SUBSTRATE EKO DAR is a high-quality organic fertilizer and represents the mixture of humus (product of processing manure and organic waste carried out by the Californian red earthworm), peat and zeolite, has dark color and odorless.
The substrate is composed of the organic compounds and a bacterias that help further decomposition of the surrounding soil. Earthworm humus does not contain any chemical additives, pathogenic germs and toxic elements.
As such, it is ideal for usage in fruit growing, vegetable crops, horticulture, herbs and forestry.
Several times more efficient than the most complex known chemical and natural fertilizers.
Purpose: In the sowing, transplanting of plants, for seedling production and cultivation of vegetables, fruits, flowers, herbs and other horticultural plants.
Usage: Filling the substrate in the appropriate containers (cruse, flower pots, etc.).
There are no limitations in the application or any negative effects due to overdosing.
THROUGH USAGE OF THE SUBSTRATE, BASED ON EARTHWORM HUMUS ENHANCED WITH ZEOLITE AND PEAT THE FOLLOWING IS ACHIEVED:
|1. BETTER GROWTH AND DEVELOPMENT OF PLANTS||4. GREATER RESISTENCE OF PLANTS TO DISEASES AND DROUGHT|
|2. INCREASING THE MASS OF ROOT AND LEAF||5. INCREASE IN NUMBER AND SIZE OF FRUITS AND FLOWERS|
|3. IMPROVEMENT OF SOIL STRUCTURE||6. BETTER APPEARANCE OF PLANTS|
The chemical composition of the substrate:
N = 50 to 150 mg / l
P2O5 = 80 - 300 mg / l
K2O = 100 - 400 mg / l
Salts <3g / l
pH = 5.0 to 6.5
Unlike other available substrates in the domestic market (produced by the domestic and foreign producers) which represents a combination of several types of peat (mostly light and dark peat) SUBSTRATE ECO DAR is an unique product, created according to a unique recipe because the basis of this preparation is HUMUS EKO DAR, produced on our own farm of Californian earthworms, enriched with peat and zeolite that enhances the beneficial effect on the growth, development and protection of plants.
SCIENTIFIC FACTS ABOUT THE ELEMENTS OF THE SUBSTRATE EKO DAR:
Lumbrihumus (earthworm humus) is the best natural ecological highly valuable organic fertilizer, obtained from organic waste which is processed by red Californian earthworms - ideal for use in the greenhouse, vegetable, floriculture and fruit production.
Plants treated with earthworm humus, contain up to seven times more vitamin C than those who were treated with artificial fertilizers. Also, plants that are treated with humus are much faster and better developing, more healthy and more resistant to drought, their leaves are larger than those treated with artificial fertilizers, flowers and fruits are significantly bigger, plants mature faster and require far less chemical protection, plant height is larger by 20-30% and the content of ascorbic acid in fruits significantly increases if the plants are treated with earthworm humus.
Humus earthworm is extremely rich in organic units necessary for the growth and development of all plant species such as nitrogen, phosphorus and potassium as well as with trace elements such as magnesium, selenium, zinc, boron, iron, calcium and sulfur that act as biocatalysts facilitating the utilization of nutrients in all conditions.
Crumbly structure of earthworm humus shows many advantages over sandy structure, which can not bind to itself the nutrients or clay structure that when moistened traps the nutrients in the mass similar to concrete with airtight.
At the same time, crumbly structure ties to itself the amount of water up to 2 times its weight, allowing it to be available to plants when needed, and any excess water easily finds its way making it an excellent drainage layer.
A similar case is with oxygen, which uses crumbly structure to penetrate to the roots, and he represents one of the essential factors for the quality development of the root system.
Earthworm humus also binds harmful substances for itself if they are present in preexisting soil or if they occur later. Crumbly structure allows him to bind to itself the harmful substances such as heavy metals, turning them into insoluble form, where it will be less released into the soil, reducing their harmful concentration.
With all his properties humus improves soil quality making it suitable for planting all species. The dark color of humus, illuminated by sunlight in spring contributes to faster warming of the soil and thus stimulates the germination of seeds, as well as faster development of plants due to the acceleration of all biochemical processes.
Peat represents a natural creation that occurs when organic material of plant origin accumulates in conditions of high humidity. Peat is considered as a layer thicker than 30 cm, whose content is the specific form of peaty humus.
Bright peat acts as a natural sponge (retains water 300 times more than its volume), composed of sfagnums or reed. It has an important role in the ventilation of the substrate because there has no ability for decomposition and is completely insensitive to diseases and well tolerated by all plants. It is used in proportion of 25-35% in different substrates, if used in the mixture for seeding or transplantation can be added by 50%.
Peat consists of more or less decomposed moss from the genus SFAGUM (Sphagnum). Most commonly used for improving water-air regime in heavy and congested, and it is particularly suitable in an extremely cold soils. Adding peat to soil accelerates the development of root systems, allowing the better nutrition of plants. In addition, peat contains a complex of matter that with its effect on plant organism activates the life processes. It is used in pure form or as a mixture with garden soil and sand. It is rich with minerals needed for plant growth. Has a weakly acid reaction (pH value ranges from 6.5 to 7.5) and is suitable for the cultivation of most plants which corresponds to the neutral up to weakly acidic soil.
Thanks to its physical properties to absorb water and gradually release water together with nutrients, peat improves air regime of the soil, pore volume and looseness of substrate. The results are reflected in higher germination, faster grow of the plant, better and healthier ripening of the fruit and reduced use of pesticides. Peat is added to humus and compost in amount of 25-30% when preparing the substrate. It also contains the necessary elements for the development of plants: magnesium, potassium and calcium.
This mineral is a natural product created by the chemical reaction of lava and seawater. Mineral zeolite can not be found at all places on the planet, but only there where in given moment existed the ideal conditions for the implementation of this type of reaction. So, characteristic reaction of hot volcanic minerals and salt from the sea, is responsible for the development of minerals with amazing characteristics.
What is it that makes the zeolite so unique?
This mineral has a very interesting structure and its appearance under a microscope resembles a cage. Zeolite is one of the rare minerals in nature with negative charge. In contact with positively charged toxic substances behaves like a magnet that draws them, and then as a sponge that absorbs them into its lattice structure.
As described zeolite has a specific ability to suck toxic substances from various substrates (soil, water, plant, animal and human organism) in his three-dimensional crystal structure consisted of interconnected voids. Under toxic elements are considered those from the most innocuous ones up to those most dangerous, such as heavy metals (mercury, lead, arsenic ...) and radioactive particles.
The application of zeolites in agriculture:
Since it has the capacity to purify soil, zeolite is increasingly being used in agriculture, especially in the production of organic food. Land enriched with zeolite, besides being relieved of toxins, becomes loose, rich with minerals and longer retains moisture in it. In this way the plant is more advanced and provides a healthier yield.
Zeolite is also used as a means to purify water.
This mineral is of great importance in the decontamination of radioactive areas because, like a sponge absorbs radiation if spread out over the contaminated soil.
Zeolite, thanks to its specific structure, the degree of purity and established connection with macro and micro elements creates optimal physico-chemical conditions for the development of perennial plants.
This product allows maintain of optimal diet regime, moisture in the soil as well as the regulation of physical and mechanical properties of the soil in the pits for planting young plants.
During planting of fruit and grape reception of coils increases, as well as the growth and development of roots and shoots. Contributes to shortening of the interval from planting to obtaining yields. During the period of full fertility, increases the yield and quality of fruit and vines without influence to the disruption of relations of content, total acids and nutritional elements.
The application of this product is particularly justified on soils of lighter mechanic content (sandy soils) where the degree of retention of moisture and nutrients low.
Fertilizers / preparations with Zeolite treatment:
- In the world, they are successfully replacing the destructive nitrogen fertilizers, while in Serbia, rich with zeolites, it is not yet the case. Zeolite fertilizers are not only ecologically cleaning, enriching the soil, thus enabling more efficient, healthier agriculture, with much higher yields and much higher quality products, but also preventing the penetration of hazardous substances into waterways;
- They contain the necessary elements for the development and genus of plants, vegetables, fruits: magnesium, potassium and calcium. Due to the long-term effects of zeolite on fertilizer, doses of mineral fertilizers are decreasing, thus lowering the necessity of frequent fertilising.
Melioration effect of zeolite on the soil is multifaceted:
- Improves the physical-mechanical properties of the soil, links the hydroxides of iron, increases porosity, air and water permeability of the soil;
- Increase tenfold absorptive capacity of sandy, light, clod, infertile and dry forest soils;
- Reduces the quantity of water needed for irrigation of land up to 35% and retains moisture and nitrogen in the soil. With that feature it not only improves plant nutrition, but also maintain the quality of water in the soil;
- Increases ability to retain water in the soil, creates important reserves of moisture in the soil, which does not evaporate and moves to lower layers of soil. The water in the secondary pores of zeolites does not freeze, which increases the resistance of plants to frost;
- Provides freshness and attractiveness of lawns in public parks and golf courses;
- It has a remarkable effect in commercial horticulture, cultivation of home and garden flowers.


