POD
A cocoa pod (fruit) has a rough, leathery rind about 2 to 3 cm thick (this varies with the origin and variety of pod) filled with sweet, mucilaginous pulp (called baba de cacao in South America) with a lemonade-like taste enclosing 30 to 50 large seeds that are fairly soft and a pale lavender to dark brownish purple color. Due to heat buildup in the fermentation process, cacao beans lose most of the purplish hue and become mostly brown in color, with an adhered skin which includes the dried remains of the fruity pulp. This skin is released easily after roasting by winnowing. White seeds are found in some rare varieties, usually mixed with purples, and are considered of higher value. Historically, white cacao was cultivated by the Rama people of Nicaragua.
VARIETIES
The three main varieties of cocoa plant are Forastero, Criollo, and Trinitario. The first is the most widely used, comprising 95% of the world production of cocoa. Cocoa beans of the Criollo variety are rarer and considered a delicacy. Criollo plantations have lower yields than those of Forastero, and also tend to be less resistant to several diseases that attack the cocoa plant, hence very few countries still produce it. One of the largest producers of Criollo beans is Venezuela (Chuao and Porcelana). Trinitario (from Trinidad) is a hybrid between Criollo and Forastero varieties. It is considered to be of much higher quality than Forastero, but has higher yields and is more resistant to disease than Criollo.
HARVESTING
Cocoa trees grow in hot, rainy tropical areas within 20° of latitude from the Equator. Cocoa harvest is not restricted to one period per year and a harvest typically occurs over several months. In fact, in many countries, cocoa can be harvested at any time of the year. Pesticides are often applied to the trees to combat capsid bugs and fungicides to fight black pod disease.
Immature cocoa pods have a variety of colours, but most often are green, red, or purple, and as they mature, their colour tends towards yellow or orange, particularly in the creases. Unlike most fruiting trees, the cacoa pod grows directly from the trunk or large branch of a tree rather than from the end of a branch, similar to jackfruit. This makes harvesting by hand easier as most of the pods will not be up in the higher branches. The pods on a tree do not ripen together; harvesting needs to be done periodically through the year. Harvesting occurs between three and four times weekly during the harvest season. The ripe and near-ripe pods, as judged by their colour, are harvested from the trunk and branches of the cocoa tree with a curved knife on a long pole. Care must be used when cutting the stem of the pod to avoid damaging the junction of the stem with the tree, as this is where future flowers and pods will emerge. One person can harvest an estimated 650 pods per day.
HARVEST PROCESSING
The harvested pods are opened, typically with a machete, to expose the beans. The pulp and cocoa seeds are removed and the rind is discarded. The pulp and seeds are then piled in heaps, placed in bins, or laid out on grates for several days. During this time, the seeds and pulp undergo "sweating", where the thick pulp liquefies as it ferments. The fermented pulp trickles away, leaving cocoa seeds behind to be collected. Sweating is important for the quality of the beans, which originally have a strong, bitter taste. If sweating is interrupted, the resulting cocoa may be ruined; if underdone, the cocoa seed maintains a flavor similar to raw potatoes and becomes susceptible to mildew. Some cocoa-producing countries distill alcoholic spirits using the liquefied pulp. A typical pod contains 20 to 50 beans and about 400 dried beans are required to make one pound - or 880 per kilogram - of chocolate. Cocoa pods weigh an average of 400 g and each one yields 35 to 40 g dried beans (this yield is 40–44% of the total weight in the pod). One person can separate the beans from about 2000 pods per day.
The wet beans are then transported to a facility so they can be fermented and dried. They are fermented for four to seven days and must be mixed every two days. They are dried for five to 14 days, depending on the climate conditions. The fermented beans are dried by spreading them out over a large surface and constantly raking them. In large plantations, this is done on huge trays under the sun or by using artificial heat. Small plantations may dry their harvest on little trays or on cowhides. Finally, the beans are trodden and shuffled about (often using bare human feet) and sometimes, during this process, red clay mixed with water is sprinkled over the beans to obtain a finer color, polish, and protection against molds during shipment to factories in the United States, the Netherlands, the United Kingdom, and other countries. Drying in the sun is preferable to drying by artificial means, as no extraneous flavors such as smoke or oil are introduced which might otherwise taint the flavor.
The beans should be dry for shipment (usually by sea). Traditionally exported in jute bags, over the last decade, beans are increasingly shipped in "mega-bulk" parcels of several thousand tonnes at a time on ships, or in smaller lots around 25 tonnes in 20-ft containers. Shipping in bulk significantly reduces handling costs; shipment in bags, however, either in a ship's hold or in containers, is still common.
Throughout Mesoamerica where they are native, cocoa beans are used for a variety of foods. The harvested and fermented beans may be ground to-order at tiendas de chocolate, or chocolate mills. At these mills, the cocoa can be mixed with a variety of ingredients such as cinnamon, chili peppers, almonds, vanilla, and other spices to create drinking chocolate. The ground cocoa is also an important ingredient in tejate and a number of savory foods, such as mole.
WORLD PRODUCTION
Nearly 5,000,000 tonnes (4,900,000 long tons; 5,500,000 short tons) of cocoa are produced each year.
The historical global production was
1974: 1,556,484 tons,
1984: 1,810,611 tons,
1994: 2,672,173 tons,
2004: 3,607,052 tons.
The production increased by 131.7% in 30 years, representing a compound annual growth rate of 2.9%.
About 3.54 million tonnes of cocoa beans were produced in the 2008–2009 growing year, which runs from October to September. Of this total, African nations produced 2.45 million tonnes (69%), Asia and Oceania produced 0.61 million tonnes (17%), and the Americas produced 0.48 million tonnes (14%). Two African nations, Ivory Coast and Ghana, produce more than half of the world's cocoa, with 1.23 and 0.73 million tonnes, respectively (35% and 21%, respectively).
CONSUMPTION
Different metrics are used for chocolate consumption. The Netherlands has the highest monetary amount of cocoa bean imports (US$2.1 billion); it is also one of the main ports into Europe. The United States has highest amount of cocoa powder imports ($220 million); the US has a large amount of cocoa complementary products. The United Kingdom has the highest amount of retail chocolate ($1.3 billion) and is one of the biggest chocolate consumption-per-capita markets.
Cocoa and its products (including chocolate) are used worldwide. Per capita consumption is poorly understood, with numerous countries claiming the highest: various reports state that Switzerland, Belgium, and the UK have the highest consumption. However, since no clear mechanism exists to determine how much of a country's production is consumed by residents and how much by visitors, any data with respect to consumption remain purely speculative.
CHOCOLATE PRODUCTION
To make 1 kg of chocolate, about 300 to 600 beans are processed, depending on the desired cocoa content. In a factory, the beans are roasted. Next, they are cracked and then deshelled by a "winnower". The resulting pieces of beans are called nibs. They are sometimes sold in small packages at specialty stores and markets to be used in cooking, snacking, and chocolate dishes. Since nibs are directly from the cocoa tree, they contain high amounts of theobromine. Most nibs are ground, using various methods, into a thick, creamy paste, known as chocolate liquor or cocoa paste. This "liquor" is then further processed into chocolate by mixing in (more) cocoa butter and sugar (and sometimes vanilla and lecithin as an emulsifier), and then refined, conched and tempered. Alternatively, it can be separated into cocoa powder and cocoa butter using a hydraulic press or the Broma process. This process produces around 50% cocoa butter and 50% cocoa powder. Standard cocoa powder has a fat content around 10–12%%. Cocoa butter is used in chocolate bar manufacture, other confectionery, soaps, and cosmetics.
Treating with alkali produces Dutch-process cocoa powder, which is less acidic, darker, and more mellow in flavor than what is generally available in most of the world. Regular (nonalkalized) cocoa is acidic, so when cocoa is treated with an alkaline ingredient, generally potassium carbonate, the pH increases. This process can be done at various stages during manufacturing, including during nib treatment, liquor treatment, or press cake treatment.
Another process that helps develop the flavor is roasting, which can be done on the whole bean before shelling or on the nib after shelling. The time and temperature of the roast affect the result: A "low roast" produces a more acid, aromatic flavor, while a high roast gives a more intense, bitter flavor lacking complex flavor notes.
HEALTH BENEFITS OF COCOA CONSUMPTION
In general, cocoa is considered to be a rich source of antioxidants such as procyanidins and flavanoids, which may impart antiaging properties. Cocoa also contain a high level of flavonoids, specifically epicatechin, which may have beneficial effects on cardiovascular health.
The stimulant activity of cocoa comes from the compound theobromine which is less diuretic as compared to theophylline found in tea. Prolonged intake of flavanol-rich cocoa has been linked to cardiovascular health benefits, though this refers to raw cocoa and to a lesser extent, dark chocolate, since flavonoids degrade during cooking and alkalizing processes. Short-term benefits in LDL cholesterol levels from dark chocolate consumption have been found. The addition of whole milk to milk chocolate reduces the overall cocoa content per ounce while increasing saturated fat levels. Although one study has concluded that milk impairs the absorption of polyphenolic flavonoids, e.g. epicatechin, a followup failed to find the effect.
Hollenberg and colleagues of Harvard Medical School studied the effects of cocoa and flavanols on Panama's Kuna people, who are heavy consumers of cocoa. The researchers found that the Kuna people living on the islands had significantly lower rates of heart disease and cancer compared to those on the mainland who do not drink cocoa as on the islands. It is believed that the improved blood flow after consumption of flavanol-rich cocoa may help to achieve health benefits in hearts and other organs. In particular, the benefits may extend to the brain and have important implications for learning and memory.
