100% Pure Apples ... what else could I have expected?

 

(By the way, apple seeds contain cyanogenic acids.

Chewing the seeds makes them much more hazardous to your health. If you or someone you know eats a seed or two, don't worry your body is well-equipped to detoxify small quantities of cyanide compounds. They occur naturally in several foods.)

 

Photo was taken with an Apple iPhone, perhaps I should have taken a bite out of it.

Hey everyone, you know how cool wheatgrass is? I mean super cool. When I was about 10 my parents did this cleanse through a local restaurant and a couple days a week I would tag along to lug back slowly shrinking packages of raw food and watch as they downed a wheatgrass shot. Smelling the stuff and experiencing the distaste on their faces afterwards made me quite confident that I would never ingest such a substance. But...recently I've been doing some research. And I would like to share it so here ya go. If your not a big reader I'm sorry, I won't be afforded if you stop here.

  

Increases red blood-cell count and lowers blood pressure. It cleanses the blood, organs and gastrointestinal tract of debris. Wheatgrass also stimulates metabolism and the body’s enzyme systems by enriching the blood. It also aids in reducing blood pressure by dilating the blood pathways throughout the body.

Stimulates the thyroid gland, correcting obesity, indigestion, and a host of other complaints.

Restores alkalinity to the blood. The juice’s abundance of alkaline minerals helps reduce over-acidity in the blood. It can be used to relieve many internal pains, and has been used successfully to treat peptic ulcers, ulcerative colitis, constipation, diarrhea, and other complaints of the gastrointestinal tract.

Is a powerful detoxifier, and liver and blood protector. The enzymes and amino acids found in wheatgrass can protect us from carcinogens like no other food or medicine. It strengthens our cells, detoxifies the liver and bloodstream, and chemically neutralizes environmental pollutants.

Fights tumors and neutralizes toxins. Recent studies show that wheatgrass juice has a powerful ability to fight tumors without the usual toxicity of drugs that also inhibit cell-destroying agents. The many active compounds found in grass juice cleanse the blood and neutralize and digest toxins in our cells.

Contains beneficial enzymes. Whether you have a cut finger you want to heal or you desire to lose five pounds…enzymes must do the actual work. The life and abilities of the enzymes found naturally in our bodies can be extended if we help them from the outside by adding exogenous enzymes, like the ones found in wheatgrass juice. Don’t cook it. We can only get the benefits of the many enzymes found in grass by eating it uncooked. Cooking destroys 100 percent of the enzymes in food.

Has remarkable similarity to our own blood. The second important nutritional aspect of chlorophyll is its remarkable similarity to hemoglobin, the compound that carries oxygen in the blood. Dr. Yoshihide Hagiwara, president of the Hagiwara Institute of Health in Japan, is a leading advocate for the use of grass as food and medicine. He reasons that since chlorophyll is soluble in fat particles, and fat particles are absorbed directly into the blood via the lymphatic system, that chlorophyll can also be absorbed in this way. In other words, when the “blood” of plants is absorbed in humans it is transformed into human blood, which transports nutrients to every cell of the body.

When used as a rectal implant, reverses damage from inside the lower bowel. An implant is a small amount of juice held in the lower bowel for about 20 minutes. In the case of illness, wheatgrass implants stimulate a rapid cleansing of the lower bowel and draw out accumulations of debris.

Externally applied to the skin can help eliminate itching almost immediately.

Will soothe sunburned skin and act as a disinfectant. Rubbed into the scalp before a shampoo, it will help mend damaged hair and alleviate itchy, scaly, scalp conditions.

Is soothing and healing for cuts, burns, scrapes, rashes, poison ivy, athlete’s foot, insect bites, boils, sores, open ulcers, tumors, and so on. Use as a poultice and replace every two to four hours.

Works as a sleep aide. Merely place a tray of living wheatgrass near the head of your bed. It will enhance the oxygen in the air and generate healthful negative ions to help you sleep more soundly.

Enhances your bath. Add some to your bath water and settle in for a nice, long soak.

Sweetens the breath and firms up and tightens gums. Just gargle with the juice.

Neutralizes toxic substances like cadmium, nicotine, strontium, mercury, and polyvinyl chloride.

Offers the benefits of a liquid oxygen transfusion since the juice contains liquid oxygen. Oxygen is vital to many body processes: it stimulates digestion (the oxidation of food), promotes clearer thinking (the brain utilizes 25% of the body’s oxygen supply), and protects the blood against anaerobic bacteria. Cancer cells cannot exist in the presence of oxygen.

Turns gray hair to its natural color again and greatly increases energy levels when consumed daily.

Is a beauty treatment that slows down the aging process when the juice is consumed. Wheatgrass will cleanse your blood and help rejuvenate aging cells, slowing the aging process way down, making you feel more alive right away. It will help tighten loose and sagging skin.

Lessens the effects of radiation. One enzyme found in wheatgrass, SOD, lessens the effects of radiation and acts as an anti-inflammatory compound that may prevent cellular damage following heart attacks or exposure to irritants.

Restores fertility and promotes youthfulness.

Can double your red blood cell count just by soaking in it. Renowned nutritionist Dr. Bernard Jensen found that no other blood builders are superior to green juices and wheatgrass. In his book “Health Magic Through Chlorophyll” he mentions several cases where he was able to double the red blood cell count in a matter of days merely by having patients soak in a chlorophyll-water bath. Blood building results occur even more rapidly when patients drink green juices and wheatgrass regularly.

Botswana, Moremi National Park, Moremi Game Reserve, Private Reserve, Farm, Chobe National park, Chobe Game Reserve, Zambia, Zambezi River, Livingstone, Zimbabwe, Kenya, Tanzania, Wildlife Conservation Project, Maramba River Lodge, South Africa, Krugger National Park, Okavango Delta, Kalahari region, Kalahari Desert.

Rhinoceros /raɪˈnɒsərəs/, often abbreviated as rhino, is a group of five extant species of knee-less, odd-toed ungulates in the family Rhinocerotidae. Two of these species are native to Africa and three to southern Asia.

Members of the rhinoceros family are characterized by their large size (they are some of the largest remaining megafauna, with all of the species able to reach one tonne or more in weight); as well as by a herbivorous diet; a thick protective skin, 1.5–5 cm thick, formed from layers of collagen positioned in a lattice structure; relatively small brains for mammals this size (400–600 g); and a large horn. They generally eat leafy material, although their ability to ferment food in their hindgut allows them to subsist on more fibrous plant matter, if necessary. Unlike other perissodactyls, the two African species of rhinoceros lack teeth at the front of their mouths, relying instead on their powerful premolar and molar teeth to grind up plant food.[1]

Rhinoceros are killed by humans for their horns, which are bought and sold on the black market, and which are used by some cultures for ornamental or (pseudo-scientific) medicinal purposes. The horns are made of keratin, the same type of protein that makes up hair and fingernails.[2] Both African species and the Sumatran rhinoceros have two horns, while the Indian and Javan rhinoceros have a single horn.

The IUCN Red List identifies three of the species as critically endangered.

The word rhinoceros is derived through Latin from the Ancient Greek: ῥῑνόκερως, which is composed of ῥῑνο- (rhino-, "nose") and κέρας (keras, "horn"). The plural in English is rhinoceros or rhinoceroses. The collective noun for a group of rhinoceroses is crash or herd.

The five living species fall into three categories. The two African species, the white rhinoceros and the black rhinoceros, belong to the Dicerotini group, which originated in the middle Miocene, about 14.2 million years ago. The species diverged during the early Pliocene (about 5 million years ago). The main difference between black and white rhinos is the shape of their mouths - white rhinos have broad flat lips for grazing, whereas black rhinos have long pointed lips for eating foliage.

There are two living Rhinocerotini species, the Indian rhinoceros and the Javan rhinoceros, which diverged from one another about 10 million years ago. The Sumatran rhinoceros is the only surviving representative of the most primitive group, the Dicerorhinini, which emerged in the Miocene (about 20 million years ago).[3] The extinct woolly rhinoceros of northern Europe and Asia was also a member of this tribe.

A subspecific hybrid white rhino (Ceratotherium s. simum × C. s. cottoni) was bred at the Dvůr Králové Zoo (Zoological Garden Dvur Kralove nad Labem) in the Czech Republic in 1977. Interspecific hybridisation of black and white rhinoceros has also been confirmed.[4]

While the black rhinoceros has 84 chromosomes (diploid number, 2N, per cell), all other rhinoceros species have 82 chromosomes.

 

White rhinoceros

Main article: White rhinoceros

There are two subspecies of white rhino: the southern white rhinoceros (Ceratotherium simum simum) and the northern white rhinoceros (Ceratotherium simum cottoni). In 2007, the southern subspecies had a wild population of 17,480 (IUCN2008) - 16,266 of which were in South Africa - making them the most abundant rhino subspecies in the world. However, the northern subspecies was critically endangered, with as few as four individuals in the wild; the possibility of complete extinction in the wild having been noted since June 2008.[5] Six are known to be held in captivity, two of which reside in a zoo in San Diego. Four born in a zoo in the Czech Republic were transferred to a wildlife refuge in Kenya in December 2009, in an effort to have the animals reproduce and save the subspecies.[6]

There is no conclusive explanation of the name white rhinoceros. A popular theory that "white" is a distortion of either the Afrikaans word weid or the Dutch word wijd (or its other possible spellings whyde, weit, etc.,) meaning wide and referring to the rhino's square lips is not supported by linguistic studies.[7][8]

The white rhino has an immense body and large head, a short neck and broad chest. This rhino can exceed 3,500 kg (7,700 lb), have a head-and-body length of 3.5–4.6 m (11–15 ft) and a shoulder height of 1.8–2 m (5.9–6.6 ft). The record-sized white rhinoceros was about 4,500 kg (10,000 lb).[9] On its snout it has two horns. The front horn is larger than the other horn and averages 90 cm (35 in) in length and can reach 150 cm (59 in). The white rhinoceros also has a prominent muscular hump that supports its relatively large head. The colour of this animal can range from yellowish brown to slate grey. Most of its body hair is found on the ear fringes and tail bristles, with the rest distributed rather sparsely over the rest of the body. White rhinos have the distinctive flat broad mouth that is used for grazing.

 

Black rhinoceros

Main article: Black rhinoceros

The name black rhinoceros (Diceros bicornis) was chosen to distinguish this species from the white rhinoceros (Ceratotherium simum). This can be confusing, as the two species are not really distinguishable by color. There are four subspecies of black rhino: South-central (Diceros bicornis minor), the most numerous, which once ranged from central Tanzania south through Zambia, Zimbabwe and Mozambique to northern and eastern South Africa; South-western (Diceros bicornis bicornis) which are better adapted to the arid and semi-arid savannas of Namibia, southern Angola, western Botswana and western South Africa; East African (Diceros bicornis michaeli), primarily in Tanzania; and West African (Diceros bicornis longipes) which was declared extinct in November 2011.[10] The native Tswanan name Keitloa is used to describe a South African variation of the black rhino in which the posterior horn is equal to or longer than the anterior horn.[11]

An adult black rhinoceros stands 150–175 cm (59–69 in) high at the shoulder and is 3.5–3.9 m (11–13 ft) in length.[12] An adult weighs from 850 to 1,600 kg (1,900 to 3,500 lb), exceptionally to 1,800 kg (4,000 lb), with the females being smaller than the males. Two horns on the skull are made of keratin with the larger front horn typically 50 cm long, exceptionally up to 140 cm. Sometimes, a third smaller horn may develop. The black rhino is much smaller than the white rhino, and has a pointed mouth, which it uses to grasp leaves and twigs when feeding.

During the latter half of the 20th century their numbers were severely reduced from an estimated 70,000[13] in the late 1960s to only 2,410 in 1995.[14]

Indian rhinoceros

Main article: Indian rhinoceros

The Indian rhinoceros, or the greater one-horned rhinoceros, (Rhinoceros unicornis) is now found almost exclusively in Nepal and North-Eastern India. The rhino once inhabited many areas ranging from Pakistan to Burma and may have even roamed in China. However, because of human influence, their range has shrunk and now they only exist in several protected areas of India (in Assam, West Bengal, Gujarat and a few pairs in Uttar Pradesh) and Nepal, plus a few pairs in Lal Suhanra National Park in Pakistan. It is confined to the tall grasslands and forests in the foothills of the Himalayas.

The Indian rhinoceros has thick, silver-brown skin which creates huge folds all over its body. Its upper legs and shoulders are covered in wart-like bumps, and it has very little body hair. Fully grown males are larger than females in the wild, weighing from 2,500–3,200 kg (5,500–7,100 lb).The Indian rhino stands at 1.75–2.0 metres (5.75–6.5 ft). Female Indian rhinos weigh about 1,900 kg and are 3–4 metres long. The record-sized specimen of this rhino was approximately 3,800 kg. The Indian rhino has a single horn that reaches a length of between 20 and 100 cm. Its size is comparable to that of the white rhino in Africa.

Two-thirds of the world's Indian rhinoceroses are now confined to the Kaziranga National Park situated in the Golaghat district of Assam, India.[15]

Javan rhinoceros

Main article: Javan rhinoceros

The Javan rhinoceros (Rhinoceros sondaicus) is one of the rarest and most endangered large mammals anywhere in the world.[16] According to 2002 estimates, only about 60 remain, in Java (Indonesia) and Vietnam. Of all the rhino species, the least is known of the Javan Rhino. These animals prefer dense lowland rain forest, tall grass and reed beds that are plentiful with large floodplains and mud wallows. Though once widespread throughout Asia, by the 1930s the rhinoceros was nearly hunted to extinction in India, Burma, Peninsular Malaysia, and Sumatra for the supposed medical powers of its horn and blood. As of 2009, there are only 40 of them remaining in Ujung Kulon Conservation, Java, Indonesia. The last rhinoceros in Vietnam was reportedly killed in 2010.[17]

Like the closely related, and larger, Indian rhinoceros, the Javan rhinoceros has a single horn. Its hairless, hazy gray skin falls into folds into the shoulder, back, and rump giving it an armored-like appearance. The Javan rhino's body length reaches up to 3.1–3.2 m (10–10 ft), including its head and a height of 1.5–1.7 m (4 ft 10 in–5 ft 7 in) tall. Adults are variously reported to weigh between 900–1,400 kg[18] or 1,360–2,000 kg.[19] Male horns can reach 26 cm in length, while in females they are knobs or are not present at all.[19]

Sumatran rhinoceros

Main article: Sumatran rhinoceros

The Sumatran rhinoceros (Dicerorhinus sumatrensis) is the smallest extant rhinoceros species, as well as the one with the most hair. It can be found at very high altitudes in Borneo and Sumatra. Due to habitat loss and poaching, its numbers have declined and it is the most threatened rhinoceros. About 275 Sumatran rhinos are believed to remain.

A mature Sumatran rhino typically stands about 130 cm (51 in) high at the shoulder, with a body length of 240–315 cm (94–124 in) and weighing around 700 kg (1,500 lb), though the largest individuals have been known to weigh as much as 1,000 kilograms. Like the African species, it has two horns; the larger is the front (25–79 cm), with the smaller usually less than 10 cm long. The males have much larger horns than the females. Hair can range from dense (the densest hair in young calves) to scarce. The color of these rhinos is reddish brown. The body is short and has stubby legs. They also have a prehensile lip.

Rhinocerotoids diverged from other perissodactyls by the early Eocene. Fossils of Hyrachyus eximus found in North America date to this period. This small hornless ancestor resembled a tapir or small horse more than a rhino. Three families, sometimes grouped together as the superfamily Rhinocerotoidea, evolved in the late Eocene: Hyracodontidae, Amynodontidae and Rhinocerotidae.

Hyracodontidae, also known as 'running rhinos', showed adaptations for speed, and would have looked more like horses than modern rhinos. The smallest hyracodontids were dog-sized; the largest was Indricotherium, believed to be one of the largest land mammals that ever existed. The hornless Indricotherium was almost seven metres high, ten metres long, and weighed as much as 15 tons. Like a giraffe, it ate leaves from trees. The hyracodontids spread across Eurasia from the mid-Eocene to early Miocene.

The Amynodontidae, also known as "aquatic rhinos", dispersed across North America and Eurasia, from the late Eocene to early Oligocene. The amynodontids were hippopotamus-like in their ecology and appearance, inhabiting rivers and lakes, and sharing many of the same adaptations to aquatic life as hippos.

The family of all modern rhinoceros, the Rhinocerotidae, first appeared in the Late Eocene in Eurasia. The earliest members of Rhinocerotidae were small and numerous; at least 26 genera lived in Eurasia and North America until a wave of extinctions in the middle Oligocene wiped out most of the smaller species. However, several independent lineages survived. Menoceras, a pig-sized rhinoceros, had two horns side-by-side. The North American Teleoceras had short legs, a barrel chest and lived until about 5 million years ago. The last rhinos in the Americas became extinct during the Pliocene.

Modern rhinos are believed to have began dispersal from Asia during the Miocene. Two species survived the most recent period of glaciation and inhabited Europe as recently as 10,000 years ago: the woolly rhinoceros and Elasmotherium. The woolly rhinoceros appeared in China around 1 million years ago and first arrived in Europe around 600,000 years ago. It reappeared 200,000 years ago, alongside the woolly mammoth, and became numerous. Eventually it was hunted to extinction by early humans. Elasmotherium, also known as the giant rhinoceros, survived through the middle Pleistocene: it was two meters tall, five meters long and weighed around five tons, with a single enormous horn, hypsodont teeth and long legs for running.

Of the extant rhinoceros species, the Sumatran rhino is the most archaic, first emerging more than 15 million years ago. The Sumatran rhino was closely related to the woolly rhinoceros, but not to the other modern species. The Indian rhino and Javan rhino are closely related and form a more recent lineage of Asian rhino. The ancestors of early Indian and Javan rhino diverged 2–4 million years ago.[21]

The origin of the two living African rhinos can be traced back to the late Miocene (6 mya) species Ceratotherium neumayri. The lineages containing the living species diverged by the early Pliocene (1.5 mya), when Diceros praecox, the likely ancestor of the black rhinoceros, appears in the fossil record.[22] The black and white rhinoceros remain so closely related that they can still mate and successfully produce offspring.

In the wild, adult rhinoceros have few natural predators other than humans. Young rhinos can fall prey to predators such as big cats, crocodiles, wild dogs, and hyenas. Although rhinos are of a large size and have a reputation for being tough, they are actually very easily poached; because it visits water holes daily, the rhinoceros is easily killed while taking a drink. As of December 2009 poaching has been on a global increase whilst efforts to protect the rhinoceros are considered increasingly ineffective. The worst estimate, that only 3% of poachers are successfully countered, is reported of Zimbabwe. Rhino horn is considered to be particularly effective on fevers and even "life saving" by traditional Chinese medicine practitioners, which in turn provides a sales market. Nepal is apparently alone in avoiding the crisis while poacher-hunters grow ever more sophisticated.[26] South African officials are calling for urgent action against rhinoceros poaching after poachers killed the last female rhinoceros in the Krugersdorp Game Reserve near Johannesburg.[27] Statistics from South African National Parks show a record 333 rhinoceros have been killed in 2010.[28]

Horns

 

Rhinoceros horns, unlike those of other horned mammals (which have a bony core), only consist of keratin. Rhinoceros horns are used in traditional Asian medicine, and for dagger handles in Yemen and Oman. Esmond Bradley Martin has reported on the trade for dagger handles in Yemen.[29]

One repeated misconception is that rhinoceros horn in powdered form is used as an aphrodisiac in Traditional Chinese Medicine (TCM) as Cornu Rhinoceri Asiatici It is, in fact, prescribed for fevers and convulsions.[30] Neither have been proven by evidence-based medicine. Discussions with TCM practitioners to reduce its use have met with mixed results since some TCM doctors see rhinoceros horn as a life-saving medicine of better quality than substitutes.[31] China has signed the CITES treaty however, and removed rhinoceros horn from the Chinese medicine pharmacopeia, administered by the Ministry of Health, in 1993. In 2011 in the United Kingdom, the Register of Chinese Herbal Medicine issued a formal statement condemning the use of rhinoceros horn.[32] A growing number of TCM educators have also spoken out against the practice.[33] To prevent poaching, in certain areas, rhinos have been tranquilized and their horns removed. Armed park rangers, particularly in South Africa, are also working on the front lines to combat poaching, sometimes killing poachers who are caught in the act. A recent spike in rhino killings has made conservationaists concerned about the future of rhino species. During 2011 448 rhino were killed for their horn in South Africa alone.[34] The horn is incredibly valuable: an average sized horn can bring in much as a quarter of a million dollars in Vietnam and many rhino range States have stockpiles of rhino horn.[35][36] Still, poaching is hitting record levels due to demands from China and Vietnam.[37]

Historical representations

 

Albrecht Dürer created a famous woodcut of a rhinoceros in 1515, based on a written description and brief sketch by an unknown artist of an Indian rhinoceros that had arrived in Lisbon earlier that year. Dürer never saw the animal itself and, as a result, Dürer's Rhinoceros is a somewhat inaccurate depiction.

There are legends about rhinoceros stamping out fire in Malaysia, India, and Burma. The mythical rhinoceros has a special name in Malay, badak api, where badak means rhinoceros and api means fire. The animal would come when a fire is lit in the forest and stamp it out.[38] There are no recent confirmations of this phenomenon. However, this legend has been reinforced by the film The Gods Must Be Crazy, where an African rhinoceros is shown to be putting out two campfires.

Conservation

International Rhino Foundation

Save the Rhino

Nicolaas Jan van Strien

Individual rhinoceroses

Abada

Clara

Rhinoceros of Versailles

See also: Fictional Rhinoceroses

Other

Rhinoceroses in ancient China

A wine vessel in the form of a bronze rhinoceros with silver inlay, from the Western Han (202 BC – 9 AD) period of China, sporting a saddle on its back

A rhinoceros depicted on a Roman mosaic in Villa Romana del Casale, an archeological site near Piazza Armerina in Sicily, Italy

Dürer's Rhinoceros, in a woodcut from 1515

Monk with rhinoceros horn. Samye, Tibet, 1938.

Indricotherium, the extinct "giant giraffe" rhinoceros. It stood 18 feet tall at the shoulder and weighed up to 20 tonnes (22 short tons).

Coelodonta, the extinct woolly rhinoceros

The thick dermal armour of the Rhinoceros evolved at the same time as shearing tusks[20]

The Sumatran rhinoceros is the smallest of the rhino species

Smaller in size than the Indian rhinoceros, the Javan rhinoceros also have a single horn

The Indian rhinoceros has a single horn

The black rhinoceros has a beak shaped lip and is similar in color to the white rhinoceros

The white rhinoceros is actually grey

Black rhinoceros (Diceros bicornis) at the Saint Louis Zoo

Scientific classification

Kingdom:Animalia

Phylum:Chordata

Class:Mammalia

Infraclass:Eutheria

Order:Perissodactyla

Suborder:Ceratomorpha

Superfamily:Rhinocerotoidea

Family:Rhinocerotidae

Gray, 1820

Extant Genera

Ceratotherium

Dicerorhinus

Diceros

Rhinoceros

Extinct genera, see text

 

NEW DELHI: A total of 631 animals, including 19 rhinos, died in the recent floods in Kaziranga National Park of Assam, the Rajya Sabha was informed today.

 

In a written reply to the House, forest and environment minister Jayanthi Natarajan also said that flood is a natural and recurring phenomenon in Kaziranga and it creates a variety of habitats for different species.

 

"Mortality of wild animals due to flood has been reported during the year only in Kaziranga Tiger Reserve. As reported by the state, a total of 631 animal deaths, including 19 rhinos, have occurred in Kaziranga due to excess water brought by the flood during June-July 2012," she said.

 

She also informed the House that the flooding results in damage to infrastructure such as roads, anti-poaching camps, artificial high grounds.

 

"Similar high floods of 1988 and 1998 recorded animal mortality of 1203 and 652 respectively," Natarajan said.

 

Replying to a separate question on tiger deaths reported in Corbett National Park in Uttarakhand, she said from 2008 till now, there are 19 such incidents of the big cats dying due to natural and other causes.

 

She said only two incidents of poaching were reported from the national park.

 

In reply to another question on Tiger Project, she said, "The country level tiger population, estimated once in every four years using the refined methodology, is 1706."

 

While the lower limit of the tiger population is estimated to be 1520, the upper limit has been fixed at 1909.

 

Providing details of the 'India State Survey of Forest Report 2011', Natarajan told the House that "Forest and tree cover in the country is 78.29 million hectare, which is 23.81 per cent of the total geographical cover. This includes 2.76 per cent of tree cover."

 

On the forest cover in hilly and tribal areas, she said, "In the hill and tribal districts of the country, a decrease in forest dover of 548 sq km and 679 sq km respectively has been reported as compared to the previous assessment."

 

The northeastern states account for one-fourth of the country's forest cover but, "A decline of 549 sq km in forest cover as compared to the previous assessment", she said.

 

Replying to a query on mangrove cover in the country, Natarajan said there has been an increase of 23.34 sq km during the same period.

More expensive than cocaine, rhino horn is now the party drug of choice among Vietnam’s young things.

 

Instead of a razor blade and mirror, a textured ceramic bowl is used for grinding down rhinoceros horn into a powder to be mixed with water or wine.

 

Rhino horn is made of keratin, the same protein as fingernails. Scientists say it has no medicinal value, and users aren’t getting high. The belief in Vietnam is that drinking a tonic made from the horn will detoxify the body after a night of heavy boozing, and prevent a hangover. One Vietnamese news website described rhino horn wine as “the alcoholic drink of millionaires.”

 

This is the latest twist in South Africa’s devastating rhino poaching crisis, which began with a sudden boom in illegal killings of the endangered animal in 2008 and has worsened every year since. Demand among the newly wealthy in Vietnam is the root of the problem, says TRAFFIC, the wildlife trade monitoring group.

 

Tom Milliken, a rhino expert with TRAFFIC, said that in Vietnam, offering your friends rhino horn at a party has become a fashionable way to show wealth and status.

 

The way it happens is like this: “I would get my closest friends and we’d go into another room. I would bring out some rhino horn and we’d all take it and then come back to the party,” said Milliken, who studied the phenomenon.

 

A new TRAFFIC report, co-authored by Milliken, details how surging demand for horn in Vietnam, corruption in South Africa’s wildlife industry, loopholes in regulations and criminal networks have all fed into the poaching epidemic.

 

Vietnam’s new rich have become the world’s largest consumer group of rhino horn, spurring demand and the continued slaughter of rhinos in South Africa.

 

Another key group of Vietnamese consumers is people with serious illnesses, in particular cancer, who believe rhino horn can cure them despite the lack of any medical evidence. The TRAFFIC report describes the phenomenon of “rhino horn touts” stalking the corridors at hospitals, seeking out desperate patients with cancer.

 

An update released by South Africa’s Department of Environmental Affairs said that 339 rhino have been killed illegally in the country since the start of 2012, on track to be the worst year for poaching yet. There have also been 192 poaching-related arrests this year.

 

South Africa is the primary target for poachers because it is home to 21,000 rhinos, or more than 80 per cent of the world population.

 

South Africa and Vietnam are beginning to cooperate on the problem, although progress has been slow.

 

Vietnam’s deputy foreign affairs minister Le Loung Minh visited South Africa last week for talks on illegal trade in wildlife with his counterpart Ebrahim Ebrahim. The two governments are set to sign a memorandum of understanding that would encompass cooperation in criminal investigations. But it has taken a year of sporadic talks to reach this point — a sign of the lack of urgent action.

 

“South Africa has progressively scaled up its response to rhino crime,” the report noted, pointing to a plan that is being implemented and the recent increase in “high-value arrests.”

 

South Africa’s environment ministry hired Mavuso Msimang to bring together South Africans in private and public sectors to find the best way to save the rhino.

 

The project involves studying the potential legalising of the rhino horn trade, a contentious issue. “The government has done a good job of putting their effort behind the saving of the rhino,” Msimang said at the launch of the TRAFFIC report. “It’s got shortcomings, coordination is not always great, but the will to do well is with us,” he said.

Every day in South Africa, a rhinoceros will bleed to death after its horn has been hacked off by poachers. The horns are sold on the black market in Asia, mostly in Vietnam, where they’re believed to have powerful medicinal properties. Dutch veterinarian Martine van Zijl Langhout works together with local wardens to try and protect this threatened species.

 

Van Zijll Langhout stalks as quietly as possible through the tall grass at Mauricedale Park in the east of South Africa near the famous Kruger Park. She pulls back the trigger on her special tranquiliser rifle, takes aim and fires. The rhinoceros in her sights wobbles groggily for a few minutes before sinking onto its knees and rolling unconscious onto its side. Van Zijll Langhout and her team, carrying a chainsaw, approach the animal cautiously.

 

Brutal killings

There are some 20,000 rhinos in South Africa, 80 percent of the world population. And every day these animals are slaughtered savagely by poachers. First the rhino is shot to bring it down, and then the horn is hacked off with axes and machetes. The poachers cut as deeply into the animal’s head as possible. Every extra centimetre of horn means more money in their pockets. In 2007, thirteen rhinos in South Africa fell victim to poachers. Last year that number had soared to 448, and the toll so far this year is 312.

 

Reducing risk

Loud snoring can be heard. The vet blindfolds the rhinoceros and then the park manager starts up the chainsaw and proceeds to slice into the beast’s horn. Van Zijll Langhout monitors its breathing: “This is one way to stop the poachers” she explains. “They want as much horn as possible so rhinos with a small horn are a less attractive target”.

 

Van Zijll Langhout came to South Africa in 1997 when she was still a student and worked at Kruger Park with lions, elephants and rhinos. She knew she’d found her dream job, and five years ago she returned as a qualified vet. “It’s an unquenchable passion, such an adventure, and every day is different,” she says, “It’s such a privilege to work with African animals and an honour to be able to do something for them”.

 

No better option

The preventive removal of the rhinoceros’ horn takes about ten minutes. Van Zijll Langhout, an energetic woman in her thirties with wildly curly hair, compares the process to clipping nails or having a haircut: “It’s completely painless; we cut above the blood vessels”. Again she checks the animal’s breathing as its snores echo through the bush. “It’s not nice that we have to do this, but I don’t really see a better option”, she sighs, “and the horn does grow back, otherwise we wouldn’t do it.” The fact that visitors to the park might be disappointed and expect to see rhinos complete with proud curving horns doesn’t bother her: “What matters is the animals’ survival”.

 

Organised crime

The fight against poaching is a difficult one. “These are professional criminals”, explains Van Zijll Langhout. “This isn’t about poor locals living in huts. Poachers have advanced weapons and sometimes even use helicopters.” The horns are worth more than their weight in gold, so it’s a lucrative trade for organised crime syndicates.

 

The horn falls to the ground; the team will preserve it and register it. The rhino is given an injection. Within minutes he’s back on his feet and walking off into the bush. His newly weightless head is no guarantee of safety though. A rhino was poached in the park the same week as the horns were sawn off. Even the stump that remains after the procedure is worth big money.

Both black and white rhinoceroses are actually gray. They are different not in color but in lip shape. The black rhino has a pointed upper lip, while its white relative has a squared lip. The difference in lip shape is related to the animals' diets. Black rhinos are browsers that get most of their sustenance from eating trees and bushes. They use their lips to pluck leaves and fruit from the branches. White rhinos graze on grasses, walking with their enormous heads and squared lips lowered to the ground.

 

White rhinos live on Africa's grassy plains, where they sometimes gather in groups of as many as a dozen individuals. Females reproduce only every two and a half to five years. Their single calf does not live on its own until it is about three years old.

 

Under the hot African sun, white rhinos take cover by lying in the shade. Rhinos are also wallowers. They find a suitable water hole and roll in its mud, coating their skin with a natural bug repellent and sun block.

 

Rhinos have sharp hearing and a keen sense of smell. They may find one another by following the trail of scent each enormous animal leaves behind it on the landscape.

 

White rhinos have two horns, the foremost more prominent than the other. Rhino horns grow as much as three inches (eight centimeters) a year, and have been known to grow up to 5 feet (1.5 meters) long. Females use their horns to protect their young, while males use them to battle attackers.

 

The prominent horn for which rhinos are so well known has been their downfall. Many animals have been killed for this hard, hair-like growth, which is revered for medicinal use in China, Taiwan, Hong Kong, and Singapore. The horn is also valued in North Africa and the Middle East as an ornamental dagger handle.

 

The white rhino once roamed much of sub-Saharan Africa, but today is on the verge of extinction due to poaching fueled by these commercial uses. Only about 11,000 white rhinos survive in the wild, and many organizations are working to protect this much loved animal.Fast Facts

 

Type:

Mammal

Diet:

Herbivore

Size:

Head and body, 11 to 13.75 ft (3.4 to 4.2 m); tail, 20 to 27.5 in (50 to 70 cm)

Weight:

3,168 to 7,920 lbs (1,440 to 3,600 kg)

Protection status:

Endangered

Size relative to a 6-ft (2-m) man:

Both black and white rhinoceroses are actually gray. They are different not in color but in lip shape. The black rhino has a pointed upper lip, while its white relative has a squared lip. The difference in lip shape is related to the animals' diets. Black rhinos are browsers that get most of their sustenance from eating trees and bushes. They use their lips to pluck leaves and fruit from the branches. White rhinos graze on grasses, walking with their enormous heads and squared lips lowered to the ground.

 

Except for females and their offspring, black rhinos are solitary. Females reproduce only every two and a half to five years. Their single calf does not live on its own until it is about three years old.

 

Black rhinos feed at night and during the gloaming hours of dawn and dusk. Under the hot African sun, they take cover by lying in the shade. Rhinos are also wallowers. They often find a suitable water hole and roll in its mud, coating their skin with a natural bug repellent and sun block.

 

Rhinos have sharp hearing and a keen sense of smell. They may find one another by following the trail of scent each enormous animal leaves behind it on the landscape.

 

Black rhinos boast two horns, the foremost more prominent than the other. Rhino horns grow as much as three inches (eight centimeters) a year, and have been known to grow up to five feet (one and a half meters) long. Females use their horns to protect their young, while males use them to battle attackers.

 

The prominent horn for which rhinos are so well known has also been their downfall. Many animals have been killed for the hard, hairlike growth, which is revered for medicinal uses in China, Taiwan, Hong Kong, and Singapore. The horn is also valued in North Africa and the Middle East as an ornamental dagger handle.

 

The black rhino once roamed most of sub-Saharan Africa, but today is on the verge of extinction due to poaching fueled by commercial demand.

The rifle shot boomed through the darkening forest just as Damien Mander arrived at his campfire after a long day training game ranger recruits in western Zimbabwe's Nakavango game reserve. His thoughts flew to Basta, a pregnant black rhinoceros, and her two-year-old calf. That afternoon one of his rangers had discovered human footprints following the pair's tracks as Basta sought cover in deep bush to deliver the newest member of her threatened species.

 

Damien, a hard-muscled former Australian Special Forces sniper with an imposing menagerie of tattoos, including "Seek & Destroy" in gothic lettering across his chest, swiveled his head, trying to place the direction of the shot. "There, near the eastern boundary," he pointed into the blackness. "Sounded like a .223," he said, identifying the position and caliber, a habit left over from 12 tours in Iraq. He and his rangers grabbed shotguns, radios, and medical kits and piled into two Land Cruisers. They roared into the night, hoping to cut off the shooter. The rangers rolled down their windows and listened for a second shot, which would likely signal Basta's calf was taken as well.

 

It was an ideal poacher's setup: half-moon, almost no wind. The human tracks were especially ominous. Poaching crews often pay trackers to find the rhinos, follow them until dusk, then radio their position to a shooter with a high-powered rifle. After the animal is down, the two horns on its snout are hacked off in minutes, and the massive carcass is left to hyenas and vultures. Nearly always the horns are fenced to an Asian buyer; an enterprising crew might also cut out Basta's fetus and the eyes of the mother and calf to sell to black magic or muti practitioners. If this gang was well organized, a group of heavily armed men would be covering the escape route, ready to ambush the rangers.

 

As the Land Cruiser bucked over rutted tracks, Damien did a quick calculation—between his vehicles he had two antiquated shotguns with about a dozen shells. Based on the sound of the shot, the poachers held an advantage in firepower. If the rangers did pick up a trail and followed on foot, they would have to contend with lions, leopards, and hyenas out hunting in the dark.

 

In the backseat of one of the speeding Land Cruisers, Benzene, a Zimbabwean ranger who had spent nearly a year watching over Basta and her calf and knew the pair intimately, loaded three shells into his shotgun, flicked on the safety, and chambered a round. As we bounced into the night, he said, "It is better for the poachers if they meet a lion than if they meet us."

 

AND SO GOES A NIGHT on the front lines of southern Africa's ruthless and murky rhino war, which since 2006 has seen more than a thousand rhinos slaughtered, some 22 poachers gunned down and more than 200 arrested last year in South Africa alone. At the bloody heart of this conflict is the rhino's horn, a prized ingredient in traditional Asian medicines. Though black market prices vary widely, as of last fall dealers in Vietnam quoted prices ranging from $33 to $133 a gram, which at the top end is double the price of gold and can exceed the price of cocaine.

 

Although the range of the two African species—the white rhino and its smaller cousin, the black rhino—has been reduced primarily to southern Africa and Kenya, their populations had shown encouraging improvement. In 2007 white rhinos numbered 17,470, while blacks had nearly doubled to 4,230 since the mid '90s.

 

For conservationists these numbers represented a triumph. In the 1970s and '80s, poaching had devastated the two species. Then China banned rhino horn from traditional medicine, and Yemen forbade its use for ceremonial dagger handles. All signs seemed to point to better days. But in 2008 the number of poached rhinos in South Africa shot up to 83, from just 13 in 2007. By 2010 the figure had soared to 333, followed by over 400 last year. Traffic, a wildlife trade monitoring network, found most of the horn trade now leads to Vietnam, a shift that coincided with a swell of rumors that a high-ranking Vietnamese official used rhino horn to cure his cancer.

 

Meanwhile in South Africa, attracted by spiraling prices—and profits—crime syndicates began adding rhino poaching to their portfolios.

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More names... Florida Lubber, Diablo, or the Black Diablo... the Devil's Horse, and the Graveyard Grasshopper. Poisonous to most of its potential predators except for the Loggerhead Shrike, a bird that decapitates and then impales the grasshopper on a thorn to dry in the sun and detoxify the carcass before consuming

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1.

Because a friend has mentioned Atwood and Horowitz, I bring out the beer stashed under my bed in case of emergencies. And this moment seems to be pressing, somewhere, something is breaking, inside my body. I put on George Bruch: Violin Concerto No.1 in G Minor, and then, this.There is time to smoke, in a while. For now, a poem:

 

I Was Reading a Scientific Article

Margaret Atwood

 

They have photographed the brain

and here is the picture, it is full of

branches as I always suspected,

 

each time you arrive the electricity

of seeing you is a huge

tree lumbering through my skull, the roots waving.

 

It is an earth, its fibres wrap

things buried, your forgotten words

are graved in my head, an intricate

 

red blue and pink prehensile chemistry

veined like a leaf

network, or is it a seascape

with corals and shining tentacles.

 

I touch you, I am created in you

somewhere as a complex

filament of light

 

You rest on me and my shoulder holds

 

your heavy unbelievable

skull, crowded with radiant

suns, a new planet, the people

submerged in you, a lost civilization

I can never excavate:

 

my hands trace the contours of a total

universe, its different

colors, flowers, its undiscovered

animals, violent or serene

 

its other air

its claws

 

its paradise rivers

 

2.

A year ago, in my Market Research class, we were tasked to conduct personal interviews all over Manila about the latest ad campaign for Coke. A lot of them don’t remember anything now. A lot of them don’t even drink it now.The tea phenomenon is invading the metro. They say, We have to keep the body clean. Detoxify. Keep healthy. Here: it is a temple, where your blood runs like a peaceful river. Like Beethoven’s Moonlight Sonata on a sad night with no rain. This is how quiet the body can be.

 

I just took my can of beer and emptied it onto the bathroom sink. I put some water to boil, brought out a packet of dried leaves, smelling jasmine, the only thing I’ll find around this house now. I’ve read somewhere that Longjing is a famous Chinese tea. It stands for Dragon Well. Yun Wu is for Cloud and Mist. Chun Mee means precious eyebrows.

 

It’s a known fact that drinking tea can be good for the body, especially the heart.

 

3.

Chopin pitter-patters with Nocturne. I tiptoed around the kitchen trying not to make any noise. Everyone else is asleep; there’s no one to stay up for, no one to think about at this time.

 

4.

Teacup in hand, I return to my room to find Bach’s Air playing. Ah, but what else can I do but sit in the corner of my room, by the floor:

 

My heart is weak and unreliable. When I go it will be my heart. I try to burden it as little as possible. If something is going to have an impact, I direct it elsewhere. My gut for example, or my lungs, which might seize up for a moment but have never yet failed to take another breath. When I pass a mirror and catch a glimpse of myself, or I’m at the bus stop and some kids come up behind me and say, Who smells shit? - small daily humiliations - these I take, generally speaking, in my liver. Other damages I take in other places. The pancreas I reserve for being struck by all that’s been lost. It’s true that there’s so much, and the organ is so small. But. You would be surprised how much it can take, all I feel is a quick sharp pain and then it’s over. Sometimes I imagine my own autopsy. Disappointment in myself: right kidney. Disappointment of others in me: left kidney. Personal failures: kishkes.Yesterday I saw a man kicking a dog and I felt it behind my eyes. I don’t know what to call this, a place before tears. The pain of forgetting: spine. The pain of remembering: spine. All the times I have suddenly realized that my parents are dead, even now, it still surprises me, to exist in the world while that which made me has ceased to exist: my knees, it takes half a tube of Ben-Gay and a big production just to bend them. To everything a season, to every time I’ve woken only to make the mistake of believing for a moment that someone was sleeping beside me: a hemorrhoid. Loneliness: there is no organ that can take it all.

 

- Nicole Krauss, The History of Love

 

5.

Franz Schubert casually slips into Unfinished Symphony No. 8. I now feel archaic. Time-worn. Passé. I think I sleep somewhere between forgotten and vanished.

Escape To Your Own Bliss, Sit, Breathe Deep, Listen To Beautiful Music And Drop 700 Calories.

I have many friends that teach, study herbal medicines and treat people.

I find herbs and mushrooms and give them to my friends……

 

They........ in turn…. give me hugs………..PRICELESS………

 

…………..GOD IS GREAT MSABU………

  

ling chih, and the "phantom mushroom." This last name is because there are very few of these mushrooms — less than 10 mushrooms can be found on every 100,000 trees. Reishi has been used in Asia for millenia to stimulate the immune system, increase energy, and promote longevity.

  

Western medicine has begun using reishi as an adaptogen, a substance which adapts itself to correct whichever imbalances exist in the body. It is used in herbal medicine in order to strengthen the immune system and reduce chemotherapy side effects, asthma, allergies, and mushroom poisoning. It is possible that reishi can also protect the human body against some kinds of cancer, because it may stop the formation of breast and uterine fibroids. It also contains ganoderic acids to prevent liver cancer.

 

For centuries, reishi has been used in Asia to treat chronic stress. Recent research at Oral Roberts University showed that reishi inhibits nerve impulses through the central nervous system and reduces emotional stress. This effect has been used in Japan to treat physical pain that occurs with neuralgia and shingles. Reishi is also used to prevent and treat memory loss.

 

Clinical studies have shown that reishi can lower blood pressure and blood cholesterol in animals and humans. Some people who do not respond to prescription medication for high blood pressure improved while using reishi. Reishi is also used to detoxify the body and to prevent cirrhosis of the liver in early stage alcoholics.

 

Reishi can be bought at many health food stores as well as from herbalists. It comes in capsules, tablets, tinctures, extract, and teas. Fresh reishi mushrooms can also be eaten, but only if cooked first. The normal dosage of reishi is between 2 and 6 grams of raw mushroom eaten once per day, or around 150 to 300 mg of extract taken three or four times a day.

This herb should not be used by anyone who is allergic to mushrooms or mold. No one should use reishi continuously for more than three months at a time. When used for longer than three months, nosebleeds,

  

Species of Reishi or Ling chih have a long and fascinating history. Ssu-ma Ch’ien, a Ch’in Dynasty historian (ca. 215 BC), tells of an obsessive ongoing search for a wondrous “chih” or fungus directed by the King, Shi-Huang. A mariner named Hsu Fu was dispatched out to sea to search remote islands for chih. He came back with fantastic tales of palaces made of chih. The palaces were so bright that they lit up the heavens and the fungus was said to have the ability to revive the dead (Shih chou chi, Notes on Ten Continents). In 109 BC, a fungus believed to be Ganoderma appeared on site at the construction of the new Kan-chuan Imperial Palace. It was called “ling chih”, the same name that was printed on silk cloth with a Ganoderma specimen going back to the Han Dynasty (100 BC to 100 AD).

  

The Chinese have always regarded the mushroom as having special properties. Mushrooms are regarded as "spirit medicine' because they are believed to nourish the shen, or spirit.

As such, they are considered particularly important in vegetarian diets and regarded as a medicinal food that promotes longevity. Various medicinal mushrooms are used by the Chinese.

 

One of the oldest recorded botanical monograph has claimed that reishi mushroom made the body lighter, which may refer to its ability to reduce cholesterol and blood lipid levels. They also have immunbe potentiating properties.

 

Reishi has been used in traditional Chinese medicine for more than 4,000 years. The Chinese name Ling zhi translates as the “herb of spiritual potency” and was highly prized as an elixir of immortality. Its traditional Chinese medicine indications include treatment of general fatigue and weakness, asthma, insomnia, and cough.

Active Compounds:

 

Reishi contains several constituents, including sterols, coumarin, mannitol, polysaccharides, and triterpenoids called ganoderic acids. Ganoderic acids seem to help lower blood pressure as well as decrease low density lipoprotein (LDL) and triglyceride levels. These specific triterpenoids also help to reduce blood platelets from sticking together—an important factor in lowering the risk for coronary artery disease.

 

While human research demonstrates some efficacy for the herb in treating altitude sickness and chronic hepatitis B, these uses still need to be confirmed.

  

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For those who dont know me I am a Shia Muslim from Mumbai who shoots Hinduism as Hope Hindutva message of peace Humanity .. and promotes living in peace as Indians beyond caste culture or creed .. Hinduism is my cultural inheritance and I call myself a Hindu Shia a person who promotes Inter Faith .. I have no other agenda , I am a amateur photographer and a passionate hobbyist blogger , you might not like my world but it exists and it has to be seen , you might not like the rites rituals but they exist too as tradition heritage ancestry of faith and mankind..

 

From Wikipedia, the free encyclopedia

  

Chhath (Hindi: छठ, also called Dala Chhath) is an ancient Hindu festival dedicated to the Hindu Sun God, Surya, also known as Surya Shashti.[1] The Chhath Puja is performed in order to thank Surya for sustaining life on earth and to request the granting of certain wishes. The Sun, considered the god of energy and of the life-force, is worshiped during the Chhath fesival to promote well-being, prosperity and progress. In Hinduism, Sun worship is believed to help cure a variety of diseases, including leprosy, and helps ensure the longevity and prosperity of family members, friends, and elders.

 

The rituals of the festival are rigorous and are observed over a period of four days. They include holy bathing, fasting and abstaining from drinking water (Vratta), standing in water for long periods of time, and offering prashad (prayer offerings) and aragh to the setting and rising sun.

 

Although it is observed most elaborately in Bihar, Jharkhand and the Terai regions of Nepal in modern times, and is more prevalent in areas where migrants from those areas have a presence, it is celebrated in all regions and major urban centers in India. The festival is celebrated in the regions including but not exclusive to the northeast region of India, Madhya Pradesh, Uttar Pradesh, Chhattisgarh, Chandigarh, Gujarat,[2] Delhi,[3] Mumbai[4] and Mauritius.[5]

Contents

[hide]

  

Chhath puja is performed on kartika Shukala Shashti, which is the sixth day of the month of Kartika in the Hindu Calendar. This falls typically in the month of October or November in the Gregorian Calendar.

 

It is also celebrated in the summer (March–April), on Chaitra Shashti, some days after Holi; this event is called Chaiti Chhath.[6] The former is more popular because winter is the usual festive season in North India, and Chhath, being an arduous observance, requiring the worshipers to fast without water for around 36 hours continuously, is easier to undertake in the Indian winters.

[edit] Etymology

 

The word chhath denotes the number 6 in Hindi[7] and the festival is celebrated on the sixth day of the Hindu lunar month of KARTIKA. The word is a Prakrit derivation from the Sanskrit şaşţhi, meaning sixth.

[edit] History

 

It is believed that the Maga Purohits (modern days known as Shakya Dwipi Brahmins) were invited by local kings for their expertise in Sun worshiping. They started the tradition of Chhat Puja. Today Chhat Puja is celebrated specially in those places where Shakya Dwipi Brahmins are found.