Video shared with Reuters, filmed from neighbouring Punjab state, shows massive torrents of water gushing past the gates.
Himachal Pradesh has seen its highest rainfall since recordings started 70 years ago, according to the India Meteorological Department. Local media reported that 18 people have been killed by the heavy rainfall in the state, and 35 villages have been evacuated in Punjab.
Annual rainfall is essential in India as rains support two-thirds of the 1.25 billion population living in rural areas who rely on farming. But excessive rainfall causes problems like floods, landslide, and water-borne diseases.
(Production: Yi Shu Ng)


One of the best ways to support healthy hives is to provide ample foraging. Keeping a garden that provides not just nectar, pollen and habitats, but also refrains from using toxic pesticides will go a long way towards helping bees and other pollinators. Click here to see the products to avoid using.
Interview with Peter Trodtfeld on honey bee colony winter losses and how beekeepers can monitor and reduce the Varroa mite infestation levels in their hives. Read more about it here
What should I be doing with my bees this month? Follow along with Jim on his beekeeping journey. Pick up pointers on all sorts of issues that go along with beekeeping. You can find Jim’s Blog here


Directed by: Mark Verkerk | 60 minutes | documentary
In 2020 they will be 100 years old in Amsterdam: the school gardens. Started in 1920 because of the great poverty in neighborhoods such as the Jordaan: this enabled students to contribute to the household with the proceeds from their vegetable garden. Every child in Amsterdam and in other Dutch cities was entitled to a school garden. And for a hundred years this initiative has proved to be a wonderful example of effective practical education. Children not only get exercise and fresh air, they learn that lettuce does not grow in the supermarket and thus gain respect for nature. In the sixty-minute documentary ‘De schooltuin’ by Mark Verkerk (‘The New Wilderness’, ‘The Wild City’) we follow the cycle of the school gardens a bit like ‘The New Wilderness’ for a year. From preparing the soil to the first steps of the curious and somewhat insecure children on their own piece of garden, to planting potatoes and harvesting the largest winter carrot (822 grams!).
There is absolutely nothing wrong with the images. ‘The school garden’ is a nice mix of educational fly-on-the-wall images, in which we witness the infectious enthusiasm of the senior groups of various primary schools in Amsterdam, and nature shots, where the range of garden residents stands out. A fox, a hedgehog, bunnies, various birds, including even a kingfisher, a grass snake and of course lots of crawling and flying insects: the gardens in the middle of the city offer a rich and varied living environment for these animals.
What is also strong about this fine documentary is that it provides some context. Because we can see the delight of the children in the open air when they pull a nice red radish out of the ground, but what happens to the freshly harvested vegetables when they put them on the kitchen counter at home? Also nice to see is the variety of reactions. For example, on the crickets that threaten the potato harvest. One child is horrified by the special animal, the other begs if he can hold it for a while. The reactions to the harvested and prepared food – because sometimes the children cook in the garden with the help of a cook – also vary widely. One person finds the salad of grated kohlrabi, apple, lemon, mint and olive oil very tasty, the other says with an angry look: ‘it tastes like onion!’ ‘The School Garden’ is inspiring, funny and educational.


Whole Foods Garden Grant
Hobomock Elementary School is pleased to announce it has received a donation of four (4) ADA accessible garden beds from Pembroke Lowes Store #1758.
The ADA accessible garden beds will be an inclusive opportunity for children of all abilities to observe, discover, and experiment through hands-on learning, garden-based curriculum, and nutrition education. Over 400 students, grades K-6 (including 2 collaborative classrooms), will have regular access to these beds. The food grown in the HES Garden will be brought directly into the cafeteria to be offered as part of the school’s daily lunch program or alternative snack.
These garden beds are the first phase of bringing a larger growing area to the school. With the help of a $3K grant to the HES PTO from Whole Kids Foundation (via Whole Foods Market), HES will break ground in the Spring of 2021 to build a full outdoor educational garden and outdoor classroom, ensuring that the children of HES will spend more time learning outside of the traditional classroom.
“Giving is not just about the donation. It is about working together towards a common goal and creating a focus on activities with a positive outcome. Our Lowe’s associate, Tom Thurbide, created these raised garden beds while thinking about his grandchildren that have attended the Hobomock Elementary School. His granddaughter Maddie is in the first grade. The Lowe’s Pembroke family looks forward to the children of Hobomock Elementary enjoying gardens filled with healthy food choices!” Val Hamton, Lowe’s Pembroke Store Manager
“The ability for our students to “think outside the classroom” is more important than ever. We believe it will positively affect them for the rest of their lives, not only in changing how they think about their food but in how they view school and themselves.” Laura Braga, Parent & Garden Committee Co-Chair.
“ The Harvest at Hobomock will provide an engaging experience, allowing the students to connect to their food and transform their relationship with it, through access to a hands-on edible garden. We are so grateful for this opportunity and to our local partners for seeing it’s significance, even more so now when children have less consistency and normalcy in their days. We hope it’s a real ‘bright spot’.” Danielle Colosimo, Parent & Garden Committee Co-Chair.
“I want to thank Laura and Danielle for working so hard to write the proposal for the grant and for all of the behind the scenes work that they have done to make the garden a reality! The addition of our outdoor garden area will be a wonderful enhancement to our school community and a wonderful place for students to learn math and science content given real-life applications ”. Michael Murphy, Principal.


Our garden is coming along nicely. Lettuce is gone and asparagus has gone to ferny fronds. The green peas are ready to pick. We did pick a little green beans and had them with new potatoes yesterday for lunch. But the garden has grown so much in a week.
You can see the asparagus fronds to the far upper right. The small bed in front is my herb garden. It has rosemary, oregano, and 2 types of thyme all of which are perennials. Then I hve basil and dill and the few green onions that are left. The row behind the herb bed with the fence posts are green peas. The rest is several types of beans and okra.
This is looking from the bottom of the garden up. We have baby squash on the big plants in front. The next rows after the squash plants are potatoes and then the beans. Green peas and asparagus is at the back in front of the tomato trellis. The herb bet is in far right corner. Fruit trees are to the back of the garden and out of the photo on the left.
I finally got a photo of the footstool I covered with a hooked piece.
I still need to take a photo of the cat rug. Now I’m hooking on the rocking chair cover. Also have started painting the fabric cushions of the sofa. I bought Annie Sloan chalk paint in bright white. I’m thinking of painting or staining the wood portions of the sofa black. I will try to get photos of the progress on the sofa and the apartment.
And as always….


Lessons Learned About
If you are interested in irrigation, click here for more. Have you invested in agriculture and want to learn more about various types of irrigation? Some farmers who know a few types of irrigation but want to learn more should click here. Irrigation is a method that one can use to water the plants in the field to promote their growth. Because some plants do not need much water, one will have to learn various tricks to control the water supply at intervals. You can read more here about irrigation and how to control it. In this article, you will learn general information about irrigation. If you read this piece of writing to the end, you will learn more about irrigation.
The first benefit of irrigation is that it promotes the growth of plants. For a plant to grow, it will need water, oxygen, and many other things. Meaning that no plant will grow without water. People who come from areas where there is little rainfall should opt for irrigation to grow crops. There are different types of irrigation that you can use. All these methods aim at providing water to the plants. Therefore, if you can construct a small water channel from a water source to your farm, you are practicing surface irrigation. Never, wait for rainfall if the crops are dying, irrigation can save you.
The other reason why irrigation is important is that it controls flooding. One of the natural calamities that cause many deaths when it struck the land is floods. When flooding occurs in an area, many people get displaced, and others who are not swift enough to move to the safer ground may end up losing their lives. Research by various disaster management firms suggests that the floodwaters can be controlled through irrigation. Some crops require too much water to grow, for instance, rice. The floodwaters can be directed to large rice plantations and excess keep in underground tanks to control the floods.
The other essential reason why irrigation is important is that it is the available way to water plants in the greenhouse. All plants are grown in the greenhouse are under controlled environmental conditions such as temperature, rainfall, and so on. Therefore, if you want to water plants in the greenhouse, you must use at least one method of irrigation. Depending on the size of the greenhouse, many irrigation methods can be used to water plants in the greenhouse. The same happens to plants that are grown under controlled parameters used for laboratory experiments, irrigation is the only method they are watered.
These are some reasons why irrigation is necessary.


