Strong Guidance For The Aspiring Organic Garden EnthusiastContent create by-Sheehan Lowery
It might be hard to figure out where to start with gardening, but really, all you need to do is look at your options. Everybody has a different yard and different environmental factors to consider. This article will outline a few tips that will identify ways you can begin preparing a garden at home.
Selecting a climbing plant. Climbing plants are usually container-grown, although occasionally they are sold as bare-root plants. Choose a healthy looking plant with a good framework of both established stems and new shoots. Turn the pot over, and check to see if there are any young roots growing out of the holes in the bottom. If so, this means that the plant is well-rooted. Reject any plant that is potbound (meaning you can't easily remove it from the pot).
Keep herb plants trimmed and bushy. By consistently pruning your herb plants you will create a shorter path for nutrients and allow the leaves to grow fuller and quicker. Keep the plants short through trimming as well and increase the density of the leaves. When at all possible do not allow the herbs to flower.
Before you even place the first plant in your garden, you need to check the composition of your soil. For a small fee, a soil analysis can be obtained - based on that report - the soil can be properly enriched to support a vibrant garden. A lot of extension offices will offer this service and it is worth it so you know what your soil needs.
When deciding to take up gardening, it is important to study and know your geographical area. Some vegetation simply can't survive a northern winter. Contrarily, some plants can't survive a Texas summer. As such, it is important to know where you are and what the plants that you intend on growing can handle.
Divide up your perennials while they still look healthy. It's best to divide a perennial at the end of the growing season during which it hits its peak. As the plant starts to overgrow, the center of the plant will start to have dying stalks and weaker flowers. Allowing perennials to grow too long may also lead to them overtaking neighboring plants.
If simply click the following post are going to garden around your home, you need to make sure that you wear safety clothing. If you wear sturdy shoes, long pants and safety goggles while you are maintaining your lawn, there is less of a chance that you will get hurt from doing yard work.
Feed your plants. The way your plants are growing can tell you what nutrients are lacking and need replacing. Some plants take up a lot of nutrients early in the growing season and quickly need a new supply. Look for signs of deficiency such as yellowing leaves and stunted growth. Feed the plant with a general purpose fertilizer, unless it has specific requirements. Foliage plants, for instance, prefer a fertilizer that is high in nitrogen.
Know when to harvest your vegetables at precisely the right time. There is a specific time to pick every sort of vegetable in order to maximize its taste and cooking utility. Many vegetables are best when picked young; baby peas are a prime example. At the opposite end of the spectrum, tomatoes are at their best when mature. So, find out the best time to harvest your vegetables.
Consider using organic fertilizers in your garden. These are safer than chemical fertilizers, which can build up salts in the ground over time. The salts restrict the ability of the plants to get water and nutrients from the soil. They can also kill helpful earthworms and microorganisms which eat thatch.
Choose specific plants for dry soil. Light and sandy soils have many advantages: they warm up quickly in the springtime and drain well after wet weather. The downside is they can quickly become very dry in the summer, and plants have to work hard to extract enough moisture to survive. Certain plants are very tolerant of dry conditions, as long as they are given a helping hand when young. Once established they do well with very little water. These plants include alyssum, cosmos, hebe, lavender, rosemary, sedum and veronica.
Establish a precise schedule to know when you should plant your seeds. Even if you are growing your plants indoors, you should follow a schedule that matches the season and outside temperature. Spend some time on your schedule at the beginning of a season and you should be able to improve it the next year.
You should put chives around flower beds as it is a natural insect repellant. Flies, aphids and other pests are easily repelled using simple herbs like chives. Chives can be grown or can be purchased as any grocery store. Place a generous amount around the roses and notice the bugs stay at bay.
Use hostas to brighten up a shady area. Hostas are the perfect plant to brighten up a shady area of your garden. They are grown primarily for their leaves, which range in color from deep blue-green to vivid yellow-green. Blooms are usually lavender, but Hosta Plantaginea features showy, fragrant white flowers. They are best grown in moist, rich soil which has been amended with plenty of compost. Large clumps can easily be divided in the Fall.
Make sure you consider adequate spacing when planting your garden, so that each plant is given room enough to grow and flourish. You will most likely underestimate how much space plants will need as they grow. The plants need space due to sheer size and also for air circulation. Think ahead and give each plant room for expansion, by properly spacing the seeds.
Any type of horticulture can be a fun hobby because it brings you closer to the earth, but creating an organic garden is really good at this. You will be a witness of the growing process of many different plants and understand how a whole ecosystem functions.
Care for your compost. Cover your compost pile with a lid, tarp or black plastic. http://kristan9glenna.jigsy.com/entries/general/Fascinating-Landscaping-Strategies-To-Make-Your-Home-Stand-Apart will kill the bacteria that do the composting, so the outer layers of a compost pile that is exposed to the sun will not break down. Water the compost pile regularly, keeping it evenly moist. Do not over-water, as a soggy compost pile will rot. Turn https://gilberto75norbertopatelpage628.shutterfly.com/381 to five days to aerate and provide oxygen to the bacteria. If necessary, add a composting activator to speed up the process.
One thing that people don't take advantage of enough, when trying to grow an organic garden, is planting trees. You should plant trees because they can increase in value, plus, they can save energy and money by keeping your house in the shade during the summer and letting light and warmth in your home during the winter.
Understanding how to grow organically, will always require the right type of information, so you might as well take it from these expert tips, instead of putting your trust in some other information out there. Make sure to heed this advice and your next garden can be the best you've ever grown.


blueEnergy solutions aim to improve access to clean water and sanitation, food security, access to renewable energy and productive uses of energy across three main programs. Emphasis is placed on the transfer of knowledge and skills to the beneficiary organizations throughout the implementation of the projects, thus ensuring the sustainability of the implemented solutions.
Climate Change Resilience
Many of blueEnergy's initiatives integrate all three programs to strengthen individual, familial, and community resilience in Nicaragua in the context of climate change.
Water and hygiene infrastructure improvements, solar-powered electricity, food-producing garden beds and regenerative agroecology practices strengthen the soil and increase biodiversity alongside increasing self-sufficiency in the groups made most vulnerable to climate change impacts; they also combine to strengthen capacities and infrastructure in schools and community spaces that double as disaster refuge centers in light of warming temperatures, increasing tropical storms, and drought.


Joel F. Salatin is an American farmer, lecturer, and author whose books include Folks, This Ain’t Normal, You Can Farm, and Salad Bar Beef. Salatin raises livestock using holistic methods of animal husbandry, free from harmful chemicals, on his Polyface Farm in Swoope, Virginia, in the Shenandoah Valley. Joel joins us today to talk about his unique farming methods, and why they improve both your health, and the health of the animals.
|ID||Event Name||Duration||Start Date|
|UE-1712||Home Grown Food Summit 2020||34 Weeks||May 4, 2020|
|UE-1627||Thriving Farmer Virtual Summit||3 Weeks||January 11, 2020|
|UE-1387||Home Grown Food Summit||41 Weeks||March 18, 2019|
|UE-569||Home Grown Food Summit||29 Weeks||June 12, 2017|
|UE-335||The Mother Earth News Homesteading Summit||61 Weeks||October 31, 2016|
|UE-141||Children’s Health Summit||127 Weeks||February 23, 2015|