  

It is believed that the ritual of Chhath puja may even predate the ancient Vedas texts, as the Rigveda contains hymns worshiping the Sun god and describes similar rituals. The rituals also find reference in the Sanskrit epic poem Mahābhārata in which Draupadi is depicted as observing similar rites.

 

In the poem, Draupadi and the Pandavas, rulers of Hastinapur (modern Delhi), performed the Chhath ritual on the advice of noble sage Dhaumya. Through her worship of the Sun God, Draupadi was not only able to solve her immediate problems, but also helped the Pandavas later regain their lost kingdom.

 

It is also believed that Chhath was started by Karna, the son of Surya Putra Karna who ruled over the Anga Desh (present day Munger district of Bihar) during the Mahabharat Age. He was a great warrior and fought against the Pandavas in the Kurukshetra War.

 

Its yogic/scientific history dates back to the Vedic times. The rishis of yore used this method to remain without any external intake of food as they were able to obtain energy directly from the sun's rays. This was done through the Chhath method.[8]The chhat puja is very popular in Dehri-On-Sone(Rohtas),Patna, Dev & Gaya. Now a days it is celebrated in approximately all parts of India.

[edit] Chhathi Maiya

 

It is also said that the Goddess that is worshipped during the famous Chhath Puja is known as Chhathi Maiya. Chhathi Maiya is known as Usha in the Vedas. She is believed to be the consort of Surya, the sun god. Some scholars are of the view that she is only the beloved of Surya and some suggest that She is Surya’s wife.

 

Usha is the term used to refer to dawn – The first light of day. But in the Rig Veda she has more symbolic meaning. Symbolically Usha is the dawn of divine consciousness in the individual aspirant.

 

During the Chhath Puja, Chhathi Maiya is invoked to bless us with this divine consciousness which will help us to overcome all the troubles in the world – this bless will help us to Moksha or liberation.

[edit] Rituals and traditions

 

Chhath is a ritual bathing festival that follows a period of abstinence and ritual segregation of the worshiper from the main household for four days. During this period, the worshiper observes ritual purity, and sleeps on the floor on a single blanket.

 

This is the only holy festival which has no involvement of any pandit (priest). The devotees offer their prayers to the setting sun, and then the rising sun in celebrating its glory as the cycle of birth starts with death. It is seen as the most glorious form of Sun worship.

 

Bihar has a number of Sun temples, flanked by a surajkund or sacred pool of the Sun, forming a popular venue for the celebration of this festival.Patna,Bhagalpur,Munger, Haveli Kharagpur( Banahara) ,Samastipur,Dumka,sahibganj, Dev, Gaya, ranchi,Rampurhat are known popular for chhath puja.

 

The main worshipers, called Parvaitin (from Sanskrit parv, meaning 'occasion' or 'festival'), are usually women. However, a large number of men also observe this festival. The parvaitin pray for the well-being of their family, for prosperity and for offspring. Once a family starts performing Chhatt Puja, it is their duty to perform it every year and to pass it on to the following generations. The festival is skipped only if there happens to be a death in the family that year.

 

The prasad offerings include sweets(Thekua) and fruit offered in small bamboo winnows. The food is strictly vegetarian and it is cooked without salt, onions or garlic. Emphasis is put on maintaining the purity of the food.

  

Day 1: Nahay khay (literally, bathe and eat)

 

On the first day of Chhath Puja, the devotees take a dip, preferably in the holy river Ganges, and carry home the holy water of the river Ganges to prepare the offerings. The house and surroundings are scrupulously cleaned. The parvaitin allows themselves only one meal on this day.It is also known as " kaddu-bhat" in some region.Generally Parvaitin eat kaddu, channa dal, and arwa chawal (non-boiled rice). Traditionally the food is cooked on soil stove & mango wood is used a fuel. Only bronze or soil utensils are used to prepare the food. But now a days steel utensils are also used in preparation of food.

 

Day 2: Kharna or Lohanda (the day before Chhath)

 

On Panchami, the day before Chhath, the parvaitins observe a fast for the whole day, which ends in the evening a little after sunset. Just after the worship of earth, the offerings of Rasiao-kheer (rice delicacy), puris (deep-fried puffs of wheat flour) and bananas, are distributed among family and friends. From this day onwards, for the next 36 hours, the parvaitin goes on a fast without water.

 

The traditional way of preparation of Kheer for parvaitin is without sugar. Only Jaggery is used in preparation of prasad for other family members & friends. The prasad is prepared by the parvaitin itself in the bronze or soil utensils only. While eating the prasad by parvaitin if any unwanted thing like small stone etc comes into the mouth immediately they have to stop eating without making any complain.

 

Day 3: Chhath

 

Sanjhiya Arghya (evening offerings): The day is spent preparing the prasad (offerings) at home. On the eve of this day, the entire household accompanies the parvaitins to a riverbank, pond or a common large water body to make the offerings (Aragh) to the setting sun. It is during this phase of Chhath Puja that the devotees offer prayers to the just setting sun. Traditionally during the aragh the parvaitin should wear the single saree colored with turmeric. But now a days printed & colored sarees are also in use.

 

The occasion is almost a carnival. Besides the parvaitin, there are friends and family, and numerous participants and onlookers, all willing to help and receive the blessings of the worshipper. Ritual rendition of regional folk songs, carried on through oral transmission from mothers and mothers-in-law to daughters and daughters-in-law, are sung on this occasion.

 

The folk songs sung on the evening of Chhath reflect the culture, social structure, mythology and history of Bihar and Uttar Pradesh. Nowadays, modern Chhath songs, largely Bollywood film remixes, have caught on, but the old tradition still goes strong with a great degree of sanctity. The three main linguistic regions of Bihar (the Maithili, the Magadhi, and the Bhojpuri), and all the various dialects associated with these, have different folk songs; but have an underlying unity in their dedicated to Chhath. The minor nuances of the Chhath rituals, such as in the Kharna ritual, vary from region to region and across families, but still there is a fundamental similarity.

 

Kosi: On the night of day three, a colorful event of Kosi is held. Here, lighted earthen lamps are kept under a canopy of five sugarcane sticks. The five sticks signify the human body made of Panchatattva (the five great elements - earth, water, fire, air and ether). This is a symbolic ritual in Chhath Puja, performed especially in those families where marriage or childbirth has taken place recently. The lighted lamps signify the solar energy sustaining the human being. People perform this ritual at home, during late evening on day three after making the offering to the just setting sun. After that, it is done at the banks of the river on day four before making the offerings to the rising sun.

 

Day 4: Paarun (the day after Chhath)

 

Bihaniya Aragh (next morning offerings): On the final day of Chhath Puja, the devotees, along with family and friends, go to the riverbank before sunrise, in order to make the offerings (Aragh) to the rising sun. The festival ends with the breaking of the fast by the parvaitin and friends visiting the houses of the devotees to receive the prashad. The chhath has so much importance that even millionaire beg for prasad at the Chhath ghat. This symbolizes that all persons are beggar in front of the almighty. Witnessing Chhath being celebrated at the crack of the dawn on a river bank is a beautiful, elating spiritual experience connecting the modern Indian to his ancient cultural roots.After aragh , Ganga maiya is worshipped.

[edit] Yogic viewpoint

 

There is also a yogic process of Chhath that may have been associated with the religious observance of Chhath puja, but the current religious observers of Chhath puja do not refer to the yogic process and may not even be aware of it. All the traditional rules of Chhath puja has also got some strong scientific reasons behind it & by following that maximum benefits can be gain.

[edit] The Yogic Philosophy of Chhath

 

According to yogic philosophy, the physical bodies of all the living organisms are highly sophisticated energy conducting channels. The solar bio-electricity starts flowing in the human body when it is exposed to solar radiations of specific wavelengths. Under particular physical and mental conditions, the absorption and conduction of this solar-bio-electricity increases. The processes and the rituals of the Chhath puja aim at preparing the body and the mind of the Vratti (devotee) for the process of cosmic solar energy infusion.[citation needed]

 

The scientific process similar to Chhath was used by the Rishis of yore for carrying out their austerities without any intake of solid or liquid diet. Using a process similar to the Chhath puja, they were able to absorb the energy needed for sustenance directly from the sun, instead of taking it indirectly through food and water.

 

The retina is a kind of photoelectric material, which emits subtle energy when exposed to light. Hence, very subtle electric energy starts flowing from the retina. This energy (photo-bio-electricity) is transmitted from the retina to the pineal gland by the optic nerves connecting the retina to the pineal gland, leading to its activation. The pineal gland is in close proximity with the pituitary and hypothalamus glands (together, three glands are called Triveni) due to which, the energy generated in this process starts impacting these glands. Consequently, the pranic activity becomes uniform, giving the Vratti good health and a calm mind.

[edit] Stages of Chhath (Conscious Photoenergization Process)

 

According to Yoga philosophy, the process of Chhath is divided into six stages of the Conscious Cosmic Solar Energy Infusion Technique (Conscious Photoenergization Process).[9]

 

Stage 1: Fasting and the discipline of cleanliness leads to detoxification of the body and mind. This stage prepares the body and mind of the Vratti (devotee) to receive the cosmic solar energy.

 

Stage 2: Standing in a water body with half the body (navel deep) in the water minimizes the leak of energy and helps the prana (psychic energy) to move up the sushumna (psychic channel in the spine).

 

Stage 3: Cosmic Solar Energy enters the Vratti’s pineal, pituitary and hypothalamus glands (Triveni complex) through the retina and optic nerves.

 

Stage 4: Activation of Triveni tri-glandular complex (pineal, pituitary and hypothalamus).

 

Stage 5: A kind of polarization of happens in the spine, which results in the Vratti’s gross and subtle bodies getting transformed into a cosmic powerhouse. This can also lead to the awakening of the latent psychic energy popularly known as the Kundalini Shakti.

 

Stage 6: The body of the Vratti (devotee) becomes a channel which conducts, recycles and transmits the energy into the entire universe.

[edit] Benefits of Chhath process

 

The Chhath process results in detoxification

 

The Chhath process stresses mental discipline. The discipline of mental purity is a result of this work. By employing a number of rituals, the vrattis focus on maintaining the cleanliness of the offerings and environment. Cleanliness is the most dominant thought that prevails in the minds of the devotees during Chhath.

 

This has a great detoxification effect on the body and the mind as mental moods can result in biochemical changes. Now comes the physical detoxification. The fasting paves the way for detoxification at a material level.

 

Detoxification helps in regularizing the flow of prana and makes the person more energetic. The natural immune system of the body spends much of its energy in fighting the toxins present in the body. By using the detoxification methods such as pranayam, meditation, yoga and Chhath practices, the amount of toxins present in the body can be reduced to a great extent. Thus, with reduction in the amount of toxins, the expenditure of energy also reduces and you feel more energetic. It improves the appearance of the skin. The eyesight can improve and the ageing process of the body slows down.

[edit] Benefits of Chhath Puja

 

Photo-electro-chemical effect: physical benefits

 

The Chhath practice improves the immunity of the Vratti’s body.

Antiseptic effect: Safe radiation of sunlight can help cure fungal and bacterial infections of the skin.

Raktavardhak (increase in fighting power of blood): As a consequence of the practice of Chhath, the energy infused in the blood stream improves the performance of white blood cells.

The solar energy has a great influence on the glands, which results in balanced secretion of hormones.

Energy requirements are met by the solar energy directly. This will further detoxify the body.

 

Photo-electro-psychic effects: mental benefits

 

A state of creative calmness will prevails in the mind.

To a great extent, all negative responses have their origin in the disturbed flow of prana. With the pranic flow regularized, the duration and frequency of occurrences of anger, jealousy, and other negative emotions will be reduced.

With patient and sincere practice, the psychic powers like intuition, healing, and telepathy awaken. This depends on the concentration with which the practice is undertaken.

 

[edit] Daily sun meditation (Chhath process)

 

In the fast lifestyle of the present times, it may not be possible to follow the Chhath process very often. The detoxification can be undertaken through pranayam, yoga, meditation and Conscious Photoenergization Process known as Chhath Dhyan Sadhana (CDS).

 

Chhath Dhyan Sadhana (CDS): Conscious Photoenergization Process

 

Assume a comfortable position (standing or sitting) with back and spine straight. With eyes closed, face the Sun. Inhale completely, as slowly as possible. Do not strain in making the breathing slow. Maintain your comfort level. As you breath in, visualize (feelingly experience) the cosmic solar energy entering through your eyes and moving to the pineal gland through optic nerves and charging the pineal–pituitary–hypothalamus complex. Now, as you exhale, visualize the cosmic solar energy flowing down the pineal gland and spreading throughout your body with a revitalizing effect.

 

Thus, the process starts with inhalation and ends in exhalation. This constitutes one round. It is suggested to start with five rounds (two minutes), and increase if time permits. On completion of the practice, thank the Sun for bestowing upon you the life giving solar energy. Thereafter, sit quietly for a minute, observing the good things in the environment around.

 

CDS should be practiced within one-hour window after sunrise or within one-hour window before sunset. Any person of any age can practice CDS. If you wish to practice CDS at any time other than sunrise or sunset, do not practice it in front of Sun. You can however, practice CDS in a room. Even a bed-ridden person can try and consciously draw in the solar energy while lying on the bed. With regular practice, he/she will notice an improvement in physical and mental health. For those who are not comfortable facing the sun, they can practice the technique in any room having proper ventilation. If you have time, you can also practice twice a day. Do not hurry in increasing the number of rounds, as there is no shortcut to success in this method. The nervous system of the body takes its own time in adapting and to be able to receive the energy.

 

Significance of emphasis on sunrise and Sunset periods

 

Only sunrise and sunset are the periods during which the majority of humans can safely obtain the solar energy directly from the Sun. However, there may be some exceptions. That is why, in Chhath puja, there is a tradition of offering Arghya to the Sun in late evening and in early morning. During these phases (one hour window after sunrise and before sunset), the ultraviolet radiation levels remain in safe limits.

  

Tofu, also known as bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu is bought or made to be soft, firm, or extra firm. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.

 

Tofu originated in Han dynasty China some 2,000 years ago. Chinese legend ascribes its invention to prince Liu An (179–122 BC). Tofu and its production technique were introduced into Korea and then Japan during the Nara period (710–794). Some scholars believe tofu arrived in Vietnam during the 10th and 11th century. It spread into other parts of Southeast Asia as well. This spread probably coincided with the spread of Buddhism because it is an important source of protein in the vegetarian diet of East Asian Buddhism. Li Shizhen in the Ming Dynasty described a method of making tofu in the Compendium of Materia Medica.

 

Tofu has a low calorie count and relatively large amounts of protein. It is high in iron, and depending on the coagulants used in manufacturing (e.g. calcium chloride, calcium sulfate, magnesium sulfate), it can have higher calcium or magnesium content.

 

The term tofu by extension can be used in similarly textured curdled dishes that do not use soy products at all, such as "almond tofu" (almond jelly), tamago-dōfu (ja) (egg), goma-dōfu (ja) (sesame), or peanut tofu (Chinese 落花生豆腐 luòhuāshēng dòufu and Okinawan jīmāmi-dōfu (ja)).

 

ETYMOLOGY

The English term comes from Japanese tōfu (豆腐), borrowed from the original Chinese equivalent (豆腐 or 荳腐) transcribed tou4-fu3 (Wade-Giles) or dòufu (pinyin), literally "bean" (豆) + "curdled" or "fermented" (腐).

 

A reference to the word "towfu" exists in a letter dated 1770 from English merchant James Flint to United States statesman and scientist Benjamin Franklin. This is believed to be the first documented usage of the word in English.

 

The term "bean curd(s)" for tofu has been used in the United States since at least 1840. It is not frequently used, however, in the United Kingdom, Australia or New Zealand.

 

PRODUCTION

Tofu is made by coagulating soy milk and pressing the resulting curds. Although pre-made soy milk may be used, some tofu producers begin by making their own soy milk, which is produced by soaking, grinding, boiling and straining dried (or, less commonly, fresh) soybeans.

 

Coagulation of the protein and oil (emulsion) suspended in the boiled soy milk is the most important step in the production of tofu. This process is accomplished with the aid of coagulants. Two types of coagulants (salts and acids) are used commercially.

 

SALT COAGULANTS

Calcium sulfate (gypsum): The traditional and most widely used coagulant to produce Chinese-style tofu. It produces a tofu that is tender but slightly brittle in texture. The coagulant itself has no perceivable taste. Use of this coagulant also makes a tofu that is rich in calcium. As such, many tofu manufacturers choose to use this coagulant to be able to market their tofu as a good source of dietary calcium.

 

Chloride-type Nigari salts or Lushui ( Traditional: 鹵水, 滷水; Simplified: 卤水, lǔshuǐ) - Magnesium chloride and calcium chloride: Both of these salts have a high solubility in water and affect soy protein in the same way, whereas gypsum is only very slightly soluble in water and acts differently in soy protein precipitation, the basis for tofu formation. These are the coagulants used to make tofu with a smooth and tender texture. In Japan, a white powder called nigari, which consists primarily of magnesium chloride, is produced from seawater after the sodium chloride is removed and the water evaporated. Depending on its production method, nigari/Lushui may also contain small quantities of magnesium sulfate (Epsom salt), potassium chloride, calcium chloride, and trace amounts of other naturally occurring salts. Although the term nigari is derived from nigai, the Japanese word for "bitter," neither nigari nor pure magnesium chloride imparts a perceivable taste to the finished tofu. Calcium chloride is a common coagulant for tofu in North America. Fresh clean sea water itself can also be used as a coagulant.

 

ACID COAGULANTS

Glucono delta-lactone (GDL): A naturally occurring organic acid also used in cheese making, which produces a very fine textured tofu that is almost jelly-like. This coagulant is used especially for "silken" and softer tofus, and confers an almost imperceptible sour taste to the finished product. Commonly used together with calcium sulfate to give soft tofu a smooth tender texture.

Other edible acids: Though they can affect the taste of the tofu more, and vary in efficacy and texture, acids such as acetic acid (vinegar) and citric acid (such as lemon juice), can also be used to coagulate soy milk and produce tofu.

 

ENZYME COAGULANTS

Among enzymes that have been shown to produce tofu are papain, and alkaline and neutral proteases from microorganisms. In the case of papain, the enzyme to substrate ratio, by weight, was held constant at 1:400. An aliquot of 1% crude papain was added to "uncooked" soy milk at room temperature and heated to 90–100 °C. Papain, moreover, has been studied as a gelling agent to produce "instant tofu" from soy protein isolate and soy glycinin (11S) protein.

 

Contemporary tofu manufacturers may choose to use one or more of these coagulants, since they each play a role in producing a desired texture in the finished tofu.Different textures result from different pore sizes and other microscopic features in tofus produced using each coagulant. The coagulant mixture is dissolved into water, and the solution is then stirred into boiled soy milk until the mixture curdles into a soft gel.

 

The curds are processed differently depending on the form of tofu that is being manufactured. For soft silken tofu (嫩豆腐; nèn dòufu) or tofu flower (豆花, dòuhuā) the soy milk is curdled directly in the tofu's selling package. For standard firm Asian tofu, the soy curd is cut and strained of excess liquid using cheese cloth or muslin and then lightly pressed to produce a soft cake. Firmer tofus, such as Asian dry tofu (豆干) or Western types of tofu, are further pressed to remove even more liquid. In Vietnam, the curd is strained and molded in a square mold and the end product is called đậu khuôn (molded bean) or đậu phụ (one of the Vietnamese ways to pronounce the Chinese dòufu). The tofu curds are allowed to cool and become firm. The finished tofu can then be cut into pieces, flavored or further processed.

 

Although tartness is sometimes desired in dessert tofu, the acid used in flavoring is usually not the primary coagulant since it is not desirable to the flavor or texture of the resulting tofu to add it in a sufficiently high concentration so as to induce coagulation. A sour taste in tofu and a slight cloudiness in its storing liquid is also usually an indication of bacterial growth and, hence, spoilage.

 

VARIETIES

There is a wide variety of tofu available in both Western and Eastern markets. Despite the large variety, tofu products can be split into two main categories: fresh tofu, which is produced directly from soy milk, and processed tofu, which is produced from fresh tofu. Tofu production also creates important side products which are often used in various cuisines.

 

FRESH TOFU

Depending on the amount of water that is extracted from the tofu curds, fresh tofu can be divided into three main varieties. Fresh tofu is usually sold completely immersed in water to maintain its moisture content.

 

SOFT OR SILKEN TOFU

Soft/silken tofu (嫩豆腐 or 滑豆腐, nèn dòufu or huá dòufu, in Chinese, lit. "soft tofu" or "smooth tofu"; 絹漉し豆腐, kinugoshi tōfu in Japanese, lit. "silk-filtered tofu"; 순두부, 純豆腐, sundubu in Korean, lit. "pure tofu") is undrained, unpressed tofu that contains the highest moisture content of all fresh tofus. Silken tofu is produced by coagulating soy milk without curdling it. Silken tofu is available in several consistencies, including "soft" and "firm", but all silken tofu is more delicate than regular firm tofu (pressed tofu) and has different culinary uses. In Japan and Korea, traditional soft tofu is made with seawater. Silken tofu is a versatile, reliable substitute for dairy and eggs, especially for smoothies and baked desserts.

 

Douhua (豆花, dòuhuā or 豆腐花, dòufuhuā in Chinese), or tofu brain (豆腐腦 or 豆腐脑, dòufunaǒ in Chinese) is often eaten as a dessert, but sometimes salty pickles or hot sauce are added instead. This is a type of soft tofu with an even higher moisture content. Because it is very difficult to pick up with chopsticks, it is generally eaten with a spoon. With the addition of flavorings such as finely chopped spring onions, dried shrimp, soy sauce, chilli sauce, douhua is a popular breakfast dish across China. In Malaysia, douhua is usually served warm with white or dark (palm) sugar syrup, or served cold with longans.

 

Some variation exists among soft tofus. Black douhua (黑豆花, hēidòuhuā) is a type of silken tofu made from black soybeans, which is usually made into dòuhuā (豆花) rather than firm or dry tofu. The texture of black bean tofu is slightly more gelatinous than regular douhua and the color is greyish in tone. This type of tofu is eaten for the earthy "black bean taste." Edamame tofu is a Japanese variety of kinugoshi tōfu made from edamame (fresh green soybeans); it is pale green in color and often studded with whole edamame.

 

FIRM TOFU

Firm tofu (called 老豆腐 lǎo dòufu in Chinese; 木綿豆腐, momen-dōfu in Japanese, lit. "cotton tofu"; 단단한두부, dandanhan dubu in Korean): Although drained and pressed, this form of fresh tofu still contains a great amount of moisture. It has the firmness of raw meat but bounces back readily when pressed. The texture of the inside of the tofu is similar to that of a firm custard. The skin of this form of tofu has the pattern of the muslin used to drain it and is slightly more resilient to damage than its inside. It can be picked up easily with chopsticks.

 

In some places in Japan, a very firm type of momen-dōfu is eaten, called ishi-dōfu (石豆腐; literally stone tofu) in parts of Ishikawa, or iwa-dōfu (岩豆腐; literally rock tofu) in Gokayama in the Toyama prefecture and in Iya in the prefecture of Tokushima. Due to their firmness, some of these types of tofu can be tied by rope and carried.[citation needed] These types of firm tofu are produced with seawater instead of nigari (magnesium chloride), or using concentrated soy milk. Some of them are squeezed of excess moisture using heavy weights. These products are produced in areas where travelling is inconvenient, such as remote islands, mountain villages, heavy snowfall areas, and so on.

 

EXTRA FIRM TOFU

Dòu gān (豆干, literally "dry tofu" in Chinese) is an extra firm variety of tofu where a large amount of liquid has been pressed out of the tofu. Dòu gān contains the least amount of moisture of all fresh tofu and has the firmness of fully cooked meat and a somewhat rubbery feel similar to that of paneer. When sliced thinly, this tofu can be crumbled easily. The skin of this form of tofu has the pattern of the muslin used to drain and press it. Western firm tofu is milled and reformed after the pressing and sometimes lacks the skin with its cloth patterning. One variety of dried tofu is pressed especially flat and sliced into long strings with a cross section smaller than 2 mm × 2 mm. Shredded dried tofu (豆干絲, dòugānsī in Chinese, or simply 干絲, gānsī), which looks like loose cooked noodles, can be served cold, stir-fried, or similar in style to Japanese aburaage.

 

PROCESSED TOFU

Many forms of processed tofu exist, due to the varied ways in which fresh tofu can be used. Some of these techniques probably[citation needed] originate from the need to preserve tofu before the days of refrigeration, or to increase its shelf life and longevity. Other production techniques are employed to create tofus with unique textures and flavors.

 

FERMENTED

Pickled tofu (豆腐乳 in Chinese, pinyin: dòufurǔ, lit. "tofu dairy," or 腐乳 fŭrŭ; chao in Vietnamese): Also called "preserved tofu" or "fermented tofu," this food consists of cubes of dried tofu that have been allowed to fully air-dry under hay and slowly ferment from aerial bacteria. The dry fermented tofu is then soaked in salt water, Chinese wine, vinegar, and minced chiles, or a unique mixture of whole rice, bean paste, and soybeans. In the case of red pickled tofu (紅豆腐乳 in Chinese, Pinyin: hóng dòufurǔ), red yeast rice (cultivated with Monascus purpureus) is added for color. And in Japan, pickled tofu with miso paste is called "tofu no misodzuke," which is a traditional preserved food in Kumamoto. In Okinawa, there is a pickled and fermented tofu called "tofuyo"(豆腐餻). It is made from "Shima-doufu" (an Okinawan variety of large and firm tofu). It is fermented, and matured with koji mold, red koji mold, and awamori.

 

Stinky tofu (臭豆腐 in Chinese, Pinyin: chòudòufu): A soft tofu that has been fermented in a unique vegetable and fish brine. The blocks of tofu smell strongly of certain pungent cheeses, and are described by many as rotten and fecal.[citation needed] Despite its strong odor, the flavor and texture of stinky tofu is appreciated by aficionados, who describe it as delightful. The texture of this tofu is similar to the soft Asian tofu from which it is made. The rind that stinky tofu develops from frying is said to be especially crisp, and is usually served with soy sauce, sweet sauce, or hot sauce.

 

DRIED TOFU

Two kinds of dried tofu are produced in Japan. They are usually rehydrated (by being soaked in water) prior to consumption. In their dehydrated state they do not require refrigeration.

 

FRIED

With the exception of the softest tofus, all forms of tofu can be fried. Thin and soft varieties of tofu are deep fried in oil until they are light and airy in their core 豆泡 dòupào, 豆腐泡 dòufupào, 油豆腐 yóudòufu, or 豆卜 dòubǔ in Chinese, literally "bean bubble," describing the shape of the fried tofu as a bubble).

Tofus such as firm Asian and dòu gān (Chinese dry tofu), with their lower moisture content, are cut into bite-sized cubes or triangles and deep fried until they develop a golden-brown, crispy surface (炸豆腐 in Chinese, zhádòufu, lit. "fried tofu"). These may be eaten on their own or with a light sauce, or further cooked in liquids; they are also added to hot pot dishes or included as part of the vegetarian dish called luohan zhai. This deep fried tofu is also called Atsuage (厚揚げ) or Namaage (生揚げ) in Japan. The thinner variety is called Aburaage (油揚げ) which develops a tofu pouch when fried that is often used for Inari-sushi.

 

FROZEN

Thousand layer tofu (千葉豆腐, 凍豆腐 dòngdòufu or 冰豆腐 bīngdòufu in Chinese, literally "thousand layer tofu" or "frozen tofu"): By freezing tofu, the large ice crystals that develop within the tofu result in the formation of large cavities that appear to be layered. The frozen tofu takes on a yellowish hue in the freezing process. Thousand layer tofu is commonly made at home from Asian soft tofu though it is also commercially sold as a specialty in parts of Taiwan. This tofu is defrosted, and sometimes pressed to remove moisture, prior to use.

 

Koya-dofu (kōya-dōfu, 高野豆腐 in Japanese): The name comes from Mount Koya, a center of Japanese Buddhism famed for its shōjin ryōri, or traditional Buddhist vegetarian cuisine. It is sold in freeze-dried blocks or cubes in Japanese markets. Since it is dried, it can be preserved for long term. It must be soaked in water before eating, and is typically simmered in dashi, sake or mirin and soy sauce. In shōjin ryōri, vegetarian kombu dashi, made from seaweed, is used. When prepared in the usual manner, it has a spongy texture and mild sweet and savory flavor (the taste and flavor depend on what soup or cooking stock it was simmered in). A similar form of freeze-dried tofu, in smaller pieces, is found in instant soups (such as miso soup), in which the toppings are freeze-dried and stored in sealed pouches.

 

BYPRODUCTS OF TOFU PRODUCTION

Tofu production creates some edible byproducts. Food products are made from the protein-oil film, or "skin," which forms over the surface of boiling soy milk in an open shallow pan. The leftover solids from pressing soy milk are called okara.

 

TOFU SKIN

Tofu skin is produced through the boiling of soy milk, in an open shallow pan, thus producing a film or skin composed primarily of a soy protein-lipid complex on the liquid surface. The films are collected and dried into yellowish sheets known as soy milk skin (腐皮, fǔpí in Chinese; 湯葉, yuba in Japanese). Its approximate composition is : 50–55% protein, 24–26% lipids (fat), 12% carbohydrate, 3% ash, and 9% moisture.

 

The skin can also be bunched up to stick form and dried into something known as "tofu bamboo" (腐竹, fǔ zhú in Chinese; phù trúc in Vietnamese; kusatake, Japanese), or myriad other forms. Since tofu skin has a soft yet rubbery texture, it is folded or shaped into different forms and cooked further to imitate meat in vegan cuisine.

 

Some factories dedicate production to tofu skin and other soy membrane products.

 

OKARA

Okara (from the Japanese, おから, okara; known as 雪花菜, xuěhuācài, in Chinese, lit. "snowflake vegetable"; 豆腐渣, dòufuzhā, also Chinese, lit. "tofu sediment/residue"; and 콩비지, kongbiji, in Korean), is a tofu by-product, sometimes known in the west as "soy pulp" or "tofu lees", consisting of the fiber, protein, and starch left over when soy milk has been extracted from ground soaked soybeans. Although it is mainly used as animal feed in most tofu producing cultures, it is sometimes used in Japanese and Korean cuisines, such as in the Korean stew kongbiji jjigae (콩비지찌개). It is also an ingredient for vegetarian burgers produced in many western nations.

 

NON-TOFU "TOFUS"

Due to their Asian origins and their textures, many food items are called "tofu" even though their production processes are not technically similar. For instance, many sweet almond tofus are actually gelatinous desserts hardened using agar or gelatin. As well, some foods such as Burmese tofu are not coagulated from the "milk" of the legume but rather set in a manner similar to soft polenta, Korean muk, or the jidou liangfen of Yunnan province of Southwest China.

 

NON-TOFU SWEETS

The "almond tofu" (Chinese: 杏仁豆腐 xìngrén dòufu; Japanese: annindōfu) is a milky white and gelatinous resembling tofu, but does not use soy products or soy milk and is hardened with agar. A similar dessert made with coconut milk or mango juices might occasionally be referred to as "coconut tofu" or "mango tofu", though such names are also given to hot dishes that use soy tofu and coconut or mango in the recipe.

 

EGG TOFU

Egg tofu (ja) (Japanese: 玉子豆腐, 卵豆腐, tamagodōfu) (Chinese: 蛋豆腐, dàn dòufu; often called 日本豆腐, rìbĕn dòufu, lit. "Japan bean curd") is the main type of savory flavored tofu. Whole beaten eggs are combined with dashi, poured into molds, and steamed in a steamer (cf. chawanmushi). The tofu has a pale golden color that can be attributed to the addition of egg and, occasionally, food coloring. This tofu has a fuller texture and flavor than silken tofu, which can be attributed to the presence of egg fat and protein. Plain "dried tofu" can be flavored by stewing in soysauce (滷) to make soy-sauce tofu. It is quite common to see tofu sold in market in this soy-sauce stewed form.

 

SESAME TOFU

The goma-dōfu (ja) is made by grinding sesame into a smooth paste, combining with liquid and kudzu starch, and heating until curdling occurs. It is often served chilled as hiyayakko.

 

PEANUT TOFU

In Okinawa, Japan, the jīmāmi-dōfu (ja) is made in a process similar to the sesame tofu. A peanut milk (made by crushing raw peanuts, adding water and straining) is combined with starch (usually sweet potato starch known locally as umukuji　or umukashi (芋澱粉?)) and heating until curdling occurs.

 

The Chinese equivalent is the 落花生豆腐 luòhuāshēng dòufu.

 

BURMESE TOFU

Burmese tofu (to hpu in Burmese) is a type of legume product made from besan (chana dal) flour; the Shan variety uses yellow split pea flour instead. Both types are yellow in color and generally found only in Myanmar, though the Burman variety is also available in some overseas restaurants serving Burmese cuisine.

 

Burmese tofu may be fried as fritters cut in rectangular or triangular shapes. Rice tofu, called hsan to hpu (or hsan ta hpo in Shan regions) is made from rice flour (called hsan hmont or mont hmont) and is white in color, with the same consistency as yellow Burmese tofu when set. It is eaten as a salad in the same manner as yellow tofu.

 

PREPARATION

Tofu has very little flavor or smell on its own. Consequently, tofu can be prepared either in savory or sweet dishes, acting as a bland background for presenting the flavors of the other ingredients used. As a method of flavoring it is often marinated in soy sauce, chilis, sesame oil, etc.

 

EASTERN METHODS

In Asian cooking, tofu is eaten in myriad ways, including raw, stewed, stir-fried, in soup, cooked in sauce, or stuffed with fillings. The idea of using tofu as a meat substitute is not common in East Asia. Many Chinese tofu dishes such as jiācháng dòufu (家常豆腐) and mápó dòufú (麻婆豆腐) include meat.

 

LIGHTLY FLVORED

In Japan, a common lunch in the summer months is hiyayakko (冷奴), silken or firm Asian tofu served with freshly grated ginger, green onions, or katsuobushi shavings with soy sauce. In the winter, tofu is frequently eaten as "yudofu," which is simmered in a claypot with some vegetables (ex:chinese cabbage, green onion etc.) using konbu dashi.

 

In Chinese cuisine, Dòuhuā (豆花) is served with toppings such as boiled peanuts, azuki beans, cooked oatmeal, tapioca, mung beans and a syrup flavored with ginger or almond. During the summer, "dòuhuā" is served with crushed ice; in the winter, it is served warm. And also, in many parts of China, fresh tofu is similarly eaten with soy sauce or further flavored with katsuobushi shavings, century eggs (皮蛋 pídàn), and sesame seed oil.

 

In Korean cuisine, dubu gui (두부구이) consists of pan fried cubes of firm tofu, seasoned with soy sauce, garlic, and other ingredients. Cubes of cold, uncooked firm tofu seasoned with soy sauce, scallions, and ginger, prepared in a manner similar to the Japanese hiyayakko, are also enjoyed. The popular bar food, or anju (안주), called dubu kimchi (두부김치), features boiled, firm tofu served in rectangular slices around the edges of a plate with pan fried, sautéed or freshly mixed kimchi (김치) in the middle.

 

In the Philippines, the sweet delicacy taho is made of fresh tofu with brown sugar syrup and sago. The Malaysian version of taho or douhua is called tofufa. Warm soft tofu is served in "slices" (due to being scooped using a flat spoon from a wooden bucket) in a bowl with either pandan-flavored sugar syrup or palm sugar syrup.

 

In Vietnam, dòuhuā is pronounced đậu hủ. This variety of soft tofu is made and carried around in an earthenware jar. It is served by being scooped into a bowl with a very shallow and flat spoon, and eaten with either powdered sugar and lime juice or with a ginger-flavored syrup. It is generally eaten hot, even during summer.

 

FRIED

A common cooking technique in many parts of East and Southeast Asia involves deep frying tofu in vegetable oil, sunflower oil, or canola oil with varied results. In Indonesia, it is usually fried in palm oil. Although tofu is often sold preprocessed into fried items, pre-fried tofu is seldom eaten directly and requires additional cooking. Depending on the type of tofu used, the texture of deep fried tofu may range from crispy on the outside and custardy on the inside, to puffed up like a plain doughnut. The former is usually eaten plain in Chinese cuisine with garlic soy sauce, while the latter is either stuffed with fish paste to make Yong Tau Foo or cooked in soups. In Taiwan, fried tofu is made into a dish called "A-gei", which consists of a fried aburage tofu package stuffed with noodles and capped with surimi.

 

In Japan, cubes of lightly coated and fried tofu topped with a kombu dashi-based sauce are called agedashi-dofu (揚げ出し豆腐). Soft tofu that has been thinly sliced and deep fried, known as aburage in Japan and yubu (유부) in Korea, is commonly blanched, seasoned with soy sauce and mirin and served in dishes such as kitsune udon. Aburage is sometimes also cut open to form a pocket and stuffed with sushi rice; this dish is called inarizushi (稲荷寿司) and is also popular in Korea, where it is called yubu chobap (유부초밥). In Indonesia, tofu is called tahu, and the popular fried tofu is tahu goreng, tahu isi and tahu sumedang.

 

SOUPS, STEWS, AND BRAISED DISHES

A spicy Sichuan preparation using firm Asian tofu is mápó dòufu (麻婆豆腐). This involves braised tofu in a beef, chili, and a fermented bean paste sauce. A vegetarian version is known as málà dòufu (麻辣豆腐)[citation needed].

 

Dried tofu is usually not eaten raw but first stewed in a mixture of soy sauce and spices.[citation needed] Some types of dried tofu are pre-seasoned with special blends of spices, so that the tofu may either be called "five spice tofu" (五香豆腐 wǔxiāng dòufu) or "soy sauce stewed tofu" (鹵水豆腐 lǔshuǐ dòufu). Dried tofu is typically served thinly sliced with chopped green onions or with slices of meat for added flavor. Most dried tofu is sold after it has been fried or pre-stewed by tofu vendors.

 

Soft tofu can also be broken up or mashed and mixed with raw ingredients prior to being cooked. For example, Japanese ganmodoki is a mixture of chopped vegetables and mashed tofu. The mixture is bound together with starch and deep fried. Chinese families sometimes make a steamed meatloaf or meatball dish from equal parts of coarsely mashed tofu and ground pork. In India, tofu is also used as a low fat replacement for paneer providing the same texture with similar taste.

 

Tofu bamboos are often used in lamb stew or in a dessert soup. Tofu skins are often used as wrappers in dim sum. Freeze-dried tofu and frozen tofu are rehydrated and enjoyed in savory soups. These products are often taken along on camping trips since a small bag of these dried tofu can provide protein for many days.

 

Japanese 'miso soup', stocks with miso paste, is frequently made with tofu.

 

In Korean cuisine, soft tofu, called sundubu (순두부), is used to make a thick stew called sundubu jjigae (순두부 찌개). Firm, diced tofu often features in the staple stews doenjang jjigae (된장 찌개) and kimchi jjigae (김치

찌개).

 

SMOKED

At Qufu, the home town of Confucius, smoked tofu is a popular dish.

 

BACEM

Bacem is a method of cooking tofu originating from Java, Indonesia. The tofu is boiled in coconut water, mixed with lengkuas (galangal), Indonesian bay leaves, coriander, shallot, garlic, tamarind and palm sugar. After the spicy coconut water has completely evaporated, the tofu is fried until it is golden brown. The result is sweet, spicy, and crisp. This cooked tofu variant is commonly known as tahu bacem in Indonesian. Tahu bacem is commonly prepared along with tempeh and chicken.

 

AS FLAVORING

Pickled tofu is commonly used in small amounts together with its soaking liquid to flavor stir-fried or braised vegetable dishes (particularly leafy green vegetables like water spinach). It is often eaten directly as a condiment with rice or congee.

 

WESTERN METHODS

Generally, the firmer styles of tofu are used for kebabs, mock meats, and dishes requiring a consistency that holds together, while the softer styles can be used for desserts, soups, shakes, and sauces.

 

Firm western tofus can be barbecued since they will hold together on a barbecue grill. These types of tofu are usually marinated overnight as the marinade does not easily penetrate the entire block of tofu (techniques to increase penetration of marinades are stabbing repeatedly with a fork or freezing and thawing prior to marinating). Grated firm western tofu is sometimes used in conjunction with TVP as a meat substitute. Softer tofus are sometimes used as a dairy-free or low-calorie filler. Silken tofu may be used to replace cheese in certain dishes (such as lasagna).

 

Tofu has also been fused into other cuisines in the west, for instance used in Indian-style curries.

 

Tofu and soy protein can be industrially processed to match the textures and flavors to the likes of cheese, pudding, eggs, bacon, etc. Tofu's texture can also be altered by freezing, pureeing, and cooking. In the Americas, Europe, Australia and New Zealand, tofu is frequently associated with vegetarianism and veganism as it is a source of non-animal protein.

 

THREE THEORIES OF ORIGIN

The most commonly held of the three theories of tofu's origin maintains that tofu was invented in northern China around 164 BC by Lord Liu An, a Han Dynasty prince. Although this is possible, the paucity of concrete information about this period makes it difficult to conclusively determine whether Liu An invented the method for making tofu. Furthermore, in Chinese history, important inventions were often attributed to important leaders and figures of the time. In 1960, a stone mural unearthed from an Eastern Han dynasty tomb provided support for the theory of Han origin of tofu, however some scholars maintained that the tofu in Han dynasty was rudimentary, and lacked the firmness and taste of real tofu.

 

Another theory states that the production method for tofu was discovered accidentally when a slurry of boiled, ground soybeans was mixed with impure sea salt. Such sea salt would probably have contained calcium and magnesium salts, allowing the soy mixture to curdle and produce a tofu-like gel. This may have possibly been the way that tofu was discovered, since soy milk has been eaten as a savory soup in ancient as well as modern times. Its technical plausibility notwithstanding, there is little evidence to prove or disprove that tofu production originated in this way.

 

The last group of theories maintains that the ancient Chinese learned the method for the curdling of soy milk by emulating the milk curdling techniques of the Mongolians or East Indians. For, despite their advancement, no technology or knowledge of culturing and processing milk products existed within ancient Chinese society. (They did not seek such technology, probably because of the Confucian taboo on fermented dairy products and other so-called "barbarian foodstuffs".) The primary evidence for this theory lies with the etymological similarity between the Chinese term for Mongolian fermented milk (rufu, which literally means "milk curdled") and the term doufu ("beans curdled") or tofu. Although intriguing and possible, there is no evidence to substantiate this theory beyond the point of academic speculation.

 

HISTORY

IN ASIA

Tofu originated in ancient China, although little else is known about the exact historic origins of tofu and of its method of production.

 

The theory that tofu was invented by Lord Liu An of Huainan in about 164 BC (early Han dynasty) has steadily lost favor among most scholars in China and abroad since the 1970s. The claim concerning Liu An was first made by Zhu Xi during the Song dynasty (960-1127 AD) - roughly 1,000 years after the supposed invention.

 

The theory that tofu-making is shown in a mural incised on a stone slab in Han Tomb No. 1, at Da-hu-ting, Mixian, Henan province attracted much attention after about 1990. Yet it too has lost favor because (1) no step of cooking the soy puree is shown in the mural, and (2) when Chinese food historians tried to make tofu without cooking the puree, the result was a tiny amount of unpalatable material.

 

Thus, while there are many theories regarding tofu's origins, historical information is scarce enough as to relegate the status of most theories to either speculation or legend. Like the origins of cheese and butter, the exact origin of tofu production may never be known or proven. The historical era starts in the year 965 AD (early Song dynasty) with the Qing Yilu by Tao Ku.

 

What is known is that tofu production is an ancient technique. Tofu was widely consumed in ancient China, and techniques for its production and preparation were eventually spread to many other parts of Asia.

 

Its development likely preceded Liu An, as tofu is known to have been a commonly produced and consumed food item in China by the 2nd century BC. Although the varieties of tofu produced in ancient times may not have been identical to those of today, descriptions from writings and poetry of the Song and Yuan Dynasty show that the production technique for tofu had already been standardized by then, to the extent that they would be similar to tofu of contemporary times.

 

In China, tofu is traditionally used as a food offering when visiting the graves of deceased relatives. It is claimed that the spirits (or ghosts) have long lost their chins and jaws, and that only tofu is soft enough for them to eat. Before refrigeration was available in China, tofu was often only sold during the winter time, due to the tofu not spoiling in the colder weather. During the warmer months, any leftover tofu would be spoiled if left for more than a day. Chinese war hero Guan Yu used to be a tofu maker before he enlisted in the army. Chinese martial arts expert and hero, Yim Wing-chun, was a celebrated tofu maker in her village. (Tofu as such plays a part in the 1994 movie about her life, Wing Chun.)

 

Tofu and its production technique were subsequently introduced into Korea and then Japan in the Nara period (late 8th century) as well as other parts of East Asia. The earliest document of tofu in Japan shows that the dish was served as an offering at the Kasuga Shrine in Nara in 1183. The book Tofu Hyakuchin (豆腐百珍 Dòufu Bǎizhēn), published in the Edo period, lists 100 recipes for cooking tofu.

 

The rise in acceptance of tofu likely coincided with that of Buddhism as it is an important source of proteins in the religion's vegetarian diet. Since then, tofu has become a staple in many countries, including Vietnam, Thailand, and Korea, with subtle regional variations in production methods, texture, flavor, and usage.

 

In Southeast Asia, tofu was introduced to the region by Chinese immigrants from sea-faring Fujian province, evident from the fact that many countries in Southeast Asia refer to tofu by the Min Nan Chinese pronunciations for either soft and firm tofu, or "tāu-hū" and "tāu-goan" respectively. In Indonesia, Malaysia, Singapore, Thailand and the Philippines, tofu is widely available and used in many local dishes. Tofu is called tahu in Indonesia, Indonesian dishes such as, tahu sumbat, taoge tahu, asinan, siomay and some curries, are often add slices of tofu as ingredients. In addition, tahu goreng, tahu isi and tahu sumedang are the popular fried tofu snacks. Tofu is called tauhu in Malaysia and Singapore. The Malaysian and Singaporean Indians use tofu in their cuisine such as Indian mee goreng, rojak pasembor. The strait peranakan cuisine often uses tofu, such as mee kari Penang, and laksa. The makers of tofu in these countries were originally the Chinese but tofu now is made by non-Chinese as well. Indonesia, Thailand, Malaysia and the Philippines are major producers of tofu and have plants located within many municipalities. However, Singapore imports its tofu from its neighboring country, Malaysia.

 

Tofu in the Philippines is essential to the daily diet, as taho, widely eaten as breakfast, or tokwa (a dry fried variation), which is a staple or alternative to meat in main meals, and in numerous regional dishes. Tofu was introduced to the archipelago in the 10th to 13th centuries by Song Chinese mariners and merchants, along with many different foods which had become staples of the Philippine diet. The use and production of tofu were first limited to urban centers with influential Chinese minorities, such as Cebu or Tondo, but were quickly spread to even remote native villages and islands, long before the Spanish arrival in the 17th century.

 

IN THE WEST

Benjamin Franklin was the first American to mention tofu in a 1770 letter to John Bartram. Franklin, who discovered it during a trip to London, included a few soybeans and referred to it as "cheese" from China. The first tofu company in the United States was established in 1878. In 1908 Li Yuying, a Chinese anarchist and a vegetarian with a French degree in agriculture and biology, opened a soy factory, the Usine de la Caséo-Sojaïne, which was the world's first soy dairy and the first factory in France to manufacture and sell beancurd. However tofu was not well known to most Westerners before the middle of the 20th century. With increased cultural contact between the West and East Asia and growing interest in vegetarianism, knowledge of tofu has become widespread. Numerous types of pre-flavored tofu can be found in many supermarket chains throughout the West. It is also used by many vegans and vegetarians as a means to gain protein without the consumption of meat products.

 

NUTRITION AND CHINESE MEDICINE CLAIMS

TRADITIONAL CHINESE MEDICINE CLAIMS

Tofu is considered a cool agent in Traditional Chinese medicine. It is claimed to invigorate the spleen, replenish qi, moisture and cool off Yang vacuity, and to detoxify the body. However, there is no scientific evidence supporting neither such claims, nor their implied notions.

 

FUNCTIONS

In Chinese traditional medicine, tofu is suitable for those who are weak, malnourished, deficient in blood and qi; is suitable for old, slim or otherwise; suitable for those with high fat content in blood, high cholesterol, overweight, and with hardened blood vessels; suitable for people with diabetes; for mothers with low breast milk supply; for children and young adults; for those with inflamed respiratory tract, with phlegm, coughing and asthma. Tofu is also suited for people of old age; it is recommended to eat with liquor, since tofu contains cysteine, which can speed up the detoxification of alcohol in the body, and lessen the harm done to the liver, protecting the liver.

 

PROTEIN

Tofu is relatively high in protein, about 10.7% for firm tofu and 5.3% for soft "silken" tofu with about 5% and 2% fat respectively as a percentage of weight.

