Some Facts About Pike Cavair As a Source of Health

In this article, we will talk about the benefits of pike caviar and its effect on health. Pike caviar is a product that is rich in protein, vitamins and has a lot of useful properties. This product can be useful to athletes, to people who are experiencing high physical and mental stress.

Speaking about the price, it is interesting that in the old days pike caviar was expensive, only the rich could buy it, so it was considered a royal delicacy. You can buy caviar in a jar, already cooked. But it is easy to prepare it at home.

To prepare it at home, this product from a chilled or fresh pike you need to clean from unnecessary films, put in a colander, rinse with boiling water. You need to add salt and mix. Put in a jar and cover with a layer of vegetable oil. Then you must store the caviar in the cold. This product is useful for those who have lowered hemoglobin. From it you can make excellent sandwiches and snacks.

This caviar is the pike’s eggs that have high biological value. Its taste and nutritional qualities make it possible to refer it to a better kind of caviar. The value of this caviar is the same as red and black, thanks to its useful properties and taste. It has a balanced composition, so it is used to solve many health problems. It contains protein, vitamin A, E, B 9, fatty acids, amino acids and macro-elements easily digestible by the human body: potassium, phosphorus, calcium and iodine. The use of pike caviar positively affects the condition of the skin, thanks to the presence of protein in it. This product is also effective in reducing immunity, which helps to avoid catarrhal diseases. Thanks to regular consumption of pike caviar, it is possible to normalize blood pressure and increase the hemoglobin content in the blood. It is the source of iodine, which helps keep the thyroid healthy.

Vitamin D, contained in this product, takes part in the development of bones. To prevent rickets, it is recommended that this product has to be eaten by children from the age of three. Such caviar is used to reduce the level of “bad” cholesterol and in the presence of cardiovascular diseases. Eating pike caviar, which is rich in iron, improves blood composition and strengthens the body with reduced hemoglobin. Fluoride, which is part of this product, has a strengthening effect on the enamel of the teeth and prevents the appearance of dental diseases. Pike caviar is also an additional source of minerals such as copper, chromium, calcium. Specialists recommend it to people who have high mental and physical stress, as well as those who are in the stage of recovery from severe operations, diseases and injuries. It is known that eating it, you can increase visual acuity. This product is an effective remedy for protecting the nervous system and relieving the effects of stress. Using it, you can restore sexual dysfunction, since it is an aphrodisiac.

This product can’t be used by children under three years of age and by people who have an individual intolerance. At an early age, it can cause allergies. Do not forget that caviar can be substandard, so the choice of pike caviar should be approached carefully. Caviar can be harmful to pregnant women, as it contributes to the retention of excess fluid in the body. Contraindication for the consumption of it may be an exacerbation of any chronic disease. Eating large amounts of this product can cause hypertension.

Why Cook? Why Catering?

Catering is perhaps one of the most important aspects of event planning that will help make or break any business meeting, fundraising gala or wedding events. That’s why the catering manager often takes the lead to help clients plan and execute special events and other one-day programs at hotels and other venues. And many people who enjoy choosing food and beverage dream about becoming a caterer and opening their own catering business.

When it comes a time when you’re thinking about cooking for however many people, it becomes time-consuming, that’s why numbers matter. This is why cooking for a normal family size is great, but when it becomes over 4 or 6 people let’s bring out the catering help! Consider how many people you can fit in your space – if you’re planning an outdoor event, remember everyone might end up inside if it rains! If you want to have large numbers in a small area, suggesting people drop in between certain hours rather than all arriving at a designated time can ease the crowds.

Another important tip is time management; A time plan is a really useful tool to stay on top of your plans. Write a list of everything that needs to be ordered or arranged – flowers, helping hands, food, drinks, equipment, decorations. Assign days and check them off when they’re completed. The food, drink and home preparation will need a more detailed plan and it’s worth assigning times as well as days to these. Be realistic, it’s better to give yourself too much time. If reading through your time plan makes you feel unduly stressed, you may have taken on too much so look at ways you can simplify your choices. Providing a relaxed and fun event with a small selection of different but well-cooked dishes is better than an overambitious spread which turns out to be hit and miss.