The Health Benefits of Radishes
Find out more about The Health Benefits of Radishes, the root vegetable that comes in a variety of colors from red, purple and even blackish. Most people are familiar with red radishes, a popular addition to fresh summer salads and simply eaten on their own. There are more than 250 different types of radishes. It might come as a surprise that the radish is a cousin to vegetables like kale, Brussels sprouts and cabbages as they are all part of the cruciferous vegetable family. Radishes are one of the easiest and quickest edible vegetable plants to grow either in the garden or indoors in pots. If you are growing radishes by seed, you can plant some varieties in the winter as long as you plant them a good two inches down in the soil and two inches apart. More often radish seeds are planted in the early spring at about 3/4 to 1-inch depth. Once radishes begin to leaf out, the plants should be thinned to about six inches apart. You don't want to discard them. Simply wash and tear the leaves up in your next salad. Winter radishes are a vegetable that can survive the first frosts and will be a little sweeter if left in the ground. You will, however, want to be sure and pull them out before the first big freeze. When growing Spring radishes, they will need six hours of light a day and a pH in the soil of between 5.8 to 6.8. Radishes should be planted about six weeks before the last expected frost. Mulching around the stems of the radish plants is necessary so the plants can retain water and thwart off the weeds.
Radishes are good for natural health remedies, home remedies, and natural cures. A popular way to serve radishes is raw and sliced into salad recipes. Radishes can also be carved into rose bud petal shapes and used as a garnish. You will find radishes used in other cultures and known as daikons. They are cooked or boiled into stews and other recipes. The oil from the seeds of the radish has medicinal purposes and natural health remedies for the liver and skin in folk medicine. Another of the natural health treatments radishes may help with is with the digestive system, especially with the liver because of its sulphur base. Radishes are very rich in roughage, otherwise known as indigestible carbohydrates, so they may assist in the natural health remedies of the intestines and colon in eliminating waste. The black radish bulb, along with the leaves, can be used as natural health remedies for jaundice because it promotes the flow of bilirubin and bile. People also have been known to eat radishes as a natural health remedies as a detoxifier. For natural home remedies, radish leaves contain more than ten times Vitamin C than the root bulb, so it is often the radish leaves that are served in salad recipes. Both the leaves and the root are good natural home remedies as they are rich in calcium, potassium and copper. It should be noted that if you have thyroid problems, you will want first to consult your physician before adding radishes to your diet as radishes have goitrogens in them can affect the thyroid's function.
This article on the natural health remedies and natural home remedies of radishes is just one of the natural home remedies and natural healthy treatments you will find on the "Gardening Channel" site. This site has all sorts of advice and tips on how to garden. You will find articles on general gardening from flowers to vegetables, growing vegetable, nutrition, naturopathic herbs, home remedies and natural cures and so much more. *
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Fulvic Acid Further Defined
Fulvic Acids : What are they? Where do they come from? What can they do? Why do we need them?
Though virtually unknown to the laymen, there is perhaps no substance more vital to life, (with the possible exception of oxygen and water) than the biologically derived compounds known as Humic and Fulvic acids. Fulvic acids enter into all life processes within plants and animals and as such wears many hats. When necessary; they act as “free radical” scavengers, supply vital electrolytes, enhance and transport nutrients, makes water wetter, catalyze enzyme reactions, increase assimilation, stimulate metabolism, chelate and humanize essential major and trace elements and demonstrate amazing capacity for electro-chemical balance.
Despite the fact that scientists worldwide have published thousands of papers relative to “Fulvic acids” and their effect on living matter, they have received limited public exposure because of the inability to produce and commercialize these substances.
How are they formed?
Fulvic acid is a derivative of microbial degradation of Humic substances. Micro-organisms are essential to the process, each gram of healthy top soil has in excess of four billion micro-organisms that participate in manufacturing bio-chemicals essential to healthy plants and animals. If they were to fail our lives would cease.
What Humic substances is doing in the Soil?
Scientists claim organic substances stimulate plant cellular growth and division, including auxin type reactions. They enhance plant circulatory systems and promote optimum plant respiration and transportation systems. They decrease plant stress and premature deterioration. They dramatically improve seed germination and promote greater fibrous root growth.
The Fulvic Plant Miracle will; stimulate plant metabolism, give positive effect on plant RNA & DNA, act as a catalyst in plant respiration, increase metabolism of proteins, increase activity of multiple enzymes and enhances the permeability of cell membranes. in addition, it enhances cell division and cell elongation, aid chlorophyll synthesis, increase drought tolerance and prevent wilting, increase crop yields, assist denitrification by microbes, buffer soil pH, contribute electrochemical balance as a donor or an acceptor, synthesize new minerals, chemically weather inorganic substances, decompose silica to release essential mineral nutrients and detoxify various pollutants.
Who and What are We?
Biologically as humans we consist of varying amounts of the major and minor elements, such as; calcium, iron, oxygen, carbon, iodine, phosphorus, chlorine, magnesium, potassium, hydrogen and sulfur. PLUS traces of aluminum, bromine, cobalt, copper, fluorine, manganese, nickel, silicon, sodium, zinc and all additional (as yet) undiscovered trace elements needs being added to the list as our knowledge increases.
The Body Cellular
The elements we are composed of (plus or minus a few billion) are components of approximately 60 trillion cells. An average cell contains about one quadrillion molecules, which is 10,000 times as many molecules as the Milky Way has stars. Individual cells when properly nourished, are capable of producing many of their own amino acids, enzymes and other factors necessary for all metabolic processes. Each cell, in addition to other processes, burns its own energy, maintains itself, manufactures its own enzymes, creates its own proteins and duplicate itself. It is essential to understand that the total metabolism of the body is the sum of the metabolic operations carried on in each individual cell.
Research report by Supreme Fulvic, LLC


Lammas Also known as: Lunasa (meaning August), Lughnasaad, Lughnasa(Celtic) ,First Harvest, August Eve, Feast of Cardenas, Feast of Bread, Tailltean Games(Irish), Teltain Cornucopia(Strega), Ceresalia(Ancient Roman) Harvest Home, Thingtide(Teutonic), Lammas(Christian). Laa Luanys, Elembious, Festival of Green Corn (Native American).
Lammas, or Lughnassad, occurs in late July and early August. The Sun Gods life is waning like the sun, but the Goddess is full of abundance. Even as he weakens, he grows inside her as her child. It is marks the height of Summer and the beginning of the harvest. Canning goes into full swing, and magickal cabinets are stocked with herbs before the onset of fall. This is also a time to prepare your household for fall and the upcoming Winter months. It is the first of three harvest festivals and is usually associated with ripening grain. It is time to celebrate the fruits of the harvest but also to be aware that summer is passing and winter is on its way. Lughnasadh is a time of bounty, celebration, and hopes for an abundant harvest season we also celebrate the bounty of our own life's harvest.This is the time of anticipation and planning. All too soon winter will be here. This preparation for the dark seasons to come begins. We work towards our goals, and the harvest is a culmination of our efforts during the past year. The harvest is just begining so now we can take stock of the plans we began at Imbolc. Are they coming together as we had hoped? Now is the time to make adjustments. This is the perfect holiday to honor the prosperity and generosity of Mother Earth.


Also known as ' bacterial blight', and formally as 'Xanthomonas campestris pv. juglandis' or 'Pseudomonas juglandis'.
Causes small black spots on leaflets, leading to large withered areas. Can also cause die back of shoots and damage to the fruits, notably blotches and holes. A large part of the crop is likely to be lost in a serious attack, especially when the male catkins are affected.
This is very much a disease of new growth and nuts, and infection occurs only in wet weather. The most damaging circumstances are wet, cool periods around flowering time.
The bacteria will survive over winter in apparently healthy dormant buds, leading to new infection of young growth-varieties which leaf early are most at risk.
Infected parts should be cut out a good way back from visible damage and burnt. Defenses against blight include keeping soil PH above 6, avoiding wetting the foliage with spray irrigation, guarding against excessive nitrogen feeding and pruning enough to give an open structure for aeration.
1-walnut leaf blotch:
The causal organism Gnomonia leptostyla
A widespread fungus causing brown blotches on young fruits and leaves, when severe will cause the nuts to abscise (fall prematurely) after turning black and considerable leaf fall.
Another disease which favors wet weather for infection, it usually appears in late May and early June and will over winter on leaf litter.
-Fallen leaves should be cleared and burnt or properly composted
Use COCOX 250G/100L.W
2- Root Rot:
The causal organisms Armillaria mellea
This is a disease affecting many species of trees, and causes defoliation, dieback and death. It can enter at wounds and roots, and can spread through the ground to neighboring plants. It rots roots, collar and butt and is most dangerous to already weaken.
The only defense is to remove diseased trees and their roots, and any nearby stumps. Some of American walnut species (J. hindsii, J. nigra and hybrids) are resistant to honey fungus sousing them as rootstock is one option- however this increases the chance of attack by Black line.(virus disease)
3- Botrytis rot
The causal organism Botrytis cinerea
Use BELLIS 50G/100L.W.
This disease, caused by a strain of the Cherry leaf Roll virus (CLRV-W), affects only non-regain rootstocks.
Symptoms include a dark line between the stock and grafted tissue ('scion'), poor growth, yellow drooping leaves and early leaf fall. As the disease progresses the tree suffers dieback and eventually death.
The virus is transmitted through the use of infected tissue fir grafts, by pollen and seed-so it can and will spread rapidly. The spread through individual trees is slow so serious symptoms may not appear for several years after infection.
Insect of walnut
Leaf gall mite
Use one of the following pesticides:
Address: Km 28, Cairo - Alex Desert road, Starchem building.
Phone:202-35391811/2/3 202-35391515 Fax: 202-35391814


Social and economic inclusion rooted in community-based project
Receiving the Burnaby Association for Community Inclusion’s (BACI’s) first Inclusion through Innovation award for posAbilities’ Can You Dig It! gardening initiative steels the will to do more, project co-ordinator Cinthia Pagé says.
“It’s amazing because we saw the benefits of the initiative for the gardeners, the community and the different people that we support, and to have more partners and more people acknowledging the success and the need for this kind of initiative really pushes us to continue,” Cinthia says.
She and Can You Dig It! were lauded by BACI, a long-time partner, at the association’s annual ball and fundraiser Nov. 3.
The award honours an organization and individual for advancing the inclusion of people of all abilities and learning, and was created by the foundation that is affiliated with BACI called Sharing Our Future Foundation.
Can You Dig It! supports people who have a disability to work with community members to transform urban spaces into food-producing gardens and collectively give back to others.
In its first two years, the initiative has engaged more than 700 people to create 21 gardens all over the lower mainland.
Partnerships have been key to the project’s growth, with gardens created on municipally- or church-owned land and properties of posAbilities, BACI and the Simon Fraser Society for Community Living.
Can You Dig It! also partners with MOSAIC so immigrants and refugees can participate and build connections in the community too.
“We talk about getting more people together so the more people we touch, the better,” Cinthia says.
BC Social Venture Partners, Wal-Mart and other also provide support and funding.
Some of the produce grown is donated to a food bank, church or community kitchen which “creates another link” with the community, Cinthia says.
In addition to social inclusion, Can You Dig It! also fosters economic inclusion by utilizing the services of BACI’s Grape Box and posAbilities Don’t Sweat It social enterprise to build boxes and help set up the gardens.
Cinthia says one of the keys to Can You Dig It’s success is that it’s rooted in gardening, where seeds of acceptance and diversity are sewn.
“In the garden, it doesn’t matter where you come from, what you do for a living or who you are; you can connect over the same activity, the same goal, and we thought it was a beautiful place to connect people from different backgrounds,” Cinthia says.
Increasing interest in communities growing their own food for security, greening and other advantages makes Can You Dig It! a project that’s “arrived at the right time and place,” Cinthia says.
President Celso Boscariol, in accepting the BACI award, said the local initiative enhances lives and communities. Growing things also brings satisfaction.
BACI co-executive director Richard Faucher commended posAbilities’ commitment and effort to Can You Dig It! “because we know at BACI how difficult it is to take an idea, no matter how worthy, and turn it into reality.”
“As a community, we can look at posAbilities for inspiration and leadership,” he said.
— With files from Camille Jensen
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27th August 2020
Harvest: “The time of year when crops are cut and collected from the fields, or the activity of cutting and collecting them, or the crops that are cut and collected.” Cambridge English Dictionary.
I have been on holiday for 2 weeks (I say holiday but actually mean moving house) and when I returned to this green and pleasant land it was distinctly yellowy-brown and under full scale attack from a multitude of large machines.
Harvest was well under way with most of Dorset, Wiltshire and Hampshire seemingly having been cut down, baled up and carted away.
Predictions are for a slightly lower (10%) yield than average (UK average: winter wheat 9.9 tonnes/hectare and winter barley 8.8t/ha*), but with the extremes of the wet winter and dry spring followed by hot, dry summer this was to be expected.
Before the Second World War yields were much lower: between 2 and 3 tonnes per hectare for wheat and barley and the process obviously took a lot longer.
Long days with large machines mean this harvesting task is carried out swiftly and efficiently. I’m most impressed by the neat cuts on the wheat stems after what must be verging on millions of previous cuts; my mower doesn’t stay that sharp. Very little is wasted and the fields are cleared and ready for the next operation or crop within days; I’ve spotted some ploughed fields already.
An acre was the amount of land a yoke (or pair) of oxen could plough in one day (horses were a little quicker and so could do slightly more). Here is a glimpse of oxen in action. It is one chain wide by one furlong (standard surveying units dating from the 17th century. A chain is 66 feet – the length of a cricket pitch incidentally – a furlong being ‘a furrow long’ and equivalent to 10 chains). Modern machines will be ploughing roughly 25 acres a day. One hectare is 2.47 acres so that is about 10ha per day in new money. Fields have got bigger, hedges are fewer, gateways are wider, speed of operation is much faster and yields are up some 300% on their mid-20th century averages.
Closer to home the verges have been ‘harvested’. A council policy of letting them grow long to encourage wild flowers and attract insect life has led to a colourful, knee-high forest of waving grasses and ‘umbels’ of yarrow flowers.
It seemed to be working very nicely and has now been cut and collected leaving it tidy before the weather changes. Other umbellifers (those with ‘complex’ flower heads that look rather like flat-topped umbrellas) to look out for are wild carrot, wild parsnip (more yellow), cow parsley and possibly giant hogweed – a huge and potentially poisonous plant which can grow up to 5m tall.


