We arrived on Monday to our new home at Green Being Farm. We will be working 3 days a week for Green Being Farm, and 3 days on our own projects (1/4 acre veggies, 40 ducks, 2 bee hives, and a fruit tree nursery). The first three days were filled with lots of little work projects. The farm we are at has a flock of 40 sheep, laying hens, and (since yesterday), three cows! They run a winter CSA growing storage veggies which they keep cool in their cold cellar (made out of an old swimming pool!). They will be getting more chickens, turkeys, and pigs to raise for meat in the next month.
Today we are tilling up 1/2 our garden plot using the BCS rotary plow. Though the machine does great work on very little fuel, it sure is a lot of sound, shaking, force, and smell! Luckily we only have to plow our plot 1 time.
Thursday and Friday were spent planting our trees from 3 of 4 of the nurseries we ordered from. The trees from one of the nurseries were a little larger than we were expecting, with a few suspicious spots (trunk damage, and some black that looks like a disease called fire blight!). We’ll have to keep our eyes on those one.
Yesterday we spread compost on our plot, and finished setting up our tent. That’s right- we are living in the tent again! Last night we slept in it for the first time since last April. The air was cold and crisp; we slept great (dressed in many layers and blankets).
Our friend and fellow sustainable agriculture classmate who we love dearly, Katie, has just arrived and will be working for the season at another organic farm down the road. Since Katie has been in Edmonton since last winter it is really special to be able to reunite with her.


In recent years, with the development of national economy and the improvement of living level, people have got higher and higher requirements for the quality food, especially fresh agricultural products. Because of the perishability of fresh agricultural products, they must be transported and stored with cold chain. Among them, the perishability of aquatic products is more prominent. However, there are a lot of problems in China’s cold chain logistics. In order to improve the efficiency of the cold chain and get the situation of cold chain better, a research for the cold chian logistics mode seems to be needed. Under the fourth party logistics theory, this paper attempts to analyze and explore new mode of aquatic products and cold chain logistics by analyzing both domestic and international cold chain logistics. This paper introduces the background of the subject, the purpose, as well as domestic and international research status. And then proposes the related concepts of aquatic product and cold chain logistics. This dissertation analyzes the commonness and characteristics of the cold chain logistics of aquatic products in foreign countries. And then illustrates the problem of aquatic products cold chain logistics in china compared with the developed countries and introduces the typical cold chain pattern of aquatic products in the developed countries. Finally, this dissertation proposed the model how the cold chain logistic can be applied to disdistributing aquatic product. As the funds of enterprise are not sufficient, we can absorb the government, banks, quality inspection institutions, transportation departments into the platform. The government and enterprises share the function of build, guiding and supervising of the platform. This paper attempts to realize the great leap forward development in the mode of market cultivation and logistics development.


Cantina Sant’Andrea, Terracina - Italy
The agricultural enterprise Cantina Sant’Andrea, Terracina, takes produce from the land to create and offer high quality food and wine: like us, the staff at Sant’Andrea love what they produce, without forgetting their roots.
That’s why they have entrusted us with supplying a complete Angelo Po facility: quality kitchens to produce quality dishes.
Dealer: MG GRANDI CUCINE www.mggrandicucine.it
For more information go to: www.cantinasantandrea.it