Now it’s time to invite your friends and family – Most importantly, let’s have fun. Your event invitation will make an impression on your guests and – as the first item they’ll see regarding this event – can convince them to attend or persuade them to stay home. So don’t miss out on this important opportunity to get your friends and family excited, engaged and talking about your upcoming event. Make sure your event stands out and as always remember the things to consider when planning an event.

Pile on the Pasta

Those Chinese did it again. While we think of pasta as a culturally Italian food, it likely originates from ancient Asian noodles. No one knows for sure, but credit is often given to merchant and explorer Marco Polo as responsible for bringing pasta back to Italy during the 13th century. Noodles had been a staple in China for over 2000 years. They likely were made with rice, but once Italians embraced the noodles, they began to use plentiful wheat flour to produce their famous spaghetti.

However, historical references may indeed dispute pasta’s Asian origin, as various pasta-type foods are mentioned in earlier centuries. Enter the Greeks, who originally occupied Naples, a southern region of Italy and are thought to have introduced a pasta- like food to the Neapolitans. Since Italy’s major grain producers and processors were in the south, it’s highly likely that long, thin pasta made its way north to Rome and other cities. Long before Marco Polo, first century Roman poet Horace described thin sheets of dough called lagana and served fried as an everyday food. Several centuries later, this dough was stuffed with meat and perhaps made way for present day lasagna.

By the sixteenth century, the dried version made storage easy, and who knows, perhaps Columbus carried the food on his voyage to discover America, as did many ships who made expeditions into parts unknown. The availability of pasta and its versatility made it a hit throughout Europe, and cooks found it easy to create new dishes. Originally eaten by hand, once sauces were introduced as an accompaniment, utensils took a prominent place on dining tables.

So when did the U.S. get its first taste of pasta? While it originally adorned the tables of the wealthy, in the late 1800’s our modern version of spaghetti caught on, first in the restaurants of Italian immigrants, then across the nation as a filling and economical meal for families. While some cooks did not serve it with tomato sauce, the different forms of pasta could be added to soups or mixed with vegetables.

Believe it or not, Thomas Jefferson is said to have brought back a pasta machine from his European travels, and his daughter, who was the lady of the house, served pasta dishes with Parmesan cheese. (Imagine her horror to learn that mass-produced boxes of mac and cheese would eventually populate grocery store shelves.) Later on, other fans substituted Cheddar, and it became a crowd pleaser and favorite of the American diet. What would childhood be without mac and cheese?

In the mid-twentieth century, packaged dry pastas, canned pasta products and sauces began to adorn the shelves of supermarkets, and pasta became a staple of American life. Chef Boyardee introduced children to pasta and turned off adults to his mushy ravioli and Spaghettios.

Pasta lives on in all its glory, its unending possibilities and its delicious varieties. So while the historians continue to debate, whoever created its humble beginnings, we are thankful. Pile on the pasta, any way you like.

Please Pass the Mustard

Who doesn’t love mustard, be it yellow or brown, on a hot dog, a sandwich, or even blended into a casserole, salad dressing or appetizer. We love our condiments, and, second only to ketchup, no one loves mustard more than Americans. It’s practically a national institution (alongside the hot dog). During the St. Louis World’s Fair in 1904, a small company named French’s introduced their yellow mustard on hotdogs, and the popularity exploded.

There are more than 40 species of mustard plants, with their seeds each offering a slightly different flavor and color to create many varieties of mustards. Add other flavorful ingredients, like cranberries, horseradish, hot peppers or honey, and the condiment aficionado could have a veritable cupboard full of delightful mustards to try.

