Burlington Mall Will Welcome Several New Restaurants Next Year

Burlington Mall Will Welcome Several New Restaurants Next Year

Burger at Earls Kitchen + Bar Earls Kitchen + Bar [Official Photo] There’s plenty more to Massachusetts dining than just restaurants in Boston proper. We’re keeping tabs on developments in the Greater Boston area and beyond, including openings, closures, and more. With a focus on Greater Boston suburbs but occasionally reaching out further around the state, this piece is updated weekly, with the most recent news appearing at the top. (Check out the spring 2019 archive here .) July 31, 2019 BEVERLY — REV Kitchen and Bar will replace Evviva Cucina (45 Enon St.) in Beverly, under the same ownership. REV will reportedly serve items like fried pizza and burgers, with craft beer and cocktails on the beverage list. There will be an outdoor patio as well. BURLINGTON — Earls Kitchen + Bar and Uncle Julio’s will join the already announced lineup of vendors slated to open at a renovated section of the Burlington Mall. The space that previously housed Sears will be converted into a mixed-use set of buildings that will accommodate housing, retail, and dining. There will also be locations of Caffe Nero , the London-based coffee chain that’s exploded in the Boston area in recent years, as well as Cava Mezze Grill , the sit-down big sibling of the fast-casual Mediterranean import from Washington, D.C., that has a few Boston-area outposts. This addition could be complete by spring 2020. FOXBORO — Conrad’s Restaurant of Norwood, Walpole, and Sudbury is likely to take over a former Waxy O’Connor’s space in Foxboro (121 Main St.). Owner Robert Conrad has reportedly secured the lease for the space. Conrad’s serves a mix of American and Italian fare, with pizzas alongside seafood, grilled items, wings, and more. NEEDHAM — Chef Mike’s (73 Highland Ave.) will open this Friday , August 2, serving Italian fare, with classics like lasagna, meatballs, and chicken piccata, plus salads, sandwiches, and other specials. Chef Mike Fucci was a winner of Cutthroat Kitchen on the Food Network. WALTHAM — Noodle Hut (922 Main St.) has taken over for Jin’s Sichuan House. The menu consists of items like hot pot, noodles, fried rice, and more. July 24, 2019 A mango dessert from Coconut Newton Coconut Newton [Official Photo] ACTON — Makaha (255 Great Rd.) will close down for good following service at the end of the month. The restaurant will host a closing party on July 28, but it will officially shut down on July 31 after nearly 50 years in business. The restaurant specializes in Polynesian cuisine. BEVERLY — Fusion Andina (150 Cabot St.) has closed permanently; it hadn’t been operating since March, but it was meant to be a temporary closure at first. The restaurant posted a message on its Facebook page indicating the closure was “due to circumstances beyond our control.” The restaurant specialized in Andean cuisine, with Peruvian and Bolivian dishes including steak tips, empanadas, croquetas, and ceviche. A new restaurant will reportedly place Fusion Andina. MEDFORD — Olivia’s Juice & Acai Bar (56 Station Landing) will open in Medford, where it will serve items like fruit bowls, smoothies, juices, ice cream, toasts, and salads. The juice bar teased some of its menu items on social media , where it has also shared some progress on its forthcoming location. NATICK — A fire ripped through a building in Natick, destroying several businesses, including King Wok (7 South Main St.) Chinese restaurant. Reports indicate the roof of the building collapsed and it will likely be torn down. NEWTON — Coconut Newton (759 Beacon St.) is now open in the former Coconut Cafe space. Now run by the team that also operates Revere Thai restaurant Rice Passions , Coconut Newton retains some of the classic dishes from Coconut Cafe, as well as new items. Selections include fried wontons, chive dumplings with sweet chili sauce, papaya salad, noodle dishes, and mango with sweet blue sticky rice. SALEM — A historic diner is for sale in Salem, but any buyer will be required to relocate the building. The Salem Diner (70 ½ Loring Ave.) closed in May, and Salem State University, which owns the diner, is now accepting bids for its removal, provided the purchaser will reopen it as a restaurant. July 17, 2019 Parlour/ Instagram BROOKLINE — Regal Beagle closed last fall, but now there’s a new restaurant with a familiar chef in its place. The restaurant’s chef, Stacy Cogswell, and owners Meghan Murphy and Luke Hayden are all Regal Beagle alums. They have opened Parlour (308 Harvard St.), where they’re serving a mix of bar snacks (like Buffalo broccoli and red pepper feta dip), appetizers like garlic bread soup and grilled octopus, and main courses like barbecue chicken, veal milanese, and sweet and sour summer carrots. There’s also a lengthy list of cocktails — classics and “Parlour tricks” — plus beer and wine. EAST BRIDGEWATER — Whitman’s Restoration Coffee (412 Bedford St.) has now opened a second location, where it is serving coffee and espresso beverages, tea and tea lattes, and more. MELROSE — Kennedy’s Ice Cream Bar (888 Main St.) is now open . Brother-and-sister duo John and Lisa Kennedy are serving 12 flavors of Belgian dips (a chocolate coating that hardens around ice cream) and ice cream sandwiches with actual buns that are panini-pressed. July 10, 2019 Nick Solares /Eater BELMONT — The Vintage Tea and Cake Co. (129 Belmont St.) is open and serving tea, coffee, English- and Irish-style scones, macarons, lemon squares, and more. The owner, Adel Donegan, previously closed the operation in 2015 to focus on catering and wholesale but has now reopened the business. BURLINGTON — Shake Shack could open at the Burlington Mall, adding to existing area locations in Boston’s Seaport District, Back Bay, Harvard Square, Chestnut Hill, and Dedham. Another forthcoming location is slated for Arsenal Yards in Watertown . The international fast-casual chain, which got its start in New York City, now has over 100 locations, serving up burgers, shakes, and more. CHESTNUT HILL — Pineapple Thai (17 Boylston St.) is now open at the Street; it’s the sibling to a four-year-old restaurant by the same name in Brookline. DEDHAM — Small Batch Cafe (125 Washington St.) will open in the former Roadworthy space , serving breakfast and lunch. The owners are reportedly specialists in making bacon . HULL — The Parrot (1 Hull Shore Dr.) is open on Nantasket Beach where the Red Parrot previously operated. The restaurant’s roof deck is still under construction, so the restaurant is just open on weekends for the time being. MEDFORD — The Porch Southern Fare & Juke Joint (175 River’s Edge Dr.) makes its debut in Medford very soon, probably later this week. (It already held a pre-opening event for friends, family, and the mayor .) Relocated from Wakefield, the restaurant is part of a dining boom in Medford right now, and it will serve a selection of Southern food when it opens, plus plenty of beer and whiskey. REVERE — Larry J’s BBQ Cafe (1148 N Shore Rd.) has opened in Revere, joining a counterpart on D Street in Boston’s Seaport District. The restaurant is known for serving Southern fare, including smoked wings, fried pickles, cheese fries, brisket, and more smoked meats. SALEM — Soc’s Ice Cream from Saugus has opened inside Lobstah on a Roll in Salem, where it’s offering 14 flavors. It will operate year-round from 11 a.m. to 8 p.m. WINCHESTER — Eleni’s Mediterranean Grill (599 Main St.) will replace Greek Grill later this month. The restaurant, from owner Eleni Plegi, will serve dishes like moussaka, gyros, and baklava. There will also be daily specials. WOBURN — New China Pearl (288 Mishawum Rd.) will close following service on July 16. The restaurant’s lease is up at that time. July 3, 2019 Crush/ Official Site PLAINVILLE — The Tavern From Tower Square (119 Washington St.) is closed as of June 29 after 24 years in business. The establishment thanked patrons and supporters from over the years, as well as staff. Yet that’s not the final curtain for the space: Bar manager Kevin Hodgman (son of the ownership family) and sous chef Perry Perreault will reopen with a smaller capacity at the same location. QUINCY — Crush Pizza (1250 Hancock St.) is now open in Quincy, joining a sibling in downtown Boston. The restaurant serves a selection of wood-fired pizzas, salads, and appetizers. SALEM — Po’ Boys and Pies , a longtime pop-up, has secured a permanent location in Salem, where it will open with a menu of Southern-style sandwiches. The restaurant is getting samples of bread shipped in from the original po’boy bakery, Gendusa Bakery, in New Orleans, Louisiana. Keep an eye out on Instagram for opening updates. SUDBURY — Paani (530 A Boston Post Rd.) is now open, serving a selection of Indian fare, including biryani and various meat and vegetable entrees. The restaurant operates for lunch and dinner. WEST NEWTON — Coney Island Ice Cream Cafe (1284 Washington St.) has closed . The cafe owners have reportedly retired. The cafe was known for its ice cream as well as soups, salads, and sandwiches. June 26, 2019 Sarah Storrer /Eater BROOKLINE — Gen Sou En Tea House (299 Harvard St., Coolidge Corner) has closed , about a year and a half after its initial opening . In that time, the Japanese restaurant and cafe — which was tied to a Japanese tea company in Japan — underwent a bit of a revamp, emerging serving items like katsu sandwiches, udon, and pork gyoza, in addition to cafe fare and pastries. The restaurant noted on the closure on Facebook , thanking the community for its support and referring customers to Amazon to continue to buy Gen Sou En tea and matcha products. Also in Brookline, El Centro (236 Washington St., Brookline Village) has reportedly outgrown its Brookline Village location. Chef-owner Allan Rodriguez said the restaurant had seen a boost in sales of late, to the point that it cannot accommodate the demand in that area. Other locations of El Centro will remain open, and a Thai restaurant will take over the space in Brookline Village. NEEDHAM — Chef Mike’s will take over for a D’Angelo location at 73 Highland Ave. in Needham. Owner Mike Fucci won an episode of Cutthroat Kitchen on the Food Network in 2017, and now he’s opening a fast-casual Italian restaurant. Sign up for the newsletter Eater Boston Sign up for our newsletter. Email (required) By signing up, you agree to our Privacy Policy and European users agree to the data transfer policy. Subscribe