Foods rich in cocoa appear to reduce blood pressure but drinking green and black tea may not, according to an analysis of previously published research in the April 9, 2007 issue of Archives of Internal MedicineA 15-year study of elderly men published in the Archives of Internal Medicine in 2006 found a 50 percent reduction in cardiovascular mortality and a 47 percent reduction in all-cause mortality for the men regularly consuming the most cocoa, compared to those consuming the least cocoa from all sources.
ENVIRONMENTAL IMPACT
The relative poverty of many cocoa farmers means that environmental consequences such as deforestation are given little significance. For decades, cocoa farmers have encroached on virgin forest, mostly after the felling of trees by logging companies. This trend has decreased as many governments and communities are beginning to protect their remaining forested zones. In general, the use of chemical fertilizers and pesticides by cocoa farmers is limited. When cocoa bean prices are high, farmers may invest in their crops, leading to higher yields which, in turn tends to result in lower market prices and a renewed period of lower investment.
Cocoa production is likely to be affected in various ways by the expected effects of global warming. Specific concerns have been raised concerning its future as a cash crop in West Africa, the current centre of global cocoa production. If temperatures continue to rise, West Africa could simply become unfit to grow the beans.
AGROFORESTRY
Cocoa beans may be cultivated under shaded conditions, e.g. agroforestry. Agroforestry can reduce the pressure on existing protected forests for resources, such as firewood, and conserve biodiversity. Agroforests act as buffers to formally protected forests and biodiversity island refuges in an open, human-dominated landscape. Research of their shade-grown coffee counterparts has shown that greater canopy cover in plots is significantly associated to greater mammal species richness and abundance. The amount of diversity in tree species is fairly comparable between shade-grown cocoa plots and primary forests. Farmers can grow a variety of fruit-bearing shade trees to supplement their income to help cope with the volatile cocoa prices. Though cocoa has been adapted to grow under a dense rainforest canopy, agroforestry does not significantly further enhance cocoa productivity.
COCOA TRADING
Cocoa beans, cocoa butter and cocoa powder are traded on two world exchanges: ICE Futures U.S. and NYSE Liffe Futures and Options. The London market is based on West African cocoa and New York on cocoa predominantly from Southeast Asia. Cocoa is the world's smallest soft commodity market.
The future price of cocoa butter and cocoa powder is determined by multiplying the bean price by a ratio. The combined butter and powder ratio has tended to be around 3.5. If the combined ratio falls below 3.2 or so, production ceases to be economically viable and some factories cease extraction of butter and powder and trade exclusively in cocoa liquor.
Cocoa beans can be held in storage for several years in bags or in bulk, during which the ownership can change several times, as the cocoa is traded much the same as metal or other commodities, to gain profit for the owner.
WIKIPEDIA
The cocoa bean, also cacao bean or simply cocoa (/ˈkoʊ.koʊ/) or cacao (/kəˈkaʊ/), is the dried and fully fermented fatty seed of Theobroma cacao, from which cocoa solids and cocoa butter are extracted. They are the basis of chocolate, as well as many Mesoamerican foods such as mole and tejate.
ETYMOLOGY
The word "cocoa"' derives from the Spanish word cacao, derived from the Nahuatl word cacahuatl. The Nahautl word, in turn, ultimately derives from the reconstructed Proto Mije-Sokean word *kakaw~*kakawa.
Cocoa can often also refer to the drink commonly known as hot chocolate; to cocoa powder, the dry powder made by grinding cocoa seeds and removing the cocoa butter from the dark, bitter cocoa solids; or to a mixture of cocoa powder and cocoa butter.
HISTORY
The cacao tree is native to the Americas. It may have originated in the foothills of the Andes in the Amazon and Orinoco basins of South America, current-day Colombia and Venezuela, where today, examples of wild cacao still can be found. However, it may have had a larger range in the past, evidence for which may be obscured because of its cultivation in these areas long before, as well as after, the Spanish arrived. New chemical analyses of residues extracted from pottery excavated at an archaeological site at Puerto Escondido in Honduras indicate cocoa products were first consumed there between 1400 and 1500 BC. The new evidence also indicates that, long before the flavor of the cacao seed (or bean) became popular, the sweet pulp of the chocolate fruit, used in making a fermented (5% alcohol) beverage, first drew attention to the plant in the Americas. The cocoa bean was a common currency throughout Mesoamerica before the Spanish conquest.
Cacao trees grow in a limited geographical zone, of about 20° to the north and south of the Equator. Nearly 70% of the world crop today is grown in West Africa. The cacao plant was first given its botanical name by Swedish natural scientist Carl Linnaeus in his original classification of the plant kingdom, who called it Theobroma ("food of the gods") cacao.
Cocoa was an important commodity in pre-Columbian Mesoamerica. A Spanish soldier who was part of the conquest of Mexico by Hernán Cortés tells that when Moctezuma II, emperor of the Aztecs, dined, he took no other beverage than chocolate, served in a golden goblet. Flavored with vanilla or other spices, his chocolate was whipped into a froth that dissolved in the mouth. No fewer than 60 portions each day reportedly may have been consumed by Moctezuma II, and 2,000 more by the nobles of his court.
Chocolate was introduced to Europe by the Spaniards, and became a popular beverage by the mid-17th century. They also introduced the cacao tree into the West Indies and the Philippines. It was also introduced into the rest of Asia and into West Africa by Europeans. In the Gold Coast, modern Ghana, cacao was introduced by an African, Tetteh Quarshie.
PRODUCTION
COCOA POD
A cocoa pod (fruit) has a rough, leathery rind about 2 to 3 cm thick (this varies with the origin and variety of pod) filled with sweet, mucilaginous pulp (called baba de cacao in South America) with a lemonade-like taste enclosing 30 to 50 large seeds that are fairly soft and a pale lavender to dark brownish purple color. Due to heat buildup in the fermentation process, cacao beans lose most of the purplish hue and become mostly brown in color, with an adhered skin which includes the dried remains of the fruity pulp. This skin is released easily after roasting by winnowing. White seeds are found in some rare varieties, usually mixed with purples, and are considered of higher value. Historically, white cacao was cultivated by the Rama people of Nicaragua.
VARIETIES
The three main varieties of cocoa plant are Forastero, Criollo, and Trinitario. The first is the most widely used, comprising 95% of the world production of cocoa. Cocoa beans of the Criollo variety are rarer and considered a delicacy. Criollo plantations have lower yields than those of Forastero, and also tend to be less resistant to several diseases that attack the cocoa plant, hence very few countries still produce it. One of the largest producers of Criollo beans is Venezuela (Chuao and Porcelana). Trinitario (from Trinidad) is a hybrid between Criollo and Forastero varieties. It is considered to be of much higher quality than Forastero, but has higher yields and is more resistant to disease than Criollo.
HARVESTING
Cocoa trees grow in hot, rainy tropical areas within 20° of latitude from the Equator. Cocoa harvest is not restricted to one period per year and a harvest typically occurs over several months. In fact, in many countries, cocoa can be harvested at any time of the year. Pesticides are often applied to the trees to combat capsid bugs and fungicides to fight black pod disease.
Immature cocoa pods have a variety of colours, but most often are green, red, or purple, and as they mature, their colour tends towards yellow or orange, particularly in the creases. Unlike most fruiting trees, the cacoa pod grows directly from the trunk or large branch of a tree rather than from the end of a branch, similar to jackfruit. This makes harvesting by hand easier as most of the pods will not be up in the higher branches. The pods on a tree do not ripen together; harvesting needs to be done periodically through the year. Harvesting occurs between three and four times weekly during the harvest season. The ripe and near-ripe pods, as judged by their colour, are harvested from the trunk and branches of the cocoa tree with a curved knife on a long pole. Care must be used when cutting the stem of the pod to avoid damaging the junction of the stem with the tree, as this is where future flowers and pods will emerge. One person can harvest an estimated 650 pods per day.
HARVEST PROCESSING
The harvested pods are opened, typically with a machete, to expose the beans. The pulp and cocoa seeds are removed and the rind is discarded. The pulp and seeds are then piled in heaps, placed in bins, or laid out on grates for several days. During this time, the seeds and pulp undergo "sweating", where the thick pulp liquefies as it ferments. The fermented pulp trickles away, leaving cocoa seeds behind to be collected. Sweating is important for the quality of the beans, which originally have a strong, bitter taste. If sweating is interrupted, the resulting cocoa may be ruined; if underdone, the cocoa seed maintains a flavor similar to raw potatoes and becomes susceptible to mildew. Some cocoa-producing countries distill alcoholic spirits using the liquefied pulp. A typical pod contains 20 to 50 beans and about 400 dried beans are required to make one pound - or 880 per kilogram - of chocolate. Cocoa pods weigh an average of 400 g and each one yields 35 to 40 g dried beans (this yield is 40–44% of the total weight in the pod). One person can separate the beans from about 2000 pods per day.
The wet beans are then transported to a facility so they can be fermented and dried. They are fermented for four to seven days and must be mixed every two days. They are dried for five to 14 days, depending on the climate conditions. The fermented beans are dried by spreading them out over a large surface and constantly raking them. In large plantations, this is done on huge trays under the sun or by using artificial heat. Small plantations may dry their harvest on little trays or on cowhides. Finally, the beans are trodden and shuffled about (often using bare human feet) and sometimes, during this process, red clay mixed with water is sprinkled over the beans to obtain a finer color, polish, and protection against molds during shipment to factories in the United States, the Netherlands, the United Kingdom, and other countries. Drying in the sun is preferable to drying by artificial means, as no extraneous flavors such as smoke or oil are introduced which might otherwise taint the flavor.
