#Chickpea constraints

[nidhimishra5394]

Frozen Dough Market Analysis Reveals Key Trends Driving Growth Across Global Bakery Product Segments

The frozen dough market has experienced remarkable growth over the past decade, transforming from a niche product to a major segment in the global food industry. As consumers continue to seek convenience, quality, and variety in their food choices, frozen dough products including bread, pizza crusts, pastries, cookies, and rolls are finding their way into more households, bakeries, and foodservice establishments worldwide.

So, what’s driving this surge in demand, and what trends are shaping the future of the frozen dough market?

The Appeal of Convenience

At the heart of the frozen dough boom is convenience. In today’s fast-paced world, consumers are constantly looking for ways to save time without sacrificing quality. Frozen dough offers just that: the ability to bake fresh, high-quality products on demand without the hassle of making dough from scratch.

For households, frozen dough provides an easy way to enjoy fresh bread, croissants, or cookies without spending hours preparing ingredients and proofing dough. For bakeries, restaurants, and foodservice operators, frozen dough helps reduce labor costs, ensure consistency, and meet fluctuating demand without overproduction or waste.

This convenience factor has made frozen dough a staple not just in retail settings, but also in the foodservice sector, including cafes, hotels, catering services, and quick-service restaurants.

Innovation in Product Offerings

Another key driver of market growth is innovation. Manufacturers have been expanding their product lines to include not only traditional options like white bread and pizza dough, but also artisan-style, whole grain, gluten-free, and organic varieties. These innovations reflect broader consumer trends around health, wellness, and dietary preferences.

For example, the rising demand for gluten-free products has spurred the development of frozen dough made with alternative flours such as rice, almond, or chickpea. Similarly, as more consumers embrace plant-based diets, manufacturers are experimenting with vegan-friendly frozen dough formulations that eliminate animal-derived ingredients like eggs or dairy.

There’s also growing interest in ethnic and specialty products. Frozen dough for Mediterranean flatbreads, Asian steamed buns, and Latin American pastries are increasingly popular, catering to both multicultural consumers and adventurous eaters looking to try global flavors.

Technological Advancements

Behind the scenes, improvements in freezing technology and supply chain logistics have played a pivotal role in the market’s growth. Modern freezing techniques, such as blast freezing and cryogenic freezing, help preserve the quality, texture, and flavor of dough better than ever before. These methods minimize the formation of large ice crystals that can damage dough structure, ensuring that products bake up as fresh and flavorful as if they were made on-site.

Additionally, advancements in packaging like vacuum sealing and modified atmosphere packaging extend shelf life and protect products during transport and storage. Combined with efficient cold chain management, these innovations enable frozen dough manufacturers to reach new markets, including emerging economies and remote regions.

Challenges and Market Constraints

Despite its many advantages, the frozen dough market faces several challenges. Maintaining the integrity of the cold chain is critical, as any temperature fluctuations can compromise product quality and safety. This requires significant investment in refrigerated transport, storage, and handling costs that can be prohibitive for smaller players or in regions with underdeveloped infrastructure.

Another challenge is competition from fresh and par-baked products. While frozen dough offers flexibility, some bakeries and retailers prefer ready-to-bake or partially baked products that require even less preparation time.

Additionally, shifting consumer preferences toward fresh, locally made, or artisanal products can pose a challenge for mass-produced frozen dough items, especially among niche consumer segments that prioritize authenticity and craftsmanship.

Future Outlook

Looking ahead, the frozen dough market is poised for continued growth. According to industry analysts, global sales are expected to increase steadily over the next five to ten years, driven by urbanization, rising disposable incomes, and expanding retail and foodservice networks.

Manufacturers will likely continue to invest in product innovation, focusing on health-conscious formulations, clean-label ingredients, and sustainable packaging. The integration of digital technologies, such as smart inventory systems and AI-driven demand forecasting, could also help optimize production and reduce waste.

Moreover, as e-commerce and direct-to-consumer delivery channels expand, there’s an opportunity for frozen dough brands to reach consumers directly, offering subscription boxes or curated assortments that cater to home bakers and cooking enthusiasts.

Final Thoughts

The frozen dough market has evolved far beyond its early days, becoming a dynamic, innovation-driven segment within the broader bakery and foodservice industries. By offering convenience, variety, and consistent quality, frozen dough products meet the needs of modern consumers and businesses alike.

As the market continues to mature, the most successful players will be those that stay attuned to consumer trends, embrace technological innovation, and adapt to the evolving demands of both retail and foodservice environments. Whether it’s a busy family baking fresh rolls for dinner or a restaurant crafting gourmet pizzas on the fly, frozen dough is helping redefine what’s possible in the world of baked goods and its rise shows no signs of slowing down.

[rainyducktiger]

Vitamin K2 Market Economic Impact and Global Trade Dynamics to 2033

Introduction

Vitamin K2, a fat-soluble vitamin belonging to the broader family of vitamin K compounds, has garnered significant attention in recent years due to its profound health benefits. It plays a crucial role in calcium metabolism, cardiovascular health, bone health, and even insulin sensitivity. As awareness of these benefits grows among consumers and healthcare professionals alike, the global Vitamin K2 market is poised for sustained growth over the next decade. This article explores the key drivers, challenges, trends, and forecasts shaping the market landscape through 2032.

