The Research Shows Vitamin K Important For Juvenile Bone Development

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

General canning Fruit Procedures and Fruit Products

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

Electric Lawn Mower with Grass Bag by Bolens

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

Fresh Produce Vietnam – A New Networking Opportunity in Asia

Fresh Produce Vietnam is taking place from 2-4 April 2008 in Ho Chi Minh City, the commercial and financial capital of one of Asia’s most exciting new markets!

Fresh Produce Vietnam is organised by Asiafruit Magazine. The conference event will focus on the potential of Vietnam both as a supplying country and as a market for the future. It is aimed at Vietnam’s many growers and exporters as well as major international suppliers.

Fresh Produce Vietnam is the first opportunity for fresh produce professionals to find out more about this emerging market of more than 85m people. It’s a great way to make new and important business contacts in the market. More than 200 delegates from the fresh fruit and vegetable sector in Vietnam and from major supplying countries around the world will attend. Read more

Dole announces latest changes to fruit & vegetables marketing teams

Dole Fresh Fruit and Dole Fresh Vegetables, subsidiaries of Dole Food Company, Inc., announced further enhancements to their marketing operations. Ms. Yvonne Rentmeester has been promoted to the position of Marketing Services Manager for Dole Fresh Fruit.

In this position, Ms. Rentmeester will expand her role currently managing the Technical Services department to encompass banana ripening and product handling from warehouse all the way through the retail store. She will assume direct responsibility for Dole Fresh Fruit’s Marketing Representatives and the merchandising program.

“This move integrates the activities of the Technical Service and Merchandising departments,” says Mr. David Bright, Marketing Director for Dole Fresh Fruit. “Yvonne’s experience, Read more

Plan to reduce dependence on imported vegetables

The country will no longer need to depend on imported fruits and vegetables to meet the demand for such products in three years’ time.

Agriculture and Agro-based Industry Minister Tan Sri Muhyiddin Yassin said the National Production Plan, which would be implemented soon, would help to gradually reduce dependencies on imported agricultural products.

“The plan was important as a strategy to curb the increase in prices of such goods that could help reduce the people’s financial burden,” he said Friday at a press conference held at the Kluang Modern Agriculture Project at the Kluang Animal Institute.

He elaborated that increasing the production of vegetables and fruits were the priority of the plan aside from fishery and husbandry as they could be harvested within a few months. Read more

Crispy Green Launches Crispy Pears

Crispy Pear fruit snacks are made of 100% high-quality, freeze-dried Asian pears. These all-natural snacks contain no added sugar, preservatives, colors, flavors, fat or cholesterol and have been certified kosher-parve by Shatz Kosher Services.

Each .36-ounce, single-serving size of Crispy Pears contains approximately a half-cup of Asian pears and is less than 39 calories. Unlike traditional dried fruit, Crispy Pears have a light and crunchy taste and the product’s portability and long shelf life make Crispy Pears the smart choice for consumers who are seeking a healthy snack alternative to traditional snack foods.

“A good snack maintains the delicate balance between taste and nutrition. Crispy Green’s Crispy Pears and its Crispy Fruit product line provides the best of both worlds for anyone who wants a great tasting snack while maintaining a healthy lifestyle,” says Angela Liu, President and Founder of Crispy Green. “Everyone loves the convenience and portability of our Crispy Fruit snacks and that it provides a fun and creative way to add more fruit to the daily diet. Our ‘Grab and Go’ 6-PACKs make it easy for consumers to have a healthy, delicious fresh fruit snack at their fingertips – at anytime.”

Quality is Crispy Green’s obsession and Crispy Pears are manufactured using only the highest quality fresh fruit sourced from certified growers at their peak of freshness. A sophisticated freeze-drying process leaves behind the true essence of the fruit in a light and crispy texture that is perfect for snacking.

Crispy Pears are available in both a single-serving size and the handy ‘Grab & Go’ 6-PACKs, which contain six single-serving bags in one convenient package. Crispy Fruit’s moisture-free, convenient packaging offers the healthfulness of fruit in small, snack-sized portions that are easy to consume while on the go. To learn about other creative ways to enjoy Crispy Fruit, visit www.crispygreen.com/Press/Ways_to_Enjoy.pdf.

