Poor harvests and export markets, and governments stop worry
While citizens in wealthy countries, the cost rising agricultural prices, only a few euros in the week, the price increase, people in poor countries in Africa cost the life. Photo: dpa cost while citizens in wealthy countries, increases in agricultural prices, only a few euros in the week, can cost the price increase, people in poor countries in Africa's life. Photo: dpa
Environmental disasters in several countries threaten the cereal crops. Agricultural products are dramatically more expensive - and scarce?
Frankfurt. It is uncanny: Commodity prices are rising dramatically - even though the economy is not yet in full swing. The commodity index (excluding energy) of the Hamburg Institute of International Economics (HWWA) has already exceeded its expected in € highs of summer 2008.
The scene evokes memories of the spring of 2008: Then, too, were oil, metals and agricultural raw materials have become extremely expensive, particularly, in countries such as Mexico, Bangladesh and Haiti, it came to food riots. Even now, in certain states again the fear from political turmoil.
World Bank warns
On the agricultural market, the situation is after the sanctions imposed by Russia last week, grain export ban particularly critical. The World Bank has warned major wheat exporters about to impose export bans. Otherwise it could lead to a new food crisis, "said World Bank Director Ngozi Okonjo-Iweala. The severe drought in several regions could induce countries to follow Russia's example and restrict exports. The World Food Programme (WFP) already a dangerous price spiral.
Cause for concern about a food crisis, as it had been in 2008, are dramatic crop failures in several major producing countries. In particular, Russia, the world's third largest producer Wheat because of drought and forest fires, a crop-drop expected by 20 percent. Consequently, Prime Minister Vladimir Putin announced a ban on exports of wheat, which could take at least until the end of the year.
Ukraine and Kazakhstan, another major wheat exporters are also affected by the drought and fearing a similar large declines of their crops. Also in Western Australia threatens the continuing drought, the local wheat production. However, some countries are facing the opposite problem. So threatening floods in Pakistan, India and China as well as unusually high rainfall and humidity in Canada's wheat production in other major producing countries.
As a result of harvest-related problems, the price of wheat has doubled in a month. The World Bank is so concerned that it announced to reactivate in the case of a growing shortage of wheat a food fund.
The Fund was created in 2008 to assist developing countries in purchasing and production of food. Currently, 615 million are the equivalent of € in the Fund.
Countries hoard food
Although see commodity analysts at Bank still no dramatic crisis, "said World Bank Director Okonjo-Iweala, but warned," can understand Though, why introduce governments have a policy that is good for their own countries, are practices such as export bans not always the best way. It affects the market and lead to countries hoard their food. "
Friday, August 13, 2010
Thursday, August 12, 2010
Food industry threatened by loss of brands
A study provides increased power of trade against producers. Therefore, the diversity in the supermarket shelves is in danger.
In the German food industry threatens a loss of brands. "Provides a significant number of companies threatened the existence", said Christian Köhler, the managing director of brand association, told WORLD ONLINE. As a basic call Köhler in particular the increasing buying power of trade to the industry caused by the increasing importance of merchant-private brands and the consolidation of the retail landscape in recent years.
The brand association now provides the variety on supermarket shelves in acute danger. "There is a concentration threatens to standard products," predicted Köhler. That would above all to the detriment of medium-sized manufacturers. This is confirmed by a recent study by the econ consulting firm DIW, a subsidiary of the German Institute for Economic Research (DIW). Accordingly, the negotiating position of producers in recent years has deteriorated significantly. "There is a relatively high dependence on a few retailers," the authors write. The man replies, two thirds of the surveyed medium-brand manufacturers more than 22 percent of their turnover with only one customer. This number is valid in the European competition practice as a critical threshold. One-third achieved even with two customers each with more than 22 percent of the proceeds.
In the German food industry threatens a loss of brands. "Provides a significant number of companies threatened the existence", said Christian Köhler, the managing director of brand association, told WORLD ONLINE. As a basic call Köhler in particular the increasing buying power of trade to the industry caused by the increasing importance of merchant-private brands and the consolidation of the retail landscape in recent years.
The brand association now provides the variety on supermarket shelves in acute danger. "There is a concentration threatens to standard products," predicted Köhler. That would above all to the detriment of medium-sized manufacturers. This is confirmed by a recent study by the econ consulting firm DIW, a subsidiary of the German Institute for Economic Research (DIW). Accordingly, the negotiating position of producers in recent years has deteriorated significantly. "There is a relatively high dependence on a few retailers," the authors write. The man replies, two thirds of the surveyed medium-brand manufacturers more than 22 percent of their turnover with only one customer. This number is valid in the European competition practice as a critical threshold. One-third achieved even with two customers each with more than 22 percent of the proceeds.