Market Overview

The global Vitamin K2 market was valued at approximately USD 700 million in 2023 and is expected to reach USD 2.1 billion by 2032, growing at a CAGR of around 13.1% during the forecast period. This growth is driven by increasing demand for dietary supplements, rising prevalence of osteoporosis and cardiovascular diseases, and the inclusion of Vitamin K2 in functional foods and nutraceuticals.

Download a Free Sample Report:-https://tinyurl.com/n4wz48sd

Key Segments:

Product Type: MK-4, MK-7, Others

Source: Natural, Synthetic

Form: Capsules & Tablets, Powders, Oils

Application: Pharmaceuticals, Nutraceuticals, Food & Beverages, Cosmetics

End-User: Adults, Children, Elderly

Market Drivers

Rising Health Consciousness and Preventive Healthcare

Consumers are becoming increasingly health-conscious, driving the demand for nutritional supplements. Vitamin K2’s role in bone and cardiovascular health makes it an essential addition to preventive health regimes, especially in aging populations.

Prevalence of Osteoporosis and Cardiovascular Diseases

With a growing elderly population worldwide, the incidence of osteoporosis and heart diseases is rising. Vitamin K2, particularly the MK-7 variant, helps regulate calcium deposits in the body, promoting bone density and preventing arterial calcification. This makes it a favored ingredient in dietary supplements targeted at seniors.

Innovation in Nutraceuticals and Functional Foods

The integration of Vitamin K2 in functional foods such as dairy products, cereals, and fortified beverages is a significant trend. Food manufacturers are leveraging the health benefits of K2 to cater to consumers seeking convenient and holistic nutrition solutions.

Scientific Advancements and Clinical Trials

Numerous clinical studies have substantiated the health benefits of Vitamin K2, bolstering consumer confidence. These scientific validations have paved the way for wider regulatory approval and formulation in pharmaceutical and dietary products.

Market Challenges

High Cost of Production

Natural sources of Vitamin K2, such as natto (fermented soybeans), are limited, and extraction methods are complex and expensive. This results in high production costs, affecting pricing and scalability.

Regulatory Constraints

Vitamin K2 is subject to stringent regulatory approvals across different regions. Inconsistent regulatory frameworks and labeling standards can hinder market penetration, especially for new entrants.

Low Consumer Awareness in Developing Regions

Despite growing global interest, many consumers in emerging markets are still unaware of Vitamin K2 and its specific benefits. This limits market growth in regions like Latin America, Africa, and parts of Asia.

Trends Shaping the Market

Preference for Natural and Plant-Based Ingredients

Consumers are increasingly seeking clean-label products. This has driven a shift toward naturally sourced Vitamin K2 over synthetic variants. Fermentation-derived K2, especially from chickpeas and natto, is gaining traction.

Combination Supplements

Multivitamin formulations combining Vitamin K2 with other nutrients like Vitamin D3, magnesium, and calcium are becoming popular. These combinations enhance efficacy, particularly in bone and cardiovascular health supplements.

Increased Research and Development

Pharmaceutical and nutraceutical companies are investing heavily in R&D to discover new formulations, delivery methods (like gummies and sprays), and synergistic combinations that maximize bioavailability and consumer compliance.

Expansion into Emerging Markets

Manufacturers are eyeing emerging markets in Asia-Pacific, Latin America, and the Middle East due to rising disposable incomes and growing health awareness. Localization strategies, affordable product lines, and awareness campaigns are vital in these regions.

Regional Analysis

North America

North America holds a significant share of the Vitamin K2 market, driven by high health awareness, a strong dietary supplement industry, and favorable regulations. The U.S. is the leading country in this region.

Europe

Europe is a major player, particularly due to the high elderly population and proactive regulatory bodies supporting functional foods and nutraceuticals. Countries like Germany, France, and the Netherlands are major contributors.

Asia-Pacific

This region is expected to witness the fastest growth, fueled by increasing urbanization, changing dietary habits, and growing awareness about preventive healthcare. Japan and China are leading the adoption of K2-based products.

Latin America and Middle East & Africa

These regions currently hold smaller market shares but present untapped potential. With improving healthcare infrastructure and growing wellness trends, they are poised to offer lucrative opportunities over the next decade.

Competitive Landscape

Key players in the Vitamin K2 market include:

Kappa Bioscience (a Balchem company) – A leading producer of Vitamin K2 MK-7.

Gnosis by Lesaffre – Known for its fermentation-derived K2 ingredients.

NattoPharma – Acquired by Gnosis and a pioneer in Vitamin K2 research.

DSM Nutritional Products – A global nutrition giant expanding its K2 portfolio.

GeneFerm Biotechnology Co. Ltd. – Specializes in fermentation-based Vitamin K2 production.

