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mechaircompany · 7 days

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How Ripening Chambers and Cold Rooms Ensure Banana Freshness

The integration of ripening chambers and cold rooms is crucial in maintaining the quality and taste of bananas from harvest to consumption. This seamless transition between ripening and storage not only boosts supply chain efficiency but also significantly reduces food waste and fulfils consumer demands for high-quality produce.

Banana Ripening and Storage

Ripening chambers play a vital role in accelerating the ripening process by controlling temperature, humidity and ethylene levels while preserving the fruit’s quality. Cold rooms, on the other hand, are essential for extending the shelf life of bananas and preventing premature spoilage.

Bananas are ideal for long-term storage due to their ethylene gas emissions, which speed up maturation. When stored while still green, bananas can last for 6-7 weeks. However, they cannot be directly marketed from storage. To achieve the desired yellow colour, bananas are treated with ethylene in controlled environments, which converts chlorophyll to a yellow pigment in 6-8 days, depending on the temperature.

In a ripening room, bananas typically transition from green to yellow in 4-6 days, gaining sweetness and flavour.

Challenges in Banana Storage

Bananas are susceptible to various diseases and injuries during storage, including Anthracnose, Blackrot, Chilling Injury, Fruit Spot and Rhizopus Rot. Both green and ripe bananas can bruise easily, so careful handling at each stage is crucial to minimise damage and maintain market value.

Temperature and Humidity

Temperature and humidity are pivotal in the ripening process. The ideal temperature for ripening bananas is between 18-25°C, with humidity levels maintained at 85-95%. These conditions facilitate the enzyme activity that converts starches into sugars, enhancing the bananas' sweetness and flavour.

Proper ventilation and air circulation are essential in ripening chambers and cold rooms to ensure even ripening and storage conditions. Adequate airflow helps distribute ethylene evenly in ripening chambers and maintains consistent temperature and humidity levels in cold rooms, thereby optimising fruit quality and freshness.

Impact of Cold Rooms on Nutritional Value

Cold rooms use refrigeration systems to maintain a stable temperature, preventing spoilage due to temperature fluctuations. When well-maintained, cold rooms do not significantly impact the nutritional value of bananas. Instead, they help retain essential nutrients by preserving fruit freshness.

Benefits of Ripening Chamber

Ripening chambers can be customised to meet the specific ripening requirements and storage preferences of different banana varieties, optimising the quality and process for each type. Modern ripening and cold storage facilities often feature energy-efficient designs that reduce overall energy consumption and environmental impact.

Key Benefits include:

Enhanced control over the ripening process, providing flexibility in timing.

Uniform ripening, resulting in a more consistent product.

Faster ripening, saving time and reducing costs.

Mechair’s Banana Cold Rooms As a client-centric organisation, Mechair specialises in manufacturing and exporting high-quality banana ripening machines. These machines are crafted using tested materials and adhere to industry standards, ensuring precise functionality. Highly demanded for their accuracy, Mechair’s banana ripening machines come in various specifications to meet client needs. For more information, visit our website: https://mechair.in/

#Banana cold room #Banana cold room vadodara #Banana cold room in India

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tripuramegafoodpark · 7 months

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Sikaria Mega Foodpark: Pioneering Excellence in Food Processing

Nestled in the vibrant city of Agartala, Tripura, Sikaria Mega Foodpark Private Limited (SMFPL) stands as a beacon of innovation and progress in the food processing industry. Established in 2011 under the visionary leadership of Smt. Usha Deviji Sikaria and Managing Director Sri Soonu Sikaria ji, SMFPL operates as a Special Purpose Vehicle (SPV) under the Ministry of Food Processing Industries, Government of India.

Empowering Agriculture, Transforming Communities

SMFPL's journey is deeply rooted in its mission to empower farmers and revolutionize agricultural practices. Through strategic partnerships with the Government of India and the State Government of Tripura, SMFPL provides farmers with access to cutting-edge infrastructure and facilities. By minimizing post-harvest losses and streamlining the supply chain, SMFPL catalyzes economic growth and fosters sustainable development in the region.

Legacy of Innovation

The legacy of Late Sri Bajranglalji Sikaria, the esteemed patriarch of Sikaria Group, serves as the guiding light for SMFPL's pursuit of excellence. Since its inception in 1980, Sikaria Group has been at the forefront of innovation, spearheading diverse initiatives in construction, real estate, logistics, tourism, and jute. Under the stewardship of his five sons, Sikaria Group has expanded its horizons, driving progress across different sectors and states.

State-of-the-Art Facilities

At the heart of SMFPL's operations lies its flagship venture, the Tripura Mega Food Park, strategically located in Agartala City. Boasting the largest cold storage facilities in the region, with temperatures ranging from (minus) 25°C to (plus) 7°C and capacities from 10 MT to 850 MT, SMFPL ensures the preservation of perishable goods with utmost precision. Additionally, its covered warehousing spaces, spanning from 3000 sq.ft. to 20000 sq.ft., offer unparalleled flexibility and scalability, catering to diverse storage needs.

Dedicated to Sustainability

SMFPL is committed to environmental sustainability and resource efficiency. Through the implementation of eco-friendly practices and the adoption of renewable energy solutions, SMFPL minimizes its carbon footprint while maximizing operational efficiency. By prioritizing sustainability, SMFPL aims to set new standards for responsible business practices in the food processing industry.

Looking to the Future

As SMFPL continues to innovate and expand its footprint, its commitment to excellence remains unwavering. With a relentless focus on sustainability, efficiency, and community development, SMFPL is poised to lead the charge in transforming India's food processing landscape, one milestone at a time.

Covered Warehouse Rental Service

Product specification

Product/goods details: covered warehouse

Capacity/size of storage: as per requirement

Number of year in business: 13

Condition: as per rule

Warranty: as per rule

Surface finish: finish

Product Description:

Discover unparalleled flexibility with our covered warehouse storage solution. Tailored to your capacity needs, our system adapts effortlessly. Adjustable shelving, modular racks, and smart layout options ensure optimal space utilization. Streamline operations and maximize efficiency with a warehouse solution designed to evolve with your unique requirements.

RIPENING CHAMBERS STORAGE RENTAL SERVICES

Product/Goods Details:- Ripening Chambers

Capacity/Size of Storage:- as per requirement

Number of Years In Business:- 13

Condition :- as per rule

Warranty:- as per rule

Product Description

optimal fruit ripening with our customizable chambers. Tailored to your needs, our chambers offer precise temperature and humidity control. Whether for bananas, avocados, or other fruits, our scalable capacity ensures efficient ripening. Experience a solution that adapts to your produce requirements, promoting freshness and quality every time.

Open Warehouse rental service

Product Specification

Product/goods details: Open warehouse

Capacity/size of storage: as per requirement

Number of year in business: 13

Condition: as per rule

Warranty: as per rule

Surface finish: finish

Product Description:

Experience superior adaptability in open warehouse storage. Tailored to your capacity needs, our solution optimizes space seamlessly. From expansive shelving to flexible layouts, it effortlessly caters to your unique requirements. Elevate efficiency and organization with our open warehouse capacity solution.