 

In 1995, a report from the University of Kentucky, financed by Solae, concluded that soy protein is correlated with significant decreases in serum cholesterol, Low Density Lipoprotein LDL (″bad cholesterol″) and triglyceride concentrations. However, High Density Lipoprotein HDL (″good cholesterol″) did not increase. Soy phytoestrogens (isoflavones: genistein and daidzein) absorbed onto the soy protein were suggested as the agent reducing serum cholesterol levels. On the basis of this research, PTI, in 1998, filed a petition with Food and Drug Administration for a health claim that soy protein may reduce cholesterol and the risk of heart disease.

 

The FDA granted this health claim for soy: "25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease." For reference, 100 grams of firm tofu coagulated with calcium sulfate contains 8.19 grams of soy protein. In January 2006, an American Heart Association review (in the journal Circulation) of a decade-long study of soy protein benefits showed only a minimal decrease in cholesterol levels, but it compared favorably against animal protein sources.

 

ALLERGIES

Because it is made of soy, individuals with allergies, particularly those allergic to legumes, should not consume tofu.

 

WIKIPEDIA

Tofu, also known as bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu is bought or made to be soft, firm, or extra firm. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.

 

Tofu originated in Han dynasty China some 2,000 years ago.[5] Chinese legend ascribes its invention to prince Liu An (179–122 BC). Tofu and its production technique were introduced into Korea and then Japan during the Nara period (710–794). Some scholars believe tofu arrived in Vietnam during the 10th and 11th century. It spread into other parts of Southeast Asia as well. This spread probably coincided with the spread of Buddhism because it is an important source of protein in the vegetarian diet of East Asian Buddhism. Li Shizhen in the Ming Dynasty described a method of making tofu in the Compendium of Materia Medica.

 

Tofu has a low calorie count and relatively large amounts of protein. It is high in iron, and depending on the coagulants used in manufacturing (e.g. calcium chloride, calcium sulfate, magnesium sulfate), it can have higher calcium or magnesium content.

 

The term tofu by extension can be used in similarly textured curdled dishes that do not use soy products at all, such as "almond tofu" (almond jelly), tamago-dōfu (ja) (egg), goma-dōfu (ja) (sesame), or peanut tofu (Chinese 落花生豆腐 luòhuāshēng dòufu and Okinawan jīmāmi-dōfu (ja)).

 

ETYMOLOGY

The English term comes from Japanese tōfu (豆腐), borrowed from the original Chinese equivalent (豆腐 or 荳腐) transcribed tou4-fu3 (Wade-Giles) or dòufu (pinyin), literally "bean" (豆) + "curdled" or "fermented" (腐).

 

A reference to the word "towfu" exists in a letter dated 1770 from English merchant James Flint to United States statesman and scientist Benjamin Franklin. This is believed to be the first documented usage of the word in English.

 

The term "bean curd(s)" for tofu has been used in the United States since at least 1840. It is not frequently used, however, in the United Kingdom, Australia or New Zealand.

 

PRODUCTION

Tofu is made by coagulating soy milk and pressing the resulting curds. Although pre-made soy milk may be used, some tofu producers begin by making their own soy milk, which is produced by soaking, grinding, boiling and straining dried (or, less commonly, fresh) soybeans.

 

Coagulation of the protein and oil (emulsion) suspended in the boiled soy milk is the most important step in the production of tofu. This process is accomplished with the aid of coagulants. Two types of coagulants (salts and acids) are used commercially.

 

SALT COAGULANTS

Calcium sulfate (gypsum): The traditional and most widely used coagulant to produce Chinese-style tofu. It produces a tofu that is tender but slightly brittle in texture. The coagulant itself has no perceivable taste. Use of this coagulant also makes a tofu that is rich in calcium. As such, many tofu manufacturers choose to use this coagulant to be able to market their tofu as a good source of dietary calcium.

 

Chloride-type Nigari salts or Lushui ( Traditional: 鹵水, 滷水; Simplified: 卤水, lǔshuǐ) - Magnesium chloride and calcium chloride: Both of these salts have a high solubility in water and affect soy protein in the same way, whereas gypsum is only very slightly soluble in water and acts differently in soy protein precipitation, the basis for tofu formation. These are the coagulants used to make tofu with a smooth and tender texture. In Japan, a white powder called nigari, which consists primarily of magnesium chloride, is produced from seawater after the sodium chloride is removed and the water evaporated. Depending on its production method, nigari/Lushui may also contain small quantities of magnesium sulfate (Epsom salt), potassium chloride, calcium chloride, and trace amounts of other naturally occurring salts. Although the term nigari is derived from nigai, the Japanese word for "bitter," neither nigari nor pure magnesium chloride imparts a perceivable taste to the finished tofu. Calcium chloride is a common coagulant for tofu in North America. Fresh clean sea water itself can also be used as a coagulant.

 

ACID COAGULANTS

Glucono delta-lactone (GDL): A naturally occurring organic acid also used in cheese making, which produces a very fine textured tofu that is almost jelly-like. This coagulant is used especially for "silken" and softer tofus, and confers an almost imperceptible sour taste to the finished product. Commonly used together with calcium sulfate to give soft tofu a smooth tender texture.

Other edible acids: Though they can affect the taste of the tofu more, and vary in efficacy and texture, acids such as acetic acid (vinegar) and citric acid (such as lemon juice), can also be used to coagulate soy milk and produce tofu.

 

ENZYME COAGULANTS

Among enzymes that have been shown to produce tofu are papain, and alkaline and neutral proteases from microorganisms. In the case of papain, the enzyme to substrate ratio, by weight, was held constant at 1:400. An aliquot of 1% crude papain was added to "uncooked" soy milk at room temperature and heated to 90–100 °C. Papain, moreover, has been studied as a gelling agent to produce "instant tofu" from soy protein isolate and soy glycinin (11S) protein.

 

Contemporary tofu manufacturers may choose to use one or more of these coagulants, since they each play a role in producing a desired texture in the finished tofu.Different textures result from different pore sizes and other microscopic features in tofus produced using each coagulant. The coagulant mixture is dissolved into water, and the solution is then stirred into boiled soy milk until the mixture curdles into a soft gel.

 

The curds are processed differently depending on the form of tofu that is being manufactured. For soft silken tofu (嫩豆腐; nèn dòufu) or tofu flower (豆花, dòuhuā) the soy milk is curdled directly in the tofu's selling package. For standard firm Asian tofu, the soy curd is cut and strained of excess liquid using cheese cloth or muslin and then lightly pressed to produce a soft cake. Firmer tofus, such as Asian dry tofu (豆干) or Western types of tofu, are further pressed to remove even more liquid. In Vietnam, the curd is strained and molded in a square mold and the end product is called đậu khuôn (molded bean) or đậu phụ (one of the Vietnamese ways to pronounce the Chinese dòufu). The tofu curds are allowed to cool and become firm. The finished tofu can then be cut into pieces, flavored or further processed.

 

Although tartness is sometimes desired in dessert tofu, the acid used in flavoring is usually not the primary coagulant since it is not desirable to the flavor or texture of the resulting tofu to add it in a sufficiently high concentration so as to induce coagulation. A sour taste in tofu and a slight cloudiness in its storing liquid is also usually an indication of bacterial growth and, hence, spoilage.

 

VARIETIES

There is a wide variety of tofu available in both Western and Eastern markets. Despite the large variety, tofu products can be split into two main categories: fresh tofu, which is produced directly from soy milk, and processed tofu, which is produced from fresh tofu. Tofu production also creates important side products which are often used in various cuisines.

 

FRESH TOFU

Depending on the amount of water that is extracted from the tofu curds, fresh tofu can be divided into three main varieties. Fresh tofu is usually sold completely immersed in water to maintain its moisture content.

 

SOFT OR SILKEN TOFU

Soft/silken tofu (嫩豆腐 or 滑豆腐, nèn dòufu or huá dòufu, in Chinese, lit. "soft tofu" or "smooth tofu"; 絹漉し豆腐, kinugoshi tōfu in Japanese, lit. "silk-filtered tofu"; 순두부, 純豆腐, sundubu in Korean, lit. "pure tofu") is undrained, unpressed tofu that contains the highest moisture content of all fresh tofus. Silken tofu is produced by coagulating soy milk without curdling it. Silken tofu is available in several consistencies, including "soft" and "firm", but all silken tofu is more delicate than regular firm tofu (pressed tofu) and has different culinary uses. In Japan and Korea, traditional soft tofu is made with seawater. Silken tofu is a versatile, reliable substitute for dairy and eggs, especially for smoothies and baked desserts.

 

Douhua (豆花, dòuhuā or 豆腐花, dòufuhuā in Chinese), or tofu brain (豆腐腦 or 豆腐脑, dòufunaǒ in Chinese) is often eaten as a dessert, but sometimes salty pickles or hot sauce are added instead. This is a type of soft tofu with an even higher moisture content. Because it is very difficult to pick up with chopsticks, it is generally eaten with a spoon. With the addition of flavorings such as finely chopped spring onions, dried shrimp, soy sauce, chilli sauce, douhua is a popular breakfast dish across China. In Malaysia, douhua is usually served warm with white or dark (palm) sugar syrup, or served cold with longans.

 

Some variation exists among soft tofus. Black douhua (黑豆花, hēidòuhuā) is a type of silken tofu made from black soybeans, which is usually made into dòuhuā (豆花) rather than firm or dry tofu. The texture of black bean tofu is slightly more gelatinous than regular douhua and the color is greyish in tone. This type of tofu is eaten for the earthy "black bean taste." Edamame tofu is a Japanese variety of kinugoshi tōfu made from edamame (fresh green soybeans); it is pale green in color and often studded with whole edamame.

 

FIRM TOFU

Firm tofu (called 老豆腐 lǎo dòufu in Chinese; 木綿豆腐, momen-dōfu in Japanese, lit. "cotton tofu"; 단단한두부, dandanhan dubu in Korean): Although drained and pressed, this form of fresh tofu still contains a great amount of moisture. It has the firmness of raw meat but bounces back readily when pressed. The texture of the inside of the tofu is similar to that of a firm custard. The skin of this form of tofu has the pattern of the muslin used to drain it and is slightly more resilient to damage than its inside. It can be picked up easily with chopsticks.

 

In some places in Japan, a very firm type of momen-dōfu is eaten, called ishi-dōfu (石豆腐; literally stone tofu) in parts of Ishikawa, or iwa-dōfu (岩豆腐; literally rock tofu) in Gokayama in the Toyama prefecture and in Iya in the prefecture of Tokushima. Due to their firmness, some of these types of tofu can be tied by rope and carried.[citation needed] These types of firm tofu are produced with seawater instead of nigari (magnesium chloride), or using concentrated soy milk. Some of them are squeezed of excess moisture using heavy weights. These products are produced in areas where travelling is inconvenient, such as remote islands, mountain villages, heavy snowfall areas, and so on.

 

EXTRA FIRM TOFU

Dòu gān (豆干, literally "dry tofu" in Chinese) is an extra firm variety of tofu where a large amount of liquid has been pressed out of the tofu. Dòu gān contains the least amount of moisture of all fresh tofu and has the firmness of fully cooked meat and a somewhat rubbery feel similar to that of paneer. When sliced thinly, this tofu can be crumbled easily. The skin of this form of tofu has the pattern of the muslin used to drain and press it. Western firm tofu is milled and reformed after the pressing and sometimes lacks the skin with its cloth patterning. One variety of dried tofu is pressed especially flat and sliced into long strings with a cross section smaller than 2 mm × 2 mm. Shredded dried tofu (豆干絲, dòugānsī in Chinese, or simply 干絲, gānsī), which looks like loose cooked noodles, can be served cold, stir-fried, or similar in style to Japanese aburaage.

 

PROCESSED TOFU

Many forms of processed tofu exist, due to the varied ways in which fresh tofu can be used. Some of these techniques probably[citation needed] originate from the need to preserve tofu before the days of refrigeration, or to increase its shelf life and longevity. Other production techniques are employed to create tofus with unique textures and flavors.

 

FERMENTED

Pickled tofu (豆腐乳 in Chinese, pinyin: dòufurǔ, lit. "tofu dairy," or 腐乳 fŭrŭ; chao in Vietnamese): Also called "preserved tofu" or "fermented tofu," this food consists of cubes of dried tofu that have been allowed to fully air-dry under hay and slowly ferment from aerial bacteria. The dry fermented tofu is then soaked in salt water, Chinese wine, vinegar, and minced chiles, or a unique mixture of whole rice, bean paste, and soybeans. In the case of red pickled tofu (紅豆腐乳 in Chinese, Pinyin: hóng dòufurǔ), red yeast rice (cultivated with Monascus purpureus) is added for color. And in Japan, pickled tofu with miso paste is called "tofu no misodzuke," which is a traditional preserved food in Kumamoto. In Okinawa, there is a pickled and fermented tofu called "tofuyo"(豆腐餻). It is made from "Shima-doufu" (an Okinawan variety of large and firm tofu). It is fermented, and matured with koji mold, red koji mold, and awamori.

 

Stinky tofu (臭豆腐 in Chinese, Pinyin: chòudòufu): A soft tofu that has been fermented in a unique vegetable and fish brine. The blocks of tofu smell strongly of certain pungent cheeses, and are described by many as rotten and fecal.[citation needed] Despite its strong odor, the flavor and texture of stinky tofu is appreciated by aficionados, who describe it as delightful. The texture of this tofu is similar to the soft Asian tofu from which it is made. The rind that stinky tofu develops from frying is said to be especially crisp, and is usually served with soy sauce, sweet sauce, or hot sauce.

 

DRIED TOFU

Two kinds of dried tofu are produced in Japan. They are usually rehydrated (by being soaked in water) prior to consumption. In their dehydrated state they do not require refrigeration.

 

FRIED

With the exception of the softest tofus, all forms of tofu can be fried. Thin and soft varieties of tofu are deep fried in oil until they are light and airy in their core 豆泡 dòupào, 豆腐泡 dòufupào, 油豆腐 yóudòufu, or 豆卜 dòubǔ in Chinese, literally "bean bubble," describing the shape of the fried tofu as a bubble).

Tofus such as firm Asian and dòu gān (Chinese dry tofu), with their lower moisture content, are cut into bite-sized cubes or triangles and deep fried until they develop a golden-brown, crispy surface (炸豆腐 in Chinese, zhádòufu, lit. "fried tofu"). These may be eaten on their own or with a light sauce, or further cooked in liquids; they are also added to hot pot dishes or included as part of the vegetarian dish called luohan zhai. This deep fried tofu is also called Atsuage (厚揚げ) or Namaage (生揚げ) in Japan. The thinner variety is called Aburaage (油揚げ) which develops a tofu pouch when fried that is often used for Inari-sushi.

 

FROZEN

Thousand layer tofu (千葉豆腐, 凍豆腐 dòngdòufu or 冰豆腐 bīngdòufu in Chinese, literally "thousand layer tofu" or "frozen tofu"): By freezing tofu, the large ice crystals that develop within the tofu result in the formation of large cavities that appear to be layered. The frozen tofu takes on a yellowish hue in the freezing process. Thousand layer tofu is commonly made at home from Asian soft tofu though it is also commercially sold as a specialty in parts of Taiwan. This tofu is defrosted, and sometimes pressed to remove moisture, prior to use.

 

Koya-dofu (kōya-dōfu, 高野豆腐 in Japanese): The name comes from Mount Koya, a center of Japanese Buddhism famed for its shōjin ryōri, or traditional Buddhist vegetarian cuisine. It is sold in freeze-dried blocks or cubes in Japanese markets. Since it is dried, it can be preserved for long term. It must be soaked in water before eating, and is typically simmered in dashi, sake or mirin and soy sauce. In shōjin ryōri, vegetarian kombu dashi, made from seaweed, is used. When prepared in the usual manner, it has a spongy texture and mild sweet and savory flavor (the taste and flavor depend on what soup or cooking stock it was simmered in). A similar form of freeze-dried tofu, in smaller pieces, is found in instant soups (such as miso soup), in which the toppings are freeze-dried and stored in sealed pouches.

 

BYPRODUCTS OF TOFU PRODUCTION

Tofu production creates some edible byproducts. Food products are made from the protein-oil film, or "skin," which forms over the surface of boiling soy milk in an open shallow pan. The leftover solids from pressing soy milk are called okara.

 

TOFU SKIN

Tofu skin is produced through the boiling of soy milk, in an open shallow pan, thus producing a film or skin composed primarily of a soy protein-lipid complex on the liquid surface. The films are collected and dried into yellowish sheets known as soy milk skin (腐皮, fǔpí in Chinese; 湯葉, yuba in Japanese). Its approximate composition is : 50–55% protein, 24–26% lipids (fat), 12% carbohydrate, 3% ash, and 9% moisture.

 

The skin can also be bunched up to stick form and dried into something known as "tofu bamboo" (腐竹, fǔ zhú in Chinese; phù trúc in Vietnamese; kusatake, Japanese), or myriad other forms. Since tofu skin has a soft yet rubbery texture, it is folded or shaped into different forms and cooked further to imitate meat in vegan cuisine.

 

Some factories dedicate production to tofu skin and other soy membrane products.

 

OKARA

Okara (from the Japanese, おから, okara; known as 雪花菜, xuěhuācài, in Chinese, lit. "snowflake vegetable"; 豆腐渣, dòufuzhā, also Chinese, lit. "tofu sediment/residue"; and 콩비지, kongbiji, in Korean), is a tofu by-product, sometimes known in the west as "soy pulp" or "tofu lees",[40] consisting of the fiber, protein, and starch left over when soy milk has been extracted from ground soaked soybeans. Although it is mainly used as animal feed in most tofu producing cultures, it is sometimes used in Japanese and Korean cuisines, such as in the Korean stew kongbiji jjigae (콩비지찌개). It is also an ingredient for vegetarian burgers produced in many western nations.

 

NON-TOFU "TOFUS"

Due to their Asian origins and their textures, many food items are called "tofu" even though their production processes are not technically similar. For instance, many sweet almond tofus are actually gelatinous desserts hardened using agar or gelatin. As well, some foods such as Burmese tofu are not coagulated from the "milk" of the legume but rather set in a manner similar to soft polenta, Korean muk, or the jidou liangfen of Yunnan province of Southwest China.

 

NON-TOFU SWEETS

The "almond tofu" (Chinese: 杏仁豆腐 xìngrén dòufu; Japanese: annindōfu) is a milky white and gelatinous resembling tofu, but does not use soy products or soy milk and is hardened with agar. A similar dessert made with coconut milk or mango juices might occasionally be referred to as "coconut tofu" or "mango tofu", though such names are also given to hot dishes that use soy tofu and coconut or mango in the recipe.

 

EGG TOFU

Egg tofu (ja) (Japanese: 玉子豆腐, 卵豆腐, tamagodōfu) (Chinese: 蛋豆腐, dàn dòufu; often called 日本豆腐, rìbĕn dòufu, lit. "Japan bean curd") is the main type of savory flavored tofu. Whole beaten eggs are combined with dashi, poured into molds, and steamed in a steamer (cf. chawanmushi). The tofu has a pale golden color that can be attributed to the addition of egg and, occasionally, food coloring. This tofu has a fuller texture and flavor than silken tofu, which can be attributed to the presence of egg fat and protein. Plain "dried tofu" can be flavored by stewing in soysauce (滷) to make soy-sauce tofu. It is quite common to see tofu sold in market in this soy-sauce stewed form.

 

SESAME TOFU

The goma-dōfu (ja) is made by grinding sesame into a smooth paste, combining with liquid and kudzu starch, and heating until curdling occurs. It is often served chilled as hiyayakko.

 

PEANUT TOFU

In Okinawa, Japan, the jīmāmi-dōfu (ja) is made in a process similar to the sesame tofu. A peanut milk (made by crushing raw peanuts, adding water and straining) is combined with starch (usually sweet potato starch known locally as umukuji　or umukashi (芋澱粉?)) and heating until curdling occurs.

 

The Chinese equivalent is the 落花生豆腐 luòhuāshēng dòufu.

 

BURMESE TOFU

Burmese tofu (to hpu in Burmese) is a type of legume product made from besan (chana dal) flour; the Shan variety uses yellow split pea flour instead. Both types are yellow in color and generally found only in Myanmar, though the Burman variety is also available in some overseas restaurants serving Burmese cuisine.

 

Burmese tofu may be fried as fritters cut in rectangular or triangular shapes. Rice tofu, called hsan to hpu (or hsan ta hpo in Shan regions) is made from rice flour (called hsan hmont or mont hmont) and is white in color, with the same consistency as yellow Burmese tofu when set. It is eaten as a salad in the same manner as yellow tofu.

 

PREPARATION

Tofu has very little flavor or smell on its own. Consequently, tofu can be prepared either in savory or sweet dishes, acting as a bland background for presenting the flavors of the other ingredients used. As a method of flavoring it is often marinated in soy sauce, chilis, sesame oil, etc.

 

EASTERN METHODS

In Asian cooking, tofu is eaten in myriad ways, including raw, stewed, stir-fried, in soup, cooked in sauce, or stuffed with fillings. The idea of using tofu as a meat substitute is not common in East Asia. Many Chinese tofu dishes such as jiācháng dòufu (家常豆腐) and mápó dòufú (麻婆豆腐) include meat.

 

LIGHTLY FLVORED

In Japan, a common lunch in the summer months is hiyayakko (冷奴), silken or firm Asian tofu served with freshly grated ginger, green onions, or katsuobushi shavings with soy sauce. In the winter, tofu is frequently eaten as "yudofu," which is simmered in a claypot with some vegetables (ex:chinese cabbage, green onion etc.) using konbu dashi.

 

In Chinese cuisine, Dòuhuā (豆花) is served with toppings such as boiled peanuts, azuki beans, cooked oatmeal, tapioca, mung beans and a syrup flavored with ginger or almond. During the summer, "dòuhuā" is served with crushed ice; in the winter, it is served warm.[43] And also, in many parts of China, fresh tofu is similarly eaten with soy sauce or further flavored with katsuobushi shavings, century eggs (皮蛋 pídàn), and sesame seed oil.

 

In Korean cuisine, dubu gui (두부구이) consists of pan fried cubes of firm tofu, seasoned with soy sauce, garlic, and other ingredients. Cubes of cold, uncooked firm tofu seasoned with soy sauce, scallions, and ginger, prepared in a manner similar to the Japanese hiyayakko, are also enjoyed. The popular bar food, or anju (안주), called dubu kimchi (두부김치), features boiled, firm tofu served in rectangular slices around the edges of a plate with pan fried, sautéed or freshly mixed kimchi (김치) in the middle.

 

In the Philippines, the sweet delicacy taho is made of fresh tofu with brown sugar syrup and sago. The Malaysian version of taho or douhua is called tofufa. Warm soft tofu is served in "slices" (due to being scooped using a flat spoon from a wooden bucket) in a bowl with either pandan-flavored sugar syrup or palm sugar syrup.

 

In Vietnam, dòuhuā is pronounced đậu hủ. This variety of soft tofu is made and carried around in an earthenware jar. It is served by being scooped into a bowl with a very shallow and flat spoon, and eaten with either powdered sugar and lime juice or with a ginger-flavored syrup. It is generally eaten hot, even during summer.

 

FRIED

A common cooking technique in many parts of East and Southeast Asia involves deep frying tofu in vegetable oil, sunflower oil, or canola oil with varied results. In Indonesia, it is usually fried in palm oil. Although tofu is often sold preprocessed into fried items, pre-fried tofu is seldom eaten directly and requires additional cooking. Depending on the type of tofu used, the texture of deep fried tofu may range from crispy on the outside and custardy on the inside, to puffed up like a plain doughnut. The former is usually eaten plain in Chinese cuisine with garlic soy sauce, while the latter is either stuffed with fish paste to make Yong Tau Foo or cooked in soups. In Taiwan, fried tofu is made into a dish called "A-gei", which consists of a fried aburage tofu package stuffed with noodles and capped with surimi.

 

In Japan, cubes of lightly coated and fried tofu topped with a kombu dashi-based sauce are called agedashi-dofu (揚げ出し豆腐). Soft tofu that has been thinly sliced and deep fried, known as aburage in Japan and yubu (유부) in Korea, is commonly blanched, seasoned with soy sauce and mirin and served in dishes such as kitsune udon. Aburage is sometimes also cut open to form a pocket and stuffed with sushi rice; this dish is called inarizushi (稲荷寿司) and is also popular in Korea, where it is called yubu chobap (유부초밥). In Indonesia, tofu is called tahu, and the popular fried tofu is tahu goreng, tahu isi and tahu sumedang.

 

SOUPS, STEWS, AND BRAISED DISHES

A spicy Sichuan preparation using firm Asian tofu is mápó dòufu (麻婆豆腐). This involves braised tofu in a beef, chili, and a fermented bean paste sauce. A vegetarian version is known as málà dòufu (麻辣豆腐)[citation needed].

 

Dried tofu is usually not eaten raw but first stewed in a mixture of soy sauce and spices.[citation needed] Some types of dried tofu are pre-seasoned with special blends of spices, so that the tofu may either be called "five spice tofu" (五香豆腐 wǔxiāng dòufu) or "soy sauce stewed tofu" (鹵水豆腐 lǔshuǐ dòufu). Dried tofu is typically served thinly sliced with chopped green onions or with slices of meat for added flavor. Most dried tofu is sold after it has been fried or pre-stewed by tofu vendors.

 

Soft tofu can also be broken up or mashed and mixed with raw ingredients prior to being cooked. For example, Japanese ganmodoki is a mixture of chopped vegetables and mashed tofu. The mixture is bound together with starch and deep fried. Chinese families sometimes make a steamed meatloaf or meatball dish from equal parts of coarsely mashed tofu and ground pork. In India, tofu is also used as a low fat replacement for paneer providing the same texture with similar taste.

 

Tofu bamboos are often used in lamb stew or in a dessert soup. Tofu skins are often used as wrappers in dim sum. Freeze-dried tofu and frozen tofu are rehydrated and enjoyed in savory soups. These products are often taken along on camping trips since a small bag of these dried tofu can provide protein for many days.

 

Japanese 'miso soup', stocks with miso paste, is frequently made with tofu.

 

In Korean cuisine, soft tofu, called sundubu (순두부), is used to make a thick stew called sundubu jjigae (순두부 찌개). Firm, diced tofu often features in the staple stews doenjang jjigae (된장 찌개) and kimchi jjigae (김치

찌개).

 

SMOKED

At Qufu, the home town of Confucius, smoked tofu is a popular dish.

 

BACEM

Bacem is a method of cooking tofu originating from Java, Indonesia. The tofu is boiled in coconut water, mixed with lengkuas (galangal), Indonesian bay leaves, coriander, shallot, garlic, tamarind and palm sugar. After the spicy coconut water has completely evaporated, the tofu is fried until it is golden brown. The result is sweet, spicy, and crisp. This cooked tofu variant is commonly known as tahu bacem in Indonesian. Tahu bacem is commonly prepared along with tempeh and chicken.

 

AS FLAVORING

Pickled tofu is commonly used in small amounts together with its soaking liquid to flavor stir-fried or braised vegetable dishes (particularly leafy green vegetables like water spinach). It is often eaten directly as a condiment with rice or congee.

 

WESTERN METHODS

Generally, the firmer styles of tofu are used for kebabs, mock meats, and dishes requiring a consistency that holds together, while the softer styles can be used for desserts, soups, shakes, and sauces.

 

Firm western tofus can be barbecued since they will hold together on a barbecue grill. These types of tofu are usually marinated overnight as the marinade does not easily penetrate the entire block of tofu (techniques to increase penetration of marinades are stabbing repeatedly with a fork or freezing and thawing prior to marinating). Grated firm western tofu is sometimes used in conjunction with TVP as a meat substitute. Softer tofus are sometimes used as a dairy-free or low-calorie filler. Silken tofu may be used to replace cheese in certain dishes (such as lasagna).

 

Tofu has also been fused into other cuisines in the west, for instance used in Indian-style curries.

 

Tofu and soy protein can be industrially processed to match the textures and flavors to the likes of cheese, pudding, eggs, bacon, etc. Tofu's texture can also be altered by freezing, pureeing, and cooking. In the Americas, Europe, Australia and New Zealand, tofu is frequently associated with vegetarianism and veganism as it is a source of non-animal protein.

 

THREE THEORIES OF ORIGIN

The most commonly held of the three theories of tofu's origin maintains that tofu was invented in northern China around 164 BC by Lord Liu An, a Han Dynasty prince. Although this is possible, the paucity of concrete information about this period makes it difficult to conclusively determine whether Liu An invented the method for making tofu. Furthermore, in Chinese history, important inventions were often attributed to important leaders and figures of the time. In 1960, a stone mural unearthed from an Eastern Han dynasty tomb provided support for the theory of Han origin of tofu, however some scholars maintained that the tofu in Han dynasty was rudimentary, and lacked the firmness and taste of real tofu.

 

Another theory states that the production method for tofu was discovered accidentally when a slurry of boiled, ground soybeans was mixed with impure sea salt. Such sea salt would probably have contained calcium and magnesium salts, allowing the soy mixture to curdle and produce a tofu-like gel. This may have possibly been the way that tofu was discovered, since soy milk has been eaten as a savory soup in ancient as well as modern times. Its technical plausibility notwithstanding, there is little evidence to prove or disprove that tofu production originated in this way.

 

The last group of theories maintains that the ancient Chinese learned the method for the curdling of soy milk by emulating the milk curdling techniques of the Mongolians or East Indians. For, despite their advancement, no technology or knowledge of culturing and processing milk products existed within ancient Chinese society. (They did not seek such technology, probably because of the Confucian taboo on fermented dairy products and other so-called "barbarian foodstuffs".) The primary evidence for this theory lies with the etymological similarity between the Chinese term for Mongolian fermented milk (rufu, which literally means "milk curdled") and the term doufu ("beans curdled") or tofu. Although intriguing and possible, there is no evidence to substantiate this theory beyond the point of academic speculation.

 

HISTORY

IN ASIA

Tofu originated in ancient China,[5] although little else is known about the exact historic origins of tofu and of its method of production.

 

The theory that tofu was invented by Lord Liu An of Huainan in about 164 BC (early Han dynasty) has steadily lost favor among most scholars in China and abroad since the 1970s. The claim concerning Liu An was first made by Zhu Xi during the Song dynasty (960-1127 AD) - roughly 1,000 years after the supposed invention.

 

The theory that tofu-making is shown in a mural incised on a stone slab in Han Tomb No. 1, at Da-hu-ting, Mixian, Henan province attracted much attention after about 1990. Yet it too has lost favor because (1) no step of cooking the soy puree is shown in the mural, and (2) when Chinese food historians tried to make tofu without cooking the puree, the result was a tiny amount of unpalatable material.

 

Thus, while there are many theories regarding tofu's origins, historical information is scarce enough as to relegate the status of most theories to either speculation or legend. Like the origins of cheese and butter, the exact origin of tofu production may never be known or proven. The historical era starts in the year 965 AD (early Song dynasty) with the Qing Yilu by Tao Ku.

 

What is known is that tofu production is an ancient technique. Tofu was widely consumed in ancient China, and techniques for its production and preparation were eventually spread to many other parts of Asia.

 

Its development likely preceded Liu An, as tofu is known to have been a commonly produced and consumed food item in China by the 2nd century BC. Although the varieties of tofu produced in ancient times may not have been identical to those of today, descriptions from writings and poetry of the Song and Yuan Dynasty show that the production technique for tofu had already been standardized by then, to the extent that they would be similar to tofu of contemporary times.

 

In China, tofu is traditionally used as a food offering when visiting the graves of deceased relatives. It is claimed that the spirits (or ghosts) have long lost their chins and jaws, and that only tofu is soft enough for them to eat. Before refrigeration was available in China, tofu was often only sold during the winter time, due to the tofu not spoiling in the colder weather. During the warmer months, any leftover tofu would be spoiled if left for more than a day. Chinese war hero Guan Yu used to be a tofu maker before he enlisted in the army. Chinese martial arts expert and hero, Yim Wing-chun, was a celebrated tofu maker in her village. (Tofu as such plays a part in the 1994 movie about her life, Wing Chun.)

 

Tofu and its production technique were subsequently introduced into Korea and then Japan in the Nara period (late 8th century) as well as other parts of East Asia. The earliest document of tofu in Japan shows that the dish was served as an offering at the Kasuga Shrine in Nara in 1183. The book Tofu Hyakuchin (豆腐百珍 Dòufu Bǎizhēn), published in the Edo period, lists 100 recipes for cooking tofu.

 

The rise in acceptance of tofu likely coincided with that of Buddhism as it is an important source of proteins in the religion's vegetarian diet. Since then, tofu has become a staple in many countries, including Vietnam, Thailand, and Korea, with subtle regional variations in production methods, texture, flavor, and usage.

 

In Southeast Asia, tofu was introduced to the region by Chinese immigrants from sea-faring Fujian province, evident from the fact that many countries in Southeast Asia refer to tofu by the Min Nan Chinese pronunciations for either soft and firm tofu, or "tāu-hū" and "tāu-goan" respectively. In Indonesia, Malaysia, Singapore, Thailand and the Philippines, tofu is widely available and used in many local dishes. Tofu is called tahu in Indonesia, Indonesian dishes such as, tahu sumbat, taoge tahu, asinan, siomay and some curries, are often add slices of tofu as ingredients. In addition, tahu goreng, tahu isi and tahu sumedang are the popular fried tofu snacks. Tofu is called tauhu in Malaysia and Singapore. The Malaysian and Singaporean Indians use tofu in their cuisine such as Indian mee goreng, rojak pasembor. The strait peranakan cuisine often uses tofu, such as mee kari Penang, and laksa. The makers of tofu in these countries were originally the Chinese but tofu now is made by non-Chinese as well. Indonesia, Thailand, Malaysia and the Philippines are major producers of tofu and have plants located within many municipalities. However, Singapore imports its tofu from its neighboring country, Malaysia.

 

Tofu in the Philippines is essential to the daily diet, as taho, widely eaten as breakfast, or tokwa (a dry fried variation), which is a staple or alternative to meat in main meals, and in numerous regional dishes. Tofu was introduced to the archipelago in the 10th to 13th centuries by Song Chinese mariners and merchants, along with many different foods which had become staples of the Philippine diet. The use and production of tofu were first limited to urban centers with influential Chinese minorities, such as Cebu or Tondo, but were quickly spread to even remote native villages and islands, long before the Spanish arrival in the 17th century.

 

IN THE WEST

Benjamin Franklin was the first American to mention tofu in a 1770 letter to John Bartram. Franklin, who discovered it during a trip to London, included a few soybeans and referred to it as "cheese" from China. The first tofu company in the United States was established in 1878. In 1908 Li Yuying, a Chinese anarchist and a vegetarian with a French degree in agriculture and biology, opened a soy factory, the Usine de la Caséo-Sojaïne, which was the world's first soy dairy and the first factory in France to manufacture and sell beancurd. However tofu was not well known to most Westerners before the middle of the 20th century. With increased cultural contact between the West and East Asia and growing interest in vegetarianism, knowledge of tofu has become widespread. Numerous types of pre-flavored tofu can be found in many supermarket chains throughout the West. It is also used by many vegans and vegetarians as a means to gain protein without the consumption of meat products.

 

NUTRITION AND CHINESE MEDICINE CLAIMS

TRADITIONAL CHINESE MEDICINE CLAIMS

Tofu is considered a cool agent in Traditional Chinese medicine. It is claimed to invigorate the spleen, replenish qi, moisture and cool off Yang vacuity, and to detoxify the body. However, there is no scientific evidence supporting neither such claims, nor their implied notions.

 

FUNCTIONS

In Chinese traditional medicine, tofu is suitable for those who are weak, malnourished, deficient in blood and qi; is suitable for old, slim or otherwise; suitable for those with high fat content in blood, high cholesterol, overweight, and with hardened blood vessels; suitable for people with diabetes; for mothers with low breast milk supply; for children and young adults; for those with inflamed respiratory tract, with phlegm, coughing and asthma. Tofu is also suited for people of old age; it is recommended to eat with liquor, since tofu contains cysteine, which can speed up the detoxification of alcohol in the body, and lessen the harm done to the liver, protecting the liver.

 

PROTEIN

Tofu is relatively high in protein, about 10.7% for firm tofu and 5.3% for soft "silken" tofu with about 5% and 2% fat respectively as a percentage of weight.

 

In 1995, a report from the University of Kentucky, financed by Solae, concluded that soy protein is correlated with significant decreases in serum cholesterol, Low Density Lipoprotein LDL (″bad cholesterol″) and triglyceride concentrations. However, High Density Lipoprotein HDL (″good cholesterol″) did not increase. Soy phytoestrogens (isoflavones: genistein and daidzein) absorbed onto the soy protein were suggested as the agent reducing serum cholesterol levels. On the basis of this research, PTI, in 1998, filed a petition with Food and Drug Administration for a health claim that soy protein may reduce cholesterol and the risk of heart disease.

 

The FDA granted this health claim for soy: "25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease." For reference, 100 grams of firm tofu coagulated with calcium sulfate contains 8.19 grams of soy protein. In January 2006, an American Heart Association review (in the journal Circulation) of a decade-long study of soy protein benefits showed only a minimal decrease in cholesterol levels, but it compared favorably against animal protein sources.

 

ALLERGIES

Because it is made of soy, individuals with allergies, particularly those allergic to legumes, should not consume tofu.

 

WIKIPEDIA

Botswana, Moremi National Park, Moremi Game Reserve, Private Reserve, Farm, Chobe National park, Chobe Game Reserve, Zambia, Zambezi River, Livingstone, Zimbabwe, Kenya, Tanzania, Wildlife Conservation Project, Maramba River Lodge, South Africa, Krugger National Park, Okavango Delta, Kalahari region, Kalahari Desert.

Rhinoceros /raɪˈnɒsərəs/, often abbreviated as rhino, is a group of five extant species of knee-less, odd-toed ungulates in the family Rhinocerotidae. Two of these species are native to Africa and three to southern Asia.

Members of the rhinoceros family are characterized by their large size (they are some of the largest remaining megafauna, with all of the species able to reach one tonne or more in weight); as well as by a herbivorous diet; a thick protective skin, 1.5–5 cm thick, formed from layers of collagen positioned in a lattice structure; relatively small brains for mammals this size (400–600 g); and a large horn. They generally eat leafy material, although their ability to ferment food in their hindgut allows them to subsist on more fibrous plant matter, if necessary. Unlike other perissodactyls, the two African species of rhinoceros lack teeth at the front of their mouths, relying instead on their powerful premolar and molar teeth to grind up plant food.[1]

Rhinoceros are killed by humans for their horns, which are bought and sold on the black market, and which are used by some cultures for ornamental or (pseudo-scientific) medicinal purposes. The horns are made of keratin, the same type of protein that makes up hair and fingernails.[2] Both African species and the Sumatran rhinoceros have two horns, while the Indian and Javan rhinoceros have a single horn.

The IUCN Red List identifies three of the species as critically endangered.

The word rhinoceros is derived through Latin from the Ancient Greek: ῥῑνόκερως, which is composed of ῥῑνο- (rhino-, "nose") and κέρας (keras, "horn"). The plural in English is rhinoceros or rhinoceroses. The collective noun for a group of rhinoceroses is crash or herd.

The five living species fall into three categories. The two African species, the white rhinoceros and the black rhinoceros, belong to the Dicerotini group, which originated in the middle Miocene, about 14.2 million years ago. The species diverged during the early Pliocene (about 5 million years ago). The main difference between black and white rhinos is the shape of their mouths - white rhinos have broad flat lips for grazing, whereas black rhinos have long pointed lips for eating foliage.

There are two living Rhinocerotini species, the Indian rhinoceros and the Javan rhinoceros, which diverged from one another about 10 million years ago. The Sumatran rhinoceros is the only surviving representative of the most primitive group, the Dicerorhinini, which emerged in the Miocene (about 20 million years ago).[3] The extinct woolly rhinoceros of northern Europe and Asia was also a member of this tribe.

A subspecific hybrid white rhino (Ceratotherium s. simum × C. s. cottoni) was bred at the Dvůr Králové Zoo (Zoological Garden Dvur Kralove nad Labem) in the Czech Republic in 1977. Interspecific hybridisation of black and white rhinoceros has also been confirmed.[4]

While the black rhinoceros has 84 chromosomes (diploid number, 2N, per cell), all other rhinoceros species have 82 chromosomes.

 

White rhinoceros

Main article: White rhinoceros

There are two subspecies of white rhino: the southern white rhinoceros (Ceratotherium simum simum) and the northern white rhinoceros (Ceratotherium simum cottoni). In 2007, the southern subspecies had a wild population of 17,480 (IUCN2008) - 16,266 of which were in South Africa - making them the most abundant rhino subspecies in the world. However, the northern subspecies was critically endangered, with as few as four individuals in the wild; the possibility of complete extinction in the wild having been noted since June 2008.[5] Six are known to be held in captivity, two of which reside in a zoo in San Diego. Four born in a zoo in the Czech Republic were transferred to a wildlife refuge in Kenya in December 2009, in an effort to have the animals reproduce and save the subspecies.[6]

There is no conclusive explanation of the name white rhinoceros. A popular theory that "white" is a distortion of either the Afrikaans word weid or the Dutch word wijd (or its other possible spellings whyde, weit, etc.,) meaning wide and referring to the rhino's square lips is not supported by linguistic studies.[7][8]

The white rhino has an immense body and large head, a short neck and broad chest. This rhino can exceed 3,500 kg (7,700 lb), have a head-and-body length of 3.5–4.6 m (11–15 ft) and a shoulder height of 1.8–2 m (5.9–6.6 ft). The record-sized white rhinoceros was about 4,500 kg (10,000 lb).[9] On its snout it has two horns. The front horn is larger than the other horn and averages 90 cm (35 in) in length and can reach 150 cm (59 in). The white rhinoceros also has a prominent muscular hump that supports its relatively large head. The colour of this animal can range from yellowish brown to slate grey. Most of its body hair is found on the ear fringes and tail bristles, with the rest distributed rather sparsely over the rest of the body. White rhinos have the distinctive flat broad mouth that is used for grazing.

 

Black rhinoceros

Main article: Black rhinoceros

The name black rhinoceros (Diceros bicornis) was chosen to distinguish this species from the white rhinoceros (Ceratotherium simum). This can be confusing, as the two species are not really distinguishable by color. There are four subspecies of black rhino: South-central (Diceros bicornis minor), the most numerous, which once ranged from central Tanzania south through Zambia, Zimbabwe and Mozambique to northern and eastern South Africa; South-western (Diceros bicornis bicornis) which are better adapted to the arid and semi-arid savannas of Namibia, southern Angola, western Botswana and western South Africa; East African (Diceros bicornis michaeli), primarily in Tanzania; and West African (Diceros bicornis longipes) which was declared extinct in November 2011.[10] The native Tswanan name Keitloa is used to describe a South African variation of the black rhino in which the posterior horn is equal to or longer than the anterior horn.[11]

An adult black rhinoceros stands 150–175 cm (59–69 in) high at the shoulder and is 3.5–3.9 m (11–13 ft) in length.[12] An adult weighs from 850 to 1,600 kg (1,900 to 3,500 lb), exceptionally to 1,800 kg (4,000 lb), with the females being smaller than the males. Two horns on the skull are made of keratin with the larger front horn typically 50 cm long, exceptionally up to 140 cm. Sometimes, a third smaller horn may develop. The black rhino is much smaller than the white rhino, and has a pointed mouth, which it uses to grasp leaves and twigs when feeding.

During the latter half of the 20th century their numbers were severely reduced from an estimated 70,000[13] in the late 1960s to only 2,410 in 1995.[14]

Indian rhinoceros

Main article: Indian rhinoceros

The Indian rhinoceros, or the greater one-horned rhinoceros, (Rhinoceros unicornis) is now found almost exclusively in Nepal and North-Eastern India. The rhino once inhabited many areas ranging from Pakistan to Burma and may have even roamed in China. However, because of human influence, their range has shrunk and now they only exist in several protected areas of India (in Assam, West Bengal, Gujarat and a few pairs in Uttar Pradesh) and Nepal, plus a few pairs in Lal Suhanra National Park in Pakistan. It is confined to the tall grasslands and forests in the foothills of the Himalayas.

The Indian rhinoceros has thick, silver-brown skin which creates huge folds all over its body. Its upper legs and shoulders are covered in wart-like bumps, and it has very little body hair. Fully grown males are larger than females in the wild, weighing from 2,500–3,200 kg (5,500–7,100 lb).The Indian rhino stands at 1.75–2.0 metres (5.75–6.5 ft). Female Indian rhinos weigh about 1,900 kg and are 3–4 metres long. The record-sized specimen of this rhino was approximately 3,800 kg. The Indian rhino has a single horn that reaches a length of between 20 and 100 cm. Its size is comparable to that of the white rhino in Africa.

Two-thirds of the world's Indian rhinoceroses are now confined to the Kaziranga National Park situated in the Golaghat district of Assam, India.[15]

Javan rhinoceros

Main article: Javan rhinoceros

The Javan rhinoceros (Rhinoceros sondaicus) is one of the rarest and most endangered large mammals anywhere in the world.[16] According to 2002 estimates, only about 60 remain, in Java (Indonesia) and Vietnam. Of all the rhino species, the least is known of the Javan Rhino. These animals prefer dense lowland rain forest, tall grass and reed beds that are plentiful with large floodplains and mud wallows. Though once widespread throughout Asia, by the 1930s the rhinoceros was nearly hunted to extinction in India, Burma, Peninsular Malaysia, and Sumatra for the supposed medical powers of its horn and blood. As of 2009, there are only 40 of them remaining in Ujung Kulon Conservation, Java, Indonesia. The last rhinoceros in Vietnam was reportedly killed in 2010.[17]

Like the closely related, and larger, Indian rhinoceros, the Javan rhinoceros has a single horn. Its hairless, hazy gray skin falls into folds into the shoulder, back, and rump giving it an armored-like appearance. The Javan rhino's body length reaches up to 3.1–3.2 m (10–10 ft), including its head and a height of 1.5–1.7 m (4 ft 10 in–5 ft 7 in) tall. Adults are variously reported to weigh between 900–1,400 kg[18] or 1,360–2,000 kg.[19] Male horns can reach 26 cm in length, while in females they are knobs or are not present at all.[19]

Sumatran rhinoceros

Main article: Sumatran rhinoceros

The Sumatran rhinoceros (Dicerorhinus sumatrensis) is the smallest extant rhinoceros species, as well as the one with the most hair. It can be found at very high altitudes in Borneo and Sumatra. Due to habitat loss and poaching, its numbers have declined and it is the most threatened rhinoceros. About 275 Sumatran rhinos are believed to remain.

A mature Sumatran rhino typically stands about 130 cm (51 in) high at the shoulder, with a body length of 240–315 cm (94–124 in) and weighing around 700 kg (1,500 lb), though the largest individuals have been known to weigh as much as 1,000 kilograms. Like the African species, it has two horns; the larger is the front (25–79 cm), with the smaller usually less than 10 cm long. The males have much larger horns than the females. Hair can range from dense (the densest hair in young calves) to scarce. The color of these rhinos is reddish brown. The body is short and has stubby legs. They also have a prehensile lip.

Rhinocerotoids diverged from other perissodactyls by the early Eocene. Fossils of Hyrachyus eximus found in North America date to this period. This small hornless ancestor resembled a tapir or small horse more than a rhino. Three families, sometimes grouped together as the superfamily Rhinocerotoidea, evolved in the late Eocene: Hyracodontidae, Amynodontidae and Rhinocerotidae.

Hyracodontidae, also known as 'running rhinos', showed adaptations for speed, and would have looked more like horses than modern rhinos. The smallest hyracodontids were dog-sized; the largest was Indricotherium, believed to be one of the largest land mammals that ever existed. The hornless Indricotherium was almost seven metres high, ten metres long, and weighed as much as 15 tons. Like a giraffe, it ate leaves from trees. The hyracodontids spread across Eurasia from the mid-Eocene to early Miocene.

The Amynodontidae, also known as "aquatic rhinos", dispersed across North America and Eurasia, from the late Eocene to early Oligocene. The amynodontids were hippopotamus-like in their ecology and appearance, inhabiting rivers and lakes, and sharing many of the same adaptations to aquatic life as hippos.

The family of all modern rhinoceros, the Rhinocerotidae, first appeared in the Late Eocene in Eurasia. The earliest members of Rhinocerotidae were small and numerous; at least 26 genera lived in Eurasia and North America until a wave of extinctions in the middle Oligocene wiped out most of the smaller species. However, several independent lineages survived. Menoceras, a pig-sized rhinoceros, had two horns side-by-side. The North American Teleoceras had short legs, a barrel chest and lived until about 5 million years ago. The last rhinos in the Americas became extinct during the Pliocene.

Modern rhinos are believed to have began dispersal from Asia during the Miocene. Two species survived the most recent period of glaciation and inhabited Europe as recently as 10,000 years ago: the woolly rhinoceros and Elasmotherium. The woolly rhinoceros appeared in China around 1 million years ago and first arrived in Europe around 600,000 years ago. It reappeared 200,000 years ago, alongside the woolly mammoth, and became numerous. Eventually it was hunted to extinction by early humans. Elasmotherium, also known as the giant rhinoceros, survived through the middle Pleistocene: it was two meters tall, five meters long and weighed around five tons, with a single enormous horn, hypsodont teeth and long legs for running.