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And that was another very easy nearly ‘free’ food I found out about two years ago. Surprisingly my first attempt yielded celery during the first freeze we had last year (before winter set in, that is). Now the celery chutes don’t get terribly huge when going form the container growing method. My first celery stalk growing experience left me with small, slender stalks that were young and still went great in soups and salads. They also froze extremely well.
Living on a shoe-string budget is tough and wherever nearly free food can be discovered, grown at home, frozen, dried (think in terms of long-term prepping), or even so insanely easy to re-plant and grow I find myself scratching my head thinking, “Why didn’t I think of this sooner? This is so easy!”
And my first celery stalk was chopped off mid-way and sat in a bowl of tap water (before I became wise about the fluoridation) on my kitchen window sill. I didn’t hold out any hope and thought my efforts would be a waste of time. Yes, my celery stalk had to share space with my beloved (although somewhat hearty soil-bankrupt) air purifying airplane/spider plant that’s been the dominant houseplant going on five years. I was surprised when I noticed leafy greens sprouting up from the lopped celery stalk. I can’t remember if I changed out the water or if that’s a necessary thing to do. Since my first celery stalk died during the winter and I had no place to bring it in out of the harsh weather, it didn’t last. Yet, I managed to re-grow enough celery from that first stalk to fill a large zip lock bag and I didn’t need to buy celery at the store for the whole year. When frozen about all celery is good for is using in stir-fry, soups and stews. I never had any success using frozen/ thawed celery in leafy green salads. But frozen celery goes great in my freshly prepared plain cucumber salads which means I don’t slather my cucumbers in any type of oils, mayonnaise, or commercial salad dressings since those don’t agree with my system. I make my own mustard-onion dressing that I will share in this post as well.
And a year later, I’ve nearly finished off my entire bag of celery. I haven’t tried to grow any celery stalks in the garden. I like to plant them in patio containers and snip off the stalks as I need them and allow the celery to re-grow more chutes. I have two more celery stalks that I re-grew using distilled water and was surprised when they appeared greener and more heartier. I transplanted those to outdoor containers recently and started on my third celery stalk in distilled water. Hopefully it will grow as well as the others.
How to make my onion-mustard cucumber salad dressing:
Wash, cut and place green onions in a clean mason jar. I like to use a pair of kitchen shears to snip the onions. And other times I will go out to my garden and cut off a large onion leaf. These are very potent and a little bit goes a long way. I also use the small onion bulb as well and chop that up. Next, I mix equal parts of Dijon and Spicy Brown mustard and add that in with my onions. I stir this concoction and leave it in the fridge while I prepare my cucumber salad.
How to make my cucumber salad (no-dressing or oil variety):
Wash, peel and slice up the cucumber if its store bought. Believe me, you don’t want to ingest the wax they use on the veggies. I’ve heard horror stories that the wax used is no different than what they use to wax floors with, Yeesh! And if it’s true, that’s a dirty little inside trick to make veggies appear delicious and ‘preserve’ them, I suppose. If you can grow your own cucumbers and don’t use pesticides, you could skip peeling off the outer skin. Since I don’t use pesticides on my garden for the very reason they can be toxic, I don’t have to worry so much.
There’s no wrong way to slice a cucumber. If you like thick slices, got for it. If you prefer small, thin slices, that’s excellent too.
Next wash, and slice one or two red tomatoes. Again, if they’re store-bought tomatoes they may have been gassed in order to ‘ripen’ them while their still green, and eating green tomatoes is okay too. Ever hear of the old 80’s movie, Fried Green Tomatoes? Anyways, if your tomatoes are home grown, then your assured of the safety of your own produce. Place the sliced tomatoes and cucumbers in a bowl and set aside. Next slice up some red, white, and yellow onion (if you have any on hand and this is optional). I’m kind of basing this on my late grandma’s recipe but without the dressing. My grandmother used to use white onion cut into rings.
I also like to spice things up with a fresh cut Japeno and throw that in with the cucumber and tomatoes and mix some crushed red pepper as well. I then give this salad a soak in a little Apple Cider Vinegar/ distilled bath just for good measure, rinse and return to the bowl. I like to finish off with a few snips of fresh Kale (the yellow blooms will produce a delicate sweet taste, too), Parsley, Chives, Peppermint, Spearmint, Pineapple Sage leaf, one leaf of cabbage and fresh Brussels sprouts (never the canned or frozen variety for me). So technically its not a straight cucumber and tomato salad, rather an actual salad. Eh, sometimes I enjoy a change of pace.
What to do with those celery leaves: don’t throw them out! Wash them off really good and dry them. I say this because the cost of buying celery either in seed, salt, or even the crushed leaf variety can be expensive. Since I don’t have a pestle and mortar I can’t grind the leaves into a powder so it’s the very old-fashioned ‘drying’ method by placing the celery leaves (preferably washed, dried off, and place on a cookie sheet or in my case a pie pan lined with a coffee filter will do. Allow the celery leaves to thoroughly dry for two weeks or a month or so. When they’re completely dry (and some might be curled), then you can store them in a spice jar or use them immediately in soups, stews, stir-fry, etc. I had great success drying two bunches of half priced cilantro for a month and yielded two huge batches to last me a year or better. Cilantro goes great in homemade pico de gallo (Mexican condiment/ salsa).
Hope my shoe string budget kitchen tips help. Thanks for liking, re-blogging, commenting, sharing, tweeting, I truly appreciate it. 🙂


During a routine visit to your local grocery store you could place a carton of strawberries in your basket, then some bagged lettuce, perhaps a loaf of bread and an avocado as an after-thought. But how often do you ask yourself, where does all this food come from?
That’s a question you may not want the answer to. The thought usually never lingers but the fact still remains that, on average, our food travels 4,800 kilometres.
The role of growing and processing food has been pushed far outside major cities and suburbs, most often into other countries. Architects and city planners are starting to realize the importance of food production within urban landscapes, but are slow to act.
Ryerson architectural student, Sarah Ives, is part of a sustainable solution. Her design, in addition to others with food security in mind, can help drastically decrease the miles food travels from farm to table.
Ives’ design is a conceptual proposal based on the design fundamentals supported by Carrot City, a Ryerson group that consists of a core team of professors and interested students. Together, they explore the role architects have in helping to create sustainable food-producing cities.
“In the studio I was in with Mark (Gorgolewski) we had to design something on campus that encouraged growing so I did a temporary greenhouse structure that could be on the vacant sites on Ryerson,” Ives said of her class project.
Her proposal, Campus Seed, is a simple concept that combines both architectural beauty and functional sustainability. She proposed a long greenhouse made up of a series of vertical bays in the empty Sears parking lot at Dundas Street and Jarvis Street.
“The intention was that this structure would be easy to build and assemble quickly by Ryerson students, or a combination of professionals and students for a collaborated effort,” says Ives.
The space of the conceptual project would be functional all year with the temporary green house on the south end and removable pods that are rolled onto the parking lot for growing.
The seeds would grow in the greenhouse throughout the school year when cars are parked and in the summer months, the pods would be rolled out to create an expanded garden.
Food harvested in the fall could be sold, eaten or donated and the space would also facilitate events and night markets and the pods used for studying.
“A lot of it was about allowing for Ryerson to still have its parking lot at times when it needs it while having the growing happen. It’s about a middle ground between the two and having a balance.”
Ives only discovered urban agriculture when she met Mark Gorgolewski and June Komisar, two of the three leaders of Ryerson’s Carrot City, in her second year.
Now, she’s helping design the boards for Carrot City’s travelling exhibit, which is commemorating its fifth anniversary this year. Ives is helping design the boards for the exhibit by curating various projects and creating detailed displays.
“The travelling exhibit is a way of disseminating, or teaching people, about some of the opportunities,” explains Gorgolewski.
“We engage with local interest groups in this subject area, not to just organize the exhibition, but to organize lectures and workshops to engage people in the ideas from the show.”
The group’s purpose is to study the implications of bringing food into a built environment and what type of spaces and buildings in the city could create food while engaging people through architecture to eat mindfully.
“Really we’re looking at ways of producing food and processing food close to its consumption,” says Gorgolewski.
He says it’s easy to incorporate food-producing spaces even in existing structures and spaces but city politics do not support it.
“The main issue is with land values because land, agricultural land, does not have a high value,” says Gorgolewski.
The easiest way to start greening cities is to incorporate small, wasted space in the city like rooftops and parks for growing.
Ryerson has already utilized several spaces like these on campus for food production, such as a small area on the north side of Gould Street and the George Vari Engineering building rooftop.
Emily Patterson, Ryerson masters student writing her thesis on food production in the city, says the solution for food security lies more within a collective effort that practices community rebuilding.
Small-scale projects like Ives’ Student Seed are a start, but can’t produce large volumes of food and may be limited by seasonal constraints.
“It takes a long time to build up a just food system. You can’t plant the seed and expect it to grow overnight,” explains Patterson. “One of the first steps is to connect the initiative … (But) action will come inevitably.”


Soil desertification is a serious problem in Spain.
Intensive agricultural practices are blamed for this.
[Gabriel Del Barrio/Researcher: “Desertification is always caused by human activity. Climate can be an aggravating factor, but it does not cause desertification itself.”]
Despite its arid climate, ‘Almeria’ produces thousands of tons of vegetables a year.
However, growing crops depletes groundwater, which accelerates the desertification of the soil.
Hapless farmers in southern Spain have taken steps to preserve their soil.
They use manure instead of chemical fertilizers, 카지노사이트킴 avoid pesticides, and cover the soil with plants to conserve moisture…
[Juan Antonio Merlos/Almond farmer: “We can’t control the climate anymore, so we have to try to make the soil last as long as possible.”]
The United Nations has warned that 75% of Spain’s land area is under threat of desertification and reduced agricultural productivity.


