Giant Puffball Mushroom Feeds Her Family for a Week

Alissimon with the 11-pound mushroom – credit Alissimon Minnitt, released

If you’re the kind of person who likes foraging for mushrooms, you know that some edible species can be easily confused with poisonous doppelgangers.

But after first spotting a giant puffball mushroom, the thing you’re most likely to confuse it with is a football.

From England’s Buckinghamshire comes the story of a woman who has fed her family for a whole week on the meat of a single shroom, a giant puffball (Calvatia gigantea), that she found on a walk in a field near her home in North Marston.

“Around seven years ago, my dad and I went for a walk and encountered what we thought to be a football, but on closer inspection and some ­research we realised it was actually a giant puffball mushroom,” Alissimon Minnitt wrote on her Instagram next to a truly extraordinary picture.

“Today when I was visiting we were on a walk again, reminiscing about this experience out of the blue and then in the next field we spot a white dot. it couldn’t possibly be … could it? It was indeed a giant ­puffball, but not any giant puffball, an 11lb giant giant puffball. My arms are weak but my spirit is strong.

As a vegetarian, Minnitt knows the value of mushrooms in her diet. While most home cooks would struggle to make a fungus the starring role 7 nights in a row, she had learned plenty of recipes from her mother who was a “star” in preparing them while she was growing up.

Giant puffball pizza – credit Alissimon Minnitt, released

“It’s got quite a bland taste but it absorbs flavor really well. So as a bread substitute, in that case, it actually works really well,” she told The Times of London, who used it to make schnitzel, curry, pasta, and meatloaf, grilled slices like a steak, and even as the base for a pizza. “That was a really weird one, I wasn’t expecting it to be nice but it was amazing.”

After the week’s worth of meals, her family was “mushroomed out.” She put some pieces in the freezer and took the remaining 2 pounds and buried it in the soil where she found specimen.

According to the Times, the spores of Calvatia gigantea can cause a certain lung disease if inhaled, although they’re also recorded as being a folk remedy for nosebleeds. For this reason, mature specimens are to be avoided.

The giant puffball produces spores internally, and blows them out like a sponge as it begins the downward slope of its life cycle. This is in contrast to typical toadstools which release them down through their gills. Giant Puffball Mushroom Feeds Her Family for a Week

Back To Top

Tell-Us

Belgians Grow Heaviest Pumpkin in Europe–Weighing as Much as a Honda Civic

Copyright Mario Vangeel – courtesy

In a Belgian town where the residents are nicknamed “pumpkin eaters,” celebrations are ringing out that a local claimed 1st prize in the European Pumpkin Championship.

At 2,539 pounds, (1,152 kg) Mario Vangeel grew the biggest pumpkin of the year.

His pumpkin had to be transported from his hometown of Kasterlee to Ludwigsburg in Germany for the competition; not so easy when your gourd weighs as much as a 2007 Honda Civic.

Vangeel took first place in the Belgian Pumpkin Championship in 2019, and second place in the European Championship back in 2021. This year, as he strapped down his pumpkin, he thought he had a chance.

“I was hoping yes, but I didn’t think I was going to win,” the 50-year-old tractor driver tells Euronews Green.

Vangeel hails from the town of Kasterlee, which is known as the town of the pumpkin eaters, as his wife, Bieke, explained.

“They found papers from the 1600s saying that because they had poor land, they couldn’t grow a lot of food. But pumpkins did very well here. And that’s where it started.”

Kasterlee boasts a giant pumpkin-growing club of 50 members, some of whom were set to challenge Vangeel at the European Championship until disaster struck: snails.

It was a rainy growing season all throughout Europe this year, and some growers lost their prized pumpkins to snails. One gentleman had managed to grow a pumpkin over 1,000 kg, but days before he was to transport it to Ludwigsburg, a snail made a little hole in it, and before long rot had set it and it couldn’t be moved.

Most of the pumpkins grown at the competition will be turned into boats for a silly canoe event. The gourds are hollowed out and used as boats for Kasterlee’s Pumpkin Regatta—a race that now attracts 5,000 visitors to the town to watch members of the Kasterlee Kayaking Club—and international competitors too—race down a river in hollowed-out pumpkins.

Bieke is proud of her husband, but admits that between herself and the gourd, her man found time to love only one of them. She told Euronews she’s thankful he’s no longer sleeping in the greenhouse, so to speak.

As for Vangeel, his next plan is to compete at next year’s World Pumpkin Championship, where he hopes to break the record held by Travis Gienger, of Anoka, Minnesota. Gienger holds the record for the world’s heaviest pumpkin at 2,749 pounds (1,296 kg.) Belgians Grow Heaviest Pumpkin in Europe–Weighing as Much as a Honda Civic

Back To Top

Tell-Us

Farmers Show off Mammoth Produce at County Fair Headlined by 1,300 lbs. Pumpkin

The first prize pumpkin at 1370 pounds – via SWNS

At last weekend’s Malvern Autumn Festival in the UK, growers from across the Isles showed off the truly frightening proportions that vegetables can grow to, headlined by massive pumpkins brought in on a forklift.

4th place winner Tim Saint transported his whopping 667 lbs. pumpkin in a trailer to display at the event held over the weekend in England’s Worcestershire.

Even though he needed a pallet, trailer, and industrial strapping to move the thing, his was a small fry compared to Curtis Leach’s 1st prize-winning pumpkin that arrived at weights usually reserved for cars.

At 638 kilograms, or 1,373 lbs, the gargantuan gourd was 40 kilograms more than the second-place entry, but half as heavy as the current Guinness World Record for heaviest pumpkin, which was 2,700 pounds.

“I grew a 667 lbs. pumpkin this year which I’m delighted at,” said Mr. Saint. “I’ve been growing pumpkins for 20 years and that’s the biggest I’ve ever done It’s got to be over 3ft tall at least, I’m 6ft tall myself and it’s big.”

“The secret is just plenty of water and manure, plenty of cow manure especially,” added Mr. Saint, who did take 1st prize for largest beetroot. “It takes a lot of water, I normally give it five watering cans of water a day.”

