Kisan Jee’s Post

🦐 The Shrimp That Connects the World 🌍 From the pristine waters of India to the bustling markets of New York, every shrimp tells a story of precision, sustainability, and trust. At JH Seafood Pvt. Ltd. we ensure this journey is seamless and ethical. 🔹 Did you know? • India accounts for over 40% of global shrimp exports, with vannamei shrimp leading the charge. • The global shrimp market is projected to reach $85 billion by 2030, growing at a CAGR of 7.8%. • Sustainable practices like eco-friendly farming and certifications (ASC, BAP) are now a key focus for international buyers. • Value-added shrimp products (like pre-cooked and frozen options) are driving demand in markets like the USA and EU. Our mission? To connect you to the freshest, finest shrimp while supporting sustainable aquaculture practices. Sourcing seafood isn’t just about logistics—it’s about delivering quality, supporting ethical practices, and building trust. That’s what we do best. 📩 Contact us at info@jhseafood.com 📞 WhatsApp: +91 85916 29291 🌐 Visit: www.jhseafood.com Let’s bring the finest seafood to the world, one shrimp at a time. 🌊 #SeafoodSourcing #ShrimpIndustry #Sustainability #JHSeafood

Happy World Food Day 2024!🍒🥗🥦 Nutritious food is what we all must aim at for a healthier and happier life. We all have been blessed with the opportunity to eat food but we must be responsible enough to not waste food. Food, It’s not only about nutrients and calories. It’s about sharing. It’s about honesty. It’s about identity. KAGARA Agro wishes you a very Happy World Food Day! #KAGARA #KAGARAAgro #agro #agriculture #worldfoodday #foodday

The launch of “Beyond fish curries – A celebration of Bihar’s traditional fish recipes” marked a significant step toward preserving and promoting Bihar’s culinary heritage. The recipe book was launched by JEEViKA CEO Himanshu Sharma, Martien van Nieuwkoop, Director of Agriculture Development, BMGF, and representatives from the BMGF and MSC teams. This book highlights locally sourced fish-based recipes from Bihar’s communities with the support of women fisheries producer groups (WFPGs). It showcases nutritious dishes made with small fish, such as nutrient-rich fish powder. A blend of tradition and nutrition, the book aspires to make fish a part of everyday diets while empowering communities under the JSPVAT Fisheries program. Click here: https://lnkd.in/dMhincdw to download the 🐟 🐟 fish recipe book 🐟 🐟 and enjoy the flavors of fish from Bihar! #NutritionForAll #SmallFishBigImpact #FishRecipes Srivalli Krishnan Nidhi Nath Srinivas Enock Chikava Alkesh Wadhwani Steven Prager Arun Padiyar Mukesh Kumar Pradeep Mishra JEEVIKA, Rural Development Department, Government of Bihar WorldFish Graham A N Wright Manoj Sharma Rajnish Kumar Puneet Chopra Navin Bhushan Mitul Thapliyal PUNEET KHANDUJA Poulomi Ghosh Dipanshi S.  

Hello everyone! 👋 Today, I want to share about a very interesting and important topic in the seafood industry - PDTO shrimp (Peeled, Deveined, Tail-On). This is a shrimp product with great potential for economic development and environmental protection. 🔍 Why is PDTO shrimp special? High quality: PDTO shrimp is meticulously processed, ensuring food safety and retaining its nutritional value. Convenience: With the shell removed, the vein taken out, and the tail left on, PDTO shrimp is very convenient for preparing delicious dishes. Environmentally friendly: The farming and processing of PDTO shrimp adhere to sustainable development standards, helping to protect the environment. 🌱 Opportunities and challenges Opportunities: The market for PDTO shrimp is expanding, especially in developed countries. This creates many opportunities for seafood businesses. Challenges: To develop sustainably, we need to invest in farming technology and effective environmental management. 🤝 Let’s collaborate If you are interested in sustainable seafood development and want to learn more about PDTO shrimp, please connect with me. We can exchange ideas and collaborate to grow together! #VietnamLotus #Shrimp #seafood