Grass Seeding Tips and Tricks with PPLM
Grass Seeding Tip and Tricks
Grass Seeding is what PPLM is all about, and this blog is no exception! PPLM is officially starting aeration and grass seeding services this week, with starter fertilizer and lime being performed at the same time for most of our clients. Our mow crews have already begun mowing lawns a little lower with each service, and they’ll be off the lawn entirely for a few weeks after grass seeding is performed. In addition to how busy our crews are, our office staff is hard at work launching a new campaign to bring educational and engaging YouTube videos to our clients and followers. Be sure to subscribe to our channel to get the latest information on how you can maximize on your PPLM service! Check out the video below from one of our owning family members Brandyn to see him explain how PPLM strives to stand apart in our industry. Remember this is the time for Grass Seeding.
Grass Seeding is one of the most important services for your lawn care season, and the quality of work available in our area varies widely. Settling for a low quality service can have serious consequences for your lawn next season such as uneven growth, weak fescue, and excessive weeds. Aeration and grass seeding is an investment, so you want to take the extra step to make sure your investment has the best return possible. If you haven’t done so already, it’s not too late to get on our schedule for Grass Seeding in September. Either way, be sure to take a look at our video below that walks you through what’s covered in our standard aeration and seeding service and how we go the extra mile to maximize on your quality service.
A lot is involved with the Grass Seeding process, so it’s important that your lawn is completely ready to go prior to service. Our office contacts you one week as well as one day ahead of your schedule aeration and grass seeding to give you plenty of notice to prep the yard. This prep includes:
• Mowing lower: we recommend mowing to no taller than 3″ prior to aeration and grass seeding, which is lower than your usual height
• Flagging obstacles: any underground structures within 6 inches of the surface should be marked so we can avoid them with the aerator
• Watering properly: we want your yard to be watered well prior to service, but be sure not to run your sprinklers for at least 24 hours before we’re scheduled to get there
Be sure to watch our very helpful video below that walks you through the details of how to prep your yard for aeration and grass seeding!
Your yard is put through a lot with aeration and grass seeding. It’s by far the most aggressive service your lawn experiences each year, and on top of that, the baby seed you’re trying to grow is very delicate during the first stage of its life. As a result, proper aftercare is vital to fostering healthy development in your lawn. The day of your aeration and grass seeding, our team leaves with you a page of instructions on how you can best support your new lawn as it develops over the first 3-6 weeks from grass seeding. It’s always good to be prepared though, especially when it involves timing your irrigation system properly. We’ve provided a video below in which we break down the most important parts of seeding aftercare to help you get a jump start on your role in the aeration and grass seeding process.
Maximize on Referrals!
Don’t forget, PPLM is proud to offer our clients a $50 credit toward your account for every person you send our way that signs up for a Picture Perfect Program. There’s no limit to the quality of service we want to bring to the lawns of our community, so there’s no limit to this credit program! Our highest priority is to provide quality service that you want to rave about. We are always grateful as well for positive reviews online to help spread the word about PPLM!
Thanks to your support, PPLM is expanding and in need of reliable help! We are currently seeking a full time Team Leader for one of our mow crews. If you know anyone with lawn care experience, leadership skills, and a clean driving record, please have them call our office at (804) 530-2540 or apply with us through our Facebook listing.
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Agrinomics is committed to changing the world through agriculture. We do this through the formulation of world class growing products and cutting edge testing services conducted through what we call Agrinomics Energetic Agriculture.
Our Agrinomics Energetic Testing Services are able to, not only penetrating to the root cause of agricultural issues, but capable of optimizing living plants and their soils to maximize nutrient density, energetic coherence, and general vitality. When the platform of Agrinomics Energetic Agriculture is recognized and our Agrinomics Energetic Testing Services are fully implemented all of the components of a healthy living system work together through productive and efficient physical, mineral, biological, and energetic balance resulting in maximum plant yields, superior nutrient density in crops that result in thriving humans, substantial cost savings, and significant ecological benefits.
"Agriculture touches every fiber of our beings from the clothes on our back to the food that we eat."
Agrinomics believes that thriving humans can only be accomplished through living nutrient dense foods, and that agriculture is the reason and solution to every issue facing humanity.
We are interested in starting a new conversation around food and agriculture, we believe that what we think and understand will change the scope of the industry by providing healthier lives with better results.
When the possibilities of Agrinomics Energetic Agriculture are recognized and our BioEnergetic Testing Services are fully implemented all of the components of a healthy living system work together through productive and efficient physical, mineral, biological, and energetic balance resulting in maximum plant yields, substantial cost savings, and significant ecological benefits.
Because no two subjects are alike, each having its own specific capacities, capabilities, and sensitivities, we must recognize that many of the agricultural approaches we undertake can cause as much imbalance as they clean up.
Here is a list of growing applications that we can evaluate, harmonize, and potentize using our Agrinomics Energetic Testing Services: Acreage Farming, Pasture Farming, Indoor/Outdoor Container Growing, Urban Farming, Lawn Care/Landscaper, Hydroponics, Aquaponics, Product Manufacturing & Formulation, with pother applications limited only by the imagination


The Armenian cuisine is over three thousand years old. It has developed and accomplished during many years, and is distinguished by specific features such as the ability of following traditions and taking new ones. It’s expressed both by favorite dishes and their preparation ways.
The main characteristics of Armenian cuisine is the fact, that it’s connected with agriculture, first of all with farming, then with ranching, which is reflected in the list of traditional dishes, where the domain part belongs to the vegetal food. Being one of the oldest agricultural cultures in the world, especially that of wheat, the Armenian cuisine is abundant with different types of pastry, nuts, vegetables and fruits. Moreover, being famous for ranching , Armenia is rich with meat and milk products.
The correlation of food, meat and milk has changed in the traditional cuisine, it’s connected with historical events, inner and outer factors, as well as with periods.
In the Ararat valley (now Ararat, Armavir regions, partly Aragatsotn and Kotayq) the daily food of the traditional cuisine was considered to be flour and other cereals, afterwards dairy , then vegetables and meat. In the Shirak valley ( Shirak region) the daily food was flour and other cereals, then milk and in the end came meat. The vegetables were rare because of the severe weather, which went upon the daily food. The daily food was almost the same in Lori, Tavush and Syuniq regions as in the Ararat valley, only meat and vegetables were following each other depending on regions.
The sequence of milk, meat and vegetables depends on the method and productivity of the agriculture. Because of the lack of pastures and grasslands, it has become rare to get milk from the cows. In those regions, where it’s difficult to cultivate vegetables because of the weather conditions and mountainous relief, the vegetables follow the meat.
According to historical sources, the daily food of Armenians included bread, nuts, meat and milk. Secondly came natural food and fish. The natural food was made with cultivating vegetables, collecting the greens and gardening. Some wild plants were used for preparing natural dishes, which are nowadays used in different salads or even as herbs. The flour, rye, corn and beans were bred in all regions of Armenia.
In the old Armenia some the preparation of some dishes had a ritual and was related to religious holidays and ceremonies. Primarily they were made in worshiping centers, then in churches and near the monasteries after the adoption of Christianity. Some old ritual dishes have passed to our time, such as harisa, khash and semolina. Harisa was dedicated to meetings and farming, semolina- to the production of milk, and khash was dedicated to the successes in ranching.
From the evidence of historical reasons, women and men we were used to have meals separately, firstly men had, then women and children. The tradition changed in the 19th century, when the residents canceled discrimination of gender and age. In the villages people initially began to dine only in small families (mother, father and children), and the gender- age discrimination was eliminated in Eastern Armenia in the beginning of the 20th century. During the solemn ceremonies, such as wedding, funerals, men and women often dine separately as well.
Traditionally, Armenian families had meals thrice a day- breakfast, dinner and supper, and there was even a late supper.
Translated by Christy Manukyan


Guasch-Jané M.R. (2019) Grape Archaeology and Ancient DNA Sequencing. In: Cantu D., Walker M. (eds) The Grape Genome. Compendium of Plant Genomes. Springer, Cham. https://doi.org/10.1007/978-3-030-18601-2_4
Abstract The cultivation and domestication of the grape appears to have occurred between 7000 and 4000 BC. The archaeological and historical evidences suggest that the domestication of the grapevine took place in the Near East. Nevertheless, whether a single origin or secondary independent grapevine domestications occurred and where they happened remains so far unanswered. Wine has had an important role in religious rituals since Antiquity. In mythology and theology, wine was symbolic of the power to revitalize and rebirth. In Ancient Egypt, wine was daily served to the gods by the Pharaoh and the priests in ritual ceremonies in the Egyptian temples. In daily life, wine was an enjoyable drink consumed by the elite in festivals, banquets and funerals. Further, the grape was one of the most important fruits in the Classical Mediterranean civilizations and grapevines and the wine were widely spread through trade sea routes. This chapter presents an overview of the archaeological evidence for wine culture in the ancient Near East, Egypt and the Mediterranean region. It also presents a discussion of the chemical and morphological research methods and paleogenomic analyses and discussion that have been applied to ancient grape and plant material.
Keywords: Ancient DNA, Amphora, DNA preservation, Grape domestication, Wine archaeology.


May flowers: Peonies
Terra Ceia Farms in Pantego sells thousands of bulbs and bare root perennial plant to gardeners all over the world. But once a year, right around Mother's Day, florists and flower lovers depend on this family owned Beaufort County farm to provide them with gorgeous peonies.
Although the farm was established by the Van Staalduinen family in 1943 with the purpose of growing and selling cut flowers including daffodils and irises, peonies now are the only fresh flowers offered to the public. Most of the Terra Ceia peonies are sold to florists and other retailers.
But from late April until early May, some peony stems may be available for purchase at the farm.
Brenda Credle, who has worked at Terra Ceia for 35 years, usually answers the telephone at the farm and can accept orders and provide details on what's available. If you want peonies, call before you go.
The flowers are sold in bunches of five stems while the peonies are still in tight buds. Colors are white, light pink and dark pink. Follow the care directions provided by Terra Ceia and you will be rewarded with large scented blooms that last a week or more.
Terra Ceia Farms
3810 Terra Ceia Road
Pantego, NC 27860 1-800-858-2852 www.terraceiafarms.com


January 2015, Volume 21, Number 1
Primary Farm Workers: 2012
In 2012, when employment in California agriculture (NAICS 11) averaged 395,400, farm employers reported 802,600 unique Social Security numbers to the Employment Development Department, suggesting two unique workers per average job. Almost 675,000 farm workers had their maximum earnings with an identifiable farm employer in one county. Four counties, Kern, Fresno, Monterey, and Tulare, included almost half of these â€œprimary farm workers.â€ In each of these counties, crop support (mostly labor contractors) employed the most workers, followed by fruits and nuts in the San Joaquin Valley and vegetables in Monterey.