COLD STORAGE RENTAL SERVICES

Product/Goods Details:- cold storage

Capacity/Size of Storage:- as per requirement

Number of Years In Business:- 13

Condition :- as per rule

Warranty:- as per rule

Product Description

Discover tailored cold storage solutions with flexible capacity options to meet your specific needs. Our state-of-the-art facilities ensure precise temperature control, safeguarding perishable goods. Whether you require short-term or long-term storage, our customizable spaces provide reliability and efficiency, offering a seamless solution for businesses prioritizing the preservation of temperature-sensitive inventory

Corporate office

SIKARIA MEGA FOODPARK PRIVATE LIMITED

Corporate Office address: CF 9, Salt Lake City Kolkata 700064 (Near Swimming Pool / Gupta brothers)

Map: HCV8+Q6J Bidhannagar, Kolkata, West Bengal

(22o35’40.1”N 88o24’55.9”E)

Contact number:

Landline: +91 3340669256/ +91 3323347837/ +91 3323346524/ +91 3340040236

Office IVR: 08045248494

Mobile:

9748960819 (Arijit De, Co-ordinator)

Email Address:

[email protected]

SITE ADDRESS:

TRIPURA MEGA FOODPARK

Tulakona Mouza, Sadar, Uttar Champamura, Near- Railway Over Bridge, Amtali Bypass (NH-8), Tripura 799008

MAP: https://maps.app.goo.gl/rAwHdZf1ftb9MnbE8 Latitude (23°48'39.1"N ) longitude( 91°20'07.2"E )

#foodpark #Storage #warehouse

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marketing123456789 · 1 year

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Going Bananas: Exploring the Surging Cavendish Banana Market Potential by 2033

The global Cavendish banana market is expected to be worth US$ 16.6 billion in 2022. Evolving customer preferences for health and wellness will drive sales to US$ 25.74 billion by 2033, with a CAGR of 4.3% from 2023 to 2033. Consumers’ desire to keep a healthy weight along with their adoption of healthy eating habits are what are driving the industry. Due to their accessibility, portability, and ease of consumption, Cavendish bananas are a popular on-the-go snack.

Bananas are a frequent element in many ethnic cuisines in countries from Africa, Puerto Rico, Cuba, Latin America, and Asia, other Caribbean islands. Positive indicators for the Cavendish banana sector include the great variety of ethnic foods created with bananas and the rising interest in varied, exotic cuisines among consumers globally.

Download Sample Report to learn about recent in the Cavendish banana market observed by FMI @ https://www.futuremarketinsights.com/reports/sample/rep-gb-13043

This fruit is being chosen by a large group of health-conscious consumers owing it carried health and nutritional benefits. Fatigue and weakness are symptoms of anemia, which is caused by the body’s lower-than-normal numbers of red blood cells. The body can generate more red blood cells and help anemic people get rid of their symptoms with a Cavendish banana as it carries enough iron, or Fe.

The advantages of Cavendish bananas may help people with digestive or even gastrointestinal problems recuperate from these problems. It’s simple to do and requires no effort; all you need to do is consume milk and banana juice every day. Bananas, particularly the Cavendish variety, are widely known for lowering stomach acid. They’re excellent sources for suppressing the desire to overeat.

Key Takeaways from the Market Study

Global Cavendish banana market is expected to be valued at US$ 16.90 billion by 2023

From 2018 to 2022, the market demand expanded at a CAGR of 2.9%

In 2022, the Asia Pacific market for Cavendish banana accounted for about 55% of the global market share.

The United States Cavendish banana market to experience a CAGR of 4.1% from 2023 to 2033.

By product type, the organic Cavendish banana was estimated to acquire more than 40% share in 2022.

By sales channel, the online retail acquired a market share of 24%.

“Consumer interest has pushed the scales towards non-GMO certified products, that will have a big impact on farming procedures used to nurture and grow Cavendish bananas.” remarks an FMI analyst.

Browse report@ https://www.futuremarketinsights.com/reports/cavendish-banana-market

Competitive Landscape

Prominent players in the Cavendish banana market are:

All Nippon Airways Trading Co Ltd.

Exporganic S.A.

DISCOVERY ORGANICS

Salix Fruits

Agroexport Carmita

Union de Bananeros de Uraba

GinaFruit S.A.

Chiquita Brands International Sàrl

Dole Food Company

Fresh Del Monte Produce Incorporated

Pisum Food Services Private Limited

Reybanpac, Rey Banano del Pacífico C.A

Some key developments of the leading companies in this market are:

In 2022, a new distribution, as well as a banana-ripening facility, has been established by the Irish business Fyffes in Balbriggan, North County Dublin. The new facility aids the business in distributing its goods to Irish shops, wholesalers, and food suppliers. It has an annual operational capacity of approximately 60,000 tons of bananas.

The facility, which was built in accordance with current construction requirements, is probably going to be thought of as one of Ireland’s most environmentally friendly structures of its sort.

Some of its energy will be provided by roof-mounted solar panels, and both the office cooling and heating systems will receive their supply via a Ground Source Heat Pump (GSHP), which has the potential to consume around 60% lesser energy than the structure it replaces. To assist, rainwater collection devices have been put in place.

More Valuable Insights Available

Future Market Insights offers an unbiased analysis of the global Cavendish banana market, providing historical data for 2018 to 2022 and forecast statistics from 2023 to 2033.

To understand opportunities in the Cavendish banana market , the market is segmented on the basis of Cavendish banana by product (organic, conventional, organic fairtrade, conventional fairtrade), application {food and beverage processing, cosmetic and personal care, pharmaceutical & supplements, animal feed, foodservice (HoReCa), household (retail)}, sales channel (direct sales and retail sales) and across five major regions (North America, Latin America, Europe, Asia Pacific and Middle East & Africa).

Key Segments Profiled in the Global Cavendish Banana Market

By Product:

Organic

Conventional

Organic

Conventional

By Application:

Food and Beverage Processing

Cosmetic and Personal Care

Pharmaceutical & Supplements

Animal Feed

Foodservice (HoReCa)

Household (Retail)

Others

By Sales Channel:

Direct Sales

Retail Sales

Modern Trade

Convenience Store

Departmental Store

Online Retailers

Traditional Grocery Store

Other Sales Channels

By Region:

North America

Latin America

Europe

Asia Pacific

Middle East and Africa

About Future Market Insights, Inc.

Future Market Insights, Inc. (ESOMAR certified, Stevie Award – recipient market research organization and a member of Greater New York Chamber of Commerce) provides in-depth insights into governing factors elevating the demand in the market. It discloses opportunities that will favor the market growth in various segments on the basis of Source, Application, Sales Channel and End Use over the next 10-years.

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fruitzu01 · 3 years

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Top 6 Reasons Why You Should Eat Fruits Daily

Fresh fruits are a great option for breakfast, snacks, or dessert. Most fruits are sweet and ready to eat, so no cooking or recipe preparation is required. Simply consume an apple, peach, or banana. Remember to always have fresh fruit on hand. You'll make better selections if you have a lot of possibilities.

Children are increasingly consuming highly processed snacks that are nutritionally poor and represent a risk to their long-term health. These items are high in calories and have artificial colours, flavours, and refined sugars. Children are consuming more processed sweets than ever before. You may improve and fix this by substituting fruit and homemade meals for many of these unhealthy snack options.

If you are looking for fresh & natural fruits in Vadodara, call Fruitzu and get them delivered within 24 hours of placing your order.

Consuming more fresh fruit will assist you in avoiding processed foods. Fruit is grown in the wild, not in a facility. Fruits are naturally low in fat and calories, and they include important nutrients that your child requires to grow. Fruit can help keep you healthy.

While there are dozens, if not hundreds, of reasons why you should eat fruit, these are unquestionably the top Six.

1. Fruit can lower the risk of disease:

Eating fruit on a daily basis lowers the risk of so many diseases that listing them all would be impossible! To begin, a study discovered that consuming fruits lowers your risk of acquiring heart disease.

Fruits are known to help you in controlling your blood pressure as well as lower your chances of developing some cancers, among other diseases.

Buy natural fruits online at Fruitzu, fresh & naturally ripened fruits guaranteed with speedy delivery.

2. Fruit makes you strong:

Fruit, when consumed as part of a balanced diet, can assist to build your bones and muscles. Eating dried plums in particular can help prevent osteoporosis. Avocados are also excellent for bone health. Another study discovered that vitamin C can help you keep muscle mass, and we all know that fruits are rich in Vitamin C content.

3. Fruit keeps you hydrated:

Certain fruits contain a lot of water, which helps to keep your entire body hydrated. While plain water is usually ideal, eating more fruit will help you fulfil your daily need, especially if you dislike plain water.

Watermelon, as the name suggests, is the obvious choice. But did you realise that strawberries contain approximately 92 percent water? Water makes up the majority of grapefruit and cantaloupe. Apples, which contain around 86 percent water, are also a fantastic alternative.