Butter 40 percent more expensive
Inflation increases significantly
Cheated: the cost of living in Germany in July to reach a value that was modified in November 2008 higher. In particular, gasoline and various foods provide the surge.
Since the Butterflood is a pleasure when the price of animal fat spread increases.
The prices for goods and services in Germany to rise again a little faster. The cost of living were higher by 1.2 percent in July than a year since they were expensive especially heating oil, gasoline and many food, said the Federal Statistical Office for final calculations. A higher inflation rate, it was modified in November 2008 with 1.4 percent. In June, she was still at 0.9 percent.
Despite the rise there as defined by the European Central Bank price stability that it provides guarantees of up to values just below two percent. From June to July, consumer prices moved by 0.3 percent.
Inflation eats wage increase
However, sufficient price increases to a large part of wage increases again to consume. The collectively agreed monthly earnings increased in the spring, at 1.9 percent as weak than it has been two and a half years. With the current inflation rate would remain only one of real wage growth remains 0.7 percent. Due to reduced working hours, the elimination of special payments and the abandonment of collective agreements benefit not all employees in full by the agreed wage increases. "The consumer is therefore in this year as growth driver," said an analyst at Sal Oppenheim, Katrin Löhken. While the exporters in the first half came on a turnover increase of 18 percent, the retailer reported an increase of only 0.5 percent.
Hard butter prices
Despite the strong growth and the sharp fall in unemployment, the experts at Sal Oppenheim expect that consumers this year will be 1.0 percent less to spend on consumption. "This decline is not quite caught up in 2011," said Löhken. Then the expected consumer spending to rise by about 0.8 percent have deeper reach into the pockets of consumers, especially for petroleum products. Light heating oil cost 26.5 percent more than in 2009, 11.2 percent more diesel and gasoline. Electricity prices, by 3.0 percent. In contrast, gas discounted by 5.4 percent and charges for central and district heating by 9.0 percent.
Many seasonal foods were expensive, however. "Are striking strong price increases observed especially for fresh vegetables and fruit," it said. Vegetables cost 8.9 percent and 7.7 percent more fruit. For fish and fish products were on average 3.3 percent more calls. Butter is more expensive, with 40.1 percent stronger. Sweets were against having more favorable to 1.4 percent, bread and other grain products cost 0.5 percent less.
Cheated: the cost of living in Germany in July to reach a value that was modified in November 2008 higher. In particular, gasoline and various foods provide the surge.
Since the Butterflood is a pleasure when the price of animal fat spread increases.
The prices for goods and services in Germany to rise again a little faster. The cost of living were higher by 1.2 percent in July than a year since they were expensive especially heating oil, gasoline and many food, said the Federal Statistical Office for final calculations. A higher inflation rate, it was modified in November 2008 with 1.4 percent. In June, she was still at 0.9 percent.
Despite the rise there as defined by the European Central Bank price stability that it provides guarantees of up to values just below two percent. From June to July, consumer prices moved by 0.3 percent.
Inflation eats wage increase
However, sufficient price increases to a large part of wage increases again to consume. The collectively agreed monthly earnings increased in the spring, at 1.9 percent as weak than it has been two and a half years. With the current inflation rate would remain only one of real wage growth remains 0.7 percent. Due to reduced working hours, the elimination of special payments and the abandonment of collective agreements benefit not all employees in full by the agreed wage increases. "The consumer is therefore in this year as growth driver," said an analyst at Sal Oppenheim, Katrin Löhken. While the exporters in the first half came on a turnover increase of 18 percent, the retailer reported an increase of only 0.5 percent.
Hard butter prices
Despite the strong growth and the sharp fall in unemployment, the experts at Sal Oppenheim expect that consumers this year will be 1.0 percent less to spend on consumption. "This decline is not quite caught up in 2011," said Löhken. Then the expected consumer spending to rise by about 0.8 percent have deeper reach into the pockets of consumers, especially for petroleum products. Light heating oil cost 26.5 percent more than in 2009, 11.2 percent more diesel and gasoline. Electricity prices, by 3.0 percent. In contrast, gas discounted by 5.4 percent and charges for central and district heating by 9.0 percent.