The beans should be dry for shipment (usually by sea). Traditionally exported in jute bags, over the last decade, beans are increasingly shipped in "mega-bulk" parcels of several thousand tonnes at a time on ships, or in smaller lots around 25 tonnes in 20-ft containers. Shipping in bulk significantly reduces handling costs; shipment in bags, however, either in a ship's hold or in containers, is still common.
Throughout Mesoamerica where they are native, cocoa beans are used for a variety of foods. The harvested and fermented beans may be ground to-order at tiendas de chocolate, or chocolate mills. At these mills, the cocoa can be mixed with a variety of ingredients such as cinnamon, chili peppers, almonds, vanilla, and other spices to create drinking chocolate. The ground cocoa is also an important ingredient in tejate and a number of savory foods, such as mole.
WORLD PRODUCTION
Nearly 5,000,000 tonnes (4,900,000 long tons; 5,500,000 short tons) of cocoa are produced each year.
The historical global production was
1974: 1,556,484 tons,
1984: 1,810,611 tons,
1994: 2,672,173 tons,
2004: 3,607,052 tons.
The production increased by 131.7% in 30 years, representing a compound annual growth rate of 2.9%.
About 3.54 million tonnes of cocoa beans were produced in the 2008–2009 growing year, which runs from October to September. Of this total, African nations produced 2.45 million tonnes (69%), Asia and Oceania produced 0.61 million tonnes (17%), and the Americas produced 0.48 million tonnes (14%). Two African nations, Ivory Coast and Ghana, produce more than half of the world's cocoa, with 1.23 and 0.73 million tonnes, respectively (35% and 21%, respectively).
CONSUMPTION
Different metrics are used for chocolate consumption. The Netherlands has the highest monetary amount of cocoa bean imports (US$2.1 billion); it is also one of the main ports into Europe. The United States has highest amount of cocoa powder imports ($220 million); the US has a large amount of cocoa complementary products. The United Kingdom has the highest amount of retail chocolate ($1.3 billion) and is one of the biggest chocolate consumption-per-capita markets.
Cocoa and its products (including chocolate) are used worldwide. Per capita consumption is poorly understood, with numerous countries claiming the highest: various reports state that Switzerland, Belgium, and the UK have the highest consumption. However, since no clear mechanism exists to determine how much of a country's production is consumed by residents and how much by visitors, any data with respect to consumption remain purely speculative.
CHOCOLATE PRODUCTION
To make 1 kg of chocolate, about 300 to 600 beans are processed, depending on the desired cocoa content. In a factory, the beans are roasted. Next, they are cracked and then deshelled by a "winnower". The resulting pieces of beans are called nibs. They are sometimes sold in small packages at specialty stores and markets to be used in cooking, snacking, and chocolate dishes. Since nibs are directly from the cocoa tree, they contain high amounts of theobromine. Most nibs are ground, using various methods, into a thick, creamy paste, known as chocolate liquor or cocoa paste. This "liquor" is then further processed into chocolate by mixing in (more) cocoa butter and sugar (and sometimes vanilla and lecithin as an emulsifier), and then refined, conched and tempered. Alternatively, it can be separated into cocoa powder and cocoa butter using a hydraulic press or the Broma process. This process produces around 50% cocoa butter and 50% cocoa powder. Standard cocoa powder has a fat content around 10–12%%. Cocoa butter is used in chocolate bar manufacture, other confectionery, soaps, and cosmetics.
Treating with alkali produces Dutch-process cocoa powder, which is less acidic, darker, and more mellow in flavor than what is generally available in most of the world. Regular (nonalkalized) cocoa is acidic, so when cocoa is treated with an alkaline ingredient, generally potassium carbonate, the pH increases. This process can be done at various stages during manufacturing, including during nib treatment, liquor treatment, or press cake treatment.
Another process that helps develop the flavor is roasting, which can be done on the whole bean before shelling or on the nib after shelling. The time and temperature of the roast affect the result: A "low roast" produces a more acid, aromatic flavor, while a high roast gives a more intense, bitter flavor lacking complex flavor notes.
HEALTH BENEFITS OF COCOA CONSUMPTION
In general, cocoa is considered to be a rich source of antioxidants such as procyanidins and flavanoids, which may impart antiaging properties. Cocoa also contain a high level of flavonoids, specifically epicatechin, which may have beneficial effects on cardiovascular health.
The stimulant activity of cocoa comes from the compound theobromine which is less diuretic as compared to theophylline found in tea. Prolonged intake of flavanol-rich cocoa has been linked to cardiovascular health benefits, though this refers to raw cocoa and to a lesser extent, dark chocolate, since flavonoids degrade during cooking and alkalizing processes. Short-term benefits in LDL cholesterol levels from dark chocolate consumption have been found. The addition of whole milk to milk chocolate reduces the overall cocoa content per ounce while increasing saturated fat levels. Although one study has concluded that milk impairs the absorption of polyphenolic flavonoids, e.g. epicatechin, a followup failed to find the effect.
Hollenberg and colleagues of Harvard Medical School studied the effects of cocoa and flavanols on Panama's Kuna people, who are heavy consumers of cocoa. The researchers found that the Kuna people living on the islands had significantly lower rates of heart disease and cancer compared to those on the mainland who do not drink cocoa as on the islands. It is believed that the improved blood flow after consumption of flavanol-rich cocoa may help to achieve health benefits in hearts and other organs. In particular, the benefits may extend to the brain and have important implications for learning and memory.
Foods rich in cocoa appear to reduce blood pressure but drinking green and black tea may not, according to an analysis of previously published research in the April 9, 2007 issue of Archives of Internal MedicineA 15-year study of elderly men published in the Archives of Internal Medicine in 2006 found a 50 percent reduction in cardiovascular mortality and a 47 percent reduction in all-cause mortality for the men regularly consuming the most cocoa, compared to those consuming the least cocoa from all sources.
ENVIRONMENTAL IMPACT
The relative poverty of many cocoa farmers means that environmental consequences such as deforestation are given little significance. For decades, cocoa farmers have encroached on virgin forest, mostly after the felling of trees by logging companies. This trend has decreased as many governments and communities are beginning to protect their remaining forested zones. In general, the use of chemical fertilizers and pesticides by cocoa farmers is limited. When cocoa bean prices are high, farmers may invest in their crops, leading to higher yields which, in turn tends to result in lower market prices and a renewed period of lower investment.
Cocoa production is likely to be affected in various ways by the expected effects of global warming. Specific concerns have been raised concerning its future as a cash crop in West Africa, the current centre of global cocoa production. If temperatures continue to rise, West Africa could simply become unfit to grow the beans.
AGROFORESTRY
Cocoa beans may be cultivated under shaded conditions, e.g. agroforestry. Agroforestry can reduce the pressure on existing protected forests for resources, such as firewood, and conserve biodiversity. Agroforests act as buffers to formally protected forests and biodiversity island refuges in an open, human-dominated landscape. Research of their shade-grown coffee counterparts has shown that greater canopy cover in plots is significantly associated to greater mammal species richness and abundance. The amount of diversity in tree species is fairly comparable between shade-grown cocoa plots and primary forests. Farmers can grow a variety of fruit-bearing shade trees to supplement their income to help cope with the volatile cocoa prices. Though cocoa has been adapted to grow under a dense rainforest canopy, agroforestry does not significantly further enhance cocoa productivity.
COCOA TRADING
Cocoa beans, cocoa butter and cocoa powder are traded on two world exchanges: ICE Futures U.S. and NYSE Liffe Futures and Options. The London market is based on West African cocoa and New York on cocoa predominantly from Southeast Asia. Cocoa is the world's smallest soft commodity market.
The future price of cocoa butter and cocoa powder is determined by multiplying the bean price by a ratio. The combined butter and powder ratio has tended to be around 3.5. If the combined ratio falls below 3.2 or so, production ceases to be economically viable and some factories cease extraction of butter and powder and trade exclusively in cocoa liquor.
Cocoa beans can be held in storage for several years in bags or in bulk, during which the ownership can change several times, as the cocoa is traded much the same as metal or other commodities, to gain profit for the owner.
WIKIPEDIA
Green Goddess
* Add 1.5 oz (45 mL) absinthe to tall glass.
* Place special pierced spoon atop glass.
* Put sugar cube in center of spoon.
* Position separatory funnel above sugar cube.
* Add equal volume of cold water (1.5 oz or 45 mL) and cap funnel.
* Adjust valve for a slow drip rate.
* After all water has expelled, stir glass with pierced spoon.
* Serve the attractive louche that resulted.
A microemulsion, also known as louche or 'ouzo effect,' is the cloudy spontaneous emulsification formed upon addition of water to distilled spirits containing anethole. To counteract the heat of hydration, cold water is used to slowly dilute the high strength alcohol.
Pelatihan Cara Produksi Frozen Food untuk Usaha.
Info: 085731051010.
Diajarkan Cara Membuat Nuget Aneka Bentuk yang dapat dicetak aneka bentuk tanpa sisa. Tempura Ekonomis & Otak Otak .
Resep Industri dengan Timbangan Tepat.