Impulse from candidate genetics so you’re able to maize seeds advancement
Basically, genetic loci co-surrounding in almost any genetic experiences was basically said to keeps steady effects on phenotypes (Vikram et al., 2011 ). Ergo, i and concerned about such hereditary loci that were co-thought regarding the several populations. With respect to the previous investigation (Lu ainsi que al., 2010 ), i paid down the latest tolerance out of P-value to one.0 ? ten ?step three to identify the fresh new secure loci over the one or two populations. In accordance with the real ranks of one’s recognized QTL and you may SNPs, a total of 56 SNPs had been receive to-fall when you look at the 18 of your own kernel dimensions-related QTL (Desk S10). To incorporate candidate genes ones co-surrounding SNPs, we scanned 220-Kb countries upstream and downstream of 56 co-nearby SNPs according to the LD really worth to own having the genetics whoever orthologs/homologs inside the plants have been proven to control seeds innovation. All in all, fifty applicant family genes was indeed gathered, as well as transcription situations, nutrients and transporters (Table S11). Amazingly, we along with understood eight maize miRNAs falling during the read nations, along with zma-miR164e, zma-miR169a, zma-miR159c, zma-miR171 l, zma-miR319b, zma-miR399c and you may zma-miR399f (Desk S11). For the Arabidopsis, miR319, miR164, miR159, miR169 and you may miR171 had been proven to functionally control the growth of leaf, inflorescence, seeds, resources and you will chlorophyll biosynthesis, correspondingly (Koyama mais aussi al., 2017 ; Ma mais aussi al., 2014 ; Mallory ainsi que al., 2004 ; Sorin ainsi que al., 2014 ; Zhao mais aussi al., 2018 ). not, zma-miR399 are said to experience an important role during the low phosphate tolerance in the maize from the getting Pi insufficiency-induced long-noncoding RNA1 (Du et al., 2018 ).
Given that sequence regarding zma-miR164e differs from any person in miR164 nearest and dearest in Arabidopsis (Shape S3), i basic predicted the new candidate target genetics out-of zma-miR164e during the Arabidopsis playing with a herb brief RNA address study site psRNATarget
38 weeks just after pollination (DAP) that have a time regarding two days, and therefore secure all 20 day issues (Chen ainsi que al., 2014 ). To mention on the had written transcriptome study and that brutal reads were aimed into B73 resource genome (RefGen_v2), a maximum of 17 and you can thirty five candidate genes, correspondingly, imagined by GWAS and you may mutual linkage mapping and you may GWAS have been effortlessly changed into the fresh B73 source genome v.dos with the interpretation device ( Most of the 17 genetics acquiesced by GWAS was in fact conveyed from inside the maize vegetables, with the typical term level of 0.26– checks out for each and every kilobase for every billion (RPKM; Table S12), from which 100% of the family genes was in fact differentially conveyed through the kernel innovation. Importantly, three candidate genetics toward better significances and steady perception (Dining tables dos; Dining table S8) displayed additional vibrant expression activities (Profile S6), reflecting the varied roles on the relevant degree out of seeds development. not, 31 (%) genetics thought by the co-surrounding SNPs presented an average phrase from 0.05– RPKM from inside the development maize seed products, which have twenty-seven (%) family genes differentially conveyed (Desk S12). The results a lot more than revealed that most of these candidate genetics responded to the introduction of maize seed.
Overexpression from zma-miR164e in Arabidopsis thaliana down-regulated target genes and you will influenced grains yield
Among these candidate miRNAs involving in kernel size, zma-miR164e and zma-miR159c had higher expression levels than the other miRNAs, which were both differentially expressed during the development of maize kernels (Li et al., 2016 ). Of them, ath-miR159 has been previously proven to regulate the development of endosperm in Arabidopsis (Zhao et al., 2018 ). To further verify the function of zma-miR164e, we expressed zma-miR164e in Arabidopsis thaliana and obtained three positive transgenic lines (T1). The expression level of zma-miR164e was confirmed using RT-PCR, which indicated the successful expression in the three transgenic lines relative to the wild type (WT; Figure 4D). The positive transgenic plants (Figure 4A) displayed an average increase in 14 branches compared with WT, whereas no significant difference in plant height was observed between the transgenic lines and the WT. The flowers of the WT showed normal petals; however, the flowers of the transgenic plants had no petals (Figure 4Bde). More importantly, the pods of the transgenic lines were thinner and shorter (Figure 4C, E) and did not produce seeds (Figure 4Bf), indicating that the expressed zma-miR164e affected Arabidopsis seed formation. Since the T1 transgenic plants failed to produce normal seeds, phenotypic investigation using biological replicates could not be performed on the T2 transgenic plants. Instead, we further conducted another two transformation experiments, which indicated that the phenotypes of the transgenic plants were similar to those in the first experiment. The results showed that CUC1, CUC2 and NAC6 had the lowest mismatch scores (Table S13), which were then selected as the potential target genes of zma-miR164e and were further verified by in vitro cleavage. Figure 5C and H shows that the fluorescence intensity of CUC1:eGFP decreased with increasing concentration (from OD600 nm = 0 to OD600 nm = 0.9) of zma-miR164e in the cells of tobacco leaf co-transformed with zma-miR164e and CUC1:eGFP, which was similar to the positive control (Figure 5A, G). However, no change in fluorescence intensity was observed in the tobacco leaf co-transformed with zma-miR164e and mutated CUC1 (CUC1m):eGFP (Figure 5E, I), with increasing zma-miR164e concentration (from OD600 nm = 0 to OD600 nm = 0.9). These findings indicated that zma-miR164e specifically cleaved the predicted target sequence of the CUC1 mRNA and suppressed the accumulation of the CUC1 protein, and the sequence change of the target region caused the failure of zma-miR164e cleavage on the mutated CUC1 mRNA and led to the accumulation of the CUC1 protein. Similarly, the mRNAs of CUC2 and NAC6 were separately demonstrated to be cleaved by zma-miR164e (Figures S4 and S5).


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Single Origin Washabarie Turmeric
Washabarie’s turmeric is an organic heirloom variety of the Indian root spice that is known to be earthy and electric.
Highlighting the seasonality of spice farming, each batch of turmeric is grown in small quantities and harvested at peak potency and freshness for highest flavour. It is preservative-free and are from natural sources. This beautiful flexible spice is a welcome addition in savoury, spicy and sweet recipes; so we encourage you to try it everywhere.
Fully traceable, our [ground] turmeric is regeneratively grown by us amidst a variety of Tulsi, Black Turmeric, Ashwagandha, Lemongrass, Curry trees, Pepper and Ginger, on our fourth generation family run Estate, in the foothills of the eastern Himalayas in North Bengal.
Amazing complexities of being bright and earthy to floral and zesty all together
Washabarie Tea Estate, West Bengal
100 gms, 100% powdered turmeric