Peter Glazebrook with his 1st prize for the longest cucumber and David Robson with his 4th placed leak – via SWNS

 

Ian Stott with his cabbage – via SWNS

Lesley and Wayne Price from Hereford with their giant zucchini-like fruit known as a marrow – SWNS

One of the largest harvest festivals in the UK, there are 35 categories for giant or long vegetables, and this year 8 new world records were set, including for Largest Runner Bean Leaf, Heaviest Runner Bean, Tallest Tomatillo Plant, Longest Luffa, Heaviest Bell Pepper, Heaviest Cucumber, Heaviest Broad Bean, and Longest Broad Bean.

Ian Stott brought along a 49-pound cabbage which secured him second spot on the winner’s podium this year.

“It’s 22kg and about four-and-a-half feet wide,” he said proudly, adding that “it’s not been a good year for cabbages, it was so hot at the beginning of the season.”

“You’ve got to have the right seed and Mother Nature needs to be on your side… They weren’t that big this year. I’ve had them 6ft across and it’s a bit hard to not break leaves off him,” said Mr. Stott, who lost out on 1st prize to Annette Stone, who managed to break 54 pounds with her cabbage.

Ian Neale 80 with his 1st Place for his giant swede and 1st place for giant celery – via SWNS Farmers Show off Mammoth Produce at County Fair Headlined by 1,300 lbs. Pumpkin

Back To Top

Tell-Us

Iowa Teen Has Donated 7,000 Pounds of Produce from Her Own Garden to Food Banks: ‘A really good feeling’

Lauren Schroeder – FFA, Facebook.

When Iowa teen Lauren Schroeder showed up to a community food drive during COVID, she didn’t see a lot that actually nourished people—just a lot of boxed and canned goods.

She decided to become the change she wanted to see, and after receiving a half-acre of land from her parents, she grew 7,000 pounds of produce with a market value of around $15,000 and gave it all away to food banks and non-profits in the Quad Cities area.

The senior from Calamus-Wheatland High School likes to tend cattle and play softball, and had never managed a garden before, but according to her mother Katie Schroeder, she took studies of agronomy and gardening to heart.

Her work drew the attention of the education-industry organization called Future Farmers of America, which gave her a small grant for supplies and seeds. She received help from her younger siblings, but still put in the hard yards of watering and deweeding—2 to 3 hours in total every day.

Her work, and FFA’s trust, soon bore fruit, and she began donating 15 types of veggies to organizations like Carroll Assistance Center, Wheatland Nursing Home, Café on Vine, River Bend Food Bank, Lost Nation Food Pantry, Family Resources, Lady of the Prairie, and Community Action of Eastern Iowa.

“It was a really good feeling to know that anyone who wanted fresh vegetables would be able to get them,” Lauren told the Washington Post. “I knew that I wanted to keep going.”

After receiving a second grant from Future Farmers of America, she turned her half acre into a full acre, and expanded the number of vegetables to 20 different species.

Her goal is to donate 20,000 pounds of vegetables by the time she graduates next June.“How could you not be proud,” said her mother Katie, “she really chose to focus on learning about agronomy, learning about gardening, learning about vegetables, but just really taking it to the next level and actually helping people out with it.”Iowa Teen Has Donated 7,000 Pounds of Produce from Her Own Garden to Food Banks: ‘A really good feeling’

Back To Top

Tell-Us

10 cleansing foods to get your body back on track

Recently overindulged? Feeling a bit sluggish? Or just not looking your best? It could be that your body is in need of a detox. Fortunately, there are many foods around that can help counteract the effects of a toxic lifestyle. Whether you want to lose weight, feel more energised, improve your complexion or boost your mood, check out these top 10 foods to cleanse your body and boost your health.

1. Lemon: Lemons are a staple of many detox diets, and there is good reason for this. Firstly, lemons are packed with antioxidant vitamin C, which is great for the skin and for fighting disease-forming free-radicals. Furthermore, the citrus fruit has an alkaline effect on the body, meaning that it can help restore the body's pH balance, benefiting the immune system. Try starting your day with hot water and a slice of lemon to help flush out toxins and cleanse your system.

2. Ginger: If too much fatty food or alcohol has caused problems for your digestive system, it may be worthwhile adding some ginger to your diet. Ginger is not only great for reducing feelings of nausea, but it can help improve digestion, beat bloating and reduce gas. In addition to this, ginger is high in antioxidants and is good for boosting the immune system. To give your digestion a helping hand, try sipping on ginger tea or adding some freshly grated ginger to a fruit or vegetable juice.

3. Garlic: Garlic has long been known for its heart benefits, however the pungent food is also good at detoxifying the body. Garlic is not only antiviral, antibacterial and antibiotic, but it contains a chemical called allicin which promotes the production of white blood cells and helps fight against toxins. Garlic is best eaten raw, so add some crushed garlic to a salad dressing to boost its flavour and your health at the same time.

4. Artichoke: if you have recently been overindulging in fatty foods and alcohol, adding some steamed globe artichoke leaves to your meals is a great way to help get your body back on track. globe artichokes are packed with antioxidants and fiber and can also help the body digest fatty foods. on top of this, globe artichoke is renowned for its ability to stimulate and improve the functions of the liver - the body's main toxin-fighting tool.

5. Beetroot: for those needing a quick health-boosting shot of nutrients, you can't do much better

than beetroot. packed with magnesium, iron, and vitamin c, the vegetable has recently been hailed as a superfood due to its many reported health benefits. not only is beetroot great for skin, hair and cholesterol levels, but it can also help support liver detoxification, making it an ultimate detox food. to enjoy its benefits, try adding raw beetroot to salads or sipping on some beetroot juice.

6. Green tea: While it's not technically a food, no detox plan would be complete without regular consumption of essential liquids. Fluids are essential for keeping our organs healthy and helping to flush toxins from the body, and drinking green tea is a great way of boosting your intake. Green tea is not only a good weight-loss drink, but it is extremely high in antioxidants. Research has also suggested that drinking green tea can protect the liver from diseases including fatty liver disease.

