Machu Picchu Foods’ Post

Some bizarre examples of discarded vegies in the agri industry: - dented tomatoes - missing roots in hydroponic greens (as if we eat the roots, hello!!) - split lettuce stalk 😳 (lettuce stalk??) Please help to watch, like and share our video to spread this awareness. https://lnkd.in/gzjM6DiT These just-harvested vegetables deserve to be consumed not composted!!

How to determine if Eggs are Fresh and How to make them last longer https://lnkd.in/ezWE2uKa #DIY #CleaningHacks #DesignHacks #TrialandError #jamaica #Jamaican

Suntory Flowers Ltd. announced it has acquired Suntory Flowers Midorie (Shanghai) Co. Ltd. and will develop indoor and outdoor green wall systems. #horticulture #greenwalls #greening https://lnkd.in/gDUFZRG6

Unveiling the Secrets of Indonesian Hardwood Charcoal: The Grill Master's Choice Indonesia, known for its lush rainforests and diverse ecosystems, has become a pivotal player in the global charcoal market, especially when it comes to hardwood charcoal. Here's why Indonesian hardwood charcoal is becoming the preferred choice for BBQ enthusiasts, professional chefs, and environmental advocates alike. The Essence of Hardwood Charcoal Hardwood charcoal is made from the denser wood of trees like mangrove, ironwood, and other deciduous species found abundantly in Indonesia. Unlike softwood charcoal, which burns quicker and hotter but leaves more ash, hardwood charcoal provides a slow, consistent burn with a lower ash yield, making it ideal for long-cooking processes. Production Process: The production of Indonesian hardwood charcoal involves traditional kiln methods where wood is burned in low oxygen environments to convert it into charcoal. This process not only preserves the energy content of the wood but also ensures that the charcoal produced is of high quality, with minimal harmful emissions during the burn. Why Choose Indonesian Hardwood Charcoal? 👍 High Heat and Longevity: Indonesian hardwood charcoal offers a high caloric value, meaning it burns longer at a higher temperature, perfect for achieving that sought-after smoky flavor in meats and vegetables. 👍 Low Ash Production: Less ash means less cleanup and more focus on the cooking process. The charcoal from Indonesia is known for its clean burn, which is not only good for maintenance but also for the health of your grill. 👍 Sustainability: With growing concerns about deforestation, many Indonesian producers are now focusing on sustainable practices. Look for FSC (Forest Stewardship Council) certified charcoal to ensure your BBQ is not only delicious but also environmentally responsible. 👍 Unique Flavors: Each type of wood imparts a different flavor to the food. Indonesian hardwoods like mangrove offer a unique taste profile that can’t be replicated with other charcoals. Environmental Considerations Indonesia has faced challenges with illegal logging and deforestation, but there's a shift towards more sustainable practices: Conclusion Indonesian hardwood charcoal is not just about fueling your BBQ; it's about embracing a product that adds depth to your culinary creations while respecting the environment. Whether you're a professional chef looking to elevate your dishes or a weekend warrior enjoying the art of grilling, Indonesian charcoal offers a blend of quality, sustainability, and flavor that's hard to beat. If you're interested in exploring high-quality Indonesian hardwood charcoal, visit www.tatumnstr.com or email us at contact.tatumnusantara@gmail.com for more information.

Climate #adaption concerning low (or no) energy more importantly low carbon emission is supercritical. For long time, Researchers have been advocating for the adoption of #passivecooling techniques and technology as a #mitigationstrategy for climate change & reducing Fruit & Vegetable wastage (Ref: TCI (Tata-Cornell Institute for Agriculture and Nutrition). 2022. Technological Interventions in Indian Food Systems and the Future of Food Security. Ithaca, NY: TCI.) #Practically, the application is very much limited due to guiding thermodynamic principle – Adiabatic Cooling - limited to Arid climatic zones only. Recent advancements in passive cooling such as #SubjeeCooler RuKart have proven to be #climateagnostic #Cherrapunji #Mawsynram #Wettestplace on #Planet. Repeat orders from these places after a year or so validates the point. Sunil Khairnar Breakthrough Energy Blume Ventures Carolina da Costa Climate Capital Climactic Clean Energy Ventures Dr. Sanjay Arora Dave Borlace Duco Sickinghe Esben Brandi Earthshot Ventures For ClimateTech Prime Impact Fund Guy Cherni Ganesh Mohan Greentech Alliance Top Tier Impact Energy Impact Partners Prime Impact Fund Lowercarbon Capital Nicolas Muller Ophira Melamed, Ph.D. Orestes Anastasia Pjotr van Schothorst Tobias Lechtenfeld Vikram Singh Varun Gupta Anay Ventures William Brent William R. Sutton (Bill) Yoann Berno Yezdi Nagporewalla Dr. Henry Yamba Kamara Dr Yogendra Saxena Devinder Sharma Mr Kaushlendra Smita Ram