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Four 12-14 oz chops, bone-in — the most tender cut — from 1-2 year old pasture raised heritage breed sheep — Tunis or Dorset Horn
Hogget Loin Chops
Four 12-14 oz porterhouse chops
Tunis or Dorset Horn
Additional discounts cannot be applied to sale items. Sale products must ship immediately.
These hogget chops are a pure treat, and so easy to prepare: just rub the meat with salt and pepper and perhaps a bit of fresh rosemary. The chop is the most decadent, tender, succulent, rarified, and esteemed cut. Each sheep only yields a couple pounds of these special chops.
Our hogget is sourced from our long time farm partners in Vermont, Tamarack Sheep Farm, where three rare breeds of hogget are raised on pasture — breeds that have been raised there since the 1920s. Lamb is a seasonal livestock that is available four or five times a year.
A sheep in its first year is classified as lamb and its meat is also called lamb. In its second year the meat is called hogget, and when the sheep is older than two years, the meat is called mutton. Access to hogget hardly ever happens!
Ben Machin and Grace Bowmer raise three breeds of heritage breed sheep on their beautiful Tamarack Sheep Farm located on the rolling hills and green pastures of Vermont.
As Ben explains, “Grass, it is at the heart of our operation, and restoring grassland and soil is one of the reasons that we scaled up our operation.” All of the animals on Tamarack Farm have access to grass 100% of the time. In the summer, this means grass growing in the field, in the winter, or for animals that are housed in the barn, this means hay.
Ben and Grace make all their own hay, managing about 120 acres of hay land. They have four old John Deere tractors, and all the equipment to make round bales. They fertilize the fields and cut them three or four times each year to keep the quality high. Supplements for the lamb include whole grains as opposed to ground or pellet feed.
Most of the more successful commercial breeds of lamb are a mix of quite a few other breeds — hybrid vigor is a really big deal in the industry. But Ben and Grace are 100% committed to heritage breeds, both because they have a family tradition that’s almost 100 years old, and because they feel that the genetics are potentially quite important to the future.
The fastest growing sheep breed worldwide is the hybrid White Dorper and it would not exist if not for the foundational Horned Dorset genetics that were used to create it, the kind currently grown on Tamarack Farm. Dorpers are proving essential to allowing sheep farmers to adapt to climate change in various parts of the world, and it’s the heritage breed in them that allows them to be so resistant and strong. Ben and Grace have participated in a program with the Swiss Village Foundation and the Smithsonian, who collected eggs and semen from 80 of their animals over a 10-year period to store in cryogenic freezers.
There are incredible challenges to raising heritage breed animals. Heritage breeds are inherently less productive, in general, than the modern breeds. But for Ben and Grace it’s worth it: Ben’s great-grandfather started a Tunis flock in the 1920s. Years later, Ben's grandfather, Herb, began to work with Dorset Horn sheep for a 4-H project. In 2006, in Herb’s last days, Ben made the monumental and wonderful decision to dedicate himself to revitalizing the family flock. Grace joined Ben in 2008. Grace came with a background in architecture, site design, landscaping, and gardening, and together they purchased the land and built a barn.
Today with a fifth generation in the mix, there is even more reason to continue their efforts on the farm despite new challenges. Many of their local restaurant customers have taken a beating with recent global events, but sunny days on grassy pastures look to be in the future, which is good news for chefs and lovers of lamb! Ben and Grace have increased production on Hogget (1-2 year old sheep) and mutton (2+ year old sheep) on their farm because of increased demand.
According to Ben, the Tunis breed is lean but has the richest taste of all. He remembers the Navajo Churro as being a bit drier but still delicious and succulent. The Dorset Horn is very moist and mild flavored. Ben especially loves the Horned Dorset, “because both males and females grow horns!” Amazingly the taste and flavor of all three breeds becomes more subtle and mild as the animal ages on the hoof.
The Tunis is earthy with notes of buttermilk. The Dorset is lighter, with a clean, floral finish. The Navajo-Churro lamb is remarkably tender — even the braising cuts can be grilled.
Tunis, Dorset Horn, and Navajo-Churro Breeds of Lamb
Tunis: Originally from Tunisia, the breed was brought to the U.S. as a gift to George Washington and raised by the first three Presidents. This is the same lamb as was written about in the Bible, but the modern version has a less fatty tail.
Dorset Horn: A breed of sheep that spread over Dorset, Somerset, Devon, and most of Wales, in the 1750s this is the breed the English with a fine palate would eat for Christmas! Very few farmers still raise this endangered breed.
Navajo-Churro: The first domesticated livestock to ever come onto American soil, the Churro breed was brought here by early Spanish explorers and quickly adopted into the culture of the Navajo Nation in the Southwest. The breed was used for wool and meat but today is considered America’s rarest breed of lamb.
How to Prepare
1. Take the meat out of the refrigerator an hour prior to cooking.
2. Season liberally with salt and pepper on all sides.
3. Preheat a heavy bottomed pan over medium-high heat until just about smoking.
4. Add a tablespoon of oil to the pan and sear the chop for 3-9 minutes depending on its size. For larger chops, add a few knobs of butter to the pan along with a clove of garlic and 2-3 sprigs of thyme or rosemary. Baste the steak using a spoon for the final 3-5 minutes of cooking.
5. Cook until your desired internal temperature is reached. (120-125℉ for rare, 130-135℉ for medium-rare)
6. Let rest for 3-5 minutes before carving.


Ardito Felice is an italian Company with an estate of 30 hectares that extends from Andria countryside 50 miles from Bari
The estate is located in a beautiful location at the foot of Castel del Monte boasts the presence of nearly 10,000 plants of Coratina olive trees and is covered inside by 4 km of boulevards that allow the crossing by foot or by bicycle as a large park.
Ardito Felice has a great experience in the extra virgin olive oil production (at least by four generations). Ardito Felice makes great attention in all phases of growth of olives: from seedling to harvest.
It is this passion for nature and quality products that bring Ardito Felice to make an exceptional extra virgin olive oil. The Company Mission is just to let people try the same extra virgin olive oil that the family Ardito placed on his table.
From several studies it was found that the Coratina cultivars has extraordinary properties. Including the highest content of polyphenols (antioxidant and anti-tumor) and a high content of oleic acid, important in the prevention of cardiovascular disease.
From this facts Ardito Felice makes an exceptional extra virgin olive oil: Org-olio
Ardito Felice is a mill which houses a variety of olives from producers, but only deliberately decided to bottle their own oil production to ensure a complete product traceability.


Affiche Wine Map of Australia
De Long Company
- Vendu par Librairie Athenaeum22.90
The map shows all of Australia's official wine zones and regions as well as a detail map of Adelaide and the wine growing areas of Tasmania. It also includes statistics regarding acreage and major grape varieties of each state.
24 by 36 inches, expertly printed on heavyweight acid-free archival paper.
Published: December 2015 (available December 11th)


Steadfast Farm planted its roots in Mesa in the master-planned community of Eastmark nearly three years ago, but has recently expanded to include a coffee trailer and farm store, both now open seven days a week.
Owner Erich Schultz said the idea of integrating a farm as part of a large community is a concept that appeals to both the developer and the residents.
“It’s a different type of amenity,” said Schultz. “It’s something other than golf courses and pools and it reconnects people with where their food comes from.”
While only one acre in size, the farm yields an array of organic produce including salad mix, carrots, green onions, micro greens, and even bouquets of flowers, all of which are available for purchase in its adjacent farm store.
Originally, the farm store was only open on select days with limited hours, but has since transitioned to being open seven days a week for 12 hours each day, utilizing a self-serve kiosk for convenience.
“We want to be a staple,” said Schultz. “We know people are still going to go to the grocery store and we can’t provide everything, but if we are able to supply a little bit of food, we want to be a resource for the community.”
Not only does the store provide fresh produce from the farm, but shoppers can also purchase products from other local business, including Queen Creek Olive Mill, Benny Blanco Tortillas, Hayden Flour Mills, Sonoran Pasta, and Proof Bread.
“We’re trying to build a local economy and support other local businesses the way we want to be supported,” said Schultz. “We’re trying to tell our story but we’re also trying to tell other people’s story at the same time.”
The farm also supplies salad mix and fresh herbs for the Handlebar Diner restaurant, located just steps away from the farm in the Eastmark Community.
In an effort to offer another farm-based amenity, in April, Steadfast Farm partnered with Jason and Vanessa Hopkins, who owned a coffee trailer formerly known as Wander Coffee.
The two businesses joined forces to create Steadfast Farm Coffee, which is now permanently parked right next to the farm store.
Since the partnership, the coffee trailer has added outdoor tables, chairs, and umbrellas allowing people a place to sit and enjoy their coffee.
The menu not only includes many eclectic espresso drinks such as a rose cappuccino, lavender latte, or Mexican mocha, but also added pastries from Rise Up Bakery and Proof Bread, and variety of freshly made breakfast tacos, which Schultz said have been a hit.
“Adding breakfast tacos was something I wanted to do for a while,” said Schultz. “It has brought in a lot more business than we expected.”
The tacos bring together ingredients from other local businesses including brisket from Caldwell BBQ, a vegan taco filling made by The Uprooted Kitchen, salsa from Upgrade Salsa, and tortillas from Benny Blanco.
“It’s all about the synergy,” said Schultz. “You can come here, get a coffee, eat breakfast, and walk around and enjoy the farm.”
Future plans for the farm include building a brick-and-mortar coffee shop with indoor seating and continuing to expand food options for the residents of Eastmark and surrounding neighborhoods.
“We want to be a place where people can hang out and build community,” said Schultz.