For wine enthusiasts, exploring the world of organic wines can be a charming and rewarding experience. Organic drops offer unique flavours while satisfying your desire to support the planet you call home. They also give you a chance to support winemakers who are going to the effort and expense of producing wines in a sustainable way. One look at the cost of grape harvesters and grape harvester parts in Australia, and you’ll understand just how costly it can be to run a vineyard, let alone an organic one.
To help you navigate the beautiful but often confusing realm of organic wines, here are five essential things you should know as a consumer:
1. Understand the organic certification
Genuinely organic wines come from grapes grown in vineyards that adhere to strict organic farming practices. To ensure the drop you’re considering is the real deal, look for organic certifications such as Australian Certified Organic, USDA Organic, EU Organic, or other labels specific to the wine’s country of origin. These certifications tell you that the winemaker has met rigorous organic standards, so you can usually rest assured the grapes were free from synthetic fertilizers and pesticides. You’re also looking at a wine that’s free from genetically modified organisms (GMOs).
2. Look for sustainable vineyard practices
While it’s important to know what’s not in the wine, it’s equally essential to understand what is in there. If you want an extra helping of karmic brownie points from your wine selection, look for brands that adopt sustainable practices such as water conservation, biodiversity preservation, and sustainable soil management. These practices promote the health of the vineyard and the ecosystem within which it flourishes, leading to healthy terroir, high-quality grapes, a happier planet, and delicious wines.
3. Opt for wines made with minimal intervention
For a delicious drop that’s as natural as can be, look for organic wines that boast minimal intervention in the cellar. This approach allows the natural flavours and characteristics of the grapes to shine through during the fermentation process.
Minimal intervention fermentation generally involves native yeasts. Those with allergies will be happy to know that it usually also features minimal use of additives and results in wines with low sulphite levels. As a result, these wines offer a more authentic representation of the grape varietals and their terroir, giving you a true taste of the fruit and the land it grew in.
4. Select wines that support good health for you and the planet
In most wine-producing regions, organic farming practices are designed to promote healthier soil while reducing pollution and supporting biodiversity. As mentioned in the previous point, organic wines usually also contain lower levels of sulphites, making them better for your health, especially if you are sensitive to these compounds.
5. Consider the taste and style
One mistake many consumers make is to assume that all organic wines are going to taste more or less the same. The truth is that there’s an abundance of diversity in the realm of organic wines. So you have endless avenues of exploration ready to take you through different regions, grape varieties, and winemakers. You'll find exceptional complexity and purity in many of the bottles you try, with each one offering unique characteristics to tantalise your taste buds.
By understanding these core aspects of organic wines, you can make more informed decisions and embark on a rewarding journey into the world of sustainable, flavorful, and environmentally conscious wines. We wish you all the best on your wine-tasting voyage!


Today we got the raised beds ready to be planted. The very first thing I did was add compost to all of the raised beds, and mix it in real good. We have 3 different compost areas. A bin near our house (not pictured), the compost pile sectioned off with a pallet, and another black compost bin near the back of the yard. We use all 3 of them, and add to all 3 throughout the year.
After that, I raked all of the raised beds to level out the soil. Here is my husband putting up new grids on all of the beds. We do the square foot gardening method.
Last year we put our grids up real fast. We used twine that we tied on nails that we put in every foot. Over the year, the rabbits ate through the twine, it broke, and started decomposing. The nails rusted, and stuck out of the beds. I did not like that at all, we had to be real careful around the garden beds. And we have kids, and dogs, and I would hate for either of them to step or put their hand on a rusty nail. So we decided to remove them. This year we used a nylon rope that should not break down, and we used the staple gun so nothing is sticking up above the bed. I have seen people making grids out of thin wood paneling but that would take up some of the space in the garden and I don't want to lose any more space than I need to.
Below is what we used as our herb garden last year. This is the next garden bed I need to get ready. This is where all of our tomatoes will go this year. Big project. We are waiting to get the rototiller fixed before we tackle this.


TOTAL DEFENCE, launched by Premier Nutrition, is a complete feed for dry cows specially formulated to tackle milk fever.
Part of the Total Transition range, TOTAL DEFENCE is a proactive feeding strategy for farms with high potash silages or intensively slurried grazing fields. The product includes a high-level calcium binder together with a full mineral/vitamin package, by-pass protein and protected methionine, making it a very simple ‘tear and feed’ product without needing to know how to mix complex rations.
TOTAL DEFENCE is suitable for pre-calving cows, heifers and suckler cows that are facing a substantial milk fever risk and limited options on farm are available. It is also perfect when labour resource is limited.
TOTAL DEFENCE is supplied as pre-calving rolls ready for top-dressing or offering to grazing pre-calving cows. It must be fed for a minimum of 21 days with enough feed space to ensure all cows get the recommended daily amount of up to 4kg/cow.
For more information, please contact Mark Hall, Premier Nutrition, on 07711 191085 or email email@example.com.


We love producing our extra virgin olive oil...
The Reschio olive groves are managed according to the practices of organic farming and include century old trees and differing local varieties, among which the Dolce Agogia variety stands out.
The 2017 growing year was incredibly hot and very dry, far more than usual and this caused the loss of many olives immediately after the fruit had set, but guaranteed the absence of diseases and at the same time the development of fruit particularly rich in oil and flavour.
Harvesting the olives in mid-October, they were taken to be pressed the same day as they were picked in a state of the art press, which eliminates oxidation, fundamental for the very best olive oil.
We love producing our extra virgin health giving olive oil of the very highest quality, rich in polyphenols and antioxidants.


Author: Terry Betker
Published: International Farm Management Association
Actual observations show that two neighbouring farms will typically report different financial outcomes. One farm will be better off than the other. Same enterprises. Same size. Same weather. The only variable is the difference in management decisions made for each of the farms. Longer term, the implications pertain to the potential impact on the ability of the farm to support growth objectives and sustainability. An increasing number of farms are facing the issue of not having the capacity to support growth. Why is this happening? Click here to read on.