It’s really surprising that how open Singapore is to edible insects. It comes as the United Nations Food And Agricultural Organisation (FAO) continues to promote insect consumption as an environmentally friendly way to get protein in your diet – for both humans and their livestock. The Singapore Food Agency (SFA) has approved 16 insect species, in various stages of growth. In the adult stage are four crickets, two grasshoppers, a locust and a honeybee. In the larval stage are three kinds of mealworm, a white grub and a giant rhino beetle grub, as well as two species of moth. Silkworm moths and silkworms (different stages of the same species) can both be eaten, according to the guidelines. With immediate effect, SFA will allow the import of insects and insect products belonging to species that have been assessed to be of low regulatory concern. Live insects are commonly sold in Singapore as food for pets like songbirds and reptiles, but they could be a new and exciting option for human diners. Local chefs, restaurants and food and beverage companies have been experimenting with different ways to safely serve up insects in dishes like salted egg crabs with superworms and products like protein bars. #food #insects #edibleinsects #FAO #Singapore #news #trending

Balochistan, particularly Quetta and Ziarat, is known for dry fruits such as almonds and pistachios. The climate there is peculiarly dry and cold, which is highly favorable for the cultivation of nuts. Pistachios are celebrated in Balochistan exceptionally because of their particular flavor and texture. Almonds do also very well in the parched landscape of Balochistan, yielding nuts with flavor and nutritional content. Its soil and climate make almonds superior quality in the area and are favorites in local and international markets. Dry fruits are an essential product of the economy of this region. Balochistan still produces the best nuts, which are grown with immense care and can be consumed healthily and tastefully by all people across the globe. . . . #Balochistan #Quetta #Ziarat #Pistachios #Almonds #DryFruits #Nuts #Agriculture #HealthyLiving #UniqueClimate #NutCultivation #FruitExports #SustainableFarming #PakistanAgriculture #QualityProduce #Tribunetrends

Potato Production to Boost Food Security in Nyandarua In Nyandarua County, the focus on potato production has emerged as a pivotal strategy for enhancing food security and improving the livelihoods of local farmers. As one of the most… #FoodSecurity #Nyandarua #PotatoProduction >>> Read more

What Makes Idukki's Spices Truly Unique? Idukki, a picturesque region in Kerala's Western Ghats, is renowned for its exceptional spices, prized for their distinct flavor and aroma. What sets Idukki's spices apart? 🌿 Unique Climatic Conditions: High-altitude, cool climate, and consistent rainfall create perfect growing conditions for diverse spices. 🌱 Biodiversity Hotspot: The Western Ghats' rich ecosystem supports the growth of high-quality spices, making it a haven for spice cultivation. 👨🌾 Traditional Farming Methods: Sustainable farming practices, passed down through generations, ensure spices are grown without harmful chemicals. 🌟 High-Quality Produce: Idukki's spices, such as cardamom, black pepper, and nutmeg, are sought after globally for their intense aroma and robust flavor. The combination of organic and traditional farming practices results in purer, more natural spices, making Idukki's spices highly valued in both domestic and international markets. #IdukkiSpices #KeralaSpices #SpiceLovers #Ecospice #AllThingsSpice

In this episode of HFN Chalte Firte, our team visits our Managed Farm in Bathinda for an inspection. They discuss the Fruits & Vegetables (F&V), improved market linkages, and how this farm is part of our effort to help farmers gain more from their produce, with the motto "Leave No Farmer Behind." Leave No Farmer Behind #HFN #HFNChalteFirte

This World Food Day (October 16), we celebrate the rich tradition and sustainability of ragi millet bhakri, a staple that connects us deeply to our farmers and the land. Featured here is Nachni flour from Shivani Bachat Gat, Raigad, where the art of fresh flour milling is alive and well. Here’s a secret about making the perfect nachni bhakri: freshness matters. Flour that’s a few days old tends to crack the dough and bhakri, but when the flour is freshly ground, the bhakri stays soft and smooth, with minimal or no cracks, just as tradition intended. This goes beyond cooking; it’s about honoring the hard work of rural farmers who cultivate ragi, a drought-resistant crop that grows with minimal water and without harmful chemicals. By choosing ragi, we not only support sustainable agriculture but also reduce our carbon footprint. Traditionally, bhakri was cooked on a chulha (wood-fired stove), where the slow heat gave it its distinctive flavor. While modern stoves have replaced the chul, the essence of making bhakri remains the same - a labor of love. There’s a saying: “Unless you burn your hands while making bhakri, you don’t get to eat it.” This reflects the deeper connection to food, effort, and tradition. It reminds us that the dedication we pour into our food is the same commitment that builds strong families and communities. This World Food Day, let’s honor ragi millet bhakri and the freshness, sustainability, and tradition that make it special. By choosing locally grown nachni, we not only nourish ourselves but also help build a more resilient, sustainable future for all. www.swadhin.co Swades Foundation #WorldFoodDay #sustainableeating #ragibhakri #supportfarmers #freshandlocal