In the Bible, the mustard seed is used in the book of Matthew as a parable, where Jesus teaches that one need only have the faith of a (lowly) mustard seed to move mountains. For Christians, it has been a symbol of faith since the New Testament.

The actual condiment, in some form, dates back to the early Romans, when it was ground from seeds and mixed with juice into a paste, similar to the prepared mustards we use today. The name is derived from “mustum” (from the Latin meaning “burning must” which was the practice of using the juice of young grapes to form a paste). Mustard as a spice was popular in Europe long before the ancient Asian spice trade, and grape-loving Romans planted it in their vineyards alongside the grapevines. The country of France embraced it when many brothers in French monasteries cultivated, prepared and sold mustard as early as the ninth century and can be traced back to shops in Paris in the 13th century.

Two enterprising Frenchmen by the names of Maurice Grey and Antoine Poupon created one of the most popular mustards in the world, Grey Poupon Dijon, in the 1770’s. They discovered that by adding white wine to their private recipe, a totally different and pleasant flavor emerged. Their original store still exists in the town of Dijon. Who can forget the classic TV commercial where two limousines pull up next to each other, and a very proper and obviously wealthy passenger calls out the window inquiring if the other limo has any Grey Poupon on board.

Across the pond, in 1866, a Brit named Jeremiah Colman, founder of the recognizable brand of Colman’s Mustard of England, was appointed as the official mustard maker to Queen Victoria. Colman pioneered the same grinding technique used today, which pulverizes seeds into a fine powder in a way that protects the escape of the flavorful oils. In many British pubs, a crock of spicy mustard can be seen on each table, which, when placing a small amount on one’s tongue, is purported to create a thirst prior to ordering one’s favorite ale or beer.

Even Pope John XII was such a fan of mustard that, like Queen Victoria, he appointed a young man as the Grand Mustard Maker to the Pope. It just happened to be the Pope’s nephew, who was a resident of the Dijon region in France.

Like so many other words in the English language, mustard has other unrelated meanings, such as “cutting the mustard” or “mustard gas,” a lethal weapon during WWI and WWII. In Ireland, referring to someone as “mustard” can mean ill-tempered.

Regardless of your preferences (make mine Grey Poupon, please) there are hundreds of mustards to choose from. If you just can’t get enough, you can visit the National Mustard Museum in Middleton, Wisconsin, where more than 5,500 mustards are on display, and you can sample many of them at the tasting bar. And of course there are hundreds of beloved mustards on sale, so you won’t leave empty-handed.

What’s So Great About Water?

It’s the ONE Element that doesn’t get the credit it deserves! Dive in for some amazing facts about this low-calorie libation…

If you count yourself among the health-conscious, you probably put in some exercise every day. Perhaps you also live on ‘health foods’, avoid smoking and never forget to brush your teeth. Top marks to you. But wait! Is there something that may be missing from your healthy routine? Do you remember to drink enough water?

Far too many of us don’t. In doing so, we unwittingly forego the wide-ranging benefits of one of the cheapest and most accessible aids to good health. Because water – just plain water – is what helps our bodies tick along smoothly, keeps our systems going and even relieves minor ailments.

Everybody knows that, without water, we’d die of thirst. But not many realize that water does much more than wet a dry mouth! That’s why we need around two to three liters (8-10 glasses) of fluid everyday. If you are currently getting by on a few sips here and there, you might wonder why such hefty amounts are needed. Here are some answers to some questions you might want to ask.

Q #1: I don’t feel very thirsty – why must I drink plenty of water?

Because water does more than quench your thirst. It works inside your body on a minute-to-minute basis. Water has a role to play in every vital function of the body.

We may be in the jet-age, but inside our body everything still works on “water-transport”! Vital supplies of food, oxygen and infection-fighting cells flow around the body through the blood, which is 83% water. Digesting food and absorbing it needs some water too, because digestive juices work better in a semi-fluid environment. Even breathing in and out needs moisture. In fact, it is possible to use up the equivalent of two glassfuls of water a day, just exhaling!