"It’s like asking God what heaven is like,” says the man across the table as René Redzepi walks away. My fellow diner has just asked the chef exactly what is on his plate and with good reason. Telling a table of foodie Australians that they are eating native plums results in surprisingly little signs of recognition—none of us have even seen them before. It is more surprising to have a Dane explain them to us, no less the internationally renowned chef himself happily answering questions before calmly wandering back to the small makeshift marquee kitchen at the end of a narrow field.
We are the lucky few guests at ‘Lunch in the Fields’, part of Good Food Month Australia, where world-renowned chefs René Redzepi and Peter Gilmore present lunch at the Hawkesbury farm that produces bespoke vegetables for Gilmore’s Sydney restaurant, Quay.
The farm’s story is some sort of food fairy-tale; successful Quay loses its beloved long-term supplier. Small new farm hears of gourmet restaurant’s search for a supplier and writes a letter to the executive chef. Little farm ditches market stalls and becomes a bespoke grower for said restaurant. Said restaurant grows little farm into famous farm, which now supplies other famous restaurants. The end? It still feels very much like the beginning at Tim Johnstone’s Kitchen Gardens. The small but mighty force is currently producing delicate edible flowers such as society garlic, garnishes such as salty ice plant and rare and heirloom vegetables including mizuna, native violets, micro onions, 14 varieties of radishes and much more.
Farmer Tim Johnstone has been growing produce all his life and started selling heirloom vegetables at local markets. Until recently, he was still working full time at the local council and only assisted by his wife and brother. He is now working part time in an effort to focus on the growing farm, and is joined by a small band of local teenagers at the weekends, whom he has personally trained and jokes that his three young children are his “future labour pool.” Tim has started to supply several more top Sydney restaurants, including The Bridge Room and Otto Ristorante, with his growing methods inspired by Joel Salatin, the renegade American farmer who preaches about natural food and growing.
“We call ourselves artisan growers as the way we grow veggies is so different to large scale vegetable producers. We are more [of] a big garden than a farm. We seed small amounts on a weekly basis and are harvesting small beds twice per week for direct delivery to the restaurants,” he says.
His methods are incredibly labour-intensive, but he maintains it is worth it for optimum flavour in the unusual varieties he specialises in, which are often harder to grow.
“We grow our veggies by feeding the soil, not the plant. We use green manures to build our soil and also incorporate our own compost, mushroom compost and chicken manure. We practice crop rotation, which means we rotate between the different plant ‘families’ to make the best use of our soil nutrients and to disrupt pest cycles. We don’t use synthetic systemic pesticides, instead we use crop rotation, encouraging the good bugs, and use of organic and natural based sprays. Weed control is countless hours of good old fashioned hoeing and hand weeding.”
The surrounding landscape is the bleached yellow-brown of the typical Australian countryside. In what has been an unusually hot spring, the lunch guests are all thankful that it is only a pleasant 25°C and free from the smoke of the nearby bushfires. There has been only 28ml of rain in the five months preceding the lunch and the parched ground is then overwhelmed with 200ml in the two weeks following, making any cultivation a game of three steps forward and one step back. When asked about the difficult conditions, Tim just shrugs and says: “that’s farming.”
Despite the unpredictability of Australia’s climate, the farm’s five acres of land (only two of which are currently being used for farming) harvests around 1,200 items of produce a week.
From field to fork, Gilmore and Johnstone work very closely together. Peter makes regular visits to the farm, often to pour over seed packets and catalogues, and they both do a great deal of research on new and current varieties, working out menu possibilities and schedules. Quay funded some of the farm’s new equipment (a poly tunnel and a tractor) that they pay back in vegetables. It’s an important deal for the farm, which, Tim says, as a new business wouldn’t be eligible for a regular loan and isn’t yet a financial success. The relationship isn’t always seamless though; they joke about Gilmore (pictured below, with Redzepi) asking for raw lima beans that, upon researching, Johnstone discovered were actually poisonous. Gilmore grins and says, “I ate heaps of them and they were delicious.”
Although ‘Lunch in the Fields’ has been an incredible amount of work for Tim, it does feel like a small opportunity for some well deserved recognition from those who know and appreciate good food. It is an event for the general public but also reads like a roll call of Australian’s best kitchens: Kylie Kwong, Neil Perry, Mark Best and James Viles are comfortably sharing kitchen tales at one end of the table. Meanwhile chef extraordinaire René Redzepi looks surprisingly at home on this dusty patch of land.
“The people that make our success are these people that grow our food,” he says. “We should talk about that and celebratethat. Celebrate those that are working for fl avour and deliciousness. Connecting with [our food] is much more important than we realise, especially for people from the cities. As a cook it changes you totally.”
After a quick tour of the small farm and a glass of champagne, we sit down to a six-course meal, with Redzepi and Gilmore cooking three courses each.
Redzepi’s dishes all have strong, almost confronting flavours and two of the three have fermented and sour elements. Gilmore’s are equally complex but more comfortable for the average palate, and I personally feel his pig jowl dish with organic rice, seaweed, buckwheat and golden orach steals the show. It is sweet, the meat so tender as to seem light, and perfectly balanced. Johnstone’s produce of course takes a starring role, bringing the diverse menu together, with delicate flowers and rare vegetables adding subtle flavours and elegant visual fi nishing touches.
Despite the glut of food idols present, ‘Lunch in the Fields’ has a privileged informality about it. The person pouring my wine turns out to be the owner of Crawford River winery in Victoria; Gilmore and Redzepi are personally touring the table, topping up our broth as needed.
Johnstone seems happy to stay in the background, no doubt relieved to see the culmination of much behind-the-scenes patience, passion and sheer hard
work. He describes his early taste of this bigger picture when he fi rst dined at Quay restaurant as “very random”.
“We deal with the natural product then Peter turns it into something so special,” he says. “It gives you a kick: motivation. Now, when they are working on a new dish I sample it so I understand what they try to achieve. I enjoy the collaborative relationship. We are working together for that common goal.”
Photography by Phu Tang