And how Particle Engineering Profits the Planet.
The approach that can improve the fertilizers nitrogen use efficiency and counteract nitrogen pollution of the earth.
Fertilizer and Nitrogen
At the turn of the twentieth century, humanity was confronted with its biggest challenge up until that point: a global food crisis and subsequent mass starvation that loomed over the world. The global consumption of nitrogen compounds, be it in the form of nitrogen fertilizers or explosives, threatened to surpass its natural supply, in the form of natural niter and guano deposits. This challenge was solved by Fritz Haber and Carl Bosch with their novel process, which was capable of capturing atmospheric dinitrogen with hydrogen at high temperatures and pressures. Through this process, humanity became able to nourish the crops they were growing with the nutrient it needed the most: reactive nitrogen. In his Nobel lecture in 1920, Haber himself predicted that in the near future his process would be needed to produce millions of metric tons of fixed nitrogen . He turned out to be right, as the world today produces over 100 Tg of nitrogen .
Impact of Fertilizers on the Environment
What Haber could not have foreseen was the environmental impact of fertilizer that the mass consumption of such a high amount of nitrogen compounds would have. As of now, the world is facing the opposite of the challenge it did at the end of the nineteenth century: battling the effects of nitrogen pollution on earth. However, this time there seems to be no one-stop solution to this looming crisis, and global collaboration is needed to change the way the world produces and consumes nitrogen-based fertilizers globally.
Kreber is active in particle engineering, a science that can help address the future challenges of reducing nitrogen pollution from fertilizers and therefore fertilizer pollution. This article will reflect on the possible ways particle engineering can improve the shaping and production of nitrogen fertilizers, and how that can help in overcoming the harmful effects of this global challenge.
A Global Challenge: Optimizing the Nitrogen Fertilizer Cycle
While the application of nitrogen-based fertilizers is still vital to sustaining the current population, the surplus of nitrogen leaking into the environment is leading to numerous concerning developments. The current method of using and producing nitrogen fertilizers has led to reductions in biodiversity and the acceleration of climate change through the production of nitrous oxide, mainly driven by an imbalance in the nitrogen cycle, as shown in Figure 1. The global challenge the world is currently facing can be described as the problem of maximizing the net positive outcomes of all available nitrogen fertilizers.
As suggested by Houlton et al, making the most of these benefits lies in the development of the following five strategic imperatives .
1. Increasing the efficiency of nitrogen use
Nitrogen use efficiency is defined as the nitrogen that will end up absorbed into the crops over the total nitrogen applied in the form of fertilizers.
Counter-intuitively, research has shown that over the last century, efficiency has actually decreased from 60% down to approximately 46% . Efficiency improvement can be achieved by focusing on the 4R’s of good nutrient stewardship: Right source, Right rate, Right time, Right place .
The ‘right source’ means that the fertilizer type or nutrient content is matched to the specific needs of the crop to which it will be applied, while the ‘right rate’ focuses on the ideal amount of nutrients that is tailored to the crops’ exact needs. The ‘right time’ or timing means that the relevant nutrients are made available at the ideal moment that the crop needs them. Finally, the ‘right place’ or placement means that the nutrient is placed where the crop can easily consume it.
2. Getting nitrogen to where it is needed
While there is an abundance of affordable nitrogen fertilizers in wealthier nations, there are still countries with only limited access to them. Improved accessibility will increase resilience to negative weather effects and lower the likelihood of worldwide famine, as long as the nitrogen is applied in an efficient and low-polluting manner.
3. Removing nitrogen pollution from the environment
In order to reduce the unwanted effects of nitrogen pollution, leaked nitrogen can be removed from the environment by either agro-ecological or technological methods. These two removal methods also bring with them the possibility of potentially recycling the nitrogen and increasing nitrogen use efficiency, thus lowering the environmental impact of fertilizer in the long run.
4. Reducing food waste
At a governmental, industrial, social and individual level, spillage and overbuying both lead to the fact that approximately a quarter of all food is wasted along its lifecycle, rendering a significant quantity of applied nitrogen fertilizer unused in terms of nutrition.
5. Encouraging diets with low nitrogen footprints
Lastly, dietary choices have consequences for both the environment and individual health. For instance, approximately 10% of all nitrogen used for the production of cow feed for beef production is lost in the process. Lifecycle analysis and consumer education will be required to guide consumers to a smaller footprint.
One method of overcoming these challenges lies in the field of particle engineering. Particle engineering is the science of altering or forming solids into a desired shape, size distribution or composition, and is also concerned with other aspects of the particle’s morphology and surface characteristics. This type of engineering is mainly applied in the fields of pharmaceuticals, food, cosmetics, and paints, where the morphology of particles is handled with the utmost care.
Prilling, the core technology of Kreber, is a method of particle engineering for spherical solids in the range of approximately 0.5 to 3 mm, as shown in Figure 2. In-depth particle engineering can have an effect on several physical aspects of spherical solids, such as:
- Solubility and/or dissolution behavior
- Flowability (free-flowing)
- Homogeneity and stability against segregation
- Dose uniformity
- Bulk density
- Stabilization of mixtures
For instance, in milk powder production – which is achieved by spray-drying – particle engineering is widely used with regards to dissolution behavior. For the consumers, food powder dissolution has a direct impact on their perception of the overall product quality. By altering the size, shape, and porosity – whilst maintaining the important flavor characteristics – solubility is greatly increased. Before particle engineering was applied in the production of milk powder, adding the finished product to water would result in the powder floating on the top of the liquid. The powdered milks of today readily fall to the bottom of the water, resulting in a fast-dissolving powder.
Use in Practice for Nitrogen Fertilizers
In terms of the five solution directions discussed in the previous section, the science of particle engineering can play a role in improving the efficiency of nitrogen usage. More specifically, when applied to the 4R’s, it helps to improve the right time and right place solutions.
For the first solution (the right time), the timing of consistent nitrogen release can be coupled, among other variables, to the dissolving rate of the nitrogen source. Nitrogen release is achieved either by water dissolving the nitrogen or by bacterial life-transforming the fertilizers’ nitrogen into nitrites that are essential to the crop. The available surface area can be adjusted through particle engineering by ensuring a specific particle size or porosity, or by applying a coating or encapsulating the nitrogen source.
Currently, particle engineering solutions are already being explored in order to achieve a controlled release rate. For instance, ammonium nitrate in its more porous low-density form has an accessible surface area that is approximately five times greater than ammonium nitrate in its high-density form . As the surface area can be coupled to the dissolving rate, a dissolution rate decrease of up to five times can be achieved when porosity is minimized. Subsequently, when the high-density form of ammonium nitrate is encapsulated, the nitrogen release rate can be altered even further. In urea fertilizers, the application of coating urea prills with slowly dissolvable sulfur or a polymer has led to a clearly slower release rate, with the added benefit of sulfur as an additional nutrient for the crops.
In pharmaceutical applications, when the control rate is of the utmost importance, encapsulation is the most common approach. There, a carrier melt is used in which the active compound is suspended. The melt is subsequently either spray-chilled or prilled in order to arrive at a solid material with the active compound encapsulated. The carrier melt dissolution characteristics, coupled with the active compound concentration and compound size relative to the final product, can be altered accordingly to accurately obtain the desired release rate of the active compound. A similar type of process can be explored for nitrogen fertilizers as well, where either urea or ammonium nitrate powder can be suspended in a wax or other slowly dissolving, bio-friendly compound, in order to gain control of the release characteristics.
As for the second solution, the right place, it is important that the nutrients are delivered at the place where the crops need them. Currently, consistent particle size is of importance for the traditional mechanical method of distributing fertilizers over farmland.
Using Liquid Fertilizers
Newer methods of fertilizer distribution have shown the potential of using liquid fertilizers in bulk to obtain better control of the dose uniformity over the crop fields. This liquid fertilizer would consist of either slurries (solids suspended in a liquid) or a solution of nutrients in an environmentally friendly liquid. The liquid nature of these nitrogen fertilizers means that the nutrient can be sprayed evenly over the land, leading to a high degree of control over the dosage per square meter and therefore over the placement of the nutrients.
The way slurries or solutions are created will yield a need for different and more flexible technological designs for applications with nitrogen fertilizers. When directly supplied to the crops, the nitrogen release rate needs to match the needs of the crop and the land it grows upon. When used to create a liquid fertilizer, however, where the solid will be dissolved or suspended in a liquid, the particle size has to be much smaller to be able to accurately dose and quickly dissolve the fertilizer in the carrier liquid.


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JemD Farms: Appraising and Supplying Precious Nutrients Year-round
JemD Farms (JemD) is a North American supplier of fresh, quality produce that has carved out a distinctive niche in the growers market. The business – which is headquartered in Leamington, Ontario – is able to provide fresh vegetables to consumers all over the continent year-round by hydroponically growing peppers, cucumbers and tomatoes in its greenhouses. In 2008 JemD combined forces with Agricola El Rosal, an innovative Mexican greenhouse company. This merger has established one of the largest produce distribution businesses in North America, further promoting the utmost in state-of-the-art facilities, service excellence and true greenhouse marketing expertise.
Jim DiMenna founded JemD in 1990 after working in the industry for most of his life. “I started selling radishes and green onions as a 10 year old in the mid-1960s,” says DiMenna, president of JemD. “I went door to door after school and on Saturdays, carting vegetables around in my little red wagon.” As he grew older, he worked his way up the ladder from delivering fertilizer by truck to sales at a cooperative to management, until he was ready to branch out on his own.
DiMenna currently operates two distribution warehouses in Canada and three distribution centers in the U.S., and is partnered with one facility in Mexico. The company uses cutting-edge soilless mediums, computerized controls and advanced environmental control systems to assure the perfect climate and sustenance; this seamless organization generates highly successful harvests of greenhouse cluster tomatoes, cucumbers, and thick-walled red, yellow and orange sweet bell peppers.
JemD employs almost 200 people in Canada alone between its growing, packing and shipping operations, which deliver 15 million cases to market a year. The company’s vertical integration assures environmentally sound growing practices, food safety and traceability and product innovation, keeping the needs of the grower, retailer and consumer in mind.
Supply and Demand
JemD’s 12-month supply of hand-picked, hand-stickered and hand-inspected produce is unparalleled thanks to acreage that is unmatched in the industry. “We have 230 acres of greenhouses in Mexico and 190 acres in southern Ontario,” says DiMenna. The company’s distribution centers bring that fresh produce to retailers all over the continent for sale. The company has been recognized for its quality vegetables numerous times, and has received awards including the highly coveted “Best Overall Tomato in Canada” at the 2012 Greenhouse Competition in Ontario.
JemD produce is sold under the brands Golden Sun Greenhouse Vegetables, representing Canadian-grown produce, and Red Sun Greenhouse Vegetables, representing the company’s Mexican-grown produce. Consumers can choose from a variety of tomatoes, peppers and cucumbers that make a great addition to salads, chili, sandwiches and more. JemD also offers two adorable varieties of mini eggplants with mild flavors and colorful exteriors. The business has also recently introduced the JemD Artisan Series, a selection of specialty produce items such as heritage, specialty and cherry tomatoes, and DiMenna says his team plans to expand the line soon.
The company is continually growing, and DiMenna says there are multiple new products and expansion projects in development in 2012. Produce and packaging development is done in-house, but reliable local contractors perform construction on the greenhouses. “When it comes to builders, we work with contractors in the area that bid on the project,” explains DiMenna. “We have a couple of ongoing projects that are still confidential. Our new products and operations should be public at the end of 2012.”
Along with promoting the newest techniques and best practices within his own company, DiMenna works outside of JemD with several organizations geared toward advancing his industry and helping people in his community. He has served on the board for the Canadian Produce Marketing Association (CPMA) since 1995 and in 2011 was named Canadian Produce Person of the Year in 2011. More recently DiMenna was inducted as chairperson at the organization’s annual convention and trade show in spring 2012.
The company president is involved with several other industry organizations, including the Quebec and Ontario Produce Marketing Association and the United Fresh Produce Association. DiMenna also currently serves on the Produce Traceability Initiative Leadership Council. The initiative is sponsored by the CPMA and is designed to help growers and distributors offer transparency to customers and keep more effective and efficient records.
While his primary focus is nourishing consumers through ethically, innovatively produced vegetables, as well as nurturing the economy, DiMenna recognizes the importance of encouraging healthy practices beyond food. Leading by example, DiMenna has established a nonprofit geared toward giving back: The James DiMenna Foundation, which offers financial support to children’s hospitals. In addition, the company’s Mexican partners have been recognized several times for philanthropic work and corporate responsibility. Agricola El Rosal has several policies in place to ensure fairness in hiring and wages, with a minimum percent requirement of employees in a range of disadvantaged demographics.
DiMenna is constantly thinking about the most efficiently, proactive operations for the business. “There’s always something going on,” he laughs. “We’re always concerned about staying competitive. That’s how we make sure we can continue to build our business.” The team at JemD is working hard to maintain the company’s sustainable growth. “We’ve stayed at about 15 to 20 percent every year, and that will continue,” says DiMenna. “We feel strongly that we are the best out there.”
The company is on track for growth in several directions, while never forgoing its commitment to customer satisfaction. JemD Farms is continually looking to implement more efficient technology to address the challenging dynamics of supply and demand and expand into new markets, reinforcing its position as an elite supplier in North America.