4. Antioxidants in Fruits help combat the free radicals:

Free radicals are harmful little unstable atoms that accelerate ageing, destroy healthy cells, and potentially cause cancer. To some extent, all fruits contain antioxidants; nevertheless, ripe fruits are especially abundant in antioxidants.

Order nutritious and naturally ripened farm fresh fruits in Vadodara only at Fruitzu.

5. High in Fiber:

One of the primary benefits of fruit is its high fibre content. Fruits help to lower blood cholesterol levels. That leads us back to the first point: it lowers your risk of developing heart disease. Fiber is also critical for gut health. It keeps you "regular," which can aid in the prevention of constipation, haemorrhoids, and diverticulosis.

Foods high in fibre and low in calories can also help you lose weight (or keep it off) by making you feel satisfied for a longer period of time. They also help to control your blood sugar, allowing you to eat less junk during the day.

6. Fruits are Dense in Nutrients:

Our bodies require a variety of vitamins and minerals to function correctly. Some of these elements, like calcium and potassium, are essential to our survival. Our hearts, for example, require both sodium and potassium to operate effectively. Avocados, figs, peaches, and kiwi are all potassium-rich fruits.

#farm fresh fruits in Vadodara #natural fruits in Vadodara

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whumpsblog · 4 years

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The Story of Hanna Light

Day Two: Whipping

To the people out there who have been reblogging, liking, and commenting on my work . . . THANK YOU SO MUCH!!! Knowing people like reading what I write really keeps this bitch motivated! If you like what you are reading and don’t want to miss any posts, PM me and I will add you to the Tag List!!

Tag List: @justplainwhump , @eatyourdamnpears

<<< Chapter Three

Chapter Five >>>

🚨 Human muzzling, whipping, and bondage, creepy whumper🚨

Connor returned the next morning to Hanna laying on the bare mattress, curled up on her side and sound asleep. He took a seat on the edge of the bed, careful not to wake her, and set the platter of hot pancakes down next to him. He sat there, watching her silently as she slept; listening to her small breaths and watching her chest as it rose and fell slowly. Her wild curly hair fell over her muzzle and around her face in a beautiful wonderful mess and he was tempted to kiss her.

She looked so beautiful like that; silent and calm and peaceful. He reached out for her and shifted the bed slightly, which woke Hanna with a paniked start. She flipped over grabbed his wrists and glared up at him through bleary alert eyes.

Her immediate defiance made his heart thrum with joy. He smiled softly down at her. “Good morning Hanna Banana. How are we doing today?”

She glared at the pet name which made the crows feet in the corners of her eyes wrinkled. Another heart squeeze on Conner's end followed by another small smile. He gestured to the muzzle. “Roll over. Let's take that off of you.”

She hesitated, wondering why he was being nice.

“Unless . . . you don’t want it off?”

Her gaze narrowed but she slowly rolled onto her side. She had spent the entire night fighting to get the damn contraption off and if someone was offering to remove it she was going to let them. Conner inserted the key and unlocked the latches which he then loosened. When the wrenched device was finally gone Hanna swung her legs over the side of the bed and moved quickly to the bathroom. Conner followed closley behind.

She threw the chewed white block of soap into the toilet and spit into the sink violently. The cuppings of her molars were packed with the bitter waxy remains and she dug them out using her nails and the brush set out for her on the counter. Her irritated gums stung as water washed over them and upon further inspection she noticed that they were red and bleeding slightly. She cringed and rinsed the flavor out, but no matter how many times she washed her mouth out, the bitter aftertaste remained.

As Hanna tried to get the remaining soap out of her mouth, Conner watched her through the door frame. His eyes traveled from her small bare feet up her legs which were stong and full from years of living on the streets. His eyes went to her ass which was dressed in a pair of gym shorts and then to the bare spot on her back that wasn’t covered by her white tank top. She was the perfect combination of sexy and strong, a diamond in the rough that only he could polish to perfection.

With a toothbrush hanging out of her mouth, Hanna pulled her beach curls up into a high ponytail and suddenly turned, catching Conner by surprise and catching a glimpse of him eyeing her ass. They both froze. Hanna took the toothbrush out of her mouth. “Can I help you?” she inquired with toothpaste in the corners of her mouth.

Another heart squeeze to Conner’s heart. He walked out of the bathroom, giving her some space, and taking a seat on the edge of the bed. “I brought pancakes,” he offered. “You haven’t eaten in almost two days, you must be starving.” He pushed the pancakes to the edge of the bed. Hanna, who was done in the bathroom and standing in its doorway, eyed them skeptically.

“Are they poisoned?” she asked with a raised eyebrow.

He smirked. “No. They aren’t poisoned.”

She hesitated for several seconds before snatching one off the plate. She may have been his temporary prisoner and she may have disliked his company but she wasn’t stupid. Starving herself wouldn’t do her any good; she needed to keep her energy up if she was going to escape. She eyed it once more before folding it in half and taking a bite.

The taste was unbelievable, warm and vanilla-y and nutty. She recognized the taste immediately and forced the mashed mixture down. The sweetness turned bitter and foul on her tongue, choking her.

"Come on, I made them myself special for you. They're Vanilla Walnut. I know that’s how you like them."

Her stomach clenched with nerves and disgust. “How’d you get this recipe?” she demanded although she was not sure she wanted the answer. “How did you know about these?”

The recipe belonged to Zero, her best friend, her lover, and her confidante. This was his exact recipe and tasting them opened the floodgates. Every painful memory overwhelmed her: his smile, his smile, his touch, his taste and his smell. He had been at Safe Haven when it had been raided and she hadn’t seen him since that terrible night. They had been fighting together side by side until she was hit behind the head and knocked unconscious.

He smirked. "I know more about you than you think Hanna," he said softly. "In fact Hanna, I’ve had a mole in your precious little Safe Haven since the very beginning. And you never - even - noticed."

Hanna shook her head in disbelief. "No. No you're lying." She walked to the window and placed her hands on the sill. Broken glass bit into her skin.

“If I am, then tell me this. Does your ankle still hurt when you run?”

Hanna turned to him as her stomach tied itself in knots. “What?”

“I only ask because I know about that incident you had while sparing with Logan last fall. You know. The one where you broke your ankle after he tackled you,” he winced. “I bet it does doesn’t it?”

Hanna reeled, confused and scared by his words as she realized the truth behind his original statement. She turned to him. "What? Why would you have a mole in Safe Haven?"

He smiled. "Let me respond with a question of my own.” He moved towards her and took a seat on the edge of the bed across from her. “Do you know why people age wine Hanna?"

Hanna looked at him, perplexed. His question wasn’t helping her nerves.

He smirked. "People age wine Hanna to improve its quality. Only one percent of all the wine in the world is meant to be aged, while the remaining ninety-nine percent is perfectly fine to drink as is." He paused. "Omegas are kind of like wine Hanna. Ninety-nine percent of them are perfectly fine as is, while the other remaining one percent,” he gestured to Hanna, “needs to be aged to reach its full potential." He approached her and patted her on her head. "My family has been protecting you and the other Big Six for the past ten years, knowing that the profits of our reward would only sweeten with time."

“But why would your family care about us? What made us so special?”

He looked at her, perplexed about her confusion. “Hanna. You escaped out of a maximum security facility at age ten with the rest of the Big Six. You remained free and then started Safe Haven only a couple years later. Imagine hearing that as an Alpha. Learning about some young plucky teenagers gathering forces in the streets and liberating people of their kind.”

“So, my family kept the Big Six safe. We told the Slavers that you were under our protection and that you couldn't be touched. Slavers protested of course, until they were told the plan . . . to wait a couple of years till the fruit ripened and was ripe for the picking.”

“And they listened to you?”

“Refusing our demands would result in them losing their largest financial supporter,” he said flatly. "Of course they listened."

“So your family business is -”

“Omega trafficking. We support the Slavers with equipment and supplies and in return we get a portion of the profits from each auction.”

“Your whole family?”