Crispy Fruit is also available in four other delicious, snackable flavors: Crispy Apples, Crispy Apricots, Crispy Peaches and Crispy Pineapples. All of Crispy Green’s Crispy Fruit products can be found in the produce and grocery aisles of many leading supermarkets and natural and specialty food stores located throughout the United States. To find a Crispy Green retailer in your area, go to www.crispygreen.com/storelocator/main.html. Crispy Green can also be purchased online at http://www.amazon.com or at the Crispy Green Web site at www.crispygreen.com/onlinestore.html.

Crispy Fruit is processed and freeze-dried at *HACCP-certified and U.S. FDA-registered facilities with vigorous quality control standards. For more information on Crispy Green’s manufacturing standards, please go to: http://www.crispygreen.com/standards.html

About Crispy Green
Crispy Green Inc. (www.crispygreen.com) is the maker of Crispy Fruit freeze-dried fruit snacks sold under the brand Crispy Green® and a leader in this category of products. The company was founded in August 2004 with a core mission to provide delicious, healthy and wholesome snacks using the best natural ingredients with no artificial flavor enhancement.

The Crispy Fruit line of snacks are made of real fruit, real taste, nothing else!® A sophisticated freeze-drying process removes the water from fresh, sweet fruit, leaving behind the fruit’s true essence in a light and crispy texture that’s perfect for snacking. Crispy Green Crispy Fruit are a delicious, convenient way to add more fruit to your daily diet.

In 2005, Crispy Green introduced Crispy Apples, Crispy Apricots and Crispy Peaches in the United States. In 2007, Crispy Green launched Crispy Pineapples and in 2008 it launched its newest addition to its all-natural, healthy Crispy Fruit product line – Crispy Pears. Crispy Green plans to add 1-2 new items to its product line each year for the next few years along with its rapidly growing distribution footprint.

*HACCP – Hazard Analysis and Critical Control Point, an international standard that identifies critical control points, sets safety procedures and preventive measures and maintains strict documentation for certification.

Source: emediawire.com

A pineapple-waste processing machine

After years of research, Vietnamese engineers have successfully designed an environmentally sustainable method for processing pineapple parts – but factory owners have yet to embrace it. Pineapples are the third most popular tropical fruit in the world according to the Food and Agricultural Organization (FAO).

In Vietnam, the cultivation and output of this fruit are growing fast with 37,800 ha of land now devoted to pineapple farming and an average export of 292,000 tons per year. Export turn-over is steadily increasing as well from US$4.8 million in 1997 to $7.5 million in 2001.

Like other fruits, fresh pineapple is classified into several parts: the flesh which is processed for various products such as canned fruit, pineapple liquor and sweet preserved pineapple; and by-products, including the outer skin, two heads and a central core. Read more

Agriculture and food technology department of ‘Indian Institute’ promoting health foods

The agriculture and food technology department of Indian Institute of Technology Kharagpur (IIT-Kgp) has taken up the task of promoting health foods and drinks.

Besides developing innovative food processing technology itself, IIT-KGP formulated ways to maximise agricultural yield and ensure that no part of the produce is wasted.

According to H N Mishra, professor of food technology at IIT-KGP, “Hardly 2 per cent of the produce is processed and about 35 per cent is wasted due to unscientific post harvest handling and inadequate transportation, storage and processing facilities. The net amount of the produce for consumption is reduced due to insufficient storage and processing. There is a considerable scope for reducing the wastage of raw materials and improving yield through better conversion Read more

Farmers Demand Ware Housing Facilities

The National Farmers and Fishermen Award Winners Association has suggested to the Government to establish ware house facilities in all districts of the country for the storage and distribution of foodstuffs.

The facilities, which should be provided on cost recovery basis, would eliminate some of the bottlenecks that have encouraged post-harvest losses and undermined national food security.

Mr Philip Abayori, National President of the Association made the suggestion on behalf of the Association at the 23rd National Farmers Day celebration at Wa in the Upper West Region during which 62 farmers, fishers and Agricultural Extension staff were honoured for their hard work. Read more

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