Again, many of the body ‘s waste products can be thrown out only if they are well-dissolved in water (as sweat and urine). If there is insufficient water to carry out this function, the body may retain toxins and end up being poisoned by its own waste products! Sounds far-fetched? Small proofs of this are not difficult to find. Forget to drink enough water and you may soon be suffering from constipation!

Water, when it leaves the body as sweat, is what keeps our body temperature constant even on the hottest summer day. Our body operates on delicate chemistry and it is water that maintains the internal balance. When every bodily process is using up water, imagine how vital it is to replace used-up fluids. A stray glassful can hardly do the job!

Q #2: Can’t we depend on our body to demand enough water, according to its needs?

By and large, YES. Thirst is the body’s signal that the system is “running dry”. But natural signals would be wholly dependable only if we led a wholly natural life! The farm labourer drinks water by the jugful, because he works up a powerful thirst that is hard to ignore. The average city worker, on the other hand, ends up drinking far too little water, often less than he should. The reasons are many: Sedentary work, especially in an air-conditioned room, produces only a mild thirst that is easily ignored. Fear of water-borne diseases prevents city-dwellers from drinking water away from home. People are equally finicky about using public toilets. So they play it safe by drinking as little water as possible!

And then there are umpteen myths about the “ill-effects” of drinking water. Here are some that we’ve heard – do you believe in any of them? Frequent drinking of water causes a sore throat… Cold water makes people fat… Water interferes with digestion… Drinking water aggravates a case of vomiting and diarrhoea… People with coughs and colds should avoid drinking water… Drinking water before exercise gives you cramps in the stomach…

These beliefs have no scientific basis and some of them can prove downright dangerous, say doctors. With so many misconceptions floating around, it is not surprising that the thirst signal often goes unanswered, or only nominally satisfied. A few sips of water will take the edge off your thirst, but that little amount cannot meet your needs.

Q #3: What happens if you don’t drink enough water?

If you drink sufficient water occasionally, your body adjusts: it secretes less urine and otherwise manages to function normally. But those who habitually drink too little water may develop problems. Healthy kidneys keep the body’s water at a safe level, but operating with insufficient fluid puts them under a strain. When You drink insufficient water, that fluid is used up for vital functions, leaving little for other processes. For example, hydration of the skin or digestion may be hampered, resulting in problems like dry-looking skin or constipation.

A certain amount of water should pass through the kidneys every day, otherwise bacteria which should be flushed out of the kidneys, bladder and urethra will lodge there. This give rise to urinary tract infections, with symptoms of burning while urinating, backache and so on.

Certain common drugs (including painkillers and anti-inflammatory drugs) leave behind a residue in the kidneys, which must be washed out with plenty of water so that it does not accumulate and damage kidney tissue.

Insufficient water can also cause kidney stones in those predisposed to them. Regularly drinking plenty of water actually helps prevent kidney stones and infections. Provided the water is clean, of course.

In athletes and sportsperson, low fluid intake can contribute to muscle fatigue and poor performance. A lot of water is lost when you play and exercise. Interestingly enough, strenuous exercise temporarily depress your thirst, when in fact you should be replacing all that lost fluid!

So what it boils down to is simply this: While our body can ‘get by’ on insufficient water, it does no good to push it too hard!

Q #4: We consume so many other fluids… don’t they count?

Yes, they do. All the tea, coffee, juices, soups, milk, etc. that we drink do contribute to our fluid intake. And that’s precisely how most of us get by without actually drinking the large amounts of water we need. We derive some water even from solid food, especially fruits and vegetables. For example, Green beans are 89% water and lettuce 95% water! Incidentally even the adult human body holds 35 to 50 liters of water.

Q #5: Of other fluids do count, why is it important to drink plain water?