Of the extant rhinoceros species, the Sumatran rhino is the most archaic, first emerging more than 15 million years ago. The Sumatran rhino was closely related to the woolly rhinoceros, but not to the other modern species. The Indian rhino and Javan rhino are closely related and form a more recent lineage of Asian rhino. The ancestors of early Indian and Javan rhino diverged 2–4 million years ago.[21]

The origin of the two living African rhinos can be traced back to the late Miocene (6 mya) species Ceratotherium neumayri. The lineages containing the living species diverged by the early Pliocene (1.5 mya), when Diceros praecox, the likely ancestor of the black rhinoceros, appears in the fossil record.[22] The black and white rhinoceros remain so closely related that they can still mate and successfully produce offspring.

In the wild, adult rhinoceros have few natural predators other than humans. Young rhinos can fall prey to predators such as big cats, crocodiles, wild dogs, and hyenas. Although rhinos are of a large size and have a reputation for being tough, they are actually very easily poached; because it visits water holes daily, the rhinoceros is easily killed while taking a drink. As of December 2009 poaching has been on a global increase whilst efforts to protect the rhinoceros are considered increasingly ineffective. The worst estimate, that only 3% of poachers are successfully countered, is reported of Zimbabwe. Rhino horn is considered to be particularly effective on fevers and even "life saving" by traditional Chinese medicine practitioners, which in turn provides a sales market. Nepal is apparently alone in avoiding the crisis while poacher-hunters grow ever more sophisticated.[26] South African officials are calling for urgent action against rhinoceros poaching after poachers killed the last female rhinoceros in the Krugersdorp Game Reserve near Johannesburg.[27] Statistics from South African National Parks show a record 333 rhinoceros have been killed in 2010.[28]

Horns

 

Rhinoceros horns, unlike those of other horned mammals (which have a bony core), only consist of keratin. Rhinoceros horns are used in traditional Asian medicine, and for dagger handles in Yemen and Oman. Esmond Bradley Martin has reported on the trade for dagger handles in Yemen.[29]

One repeated misconception is that rhinoceros horn in powdered form is used as an aphrodisiac in Traditional Chinese Medicine (TCM) as Cornu Rhinoceri Asiatici It is, in fact, prescribed for fevers and convulsions.[30] Neither have been proven by evidence-based medicine. Discussions with TCM practitioners to reduce its use have met with mixed results since some TCM doctors see rhinoceros horn as a life-saving medicine of better quality than substitutes.[31] China has signed the CITES treaty however, and removed rhinoceros horn from the Chinese medicine pharmacopeia, administered by the Ministry of Health, in 1993. In 2011 in the United Kingdom, the Register of Chinese Herbal Medicine issued a formal statement condemning the use of rhinoceros horn.[32] A growing number of TCM educators have also spoken out against the practice.[33] To prevent poaching, in certain areas, rhinos have been tranquilized and their horns removed. Armed park rangers, particularly in South Africa, are also working on the front lines to combat poaching, sometimes killing poachers who are caught in the act. A recent spike in rhino killings has made conservationaists concerned about the future of rhino species. During 2011 448 rhino were killed for their horn in South Africa alone.[34] The horn is incredibly valuable: an average sized horn can bring in much as a quarter of a million dollars in Vietnam and many rhino range States have stockpiles of rhino horn.[35][36] Still, poaching is hitting record levels due to demands from China and Vietnam.[37]

Historical representations

 

Albrecht Dürer created a famous woodcut of a rhinoceros in 1515, based on a written description and brief sketch by an unknown artist of an Indian rhinoceros that had arrived in Lisbon earlier that year. Dürer never saw the animal itself and, as a result, Dürer's Rhinoceros is a somewhat inaccurate depiction.

There are legends about rhinoceros stamping out fire in Malaysia, India, and Burma. The mythical rhinoceros has a special name in Malay, badak api, where badak means rhinoceros and api means fire. The animal would come when a fire is lit in the forest and stamp it out.[38] There are no recent confirmations of this phenomenon. However, this legend has been reinforced by the film The Gods Must Be Crazy, where an African rhinoceros is shown to be putting out two campfires.

Conservation

International Rhino Foundation

Save the Rhino

Nicolaas Jan van Strien

Individual rhinoceroses

Abada

Clara

Rhinoceros of Versailles

See also: Fictional Rhinoceroses

Other

Rhinoceroses in ancient China

A wine vessel in the form of a bronze rhinoceros with silver inlay, from the Western Han (202 BC – 9 AD) period of China, sporting a saddle on its back

A rhinoceros depicted on a Roman mosaic in Villa Romana del Casale, an archeological site near Piazza Armerina in Sicily, Italy

Dürer's Rhinoceros, in a woodcut from 1515

Monk with rhinoceros horn. Samye, Tibet, 1938.

Indricotherium, the extinct "giant giraffe" rhinoceros. It stood 18 feet tall at the shoulder and weighed up to 20 tonnes (22 short tons).

Coelodonta, the extinct woolly rhinoceros

The thick dermal armour of the Rhinoceros evolved at the same time as shearing tusks[20]

The Sumatran rhinoceros is the smallest of the rhino species

Smaller in size than the Indian rhinoceros, the Javan rhinoceros also have a single horn

The Indian rhinoceros has a single horn

The black rhinoceros has a beak shaped lip and is similar in color to the white rhinoceros

The white rhinoceros is actually grey

Black rhinoceros (Diceros bicornis) at the Saint Louis Zoo

Scientific classification

Kingdom:Animalia

Phylum:Chordata

Class:Mammalia

Infraclass:Eutheria

Order:Perissodactyla

Suborder:Ceratomorpha

Superfamily:Rhinocerotoidea

Family:Rhinocerotidae

Gray, 1820

Extant Genera

Ceratotherium

Dicerorhinus

Diceros

Rhinoceros

Extinct genera, see text

 

NEW DELHI: A total of 631 animals, including 19 rhinos, died in the recent floods in Kaziranga National Park of Assam, the Rajya Sabha was informed today.

 

In a written reply to the House, forest and environment minister Jayanthi Natarajan also said that flood is a natural and recurring phenomenon in Kaziranga and it creates a variety of habitats for different species.

 

"Mortality of wild animals due to flood has been reported during the year only in Kaziranga Tiger Reserve. As reported by the state, a total of 631 animal deaths, including 19 rhinos, have occurred in Kaziranga due to excess water brought by the flood during June-July 2012," she said.

 

She also informed the House that the flooding results in damage to infrastructure such as roads, anti-poaching camps, artificial high grounds.

 

"Similar high floods of 1988 and 1998 recorded animal mortality of 1203 and 652 respectively," Natarajan said.

 

Replying to a separate question on tiger deaths reported in Corbett National Park in Uttarakhand, she said from 2008 till now, there are 19 such incidents of the big cats dying due to natural and other causes.

 

She said only two incidents of poaching were reported from the national park.

 

In reply to another question on Tiger Project, she said, "The country level tiger population, estimated once in every four years using the refined methodology, is 1706."

 

While the lower limit of the tiger population is estimated to be 1520, the upper limit has been fixed at 1909.

 

Providing details of the 'India State Survey of Forest Report 2011', Natarajan told the House that "Forest and tree cover in the country is 78.29 million hectare, which is 23.81 per cent of the total geographical cover. This includes 2.76 per cent of tree cover."

 

On the forest cover in hilly and tribal areas, she said, "In the hill and tribal districts of the country, a decrease in forest dover of 548 sq km and 679 sq km respectively has been reported as compared to the previous assessment."

 

The northeastern states account for one-fourth of the country's forest cover but, "A decline of 549 sq km in forest cover as compared to the previous assessment", she said.

 

Replying to a query on mangrove cover in the country, Natarajan said there has been an increase of 23.34 sq km during the same period.

More expensive than cocaine, rhino horn is now the party drug of choice among Vietnam’s young things.

 

Instead of a razor blade and mirror, a textured ceramic bowl is used for grinding down rhinoceros horn into a powder to be mixed with water or wine.

 

Rhino horn is made of keratin, the same protein as fingernails. Scientists say it has no medicinal value, and users aren’t getting high. The belief in Vietnam is that drinking a tonic made from the horn will detoxify the body after a night of heavy boozing, and prevent a hangover. One Vietnamese news website described rhino horn wine as “the alcoholic drink of millionaires.”

 

This is the latest twist in South Africa’s devastating rhino poaching crisis, which began with a sudden boom in illegal killings of the endangered animal in 2008 and has worsened every year since. Demand among the newly wealthy in Vietnam is the root of the problem, says TRAFFIC, the wildlife trade monitoring group.

 

Tom Milliken, a rhino expert with TRAFFIC, said that in Vietnam, offering your friends rhino horn at a party has become a fashionable way to show wealth and status.

 

The way it happens is like this: “I would get my closest friends and we’d go into another room. I would bring out some rhino horn and we’d all take it and then come back to the party,” said Milliken, who studied the phenomenon.

 

A new TRAFFIC report, co-authored by Milliken, details how surging demand for horn in Vietnam, corruption in South Africa’s wildlife industry, loopholes in regulations and criminal networks have all fed into the poaching epidemic.

 

Vietnam’s new rich have become the world’s largest consumer group of rhino horn, spurring demand and the continued slaughter of rhinos in South Africa.

 

Another key group of Vietnamese consumers is people with serious illnesses, in particular cancer, who believe rhino horn can cure them despite the lack of any medical evidence. The TRAFFIC report describes the phenomenon of “rhino horn touts” stalking the corridors at hospitals, seeking out desperate patients with cancer.

 

An update released by South Africa’s Department of Environmental Affairs said that 339 rhino have been killed illegally in the country since the start of 2012, on track to be the worst year for poaching yet. There have also been 192 poaching-related arrests this year.

 

South Africa is the primary target for poachers because it is home to 21,000 rhinos, or more than 80 per cent of the world population.

 

South Africa and Vietnam are beginning to cooperate on the problem, although progress has been slow.

 

Vietnam’s deputy foreign affairs minister Le Loung Minh visited South Africa last week for talks on illegal trade in wildlife with his counterpart Ebrahim Ebrahim. The two governments are set to sign a memorandum of understanding that would encompass cooperation in criminal investigations. But it has taken a year of sporadic talks to reach this point — a sign of the lack of urgent action.

 

“South Africa has progressively scaled up its response to rhino crime,” the report noted, pointing to a plan that is being implemented and the recent increase in “high-value arrests.”

 

South Africa’s environment ministry hired Mavuso Msimang to bring together South Africans in private and public sectors to find the best way to save the rhino.

 

The project involves studying the potential legalising of the rhino horn trade, a contentious issue. “The government has done a good job of putting their effort behind the saving of the rhino,” Msimang said at the launch of the TRAFFIC report. “It’s got shortcomings, coordination is not always great, but the will to do well is with us,” he said.

Every day in South Africa, a rhinoceros will bleed to death after its horn has been hacked off by poachers. The horns are sold on the black market in Asia, mostly in Vietnam, where they’re believed to have powerful medicinal properties. Dutch veterinarian Martine van Zijl Langhout works together with local wardens to try and protect this threatened species.

 

Van Zijll Langhout stalks as quietly as possible through the tall grass at Mauricedale Park in the east of South Africa near the famous Kruger Park. She pulls back the trigger on her special tranquiliser rifle, takes aim and fires. The rhinoceros in her sights wobbles groggily for a few minutes before sinking onto its knees and rolling unconscious onto its side. Van Zijll Langhout and her team, carrying a chainsaw, approach the animal cautiously.

 

Brutal killings

There are some 20,000 rhinos in South Africa, 80 percent of the world population. And every day these animals are slaughtered savagely by poachers. First the rhino is shot to bring it down, and then the horn is hacked off with axes and machetes. The poachers cut as deeply into the animal’s head as possible. Every extra centimetre of horn means more money in their pockets. In 2007, thirteen rhinos in South Africa fell victim to poachers. Last year that number had soared to 448, and the toll so far this year is 312.

 

Reducing risk

Loud snoring can be heard. The vet blindfolds the rhinoceros and then the park manager starts up the chainsaw and proceeds to slice into the beast’s horn. Van Zijll Langhout monitors its breathing: “This is one way to stop the poachers” she explains. “They want as much horn as possible so rhinos with a small horn are a less attractive target”.

 

Van Zijll Langhout came to South Africa in 1997 when she was still a student and worked at Kruger Park with lions, elephants and rhinos. She knew she’d found her dream job, and five years ago she returned as a qualified vet. “It’s an unquenchable passion, such an adventure, and every day is different,” she says, “It’s such a privilege to work with African animals and an honour to be able to do something for them”.

 

No better option

The preventive removal of the rhinoceros’ horn takes about ten minutes. Van Zijll Langhout, an energetic woman in her thirties with wildly curly hair, compares the process to clipping nails or having a haircut: “It’s completely painless; we cut above the blood vessels”. Again she checks the animal’s breathing as its snores echo through the bush. “It’s not nice that we have to do this, but I don’t really see a better option”, she sighs, “and the horn does grow back, otherwise we wouldn’t do it.” The fact that visitors to the park might be disappointed and expect to see rhinos complete with proud curving horns doesn’t bother her: “What matters is the animals’ survival”.

 

Organised crime

The fight against poaching is a difficult one. “These are professional criminals”, explains Van Zijll Langhout. “This isn’t about poor locals living in huts. Poachers have advanced weapons and sometimes even use helicopters.” The horns are worth more than their weight in gold, so it’s a lucrative trade for organised crime syndicates.

 

The horn falls to the ground; the team will preserve it and register it. The rhino is given an injection. Within minutes he’s back on his feet and walking off into the bush. His newly weightless head is no guarantee of safety though. A rhino was poached in the park the same week as the horns were sawn off. Even the stump that remains after the procedure is worth big money.

Both black and white rhinoceroses are actually gray. They are different not in color but in lip shape. The black rhino has a pointed upper lip, while its white relative has a squared lip. The difference in lip shape is related to the animals' diets. Black rhinos are browsers that get most of their sustenance from eating trees and bushes. They use their lips to pluck leaves and fruit from the branches. White rhinos graze on grasses, walking with their enormous heads and squared lips lowered to the ground.

 

White rhinos live on Africa's grassy plains, where they sometimes gather in groups of as many as a dozen individuals. Females reproduce only every two and a half to five years. Their single calf does not live on its own until it is about three years old.

 

Under the hot African sun, white rhinos take cover by lying in the shade. Rhinos are also wallowers. They find a suitable water hole and roll in its mud, coating their skin with a natural bug repellent and sun block.

 

Rhinos have sharp hearing and a keen sense of smell. They may find one another by following the trail of scent each enormous animal leaves behind it on the landscape.

 

White rhinos have two horns, the foremost more prominent than the other. Rhino horns grow as much as three inches (eight centimeters) a year, and have been known to grow up to 5 feet (1.5 meters) long. Females use their horns to protect their young, while males use them to battle attackers.

 

The prominent horn for which rhinos are so well known has been their downfall. Many animals have been killed for this hard, hair-like growth, which is revered for medicinal use in China, Taiwan, Hong Kong, and Singapore. The horn is also valued in North Africa and the Middle East as an ornamental dagger handle.

 

The white rhino once roamed much of sub-Saharan Africa, but today is on the verge of extinction due to poaching fueled by these commercial uses. Only about 11,000 white rhinos survive in the wild, and many organizations are working to protect this much loved animal.Fast Facts

 

Type:

Mammal

Diet:

Herbivore

Size:

Head and body, 11 to 13.75 ft (3.4 to 4.2 m); tail, 20 to 27.5 in (50 to 70 cm)

Weight:

3,168 to 7,920 lbs (1,440 to 3,600 kg)

Protection status:

Endangered

Size relative to a 6-ft (2-m) man:

Both black and white rhinoceroses are actually gray. They are different not in color but in lip shape. The black rhino has a pointed upper lip, while its white relative has a squared lip. The difference in lip shape is related to the animals' diets. Black rhinos are browsers that get most of their sustenance from eating trees and bushes. They use their lips to pluck leaves and fruit from the branches. White rhinos graze on grasses, walking with their enormous heads and squared lips lowered to the ground.

 

Except for females and their offspring, black rhinos are solitary. Females reproduce only every two and a half to five years. Their single calf does not live on its own until it is about three years old.

 

Black rhinos feed at night and during the gloaming hours of dawn and dusk. Under the hot African sun, they take cover by lying in the shade. Rhinos are also wallowers. They often find a suitable water hole and roll in its mud, coating their skin with a natural bug repellent and sun block.

 

Rhinos have sharp hearing and a keen sense of smell. They may find one another by following the trail of scent each enormous animal leaves behind it on the landscape.

 

Black rhinos boast two horns, the foremost more prominent than the other. Rhino horns grow as much as three inches (eight centimeters) a year, and have been known to grow up to five feet (one and a half meters) long. Females use their horns to protect their young, while males use them to battle attackers.

 

The prominent horn for which rhinos are so well known has also been their downfall. Many animals have been killed for the hard, hairlike growth, which is revered for medicinal uses in China, Taiwan, Hong Kong, and Singapore. The horn is also valued in North Africa and the Middle East as an ornamental dagger handle.

 

The black rhino once roamed most of sub-Saharan Africa, but today is on the verge of extinction due to poaching fueled by commercial demand.

The rifle shot boomed through the darkening forest just as Damien Mander arrived at his campfire after a long day training game ranger recruits in western Zimbabwe's Nakavango game reserve. His thoughts flew to Basta, a pregnant black rhinoceros, and her two-year-old calf. That afternoon one of his rangers had discovered human footprints following the pair's tracks as Basta sought cover in deep bush to deliver the newest member of her threatened species.

 

Damien, a hard-muscled former Australian Special Forces sniper with an imposing menagerie of tattoos, including "Seek & Destroy" in gothic lettering across his chest, swiveled his head, trying to place the direction of the shot. "There, near the eastern boundary," he pointed into the blackness. "Sounded like a .223," he said, identifying the position and caliber, a habit left over from 12 tours in Iraq. He and his rangers grabbed shotguns, radios, and medical kits and piled into two Land Cruisers. They roared into the night, hoping to cut off the shooter. The rangers rolled down their windows and listened for a second shot, which would likely signal Basta's calf was taken as well.

 

It was an ideal poacher's setup: half-moon, almost no wind. The human tracks were especially ominous. Poaching crews often pay trackers to find the rhinos, follow them until dusk, then radio their position to a shooter with a high-powered rifle. After the animal is down, the two horns on its snout are hacked off in minutes, and the massive carcass is left to hyenas and vultures. Nearly always the horns are fenced to an Asian buyer; an enterprising crew might also cut out Basta's fetus and the eyes of the mother and calf to sell to black magic or muti practitioners. If this gang was well organized, a group of heavily armed men would be covering the escape route, ready to ambush the rangers.

 

As the Land Cruiser bucked over rutted tracks, Damien did a quick calculation—between his vehicles he had two antiquated shotguns with about a dozen shells. Based on the sound of the shot, the poachers held an advantage in firepower. If the rangers did pick up a trail and followed on foot, they would have to contend with lions, leopards, and hyenas out hunting in the dark.

 

In the backseat of one of the speeding Land Cruisers, Benzene, a Zimbabwean ranger who had spent nearly a year watching over Basta and her calf and knew the pair intimately, loaded three shells into his shotgun, flicked on the safety, and chambered a round. As we bounced into the night, he said, "It is better for the poachers if they meet a lion than if they meet us."

 

AND SO GOES A NIGHT on the front lines of southern Africa's ruthless and murky rhino war, which since 2006 has seen more than a thousand rhinos slaughtered, some 22 poachers gunned down and more than 200 arrested last year in South Africa alone. At the bloody heart of this conflict is the rhino's horn, a prized ingredient in traditional Asian medicines. Though black market prices vary widely, as of last fall dealers in Vietnam quoted prices ranging from $33 to $133 a gram, which at the top end is double the price of gold and can exceed the price of cocaine.

 

Although the range of the two African species—the white rhino and its smaller cousin, the black rhino—has been reduced primarily to southern Africa and Kenya, their populations had shown encouraging improvement. In 2007 white rhinos numbered 17,470, while blacks had nearly doubled to 4,230 since the mid '90s.

 

For conservationists these numbers represented a triumph. In the 1970s and '80s, poaching had devastated the two species. Then China banned rhino horn from traditional medicine, and Yemen forbade its use for ceremonial dagger handles. All signs seemed to point to better days. But in 2008 the number of poached rhinos in South Africa shot up to 83, from just 13 in 2007. By 2010 the figure had soared to 333, followed by over 400 last year. Traffic, a wildlife trade monitoring network, found most of the horn trade now leads to Vietnam, a shift that coincided with a swell of rumors that a high-ranking Vietnamese official used rhino horn to cure his cancer.

 

Meanwhile in South Africa, attracted by spiraling prices—and profits—crime syndicates began adding rhino poaching to their portfolios.

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Rhinoceros /raɪˈnɒsərəs/, often abbreviated as rhino, is a group of five extant species of knee-less, odd-toed ungulates in the family Rhinocerotidae. Two of these species are native to Africa and three to southern Asia.

Members of the rhinoceros family are characterized by their large size (they are some of the largest remaining megafauna, with all of the species able to reach one tonne or more in weight); as well as by a herbivorous diet; a thick protective skin, 1.5–5 cm thick, formed from layers of collagen positioned in a lattice structure; relatively small brains for mammals this size (400–600 g); and a large horn. They generally eat leafy material, although their ability to ferment food in their hindgut allows them to subsist on more fibrous plant matter, if necessary. Unlike other perissodactyls, the two African species of rhinoceros lack teeth at the front of their mouths, relying instead on their powerful premolar and molar teeth to grind up plant food.[1]

Rhinoceros are killed by humans for their horns, which are bought and sold on the black market, and which are used by some cultures for ornamental or (pseudo-scientific) medicinal purposes. The horns are made of keratin, the same type of protein that makes up hair and fingernails.[2] Both African species and the Sumatran rhinoceros have two horns, while the Indian and Javan rhinoceros have a single horn.

The IUCN Red List identifies three of the species as critically endangered.

The word rhinoceros is derived through Latin from the Ancient Greek: ῥῑνόκερως, which is composed of ῥῑνο- (rhino-, "nose") and κέρας (keras, "horn"). The plural in English is rhinoceros or rhinoceroses. The collective noun for a group of rhinoceroses is crash or herd.

The five living species fall into three categories. The two African species, the white rhinoceros and the black rhinoceros, belong to the Dicerotini group, which originated in the middle Miocene, about 14.2 million years ago. The species diverged during the early Pliocene (about 5 million years ago). The main difference between black and white rhinos is the shape of their mouths - white rhinos have broad flat lips for grazing, whereas black rhinos have long pointed lips for eating foliage.

There are two living Rhinocerotini species, the Indian rhinoceros and the Javan rhinoceros, which diverged from one another about 10 million years ago. The Sumatran rhinoceros is the only surviving representative of the most primitive group, the Dicerorhinini, which emerged in the Miocene (about 20 million years ago).[3] The extinct woolly rhinoceros of northern Europe and Asia was also a member of this tribe.

A subspecific hybrid white rhino (Ceratotherium s. simum × C. s. cottoni) was bred at the Dvůr Králové Zoo (Zoological Garden Dvur Kralove nad Labem) in the Czech Republic in 1977. Interspecific hybridisation of black and white rhinoceros has also been confirmed.[4]

While the black rhinoceros has 84 chromosomes (diploid number, 2N, per cell), all other rhinoceros species have 82 chromosomes.

 

White rhinoceros

Main article: White rhinoceros

There are two subspecies of white rhino: the southern white rhinoceros (Ceratotherium simum simum) and the northern white rhinoceros (Ceratotherium simum cottoni). In 2007, the southern subspecies had a wild population of 17,480 (IUCN2008) - 16,266 of which were in South Africa - making them the most abundant rhino subspecies in the world. However, the northern subspecies was critically endangered, with as few as four individuals in the wild; the possibility of complete extinction in the wild having been noted since June 2008.[5] Six are known to be held in captivity, two of which reside in a zoo in San Diego. Four born in a zoo in the Czech Republic were transferred to a wildlife refuge in Kenya in December 2009, in an effort to have the animals reproduce and save the subspecies.[6]

There is no conclusive explanation of the name white rhinoceros. A popular theory that "white" is a distortion of either the Afrikaans word weid or the Dutch word wijd (or its other possible spellings whyde, weit, etc.,) meaning wide and referring to the rhino's square lips is not supported by linguistic studies.[7][8]

The white rhino has an immense body and large head, a short neck and broad chest. This rhino can exceed 3,500 kg (7,700 lb), have a head-and-body length of 3.5–4.6 m (11–15 ft) and a shoulder height of 1.8–2 m (5.9–6.6 ft). The record-sized white rhinoceros was about 4,500 kg (10,000 lb).[9] On its snout it has two horns. The front horn is larger than the other horn and averages 90 cm (35 in) in length and can reach 150 cm (59 in). The white rhinoceros also has a prominent muscular hump that supports its relatively large head. The colour of this animal can range from yellowish brown to slate grey. Most of its body hair is found on the ear fringes and tail bristles, with the rest distributed rather sparsely over the rest of the body. White rhinos have the distinctive flat broad mouth that is used for grazing.

 

Black rhinoceros

Main article: Black rhinoceros

The name black rhinoceros (Diceros bicornis) was chosen to distinguish this species from the white rhinoceros (Ceratotherium simum). This can be confusing, as the two species are not really distinguishable by color. There are four subspecies of black rhino: South-central (Diceros bicornis minor), the most numerous, which once ranged from central Tanzania south through Zambia, Zimbabwe and Mozambique to northern and eastern South Africa; South-western (Diceros bicornis bicornis) which are better adapted to the arid and semi-arid savannas of Namibia, southern Angola, western Botswana and western South Africa; East African (Diceros bicornis michaeli), primarily in Tanzania; and West African (Diceros bicornis longipes) which was declared extinct in November 2011.[10] The native Tswanan name Keitloa is used to describe a South African variation of the black rhino in which the posterior horn is equal to or longer than the anterior horn.[11]

An adult black rhinoceros stands 150–175 cm (59–69 in) high at the shoulder and is 3.5–3.9 m (11–13 ft) in length.[12] An adult weighs from 850 to 1,600 kg (1,900 to 3,500 lb), exceptionally to 1,800 kg (4,000 lb), with the females being smaller than the males. Two horns on the skull are made of keratin with the larger front horn typically 50 cm long, exceptionally up to 140 cm. Sometimes, a third smaller horn may develop. The black rhino is much smaller than the white rhino, and has a pointed mouth, which it uses to grasp leaves and twigs when feeding.

During the latter half of the 20th century their numbers were severely reduced from an estimated 70,000[13] in the late 1960s to only 2,410 in 1995.[14]

Indian rhinoceros

Main article: Indian rhinoceros

The Indian rhinoceros, or the greater one-horned rhinoceros, (Rhinoceros unicornis) is now found almost exclusively in Nepal and North-Eastern India. The rhino once inhabited many areas ranging from Pakistan to Burma and may have even roamed in China. However, because of human influence, their range has shrunk and now they only exist in several protected areas of India (in Assam, West Bengal, Gujarat and a few pairs in Uttar Pradesh) and Nepal, plus a few pairs in Lal Suhanra National Park in Pakistan. It is confined to the tall grasslands and forests in the foothills of the Himalayas.

The Indian rhinoceros has thick, silver-brown skin which creates huge folds all over its body. Its upper legs and shoulders are covered in wart-like bumps, and it has very little body hair. Fully grown males are larger than females in the wild, weighing from 2,500–3,200 kg (5,500–7,100 lb).The Indian rhino stands at 1.75–2.0 metres (5.75–6.5 ft). Female Indian rhinos weigh about 1,900 kg and are 3–4 metres long. The record-sized specimen of this rhino was approximately 3,800 kg. The Indian rhino has a single horn that reaches a length of between 20 and 100 cm. Its size is comparable to that of the white rhino in Africa.

Two-thirds of the world's Indian rhinoceroses are now confined to the Kaziranga National Park situated in the Golaghat district of Assam, India.[15]

Javan rhinoceros

Main article: Javan rhinoceros

The Javan rhinoceros (Rhinoceros sondaicus) is one of the rarest and most endangered large mammals anywhere in the world.[16] According to 2002 estimates, only about 60 remain, in Java (Indonesia) and Vietnam. Of all the rhino species, the least is known of the Javan Rhino. These animals prefer dense lowland rain forest, tall grass and reed beds that are plentiful with large floodplains and mud wallows. Though once widespread throughout Asia, by the 1930s the rhinoceros was nearly hunted to extinction in India, Burma, Peninsular Malaysia, and Sumatra for the supposed medical powers of its horn and blood. As of 2009, there are only 40 of them remaining in Ujung Kulon Conservation, Java, Indonesia. The last rhinoceros in Vietnam was reportedly killed in 2010.[17]

Like the closely related, and larger, Indian rhinoceros, the Javan rhinoceros has a single horn. Its hairless, hazy gray skin falls into folds into the shoulder, back, and rump giving it an armored-like appearance. The Javan rhino's body length reaches up to 3.1–3.2 m (10–10 ft), including its head and a height of 1.5–1.7 m (4 ft 10 in–5 ft 7 in) tall. Adults are variously reported to weigh between 900–1,400 kg[18] or 1,360–2,000 kg.[19] Male horns can reach 26 cm in length, while in females they are knobs or are not present at all.[19]

Sumatran rhinoceros

Main article: Sumatran rhinoceros

The Sumatran rhinoceros (Dicerorhinus sumatrensis) is the smallest extant rhinoceros species, as well as the one with the most hair. It can be found at very high altitudes in Borneo and Sumatra. Due to habitat loss and poaching, its numbers have declined and it is the most threatened rhinoceros. About 275 Sumatran rhinos are believed to remain.

A mature Sumatran rhino typically stands about 130 cm (51 in) high at the shoulder, with a body length of 240–315 cm (94–124 in) and weighing around 700 kg (1,500 lb), though the largest individuals have been known to weigh as much as 1,000 kilograms. Like the African species, it has two horns; the larger is the front (25–79 cm), with the smaller usually less than 10 cm long. The males have much larger horns than the females. Hair can range from dense (the densest hair in young calves) to scarce. The color of these rhinos is reddish brown. The body is short and has stubby legs. They also have a prehensile lip.

Rhinocerotoids diverged from other perissodactyls by the early Eocene. Fossils of Hyrachyus eximus found in North America date to this period. This small hornless ancestor resembled a tapir or small horse more than a rhino. Three families, sometimes grouped together as the superfamily Rhinocerotoidea, evolved in the late Eocene: Hyracodontidae, Amynodontidae and Rhinocerotidae.

Hyracodontidae, also known as 'running rhinos', showed adaptations for speed, and would have looked more like horses than modern rhinos. The smallest hyracodontids were dog-sized; the largest was Indricotherium, believed to be one of the largest land mammals that ever existed. The hornless Indricotherium was almost seven metres high, ten metres long, and weighed as much as 15 tons. Like a giraffe, it ate leaves from trees. The hyracodontids spread across Eurasia from the mid-Eocene to early Miocene.

The Amynodontidae, also known as "aquatic rhinos", dispersed across North America and Eurasia, from the late Eocene to early Oligocene. The amynodontids were hippopotamus-like in their ecology and appearance, inhabiting rivers and lakes, and sharing many of the same adaptations to aquatic life as hippos.

The family of all modern rhinoceros, the Rhinocerotidae, first appeared in the Late Eocene in Eurasia. The earliest members of Rhinocerotidae were small and numerous; at least 26 genera lived in Eurasia and North America until a wave of extinctions in the middle Oligocene wiped out most of the smaller species. However, several independent lineages survived. Menoceras, a pig-sized rhinoceros, had two horns side-by-side. The North American Teleoceras had short legs, a barrel chest and lived until about 5 million years ago. The last rhinos in the Americas became extinct during the Pliocene.

Modern rhinos are believed to have began dispersal from Asia during the Miocene. Two species survived the most recent period of glaciation and inhabited Europe as recently as 10,000 years ago: the woolly rhinoceros and Elasmotherium. The woolly rhinoceros appeared in China around 1 million years ago and first arrived in Europe around 600,000 years ago. It reappeared 200,000 years ago, alongside the woolly mammoth, and became numerous. Eventually it was hunted to extinction by early humans. Elasmotherium, also known as the giant rhinoceros, survived through the middle Pleistocene: it was two meters tall, five meters long and weighed around five tons, with a single enormous horn, hypsodont teeth and long legs for running.

Of the extant rhinoceros species, the Sumatran rhino is the most archaic, first emerging more than 15 million years ago. The Sumatran rhino was closely related to the woolly rhinoceros, but not to the other modern species. The Indian rhino and Javan rhino are closely related and form a more recent lineage of Asian rhino. The ancestors of early Indian and Javan rhino diverged 2–4 million years ago.[21]

The origin of the two living African rhinos can be traced back to the late Miocene (6 mya) species Ceratotherium neumayri. The lineages containing the living species diverged by the early Pliocene (1.5 mya), when Diceros praecox, the likely ancestor of the black rhinoceros, appears in the fossil record.[22] The black and white rhinoceros remain so closely related that they can still mate and successfully produce offspring.

 

Family Rhinocerotidae[23]

Subfamily Rhinocerotinae

Tribe Aceratheriini

†Aceratherium lived from 33.9—3.4 Ma

†Acerorhinus 13.6—7.0 Ma

†Alicornops 13.7—5.33 Ma

†Aphelops 20.430—5.330 Ma

†Chilotheridium 23.03—11.610 Ma

†Chilotherium 13.7—3.4 Ma

†Dromoceratherium 15.97—7.25 Ma

†Floridaceras 20.43—16.3 Ma

†Hoploaceratherium 16.9—16.0 Ma

†Mesaceratherium

†Peraceras 20.6—10.3 Ma

†Plesiaceratherium 20.0—11.6 Ma

†Proaceratherium 16.9—16.0 Ma

†Sinorhinus

†Subchilotherium

Tribe Teleoceratini

†Aprotodon 28.4—5.330 Ma

†Brachydiceratherium

†Brachypodella

†Brachypotherium 20.0—5.33 Ma

†Diaceratherium 28.4—16.0 Ma

†Prosantorhinus 16.9—7.25 Ma

†Shennongtherium

†Teleoceras 16.9—4.9 Ma

Tribe Rhinocerotini 40.4—11.1 Ma—Present

†Gaindatherium 11.61—11.1 Ma

Subtribe Rhinocerotina 17.5 Ma—Present[24]

†Rusingaceros 17.5 Ma

Rhinoceros – Indian & Javan rhinoceros

Tribe Dicerorhinini

†Coelodonta – Woolly rhinoceros

Dicerorhinus – Sumatran rhinoceros

†Dihoplus 11.610—1.810 Ma

†Lartetotherium 15.97—8.7 Ma

†Stephanorhinus 9.7—0.126 Ma – Merck´s rhinoceros & Narrow-nosed rhinoceros

Tribe Dicerotini 23.03—Present

Ceratotherium – White rhinoceros 7.250—Present

Diceros – Black rhinoceros 23.03—Present

†Paradiceros 15.97—11.61 Ma

Subfamily Elasmotheriinae

†Gulfoceras 23.030—20.430 Ma

†Victoriaceros[25] 15 Ma

Tribe Diceratheriini

†Diceratherium 33.9—11.610 Ma

†Subhyracodon 38.0—26.3 Ma

Tribe Elasmotheriini 20.0—0.126 Ma

†Bugtirhinus 20.0—16.9 Ma

†Caementodon

†Elasmotherium – Giant rhinoceros 3.6—0.126 Ma

†Hispanotherium synonymized with Huaqingtherium 16.0—7.250 Ma

†Iranotherium

†Kenyatherium

†Meninatherium

†Menoceras 23.03—16.3 Ma

†Ougandatherium 20.0—16.9 Ma

†Parelasmotherium

†Procoelodonta

†Sinotherium 9.0—5.3 Ma

PREDATORS

In the wild, adult rhinoceros have few natural predators other than humans. Young rhinos can fall prey to predators such as big cats, crocodiles, wild dogs, and hyenas. Although rhinos are of a large size and have a reputation for being tough, they are actually very easily poached; because it visits water holes daily, the rhinoceros is easily killed while taking a drink. As of December 2009 poaching has been on a global increase whilst efforts to protect the rhinoceros are considered increasingly ineffective. The worst estimate, that only 3% of poachers are successfully countered, is reported of Zimbabwe. Rhino horn is considered to be particularly effective on fevers and even "life saving" by traditional Chinese medicine practitioners, which in turn provides a sales market. Nepal is apparently alone in avoiding the crisis while poacher-hunters grow ever more sophisticated.[26] South African officials are calling for urgent action against rhinoceros poaching after poachers killed the last female rhinoceros in the Krugersdorp Game Reserve near Johannesburg.[27] Statistics from South African National Parks show a record 333 rhinoceros have been killed in 2010.[28]

Horns

 

Rhinoceros horns, unlike those of other horned mammals (which have a bony core), only consist of keratin. Rhinoceros horns are used in traditional Asian medicine, and for dagger handles in Yemen and Oman. Esmond Bradley Martin has reported on the trade for dagger handles in Yemen.[29]

One repeated misconception is that rhinoceros horn in powdered form is used as an aphrodisiac in Traditional Chinese Medicine (TCM) as Cornu Rhinoceri Asiatici It is, in fact, prescribed for fevers and convulsions.[30] Neither have been proven by evidence-based medicine. Discussions with TCM practitioners to reduce its use have met with mixed results since some TCM doctors see rhinoceros horn as a life-saving medicine of better quality than substitutes.[31] China has signed the CITES treaty however, and removed rhinoceros horn from the Chinese medicine pharmacopeia, administered by the Ministry of Health, in 1993. In 2011 in the United Kingdom, the Register of Chinese Herbal Medicine issued a formal statement condemning the use of rhinoceros horn.[32] A growing number of TCM educators have also spoken out against the practice.[33] To prevent poaching, in certain areas, rhinos have been tranquilized and their horns removed. Armed park rangers, particularly in South Africa, are also working on the front lines to combat poaching, sometimes killing poachers who are caught in the act. A recent spike in rhino killings has made conservationaists concerned about the future of rhino species. During 2011 448 rhino were killed for their horn in South Africa alone.[34] The horn is incredibly valuable: an average sized horn can bring in much as a quarter of a million dollars in Vietnam and many rhino range States have stockpiles of rhino horn.[35][36] Still, poaching is hitting record levels due to demands from China and Vietnam.[37]

Historical representations

 

Albrecht Dürer created a famous woodcut of a rhinoceros in 1515, based on a written description and brief sketch by an unknown artist of an Indian rhinoceros that had arrived in Lisbon earlier that year. Dürer never saw the animal itself and, as a result, Dürer's Rhinoceros is a somewhat inaccurate depiction.

There are legends about rhinoceros stamping out fire in Malaysia, India, and Burma. The mythical rhinoceros has a special name in Malay, badak api, where badak means rhinoceros and api means fire. The animal would come when a fire is lit in the forest and stamp it out.[38] There are no recent confirmations of this phenomenon. However, this legend has been reinforced by the film The Gods Must Be Crazy, where an African rhinoceros is shown to be putting out two campfires.

Conservation

International Rhino Foundation

Save the Rhino

Nicolaas Jan van Strien

Individual rhinoceroses

Abada

Clara

Rhinoceros of Versailles

See also: Fictional Rhinoceroses

Other

Rhinoceroses in ancient China

A wine vessel in the form of a bronze rhinoceros with silver inlay, from the Western Han (202 BC – 9 AD) period of China, sporting a saddle on its back

A rhinoceros depicted on a Roman mosaic in Villa Romana del Casale, an archeological site near Piazza Armerina in Sicily, Italy

Dürer's Rhinoceros, in a woodcut from 1515

Monk with rhinoceros horn. Samye, Tibet, 1938.

Indricotherium, the extinct "giant giraffe" rhinoceros. It stood 18 feet tall at the shoulder and weighed up to 20 tonnes (22 short tons).

Coelodonta, the extinct woolly rhinoceros

The thick dermal armour of the Rhinoceros evolved at the same time as shearing tusks[20]

The Sumatran rhinoceros is the smallest of the rhino species

Smaller in size than the Indian rhinoceros, the Javan rhinoceros also have a single horn

The Indian rhinoceros has a single horn

The black rhinoceros has a beak shaped lip and is similar in color to the white rhinoceros

The white rhinoceros is actually grey

Black rhinoceros (Diceros bicornis) at the Saint Louis Zoo

Scientific classification

Kingdom:Animalia

Phylum:Chordata

Class:Mammalia

Infraclass:Eutheria

Order:Perissodactyla

Suborder:Ceratomorpha

Superfamily:Rhinocerotoidea

Family:Rhinocerotidae

Gray, 1820

Extant Genera

Ceratotherium

Dicerorhinus

Diceros

Rhinoceros

Extinct genera, see text

 

NEW DELHI: A total of 631 animals, including 19 rhinos, died in the recent floods in Kaziranga National Park of Assam, the Rajya Sabha was informed today.

 

In a written reply to the House, forest and environment minister Jayanthi Natarajan also said that flood is a natural and recurring phenomenon in Kaziranga and it creates a variety of habitats for different species.

 

"Mortality of wild animals due to flood has been reported during the year only in Kaziranga Tiger Reserve. As reported by the state, a total of 631 animal deaths, including 19 rhinos, have occurred in Kaziranga due to excess water brought by the flood during June-July 2012," she said.

 

She also informed the House that the flooding results in damage to infrastructure such as roads, anti-poaching camps, artificial high grounds.

 

"Similar high floods of 1988 and 1998 recorded animal mortality of 1203 and 652 respectively," Natarajan said.

 

Replying to a separate question on tiger deaths reported in Corbett National Park in Uttarakhand, she said from 2008 till now, there are 19 such incidents of the big cats dying due to natural and other causes.

 

She said only two incidents of poaching were reported from the national park.

 

In reply to another question on Tiger Project, she said, "The country level tiger population, estimated once in every four years using the refined methodology, is 1706."

 

While the lower limit of the tiger population is estimated to be 1520, the upper limit has been fixed at 1909.

 

Providing details of the 'India State Survey of Forest Report 2011', Natarajan told the House that "Forest and tree cover in the country is 78.29 million hectare, which is 23.81 per cent of the total geographical cover. This includes 2.76 per cent of tree cover."

 

On the forest cover in hilly and tribal areas, she said, "In the hill and tribal districts of the country, a decrease in forest dover of 548 sq km and 679 sq km respectively has been reported as compared to the previous assessment."

 

The northeastern states account for one-fourth of the country's forest cover but, "A decline of 549 sq km in forest cover as compared to the previous assessment", she said.

 

Replying to a query on mangrove cover in the country, Natarajan said there has been an increase of 23.34 sq km during the same period.

More expensive than cocaine, rhino horn is now the party drug of choice among Vietnam’s young things.

 

Instead of a razor blade and mirror, a textured ceramic bowl is used for grinding down rhinoceros horn into a powder to be mixed with water or wine.

 

Rhino horn is made of keratin, the same protein as fingernails. Scientists say it has no medicinal value, and users aren’t getting high. The belief in Vietnam is that drinking a tonic made from the horn will detoxify the body after a night of heavy boozing, and prevent a hangover. One Vietnamese news website described rhino horn wine as “the alcoholic drink of millionaires.”

 

This is the latest twist in South Africa’s devastating rhino poaching crisis, which began with a sudden boom in illegal killings of the endangered animal in 2008 and has worsened every year since. Demand among the newly wealthy in Vietnam is the root of the problem, says TRAFFIC, the wildlife trade monitoring group.

 

Tom Milliken, a rhino expert with TRAFFIC, said that in Vietnam, offering your friends rhino horn at a party has become a fashionable way to show wealth and status.

 

The way it happens is like this: “I would get my closest friends and we’d go into another room. I would bring out some rhino horn and we’d all take it and then come back to the party,” said Milliken, who studied the phenomenon.

 

A new TRAFFIC report, co-authored by Milliken, details how surging demand for horn in Vietnam, corruption in South Africa’s wildlife industry, loopholes in regulations and criminal networks have all fed into the poaching epidemic.

 

Vietnam’s new rich have become the world’s largest consumer group of rhino horn, spurring demand and the continued slaughter of rhinos in South Africa.

 

Another key group of Vietnamese consumers is people with serious illnesses, in particular cancer, who believe rhino horn can cure them despite the lack of any medical evidence. The TRAFFIC report describes the phenomenon of “rhino horn touts” stalking the corridors at hospitals, seeking out desperate patients with cancer.

 

An update released by South Africa’s Department of Environmental Affairs said that 339 rhino have been killed illegally in the country since the start of 2012, on track to be the worst year for poaching yet. There have also been 192 poaching-related arrests this year.

 

South Africa is the primary target for poachers because it is home to 21,000 rhinos, or more than 80 per cent of the world population.

 

South Africa and Vietnam are beginning to cooperate on the problem, although progress has been slow.

 

Vietnam’s deputy foreign affairs minister Le Loung Minh visited South Africa last week for talks on illegal trade in wildlife with his counterpart Ebrahim Ebrahim. The two governments are set to sign a memorandum of understanding that would encompass cooperation in criminal investigations. But it has taken a year of sporadic talks to reach this point — a sign of the lack of urgent action.

 

“South Africa has progressively scaled up its response to rhino crime,” the report noted, pointing to a plan that is being implemented and the recent increase in “high-value arrests.”

 

South Africa’s environment ministry hired Mavuso Msimang to bring together South Africans in private and public sectors to find the best way to save the rhino.

 

The project involves studying the potential legalising of the rhino horn trade, a contentious issue. “The government has done a good job of putting their effort behind the saving of the rhino,” Msimang said at the launch of the TRAFFIC report. “It’s got shortcomings, coordination is not always great, but the will to do well is with us,” he said.

Every day in South Africa, a rhinoceros will bleed to death after its horn has been hacked off by poachers. The horns are sold on the black market in Asia, mostly in Vietnam, where they’re believed to have powerful medicinal properties. Dutch veterinarian Martine van Zijl Langhout works together with local wardens to try and protect this threatened species.

 

Van Zijll Langhout stalks as quietly as possible through the tall grass at Mauricedale Park in the east of South Africa near the famous Kruger Park. She pulls back the trigger on her special tranquiliser rifle, takes aim and fires. The rhinoceros in her sights wobbles groggily for a few minutes before sinking onto its knees and rolling unconscious onto its side. Van Zijll Langhout and her team, carrying a chainsaw, approach the animal cautiously.

 

Brutal killings

There are some 20,000 rhinos in South Africa, 80 percent of the world population. And every day these animals are slaughtered savagely by poachers. First the rhino is shot to bring it down, and then the horn is hacked off with axes and machetes. The poachers cut as deeply into the animal’s head as possible. Every extra centimetre of horn means more money in their pockets. In 2007, thirteen rhinos in South Africa fell victim to poachers. Last year that number had soared to 448, and the toll so far this year is 312.

 

Reducing risk

Loud snoring can be heard. The vet blindfolds the rhinoceros and then the park manager starts up the chainsaw and proceeds to slice into the beast’s horn. Van Zijll Langhout monitors its breathing: “This is one way to stop the poachers” she explains. “They want as much horn as possible so rhinos with a small horn are a less attractive target”.

 

Van Zijll Langhout came to South Africa in 1997 when she was still a student and worked at Kruger Park with lions, elephants and rhinos. She knew she’d found her dream job, and five years ago she returned as a qualified vet. “It’s an unquenchable passion, such an adventure, and every day is different,” she says, “It’s such a privilege to work with African animals and an honour to be able to do something for them”.

 

No better option

The preventive removal of the rhinoceros’ horn takes about ten minutes. Van Zijll Langhout, an energetic woman in her thirties with wildly curly hair, compares the process to clipping nails or having a haircut: “It’s completely painless; we cut above the blood vessels”. Again she checks the animal’s breathing as its snores echo through the bush. “It’s not nice that we have to do this, but I don’t really see a better option”, she sighs, “and the horn does grow back, otherwise we wouldn’t do it.” The fact that visitors to the park might be disappointed and expect to see rhinos complete with proud curving horns doesn’t bother her: “What matters is the animals’ survival”.

 

Organised crime

The fight against poaching is a difficult one. “These are professional criminals”, explains Van Zijll Langhout. “This isn’t about poor locals living in huts. Poachers have advanced weapons and sometimes even use helicopters.” The horns are worth more than their weight in gold, so it’s a lucrative trade for organised crime syndicates.

 

The horn falls to the ground; the team will preserve it and register it. The rhino is given an injection. Within minutes he’s back on his feet and walking off into the bush. His newly weightless head is no guarantee of safety though. A rhino was poached in the park the same week as the horns were sawn off. Even the stump that remains after the procedure is worth big money.