7. Cabbage: Many celebs have resorted to the cabbage soup diet to help lose weight and get in shape quickly before a big event, however cabbage is not only good for weight loss - it is also an excellent detoxifying food. Like most cruciferous vegetables (including broccoli and sprouts), cabbage contains a chemical called sulforaphane, which helps the body fight against toxins. Cabbage also supplies the body with glutathione; an antioxidant that helps improve the detoxifying function of the liver.

8. Fresh fruit: Fresh fruits are high in vitamins, minerals, antioxidants and fibre and are also low in calories, making them an important part of a detox diet. If you're after brighter eyes and skin, shinier hair and improved digestion, try boosting your intake of fruit and eating from a wide variety of different kinds. The good news is fruit is easy to add to your diet, so try starting your day with a fresh fruit salad or smoothie and snacking on pieces of fruit throughout the day. 

9. Brown rice: If you want to cleanse your system and boost your health, it is a good idea to cut down on processed foods. Instead, try supplementing your diet with healthier whole grains such as brown rice, which is rich in many key detoxifying nutrients including B vitamins, magnesium, manganese and phosphorous. Brown rice is also high in fibre, which is good for cleansing the colon, and rich in selenium, which can help to protect the liver as well as improving the complexion.

10. Watercress: Like most green herbs and vegetables, watercress is an excellent health-booster and detox food. Firstly, watercress leaves are packed with many vital detoxifying nutrients, including several B vitamins, zinc, potassium, vitamin E and vitamin C. Secondly, watercress has natural diuretic properties, which can help to flush toxins out the body. To reap the benefits of this nutritious food, try adding a handful of watercress to salads, soups and sandwiches. Source: https://healthbeautyandyou.blogspot.com/

Back To Top

Tell-Us

‘ABC Drink’ to increase immunity quickly!

The number of coronavirus infected people is increasing every day. Experts are advising everyone to increase immunity. Fruits and vegetables that increase immunity during this time should be eaten more. Recently doctors are emphasizing a drink named ‘ABC Drink’. Because apples, beetroot, and carrots are being used to make it.

This will help boost your immune system. There are many benefits to this drink. Learn how to make ABC drink -

Take out the blended juice with one apple, half a cup of beetroot, half a cup of carrot. Add half a teaspoon of lemon juice and the same amount of salt. Serve cold with ice cubes.

You can eat it anytime including Iftar. This will take away your fatigue and keep you fresh. This drink has many health benefits like:

> Beetroot and carrot in it relieves constipation.

> Regulates blood sugar levels. It helps to keep the heart-healthy.

> Eliminates body fatigue, purifies the body.

> Eliminates eye fatigue. This drink improves eyesight.

> Helps to increase the glow of the skin. The drink prevents the aging of body cells.DailyBangladesh/DR, Source: https://www.daily-bangladesh.com

Back To Top

Tell-Us

Dry Fruits Kulfi to serene your heart in hot weather

Kulfi ice cream has become so popular that all classes of people eat in every weather - especially in hot weather. From children to the elderly, everyone keeps Ice cream among the list of favorite foods.

The homemade Kulfi is a favorite for everyone. Let’s learn how to make Dry Fruits Kulfi at home — 

Ingredients: 1 liter of milk, half a cup of condensed milk, cashew nuts, pesto, almonds as required, a little cardamom powder, a pinch of saffron.

Method: First, boil the milk in a pot. When the milk is very thick, mix it well with condensed milk and a little salt. Shake it a little and mix it well with saffron, almonds, pesto, almond powder and cardamom powder.Now shake it frequently. When the mixture cools down, pour it into the Kulfi mold and keep it in the fridge overnight. Now take it out of the fridge, spread the almond crumbs on top and serve to your loved ones. Source: https://www.daily-bangladesh.com

Back To Top

Tell-Us

ARI Pune develops grape variety with high juice content

Scientists at the Agharkar Research Institute (ARI), Pune, an autonomous institute of the Department of Science and Technology (DST), have developed a hybrid grape variety which is resistant to fungal diseases, high yielding and has excellent juice quality. It is also suitable for preparation of juice, raisin, jam and red wine and farmers are enthusiastically adopting the variety, says a DST release.

• The hybrid variety ARI-516 has been developed by interbreeding of two species from the same genus -- Catawba variety of Vitis labrusca and Beauty seedless variety of Vitis vinifera
• The hybrid variety ARI-516 has been developed by interbreeding of two species from the same genus - Catawba variety of Vitis labrusca and Beauty seedless variety of Vitis vinifera. Maharashtra Association for the Cultivation of Science (MACS) and ARCI has actively collaborated in developing the new grape variety, which will benefit farmers, the processing industry and consumers, according to the DST.
• The work has been published in the in Proceedings of the International Symposium on Grape Production and Processing.
• Sujata Tetali, Scientist, Genetics and Plant Breeding Group from MACS-ARI, has developed this inter-specific variety by working on necessary properties. The fungal resistance of ARI-516 has been derived from Catawba, which is an American grape variety. It has superior quality fruits and higher yield per unit area. An early ripening hybrid, it matures in 110 - 120 days after pruning. The variety has elongated bunches and bears pleasant musky flavoured berries and performs well in Maharashtra, Telangana, Tamil Nadu, Punjab and West Bengal.
• MACS-ARI is involved in the Indian Council of Agricultural Research (ICAR's) grape improvement programme through All India Coordinated Research Project on Fruits. MACS-ARI has developed many inter-specific and intra-specific grape hybrids under the hybridisation programme. The hybrids are evaluated for their disease resistance, fruit quality, and whether they are seedless or not.
• India ranks twelfth in the world in terms of grape production. About 78 per cent of grape production in India is utilised for consumption, 17-20 per cent for raisin production, 1.5 per cent for wine and 0.5 per cent for juice. Maharashtra leads in the production of grapes in India with a share of 81.22 per cent. A negligible share of grapes is used for juice production.
• A majority of farmers in Maharashtra cultivate 'Thompson seedless' and its clones for table purpose or raisin making. These varieties are highly susceptible to fungal diseases which increase plant protection cost. Grapes suffer 8.23-16 per cent of post-harvest losses. Juice making is an excellent option to reduce post-harvest losses.
• ARI-516 grape variety has been recently identified for release by the Varietal Identification Committee of ICAR-All India Co-Ordinated Research Project on Fruit, for cultivation in Maharashtra, Punjab, Telangana and Tamil Nadu.
• The salient features of ARI-516 include evenly maturing character with long cylindrical medium-sized fruit bunches making this variety superior over other varieties. It has small to medium bluish blackberries with one rudimentary seed in each berry, which is sweet in taste having the value of TSS (Total Soluble Solids) as 20-22 0B with musky flavor having about 65-70 per cent juice content. The berry yield is about 15-20 tonnes per acre, and it is tolerant to downy and powdery mildew diseases as well as resistant to anthracnose disease - a group of fungal diseases that affect a variety of plants in warm, humid areas.
• The consumers prefer ARI-516 for its unique flavour. Being moderately resistant to a majority of fungal diseases, its cost of production is lower. The area under cultivation of ARI-516 is steadily growing and has reached 100 acres. Source: https://www.domain-b.com/