Water is not entirely replaceable, and has its own advantages. Unlike soft drinks, which are often used to quench thirst, plain water has no artificial colours, flavours or preservatives. (You don’t have to worry about BVO (Brominated Vegetable Oil), for instance!). Unlike, coffee or tea, it has no caffeine and no sugar to damage your teeth. And, compared to alcoholic drinks… well, water is guaranteed not to make a monster out of you! Before or after sport or exercise, water is the best drink to have. Very sweet drinks, which are considered energy-giving can draw out water from your muscles into the intestinal tract (instead of it being the other way round), causing internal dehydration which can result in cramps during exercise. Even for non-athletes, plain water is the best thirst-quencher. Why make your body handle all those extra substances when water serves the purpose?

Of course, when little solid food is being consumed (as during illness), other beverages are preferable because they can provide nutrition as well as fluid. But if you’re in normal health, drink as much as you like – it’s zero-fat and calorie-free!

Q #6: How much water does one need?

Needs vary, depending on your size, diet, activity and the climate you live in. In the hot climate, much water is lost through perspiration. And even more is lost by a person who has fever (due to faster breathing, sweating) and also by a person with vomiting and diarrhoea. A 60-kg, moderately active man would need about 10 glasses of fluid a day, ideally much of it water. Slightly more or less is okay. The colour of urine is good indicator – dark-coloured urine suggests that you may need more water. While this casual check is good enough for most, there are also categories of people for whom it is vital to consume plenty of water. This group includes those who have chronic chest congestion – smokers with emphysema, for instance, would benefit from keeping their system well-hydrated.

On the other hand, there are those who may be asked by their doctor not to drink too much water. A person with renal failure, congestive heart failure and some cases of liver failure may not be permitted to overload their system with water. This is either because the kidneys are not eliminating water efficiently or because the heart is not strong enough to pump too much fluid.

Q #7: Water and overweight… is there a connection?

It has become fashionable (among a certain set) to say, “I look fat only because I retain water.” If the body retains excess water instead of eliminating it through the kidneys (as do some women due to hormonal ups and downs), the person may feel slightly bloated and the scales may even show a slight gain in weight. But usually this is small and temporary. Water retention is not responsible for actual fat. So, trying to achieve weight loss via water loss is not desirable, not safe and not permanent An obese person may quickly lose one or two kilos of “water weight” by profusely sweating in a steam-bath or through violent exercise. Or diuretic drugs may step up kidney function and cause a rapid loss of water. Such drastic attempts might be useful only to jockeys and wrestlers who must show a certain weight at the time of weighting-in. But as a method of weight-control, they are worse than useless. The little weight lost by such methods come back as soon as you take in fluids. Athlete or not, trying to dehydrate the body is dangerous. To control water retention and its effects, it is better to cut down salt intake rather than water intake.

Important Facts:

  • The human body can go 5 weeks without food.
  • The human body can go without water for 5 days.
  • The kidneys use 5 glasses of water daily.
  • The human body loses 10 glasses of water daily.

 

Store Your Nuts The Right Way To Keep Them Fresh And Tasty

Nuts like Almonds, Cashew, Walnuts are very much good of our health, as they are loaded with a number of Vitamins, Minerals, Proteins, and other nutrients your body requires. Choosing the best of its quality is important to reap their real benefits for your good health and not only buying, but preserving them for a longer period is also important. Storing them is the main concern most of the people face and if you also don’t know how to preserve it the right way, so, here we are with some of our tips. Take a look and store your nuts the right way without affecting their freshness and taste.