Japan has set ambitious goals to increase exports of agricultural, forestry, and fishery products, aiming for ¥2 trillion by 2025 and ¥5 trillion by 2030. While seafood exports have declined sharply, condiments like soy sauce, miso, and sauce blends have seen significant growth, with exports increasing by over 20% from January to June 2024 compared to the same period the previous year. One standout company is Shibanuma Soy Sauce International, which operates a 330-year-old soy sauce brewery in Ibaraki. In 2024, they opened a soy sauce-themed restaurant in Tokyo, drawing international visitors. The company exports to over 60 countries, adjusting flavors and packaging to suit each market. Another company, Taishoya Shoyu, developed a gluten-free “Junmai Soy Sauce” made from rice and sake lees, targeting health-conscious consumers. Similarly, other long-established firms like Marukome, known for miso products, have expanded into international markets with innovative products like koji-based plant milk, which has garnered attention for its health benefits. Otafuku Sauce, a 100-year-old company, promotes okonomiyaki sauces and is building a new halal-certified factory in Malaysia. Additionally, traditional Japanese products like bonito flakes are also finding new export opportunities, especially in Europe and the U.S., where markets for pet food are growing. These companies are playing a crucial role in Japan's effort to expand food exports, capitalizing on global demand for healthy, sustainable, and unique Japanese flavors. #japan #food #export #import #trade #trend https://lnkd.in/g-ysth2K

𝗜𝗻𝘀𝗲𝗰𝘁𝘀 𝗮𝘀 𝗙𝗼𝗼𝗱? 𝗙𝗩𝗖 𝗣𝗼𝗿𝘁𝗰𝗼 𝗹𝗲𝗮𝗱𝘀 𝘁𝗵𝗲 𝘄𝗮𝘆 𝗶𝗻 𝗙𝗼𝗼𝗱 𝗦𝗮𝗳𝗲𝘁𝘆 𝗮𝗻𝗱 𝗔𝗹𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝘃𝗲 𝗣𝗿𝗼𝘁𝗲𝗶𝗻 You may come across such deep-fried treats on the streets of South East Asia, which doesn't fail to elicit strong reactions among visitors whose typical diets exclude the grub. However, as insects (rich in proteins and minerals) are increasingly endorsed by the likes of United Nations FAO for both animal and human consumption, it's no surprise that 🇸🇬 marches to the same beat with legislation and frameworks from the Singapore Food Agency that ensures #food #safety and peace of mind. Do check out the latest news report by Mediacorp Pte Ltd CNA 's Rebecca Metteo and Calvin Yang, which features members of the value chain such as (Dato) Francis Ng from the #HoReCa sector, Altimate Foods from the food products sector, and Farquhar VC (FVC) #foodtech portfolio Werms.Inc (led by Managing Partner Aaron Chen )!

Branding and Advertising is a serious business. It should be intentional and standardized.

✨🏆 Welcome to a celebration of creativity and sustainability! In this video, we take you to the Chefs' House in Līgatne, where students from several schools in the Cēsis region gathered for the conclusion of the competition, "What Will We Bring to the Table for School Lunch?". Organized by the Vidzeme Planning Region and Cēsis Municipality (Cēsu novads), this event, held November 2024, encouraged students to discover their culinary talents using locally grown organic products from 🍃the Bioregion. This competition supports the establishment of a Bioregion in the Gauja National Park, where the Vidzeme Planning Region is proud to be one of 13 institutional partners advocating for increased consumption of organic products. Educational institutions, like schools, play a vital role in this initiative by serving as platforms to promote local products, benefiting both students' health and local farmers’ economies. 🌱🥕🥔 The competition “What Will We Bring to the Table for School Lunch?” was implemented with financial support from project #WeMakeTransition! (Interreg Baltic Sea Region). Soon, we will report on other initiatives that strengthen the Bioregion concept, as well as the consumption of local and organic food in schools and kindergartens. Stay tuned! 💡💪 #WeMakeTransition #MadeWithInterreg #Bioregion #OrganicFood #SustainableLiving #VidzemeRegion #CommunityEngagement #Sustainability / Johanna Leino

Great news from #madagascar Mangrove forests restored! In 5 years. You can start now too. All it needs is some walls in the sea that hold the sediments and dormant seeds will germinate in no time... Additionally, you can strengthen the local economy by 1. feeding leaves to the goats and making ice-cream and yogurt (Bonaire) 2. making vegan kroepoek, a local delicacy in Java, Indonesia 3. combining the mangroves with ecological fish farms 4. what else can you create with mangrove in system dynamics? You are allowed to harvest perennial nature for economic growth, you know? As long as you don't overharvest... #naturebasedsolutions are everywhere nowadays and it makes my heart jump with joy!!! 💙💙💙💦💦💦🌿🌿🌿💙💙💙 #blueeconomy #greeneconomy