Research and quality
It is safe to say that we have always been at the forefront of organic research - for example, leading development work in different crop varieties and researching ideal growing locations.
Certification & Traceability
All our growers work to a code of practice which is verified by our own auditors on a regular basis ensuring growers are fully compliant with all necessary industry codes of practice and legislation. Guidance and support is given at all stages.
Before any produce is delivered at any of our sites, full organic certification of each step of growing, handling and any pregrading must have been received otherwise the produce cannot be approved for packing. Our in-house IT system ensures full traceability and control of an exceptional standard - a system unrivalled in the fresh produce arena.
Composting is one very significant area that we have developed dramatically. Soil health is vital for organic growing where no artificial fertilizers, pesticides or herbicides can be used. In order to retain and increase soil fertility it is important that a good compost is applied along with sound rotations.
All our packing facilities have been awarded full organic certification by the Soil Association and are BRC Higher Level certified.
Pure, natural food full of traditional flavour and all produced without synthetic pesticides, fungicides or artificial fertilisers.
Compost not only puts nutrients back into the soil but also improves soil structure, disease suppression and increases pest tolerance.
We have invested heavily developing packaging materials which are capable of maintaining the eating quality of fruit. This not only extends the life of fruit in transit to our site but also widens the period of availability. We are proud to lead the way with this technology ahead of any of our competitors.


DISCOVER CAHILL ESTATE
The winemaking process starts with the grapes on the vine but a number of important steps are taken following the harvest to ensure we craft great wines. The process can vary greatly depending on whether a wine is red or white, its style and flavour. In the following guide we’ve shown the steps we take to craft our Cahill Estate Reserve Barossa Shiraz.
THE FIRST TASTE, ON THE VINES
Our viticulturists and winemakers visit every the vineyard to taste the fruit and determine the optimal time to start harvesting.
Grapes are picked. Most are picked with a harvester to minimise the time it takes to get the grapes to the winery to best retain freshness of the fruit. Some are picked by hand during the day, such as the old delicate vines or where the site is too steep.
Time is critical. We fill the grape bins in the vineyard and take the grapes by truck to our winery as soon as possible.
The de-stemmer gently removes the stalks from the grapes


This Dragon Tail plant is a super chill and forgiving indoor plant, even if you forget to water it sometimes (wink wink).
So whether you’re a master of the greenhouse or someone who can’t tell a cactus from a daisy, this plant’s got your back.
In this post, we are diving deep into Dragon Tail Plant care, bringing you all the deets from lighting to watering, temperature, humidity – the whole enchilada.
The Dragon Tail Plant: Basics and Background
Have you ever wanted to play host to a dragon in your very own living room?
No, I’m not pulling your leg here. I’m talking about the Dragon Tail Plant, or as the science geeks call it, Rhaphidophora discursive.
It’s not exactly fire-breathing, but hey, it’s a heck of a lot safer and won’t burn your house down.
This little green plant hails from the tropical rainforests of Central and South America.
And it belongs to the Araceae family, just like its cousins, the Peace Lily and Chinese Evergreen.
What makes this plant stand out is Its leaves.
It’s got this unique look with lobed, split leaves that make you think it’s the love child of pothos and monstera plants.
Now, you might be thinking, “Sounds high-maintenance.” But trust me, even if you’ve killed a cactus before, this plant will make you feel like the king or queen of the green thumbs.
It’s pretty chill, just like that cool cousin we all have, thriving in all kinds of settings.
The trick is a few basic steps, and you’ll have a happy, healthy Dragon Tail Plant.
lets get into the comprehensive guide.
First we’ll dive headfirst into the nitty-gritty, from pinpointing the perfect lighting conditions to selecting the best soil type, and temperature ranges, decoding humidity preferences, and so much more.
We’ll even chat about plant food (aka fertilizers) and plant babies (aka propagation).
By the time we’re done, you’ll have everything you need to make your Dragon Tail Plant thrive…
Requirements for Healthy Growth
Does a Dragon Tail Plant Like Bright Light?
Alright, it’s quiz time! Does the Dragon Tail Plant dig bright light? Ding, ding, ding! Yes, it does,
But it’s like that friend who loves a sunny day but would rather chill in the shade than get a sunburn.
Bright, indirect light is what this leafy buddy loves.
However, It can make do with medium light too. Just be careful – too much sun could leave it feeling a bit ‘burnt out’, and too little might make it lose its vibrant charm.
So, find a cozy spot near a window that receives filtered light or a couple of feet away from a sun-kissed window, and your Dragon Tail Plant will be thanking you.
Watering and Humidity
Now, let’s talk about watering and humidity. Dragon Tail Plants are kinda like me on vacation, they love a bit of tropical humidity.
Aim for around 60% humidity if you can.
That’s as easy as setting up a pebble tray with some water, getting a humidifier, or giving the leaves a gentle mist.
The great news is Indoor gardens are like Dragon Tail Plant spas.
They help keep the humidity levels just right.
When it comes to watering, our green friend here likes to keep its feet (or rather roots) dry.
So, don’t let it sit in soggy soil.
Wait till the top inch of the soil feels dry before giving it a good drink.
Does The Soil Need to Stay Moist?
As for the soil, the Dragon Tail Plant prefers it to be a bit like a Goldilocks situation – not too wet, not too dry, but just right.
A mix of regular potting soil with some perlite or orchid bark thrown in there can help with the drainage. Remember, you don’t want it to be waterlogged.
Plant Care and Maintenance
Now, the Dragon Tail Plant is pretty low maintenance, but like us, it needs a little TLC to look its best.
Feed it with a balanced liquid fertilizer during the growing season, every 2-4 weeks should do. Prune any dead or unhealthy leaves and wipe the leaves down with a damp cloth to keep them dust-free.
A clean plant is a happy plant, after all!
While the Dragon Tail Plant is pretty tough, it can sometimes fall prey to pests like mealybugs and spider mites, or even fungal diseases.
So Be vigilant and keep a close eye on your plant. If you notice anything out of the ordinary, take action straight away.
Just one final word of caution – the Dragon Tail Plant isn’t pet-friendly. So, if you have a curious cat or a nibbling dog, make sure you keep it out of their reach.
By keeping these tips in mind, you can help your Dragon Tail Plant thrive.
Not only will it add a touch of tropical charm to your home, but it can also help purify the air.
First off, pick a strong, healthy stem from your Dragon Tail Plant that has a good few leaves and what we call aerial roots (those cute little roots poking out from the stem’s nodes).
Once you’ve picked your champion, cut a 4 to 6-inch piece, ensuring it has at least two or three nodes.
Next, pluck the leaves off the bottom node(s) to expose the aerial roots.
This little trick stops root rot in its tracks for planting.
You can dip the cut end in rooting hormone-like plant growth steroids!
What type of soil is best
Let’s talk dirt.
Not gossip, but actual soil .
Your Dragon Tail Plant cutting will thank you for a well-draining potting mix.
An excellent mix would be 50% peat moss, 50% perlite.
This dynamic duo keeps moisture in check while avoiding root rot.
When you’re ready to plant, follow these steps:
- Load up a pot with your top-notch soil mix.
- Bury the cutting in the soil, covering those aerial roots.
- Give it a good watering, then place the pot somewhere warm and bright, but away from direct sunlight.
Humidity is a must for these cuttings, so consider bagging the pot in plastic or cranking up a nearby humidifier.
Keep an eye on the soil moisture and water when it dries out, but don’t go crazy, nobody likes a soggy root!
In a few weeks, you’ll be welcoming fresh roots, and voila, a new Dragon Tail Plant to join the family.
And hey, you can also get Dragon Tail Plant stems for propagation online or at your local green scene.
Curating the Ideal Environment
Next, let’s talk about setting up the ultimate living quarters for your Dragon Tail Plant.
No need to stress this plant doesn’t ask for much!
Follow these tips and watch your Dragon Tail Plant go from just surviving to seriously thriving.
Keeping Your Plant Healthy and Happy
Light: Our Dragon Tail Plant pal adores basking in bright indirect light. Keep it about 3 feet away from a south-facing window to dodge leaf burns. Your can also grab some grow lights.
Soil: The Dragon Tail Plant loves well-draining soil that’s loaded with organic matter. Try a mix of peat moss, sphagnum moss, and perlite. Remember: Moist is good; waterlogged is a no-go. Let the top 1-2 inches of soil dry out between waterings.
Humidity: This tropical cutie thrives in moderate humidity. Boost moisture levels with a pebble-filled tray of water, regular leaf misting, or a humidifier.
Support: As a natural climber, your Dragon Tail Plant will appreciate a totem pole to latch onto. Not only good for growth but also adds a touch of interior design flair!
Temperature: Keep it cozy for your plant with temps between 65-75°F. Stay away from icy drafts and hot spots to dodge yellowing leaves.
Fertilizer: During the growing season, spoil your Dragon Tail Plant every 6-8 weeks with a balanced fertilizer. This isn’t just good for growth but also great for cleaning your indoor air.
Maintenance: The Dragon Tail Plant may be easy-going, but still needs a bit of TLC. Regularly dust off the leaves and snip away any dead or damaged leaves.
Your Dragon Tail Plant will flourish and level up your indoor jungle game with the right love and care.
Wrapping Up; How To Care For The Dragon Tail Plant
So, you’ve stuck around till the end, and I bet you’re looking at your Dragon Tail Plant right now, WONDERING, “Am I really up for this propagation business?”
you’ve absolutely got this!
Remember, the joy of nurturing a Dragon Tail Plant goes beyond just having a fancy, air-purifying, Instagram-worthy houseplant.
It’s about the sweet sense of accomplishment when you see your little stem cutting growing roots and the fresh leaf.
So, don’t second-guess yourself! You’re not just any plant parent; you’re a Dragon Tail Plant guru in the making!
Get ready to reap the benefits of cleaner air, a greener living space.