These companies are focusing on:

Strategic partnerships and acquisitions

Expanding product portfolios

Clinical research and health claims validation

Regional expansion, particularly in Asia-Pacific and Latin America

Future Outlook (2025–2032)

The Vitamin K2 market is poised for strong and sustained growth through 2032, with several converging trends driving its expansion:

Technological Innovation: Advances in fermentation technology and microencapsulation will improve bioavailability and shelf life.

Regulatory Harmonization: Unified global standards and approvals will enhance cross-border product launches.

Consumer Education: Growing educational campaigns by manufacturers and health organizations will improve market penetration.

E-commerce Growth: Online supplement sales, particularly through direct-to-consumer (DTC) models, will continue to rise, enhancing accessibility.

By 2032, Vitamin K2 is expected to be a standard component in many multivitamins, fortified foods, and pharmaceutical therapies, reflecting its importance in holistic wellness strategies.

Conclusion

The Vitamin K2 market is entering a dynamic growth phase, driven by increasing consumer awareness, scientific validation, and innovations in product development. While challenges like high production costs and regulatory complexities persist, the long-term outlook remains highly favorable. As health and nutrition continue to dominate consumer priorities, Vitamin K2 is set to play a pivotal role in the global shift toward preventive and functional healthcare.

Read Full Report:-https://www.uniprismmarketresearch.com/verticals/food-beverage/vitamin-k2.html

[govindtbrc]

Chickpeas Market: Exploring Growth Trends and Nutritional Demand up to 2033

Market Definition

The chickpeas market involves the production, processing, and distribution of chickpeas, a versatile legume widely consumed for its nutritional benefits and culinary applications. Chickpeas, also known as garbanzo beans, are a rich source of protein, fiber, and essential vitamins, making them a staple in vegetarian and plant-based diets. The market includes various product forms such as dried, canned, flour, and roasted snacks, catering to diverse consumer needs.

To Know More @ https://www.globalinsightservices.com/reports/Chickpeas-Market

The chickpeas market is expected to expand from $5.1 billion in 2024 to $9.2 billion by 2034, with a compound annual growth rate (CAGR) of 5.7%.

Market Outlook

The chickpeas market is experiencing robust growth, driven by the rising demand for plant-based proteins and health-conscious dietary trends. Chickpeas are a key ingredient in popular foods like hummus, falafel, and snacks, aligning with the global shift toward sustainable and nutritious food options.

The increasing prevalence of vegan and vegetarian diets has significantly boosted the demand for chickpeas as a protein substitute. Moreover, the growing awareness of their health benefits, including improving heart health, regulating blood sugar levels, and aiding weight management, is driving their consumption across age groups.

Emerging markets are witnessing heightened production and exports, supported by favorable climatic conditions and government incentives. Additionally, the integration of chickpeas in innovative food products, such as plant-based meat alternatives, protein powders, and gluten-free flours, is creating new growth avenues for the market.

Challenges include fluctuations in production due to climate change, price volatility, and competition from other protein-rich legumes. However, advancements in agricultural practices, supply chain enhancements, and the exploration of value-added products are mitigating these constraints and fostering market expansion.

The chickpeas market is poised for significant growth, supported by evolving consumer preferences, increasing global trade, and technological innovations in food processing and agriculture.

Request the sample copy of report @ https://www.globalinsightservices.com/request-sample/GIS10564

[mrunalijadhav]

Pea Flour Market Trends: Growing Demand, Health Benefits, and Future Opportunities for Global Expansion

The pea flour market is witnessing a significant surge in demand, driven by increasing consumer awareness about health and sustainability. As plant-based diets gain traction, pea flour is emerging as a versatile and nutritious alternative to traditional flours. Its rich protein content, gluten-free properties, and environmental benefits make it a preferred choice for food manufacturers and health-conscious consumers. The market is also seeing growing adoption in various applications, from bakery products and snacks to plant-based meat substitutes and gluten-free foods. With shifting dietary patterns and rising veganism, the industry is set for substantial growth in the coming years.

Rising Popularity of Plant-Based and Gluten-Free Diets

One of the primary drivers of the pea flour market is the increasing popularity of plant-based diets. Consumers are actively seeking healthier alternatives to conventional wheat and soy-based products, leading to higher adoption of pea-based ingredients. Gluten-free diets, once limited to individuals with celiac disease, are now widely embraced by those looking to improve digestion and overall well-being. Pea flour, being naturally gluten-free and rich in fiber, serves as an excellent substitute for wheat flour in baked goods, pasta, and snack foods. This shift in consumer preferences is opening new growth avenues for manufacturers and food processors.

Expanding Applications in the Food Industry

Pea flour is gaining traction across multiple food segments due to its functional properties and nutritional benefits. It is widely used in bakery products, including bread, muffins, and pancakes, to enhance protein content and texture. The rise of plant-based meat alternatives has further expanded the market, as pea flour is a key ingredient in vegan burgers, sausages, and protein bars. Additionally, its application in baby food, soups, and sauces is increasing, given its digestibility and high amino acid profile. The versatility of pea flour continues to attract food manufacturers seeking to enhance the nutritional value of their products.