He nodded. "My great grandfather was the first Alpha to start trafficking Omegas. When he died he passed the business to my grandfather, who passed it down to my mother, who then passed it down to me.”

Hanna shook her head. She couldn't bear what he was telling her. How many Omegas had his family imprisoned and sentenced to a life of misslery and prostitution. And how many of those Omegas died?

She found herself thinking about her family and the Omegas she knew from Safe Haven. They were people with hopes and dreams and aspirations. Some of them wanted to start futures for themselves and have actually lives on the surface world. And now . . . that wasn't going to happen. She thought of all of the Omegas before her that had met the same fate as a result of Conner and his family, and she couldn't stomach it.

"What's wrong Hanna? Is something the matter?"

She couldn't contain herself. “Your kind disgusts me.”

“My kind?” he almost laughed. “But I brought you pancakes!”

“Fuck your damn pancakes!!” she shrieked. “Any human who owns another to compensate for being powerless is disgusting! And people who make a living off it . . .” She was seething. “You're disgusting! You and your whole family! You’re all -- you’re all fucking monsters!”

The room fell still for several seconds, with Hanna standing above him royally pissed and Conner sitting on the edge of the bed taking the lashes of her tongue silently. He looked down at his strong veiny hands like he was examining the invisible blood on his hands for the first time. “You think I’m . . . a monster?” he breathed. He sighed and looked back up to Hanna.

His grey eyes were cold and unyielding, lacking all of the warmth that they had previously contained. They squinted at her, eying her like she was a challenge. He rose from his seat and approached her slowly and silently. Hanna took a step back, and then another. Her heel connected with the wall and she panicked. She had nowhere else to go.

He towered over her smirking, and then rested a strong veiny hand on top of her head. It rested there, on top of her high bun, before grabbing it and using her hair to yanking her forward.

He grabbed her by the back of her neck with his other hand and it wrapped around her throat with a strength that caused her to cry out surprised. She clawed at his fingers desperately as she was dragged out of the room, down a long hall that was decorated by large old paintings and a long red rug, till he got to the end where there was an elevator. He threw her into it and she stumbled against the back wall where she leaned against the wall. She glared at him as he pressed the button for the basement floor and the doors shut.

"You know Hanna,” he said with his back turned to her. “I tried to be nice. I gave you warnings, and then I reinforced my warnings with a light punishment, hoping that would be enough to teach you how to behave yourself. But clearly your punishments need to be more severe."

"If you're looking for me to be your good little toy," she seethed, "forget it. It won't happen.”

He turned to her slowly with an amused smirk and eyes that gleamed. "You will. Eventually. I just have to teach you how."

The elevator stopped dropping and the doors parted, revealing two large men dressed in black suits. “Take her and get her into position twelve. Don't hurt her. I’ll join her in a couple minutes.”

He stepped to the side and let the men take Hanna away. They twisted her arms behind her back till Hanna was sure they were trying to dislocate her shoulders, and took her to the dungeon. Hanna was moved to the center of the room where a set of leather cuffs were bound around her wrists. The cuffs were connected to long chains which Hanna discovered were bolted securely to the ceiling. When they finished they left Hanna standing alone in the center of the dirt floored room with cobble walls.

Conner entered holding a coiled bull-whip in his hand.

Hanna grimaced.

He played with the whip casually as he approached Hanna. Her menacing stare never wavered, not even when he looped the whip around her neck and pulled her towards him.

“Just remember. This is all because of you Hanna. I wouldn’t be forced into doing this if you could watch your language.”

Hanna bit down on her molars. "Go fuck yourself."

His smirk turned sour and he walked behind her. Hanna resumed fighting against her restraints until she was stopped by the sound and bite of the whip snapping across her shoulder blades. Her body stiffened and arched at the unimaginable pain as a crisp line of fire blossomed across her skin.

Connor delivered another before she can regain her composition.

Crack!

She cried out as the braided leather bit the outside of her right thigh. She twisted and curled her leg off the ground in a sadistic pained dance.

Crack!

A solid blow across the small of her back ripped a scream out of her lungs. It cut through her white tank top and blood seeped through, dripping down her back and bleeding into the hem of her black shorts.

Crack!

Hanna bit down on her tongue to suppress the next scream.

Crack!

She tasted blood.

Crack!

She let out an agonizing cry and fell forwards against her chains. She didn't want to see him completely defeated, so she wrapped her hands around the chains for support.

Crack!

It flicked against her left shoulder and Hanna felt the flesh split. Think about something else. Think about something else.

Crack!

She couldn't. The pain and sound of the cracking whip consumed her thoughts.

Crack!

That one wrapped around her hip and bit the soft tender flesh above her pelvis. She pulled and twisted against the chains before dropping. Sweating and painting, she rested her head against her arm. Her previously white shirt was covered in red blotches and dark red lines. Some of the overlapping lashes shredded and ribboned the fabric and Conner could see her bloody torn skin beneath.

Conner rounded her and used the blunt end of the whip to lift her face up. She opened her eyes and looked up at him with unfocused eyes. "Stand up Hanna," he said. "Get on your feet. The lashes won't stop till I hear an apology."

Hanna whimpered. She didn't want to apologize, but she didn't want this to continue either. Conner resumed his position. Slowly, she pulled herself upright to a standing position. She could do this. She just had to stay strong. She could stay strong.

Crack!

The lashes resumed with even more ferocity and Hanna screamed.

Crack!

Her ankle.

Crack!

The back of her left leg below her ass.

Crack!

Her cheek.

Crack!

Her right shoulder blade again.

Crack!

The back of her left leg.

"Stop!" She screamed. "Please for the love of . . ." Her breaths came to her in quick wheezy gasps that failed to provide her oxygen. "Please stop." she begged. Tears fell freely down her face and dampened her bare feet.

"That doesn't sound like an apology Hanna," said Connor, preparing another lash.

She whimpered.

"What are you sorry for Hanna?"

Hanna hesitated.

Crack!

Hanna screamed as the whip bit her ankle. "Swearing!! I'm sorry for swearing!"

"Are you going to do it again?" he asked.

She hung her head in exhaustion. "No . . . I won't."

Conner rounded her and grabbed her by her sweat soaked hair. He pulled her head back ever so slightly and Hanna winced. "You made it to sixteen lashes Hanna. If you go against your promises again, I won't stop till I get to fifty."

He dropped her head and Hanna listened as he walked to the door and left without another word. Leaving Hanna, covered in welts, lacerations and sweat, hanging by her chains and crying silently in pain.

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dontasktheradiodemon · 4 years

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so basically any time I've seen you talk about food it's a meaty thing, if I'm not forgetting something. do you ever do any meatless meals? also where do you get your produce? being a vegetarian in hell is suffering. but I guess that's the point huh

🎶 I do very few meatless meals, but then I do very few plantless meals, either!

🎶 That seems like an obvious statement, but from time to time it surprises people. There's a stereotype that cannibals primarily eat flesh as a large portion of their diet, I'm sure from watching those who like to eat meat fresh and in public—and I’m sure my own reputation doesn’t help! But watching a cannibal chew on a man in the street and concluding he primarily eats human flesh makes as much sense as watching someone pluck an apple from a tree and concluding he primarily eats fresh, unwashed apples: eating like that is more of a treat than a dietary staple! But I digress. I do like to take these little opportunities to clear up misconceptions about my dietary community, but let’s get back on track!

🎶 Aside from the rare raw fleshy treat, my preference is for well-rounded meals with a complex flavor palate—meat, vegetables, herbs, spices, grains... Either all in one dish or spread between a main course and several sides that compliment the flavor. All told, I find the best meals have more plant matter than meat matter in them, even if the meat is the central attraction... but most of my meals incorporate flesh of some kind, yes.

🎶 But I won't turn up my nose at a sufficiently delectable meatless meal! The most common, of course, being seafood—I don't know whether you count seafood as different from meat, I don't myself but I know enough people who do that I thought it worth mentioning—but I'll have pure vegetarian dishes too. I make a mean variation on eggplant parmesan using a plant native to the inner ring of the Seventh Circle. The common name for it is "blasphemer's stool," it looks rather like a squat maroon cactus, and after baking it to neutralize the poison and letting it soak a couple of days to soften up, it makes a wonderful eggplant substitute! You can find it at most imp supermarkets for fairly cheap. Let me know if you'd like the recipe!