Back To Top

Tell-Us

Shifting alpine vegetation in Kashmir Himalayas

• The richness of species in the alpine mountain summits of Kashmir Himalayas is a good indicator of vegetation shifting upwards, according to new research1. This supports earlier theories that rise in temperature and reduced precipitation may be triggering the upward migration of alpine species in the Himalayas.
• Scientists conducting the study in the Apharwat mountain in Gulmarg area of Jammu & Kashmir say understanding the relationship between biodiversity and climate change is critical for future forecasts on vegetation patterns. Himalayas, with the world’s highest mountain peaks harbouring global biodiversity hotspots of alpine flora, are one of the most climate warming-sensitive regions.
• Earlier research2 suggested that warming could change alpine vegetation through the phenomenon of thermophilization – the increased dominance of warm-adapted species and the loss of cold-adapted species.
• Researcher Anzar Khuru from the University of Kashmir in Srinagar says that in these warm conditions, plant species specially adapted to cold habitats move upwards or could go extinct locally.
• The researchers set out to fill the knowledge gaps due to limited research on warming-induced biodiversity changes in a rapidly warming Himalaya. “We observed an increase in species richness during the re-sampling of the alpine summits.” This is an alarming signal of new thermophilic species establishing themselves at higher summits, and the likelihood of local species being competitively displaced, Khuru says.
• The researchers call for more investigation as biodiversity change in the alpine summit ecosystems can have widespread consequences for ecosystem functioning.
• References: 1. Hamid, M. et al. Early evidence of shifts in alpine summit vegetation: A case study from Kashmir Himalaya. Plant Sci. (2020) doi:10.3389/fpls.2020.00421 2. Pauli, H. et al. Recent plant diversity changes on Europe’s mountain summits. Science 336, 353-355 (2012) doi:10.1126/science.1219033 Source: https://www.natureasia.com

Back To Top

Tell-Us

Scientific study: French fries better than salad?

@ https://pixabay.com/ under Creative Commons CC0

According to a new scientific study, something deep fried and carby might be the best option next time you're cruising past the drive-through, and it has nothing, or at least not much, to do with outrageous ratios of lettuce-to-ranch dressing. Research led by Professor Eran Segal of the Weizmann Institute in Israel, reached this conclusion after monitoring the rise of blood sugar levels among 800 different people who consumed identical meals. They also tracked physical activity, sleep habits, and bathroom activity. What they found was that people's bodies react very differently to the exact same foods, states the report on Cell. What causes a sharp glucose spike in one person might do nothing to an individual who can eat an entire serving of fries with no adverse glycemic response. In one sample, one participant's blood sugar levels spiked after eating bananas but not after eating cookies,

while another participant experienced the opposite reaction. Other participants experienced a glucose spike after eating sushi but not after eating ice-cream, and vice versa. Reasons for this include their genetic makeup, lifestyle, and their microbiome, an ecosystem of bacteria that triggers a response to food. This suggests that diets built to control blood sugar, therefore curbing diabetes and obesity, should be individually tailored. "The huge differences that we found in the rise of blood sugar levels among different people who consumed identical meals highlights why personalized eating choices are more likely to help people stay healthy than universal dietary advice," said Professor Segal. He thinks the study shows a need "to develop personal dietary recommendations that can help prevent and treat obesity and diabetes, which are among the most severe epidemics in human history.” Source: details.com Source: http://www.freshplaza.com/

Back To Top

Tell-Us

Global apple consumption grows

Worldwide approximately 824 million metric tons of fresh fruit were produced in 2013. With 81 million metric tons of apples reaching a respectable share of 12 percent. Thus apples are the most important fresh fruit directly after bananas. Closely followed by wine grapes with 77 million metric tons and oranges with 71 million metric tons. Taking all crops into consideration, the apple is in the 20th position. Quantitatively the most significant crop is cane sugar, followed by rice, corn and wheat.  

• China is the largest producer : The global apple production is dominated by China. 49% of the global production, that is about 40 million metric tons, comes from China. Far behind comes the USA, with a production of 4 million metric tons they hold the second position. With a share of 4% Turkey is also an important player in the apple trade. Followed by Poland and Italy, the first European countries on this list with market shares of 4% and 3%. There is potential to grow in India. There are massive growth opportunities in India with a production share of 3% set against the total population. As a comparison: Austria has a world market share of 0.47% with an apple production of 375,000 metric tons (approximately 180,000 metric tons grown commercially).
• Global apple consumption grows: According to research of the AMI the apple consumption has changed drastically over the last 10 years. The distinction is made between apple producing countries and countries without apple production. In the apple producing countries of Western Europe and Northern America the apple consumption has clearly decreased, -11% in Western Europe and -8% in Northern America. On the other hand consumption on the southern hemisphere has grown by a percentage. And Asia has shown a quite remarkable growth too. The production has increased by 67% in 10 years. In Africa and South-east Asia, regions without apple production, the apple has become increasingly more popular. West Africa exhibits the largest growth in consumption with 175%. In East Africa and South-east Asia the consumption increased with 70% and respectively. These markets are fought over and cause an increasing shift in the flow of goods from a global perspective. Especially South Africa is trying to supply the surrounding markets. Europe seems to be losing its central role on the world market in the fruit and vegetable sector.