  • Keep It In Cool And Dry Condition: One of the important things you need to keep in mind to store the nuts right way is, always keep them in cool and dry conditions. They get damaged when easily get in touch with the moisture, so, always keep them in an air-tight container in cool and dry conditions to ensure their long shelf life and preserve their taste.
  • Never Leave Them Open: If you leave your nuts open, so, they easily absorb the odor of the material around them and get damaged in most of the conditions, therefore, it is important to store them in air-tight containers.
  • Keep Them In Freezer: Whether you accept it or not, but is a true fact that nuts, especially almonds if stored in the freezer or refrigerator, so they can remain as it is up to a year. Freezing won’t let them lose their taste and keep them fresh for a longer period.
  • Keep Them Away From Humid Conditions: Humidity is the true killer of nuts; they affect not only their life but taste as well. Therefore, you shouldn’t keep them in a humid atmosphere to preserve their freshness and delightful taste.
  • Seal The Bag: If you buy roasted nuts, so, you have to keep them away from coming in contact with the oxygen, therefore, it is advisable to keep them in vacuum bags or seal them properly to secure their shelf life.

These are some of the easy and common tips that help you store nuts in a better way that too for a longer period. So, the next time, don’t panic if you buy nuts in bulk quantity, as now you know the right way to store them correctly. You can even ask the dry fruits manufacturers from where you buy the nuts; they may surely provide such suggestion to you.

Underated Garium Sulphate

The Underated garium sulphate!

Over the years I have heard a lot of people condemn the intake of soaked Garri (also known as Garium Sulphate, cassava flakes) and have reduced it to a poor man’s meal. Take your time to read through this article, you will understand the nutritional benefits of taking soaked Garri as a normal meal.

Garri is a popular West African food made from cassava tuber. The soaked garri is a popular fast food for majority of people in Nigeria. Moreover, it could simply be taken as regular flakes and mostly taken when the weather is hot (in the afternoon or at night).

Best ways to soak garri

Garri is basically associated to poor people because it’s sold very cheap (measured in cups), easy to prepare and can be prepared with nothing but only water. Therefore, those that can’t afford a decent meal would rather go for it. Hey! That’s for poor people, left to me garri is for rich dudes but have been abused by the poor. I have met a lot of rich people who really enjoy taking garri as a meal. An average Nigerian in one way or the other must have taken garri. I was amazed when T-boss (from Big Brother Naija, BBN) opened her mouth to say she had never taken garri. I don’t really want to talk about that now.

Nevertheless, there are special ways of preparing your lovely soaked cassava flakes. This is how a normal garri looks like without adding anything:

Things you need to prepare it:

a. Cassava flakes
b. Water
c. Cubes of sugar
d. Groundnuts or kuli kuli
e. A tin of milk
f. Ice blocks or cold water
g. Fried/grilled fish or Pkomo (also known as Canda)
h. Coconut

Adding these things properly together makes up a decent soaked garium sulphate and can cost about N700, which is far above an average Nigerian’s meal. Moreover, there are nutritional benefits of soaked garri. Garium sulphate is rich in fiber, magnesium, Vitamin A (for yellow cassava) and copper. This directly implies that garri made from yellow cassava can improve your eye sight and when taken according to my prescription above will give you a balanced diet. Therefore you have no worries, because a plate of soaked garri can make your day (especially if your day was hectic).

Be proud of Africa and its wonderful heritage. I love My Africa!

Five New Ways To Aged Balsamic Vinegar

The culinary world is one fraught with pitfalls due in part to the ever-changing palate of the public. Moreover, it is the same public that also tends to be swayed by a pendulum of sorts when it comes to food trends, and right now, one of the most interesting trends is the rise of aged balsamic vinegar.

In passing, it is featured in quick cooking segments on television, and on occasion, it earns a little press because it is different than some traditional food flavorings. However, if you talk to true aficionados of aged balsamic vinegar, one begins to understand how many of our popular opinions about this product are simply misconceptions.

Aged balsamic vinegar is not acrid or bitter (the word ‘vinegar’ makes most people salivate immediately to help cleanse their palate). It is sweet & sumptuous, and it elevates foods to new levels of deliciousness. The process of making aged balsamic vinegar is labor-intensive & requires great attention to everything from choosing the right ingredients to how it is aged. In many respects, it’s best to think of it being very similar to the production and aging of a fine wine. But where wine can be paired with a meal to make it complete, good aged balsamic vinegar can transform a meal.