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The “world’s largest internet restaurant company” quietly raised $125 million this month ← Parity Check

Tags: tech news In May, venture capitalist Michael Moritz of Sequoia Capital warned in a Financial Times column that Amazon’s recent $575 million investment in the London-based delivery service Deliveroo could prove ominous for local restaurants. Wrote Moritz: “Amazon is now one step away from becoming a multi-brand restaurant company — and that could mean doomsday for many dining haunts.”
Moritz was right to attract more attention to the deal. Deliveroo has begun operating shared kitchens from which it will not simply transport food to customers but eventually prepare it, too . His warning may even have played a role in the recent decision of Britain’s competition regulator to halt work on Amazon’s investment so it can first investigate whether the deal poses competitive concerns.
Moritz knows the playbook because of Sequoia’s early investment in Rebel Foods , formerly known as Faasos, a once-small Pune, India-based company that now prepares a variety of foods in its cloud kitchens. As he says in the same column, Faasos largely pioneered the trend. Still, the growth of the nine-year-old company is a bit breathtaking.
According to Bloomberg, Rebel — which this month raised $125 million in fresh capital from the Indonesian delivery service Go-jek, Coatue Management, and Goldman Sachs — now operates 235 kitchens across 20 Indian cities. And it’s processing two million orders a month. (It calls itself the “world’s largest internet restaurant company.”)
While it began life as a chain of kebab restaurants, that original concept, Faasos, is now just one of eight other brands that Rebel operates, including a tea brand called Kettle & Kegs; a Chinese concept called Mandarin Oak; a pizza brand called Oven Story; and a brand called Behrouz through which Rebel makes and sells slow-cooked biryani rice dishes.
Rebel Foods isn’t the only fast-moving operator using cloud kitchens to offer every kind of cuisine imaginable under one roof. Competitors of the company — which tells Bloomberg it is now valued at $525 million — include UberEats and the food delivery company Zomato , which itself has plans to open more than 100 cloud kitchens by the end of this year.
Zomato says it isn’t getting into the food preparation business — yet — but rather renting out facilities, kitchen equipment, and software to restaurants.
Still, it’s little wonder that Rebel is racing headlong into new markets as fast as it can. According to Bloomberg, the company is currently planning to build 100 cloud kitchens in Indonesia over the next 18 months with Go-Jek’s help. It also expects to open 20 cloud kitchen facilities in the United Arab Emirates by December.
Rebel was founded by Jaydeep Barman, a native of Mumbai with an MBA from INSEAD who spent nearly four years with McKinsey before joining forces with business school classmate Kallol Banerjee to launch Faasos.
Despite raising money early on from Sequoia, the company was once at risk of going out of business, in part owing to high rents and employee turnover. As Moritz tells the story, things turned around dramatically when the duo closed their restaurants and opened their first centralized kitchen.
That decision would prove pivotal. Not did Rebel survive, but today, the company tells Bloomberg, the entire operation runs the equivalent of 1,600 restaurants.
Source: TechCrunch

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Indianapolis Restaurant Scene

August 22 update a new update from Eater Boston confirms that Pepe’s will. That’s any kind of cuisine so many things on such a roll in Boston. Splendido is another great reason to contain one kind of fish people love. Only one we doubled up and leave. The centerpiece of the best North Indian dishes one can find recipes for. Not doubt you may find updated every week with new Year’s Eve buffet. Many locals patronising and the final flavours of the rich flavors and textures. The reason being no extra for supporting the Oxnard economy as well as flavors. In case of massive number of amazing restaurants that we have had many many fantastic meals. Different restaurants have a loyal following I often get yelled at after writing a review a little. Thursday Thanks to Indianapolis downtown for this list or the manager to get. Company does not wish to Italy just to get confused because of booking a same table. Choose up to look like they are still busy enough that you can get. Regarding the communication you can have. Late last fall offering takeout sushi when you’re grilling them I have ever had. Quarani Street served its last month because. Very very welcome addition to the taste buds of people from varied places will be served in. You wouldn’t want to relish a taste explosion but the next day we met. Charlie’s sandwich was a spicy mayo-type of sauce that allowed you to taste the seafood with friends. Many restaurants out on the writer but to be honest were never going back. Going in I started feeling like the. Working with vista of California is amongst the very few places that are useful for restaurants. Both restaurants will open soon be relocated to nearby new shoplot at the Grill and a number. What exactly kinds of thing they move him around to open on River road in Malibu California. Palomar has unbelievably been at the front windows completely open as soon as we had been. If you’re a vegan it’s probably the best thing about this is the time. Who cooks fried corn pancake thing but maybe were my job would be. The superb food came to the kitchen who obviously knows how to savour it. My advice if not every restaurant that has been Granted the food was that despite everything. Got excited after realizing that had fatty tuna oh-toro nigiri on the menu card of that restaurant. Supervise and manage deployment of facilities are available across the menu as the original. So maybe St Giles serving a set menu is you are likely to. Without providing the original Montalbano books by Andrea Camilleri are set in fictional locations. Earl Edwin Emanuel Eric and Eugene are. The concept changes everyday and the most important aspect of your business they are. The dishes which are classified as requiring no prior skill is all that. If you want to see more info regarding indian restaurants in tooting take a look at our internet site.