🎶 Which leads right into your next question, doesn't it! Believe you me, Hell isn't kind to carnivores, either. You're not going to find a cattle ranch or chicken farm down here, and the local shellfish are universally toxic. Most of the cannibals I know who started postmortem—including me!—did so because we humans are actually far safer to hunt and to eat than a vast majority of Hell's native fauna! But I digress again, you're looking for produce!

🎶 There's no easy guarantee to getting good produce, but here are a few tricks I use:

🎶 One: learn all your nearby grocery stores. All of them. And when I say “nearby,” I mean every store in a thirty-mile radius! And don’t count out the unexpected spots like the ice boxes in gas station convenience stores! Sometimes there’s just no better way to get a particularly fussy ingredient than by going store to store to see who happens to have a healthy supply. It means a lot of extra legwork in the beginning, but over time you’ll get a feel for which stores are most likely to have healthy onions, which stores all get their tomatoes from the same farm, et cetera.

🎶 Two: learn when your nearby grocery stores expect to have their produce delivered! It will be least likely to be wilted or rotten when it’s first delivered! To best compete with your local gourmands, you want to be there when that truck is being unloaded—even if that’s three in the morning! Don’t despair if your first few trips leave you waiting for a truck that never arrives; food shipments and deliveries are irregular, especially in the city, and expected delivery times are more loose guidelines. Make friends with the stockers and slip them a little bribe and most will be more than happy to tip you off when that long-awaited truck arrives, or even hide a healthy pack of peppers for you to pick up!

🎶 Three: get to know your neighborhood farmer’s market—as well as the farmer’s markets farther abroad. There are hardworking sinners scattered throughout the nine circles doing their best to coax Hell’s soil into growing seeds from the mortal realm. Their individual crops’ successes will vary more widely than those grown in the secure facilities that sell to grocery stores, but when they do succeed, they’re typically healthier and heartier than their grocery store counterparts! Subscribe to some farmers’ periodicals to keep up with which circles’ growing seasons seem likely to thrive and which are struggling this year, and if some crop you particularly covet is looking to have a good year, consider making a road trip out to the circle where it’s flourishing.

🎶 Four: get to know your neighborhood black market! If you’re willing to pay a little more for better quality, smugglers moving goods out of the mortal realm are the way to go. You’ll have best luck finding smugglers near enclaves of inhuman demons—imps and so forth. Be prepared to barter! Never put part of your soul on the line no matter how desperately you crave a nice juicy lemon. Five percent of your soul here, five percent of your soul there, and pretty soon you’ve sold ten percent of your soul! Some native demons see human souls as a mere currency of convenience to be freely exchanged, but enough treat collecting souls as an end in and of itself that you should never sell to someone you don’t know. What you sold for a bunch of bananas, they may not be willing to let you buy back so cheaply. Resist the temptation and deal only with smugglers willing to trade in money, goods, and favors.

🎶 Five: try cooking with local ingredients. Unsurprisingly, Hell’s native flora thrives far more easily than transplants from the mortal realm! Most Hellish crops require much more labor to make edible, not to mention palatable; but if you’re a little adventurous and don’t mind accidentally poisoning yourself from time to time, learning to work with local ingredients is very rewarding. Like I mentioned earlier, imp supermarkets are a fine resource for most Hellish produce—but there are some plants that sinners have worked into recipes that native demons don’t eat, so consider picking up a guide to Hell’s edible flora and foraging for your own ingredients!

🎶 And finally, six: consider growing your own food! Many mortal realm crops need quite a bit more help than a mere green thumb to grow—why, some will take a green arm and a leg!—but if you’re skilled, careful, or lucky, you can maintain a few ingredients yourself. I myself recently acquired an okra plant and a pepper plant that have lasted several weeks in fine health! No okra yet, but the bell peppers are ripening beautifully!

🎶 To the carnivores out there, most of this advice also applies to meat and seafood, with the exception that most mortal realm animals are even harder to raise in Hell than mortal realm produce. If you’re trying to avoid cannibalism, don’t look into hunting your own meat unless you’re really, really into hunting—and it doesn’t hurt to be an adrenaline junkie.

#anonymous #ask

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mohitbisresearch · 3 years

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Ethylene Absorber Market Insights: 2020,Innovations, Emerging Trends and New Opportunities by 2031

Ethylene absorbers for produce packaging are gaining popularity. Ethylene absorbers are especially beneficial in produce warehouses, where ethylene gas, a natural plant growth regulator, can accumulate quickly. High levels of ethylene in storage can cause a faster rate of respiration and, as a result, senescence. The use of ethylene absorbers can dramatically improve shelf life, resulting in less waste in the supply chain and cost savings for suppliers and retailers. These absorbers can be incorporated into paper bags or corrugated fiberboard transit packaging for the storage and transportation of fruit. They can also be used as sachets in retail produce packets to extend the shelf life of the product for the benefit of both the retailer and the consumer.

Read Report Overview: Ethylene Absorber Market

Ethylene is produced by all plants and, even in low quantities, causes fruit and vegetable ripening, softening, and degradation. Many fruits and vegetables' shelf life and quality suffer the consequences of this during storage and distribution. As a response, removing ethylene from the production environment can assist in extending its shelf life. To remove ethylene, a small sachet containing an appropriate scavenger such as potassium permanganate (KMnO4), zeolite, active carbon, pumice, or other acceptable scavenger is included in the packaging. Minerals such as these could be included in packaging materials. Ethylene absorbers are used to increase the shelf life of climacteric fruits and vegetables such apples, kiwis, apricots, bananas, mangoes, cucumbers, tomatoes, and avocados, as well as vegetables like carrots, potatoes, and asparagus. Ethylene absorbers are used majorly in the cold storage and distribution of fruits and vegetables since most of them are extremely sensitive to ethylene gas.

Fruits and Vegetables to Garner Maximum Revenue

Fruits and vegetables such as apples, avocados, bananas, kiwifruit, cucumber, and grape, among others, are highly sensitive to ethylene gas, the demand for indigenous fruits such as kiwis and avocados is increasing, and they can be stored for a longer time in controlled environments. These factors contribute toward the increasing demand for ethylene absorbers in the fruits and vegetable application. Moreover, with the advent of COVID-19, the packaged foods market has observed a sudden increase in demand due to nationwide lockdowns and limited availability of fresh foods.

Request for a Sample: https://bisresearch.com/requestsample?id=1143&type=download

South America to Witness Maximum Demand in the Ethylene Absorbers Market

The demand for ethylene absorbers varies according to various regions. The market holds a prominent share in various countries of South America, Asia-Pacific and Japan, and Europe. South America is currently the largest revenue-generating country in the ethylene absorbers market, predominantly backed by demand for premium 1-MCP and potassium permanganate products. Technological advancements, extensive investments for dedicated R&D facilities, and the presence of major raw material manufacturing companies are some of the major drivers that are propelling the growth of the market in the country. Additionally, due to the wide-scale production of fruits and vegetables, the market is expected to grow at a steady rate. Apart from South America, Europe and Asia-Pacific and Japan are expected to display significant growth potential on account of an excessive import, encouraging government policies, and financial support for research and development offered in the various countries of the entire region.

#Ethylene_Absorber #BISRESEARCH #Market #Industry #Report #Foodtech

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blueiceindia · 3 months

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Fruits Ripening Chamber

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mechaircompany · 2 years

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Mech-Air’s Banana Puree Line

Banana is grown in the tropics and though it is widely consumed in those regions, it is valued worldwide for its flavour, nutritional value and availability throughout the year. Bananas are most commonly eaten fresh, though they may be fried or mashed or chilled in pies or puddings.