Malta Careful selection of barley varieties and control of the malting process. Pilsen malt is used, of a low roast, which provides the color and aromas of cereal. It increases the proportion of malt and cereals with respect to MH Classic, so its extract and alcohol is somewhat higher, as well as the sensation of body. Hops Combination of bitter and semi-aromatic hop varieties of European origin, which provides the elegant bitterness and delicate herbal and floral aromas characteristic of Mahou. Yeast The fruity aromas, reminiscent of banana and apple are due to the yeast used. Water like that of Madrid, with the level of mineral salts optimized to extract and enhance the aromas and flavors of all raw materials. Pairing: Tomato and avocado or beetroot gazpacho. Vegetables in their juice or grilled. Grilled fish or marinated. Russian salad or patatas bravas.Alcohol percentage: 5.5%
Water, barley malt, corn and hops
Pack 24 cans of 33 cl
Store in a cool, gloomy (low light) place and at a temperature below 12 degrees Celsius
MAHOU. Madrid (Spain).


Natural Processed Coffee - The Deep Dive
Processing coffee beans is an important step in making great coffee. It's essentially a type of manufacturing process and can affect the flavor of the coffee, as well as the caffeine content.
There are two main ways to process coffee beans: natural processed and washed processed. Both methods have their own unique steps and yield different results.
The natural process is the oldest and most traditional way of processing coffee beans. It's also known as dry processed coffee. This method was first used in Ethiopia and Sudan, where coffee trees grow wild and the climate is very dry.
This process is still used today in some parts of Ethiopia and Sudan, as well as in Brazil and other countries with a similar climate.
Understanding the role fermentation plays in coffee processing is important to understanding the natural process.
All coffee processing methods involve some form of fermentation, but the natural process relies on it more heavily.
Fermentation is a key step in the natural process because it breaks down the coffee cherry's pulp, which is the fruit that surrounds the coffee bean.
This breakdown makes it easier to remove the beans from the cherries. It also helps to develop the coffee's flavor and aroma.
The coffee cherry surrounds the beans, which are actually seeds. The coffee cherry is very delicate and must be harvested by hand. Once the cherries are picked, they are sorted by ripeness and color.
Natural processed coffee is made from coffee cherries that are dried with the help of the sun and wind. This method is also known as dry processed or sun dried.
The first step in natural processing is to pick only the ripe cherries. Ripe cherries are red and have soft flesh. The cherries need to be ripe in order to yield high-quality coffee.
When picking the cherries, careful attention is paid to avoid picking any unripe or overripe cherries. Unripe cherries are green and have hard flesh. Overripe cherries are brown and have mushy flesh.
Drying the Coffee Cherries
The coffee cherries are placed on large patios or raised beds and turned regularly to ensure even drying.
The raised bed method of drying coffee cherries has many benefits. One benefit is that it allows for better air circulation, which helps to prevent mold growth.
Another benefit is that raised beds allow for easy turning of the coffee cherries. This is important because it ensures that all of the coffee cherries are evenly dried.
These raised beds are usually made of concrete, bricks, or wood.
The coffee cherries are typically dried for 15-20 days. During this time, the coffee cherries will lose about 60-70% of their weight.
Raking and Sorting
Once the coffee cherries are dried, they are raked and sorted. During this step, any defective coffee cherries are removed.
The cherries need to be raked regularly to prevent them from sticking together and forming clumps.
Usually farmers will use their feet to rake the cherries. This is because it is the most gentle way to rake the cherries and prevent them from being damaged.
After the coffee cherries are raked, they are sorted. Sorting is usually done by hand, but some farmers use mechanical sorting machines.
The sorting process removes any remaining defective coffee cherries, as well as any foreign objects that may have gotten mixed in with the coffee cherries during the drying process.
The sorted coffee cherries are then stored in bags or bins until they are ready to be hulled.
Hulling and Polishing
The final step in natural processing is hulling and polishing. Hulling is the process of removing the outer layer of the coffee cherry, which is called the parchment but is also sometimes referred to as the "skin". The mucilage, which is a sticky layer that coats the coffee bean, is also removed during hulling.
The mucilage needs to be removed because it can affect the flavor of the coffee. However, some farmers will leave a small amount of mucilage on the coffee beans to add sweetness and body to the coffee.
The coffee cherries are hulled with a tool called a huller. Hulling can be done by hand or using a machine.
After the parchment is removed, the coffee beans / seeds are then polished to remove any remaining bits of fruit or parchment. The parchment needs to be removed because it can add bitterness to the coffee.
Polishing is usually done by machine, but some farmers do it by hand.
The coffee beans are then sorted one last time to remove any defective beans.
The natural processed coffee beans are then stored in bags or bins until they are ready to be shipped or roasted.
Natural processed coffee has many benefits. One benefit is that it is less labor intensive than washed processing.
Another benefit is that natural processed coffee beans have a higher level of sweetness. This is because the coffee cherries are dried with the help of the sun and wind, which concentrates the sugars in the cherries.
Natural processed coffees are known for having fruity, sweet flavors.
Natural processed coffee beans also have a higher level of acidity. This is because the coffee cherries are dried with the help of the sun and wind, which concentrates the acids in the cherries.
Natural processed coffee also has some drawbacks. One drawback is that it is more difficult to control the drying process.
This can result in coffee beans that are over-dried or under-dried. Over-dried coffee beans can be brittle and under-dried coffee beans can be difficult to hull.
Another drawback is that natural processed coffees can be more susceptible to defects. This is because the coffee cherries are dried with the help of the sun and wind, which can introduce foreign objects into the coffee.
Natural processed coffees can also be more susceptible to mold growth. This is because the coffee cherries are dried in the open air, which allows for more moisture to enter the coffee.
Where is the Natural Process Most Used?
The natural coffee process is most commonly used in Ethiopia, Brazil, and Yemen.
Ethiopia is the birthplace of coffee and the natural coffee process. Coffee was first discovered in Ethiopia over 1,000 years ago.
Ethiopian farmers have been using the natural coffee process for centuries. The natural coffee process is still the most common way of processing coffee in Ethiopia.
Ethiopian coffees are known for their fruity, sweet flavors.
Brazil is the second largest producer of coffee in the world. The majority of Brazilian coffees are processed using the natural method.
Brazilian coffees are known for their nutty, chocolatey flavors.
Yemeni coffee is some of the most expensive and sought-after coffee in the world. Yemeni coffees are processed using the natural method.
Yemeni coffees are known for their fruity, sweet, and spicy flavors.
The Pulped Natural Method
Pupled natural coffee was invented in Brazil in the 1970s.
Pulped natural coffee is a hybrid of the natural and washed processes.
Pulped natural coffee beans are first hulled and then pulped. The coffee cherries are pulped using a machine, which removes the skin and mucilage.
The coffee beans are then dried with the help of the sun and wind.
Pulped natural coffee has a smoother flavor than natural processed coffee, and it contains more caffeine. It also has a brighter color than natural processed coffee.
How to Prepare Natural Processed Coffee
Now that you know what natural processed coffee is and some of the benefits and drawbacks of this type of coffee, you may be wondering how to prepare it.
Natural processed coffee beans should be roasted to a medium roast. This will help to bring out the fruity, sweet flavors of the coffee.
When brewing natural processed coffee, it is important to use freshly ground coffee beans. This will help to ensure that your coffee is as fresh as possible and has the best flavor.
What is natural processed coffee?
Natural processed coffee is coffee that has been dried with the help of the sun and wind. This method is often used in countries where water is scarce. The coffee cherries are picked and then laid out on a drying patio or raised bed to dry. This can take anywhere from two to three weeks.
The coffee is turned regularly to ensure even drying and to prevent molding. Once the coffee has reached the desired moisture content, it is hulled and sorted.
What does natural processed coffee taste like?
Natural processed coffees tend to have fruity and chocolate notes. They can also be less acidic than other processing methods.
How is natural processed coffee different from other types of coffee?
Natural processed coffee is dried with the help of the sun and wind. Other processing methods involve using water to wash the coffee cherries or using mechanical drying methods.
Washed Coffee Processing
Learn more about Washed Coffee Processing
In this article we define and describe the washed coffee process, which has important implications on quality and flavor. Learn more about how this processing method is different than others.
Semi Washed Coffee Process
Learn more about the Semi Washed Coffee Process
In this article we define and describe the semi-washed process for coffee. We detail how the process works, why some people prefer it, and how it impact flavor profiles, roasting, and brewing of coffee.