Meg & Kevin Stuedemann
Kevin was born and raised in Saint Paul and spent every holiday and vacation at Uncle Ed and Aunt Mary’s little farm near the town of Le Sueur. He was always determined to become a farmer. Kevin bought our farm (not Uncle Ed and Aunt Mary’s, though) in 1988 and started milking cows on the farm in 1991.
Meg was born and raised in Milwaukee, WI and Nashville, TN. She was captivated by agriculture while serving with the Peace Corps in Northern Thailand. When she returned to the U.S., she earned a Master’s degree in Agronomy, then worked in sustainable agriculture for a nonprofit organization in Michigan, and then for the Minnesota Department of Agriculture. She loves being a farmer.


Seagull egg country food harvested on the land in Nunavut
Original resolution: 5983x3991 px
Contributor: Stewart Burnett
Licence: Royalty Free
Themes: Culture , Landscapes , Plants & Animals
A speckled green seagull egg harvested as country food on the land in summer near Rankin Inlet, Nunavut. The seagull eggs are the most sought after in summer for their smooth texture.
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Today, Cerexio investigates the impact of capitalising on satellite data to feed the expanding population and meet the insatiable demand for food resources around the world. In brief, food insecurity has led to the suffering of millions of people around the world, but the healthy and tactful usage of EO (Earth Observation) data can reduce the number of people facing a food crisis and provide enough insights to mitigate the shortage of food.
Impacts of Food Insecurity and Food Crises
Food insecurity and instability can lead to the malnutritions that fatally threaten livelihoods, exhaust the savings of massive amounts of people, and mismanagement of livestock upkeep, crops and medicine. There are 5 phases of food insecurity, starting from the nutritionally gratified communities to communities that are fatally malnutrition. Namely, these phases are: Stable, Stressed, Crisis, Emergency, Famine (or Catastrophe). Acute malnutrition leads to communities making desperate decisions like selling essentials to bring food to the table, or migrating and working under merciless suppression, or even selling their own children- which leads to people questioning the ethicality behind their decisions. However, the worst-case scenarios lead to malnutrition-related illnesses, destitutions, starvation and death.
Some of the countries that faced the peak of the food crisis in 2020 are Congo, Yemen, Afghanistan, Syria, Sudan, Nigeria, Ethiopia, Sudan, Zimbabwe and Haiti.
Why is Satellite Data Unmissable?
HLPE (The High Level Panel of Experts on Food Security and Nutrition)- the interface of the CFS (UN committee researching on World Food Security) elaborates the recent impacts that led to the rapid rise of hunger and malnutrition at a global scale. One of their researches illustrated how the dynamics rooted after the advent of COVID-19 led to rising threats for nutrition and security of food resources. The illustration below was shared in this report to address how the 2020 socio-economic realities were not only suffering from the epidemic but also a malnutrition and hunger pandemic.
- political decisions,
- economic recession,
- augmented food environments,
- societal inequities,
- efficient social protection strategies, and
- the increase of localised food prices,
are a few reasons for this detrimental situation. However, one of the most impactful threats is ineffective changes in production. It explains how horticultural production would meet production shocks due to the shortage of labour and inability to determine the production supply requirements accurately- like transportation of seeds, amounts of seeds, fertiliser quantities and more. This is where the need for Satellite Data is unmissable.
How Does It Work?