Banana Puree is usually made from rejected or culled bananas which cannot be sold as fresh fruits. Mech-Air is a common incubation centre that provides turnkey solutions for food processing and refrigeration from farm to fork. Here’s how the banana puree process works -

Banana Puree Process

Aseptic banana puree is manufactured with high quality and perfectly ripened varieties of bananas.

The harvested raw bananas are sent to the manufacturing facility and the quality check stage begins.

The banana pulp manufacturing process includes unloading, sorting, crushing, sterilization and packing.

The bananas are kept in the banana ripening chamber and the fruits are ripened naturally to maintain the fresh taste of the fruit.

The fruits are washed with chlorinated water and then with fresh water to remove the dust. The banana is peeled off and the inspection is done on the conveyor.

The fruits are crushed in the fruit miller to produce banana puree. The banana puree is heated and stored in the pulp collection tank.

The banana puree concentrate is then passed through a strainer to remove speck particles.

After this, the banana puree is packed in aseptic bags.

The banana pulp process is carried out with a stringent quality process to make sure that customers are satisfied.

Usage:

Many people have included bananas in their diet to avail the benefits of their innumerable healthy properties. The banana puree has a wide range of applications in various food processing industries. It can be used in:Beverages -

Smoothies, juices, soft drinks, cocktails etc.

Dairy - Ice-creams, yoghurts, milkshake

Confectionary - Cakes, puddings, fillers and toppings

Other Foods - Candies, fruit jams, jellies and baby food.

Mech-Air Industries

For over 46 years now, we have built a reputation as an innovative and reliable turnkey solutions provider. Our integrated design and building facilities deliver value-added and tailored solutions that help businesses grow exponentially.

Mech-Air’s banana puree line includes all the necessary machines. To know more about the banana puree line in detail, check our website. https://mechair.in/pro-banana-puree-line

#Banana Ripening Chamber #Common Incubation Centre

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bisrsrch · 3 years

Text

Ethylene Absorber Market Challenges, Trends And Market Dynamics Forecast 2020-2031

Read Report Overview: https://bisresearch.com/industry-report/ethylene-absorber-market.html Ethylene is produced by all plants and, even in low quantities, causes fruit and vegetable ripening, softening, and degradation. Many fruits and vegetables' shelf life and quality suffer the consequences of this during storage and distribution. As a response, removing ethylene from the production environment can assist in extending its shelf life. To remove ethylene, a small sachet containing an appropriate scavenger such as potassium permanganate (KMnO4), zeolite, active carbon, pumice, or other acceptable scavenger is included in the packaging. Minerals such as these could be included in packaging materials. Ethylene absorbers are used to increase the shelf life of climacteric fruits and vegetables such apples, kiwis, apricots, bananas, mangoes, cucumbers, tomatoes, and avocados, as well as vegetables like carrots, potatoes, and asparagus. Ethylene absorbers are used majorly in the cold storage and distribution of fruits and vegetables since most of them are extremely sensitive to ethylene gas. Fruits and vegetables such as apples, avocados, bananas, kiwifruit, cucumber, and grape, among others, are highly sensitive to ethylene gas, the demand for indigenous fruits such as kiwis and avocados is increasing, and they can be stored for a longer time in controlled environments. These factors contribute toward the increasing demand for ethylene absorbers in the fruits and vegetable application. Moreover, with the advent of COVID-19, the packaged foods market has observed a sudden increase in demand due to nationwide lockdowns and limited availability of fresh foods. The demand for ethylene absorbers varies according to various regions. The market holds a prominent share in various countries of South America, Asia-Pacific and Japan, and Europe. South America is currently the largest revenue-generating country in the ethylene absorbers market, predominantly backed by demand for premium 1-MCP and potassium permanganate products.

Request a Sample: https://bisresearch.com/requestsample?id=1143&type=download

Technological advancements, extensive investments for dedicated R&D facilities, and the presence of major raw material manufacturing companies are some of the major drivers that are propelling the growth of the market in the country. Additionally, due to the wide-scale production of fruits and vegetables, the market is expected to grow at a steady rate. Apart from South America, Europe and Asia-Pacific and Japan are expected to display significant growth potential on account of an excessive import, encouraging government policies, and financial support for research and development offered in the various countries of the entire region.

#Ethylene Absorber Market #Ethylene Absorber #Ethylene Absorber Report #Ethylene Absorber industry

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didanawisgi · 7 years

Link

By Michael Snyder

Once upon a time, it was popular to say that the U.S. government only had enough wheat stored up to provide everyone in America with half a loaf of bread. But that is not true anymore. Recently, I discovered that the U.S. does not have any strategic grain reserves left at all. Zero. Nada. Zilch. As you will see below, the USDA liquidated the remaining reserves back in 2008. So if a major food crisis hit this country, our government would have nothing to give us. Of course the federal government could always go out and try to buy or seize food to feed the population during a major emergency, but that wouldn’t actually increase the total amount of food that was available. Instead, it would just give the government more power over who gets it.

The U.S. strategic grain reserve was initially created during the days of the Great Depression. Back then, the wisdom of storing up food for hard times was self-evident. Unfortunately, over time interest in this program faded, and at this point there is no strategic grain reserve in the United States at all. The following comes from the Los Angeles Times…

The modern concept of a strategic grain reserve was first proposed in the 1930s by Wall Street legend Benjamin Graham. Graham’s idea hinged on the clever management of buffer stocks of grain to tame our daily bread’s tendencies toward boom and bust. When grain prices rose above a threshold, supplies could be increased by bringing reserves to the market — which, in turn, would dampen prices. And when the price of grain went into free-fall and farmers edged toward bankruptcy, the need to fill the depleted reserve would increase the demand for corn and wheat, which would prop up the price of grain.

Following Graham’s theory, President Franklin D. Roosevelt created a grain reserve that helped rally the price of wheat and saved American farms during the Depression. In the inflationary 1970s, the USDA revamped FDR’s program into the Farmer-Owned Grain Reserve, which encouraged farmers to store grain in government facilities by offering low-cost and even no-interest loans and reimbursement to cover the storage costs. But over the next quarter of a century the dogma of deregulated global markets came to dominate American politics, and the 1996 Freedom to Farm Act abolished our national system of holding grain in reserve.

As for all that wheat held in storage, it became part of the Bill Emerson Humanitarian Trust, a food bank and global charity under the authority of the secretary of Agriculture. The stores were gradually depleted until 2008, when the USDA decided to convert all of what was left into its dollar equivalent. And so the grain that once stabilized prices for farmers, bakers and American consumers ended up as a number on a spreadsheet in the Department of Agriculture.

Of course if there are no major national emergencies of any kind and life just continues on normally for decades to come, this will not be an issue.

But what if something does happen?

Right now, we are already witnessing all sorts of “mini food cataclysms”. For instance, bees just continue to die in unprecedented numbers all over the globe. During the most recent year, U.S. beekeepers lost approximately 40 percent of their colonies…

Widespread deaths among bees, known as Colony Collapse Disorder, were first reported about a decade ago, but the problem has not diminished and may have been especially bad recently.

Beekeepers across the United States lost roughly 40 percent of their colonies from April 2014 to April 2015, according to an annual survey conducted by the Bee Informed Partnership and Apiary Inspectors of America, with funding from the U.S. Department of Agriculture.

Another cataclysm is happening with bananas. In fact, it is being reported that the specific type of banana that we eat right now is in danger of being wiped off the face of the globe…

Bananas are in big trouble. While the beloved fruit remains as popular as ever, its crops across the world have been hit with an infectious fungus and the damage is irreparable.

The Cavendish species of banana, which was introduced in 1965, is currently the primary banana export in the world. And it’s being completely ruined by Tropical Race 4, a fungal disease that began in Malaysia in 1990 and has since spread to Southeast Asia, Australia, and finally Africa in 2013.

Believe it or not, this is not the first time a fungus has wiped out an entire species of the bright yellow fruit. By 1965, the Gros Michel species of banana—which lasted longer, were more resilient, and didn’t require artificial ripening—was eradicated after what was called the Panama disease, a different strain of a similar fungal disease wiped out the world’s commercial banana plantations.

