The CropTrak(tm) farm management software now includes a comprehensive electronic timesheet system. The new feature tracks field crew operations by task and location and allows users to generate detailed activity based cost reports. Read more

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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Black tea is one of the many variants of tea that people have been consuming for many years throughout the world. It is more oxidized than the other varieties of tea. It is made from the leaves of ‘Camellia Sinensis’, a tea plant having an evergreen shrub. Like other forms of tea, it also contains caffeine, a stimulant that acts to invigorate our senses immediately. It also contains other important ingredients like polyphenols, vitamins, etc. Black tea is also referred to as a tea which is completely devoid of milk.

Processing of Black Tea
The processing of black tea goes through several stages. These stages are:

* The tea leaves are air blown to make them wither right after the harvest
* To get the black tea, either of the two methods are made use of. The first method is known as Crush-Tear-Curl or CTC. The second method is known by the name of orthodox. The CTC method helps in extracting the best quality tea products from medium or low quality tea leaves. In the orthodox method, hand processing is done to process high quality teas. This results in a kind of tea, the taste of which is sought by many tea lovers Read more

Agriculture in Indonesia is characterized by worries over the shift from subsistence production to market-oriented production. This transformation was once embraced as one of the requirements for increasing productivity.

Although improving the availability of crops to the majority of people working in other sectors, this transformation is affecting the agricultural sector. It did not eliminate unbalanced and discriminatory market structures and it lowered the costs of commodities, thereby forcing market-oriented farmers to be worse off than subsistence farmers, who are more dependent on environmental conditions.

A strategy to develop sustainable development is a shift toward synergizing the different goals of protecting crops, safeguarding income and developing sustainable agriculture. They should be incorporated in national development goals and agricultural promotion efforts. Read more

The Twister is small, smooth and light. It slips through your fruit tree like a bird. You open the fruit holders when it gets to the fruit. When you let the fruit holders close on the fruit, your two hands are free for a quick twist. No more struggling through the limbs and twigs as you do with a basket or a bag . The Twister is fast. You or Grandma can pick with the Twister, on average, more beautiful, undamaged fruit in five minutes than you can with a large clumsy bag or basket. And, most importantly, instead of frustration, you will be smiling. The Twister is made of aluminum and plastic in my hobby shop. I guarantee it to please you. The Twister comes complete with picker, rope, and bungee cord. The pole in not included because of shipping costs. If your tree is not over 12 feet tall, a 48 in. broom stick with threads on one end and a hole in the other, will work fine. Read more

The Mantis 2-cycle tiller has remained the gardener’s best friend for over 25 years. With well over a million units sold, it is the most recognized and accredited roto-tiller in the world and a Consumers Digest Best Buy for 9 consecutive years. The 2-cycle Mantis tills 10 inches deep and 9 inches wide, and its tines are patented and reversible to cultivate and weed up to 3 inches deep. This handy, sleek, lightweight unit can fit into narrow areas with ease and is ideal for raised beds as well. With 9 optional attachments the tiller can also trim hedges, aerate, dethatch, plow, furrow and much, much more. Read more

Soy bean is a complete reservoir of nutrients, especially proteins. It is the phytochemicals in soybean that prevents blood clotting from taking place. It aids in protecting the heart against oxidation. As far as the soy bean nutritional value is concerned, soybean serves as an excellent source of essential fatty acids, calcium, magnesium, lecithin, riboflavin, thiamin, fiber, folate (folic acid), and iron. Soybean contains isoflavones that minimizes the risk of developing certain cancers. Soybean, being a fabulous source of proteins, aids in lowering the cholesterol level. Genistein, an isoflavone in soybean, protects the body from the clutches of plague disease.

Soy for Heart Health

The cholesterol lowering effect of soy milk and its role of heart disease was widely recognized in the mid 90s when the results of a meta-analysis of 38 clinical studies were published. The results demonstrated that a diet with significant soy protein reduces Total Cholesterol, LDL cholesterol (the “Bad” cholesterol) and Triglycerides.

The average consumption in these studies was 47 grams per day of soy protein, which is a considerable amount. One way to include this is to try a soy protein beverage or powder that may add 20 grams preserving. Soy protein was effective even in people who were already following the American Heart Association’s 30 percent-fat diet. Soy protein appears to lower triglyceride levels while preserving HDL cholesterol.

Researchers Erdman & Potter in 1993 reported in the American Journal of Clinical Nutrition a 12 percent drop in cholesterol when 20 to 25 grams of soy protein and fiber were included in the diet. Soy beans contain soluble fiber, which is known to interfere with the absorption and metabolism of cholesterol.

As a result of these findings, in 1999, FDA authorized a health claim about the relationship between soy protein and Coronary Heart Disease (CHD) on labelling of foods containing soy protein.

A few recent studies released in 2005 found that soy only had a modest effect on cholesterol levels. The American Heart Association no longer recommends soy for heart disease. FDA is currently reviewing its policy on soy health claim. So what should you do? Enjoy your soy foods like before. It may not lower cholesterol to an extent we originally thought, but it certainly does not harm our health!

Soy for Healthy Bones

Many soy foods are naturally high in calcium (some fortified with calcium because it is a good source of a particular coagulating agent). In addition, soy also contains magnesium and boron, which are important co-factors of calcium for bone health. Read more

Adequate levels of vitamin K play in a central role in the development and maintenance of healthy bones in children, according to a study conducted by Dutch researchers from the Universities of Maastricht and Utrecht and published in the journal Clinical and Experimental Rheumatology.