Adding Millions of Hectares of Palm Trees to Its Growing West African Portfolio
– African Palm Corp.’s operations will now extend into Guinea-Bissau and the Republic of the Congo, giving the Company access to a total of 4.5 million hectares of palm trees.
– The Company’s West African cluster is now poised to become the third largest region dedicated to the production of African palm oil in the world, following Indonesia and Malaysia. Through the company’s accelerated growth, it is set to shortly become the largest palm oil provider in the world.
– As a part of African Palm Corp.’s sustainable business model, 10 percent of the company’s profits from the Congo’s operation will be invested into local social projects such as schools, hospitals, and local infrastructure.
MIAMI, May 8, 2018 /PRNewswire/ — Following a recent trip throughout West Africa, African Palm Corp. (APC) announced today a newly signed agreement between the Company and representatives of Ngalipomi, a local group from the Congo. This agreement will give APC access to an additional three million hectares of palm trees in West Africa. The recent addition has substantially grown the Company’s West African portfolio, which currently includes Guinea-Bissau and Congo, and positioned the company’s cluster as the third largest area dedicated to the production of African palm oil in the world, following Indonesia and Malaysia.
African Palm Corp. plans on breaking ground on its Congolese operation in the first quarter of 2019 with support from its local partner, Ngalipomi. The two companies will use existing infrastructure found along the Congo River, the second longest river in Africa after the Nile, to transport its harvested palm fruits to APC’s production facilities. The project is expected to generate a total of 120,000 new direct and indirect jobs, while improving Congo’s GDP by 22 percent. African Palm Corp. guarantees a contribution of 10 percent of its profits from the Congolese operation back into social programs such as schools, hospitals, and local infrastructure, providing water and electricity for the communities.
“This is the second agreement that we have reached in just a few months and we are thrilled to include the Congo in our next phase of operations. This furthers our vision of creating a sustainable business model that can economically empower local African communities through the cultivation of palm fruits,” explained African Palm Corp. President and CEO Oscar A. Faria. “We are seeking partnerships with West African countries where we can streamline our respective strengths to deliver high-quality, sustainably sourced palm oil to our list of global clients.”
The deal was signed in the presence of a public notary, Director General of Ngalipomi Juvely Ock, along with President and CEO of APC Oscar A. Faria, and the Company’s Senior Management: Marielis Ontiveros, Marc Mesa and Carlos Gomez. Also in attendance were Agricultural Engineer Loubaki Cyrille, Director of Operations Ngoulou Prince, and Director General Nkounkou Chérubin from Doigts Verts Congo, who will provide technical advice to both parties engaging in the operation.
Globally, the demand for palm oil has increased drastically in the last 20 years, going from 15 million metric tons per year in 1995 to over 65 million in 2015, with Indonesia and Malaysia currently producing 85% of the world’s palm oil. As the demand has made substantial growth around the world, buyers have also become more conscious to high quality products that support sustainable farming methods and the local communities that will be impacted by the new business.
African Palm Corp., with support and advice from a prestigious UK based insurance broker and a Lloyd’s syndicate, has designed a solid business model that guarantees investors the viability and profitability of the business. APC’s A-Grade ranking from Lloyd’s ensures total annual profits, regardless of any political changes or climatic conditions that could affect the production and sales of the oil.
Commitment to Local Communities
This native West African plant grows naturally in the wild, as opposed to some regions in Asia, making the company’s impact on the environment minimal. Prior to the start of its operations, African Palm Corp. signed working agreements with local ethnic groups to collaborate in harvesting the fruit from the African palm tree. In addition to commercial transactions, 10 percent of African Palm Corp.’s annual net profit will be directly invested in social infrastructure projects such as schools, medical centers, and roads, reflecting the specific needs of each local community. Additionally, all the technical infrastructure that African Palm Corp. develops as part of the company’s logistical needs, such as electricity, access to potable water, roads, and docks, will be available and accessible to the local communities. Lastly, most of the direct and indirect jobs created because of APC’s operation will be assigned to local community members and leaders.
ABOUT AFRICAN PALM CORP.
African Palm Corp. is an American company dedicated to the extraction, processing and commercialization in international markets of derivative products of African Palm (mostly Palm Oil). The operations of the company will be based in a cluster of West African countries in partnership with members of the local communities. To learn more, visit http://africanpalmcorp.com/ .


Heirloom Hospitality Group is committed to extending our hospitality beyond our business into the community. We support local farmers as well as organizations who support sustainable practices and green initiatives. As we continue to grow, we will focus our support on hunger relief and educational programs.
- We’re excited to to be working with ASAP (Appalachian Agricultural Sustainable Project) in co-ordination with Michelle Obama’s “Chefs Move to Schools” this year. See a video below showing our first session with Claxton Elementary’s fifth grade class. You can also read more about it here.


Bonus points if you caught that my blog title was a reference to the classic MF DOOM album of the same name.
I was already planning on writing about food this morning when a friend sent me this article. Essentially, with Bayer purchasing Monsanto one of the world’s largest food and agriculture companies is being purchased by one of the world’s largest drug and chemical companies. This should terrify us! While I’m sure that there will be some who are ready to measure me for my new tin foil hat, I hope that you will pause and think through the ramifications of having corporations controlling both the food from which many of our illnesses come and the drugs by which those illnesses are “cured”. This is dystopian stuff, but it is very real. 2016 seems to have been written by a conglomerate of young adult novelists.
If you’ve been following me on Facebook or Twitter (@derricklweston) or Instagram (@dlweston), you’ve no doubt seen a lot of pictures of my garden. Many of my friends, including the one who sent me this article, have noticed how much more I post about farming, gardening, and food justice issues. A growing passion has been emerging for me, one that I think is shaping my thinking about my true vocation.
The first summer after I got married, I started container gardening. I didn’t have much space and probably produced just a handful of peas and green beans. I stopped for a long while after we moved to California. My seminary had a community garden. I wasn’t very involved in that, admittedly I was scared off more by the “community” aspect than the gardening part. That probably should have been a warning sign, but I digress. When I moved back to Pittsburgh, I briefly supervised our community outreach team who was primarily putting their efforts into developing a large community garden. Again, I was interested, but mostly stayed on the periphery of what was happening. At the time, I remember being fascinated by how many cool organizations were involved in community gardening and sustainability projects. I was especially enamored by the work my friend John Creasy was doing (and continues to do) at the Garfield community farm. In some ways, John is my patron saint.
When I took my call in Ohio, I went back to container gardening. We were renting and I couldn’t put much into the ground, but I littered my back yard with tomato plants, herbs, peas, and numerous attempts at broccoli, all foiled by little, evil, green bastards known as cabbage beetles. I didn’t produce much successfully back then other than tomatoes and basil, but at that point, gardening developed for me more as a spiritual discipline. I was in a very difficult call and having my hands in the dirt literally and figuratively grounded me. In the spring of 2011 a tomato plant emerged from the bottom of my compost bin to my great surprise. It was “planted” there by the tomato plant that I composted in the fall of 2010. I think it is still the healthiest tomato plant I’ve ever had and I continue to take great comfort from the image of that amazing life emerging from the compost. My backyard garden kept me as sane as I was then.
Through the hard year that was 2014, I wasn’t able to do much gardening, which made the hard year even worse. I had a succulent in my friend’s guest room where I lived. I’ll admit, I probably became unhealthily attached to that plant, but it embodied how I felt, a survivor holding on without very much supporting it. It grew in weird directions and was marked and scarred by it’s environment, but it kept growing. Same here.
When I moved outside of Baltimore, I was excited by the opportunity to have a garden again. In fact, I had more space than I ever had before in which to play. Shannon built me a raised bed in ’15 which she expanded for me this year. As I’ve been unemployed through the growing season, I have put a lot of myself into the garden. I’ve grown more different kinds of things than ever before and in greater quantities. I’ve experimented with companion gardening, bought a grow light to start seeds in my garage, tried “hacks” like trellising cucumbers on sunflower plants and starting seeds in eggshells… both worked, and I planted flowers to help pollinate the vegetables thus forcing myself for the first time to actually learn the names of some flowers I had seen my whole life.
While doing all of this, I was reading. I was reading a lot! I was reading, of course, about gardening best practices, but I was also reading about some of the very cool things that people are doing around food. People have been reclaiming urban spaces in some incredible ways in order to address the needs of food deserts and lack of access. The creativity and ingenuity on display has been astounding. The book that has most deeply impacted my thinking these days is “The Color of Food” by Natasha Bowens. Bowens, who also formerly blogged as Brown Girl Farming (that blog has moved to thecolorofood.com) has created a remarkable photo journal of people of color making a living through small family farms and reclaimed community spaces. The underlying message that I take away from the book and the stories that it contains is a simple one: people of color made this country wealthy through agriculture and now it is time to use that knowledge for our own communities. It is a revolutionary message.
Coming back to where I started, the ramifications of corporations like Monsanto and Bayer being in bed together terrify me. Most of the food that comes through the major groceries stores come from either Monsanto or ConAgra even when they appear to be competing brands. The implications on people’s health and healthcare by having a major drug manufacturer involved in food production should give us all pause. This is why I am interested in food justice and food production. I believe that food access is quickly becoming the central justice issue of our time and we’re mostly blind to the effects that it has. But there is a solution. It’s a simple solution, but not an easy one. It’s a slow solution, not a quick fix. The answer, simply put, is to grow our own food. We have to take control of our food systems at a local level.
I believe the single most revolutionary thing that we can do right now is to plant gardens. In fact, this is the thesis for a book that I have begun. (Side note: for my Patron supporters I will be posting the introductory summary and the first draft of one of my strongest chapters so far on my page as a “thank you!”) growing food, particularly in urban settings reclaims the beauty of rundown spaces, repairs social bonds by developing interdependence, creates independent markets with the potential for jobs and entrepreneurship, and empowers people to take control of their health and well being. It also gets people back in touch with the rhythms of nature and connects us to our Source in through the soil.
I also think that there are major theological implications. The Bible was written in an agrarian culture and the farther we move away from the land, I believe the farther we move away from a deeper understanding of the Divine. In gardening I have developed a richer understanding of life and death. I have come to understand that natural world does not produce waste in the way that we understand it. In the garden, death can be redeemed, new life struggles to be born, and the miraculous is all around us. This is our birthright as spiritual beings, to be able to see the hand of the Creator in the midst of the creation and so often we deny ourselves of that birthright. That is truly tragic.
In the midst of my reading and exploration, I came across Farminary. Farminary is a program of Princeton Theological Seminary that connects (or reconnects) theological education with agrarian practice. I formed an instant friendship with the director Nate Stuckey. It’s not everyday that you meet someone who shares your love of compost! Next weekend I will be leading a workshop at the Just Food conference hosted by Farminary. I’m humbled that I was invited. I feel like I have so much less to offer than the other presenters. What I do hope to offer is a vision for the future of ministry that includes repurposing the assets that many of our churches have, namely land and large buildings, for sake of growing food and serving our communities. I also hope to paint a picture of spiritual health being restored by remembering that we are “Adam” created from “adamah”. (And with that, I have exhausted by Hebrew). I’m excited to share ideas with people and to learn more myself.
Last night’s dinner included tomato sauce made mostly with ingredients that I grew and green beans from my garden. As much as I love supporting restaurants that are “farm to table”, there is an extra piece of satisfaction having something come from my garden and having it go to my table. Despite the energy and money that I’ve put into my garden this year, I didn’t grow nearly enough to live off of. That would be a massive undertaking. And yet the more I think about it, the more that I want to move into that direction. I would love to get to a place where I am producing my own produce or if I don’t produce it, I know who did. I would love to know the animals that I am going to eat. I know that sounds weird, but I think the moral imperative for those of us who continue to eat meat is to have gratitude and reverence for the life sacrificed for our own. I want to have more homemade things. I want to brew my own beer from hops that I’ve grown. And I want to be able to share all of these things with my family, friends, and neighbors. That’s what community looks like to me. And that’s how we fight back against the forces of empire that continue to consolidate all of our resources.
On the night that he was arrested, Jesus gathered around the table and broke bread grown from the grain of the earth and poured wine made from the soil’s grapes. There is something sacred about these things that come from the ground to sustain our lives. I pray that we will not lose our reverence for these things by simply letting them be commodified. Food is too sacred to be taken lightly…
You can support my writing through Patreon.