Sustainability and Environmental Benefits Driving Adoption

The sustainability factor plays a crucial role in the growing demand for pea flour. Compared to animal-based protein sources, pea cultivation requires significantly less water and generates a lower carbon footprint. As climate-conscious consumers prioritize eco-friendly food choices, pea flour stands out as a sustainable alternative to dairy, soy, and wheat-based products. Food companies are also integrating pea flour into their formulations to align with sustainability goals and appeal to environmentally aware consumers. The reduced reliance on synthetic fertilizers and its nitrogen-fixing properties further position peas as a sustainable crop, contributing to the overall appeal of pea flour in the market.

Market Challenges and Competitive Landscape

Despite its rising popularity, the pea flour market faces challenges such as fluctuating raw material prices and supply chain constraints. The limited production capacity of high-quality pea flour and variations in crop yields can affect market stability. Additionally, competition from other plant-based flours, such as chickpea, almond, and quinoa flour, presents a challenge for manufacturers looking to differentiate their products. To stay competitive, companies are investing in advanced processing techniques, innovative product formulations, and strategic partnerships with farmers to ensure a steady supply of raw materials.

Future Outlook and Growth Opportunities

The future of the pea flour market looks promising, with continued innovation and expanding product applications. The rising trend of clean-label and non-GMO food products will further drive market growth, as consumers demand transparency in ingredient sourcing. Emerging markets, including Asia-Pacific and Latin America, are also expected to witness increased adoption of pea flour due to the growing middle-class population and demand for healthy, plant-based foods. As research and development efforts continue, new product variants with enhanced taste and texture will likely strengthen the market’s position, making pea flour a staple ingredient in modern food manufacturing.

[starmoss-starmoss]

Holy shit I’ve got loads

Pressure cooker lentil and chickpea stew - very flavourful with lots of spices

Egg drop soup - super simple, delicious, and very comforting

Broccoli cheddar soup - creamy & green

Chicken noodle - a classic

Beef stew - not a soup but very filling and good for cold winters

Slow cooker chicken tortellini soup - VERY good, tomato based, generally delicious

Ramen - very good, can be instant or time consuming depending on your characters’ cooking ability/time constraints

Lentil soup - literally just lentils and spices! They can get a soup mix from a grocery store and add veggies, sausage, and anything else

And of course, every home cook’s favourite: Throw Shit In A Pot And Stir It! Literally just broth and any leftover shit you have in your fridge. Older broccoli? Cut off the weird bits and throw it in! Freezer burnt ham? That goes in too! It’s very fun and can show a character’s creativity and confidence in the kitchen

weird question: does anyone have a soup recipe? i'm writing a fic and i want them to be making soup but i don't have any soup recipes :(

[calliopetheos]

Pull it Together

Fandom: The Witcher

Pairing: Geralt/Jaskier

Rating: T+ for language

Wordcount: 1.5k+

The vibe: Hurt/comfort, finding hope, and getting together

           Geralt grit his teeth as “Watermelon Sugar” played over the grocery store’s speakers for the fifth time that day. It was nine in the morning and he had only been at work for a few hours, but he was already about to hurl. The lights glared harshly down on Geralt, who was getting a headache from squinting. He shelved yet another 32-oz can of Boya black beans and grunted when the next can didn’t fit on the shelf. He had four more cans carefully balanced in his arms and none of them were going to fit, meaning his backstock was four cans of beans bigger.

           Feeling his face heat up like fire, Geralt forced himself to take a deep breath. He had wanted to call in sick, but it was truck day. And if he didn’t stock everything from truck day, he’d have to do it the next day. But that was order day, so he’d have to stay late and his nine or ten hour days were already long enough. He really didn’t need to make them twelve hour days. Geralt huffed, a lump rising in his throat as he grabbed ten little bottles of hot sauce and began pushing them onto the shelf in as neat a row as he could with the time constraint he was under.

           The day after order day was truck day again, but that was late day. He could be at work well into the wee hours of early morning, coming in around 3 in the afternoon and going until he was told he had to leave. And if he didn’t finish, he’d have to come in on his off day. It was bullshit, but he couldn’t leave the work until his next order day because that would mean leaving backstock over the weekend and bossman was definitely not going to allow that. He grabbed a few cans of pinto beans and reached up to line them up on a shelf that was high above his head.

           And the day after that— Geralt startled when he heard a clunking sound. A can on the shelf of pinto beans must have fallen off the one it was stacked on top of. He sighed, continuing to stack cans, standing on his tiptoes to reach the ones in back so he could stack some on top.

           “Look out!” came a shout splitting through the quiet store. Geralt looked up to see a blur of colour colliding with him, shoving him onto his back on the shiny white floor. Geralt squirmed away from the pressure laying on top of him, scrambling like he was being attacked. The floor was hard and cold under his knees, and he felt bruises raising on his bruises.

           “Woah, sorry, hun!” came the same voice that had shouted before. Geralt looked over his shoulder and pulled himself to his feet. A man with messy brown hair and a jean jacket heavily embroidered with colourful flowers stood in front of him with his hands raised in surrender.

           “I. . . what?” Geralt muttered intelligently, crossing his arms as he leaned back.