The researchers measured the vitamin K status and bone mineral content (a measure of bone health) of 55 children with juvenile idiopathic arthritis and 54 children with healthy bones. All participants were between the ages 6 and 18.

Juvenile idiopathic arthritis is the most common childhood disease of the joints and connective tissues. Approximately one in 250 children in the United States suffers from the disease.

Among children with juvenile idiopathic arthritis, higher levels of vitamin K were significantly correlated with improved measures of bone health and strength. Among the healthy children, no relationship was found between vitamin K levels and bone health. Read more

Processing is essential to ensure safety when canning fruits. Because fruits are acidic, the boiling water bath method may be used for processing. Although spoilage can occur in home-canned fruits, contamination with Clostridium botulinum, the bacteria that causes botulism, is not a threat.However, some people prefer to pressure-process fruits. This is also an acceptable method.

Organisms that cause food spoilage — molds, yeasts and bacteria — are always present in the air, water and soil. Also, enzymes that may cause undesirable changes in flavor, color and texture are present in raw fruits. Use recommended processing methods and times when canning fruits to destroy spoilage organisms and stop the action of enzymes.

General canning procedures

Jars and Lids

Mason-type canning jars are the best choice. The standard jar mouth is about 2-3/8 inches. Widemouth jars have openings of about 3 inches, making them more easily filled and emptied. Half-gallon jars may be used for canning very acid juices only.

Most commercial pint- and quart-size mayonnaise or salad dressing jars may be used with new two-piece lids for canning acid foods. However, you may expect more sealing failures and jar breakage. These jars have a narrower sealing surface and are tempered less than Mason jars. Mayonnaise-type jars are not recommended for use with foods that will be processed in the pressure canner. Use two-piece self-sealing lids. Buy only the quantity of lids that will be used in a year and follow the manufacturer’s directions for preparing the lids.

Sterilize Jars

To sterilize empty jars, put them right side up on the rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water to 1 inch above the tops of the jars. Boil 10 minutes, at altitudes of less than 1,000 feet. At higher elevations, boil one additional minute for each additional 1,000 feet elevation. Remove and drain hot sterilized jars one at a time just before filling. Save the hot water for processing filled jars. Fill jars with food, apply lids, and tighten screw bands. It is unnecessary to presterilize jars for fruits that will be processed 10 minutes or longer in a boiling water canner.

Filling Jars

After filling jars with food, release air bubbles by inserting a flat plastic (not metal) spatula between the food and the jar. Slowly turn the jar and move the spatula up and down to allow air bubbles to escape. Adjust the headspace and then clean the jar rim (sealing surface) with a dampened paper towel. Place the lid, gasket down, onto the cleaned jar sealing surface. Uncleaned jar-sealing surfaces may cause seal failures. Then fit the metal screw band over the flat lid. Follow the manufacturer’s guidelines enclosed with or on the box for tightening the jar lids properly.

Prevent Darkening

Follow these guidelines to ensure that your canned foods retain optimum colors and flavors during processing and storage:

* Use only high-quality foods which are at the proper maturity and are free of diseases and bruises.
* Use the hot-pack method, especially with acid foods to be processed in boiling water.
* Don’t unnecessarily expose prepared foods to air. Can them as soon as possible.
* While preparing a canner load of jars, keep peeled, halved, quartered, sliced, or diced apples, apricots, nectarines, peaches, and pears in a solution of ascorbic acid. This procedure is also useful for preventing stem-end discoloration in cherries and grapes. You can get ascorbic acid in several forms:
Pure powdered form — seasonally available among canners’ supplies in supermarkets. One level teaspoon of pure powder weighs about three grams. Use one teaspoon per gallon of water as a treatment solution.
Vitamin C tablets — economical and available year-round in many stores. Buy 500-milligram tablets; crush and dissolve six tablets per gallon of water as a treatment solution.
Commercially prepared mixes of ascorbic and citric acid — seasonally available among canners’ supplies in supermarkets. Sometimes citric acid powder is sold in supermarkets, but it is less effective in controlling discoloration. If you choose to use these products, follow the manufacturer’s directions.
* Fill hot foods into jars and adjust headspace as specified in recipes.
* Store the jars in a relatively cool, dark place, preferably between 50 degrees and 70 degrees Fahrenheit.
* Can no more food than you will use within a year.

Sweetening Fruit

Adding syrup to canned fruit helps to retain its flavor, color and shape. It does not prevent spoilage of these foods. The guidelines in Table 1 for preparing and using syrups offer a new “very light” syrup, which approximates the natural sugar content of many fruits. Quantities of water and sugar to make enough syrup for a canner load of pints or quarts are provided for each syrup type.

Procedure: Heat water and sugar together. Bring to a boil and pour over raw fruits in jars. For hot packs, bring water and sugar to boil, add fruit, reheat to boil, and fill into jars immediately.

Other sweeteners: Light corn syrups or mild-flavored honey may be used to replace up to half the table sugar called for in syrups.

For more information visit http://www.ag.ndsu.edu/pubs/yf/foods/he174w.htm

This 19″ electric push mower by Bolens features a powerful 1,500 watt 12 amp electric motor. This 2-in-1 high performance mower includes a rear bag and mulch kit. Features a cordminder system for user convenience and 9-position fingertip height control ability.

Technical Details
* Electric push mower
* 19″ cutting deck
* Mulcher and rear bag
* Cord minder
* 12 amp electric engine Read more