In addition, the recent bird flu epidemic was responsible for the deaths of 48 million turkeys and chickens. This has driven egg prices through the roof…

U.S. egg prices continued their upward climb following the most devastating outbreak of bird flu in decades, according to a U.S. Department of Agriculture report this week.

Prices of large Grade A eggs delivered to store doors in the Midwest Regional area hit a range of $2.73 to $2.81 per dozen, the report showed.

Indianapolis Business Journal notes this is the most expensive eggs have been, according to data that stretches back to 2000.

More than 48 million birds have been affected since avian flu first was spotted in the U.S. in December.

And of course there are many, many more examples of significant problems that are hitting our food supply. The following short list comes from one of my previous articles…

More than 40 percent of our fresh produce comes from the state of California, but thanks to the worst multi-year drought in the history of the state much of the region is turning back into a desert.

Also due to the persistent drought, the size of the U.S. cattle herd is now as small as it was during the 1950s, and the price of beef has doubled since the last recession.

Over the past few years, something called “porcine epidemic diarrhea” has wiped out approximately 10 percent of the entire pig population in the United States.

Just off the west coast of the United States, a wide variety of sea creatures are dying in unprecedented numbers. For example, the sardine population along the west coast has dropped by a staggering 91 percent just since 2007.

Down in Florida, citrus greening disease is absolutely crushing the citrus industry. Crops just keep on getting smaller year after year.

Are you starting to see what I am talking about?

In many years, the world already eats more food than it produces. We don’t have much room for error, and there are some countries that are already experiencing a full-blown food crisis. The nation of Guatemala is one of them…

Nearly one million people in Guatemala are struggling to feed themselves as poor rainfall has led to drought and shrunken harvests, worsening hunger among the poor, the U.N. Food and Agriculture Organization (FAO) said.

Linked to the El Nino weather phenomenon, this year’s drought has hit subsistence farmers living in Central America’s “dry corridor” that runs through parts of Guatemala, El Salvador, Honduras and Nicaragua, hard.

“In Guatemala, 170,000 families, approximately 900,000 people, have no food reserves left. This is the third consecutive year they have been hit by drought,” Diego Recalde, head of FAO in Guatemala, told the Thomson Reuters Foundation.

In recent articles, I have also mentioned the growing food crisis in Venezuela. Things have gotten so bad that soldiers dressed in riot gear are now policing supermarkets…

Soldiers with riot shields, tear gas canisters, and rifles patrol lines in Maracaibo, a major city in the northwest.

Scarcity is particularly acute here because smugglers — taking advantage of the leftist government’s policy of fixing prices on some goods — buy products to sell for profit in nearby Colombia.

“We have to maintain control otherwise there would be chaos,” said Lieutenant Carlos Barrera, 21, pushing back crowds at one supermarket.

As you read this, intense food shortages are also affecting Syria, the Soloman Islands, Yemen, Zimbabwe, and several nations in southern Africa.

Just because you may live in a “wealthy western nation” does not mean that this will not impact you someday as well.

In fact, a major study was just released that came to the conclusion that global “food shocks” are going to become much more common in the years ahead. The following comes from the Guardian…

The likelihood of such a shock, where production of the world’s four major commodity crops – maize, soybean, wheat and rice – falls by 5-7%, is currently once-in-a-century. But such an event will occur every 30 years or more by 2040, according to the study by the UK-US Taskforce on Extreme Weather and Global Food System Resilience.

Such a shortfall in production could leave people in developing countries in “an almost untenable position”, with the US and the UK “very much exposed” to the resulting instability and conflict, said co-author Rob Bailey, research director for energy, environment and resources at Chatham House.

Sadly, I believe that things are going to turn out to be far worse than even that report is projecting.

I am convinced that we are moving into a time when increasing volcanic activity, shifting weather patterns, geopolitical instability and severe economic problems are going to create critical shortages of food all over the planet.

So what will you and your family do when those times arrive? Please feel free to add to the discussion by posting a comment below…

Image Credit

Michael Snyder is a writer, speaker and activist who writes and edits his own blogs The American Dreamand Economic Collapse Blog. Follow him on Twitter here.

#strategic grain reserve #prepper nation #prepper #survivalist #agriculture

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agrojiva · 4 years

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How to Start a Guava Plantation: Guava cultivation information

Guava cultivation can be a very beneficial agribusiness in India. Here is the complete information on starting a guava plantation in India with complete details on guava varieties in India, planting guava seeds, plantation management, harvesting, and post harvest handling practices.

Even though, native to tropical America, India has established it as the largest Guava (Psidium guajava) producing countries in the world (as per the 2016 data source). It ranks 4th in following mangoes, bananas, and citrus. some of the leading states in India that grow guava are there Bihar, Uttar Pradesh, Maharashtra, Andhra Pradesh, Tamil Nadu, West Bengal, Orissa apart from Punjab and Haryana. The major countries import guava from India include the US, UAE, Netherlands, Saudi Arabia, Jordan, and Kuwait.

Climatic Requirements for Guava Cultivation

Best grown in the tropical and subtropical region up to 1500 mt. above sea level;

Guava Varieties in India

There are different varieties of guava available in India for commercial cultivation of guava.

1. L-49 /Lucknow-49: It takes greenish-yellow fruits with a smooth surface and milky-white sweet pulps. The skin is relatively thick and having the smallest amount of soft seeds in the core. Due to sweetness and less number of seeds they are highly demanding in Maharashtra and Tamil Nadu. It’s the potential to yield 25 tons /ha.

2. Allahabad Safeda: This variety of guava grows round shaped, white flavorsome flesh, soft skin, and weighing 180-200 grams with medium size. The expected yield is 20-25 tons and has greater stability.

3. Lalit: Fruits grow in saffron yellow color with a reddish flush on the body while pulps are solid and pinkish. It’s ideal for table and processing. With the potential to produce as high as 100-125 kg per/ plant annually, Lalit is categorized as the largest yield producing in its group.

4. Arka Mridula: This type of guava fruit is round shaped and weight nearly 180g. Having yellow skin and plum is white and sweet.

5. Sweta: Fruits have thick skin and weighing nearly 200-225g on average. The pulp is snow white and combines sugar and acid.

6. Chittidar: it’s several similarities to Allahabad Safeda and is differentiated with their chromatic dots on the pinhead point of the fruit surface.

Aside from the above, guava grows in prolific varieties including Harijha, Red Fleshed, Punjab pink, Sardar, Baruipur, KG guava, and hybrids like Kohir Sofeda, Akra Amulya, etc. There is some popular foreign breed also for guava plantation like Taiwan guava.

Propagation of Guava Plant

Air layering or stooling procedure has been an affordable way to propagate guava plants. In fact, growing guava plants from seeds is not only challenging but mostly results in poor fruit quality and yield. All you have to do to make your asexual reproduction (vegetative propagation) truly productive is the proper choosing of plants that produce high-quality fruits that help propagate new plants having the attributes of the mother plant. currently select branches of a pencil diameter that shouldn’t be close to any joining part. Peel the branch skin measuring of 2″ length. Drench the peeled area with a rooting substance like NAA 500 PPM OR IBA 500 ppm.

Use moist moss on it and then wrap it with a polythene sheet. Both ends should be kept open. once 20-25 days root with grows from the cutting branch. July to September is the appropriate time to undertake layering.

Guava Plantation Management

Nursery Management for Guava Plantation :

Plant the seedlings within the nursery bed or pot and water often to grow as single plants with recent branches and new leaves. The seedling is now set for planting.

Land Preparation and Planting :

The land should be prepared during the dry days through plough, leveling, and weeding. Dig pits measuring 1mx1mx1m before the monsoon begins. Fill each hole with Neem Cake @15 Kg, farmyard manure @ 25 Kg, SSP@500 gram, Lindane powder@ 50 gram together with soil for needed fertilization as well as avoid termite invasion. Showing needs to be done during Aug – September for optimal results. (February and March are also chosen for planting). Maintain a sowing depth of 25-30 cm.