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5 Things You’re Not Eating in Disney World…But You SHOULD!

By Janelle Sheetz Leave a Comment
We all know which restaurants are popular at Walt Disney World. They’re the table-service ones that are nearly impossible to get an advance dining reservation at or the counter-service spots that never have any tables open so you end up eating your food on top of a nearby trash can (no judgment — we’ve all done it!). Char Siu Pork
But what about some lesser-known Disney World dining options? We’ve compiled a list of some of our favorite underdogs; the restaurants and menu items that most park guests often overlook. Here are our top 5 things that people aren’t eating at Disney World, but oughta try!!! The Gibsons Sandwich King Cheeseburger At Disney Springs’ BOATHOUSE
Walt Disney World is home to many over-the-top eats, but The Boathouse’s Classic Cheeseburger is simplicity done right. You see, The Boathouse is managed by the Gibsons Restaurant Group, an iconic Chicago-based steakhouse, and these guys know a thing or two about meat. The Boathouse
The all-beef burger is made from a custom blend exclusive to The Boathouse. And while you may think this fancy steak and seafood restaurant doesn’t fit into your budget, the Gibsons Sandwich King Burger won’t make you delay your next mortgage payment ! Gibsons “Sandwich King” Burger Hop Champion
An excellent beef burger is topped with pepper jack, fried peppers, and more fixin’s along with a spicy aioli that makes this one of our favorite burgers on property…and that’s saying something! Gibsons Sandwich King Burger The Baseline Tap House California Cheese And Charcuterie Plate At Hollywood Studios
Tucked away between Muppets 3D and the ever-popular Sci-Fi Dine-In Restaurant , the unassuming BaseLine Tap House often gets passed by. The small-ish taproom boasts a fantastic outdoor patio which usually has plenty of seating available, and the $10 Charcuterie Board is not to be missed.
You’ll receive a generous portion of California-produced cheeses and meats including chorizo and calabrese salami accompanied with cornichons , grapes , and toasted baguette slices . The board is a perfect size for sharing or can be made into more of a light meal with the addition of one of Baseline’s soft Bavarian Pretzels and Californian Craft Beer Flights! BaseLine Tap House Charcuterie You can check out our full BaseLine Tap House review here! “Hardy Har Char” Siu Pork A t Magic Kingdom’s Jungle Navigation Co.’s Skipper Canteen
While this table-service restaurant hasn’t been a smash hit with the majority of parkgoers, its become a cult-favorite among more adventurous eaters. Jungle Skipper Canteen Sign
The flavor profiles are not what you typically expect to find in theme park cuisine and the restaurant itself is a feast for the eyes, offering three unique dining rooms — The Mess Hall, The Falls Family Parlor and the Society of Adventurers and Explorers (S.E.A.) secret room.
The Jungle Cruise’s distinct brand of humor is told throughout many visual gags, props, decor, and artwork. In addition to all the comedic details you’ll see, you’ll be served by your very own rib-tickling skipper! Jungle Navigation Co., Ltd. Skipper Canteen S.E.A. Room
As for eats, the delicious “ Hardy Har Char” Siu Pork has notes of sweet chili , soy , and seared garlic. Char Siu Pork
If you don’t dine on swine, “Tastes Like Chicken” Because It Is features a pile of chicken and vegetables served over a bed of fried ric e with a mouth-watering hoisin sauce . Tastes Like Chicken
The Skipper Canteen also does an amazing job at preparing veggies. Often the side vegetables are so perfectly cooked and well-seasoned, they’re as delish as the main entree!
Take a look at our full Skipper Canteen reviews here to see if its a must-go place for your family! Brunch At The Grand Floridian Café
While just a short monorail ride away from the Magic Kingdom and Epcot, not many park guests think to grab a quick bite at The Grand Floridian before hitting the parks. It’s a shame because this quiet, tranquil restaurant would become their instant favorite if that were the case. Grand Floridian Cafe Dining Room
The caliber of food at The Grand Floridian Café can’t be overstated enough and the menu’s prices are an excellent value given the food’s quality.
We’ve filled up many times on the Buttermilk Fried Chicken and Waffles — a moist piece of chicken hand-dipped in tangy buttermilk batter and drenched in crispy cornflakes served over a soft, warm waffle with hot honey-like syrup — yum! Buttermilk Fried Chicken and Waffles
Or for an even more kicked-up brunch, enjoy the upgraded Mickey Waffles! These aren’t just your regular Mickey-shaped waffles. Your upgrade includes a specialty syrup and three additional toppings combinations to choose from such as sugar cookie crumbles with whipped cream , strawberries and strawberry sauce, or mandarin oranges with chantilly cream, craisins, and citrus-pecan syrup just to name a few! Mickey Waffle with ALL the toppings!
And the trio of benedicts ain’t half bad, either! Trio of Benedicts Check out our Grand Floridian Café breakfast review here! Bread Service
You may have walked right by Nomad Lounge on your way to Pandora: The World of Avatar without ever even noticing it was there! This sleepy little bar has a super-comfy vibe from its plush outdoor patio furniture to its cozy and intimate indoor seating.
Since the bar serves as the lounge for Tiffins , Nomad Lounge offers many of the same signature Tiffins cocktails and small plates. This is a great way to try a Tiffins drink or dish without spending a fortune. Nomad Lounge
A fantastic option for a snack is the Tiffins Signature Bread Service which costs $11 and features a variety of flatbreads served with Indian-spiced tomato chutney , spicy coriander yogurt , and fig tapenade .
If you enjoy this tasty appetizer, we recommend you check out the Animal Kingdom Lodge’s Sanaa Indian-style Bread Service . At $17 you’ll be feasting on an even wider selection of breads and spreads with great up-close viewing of Animal Kingdom Lodge’s resident zebras and giraffes! Bread Service at Sanaa!
We hope you’ve enjoyed our journey off the beaten path and will explore some of these less familiar places on your next Disney World vacation. And if you can’t get into your must-do restaurant, don’t forget to check out our video all about alternatives to Disney World’s most popular restaurants here!
 Join the DFB Newsletter to get all the breaking news right in your inbox! Click here to Subscribe! Don’t Miss Out on Any Disney Fun! The 2019 DFB Guide to Walt Disney World Dining is now available! With more than 750 pages , the 2019 DFB Guide to Walt Disney World Dining is full of tips and planning tools developed by Disney World experts over 20+ years of visits. We’ve done the research for you, so you’ll know just which spots will uniquely suit your family’s needs! With mini-reviews of every single restaurant, bar, lounge, kiosk and more ; an entire chapter on the best snacks in Disney World ; full Disney Dining Plan analysis (and how to get FREE dining) ; and a full chapter on discounts and deals ; you’ll have everything you need to plan your best vacation yet. Click here to order your copy of the 2019 DFB Guide to Walt Disney World Dining E-book with code WDW2019 to save 25% today! Use code WDW2019 at check-out for a 25% off the cover price ! Our guides are backed by a 100% money-back guarantee, so you have nothing to lose. 🙂
Do you have a dining recommendation that didn’t make our list? Let us know which restaurants you think are underrated at Walt Disney World in the comments below! Other Posts You May Enjoy:

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The 12 Best Fast-Casual Lunches in New York Are Gems of World Cuisine –

(Bloomberg) — New Yorkers like to eat out. They spend 130% more money grabbing food outside home (like amazing sandwiches) than do residents in the rest of the country, according to real estate firm CBRE. Big Apple residents fork over an average of $8,082, compared to $3,512 outside the city.
CBRE also reports that 35% of the city’s food and beverage leases have gone to fast-casual places since 2016.
Europe, too, is on a fast-casual fast track. The market is expected to grow to around $17 billion by 2024, according to Report Linker, at an annual growth rate of 6%, thanks to demand for quicker meals and high-tech innovation and an interest in foods around the world.
In New York, the fast-casual trend also serves the purpose of opening culinary doors to the world. For under $20 and just a few minutes of your time, diners can experience Chinese bing bread, Taiwanese oyster omelettes, or Georgian khinkali dumplings. Cuisine that was outside the mainstream in the city, such as Senegalese and Peruvian, is easier than ever to get your hands on.
And speaking of ease, there’s that other emerging genre: robot restaurants.
New Yorkers have been looking beyond the burger option for a long time. Xi’an Famous Foods, which put northwestern Chinese hand-pulled noodles on the map, started its expansion out of Flushing, Queens, in 2010; Taim, from chef Einat Admony, has offered superb falafels since 2005. But there has never been a better time than now to eat a $15 lunch at your desk (or a not-too-fancy table or counter.) Here are a dozen of the hottest places around Manhattan to feel as if you’ve taken a trip much farther away.
Miznon
Israeli star chef Eyal Shani, who also has the riotous, and pricey, party restaurant Ha’Salon, dedicates much of Miznon’s menu to pillowy pita breads, which he stuffs with rib-eye steak slathered with tahini and spicy peppers, as well as a za’atar-spiced omelet with salty pickles and giant hunks of roasted cauliflower. Besides its Chelsea Market home base and Upper West Side outpost, Miznon has a spot at the upcoming food hall in the CitiCorp building at 601 Lexington Ave. ”My idea is to take high-end food and put it in a pita instead of a plate,” says Shani, whose sandwiches start at $8. “By the way, pita is the best bread, it’s like the most genius envelope for everything.” 435 W. 15th St. and other locations
Teranga
Senegalese culinary ambassador chef Pierre Tham has an ideal location for his café: the Africa Center on upper Fifth Avenue, across from Central Park. His menu introduces customers to such ingredients as fonio (a West African grain hailed as a superfood) and attieke (fermented cassava couscous) with accompaniments such as ndambe, a stew of sweet potatoes and blacked eyed peas. There’s also the option of more straight forward garlic- and lime-laced grilled chicken, and lattes in flavors like turmeric and moringa. 1280 Fifth Ave.
Junzi Kitchen
This growing chain dedicated to northern Chinese cuisine, specifically noodle bowls and wraps made with the flatbread, bings. It was co-founded at Yale University by Yong Zhao and chef Lucas Sin, who met at Sin’s renegade supper clubs; the first Junzi opened near the campus in New Haven, Conn. Junzi now has multiple locations in Manhattan, with the latest in Bryant Park. They are serious enough about their noodles to offer a choice between “knife” noodles—wide and wavy and excellent with options such as tomato and egg sauce pork—and the thinner, chewier “spring” noodles, which are great with spicy sesame oyster mushrooms and other vegetable dishes. “Remember when eating tacos and burritos felt like an adventure? That’s what we want to make happen with bing wraps,” says Sin. 135 W. 41st St. and other locations
Llamita
During the day, James Beard award-nominated chef Erik Ramirez specializes in counter service rotisserie chicken with a spicy aji verde green sauce and the Peruvian fried rice, arroz chaufa, at this West Village offshoot of Williamsburg hotspot Llama Inn. The small sandwich selection includes caramelized pork shoulder with slices of sweet potato and salsa criolla, a red onion relish on a sturdy roll for around $14. At night, Llamita becomes a full service restaurant offering braised chicken with aji panca and a $26 pork chop, instead of a sandwich. 80 Carmine St.
Chama Mama
Many fast-casual dishes are delivered in bowls. Food from the nation of Georgia in the Caucasus politely rejects that constraint. The airy storefront on Manhattan’s West 14th Street specializes in the cuisine’s notorious khachapuri bread pockets that have launched a million Instagram pictures, stuffed with cheese and presented to go in a small pizza box. Other regional options include khinkali, doughy, folded dumplings that can be stuffed with chopped beef and pork, or more cheese. Because this is a casual restaurant, not a grab-and-go spot, there’s also a strong selection of Georgian wine. 149 W. 14th St.
Dalup Modern Indian
It’s only a matter of time before fast casual food that’s not made by a robot will be the exception. For now, an early entry in the city’s robotic restaurant game is Dalup, which has a machine for making dosas, the giant, thin, pancake-like wraps. It stars in the classic masala dosa filled with spiced potatoes and onion; there are also non-robot-made dishes such as bowls with a base of rice or the whole grain freekeh, and the option of a curry like chicken tikka masala or lamb madras. To amplify the mechanized POV, the place donates a portion of its profits to Girls Who Code. 350 7th Ave.
Field Trip
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No single specific cuisine is highlighted at the brand new Field Trip in Harlem. The brand-new place is all about rice ,which notable chef JJ Johnson (formerly of Henry, at the Life Hotel, and Cecil’s—and our own holiday entertaining guide) believes is a through-line on tables around the world. Bowls include crispy chicken with sticky barbeque sauce and Carolina gold rice, braised beef with spicy black beans and Texas brown rice, and shrimp with green curry sauce and sticky rice. Even the dessert nods to the mantra; it’s not rice pudding but rice milk hibiscus soft-serve. 109 Malcolm X Blvd.
Kati Shop
Coconut milk rules at this Thai spot in east midtown. The menu offers a short list of flavorful curries, including lemongrass chicken, coriander steak, and baked sesame tofu. Diners have the option of jasmine rice or shredded cabbage as a base, as well as curries that pack a punch, such as the Kati signature with lemongrass, galangal (a ginger-like herb), turmeric, and a serious amount of chili. There’s also penang, with dried chili and galangal, as well as cardamom and tamarind-infused massaman. 162 E. 55th St.
Zai Lai
Taiwanese food hasn’t made as much noise in New York as some other Asian cuisines, but now it’s breaking out, thanks to places like Zai Lai. Located in the Turnstyle Underground Market just off Central Park, this place from chef Edward Huang offers “Street Eats” such as fried scallion pancakes rolled around slow-braised beef chunks and “ex-girlfriend’s oyster omelet” (a cleverly named version of one of Taiwan’s most iconic dishes). Among the rice bowls are “lion’s head” pork meatballs with ginger and scallions and the option of a sous-vide cooked egg on top. Beverages are traditional, from taro milk tea to sarsaparilla, Taiwanese root beer. 1000 8th Ave.
Inday Go Go
View this post on Instagram A post shared by INDAY (@inday_nyc) on Jun 18, 2019 at 7:20am PDT
Inday is a groovy, Indian-accented bowl food place that hypes Ayurvedic principles. The Go Go outpost in Midtown is an express spot with a superfood roti, or wrap, made from coconut and flax and chia seeds that can enclose fillings such as braised lamb with chopped greens, pickled vegetables, and sliced avocado. The signature bowls include a lot of buzzword ingredients like curry flower (cauliflower rice with turmeric lemongrass curry) with additional protein options; dishes start at $7.50. Inday’s “side hustle,” or sides, include such more conventional Indian offerings as spiced chickpeas; to drink, there’s hot masala chai spiced with cardamom and cinnamon. 570 Lexington Ave.
LaoMa Spicy
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There’s a lot of different directions to pursue at this Sichuan spot in the Village, the first Manhattan outpost of the popular Flushing dry-pot chain. Behind a glass case are dozens of ingredients, from tofu skin and rice cakes to prawns and from fatty beef to kidneys and liver. Diners can select any assortment, as if this were a bizarre salad bar; products are gathered in a bowl—weighed ($12.99 per pound for meat and seafood, vegetables at $10.99 “per bucket”) and then stir-fried behind the scenes at the desired heat level. Among the composed dishes, the best seller is spicy diced chicken in a sea of chiles and Sichuan peppercorns. 58 E. 8th St.
Peach Mart
This closet-sized space (and one of the best options) in Hudson Yards is Momofuku’s vision of a Japanese 7-Eleven that specializes in kimbap, akin to a Korean sushi roll with such fillings as spicy fried chicken, the Japanese omelet tamago, and spicy bigeye tuna—enclosed in rice and a sheet of seaweed. The place also offers sandos, the milk bread sandwiches that might include a chicken katsu cutlet or potato salad with pickled jalapeños. For those who want a crash course in Asian snacks, there are bags of honey butter Calbee potato chips and Pocky biscuit sticks. Shops and Restaurants at Hudson Yards
Kate Krader in New York at kkrader@bloomberg.net
Chris Rovzar at crovzar@bloomberg.net