Satellite data, when combined with AI and ML models, offer permanent solutions to the most pressing issues in the global food crisis. It didn’t take long for most agricultural specialists and national decision-makers to understand that the satellite is the ultimate risk mitigation, visualisation, and analytical tool to ensure healthy and reassured food production. EO data offers real-time web-based tools that can be used by people to access satellite and ground data to make robust, efficient and real-time agricultural decisions despite the changing weather conditions, environmental impacts and spontaneous changes in the food demands across the globe.
Satellite Data can also work in collaboration with other technologies like IIoT-driven Drone (UAV) Systems, GIS Layers, Predictive Analytics, Prescriptive Analytics, Digital Twin and Simulation and a range of other new-age technologies to offer immersive and interactive experiences to understand the actualities of food production. With such futuristic collaborations, satellite data can offer hyper-local evaluations, predict impending crop health and threats, understand future location-sensitive weather and growth changes before they materialise, get comprehensive evaluations of biomasses in farming areas and more.
Benefits of Using Satellite Data in Food Production?
Satellite Technology ensures that the altered food environments and changes in production are done by fact-based insights that are enabled by EO data, which monitors and estimates food production by leveraging remote sensing technologies to manage a crisis before it even occurs. Here are some instances where Satellite Data is deemed to be most beneficial and efficient in the food production sector.
- Analyse the quality of soil fertility, moisture and chemical composition
- Become the ‘Eyes on The Sky’ to manage and control the water supply of agricultural land
- Help developing countries meet SDGs (Sustainable Development Goals), which facilitates dodging food crisis
- Map and offer interactive investigation power of irrigated land in real-time
- Offer data to make simulations and interactive timelines to visualise the growing season progress of mass crops
- Optimally guide fertiliser application roadmaps to ensure all crops (even the hard-to-reach crop patches) are not affected by diseases or pests
- Predict crop yield and measure it against the demand for food to understand the food security rates of a country
- Predicting weather changes and other natural phenomena like landslides, droughts, bushfires and other hazards that impact crops
- Space-based crop health monitoring lenses to ensure the sustenance, healthiness and resilience of crops throughout the food production lifecycle
Is Cerexio A Part of This Mission?
Cerexio offers a range of new-age technologies empowered by satellites to ensure that the agricultural operations and leveraging the maximum out of AI are optimally carried out. We tailor software stacks that are web-based tools and applications that agricultural expert agronomists and farmers. You can use these technological solutions to leverage satellite data and manipulate them using smart AI, and IIoT powered analytical tools to get actionable insights on risk mitigation plans and strategies to facilitate agricultural decisions. We also offer the best visualisation tools to get comprehensive visibility on crops and their sustainment requirements via new-age technologies like GIS layers, Digital Twin, Simulations, Smart Dashboards and more. Connect with Cerexio to learn more about our solutions and services that mitigate the risks of Food Insecurity and Instability.
Future Implications of Satellite-based Anti-Crisis Measures
Compared to most technologies, satellite technologies have supported critical national decision making that relates to food production and supply; it ensures countries shore up the rates of unhindered food security in most countries. Therefore rather than relying on conventional and operationally limited methods of agriculture, farmers, agricultural specialists, agronomists, and governmental establishments now look up to the skies to harness the power of satellites. Satellite technologies have the potential to help decision-makers give a deadline to global hunger and malnutrition by deploying sustainable food production solutions that will use fact-based analysis to increase the productivity of food.