Many seasonal foods were expensive, however. "Are striking strong price increases observed especially for fresh vegetables and fruit," it said. Vegetables cost 8.9 percent and 7.7 percent more fruit. For fish and fish products were on average 3.3 percent more calls. Butter is more expensive, with 40.1 percent stronger. Sweets were against having more favorable to 1.4 percent, bread and other grain products cost 0.5 percent less.
Monday, August 9, 2010
bulk maize for sale
There will be smaller amounts of bulk maize for sale soon.
The maize will be coming from Natal and clients should be preferable from Natal as well to keep logistics cost down.
The maize will be coming from Natal and clients should be preferable from Natal as well to keep logistics cost down.
Time-Independent Flow in food processing
As the name suggests, this type of flow behavior is not affected by the length of time that the fluid has been flowing or being moved. We say it is unaffected by the duration of the shear which it experiences. This type of flow is the best documented, and some simple models of predicting flow exist to which we will later refer.
In this group we have Newtonian flow with which we are familiar, shear-thinning, shear-thickening, and viscoplastic flow. Please note once again that these non-Newtonian types of flow may be exhibited by fluids that will indeed also behave as Newtonian liquids over a
particular range of shear rates.
Shear-thinning liquids in general become more fluid, less viscous, as the shear rate on them increases. Typical examples of such fluids are: shower gel, hair conditioner, fabric conditioner, liquid abrasive cleaner, fabric washing liquid, printing ink, facial wash, flocculated clay slurries, 1 percent aqueous solutions of food thickeners (such as guar gum, locust bean gum, carrageenan, xanthan gum, alginate), most paints, many 1 to 2 percent aqueous polymer solutions, and some hydrocarbon crude oils.
In particular, with fluids such as flocculated clay slurries, which may have very high apparent viscosity at low shear rates, the fact that they are shear thinning enables us to pump them and convey them relatively easily by pipeline because of the high rates of shear applied by the fast spinning impeller of a centrifugal pump and the shear that they experience at the pipe wall (and another phenomena known as
wall slip that also reduces the viscosity at the pipe wall). Shear-thickening liquids are liquids whose apparent viscosity increases with increased shear rate. The old name for this is "dilatant" because the fluid appears to swell as it is sheared. The best way I can describe this is to ask you to think of a bucket of sand and water with about an inch of water above the settled sand. (Think back to your childhood visits to the seaside or sand pit.) Suppose you now rock the bucket from side to side; the sand and water mix together to form a rather unstable suspension. However, if you take a stick and try to stir the contents of the bucket with any appreciable amount of force it is virtually impossible. The suspension actually begins to look like a fractured solid. This is an extreme example of shear thickening. The voidage between the sand particles and the amount of water present
when the mixture behaves like a suspension is just enough to allow the mixture to flow at very low shear rates and let the particles move past each other. At high shear rates, the mixture expands, there is not.
THIXOTROPIC VISCOPLASTIC BINGHAM PLASTIC RHEOPECTIC
In this group we have Newtonian flow with which we are familiar, shear-thinning, shear-thickening, and viscoplastic flow. Please note once again that these non-Newtonian types of flow may be exhibited by fluids that will indeed also behave as Newtonian liquids over a
particular range of shear rates.
Shear-thinning liquids in general become more fluid, less viscous, as the shear rate on them increases. Typical examples of such fluids are: shower gel, hair conditioner, fabric conditioner, liquid abrasive cleaner, fabric washing liquid, printing ink, facial wash, flocculated clay slurries, 1 percent aqueous solutions of food thickeners (such as guar gum, locust bean gum, carrageenan, xanthan gum, alginate), most paints, many 1 to 2 percent aqueous polymer solutions, and some hydrocarbon crude oils.
In particular, with fluids such as flocculated clay slurries, which may have very high apparent viscosity at low shear rates, the fact that they are shear thinning enables us to pump them and convey them relatively easily by pipeline because of the high rates of shear applied by the fast spinning impeller of a centrifugal pump and the shear that they experience at the pipe wall (and another phenomena known as
wall slip that also reduces the viscosity at the pipe wall). Shear-thickening liquids are liquids whose apparent viscosity increases with increased shear rate. The old name for this is "dilatant" because the fluid appears to swell as it is sheared. The best way I can describe this is to ask you to think of a bucket of sand and water with about an inch of water above the settled sand. (Think back to your childhood visits to the seaside or sand pit.) Suppose you now rock the bucket from side to side; the sand and water mix together to form a rather unstable suspension. However, if you take a stick and try to stir the contents of the bucket with any appreciable amount of force it is virtually impossible. The suspension actually begins to look like a fractured solid. This is an extreme example of shear thickening. The voidage between the sand particles and the amount of water present
when the mixture behaves like a suspension is just enough to allow the mixture to flow at very low shear rates and let the particles move past each other. At high shear rates, the mixture expands, there is not.