           “I saw the can fall and didn’t think you noticed,” the man said, Bambi eyes wide and apologetic as he pointed down to a can of chickpeas that was rolling innocently away from them.

           “Oh, uh, thank you,” Geralt said, letting out a shuddery breath.

           “Hey, are you okay?” the man asked, stepping closer with an arm hesitantly extended. Geralt watched the man’s hand settled gently on Geralt’s elbow.

           And then it started happening again. The lump swelled in his throat, his face burned, his eyes stung, he wanted to be on his couch with his big mutt named Roach and his brothers heckling each other and his father cooking dinner and—

           “Woah, honey, alright, come here,” the man said in a low, soft voice like a lullaby. Geralt allowed the man to drag him through the store by the elbow and didn’t even flinch when the man’s other hand rested softly, warmly, supportively on Geralt’s lower back.

           Geralt was pulled past the checkout area, past the sliding double doors, and out into the fresh air where he was pushed down onto a bench. Taking deep breaths, he closed his eyes tightly. He only opened them when he felt warmth on his knees and found the man kneeling in front of him, looking up at him with warm, honey-brown eyes.

           “Hey, so, my name’s Jaskier,” the man said awkwardly. “Uh, what’s yours?”

           “Geralt,” Geralt grunted through tightly grit teeth. He was going to get behind on his truck. He was going to have to stay late and he was going to be miserable and frustrated and the next day he was going to be exhausted— Geralt frowned when his thoughts were interrupted.

           “I’m gonna pull it together. Talk me down until I get better. You know, I’m gonna pull it together—"

           “What?” Geralt said, looking up when he realized the man—Jaskier—was singing.

           “Uh, sorry, they play a lot here so it’s always stuck in my head, but it’s got a good message,” Jaskier said with an awkward laugh.

           “You can sit up here, you know,” Geralt said, not knowing what else to say. He patted the spot next to him on the bench without looking at Jaskier.

           “Cool, cool,” Jaskier said plopping down on the seat, so they were touching in a warm line from thighs to shoulders. “So. Rough day?”

           “Yeah,” Geralt said with a tired laugh. He dragged a hand down his face and slouched back into the bench.

           “Stressful job?” Jaskier asked, reaching over to pick at a thread on Geralt’s shirt.

           “Very,” Geralt said, watching Jaskier’s distracted picking with fascination.

           “Grocery stocker, right? My uncle did that for a while. Tough stuff. Heavy loads, long days, feeling trapped, I get it.” Geralt’s face must’ve looked pretty bad because Jaskier latched onto his arm and started talking faster. “I just mean that I know your job probably sucks and I’m sorry. If it helps, my uncle owns his own store, now—little mom and pop place, you know? You could work there! They probably pay much better than here, and everyone there is really nice.”

           “You talk a lot,” Geralt said lowly, the dizzy-sick feeling leaving his stomach a bit.

           “Yeah, I get that a lot,” Jaskier said, scratching the back of his head. His other hand was still grasping tightly on Geralt’s arm.

           “Your uncle’s really hiring?” Geralt asked.

           “Yeah, his last guy was temporary and had to go back to school once the semester started again. Well, he has another guy but he likes to have two because, you know, he’s been there. Working this type of thing on your own sucks. So, you won’t be alone, is what I’m saying.”

           “Ah, that’s good,” Geralt said, watching a pair of bluebirds fly around each other in a little circle before disappearing out of his line of sight. “So, is this what you usually do?”

           Jaskier let out a questioning hum, rubbing his thumb against Geralt’s arm in a way that made the lump in Geralt’s throat go down.

           “You go around recruiting people for your family business?”

           “Oh, it’s not my family business, I’m disowned,” Jaskier corrected matter-of-factly. “I’m a musician, I usually play for mostly queer crowds.”

           “Your family disowned you?” Geralt repeated. “Shit. Why?”

           “Because I’m a musician and I usually play for mostly queer crowds, Geralt.”

           “Ah, I see,” Geralt said with a slow nod, slightly hypnotized by Jaskier’s freckles. “Um. Thanks. For getting me a job. Or an interview? Whatever you just got me.”

           “An interview,” Jaskier said, looping his arm through Geralt’s and pulling out his phone. He typed away at it for a minute before looking up. “Does 6:30 pm next Tuesday work? That’s not the day you work nights, is it?”

           “No, night truck is on Fridays— wait, you just got me an interview?”

           “Yeah, sugar, you’re as good as hired,” Jaskier said, bumping his shoulder with Geralt’s. “Welcome to the family, Ger.”

           “Don’t call me Ger.”

           “You look like you need a hug, Ger,” Jaskier said. “Do you want a hug before you go back in there and tell everyone you’re leaving?”

           “I have to put in my 2-weeks—”

           “Yeah, yeah, I know,” Jaskier said. “Now come in for that hug.”

           “Uh, I don’t need— oh, you’re. . . you’re hugging me.” Jaskier had his arms wrapped tightly around Geralt’s chest, and Geralt’s arms hung awkwardly in the air.