Both black and white rhinoceroses are actually gray. They are different not in color but in lip shape. The black rhino has a pointed upper lip, while its white relative has a squared lip. The difference in lip shape is related to the animals' diets. Black rhinos are browsers that get most of their sustenance from eating trees and bushes. They use their lips to pluck leaves and fruit from the branches. White rhinos graze on grasses, walking with their enormous heads and squared lips lowered to the ground.

 

White rhinos live on Africa's grassy plains, where they sometimes gather in groups of as many as a dozen individuals. Females reproduce only every two and a half to five years. Their single calf does not live on its own until it is about three years old.

 

Under the hot African sun, white rhinos take cover by lying in the shade. Rhinos are also wallowers. They find a suitable water hole and roll in its mud, coating their skin with a natural bug repellent and sun block.

 

Rhinos have sharp hearing and a keen sense of smell. They may find one another by following the trail of scent each enormous animal leaves behind it on the landscape.

 

White rhinos have two horns, the foremost more prominent than the other. Rhino horns grow as much as three inches (eight centimeters) a year, and have been known to grow up to 5 feet (1.5 meters) long. Females use their horns to protect their young, while males use them to battle attackers.

 

The prominent horn for which rhinos are so well known has been their downfall. Many animals have been killed for this hard, hair-like growth, which is revered for medicinal use in China, Taiwan, Hong Kong, and Singapore. The horn is also valued in North Africa and the Middle East as an ornamental dagger handle.

 

The white rhino once roamed much of sub-Saharan Africa, but today is on the verge of extinction due to poaching fueled by these commercial uses. Only about 11,000 white rhinos survive in the wild, and many organizations are working to protect this much loved animal.Fast Facts

 

Type:

Mammal

Diet:

Herbivore

Size:

Head and body, 11 to 13.75 ft (3.4 to 4.2 m); tail, 20 to 27.5 in (50 to 70 cm)

Weight:

3,168 to 7,920 lbs (1,440 to 3,600 kg)

Protection status:

Endangered

Size relative to a 6-ft (2-m) man:

Both black and white rhinoceroses are actually gray. They are different not in color but in lip shape. The black rhino has a pointed upper lip, while its white relative has a squared lip. The difference in lip shape is related to the animals' diets. Black rhinos are browsers that get most of their sustenance from eating trees and bushes. They use their lips to pluck leaves and fruit from the branches. White rhinos graze on grasses, walking with their enormous heads and squared lips lowered to the ground.

 

Except for females and their offspring, black rhinos are solitary. Females reproduce only every two and a half to five years. Their single calf does not live on its own until it is about three years old.

 

Black rhinos feed at night and during the gloaming hours of dawn and dusk. Under the hot African sun, they take cover by lying in the shade. Rhinos are also wallowers. They often find a suitable water hole and roll in its mud, coating their skin with a natural bug repellent and sun block.

 

Rhinos have sharp hearing and a keen sense of smell. They may find one another by following the trail of scent each enormous animal leaves behind it on the landscape.

 

Black rhinos boast two horns, the foremost more prominent than the other. Rhino horns grow as much as three inches (eight centimeters) a year, and have been known to grow up to five feet (one and a half meters) long. Females use their horns to protect their young, while males use them to battle attackers.

 

The prominent horn for which rhinos are so well known has also been their downfall. Many animals have been killed for the hard, hairlike growth, which is revered for medicinal uses in China, Taiwan, Hong Kong, and Singapore. The horn is also valued in North Africa and the Middle East as an ornamental dagger handle.

 

The black rhino once roamed most of sub-Saharan Africa, but today is on the verge of extinction due to poaching fueled by commercial demand.

The rifle shot boomed through the darkening forest just as Damien Mander arrived at his campfire after a long day training game ranger recruits in western Zimbabwe's Nakavango game reserve. His thoughts flew to Basta, a pregnant black rhinoceros, and her two-year-old calf. That afternoon one of his rangers had discovered human footprints following the pair's tracks as Basta sought cover in deep bush to deliver the newest member of her threatened species.

 

Damien, a hard-muscled former Australian Special Forces sniper with an imposing menagerie of tattoos, including "Seek & Destroy" in gothic lettering across his chest, swiveled his head, trying to place the direction of the shot. "There, near the eastern boundary," he pointed into the blackness. "Sounded like a .223," he said, identifying the position and caliber, a habit left over from 12 tours in Iraq. He and his rangers grabbed shotguns, radios, and medical kits and piled into two Land Cruisers. They roared into the night, hoping to cut off the shooter. The rangers rolled down their windows and listened for a second shot, which would likely signal Basta's calf was taken as well.

 

It was an ideal poacher's setup: half-moon, almost no wind. The human tracks were especially ominous. Poaching crews often pay trackers to find the rhinos, follow them until dusk, then radio their position to a shooter with a high-powered rifle. After the animal is down, the two horns on its snout are hacked off in minutes, and the massive carcass is left to hyenas and vultures. Nearly always the horns are fenced to an Asian buyer; an enterprising crew might also cut out Basta's fetus and the eyes of the mother and calf to sell to black magic or muti practitioners. If this gang was well organized, a group of heavily armed men would be covering the escape route, ready to ambush the rangers.

 

As the Land Cruiser bucked over rutted tracks, Damien did a quick calculation—between his vehicles he had two antiquated shotguns with about a dozen shells. Based on the sound of the shot, the poachers held an advantage in firepower. If the rangers did pick up a trail and followed on foot, they would have to contend with lions, leopards, and hyenas out hunting in the dark.

 

In the backseat of one of the speeding Land Cruisers, Benzene, a Zimbabwean ranger who had spent nearly a year watching over Basta and her calf and knew the pair intimately, loaded three shells into his shotgun, flicked on the safety, and chambered a round. As we bounced into the night, he said, "It is better for the poachers if they meet a lion than if they meet us."

 

AND SO GOES A NIGHT on the front lines of southern Africa's ruthless and murky rhino war, which since 2006 has seen more than a thousand rhinos slaughtered, some 22 poachers gunned down and more than 200 arrested last year in South Africa alone. At the bloody heart of this conflict is the rhino's horn, a prized ingredient in traditional Asian medicines. Though black market prices vary widely, as of last fall dealers in Vietnam quoted prices ranging from $33 to $133 a gram, which at the top end is double the price of gold and can exceed the price of cocaine.

 

Although the range of the two African species—the white rhino and its smaller cousin, the black rhino—has been reduced primarily to southern Africa and Kenya, their populations had shown encouraging improvement. In 2007 white rhinos numbered 17,470, while blacks had nearly doubled to 4,230 since the mid '90s.

 

For conservationists these numbers represented a triumph. In the 1970s and '80s, poaching had devastated the two species. Then China banned rhino horn from traditional medicine, and Yemen forbade its use for ceremonial dagger handles. All signs seemed to point to better days. But in 2008 the number of poached rhinos in South Africa shot up to 83, from just 13 in 2007. By 2010 the figure had soared to 333, followed by over 400 last year. Traffic, a wildlife trade monitoring network, found most of the horn trade now leads to Vietnam, a shift that coincided with a swell of rumors that a high-ranking Vietnamese official used rhino horn to cure his cancer.

 

Meanwhile in South Africa, attracted by spiraling prices—and profits—crime syndicates began adding rhino poaching to their portfolios.

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Rhinoceros /raɪˈnɒsərəs/, often abbreviated as rhino, is a group of five extant species of knee-less, odd-toed ungulates in the family Rhinocerotidae. Two of these species are native to Africa and three to southern Asia.

Members of the rhinoceros family are characterized by their large size (they are some of the largest remaining megafauna, with all of the species able to reach one tonne or more in weight); as well as by a herbivorous diet; a thick protective skin, 1.5–5 cm thick, formed from layers of collagen positioned in a lattice structure; relatively small brains for mammals this size (400–600 g); and a large horn. They generally eat leafy material, although their ability to ferment food in their hindgut allows them to subsist on more fibrous plant matter, if necessary. Unlike other perissodactyls, the two African species of rhinoceros lack teeth at the front of their mouths, relying instead on their powerful premolar and molar teeth to grind up plant food.[1]

Rhinoceros are killed by humans for their horns, which are bought and sold on the black market, and which are used by some cultures for ornamental or (pseudo-scientific) medicinal purposes. The horns are made of keratin, the same type of protein that makes up hair and fingernails.[2] Both African species and the Sumatran rhinoceros have two horns, while the Indian and Javan rhinoceros have a single horn.

The IUCN Red List identifies three of the species as critically endangered.

The word rhinoceros is derived through Latin from the Ancient Greek: ῥῑνόκερως, which is composed of ῥῑνο- (rhino-, "nose") and κέρας (keras, "horn"). The plural in English is rhinoceros or rhinoceroses. The collective noun for a group of rhinoceroses is crash or herd.

The five living species fall into three categories. The two African species, the white rhinoceros and the black rhinoceros, belong to the Dicerotini group, which originated in the middle Miocene, about 14.2 million years ago. The species diverged during the early Pliocene (about 5 million years ago). The main difference between black and white rhinos is the shape of their mouths - white rhinos have broad flat lips for grazing, whereas black rhinos have long pointed lips for eating foliage.

There are two living Rhinocerotini species, the Indian rhinoceros and the Javan rhinoceros, which diverged from one another about 10 million years ago. The Sumatran rhinoceros is the only surviving representative of the most primitive group, the Dicerorhinini, which emerged in the Miocene (about 20 million years ago).[3] The extinct woolly rhinoceros of northern Europe and Asia was also a member of this tribe.

A subspecific hybrid white rhino (Ceratotherium s. simum × C. s. cottoni) was bred at the Dvůr Králové Zoo (Zoological Garden Dvur Kralove nad Labem) in the Czech Republic in 1977. Interspecific hybridisation of black and white rhinoceros has also been confirmed.[4]

While the black rhinoceros has 84 chromosomes (diploid number, 2N, per cell), all other rhinoceros species have 82 chromosomes.

 

White rhinoceros

Main article: White rhinoceros

There are two subspecies of white rhino: the southern white rhinoceros (Ceratotherium simum simum) and the northern white rhinoceros (Ceratotherium simum cottoni). In 2007, the southern subspecies had a wild population of 17,480 (IUCN2008) - 16,266 of which were in South Africa - making them the most abundant rhino subspecies in the world. However, the northern subspecies was critically endangered, with as few as four individuals in the wild; the possibility of complete extinction in the wild having been noted since June 2008.[5] Six are known to be held in captivity, two of which reside in a zoo in San Diego. Four born in a zoo in the Czech Republic were transferred to a wildlife refuge in Kenya in December 2009, in an effort to have the animals reproduce and save the subspecies.[6]

There is no conclusive explanation of the name white rhinoceros. A popular theory that "white" is a distortion of either the Afrikaans word weid or the Dutch word wijd (or its other possible spellings whyde, weit, etc.,) meaning wide and referring to the rhino's square lips is not supported by linguistic studies.[7][8]

The white rhino has an immense body and large head, a short neck and broad chest. This rhino can exceed 3,500 kg (7,700 lb), have a head-and-body length of 3.5–4.6 m (11–15 ft) and a shoulder height of 1.8–2 m (5.9–6.6 ft). The record-sized white rhinoceros was about 4,500 kg (10,000 lb).[9] On its snout it has two horns. The front horn is larger than the other horn and averages 90 cm (35 in) in length and can reach 150 cm (59 in). The white rhinoceros also has a prominent muscular hump that supports its relatively large head. The colour of this animal can range from yellowish brown to slate grey. Most of its body hair is found on the ear fringes and tail bristles, with the rest distributed rather sparsely over the rest of the body. White rhinos have the distinctive flat broad mouth that is used for grazing.

 

Black rhinoceros

Main article: Black rhinoceros

The name black rhinoceros (Diceros bicornis) was chosen to distinguish this species from the white rhinoceros (Ceratotherium simum). This can be confusing, as the two species are not really distinguishable by color. There are four subspecies of black rhino: South-central (Diceros bicornis minor), the most numerous, which once ranged from central Tanzania south through Zambia, Zimbabwe and Mozambique to northern and eastern South Africa; South-western (Diceros bicornis bicornis) which are better adapted to the arid and semi-arid savannas of Namibia, southern Angola, western Botswana and western South Africa; East African (Diceros bicornis michaeli), primarily in Tanzania; and West African (Diceros bicornis longipes) which was declared extinct in November 2011.[10] The native Tswanan name Keitloa is used to describe a South African variation of the black rhino in which the posterior horn is equal to or longer than the anterior horn.[11]

An adult black rhinoceros stands 150–175 cm (59–69 in) high at the shoulder and is 3.5–3.9 m (11–13 ft) in length.[12] An adult weighs from 850 to 1,600 kg (1,900 to 3,500 lb), exceptionally to 1,800 kg (4,000 lb), with the females being smaller than the males. Two horns on the skull are made of keratin with the larger front horn typically 50 cm long, exceptionally up to 140 cm. Sometimes, a third smaller horn may develop. The black rhino is much smaller than the white rhino, and has a pointed mouth, which it uses to grasp leaves and twigs when feeding.

During the latter half of the 20th century their numbers were severely reduced from an estimated 70,000[13] in the late 1960s to only 2,410 in 1995.[14]

Indian rhinoceros

Main article: Indian rhinoceros

The Indian rhinoceros, or the greater one-horned rhinoceros, (Rhinoceros unicornis) is now found almost exclusively in Nepal and North-Eastern India. The rhino once inhabited many areas ranging from Pakistan to Burma and may have even roamed in China. However, because of human influence, their range has shrunk and now they only exist in several protected areas of India (in Assam, West Bengal, Gujarat and a few pairs in Uttar Pradesh) and Nepal, plus a few pairs in Lal Suhanra National Park in Pakistan. It is confined to the tall grasslands and forests in the foothills of the Himalayas.

The Indian rhinoceros has thick, silver-brown skin which creates huge folds all over its body. Its upper legs and shoulders are covered in wart-like bumps, and it has very little body hair. Fully grown males are larger than females in the wild, weighing from 2,500–3,200 kg (5,500–7,100 lb).The Indian rhino stands at 1.75–2.0 metres (5.75–6.5 ft). Female Indian rhinos weigh about 1,900 kg and are 3–4 metres long. The record-sized specimen of this rhino was approximately 3,800 kg. The Indian rhino has a single horn that reaches a length of between 20 and 100 cm. Its size is comparable to that of the white rhino in Africa.

Two-thirds of the world's Indian rhinoceroses are now confined to the Kaziranga National Park situated in the Golaghat district of Assam, India.[15]

Javan rhinoceros

Main article: Javan rhinoceros

The Javan rhinoceros (Rhinoceros sondaicus) is one of the rarest and most endangered large mammals anywhere in the world.[16] According to 2002 estimates, only about 60 remain, in Java (Indonesia) and Vietnam. Of all the rhino species, the least is known of the Javan Rhino. These animals prefer dense lowland rain forest, tall grass and reed beds that are plentiful with large floodplains and mud wallows. Though once widespread throughout Asia, by the 1930s the rhinoceros was nearly hunted to extinction in India, Burma, Peninsular Malaysia, and Sumatra for the supposed medical powers of its horn and blood. As of 2009, there are only 40 of them remaining in Ujung Kulon Conservation, Java, Indonesia. The last rhinoceros in Vietnam was reportedly killed in 2010.[17]

Like the closely related, and larger, Indian rhinoceros, the Javan rhinoceros has a single horn. Its hairless, hazy gray skin falls into folds into the shoulder, back, and rump giving it an armored-like appearance. The Javan rhino's body length reaches up to 3.1–3.2 m (10–10 ft), including its head and a height of 1.5–1.7 m (4 ft 10 in–5 ft 7 in) tall. Adults are variously reported to weigh between 900–1,400 kg[18] or 1,360–2,000 kg.[19] Male horns can reach 26 cm in length, while in females they are knobs or are not present at all.[19]

Sumatran rhinoceros

Main article: Sumatran rhinoceros

The Sumatran rhinoceros (Dicerorhinus sumatrensis) is the smallest extant rhinoceros species, as well as the one with the most hair. It can be found at very high altitudes in Borneo and Sumatra. Due to habitat loss and poaching, its numbers have declined and it is the most threatened rhinoceros. About 275 Sumatran rhinos are believed to remain.

A mature Sumatran rhino typically stands about 130 cm (51 in) high at the shoulder, with a body length of 240–315 cm (94–124 in) and weighing around 700 kg (1,500 lb), though the largest individuals have been known to weigh as much as 1,000 kilograms. Like the African species, it has two horns; the larger is the front (25–79 cm), with the smaller usually less than 10 cm long. The males have much larger horns than the females. Hair can range from dense (the densest hair in young calves) to scarce. The color of these rhinos is reddish brown. The body is short and has stubby legs. They also have a prehensile lip.

Rhinocerotoids diverged from other perissodactyls by the early Eocene. Fossils of Hyrachyus eximus found in North America date to this period. This small hornless ancestor resembled a tapir or small horse more than a rhino. Three families, sometimes grouped together as the superfamily Rhinocerotoidea, evolved in the late Eocene: Hyracodontidae, Amynodontidae and Rhinocerotidae.

Hyracodontidae, also known as 'running rhinos', showed adaptations for speed, and would have looked more like horses than modern rhinos. The smallest hyracodontids were dog-sized; the largest was Indricotherium, believed to be one of the largest land mammals that ever existed. The hornless Indricotherium was almost seven metres high, ten metres long, and weighed as much as 15 tons. Like a giraffe, it ate leaves from trees. The hyracodontids spread across Eurasia from the mid-Eocene to early Miocene.

The Amynodontidae, also known as "aquatic rhinos", dispersed across North America and Eurasia, from the late Eocene to early Oligocene. The amynodontids were hippopotamus-like in their ecology and appearance, inhabiting rivers and lakes, and sharing many of the same adaptations to aquatic life as hippos.

The family of all modern rhinoceros, the Rhinocerotidae, first appeared in the Late Eocene in Eurasia. The earliest members of Rhinocerotidae were small and numerous; at least 26 genera lived in Eurasia and North America until a wave of extinctions in the middle Oligocene wiped out most of the smaller species. However, several independent lineages survived. Menoceras, a pig-sized rhinoceros, had two horns side-by-side. The North American Teleoceras had short legs, a barrel chest and lived until about 5 million years ago. The last rhinos in the Americas became extinct during the Pliocene.

Modern rhinos are believed to have began dispersal from Asia during the Miocene. Two species survived the most recent period of glaciation and inhabited Europe as recently as 10,000 years ago: the woolly rhinoceros and Elasmotherium. The woolly rhinoceros appeared in China around 1 million years ago and first arrived in Europe around 600,000 years ago. It reappeared 200,000 years ago, alongside the woolly mammoth, and became numerous. Eventually it was hunted to extinction by early humans. Elasmotherium, also known as the giant rhinoceros, survived through the middle Pleistocene: it was two meters tall, five meters long and weighed around five tons, with a single enormous horn, hypsodont teeth and long legs for running.

Of the extant rhinoceros species, the Sumatran rhino is the most archaic, first emerging more than 15 million years ago. The Sumatran rhino was closely related to the woolly rhinoceros, but not to the other modern species. The Indian rhino and Javan rhino are closely related and form a more recent lineage of Asian rhino. The ancestors of early Indian and Javan rhino diverged 2–4 million years ago.[21]

The origin of the two living African rhinos can be traced back to the late Miocene (6 mya) species Ceratotherium neumayri. The lineages containing the living species diverged by the early Pliocene (1.5 mya), when Diceros praecox, the likely ancestor of the black rhinoceros, appears in the fossil record.[22] The black and white rhinoceros remain so closely related that they can still mate and successfully produce offspring.

In the wild, adult rhinoceros have few natural predators other than humans. Young rhinos can fall prey to predators such as big cats, crocodiles, wild dogs, and hyenas. Although rhinos are of a large size and have a reputation for being tough, they are actually very easily poached; because it visits water holes daily, the rhinoceros is easily killed while taking a drink. As of December 2009 poaching has been on a global increase whilst efforts to protect the rhinoceros are considered increasingly ineffective. The worst estimate, that only 3% of poachers are successfully countered, is reported of Zimbabwe. Rhino horn is considered to be particularly effective on fevers and even "life saving" by traditional Chinese medicine practitioners, which in turn provides a sales market. Nepal is apparently alone in avoiding the crisis while poacher-hunters grow ever more sophisticated.[26] South African officials are calling for urgent action against rhinoceros poaching after poachers killed the last female rhinoceros in the Krugersdorp Game Reserve near Johannesburg.[27] Statistics from South African National Parks show a record 333 rhinoceros have been killed in 2010.[28]

Horns

 

Rhinoceros horns, unlike those of other horned mammals (which have a bony core), only consist of keratin. Rhinoceros horns are used in traditional Asian medicine, and for dagger handles in Yemen and Oman. Esmond Bradley Martin has reported on the trade for dagger handles in Yemen.[29]

One repeated misconception is that rhinoceros horn in powdered form is used as an aphrodisiac in Traditional Chinese Medicine (TCM) as Cornu Rhinoceri Asiatici It is, in fact, prescribed for fevers and convulsions.[30] Neither have been proven by evidence-based medicine. Discussions with TCM practitioners to reduce its use have met with mixed results since some TCM doctors see rhinoceros horn as a life-saving medicine of better quality than substitutes.[31] China has signed the CITES treaty however, and removed rhinoceros horn from the Chinese medicine pharmacopeia, administered by the Ministry of Health, in 1993. In 2011 in the United Kingdom, the Register of Chinese Herbal Medicine issued a formal statement condemning the use of rhinoceros horn.[32] A growing number of TCM educators have also spoken out against the practice.[33] To prevent poaching, in certain areas, rhinos have been tranquilized and their horns removed. Armed park rangers, particularly in South Africa, are also working on the front lines to combat poaching, sometimes killing poachers who are caught in the act. A recent spike in rhino killings has made conservationaists concerned about the future of rhino species. During 2011 448 rhino were killed for their horn in South Africa alone.[34] The horn is incredibly valuable: an average sized horn can bring in much as a quarter of a million dollars in Vietnam and many rhino range States have stockpiles of rhino horn.[35][36] Still, poaching is hitting record levels due to demands from China and Vietnam.[37]

Historical representations

 

Albrecht Dürer created a famous woodcut of a rhinoceros in 1515, based on a written description and brief sketch by an unknown artist of an Indian rhinoceros that had arrived in Lisbon earlier that year. Dürer never saw the animal itself and, as a result, Dürer's Rhinoceros is a somewhat inaccurate depiction.

There are legends about rhinoceros stamping out fire in Malaysia, India, and Burma. The mythical rhinoceros has a special name in Malay, badak api, where badak means rhinoceros and api means fire. The animal would come when a fire is lit in the forest and stamp it out.[38] There are no recent confirmations of this phenomenon. However, this legend has been reinforced by the film The Gods Must Be Crazy, where an African rhinoceros is shown to be putting out two campfires.

Conservation

International Rhino Foundation

Save the Rhino

Nicolaas Jan van Strien

Individual rhinoceroses

Abada

Clara

Rhinoceros of Versailles

See also: Fictional Rhinoceroses

Other

Rhinoceroses in ancient China

A wine vessel in the form of a bronze rhinoceros with silver inlay, from the Western Han (202 BC – 9 AD) period of China, sporting a saddle on its back

A rhinoceros depicted on a Roman mosaic in Villa Romana del Casale, an archeological site near Piazza Armerina in Sicily, Italy

Dürer's Rhinoceros, in a woodcut from 1515

Monk with rhinoceros horn. Samye, Tibet, 1938.

Indricotherium, the extinct "giant giraffe" rhinoceros. It stood 18 feet tall at the shoulder and weighed up to 20 tonnes (22 short tons).

Coelodonta, the extinct woolly rhinoceros

The thick dermal armour of the Rhinoceros evolved at the same time as shearing tusks[20]

The Sumatran rhinoceros is the smallest of the rhino species

Smaller in size than the Indian rhinoceros, the Javan rhinoceros also have a single horn

The Indian rhinoceros has a single horn

The black rhinoceros has a beak shaped lip and is similar in color to the white rhinoceros

The white rhinoceros is actually grey

Black rhinoceros (Diceros bicornis) at the Saint Louis Zoo

Scientific classification

Kingdom:Animalia

Phylum:Chordata

Class:Mammalia

Infraclass:Eutheria

Order:Perissodactyla

Suborder:Ceratomorpha

Superfamily:Rhinocerotoidea

Family:Rhinocerotidae

Gray, 1820

Extant Genera

Ceratotherium

Dicerorhinus

Diceros

Rhinoceros

Extinct genera, see text

 

NEW DELHI: A total of 631 animals, including 19 rhinos, died in the recent floods in Kaziranga National Park of Assam, the Rajya Sabha was informed today.

 

In a written reply to the House, forest and environment minister Jayanthi Natarajan also said that flood is a natural and recurring phenomenon in Kaziranga and it creates a variety of habitats for different species.

 

"Mortality of wild animals due to flood has been reported during the year only in Kaziranga Tiger Reserve. As reported by the state, a total of 631 animal deaths, including 19 rhinos, have occurred in Kaziranga due to excess water brought by the flood during June-July 2012," she said.

 

She also informed the House that the flooding results in damage to infrastructure such as roads, anti-poaching camps, artificial high grounds.

 

"Similar high floods of 1988 and 1998 recorded animal mortality of 1203 and 652 respectively," Natarajan said.

 

Replying to a separate question on tiger deaths reported in Corbett National Park in Uttarakhand, she said from 2008 till now, there are 19 such incidents of the big cats dying due to natural and other causes.

 

She said only two incidents of poaching were reported from the national park.

 

In reply to another question on Tiger Project, she said, "The country level tiger population, estimated once in every four years using the refined methodology, is 1706."

 

While the lower limit of the tiger population is estimated to be 1520, the upper limit has been fixed at 1909.

 

Providing details of the 'India State Survey of Forest Report 2011', Natarajan told the House that "Forest and tree cover in the country is 78.29 million hectare, which is 23.81 per cent of the total geographical cover. This includes 2.76 per cent of tree cover."

 

On the forest cover in hilly and tribal areas, she said, "In the hill and tribal districts of the country, a decrease in forest dover of 548 sq km and 679 sq km respectively has been reported as compared to the previous assessment."

 

The northeastern states account for one-fourth of the country's forest cover but, "A decline of 549 sq km in forest cover as compared to the previous assessment", she said.

 

Replying to a query on mangrove cover in the country, Natarajan said there has been an increase of 23.34 sq km during the same period.

More expensive than cocaine, rhino horn is now the party drug of choice among Vietnam’s young things.

 

Instead of a razor blade and mirror, a textured ceramic bowl is used for grinding down rhinoceros horn into a powder to be mixed with water or wine.

 

Rhino horn is made of keratin, the same protein as fingernails. Scientists say it has no medicinal value, and users aren’t getting high. The belief in Vietnam is that drinking a tonic made from the horn will detoxify the body after a night of heavy boozing, and prevent a hangover. One Vietnamese news website described rhino horn wine as “the alcoholic drink of millionaires.”

 

This is the latest twist in South Africa’s devastating rhino poaching crisis, which began with a sudden boom in illegal killings of the endangered animal in 2008 and has worsened every year since. Demand among the newly wealthy in Vietnam is the root of the problem, says TRAFFIC, the wildlife trade monitoring group.

 

Tom Milliken, a rhino expert with TRAFFIC, said that in Vietnam, offering your friends rhino horn at a party has become a fashionable way to show wealth and status.

 

The way it happens is like this: “I would get my closest friends and we’d go into another room. I would bring out some rhino horn and we’d all take it and then come back to the party,” said Milliken, who studied the phenomenon.

 

A new TRAFFIC report, co-authored by Milliken, details how surging demand for horn in Vietnam, corruption in South Africa’s wildlife industry, loopholes in regulations and criminal networks have all fed into the poaching epidemic.

 

Vietnam’s new rich have become the world’s largest consumer group of rhino horn, spurring demand and the continued slaughter of rhinos in South Africa.

 

Another key group of Vietnamese consumers is people with serious illnesses, in particular cancer, who believe rhino horn can cure them despite the lack of any medical evidence. The TRAFFIC report describes the phenomenon of “rhino horn touts” stalking the corridors at hospitals, seeking out desperate patients with cancer.

 

An update released by South Africa’s Department of Environmental Affairs said that 339 rhino have been killed illegally in the country since the start of 2012, on track to be the worst year for poaching yet. There have also been 192 poaching-related arrests this year.

 

South Africa is the primary target for poachers because it is home to 21,000 rhinos, or more than 80 per cent of the world population.

 

South Africa and Vietnam are beginning to cooperate on the problem, although progress has been slow.

 

Vietnam’s deputy foreign affairs minister Le Loung Minh visited South Africa last week for talks on illegal trade in wildlife with his counterpart Ebrahim Ebrahim. The two governments are set to sign a memorandum of understanding that would encompass cooperation in criminal investigations. But it has taken a year of sporadic talks to reach this point — a sign of the lack of urgent action.

 

“South Africa has progressively scaled up its response to rhino crime,” the report noted, pointing to a plan that is being implemented and the recent increase in “high-value arrests.”

 

South Africa’s environment ministry hired Mavuso Msimang to bring together South Africans in private and public sectors to find the best way to save the rhino.

 

The project involves studying the potential legalising of the rhino horn trade, a contentious issue. “The government has done a good job of putting their effort behind the saving of the rhino,” Msimang said at the launch of the TRAFFIC report. “It’s got shortcomings, coordination is not always great, but the will to do well is with us,” he said.

Every day in South Africa, a rhinoceros will bleed to death after its horn has been hacked off by poachers. The horns are sold on the black market in Asia, mostly in Vietnam, where they’re believed to have powerful medicinal properties. Dutch veterinarian Martine van Zijl Langhout works together with local wardens to try and protect this threatened species.

 

Van Zijll Langhout stalks as quietly as possible through the tall grass at Mauricedale Park in the east of South Africa near the famous Kruger Park. She pulls back the trigger on her special tranquiliser rifle, takes aim and fires. The rhinoceros in her sights wobbles groggily for a few minutes before sinking onto its knees and rolling unconscious onto its side. Van Zijll Langhout and her team, carrying a chainsaw, approach the animal cautiously.

 

Brutal killings

There are some 20,000 rhinos in South Africa, 80 percent of the world population. And every day these animals are slaughtered savagely by poachers. First the rhino is shot to bring it down, and then the horn is hacked off with axes and machetes. The poachers cut as deeply into the animal’s head as possible. Every extra centimetre of horn means more money in their pockets. In 2007, thirteen rhinos in South Africa fell victim to poachers. Last year that number had soared to 448, and the toll so far this year is 312.

 

Reducing risk

Loud snoring can be heard. The vet blindfolds the rhinoceros and then the park manager starts up the chainsaw and proceeds to slice into the beast’s horn. Van Zijll Langhout monitors its breathing: “This is one way to stop the poachers” she explains. “They want as much horn as possible so rhinos with a small horn are a less attractive target”.

 

Van Zijll Langhout came to South Africa in 1997 when she was still a student and worked at Kruger Park with lions, elephants and rhinos. She knew she’d found her dream job, and five years ago she returned as a qualified vet. “It’s an unquenchable passion, such an adventure, and every day is different,” she says, “It’s such a privilege to work with African animals and an honour to be able to do something for them”.

 

No better option

The preventive removal of the rhinoceros’ horn takes about ten minutes. Van Zijll Langhout, an energetic woman in her thirties with wildly curly hair, compares the process to clipping nails or having a haircut: “It’s completely painless; we cut above the blood vessels”. Again she checks the animal’s breathing as its snores echo through the bush. “It’s not nice that we have to do this, but I don’t really see a better option”, she sighs, “and the horn does grow back, otherwise we wouldn’t do it.” The fact that visitors to the park might be disappointed and expect to see rhinos complete with proud curving horns doesn’t bother her: “What matters is the animals’ survival”.

 

Organised crime

The fight against poaching is a difficult one. “These are professional criminals”, explains Van Zijll Langhout. “This isn’t about poor locals living in huts. Poachers have advanced weapons and sometimes even use helicopters.” The horns are worth more than their weight in gold, so it’s a lucrative trade for organised crime syndicates.

 

The horn falls to the ground; the team will preserve it and register it. The rhino is given an injection. Within minutes he’s back on his feet and walking off into the bush. His newly weightless head is no guarantee of safety though. A rhino was poached in the park the same week as the horns were sawn off. Even the stump that remains after the procedure is worth big money.

Both black and white rhinoceroses are actually gray. They are different not in color but in lip shape. The black rhino has a pointed upper lip, while its white relative has a squared lip. The difference in lip shape is related to the animals' diets. Black rhinos are browsers that get most of their sustenance from eating trees and bushes. They use their lips to pluck leaves and fruit from the branches. White rhinos graze on grasses, walking with their enormous heads and squared lips lowered to the ground.

 

White rhinos live on Africa's grassy plains, where they sometimes gather in groups of as many as a dozen individuals. Females reproduce only every two and a half to five years. Their single calf does not live on its own until it is about three years old.

 

Under the hot African sun, white rhinos take cover by lying in the shade. Rhinos are also wallowers. They find a suitable water hole and roll in its mud, coating their skin with a natural bug repellent and sun block.

 

Rhinos have sharp hearing and a keen sense of smell. They may find one another by following the trail of scent each enormous animal leaves behind it on the landscape.

 

White rhinos have two horns, the foremost more prominent than the other. Rhino horns grow as much as three inches (eight centimeters) a year, and have been known to grow up to 5 feet (1.5 meters) long. Females use their horns to protect their young, while males use them to battle attackers.

 

The prominent horn for which rhinos are so well known has been their downfall. Many animals have been killed for this hard, hair-like growth, which is revered for medicinal use in China, Taiwan, Hong Kong, and Singapore. The horn is also valued in North Africa and the Middle East as an ornamental dagger handle.

 

The white rhino once roamed much of sub-Saharan Africa, but today is on the verge of extinction due to poaching fueled by these commercial uses. Only about 11,000 white rhinos survive in the wild, and many organizations are working to protect this much loved animal.Fast Facts

 

Type:

Mammal

Diet:

Herbivore

Size:

Head and body, 11 to 13.75 ft (3.4 to 4.2 m); tail, 20 to 27.5 in (50 to 70 cm)

Weight:

3,168 to 7,920 lbs (1,440 to 3,600 kg)

Protection status:

Endangered

Size relative to a 6-ft (2-m) man:

Both black and white rhinoceroses are actually gray. They are different not in color but in lip shape. The black rhino has a pointed upper lip, while its white relative has a squared lip. The difference in lip shape is related to the animals' diets. Black rhinos are browsers that get most of their sustenance from eating trees and bushes. They use their lips to pluck leaves and fruit from the branches. White rhinos graze on grasses, walking with their enormous heads and squared lips lowered to the ground.

 

Except for females and their offspring, black rhinos are solitary. Females reproduce only every two and a half to five years. Their single calf does not live on its own until it is about three years old.

 

Black rhinos feed at night and during the gloaming hours of dawn and dusk. Under the hot African sun, they take cover by lying in the shade. Rhinos are also wallowers. They often find a suitable water hole and roll in its mud, coating their skin with a natural bug repellent and sun block.

 

Rhinos have sharp hearing and a keen sense of smell. They may find one another by following the trail of scent each enormous animal leaves behind it on the landscape.

 

Black rhinos boast two horns, the foremost more prominent than the other. Rhino horns grow as much as three inches (eight centimeters) a year, and have been known to grow up to five feet (one and a half meters) long. Females use their horns to protect their young, while males use them to battle attackers.

 

The prominent horn for which rhinos are so well known has also been their downfall. Many animals have been killed for the hard, hairlike growth, which is revered for medicinal uses in China, Taiwan, Hong Kong, and Singapore. The horn is also valued in North Africa and the Middle East as an ornamental dagger handle.

 

The black rhino once roamed most of sub-Saharan Africa, but today is on the verge of extinction due to poaching fueled by commercial demand.

The rifle shot boomed through the darkening forest just as Damien Mander arrived at his campfire after a long day training game ranger recruits in western Zimbabwe's Nakavango game reserve. His thoughts flew to Basta, a pregnant black rhinoceros, and her two-year-old calf. That afternoon one of his rangers had discovered human footprints following the pair's tracks as Basta sought cover in deep bush to deliver the newest member of her threatened species.

 

Damien, a hard-muscled former Australian Special Forces sniper with an imposing menagerie of tattoos, including "Seek & Destroy" in gothic lettering across his chest, swiveled his head, trying to place the direction of the shot. "There, near the eastern boundary," he pointed into the blackness. "Sounded like a .223," he said, identifying the position and caliber, a habit left over from 12 tours in Iraq. He and his rangers grabbed shotguns, radios, and medical kits and piled into two Land Cruisers. They roared into the night, hoping to cut off the shooter. The rangers rolled down their windows and listened for a second shot, which would likely signal Basta's calf was taken as well.

 

It was an ideal poacher's setup: half-moon, almost no wind. The human tracks were especially ominous. Poaching crews often pay trackers to find the rhinos, follow them until dusk, then radio their position to a shooter with a high-powered rifle. After the animal is down, the two horns on its snout are hacked off in minutes, and the massive carcass is left to hyenas and vultures. Nearly always the horns are fenced to an Asian buyer; an enterprising crew might also cut out Basta's fetus and the eyes of the mother and calf to sell to black magic or muti practitioners. If this gang was well organized, a group of heavily armed men would be covering the escape route, ready to ambush the rangers.

 

As the Land Cruiser bucked over rutted tracks, Damien did a quick calculation—between his vehicles he had two antiquated shotguns with about a dozen shells. Based on the sound of the shot, the poachers held an advantage in firepower. If the rangers did pick up a trail and followed on foot, they would have to contend with lions, leopards, and hyenas out hunting in the dark.

 

In the backseat of one of the speeding Land Cruisers, Benzene, a Zimbabwean ranger who had spent nearly a year watching over Basta and her calf and knew the pair intimately, loaded three shells into his shotgun, flicked on the safety, and chambered a round. As we bounced into the night, he said, "It is better for the poachers if they meet a lion than if they meet us."

 

AND SO GOES A NIGHT on the front lines of southern Africa's ruthless and murky rhino war, which since 2006 has seen more than a thousand rhinos slaughtered, some 22 poachers gunned down and more than 200 arrested last year in South Africa alone. At the bloody heart of this conflict is the rhino's horn, a prized ingredient in traditional Asian medicines. Though black market prices vary widely, as of last fall dealers in Vietnam quoted prices ranging from $33 to $133 a gram, which at the top end is double the price of gold and can exceed the price of cocaine.

 

Although the range of the two African species—the white rhino and its smaller cousin, the black rhino—has been reduced primarily to southern Africa and Kenya, their populations had shown encouraging improvement. In 2007 white rhinos numbered 17,470, while blacks had nearly doubled to 4,230 since the mid '90s.

 

For conservationists these numbers represented a triumph. In the 1970s and '80s, poaching had devastated the two species. Then China banned rhino horn from traditional medicine, and Yemen forbade its use for ceremonial dagger handles. All signs seemed to point to better days. But in 2008 the number of poached rhinos in South Africa shot up to 83, from just 13 in 2007. By 2010 the figure had soared to 333, followed by over 400 last year. Traffic, a wildlife trade monitoring network, found most of the horn trade now leads to Vietnam, a shift that coincided with a swell of rumors that a high-ranking Vietnamese official used rhino horn to cure his cancer.

 

Meanwhile in South Africa, attracted by spiraling prices—and profits—crime syndicates began adding rhino poaching to their portfolios.

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Rhinoceros /raɪˈnɒsərəs/, often abbreviated as rhino, is a group of five extant species of knee-less, odd-toed ungulates in the family Rhinocerotidae. Two of these species are native to Africa and three to southern Asia.

Members of the rhinoceros family are characterized by their large size (they are some of the largest remaining megafauna, with all of the species able to reach one tonne or more in weight); as well as by a herbivorous diet; a thick protective skin, 1.5–5 cm thick, formed from layers of collagen positioned in a lattice structure; relatively small brains for mammals this size (400–600 g); and a large horn. They generally eat leafy material, although their ability to ferment food in their hindgut allows them to subsist on more fibrous plant matter, if necessary. Unlike other perissodactyls, the two African species of rhinoceros lack teeth at the front of their mouths, relying instead on their powerful premolar and molar teeth to grind up plant food.[1]

Rhinoceros are killed by humans for their horns, which are bought and sold on the black market, and which are used by some cultures for ornamental or (pseudo-scientific) medicinal purposes. The horns are made of keratin, the same type of protein that makes up hair and fingernails.[2] Both African species and the Sumatran rhinoceros have two horns, while the Indian and Javan rhinoceros have a single horn.

The IUCN Red List identifies three of the species as critically endangered.

The word rhinoceros is derived through Latin from the Ancient Greek: ῥῑνόκερως, which is composed of ῥῑνο- (rhino-, "nose") and κέρας (keras, "horn"). The plural in English is rhinoceros or rhinoceroses. The collective noun for a group of rhinoceroses is crash or herd.

The five living species fall into three categories. The two African species, the white rhinoceros and the black rhinoceros, belong to the Dicerotini group, which originated in the middle Miocene, about 14.2 million years ago. The species diverged during the early Pliocene (about 5 million years ago). The main difference between black and white rhinos is the shape of their mouths - white rhinos have broad flat lips for grazing, whereas black rhinos have long pointed lips for eating foliage.

There are two living Rhinocerotini species, the Indian rhinoceros and the Javan rhinoceros, which diverged from one another about 10 million years ago. The Sumatran rhinoceros is the only surviving representative of the most primitive group, the Dicerorhinini, which emerged in the Miocene (about 20 million years ago).[3] The extinct woolly rhinoceros of northern Europe and Asia was also a member of this tribe.

A subspecific hybrid white rhino (Ceratotherium s. simum × C. s. cottoni) was bred at the Dvůr Králové Zoo (Zoological Garden Dvur Kralove nad Labem) in the Czech Republic in 1977. Interspecific hybridisation of black and white rhinoceros has also been confirmed.[4]

While the black rhinoceros has 84 chromosomes (diploid number, 2N, per cell), all other rhinoceros species have 82 chromosomes.

 

White rhinoceros

Main article: White rhinoceros

There are two subspecies of white rhino: the southern white rhinoceros (Ceratotherium simum simum) and the northern white rhinoceros (Ceratotherium simum cottoni). In 2007, the southern subspecies had a wild population of 17,480 (IUCN2008) - 16,266 of which were in South Africa - making them the most abundant rhino subspecies in the world. However, the northern subspecies was critically endangered, with as few as four individuals in the wild; the possibility of complete extinction in the wild having been noted since June 2008.[5] Six are known to be held in captivity, two of which reside in a zoo in San Diego. Four born in a zoo in the Czech Republic were transferred to a wildlife refuge in Kenya in December 2009, in an effort to have the animals reproduce and save the subspecies.[6]

There is no conclusive explanation of the name white rhinoceros. A popular theory that "white" is a distortion of either the Afrikaans word weid or the Dutch word wijd (or its other possible spellings whyde, weit, etc.,) meaning wide and referring to the rhino's square lips is not supported by linguistic studies.[7][8]

The white rhino has an immense body and large head, a short neck and broad chest. This rhino can exceed 3,500 kg (7,700 lb), have a head-and-body length of 3.5–4.6 m (11–15 ft) and a shoulder height of 1.8–2 m (5.9–6.6 ft). The record-sized white rhinoceros was about 4,500 kg (10,000 lb).[9] On its snout it has two horns. The front horn is larger than the other horn and averages 90 cm (35 in) in length and can reach 150 cm (59 in). The white rhinoceros also has a prominent muscular hump that supports its relatively large head. The colour of this animal can range from yellowish brown to slate grey. Most of its body hair is found on the ear fringes and tail bristles, with the rest distributed rather sparsely over the rest of the body. White rhinos have the distinctive flat broad mouth that is used for grazing.

 

Black rhinoceros

Main article: Black rhinoceros

The name black rhinoceros (Diceros bicornis) was chosen to distinguish this species from the white rhinoceros (Ceratotherium simum). This can be confusing, as the two species are not really distinguishable by color. There are four subspecies of black rhino: South-central (Diceros bicornis minor), the most numerous, which once ranged from central Tanzania south through Zambia, Zimbabwe and Mozambique to northern and eastern South Africa; South-western (Diceros bicornis bicornis) which are better adapted to the arid and semi-arid savannas of Namibia, southern Angola, western Botswana and western South Africa; East African (Diceros bicornis michaeli), primarily in Tanzania; and West African (Diceros bicornis longipes) which was declared extinct in November 2011.[10] The native Tswanan name Keitloa is used to describe a South African variation of the black rhino in which the posterior horn is equal to or longer than the anterior horn.[11]

An adult black rhinoceros stands 150–175 cm (59–69 in) high at the shoulder and is 3.5–3.9 m (11–13 ft) in length.[12] An adult weighs from 850 to 1,600 kg (1,900 to 3,500 lb), exceptionally to 1,800 kg (4,000 lb), with the females being smaller than the males. Two horns on the skull are made of keratin with the larger front horn typically 50 cm long, exceptionally up to 140 cm. Sometimes, a third smaller horn may develop. The black rhino is much smaller than the white rhino, and has a pointed mouth, which it uses to grasp leaves and twigs when feeding.

During the latter half of the 20th century their numbers were severely reduced from an estimated 70,000[13] in the late 1960s to only 2,410 in 1995.[14]

Indian rhinoceros

Main article: Indian rhinoceros

The Indian rhinoceros, or the greater one-horned rhinoceros, (Rhinoceros unicornis) is now found almost exclusively in Nepal and North-Eastern India. The rhino once inhabited many areas ranging from Pakistan to Burma and may have even roamed in China. However, because of human influence, their range has shrunk and now they only exist in several protected areas of India (in Assam, West Bengal, Gujarat and a few pairs in Uttar Pradesh) and Nepal, plus a few pairs in Lal Suhanra National Park in Pakistan. It is confined to the tall grasslands and forests in the foothills of the Himalayas.

The Indian rhinoceros has thick, silver-brown skin which creates huge folds all over its body. Its upper legs and shoulders are covered in wart-like bumps, and it has very little body hair. Fully grown males are larger than females in the wild, weighing from 2,500–3,200 kg (5,500–7,100 lb).The Indian rhino stands at 1.75–2.0 metres (5.75–6.5 ft). Female Indian rhinos weigh about 1,900 kg and are 3–4 metres long. The record-sized specimen of this rhino was approximately 3,800 kg. The Indian rhino has a single horn that reaches a length of between 20 and 100 cm. Its size is comparable to that of the white rhino in Africa.

Two-thirds of the world's Indian rhinoceroses are now confined to the Kaziranga National Park situated in the Golaghat district of Assam, India.[15]

Javan rhinoceros

Main article: Javan rhinoceros

The Javan rhinoceros (Rhinoceros sondaicus) is one of the rarest and most endangered large mammals anywhere in the world.[16] According to 2002 estimates, only about 60 remain, in Java (Indonesia) and Vietnam. Of all the rhino species, the least is known of the Javan Rhino. These animals prefer dense lowland rain forest, tall grass and reed beds that are plentiful with large floodplains and mud wallows. Though once widespread throughout Asia, by the 1930s the rhinoceros was nearly hunted to extinction in India, Burma, Peninsular Malaysia, and Sumatra for the supposed medical powers of its horn and blood. As of 2009, there are only 40 of them remaining in Ujung Kulon Conservation, Java, Indonesia. The last rhinoceros in Vietnam was reportedly killed in 2010.[17]

Like the closely related, and larger, Indian rhinoceros, the Javan rhinoceros has a single horn. Its hairless, hazy gray skin falls into folds into the shoulder, back, and rump giving it an armored-like appearance. The Javan rhino's body length reaches up to 3.1–3.2 m (10–10 ft), including its head and a height of 1.5–1.7 m (4 ft 10 in–5 ft 7 in) tall. Adults are variously reported to weigh between 900–1,400 kg[18] or 1,360–2,000 kg.[19] Male horns can reach 26 cm in length, while in females they are knobs or are not present at all.[19]

Sumatran rhinoceros

Main article: Sumatran rhinoceros

The Sumatran rhinoceros (Dicerorhinus sumatrensis) is the smallest extant rhinoceros species, as well as the one with the most hair. It can be found at very high altitudes in Borneo and Sumatra. Due to habitat loss and poaching, its numbers have declined and it is the most threatened rhinoceros. About 275 Sumatran rhinos are believed to remain.

A mature Sumatran rhino typically stands about 130 cm (51 in) high at the shoulder, with a body length of 240–315 cm (94–124 in) and weighing around 700 kg (1,500 lb), though the largest individuals have been known to weigh as much as 1,000 kilograms. Like the African species, it has two horns; the larger is the front (25–79 cm), with the smaller usually less than 10 cm long. The males have much larger horns than the females. Hair can range from dense (the densest hair in young calves) to scarce. The color of these rhinos is reddish brown. The body is short and has stubby legs. They also have a prehensile lip.

