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.
Thursday, August 12, 2010
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.
Thursday, July 8, 2010
foods and beverages for sale
I have added several types of food to the list of foods beverages to offer. This includes wine for sale, be it white, sweet or red wine.Any producer can offer his wines for sale on the site. But I'm not limited to these offers and would like to encourage those that offer other products as well to join us and therefore I also include juice for sale. mango juice or juice from apples, grapes or oranges is welcome to be offered under the beverages for sale on the site.
Wednesday, June 23, 2010
facts about foods
From the Author: "There is a sentence in the Talmud to the effect that the Kingdom of God is nigh when the teacher gives the name of the author of the information that he is passing on. With every desire to fulfill the rabbinical precept and acknowledge the sources of this booklet, I find myself in a quandary. If I make my acknowledgments duly I must begin with my grandmother and Culpeper's Herbal. Following upon those come the results of my own and friends' practical experience. After this I should, perhaps, give a list of the periodicals from whose pages I have culled much helpful information. But as space and memory preclude individual mention I must content myself with this general acknowledgment. Lastly, I desire to record my thanks to Dr. Fernie, whose Meals Medicinal, a large and exhaustive collection of facts about food, has afforded not the least valuable assistance."
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