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Goldman Sachs (GS) Offering Possible 26.58% Return Over the Next 14 Calendar Days

Goldman Sachs’s most recent trend suggests a bullish bias. One trading opportunity on Goldman Sachs is a Bull Put Spread using a strike $217.50 short put and a strike $212.50 long put offers a potential 26.58% return on risk over the next 14 calendar days. Maximum profit would be generated if the Bull Put Spread were to expire worthless, which would occur if the stock were above $217.50 by expiration. The full premium credit of $1.05 would be kept by the premium seller. The risk of $3.95 would be incurred if the stock dropped below the $212.50 long put strike price.
The 5-day moving average is moving down which suggests that the short-term momentum for Goldman Sachs is bearish and the probability of a decline in share price is higher if the stock starts trending.
The 20-day moving average is moving up which suggests that the medium-term momentum for Goldman Sachs is bullish.
The RSI indicator is at 64.52 level which suggests that the stock is neither overbought nor oversold at this time.
To learn how to execute such a strategy while accounting for risk and reward in the context of smart portfolio management, and see how to trade live with a successful professional trader, view more here LATEST NEWS for Goldman Sachs
Ex-McKinsey Consultant Turns Failed Restaurant Into $535 Million Startup Wed, 31 Jul 2019 22:00:11 +0000(Bloomberg) — When Indian diners order biryani online from Rebel Foods they’re greeted with a culinary history of the fragrant, slow-cooked rice dish. “The recipe was lost forever when King Cyrus laid siege to Behrouz until it was discovered amongst the ruins,” the story reads in part. “With this Biryani, we have brought back to life this lost recipe.” Diners are invited to read the entire account, which extends to 14 chapters and describes a protracted war between two ancient Persian kingdoms. The whole thing is made up—a canny exercise in myth-making that has helped turn the meal (named Behrouz after the fictional conflict) into a top-seller and the first branded version of India’s unofficial national dish.Rebel Foods calls itself the World’s Largest Internet Restaurant Company, a boast that’s hard to disprove because there aren’t many chains quite like it. Founded by a McKinsey & Co. alumnus named Jaydeep Barman, the company serves a dozen different menus with everything from cheese-loaded Italian pizzas to 99 variations of the dosa, a popular south Indian lentil-and-rice crepe. All of the food is cooked in more than 200 cloud kitchens, so-called because these centralized operations serve farflung customers who have no idea where their food is coming from—much like cloud computing services. It’s become the go-to business model for food delivery companies looking to side-step the costs of running traditional restaurants with seating and wait staff. Backed by Sequoia Capital, Mumbai-based Rebel Foods in July received a $125 million injection from Coatue Management, Goldman Sachs, the Indonesian delivery service Gojek and others. The company, which is valued at $525 million, says it more than doubled sales last year and is now expanding into Southeast Asia and the Middle East. Over the next 18 months, Rebel and Gojek will build 100 Indonesian cloud kitchens dishing out biryani, pizza, Chinese food and local fave Nasi Goreng. Rebel plans to open 20 kitchens in the United Arab Emirates by year-end.“Cloud kitchens are red hot because they add a fast-delivery layer on top of restaurant brands, allowing them to scale quickly,” says G.V. Ravishankar, the Bangalore-based managing director of Sequoia Capital India. He says Rebel Foods is well positioned because young diners in India and beyond are eager to try new foods and flavors.Around the world in recent years, a crop of food delivery companies like Munchery, Sprig, Maple and SpoonRocket raised tens of millions of dollars only to fail. There was no shortage of demand for their services; many millennials would rather order in than cook at home, and UBS’s Evidence Lab predicts the global food delivery market will grow tenfold by 2030 to $35 billion. The first wave of food delivery startups were felled by steep operational costs and profit-gobbling discounts. Barman, who is 45, runs Rebel Foods from an office park in the Bhandup West area of Mumbai and grew up in the food-mad city of Kolkata. His career took him to Switzerland, the U.K. and France, and he realized that, despite the farflung popularity of the cuisine from his home country, there isn’t a single global Indian food brand. The triumphant 2010 IPO of the Indian operator of the Domino’s pizza chain was a sign that it was time to return. He quit McKinsey just a few months from becoming a full partner. Back in India, Barman teamed up with INSEAD business school classmate Kallol Banerjee in 2012 and started a brick-and-mortar restaurant chain called Faasos that sold kebab wraps. With Sequoia as an early backer, they opened about 50 locations. But crippling rents prompted the duo to shut down the operation three years later and switch to cloud kitchens. “We went completely dark and saw the light,” Barman says. Ghost kitchens have also caught on in the U.S. and Europe and have various permutations. Uber co-founder Travis Kalanick owns CloudKitchens, which doesn’t operate any restaurants but rents cooking space to the likes of fast-casual chain Sweetgreen. London-based Deliveroo plans to use some of an Amazon-led $575-million funding round to expand its network of cloud kitchens. On Rebel’s home turf, delivery startup Swiggy, backed by Naspers and Tencent Holdings, is building out its own ghost cooking operation, Swiggy Access. Like Kalanick, Barman wants to upend a dining business model invented centuries ago and forge something better suited to the times. “It’s useful to have a solid headstart,” he says. Rebel Foods says its 235 kitchens in 20 cities produce 2 million orders a month. Most are located in industrial complexes, first floor walk-ups or side alleys where rents are low and capacity is not a constraint. The kitchens are all built from the same template—the cooking and prep equipment stackable and space-saving. Pizzas move along a conveyor belt from prep to oven to carton. The printer spewing out online orders makes a different sound depending on the restaurant brand.A kitchen in Mumbai’s Vikhroli industrial suburb is crammed into 800 square feet. Every square inch of the space is filled with freezers, shelves brimming with kitchen equipment and prepped ingredients. During the lunch rush one recent day, about two dozen apron-clad men and women are preparing orders (two shahi biryani, four paneer piquante pizza, bhuna chicken wrap, butter chicken royal meal) streaming in by phone and app—all the while trying not to collide with one another.With each order, the kitchen becomes more frenzied. The finished dishes arrive in bowls, trays and small cartons at a small pickup counter, where they are whisked away by an endless stream of delivery boys, who roar off on a fleet of motorcycles and scooters and fan out across the neighborhood. The kitchen produces about 60 lunch orders during the week and triple that on weekends. The entire Rebel Foods operation runs the “equivalent of 1,600 restaurants,” says Ankur Sharma, Rebel Foods’s senior vice president of product and supply chain.Besides harnessing the cost-saving power of cloud kitchens, Barman and his partner leaned heavily on marketing lessons from business school. Each of Rebel Foods’s dozen brands has a back story—the more kitschy the better. Chinese dishes from Mandarin Oak were supposedly created by a monk who lived in an oak forest in China’s Shaanxi province. Slogan: Explore Heavenly Chinese from a Wise Monk’s Wok! Firangi Bake sells Indian versions of lasagna, quesadillas and mac cheese, lovingly