Rhinocerotoids diverged from other perissodactyls by the early Eocene. Fossils of Hyrachyus eximus found in North America date to this period. This small hornless ancestor resembled a tapir or small horse more than a rhino. Three families, sometimes grouped together as the superfamily Rhinocerotoidea, evolved in the late Eocene: Hyracodontidae, Amynodontidae and Rhinocerotidae.

Hyracodontidae, also known as 'running rhinos', showed adaptations for speed, and would have looked more like horses than modern rhinos. The smallest hyracodontids were dog-sized; the largest was Indricotherium, believed to be one of the largest land mammals that ever existed. The hornless Indricotherium was almost seven metres high, ten metres long, and weighed as much as 15 tons. Like a giraffe, it ate leaves from trees. The hyracodontids spread across Eurasia from the mid-Eocene to early Miocene.

The Amynodontidae, also known as "aquatic rhinos", dispersed across North America and Eurasia, from the late Eocene to early Oligocene. The amynodontids were hippopotamus-like in their ecology and appearance, inhabiting rivers and lakes, and sharing many of the same adaptations to aquatic life as hippos.

The family of all modern rhinoceros, the Rhinocerotidae, first appeared in the Late Eocene in Eurasia. The earliest members of Rhinocerotidae were small and numerous; at least 26 genera lived in Eurasia and North America until a wave of extinctions in the middle Oligocene wiped out most of the smaller species. However, several independent lineages survived. Menoceras, a pig-sized rhinoceros, had two horns side-by-side. The North American Teleoceras had short legs, a barrel chest and lived until about 5 million years ago. The last rhinos in the Americas became extinct during the Pliocene.

Modern rhinos are believed to have began dispersal from Asia during the Miocene. Two species survived the most recent period of glaciation and inhabited Europe as recently as 10,000 years ago: the woolly rhinoceros and Elasmotherium. The woolly rhinoceros appeared in China around 1 million years ago and first arrived in Europe around 600,000 years ago. It reappeared 200,000 years ago, alongside the woolly mammoth, and became numerous. Eventually it was hunted to extinction by early humans. Elasmotherium, also known as the giant rhinoceros, survived through the middle Pleistocene: it was two meters tall, five meters long and weighed around five tons, with a single enormous horn, hypsodont teeth and long legs for running.

Of the extant rhinoceros species, the Sumatran rhino is the most archaic, first emerging more than 15 million years ago. The Sumatran rhino was closely related to the woolly rhinoceros, but not to the other modern species. The Indian rhino and Javan rhino are closely related and form a more recent lineage of Asian rhino. The ancestors of early Indian and Javan rhino diverged 2–4 million years ago.[21]

The origin of the two living African rhinos can be traced back to the late Miocene (6 mya) species Ceratotherium neumayri. The lineages containing the living species diverged by the early Pliocene (1.5 mya), when Diceros praecox, the likely ancestor of the black rhinoceros, appears in the fossil record.[22] The black and white rhinoceros remain so closely related that they can still mate and successfully produce offspring.

In the wild, adult rhinoceros have few natural predators other than humans. Young rhinos can fall prey to predators such as big cats, crocodiles, wild dogs, and hyenas. Although rhinos are of a large size and have a reputation for being tough, they are actually very easily poached; because it visits water holes daily, the rhinoceros is easily killed while taking a drink. As of December 2009 poaching has been on a global increase whilst efforts to protect the rhinoceros are considered increasingly ineffective. The worst estimate, that only 3% of poachers are successfully countered, is reported of Zimbabwe. Rhino horn is considered to be particularly effective on fevers and even "life saving" by traditional Chinese medicine practitioners, which in turn provides a sales market. Nepal is apparently alone in avoiding the crisis while poacher-hunters grow ever more sophisticated.[26] South African officials are calling for urgent action against rhinoceros poaching after poachers killed the last female rhinoceros in the Krugersdorp Game Reserve near Johannesburg.[27] Statistics from South African National Parks show a record 333 rhinoceros have been killed in 2010.[28]

Horns

 

Rhinoceros horns, unlike those of other horned mammals (which have a bony core), only consist of keratin. Rhinoceros horns are used in traditional Asian medicine, and for dagger handles in Yemen and Oman. Esmond Bradley Martin has reported on the trade for dagger handles in Yemen.[29]

One repeated misconception is that rhinoceros horn in powdered form is used as an aphrodisiac in Traditional Chinese Medicine (TCM) as Cornu Rhinoceri Asiatici It is, in fact, prescribed for fevers and convulsions.[30] Neither have been proven by evidence-based medicine. Discussions with TCM practitioners to reduce its use have met with mixed results since some TCM doctors see rhinoceros horn as a life-saving medicine of better quality than substitutes.[31] China has signed the CITES treaty however, and removed rhinoceros horn from the Chinese medicine pharmacopeia, administered by the Ministry of Health, in 1993. In 2011 in the United Kingdom, the Register of Chinese Herbal Medicine issued a formal statement condemning the use of rhinoceros horn.[32] A growing number of TCM educators have also spoken out against the practice.[33] To prevent poaching, in certain areas, rhinos have been tranquilized and their horns removed. Armed park rangers, particularly in South Africa, are also working on the front lines to combat poaching, sometimes killing poachers who are caught in the act. A recent spike in rhino killings has made conservationaists concerned about the future of rhino species. During 2011 448 rhino were killed for their horn in South Africa alone.[34] The horn is incredibly valuable: an average sized horn can bring in much as a quarter of a million dollars in Vietnam and many rhino range States have stockpiles of rhino horn.[35][36] Still, poaching is hitting record levels due to demands from China and Vietnam.[37]

Historical representations

 

Albrecht Dürer created a famous woodcut of a rhinoceros in 1515, based on a written description and brief sketch by an unknown artist of an Indian rhinoceros that had arrived in Lisbon earlier that year. Dürer never saw the animal itself and, as a result, Dürer's Rhinoceros is a somewhat inaccurate depiction.

There are legends about rhinoceros stamping out fire in Malaysia, India, and Burma. The mythical rhinoceros has a special name in Malay, badak api, where badak means rhinoceros and api means fire. The animal would come when a fire is lit in the forest and stamp it out.[38] There are no recent confirmations of this phenomenon. However, this legend has been reinforced by the film The Gods Must Be Crazy, where an African rhinoceros is shown to be putting out two campfires.

Conservation

International Rhino Foundation

Save the Rhino

Nicolaas Jan van Strien

Individual rhinoceroses

Abada

Clara

Rhinoceros of Versailles

See also: Fictional Rhinoceroses

Other

Rhinoceroses in ancient China

A wine vessel in the form of a bronze rhinoceros with silver inlay, from the Western Han (202 BC – 9 AD) period of China, sporting a saddle on its back

A rhinoceros depicted on a Roman mosaic in Villa Romana del Casale, an archeological site near Piazza Armerina in Sicily, Italy

Dürer's Rhinoceros, in a woodcut from 1515

Monk with rhinoceros horn. Samye, Tibet, 1938.

Indricotherium, the extinct "giant giraffe" rhinoceros. It stood 18 feet tall at the shoulder and weighed up to 20 tonnes (22 short tons).

Coelodonta, the extinct woolly rhinoceros

The thick dermal armour of the Rhinoceros evolved at the same time as shearing tusks[20]

The Sumatran rhinoceros is the smallest of the rhino species

Smaller in size than the Indian rhinoceros, the Javan rhinoceros also have a single horn

The Indian rhinoceros has a single horn

The black rhinoceros has a beak shaped lip and is similar in color to the white rhinoceros

The white rhinoceros is actually grey

Black rhinoceros (Diceros bicornis) at the Saint Louis Zoo

Scientific classification

Kingdom:Animalia

Phylum:Chordata

Class:Mammalia

Infraclass:Eutheria

Order:Perissodactyla

Suborder:Ceratomorpha

Superfamily:Rhinocerotoidea

Family:Rhinocerotidae

Gray, 1820

Extant Genera

Ceratotherium

Dicerorhinus

Diceros

Rhinoceros

Extinct genera, see text

 

NEW DELHI: A total of 631 animals, including 19 rhinos, died in the recent floods in Kaziranga National Park of Assam, the Rajya Sabha was informed today.

 

In a written reply to the House, forest and environment minister Jayanthi Natarajan also said that flood is a natural and recurring phenomenon in Kaziranga and it creates a variety of habitats for different species.

 

"Mortality of wild animals due to flood has been reported during the year only in Kaziranga Tiger Reserve. As reported by the state, a total of 631 animal deaths, including 19 rhinos, have occurred in Kaziranga due to excess water brought by the flood during June-July 2012," she said.

 

She also informed the House that the flooding results in damage to infrastructure such as roads, anti-poaching camps, artificial high grounds.

 

"Similar high floods of 1988 and 1998 recorded animal mortality of 1203 and 652 respectively," Natarajan said.

 

Replying to a separate question on tiger deaths reported in Corbett National Park in Uttarakhand, she said from 2008 till now, there are 19 such incidents of the big cats dying due to natural and other causes.

 

She said only two incidents of poaching were reported from the national park.

 

In reply to another question on Tiger Project, she said, "The country level tiger population, estimated once in every four years using the refined methodology, is 1706."

 

While the lower limit of the tiger population is estimated to be 1520, the upper limit has been fixed at 1909.

 

Providing details of the 'India State Survey of Forest Report 2011', Natarajan told the House that "Forest and tree cover in the country is 78.29 million hectare, which is 23.81 per cent of the total geographical cover. This includes 2.76 per cent of tree cover."

 

On the forest cover in hilly and tribal areas, she said, "In the hill and tribal districts of the country, a decrease in forest dover of 548 sq km and 679 sq km respectively has been reported as compared to the previous assessment."

 

The northeastern states account for one-fourth of the country's forest cover but, "A decline of 549 sq km in forest cover as compared to the previous assessment", she said.

 

Replying to a query on mangrove cover in the country, Natarajan said there has been an increase of 23.34 sq km during the same period.

More expensive than cocaine, rhino horn is now the party drug of choice among Vietnam’s young things.

 

Instead of a razor blade and mirror, a textured ceramic bowl is used for grinding down rhinoceros horn into a powder to be mixed with water or wine.

 

Rhino horn is made of keratin, the same protein as fingernails. Scientists say it has no medicinal value, and users aren’t getting high. The belief in Vietnam is that drinking a tonic made from the horn will detoxify the body after a night of heavy boozing, and prevent a hangover. One Vietnamese news website described rhino horn wine as “the alcoholic drink of millionaires.”

 

This is the latest twist in South Africa’s devastating rhino poaching crisis, which began with a sudden boom in illegal killings of the endangered animal in 2008 and has worsened every year since. Demand among the newly wealthy in Vietnam is the root of the problem, says TRAFFIC, the wildlife trade monitoring group.

 

Tom Milliken, a rhino expert with TRAFFIC, said that in Vietnam, offering your friends rhino horn at a party has become a fashionable way to show wealth and status.

 

The way it happens is like this: “I would get my closest friends and we’d go into another room. I would bring out some rhino horn and we’d all take it and then come back to the party,” said Milliken, who studied the phenomenon.

 

A new TRAFFIC report, co-authored by Milliken, details how surging demand for horn in Vietnam, corruption in South Africa’s wildlife industry, loopholes in regulations and criminal networks have all fed into the poaching epidemic.

 

Vietnam’s new rich have become the world’s largest consumer group of rhino horn, spurring demand and the continued slaughter of rhinos in South Africa.

 

Another key group of Vietnamese consumers is people with serious illnesses, in particular cancer, who believe rhino horn can cure them despite the lack of any medical evidence. The TRAFFIC report describes the phenomenon of “rhino horn touts” stalking the corridors at hospitals, seeking out desperate patients with cancer.

 

An update released by South Africa’s Department of Environmental Affairs said that 339 rhino have been killed illegally in the country since the start of 2012, on track to be the worst year for poaching yet. There have also been 192 poaching-related arrests this year.

 

South Africa is the primary target for poachers because it is home to 21,000 rhinos, or more than 80 per cent of the world population.

 

South Africa and Vietnam are beginning to cooperate on the problem, although progress has been slow.

 

Vietnam’s deputy foreign affairs minister Le Loung Minh visited South Africa last week for talks on illegal trade in wildlife with his counterpart Ebrahim Ebrahim. The two governments are set to sign a memorandum of understanding that would encompass cooperation in criminal investigations. But it has taken a year of sporadic talks to reach this point — a sign of the lack of urgent action.

 

“South Africa has progressively scaled up its response to rhino crime,” the report noted, pointing to a plan that is being implemented and the recent increase in “high-value arrests.”

 

South Africa’s environment ministry hired Mavuso Msimang to bring together South Africans in private and public sectors to find the best way to save the rhino.

 

The project involves studying the potential legalising of the rhino horn trade, a contentious issue. “The government has done a good job of putting their effort behind the saving of the rhino,” Msimang said at the launch of the TRAFFIC report. “It’s got shortcomings, coordination is not always great, but the will to do well is with us,” he said.

Every day in South Africa, a rhinoceros will bleed to death after its horn has been hacked off by poachers. The horns are sold on the black market in Asia, mostly in Vietnam, where they’re believed to have powerful medicinal properties. Dutch veterinarian Martine van Zijl Langhout works together with local wardens to try and protect this threatened species.

 

Van Zijll Langhout stalks as quietly as possible through the tall grass at Mauricedale Park in the east of South Africa near the famous Kruger Park. She pulls back the trigger on her special tranquiliser rifle, takes aim and fires. The rhinoceros in her sights wobbles groggily for a few minutes before sinking onto its knees and rolling unconscious onto its side. Van Zijll Langhout and her team, carrying a chainsaw, approach the animal cautiously.

 

Brutal killings

There are some 20,000 rhinos in South Africa, 80 percent of the world population. And every day these animals are slaughtered savagely by poachers. First the rhino is shot to bring it down, and then the horn is hacked off with axes and machetes. The poachers cut as deeply into the animal’s head as possible. Every extra centimetre of horn means more money in their pockets. In 2007, thirteen rhinos in South Africa fell victim to poachers. Last year that number had soared to 448, and the toll so far this year is 312.

 

Reducing risk

Loud snoring can be heard. The vet blindfolds the rhinoceros and then the park manager starts up the chainsaw and proceeds to slice into the beast’s horn. Van Zijll Langhout monitors its breathing: “This is one way to stop the poachers” she explains. “They want as much horn as possible so rhinos with a small horn are a less attractive target”.

 

Van Zijll Langhout came to South Africa in 1997 when she was still a student and worked at Kruger Park with lions, elephants and rhinos. She knew she’d found her dream job, and five years ago she returned as a qualified vet. “It’s an unquenchable passion, such an adventure, and every day is different,” she says, “It’s such a privilege to work with African animals and an honour to be able to do something for them”.

 

No better option

The preventive removal of the rhinoceros’ horn takes about ten minutes. Van Zijll Langhout, an energetic woman in her thirties with wildly curly hair, compares the process to clipping nails or having a haircut: “It’s completely painless; we cut above the blood vessels”. Again she checks the animal’s breathing as its snores echo through the bush. “It’s not nice that we have to do this, but I don’t really see a better option”, she sighs, “and the horn does grow back, otherwise we wouldn’t do it.” The fact that visitors to the park might be disappointed and expect to see rhinos complete with proud curving horns doesn’t bother her: “What matters is the animals’ survival”.

 

Organised crime

The fight against poaching is a difficult one. “These are professional criminals”, explains Van Zijll Langhout. “This isn’t about poor locals living in huts. Poachers have advanced weapons and sometimes even use helicopters.” The horns are worth more than their weight in gold, so it’s a lucrative trade for organised crime syndicates.

 

The horn falls to the ground; the team will preserve it and register it. The rhino is given an injection. Within minutes he’s back on his feet and walking off into the bush. His newly weightless head is no guarantee of safety though. A rhino was poached in the park the same week as the horns were sawn off. Even the stump that remains after the procedure is worth big money.

Both black and white rhinoceroses are actually gray. They are different not in color but in lip shape. The black rhino has a pointed upper lip, while its white relative has a squared lip. The difference in lip shape is related to the animals' diets. Black rhinos are browsers that get most of their sustenance from eating trees and bushes. They use their lips to pluck leaves and fruit from the branches. White rhinos graze on grasses, walking with their enormous heads and squared lips lowered to the ground.

 

White rhinos live on Africa's grassy plains, where they sometimes gather in groups of as many as a dozen individuals. Females reproduce only every two and a half to five years. Their single calf does not live on its own until it is about three years old.

 

Under the hot African sun, white rhinos take cover by lying in the shade. Rhinos are also wallowers. They find a suitable water hole and roll in its mud, coating their skin with a natural bug repellent and sun block.

 

Rhinos have sharp hearing and a keen sense of smell. They may find one another by following the trail of scent each enormous animal leaves behind it on the landscape.

 

White rhinos have two horns, the foremost more prominent than the other. Rhino horns grow as much as three inches (eight centimeters) a year, and have been known to grow up to 5 feet (1.5 meters) long. Females use their horns to protect their young, while males use them to battle attackers.

 

The prominent horn for which rhinos are so well known has been their downfall. Many animals have been killed for this hard, hair-like growth, which is revered for medicinal use in China, Taiwan, Hong Kong, and Singapore. The horn is also valued in North Africa and the Middle East as an ornamental dagger handle.

 

The white rhino once roamed much of sub-Saharan Africa, but today is on the verge of extinction due to poaching fueled by these commercial uses. Only about 11,000 white rhinos survive in the wild, and many organizations are working to protect this much loved animal.Fast Facts

 

Type:

Mammal

Diet:

Herbivore

Size:

Head and body, 11 to 13.75 ft (3.4 to 4.2 m); tail, 20 to 27.5 in (50 to 70 cm)

Weight:

3,168 to 7,920 lbs (1,440 to 3,600 kg)

Protection status:

Endangered

Size relative to a 6-ft (2-m) man:

Both black and white rhinoceroses are actually gray. They are different not in color but in lip shape. The black rhino has a pointed upper lip, while its white relative has a squared lip. The difference in lip shape is related to the animals' diets. Black rhinos are browsers that get most of their sustenance from eating trees and bushes. They use their lips to pluck leaves and fruit from the branches. White rhinos graze on grasses, walking with their enormous heads and squared lips lowered to the ground.

 

Except for females and their offspring, black rhinos are solitary. Females reproduce only every two and a half to five years. Their single calf does not live on its own until it is about three years old.

 

Black rhinos feed at night and during the gloaming hours of dawn and dusk. Under the hot African sun, they take cover by lying in the shade. Rhinos are also wallowers. They often find a suitable water hole and roll in its mud, coating their skin with a natural bug repellent and sun block.

 

Rhinos have sharp hearing and a keen sense of smell. They may find one another by following the trail of scent each enormous animal leaves behind it on the landscape.

 

Black rhinos boast two horns, the foremost more prominent than the other. Rhino horns grow as much as three inches (eight centimeters) a year, and have been known to grow up to five feet (one and a half meters) long. Females use their horns to protect their young, while males use them to battle attackers.

 

The prominent horn for which rhinos are so well known has also been their downfall. Many animals have been killed for the hard, hairlike growth, which is revered for medicinal uses in China, Taiwan, Hong Kong, and Singapore. The horn is also valued in North Africa and the Middle East as an ornamental dagger handle.

 

The black rhino once roamed most of sub-Saharan Africa, but today is on the verge of extinction due to poaching fueled by commercial demand.

The rifle shot boomed through the darkening forest just as Damien Mander arrived at his campfire after a long day training game ranger recruits in western Zimbabwe's Nakavango game reserve. His thoughts flew to Basta, a pregnant black rhinoceros, and her two-year-old calf. That afternoon one of his rangers had discovered human footprints following the pair's tracks as Basta sought cover in deep bush to deliver the newest member of her threatened species.

 

Damien, a hard-muscled former Australian Special Forces sniper with an imposing menagerie of tattoos, including "Seek & Destroy" in gothic lettering across his chest, swiveled his head, trying to place the direction of the shot. "There, near the eastern boundary," he pointed into the blackness. "Sounded like a .223," he said, identifying the position and caliber, a habit left over from 12 tours in Iraq. He and his rangers grabbed shotguns, radios, and medical kits and piled into two Land Cruisers. They roared into the night, hoping to cut off the shooter. The rangers rolled down their windows and listened for a second shot, which would likely signal Basta's calf was taken as well.

 

It was an ideal poacher's setup: half-moon, almost no wind. The human tracks were especially ominous. Poaching crews often pay trackers to find the rhinos, follow them until dusk, then radio their position to a shooter with a high-powered rifle. After the animal is down, the two horns on its snout are hacked off in minutes, and the massive carcass is left to hyenas and vultures. Nearly always the horns are fenced to an Asian buyer; an enterprising crew might also cut out Basta's fetus and the eyes of the mother and calf to sell to black magic or muti practitioners. If this gang was well organized, a group of heavily armed men would be covering the escape route, ready to ambush the rangers.

 

As the Land Cruiser bucked over rutted tracks, Damien did a quick calculation—between his vehicles he had two antiquated shotguns with about a dozen shells. Based on the sound of the shot, the poachers held an advantage in firepower. If the rangers did pick up a trail and followed on foot, they would have to contend with lions, leopards, and hyenas out hunting in the dark.

 

In the backseat of one of the speeding Land Cruisers, Benzene, a Zimbabwean ranger who had spent nearly a year watching over Basta and her calf and knew the pair intimately, loaded three shells into his shotgun, flicked on the safety, and chambered a round. As we bounced into the night, he said, "It is better for the poachers if they meet a lion than if they meet us."

 

AND SO GOES A NIGHT on the front lines of southern Africa's ruthless and murky rhino war, which since 2006 has seen more than a thousand rhinos slaughtered, some 22 poachers gunned down and more than 200 arrested last year in South Africa alone. At the bloody heart of this conflict is the rhino's horn, a prized ingredient in traditional Asian medicines. Though black market prices vary widely, as of last fall dealers in Vietnam quoted prices ranging from $33 to $133 a gram, which at the top end is double the price of gold and can exceed the price of cocaine.

 

Although the range of the two African species—the white rhino and its smaller cousin, the black rhino—has been reduced primarily to southern Africa and Kenya, their populations had shown encouraging improvement. In 2007 white rhinos numbered 17,470, while blacks had nearly doubled to 4,230 since the mid '90s.

 

For conservationists these numbers represented a triumph. In the 1970s and '80s, poaching had devastated the two species. Then China banned rhino horn from traditional medicine, and Yemen forbade its use for ceremonial dagger handles. All signs seemed to point to better days. But in 2008 the number of poached rhinos in South Africa shot up to 83, from just 13 in 2007. By 2010 the figure had soared to 333, followed by over 400 last year. Traffic, a wildlife trade monitoring network, found most of the horn trade now leads to Vietnam, a shift that coincided with a swell of rumors that a high-ranking Vietnamese official used rhino horn to cure his cancer.

 

Meanwhile in South Africa, attracted by spiraling prices—and profits—crime syndicates began adding rhino poaching to their portfolios.

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uncut video here

 

Why do I want to eventually become a strict vegan?

Two days prior to graduation, I went to Barnes and Noble, only this time, I realized I didn’t have to study for the Boards yet. I've been living in the library that it's second nature just to drive there or at Panera Bread's. I’d forgotten which health magazine boasted the miracles on macrobiotic diet and Gwyneth Paltrow’s magic cleanse. It seemed like an amazing idea to detoxify my body of all the bad habits I’ve developed since nursing school began three years. On I went to the diet section, but someone had left Alicia Silverstone’s book, The Kind Diet, on the step stool, on top of other books awaiting to be re-shelved. I remember thinking, Wow, she wrote a book after Clueless… Then, I looked at the cover and thought Wow, she looks like she hadn’t aged… No, wait… she looks even better I double-taked as I picked up the book.

Hmm… in-te-res-ting… she’s gone vegetarian… Hey, Candi is a vegetarian, right? wait… vegan? dang… wasn’t this on our freaking HESI exam that I got wrong… lacto-ovo versus just ovo… crap… I should read up on that… add to the list to study on NCLEX [thoughts while perusing the pages]

 

Then, bam… I see an insert of a Mr. Universe a-la Ah-nold Schwarzeeeeenegger picture. Wait… a bodybuilder that’s meat free???? I believe I emailed and added Robert Cheeke on my facebook that instant. teeheeheheheh xD

 

But, yes, I realized Alicia is right. How can I just accept what is being fed to me? Here I am, working to get my body in its best shape, but I’m putting awfulness in my mouth. It’s not right. How can I justify to my two furr cubbs that their mummy is willing to eat animals???

 

This is going to be tough. I can feel it. Not the giving up the meat because I saw those youtube vids on how inhumane the living conditions are for those poor animals. I live in Houston, once the fattest city in the US. Even when I lived in Sugar Land, the once fittest city, right next door, it was difficult to find organic and trust-worthy farmers market type establishments. I moved to Cypress because of the trees and to be closer to the forest, but that’s another blog on how they demolished my beautiful backyard to build “luxury apts.” I miss the eagles, bunnies, and deers…. sigh TT^TT.

 

Kroger and HEB down the street have pretty good choices. Albeit I don’t make enough money at the moment to be spending on organic goods, I’ve made a decision to make an effort.

 

Dietwise….

No red meat – try to eliminate ALL meat by the end of 2010

No dairy – so far so good… my digestives are thanking me

No coffee – i’ll drink some green tea

No refined, white sugar!!!!

 

I’ve added goat’s milk… it’s not as easy as I thought it would be. it has a funky taste... LOL

It’s organic and from the local farm.

Amanita muscaria, commonly known as the fly agaric or fly amanita, is a basidiomycete of the genus Amanita. It is a large white-gilled, white-spotted, and usually red mushroom.

 

Despite its easily distinguishable features, A. muscaria is a fungus with several known variations, or subspecies. These subspecies are slightly different, some having yellow or white caps, but are all usually called fly agarics, most often recognizable by their notable white spots. Recent DNA fungi research, however, has shown that some mushrooms called 'fly agaric' are in fact unique species, such as A. persicina (the peach-colored fly agaric).

 

Native throughout the temperate and boreal regions of the Northern Hemisphere, A. muscaria has been unintentionally introduced to many countries in the Southern Hemisphere, generally as a symbiont with pine and birch plantations, and is now a true cosmopolitan species. It associates with various deciduous and coniferous trees.

 

Although poisonous, death due to poisoning from A. muscaria ingestion is quite rare. Parboiling twice with water draining weakens its toxicity and breaks down the mushroom's psychoactive substances; it is eaten in parts of Europe, Asia, and North America. All A. muscaria varieties, but in particular A. muscaria var. muscaria, are noted for their hallucinogenic properties, with the main psychoactive constituents being muscimol and its neurotoxic precursor ibotenic acid. A local variety of the mushroom was used as an intoxicant and entheogen by the indigenous peoples of Siberia.

 

Arguably the most iconic toadstool species, the fly agaric is one of the most recognizable and widely encountered in popular culture, including in video games—for example, the frequent use of a recognizable A. muscaria in the Mario franchise (e.g. its Super Mushroom power-up)—and television—for example, the houses in The Smurfs franchise. There have been cases of children admitted to hospitals after consuming this poisonous mushroom; the children may have been attracted to it because of its pop-culture associations.

 

Taxonomy

The name of the mushroom in many European languages is thought to derive from its use as an insecticide when sprinkled in milk. This practice has been recorded from Germanic- and Slavic-speaking parts of Europe, as well as the Vosges region and pockets elsewhere in France, and Romania. Albertus Magnus was the first to record it in his work De vegetabilibus some time before 1256, commenting vocatur fungus muscarum, eo quod in lacte pulverizatus interficit muscas, "it is called the fly mushroom because it is powdered in milk to kill flies."

 

The 16th-century Flemish botanist Carolus Clusius traced the practice of sprinkling it into milk to Frankfurt in Germany, while Carl Linnaeus, the "father of taxonomy", reported it from Småland in southern Sweden, where he had lived as a child. He described it in volume two of his Species Plantarum in 1753, giving it the name Agaricus muscarius, the specific epithet deriving from Latin musca meaning "fly". It gained its current name in 1783, when placed in the genus Amanita by Jean-Baptiste Lamarck, a name sanctioned in 1821 by the "father of mycology", Swedish naturalist Elias Magnus Fries. The starting date for all the mycota had been set by general agreement as January 1, 1821, the date of Fries's work, and so the full name was then Amanita muscaria (L.:Fr.) Hook. The 1987 edition of the International Code of Botanical Nomenclature changed the rules on the starting date and primary work for names of fungi, and names can now be considered valid as far back as May 1, 1753, the date of publication of Linnaeus's work. Hence, Linnaeus and Lamarck are now taken as the namers of Amanita muscaria (L.) Lam..

 

The English mycologist John Ramsbottom reported that Amanita muscaria was used for getting rid of bugs in England and Sweden, and bug agaric was an old alternative name for the species. French mycologist Pierre Bulliard reported having tried without success to replicate its fly-killing properties in his work Histoire des plantes vénéneuses et suspectes de la France (1784), and proposed a new binomial name Agaricus pseudo-aurantiacus because of this. One compound isolated from the fungus is 1,3-diolein (1,3-di(cis-9-octadecenoyl)glycerol), which attracts insects. It has been hypothesised that the flies intentionally seek out the fly agaric for its intoxicating properties. An alternative derivation proposes that the term fly- refers not to insects as such but rather the delirium resulting from consumption of the fungus. This is based on the medieval belief that flies could enter a person's head and cause mental illness. Several regional names appear to be linked with this connotation, meaning the "mad" or "fool's" version of the highly regarded edible mushroom Amanita caesarea. Hence there is oriol foll "mad oriol" in Catalan, mujolo folo from Toulouse, concourlo fouolo from the Aveyron department in Southern France, ovolo matto from Trentino in Italy. A local dialect name in Fribourg in Switzerland is tsapi de diablhou, which translates as "Devil's hat".

 

Classification

Amanita muscaria is the type species of the genus. By extension, it is also the type species of Amanita subgenus Amanita, as well as section Amanita within this subgenus. Amanita subgenus Amanita includes all Amanita with inamyloid spores. Amanita section Amanita includes the species with patchy universal veil remnants, including a volva that is reduced to a series of concentric rings, and the veil remnants on the cap to a series of patches or warts. Most species in this group also have a bulbous base. Amanita section Amanita consists of A. muscaria and its close relatives, including A. pantherina (the panther cap), A. gemmata, A. farinosa, and A. xanthocephala. Modern fungal taxonomists have classified Amanita muscaria and its allies this way based on gross morphology and spore inamyloidy. Two recent molecular phylogenetic studies have confirmed this classification as natural.

 

Description

A large, conspicuous mushroom, Amanita muscaria is generally common and numerous where it grows, and is often found in groups with basidiocarps in all stages of development. Fly agaric fruiting bodies emerge from the soil looking like white eggs. After emerging from the ground, the cap is covered with numerous small white to yellow pyramid-shaped warts. These are remnants of the universal veil, a membrane that encloses the entire mushroom when it is still very young. Dissecting the mushroom at this stage reveals a characteristic yellowish layer of skin under the veil, which helps identification. As the fungus grows, the red colour appears through the broken veil and the warts become less prominent; they do not change in size, but are reduced relative to the expanding skin area. The cap changes from globose to hemispherical, and finally to plate-like and flat in mature specimens. Fully grown, the bright red cap is usually around 8–20 centimetres (3–8 inches) in diameter, although larger specimens have been found. The red colour may fade after rain and in older mushrooms.

 

The free gills are white, as is the spore print. The oval spores measure 9–13 by 6.5–9 μm; they do not turn blue with the application of iodine. The stipe is white, 5–20 cm (2–8 in) high by 1–2 cm (1⁄2–1 in) wide, and has the slightly brittle, fibrous texture typical of many large mushrooms. At the base is a bulb that bears universal veil remnants in the form of two to four distinct rings or ruffs. Between the basal universal veil remnants and gills are remnants of the partial veil (which covers the gills during development) in the form of a white ring. It can be quite wide and flaccid with age. There is generally no associated smell other than a mild earthiness.

 

Although very distinctive in appearance, the fly agaric has been mistaken for other yellow to red mushroom species in the Americas, such as Armillaria cf. mellea and the edible A. basii—a Mexican species similar to A. caesarea of Europe. Poison control centres in the U.S. and Canada have become aware that amarill (Spanish for 'yellow') is a common name for the A. caesarea-like species in Mexico. A. caesarea is distinguished by its entirely orange to red cap, which lacks the numerous white warty spots of the fly agaric (though these sometimes wash away during heavy rain). Furthermore, the stem, gills and ring of A. caesarea are bright yellow, not white. The volva is a distinct white bag, not broken into scales. In Australia, the introduced fly agaric may be confused with the native vermilion grisette (Amanita xanthocephala), which grows in association with eucalypts. The latter species generally lacks the white warts of A. muscaria and bears no ring. Additionally, immature button forms resemble puffballs.

 

Controversy

Amanita muscaria var. formosa is now a synonym for Amanita muscaria var. guessowii.

Amanita muscaria varies considerably in its morphology, and many authorities recognize several subspecies or varieties within the species. In The Agaricales in Modern Taxonomy, German mycologist Rolf Singer listed three subspecies, though without description: A. muscaria ssp. muscaria, A. muscaria ssp. americana, and A. muscaria ssp. flavivolvata.

 

However, a 2006 molecular phylogenetic study of different regional populations of A. muscaria by mycologist József Geml and colleagues found three distinct clades within this species representing, roughly, Eurasian, Eurasian "subalpine", and North American populations. Specimens belonging to all three clades have been found in Alaska; this has led to the hypothesis that this was the centre of diversification for this species. The study also looked at four named varieties of the species: var. alba, var. flavivolvata, var. formosa (including var. guessowii), and var. regalis from both areas. All four varieties were found within both the Eurasian and North American clades, evidence that these morphological forms are polymorphisms rather than distinct subspecies or varieties. Further molecular study by Geml and colleagues published in 2008 show that these three genetic groups, plus a fourth associated with oak–hickory–pine forest in the southeastern United States and two more on Santa Cruz Island in California, are delineated from each other enough genetically to be considered separate species. Thus A. muscaria as it stands currently is, evidently, a species complex. The complex also includes at least three other closely related taxa that are currently regarded as species: A. breckonii is a buff-capped mushroom associated with conifers from the Pacific Northwest, and the brown-capped A. gioiosa and A. heterochroma from the Mediterranean Basin and from Sardinia respectively. Both of these last two are found with Eucalyptus and Cistus trees, and it is unclear whether they are native or introduced from Australia.

 

Distribution and habitat

A. muscaria is a cosmopolitan mushroom, native to conifer and deciduous woodlands throughout the temperate and boreal regions of the Northern Hemisphere, including higher elevations of warmer latitudes in regions such as Hindu Kush, the Mediterranean and also Central America. A recent molecular study proposes that it had an ancestral origin in the Siberian–Beringian region in the Tertiary period, before radiating outwards across Asia, Europe and North America. The season for fruiting varies in different climates: fruiting occurs in summer and autumn across most of North America, but later in autumn and early winter on the Pacific coast. This species is often found in similar locations to Boletus edulis, and may appear in fairy rings. Conveyed with pine seedlings, it has been widely transported into the southern hemisphere, including Australia, New Zealand, South Africa and South America, where it can be found in the Brazilian states of Paraná, São Paulo, Minas Gerais, Rio Grande do Sul.

 

Ectomycorrhizal, A. muscaria forms symbiotic relationships with many trees, including pine, oak, spruce, fir, birch, and cedar. Commonly seen under introduced trees, A. muscaria is the fungal equivalent of a weed in New Zealand, Tasmania and Victoria, forming new associations with southern beech (Nothofagus). The species is also invading a rainforest in Australia, where it may be displacing the native species. It appears to be spreading northwards, with recent reports placing it near Port Macquarie on the New South Wales north coast. It was recorded under silver birch (Betula pendula) in Manjimup, Western Australia in 2010. Although it has apparently not spread to eucalypts in Australia, it has been recorded associating with them in Portugal. Commonly found throughout the great Southern region of western Australia, it is regularly found growing on Pinus radiata.

 

Toxicity

a tall red mushroom with a few white spots on the cap

Mature. The white spots may wash off with heavy rainfall.

A. muscaria poisoning has occurred in young children and in people who ingested the mushrooms for a hallucinogenic experience, or who confused it with an edible species.

 

A. muscaria contains several biologically active agents, at least one of which, muscimol, is known to be psychoactive. Ibotenic acid, a neurotoxin, serves as a prodrug to muscimol, with a small amount likely converting to muscimol after ingestion. An active dose in adults is approximately 6 mg muscimol or 30 to 60 mg ibotenic acid; this is typically about the amount found in one cap of Amanita muscaria. The amount and ratio of chemical compounds per mushroom varies widely from region to region and season to season, which can further confuse the issue. Spring and summer mushrooms have been reported to contain up to 10 times more ibotenic acid and muscimol than autumn fruitings.

 

Deaths from A. muscaria have been reported in historical journal articles and newspaper reports, but with modern medical treatment, fatal poisoning from ingesting this mushroom is extremely rare. Many books list A. muscaria as deadly, but according to David Arora, this is an error that implies the mushroom is far more toxic than it is. Furthermore, The North American Mycological Association has stated that there were "no reliably documented cases of death from toxins in these mushrooms in the past 100 years".

 

The active constituents of this species are water-soluble, and boiling and then discarding the cooking water at least partly detoxifies A. muscaria. Drying may increase potency, as the process facilitates the conversion of ibotenic acid to the more potent muscimol. According to some sources, once detoxified, the mushroom becomes edible. Patrick Harding describes the Sami custom of processing the fly agaric through reindeer.

 

Pharmacology

Ibotenic acid, a prodrug to muscimol found in A. muscaria

Muscarine, discovered in 1869, was long thought to be the active hallucinogenic agent in A. muscaria. Muscarine binds with muscarinic acetylcholine receptors leading to the excitation of neurons bearing these receptors. The levels of muscarine in Amanita muscaria are minute when compared with other poisonous fungi such as Inosperma erubescens, the small white Clitocybe species C. dealbata and C. rivulosa. The level of muscarine in A. muscaria is too low to play a role in the symptoms of poisoning.

 

The major toxins involved in A. muscaria poisoning are muscimol (3-hydroxy-5-aminomethyl-1-isoxazole, an unsaturated cyclic hydroxamic acid) and the related amino acid ibotenic acid. Muscimol is the product of the decarboxylation (usually by drying) of ibotenic acid. Muscimol and ibotenic acid were discovered in the mid-20th century. Researchers in England, Japan, and Switzerland showed that the effects produced were due mainly to ibotenic acid and muscimol, not muscarine. These toxins are not distributed uniformly in the mushroom. Most are detected in the cap of the fruit, a moderate amount in the base, with the smallest amount in the stalk. Quite rapidly, between 20 and 90 minutes after ingestion, a substantial fraction of ibotenic acid is excreted unmetabolised in the urine of the consumer. Almost no muscimol is excreted when pure ibotenic acid is eaten, but muscimol is detectable in the urine after eating A. muscaria, which contains both ibotenic acid and muscimol.

 

Ibotenic acid and muscimol are structurally related to each other and to two major neurotransmitters of the central nervous system: glutamic acid and GABA respectively. Ibotenic acid and muscimol act like these neurotransmitters, muscimol being a potent GABAA agonist, while ibotenic acid is an agonist of NMDA glutamate receptors and certain metabotropic glutamate receptors which are involved in the control of neuronal activity. It is these interactions which are thought to cause the psychoactive effects found in intoxication.

 

Muscazone is another compound that has more recently been isolated from European specimens of the fly agaric. It is a product of the breakdown of ibotenic acid by ultra-violet radiation. Muscazone is of minor pharmacological activity compared with the other agents. Amanita muscaria and related species are known as effective bioaccumulators of vanadium; some species concentrate vanadium to levels of up to 400 times those typically found in plants. Vanadium is present in fruit-bodies as an organometallic compound called amavadine. The biological importance of the accumulation process is unknown.

 

Symptoms

Fly agarics are best known for the unpredictability of their effects. Depending on habitat and the amount ingested per body weight, effects can range from mild nausea and twitching to drowsiness, cholinergic crisis-like effects (low blood pressure, sweating and salivation), auditory and visual distortions, mood changes, euphoria, relaxation, ataxia, and loss of equilibrium (like with tetanus.)

 

In cases of serious poisoning the mushroom causes delirium, somewhat similar in effect to anticholinergic poisoning (such as that caused by Datura stramonium), characterised by bouts of marked agitation with confusion, hallucinations, and irritability followed by periods of central nervous system depression. Seizures and coma may also occur in severe poisonings. Symptoms typically appear after around 30 to 90 minutes and peak within three hours, but certain effects can last for several days. In the majority of cases recovery is complete within 12 to 24 hours. The effect is highly variable between individuals, with similar doses potentially causing quite different reactions. Some people suffering intoxication have exhibited headaches up to ten hours afterwards.[56] Retrograde amnesia and somnolence can result following recovery.

 

Treatment

Medical attention should be sought in cases of suspected poisoning. If the delay between ingestion and treatment is less than four hours, activated charcoal is given. Gastric lavage can be considered if the patient presents within one hour of ingestion. Inducing vomiting with syrup of ipecac is no longer recommended in any poisoning situation.

 

There is no antidote, and supportive care is the mainstay of further treatment for intoxication. Though sometimes referred to as a deliriant and while muscarine was first isolated from A. muscaria and as such is its namesake, muscimol does not have action, either as an agonist or antagonist, at the muscarinic acetylcholine receptor site, and therefore atropine or physostigmine as an antidote is not recommended. If a patient is delirious or agitated, this can usually be treated by reassurance and, if necessary, physical restraints. A benzodiazepine such as diazepam or lorazepam can be used to control combativeness, agitation, muscular overactivity, and seizures. Only small doses should be used, as they may worsen the respiratory depressant effects of muscimol. Recurrent vomiting is rare, but if present may lead to fluid and electrolyte imbalances; intravenous rehydration or electrolyte replacement may be required. Serious cases may develop loss of consciousness or coma, and may need intubation and artificial ventilation. Hemodialysis can remove the toxins, although this intervention is generally considered unnecessary. With modern medical treatment the prognosis is typically good following supportive treatment.

 

Uses

The wide range of psychoactive effects have been variously described as depressant, sedative-hypnotic, psychedelic, dissociative, or deliriant; paradoxical effects such as stimulation may occur however. Perceptual phenomena such as synesthesia, macropsia, and micropsia may occur; the latter two effects may occur either simultaneously or alternatingly, as part of Alice in Wonderland syndrome, collectively known as dysmetropsia, along with related distortions pelopsia and teleopsia. Some users report lucid dreaming under the influence of its hypnotic effects. Unlike Psilocybe cubensis, A. muscaria cannot be commercially cultivated, due to its mycorrhizal relationship with the roots of pine trees. However, following the outlawing of psilocybin mushrooms in the United Kingdom in 2006, the sale of the still legal A. muscaria began increasing.

 

Marija Gimbutas reported to R. Gordon Wasson that in remote areas of Lithuania, A. muscaria has been consumed at wedding feasts, in which mushrooms were mixed with vodka. She also reported that the Lithuanians used to export A. muscaria to the Sami in the Far North for use in shamanic rituals. The Lithuanian festivities are the only report that Wasson received of ingestion of fly agaric for religious use in Eastern Europe.

 

Siberia

A. muscaria was widely used as an entheogen by many of the indigenous peoples of Siberia. Its use was known among almost all of the Uralic-speaking peoples of western Siberia and the Paleosiberian-speaking peoples of the Russian Far East. There are only isolated reports of A. muscaria use among the Tungusic and Turkic peoples of central Siberia and it is believed that on the whole entheogenic use of A. muscaria was not practised by these peoples. In western Siberia, the use of A. muscaria was restricted to shamans, who used it as an alternative method of achieving a trance state. (Normally, Siberian shamans achieve trance by prolonged drumming and dancing.) In eastern Siberia, A. muscaria was used by both shamans and laypeople alike, and was used recreationally as well as religiously. In eastern Siberia, the shaman would take the mushrooms, and others would drink his urine. This urine, still containing psychoactive elements, may be more potent than the A. muscaria mushrooms with fewer negative effects such as sweating and twitching, suggesting that the initial user may act as a screening filter for other components in the mushroom.

 

The Koryak of eastern Siberia have a story about the fly agaric (wapaq) which enabled Big Raven to carry a whale to its home. In the story, the deity Vahiyinin ("Existence") spat onto earth, and his spittle became the wapaq, and his saliva becomes the warts. After experiencing the power of the wapaq, Raven was so exhilarated that he told it to grow forever on earth so his children, the people, could learn from it. Among the Koryaks, one report said that the poor would consume the urine of the wealthy, who could afford to buy the mushrooms. It was reported that the local reindeer would often follow an individual intoxicated by the muscimol mushroom, and if said individual were to urinate in snow the reindeer would become similarly intoxicated and the Koryak people's would use the drunken state of the reindeer to more easily rope and hunt them.

 

Other reports and theories

The Finnish historian T. I. Itkonen mentions that A. muscaria was once used among the Sámi peoples. Sorcerers in Inari would consume fly agarics with seven spots. In 1979, Said Gholam Mochtar and Hartmut Geerken published an article in which they claimed to have discovered a tradition of medicinal and recreational use of this mushroom among a Parachi-speaking group in Afghanistan. There are also unconfirmed reports of religious use of A. muscaria among two Subarctic Native American tribes. Ojibwa ethnobotanist Keewaydinoquay Peschel reported its use among her people, where it was known as miskwedo (an abbreviation of the name oshtimisk wajashkwedo (= "red-top mushroom"). This information was enthusiastically received by Wasson, although evidence from other sources was lacking. There is also one account of a Euro-American who claims to have been initiated into traditional Tlicho use of Amanita muscaria. The flying reindeer of Santa Claus, who is called Joulupukki in Finland, could symbolize the use of A. muscaria by Sámi shamans. However, Sámi scholars and the Sámi peoples themselves refute any connection between Santa Claus and Sámi history or culture.

 

"The story of Santa emerging from a Sámi shamanic tradition has a critical number of flaws," asserts Tim Frandy, assistant professor of Nordic Studies at the University of British Columbia and a member of the Sámi descendent community in North America. "The theory has been widely criticized by Sámi people as a stereotypical and problematic romanticized misreading of actual Sámi culture."

 

Vikings

The notion that Vikings used A. muscaria to produce their berserker rages was first suggested by the Swedish professor Samuel Ödmann in 1784. Ödmann based his theories on reports about the use of fly agaric among Siberian shamans. The notion has become widespread since the 19th century, but no contemporary sources mention this use or anything similar in their description of berserkers. Muscimol is generally a mild relaxant, but it can create a range of different reactions within a group of people. It is possible that it could make a person angry, or cause them to be "very jolly or sad, jump about, dance, sing or give way to great fright". Comparative analysis of symptoms have, however, since shown Hyoscyamus niger to be a better fit to the state that characterises the berserker rage.

 

Soma

See also: Botanical identity of Soma-Haoma

In 1968, R. Gordon Wasson proposed that A. muscaria was the soma talked about in the Rigveda of India, a claim which received widespread publicity and popular support at the time. He noted that descriptions of Soma omitted any description of roots, stems or seeds, which suggested a mushroom, and used the adjective hári "dazzling" or "flaming" which the author interprets as meaning red. One line described men urinating Soma; this recalled the practice of recycling urine in Siberia. Soma is mentioned as coming "from the mountains", which Wasson interpreted as the mushroom having been brought in with the Aryan migrants from the north. Indian scholars Santosh Kumar Dash and Sachinanda Padhy pointed out that both eating of mushrooms and drinking of urine were proscribed, using as a source the Manusmṛti. In 1971, Vedic scholar John Brough from Cambridge University rejected Wasson's theory and noted that the language was too vague to determine a description of Soma. In his 1976 survey, Hallucinogens and Culture, anthropologist Peter T. Furst evaluated the evidence for and against the identification of the fly agaric mushroom as the Vedic Soma, concluding cautiously in its favour. Kevin Feeney and Trent Austin compared the references in the Vedas with the filtering mechanisms in the preparation of Amanita muscaria and published findings supporting the proposal that fly-agaric mushrooms could be a likely candidate for the sacrament. Other proposed candidates include Psilocybe cubensis, Peganum harmala, and Ephedra.

 

Christianity

Philologist, archaeologist, and Dead Sea Scrolls scholar John Marco Allegro postulated that early Christian theology was derived from a fertility cult revolving around the entheogenic consumption of A. muscaria in his 1970 book The Sacred Mushroom and the Cross. This theory has found little support by scholars outside the field of ethnomycology. The book was widely criticized by academics and theologians, including Sir Godfrey Driver, emeritus Professor of Semitic Philology at Oxford University and Henry Chadwick, the Dean of Christ Church, Oxford. Christian author John C. King wrote a detailed rebuttal of Allegro's theory in the 1970 book A Christian View of the Mushroom Myth; he notes that neither fly agarics nor their host trees are found in the Middle East, even though cedars and pines are found there, and highlights the tenuous nature of the links between biblical and Sumerian names coined by Allegro. He concludes that if the theory were true, the use of the mushroom must have been "the best kept secret in the world" as it was so well concealed for two thousand years.