Is there such a thing as a pink lemon?
Real pink lemons, called variegated pink-fleshed Eureka lemons, do exist. But pink lemonade usually isn't made with their juice.
How big do pink lemons get?
Variegated pink lemon trees can grow up to 15 feet tall in the garden and slightly shorter if you grow them in a container.
What is a Pink Lemonade blueberry?
The "Pink Lemonade" blueberry (Vaccinium "Pink Lemonade") expands their ornamental qualities further with its colorful fruit in U.S. Department of Agriculture plant hardiness zones 4 through 8. … It is a hybrid with "rabbiteye" blueberry parentage, which means it produces well in both cold climates and mild winter areas.
What does a Pink Lemonade blueberry taste like?
Similar to their blue cousins, Pink Lemonade blueberries have a firm texture and juicy interior. With a far higher sugar content and an unmistakable lemony flavor, it is clear how their name soon followed. One developer described the flavor as being both "sweet and flowery".
How do you know when pink lemons are ripe?
When fully ripe, the stripes fade, and the rind turns yellow with distinct pink oil glands. The flesh is light pink at full maturity, low-seeded, and very acidic. 1986, EMN: Is a Eureka lemon variegated sport with pink flesh and pink juice.
What color are lemons?
Lemon or lemon-color is a pale yellow color, the color of the lemon fruit. The first recorded use of lemon as a color name in English was in 1598.
Are pink lemons genetically modified?
Nor are they a scary, genetically modified version of the regular lemons you've been turning into lemon water in the morning. Discovered growing on a wild lemon tree in California, pink lemons are rosy on the inside thanks to an antioxidant called lycopene (which also gives tomatoes their red hue).
Where are pink lemons grown?
The Pink lemon is a spontaneous mutation that was first discovered on an ordinary Eureka lemon tree in Burbank, California around 1930. Pink lemons are popular with home gardeners and growers as both an ornamental and a citrus tree.
What are the big lemons called?
Ponderosa lemon. The ponderosa lemon (Citrus x pyriformis) is a citrus hybrid of a pomelo and a citron.
What is a Eureka lemon tree?
The “Eureka” lemon tree (Citrus limon “Eureka”) is an evergreen that produces pink-fleshed lemons all year. Young lemons' exteriors are yellow with green streaks and mature to a pale yellow when ready for harvest. New growth on the tree is a bronzed purple color while mature leaves are an apple green.


Cafe Lareño – Ground Puerto Rican Coffee – VALUE PACK – 8 oz Bag (Count of 4)
QUALITY IS KEY – At Cafe Lareño, when we talk about quality, it’s is a serious matter. To produce and brew coffee the human element is key to the whole process. From the hands that planted the tree, care for their growth, collect beans carefully, depulping it and washing, then drying and hulling until it is ready to be toasted, ground and packed to arrive at the hands of the consumers who gladly enjoy the precious treasure with aroma, body and flavor in the comfort of their home.
FOUR GENERATIONS OF TRADITION – It all started with a small roaster with about 30 pounds of coffee. After several attempts they found their favorite point in the roast, decided to pack it up and start their family business. The family got bigger and together with Mr. Alcover and Ms. Rodríguez their children have become part of the production and processing of our coffee. Thanks to this effort the Cafe Lareño family will continue growing generation after generation.
LARES, PUERTO RICO – From the mountainous regions of Lares, Puerto Rico where the cultivating and picking, de-pulping, cleaning, drying, hulling, roasting, grinding and packing take place so you can enjoy the pleasant taste of Café Lareño.
Café Lareño is a household enterprise devoted to fostering the espresso business in Puerto Rico, right here we use all phases of preparation of the product. This contains from the picked espresso bushes to then move it to the world of profit the place we course of the grain and go away it ready for toasting, grinding and packing in flour so that our shoppers can benefit from the nice style.
QUALITY IS KEY – At Cafe Lareño, once we discuss high quality, it is is a critical matter. To supply and brew espresso the human component is vital to the entire course of. From the arms that planted the tree, deal with their progress, gather beans rigorously, depulping it and washing, then drying and hulling till it is ready to be toasted, floor and packed to reach by the hands of the shoppers who gladly benefit from the valuable treasure with aroma, physique and taste within the consolation of their house.
FOUR GENERATIONS OF TRADITION – It started with a small roaster with about 30 kilos of espresso. After a number of makes an attempt they discovered their favourite level within the roast, decided to pack it up and begin their household enterprise. The household obtained larger and together with Mr. Alcover and Ms. Rodríguez their youngsters have turn into part of the manufacturing and processing of our espresso. Due to this effort the Cafe Lareño household will proceed rising technology after technology.
LARES, PUERTO RICO – From the mountainous areas of Lares, Puerto Rico the place the cultivating and selecting, de-pulping, cleansing, drying, hulling, roasting, grinding and packing happen so you will benefit from the nice style of Café Lareño.