The Mancini family produces top-quality pasta from wheat that they grow near their factory in Le Marche, central Italy. They’ve worked on this land for three generations in the unspoiled countryside of this beautiful hilly area. They harvest the grain in June and July, and rotate the fields with other crops like sunflowers and fava beans.
Factory In The Field
Mancini decided to grow on their own land and make their pasta only from freshly ground wheat. The family built a custom-designed, small factory right in the middle of the wheat fields so they could control the quality of their wheat and every stage of their pasta production.
Field to Bronze
Bronze dies are used for the pasta shapes that they produce: this gives an artisanal, textured finish to the pasta that makes it hold its sauces better. The pasta dries slowly at gentle temperatures so it retains all its wheat flavor and nutrients.
Today, Massimo Mancini is guided by the teachings of his late grandfather, Mariano


There has been a lot of information lately about reducing livestock and reducing milk production.
As of January 1, 2021, the number of cattle decreased in all types of farms. In total, Ukraine keeps almost 2,9 million head of cattle, which is 192 thousand or 6,2% less than at the beginning of January 2020. Due to declining profitability, many farms are selling livestock.
However, even in today’s complex and uncertain world, there are businesses that are growing, developing and increasing production. One of such enterprises of Sumy oblast is our young and progressive company Moloko Vitchyzny.
Now we are actively reconstructing and renovating the farm in the village of Maryevka, Sumy district.
To date, the farm has about 1 600 heads of cattle. Specialists constantly care about their comfort, health and milk quality.
Reconstruction began in April last year: the feed shop was rebuilt, a new calf barn was made of it, windows were enlarged, the roof was covered, water was installed, and the total area was doubled! New drinking troughs were connected for calves, and polycarbonate windows were installed for good ventilation. Now in comfortable conditions about 500 heads of young growth of various age groups are kept here. A new modern milk pipeline and 108 drinking troughs for cows were also installed in the reconstructed cowshed №1. The farm uses the latest herd management systems: “INTESEL ORSEC”, “DeLaval”, “Uniform-Agri”, “TMR TRAKER”.
Milking machine operators especially note the introduction of the latest technologies.
Oksana Kulinka, who worked as a milkmaid for more than ten years, recalls how they used to carry milk in buckets, and had to hand out hay and fodder by hand for cows and change the litter by hand. It was hard and exhausting work that took a lot of effort, time and resources.
Fortunately, times have changed now, new farms have appeared, where modern equipment is actively used, new approaches to the organization of work are implemented.
The milkmaids of the farm enthusiastically note the presence of a rail system for milking, new milk lines and milking machines, thanks to which extra-class milk is produced!
Nadia Yushchuk the farm manager of Maryevka tells:
“I have been working for Moloko Vitchyzny LLC since December 2018. Started my career as a milking machine operator, a year later I became an accountant, later in 2020 I started working as a farm manager in the village of Maryevka.
Since then, our farm has changed “before our eyes”. The dairy herd and the livestock in general have increased considerably. Two cowsheds began to work. Machine milking operators milk 110 cows, and they do not carry the machines in their hands, as it was before, we have a rail system. The farm is undergoing reconstruction of barns and maternity wards.
A new calf pen was built, in which calves from 2 to 18 months live. The animals live in comfortable, convenient conditions: deep litter is provided in the calf pens. Each group of animals has its own complete diet, which provides a full range of vitamins and nutrients for animals.
The cows stand in dry stalls, each of them has a drinker and fresh food, which we pound every hour. In addition, we have made a new manure removal system in the cowshed, the manure is removed 5 times a day, so our cows are always dry and clean. The milking machine operator takes care of the cleanliness of the stall and the cow itself, and our highly qualified veterinarians take care of the health of the animals.
During my work on the farm I learned and discovered a lot: I learned to work with people, use modern technologies in animal husbandry, understand the logistics of feeding, take care of animals, organize and control production processes on the farm.
I am proud that our farm is actively implementing modern technologies: the latest milk pipeline has been installed, feed is distributed by a tractor driver on a modern tractor, the feed mixer is equipped with a computer system, in 2020 the farm also purchased an aerator to produce organic fertilizer. All of these devices and equipment greatly facilitate the physical work of our employees and reduce the burden on people, and computer systems provide much more valuable information for the most objective and accurate condition of animals and their care. So we provide the best conditions for our cows and comfortable working conditions for people. Currently, the farm employs 40 people – people from the village Maryevka and nearby villages of Sumy district. They have jobs on the farm, receive their salaries on time twice a month, and do not need to look for work abroad or elsewhere. The village is developing, many young families live in our village.
I love my job, I like working with people, I love animals. I wish the farm workers good health and patience! Together we will build a prosperous farm! ”
Oleksandr Lysenko, Deputy General Director for Veterinary Medicine, talks about the course of reconstruction and development:
“The farm in Maryevka was bought from agricultural company Severynivska in December 2018. At the time of purchase, the farm had 3 premises: a tethered cowshed, a calf and maternity ward, and three old summer cowsheds. At that time, about 800 heads of cattle were kept at the farm, including 400 cows and 400 heads of heifers with bulls.
From December 2018, we have turned the old fodder shop, where vegetable crops used to be stored, into a new modern calf pen with loose housing. Today it contains about 400 heads of heifers aged 3 to 15 months.
The maternity ward was completely reconstructed, enlarged and new equipment installed. It is planned to keep about 300 heads of dry cows with heifers in the maternity ward.
Also, the old cowshed was completely reconstructed, new stall and modern ventilation equipment was installed in it. Now two cowsheds accommodate 800 dairy cows. A new road connecting the maternity ward with cowsheds was concreted. A new water tower for 50 m3 of water was installed.
In 2021 we expect to complete the reconstruction of the farm. There are plans to build a new trench for silage storage, a warehouse for compound feeds and three large pens for keeping heifers for up to 800 heifers, as well as a bull fattening pen and a new site for individual houses for keeping calves from birth to 3 months. We plan that after the construction the farm will be designed for 2 600 head of cattle: of which about 1 000 feed cows, dairy cows will be kept on a leash, and for dry cows we plan to create conditions of special comfort with loose housing, deep bedding, roofing , access to water and other amenities. We are currently increasing our population by introducing our own heifers into the herd.
In addition to building the farm, we are also actively working to increase milk yield. When we bought this farm, we had an average daily yield of 9 tons. Now the milk yield from the farm per day is about 18 tons. We plan to increase gross milk yield per day to 25 tons. To do this, we work out all technological processes (feeding, milking, veterinary service), conduct staff training. We pay considerable attention to the procurement of feed.
To implement all plans and quality standards, new equipment was purchased for the farm: equipment for milking, ventilation and farm maintenance. We make every effort to ensure that our employees enjoy and work comfortably on a fully equipped modern farm. After all, the farm in the village of Maryevka has imported equipment. Feeding and bedding equipment is also foreign-made.
The development of the farm also takes into account the needs of employees. We created a rest room for milkmaids, bought new furniture so that employees could rest in comfortable conditions after the shift. The company highly values hard-working, dedicated, caring people who do their job honestly and conscientiously.
In addition to cattle breeding and milk production, there is another area of work on our farm – the production of universal organic fertilizer – compost. In 2020, we produced and sold about 6 000 tons of compost. Now we are actively developing this activity, which is very popular abroad and is becoming more and more interesting for Ukrainian producers, from manure we get organic fertilizer – compost called “Organic Compost”.
“Organic Compost” – is a high-quality universal organic fertilizer with an optimal ratio of nutrients (calcium, magnesium, zinc, boron, iron), which have a positive effect on soil properties, water and air nutrition of plants, as well as help plants to get the necessary nutrients, fertilizer decontaminated from pathogens and weed seeds.
Due to its special composition, compost can be used as a universal and very valuable fertilizer for all types of garden and horticultural crops.
Thus, a dairy farm in the village of Maryevka is actively developing, we have significant capacity and huge opportunities for development, we want to move forward. We develop our region, pay a significant amount of taxes to the local budget, give people jobs. We will reach a prosperous future for Ukraine and we are doing everything for that!
My dream is a big, prosperous, stable farm, where workers get a high salary! ”
It is nice to realize that we are not talking about some distant productive foreign farms, but about our modern Ukrainian farm in the village of Maryevka of Sumy district!


In 2014 Green Synergy was commissioned by the City of Lincoln Council to help transform a run-down drying area at the back of a block of flats into a communal garden.
Green Synergy worked with residents and the Council to jointly create a low maintenance accessible garden design.
Throughout the development we led weekly social gardening sessions to encourage residents to get involved. We also acted as the point of liaison with the council and provided training for residents on how to set up their own constituted communal garden group. The group continues to run its own social gardening sessions as well as hosting coffee mornings and other community events.
Chris Morton, resident involvement manager for the city council, said:
“The residents and Green Synergy have worked tremendously hard to create this new community garden.
“It really goes to show what determination and hard work can achieve for our community. Projects like this help people to get to know each other and encourage a real community spirit.
“We’re delighted with the end result and look forward to seeing the land getting a lot of use in the months and years to come. Congratulations to all involved.”
Before & After
“The gardening group has allowed me to learn my neighbours’ names and get to know people around me, bringing us together.”
“It’s therapeutic to come out here and garden. It lets people share a hobby and an interest together. It’s lovely and rewarding to see things we’ve planted or sown to grow and mature.”