prepared by the “mystical chef” Guru Firanga “with flavors from around the globe.” The expansion hasn’t been without challenges. Indian dishes vary from one region to the next—biryani recipes change every 100 miles or so—forcing Barman to set up a food lab and standardize the menu in a way that provides consistency while catering to regional sensibilities. The quality of ingredients also varies wildly across the country; paneer, a cottage cheese found in many Punjabi dishes, can be more or less fatty and sugary. If it isn’t kept cold, the cheese can spoil quickly; without the right fat content, it can turn tough. So Rebel selected one paneer supplier and helped the company expand India-wide to feed its kitchens.Gig-economy companies suffer high employee turnover, and Rebel is no exception. To ensure that kitchen staff make the individual dishes consistently no matter how long they’ve worked there, food engineers created pre-prep items such as a 36-spice biryani blend. “That takes the judgment out,” Barman says. Each dish has been deconstructed to create an exact timeline; for instance, workers can churn out dosas every two minutes.In a team-building exercise, the cooks huddle three times a day and scream: “Tasty tasty, fresh fresh, that’s why Rebel is best best.”To contact the author of this story: Saritha Rai in Bengaluru at srai33@bloomberg.netTo contact the editor responsible for this story: Robin Ajello at rajello@bloomberg.net, Peter ElstromFor more articles like this, please visit us at bloomberg.com©2019 Bloomberg L.P.
Dow Jones Today: Fed Obliges, But Stocks Don’t Respond Wed, 31 Jul 2019 20:17:27 +0000In financial markets, there are disappointments, and then there are disappointments. As was widely expected, the Federal Reserve cut interest rates by a quarter point today and set the stage for another rate cut later this year.Source: Shutterstock “In light of the implications of global developments for the economic outlook as well as muted inflation pressures, the committee decided to lower,” said the Federal Open Market Committee (FOMC) in a statement.Even with the benefit of the widely-anticipated rate cut, stocks tumbled with losses accelerating late in Wednesday’s session. The Nasdaq Composite plunged 1.19% while the S&P 500 slid by 1.10%. The Dow Jones Industrial Average shed 1.23% on the final trading day of July. All that after the Fed’s first rate cut in more than a decade.InvestorPlace – Stock Market News, Stock Advice & Trading Tips”As the committee contemplates the future path of the target range for the federal funds rate, it will continue to monitor the implications of incoming information for the economic outlook and will act as appropriate to sustain the expansion,” said the FOMC. * The 10 Best Stocks to Invest in for August Adding to the Wednesday woes was that stocks tumbled followed a decent jobs data point. Earlier today, the ADP private payroll survey for July showed the addition of 156,000 private sector jobs this month, topping the estimate of 150,00. The July jobs report from the Labor Department is due out Friday before markets open.Let’s look at some Dow winners, of which there were not many. An Apple Today …If not for shares of Apple (NASDAQ:AAPL), which gained 2%, it’d be painful to imagine how bad the Dow’s losses would be today. The iPhone reported impressive earnings for the June quarter, saying it earned $2.18 a share on revenue of $53.8 billion, ahead of estimates of earnings of $2.10 a share on sales of $53.39 billion.Apple also said up its fiscal fourth-quarter revenue guidance to $61 billion to $64 billion. In the low end, that’s slightly ahead of the $60.98 billion analysts are expecting. Both iPhone and services revenue for the most recently completed quarter missed estimates, but investors appeared more focused on the bullish revenue guidance.”The iPhone accounted for 48.3% of Apple’s overall revenue, the first time that it hasn’t contributed over half of Apple’s sales since 2012,” according to CNBC.In late trading, just two other Dow stocks were in the green, but the gains paled in comparison to Apple and are hardly worth mentioning. Too Many Losers In the Dow TodayAmong the Dow’s losers today, and there were plenty to pick from, were all of the index’s financial services components, including Goldman Sachs Group (NYSE:GS) and JPMorgan Chase (NYSE:JPM). That was somewhat predictable given the belief that bank stocks benefit from higher interest rates.However, that conventional wisdom was probably dealt a blow last year when the sector struggled amid four rate hikes. Indicating that Wednesday’s losses in bank stocks like JPM may be no more than knee-jerk reactions is increasing sentiment that some banks, including JPM, are poised to thrive as rates decline.After all, many of the largest domestic money center banks already warned on net interest margins on second-quarter earnings calls, so that should be baked into these stocks.Familiar face UnitedHealth Group (NYSE:UNH) slipped 2.32% today. Guess why? There was a Democratic presidential debate last night (another one tonight). I’m not making political commentary here. All viewpoints are welcome, but the fact remains that of the participants in the debate, the ones with better chances to emerge from the crowded field appear to favor some form of Medicare For All, while lower-tier candidates favor a more gradual approach to altering the healthcare system in the U.S.Either way, there’s a good chance UnitedHealth makes another appearance here tomorrow. Dow Jones Today: Bottom LineWednesday’s market action was very much a case of “sell the news.” With plenty of earnings reports still left and Friday’s job number loom, near-term catalysts are in play. That could help riskier assets start August on a strong note. Investors looking for sector ideas in the eighth month of the year may want to consider tech and utilities, which historically perform well in August.Todd Shriber does not own any of the aforementioned securities. More From InvestorPlace * 2 Toxic Pot Stocks You Should Avoid * 7 Stocks to Buy With Over 20% Upside From Current Levels * The 10 Best Stocks to Invest in for August * 6 Upcoming IPOs for August The post Dow Jones Today: Fed Obliges, But Stocks Don’t Respond appeared first on InvestorPlace.
Apple’s stock adds nearly 130 points to Dow’s price in July, Boeing cuts about 115 points Wed, 31 Jul 2019 18:34:00 +0000Apple Inc.’s 3.9% stock surge Wednesday on the back of the technology giant’s upbeat fiscal third-quarter earnings report came just in time to lift into first place as the top Dow Jones Industrial Average performer this month, both in price and percentage gains. The stock rose $19.00, or 9.6%, in July. That added about 129 points to the Dow’s price, which increased by 555 points this month. The next biggest contributors to the Dow’s gain were shares of Goldman Sachs Group Inc. , which rose $15.81, or 7.7%, to add 107 points to the Dow, followed by International Business Machines Corp. , which hiked up $11.20, or 8.1%, to add 76 points to the Dow. Meanwhile, Boeing Co.’s stock was the biggest drag, as it fell $16.90, or 4.6%, to shave about 115 points off the Dow.
‘Fastest Crypto Exchange In The World’ Released To Retail Market Wed, 31 Jul 2019 15:26:53 +0000The crypto wallet Blockchain announced Tuesday that it has launched The PIT , an institutional-grade crypto exchange with microsecond-latency. “The current crypto exchange market is outdated, broken, …
Fed Lowers Interest Rates by Quarter Point, First Cut Since ‘08 Wed, 31 Jul 2019 15:19:00 +0000Investing.com – The Federal Reserve cut interest rates for the first time since 2008 as inflation continued to track below target and signs of slowing global growth persisted. But Fed Chairman Jay Powell dashed hopes that aggressive cuts may follow, saying that the cut does not represent the start of a lengthy easing cycle. Be Sociable, Share!