• Declining apple consumption in Europe: The consumption of apples in the EU (about 500 million inhabitants) is on average 15 kg per person. In Austria the apples are more in demand with a consumption of 19 kg per person. The total apple consumption in the EU is about 7.5 million metric tons. Regrettably a decline is visible in the consumption of apples in the last years. The downward trend is about 2% per year. This is the considerable amount of 150,000 metric tons, and is a major challenge for the European producers. 
• Asia is promising growth: In the previous season 56,000 metric tons of apples were imported from India and 52,000 metric tons from China. Only Italy and France succeeded to get a foothold at these markets, and only with small amounts. These markets are still developing and to meet the high standards of quality a lot of work still has to be done. For the largest part Asia is supplied by the USA, Chile and New Zealand. The African countries import their apples in the first place from South Africa. In total an amount of 99,000 metric tons was imported in 2014. That is an increase of around 50% compared to 2011. The largest part of the produce went to West Africa, with Nigeria as the largest market in the region. The most important market in East Africa is Kenya. Tanzania has only bought small quantities of apples.
• Forecasts for the coming harvest: WAPA (World Apple and Pear Association) estimates this year a harvest of about 12 million metric tons for the 28 EU member states. This is somewhat lower than the very high yield of the previous season. But it is still 7% higher than the average from 2012 to 2014. The first forecasts of the individual countries confirm this. The lower expected yield could relieve the pressure from the market and maybe increase the income for the producers compared to last year. In Poland, the largest apple producer of Europe with 3.75 million metric tons of apples, the harvest could be slightly lower due to the drought. Germany has adjusted its initial forecast slightly upwards, overall cautiously optimistic expectations for the coming season. This year conditions for apples in France were very good. The yield increased by 10% to 1.6 million metric tons of apples. France became the third largest producer of apples in the EU after Poland and Italy. Italy, which suffered from drought too, expects a yield of 2.33 million metric tons (minus 5% compared to the previous year).The 2015 apple harvest in Austria consists of high quality apples. In total 180,000 metric tons are harvested, this is a decrease of 5% compared to last year. New Zealand also gave the first estimates of the harvest of 2015-2016. Based on the favorable weather a somewhat larger yield of 551,000 metric tons is expected. Therefore an increase in export volume is expected, especially to Asia. In contrast to the export to Europe, which have decreased in recent years. Turkey expands its apple production and is the first to profit from the improved export opportunities to Russia due to the Russian import ban on European agricultural products.
• The important varieties: Three varieties are responsible for 33% of the production volume. The most important variety is the Golden Delicious with 2.546 million metric tons. Follow by the Gala apple with 1.331 million metric tons and Idared apples with 1.111 million metric tons. The production of Red Delicious and Jonagold reach around 600 million metric tons. On the southern hemisphere Gala is clearly the most popular with 1.8 million metric tons. And in the USA the Red Delicious is with 1.2 million metric tons the most popular apple. Idared is becoming the main apple variety in Russia. Source: www.ama.at, Source: http://www.freshplaza.com/

Back To Top

Tell-Us

Excellent demand for sweet English cherries

The UK cherry season has had a good start, according to Jon Clark of Total Cherry, with exceptionally sweet fruits this season. “We started with the Merchant variety on the 24th of June, and have just picked Stella and Van. We will now move on to primarily Kordia and Penny. All of the fruit is exceptionally sweet. “Volumes are down to this time last year, but this is only due to season timings. The cooler weather has delayed the season slightly. There has been some rain, but that has not impacted on the professional growers, who all have good covering systems. Last season was nearly 2 weeks earlier so by this time the season was almost coming to an end, whereas now it is coming to its peak. The high volume picks have been this week and will be for the next 10 days.” Despite some farmers being late with covering their cherries, Jon says this did not have much of an impact. “The size of the fruit is good, with over 80% of the crop being in excess of 26mm and a large percentage of that being 28/30mm.” The early end to the Spanish Picota has influenced the demand positively, but Jon believes this is

Peter Foster - FW Mansfield, one of Total Cherry's growers with Jon Clark

not the only reason for the popularity of this season’s fruit.  “Due to the great taste and sweet flavour of the fruit, people just keep coming back for more. “Prices have come under a little pressure, as they always do at the height of the season, however that looks to be only temporary as the high demand is now changing the market dynamic and as we enter in to August, volumes will fall and prices will rise,” Jon concludes.

• For more information:
• Jon Clark
• Total Cherry
• Email: jon.clark@totalcherry.co.uk
• www.totalcherry.co.uk

Publication date: 7/28/2015, Author: Katja Watson, Copyright: www.freshplaza.com. Source: Article

Back To Top

Tell-Us

Amazing insights at Asia’s leading produce show

Visitors to Asia Fruit Logistica and Asiafruit Congress can look forward to an unparalleled combination of business, networking and information opportunities on 1-4 September in Hong Kong. Well over 8,000 top-level buyers and trade professionals from more than 60 countries are expected to pour through the doors of Asia World-Expo Center for Asia Fruit Logistica 2015. They will find an exhibition that has grown by a third, with more than 550 companies from 40 different countries and all six continents set to showcase their products and services at the trade fair on 2-4 September.  Visitors can preview the wide range of products and services on display and make appointments with exhibitors online via Asia Fruit Logistica’s Virtual Market Place. An in-depth exhibitor preview also features in the bumper July/August issue of Asiafruit Magazine. 