THIXOTROPIC VISCOPLASTIC BINGHAM PLASTIC RHEOPECTIC
Thursday, August 5, 2010
beef cuts
BEEF CUTS: WHERE THEY COME FROM
Section Names of cuts
Rib: Rib roast, rib steak, rib eye, back ribs
Short Loin*: Tip loin, T-bone, porterhouse, tenderloin
Sirloin*: Top sirloin, sirloin, Boston sirloin
Round*: Round steak, top round, bottom round, eye of round, tip steak, rump roast
Flank*: Flank steak
Plate: Skirt steak
Chuck: Chuck roast, arm pot roast, shoulder pot roast, short ribs
*Cuts that are lower in fat. through “rigor.” With time, the muscles relax and increase in acidity — a natural way to tenderize meat — and muscle proteins increase their water-holding ability, which enhances juiciness.
Aging is a process that relaxes the tissues, making the beef easier to chew and enjoy.
The original process of aging, now called dry-aging, demanded that a carcass hang in a cooler for 3 weeks or more. The surface would dry out and be thrown away. The remaining beef made excellent but expensive steaks. This process is now reserved for steaks bound for only the best steakhouses.
Less fatty cuts are preferred from a nutritional standpoint. However, they are less tender than those with fat marbled through the muscle fibers. “Choice” and “select” grades have less fat and marbling and can be tougher than the “prime” grade unless they are prepared to maximize tenderness.
High-Protein Foods 299
illness. In recent years, Escherichia coli (E. coli), a potentially deadly bacterium that can cause severe, bloody diarrhea, has become a concern with red meat, particularly ground beef.
Fortunately, proper cooking kills all microorganisms in meat. Preventing meat from contaminating other foods before cooking is important. Good meat-handling practices include thawing meat in the refrigerator, making sure juices from raw meat do not get on other food, and disinfecting cooking and preparation surfaces after handling raw meat. For more information about cooking meat and other protein foods properly, see Chapter 5, Cooking It Safe, page 149, and Food Safety, page 148.
The following pages contain more specific information on different types of meat and how to include them in a healthful diet.
From the book encyclopedia of food.
Section Names of cuts
Rib: Rib roast, rib steak, rib eye, back ribs
Short Loin*: Tip loin, T-bone, porterhouse, tenderloin
Sirloin*: Top sirloin, sirloin, Boston sirloin
Round*: Round steak, top round, bottom round, eye of round, tip steak, rump roast
Flank*: Flank steak
Plate: Skirt steak
Chuck: Chuck roast, arm pot roast, shoulder pot roast, short ribs
*Cuts that are lower in fat. through “rigor.” With time, the muscles relax and increase in acidity — a natural way to tenderize meat — and muscle proteins increase their water-holding ability, which enhances juiciness.
Aging is a process that relaxes the tissues, making the beef easier to chew and enjoy.
The original process of aging, now called dry-aging, demanded that a carcass hang in a cooler for 3 weeks or more. The surface would dry out and be thrown away. The remaining beef made excellent but expensive steaks. This process is now reserved for steaks bound for only the best steakhouses.
Less fatty cuts are preferred from a nutritional standpoint. However, they are less tender than those with fat marbled through the muscle fibers. “Choice” and “select” grades have less fat and marbling and can be tougher than the “prime” grade unless they are prepared to maximize tenderness.
High-Protein Foods 299
illness. In recent years, Escherichia coli (E. coli), a potentially deadly bacterium that can cause severe, bloody diarrhea, has become a concern with red meat, particularly ground beef.
Fortunately, proper cooking kills all microorganisms in meat. Preventing meat from contaminating other foods before cooking is important. Good meat-handling practices include thawing meat in the refrigerator, making sure juices from raw meat do not get on other food, and disinfecting cooking and preparation surfaces after handling raw meat. For more information about cooking meat and other protein foods properly, see Chapter 5, Cooking It Safe, page 149, and Food Safety, page 148.
The following pages contain more specific information on different types of meat and how to include them in a healthful diet.
From the book encyclopedia of food.
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