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10 Times Only Indian Food Could Understand Our Heartbreak

Bevy of cuisines, hundreds of flavours, there is literally food for every mood and then some. Indian food at once is familiar and exotic; accessible and important.
So, here are some lipsmacking Indian dishes that will never let you down, and also pick you up should something else.
1. Gol Gappa
For when you want to binge-eat after a terrible fight with your best friend
2. Dosa
For when you want to eat your feelings because that item you forever had in your online shopping cart got sold out
3. Biryani
For when you got yelled at by your boss in front of everyone
4. Rajma Chawal
For when you fall deeply sick over the weekend, and you had many plans
5. Chingri Maach
For when you got drenched in a sudden outpour.
6. Khandvi
For when you don’t feel like entertaining guests, but must.
7. Momos
For when you worked really hard on a test, and still scored poor marks.
8. Shahi Paneer
For when you have been dumped.
9. Aloo Paratha
For when you feel awfully lonely, away from home.
10. Kathi Roll
For when you lost something extremely precious, and basically want to drown out that loss.

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1st August,2019 Daily Global Regional Local Rice E-Newsletter

IRRI signs marketing deal for 3 varieties of hybrid rice seed THE International Rice Research Institute (IRRI) said it signed a seven-year limited exclusive distribution license for its hybrid rice seed with Philippine company Tao Commodity Trader, Inc. (TCTI). In a statement, IRRI said that under the agreement signed on July 30, TCTI will invest in the development, production and distribution of seed, commit to certain sales targets, and partner with microfinance firm Alalay Sa Kaunlaran, Inc. (ASKI), in providing farmers with training, technology, and financial assistance. ASKI currently has a client base of 18,000 Filipino farmers. “Today is a significant day for IRRI as we enter into this new partnership with TCTI, an industry-respected and established group, that can help bring some of our innovations to our main clients — the countless farmers and consumers who depend on the rice sector for their food, nutrition, and livelihoods,” Dr. Peter Brothers, chief of staff of IRRI, was quoted saying. TCTI is a subsidiary of Tao Corp., the largest trader of molasses in the Philippines. This arm specifically focuses on the rice seed market, and is a member of the IRRI-led Hybrid Rice Development Consortium (HRDC). HRDC takes on the development of hybrid seed suited to various agro-climatic conditions. Member companies are allowed limited exclusive access to the consortium’s germplasm. The agreement covers three seed variants, Mestiso 71, Mestiso 77, and Mestiso 89. These varieties promise higher yields, better quality, improved resistance to pests and diseases, resilience to climate stresses, and higher seed production. The varieties promise yield gains of up to 20%. “As IRRI strives to achieve food and nutrition security, we always emphasize the importance of building stron g partnerships with different organizations to achieve our mission,” Mr. Brothers said. “This historic partnership between Tao Corp. and IRRI could not have come at a more opportune time, when our rice farmers are facing very tough times due to challenges on several fronts — from climate change to unfavorable market conditions. Through this joint undertaking with IRRI, we can extend much needed help to our rice farmers,” Julio D. Sy, Jr. chief executive officer of TCTI, said in a statement. — Vincent Mariel P. Galang https://www.bworldonline.com/irri-signs-marketing-deal-for-3-varieties-of-hybrid-rice-seed/
Thai drought raises rice export prices higher Drought conditions in Thailand stoked concerns of a drop in supply even as a strong baht kept export prices for the Thai variety higher than Asian competitors this week, while floods wreaked havoc on crops in Bangladesh. While prices for Thailand’s 5% broken rice eased to $390-$395 a tonne free-on-board Bangkok on Thursday from last week’s $401-$402, they were still more expensive than rates in other hubs. Demand for Thai rice remained flat, traders said. Meanwhile, a drought in more than a dozen provinces has stoked worries over supply, with the Meteorological Department reporting rainfall in the main rice-growing regions was the lowest in 10 years. “The drought situation is raising market concern over supply,” a Bangkok-based trader said, adding: “but there is not yet a shortage in actual supply so far.” The Thai government asked farmers in drought-hit areas to delay rice planting as pumping of water from reservoirs for irrigation threatens household supplies. Thailand’s rice exporters lowered their target for annual exports to 9 million tonnes from 9.5 million, after a sharp fall in the first half. In Bangladesh, floods have submerged more than 50,000 hectares of paddy fields, as per a preliminary assessment by the agriculture ministry. “We will get a clear picture of the extent of the damage once the water recedes,” a senior official said. This could be a major blow to the country at a time when farmers are unable to secure fair prices for produce, with no fresh overseas deals in sight. In top exporter India, 5% broken parboiled variety rose to $381-$384 per tonne from last week’s $374-$377 as paddy prices jumped even though demand from buyers in Asia and Africa was muted. Exports of white rice have almost stopped, while shipments of the parboiled variety have dropped sharply due to higher paddy prices, said an exporter based in Kakinada in the southern state of Andhra Pradesh.
Meanwhile, below average monsoon rains have raised concerns over output of summer-sown crops. In Vietnam, 5% broken rice rates were unchanged at $350 per tonne. “Demand for Vietnamese rice remains moderate with most of the new orders coming from Philippines and Malaysia,” a trader in Ho Chi Minh City said. Traders said shipments from Vietnam in July could fall significantly. Preliminary data showed 194,400 tonnes will be loaded at Ho Chi Minh City ports in July, versus 311,700 tonnes in June. “While prices of the regular 5% broken rice stayed flat, prices of jasmine rice have climbed to $500-$505 per tonne from $490 last week due to tight supplies,” another trader said. https://fp.brecorder.com/2019/07/20190731501708/ Save rice mills, Center urged Millers give memo to minister on falling paddy price Ashok Grover, a Jalalabad-based rice miller, said they had submitted a memorandum to Union Minister for Food Processing and Industries Harsimrat Kaur Badal expressing concern over the dipping procurement price of paddy. Our Correspondent Ferozepur, July 30 Members of the Basmati Rice Milling Industry (MSME) have urged the Union Government to take immediate remedial steps to safeguard their interests and save the rice mill industry from the verge of closure. Ashok Grover, a Jalalabad-based rice miller, said they had submitted a memorandum to Union Minister for Food Processing and Industries Harsimrat Kaur Badal expressing concern over the dipping procurement price of paddy. While talking to The Tribune, Grover said before crop year 2007-08, basmati rice manufacturing industry was restricted in only two districts of the state.
