Posts Tagged ‘food’
Food inflation falls to single digit after more than a year
India’s food inflation fell to single digit for the first time in more than a year giving much needed breather to government…
Read more on Express India
Food issues are very much in the headlines with European consumers forced to pay more for what they eat and soaring prices causing food riots in developing countries. This comes as the European Union carries out a major review of the Common Agricultural Policy which takes 45% of the EU’s budget – mostly paid in subsidies to farmers. There is major disagreement among EU members on how the CAP should be reformed. Denmark, a major food exporter with a long agricultural tradition, wants to see member states follow its approach, including more environmentally sensitive farming, as the Danish Agriculture Minister Eva Kjer Hansen explained to EuroNews.
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Fast Food Nation: The Dark Side of the All-American Meal
Product Description
Fast food has hastened the malling of our landscape, widened the chasm between rich and poor, fueled an epidemic of obesity, and propelled American cultural imperialism abroad. That’s a lengthy list of charges, but Eric Schlosser makes them stick with an artful mix of first-rate reportage, wry wit, and careful reasoning. Schlosser’s myth-shattering survey stretches from California’s subdivisions, where the business was born, to the industrial corridor along the New … More >>
Fast Food Nation: The Dark Side of the All-American Meal
A large part of organic agriculture involves the health of the soil and the ecosystems in which crops and livestock are raised. Foods certified as organic must be produced using growing methods that minimize soil erosion and that maintain or enhance the fertility of the soil. All the chemicals in the world can’t nourish a garden as well as healthy organic compost.
Look for natural and organic alternatives to chemical fertilizers, such as the use of compost. Natural fertilizers, compost and organic materials encourage native earthworms. The soil’s organic matter contributes to good soil structure, and water-holding capacity. Improve the soil with organic matter and fertilizers to develop the best soil for growing seeds and plants.
The availability of nutrients from organic fertilizers depends on their breakdown by soil organisms, which in turn depends on weather and soil conditions. Their nutrients are not available to plants until the organic matter has decomposed. In reality, you can’t have a good organic garden without a good composter.
The use of disease resistance must be emphasized within an organic program. In current organic production systems, growers are not permitted to use conventional synthetic organic fungicides in their disease management program. The national organic program rules prohibit the use of conventional pesticides, petroleum, or sewage-sludge-based fertilizers, bioengineering or ionizing radiation and synthetic substances. But, there are several general things any organic gardener can do to beat those pests naturally.
Many believe that organic foods contain a higher level of nutrient minerals and much lower levels of heavy metals. As a result, the industry has understandably grown from experimental garden plots to large farms with surplus products sold under special organic labels.
Today, organic foods are available at supermarkets and farmer’s markets, in restaurants and through mail-order suppliers, even here on the web.
Example – http://www.organic-items.com
Buying organic will insure that the food products you consume contain no genetically modified organisms, and are free from irradiation.
Purchasing locally grown, organically produced fruits, vegetables and meat assures you of having the very best food available for your family’s table. Buying hemp, organic cotton and recycled products like home furnishings, baby clothes, and natural beauty products aid conservation of natural resources. Growing organically takes more time, requires more knowledge and skill, and, for now, costs more.
Title of research: Organic farming as an approach to sustainable development, an
economic evaluation.
Aims & Objectives: To find out ways and means to make agriculture sustainable as
against the current agriculture, which is grossly nonsustainable?
Introduction: Sir Albert Howard, the noted agricultural scientist brought in to India by the British during the Raj, wrote in his ” Agricultural Testament” (1940), ” Since industrial revolution, agriculture has become unbalance, the land is in revolt, diseases of all kinds are on the increase, the nature of removing the worm out soil by erosion”. In India, he worked with the Indian farmers, learnt from them and developed the famous “Indore process” virtually eulogizing the role of “humus” in restoring soil fertility. He also discovered the factor in plant nutrition, the symbiotic mycorrhizal association, the living fungus bridge between humus in the soil and the sap of plants. According to him, the maintenance of soil fertility is the first and foremost condition of any permanent system of agriculture.
In the post independence period, especially since the inception of first five year plan there exited a gap between the demand and production of food in India. To achieve parity, Indian Agricultural scientists proposed paradigm shift from the traditional to the western methods. This was called, the Green Revolution. New seeds called high yielding or hybrid seeds were introduced together with chemical fertilizers. The crop plants which grew from these green revolution seeds were hungry is terms of chemical fertilizers and grew luxuriantly inviting pests and disease causing microbes. Pesticides and other toxic chemicals were applied to contain them.