 

Fly trap

Amanita muscaria is traditionally used for catching flies possibly due to its content of ibotenic acid and muscimol, which lead to its common name "fly agaric". Recently, an analysis of nine different methods for preparing A. muscaria for catching flies in Slovenia have shown that the release of ibotenic acid and muscimol did not depend on the solvent (milk or water) and that thermal and mechanical processing led to faster extraction of ibotenic acid and muscimol.

 

Culinary

The toxins in A. muscaria are water-soluble: parboiling A. muscaria fruit bodies can detoxify them and render them edible, although consumption of the mushroom as a food has never been widespread. The consumption of detoxified A. muscaria has been practiced in some parts of Europe (notably by Russian settlers in Siberia) since at least the 19th century, and likely earlier. The German physician and naturalist Georg Heinrich von Langsdorff wrote the earliest published account on how to detoxify this mushroom in 1823. In the late 19th century, the French physician Félix Archimède Pouchet was a populariser and advocate of A. muscaria consumption, comparing it to manioc, an important food source in tropical South America that must also be detoxified before consumption.

 

Use of this mushroom as a food source also seems to have existed in North America. A classic description of this use of A. muscaria by an African-American mushroom seller in Washington, D.C., in the late 19th century is described by American botanist Frederick Vernon Coville. In this case, the mushroom, after parboiling, and soaking in vinegar, is made into a mushroom sauce for steak. It is also consumed as a food in parts of Japan. The most well-known current use as an edible mushroom is in Nagano Prefecture, Japan. There, it is primarily salted and pickled.

 

A 2008 paper by food historian William Rubel and mycologist David Arora gives a history of consumption of A. muscaria as a food and describes detoxification methods. They advocate that Amanita muscaria be described in field guides as an edible mushroom, though accompanied by a description on how to detoxify it. The authors state that the widespread descriptions in field guides of this mushroom as poisonous is a reflection of cultural bias, as several other popular edible species, notably morels, are also toxic unless properly cooked.

 

In culture

The red-and-white spotted toadstool is a common image in many aspects of popular culture. Garden ornaments and children's picture books depicting gnomes and fairies, such as the Smurfs, often show fly agarics used as seats, or homes. Fly agarics have been featured in paintings since the Renaissance, albeit in a subtle manner. For instance, in Hieronymus Bosch's painting, The Garden of Earthly Delights, the mushroom can be seen on the left-hand panel of the work. In the Victorian era they became more visible, becoming the main topic of some fairy paintings. Two of the most famous uses of the mushroom are in the Mario franchise (specifically two of the Super Mushroom power-up items and the platforms in several stages which are based on a fly agaric), and the dancing mushroom sequence in the 1940 Disney film Fantasia.

 

An account of the journeys of Philip von Strahlenberg to Siberia and his descriptions of the use of the mukhomor there was published in English in 1736. The drinking of urine of those who had consumed the mushroom was commented on by Anglo-Irish writer Oliver Goldsmith in his widely read 1762 novel, Citizen of the World. The mushroom had been identified as the fly agaric by this time. Other authors recorded the distortions of the size of perceived objects while intoxicated by the fungus, including naturalist Mordecai Cubitt Cooke in his books The Seven Sisters of Sleep and A Plain and Easy Account of British Fungi. This observation is thought to have formed the basis of the effects of eating the mushroom in the 1865 popular story Alice's Adventures in Wonderland. A hallucinogenic "scarlet toadstool" from Lappland is featured as a plot element in Charles Kingsley's 1866 novel Hereward the Wake based on the medieval figure of the same name. Thomas Pynchon's 1973 novel Gravity's Rainbow describes the fungus as a "relative of the poisonous Destroying angel" and presents a detailed description of a character preparing a cookie bake mixture from harvested Amanita muscaria. Fly agaric shamanism is also explored in the 2003 novel Thursbitch by Alan Garner.

Stitched Panorama

 

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Stormbirds were not created as combat machines. Instead, they were originally Zero Dawn terraformers, designed by Zero Dawn’s governing AI GAIA to work under its subordinate function AETHER, to detoxify Earth’s atmosphere, which was ravaged by the Faro Plague (though there is some evidence that the basic design concept may actually date back to the Old World origins of Project Zero Dawn)

_____

Stormbird004

See more @ canadamedlaser.ca/2021/02/18/how-oxygen-facial-detoxifies...

 

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Folkloric

• Root of the plant is both food and medicine; however, above ground part is considered emetic.

• Root prescribed for fevers, colds, influenza, dysentery, snake bites.

• Use to counteract the effects of croton oil and other poisonous drugs.

• Externally applied to dog bites.

• Seeds used for dysentery and alcoholic excess.

• Flowers also used for alcohol excess.

• Leaves used on wounds as styptic.

• Shoots used to stimulate secretion of milk; applied to incipient boils and aphthous stomatitis in children.

• Every part of the plant used for skin rashes.

• Flowers used as diaphoretic and febrifuge.

• In Chinese traditional medicine, used to treat tinnitus, vertigo, deafness, diabetes; used as a remedy for alcoholism and hangover; flowers used to detoxify the liver. Also used as diaphoretic and febrifuge. Root decoction used for colds, dysentery, and fever.

 

source: staurt xchange

Vietnam.

Qui Nhon.

Banh It Cham towers

 

Pieris, the whites or garden whites, is a widespread genus of butterflies of the family Pieridae. Many species of this genus have caterpillars which feed on cabbage and other members of the Brassicaceae. The chemical basis of this association with a certain plant group has been studied for over 100 years, and is now known to occur via a number of biochemical adaptations to chemicals called glucosinolates in these plants. In contrast to most other insects, Pieris caterpillars are able to detoxify these chemicals, and have become so specialised that they will not eat any food without glucosinolates. The Pieris females, in turn, check for the presence of glucosinolates before laying eggs on a plant. The crop-damaging species have spread from Eurasia to most of the rest of the world and are considered pest insects almost everywhere.

 

The females of many Pieris butterflies are UV reflecting, while the male wings are strongly UV absorbing due to pigments in the scales.

en.wikipedia.org/wiki/Pieris_%28butterfly%29

This was an evening to be experienced, hearing the wind howl in the pine and cedar forests.

A group of 8 we trotted about the road after a walk in the forest, listening to village stories from Pradeep, a retired local mariner, of tigers making their appearances in the night.

Jim Corbett, the famous hunter is known to have come to Mukteshwar on a hunting expedition and fell in love with this beautiful hamlet perched approximately 2,280 mtrs above the sea-level.

If you love quiet this could be it.:)

 

And thanks for looking in....

 

Suit containment unit detoxifies and cleans the suit when no in use.

Tofu, also known as bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu is bought or made to be soft, firm, or extra firm. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.

 

Tofu originated in Han dynasty China some 2,000 years ago.[5] Chinese legend ascribes its invention to prince Liu An (179–122 BC). Tofu and its production technique were introduced into Korea and then Japan during the Nara period (710–794). Some scholars believe tofu arrived in Vietnam during the 10th and 11th century. It spread into other parts of Southeast Asia as well. This spread probably coincided with the spread of Buddhism because it is an important source of protein in the vegetarian diet of East Asian Buddhism. Li Shizhen in the Ming Dynasty described a method of making tofu in the Compendium of Materia Medica.

 

Tofu has a low calorie count and relatively large amounts of protein. It is high in iron, and depending on the coagulants used in manufacturing (e.g. calcium chloride, calcium sulfate, magnesium sulfate), it can have higher calcium or magnesium content.

 

The term tofu by extension can be used in similarly textured curdled dishes that do not use soy products at all, such as "almond tofu" (almond jelly), tamago-dōfu (ja) (egg), goma-dōfu (ja) (sesame), or peanut tofu (Chinese 落花生豆腐 luòhuāshēng dòufu and Okinawan jīmāmi-dōfu (ja)).

 

ETYMOLOGY

The English term comes from Japanese tōfu (豆腐), borrowed from the original Chinese equivalent (豆腐 or 荳腐) transcribed tou4-fu3 (Wade-Giles) or dòufu (pinyin), literally "bean" (豆) + "curdled" or "fermented" (腐).

 

A reference to the word "towfu" exists in a letter dated 1770 from English merchant James Flint to United States statesman and scientist Benjamin Franklin. This is believed to be the first documented usage of the word in English.

 

The term "bean curd(s)" for tofu has been used in the United States since at least 1840. It is not frequently used, however, in the United Kingdom, Australia or New Zealand.

 

PRODUCTION

Tofu is made by coagulating soy milk and pressing the resulting curds. Although pre-made soy milk may be used, some tofu producers begin by making their own soy milk, which is produced by soaking, grinding, boiling and straining dried (or, less commonly, fresh) soybeans.

 

Coagulation of the protein and oil (emulsion) suspended in the boiled soy milk is the most important step in the production of tofu. This process is accomplished with the aid of coagulants. Two types of coagulants (salts and acids) are used commercially.

 

SALT COAGULANTS

Calcium sulfate (gypsum): The traditional and most widely used coagulant to produce Chinese-style tofu. It produces a tofu that is tender but slightly brittle in texture. The coagulant itself has no perceivable taste. Use of this coagulant also makes a tofu that is rich in calcium. As such, many tofu manufacturers choose to use this coagulant to be able to market their tofu as a good source of dietary calcium.

 

Chloride-type Nigari salts or Lushui ( Traditional: 鹵水, 滷水; Simplified: 卤水, lǔshuǐ) - Magnesium chloride and calcium chloride: Both of these salts have a high solubility in water and affect soy protein in the same way, whereas gypsum is only very slightly soluble in water and acts differently in soy protein precipitation, the basis for tofu formation. These are the coagulants used to make tofu with a smooth and tender texture. In Japan, a white powder called nigari, which consists primarily of magnesium chloride, is produced from seawater after the sodium chloride is removed and the water evaporated. Depending on its production method, nigari/Lushui may also contain small quantities of magnesium sulfate (Epsom salt), potassium chloride, calcium chloride, and trace amounts of other naturally occurring salts. Although the term nigari is derived from nigai, the Japanese word for "bitter," neither nigari nor pure magnesium chloride imparts a perceivable taste to the finished tofu. Calcium chloride is a common coagulant for tofu in North America. Fresh clean sea water itself can also be used as a coagulant.

 

ACID COAGULANTS

Glucono delta-lactone (GDL): A naturally occurring organic acid also used in cheese making, which produces a very fine textured tofu that is almost jelly-like. This coagulant is used especially for "silken" and softer tofus, and confers an almost imperceptible sour taste to the finished product. Commonly used together with calcium sulfate to give soft tofu a smooth tender texture.

Other edible acids: Though they can affect the taste of the tofu more, and vary in efficacy and texture, acids such as acetic acid (vinegar) and citric acid (such as lemon juice), can also be used to coagulate soy milk and produce tofu.

 

ENZYME COAGULANTS

Among enzymes that have been shown to produce tofu are papain, and alkaline and neutral proteases from microorganisms. In the case of papain, the enzyme to substrate ratio, by weight, was held constant at 1:400. An aliquot of 1% crude papain was added to "uncooked" soy milk at room temperature and heated to 90–100 °C. Papain, moreover, has been studied as a gelling agent to produce "instant tofu" from soy protein isolate and soy glycinin (11S) protein.

 

Contemporary tofu manufacturers may choose to use one or more of these coagulants, since they each play a role in producing a desired texture in the finished tofu.Different textures result from different pore sizes and other microscopic features in tofus produced using each coagulant. The coagulant mixture is dissolved into water, and the solution is then stirred into boiled soy milk until the mixture curdles into a soft gel.

 

The curds are processed differently depending on the form of tofu that is being manufactured. For soft silken tofu (嫩豆腐; nèn dòufu) or tofu flower (豆花, dòuhuā) the soy milk is curdled directly in the tofu's selling package. For standard firm Asian tofu, the soy curd is cut and strained of excess liquid using cheese cloth or muslin and then lightly pressed to produce a soft cake. Firmer tofus, such as Asian dry tofu (豆干) or Western types of tofu, are further pressed to remove even more liquid. In Vietnam, the curd is strained and molded in a square mold and the end product is called đậu khuôn (molded bean) or đậu phụ (one of the Vietnamese ways to pronounce the Chinese dòufu). The tofu curds are allowed to cool and become firm. The finished tofu can then be cut into pieces, flavored or further processed.

 

Although tartness is sometimes desired in dessert tofu, the acid used in flavoring is usually not the primary coagulant since it is not desirable to the flavor or texture of the resulting tofu to add it in a sufficiently high concentration so as to induce coagulation. A sour taste in tofu and a slight cloudiness in its storing liquid is also usually an indication of bacterial growth and, hence, spoilage.

 

VARIETIES

There is a wide variety of tofu available in both Western and Eastern markets. Despite the large variety, tofu products can be split into two main categories: fresh tofu, which is produced directly from soy milk, and processed tofu, which is produced from fresh tofu. Tofu production also creates important side products which are often used in various cuisines.

 

FRESH TOFU

Depending on the amount of water that is extracted from the tofu curds, fresh tofu can be divided into three main varieties. Fresh tofu is usually sold completely immersed in water to maintain its moisture content.

 

SOFT OR SILKEN TOFU

Soft/silken tofu (嫩豆腐 or 滑豆腐, nèn dòufu or huá dòufu, in Chinese, lit. "soft tofu" or "smooth tofu"; 絹漉し豆腐, kinugoshi tōfu in Japanese, lit. "silk-filtered tofu"; 순두부, 純豆腐, sundubu in Korean, lit. "pure tofu") is undrained, unpressed tofu that contains the highest moisture content of all fresh tofus. Silken tofu is produced by coagulating soy milk without curdling it. Silken tofu is available in several consistencies, including "soft" and "firm", but all silken tofu is more delicate than regular firm tofu (pressed tofu) and has different culinary uses. In Japan and Korea, traditional soft tofu is made with seawater. Silken tofu is a versatile, reliable substitute for dairy and eggs, especially for smoothies and baked desserts.

 

Douhua (豆花, dòuhuā or 豆腐花, dòufuhuā in Chinese), or tofu brain (豆腐腦 or 豆腐脑, dòufunaǒ in Chinese) is often eaten as a dessert, but sometimes salty pickles or hot sauce are added instead. This is a type of soft tofu with an even higher moisture content. Because it is very difficult to pick up with chopsticks, it is generally eaten with a spoon. With the addition of flavorings such as finely chopped spring onions, dried shrimp, soy sauce, chilli sauce, douhua is a popular breakfast dish across China. In Malaysia, douhua is usually served warm with white or dark (palm) sugar syrup, or served cold with longans.

 

Some variation exists among soft tofus. Black douhua (黑豆花, hēidòuhuā) is a type of silken tofu made from black soybeans, which is usually made into dòuhuā (豆花) rather than firm or dry tofu. The texture of black bean tofu is slightly more gelatinous than regular douhua and the color is greyish in tone. This type of tofu is eaten for the earthy "black bean taste." Edamame tofu is a Japanese variety of kinugoshi tōfu made from edamame (fresh green soybeans); it is pale green in color and often studded with whole edamame.

 

FIRM TOFU

Firm tofu (called 老豆腐 lǎo dòufu in Chinese; 木綿豆腐, momen-dōfu in Japanese, lit. "cotton tofu"; 단단한두부, dandanhan dubu in Korean): Although drained and pressed, this form of fresh tofu still contains a great amount of moisture. It has the firmness of raw meat but bounces back readily when pressed. The texture of the inside of the tofu is similar to that of a firm custard. The skin of this form of tofu has the pattern of the muslin used to drain it and is slightly more resilient to damage than its inside. It can be picked up easily with chopsticks.

 

In some places in Japan, a very firm type of momen-dōfu is eaten, called ishi-dōfu (石豆腐; literally stone tofu) in parts of Ishikawa, or iwa-dōfu (岩豆腐; literally rock tofu) in Gokayama in the Toyama prefecture and in Iya in the prefecture of Tokushima. Due to their firmness, some of these types of tofu can be tied by rope and carried.[citation needed] These types of firm tofu are produced with seawater instead of nigari (magnesium chloride), or using concentrated soy milk. Some of them are squeezed of excess moisture using heavy weights. These products are produced in areas where travelling is inconvenient, such as remote islands, mountain villages, heavy snowfall areas, and so on.

 

EXTRA FIRM TOFU

Dòu gān (豆干, literally "dry tofu" in Chinese) is an extra firm variety of tofu where a large amount of liquid has been pressed out of the tofu. Dòu gān contains the least amount of moisture of all fresh tofu and has the firmness of fully cooked meat and a somewhat rubbery feel similar to that of paneer. When sliced thinly, this tofu can be crumbled easily. The skin of this form of tofu has the pattern of the muslin used to drain and press it. Western firm tofu is milled and reformed after the pressing and sometimes lacks the skin with its cloth patterning. One variety of dried tofu is pressed especially flat and sliced into long strings with a cross section smaller than 2 mm × 2 mm. Shredded dried tofu (豆干絲, dòugānsī in Chinese, or simply 干絲, gānsī), which looks like loose cooked noodles, can be served cold, stir-fried, or similar in style to Japanese aburaage.

 

PROCESSED TOFU

Many forms of processed tofu exist, due to the varied ways in which fresh tofu can be used. Some of these techniques probably[citation needed] originate from the need to preserve tofu before the days of refrigeration, or to increase its shelf life and longevity. Other production techniques are employed to create tofus with unique textures and flavors.

 

FERMENTED

Pickled tofu (豆腐乳 in Chinese, pinyin: dòufurǔ, lit. "tofu dairy," or 腐乳 fŭrŭ; chao in Vietnamese): Also called "preserved tofu" or "fermented tofu," this food consists of cubes of dried tofu that have been allowed to fully air-dry under hay and slowly ferment from aerial bacteria. The dry fermented tofu is then soaked in salt water, Chinese wine, vinegar, and minced chiles, or a unique mixture of whole rice, bean paste, and soybeans. In the case of red pickled tofu (紅豆腐乳 in Chinese, Pinyin: hóng dòufurǔ), red yeast rice (cultivated with Monascus purpureus) is added for color. And in Japan, pickled tofu with miso paste is called "tofu no misodzuke," which is a traditional preserved food in Kumamoto. In Okinawa, there is a pickled and fermented tofu called "tofuyo"(豆腐餻). It is made from "Shima-doufu" (an Okinawan variety of large and firm tofu). It is fermented, and matured with koji mold, red koji mold, and awamori.

 

Stinky tofu (臭豆腐 in Chinese, Pinyin: chòudòufu): A soft tofu that has been fermented in a unique vegetable and fish brine. The blocks of tofu smell strongly of certain pungent cheeses, and are described by many as rotten and fecal.[citation needed] Despite its strong odor, the flavor and texture of stinky tofu is appreciated by aficionados, who describe it as delightful. The texture of this tofu is similar to the soft Asian tofu from which it is made. The rind that stinky tofu develops from frying is said to be especially crisp, and is usually served with soy sauce, sweet sauce, or hot sauce.

 

DRIED TOFU

Two kinds of dried tofu are produced in Japan. They are usually rehydrated (by being soaked in water) prior to consumption. In their dehydrated state they do not require refrigeration.

 

FRIED

With the exception of the softest tofus, all forms of tofu can be fried. Thin and soft varieties of tofu are deep fried in oil until they are light and airy in their core 豆泡 dòupào, 豆腐泡 dòufupào, 油豆腐 yóudòufu, or 豆卜 dòubǔ in Chinese, literally "bean bubble," describing the shape of the fried tofu as a bubble).

Tofus such as firm Asian and dòu gān (Chinese dry tofu), with their lower moisture content, are cut into bite-sized cubes or triangles and deep fried until they develop a golden-brown, crispy surface (炸豆腐 in Chinese, zhádòufu, lit. "fried tofu"). These may be eaten on their own or with a light sauce, or further cooked in liquids; they are also added to hot pot dishes or included as part of the vegetarian dish called luohan zhai. This deep fried tofu is also called Atsuage (厚揚げ) or Namaage (生揚げ) in Japan. The thinner variety is called Aburaage (油揚げ) which develops a tofu pouch when fried that is often used for Inari-sushi.

 

FROZEN

Thousand layer tofu (千葉豆腐, 凍豆腐 dòngdòufu or 冰豆腐 bīngdòufu in Chinese, literally "thousand layer tofu" or "frozen tofu"): By freezing tofu, the large ice crystals that develop within the tofu result in the formation of large cavities that appear to be layered. The frozen tofu takes on a yellowish hue in the freezing process. Thousand layer tofu is commonly made at home from Asian soft tofu though it is also commercially sold as a specialty in parts of Taiwan. This tofu is defrosted, and sometimes pressed to remove moisture, prior to use.

 

Koya-dofu (kōya-dōfu, 高野豆腐 in Japanese): The name comes from Mount Koya, a center of Japanese Buddhism famed for its shōjin ryōri, or traditional Buddhist vegetarian cuisine. It is sold in freeze-dried blocks or cubes in Japanese markets. Since it is dried, it can be preserved for long term. It must be soaked in water before eating, and is typically simmered in dashi, sake or mirin and soy sauce. In shōjin ryōri, vegetarian kombu dashi, made from seaweed, is used. When prepared in the usual manner, it has a spongy texture and mild sweet and savory flavor (the taste and flavor depend on what soup or cooking stock it was simmered in). A similar form of freeze-dried tofu, in smaller pieces, is found in instant soups (such as miso soup), in which the toppings are freeze-dried and stored in sealed pouches.

 

BYPRODUCTS OF TOFU PRODUCTION

Tofu production creates some edible byproducts. Food products are made from the protein-oil film, or "skin," which forms over the surface of boiling soy milk in an open shallow pan. The leftover solids from pressing soy milk are called okara.

 

TOFU SKIN

Tofu skin is produced through the boiling of soy milk, in an open shallow pan, thus producing a film or skin composed primarily of a soy protein-lipid complex on the liquid surface. The films are collected and dried into yellowish sheets known as soy milk skin (腐皮, fǔpí in Chinese; 湯葉, yuba in Japanese). Its approximate composition is : 50–55% protein, 24–26% lipids (fat), 12% carbohydrate, 3% ash, and 9% moisture.

 

The skin can also be bunched up to stick form and dried into something known as "tofu bamboo" (腐竹, fǔ zhú in Chinese; phù trúc in Vietnamese; kusatake, Japanese), or myriad other forms. Since tofu skin has a soft yet rubbery texture, it is folded or shaped into different forms and cooked further to imitate meat in vegan cuisine.

 

Some factories dedicate production to tofu skin and other soy membrane products.

 

OKARA

Okara (from the Japanese, おから, okara; known as 雪花菜, xuěhuācài, in Chinese, lit. "snowflake vegetable"; 豆腐渣, dòufuzhā, also Chinese, lit. "tofu sediment/residue"; and 콩비지, kongbiji, in Korean), is a tofu by-product, sometimes known in the west as "soy pulp" or "tofu lees",[40] consisting of the fiber, protein, and starch left over when soy milk has been extracted from ground soaked soybeans. Although it is mainly used as animal feed in most tofu producing cultures, it is sometimes used in Japanese and Korean cuisines, such as in the Korean stew kongbiji jjigae (콩비지찌개). It is also an ingredient for vegetarian burgers produced in many western nations.

 

NON-TOFU "TOFUS"

Due to their Asian origins and their textures, many food items are called "tofu" even though their production processes are not technically similar. For instance, many sweet almond tofus are actually gelatinous desserts hardened using agar or gelatin. As well, some foods such as Burmese tofu are not coagulated from the "milk" of the legume but rather set in a manner similar to soft polenta, Korean muk, or the jidou liangfen of Yunnan province of Southwest China.

 

NON-TOFU SWEETS

The "almond tofu" (Chinese: 杏仁豆腐 xìngrén dòufu; Japanese: annindōfu) is a milky white and gelatinous resembling tofu, but does not use soy products or soy milk and is hardened with agar. A similar dessert made with coconut milk or mango juices might occasionally be referred to as "coconut tofu" or "mango tofu", though such names are also given to hot dishes that use soy tofu and coconut or mango in the recipe.

 

EGG TOFU

Egg tofu (ja) (Japanese: 玉子豆腐, 卵豆腐, tamagodōfu) (Chinese: 蛋豆腐, dàn dòufu; often called 日本豆腐, rìbĕn dòufu, lit. "Japan bean curd") is the main type of savory flavored tofu. Whole beaten eggs are combined with dashi, poured into molds, and steamed in a steamer (cf. chawanmushi). The tofu has a pale golden color that can be attributed to the addition of egg and, occasionally, food coloring. This tofu has a fuller texture and flavor than silken tofu, which can be attributed to the presence of egg fat and protein. Plain "dried tofu" can be flavored by stewing in soysauce (滷) to make soy-sauce tofu. It is quite common to see tofu sold in market in this soy-sauce stewed form.

 

SESAME TOFU

The goma-dōfu (ja) is made by grinding sesame into a smooth paste, combining with liquid and kudzu starch, and heating until curdling occurs. It is often served chilled as hiyayakko.

 

PEANUT TOFU

In Okinawa, Japan, the jīmāmi-dōfu (ja) is made in a process similar to the sesame tofu. A peanut milk (made by crushing raw peanuts, adding water and straining) is combined with starch (usually sweet potato starch known locally as umukuji　or umukashi (芋澱粉?)) and heating until curdling occurs.

 

The Chinese equivalent is the 落花生豆腐 luòhuāshēng dòufu.

 

BURMESE TOFU

Burmese tofu (to hpu in Burmese) is a type of legume product made from besan (chana dal) flour; the Shan variety uses yellow split pea flour instead. Both types are yellow in color and generally found only in Myanmar, though the Burman variety is also available in some overseas restaurants serving Burmese cuisine.

 

Burmese tofu may be fried as fritters cut in rectangular or triangular shapes. Rice tofu, called hsan to hpu (or hsan ta hpo in Shan regions) is made from rice flour (called hsan hmont or mont hmont) and is white in color, with the same consistency as yellow Burmese tofu when set. It is eaten as a salad in the same manner as yellow tofu.

 

PREPARATION

Tofu has very little flavor or smell on its own. Consequently, tofu can be prepared either in savory or sweet dishes, acting as a bland background for presenting the flavors of the other ingredients used. As a method of flavoring it is often marinated in soy sauce, chilis, sesame oil, etc.

 

EASTERN METHODS

In Asian cooking, tofu is eaten in myriad ways, including raw, stewed, stir-fried, in soup, cooked in sauce, or stuffed with fillings. The idea of using tofu as a meat substitute is not common in East Asia. Many Chinese tofu dishes such as jiācháng dòufu (家常豆腐) and mápó dòufú (麻婆豆腐) include meat.

 

LIGHTLY FLVORED

In Japan, a common lunch in the summer months is hiyayakko (冷奴), silken or firm Asian tofu served with freshly grated ginger, green onions, or katsuobushi shavings with soy sauce. In the winter, tofu is frequently eaten as "yudofu," which is simmered in a claypot with some vegetables (ex:chinese cabbage, green onion etc.) using konbu dashi.

 

In Chinese cuisine, Dòuhuā (豆花) is served with toppings such as boiled peanuts, azuki beans, cooked oatmeal, tapioca, mung beans and a syrup flavored with ginger or almond. During the summer, "dòuhuā" is served with crushed ice; in the winter, it is served warm.[43] And also, in many parts of China, fresh tofu is similarly eaten with soy sauce or further flavored with katsuobushi shavings, century eggs (皮蛋 pídàn), and sesame seed oil.

 

In Korean cuisine, dubu gui (두부구이) consists of pan fried cubes of firm tofu, seasoned with soy sauce, garlic, and other ingredients. Cubes of cold, uncooked firm tofu seasoned with soy sauce, scallions, and ginger, prepared in a manner similar to the Japanese hiyayakko, are also enjoyed. The popular bar food, or anju (안주), called dubu kimchi (두부김치), features boiled, firm tofu served in rectangular slices around the edges of a plate with pan fried, sautéed or freshly mixed kimchi (김치) in the middle.

 

In the Philippines, the sweet delicacy taho is made of fresh tofu with brown sugar syrup and sago. The Malaysian version of taho or douhua is called tofufa. Warm soft tofu is served in "slices" (due to being scooped using a flat spoon from a wooden bucket) in a bowl with either pandan-flavored sugar syrup or palm sugar syrup.

 

In Vietnam, dòuhuā is pronounced đậu hủ. This variety of soft tofu is made and carried around in an earthenware jar. It is served by being scooped into a bowl with a very shallow and flat spoon, and eaten with either powdered sugar and lime juice or with a ginger-flavored syrup. It is generally eaten hot, even during summer.

 

FRIED

A common cooking technique in many parts of East and Southeast Asia involves deep frying tofu in vegetable oil, sunflower oil, or canola oil with varied results. In Indonesia, it is usually fried in palm oil. Although tofu is often sold preprocessed into fried items, pre-fried tofu is seldom eaten directly and requires additional cooking. Depending on the type of tofu used, the texture of deep fried tofu may range from crispy on the outside and custardy on the inside, to puffed up like a plain doughnut. The former is usually eaten plain in Chinese cuisine with garlic soy sauce, while the latter is either stuffed with fish paste to make Yong Tau Foo or cooked in soups. In Taiwan, fried tofu is made into a dish called "A-gei", which consists of a fried aburage tofu package stuffed with noodles and capped with surimi.

 

In Japan, cubes of lightly coated and fried tofu topped with a kombu dashi-based sauce are called agedashi-dofu (揚げ出し豆腐). Soft tofu that has been thinly sliced and deep fried, known as aburage in Japan and yubu (유부) in Korea, is commonly blanched, seasoned with soy sauce and mirin and served in dishes such as kitsune udon. Aburage is sometimes also cut open to form a pocket and stuffed with sushi rice; this dish is called inarizushi (稲荷寿司) and is also popular in Korea, where it is called yubu chobap (유부초밥). In Indonesia, tofu is called tahu, and the popular fried tofu is tahu goreng, tahu isi and tahu sumedang.

 

SOUPS, STEWS, AND BRAISED DISHES

A spicy Sichuan preparation using firm Asian tofu is mápó dòufu (麻婆豆腐). This involves braised tofu in a beef, chili, and a fermented bean paste sauce. A vegetarian version is known as málà dòufu (麻辣豆腐)[citation needed].

 

Dried tofu is usually not eaten raw but first stewed in a mixture of soy sauce and spices.[citation needed] Some types of dried tofu are pre-seasoned with special blends of spices, so that the tofu may either be called "five spice tofu" (五香豆腐 wǔxiāng dòufu) or "soy sauce stewed tofu" (鹵水豆腐 lǔshuǐ dòufu). Dried tofu is typically served thinly sliced with chopped green onions or with slices of meat for added flavor. Most dried tofu is sold after it has been fried or pre-stewed by tofu vendors.

 

Soft tofu can also be broken up or mashed and mixed with raw ingredients prior to being cooked. For example, Japanese ganmodoki is a mixture of chopped vegetables and mashed tofu. The mixture is bound together with starch and deep fried. Chinese families sometimes make a steamed meatloaf or meatball dish from equal parts of coarsely mashed tofu and ground pork. In India, tofu is also used as a low fat replacement for paneer providing the same texture with similar taste.

 

Tofu bamboos are often used in lamb stew or in a dessert soup. Tofu skins are often used as wrappers in dim sum. Freeze-dried tofu and frozen tofu are rehydrated and enjoyed in savory soups. These products are often taken along on camping trips since a small bag of these dried tofu can provide protein for many days.

 

Japanese 'miso soup', stocks with miso paste, is frequently made with tofu.

 

In Korean cuisine, soft tofu, called sundubu (순두부), is used to make a thick stew called sundubu jjigae (순두부 찌개). Firm, diced tofu often features in the staple stews doenjang jjigae (된장 찌개) and kimchi jjigae (김치

찌개).

 

SMOKED

At Qufu, the home town of Confucius, smoked tofu is a popular dish.

 

BACEM

Bacem is a method of cooking tofu originating from Java, Indonesia. The tofu is boiled in coconut water, mixed with lengkuas (galangal), Indonesian bay leaves, coriander, shallot, garlic, tamarind and palm sugar. After the spicy coconut water has completely evaporated, the tofu is fried until it is golden brown. The result is sweet, spicy, and crisp. This cooked tofu variant is commonly known as tahu bacem in Indonesian. Tahu bacem is commonly prepared along with tempeh and chicken.

 

AS FLAVORING

Pickled tofu is commonly used in small amounts together with its soaking liquid to flavor stir-fried or braised vegetable dishes (particularly leafy green vegetables like water spinach). It is often eaten directly as a condiment with rice or congee.

 

WESTERN METHODS

Generally, the firmer styles of tofu are used for kebabs, mock meats, and dishes requiring a consistency that holds together, while the softer styles can be used for desserts, soups, shakes, and sauces.

 

Firm western tofus can be barbecued since they will hold together on a barbecue grill. These types of tofu are usually marinated overnight as the marinade does not easily penetrate the entire block of tofu (techniques to increase penetration of marinades are stabbing repeatedly with a fork or freezing and thawing prior to marinating). Grated firm western tofu is sometimes used in conjunction with TVP as a meat substitute. Softer tofus are sometimes used as a dairy-free or low-calorie filler. Silken tofu may be used to replace cheese in certain dishes (such as lasagna).

 

Tofu has also been fused into other cuisines in the west, for instance used in Indian-style curries.

 

Tofu and soy protein can be industrially processed to match the textures and flavors to the likes of cheese, pudding, eggs, bacon, etc. Tofu's texture can also be altered by freezing, pureeing, and cooking. In the Americas, Europe, Australia and New Zealand, tofu is frequently associated with vegetarianism and veganism as it is a source of non-animal protein.

 

THREE THEORIES OF ORIGIN

The most commonly held of the three theories of tofu's origin maintains that tofu was invented in northern China around 164 BC by Lord Liu An, a Han Dynasty prince. Although this is possible, the paucity of concrete information about this period makes it difficult to conclusively determine whether Liu An invented the method for making tofu. Furthermore, in Chinese history, important inventions were often attributed to important leaders and figures of the time. In 1960, a stone mural unearthed from an Eastern Han dynasty tomb provided support for the theory of Han origin of tofu, however some scholars maintained that the tofu in Han dynasty was rudimentary, and lacked the firmness and taste of real tofu.

 

Another theory states that the production method for tofu was discovered accidentally when a slurry of boiled, ground soybeans was mixed with impure sea salt. Such sea salt would probably have contained calcium and magnesium salts, allowing the soy mixture to curdle and produce a tofu-like gel. This may have possibly been the way that tofu was discovered, since soy milk has been eaten as a savory soup in ancient as well as modern times. Its technical plausibility notwithstanding, there is little evidence to prove or disprove that tofu production originated in this way.

 

The last group of theories maintains that the ancient Chinese learned the method for the curdling of soy milk by emulating the milk curdling techniques of the Mongolians or East Indians. For, despite their advancement, no technology or knowledge of culturing and processing milk products existed within ancient Chinese society. (They did not seek such technology, probably because of the Confucian taboo on fermented dairy products and other so-called "barbarian foodstuffs".) The primary evidence for this theory lies with the etymological similarity between the Chinese term for Mongolian fermented milk (rufu, which literally means "milk curdled") and the term doufu ("beans curdled") or tofu. Although intriguing and possible, there is no evidence to substantiate this theory beyond the point of academic speculation.

 

HISTORY

IN ASIA

Tofu originated in ancient China,[5] although little else is known about the exact historic origins of tofu and of its method of production.

 

The theory that tofu was invented by Lord Liu An of Huainan in about 164 BC (early Han dynasty) has steadily lost favor among most scholars in China and abroad since the 1970s. The claim concerning Liu An was first made by Zhu Xi during the Song dynasty (960-1127 AD) - roughly 1,000 years after the supposed invention.

 

The theory that tofu-making is shown in a mural incised on a stone slab in Han Tomb No. 1, at Da-hu-ting, Mixian, Henan province attracted much attention after about 1990. Yet it too has lost favor because (1) no step of cooking the soy puree is shown in the mural, and (2) when Chinese food historians tried to make tofu without cooking the puree, the result was a tiny amount of unpalatable material.

 

Thus, while there are many theories regarding tofu's origins, historical information is scarce enough as to relegate the status of most theories to either speculation or legend. Like the origins of cheese and butter, the exact origin of tofu production may never be known or proven. The historical era starts in the year 965 AD (early Song dynasty) with the Qing Yilu by Tao Ku.

 

What is known is that tofu production is an ancient technique. Tofu was widely consumed in ancient China, and techniques for its production and preparation were eventually spread to many other parts of Asia.

 

Its development likely preceded Liu An, as tofu is known to have been a commonly produced and consumed food item in China by the 2nd century BC. Although the varieties of tofu produced in ancient times may not have been identical to those of today, descriptions from writings and poetry of the Song and Yuan Dynasty show that the production technique for tofu had already been standardized by then, to the extent that they would be similar to tofu of contemporary times.

 

In China, tofu is traditionally used as a food offering when visiting the graves of deceased relatives. It is claimed that the spirits (or ghosts) have long lost their chins and jaws, and that only tofu is soft enough for them to eat. Before refrigeration was available in China, tofu was often only sold during the winter time, due to the tofu not spoiling in the colder weather. During the warmer months, any leftover tofu would be spoiled if left for more than a day. Chinese war hero Guan Yu used to be a tofu maker before he enlisted in the army. Chinese martial arts expert and hero, Yim Wing-chun, was a celebrated tofu maker in her village. (Tofu as such plays a part in the 1994 movie about her life, Wing Chun.)

 

Tofu and its production technique were subsequently introduced into Korea and then Japan in the Nara period (late 8th century) as well as other parts of East Asia. The earliest document of tofu in Japan shows that the dish was served as an offering at the Kasuga Shrine in Nara in 1183. The book Tofu Hyakuchin (豆腐百珍 Dòufu Bǎizhēn), published in the Edo period, lists 100 recipes for cooking tofu.

 

The rise in acceptance of tofu likely coincided with that of Buddhism as it is an important source of proteins in the religion's vegetarian diet. Since then, tofu has become a staple in many countries, including Vietnam, Thailand, and Korea, with subtle regional variations in production methods, texture, flavor, and usage.

 

In Southeast Asia, tofu was introduced to the region by Chinese immigrants from sea-faring Fujian province, evident from the fact that many countries in Southeast Asia refer to tofu by the Min Nan Chinese pronunciations for either soft and firm tofu, or "tāu-hū" and "tāu-goan" respectively. In Indonesia, Malaysia, Singapore, Thailand and the Philippines, tofu is widely available and used in many local dishes. Tofu is called tahu in Indonesia, Indonesian dishes such as, tahu sumbat, taoge tahu, asinan, siomay and some curries, are often add slices of tofu as ingredients. In addition, tahu goreng, tahu isi and tahu sumedang are the popular fried tofu snacks. Tofu is called tauhu in Malaysia and Singapore. The Malaysian and Singaporean Indians use tofu in their cuisine such as Indian mee goreng, rojak pasembor. The strait peranakan cuisine often uses tofu, such as mee kari Penang, and laksa. The makers of tofu in these countries were originally the Chinese but tofu now is made by non-Chinese as well. Indonesia, Thailand, Malaysia and the Philippines are major producers of tofu and have plants located within many municipalities. However, Singapore imports its tofu from its neighboring country, Malaysia.

 

Tofu in the Philippines is essential to the daily diet, as taho, widely eaten as breakfast, or tokwa (a dry fried variation), which is a staple or alternative to meat in main meals, and in numerous regional dishes. Tofu was introduced to the archipelago in the 10th to 13th centuries by Song Chinese mariners and merchants, along with many different foods which had become staples of the Philippine diet. The use and production of tofu were first limited to urban centers with influential Chinese minorities, such as Cebu or Tondo, but were quickly spread to even remote native villages and islands, long before the Spanish arrival in the 17th century.

 

IN THE WEST

Benjamin Franklin was the first American to mention tofu in a 1770 letter to John Bartram. Franklin, who discovered it during a trip to London, included a few soybeans and referred to it as "cheese" from China. The first tofu company in the United States was established in 1878. In 1908 Li Yuying, a Chinese anarchist and a vegetarian with a French degree in agriculture and biology, opened a soy factory, the Usine de la Caséo-Sojaïne, which was the world's first soy dairy and the first factory in France to manufacture and sell beancurd. However tofu was not well known to most Westerners before the middle of the 20th century. With increased cultural contact between the West and East Asia and growing interest in vegetarianism, knowledge of tofu has become widespread. Numerous types of pre-flavored tofu can be found in many supermarket chains throughout the West. It is also used by many vegans and vegetarians as a means to gain protein without the consumption of meat products.

 

NUTRITION AND CHINESE MEDICINE CLAIMS

TRADITIONAL CHINESE MEDICINE CLAIMS

Tofu is considered a cool agent in Traditional Chinese medicine. It is claimed to invigorate the spleen, replenish qi, moisture and cool off Yang vacuity, and to detoxify the body. However, there is no scientific evidence supporting neither such claims, nor their implied notions.

 

FUNCTIONS

In Chinese traditional medicine, tofu is suitable for those who are weak, malnourished, deficient in blood and qi; is suitable for old, slim or otherwise; suitable for those with high fat content in blood, high cholesterol, overweight, and with hardened blood vessels; suitable for people with diabetes; for mothers with low breast milk supply; for children and young adults; for those with inflamed respiratory tract, with phlegm, coughing and asthma. Tofu is also suited for people of old age; it is recommended to eat with liquor, since tofu contains cysteine, which can speed up the detoxification of alcohol in the body, and lessen the harm done to the liver, protecting the liver.

 

PROTEIN

Tofu is relatively high in protein, about 10.7% for firm tofu and 5.3% for soft "silken" tofu with about 5% and 2% fat respectively as a percentage of weight.

 

In 1995, a report from the University of Kentucky, financed by Solae, concluded that soy protein is correlated with significant decreases in serum cholesterol, Low Density Lipoprotein LDL (″bad cholesterol″) and triglyceride concentrations. However, High Density Lipoprotein HDL (″good cholesterol″) did not increase. Soy phytoestrogens (isoflavones: genistein and daidzein) absorbed onto the soy protein were suggested as the agent reducing serum cholesterol levels. On the basis of this research, PTI, in 1998, filed a petition with Food and Drug Administration for a health claim that soy protein may reduce cholesterol and the risk of heart disease.

 

The FDA granted this health claim for soy: "25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease." For reference, 100 grams of firm tofu coagulated with calcium sulfate contains 8.19 grams of soy protein. In January 2006, an American Heart Association review (in the journal Circulation) of a decade-long study of soy protein benefits showed only a minimal decrease in cholesterol levels, but it compared favorably against animal protein sources.

 

ALLERGIES

Because it is made of soy, individuals with allergies, particularly those allergic to legumes, should not consume tofu.

 

WIKIPEDIA

Autumn in Canberra.

The Sulphur-crested Cockatoo, Cacatua galerita, is a relatively large white cockatoo found in wooded habitats in Australia and New Guinea. It has a total length of 44–55 cm (17–22 in), with the Australian subspecies larger than subspecies from New Guinea and nearby islands. The plumage is overall white, while the underwing and -tail are tinged yellow. The expressive crest is yellow. The bill is black, the legs are grey, and the eye-ring is whitish. These birds are very long-lived, and can live upwards of 70 years in captivity, although they only live to about 20–40 years in the wild. They have been known to engage in geophagy, the process of eating clay to detoxify their food. These birds produce a very fine powder to waterproof themselves instead of oil as many other creatures do.

 

en.wikipedia.org/wiki/Sulphur-crested_Cockatoo

Gemstone Healing Chart

 

* Aegrine - self-quest, revitalizes the mind, increases the healing energy of other stones.

* African Mystic Spirit Quartz - cleansing, accelerates spiritual growth, focuses healing energy.

* Agate - discerns the truth, accepts circumstances, powerful emotional healer.

* Ajoite - Removes implants, activates and energizies the chakra, aligns with the universal spirit.

* Alexandrite - enhances the rebirth of inner and outer self, promotes awareness.

* Amazonite - aligns astral bodies, unity with life, enhances creative expression.

* Amber- calming for hyperactivity and stressed nerves, finds humor and joy.

* Amethyst - encourages inner peace, fights addictive behavior, transforms energy.

* Ametrine - dispels negativity, aids decision making, meditation, relieves stress.

* Ammonite - protective, aids in the birthing process, provides relaxation

* Andalusite - stimulates past memories, re-alignment and centering of self.

* Angelite - protects, strengthens degenerate organs, excellent for creative people.

* Apache Tear - grants forgiveness, understanding in distress.

* Apatite - good for communication, highly psychic, controls weight gain.

* Apophyllite - loving attunement to body and spirit, stimulates intuition.

* Aquamarine - banishes fears, calms nerves, imparts strength and control.

* Aragonite - calms & centers, allows for insight, aids self discipline if directed

* Aventurine - independence, strong legs and joints, helps in career change.

* Azurite - guidance to psychic self, cuts through illusion, enhances communication.

* Azurite-Malachite - initiates transformation, aids clarity and understanding in vision.

* Barite - loyalty, harmony, aids intuition, relationships, motivation to follow your dreams.

* Blizzard Stone - protects the body's magnetic field (from computers, ect.).

* Blue Lace Agate - expands consciousness, soothing, wise, public speaking.

* Bloodstone - prevents high blood pressure, cleanser of body, aids decision making.

* Boji Stone - sense of joy, highly energetic, draws out pain.

* Brazilianite - promotes trust in self, refreshes memories of pre-physical existence, gently clears blockages.

* Bustamite - stimulates awareness in dreamwork, a harmonious stabilizer

* Calcite - aids memory, good for arts and sciences, balances mental and emotional.

* Candle Quartz -aids in accessing ancient knowledge and putting it to use.

* Carnelian - releases sorrow, envy, fear, apathy, and rage.

* Celestite - clears speech, personal expression, highly spiritual.

* Chalcedony - expression of emotional needs, honesty, alleviates regret.

* Chiastolite - transmutes dissension into harmony, balances persepectives

* Charoite - accelerates spiritual growth, enhances self-esteem, and ability to love.

* Chrysocolla - communication, female energy, creativity, relieves ulcers and arthritis.

* Chrysoprase - prevents depression, increases grace and equilibrium.

* Citrine - cleans auras, detoxifies the body, aids tissue regeneration.

* Copper - soothes arthritis, releases restrictions, stimulates initiative and optimism.

* Coral - protection from evil, increases imagination, resolves conflicts.

* Danburite - stimulates intellect, enhances psychic ability and self-assuredness.

* Dendritic Opal - promotes growth spiritually and physically, aligns physical and etheric bodies.

* Diamond - brings forth purity, harmony, and love, also brings abundance.

* Diopside - brings necessary tears, heals trauma, aids regression, scrying stone.

* Dioptase - attracts love, abundance, prosperity and health.

* Dolomite - reduces body aches, stress, sorrow; helps growth of muscles, hair, nails, ect.

* Dravite - a protective stone that brings the peace of the earth to the higher self.

* Elestials - assist in comprehending life, the levels of death and the immortality of the spirit.

* Emerald - secures love, attracts wealth, profitable dreaming.

* Epidote - enhances that to which you attune it.

* Ferro-Actinolite - past life recall, shields the heart, increases life force, brotherhood.

* Fluorite - aids comprehension, strengthens teeth and bones, stabilizing and calming.

* Fossil - aids past life exploration, protection from spells.

* Galena - harmony, healthy hair, medical students, promotes holistic studies.

* Garnet - increases health, fidelity, imagination, and balances energy flow.

* Gold - purifying, healing, balancing, attracts honors, masculine energy.

* Gypsum - relieves stagnation, offers level-headedness.

* Hematite - grounding, promotes common sense and level headedness.

* Herkimer Diamond - stimulates clairvoyance/psychic abilities, soothes tension, sleep.

* Hessonite - clears negativity, eliminates feelings of inferiority, promotes positive change.

* Heulandite - past life recall, weight loss, open mind, helps one deal with loss.

* Hiddenite - stimulates intellect, insight, universal love.

* Holly Blue Agate - spiritual and psychic actualization, as one teaches, one also learns.

* Howlite - combines reasoning, observation and patience, providing for discernment.

* Iolite - gives accurate visions, releases discord, strengthens liver, soul connector.

* Infinite - deals with your past, present, and future at once, a very loving angelic stone.

* Jade - reduces eyestrain and negativity, promotes longevity, dreams.

* Jasper - powerful physical healer, protects against negatitivy.

* Jet - dispels migraines, illness, violence, deep depression, protects finances.

* Kundalini Quartz -primal energy, raises Kundalini, grounding.

* Kunzite - reduces insecurity, addictiveness, manic depression, gives maturity.

* Kyanite - promotes clarity and understanding in dreamwork, enhances creativity.

* Labradorite - brings recognition of destiny, connects one with the elements.