Our olives are grown and hand-harvested from our single estate in Sicily, Italy
Our Family-Owned Estate Olive Oil
Santo Stefano® Organic Extra Virgin Olive Oil is made from olives grown and harvested by hand from our single estate in Santo Stefano Quisquina, AG, Sicily, Italy.
Only olives from Santo Stefano Quisquina’s family-owned, century-old olive groves are used to create Santo Stefano® Organic Extra Virgin Olive Oil.
Our estate follows time-honored and tested processes, allowing them to consistently produce some of the finest olive oil to be found.
Since its foundation nearly 150 years ago in SANTO STEFANO QUISQUINA AG, Sicily Italy, both BIVONA® and SANTO STEFANO® Extra Virgin Olive Oils have become the epitome of a passionate love affair with nature, exquisite taste, and old-fashioned authenticity passed from generation to generation.
Dedicated to making only the finest Organic Extra Virgin Olive Oil, LA CUCINA ITALIANA LLC (our Italian Kitchen) provides estate olive oil cultivated and nurtured in our natural and organic environment, combined with production and packaging techniques that produce the purity, quintessence, and holistic value.
Each of our gourmet olive oils is crafted from our meticulous selection of hand-harvested olives using the combination of traditional stone mill pressing methods with state-of-the-art technology.
The size of SANTO STEFANO QUISQUINA AG's olive grove makes it possible to do everything by hand from pruning and irrigation to picking, crushing, and bottling, all of which contribute to the production of our finest quality olive oil. With our smaller scale production, there is less room for errors and a lot more room for the integrity of the product - a commitment that permeates the soil, the trees, the blushing olive fruit, and ultimately the quality that defines BIVONA® & SANTO STEFANO®'s organic extra virgin olive oil.
Intense golden yellow with light green hues, with a fruity smell and hints of almond flavor and a sweet aftertaste, BIVONA® & SANTO STEFANO® organic extra virgin olive oils are made from Biancolilla, Nocellara del Belice, and Cerasuola olives, grown on the farm of Santo Stefano Quisquina AG. and the neighboring town of Bivona - the names we've dedicated these finest olive oils.
The olives are harvested between late October to late November, when not quite ripe, which accounts for its intense fruity flavor and balanced aroma.
In an effort to maintain the tradition of olive oil production, our harvesting is done by hand which reduces the damage to the olives during the process and ensures low acidity levels. For optimal quality, our olives are cleaned and cold-pressed in a traditional way within 24 hours of harvesting.
After being pressed, our oil is kept in the dark in closed containers, at a cool temperature around 14-18 C, away from direct heat and light. During the bottling process, each bottle is filled and labeled with pride that symbolizes the passionate connection with the art of olive oil and the pride of a land rich with nostalgic traditions.
Known for producing the highest quality olive oil, LA CUCINA ITALIANA LLC's oil-fueled gastronomy has earned a respectable reputation in the region, thus becoming the main supplier of organic olive oil for local consumers proud to be a part of the pastoral culture in this traditional heartland of olive oil.
Our exquisite olive oils are produced by the Cicarello family on their estate in Santo Stefano AG, Sicily, from 150-year-old olive trees. Pressed within 24 hours of hand picking, our distinctive blend of Sicilian olives brims with the flavor and aroma of green grass and almonds.
We guarantee our finest quality and the most fragrant Organic EVOO is perfect to satisfy an avid gourmet foodie and novice alike.
Essential for any fresh olive oil lover’s pantry, SANTO STEFANO® & BIVONA® versatile olive oils create a complex depth of flavor in salads, pasta, grilled foods, and more.
Chefs Worldwide Demand High Quality Olive Oil
Santo Stefano® Organic Extra Virgin Olive Oil is crafted from our exclusive and select blend of Biancolilla, Nocellara del Belice, and Cerasuola olive varieties, and harvested at the zenith of their ripeness, October and November.
This traditional practice and attention to detail yields an authentic Sicilian unfiltered extra virgin olive oil with a clear, vibrant golden-green color, permeating a harmony of sweet, bitter, and spicy elements.
Santo Stefano’s sweet aroma and distinct flavor enhances, but never masks, all food types.
Our Organic EVOO exceeds all quality benchmarks for our Santo Stefano® olive oil products.


Farms are essential all around the globe to provide us with daily food, fresh fruits, vegetables, pulses, spices, and whatnot. And although it’s interesting for making money if you are the owner of any such farm, then we are with 5 ways which will raise the amount of profit you would be making on an annual basis.
No matter if you are the owner of a large farm or a small-scale only. You can always cash in more profit each season by implementing smart ideas. We will talk about all those profitable crops you can put on your farm which will add a boost to your current income.
If you have plans to use your farm for fruit trees then you should start as soon as possible as this process is time-consuming. Fruit trees demand a lot of labor upfront along with care and attention before giving you harvest after the next several years. You just need to take the required care of all your trees or plants throughout the seasons by providing ample water and compost. If the tree’s leaves are getting messy or disturbing the shape or health of the tree then trimming from professionals can be done.
Wise choices with fruit trees here would be apples, plums, pears, and peaches. If the weather remains a bit warmer than usual, you can quickly shift the cropping ideas and bring figs, oranges, or lemons to the farm. Another advantage of having such trees is that they have quite a rapid speed of production compared to the larger ones. Getting started with a dwarf tree which is only 12 months, you can get the fruits to harvest in the next 15 months only.
Another good thing here that it won’t take much of your area and the planting can also be performed around the edges or the corners of the farms which are often overlooked. It is always good to invest in plants that are evergreen and blooming round the year making the pollination process excellent. If plants get a little messed up then move to a different option which is raspberries, strawberries, and blueberries.
Starting the crop season with herbs on your farm is a good idea because of two reasons. One that you can count as a side sales option and the second would be that you need not put heavy investment here for the start-up. If the climate around is cold, make sure to invest in a greenhouse which will ensure the growth of herbs all-year-round, compensating and profiting you from the investments made.
The selling of the herbs can be done directly in the raw form you harvest or blend into various useful in-demand products like teas, candles, aromatherapy essence, essential oils, and bath products. Try having parsley, basil, chamomile, lavender, and more. You can also bid goodbye to all the bugs as well since they usually avoid the company of herbs and by doing so, your vegetables or other fruit plants can remain in perfect shape.
If you have spotted some extra space in your farm which haven’t been utilized lately, then this is the right time to plant some firs, pines, and spruces to start your own small-scale Christmas tree farm.
Hence, these trees won’t demand nutrients filled soil, you can practically grow them on the land which is non-conventional for crops. A Christmas tree will take 7-9 years before it can be utilized and meanwhile, and if you want to clear the area for their growth, always contact professionals for tree removal Sydney.
If you have faced loss because your potential corps was unable to maximize, adding a corn maze can add a great deal of value to the farm, and additionally, you can harvest the same corn during the fall too.
You can pull off extra profit here by introducing a ticket system where a small amount is needed to be paid to gain access into the maze where they can compete with other people. This will give you double benefit every year, as people will be coming every year, enjoying and buying stuff from your farm.
Although this isn’t a plant and comes under the fungi section mushroom is one such crop that most people love to enjoy.