Teknik Pengemasan Frozen Food dengan mesin pengemas Vacuum.
Kursus Tristar
Telp: 031-8794764-65.
HP: 085731051010.
Jln. Rungkut Mapan Utara Blok CA 24. Surabaya.
Politeknik Tristar.
Flexi: 81959295-96. 81639991
Hp; 085733691548
031-8480823.
Fax 031- 8432050.
Graha Tristar.
Jln. Raya Jemursari 240A & 244
Surabaya - Indonesia.
Kursus Kue & Masakan.
Telp: 031-5316496.
Flexi: 031-70022992
Jln. Kedung Anyar 8 no 55.
Surabaya.
Mesin Mesin yang biasa digunakan untuk memproduksi Chicken Nugget:
1. Mesin Meat Mincer: Fungsinya untuk menggiling daging sapi & ayam. Dapat memotong urat pada daging, sehingga aanda dapat membuat nugget dari daging tetelan yang murah harganya.
2. Mesin Blender Industri: Fungsinya Menghaluskan daging sapi, ayam & seafood dengan cepat & suhu daging dapat dipertahankan tetap dingin, sehingga kekenyalan daging dapat dipertahankan.
3. Mesin Kemas sistem Vacuum - Vacuum packaging. Untuk memperpanjang masa simpan Frozen Food agar tidak mudah rusak & tidak mudah teroksidasi.
4. Freezer sekala produksi. Fungsinya mempercepat pembekuan Nugget. Mempertahankan Bentuk Nugget sesuai dengan cetakan.
5. Mesin Penggoreng Deep Friyer. Fungsinya untuk menggoreng dengan suhu tertentu yang stabil. Hasil produksi Nugget yang digoreng akan lebih renyah - crispy dibagian luar & Juicy dibagian dalam. Warna Nugget akan lebih Cerah.
6. Plastik Nylon khusus untuk mesin vacuum packaging.
Mesin Mesin untuk memproduksi aneka Nugget & Frozen Food dapat anda peroleh di:
Tristar Machinery.
Jln. Rungkut Mapan Utara CA 24 Surabaya.
HP: 088803211729 - 085854833381.
Flexi: 031-71933131.
Telp: 031-8708071. Fax: 031-8722794.
Email: tristarchemical@yahoo.co.id
Tristar Culinary Institute.
Machinery Division.
031-8480823.
Flexi : 031- 77213905.
Jln Raya Jemursari 234 & 244 Surabaya
Bahan Bahan untuk memproduksi Nugget untuk Bisnis.
Bread Crump : adalah tepung roti butiran yang renyah & crispy, warna nya kuning & orange. Sangat cantik apabila di balutkan pada Nugget yang kita produksi. Sehingga Hasil produksi Nugget akan dapat bersaing baik dalam mutu maupun Harga Jualnya.
Modified Starch Ultra Bond: adalah tepung modifikasi yang dapat merekatkan daging cincang sehingga nugget yang terbentuk akan kompak, padat & kenyal.
ISP: Isolated Soya Protein. adalah pengemulsi - emulsifier, yang dapat menyatukan minyak , lemak , gajih sehingga dapat tercampur homogen pada adonan Frozen Food. Dengan sistem emulsi maka harga pokok penjualan Nugget dapat ditekan, sehingga kita dapat memproduksi nugget murah yang sehat.
Soya Protein Granul, adalah protein dari kedelai, bentuknya serpih serpih kasar, apabila direndam didalam air akan mengembang menyerupai daging cincang. Dengan tambahan soya protein ini, maka kita akan dapat membuat Chicken Nugget sekala Industri Rumah Tangga dengan harga murah, tetapi tetap kenyal & sehat. Soya Protein Granul ini juga sering dipakai untuk membuat daging tiruan dari kedelai, untuk membuat aneka masakan vegetarian.
Bahan Bahan Untuk Produksi Aneka Nugget & Olahan Frozen Food dapat anda peroleh di:
Toko Sembilan.
Jln. Raya Jemursari 234 & 244.
Surabaya - Indonesia.
Telp: Flexi: 031-70114130.
HP: 08573151147.
Melayani pembelian untuk seluruh wilayah indonesia & Export ke Manca Negara.
Pusat:
CV. Tristar Chemical.
Jln. Raya Rungkut Mapan Blok FA no. 3.
Telp: 031-8721242 - 8704937.
HP: 08123040593.
Hazmat 1 is a 2016 Seagrave Marauder II Heavy rescue/hazmat apparatus that will replace the 2014 Pierce Velocity.
Technical specs:
2016 Seagrave Marauder II Heavy Rescue/Hazmat
Chemical analysis lab
MSDS handbooks
CO monitors
Level A and B entry suits
Testing equipment and meters
GC/MS (Gas chromatography/ Mass Spectrum) portable unit for immediate identification of unknown substance
Leak kits for chlorine and other dangerous chemicals
Sparkless power-tools
Decon equipment
Oil Absorbents
Recovery drums
Emulsifiers
Immersion suits
FDCB is proud to present the heart of the Hazardous Materials Team! Larger than its single-axle predecessor, this beast now carries all the department's Hazmat equipment that used to be stored in the station. This apparatus can also serve as a command center, and the walk-through rescue box allows firefighters to dress for the appropriate situation.
Staffed by 8
Captain/ Incident commander
Engineer/ Safety Officer
3x Firefighter/ Hazmat Specialist
3x Firefighter/ Hazmat Specialist/ CBRNE (Chemical, Biological, Radiological, Nuclear, and Explosives) specialist
Credits:
Denver HAMER 1
Seattle Hazmat 1
Newberg, OR Engine 20
FDNY Hazmat 1
The word ‘eczema’ is derived from the Greek meaning to ‘boil over’, describing the bubbly and hot visual appeal of active eczema. The phrases eczema and dermatitis indicate the very same, referring to a distinct variety of skin irritation, which has potentially a number of diverse brings about.
Far more exclusively, atopic eczema refers to a quite characteristic itchy skin rash, which generally starts in infancy or childhood. It tends to influence diverse parts of the skin at diverse phases of the person’s growth, but at some point normally includes the skin creases (flexures) of the arms and legs.
It is far more widespread in people with a household history of atopic eczema, asthma or hay fever. Eczema is a complicated ailment and a number of variables contribute to its growth. Even so, genetic variables perform a massive position and a variety of environmental triggers (for example, the property dust mite, bacterial harmful toxins, challenging water, climatic variables, air-borne allergens and pollution) may possibly aggravate it.
Eczema tends to comply with a fluctuating program. You can assume the child’s eczema to flare at times when he/she is ‘stressed’, for example, by teething soreness.
It may possibly flare when they are unwell with viral or bacterial infections and soon after obtaining vaccinations. Anything that tends to dry the skin, eg. soaps, shampoo, bubble baths, detergents or chlorine will aggravate eczema. Speak to with wool, synthetic clothes and animal hair will also aggravate it. In teenagers eczema may possibly flare at examination times.
Atopic eczema normally starts on the scalp or cheeks in infants. It may possibly even start off as cradle cap. It later on spreads to the limbs and body and in some young children may possibly be widespread for a time. At the crawling stage it is normally worst on the backs of the elbows and the fronts of the knees.
When the little one is a minor older the eczema settles in its characteristic spot at the skin creases of the arms and legs. In teenagers and grownups it may possibly be worst on the hands.
The 1st principle of eczema treatment method is to keep away from people factors that make eczema worse. Irritants like soaps and bubble bath need to be avoided and substituted with an oily or emollient different.
Allergens like dog dander have to be minimised and measures taken to lessen the property dust mite in the child’s setting.
Clothes and bed covers need to be 100% cotton if attainable. Heat and perspiration may possibly make the itch intolerable.
For that reason the child’s setting need to be stored amazing. In distinct, the bedroom need to be properly ventilated.
Emollients are merchandise that moisturise and soften the dry skin, which is the central dilemma in atopic eczema. This treatment is a critical portion of your treatment method prepare for your little one. Emollients are risk-free and can be utilised usually. There are a lot of alternatives on the market place at present.
In standard, when the skin is quite dry an oil-based emollient, for example emulsifying ointment or paraffin gel, will be the most efficient.
As the skin improves a cream like Silcock’s base may possibly be utilised. Emollients need to be regarded in 3 conditions.
First of all, they need to be utilised as a moisturiser utilized twice or 3 times day-to-day all in excess of. Care need to be taken to apply emollients gently in the course of the hair (to keep away from irritating the hair follicles).
Secondly, they need to be utilised alternatively of soap. Last but not least, emollients need to be utilised in the bath, ideally on a day-to-day basis.
The aim of bathing is to both grease and cleanse the skin. An exceptional emollient bath may possibly be ready by dissolving two spoonfuls (dessert spoonfuls for little one, table spoonfuls for grownup) of emulsifying ointment in quite hot water, whisking it up and adding it to the bath water.
There are also quite powerful, liquid bath additives offered which may possibly be far more practical to use.
Some of these incorporate an antiseptic which will support lessen the
numbers of bugs on the skin. Standard bathing with emollients is vital to support lessen secondary bacterial infection, – a widespread dilemma in atopic eczema. www.createspace.com/3962605
Looking NNW from I-64 overlooking River Road, E (upriver) of intersection with Clay St. [later Witherspoon St.].
At far left are grain silos at Gold Proof Terminal.
Left of center is Big Four Bridge.
At center are emulsification equipment (?) and storage tanks at Chevron Asphalt Terminal.