           The pressure was nice. Geralt didn’t like when people touched him. He didn’t hate it. He wouldn’t blow off a hug or a handshake, but he didn’t actively seek it. But this was nice. The tightness was solid and grounding. He felt his breath slow and his face cool. He lowered his arms to wrap around Jaskier’s shoulders, shuddered, and then pushed his face into Jaskier’s neck.

           “Are you always this touchy and friendly with people you just meet?”

           “Oh, well, to an extent. I don’t go offering jobs and hugs to everyone though. Only the people who look like shit.”

           “Wow, thanks,” Geralt said with a laugh, pulling away. “I probably should get going though. I have to get back to work.”

           “Can I follow you around? You know, like those customers who just won’t stop talking and asking questions and sharing their entire life story?”

           “Dear God,” Geralt said with a sigh. “You’re gonna do that every day until my last day, aren’t you?”

           “Unless I get kicked out or arrested!” Jaskier confirmed with a cheeky grin. “But I can always just get a disguise or something.”

           “You’re ridiculous.”

           “Yeah. Now come on, Ger, let’s go pull it together!” Jaskier whooped, jumping into the air and skipping off to the store’s entrance. Geralt shook his head and pulled himself off the bench.

[martha-in-paris]

Don’t you find it interesting that whenever a new constraint arrives, the first reaction is to go against it, and then after a while, you become amazed at what the constraint allows you to do ? For example today, I got my period, the third since they told us that taking anti-inflammatory medicine can worsen symptoms of Covid-19. The first one was probably the worse period I have ever experienced and the second one was a bit painful still. Today, my period was very strong, but I realised that when I can’t take medicine, I am forced to listen to my body, to experience the pain consciously. I had bought dried raspberry leaves to make an infusion, because I read somewhere that it helped with pain – which it did – and heated up dried chickpeas in a bag to provide some heat. Before, I had never used heat to relieve period pain, nor had I heard of raspberry leaves.  I felt like a witch, connected to the powers of my body. It was an amazing feeling.

[crimsonpublishers-agronomy]

Functional Genomics Prospective of Chickpea Breeding: Constraints and Future Directions-Crimson Publishers

Functional Genomics Prospective of Chickpea Breeding: Constraints and Future Directions by Aslam MM in Modern Concepts & Developments in Agronomy: Crimson Publishers_journal of agronomy and crop science

Chickpea (Cicer arietinum L.) is an important legume crop, cultivated in semi-arid and warm temperate zones. It is rich in protein so, one of the most important ingredients of human as well as animal feed. It is grown over 50 countries and traded across 140 countries of the world. The advancement in the development in the genomic resource it made the chickpea enable to adapt the biotic and abiotic stresses. We can create the genetic variability through conventional and non-conventional breeding methods because it is the basic key for breeder. The modern tools of biotechnology and genomic technology in chickpea will improved the breeding program of chickpea and decrease the time to develop new cultivars. However, the efforts have already been directed towards the chickpea improvement by the utilization of the genomics and biotechnological tools. Use of these techniques is expected to be very important in future breeding program. This review covered the genomics perspective of chickpea, constrains and future directions.

For more open access journals in Crimson Publishers please click on link: https://crimsonpublishers.com

For more articles on journal of agronomy and crop science please click on below link: https://crimsonpublishers.com/mcda/

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[mihinis]

How does the author suffer because of constraints placed upon her due to her various identities?

The author suffers because of constraints placed upon her various identities. She experiences culture shock and the difference in the quality of life between rich and poor. Anais fell into the routine of living with her grandmother at the Bridle Path house for the weekends and holidays and then going back to living with her mother in the crumbling rooming house at Dovercourt and Bloor. The author states that “I was constantly traveling between two worlds, bouncing between the realms of wealth and need, ease and strife, ­Jewishness and blackness, childhood and maturity.” The feeling of guilt consumed the author when she looked forward to living with her grandmother, and Anais would continuously have to lie to her mother and tell her how she hated the Bridle Path visits. In the article, Anais says, “I never told my mother about the new clothes. I could never admit how happy I felt away from the grinding pressure of her disappointments.” The author felt the pressure to be mature around her mother so she wouldn’t burden her and would be able to keep her emotionally afloat.

On the other hand, Anais felt the need to be a perfect granddaughter, so her grandmother would keep wanting her back to come to her luxurious house. The author declares, “I had a tacit agreement with both women to never speak of the other life I was living. It became second nature to cleave myself in two.” Anais lived two different lives, and after a few years, the contrast between the two worlds started to take a toll on her. She didn’t feel fully belonged anywhere and had trouble figuring out what was expected of her. Since Anais was older, she understood the tension between social expectations, different family histories, and classism, but she was still too young to do anything about these issues.

She also experiences culture shock when she sees the difference between Jewish and Black culture. Anais’ father took her to one of the communes he frequented and observed the new culture. She saw hippies and sannyasins dressed in red and orange clothing, people meditating and heard people discuss politics and philosophy. They only ate vegetarian meals of chickpeas, lentils, and naans, and people were dancing naked around a bonfire. The author felt free and found communes beautiful and peaceful. So when Anais was taken to Ohio to see her mother’s family, she was shocked to see many aunts, uncles, and cousins surrounding her. Anais says, “There was a family reunion at a Dayton public park with hundreds of people, and pounds of pork, chicken, and ribs barbecuing over open flames. Even the vegetables had meat: mashed potatoes with pork gravy, collard greens with ground beef.” Music blasted through the car windows, and the adults drank beer and wine from a metal ice basket. There are a lot of clashes between her father’s way of life and her mother’s.