Tuesday, April 21, 2009
6:30-8:30 pm with discussion beginning at 7:00 followed by Q&A
Location: The Irregardless Café, 901 W. Morgan Street, Raleigh 833-8898
Think Globally – Eat Locally
How much do you know about the food you eat? Were pesticides applied? Do you know where it was grown and how far it traveled to get to you? How much did its transportation contribute to global warming?
What can we do to bring about the revival of locally produced foods and all the benefits they bring – better taste, nutrition, stronger local economies and relationships with local farmers, reduced fossil fuel dependency, and improved land and animal stewardship?
At this Science Cafe we will discuss how to grow our own, how to eat seasonally, and where to buy so that you can leverage your dollars for change. We will also learn about organizations and restaurants supporting this work, farmers looking for membership clients, and Statewide Action Plans that are in the works.
About the Speaker:
Dr. Jeana Myers is a soil scientist at the NCDA&CS soil testing lab in Raleigh, with a lifelong passion for local food systems. Her undergraduate degree in International Agriculture Development in 1979 led to a Peace Corps mission in Zaire, Africa as an extension agent trainer. After returning to the US she received a masters degree in Crop Science and a PhD in Soil Science at NC State then settled in Raleigh with her husband, Will Hooker, who teaches permaculture in the horticulture department. They traveled with their 1½ year old son for 10 months around the world in 2000, visiting over 100 permaculture and organic farm sites in 11 countries. Over the years they have cultivated a mini city farm on 1/5 of an acre in the middle of Raleigh, with gardens, fruit trees, chickens and ponds. She consulted others who wanted to grow more food with her Beautiful Food Gardens business. Promoting the delights and necessity of a strong local food system is her on-going life’s work.
My HomepageMy homepage is at http://coturnix.org. It is temporarily stripped to minimal information, but more will come soon.
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The cold storage industry is one of the most essential industries in the food and storage department. With the help of precision machines, the temperature is maintained low to preserve edible items like fruits, vegetables, meats for many months. It is a vital link between the production and consumption of perishable products. We have illustrated below, a detailed Cold storage business plan to get you started in this booming industry.
It also helps in increasing the market period of commodities and ensures availability to the
consumer over a long period. The Indian cold chain market was calculated to be worth USD 19.6 Billion in 2020 and is further projected to reach USD 36 Billion by 2024, growing at a CAGR of 16%, as per the Indian Cold Chain Industry Outlook 2024 Report.
What Is Cold Storage Business?
The cold storage business is a business whereby service is imparted by preserving fruits, vegetables, dairy products, meats, etc for a longer period of time. The cold storage business is necessary for any country because it helps in decreasing the wastage of food by preserving it for a long time and also saves agriculturers from losses.
Such business is a boon for seasonal vegetables and fruits which have a growing season like mangoes get ripe only in the summer season, so seasonal fruits and vegetables are oversupplied in their particular growing season but the demands stand less so due to this farmer or fruit grower have to sell their products at a lower price and thus suffers losses.
But with the help of cold storage, such seasonal items can be preserved and can be sold when the demand is significant so the producers do not have to incur losses. Due to gaps in the cold chain such as poor infrastructure, insufficient cold storage capacity, unavailability of cold storage in close proximity to farms, poor transportation infrastructure, etc, It is estimated that over 30% of edible items get wasted every year.
How Cold Storage Business Works?
To start this business along with cold storage, you will also need a cold chain facility, which is a system of storage and transportation of edible items or drugs. The pharmaceutical industry relies heavily on the cold chain facility because such a facility helps in maintaining the required temperature which would otherwise be compromised before they reach the market.
so there are two ways you can make money from this, either you give on rent and earn rental income or you can buy edible items directly from the farmer and store it in your cold storage and sell it when the demand is high.
The cold storage business works like this:-
The first item is collected from the farm and then it goes to the packaging center and then the process goes as follows first of in the process, all the product is unloaded according to the variety, quality, and size then after segregation the products is then checked, in this, products shelf life is checked and we learn, whether the product can be stored for a long duration or not.
And in the next step, the selected products get labeled according to their slot and batch, and after this, from all the products their heat is taken out, this process takes place in the precooling center, and this process can take around 24 hours of time in this process time is dependent upon the products internal heat, it means, in how much hear and temperature, the product is brought, after taking out the heat from the products, it is stored in cold storage.
When the demand for the stored product rises in the market then stored items are transported Through refrigerated transportation to market.
Things required to start Cold Storage business
The minimum investment required to start cold storage business is 3 to 4 crore Indian rupees or 4 to 5 hundred thousand dollars that too for a small facility and if you want to open a big facility then you would be required 45 to 50 crore Indian rupees or 60 to 66 hundred thousand dollars.
You can open such facility big or small on your own land or on rented land or you can take land on lease. The minimum land to build such a facility is 15000 square feet.
1. Insulated Chamber
2. Refrigerator system
Machines and equipment will be required to run cold storage facilities like Fan coil unit, Air handling unit, compressor, water pump, etc. From equipment, you will be a required cooling tower, condenser, expansion valve, Evaporator, Special thermometer, tray, Gates, etc.
You will be required 50 to 60 workers. Among them, 10-15 should be skilled one, 3-5 unskilled and 25-30 helper.
On a minimum basis, your facility would require 650KW of electricity to run and make sure you have a generator and all the backup to supply electricity because otherwise, it would lead to heavy losses.
Whether your cold storage business will be profitable or not will entirely depend on how you manage. If you are working effectively and wastage is very low and you sell things when the time is right then you would definitely be able to fetch a 40% margin.
Factors that will determine your profitability:-
You are required to have the following licenses:-
1. Factory license
2. Labor license
3. Firm registration
4. NOC Fire and Pollution
The amount of Subsidy depends on the country you reside and the geographical area and the governmental scheme through which you have applied and which category you are in. If you are general that you would be given a 40% subsidy and if you are a woman or ST/SC then you would be given 60%.
Major cold storage companies in India
• Allana Cold Storage Ltd.
• Anjaneya Cold Storage Ltd.
• Asvini Fisheries Pvt. Ltd.
• H M G Industries Ltd.
• Hindusthan Ice & Cold Storage Co. Ltd.
• Ideal Ice & Cold Storage Co. Ltd.
• Indagro Foods Ltd.
• Jindal Steel & Alloys Ltd.
• Karnimata Cold Storage Ltd.
• Kisan Cold Storage & Refrigeration Service Ltd.
• Mohan Meakin Ltd.
• Nav Bharat Refrigeration & Inds. Ltd.
• Prabhu Hira Ice & Cold Storage Ltd.
• Ram’S Assorted Cold Storage Ltd.
• Sri Vatsa Hotels Ltd.
• Universal Cold Storage Pvt. Ltd.
• Uptown Trading & Investments Ltd.