* Lapis Lazuli - strenghtens total awareness, ESP, skeleton, thyroid, creativity.

* Larimar - confidence builder, good for sales, reduces depression, builds serenity.

* Lepidolite - promotes self love. alleviates stress, anger, tension.

* Malachite - lucky money stone, aids sleep, asthma, and labor, intense and probing.

* Moldavite - channeling interdimensional sources, catalyst for important changes in life.

* Mookaite - protective, brings one into the "here and now", helps accept change.

* Moonstone - lucky love stone, calming, introspective, assists with emotional release.

* Morganite - sisterhood, balances emotions, heals pain of seperation, a subtle and powerful love energy.

* Obsidian - eliminates gullibility, offers detachment, very protective.

* Onyx - relieves stress and grief, strengthens self-control and morality.

* Opal - recalls past lives, aids inner beauty, faithfulness, and eyesight.

* Peacock Rock - fresh new outlook on life, strong healing properties.

* Pecos Diamond - stabilizes emotions, brings joy, aids creativity and intuition.

* Peridot - opens new doors, removes stress, fear, guilt, activates personal growth.

* Petalite - enhances ablility to feel energy, dissolves negative energy/black magic, the stone of Angels.

* Petrified Wood - connection to Earth and Nature, removes petty annoyances.

* Phenacite - inner knowing, spiritual travel, increases energy of other stones.

* Pietersite - dignified power and loving guidance, accesses akashic records

* Pop Rocks - sense of joy, highly energetic, draws out pain.

* Prase - resolves sexuality issues, sense of oneness with universe.

* Prehnite - balances chakras, enhances personal relationships.

* Purpurite - helps break away from limited patterns, increases spirituality, and finaces.

* Pyrite - increases memory, concentration, spiritual and psychic ability for students.

* Quartz - programmable stone, breaks bad habits, headaches, channeling stone.

* Rhodizite - "the master crystal", unlocks blockages, activates chakras, truly positive stone.

* Rhodochrosite - strengthens mental power, finds new love.

* Rhodonite - energy in trauma, assuredness, helps one achieve the greatest potential.

* Rose Quartz - reduces weight, wrinkles; increases self-assuredness, love stone.

* Ruby - mental balance, improves circulation, protects sensitive natures.

* Rutilated Quartz - excellent for birthing process, enhances energy in other stones.

* Sapphire - goal motivator, strengthens loyalty, highly evolved spiritual stone.

* Sceptre Quartz - Atlantian/Lemurian symbol of power, focuses energy within heart.

* Selenite - flexibility, decision-making, clarity, strengthens spinal column.

* Seraphinite- cleanses aura & chakras,helps contact Angels. energy of cooperation.

* Silver - energy conductor, eases stress and improves speech, feminine energy.

* Smokey Quartz - relieves depression, tension, balances sexual energies.

* Sodalite - prophetic dreaming, endocrine system, eliminates confusion.

* Sphaerocobaltite - most loving stone, deeply relaxing and balancing.

* Staurolite - tears of fairies, good luck, helps transition, makes oneself at ease.

* Strawberry Quartz - recalls past lives. eases tension in a relationship.

* Stichite - encourages truthfulness, gentleness, an open mind, eases Kundalini through heart chakra.

* Sugilite - aids physical healing, reduces stress, strengthens heart, emotional balancer.

* /manganese - increases psychic adn spiritual awareness while being grounded.

* Sunstone - dissipates fearfulness, increases vitality, spiritual growth.

* Tanzanite- stone of magic, facilitates spiritual awareness, stimulates insight.

* Tektite - wisdom through life experience, prevents emotional scars.

* Tiger Eye - psychic protector, great for business, helps achieve clarity.

* Tiger Iron - enhances creativity through meditation, good for motivation on all levels

* Topaz - tissue regeneration, kidneys and bladder, enhances understanding.

* Tourmaline - relieves fatigue, anemia, increases success and love.

* Turquoise - friendship, mental relaxation, respiratory system.

* Turritella - eases domestic relations and group interaction.

* Unakite - enhanses sense of personal power, converts the negative into the positive.

* Vesuvianite - creative/intuitive aid, helps fight depression, fear, negativity, avoid danger.

* Victorite - peacefulness, awareness of higher energies, emotional release, clarity of speech.

* Zincite - removal of energy blockage, cathartic, brings together those of a similar mind.

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* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. Products shown may not be available in every location and, where available, may be for personal use only.

 

Get a tour to know more about these AMAZING products!

 

ljhagel.gelfreedom.info

 

To YOUR HEALTH and SUCCESS

Lene Jytte Hansen

 

252,773 items / 2,073,093 views

 

I have been shooting Chhath Puja at Juhu Beach for many years all part of my main set Hope And Hindutva a Message of Peace And Humanity ...about 5000 blogs on Hinduism promoting goodwill and above all Hindu Muslim amity and reiterating my stance we are Indians human first before we get colored in our respective religiosity.

 

I have tried to shoot Hindu feasts rituals traditions as my cultural inheritance , I have shot this with my eye my vision my camera my time ..I have done this all with my money no sponsors no financial help from anyone , this disclaimer to those bigots who have attacked me for being saffronized .. My guru is a Naga Sadhu from Junagadh Akhada Shree Vijay Giri Mahara and I have shot the Kumbh and have blogs on Kumbh Mela and Naga Sadhus.

 

Being a Malang .. a Dam Madar Malang ..an ascetic order that sums up a core philosophy of life ..

 

"Be certain in the religion of love there are no believers or unbelievers. Love embraces all.#Rumi"

 

This year the Chhath Puja celebrations at Juhu due to the sad demise of HinduHriday Samrat Shree Balasaheb Thackeray were on an absolute low key, kids were being warned on the public system not to burst crackers not to venture into the sea.

 

Because of an injury to my leg I was less adventurous but barefeet, I came here after sunset so did not shoot the normal Chhath Puja pictures ..

 

I shot the Puja at the BJP pavilion as I know the people here also it is closer to the crowds and the ambiance I was to shoot , I carried my Manfrotto monopod for the first time ...

 

I later met Mr Raj Purohit and other BJP heads that had come for the Puja .. but I left and shoot the common Bhari Manoos on the beach , their biggest festival of Love Hope and human bonding.

 

This is my new set I am posting it after completing the Series on the Last Journey of Shree Balasaheb Thackeray and his Last Rites at Shivaji Park.

 

About Chhath Puja

from Wikipedia

 

Chhath (Hindi: छठ, also called Dala Chhath) is an ancient Hindu festival and only Vedic Festival dedicated to the Hindu Sun God, Surya, also known as Surya Shashti.[1] The Chhath Puja is performed in order to thank Surya for sustaining life on earth and to request the granting of certain wishes.[2] The Sun, considered the god of energy and of the life-force, is worshiped during the Chhath festival to promote well-being, prosperity and progress. In Hinduism, Sun worship is believed to help cure a variety of diseases, including leprosy, and helps ensure the longevity and prosperity of family members, friends, and elders.

The rituals of the festival are rigorous and are observed over a period of four days. They include holy bathing, fasting and abstaining from drinking water (Vratta), standing in water for long periods of time, and offering prashad (prayer offerings) and aragh to the setting and rising sun.

Although it is observed most elaborately in Bihar, Jharkhand, Eastern UP and the Terai regions of Nepal in modern times, and is more prevalent in areas where migrants from those areas have a presence, it is celebrated in all regions and major urban centers in India. The festival is celebrated in the regions including but not exclusive to the northeast region of India, Madhya Pradesh, Uttar Pradesh, Chhattisgarh, Chandigarh, Gujarat,[3] Delhi,[4] Mumbai[5] and Mauritius.[6]

 

Chhath puja is performed on kartika Shukala Shashti, which is the sixth day of the month of Kartika in the Hindu Calendar. This falls typically in the month of October or November in the Gregorian Calendar.

It is also celebrated in the summer (March–April), on Chaitra Shashti, some days after Holi; this event is called Chaiti Chhath.[7] The former is more popular because winter is the usual festive season in North India, and Chhath, being an arduous observance, requiring the worshipers to fast without water for around 36 hours continuously, is easier to undertake in the Indian winters.

 

[edit]Etymology

The word chhath denotes the number 6 in Hindi[8] and the festival is celebrated on the sixth day of the Hindu lunar month of KARTIKA. The word is a Prakrit derivation from the Sanskrit ṣaṣṭhi, meaning sixth.

[edit]History

 

It is believed that the Maga Purohits (modern days known as Shakya Dwipi Brahmins) were invited by local kings for their expertise in Sun worshiping. They started the tradition of Chhat Puja. Today Chhat Puja is celebrated specially in those places where Shakya Dwipi Brahmins are found.

It is believed that the ritual of Chhath puja may even predate the ancient Vedas texts, as the Rigveda contains hymns worshiping the Sun god and describes similar rituals. The rituals also find reference in the Sanskrit epic poem Mahābhārata in which Draupadi is depicted as observing similar rites.

In the poem, Draupadi and the Pandavas, rulers of Hastinapur (modern Delhi), performed the Chhath ritual on the advice of noble sage Dhaumya. Through her worship of the Sun God, Draupadi was not only able to solve her immediate problems, but also helped the Pandavas later regain their lost kingdom.

It is also believed that Chhath was started by Karna, the son of Surya (Surya Putra Karna). Surya Putra Karna ruled over the Anga Desh (present day Bhagalpur district of Bihar) during the Mahabharat Age. He was a great warrior and fought against the Pandavas in the Kurukshetra War.

Its yogic/scientific history dates back to the Vedic times. The rishis of yore used this method to remain without any external intake of food as they were able to obtain energy directly from the sun's rays. This was done through the Chhath method.[9] The chhat puja is very popular in Darbhanga, Samastipur, Muzaffarpur, Madhuvani and Dehri-On-Sone (Rohtas),Patna, Dev & Gaya.Nowadays it is celebrated in approximately all parts of India. Chhath Pooja is also celebrated in Mangalore, Karnataka. People from Bihar & UP celebrate Chhath Pooja on Panambur Beach.

[edit]Chhathi Maiya

 

It is also said that the Goddess that is worshipped during the famous Chhath Puja is known as Chhathi Maiya. Chhathi Maiya is known as Usha in the Vedas. She is believed to be the consort of Surya, the sun god. Some scholars are of the view that she is only the beloved of Surya and some suggest that She is Surya’s wife.

Usha is the term used to refer to dawn – The first light of day. But in the Rig Veda she has more symbolic meaning. Symbolically Usha is the dawn of divine consciousness in the individual aspirant.

During the Chhath Puja, Chhathi Maiya is invoked to bless us with this divine consciousness which will help us to overcome all the troubles in the world – this bless will help us to Moksha or liberation.

[edit]Rituals and traditions

 

Chhath is a festival of bathing and worshipping,that follows a period of abstinence and segregation of the worshiper from the main household for four days. During this period, the worshiper observes purity, and sleeps on the floor on a single blanket.

This is the only holy festival which has no involvement of any pandit (priest). The devotees offer their prayers to the setting sun, and then the rising sun in celebrating its glory as the cycle of birth starts with death. It is seen as the most glorious form of Sun worship.

Bihar has a number of Sun temples, flanked by a surajkund or sacred pool of the Sun, forming a popular venue for the celebration of this festival. Ara, Muzaffarpur,Patna,Bhagalpur,Chapra,Munger, Haveli Kharagpur ( Banahara, Prasando),,Samastipur,Dumka,Sahibganj, Dev, Gaya, Ranchi,Hazaribagh,Rampurhat are known popular for chhath puja.

The main worshipers, called Parvaitin (from Sanskrit parv, meaning 'occasion' or 'festival'), are usually women. However, a large number of men also observe this festival. The parvaitin pray for the well-being of their family, and for the prosperity of their offsprings. Once a family starts performing Chhatt Puja, it is their duty to perform it every year and to pass it on to the following generations. The festival is skipped only if there happens to be a death in the family that year.

The prasad offerings include sweets, Kheer, Thekua and fruit offered in small bamboo soop winnows. The food is strictly vegetarian and it is cooked without salt, onions or garlic. Emphasis is put on maintaining the purity of the food.[10]

Day 1: Nahay khay (literally, bathe and eat)

On the first day of Chhath Puja, the devotees take a dip, preferably in the holy river Ganges, and carry home the holy water of the river Ganges to prepare the offerings. The house and surroundings are scrupulously cleaned. The parvaitins allow themselves only one meal on this day.It is also known as " kaddu-bhat" in some region.Generally Parvaitin eat kaddu, channa dal, and arwa chawal (non-boiled rice). Traditionally the food is cooked on an earthen stove & mango wood is used as fuel. Only, preferably, new bronze or earthen utensils are used to prepare the food. If old utensils are used, non veg should never have been cooked in it. But nowadays steel utensils are also used in preparation of the food.

Day 2: Kharna or Lohanda (the day before Chhath)

On Panchami, the day before Chhath, the parvaitins observe a fast for the whole day, which ends in the evening a little after sunset. Just after the worship of earth, the offerings of Rasiao-kheer (rice delicacy), puris (deep-fried puffs of wheat flour) and bananas, are taken to break the fast. No sugar is used, only jaggery is used to sweeten the kheer . This is then distributed among family and friends. From this day on wards, for the next 36 hours, the parvaitin goes on a fast without water.

[21]People also make idol of Sama and Chakeba festival on Kharna Day, and play Sama Chakeba till Kartik Purnima.

The prasad is prepared by the parvaitin herself in the bronze or earthen ware utensil only. While eating the prasad by parvaitin if any unwanted thing like small stone etc. comes into the mouth immediately they have to stop eating without making any complain. The rice should therefore be clean. There should be no sound

Day 3: Chhath

Sanjhiya Arghya(ghat) (evening offerings): The day is spent preparing the prasad (offerings) at home. Those who help, also take a bath and fast till all the prasad is made. The wheat is washed and dried and even birds are not supposed to touch it. The mill is washed before grinding. On the eve of this day, the entire household accompanies the parvaitins to a riverbank, pond or a common large water body with the Thekuas fruits, etc to make the offerings (Aragh)of milk to the setting sun. It is during this phase of Chhath Puja that the devotees offer prayers to the just setting sun, while the parvaitin chants the [{Gayatri Mantra}]. Traditionally during the aragh the parvaitin should be dressed like a bride and wear a plain saree with border colored with turmeric. But nowadays printed colored sarees are also in use.

The occasion is almost a carnival. Besides the parvaitin, there are friends and family, and numerous participants and onlookers, all willing to help and receive the blessings of the worshipper. Ritual rendition of regional folk songs, carried on through oral transmission from mothers and mothers-in-law to daughters and daughters-in-law, are sung on this occasion.

The folk songs sung on the evening of Chhath reflect the culture, social structure, mythology and history of Bihar and Uttar Pradesh. Nowadays, modern Chhath songs, largely Bollywood film remixes, have caught on, but the old tradition still goes strong with a great degree of sanctity. The three main linguistic regions of Bihar (the Maithili, the Magadhi, and the Bhojpuri), and all the various dialects associated with these, have different folk songs; but have an underlying unity in their dedicated to Chhath. The minor nuances of the Chhath rituals, such as in the Kharna ritual, vary from region to region and across families, but still there is a fundamental similarity.

Kosi: On the night of day three, a colorful event of Kosi is held. Here, lighted earthen lamps are kept under a canopy of five sugarcane sticks. The five sticks signify the human body made of Panchatattva (the five great elements - earth, water, fire, air and ether). This is a symbolic ritual in Chhath Puja, performed especially in those families where marriage or childbirth has taken place recently. The lighted lamps signify the solar energy sustaining the human being. People perform this ritual at home, during late evening on day three after making the offering to the just setting sun. After that, it is done at the banks of the river on day four before making the offerings to the rising sun.

Day 4: Paarun (the day after Chhath)

Bihaniya Aragh(ghat) (next morning offerings): On the final day of Chhath Puja, the devotees, along with family and friends, go to the riverbank before sunrise, in order to make the offerings (Aragh) to the rising sun. The festival ends with the breaking of the fast by the parvaitin and friends visiting the houses of the devotees to receive the prashad. The chhath has so much importance that even millionaire beg for prasad at the Chhath ghat. This symbolizes that all persons are beggar in front of the almighty. Witnessing Chhath being celebrated at the crack of the dawn on a river bank is a beautiful, elating spiritual experience connecting the modern Indian to his ancient cultural roots. After aragh, Ganga maiya is worshipped.

[edit]Yogic viewpoint

 

There is also a yogic process of Chhath that may have been associated with the religious observance of Chhath puja. All the traditional rules of Chhath puja have also got some strong scientific reasons behind it & by following that maximum benefits can be gained.

[edit]The Yogic Philosophy of Chhath

According to yogic philosophy, the physical bodies of all the living organisms are highly sophisticated energy conducting channels. The solar bio-electricity starts flowing in the human body when it is exposed to solar radiations of specific wavelengths. Under particular physical and mental conditions, the absorption and conduction of this solar-bio-electricity increases. The processes and the rituals of the Chhath puja aim at preparing the body and the mind of the Vratti (devotee) for the process of cosmic solar energy infusion.[citation needed]

The scientific process similar to Chhath was used by the Rishis of yore for carrying out their austerities without any intake of solid or liquid diet. Using a process similar to the Chhath puja, they were able to absorb the energy needed for sustenance directly from the sun, instead of taking it indirectly through food and water.

The retina is a kind of photoelectric material, which emits subtle energy when exposed to light. Hence, very subtle electric energy starts flowing from the retina. This energy (photo-bio-electricity) is transmitted from the retina to the pineal gland by the optic nerves connecting the retina to the pineal gland, leading to its activation. The pineal gland is in close proximity with the pituitary and hypothalamus glands (together, three glands are called Triveni) due to which, the energy generated in this process starts impacting these glands. Consequently, the pranic activity becomes uniform, giving the Vratti good health and a calm mind.

[edit]Stages of Chhath (Conscious Photoenergization Process)

According to Yoga philosophy, the process of Chhath is divided into six stages of the Conscious Cosmic Solar Energy Infusion Technique (Conscious Photoenergization Process).[11]

Stage 1: Fasting and the discipline of cleanliness leads to detoxification of the body and mind. This stage prepares the body and mind of the Vratti (devotee) to receive the cosmic solar energy.

Stage 2: Standing in a water body with half the body (navel deep) in the water minimizes the leak of energy and helps the prana (psychic energy) to move up the sushumna (psychic channel in the spine).

Stage 3: Cosmic Solar Energy enters the Vratti’s pineal, pituitary and hypothalamus glands (Triveni complex) through the retina and optic nerves.

Stage 4: Activation of Triveni tri-glandular complex (pineal, pituitary and hypothalamus).

Stage 5: A kind of polarization happens in the spine, which results in the Vratti’s (devotee) gross and subtle bodies getting transformed into a cosmic powerhouse. This can also lead to the awakening of the latent psychic energy popularly known as the Kundalini Shakti.

Stage 6: The body of the Vratti (devotee) becomes a channel which conducts, recycles and transmits the energy into the entire universe.

[edit]Benefits of Chhath process

The Chhath process results in detoxification

The Chhath process stresses mental discipline. The discipline of mental purity is a result of this work. By employing a number of rituals, the vrattis focus on maintaining the cleanliness of the offerings and environment. Cleanliness is the most dominant thought that prevails in the minds of all the devotees during Chhath.

This has a great detoxification effect on the body and the mind as mental moods can result in biochemical changes. Now comes the physical detoxification. The fasting paves the way for detoxification at a material level.

Detoxification helps in regularizing the flow of prana and makes the person more energetic. The natural immune system of the body spends much of its energy in fighting the toxins present in the body. By using the detoxification methods such as pranayam, meditation, yoga and Chhath practices, the amount of toxins present in the body can be reduced to a great extent. Thus, with reduction in the amount of toxins, the expenditure of energy also reduces and you feel more energetic. It improves the appearance of the skin. The eyesight can improve and the ageing process of the body slows down.

[edit]Benefits of Chhath Puja

Photo-electro-chemical effect: physical benefits

The Chhath practice improves the immunity of the Vratti’s body.

Antiseptic effect: Safe radiation of sunlight can help cure fungal and bacterial infections of the skin.

Raktavardhak (increase in fighting power of blood): As a consequence of the practice of Chhath, the energy infused in the blood stream improves the performance of white blood cells.

The solar energy has a great influence on the glands, which results in balanced secretion of hormones.

Energy requirements are met by the solar energy directly. This will further detoxify the body.

Photo-electro-psychic effects: mental benefits

A state of creative calmness will prevail in the mind.

To a great extent, all negative responses have their origin in the disturbed flow of prana. With the pranic flow regularized, the duration and frequency of occurrences of anger, jealousy, and other negative emotions will be reduced.

With patient and sincere practice, the psychic powers like intuition, healing, and telepathy awaken. This depends on the concentration with which the practice is undertaken.

[edit]Daily sun meditation (Chhath process)

In the fast lifestyle of the present times, it may not be possible to follow the Chhath process very often. The detoxification can be undertaken through pranayam, yoga, meditation and Conscious Photoenergization Process known as Chhath Dhyan Sadhana (CDS).

Chhath Dhyan Sadhana (CDS): Conscious Photoenergization Process

Assume a comfortable position (standing or sitting) with back and spine straight. With eyes closed, face the Sun. Inhale completely, as slowly as possible. Do not strain in making the breathing slow. Maintain your comfort level. As you breath in, visualize (feelingly experience) the cosmic solar energy entering through your eyes and moving to the pineal gland through optic nerves and charging the pineal–pituitary–hypothalamus complex. Now, as you exhale, visualize the cosmic solar energy flowing down the pineal gland and spreading throughout your body with a revitalizing effect.

Thus, the process starts with inhalation and ends in exhalation. This constitutes one round. It is suggested to start with five rounds (two minutes), and increase it time permitting. On completion of the practice, thank the Sun for bestowing upon you the life giving solar energy. Thereafter, sit quietly for a minute, observing the good things in the environment around.

CDS should be practiced within one-hour window after sunrise or within one-hour window before sunset. Any person of any age can practice CDS. If you wish to practice CDS at any time other than sunrise or sunset, do not practice it in front of Sun. You can however, practice CDS in a room. Even a bed-ridden person can try and consciously draw in the solar energy while lying on the bed. With regular practice, he/she will notice an improvement in physical and mental health. For those who are not comfortable facing the sun, they can practice the technique in any room having proper ventilation. If you have time, you can also practice it twice a day. Do not hurry in increasing the number of rounds, as there are no shortcuts to success in this method. The nervous system of the body takes its own time in adapting and to be able to receive the energy.

Significance of emphasis on sunrise and Sunset periods

Only sunrise and sunset are the periods during which the majority of humans can safely obtain the solar energy directly from the Sun. However, there may be some exceptions. That is why, in Chhath puja, there is a tradition of offering Arghya to the Sun in late evening and in early morning. During these phases (one hour window after sunrise and before sunset), the ultraviolet radiation levels remain in safe limits.

 

Phyllanthus emblica (syn. Emblica officinalis), the Indian gooseberry, or Dhatrik (in Maithili), or amla from Sanskrit amalika, is a deciduous tree of the family Phyllanthaceae. It is known for its edible fruit of the same name.(Courtesy : Wiki).

  

1.) It’s an excellent source of Vitamin C:

  

Amla is a highly potent form of Vitamin C, and contains much more Vitamin C than is found in oranges.

  

2.) It enhances immunity.

  

3.) It’s high in antioxidants.

  

Antioxidants prevent the body against free radicals. Free radicals are harmful and can damage cells, potentially leading to cancer and other possible diseases.

  

4.) It reduces inflammation.

  

5.) It is good for digestion, and helps the body to absorb and assimilate nutrients from the foods we eat.

  

Amla also reduces acidity. It’s a lot more slow and gentle than other herbs that aid digestion. For example, ginger is an herb/root used for digestion. It is a lot stronger and warmer than Amla. But don’t get me wrong, ginger is great for anyone who can handle it. Personally, as an individual who’s a bit more sensitive than most people, I tend to not have it very often. I prefer the gentleness and cooler quality of Amla.

  

6.) It strengthens the liver and helps us to flush out toxins.

  

7.) It’s great for the urinary system.

  

It helps flush out toxins through the urinary system without over-stimulating it.

  

8.) Great for the skin.

  

Whenever you see someone with a lot of skin blemishes or acne, often times it’s due to them having a liver overrun by toxins. Since Amla helps to detoxify the liver and aids digestion (as well as being a good source of Vitamin C and other minerals), one of the results of taking it regularly is that it’s good for one’s complexion.

  

9.) Gives us healthier, more lustrous hair.

  

Since Amla is great for digestion, it makes it easier for our bodies to absorb the calcium in the foods we eat, therefore resulting in healthier hair (not to mention healthier bones, teeth, and nails). It helps us to preserve our natural, youthful hair color, and minimizes hair loss.

  

10.) Relieves menstrual cramping.

  

If you plan to take Amla specifically to get rid of menstrual cramps, you’ll need to start taking it at least a few weeks before menstruation in order for it to be in your system long enough to have an effect.

  

Courtesy and

Read more: www.care2.com/greenliving/10-amazing-benefits-of-amla.htm...

Wikipedia : Amanita muscaria, commonly known as the fly agaric (play /ˈæɡərɪk/) or fly amanita (play /ˌæməˈnaɪtə/), is a poisonous and psychoactive basidiomycete fungus, one of many in the genus Amanita. Native throughout the temperate and boreal regions of the Northern Hemisphere, Amanita muscaria has been unintentionally introduced to many countries in the southern hemisphere, generally as a symbiont with pine plantations, and is now a true cosmopolitan species. It associates with various deciduous and coniferous trees. The quintessential toadstool, it is a large white-gilled, white-spotted, usually deep red mushroom, one of the most recognizable and widely encountered in popular culture. Several subspecies, with differing cap colour, have been recognised to date, including the brown regalis (considered a separate species), the yellow-orange flavivolvata, guessowii, and formosa, and the pinkish persicina. Genetic studies published in 2006 and 2008 show several sharply delineated clades which may represent separate species.

 

Although it is generally considered poisonous, deaths from its consumption are extremely rare, and it is eaten as a food in parts of Europe, Asia, and North America after parboiling. Amanita muscaria is now primarily famed for its hallucinogenic properties, with its main psychoactive constituent being the compound muscimol. It was used as an intoxicant and entheogen by the peoples of Siberia and has a religious significance in these cultures.

 

Amanita muscaria poisoning typically occurs in either young children or people ingesting it for a hallucinogenic experience.[12][46][47] Occasionally, immature button forms have been mistaken for edible puffballs.[48] Additionally, the white spots may be washed away during heavy rain and it can then appear similar to the edible A. caesarea.[49]

 

Toxicity

 

Amanita muscaria contains a number of biologically active agents, at least two of which, muscimol and ibotenic acid, are known to be psychoactive. A toxic dose in adults is approximately 6 mg muscimol or 30 to 60 mg ibotenic acid;[50][51] this is typically about the amount found in one cap of Amanita muscaria.[52] However, the amount and ratio of chemical compounds per mushroom varies widely from region to region and season to season, which further confuses the issue. Spring and summer mushrooms have been reported to contain up to 10 times as much ibotenic acid and muscimol compared to autumn fruitings.[46]

 

A fatal dose has been calculated at approximately 15 caps.[53] Deaths from A. muscaria have been reported in historical journal articles and newspaper reports;[54][55][56] however, with modern medical treatment a fatal outcome would be extremely rare.[57] Many older books mistakenly list it as deadly, giving the impression that it is far more toxic than it really is.[58] The North American Mycological Association has stated there are no reliably documented fatalities in the past 100 years.[59] The vast majority (90% or more) of mushroom poisoning deaths are from having eaten either the greenish to yellowish death cap (A. phalloides) or one of the several white Amanita species known as destroying angels.[60]

 

The active constituents of this species are water soluble, and boiling and then discarding the cooking water will at least partly detoxify A. muscaria.[61] However, drying may increase potency as the process facilitates the conversion of ibotenic acid to the more potent muscimol.[62] According to some sources, once detoxified, the mushroom becomes edible.[63]

 

Symptoms

 

Fly agarics are known for the unpredictability of their effects. Depending on habitat and the amount ingested per body weight, effects can range from nausea and twitching to drowsiness, cholinergic crisis-like effects (low blood pressure, sweating and salivation), auditory and visual distortions, mood changes, euphoria, relaxation, ataxia, and loss of equilibrium.[46][47][52][55]

 

In cases of serious poisoning it causes a delirium, similar in effect to anticholinergic poisoning it is characterized by bouts of marked agitation with confusion, hallucinations, and irritability followed by periods of central nervous system depression. Seizures and coma may also occur in severe poisonings.[47][52] Symptoms typically appear after around 30 to 90 minutes and peak within three hours, but certain effects can last for a number of days.[49][51] In the majority of cases recovery is complete within 12 to 24 hours.[61] The effect is highly variable between individuals with similar doses potentially causing quite different reactions.[46][51][75] Some cases of intoxication have exhibited headaches up to ten hours afterwards.[51] Retrograde amnesia and somnolence can result following recovery.[52]

 

Psychoactive use

 

Unlike psilocybin mushrooms, Amanita muscaria is a deliriant/dissociative (as opposed to a psychedelic; see hallucinogens) and has been rarely consumed recreationally because of its toxicity and sometimes intensely unpleasant effects. However, following the outlawing of psilocybin-containing mushrooms in the United Kingdom, an increased quantity of legal A. muscaria mushrooms began to be sold and consumed.[82] Professor Marija Gimbutas, a renowned Lithuanian historian, reported to R. Gordon Wasson on the use of this mushroom in Lithuania. In remote areas of Lithuania Amanita muscaria has been taken at wedding feasts, in which mushrooms were mixed with vodka. The professor also reported that the Lithuanians used to export quantities of A. muscaria to the Lapps in the Far North for use in shamanic rituals. The Lithuanian festivities are the only report that Wasson received of ingestion of fly agaric for recreational use in Eastern Europe.[83]

 

Vikings

 

A single source for the notion that Vikings used A. muscaria to produce their berserker rages was first suggested by the Swedish professor Samuel Ödman in 1784.[102] Ödman based his theories on reports about the use of fly agaric among Siberian shamans. The notion has become widespread since the 19th century, but no contemporary sources mention this use or anything similar in their description of berserkers. Today, it is generally considered an urban legend or at best speculation that cannot be proven. Muscimol is generally a mild relaxant, but could create a range of reactions within a range of people.[103] It is possible that it could make a person incredibly angry, as well as make them "very jolly or sad, jump about, dance, sing or give way to great fright".[103]

 

Culinary use

 

The toxins in A. muscaria are water soluble. When sliced thinly, or chopped into thin dice and boiled in plentiful water until thoroughly cooked, it seems to be detoxified.[63] Although its consumption as a food has never been widespread, the consumption of detoxified A. muscaria has been practiced in some localities in Europe (notably by Russian settlers in Siberia) since at least the 19th century, and likely earlier. The German physician and naturalist Georg Heinrich von Langsdorff wrote the earliest published account on how to detoxify this mushroom in 1823. In the late 19th Century, the French physician Félix Archimède Pouchet was a popularizer and advocate of A. muscaria consumption, comparing it to manioc, an important food source in tropical South America that nevertheless must be detoxified before consumption.[63]

 

Use of this mushroom as a food source also seems to have existed in North America as well. A classic description of this use of A. muscaria by an African-American mushroom seller in Washington, D.C., in the late nineteenth century is described by American botanist Frederick Vernon Coville. In this case, the mushroom, after parboiling, and soaking in vinegar is made into a mushroom sauce for steak.[110] It is also consumed as a food in parts of Japan. The most well-known current use as an edible mushroom is in Nagano Prefecture, Japan. There, it is primarily salted and pickled.[111]

 

A 2008 paper by food historian William Rubel and mycologist David Arora gives a history of consumption of A. muscaria as a food and describes detoxification methods. They advocate that Amanita muscaria be described in field guides as an edible mushroom, though accompanied by a description on how to detoxify it. The authors state that the widespread descriptions in field guides of this mushroom as poisonous is a reflection of cultural bias, as several other popular edible species, notably morels, are toxic unless properly cooked.[63]

   

Shroomery.org : This eastern North American species is often mis-named as Amanita muscaria var. formosa, and not without good reason. It is essentially a formosa-like variant of the North American clade of the muscaria group.

 

DNA studies have not yet shown that all guessowii are descended from a single ancestor, and its possible that the yellow cap is simply a common polymorhism in eastern fly agarics. Therefor it's possible that the term var. guessowii will become obsolete, and the mushroom will simply be known as the yellow form of Amanita amerimuscaria. If it can be demonstrated that this variety is monophyletic (descends from a single ancestor), then it would likely be renamed to Amanita amerimuscaria var. guessowii.

I'll be out for two days to rethink everything so I might delay visits to your streams. Anyways, I am going to re-align my objective in doing the 365 which is to learn. But still I will take entries for each day. I just want to detoxify from flickr :) So for now it is game over! I will miss you all my flickrfriends

 

Strobist Info: 580 EX and 430 EX at 1/16 with blue gel with shoot thru umbrella and a bare flash at the back for rim

La esfinge de Tetrio / The tetrio sphinx, Pseudosphinx tetrio (Linnaeus), is a common moth in the American tropics and subtropics. Although the adults exhibit mostly drab grey coloration, larvae are conspicuous, large caterpillars that often occur in gardens feeding on frangipani and other members of the dogbane family (Apocynaceae).

This moth is widespread throughout the American tropics and subtropics in lowland habitats.

Larvae are velvety black with yellow rings and a reddish-orange head. They can attain lengths of up to 6 inches. The black 'horn' located on abdominal segment 8 is approximately one inch long and is located on an elevated orange 'button'.

Females lay approximately 50 to 100 eggs in clusters on leaves of the host tree. The larval color pattern is a typical aposematic warning sign that they are potentially toxic to predators. Host plants in the family Apocynaceae produce white, toxic latex that Pseudosphinx tetrio is able to detoxify and possibly sequester for defense purposes

Tetrio sphinx caterpillars often appear in gardens or landscaping and can defoliate frangipani trees in a few days or couple of weeks

 

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Lugar de Observacion: #JardinBotanicoDeSantoDomingo

 

Republica Dominicana.

 

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Taxonomía

Reino:Animalia

Filo:Arthropoda

Clase:Insecta

Orden:Lepidoptera

Suborden:Glossata

Infraorden:Heteroneura

División:Ditrysia

Familia:Sphingidae

Subfamilia:Macroglossinae

Tribu:Dilophonotini

Subtribu:Dilophonotina

Género:Pseudosphinx

Especie:P. tetrio

source: U. Florida, entomology dept.

 

This is a street in Lucknow UP India which connects Bada Imambara ,Chota Imambara and Hussainabad.. one end takes you to the older quarters of Chowk and Nakhas.

Chowk was once renowned for its beautiful dancing girls called Tawaifs , this intoxication of dance was known as Mujra.. households were lost on the beauty of a Tawaif.. a cultured prostitute , it was Adab and Tehzeeb,, etiquette, manners and deportment.

 

The Nawabs of Oudh I am told by an old wizened man in the Pata Nala area where I was born, were passionately crazy about this leisurely pastime...

the other was love for little boys too, .. fortunes were spent on finding a nice doe eyed little boy who would be the apple of his owners pride.

And jealousies, the tenderness of these little souls in their feminine charms and guile.

The Nawabs loved pigeons or flying pigeons , this was known as Kabutarbazi.. racing pigeon from the roofs of their Havelis.. rare species of pigeons like Shirazis, Fantails, and other imported varieties.

Kite flying was a hobby that was in their blue blood called Patang bazi..kite fights,the razored thread and the delicacy of cutting the string of your opponents kite.

Poetry , nazm, ghazal, the Marsiyas of Mir Aneez, Mir Taki Mir, Mir Dabir...and part of my moms ancestry. my maternal grandfather Daroga Nabban Saab an eminent poet.. my Dads being a race called Moghal Pathans .. converted to Shiaism.

The solemnity of Moharram , the Tazias , the Matams Lucknow was a Shia stonghold even today’s Moharram the Martyrdom of Imam Hussain the Grandson Of The Holy Prophet is celebrated in old time charm., all this happens in Nawabi Nostalgia of Lucknow.

 

I was born in Lucknow my Dad Mohomed Shakir a very good looking guy , with looks that could kill was settled in Bombay .. he was to marry my Moms step sister whom he had not seen, as he was the only child my paternal grandmother was blackmailed into showing the bride to be, in arranged marriages the husband sees the face of his bride on the wedding night.

A plan was made my grandmother Khurshed Baji , who hid my Dad in a toilet and told him that he could see his bride from an opening.. instead of the bride my Mother only 14 years old ,playfully walked into the courtyard my Dad was hit by a bolt of lightning.. thus ended up marrying her.. my Moms step sister Huzoor Jahan quite elderly was heartbroken and locked herself up .. my Dad consummated the bridal vow and flew away to Bombay as he was having a relationship with an Anglo Indian lady presumably my Dads bosses wife..I think much of my English figure of speech I owe to her..

How it came into me God alone knows,.. the Christian bit too.

I was born in the same year 10th December 1953 in Lucknow never saw my Dad., some folks escorted my mom to Bombay and caught hold of the Casonova and the rest is history,

Dad left the bosses wife and the job.. the earlier days were in penury and living in a leaking shed on a cemetery in Kurla... where human pyres were lit

After that that things took a better turn Dad got a break and he was a Master Cutter and Outfitter and we came to live at Colaba with the old time famous actor Nawab Kashmiris family.. the Nawabs daughter Akthar Baji enrolled me in a school run by European teachers,, Private European School ..opposite Usha Sadan , the principal were Mrs E Lester, Miss Marjorie. Miss June... all deceased. The school was an extension of John the Baptist Methodist Church,.

 

And my parents are dead and gone, my wife is from Lucknow..

I am a self made man.. Drop out and all... I am enmeshed to the Indianess of America.. revolving my life to the Medicine Wheel...

He is great who can do what he wishes; he is wise who wishes to do what.

 

Summary

Memories reach out and are not meant to hurt

as hidden words unhidden in meanings you blurt

they come as they flow as they splurt

placed on a pedestal they fall

kiss dirt ...

 

Life is not to good , I am lucky that Jalal is seeing the city of his birth, through the pages of my past as I once wrote it at Buzznet as body post, deleted , yet vibrantly alive.

What hurts is comments, sometimes the comment placed as a bouquet on the dead body of your post, brings you, your body post to life.

At Buzznet much of the comments is aphrodisiacally abbreviative,to comment you need more prowess than the post you are going to comment on, sometimes a comment becomes a body post.This will be understood by those who have once been in love in their life .

My summaries are not for the living read or unliving dead.

What hurt me is though my posts are coming back to lIfe , I miss the comments, sharp razor edged comments, naughty comments , haughty comments, potty comments, in short I would give Buzznet support my soul to get back those comments..Yes some chapters in Life you cannot UNDO ..

I am not the Shia Thugno1, Photographerno1, Commentator no1, but yes I am Firoze Shakir a substance that does not wash easily, the dust of my longings, the lust of my belongings clings to me as water clings to ice...

I start a new series at Flickr Moharam in Hussain tekri Jaorah, the exorcism, possession penance...

I copied my entire Shia poetry here.

My eunuch poetry too I am copying ..

I am enjoying the solitary laid back confinement at Fickr two years US $47.

My first paid upgrade ..but I can move my posts to Bloggerspot or Wordpress in a matter of a second.

I wish it could move to my homesite , but that is sheer impossible it is photo gallery.

My son Asif Shakir has all my pictures as back up...

I have yet not been able to connect to Tom UNDOYOULIKEIT ,,,so if any one of you is connected to him, do tell him I miss my American Photo Guru ..

Om Mani Padme Hun..

And Jamieshaef

Obqupunx 13 the man who cannot be named @gmail.com a bogus email Id he stamped and tatooed on my discomfitured dehyderated disillusioned demystified detoxified designer no1 Ass.

  

Content: Glutathione, Collagen, Chamomile Extract, Vit B, Vit E & Vit C, Allantoin, Titanium Dioxide, Glycerin, Lactic Acid, Shea Butter, Methyl and Prophyl Paraben

Packaging: 130 g / Tube

 

Direction for Use : Wash face and neck or other problem areas. Apply a pea size amount and massage gently on the skin twice daily. For best result, use 1st health Glutathione Soap as skin cleanser. Use Sunblock / Sun Screen during daytime. If irritation occurs discontinue use.

 

Magically Young and Beautiful!!!

 

1st Health Magic Cream with Glutathione and Collagen is an advance formula that combined the popular premium ingredients known for effective maximum; skin lightening, skin protection, anti-aging and skin tightening.

 

1st Health Magic Cream has all the healthy benefits from Glutathione and anti-aging benefits from Collagen., but more than that, 1st Health Magic Cream has other power pack ingredients that delivers amazing benefits. Check this out;

• Natural rejuvenating benefits from Vitamin C and Vitamin E,

• Effective skin renewal agent from Lactic Acid & Vit. C,

• Healthy moisturizing benefits from Vitamin E and Allantoin

• Powerful treatment and protection against acne and pimples from Vit. C and Lactic Acid

• Helps erase scars, skin discolorations and check uneven skin tone(from Lactic Acid & Vit. C)

• Skin lightening from Lactic Acid, Gluthathione and Vitamin C

• Natural UV protection from Shea Butter

 

Your complete skin care regimen in a jar, transforming you… Magically young and beautiful!

 

1st Health Magic Cream is HYDROQUINONE AND MERCURY FREE !

 

ACTIVE INGREDIENTS IN MAGIC CREAM AND GLUTATHIONE

 

Glutathione helps to protect cells and tissues against FREE RADICALS. It is thought that Glutathione has anti-aging effects, and as we grow older, supplementing Glutathione can help prevent the levels from dropping. Dermatologists prescribe Glutathione for its only side effect: whitening of dark skin. Some people with darker skin tone report that taking Glutathione capsules along with vitamin C for three to six months or more actually lightens the color of their skin. Glutathione has a long history of being used by those exposed to radiation and chemotherapy during cancer therapies. It is used to help treat blood disorders, and detoxify the liver of heavy metals, toxins, and alcohol.

 

COLLAGEN

Amino acid proteins are the building blocks needed for healthy firm skin. The ones that are most important include; collagens, keratins and hyaluronic acid. Collagen is produced in our body however, production declines as we grow old hence the need for supplementation. The resiliency, tenacity and smoothness of our skin is principally dependent on the structural protein matrix (Collagen) holding our skin and body together. Collagen is the substance that gives structure and strength to your skin.The quantity and quality of our skin's collagen has a major role in our appearance. Collagen slows down the aging process and plays a vital role in preventing wrinkles and sagging of the skin

 

VITAMIN B3

Vitamin B3 is one of 8 B vitamins. It is also known as NIACIN (nicotinic acid) and has 2 other forms, niacinamide (nicotinamide) and inositol hexanicotinate, which have different effects from niacin.

 

All B vitamins help the body to convert food (carbohydrates) into fuel (glucose), which is "burned" to produce energy. These B vitamins, often referred to as B complex vitamins, also help the body metabolize fats and protein. B complex vitamins are necessary for healthy skin. Research shows topical forms of niacin is effective for treatment of acne, aging, and prevention of skin cancer.

 

VITAMIN E

In terms of skin health and skin care, Vitamin E benefits are numerous. In fact, skin care products that contain Vitamin E have become an essential part of healthy skin care.

• It is an antioxidant, vital in protecting skin cells

• It regulates Vitamin A in the body

• It has an anti-aging property it

• It helps skin look younger by reducing the appearance of fine lines and wrinkles.

• It is a good sun protection and bun Burn treatment

• It is also used in the treatment of various skin diseases/conditions

• It is also good for treating psoriasis and erythema (a skin inflammation that results in reddish, painful, and tender lumps)

• It is also best in treatment of scars and supplementation against Skin Cancer

• vitamin e products help reduce the appearance of stretch marks

• vitamin e can help prevent the appearance of age spots

• it helps maintain the skin’s oil balance during the cleansing process

• it reduces trans-epidermal water loss from skin and strengthens the skin’s barrier function

 

VITAMIN C

One of the very most important ingredients in your skin care treatments is vitamin C. It generally rejuvenates the skin in such a way that it glows;

• It moisturizes

• It encourages growth of collagen

• It softens

• It exfoliates and cleanses

• It helps remove wrinkles

• It supports and stimulates the growth of collagen

• It is also an anti-oxidant

 

SHEA BUTTER

Shea butter has been claimed to be effective in treatment for: scars, eczema, burns, rashes, severe dry skin, dark spots, skin discolorations, chapped lips, stretch marks, wrinkles, and in lessening the irritation of psoriasis.

 

Shea butter is also used as sun block lotion as it reduces the effects of UV damage on the skin.

 

ALLANTOIN

Allantoin is a moisturizing agent with keratolytic effect. It increases the water content of the extracellular matrix and enhances the desquamation of upper layers of dead skin cells, increasing the smoothness of the skin, promoting cell proliferation and wound healing. It is a soothing anti-irritant and skin protectant.

  

Disclaimer: Image and Description were provided by UNO Intl. Corp

Stitched Panorama

 

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Stormbirds were not created as combat machines. Instead, they were originally Zero Dawn terraformers, designed by Zero Dawn’s governing AI GAIA to work under its subordinate function AETHER, to detoxify Earth’s atmosphere, which was ravaged by the Faro Plague (though there is some evidence that the basic design concept may actually date back to the Old World origins of Project Zero Dawn)

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Stormbird001

Cellulite Removal

Stitched Panorama

 

_____

Stormbirds were not created as combat machines. Instead, they were originally Zero Dawn terraformers, designed by Zero Dawn’s governing AI GAIA to work under its subordinate function AETHER, to detoxify Earth’s atmosphere, which was ravaged by the Faro Plague (though there is some evidence that the basic design concept may actually date back to the Old World origins of Project Zero Dawn)

_____

Stormbird002

youofficial.com/collections/mask

PURIFYING BUBBLE SHEET MASK

WHAT IT IS

Charcoal bubble sheet mask is enriched with Oat Amino Acids and Algae to clean pores and control sebum for healthy and hydrated skin.

 

1.Skin Detoxify

To cleanse dirt and pores for a clean and healthy face.

 

2.Deep Moisture

Deep moisturizes to keep skin smooth and well-hydrated.

 

3.Oil Control & Soothing

Helps in oil control and soothes skin.

 

Why It's Special:

Hyaluronic Acid - Hydrates

Oat Amino Acids - Cleanses

Mung Bean - Soothes

Algae - Moisturizes

 

Ingredients:

Ingredients: Water, C12-20 Alkyl Glucoside, Propylene Glycol, Decyl Glucoside, Lauryl Glucoside, Ethyl Perfluorobutyl Ether, PEG/PPG-17/6 Copolymer, Dimethicone, Polyamino Sugar Condensate, Caprylhydroxamic Acid, Glyceryl Caprylate, Carbomer, Piper Methysticum Root Extract, Vigna Radiata Seed Extract, Butylene Glycol, 1,2-Hexanediol, Hydroxyacetophenone, Triethanolamine, Tamarindus Indica Seed Polysaccharide, Phenoxyethanol, Ethylhexylglycerin, Hydroxyethylcellulose, Aroma, Sodium Polyglutamate, Sodium Lauroyl Oat Amino Acids, Sodium Chloride, Chondrus Crispus (Carrageenan) Extract, Durvillea Antartica Extract, Sodium Hyaluronate.

 

How to Use:

1. Rub the mask pouch gently in circular motion to mix the content sufficiently.

2. Open the sachet and apply on a clean face.

3. Allow the mask to bubble for up to 10 minutes. Do not leave on skin for longer than 15 minutes.

4. Remove mask and rinse the face with warm water.

 

FACIAL SKIN LINES N°13

Langer's lines and application for anatomical direction by famous surgeon KOCHER (1893) on his book (see reference).

Surgeons like "hard" bone markers.

But here we have "soft" landmarks!

 

#facialcupping #skincare #facefitness #spraytanning #cupping #hydrateyourskin #allentx #detoxify #wellness #spalife #spa #faceyoga #massagetherapy #jaderoller #girlboss

Effective body wrapping techniques & recipes

FACIAL SKIN LINES N°27 !

Kraissl's lines again (like wrinkles)

The ANTI-RSTL AREAS ARE :Dorsum nose, temporal region, lower lip.

But it's the same with Borges's lines.

 

#facialcupping #skincare #facefitness #spraytanning #cupping #hydrateyourskin #allentx #detoxify #wellness #spalife #spa #faceyoga #massagetherapy #jaderoller #girlboss

Inch loss, detoxify your body, and lose weight

How To Lose Thigh Fat – Tips For Slim, Sexy Legs

FACIAL SKIN LINES N°24

Borges's lines again... A gold standard.

For the moment, the most preferred with Kraissl's lines... #facialcupping #skincare #facefitness #spraytanning #cupping #hydrateyourskin #allentx #detoxify #wellness #spalife #spa #faceyoga #massagetherapy #jaderoller #girlboss