The green revolution scientists argued that the miracle seeds would dramatically change the agronomic practices and solve the food problem. Four decades of Green revolution showed another paradigm shift, crop failure, diminishing yield, soil, food and water contaminations, increased green house gas and farmers’ suicides. The Indian agricultural planners were alerted when United States Environment Protection Agency (USEPA) revealed in 1991 that the projected estimate of “Methane Emission” from the Indian paddy field was staggeringly high, as much as 37.8 metric tones per year. Although they disputed the amount, they however, could not deny the report. This together with other such reports against massive use of agrochemicals might have contributed to the Indian agricultural planners when they formulated the National Agriculture Policy in July 2000 where in emphasis was attached to the promotion of Sustainable Agricultural Practices, advocating control use of agrochemicals both for plant nutrition and pest management, another paradigm shift. In the input management chapter, the role of organic manures and bio-fertilizers together with bio-pesticides were given their due importances The necessity of environmental protection was duely recognized. The role of agro-forestry for efficient nutrient cycling, nitrogen fixation, and organic matter addition and for improving drainage etc. was expressly felt and spelt.
The term organic farming refers to a holistic approach to a farm as a living organism and the soil as a living object in which all the component parts, the minerals, the humus, the micro-organisms, the soil biota and the human interaction, in developing these components to the level of an ecosystem that is sustainable.
Sustainable agriculture is that where there are no purchasable inputs or are in minimum and all inputs are internal and on farm generated ones, thus making the farmers the real producers. It is to ensure food safety together with food security.
It is well known that applications of artificial chemical fertilizers (ACFs) in crop field ecosystems though enhance crop yield, it is only in terms of carbohydrate components and there occurs a deficiency in net protein content of food grains by 20-25% w/w with the amino acid balance greatly impaired, thus lowering the protein quality. Besides, ACFs also impede and set in imbalance the entire mineral and, micro nutrient pattern in crop plants. Application of super phosphates cause deficiency of copper and zinc components in the food grains. Excessive potassium applications decrease the amount of vitamin – C (ascorbic acid) and carotene in food grains. Besides, ACFs interfere with and possibly eliminate many of the soil microbes who are naturally helpful in building the productive top soils in the presence of adequate quantities humus/compost, more preferably well prepared vermicompost.
Material-Method:
As proposed, approach was first made to achieve soil fertility through different organic amendments irrespective of the soil types. In kharif of 2003 Pongam oil cake was used @ 1.5 Q/Acre. In Rabi of 2004, Azolla green manure was applied with pongam oil cake. In Kharif of 2004-05, Sesbania (Dhanicha) green manure was applied with pongam oil cake, bacterial fertilizers, vermicompost and repeated applications of fresh cow urine. . The organic plots were run parallel to but away from the chemical plots of same size. The selected site was divided into 9 plots and each plot was relpicated 3 times. Each plot was applied with different organic treatments. The results thus obtained with reference to inputs used, crop yield and revenue generated were recorded and the same were reflected in the tables, together with B: C ratios and soil fertility status at different stages of cultivation.
All plots were of 20 square meters. Each application was replicated and the mean values were reflected in the tables. Since the experiments were fields trials the crops were influenced by the nature and natural calamities like flood, hail storm and draught.
Paddy was selected as the crop because it was the principal crop that had acquired a monoculture pattern, the paddy field ecosystem of India have been singled out by the USEPA as the contributors of the green house methane gas and the crop whose yield was under distress sale for the last two years..
Pest problems were mostly non existent. Occasionally, the same was managed by using various traps such as light traps and pheromone traps and application of Trichocards besides application of botanical sprays of leaf extracts of Vitex negundo and Azadirachta indica. The traps and cards kept the yellow stem borers at check when the sprays kept the hoppers at check. Attacks of diseases like BLB was not observed in any of the experimental fields, although positive results of cow dung water in containing BLB were achieved in a few non experimental fields.
Techniques employed:
Soil fertility indices were generated through prescribed methods such as Subiah and Asija (1956) for Nitrogen, Olsen’s method for Phosphorous and Ammonium Acetate method for Potash.