Since a young age, the author had many constraints put on her, such as facing poverty and wealth, and the different lifestyles of her parents. These constant clashes made her feel like an outsider, and she didn’t belong anywhere one hundred percent.

[twobusycooks]

Make Ahead Monday #1

In an effort to avoid entering into yet another quesadilla rut (who am I kidding, they are delicious), we dove into a round of batch cooking freezer-worthy vittles.

Smitten Kitchen’s Cauliflower and Caramelized Onion Tart

The impetus for this dish was the whole wheat tart crust (more like a pizza crust than the pastry called for in the recipe) we pulled out of the freezer in a fit of NYE cleaning and the perfectly-sized head of cauliflower hanging out in our fridge. We also had a small carton of cream remaining from a plan to make Christmas cookies that never came to be. Between the caramelized onion, the roasty cauliflower pieces,  and the cheese(s!) -- Gruyere and parmesan and mascarpone -- there is a whole lot to love. It went well for our NYE dinner with a glass of champagne. If we were to replicate this for future freezer worthy meals I would lighten it up (less cheese and dairy products) and add a bitter vegetable to cut the sweetness (kale and radicchio both come to mind). The tart crust is a lighter alternative to the pastry crust and worked well with the filing.

Smitten Kitchen’s Beef Empanadas

(Notice a theme? Smitten Kitchen’s web site has a “Freezable Meals” category!) The empanada filling is in the style of the “Empanada de Pino” we enjoyed in Chile: beef, olive, raisin, and egg (+ tomato and spices). The filing smelled amazing and the entire package is both attractive and tasty. The recipe makes twelve fairly large pastries. Would we make these again? Well, I would happily enjoy a second batch but I wasn’t the one laboriously rolling out the individual rounds of dough into perfect little hand pies. If we wanted to do this again it might make sense to (1) make a double batch and (2) invest in a tortilla press.

Bub’s Deluxe Leftover Pasta

We have a toddler who is testing us with his picky eating. This dish is delicious (how can he resist!? and if he does I’m happy to eat it myself) and used up leftovers in our fridge. I was more than happy to enjoy a small bowl in front of him tonight in an effort to entice him to eat some for dinner.

Ingredients:

* ground beef (leftover from empanadas)

* diced canned tomatoes (leftover from empanadas)

* mascarpone and parmesan (leftover from cauliflower tart)

* steamed string beans (on hand since they are a favorite around these parts)

* pesto (leftover)

* macaroni noodles

Scrambled Egg Cups

These are easy breakfast fare for the adult crowd and good eating any time for the toddler set. The recipe is beautiful in its simplicity and flexibility. For this batch:

* finely diced red bell pepper (sautéed)

* finely chopped kale (sautéed in the pan with the peppers after the peppers have softened a bit)

* 10 eggs, beaten

* splash of milk

I whisked everything together and poured into greased muffin cups. Baked at 350 for about 25 minutes. Next time I will try a higher oven temperature because I have done these before and didn’t have to bake them that long.

(These make easy breakfast sandwiches if you pair them with an english muffin and some sliced cheese.)

Chickpea Flour Banana Bread (modified from this recipe)

Chickpea flour is one of my new cooking obsessions (chickpea flour banana pancakes -- so good). We packed a couple of bananas in the freezer before we went away for holiday, and they weren’t good for anything more than a baking project. We decided to try a different chickpea flour-banana product. My ingredients were as follows (as modified):

1/2 cup white flour

1 cups chickpea flour

1 tablespoon baking powder

1 teaspoon ground cinnamon

¼ teaspoon fine sea salt

2 large eggs

~1 cup mashed very ripe bananas (about 2 medium bananas)

~1/2 cup applesauce (banana + applesauce should equal 1.5 cups)

3 tablespoons maple syrup

1 tablespoon vegetable oil

2 teaspoons vanilla extract

We baked at 350 for about an hour. I haven’t tasted it yet but my mom had a second helping which I presume means it is edible (I have low standards for the food I feed our son).

Naturally Leavened Sourdough Bread (modified from this recipe)

This is an impractical new hobby given all the time constraints in my life, but I really enjoy having a sourdough starter bubbling away in my fridge (or on the counter when I am trying to kickstart it into gear). I have generally had good luck with recipes from King Arthur Flour so used their website as a starting point, modified somewhat by snippets of bread science my husband recalled from Peter Reinhart’s books or his recent google searches. Our goal was to make the KAF recipe turn out a loaf with more of a sour tang (longer, slower rises in the fridge for at least part, including one overnight stint). In the end we overproofed the bread for its final rise and the end result was flatter than we wanted, though it still looks pretty in the picture. It’s still cooling so I can’t report on how it tastes. For future reference, the one change we made to the ingredients from the printed recipe was to sub in rye flour for one half of the whole wheat flour.