Income generation projects are intended to economically improve the standard of living for the intended recipients and the community by providing much needed jobs. During the one year project implementation project members as well as interested community members are given relevant skills training, including project and financial management. The recipients are trained to manage the project. However the outcome is a sustainable project that has a readily available local market that will eventually provide for the export market. There are a number of projects that EOF has taken from a small to micro status and small economic status.
Examples are: -
Siyavuselela Agricultural Association - in Cala, in the Eastern Cape, was funded for R58 000 00 equipment in 2004. It initially was a small nursery and today it provides seedlings on a large scale. It also provides training and advice to small farmers in the surrounding areas.
Roxeni Wool Growers Association - in Roxeni, in the Eastern Cape. It was funded for construction of a sheep shearing shed and machinery in 1998 for R59 000 00 & in 2000 for R51 000 00. This project is now one of the best wool producing co operatives in the Eastern Cape.
Masibambane - at eMpindweni village, in the Eastern Cape. This is a cluster project it consists of bakery, crop production and sewing. It was funded in 2002, for a R75 000 00 borehole and irrigation system. It has tenders with the Eastern Cape Provincial Department Education to provide a local primary school with vegetables and several other schools with bread. The project has been selected as a showcase for the EOF's 21st anniversary celebrations.
Depaarl Agricultural Project, in GaMasemola village, in Limpopo. This project was funded in 2003 for agricultural equipment, pressure pump, borehole and seedlings. It has also been selected to showcase as part of the 21st anniversary celebrations.


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Case d’Alto is an up-and-coming winery located in the Campania’s Avellino province. It was born when Claudio De Luca decided to unite his family’s dispersed vineyards of Taurasi and Lapio, including one 100-year-old parcel from which the farm takes its name. Given his experience in the renewable energy industry, it was only natural that he sought to take the entire azienda organic. In fact, he will complete the conversion in March.
Besides cultivating aglianico and fiano, the De Luca family takes olive cultivation very seriously, and rightfully so. It is not by chance that they have quickly emerged as one of Italy’s top producers of Extra Virgin. Depending on the vintage, Case d’Alto typically harvests (by hand) between mid-October and early November, bringing the crop immediately to the most well-equipped, local frantoio. There the oil is expertly extracted by centrifuge, yielding a pure, polyphenol-rich Extra Virgin. While 70% of their olive oil production is a blend, they smartly isolate three indigenous olives to make monocultivar bottlings: ravece, leccino del corno, and majatica.
100% Aglianico that comes from vines ranging from 5-40 years of age. After crushing/de-stemming, maceration is conducted for roughly four weeks before being transferred to tonneau and barrique for two years, seeing at least another six months in bottle before release. Look for an array of flavors including wild cherries, chinotto, tobacco, black pepper, and tar. Although this Taurasi drinks well now, it is clearly a wine that has a long life ahead of it.
A tiny production, mono-varietal, Extra Virgin EVOO that is based on the native ravece olive. It is moderately piquant and pleasantly bitter, showing notes of tomato leaf, artichoke, and wild chicories. In color, ravece is golden with green reflections. “Coevo” means “contemporaneous” in Italian, referring to the fact that olive oil is best consumed as close to its harvest date as possible.
Annual Production: 15,000 bottles
Varieties planted: aglianico, fiano
Soil Composition: clay/limestone/sand
Total surface area: 23 ha
Vined surface area: 7 ha
Trellising system: Cordone Speronato
Vine age: 5-100 years


Pongal Celebration 2022
Sunday, 23rd January 2022
Time: 1 pm onwards
Pongal is a Tamil harvest festival, similar to Thanksgiving day. In agriculture-based civilization, harvest plays an important role. On this occasion, people thank the Sun God for abundant agricultural crops. The festival is most popular in Sri Lanka and India, in the state of Tamil Nadu. Pongal festival is celebrated for four days, to be thankful and to enjoy.
AFK is organizing a fun-filled Pongal Celebration. We will be making the Pongal according to the traditional way, we will have colorful traditional games which will be very fun and exciting not to mention the winners will get exciting gifts. You all are welcome to participate in this Pongal celebration at Alliance Francaise de Kandy.
Alliance Française Kandy
640/2 Peradeniya Rd, Kandy 20000
For more details please contact
Evana at firstname.lastname@example.org / 081 222 3120


wine farmer Jesper Paulsen is the 4th generation at the farm Lille Gadegård. Previously, the farm was used for animal husbandry, and in 1980 was converted to strawberry farming. The first wine we produced was therefore a strawberry wine. Fortunately, it was well received, and we started planting vinestocks in the year 2000, when Denmark officially became a wine country. Since then, it has grown to a whopping 89,000 square meters.
In 2005, the small pot still of 2200 liters was put into use. Storage takes place in an underground cellar of 50 square meters. Since the wine farmer is also an ordinary farmer and grows malt barley, it was natural to produce whiskey. The first bottle was sold in 2009, and was thus Denmark's first whisky
We have the red wine varieties Rondo, Bolero, Frühbourgunder, Spätburgunder, as well as the white wine varieties Orion and Solaris.
We also have red currant, blackcurrant and gooseberry bushes.
In addition to grape wines, we make sparkling fruit wines from strawberries, gooseberries, currants and blackcurrants. They are between 11.5 and 14% alcohol, and are made for deep conversations and sunsets.
We have a wide selection of spirits, liqueurs, bitters and schnapps. As the winegrower always has new ideas, the selection varies from year to year.
Below you can see a video of how the harvest took place back in 2010.