At right are red building and electrical transformers (near River Road) at Riverway Louisville Terminal.
Railroad tracks run along north side of River Road.
Ohio River mile 603.
January 1988.
File # 88a079.
________________________________________________
.
Three silver tanks to right of center read (from left):
"Heated asphalt emulsion".
"Heated cutback immiscible emulsion" (immiscible means unblendable, or not miscible).
"Diesel fuel no. 2 [?]".
.
As I understand it, asphalt emulsion is a mixture of tiny droplets of asphalt, water and a small amount of emulsifying agent to keep the asphalt in suspension (see Asphalt Emulsion FAQs).
This reduces viscosity and allows the asphalt to be used (e.g. asphalt concrete for road construction) without being heated, though this tank seems to be heated.
The water eventually evaporates, leaving the asphalt behind.
Cutback asphalt is a mixture of asphalt and a petroleum solvent such as kerosene, which evaporates after the asphalt has been applied..
Cutbacks are no longer used much because they release volatile organic compounds as they cure.
If the words on the middle tank are taken literally, it contains asphalt which has been both cut back and emulsified, but I don't know.
If anyone can clarify this point, please leave a comment.
________________________________________________
From The History of Riverway:
"On January 4, 1972, an enterprise that eventually became Riverway Louisville Terminal Co. began operation primarily loading and unloading coal, fertilizer, salt and steel. Located at mile 603 on the Ohio River, the terminal occupied approximately 14 acres of property with nearly 1100 feet of river frontage footage. Situated on the site were eight liquid storage tanks with total holding capacity of 110,000 barrels of fuel or 20,300 tons of liquid fertilizer. A petroleum dock was situated just west of a barge loading area. Six rail lines could accommodate up to 100 rail cars. The conveyor belt could load or off-load 700 tons of coal per hour.
The reasoning behind owning a terminal in Louisville was quite simple -- grain loadings from St. Paul to New Orleans, salt from New Orleans to Louisville and coal from Louisville to St. Paul. The strategy never entirely worked out, but the terminal was quite successful. The terminal property was donated to the City of Louisville in 1995 as part of the Waterfront Development Initiative."
____________________________________
.
35 mm Kodachrome.
Plustek OpticFilm 7600i and Silverfast 8.
Picture Window 6.
JPEG quality 95.
Only one word to describe this YUK !
One for the health n'safety man me thinks ! This large pot of emulsified grease sits on the cess path at Shap Summit for greasing the points in the sidings, trouble is it doesn't leave a lot of room to get past it as the gunge advances across the path between the quarry fence and the goods loop. These man traps are left courtesy of our colleagues at Network Rail thankfully this location only tends to see use in daylight so its not likely you would step off a loco into it unless you were very unlucky.
Pelatihan Cara Produksi Frozen Food untuk Usaha.
Info: 085731051010.
Diajarkan Cara Membuat Nuget Aneka Bentuk yang dapat dicetak aneka bentuk tanpa sisa. Tempura Ekonomis & Otak Otak .
Resep Industri dengan Timbangan Tepat.
Teknik Pengemasan Frozen Food dengan mesin pengemas Vacuum.
Kursus Tristar
Telp: 031-8794764-65.
HP: 085731051010.
Jln. Rungkut Mapan Utara Blok CA 24. Surabaya.
Politeknik Tristar.
Flexi: 81959295-96. 81639991
Hp; 085733691548
031-8480823.
Fax 031- 8432050.
Graha Tristar.
Jln. Raya Jemursari 240A & 244
Surabaya - Indonesia.
Kursus Kue & Masakan.
Telp: 031-5316496.
Flexi: 031-70022992
Jln. Kedung Anyar 8 no 55.
Surabaya.
Mesin Mesin yang biasa digunakan untuk memproduksi Chicken Nugget:
1. Mesin Meat Mincer: Fungsinya untuk menggiling daging sapi & ayam. Dapat memotong urat pada daging, sehingga aanda dapat membuat nugget dari daging tetelan yang murah harganya.
2. Mesin Blender Industri: Fungsinya Menghaluskan daging sapi, ayam & seafood dengan cepat & suhu daging dapat dipertahankan tetap dingin, sehingga kekenyalan daging dapat dipertahankan.
3. Mesin Kemas sistem Vacuum - Vacuum packaging. Untuk memperpanjang masa simpan Frozen Food agar tidak mudah rusak & tidak mudah teroksidasi.
4. Freezer sekala produksi. Fungsinya mempercepat pembekuan Nugget. Mempertahankan Bentuk Nugget sesuai dengan cetakan.
5. Mesin Penggoreng Deep Friyer. Fungsinya untuk menggoreng dengan suhu tertentu yang stabil. Hasil produksi Nugget yang digoreng akan lebih renyah - crispy dibagian luar & Juicy dibagian dalam. Warna Nugget akan lebih Cerah.
6. Plastik Nylon khusus untuk mesin vacuum packaging.
Mesin Mesin untuk memproduksi aneka Nugget & Frozen Food dapat anda peroleh di:
Tristar Machinery.
Jln. Rungkut Mapan Utara CA 24 Surabaya.
HP: 088803211729 - 085854833381.
Flexi: 031-71933131.
Telp: 031-8708071. Fax: 031-8722794.
Email: tristarchemical@yahoo.co.id
Tristar Culinary Institute.
Machinery Division.
031-8480823.
Flexi : 031- 77213905.
Jln Raya Jemursari 234 & 244 Surabaya
Bahan Bahan untuk memproduksi Nugget untuk Bisnis.
Bread Crump : adalah tepung roti butiran yang renyah & crispy, warna nya kuning & orange. Sangat cantik apabila di balutkan pada Nugget yang kita produksi. Sehingga Hasil produksi Nugget akan dapat bersaing baik dalam mutu maupun Harga Jualnya.
Modified Starch Ultra Bond: adalah tepung modifikasi yang dapat merekatkan daging cincang sehingga nugget yang terbentuk akan kompak, padat & kenyal.
ISP: Isolated Soya Protein. adalah pengemulsi - emulsifier, yang dapat menyatukan minyak , lemak , gajih sehingga dapat tercampur homogen pada adonan Frozen Food. Dengan sistem emulsi maka harga pokok penjualan Nugget dapat ditekan, sehingga kita dapat memproduksi nugget murah yang sehat.
Soya Protein Granul, adalah protein dari kedelai, bentuknya serpih serpih kasar, apabila direndam didalam air akan mengembang menyerupai daging cincang. Dengan tambahan soya protein ini, maka kita akan dapat membuat Chicken Nugget sekala Industri Rumah Tangga dengan harga murah, tetapi tetap kenyal & sehat. Soya Protein Granul ini juga sering dipakai untuk membuat daging tiruan dari kedelai, untuk membuat aneka masakan vegetarian.
Bahan Bahan Untuk Produksi Aneka Nugget & Olahan Frozen Food dapat anda peroleh di:
Toko Sembilan.
Jln. Raya Jemursari 234 & 244.
Surabaya - Indonesia.
Telp: Flexi: 031-70114130.
HP: 08573151147.
Melayani pembelian untuk seluruh wilayah indonesia & Export ke Manca Negara.
Pusat:
CV. Tristar Chemical.
Jln. Raya Rungkut Mapan Blok FA no. 3.
Telp: 031-8721242 - 8704937.
HP: 08123040593.
The brand new Hazmat 1 is here! FDCB is proud to present the heart of the Hazardous Materials Team! Larger than its single-axle predecessor, this beast now carries all the department's Hazmat equipment that used to be stored in the station. This apparatus can also serve as a command center, and the walk-through rescue box allows firefighters to dress for the appropriate situation, albeit a hazardous incident or water rescue incident.
Specifications:
2014 Pierce Velocity with a walk-through compartment
2-door split-tilt cab
Inflatable rescue raft
Department mounted tool box
Chemical analysis lab
MSDS handbooks
CO monitors
Level A and B entry suits
Testing equipment and meters
GC/MS (Gas chromatography/ Mass Spectrum) portable unit for immediate identification of unknown substance
Leak kits for chlorine and other dangerous chemicals
Sparkless power-tools
Decon equipment
Oil Absorbents
Recovery drums
Emulsifiers
Immersion suits
8-man Crew:
Captain/ Incident commander
Engineer/ Safety Officer
3x Firefighter/ Hazmat Specialist
3x Firefighter/ Hazmat Specialist/ CBRN (Chemical, Biological, Radiological, Nuclear, and Explosives) specialist
Credits:
Denver HAMER 1
Seattle Hazmat 1
Newberg, OR Engine 20
FDNY Hazmat 1
Castle Beach Fire Department is proud to present the brand new Hazmat 1. Built on a 2017 Spartan Gladiator cab with SVI bodywork, this rig was delivered on May 6, 2017 and replaces the 2016 Seagrave Marauder II Hazmat rig that was totaled in an accident. As the role of the Hazardous Materials Team evolves, so did the apparatus. Differences in the new rig as compared to the previous Seagrave include the addition of a slide-out compartment, which added space for command personnel. While it appears that the rig has less compartmentation than the previous rig, the rig contains the same amount of equipment and still has extra space for new technologies, thanks to the awesome work of the manufacturer! This apparatus can serve multiple roles on the scene such as a command center, rehab area, mobile laboratory, and a changing area.