[dietsauthority]

How Much Does Diet Affect Your Sex Life, Really?

PETA (People for the Honest Treatment of Animals) just recently mixed up an enduring debate over whether or not diet regimen actually does play a duty in our sex life with their controversial (as if they would certainly do anything yet) BWVAKTBOOM advertisement. The ridiculously lengthy anagram means 'Guy Went Vegan and Knocked the Bottom Out of Me,' which is indicated to explain a fictitious syndrome in which men who go vegan become insatiably passionate fans frequently unable of managing their interest as well as triggering injuries like whiplash, dislocated hips as well as of training course, carpet melt. While lots of aspects dictate an individual's sexual behavior as well as efficiency capability past diet, there's no doubt that just what we eat plays a duty, yet just what does it cost?? And also does whether you eat meat truly make a difference?

Even more intimate compared to sex is the act of eating. We do it more frequently (ideally), and food really becomes us (in a way just a great fan could want to). Increasingly more study factors to the benefits of eating a fresh, well balanced diet regimen rich in fruits and vegetables, whole grains and also vegetables, from disease prevention to improved cognitive feature. And, PETA's not all shock and also awe with BWVAKTBOOM, either. The amino acid L-Arginine, which is discovered in oats, nuts, seeds, leafed eco-friendly vegetables, origin vegetables and beans including soy and chickpeas, has been revealed to boost sexual feature for men.

The vascular effects of high cholesterol-- which affects more than 120 million Americans-- are not simply restricted to the heart, either. According to a study released in the Journal of Sexual Medicine, both guys and ladies can experience decreased blood flow to the penis, clitoris as well as vulva, as a result of constricted blood vessels, making sexual task both challenging and less satisfying.

But do vegans truly have much better sex than meat eaters? Inning accordance with PETA, vegetarians are healthier, slimmer and for that reason most likely to have a much more active and meeting sex life than non-vegetarians. Research carried out by the popular heart physician and also author Dr. Dean Ornish sustains PETA's insurance claim, as people following a low-fat, low-cholesterol diet plan abundant in fruits and veggies scored higher in relevant fitness compared to meat-eaters.

Foodborne ailments, such as Salmonella as well as e coli-- most typically a result of contaminated meat or dairy items-- affect countless Americans every year, with signs and symptoms usually appearing so much like that of light belly flu that they go unreported (but absolutely not unfelt by the victims). While there's basically no research on the connection between food poisoning and also sex-related function, vegetarians are much less likely to be revealed to these sorts of illnesses and the ensuing downtime, thus less most likely to experience interrupted sexual (or any type of various other) activity.

But, the food/sex dispute isn't really just a vegan versus meat-eater conversation. Foods filled with trans fats, sodium, refined sugars and also habits modifying chemical preservatives, shades, stabilizers and also tastes, have actually also been revealed to have adverse effects on our power degrees, weight, concentration and blood circulation-- all required for a healthy and balanced sex drive and also performance.

' Not tonight, Honey, I have a headache,' could really be attributable to direct exposure to pesticides, which are consistently put on non-organic crops, and also have likewise been linked to hormone discrepancies which impact libido along with feature (consisting of fertility). They're gotten in touch with birth defects, too, and also might cause nerve damages, which for some, might lower or eliminate sexual capability and interest.

If there is an optimal diet regimen for a most-satisfying, healthy sex life, study indicates the very same prescription when it comes to a typically healthy life: even more fresh foods, most of them plant-based (and also natural whenever feasible) and also less extremely refined foodlike stuffs with too much quantities of sugar, salt or fat.

As for BWVAKTBOOM's claim, there's no research suggesting that consuming a peach or a stalk of celery makes any person unable of self-constraint or being a compassionate watch-the-headboard fan. Vegan or not, if you're having a healthy and balanced sex life, do be cautious to avoid the carpet burn (it really hurts!).

[agriculturewisdom]

Within the constraints of the climate and season, good legume management to maximise productivity will benefit N2 fixation. Examples of legume management include optimising nutrient inputs (e.g. P), reducing acidity with lime, managing weeds, disease and insects. Optimising the basic agronomy is critical in terms of legume productivity and N2 fixation. This means maintaining a good cover of stubble on the soil surface in the pre-crop fallow, sowing on time and establishing the appropriate plant density.

A management option for cropping that has gained popularity in recent years is no-tillage. Data from the NSW Department of Primary Industries (DPI) long-term rotation experiments in northern NSW showed a positive effect of no-tillage on productivity and N2 fixation of chickpea (Felton et al. 1998; Marcellos et al. 1998; Herridge et al. 1998). The effect was a result of increased soil water and decreased soil nitrate accumulation during the summer (pre-crop) fallow. Water availability and use have an overriding influence on crop productivity in Australian agriculture. Farmers have no control over seasonal weather but they have some control over the efficiency with which water is infiltrated into and stored in the soil (fallowing efficiency), coupled with the efficiency with which the water is used by crops (water-use efficiency). In the rotation experiments, the no-tilled plots had an average of 35 mm additional soil water at sowing