For those who are just now stepping into this exotic world of flavor, you may be wondering how best to use this elixir. Rather than scour the internet looking for just the right application, here are five new, unique ways to use this beautiful product:

Reductions – Chefs know that when you want to ‘amp’ up the flavor of a liquid, you can reduce it over heat so that it concentrates all of the flavor notes. This reduction all creates an even greater syrupy consistency.

Marinades – Adding a touch of aged balsamic can make a traditional marinade for any meat or fish have depth & complexity.

Palate Enhancement – Because of its high quality & specific flavor notes, even an aperitif/digestif approach is quite doable.

Soda Alternative – Combining a shot of aged balsamic with some soda water makes for a very unique alternative to soda or pop.

Desserts – Since you’re buying a top-quality product already, pair your aged balsamic with some top-tier vanilla ice cream. It’s a simple dessert that will pack a massive punch in flavor for you & your guests.

Now, it must be noted that foodies the world over will tell you that using true aged balsamic vinegar in any format where the flavor is either being cooked down, out, or amplified is akin to blasphemy. In their minds, there was no reason to improve on the flavor because the process, with a history dating back at least 1,000 years, has been perfected to impart all you need in terms of flavor. But when you’ve got such a great weapon in your culinary arsenal, why wouldn’t you want to shake things up a bit to get the most out of it?

How a Pleasant Shopping Experience Can Make Your Day

Would anyone in this world be jubilant about spending at least 2.5 hours in a grocery store? Well, I can honestly say, “I would not.” However, my shopping experience today was a very satisfying.

To begin, to put this experience into context, let me describe for you our new, enormous marketplace grocery store that recently opened in our neighborhood. This store has almost everything that one might desire. First and foremost, for me, there is a coffee shop, not to mention a wine bar, where you can stop and have a drink of wine and socialize before or after your shopping experience. Once you have tackled your grocery list, if there is just a little left over in your budget, you can treat yourself to a piece of clothing or a pair of shoes.

Now that I have set the tone of my experience, let me move on to the gist of my article, why in the world did this shopping experience last 2.5 hours. Well, to begin, I had just returned from an early morning medical appointment and I had not had my morning cup of java and anyone that knows me, can understand why that would be a problem. So, my first stop was the coffee shop. Once, I had my first sip, I was good to go. However, my stomach alerted me that the shopping experience would not be good, if my hunger was not satisfied. Just in the nick of time, while at the food deli, I was greeted by one of the store employees and I questioned her about breakfast foods. She immediately pointed me into the direction of a rack where there was one large Meat Lover’s Burrito left. Without hesitation, I grabbed the burrito, returned to the coffee area to eat it.

Now that my hunger had been satisfied, I moved on to the vegetable and fruit area. While picking out my vegetables, there was another shopper who had on nautical clothing. So, I kindly mentioned to her that her attire would be the perfect outfit for me, as I am planning to go on a cruise in a few weeks. She responded and we socialized for just a little bit. I noticed that she was removing her earrings and without hesitation, she gave them to me and went on to explain her reasoning. She thought they would go very well with my cruising experience, as the theme was, of course, nautical. I stated that I could not accept her earrings; however, she insisted because she indicated she had another pair exactly like this pair. Remembering what my mother taught me, “to always be humble and graciously, thankful for any gift that I receive.” So, I thanked her for the gift and mentioned that I would tuck them away in a safe place until my trip.

Moving on, my next area would be the gourmet cheese section and there I met another shopper where her and I discussed the various cheeses that was displayed in the counter. She, pleasantly, began to share with me her experience with cheese and she sounded like a “cheese expert” to me. I should have mentioned early in the article that my family deemed a “social butterfly” early in life and I have lived up to that reputation since then. So, our conversation continued for well over 15 minutes, of course, drifting off to several other topics. After a while, we shared what area of the community that we lived in and would you believe that she turned out to be my neighbor, whom I had met approximately four years ago. We both moved into the community around the same time. Subsequently, we shared our contact information, once again, and both of us decided that we needed to get back to shopping and agreed to stay in touch.