Technical specs:
2017 Spartan Gladiator 24" raised roof/SVI Hazmat
Code 3 Lighting
Federal Signal Q2B Siren
Motorola Spectra Siren
Grover Air horns
NightScan PowerLite
Radios and command equipment
Detection cameras (heat sensitive, infrared)
Wilburt Telescoping Pneumatic Mast
Pelco Command Camera System
Climatronics Tecmet II weather station
Battery operated Holmatro extraction tools
Vanair Pro Air Compressor
Harrison On-Board generator
Flow Sciences model FS2009 bench hood
Gas Chromatography/Mass Spectrometer
Extensive library of MSDS handbooks
CO monitors
Level A and B entry suits
Testing equipment and meters
60 minute air bottles
Leak and spill kits for chlorine and other dangerous chemicals
Sparkless power-tools
Decontamination equipment
Oil Absorbents
Recovery drums
Emulsifiers
Immersion suits
Credit:
Zak O for the compartments
Spartan ERV and SVI for inspiration
Inspired by:
LAFD USAR 88, 2017 Pierce Arrow XT
Elizabeth, NJ FD Rescue 1
Houston, TX Rescue 10
Denver HAMER 1
Seattle Hazmat 1
FDNY Hazmat 1
Resep:
Chicken Nugget sekala rumah tangga.
Bahan:
Ayam cincang 300 gram
Telur 2 butir
Tepung sagu 50 gram
Susu cair 100 ml
Merica secukupnya
Garam secukupnya
Gula pasir secukupnya
Kaldu blok 1 sdm (jika suka)
Cara membuat:
Campur semua bahan, aduk rata. Sebelumnya siapkan loyang loaf yang sudah
diolesi margarin. Masukkan ke loyang loaf, ratakan.
Panggang. Setelah masak, potong2. Siapkan 1 butir telur, balut dengan
tepung roti, simpan dalam lemari es (1/2-2 jam). Siap untuk digoreng.
Apabila anda ingin memproduksi Nuget Ayam & Aneka Frozen Food yang lainnya, adna bisa mengikuti:
Pelatihan Cara Produski Chicken Nugget untuk Usaha.
Diajarkan Cara Membuat Nuget Aneka Bentuk yang dapat dicetak aneka bentuk tanpa sisa.
Resep Industri Nuget Ayam, Ikan & Udang.
Teknik Pengemasan Frozen Food dengan mesin pengemas Vacuum.
Kursus Tristar
Telp: 031-8794764-65.
HP: 085731051010.
Jln. Rungkut Mapan Utara Blok CA 24. Surabaya.
Politeknik Tristar.
Flexi: 81959295-96. 81639991
Hp; 085733691548
031-8480823.
Fax 031- 8432050.
Graha Tristar.
Jln. Raya Jemursari 240A & 244
Surabaya - Indonesia.
Kursus Kue & Masakan.
Telp: 031-5316496.
Flexi: 031-70022992
Jln. Kedung Anyar 8 no 55.
Surabaya.
Mesin Mesin yang biasa digunakan untuk memproduksi Chicken Nugget:
1. Mesin Meat Mincer: Fungsinya untuk menggiling daging sapi & ayam. Dapat memotong urat pada daging, sehingga aanda dapat
membuat nugget dari daging tetelan yang murah harganya.
2. Mesin Blender Industri: Fungsinya Menghaluskan daging sapi, ayam & seafood dengan cepat & suhu daging dapat dipertahankan
tetap dingin, sehingga kekenyalan daging dapat dipertahankan.
3. Mesin Kemas sistem Vacuum - Vacuum packaging. Untuk memperpanjang masa simpan Frozen Food agar tidak mudah rusak & tidak
mudah teroksidasi.
4. Freezer sekala produksi. Fungsinya mempercepat pembekuan Nugget. Mempertahankan Bentuk Nugget sesuai dengan cetakan.
5. Mesin Penggoreng Deep Friyer. Fungsinya untuk menggoreng dengan suhu tertentu yang stabil. Hasil produksi Nugget yang
digoreng akan lebih renyah - crispy dibagian luar & Juicy dibagian dalam. Warna Nugget akan lebih Cerah.
6. Plastik Nylon khusus untuk mesin vacuum packaging.
Mesin Mesin untuk memproduksi aneka Nugget & Frozen Food dapat anda peroleh di:
Tristar Machinery.
Jln. Rungkut Mapan Utara CA 24 Surabaya.
HP: 088803211729 - 085854833381.
Flexi: 031-71933131.
Telp: 031-8708071. Fax: 031-8722794.
Email: tristarchemical@yahoo.co.id
Tristar Culinary Institute.
Machinery Division.
031-8480823.
Flexi : 031- 77213905.
Jln Raya Jemursari 234 & 244 Surabaya
Bahan Bahan untuk memproduksi Nugget untuk Bisnis.
Bread Crump : adalah tepung roti butiran yang renyah & crispy, warna nya kuning & orange. Sangat cantik apabila di balutkan
pada Nugget yang kita produksi. Sehingga Hasil produksi Nugget akan dapat bersaing baik dalam mutu maupun Harga Jualnya.
Modified Starch Ultra Bond: adalah tepung modifikasi yang dapat merekatkan daging cincang sehingga nugget yang terbentuk
akan kompak, padat & kenyal.
ISP: Isolated Soya Protein. adalah pengemulsi - emulsifier, yang dapat menyatukan minyak , lemak , gajih sehingga dapat
tercampur homogen pada adonan Frozen Food. Dengan sistem emulsi maka harga pokok penjualan Nugget dapat ditekan, sehingga
kita dapat memproduksi nugget murah yang sehat.
Soya Protein Granul, adalah protein dari kedelai, bentuknya serpih serpih kasar, apabila direndam didalam air akan
mengembang menyerupai daging cincang. Dengan tambahan soya protein ini, maka kita akan dapat membuat Chicken Nugget sekala
Industri Rumah Tangga dengan harga murah, tetapi tetap kenyal & sehat. Soya Protein Granul ini juga sering dipakai untuk
membuat daging tiruan dari kedelai, untuk membuat aneka masakan vegetarian.
Bahan Bahan Untuk Produksi Aneka Nugget & Olahan Frozen Food dapat anda peroleh di:
Toko Sembilan.
Jln. Raya Jemursari 234 & 244.
Surabaya - Indonesia.
Telp: Flexi: 031-70114130.
HP: 08573151147.
Melayani pembelian untuk seluruh wilayah indonesia & Export ke Manca Negara.
Pusat:
CV. Tristar Chemical.
Jln. Raya Rungkut Mapan Blok FA no. 3.
Telp: 031-8721242 - 8704937.
HP: 08123040593.
Louisiana Department of Wildlife and Fisheries Scientists patrolling the Grand Isle beaches today discovered a deceased northern gannet covered in oil and emulsified tar along the beach.
Scientists patrolling the Grand Isle beaches noted that the entire length of the beach was covered in tar balls and “patties.”
The bird will be tested to determine if its death was caused by oil.
Photo courtesy of the La. Department of Wildlife and Fisheries
From the cookbook:
Author: Susan Nowak
Paperback: 302 pages
Publisher: Faber and Faber Ltd. (1999); out-of-print.
Language: English
ISBN-10: 0-571-19219-X
ISBN-13: 9-780571-192199
▶ Front cover: here.
▶ Cooked, on the table: here.
********************
PREPARATION NOTES
▶ A delicious side dish, but for the roasting liquid, avoid overly roasty or overly hoppy stouts (as is the case with many American 'craft' stouts) to prevent the reduction from becoming unpleasantly bitter. And, even though I was roasting the carrots and turnips with a somewhat sweet Milk Stout, I still added a tablespoon of agave syrup when basting. (I also substituted Earth Balance for butter.)
▶ For the stout, I used a full bottle, 12 ounces (355 ml), of Milk Stout from The Duck-Rabbit Craft Brewery (of Farmville, North Carolina).
"The Duck-Rabbit Milk Stout is a traditional full-bodied stout brewed with lactose (milk sugar). Because lactose is unfermentable by brewer's yeast, it remains in the beer. The subtle sweetness and fullness of flavor imparted by this sugar balances the sharpness of the highly roasted grains that give this delicious beer its black color. All year long, Milk Stout is our number one selling beer! ABV: 5.7%."
▶ After cooking the vegetables, I whisked a tablespoon of arrowroot into the remaining liquid (reduced stout, 'butter,' and carrot/turnip stock). Presto, a gravy.
▶ For Americans: a British "swede" is a rutabaga.
*****************
REVIEW
"The Belgians' extraordinary diversity of beers, and their love of gastronomy, have long emulsified. At least as far back as Escoffier, terms like "Belgian" or "Flemish" usually indicated that a dish contained beer.
The influence of Belgium is readily recognised by British writer Sue Nowak, whose new Beer Cookbook is a densely textual paperback with more than 150 recipes. In my own writings, I have always laboured the point that beer can be used in many different ways: as a marinade, in braising, sauces, batters, doughs, and so forth. Nowak goes into more detail, adding notes on the making of aspic with beer, caramelising, poaching and preserving, for example.
Many of the recipes are her own; at least one is mine, passed on by way of Sophie Grigson. Others are from restaurateurs such as Rick Stein (cod with pale ale); Keith Floyd (chicken with dry stout); and Albert Roux (beef braised in India Pale Ale).