• Asiafruit Congress: get in early to get ahead: The week of activities gets under way on 1 September with the Asiafruit Congress, Asia’s leading source of strategic information and quality networking. Simultaneous English-Chinese translation is available throughout the conference. Top speakers cover the key trends in Asia’s fast-changing markets at Asiafruit Congress and offer practical advice to help you operate more effectively. Leading food retail buyers such as Costco Wholesale Korea’s Edward Yoon Kim and Edgar Fernandez of Philippines group Rustan Supercenters discuss new market opportunities. Consumer research experts from the Silk Initiative and McCann Health explain the latest health and wellness trends, while trade specialists Bryant Christie and Hunter Food Services offer advice on market access. View the full programme here. Asiafruit Congress is the perfect primer to Asia Fruit Logistica. Delegates get quality time to network with more than 400 high-level industry professionals from more than 40 different countries, helping them to establish who and what to focus on at the trade show. The conference concludes with the joint Asiafruit Congress-Asia Fruit Logistica-Cool Logistics Asia Welcome Reception on the evening of 1 September at AsiaWorld-Expo Center, a gala cocktail event not to be missed. 
• To attend Asiafruit Congress, purchase a full-access pass: www.asiafruitlogistica.com/tickets 
• Asia Fruit Awards: celebrating excellence Asiafruit Congress also hosts the presentation of the Asia Fruit Awards, which are organised by Asia Fruit Logistica and Asiafruit Magazine to celebrate excellence in Asia’s fresh produce business. Who will win the Asia Fruit Awards for Marketing Campaign of the Year, Importer of the Year and Produce Retailer of the Year? Find out at the Asia Fruit Awards ceremony held on 1 September before the Networking Lunch.
• 1st Cool Logistics Asia conference Logistics is key to successful business in the Asian fresh produce trade. Taking place on 2 September for the first time, Cool Logistics Asia focuses on “designing perishable supply chains of the future”. With top-level speakers and decision-makers from over 20 countries, the conference offers a unique opportunity to meet face-to-face with major players in the perishables logistics chain and shape solutions for individual businesses and the chain itself. View the full programme and speaker list here.
• Asiafruit Business Forum Information opportunities continue at Asia Fruit Logistica with the Asiafruit Business Forum, a programme of two sessions held each day on the show floor. Hosted by Asiafruit Magazine, the Business Forum offers useful information and practical insights for trade visitors from throughout the value-chain. Access is free for all exhibition visitors, with simultaneous translation in English, Chinese, Japanese and Korean.
• For more information:: Claudia Bach, Asia Fruit Logistica, Tel: + 49 30 3038 2373, Email: Claudia@gp-events.com, www.asiafruitlogistica.com, www.coollogistics.asia, Marija Cvetkovic
• Asiafruit Congress, Tel: +44 20 7501 3707, Email: marija@fruitnet.com, www.asiafruitcongress.com, Publication date: 8/24/2015 
• Source: Article

Back To Top

Tell-Us

NASA astronauts eat space-grown food

Monday on the International Space Station, a batch of romaine lettuce became the first food grown and consumed in space. The leaves were harvested from NASA's experimental plant growth system called Veg-01, a microgravity environment in which plants grow from seed "pillows" under primarily red and blue LED lights. In 2014, an astronaut on NASA Expedition 39 grew and harvested the first plants from Veg-01 and then sent the plants back to Earth for food safety analysis. This time around, the crew members of Expedition 44, including astronaut Scott Kelly, who is four months into a yearlong space mission, got to enjoy the bounty. Kelly activated the seed pillows on July 8, and then tended to the plants for 33 days before harvesting. While this isn't NASA's first experiment designed to test the growth of plants in controlled-environment agriculture settings (scientists previously designed a habitation to grow plants on the moon), this is the first and only experiment to evaluate the effect of plant life on humans in space. Source: Article, Image: flickr.com

Back To Top

Tell-Us

A McDonald’s experiment in Australia

Jane Wardell: The tweaking indicates McDonald’s is seriously worried about tough competition from so-called fast-casual chains around the world. The Corner, a new cafe in Sydney’s trendy inner west, looks a lot like its peers — white frontage, rustic wooden seating, potted plants on the counter, quinoa on the menu and servers wearing hemp aprons. But look a little closer at the black name sign over the door and a visitor will see “McCafe, established 2014” scrawled in small type. Owner McDonald’s Corp’s is saying little about the unique cafe and a series of other “learning labs” it is opening in Australia. They include a typical McDonald’s restaurant on the outskirts of Sydney that, in addition to its usual fare, offers “build your own” burgers and table service. But market experts say they indicate McDonald’s is seriously worried about tough competition from so-called fast-casual chains around the world that offer healthier food choices and more sophisticated service such as private equity-owned Nandos, Shake Shack Inc and local chains Grill’d and Mad Mex. The fast-casual segment is outgrowing the fast-food sector. “McDonald’s globally are going through a transition,” said Rohan Miller, a business academic at Sydney University, who produces studies on the fast-food market for commercial groups. “This is clearly a soft launch being quietly managed and I imagine there’ll be some tweaking to the concept as they get more experienced.” McDonald’s would only say it had no plans to roll out The Corner nationally, but acknowledged some of the foods and concepts it is trialling may be adopted elsewhere. “While we don’t have plans at this stage to roll out The Corner concept nationally, it will be used to gauge customer feedback to enhance the offering in our McCafé’s around the country,” Chris Grant, corporate communications manager for McDonald’s Australia, said in an email. “Products and concepts that our customers love may be included in other restaurants.” Offerings at The Corner include Moroccan roast chicken breast and chipotle pulled pork and personalised salads of brown rice, lentil and eggplant. Tea and coffee orders are delivered, using crockery, direct to your table. At the more traditionally styled Castle Hill McDonald’s outlet, in the outer suburbs, “build your own” burgers are presented on wooden boards and fries in a basket. They are offered alongside menu staples such as Big Macs and Quarter Pounders. Australian Guinea Pigs: McDonald’s has around 930 restaurants in Australia, from which it serves around 1.7 million customers a day — a sizeable chunk of the 23.5 million population. The country is a perfect test bed both geographically and demographically for the outlet, experts say. “It’s got a maturing audience, it’s an educated audience, it’s an audience that is very conversant with cafe culture, the urbanisation of food, takeaway, home delivery and it’s one in which service has always been a cornerstone,” said Brian Walker, director of advisory firm the Retail Doctor Group. “And because of its isolation, McDonald’s are able to measure its performance.”McDonald’s arch rival, Yum Brands Inc, is also branching out. The owner of the KFC brand has applied for a licence to serve beer and cider at a Sydney store, following two pilot projects in Canada last year. McDonald’s is Australia’s most popular fast-food restaurant, or Quick Service Restaurant (QSR), followed by Subway and KFC. Around 42 percent of Australians visit an outlet each month, Enhanced Media Metrics Australia says. Still, moves toward healthier eating are slowing revenues for fast-food burger shops in Australia. Annualised growth of 1.2 per cent to $4.1 billion over the five years to 2014/15 includes a 0.1 per cent decline in the final year, according to business research group IBISWorld. And globally, the fast-casual sector which includes Chipotle Mexican Grill Inc and Panera Bread Co is growing more rapidly, led by the United States, where sales growth of 13.2 per cent in 2012 outpaced 4.6 per cent for quick-service outlets, according to research and consulting firm Technomic. Burger Wars: McDonald’s does not break out financial results per country, but Global Media relations director Becca Hary said Australia was a positive contributor in November 2014. Global sales at restaurants open at least 13 months, however, were down 3.3 per cent in the third quarter, and fell 1 per cent for the first nine months of 2014. Expectations for the company’s fourth-quarter results, due later this month, are low. That’s a sharp contrast with Shake Shack, which earlier this month filed for an initial public offering as it plans to expand its locations beyond its New York base. Investors and analysts are bullish on its prospects, saying there is room for more fast-casual restaurants that offer higher-quality burgers, a variety of toppings and, in some cases, beer and wine. “The changes afoot from consumers are very apparent,” said Retail Doctor’s Walker. “There’s a growing market that doesn’t want to eat in plastic chairs at plastic tables in a plastic environment.”Source: The Asian Age, Image: flickr.com