In addition to top-quality Phalaenopsis, Dutch family-owned company Ter Laak puts sustainable innovation high on the agenda. In 2018, working with partners including Priva and Stolze Installatietechniek, the company established the very first "Daylight Greenhouse" covering an area of over five hectares.
For this complex project, we found the right partners in Stolze and Priva to share ideas about how best to control the climate in the Daylight Greenhouse.
The unique feature of a Daylight Greenhouse is its ability to convert incoming sunlight into energy that can be used to heat the entire greenhouse complex. This principle, devised ten years ago by Technokas and Wageningen University, is starting to bear fruit for Ter Laak. Not only is the company making energy savings of up to 50%, but plant quality is even better than before.
Want to know the ins and outs of the Daylight Greenhouse project?


The sugarcane processing industry has a wide-ranging impact on the environment, both during production and later during processing. In this article, we will discuss the ways in which the industry can minimize its negative impact on the environment. We will also discuss ways in which it can become more sustainable. Here, we will discuss the environmental benefits of this industry. Read on for more information. And, don’t forget to subscribe to our newsletter!
While the primary goal of the sugarcane processing industry is to feed the world, there is a significant role for its byproducts in energy, medicine, and chemical products. Baggage ash is one of the most valuable byproducts and is used to manufacture plastics, rayon, and wood resin. It is also a substitute sugar for diabetic patients. The advanced equipment of the sugarcane industry allows it to save as much as 2-7% of its byproducts, after the boiler requirement. The ash is used in glass and soil fertilizer.
The process of making sugar from sugarcane involves many different stages. The raw sugar solution is composed of 15-20% solid and 10-15% sucrose. The process is characterized by varying degrees of complexity, as shown in figure 1. High-tech processing, including sulphitation, can be the most efficient way to refine white sugar. The raw material is harvested from mature plants and transported to the processing industry, where it is kept in godowns. The cane is then crushed by a conveyor to the crushing compartment.
Besides being an excellent source of renewable energy, sugarcane residues have a variety of byproducts, but many of them are of negligible economic interest. The industry’s end-products have multiple uses, but they are all of minimal economic value. According to a report published by the World Bank in 2003, 38 end-products can be made from the raw sugarcane. The most lucrative ones can be considered as food, feed, or fuel for animals.
Besides ethanol and other sugar byproducts, sugarcane processing industry is also used to produce a variety of industrial products. While many of these byproducts have low economic value, they are essential to the manufacturing sector. Apart from the raw product, these are also used in cosmetics, pharmaceuticals, and food additives. In addition, the byproducts of the industry are mainly exported and sold to other countries.
In addition to the production of biofuels, sugarcane processing industry has also explored the possibility of using the resulting wastes for biogas and energy. Methane is a gas that contains carbon and oxygen. This process produces methane and carbon dioxide and is an eco-friendly source of energy for the industry. For a large-scale sugarcane processing plant, methane can be produced from the byproducts of the plant.
The industry uses CO2 for various industrial purposes. Its high moisture content makes it difficult to burn. So, the industry uses a bagasse dryer. In addition to these two types of byproducts, sugarcane processing industries also produce mill mud, which needs to be handled and disposed of. In addition to this, the production of this byproduct is crucial to the industry. It helps to create ethanol, which is used for manufacturing.
The sugarcane industry has several end-products. Most of them are of no economic value and are of no economic interest. A significant portion of the byproducts, however, are of no economic benefit. While the waste from a processed sugarcane farm is used for fuel, there are many other uses. This can result in higher profits for the processors. The industry is an important part of the economy of a country, especially in developing countries.
The Sugarcane Processing Industry generates a wide range of byproducts. Some of them are of no economic interest. Most are abysmal, or of marginal economic value. The baggage of the industry is a major byproduct that has no economic value. As a result, it is useless to produce it. Currently, most of the byproducts of the sugarcane industry are of no economic worth.
The wastewater from the sugar industry has several physicochemical properties. It depends on the size and capacity of the plant. Proper installation of water treatment systems and old accessories are necessary for an efficient operation of the plant. In some cases, untreated wastewater can be disposed in an artificial lake while treated wastewater can be reused for other purposes, such as floor cleaning. They may even be redirected to different parts of the plant.