Nowak also writes an annual paperback guide to British pubs that serve good food. Some these feature in her cookbook. Heather Gant, of the Skirrid Mountain Inn, near Abergavenny, Gwent, contributes a paté with porter. Phillip Buswell, from the Tollemache Arms, Harrington, Northamptonshire, offers smoked halibut with stout. Helen Stephenson, from the Mason's Arms, Windermere, Cumbria, proposes chicken with damson beer. Catherine Maxwell Stuart, of Traquair House, Innerleithen, near Peebles, uses her own castle-brewed Scottish ale in a caramel-ish, crusty, rice pudding.
Nowak's cookbook has chapters on every imaginable category of dish, from starters and soups to vegetarian and cheese plates, separate sections on hot and cold desserts and baked items.
She also proposes some menus. I like the one that finishes with plain chocolates and Gordon's Scotch Ale."
—Michael Jackson
23 October 1999.
***************
Photo by Yours For Good Fermentables.com.
— Follow on Twitter: @Cizauskas.
— Follow on Facebook: YoursForGoodFermentables.
— Follow on Instagram: @tcizauskas.
▶ Camera: Olympus Pen E-PL1.
▶ Commercial use requires explicit permission, as per Creative Commons.
This is what happens if you crack open your i phone and run wires from it to an emulsifying past. It all happens fast and there are tits and both white and black folk along the way. Get wired.
To reproduce, take your favourite mayonnaise recipe but use exclusively olive oil and then, to reduce the olive-oil taste, double the amount of vinegar. The mixture will emulsify but not thicken.
Heat gently in a pot while stirring until the consistency of mayonnaise is achieved. Remove from heat and serve in a small bowl with fried potatoes.
The top layer will probably be much like mayonnaise. The residual heat in the mixture will cause the lower layer to continue cooking. The mixture will now de-emulsified - this is intended. Return the mixture to the pot and continue to cook until the yolks have fully coagulated into small particles.
Remove the yolk from a previously hard-boiled egg and discard.
Place a small amount of the oil-egg mixture in cheesecloth and press firmly to remove the oil. Remove the ball of pressed yolk from the cheesecloth and place inside one half of the hard-boiled egg.
Serve immediately.
---
The texture of the "micro-scrambled" eggs is unique, grainy yet smooth and dry yet oily. I can't really recommend them. (It turns out that micro-scrambled eggs are generally scrambled in a microwave, not oil-poached.)
Photos taken during Governor Jindal’s Tuesday flyover of areas of Louisiana’s coast impacted by the Deepwater Horizon oil spill show thick, rust colored ribbons of emulsified oil encroaching on the shores of the Pass a Loutre Wildlife Management Area, dark pools of oil forming near the coast and oil overtopping protective booms.
According to NOAA on May 17, since the beginning of the Deepwater Horizon oil spill, 29 miles of Louisiana’s coastline already have seen oil reach the shore. This impact has occurred specifically at Trinity Island, Whiskey Island, South Pass, Chandeleur Islands, Fourchon Beach, Raccoon Island and Grand Isle. Oil sheen has been reported in Pass a Loutre and the state has received unconfirmed reports of oil on Marsh Island in Iberia Parish.
Photos courtesy of Governor Jindal’s office.
Shampoo Bar All Natural Essential Oils and Extracts
I've been mulling around with this idea for quite some time. I've used my own soaps for shampoo bars and that was alright with me. But after researching forever I've created a recipe specifically for hair.
My hair is waist length, dry and curly with flyaway baby hairs that drive me nuts. This shampoo bar leaves my hair very soft, controls the flyaways, smells nice. I even woke up in the middle of the night because the smell and feel of my scalp was so intensely soft I couldn't believe it! It cleans beautifully, leaving my hair shinny, soft and even full bodied!
So let me break down the ingredients…
My base oils are: Olive, Coconut, Palm, Castor, Wheatgerm, Jojoba, Walnut, Rice, Avocado, Sunflower and Shea Butter.
Essential oils used are: Rosemary, Carrot Seed, Calendula
Extracts are: Nettle and Chamomile
Also added: Liquid Silk, Vitamin E, Fresh Aloe Vera and BTMS (vegetable based conditioning emulsifier)
I've added no extra coloring or scent to this save the wonderful natural scent of these oils combined! I love this shampoo bar and it's been a long time coming. I hope you enjoy it the same and I encourage you to research these ingredients to find out just how wonderful and beneficial they are for your hair.
As with most Beija-Flor Natural products the Cali Peach Pomade can be used on both hair and skin! This product gives the shine and control of good old fashion hair grease and the skin protection of a body balm without the icky chemicals.
We use Passion Fruit, Peach Kernel and Coconut oils to nourish the scalp, correct split ends and serve as a shine enhancing agent for all hair types especially heat treated, chemically relaxed and color treated hair. On the body, this product is great for chapped skin that needs protection in the chilly winter months.
It has 100% vegetarian ingredients and does not contain mineral oil or other petrochemicals. The firm texture is non-greasy/sticky and won't clog pours like other chemically concocted pomades. All of this goodness topped with a mouthwatering fragrance will be your biggest ally in the brutal winter months!
Suggested Use for Naturally Curly Hair: This product is great for sealing in moisture, use alone or layered on top of leave-in conditioner for optimum shine and softness. Can also be used to smooth edges of hair.
Suggested Use for Body: Emulsify a small amount of product in palm of hands and apply all over body. For super soft skin use on damp skin after shower.
Active Ingredients: Peach Kernel Oil, Passion Fruit Oil, Coconut Oil, Olive Oil, Grapeseed Oil, Shea Butter, Castor Oil, Vitamin E
Two colour slides acquired together and having much in common although taken 14 months apart and probably taken by different photographers.
Neither is of brilliant quality but both are of Bulleid light pacifics after servicing on Bournemouth mpd.both were Eastleigh engines at the time and both lasted until the very end of steam on the Southern. The main difference is that one is filthy, the other nice and clean although let down by the emulsified oil on the motion.
This one is the clean one, 34087 '145 Squadron', on 26th May 1967. Not sure of a particular reason why it is clean as Eastleigh engines generally weren't clean so near the end but 9 days later it banked a special headed by 'Sir Nigel Gresley' up the bank out of Weymouth.
This is the Espresso Martini or as it was originally called Vodka Espresso, a modern classic cocktail created by Dick Bradsell in 1980s at either Fred's Club or Soho Brasserie (conflicting accounts about which one it was). Dick Bradsell was one of biggest bartenders in the London scene in the early stages of the cocktail renaissance. No other brit had created as many modern classics as he did and this is probably his most famous. The story goes that a supermodel asked Bradsell for a drink that would "wake her up and then fuck her up" (Bradsell never revealed who it was, some people doubt this narrative).
Many recipes exist and some use a cold brew coffee, but I opted to use Bradsell's version with fresh espresso. When you pull a shot of espresso, there is this layer of foam called crema. Crema is a foamy emulsification of water and the oils of the coffee beans from the heat and pressure of brewing. Carbon dioxide is released during brewing and it forms many tiny bubbles in the crema. When you shake espresso over ice, a lot more air is forced into that crema to create an even fluffier layer of foam on top. The beauty of the drink is its simplicity. It exemplifies what is delicious about espresso, but in cold boozy format with that heavenly foam.
2 oz Vodka
1 oz fresh espresso (yes, it must be fresh)
0.5 oz coffee liqueur
0.25 oz simple syrup
Combine the vodka, coffee liqueur, and simple syrup into a shaker tin and set aside. Pull your shot of espresso and immediately add it to your shaker tin. Add ice and shake vigorously until arctic cold. Double-strain into a chilled martini glass or coupe. It's optional to garnish with 3 coffee beans resting on the foam.
© Chase Hoffman Photography. All rights reserved.
Oily skin with blackheads (acne) is the most common skin problem of youth. With the end of the transition age, most acne passes on its own, but some of this disease may persist until the age of 30 or even older. In this article we’ll discuss about acne causes, signs, treatment and natural home remedies.
Content of Article:
This terrible word acne – what does it mean?
What affects the appearance of acne?
What are the underlying causes of acne?
How to properly perform hardware care in the case of problem skin?
This Terrible Word Acne – What Does It Mean?
Adolescence (or, as it is also called, puberty) is very often characterized by oily problem skin, acne, and inflammatory formations. All these phenomena in cosmetology are called the word “acne”. Usually, with the normalization of the hormonal background, the disease disappears, but it is not uncommon for the problem of acne to persist throughout life. The most common manifestations of this problem are purulent inflammatory processes, acne, enlarged pores and comedones. Another danger is the consequences of the disease-scars, infiltrates, post-acne spots. In addition, the presence of acne is a serious cause of complexes, depression, and low self-esteem. That is why acne treatment should be timely and comprehensive, you can not let the situation take its course.
What Affects the Appearance of Acne?
The main cause of such a disease as acne is excessive production of sebum (sebum). In normal skin, the secretion of the sebaceous glands does not exceed a certain level, after which the fat is removed through the skin ducts to the surface of the skin. This is necessary to protect the upper layer of the skin from negative environmental factors: sun, dust, drying, etc. However, if the production of sebum exceeds the norm, a phenomenon known as “fatty seborrhea”occurs. This is mainly observed in the areas of the skin with the largest number of sebaceous glands – on the face, neck, back and chest.
Various forms of seborrhea are known, but most often you can find a mixed type of seborrhea, which is expressed in the appearance of an unsightly Shine on the surface of the skin, the expansion of the pores that remove the sebaceous secret. Due to improper functioning, the skin becomes thick in places, flaking appears, blood circulation worsens – the skin acquires an uncharacteristic bluish hue. In this case, the chemical composition of the sebaceous secretions may change, which leads to a deterioration of the sebaceous glands and ducts. The pores are forced to increase in diameter, and dirt accumulates in them, which leads to the formation of comedones and blackheads. Too much sebum is a medium for the development of harmful micro-organisms and bacteria, resulting in reduced skin protection, purulent pimples and inflammatory infiltrates.