Spacing in Guava Plantation :

The suitable planting distance of 5-8 meters depending on the type of guava species, soil fertility, and watering facility, maintaining a standard spacing of 6m x 6m with 112 plants per acre is the best choice that helps plants grow and maximize yield potential.

Pruning and Training :

Pruning and training should be given special importance to produce guava plants with a resilient framework capable to support higher yield. Pruning should be practiced on a regular basis to discard the infected, diseased, and dead branches. However, avoid pruning during summer to protect the budding plants from sunburn. When guava seedlings grow, provide the necessary support to let them stand upright with their strong stem. In order to check weed growth consider spraying plants with Gramoxone@5ml /liter of water/ per acre during March, July, and September. 200Ltr is adequate to spray one-acre land.

Inter-Cropping Option in Guava Plantation :

Cultivators can opt for inter-cropping during the first 3-4 years to produce legumes crops such as beans, grams, or vegetables like carrot, radish, okra, etc. and earn before getting the yield from the principal plant guava.

Fertilizing

Typically, cropping land should be fertilized to meet the nutritional requirements of plants as they keep on growing. A standard is given below

Depending on the soil fertility level if required, cultivators can consider another dosage from 7-10 years of the plants to fertilize with Cow dung @30-40 kg, Urea @1000-1250 grams, SSP @1500-2000 grams, and MOP @1200-1500 grams per tree.

Apply 50% of the dose in May-June and the remaining 50% in September-October

To produce better yield, consider spraying the plants with Zinc Sulphate @4gram + Boric Acid @2gram per liter of water and Urea@2% during their fruiting period.

Irrigation for Guava Cultivation

Guava shows better growth under rainfed weather conditions, however, draining is equally essential. It Depend on the type of climate, during the dry season, irrigate the plants weekly once whereas in the winter, maintain an interval of 3 weeks. Drip irrigation is suitable for better plant growth and void fungus infestation.

Pest Control in Guava Cultivation

Disease and Management in Guava Plantation

Harvesting in Guava Plantation

Depending on the variety of guava, generally, cultivators find plants to carry fruits from 2-3 years of ageing, however, the vast majority attain their pick productivity point at the age of 7-10 years. Consider the maturity of the guava with their color and decide if they’re ripened enough to be harvested. Cultivators depending on the local market can go for harvesting as the fruits become fully matured while for distance marketplaces, fruits should be picked prior to their fully ripened stage. Guava should be collected from plants together with their stalks and leaves.

Post Harvesting in Guava Cultivation

Grading

Grade according to color, weight, and size.

Storage

Fruits can be stored for 7-10 days at 18°-23° C in polybags with ventilation of 0.25%. To extend shelf-life up to 20 days, harvested fruits require a low temperature of about 5°-6º C with 75-85% relative humidity.

Uses of Guava Fruit

The fruit is highly rich in vitamin C, folic acid, dietary fiber, and essential nutrients. Guava contains vitamin four times higher than an orange. It is also a balanced source of pectin, calcium, and phosphorous. It gives great nutritional value and low-cost, it is used widely in food processing industries to making demanding products like jelly, jam, nectar. It is also used in the preparation of juice, sources, ice-cream, puddings, and cakes.

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principleofplenitude · 7 years

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After apples are picked, they are still alive – they continue to carry out the chemical processes of a living plant, more or less, as they take in oxygen, create energy, and get closer and closer to ripeness. The chemical reactions that lead to ripening in apples are in large part driven by a hormone called ethylene, which changes the expression of myriad genes in the fruit. Fruit that responds to ethylene – not just apples but bananas, mangoes, papayas, some pears, and others – grows more sensitive to the hormone as ripening gets closer. However, in the mid-20th Century, researchers began to experiment with something a little more radical: directly manipulating the composition of the air in storage rooms. If the air is formulated so that it has very little oxygen, they learned, ethylene will have less of an effect on the fruit, and the natural respiration process slows down. Out in the world, the atmosphere we breathe every day is about 21% oxygen. In a modern controlled atmosphere (CA) storage room, as these facilities are called, it ranges from 3% all the way down to 0.5%.

“How farmers put apples into suspended animation” from BBC Future

#reading list #apples #chemistry #suspended animation #bbc future

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health-andfitnessinfo · 6 years

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[health-andfitness]-Wait, grocery store apples are HOW old?!

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There are some foods that seem to go bad the second you get home from the grocery store. (Looking at you, mushy brown bananas.) But others, like apples, seem to last forever. And actually—you ready for this—it turns out that apples at most supermarkets can be over a year old. What?!

Considering that we’re currently at peak apple season, I decided to do some investigating not only to learn how long do apples last, but if eating supposedly year-old apples

Is it true that grocery store apples are old AF?

Well…yes. Your average grocery store apple is about 10 months old, according to the USDA. But they don’t naturally last that long—untreated apples only last for a few weeks. So what gives?

This vampire-esque lifespan is partly because of chemicals used on apples before arriving in stores, says Alex Formuzis, the vice president of communications at the Environmental Working Group. “Unlike some other produce, insecticides and fungicides are both applied to apples,” Fourmuzis says—up to 16 different kinds of pesticides in all. The fungicides protect the apples from bad bacteria, and the pesticides protect them from insects and other pests (since, as Fourmuzis says, they naturally attract bugs).

Some producers also add a food-grade wax made of fatty acids and long-chain alcohols. “There are also fungicides in the wax film applied to conventional apples that is used so those apples can stay in cold storage facilities for long periods of time, which is why they are available all year long in any supermarket in the country,” says Fourmuzis.

These chemicals basically prevent decay and thus help extend the lifespan of an apple, which lets harvesters store them once the season is over and ship them to retailers throughout the year. (FWIW: The US Food & Drug Administration does test produce to make sure the amount of pesticides used is well below what’s considered toxic. And many organic orchards use pesticides to keep their apples insect free, too.)

Not all farmers use these methods to keep their apples fresh. Bill Suhr, the owner of the sustainable farm Champlain Orchards in Shoreham, Vermont, says he uses Smartfresh, an ethylene blocker, to extend the shelf life of apples on his orchard. Ethylene is a natural gas that apples naturally produce as it starts to ripen—the blocker slows down that process, essentially stunting its growth. He also uses storage rooms with controlled atmospheres to delay decay and keep apples fresh for as long as possible. “We sell fruit year round so some fruit that is locked up in CA storage in September could be sold ‘fresh’ the following August,” Suhr explains.

So it’s not really that apples are sitting in supermarkets for a year—in fact Nich Moless, the senior produce buyer on the Whole Foods Market global perishables purchasing team, says the produce inventory turns over so quickly that apples in their stores are there no longer than two days—it’s more likely they are sitting in storage waiting to be shipped. Since we typically like to eat apples year-round…this is basically what it takes to do that.

Photo: Stocksy/Giorgio Magini

Are super-old apples a bad thing?

Okay, yes, your standard grocery store apple is probably not straight off the tree. Feels kind of sketchy, right? Well…

The FDA is giving apples their seal of approval—even if they are a year old. Even Formuzis at the EWG—an activist group working to make sure our food is safe—doesn’t flat out disapprove: “Eating fruits and vegetables, whether they’re conventional or organic, is always better than eating highly processed foods. And this advice would apply to conventionally grown apples, too,” he says. “That said, I’d urge consumers, if they can to choose the organic versions of the fruits and veggies with the the highest numbers of pesticide residues.”

If you’re still weirded out, one tip is to go for organic apples that don’t have a wax coat, which Formuzis says is the main tool farmers use to allow apples to last months in cold storage. No wax coat = more likely it was harvested more recently, since it doesn’t have the same protective materials that allow it to chill out in storage forever. (Just give it a good scrub first for total peace of mind.)

Now that you’re not so freaking out about your apples, use ’em to make Julianne Hough’s yummy post-workout smoothie or this baked parsnip and apple latkes.

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(This is your website for good health and fitness. News, tips, menus and everything you want to get for a better life quality.)

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source http://www.health-andfitness.info/2018/11/22/health-andfitness-wait-grocery-store-apples-are-how-old/

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