press release:

Dotmar, Australia’s leading engineering plastic and conveyor products facility is announcing the launch of new website.

Dingley, Victoria (PRWEB) — Dotmar, Australia’s leader for engineering plastic products reveals a new website for customers. The new website features a new layout, more detailed product groupings, and an easier way to request product information from a sales professional. The website allows customers to easily find the exact plastic materials they are looking for through the newly reorganized Product and Industry sections. Read more

press release:

The National Corn Growers Association today thanked President Obama for his statement that advanced renewable transportation fuels will be one of the nation’s most important industries of the 21st Century, and that corn-based ethanol must remain viable to achieve this vision.

St. Louis, MO (Vocus/PRWEB ) May 29, 2009 — The National Corn Growers Association today thanked President Obama for his statement that advanced renewable transportation fuels will be one of the nation’s most important industries of the 21st Century, and that corn-based ethanol must remain viable to achieve this vision.
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The baked products for which cassava flour is the basic ingredient are known commercially as tapiocas or tapioca fancies. In Malaysia and some other areas these products are commonly known in the industry as sago products. The term probably originated with the Chinese production of sago-palm starch products. The manufacture of tapioca fancies is a logical follow-up of the production of the flour itself in the countries of origin. Separation of the processing of the flour and of the derivatives would be illogical. Many medium-size and larger factories are also equipped for the manufacture of such baked products as flakes, seeds, pearls, and grist.

These products are made from partly gelatinized cassava starch obtained by heat treatment of the moist flour in shallow pans. When heated, the wet granules gelatinize, burst, and stick together. The mass is stirred to prevent scorching. They are manufactured in the form of irregular lumps called flakes or of perfectly round beads 16 mm in diameter known as seeds and pearls. The grist is a finer-grained product obtained by milling gelatinized lumps, and siftings and dust are residual products of the manufacture of seeds and pearls.

Preparation of wet flour

The raw material for baked products is the flour scooped up from sedimentation tanks or tables after the supernatant, or excess water, has been drained and the “yellow” flour scraped off. Clearly the use of moist starch, an intermediate stage in the processing of the Dour, is economically advantageous.
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Joseph Odiambo walks decisively past eight plots of corn and comes to a stop in front of the ninth. Where the other plants towered sugar-cane thick with broad crisp blades, here the plants are skinny and stunted, draped with yellow-tinged leaves.

The contrast is deliberate, an advertisement for the wares Odiambo sells from his roadside supply shop in western Kenya. While the shopkeeper’s robust plots were planted with commercial seed and carefully nurtured with inorganic fertilizer, his sickly specimens are the result of seeds sown in the bare ground. “We wanted to have a control plot, to show the difference,” he says.

Odiambo’s demonstration plots are an opening salvo in a battle between two very different agricultural philosophies. The goal itself is not in dispute: a healthier, wealthier Africa, one that can feed itself and perhaps even export. Both sides also agree that the solution should be green. The disagreement lies over just what that word means. Read more