As a rule, everyone has faced such an unpleasant phenomenon as oily skin, acne, but usually these phenomena pass by themselves and rarely become a serious problem. But if the process becomes a disease, then it is necessary to fully treat acne, both with a dermatologist and at home. To begin with, it is necessary to determine the causes of acne in order to fight the problem at the root.
What are the Underlying Causes of Acne?
An inherited factor that often causes acne the level of sebum production by the endocrine glands.
An imbalance of sex hormones, which is most intensively manifested in the transition age, but may be important during pregnancy, menopause.
Diseases of the digestive system, an irrational diet with an excess of sweet, fatty, spicy, overweight, a lack of vitamins and trace elements – all this can provoke the development of acne.
Reduced immunity due to various factors also leads to deterioration of the skin and sebaceous glands.
In case of severe course of the disease, complex treatment of acne is necessary, which is prescribed by a dermatocosmetologist. As prescribed, peels, ozonation, various types of sanding are performed, as well as various medications of a medicinal nature are taken.
If you detect a mild form of acne after consulting with a cosmetologist, you can combine both professional methods of acne treatment and home care. In this case, it is necessary to use anti-acne cosmetics in combination with hardware methods to combat acne. That is, it is necessary to properly care for the skin in order to prevent both the development of a severe degree of disease and to prevent negative consequences. The company “Constellation of Beauty” provides all the necessary tools and devices for competent and professional care of oily skin problems at home.
How to Care Skin Problem with Beauty Gadgets?
Stage 1: Preparation
To properly prepare the skin for subsequent cleansing, you need to use a steam sauna for the face to open the pores, soothe and moisturize the skin. Usually, a sauna for the face is equipped with a special container where liquid is poured, in addition to water, it can be herbal solutions. Steam saunas for home use Gezatone help to cope with deep cleansing of the skin, but they are not used for pustular inflammatory processes.
If heat exposure is contraindicated, you can replace the steaming stage with galvanic desincrustation. As a result of this galvanic cleansing, the pores open, and the sebum is better removed. In a home environment, it is not difficult to carry out such preparation for cleaning using portable home electroplating devices, such as m777 and M777 Gezatone. Positively charged ions remove spasm from the pores, normalize their diameter, split the sebum, contributing to easy skin cleansing.
Stage 2: Cleansing
For self-cleaning the skin at home, several methods can be used, let’s look at the most popular of them:
Brushing-brush cleaning of the skin, removes the upper keratinized layer of skin and removes dirt. This type of cleaning is ideal for mild acne, suitable for daily use, and can be combined with cosmetics.
Vacuum cleaning of the skin is a deep removal of dirt from the pores, which is much less traumatic than manual mechanical cleaning of the face. Vaccum does not stretch the skin, does not cause bruises and spots on the skin, does not require a recovery period. For home use, the optimal device is Super Wet Cleaner, which is easy to use and suitable for cleaning even adolescent skin. Immediately before the procedure, a cleanser can be applied to the skin to increase the effectiveness of the effect.
Ultrasonic peeling provides a delicate and deep cleaning of the pores using high-frequency vibrations. Thanks to this intensive action, the pores are completely cleared, the skin surface is freed from epithelial particles, and fat is emulsified. Ultrasonic skin cleaning can be performed at home using compact devices HS-2307I and Biosonic Kus-2000.
Stage 3: Skin Restoration
To relieve the skin from the effects of rashes, eliminate congestion and smooth out scars after acne, the ideal tool is ultrasonic massage. This anti-acne effect can be carried out by peeling devices switched to the micro-massage mode, or by special massage devices such as m355 SuperLifting, m115 Ultra-Tonic, M350 Super Sonic Gezatone. Intensive tissue massage guarantees a de-fibrous effect, which leads to the elimination of infiltrates, micro-scars, and resorption of scar tissue.
Stage 4: Anti-Inflammatory Therapy
Acne treatment and control of the consequences is impossible without local darsonvalization procedures. A course of procedures with darsonval increases blood circulation, restores the activity and diameter of the pores, reduces the production of sebaceous secretions, which leads to a stable and visible result. When exposed to darsonval currents on the skin, ozone is released, which inhibits the microbial flora, so that darsonvalization can be used even in acute inflammation.
Portable models of darsonvals are very convenient for individual use, acne treatment with their help becomes the most effective and efficient. The most convenient for regular use on the face, body and even hair is the Gezatone BT118 model with 4 attachments, which are designed for complex correction of acne, cellulite, varicose veins and many other problems.
Stage 5: Regular Cosmetic Care
Problematic, mixed skin needs full care, and it needs properly selected cosmetics. For procedures 2-3 times a week, Beauty Style cosmetic masks for problem skin are ideal. Anti-inflammatory masks “Pure Silver” and “Strawberry and sage” will not only relieve inflammation, but also perfectly moisturize the skin, restore its freshness and even tone.
The most important thing in the treatment of acne is to know the acne causes and apply a comprehensive approach, use different methods, and then the result will be obvious.
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Kevin Snow of Bear Point, NS, heading in with a load of rockweed on a flat calm day. Rockweed, or Ascophyllum nodosum is a slow-growing algae that grows on rocks on a wave-exposed shore's intertidal zone. It is harvested by hand using rakes, and the alginates contained in it are used as emulsifying agents in foods like pie fillings and sauces.
www.thechronicleherald.ca/novascotia/1163048-rockweed-har...
IT
Siero esfoliante, veicolante e stimolante il turnover cellulare , grazie alla presenza di un mix di Alfa Idrossiacidi concentrati e Acido Salicilico. Contiene un rinnovato emulsionante, basato sul concetto di bio-sensoriality, dalla texture fresca e leggera che dona alla pelle una sensazione di benessere. Presenta principi attivi necessari per mantenere giovane ed elastica la pelle, che apparirà più luminosa, pulita, compatta e chiara, oltre a presentarsi molto setosa al tatto.
EN
This is a scrub serum which stimulates cell renewal , thanks to an AHA and salicylic acid concentration. It contains a renewed emulsifying agent, based on the concept of bio-sensoriality, with a fresh, light texture and it lends a sensation of well-being. This serum contains active principles, essential for keeping skin youthful, brighter, clearer and more tonic. Your skin will be silky to the touch.
FR
Sérum exfoliant, véhiculant et stimulant le renouvellement cellulaire , grâce à un mélange de acides alpha-hydrox acide concentrés et de acide salicylique. Il contient un émulsifiant renouvelée, basée sur le concept de bio-sensorialité, la texture fraîche et légère qui donne à la peau une sensation de bien-être. Il présente des ingrédients actifs nécessaires pour maintenir la peau plus jeunesse et élastique, qui apparaisse plus clairs, plus propre, compact et léger très soyeux au toucher.
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04/01/2022
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WASHINGTON – To inform oil spill responders about new technologies available to address oil spills, the Bureau of Safety and Environmental Enforcement and the U.S. Naval Research Laboratory (NRL) hosted an outdoor demonstration of the Low-Emission Spray Crude Oil Combustor technology–also known as the “BSEE Burner”–at NRL’s testing facility in Chesapeake Beach, Maryland, on March 30.
“This technology has the potential to be a game changer in the performance of oil spill recovery,” said BSEE Director Kevin Sligh. “I’ve seen how much damage an oil spill can cause, and the BSEE Burner, once deployed, will be an important tool to use in its mitigation.”
Developed in partnership with NRL over seven years, the BSEE Burner technology cleanly burns large volumes of emulsified oil from spills that occur in remote areas where storage facilities may not be available, or where transporting the recovered oil is cost prohibitive.
EPA emission tests revealed that the burner performs well with a combustion efficiency of 99.9%. Carbon monoxide concentrations were at almost undetectable levels, and low soot emissions yielded no visible smoke plume.
“This technology can completely burn oil without the plume of harmful black smoke or residue,” said Steven Tuttle, Ph.D., NRL combustion and reacting transport section head and developer and operator of the burner. “This burner will benefit the environment by providing oil spill remediation of emulsified crude oil in remote locations, where the carbon footprint of transporting the oil to be re-processed is greater than burning the oil in place.”
Attended by the U.S. Coast Guard, NOAA, industry, and oil spill response organizations, BSEE and NRL arranged the demonstration to facilitate open discussions regarding potential use scenarios and system specifications, and for those who may have an interest in pursuing licensing options and licensing information with the U.S. Navy.
The invention is another important example of Federal technology transfer efforts and is now ready for commercialization by private interests through collaboration with TechLink – a nationally focused technology transfer partnership intermediary for the U.S. Department of Defense and Department of Veterans Affairs.
BSEE conducts research and development as part of its robust Oil Spill Preparedness Program. The program ensure owners and operators of offshore facilities are ready to respond to threats of and actual oil spills that may result from their activities. These research efforts benefit oil spill responders and contingency planners by providing expanded decision-making options, better tactics, and updated equipment.
Photo: A low-emission burner apparatus burns emulsified oil in a demonstration at the Naval Research Laboratory in Chesapeake Beach, MD in the early morning of Wednesday, March 30, 2022. (BSEE Public Affairs)
-BSEE-