Rainwater Harvesting Systems is an important system and had been in used since many centuries through the world. In industrialized countries, rainwater harvesting systems have been developed for the purpose of reducing water bills, watering crops, or providing drinking water. In many countries where there is a shortage of clean water, rain water is the main source for providing water for both drinking and for cultivating crops. In these countries, rain water are collected from trees and houses using leaves or stems. The more advance countries use sophisticated filtration and catchment tanks. Harvesting rainwater is growing in usage once more due to diminishing resources and an ever growing population.
One of the easiest way to store rain water is the use of rain barrels. These barrels can hold up to 55 gallons of water which can be used for gardening. There are various types of rain barrels available in UK, You need to buy according to your need. We will be discussing in details about rain barrel later in this article.
Benefits of rain water harvesting
The harvested rainwater can be used for potable purposes. It can be used for people and animals (usually livestock). Often it is used for watering gardens and food crops. The surplus water, after usage, can be used for recharging ground water aquifer through artificial recharge techniques. This can also result in improving the quality of the ground water, e.g. less fluoride content in the ground water.
When captured and stored correctly, rainwater is an economical and sustainable source of water. Although close to three fourths of our planet is made of water, not all of it is suitable for use. Most rural households have to source all their water on their property, and rainwater often provides a better quality household supply than river, bore or dam water. By creating a rain garden, you can help protect the watershed from storm water pollution and you get to enjoy the beauty of a low-maintenance garden filled with native plants. Compared to mains water – which is stored in dams and treated with chemicals – rainwater is considered to be a safer, higher quality and more cost-effective alternative.
- The water in the oceans and seas cannot be used as drinking water and little of it can be utilized for other purposes.
- Rainwater harvesting is not just for rural areas though.
- Safe drinking water from local drinking water systems or private wells originates in ground water, streams, rivers, springs or lakes – this is called a watershed.
- Installing a rainwater harvesting system is a cost-effective and low-maintenance alternative to water recycling on its own.
- As a result, there is a constant shortage of water that is either good for drinking or home and industrial use.
- Although urban households may be connected to a reticulated, treated (mains) water supply, rainwater harvesting can significantly lower mains water usage. t is important to note that only those properties fitted with a water meter will benefit financially from rainwater collection systems.
Protection of all water sources in the watershed requires the combined efforts of municipalities, water systems managers, conservation agencies, farmers and individuals. These days, many companies even consider integrating rainwater harvesting systems from the planning stages of their new site, rather than leaving it as an afterthought. Areas on the planet that have long faced water shortage were able to combat this problem by harvesting what little rain water they received. Those who do not have a meter and pay a flat rate for water will not see much in the way of financial return, as the amount of drinking water saved will make no difference to the eventual bill (though the ecological effect is still sizeable). More and more people are starting to turn to a metered water provision, even if they have a large family.
Rainwater Harvesting systems can capture the natural rain fall for later use. When harvesting rainwater in this way, the water that you’ll be left with will be relatively pure and free from toxins and minerals. Due to a range of factors which include increased infrastructure costs, unpredictable weather patterns and increased consumption across the country; water bills are rising and are likely to continue to do so for quite some time. Being on a meter can save a large amount if your initial water usage is low (in some cases halving the bill) but it can also prompt you to be more conscious of recycling and not taking this valuable asset for granted. The storm water retention systems divert water from roofs or a matrix of pipes into underground rainwater tanks before they ever become contaminated by the earth or any chemicals placed there by the water companies.
You can then use it for sprinklers in your garden, for watering your home-grown vegetable patch, for filling up your pond, for washing your car and for a lot of other related household chores that require water. In addition to increased water costs, many homes & businesses are looking to become greener, more efficient and more self reliant and look towards these technologies as sound investments. Of course, there could be some natural contaminants from rooftops or even birds and insects but Rainwater Harvesting systems are developed to manage this effectively. Rainwater Harvesting is one of the quickest and easiest ways for you reduce water consumption and become more efficient.
Rain water and gardening
Gardeners can play a key role in conserving freshwater by harvesting rainwater. Determining how much water your roof collects can involve lots of complex calculations. Stored rainwater contains some organic matter. During the summer, much of our potable water is used outdoors. In addition to reducing demand on our water supplies—especially important during drought and summer (when 40 percent of all water is used outdoors)—rainwater harvesting reduces water pollution.
- But all you really need to do is figure how much water your garden will need and if your roof can collect that much.
- If collected from your rooftop, rainwater contains traces of organic material.
- We fill our pools, wash our cars and water our lawns and gardens.
- In a rainstorm, oil, pesticides, animal waste, and fertilizers from our lawns, sidewalks, driveways, and streets are washed into sewers that often overflow into rivers and estuaries, contaminating fish and other wildlife.
- The gardener who’s going to irrigate a large vegetable patch in the desert Southwest will need a lot more water than the one dousing a few container plants on a patio in the Midwest.
- While the water is very clean and should run clear, it has been exposed to anything on your roof.
This water must be chemically treated to make it safe for drinking. which is great for you, but not necessarily great for your plants. The most common tank materials are plastic (polyethylene), concrete, and coated steel. The rule of thumb is the average 25 foot by 40 foot home roof sheds about 600 gallons of water in an hour of moderate rainfall, around 1 inch. We’re not talking about chunks (these get pre-filtered out on their way into properly-designed rain barrels)–we’re just talking about contact exposure to leaf litter, pollen, bird droppings and the like (which perhaps not surprisingly are great for your plants). A rain barrel hosts a beneficial biology to keep the water alive – literally.
Collecting rainwater for gardening can eliminate many of these chemical salts and harmful minerals from your soil. The type of material you select depends on your budget, the size of tank, water use and whether the tank will be sited above or below ground. If you have two downspouts, they’ll each divert about 300 gallons of water toward the barrel under them. It’s like a light application of fertilizer every time you water. Rainwater is naturally soft. Modern steel tanks have a long life polymer coating on the inside and a wide range of shapes and sizes are available. The more barrels you have, the more of this water you can collect. Fresh, treated mains water isn’t all that great for the environment – or the garden. The less water used from your local treatment facility, the fewer chemicals they have to use and the less money they have to spend on those chemicals. Domestic wastewater (known as ‘grey water’) may also be used in the garden. There are a range of slim-line designs suitable for urban sections available.
Even many experienced gardeners have trouble comprehending just how much water soil can hold. For a start it has to be extracted from somewhere. This may be from the kitchen, the washing machine or baths, basins and showers. ‘Black water’ from WCs should always be consigned to the sewerage system and never used in the garden. Concrete tanks are strong and can be sited below the ground. Except in areas with consistently high rainfall, your garden soil’s moisture level will seldom be at “field capacity.” That’s the term scientists use to describe the maximum amount of water a soil can hold.
Then it has to be purified then stored, before finally being pumped into our homes. Water from septic tanks is best not used either. Plastic is tough, durable and relatively lightweight, and – like steel – there are a wide range of sizes and shapes suitable for urban environments. When it rains or when we irrigate, gravity pulls the water down into the soil. This requires (a) a lot of energy and (b) an inordinate volume of chemicals to treat the water. Household soaps and detergents are harmless to plants, but water containing bleaches, disinfectants, dishwasher salt and stronger cleaning products should not be used, as they can harm plants and even damage soil structure if used long-term on soil.
After a heavy rain, some of the water may move all the way down to the water table or the bedrock, but a large amount of it is held by capillary forces that cause water to coat each soil particle and partially fill the spaces between particles. Extracting and storing this water often disrupts natural ecosystems and/or lowers water tables, which in turn can threaten fertile farmland. And when it does finally get to us, our fruits and vegetables don’t much care for it, preferring instead the natural balance and purity of highly oxygenated rainwater.
Why use Rain Barrels and buying guide
A rain barrel is essentially a large tank with a spigot that sits under your home’s gutter downspout to harvest rainwater from your roof. Winterize your rain barrel system when temperatures are below 41-deg. The simplest rain barrel setup requires a storage tank (water barrel), a secure lid, a basket strainer or screen, and a spigot or drain valve. The amount of water you harvest from your roof depends on how many barrels you use. You can make one for just a few dollars, or you can purchase a basic model for around $50 to $100.
- Water flows off of the roof into the gutter, then enters the downspout and pours through the basket strainer attached to the lid of the barrel.
- In a perfect example, with wooden rain barrels under all of your downspouts to harvest all of the runoff from your roof, 1 inch of rain (on a 1,000-sq.-ft. roof) can yield approximately 600 gallons of water.
- A more decorative model will cost upwards of $300.
- By completely draining the barrel.
Rainwater can be retrieved directly from the spigot at the bottom of the barrel, or a hose can be attached by which the water can be directed to the desired location. Since there can be issues such as gutter leaks or clogs, subtract about 20 percent of that total for a more accurate total (approx. 480 gallons). You can also look up you area’s average monthly rainfall and using the square footage of your roof, determine your potential amount of harvested rain water. Rain barrels come in all sorts of materials, from durable stainless steel to fiberglass and recycled plastic, so let personal preference be your guide. If storing outside, be sure to turn the barrel upside down and place a heavy object on top to keep it from blowing away. You’ll find something to match every design motif, from sleek and contoured modern vessels to classic terra cotta urns and rustic faux wooden barrels.
Retrieving your water can be done with a spigot, electric or manual pump. Some retailers even sell rain barrels made from old whiskey or wine barrels, probably a more sustainable choice, saving materials from ending up in a landfill. Emptied rain barrels can also be stored in a shed, garage or basement during the winter months. If you’re trying to keep a low profile, consider a rain barrel disguised as a rock, or even a rain barrel disguised as a brick wall. Most tanks are equipped with a regular garden spigot at the bottom of the tank that can be hooked up to a garden hose.
A barrel full of rain may be good for your garden, but dangerous for a small child or the family pet. Rain barrels are for water collection and outdoor use only. There’s something for everyone, and the sky is the limit with the new designs that have been hitting the market for the past several years. If you have a larger barrel of system, a pump can be used to retrieve the water. Check your barrel for specific design elements that prevent it from tipping over. Rainwater harvested from roofs can contain animal and bird feces, windblown dust, pesticides and particles from pollution making it unsuitable for drinking. Since hand pumps need to be worked manually, electric pumps are easier to use but are more expensive. For example, many barrels come with a flat back so it can be attached to the side of the house or a fence. No other uses are recommended.
Protect your home’s siding with a sheet of wood inserted between the downspout and the siding to prevent damage. In order to find the best rain barrel to suit your needs, you’ll need to consider several factors – the amount of water you can harvest, your intended use for the water, the materials used for the barrel, the area where your barrel will be installed, and more. We’ve laid out all of the most important factors in the rain barrel buying guide below, along with some general guidelines to help you narrow down your choices.


Moisturizing, diuretic, and antioxidant, these are some of the properties of this delicious fruit.
The Naranjilla or Lulo is a tropical and exotic South American fruit. They are grown in Latin countries such as Ecuador, Peru, Colombia, Venezuela, Panama and Costa Rica.
· The lulo has vitamin C inside, it serves as a great producer of white blood cells, whose main function is to defend our body from diseases and malignant bacteria.
· It is rich in diuretic vitamin C and eliminates uric acid
· Contains vitamin A, protein, phosphorus, niacin, iron and calcium
· It lowers cholesterol. It helps strengthen the bones and hair bones and increases the body's defenses
· The Lulo has in its nutritional value essential minerals for the human being such as iron, which is responsible for the creation of red blood cells.
FOB price is the same, regardless of the presentation, as we sell 1kg unit box for US$ 2.27FOB.
Minimum order quantity 200 boxes.
We have a policy that achieves customer satisfaction through innocuous and quality products obtaining profitability levels adjusted to the current market situation, with suppliers that guarantee inputs of excellent quality, adapting a technology and infrastructure to ensure the quality of our products in order to achieve continuous improvement of the integrated management system we have, guaranteeing the safety and health of people minimizing the risks progressively and the environmental impact generated by the company's productive activities; the above with training permanently of the collaborating team, to stimulate their personal and professional growth, finally fulfilling the objectives set.
The exotic and tropical fruits of our regions are grown at different heights above sea level and different temperature and rainfall conditions, which provide the ideal medium for growing each variety making them very popular with international markets. The treatment of the fruit includes a thorough selection, washing, cutting, peeling and separation of seeds and husks, to then pack the pulp and freeze it at a temperature of –18 ° C in our fast freezing tunnels to preserve the nutritional properties of Each of the fruitsOur frozen pulps have no dyes or preservatives, maintain the flavor and nutritional characteristics of the fruit from which they are extracted, and their shelf life is 18 months. For the preparation of the juice, the pulp is simply defrosted, water is added in the indicated proportion and sugar to taste, obtaining a 100% natural juice.
We have the certifications ISO 9001 in quality, ISO 22000 in Food Security, HACCP,Analysis and Control of Critical Points, the favorable concept of FDA of the United States and of INVIMA in Colombia, where our processes were evaluated thus complying with the highest quality standards in order to offer our national and international clients support, seriousness and compliance in the delivery of our products, so that they can conduct negotiations with full confidence based on the efficiency and effectiveness generated by the group of people who make it willing to serve.
400 tons per year
Bilaminado con poliamida, no genera contaminación cruzada y es amigable con el medio ambiente
ISO 9001, ISO 14000, IS0 22000, HACCP
To be agreed.
Maximum 48 hours after placing your national order and 20 business days internationally.
100% if you are not satisfied with your product.
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