Results:
Cropping
Season
Crop Type
Farmers Name
Soil type
B.C Ratio
Chemical I Organic
2003-04 Kharif
Swarna(HYV Paddy)
RamChandra Mahrna
Sandy loam
1.33
2.04
2003-04 Kharif
Swarna(HYV Paddy)
Shaktidhara Mandal
Forest soil
1.65
2.25
2003-04 Kharif
Swarna(HYV Paddy)
Dibakar Biswal
Clay loam
2.111
2.652
2003-04
Rabi
Lalat(HYV Paddy
Surendranath Patra
Deltaic Alluvial
1.788
2.561
2004-05
Kharif
Pooja(HYV Paddy)
RamChandra Mahrna
Sandy loam
1.468
1.987
2004-05
Kharif
Mugei(Native Paddy)
RamChandra Mahrna
Sandy loam
1.451
1.890
2004-05
Kharif
CR-1018(Improved Paddy)
Shaktidhara Mandal
Red forest soil
1.67
2.151
2004-05
Kharif
Jangalijata(Native Paddy)
Shaktidhara Mandal
Red forest soil
1.49
1.978
2004-05
Kharif
Pooja(HYV Paddy)
Raghunath Barik
Coastal alluvial
1.971
2.429
2004-05
Kharif
Mugei(Native Paddy)
Raghunath Barik
Coastal alluvial
1.587
2.962
2004-05
Kharif
Swarna(HYV Paddy)
Bijay Patra
Coastal saline
1.668
2.064
2005
Rabi
Khandagiri(HYV Paddy)
Benudhara Dey
Sandy loam
1.677
2.088
2005
Rabi
Lalat(HYV Paddy)
Debendra Mishra
Sandy loam
1.663
2.042
2005
Rabi
Lalat(HYV Paddy)
Sridhara Sethi
Sandy loam
1.564
1.914
2005
Rabi
Lalat(HYV Paddy)
Kanheiyalal Dalpati
Coastal saline soil
1.313
1.839
2005
Kharif
Kasturi(HYV Paddy)
Pitambar Jena
Clay loam
Not done
4.47
Inference:
Organic amendments were applied on-field by the research team but the job of repeated applications fresh cow urine was left to the farmers which they had grossly neglected except Pitambar Jena. Consequently, varied B: C ratios were obtained and they were appraised of this Himalayan blunder which they had committed.
Author: Dr. Ashok Kumar Panigrahi, Principal Investigator, UGC MRP, FM (Auto.) College, Balasore (Orissa), 2003-06.
Acknowledgement: Financial support from University Grants Commission, New Delhi-2.
Food safety is very important. Restaurants, caterers and professional chefs routinely practice various food safety strategies to ensure that the food they produce is safe and will not cause illness. Home cooks are often untrained in this important matter. However, there are a few simple guidelines that will help any home cook to practice better food safety in their own kitchen.
Wash your hands. This simple step is the most effective step in preventing food borne illness and disease. Wash your hands frequently. It is a good idea to thoroughly wash your hands before working in the kitchen, after handling raw meat and frequently in between. Wash your hands with soap and warn water for at least 20 seconds.
Keep your kitchen clean. Dirty dishes and dirty countertops are a breeding ground for disease. Various bacteria and viruses can quickly and easily grow on unclean surfaces. Food poisoning can be caused very easily. In fact, food contamination can occur from simple contact with a dirty surface. Keep your kitchen clean and wipe up spills as they occur. Consider wiping countertops before and after any food preparation.
Keep foods cold or hot. Room temperature foods pose the greatest risk to food safety. While cooking, keep your foods hot or cold as much as possible. Keep raw meats in the fridge until you are ready to use them. Promptly return leftovers to the fridge. Do not leave foods sitting out for long periods of time. Promptly discard any food products that have been left at room temperature for several hours.
Limit contamination in the fridge. Raw meats, fish and eggs can potentially contain bacteria and viruses that can cause food poisoning. Keep these foods away from other foods. Bacteria and viruses are often destroyed during cooking. This means that it is very important to keep meat products away from foods that will be consumed without cooking. Consider storing meat and fish products on a separate shelf away from fruits and vegetables. Pay attention to your meat products and take care to ensure that they will not drip juices on ready to eat food.
Simple steps can make food safety a reality in any kitchen. While preventing food borne illness is important in restaurants, it is also very important at home. These guidelines will help you to create a safer, cleaner kitchen and will help prevent your family from falling victim to food borne illness.
Food bank seeks donations as need, unemployment rises
With only a week’s worth of food left and rising unemployment numbers, the Montgomery County Food Bank warehouse is looking more like Old Mother Hubbard’s cupboards than an agency that fed 4.5 million people last year.
Read more on The Woodlands Villager
Organic supplements – are they really the next big thing? Take a look at the shelves in the medicine section of your local department store. This will provide a practical answer to this question. You’ll find all kinds of health supplements ranging from synthetic, natural and organic—for supporting general health protection to specific health issues such as cardiovascular health, weight loss or anti-aging. Support from scientific research, and recommendations from the medical profession, has given a significant boost to manufacturing organic supplements. As a result this organic manufacturing is doing booming business with a 5-15% rise in sales each year for the past decade.
The President of Natural Marketing Institute, Maryellen Molyneaux says, “This category (organic supplements) will continue to grow, driven by consumers’ desire for increased management of their health and more health options, and the high number of new product introductions across food and beverages that answer those needs.”