Finally, my grocery shopping was all done and I proceeded on to the check-out counter. In conclusion, my hope is that by sharing my experience, it will challenge others to take the time to reach out to others. Extend a friendly compliment to someone, or pay it forward; and, hopefully, the positive experience will help set a tone for the rest of your day, as well as the other individual with whom you interacted.

SciFi in Ag: Chatbot With Your Plants?

Precision farming is about managing variations in the field accurately, to grow more food using fewer resources and by reducing production costs. It can make a difference in food production, facing the challenge of a growing world population, and can help farmers achieve: greater sustainability, environmental protection, higher productivity, and economic benefits.

What is happening in the industry?

Highest adoption rates of precision farming are seen in the United States, Germany, Australia, and Brazil, while Asia-Pacific is expected to show record high rates of adoption in the forecast period. With the governments of various countries providing subsidies to farmers for the use in their cultivation, the adoption rates are expected to increase in the other regions as well. Various technologies dominating the market are GNSS/GPS Systems, GIS, Remote Sensing and VRT, where VRT is the fastest growing segment with a robust CAGR of 16% during the forecast period.

AGCO Corporation acquired Cimbria, a Dutch equipment supplier of grain, seed, and powders. The acquisition of Cimbria will help expand and strengthen their business geographically in Denmark. The company also offers mobile tools that offer access to large data and information related to crop, which further improves farming. John Deere acquired Monsanto’s Precision Planting. This acquisition will help the company maximize digital agriculture and helps in seamless collection of infield agronomics data.

Precision Farming – Market Dynamics

Less availability of productive land, constant change in climatic conditions, and the strict regulatory framework have led to increasing demand for a more effective and efficient agricultural sector. With the advent and implementation of modern technologies, management of the agricultural land becomes more competent. For example, automation technology, sensors, geo-mapping, and big data analysis tools help evaluate climate and soil data, which increases the overall efficiency of agriculture.

Innovation and technology have led to major developments in various sectors, and agriculture is one of them. Sensing technologies, software applications, communication systems, data analytics solutions, and positioning technologies are some of the latest technologies used. Various technologies, like driverless machinery and drone crop dusters, provide vital opportunities for the growth.

In 2016, North America dominated the precision farming market with a share of about 50%. The United States and Canada dominate the market share in this region. Large-scale farmlands, ever-existing need to increase yield, and high labor costs will drive the market in the region. The farmers are highly skilled and willing to embrace new technologies. However, most of the agriculture farms and farmers rely heavily on exports to sustain revenues and prices, which may change the market dynamics in the near future. Asia-Pacific has been identified as a region that is yet to reach its maximum potential in this domain.

Will global precision farming show an unprecedented upward growth trend till 2022?

According to a report by a market intelligence firm, the global precision farming market is estimated to reach a value of USD 5.98 billion by 2022, recording a CAGR of 12.97% during 2017-22. In the past 10 years, precision farming has moved from good science to good practice and has witnessed unprecedented growth around the globe. 70 to 80% of the new farm equipment sold today, incorporates some form of precision farming component. Asia-Pacific is expected to be the fastest growing market with a CAGR of about 21% during 2017-2022. The major factor stimulating market growth in Asia-Pacific is augmented yield and profitability, which is pushing farmers toward crop monitoring technology. Australia holds the major share of the market in this region.

Competition Analysis

This market report includes competitive vendor landscaping of 17 companies involved in the precision farming industry, including big players, like AGCO Corporation, Ag Leader Technology, Monsanto, Deere & Company, and Lindsay. The market of is fairly fragmented with the presence of several local and regional players. The market of precision farming is still an emerging market, however, brand loyalty in certain segments is reportedly good. Farm machinery and service support are the two major segments that have brand loyalty.