Back To Top

Tell-Us

India's Assocom Institute of Baking Technology and Marketing First choice for Young Aspirants

...

Monday, August 4th, 2014, BY Valerie Tullar (Info@koriatimes.com) Assocom Institute of Baking Technology and Marketing (AIBTM) situated at (Knowledge Park III), Greater Noida has become the first choice for students seeking admission in Bakery Institute. This year’s response to various courses being offered by the AIBTM has been more than encouraging. Within one year, AIBTM has become the most

primitive choice of students, which fill the dream and life of student with flying colors. Career in the culinary arts is undergoing rapid growth, and offers dynamic opportunities for all those with a taste for food. The essence of AIBTM success lies in requisite exposure and academic knowledge, it is only time and experience which give you confidence and mastery with interactive sessions.  Subhash Kapoor,Chairman, AIBTM says" Today with globalisation and the opening of the economy to an international market, the Indian bakery industry has grown exponentially, with almost every international hotel chain operating in India requiring an increasing number of trained Pastry chefs and bakers".By joining, Assocom Institute of Baking Technology and Marketing (AIBTM) , you get acquainted with basic cooking techniques; gain insights into culinary secrets of different regions, position to assess industry standards; polish your art of presentation; understand the mechanics of sanitation and safety; go through the basics on personal management development; career development (time/training management); book keeping and, restaurant accounting; sales, loss

prevention; marketing and palate development. Raj Kapoor, CEO & Managing Director of AIBTM said " Whether making sugar sculptures, elegant wedding cakes, or simply adding that final drizzle of chocolate to the perfect torte, a baker knows the importance of visual appeal as well as of good taste. Being a baker is more than just knowing how to bake bread". He also added that "In the culinary community, pastry chefs have a unique focus on baked goods and desserts. From kneading the dough for a morning Danish, to icing a child's birthday cake, to dipping strawberries in chocolate for a romantic evening, a career in this field involves a wide range of ingredients and culinary techniques that capture the imagination of the most creative and skilled chefs".With wide variety of courses and careers, the thriving Bakery industry is an attractive option after Class XII. The industry offers many options, both in what you can do and where you work. A charming personality and passion to serve and help guests will take you far in this field. A specialisation in bakery truly enables you to have your cake and eat it too.

Following are the Degree, Certificate and Diploma courses offered by AIBTM: 

• PG Diploma- Bakery Science & Technology ( One Year)
• PG Diploma- Pattisseries & Artisan Bakery Skills ( One Year)
• Diploma- Bakery Technology & Management ( Two Years)
• Diploma in Patisserie & Artisan Bakery Craft ( One Year)
• International Diploma in Bakery Science & Technology ( Four years)
• International Degree in Bakery Craft & Technology ( Four years)
• Capsuled Program on Advance Bakery Technology ( Six Weeks) Source: Article

Back To Top

Tell-Us

Eat a whole watermelon (radish)

Eating a whole watermelon, skin and all? It doesn't sound very appetizing, but it is possible. That is, if you choose the watermelon radish. This root vegetable, related to the Chinese Daikon radish, is smaller than a watermelon, but can still grow to the size of a softball. The light green exterior may not be that reminiscent of the fruit either, but once you cut through it, it's clear where the name comes from: the inside of the tuber has a bright pink, almost magenta, colour. In addition to the name watermelon radish, the product is also known as Shimrimei, Rooseheart and Red Meat. American trading company John Vena carries these radishes year-round. The tuber can be eaten whole, including the skin and the upper plant parts. According to trader John Vena, the radish is crunchy when eaten raw, but it can also be cooked. It is milder than most radishes. Source: Fresh Plaza