Organic Supplements: The Facts
Why would a consumer choose organic over natural or synthetic supplements? The answer is simple. Health has become a primary issue for most Americans. The American consumer has become more proactive in taking his health into his own hands. The American consumer is more educated today than ever about nutrition and its impact on health. Nutrition is being perceived as a preventive means to combat current health concerns.
Taking organic supplements to fill the nutritional gaps in a consumer’s diet is the popular trend. More Americans are finding a new-found freedom in choosing their own health supplements to meet their specific health needs. This trend shows in the statistics:
Natural Marketing Institute (NMI) in Harleysville, Pennsylvania reported that the US Health and Wellness industry rose by 15% in 2007, reaching a record breaking $1 billion.
Functional and fortified foods sold the most, representing 1/3 of the total industry sales. Organic and natural care products rose by 29% over the last year.
NMI reports that the most popular supplements used in 2007 were:
Multivitamins
Calcium
Vitamin C
Fish oil
Vitamin E
Antioxidants
Vitamin B and B complex
Omega 3s
Even organic pet supplements are showing significant growth!
According to as assessment by Packaged Foods in their article: Functional, Fortified and Inherently Healthy Foods and Beverages: The U.S. Phood Market, the key demands in nutraceuticals in the next few years will be:
Glucosamine
Probiotics
Sterol esters
Whey protein
Omega-3 fatty acids
Coenzyme Q10 (CoQ10)
By 2012 the projected sales in the US Health and Wellness market are expected to reach $170 billion!
Organic Manufacturing
Although organic supplements are more expensive than their synthetic counterparts, consumers are still willing to pay more for organic supplements to avoid chemicals, preservatives, insecticides. Organic supplements are perceived as giving more health value and worth the extra cost.
Organic supplements need to be certified by businesses or state agencies approved by the United States Department of Agriculture. This certification includes a physical inspection of the manufacturing area and its processes, as well as an audit of the paperwork dealing with sourcing of raw materials and adhering to strict standards of production. A label certifying an organic supplement has been certified to be organic by an approved authority will lend credibility to any organic health supplement. The certification of organic supplements reassures the consumer of a quality product that has high health value.
Organic: The Healthier Lifestyle
Organic is seen as a healthier lifestyle. In spite of a global economic crisis and rising food prices, the organic food industry continues to expand worldwide, with more global hectares dedicated to organic farming.
Investor Ideas which studied the health trend towards organic reported in April 2008: “The need for health awareness is a growing concern for North Americans. As consumers learn the health risks of consuming preservatives and ‘trans fats’ through packaged foods; organic seems to be the way to go for a healthy lifestyle.”
The organic lifestyle is here to stay. It is already a big thing and the industry is poised for even bigger things ahead. Increasing consumer interest in organic supplements will lead to more demand. The demand for newer products for specialized health needs is never ending. Not all synthetic supplements have their counterparts in organic supplements. Consumers are looking for more innovative organic supplements to fill the nutrition gap and provide wholesome nutrition for health protection. Organic options in health supplements are still a very wide open market. Organic supplement manufacturing has still to reach its peak.
Boston Public Health Commission Food safety Video
Food safety certification is critical for many people who work in the foodservice industry. It doesnât matter whether you work in fast food or at a 5-star restaurant because everyone could use a little education about food safety. Some restaurants have different requirements than others, and states all have different laws about who needs to be trained in food safety within the workplace. Some states will require anyone working at a facility to have certification, while others might only require it of upper management and certain employees. Food safety training is much more important for a chef, for example, than it might be for a waiter or waitress.
Even if you arenât required to have food safety certification, it might still be something that you want to invest in. Having extra education and certification can allow you to get better paying positions and find more room for growth or promotions within the workplace. Generally, certification is best suited only for those who handle, prepare, and manage the preparation of food. However, anyone can benefit from knowing a little bit more about food safety. Many restaurants will require management positions to have this certification, but wonât require it of part-time employees.
Most employees can be trained on the job to do the right thing when it comes to food safety, so certification isnât an issue. Moreover, there are many restaurants who wonât train part time or even full time non-management employees simply because the cost and resources are too great, and there is a high turnover rate within this industry. Employers never know how long non-management employees will last, especially in the fast food sector, so many wonât bother with certified training for their staff unless it is mandated by state law.
In order to figure out whether food safety certification is required in your state or not, you can contact your state or local health department and figure out what the legalities are. Keep in mind that even if it isnât required, food safety certification is often still a good idea simply because it can make everyone more efficient and productive on the job, allowing your restaurant or facility to serve food better and more responsibly than they might have otherwise. People tend to enjoy restaurants that pride themselves on being professional and responsible, and if you want your restaurant to succeed this is a critical step. You should consider getting food safety certification if you own, manage, or cook/prepare food at any type of restaurant whether it is required or not.