Back To Top

Tell-Us

SUNSET® teams up with guest chef for PMA Fresh Summit

SUNSET® Produce is gearing up for PMA Fresh Summit and has teamed up with chef and blogger Nikki Dinki to showcase this year’s product offering. “We’re so excited to partner with chef Nikki Dinki for this year’s summit,” said Daniela Ferro, communications coordinator for SUNSET®. “Nikki is dedicated to teaching people how easy, healthy and flavourful it is to use vegetables as a main dish. Her fresh ideas and recipes make her the perfect addition to our team.” Nikki Dinki is a chef, blogger, and recent Food Network contestant. Her cooking style is ‘meat on the side’, with a focus on healthy, flavourful veggie based meals. She has a popular online video series to demonstrate just how versatile produce can be in a variety of meals.“Showcasing fresh, flavourful vegetables is my life, so I am so excited to be partnering with SUNSET® to help feature their stunning veggies,” stated Dinki. “If you start with the best ingredients you always end up with the best dishes, so with the help of SUNSET's produce I plan on showing everyone at Fresh Summit what flavour is all about.” SUNSET® can be found at booth #4228, the ultimate Fresh Summit destination. This area includes a full gourmet kitchen where Nikki Dinki will be creating gourmet appetizers using products like Campari®, Y.E.L.O.™, Kumato™ and SUNSET’s featured product, Wild Wonders™. “Working with SUNSET® is the opportunity of a lifetime,” continued Dinki. “I know they’re dedicated to growing amazing flavour and I’m dedicated to creating it, so this is the perfect partnership.” SUNSET® will also be featuring their newest, most sustainable packaging, the Eco Flavor System™, which was named a finalist for PMA’s Annual Impact Award. To learn more about SUNSET® brand produce, please visit sunsetgrown.com. Source: Article

Back To Top

Tell-Us

4 things you should know if you think you have no money for marketing

James is a tomato grower. He often hears the word "marketing", and enjoys reading marketing articles on Freshplaza. "Though," he thinks, "marketing is not for me. It is for big companies only, those that have a lot of money and can afford investing in advertising. I have no budget for that, so – in the end – marketing is not for me" James is wrong. First, he should remember that marketing means more than advertising. Advertising is only one step in the marketing process – a wider process that included other things like studying consumers preference, developing products, packagings and brands, and so on. Besides, James should also know that there are ways other than expensive TV and magazine ads to get people familiar with his products and his brand.  Here's what James – and people and businesses in same conditions – can do if the want to grow their sales and profits but have little resources to invest in marketing activities:

• he can develop a better offer than his competitors' for final consumers: innovative products, new product varieties, better and more attractive packaging, a more inspiring brand. All things that do not demand huge investments but can deliver meaningful results
• he can develop a better offer than his competitors' for trade channels: this means using a trade marketing approach, crafting his offer on his customers' (wholesalers, for example) and the customers of his customers needs (restaurants, for example).
• he can invest his little marketing budget in, in-store activities in the shops that carry his products: these activities (for example, POS materials placements or extra displays) are the ones that can bring faster returns in terms of additional sales
• he can create and develop his online presence: these days, and this will be even more the case in the future, consumers are more and more online. Some companies have been able to build successful brands by being great online, with no investments in traditional advertising at all. Indeed the online world has still costs that are accessible to almost anyone. This way, blogging, content marketing, social media can help James and similar business with getting their products and brand known, potentially all over the world.

The conclusion is that marketing is for everyone – not only for big pocketed companies that can afford expensive advertising campaigns. Every fresh produce company can improve its results with good marketing, even with a very limited budget – but in lack of money, they have to work smarter than the competition. If you are interested in fresh produce marketing, download the free e-book "Introduction to marketing for fresh produce" --- Pisani Produce Marketing is a training & consulting agency for the produce world. It has been founded by Maurizio Pisani, former Chiquita and Fresh Del Monte executive. 

• For more info: Maurizio Pisani
• maurizio@pisaniproducemarketing.com
• www.pisaniproducemarketing.com
• Publication date: 9/22/2014

Source: Article

Back To Top

Tell-Us

World's most expensive potato salad costs $44,000

$44,000 - that's the sum raised by Kickstarter to make a potato salad. It all started with a $10 crowd-funding campaign by Zack Brown from Columbus, Ohio last week. He wanted to make a tasty side, but did not have enough cash for the ingredients. "Basically, I'm just making potato salad," writes Brown on his Kickstarter page. "I haven't decided what kind yet." As of Tuesday afternoon, the project has more than 4,100 backers and raised about $44,000 - and money keeps rolling, BBC reports. The funding period ends on August 2. Brown is already preparing for the big day as his culinary skills are not that perfect. "It might not be that good," he says. "It's my first potato salad." Brown's project isn't the first odd campaign on the crowd-funding website. Earlier this year a guy sought $8 for a creative presentation explaining the "deliciousness" of a chicken burrito from Chipotle fast food chain and can carry out a research with $1,000 he raised. "Kick starter's a global community of millions of people who fund projects of all shapes and sizes," Kickstarter said in a statement. "There's no single recipe for inspiration." But what is the reason for Brown getting so much money? Maybe because his idea is just fun. "It’s a way for people to unite online,” Brown told the local Columbus Dispatch. "It’s not controversial. It’s not snarky. It’s not mean. I think that everybody is having a really good time with it." The campaign was reported by BuzzFeed, The Times of London and Food & Wine magazine, and Brown has appeared on Good Morning America. He also has been listed at the top of a marketing website’s "8 Oddly Successful Kickstarter Campaigns". Now, as more money is coming, he has added the promise of yummy mayonnaise and live-streaming his salad making. He also created categories of donors. For $1 or more, you get a "thank you" posted on his website and he promises to say your name out loud as he makes potato salad. For $2 or more, you also get a photo of him making potato salad. For a pledge of $20 or more, you’re in the "Potato Madness" category: "Receive a potato-salad theme haiku written by me, your name carved into a potato that will be used in the potato salad, a signed jar of mayonnaise, the potato salad recipe, hang out in the kitchen with me while I make the potato salad, choose a potato-salad-appropriate ingredient to add to the potato salad, receive a bite of the potato salad, a photo of me making the potato salad, a "thank you" posted to our website and I will say your name out loud while making the potato salad." For a pledge of $50 or more, you are in the VIP "Potato Salads of the World" group: "Receive a recipe book with potato salad recipes inspired by each country where we have a backer along with a bite of the potato salad, a photo of me making the potato salad, a "thank you" posted to our website and I will say your name out loud while making the potato salad. The recipe book will have a dedication page with the name of each of our backers." For this, however, you must add $20 for overseas shipment. Brown himself was astonished with the popularity. While participating in a Reddit Ask Me Anything, he wrote: "I never thought it would go this far. Ten dollars seemed like a good, conservative goal. I think the thing people are responding to is the opportunity to come together around something equal parts absurd and mundane." Source: The Voice Of Russia

Back To Top

Tell-Us