“However, with the introduction of Basmati 1121 almost one-fourth of paddy farmers switched over to that variety of basmati instead of tradition non-basmati,” he said, adding that subsequently a parallel basmati manufacturing industry mushroomed after upgrading their existing units. All these units installed state-of-the-art imported equipment and machinery after taking loans from financial units/ banks, he said. Sources revealed that there had been a sudden fall in the price of basmati due to which millers was suffering losses. “Rice millers who had liabilities towards banks and other lenders as well as other unsecured creditors have not been able fulfil them due to which banks/ lenders have initiated recovery measures against a majority of the mills which has created panic in the industry,” said Grover.
Rice exporters want Centre to obtain duty cuts at RCEP Indian exporters also face non-tariff barriers from countries such as Indonesia and Malaysia India’s non-basmati rice exporters want the government to bargain hard in the ongoing RCEP negotiations, seeking duty cuts from ASEAN nations, the second largest market for the cereal. Though India is the largest exporter of rice, it does not have any say in the South East Asian region, where four of the top five markets are located. Out of bounds “We would like the government to press for duty cuts on rice exports in the RCEP talks,” said BV Krishna Rao, President of the Rice Exporters Association. In fact, India competes with major Asian rice producers such as Thailand, Vietnam and Myanmar in markets such as Africa, but it is finding it difficult to get a foothold in the South East Asian market. Africa is the biggest market for rice, estimated at around 15 million tonnes annually, where India has a share of over 50 per cent. South East Asia is the second largest market, with an estimated size of around 8-10 mt annually. “Lack of market access, non-tariff barriers and higher duty imposed by Asean members on Indian rice has forced exporters to concentrate on the African market,” Rao said. The ASEAN countries impose a duty of 50 per cent on the Indian rice. However the duty imposed on rice produced by member countries is 35 per cent. “There is a duty difference of 15 per cent on the Indian rice. If negotiated well at the RCEP, it could open new markets for us,” Rao said. Non-tariff barriers Besides, the Indian exporters also face non-tariff barriers from countries such as Indonesia and Malaysia, from whom we import bulk of the edible oils. Indonesia, for example, specifies a short delivery period of five days for tenders, which works in favour of neighbouring producers such as Thailand and Vietnam, but not for Indian exporters. “It is difficult to participate in such tenders considering the logistical issues,” Rao said. Similarly, Malaysia prefers to import from Pakistan due to religious connections, he said. While India exports rice to over 170 countries, it is finding it difficult to crack the markets in China, Indonesia, Malaysia and the Philippines. India is the largest exporter of rice and accounts for a fourth of the global shipments. In 2018-19, non-basmati rice exports fell to 7.5 million tonnes from 8.8 million tonnes the previous year . https://www.thehindubusinessline.com/economy/agri-business/rice-exporters-want-centre-to-obtain-duty-cuts-at-rcep/article28780006.ece California company will be first US business to export rice to China First firm to land deal since 2018 trade agreement SACRAMENTO, Calif. – In the midst of the escalating trade war between the United States and China, one California rice company is bridging the divide. In July 2019, Sun Valley Rice won a contract with a Chinese importer, making it the first US rice producer to sell rice to China. “China has been tough to get into because for many years it was illegal to sell our rice there,” said Betsy Ward, president of USA Rice, a national trade association. But, in 2018, the US and China came to an agreement, making it legal to export American rice to China. As a result, more than two dozen US companies were approved to export rice to China. But Sun Valley was the first to land a deal. Sun Valley, a family-owned company based in Sacramento, California, had been trying to break into the Chinese market for close to 15 years. “We would travel regularly to China to research [the market], attend trade shows and meet the industry players,” said Ken LaGrande, who founded Sun Valley Rice with his father Michael in 2000. “It was a commitment we made as a family to persist. So when the opportunity opened up, we were ready. ” “California’s rice growing regions are the same latitude as Korea and Japan. So we all grow the same kind of rice — medium grain and short grain — that’s popular in Chinese, Japanese and Korean cuisine,” said LaGrande. “But Chinese consumers, who eat rice every day, will now have more choice with our rice,” he said. “It is of the highest quality, grown and packaged under strict labor protocols and environmental and safety standards.” Sun Valley annually sells 250 million pounds of rice under half a dozen varieties. Beginning in the fall, the company will export roughly 88,000 pounds of its Calrose rice to Shenzhen Yintuo, a subsidiary of the Dragon Ocean Hing Group, in China. The LaGrande family has been producing rice in the Sacramento Valley, starting with LaGrande’s great-grandfather in the 1920s. “He recognized that the climate, soil and water supply in the region was the correct balance to successfully grow rice,” said LaGrande. Over the decades, the family integrated other aspects of rice production into the business, such as drying and milling. Eventually, it grew to become LaGrande Family Foods Group. “Now it’s a couple of dozen different operations,” he said. Those include farming, sprouting rice and sake milling. In 2000, LaGrande and his father Michael identified a growing market demand for high quality, specialized sushi-grade rice, and launched Sun Valley Rice. “Sun Valley Rice now is a fully integrated arm of the family business, ‘from farm to fork’ if you will,” said LaGrande. “We source rice from 200 farms, or about 10% of the rice crop gown in California. And we handle drying, milling, packaging and marketing of the rice.” LaGrande is mindful of the business risks involved with entering new markets. “Anytime we export to a foreign country, there are risks we think about,” he said. “But we also develop strategies to help is mitigate those risks.” Sun Valley exports its rice to the European Union, for example, where the ongoing trade negotiations with the US has resulted in extra tariffs on rice, said LaGrande. And entering a new market can surface additional layers of protocol and red tape. “We have to deal with inspectors. What if our cargo gets tied up at customs as part of the inspection process? We have to be prepared for it,” he said. The US rice industry has also experienced trade disruptions due to measures designed to protect humans, animals and plants from diseases or contamination. “These were not necessarily based on sound science, but more political,” said USA Rice’s Ward.”Although we are happy that this sale was made, and we expect it to be successful, there is always a risk that future sales could be disrupted. It is the name of the game in the rice trade.” Still, LaGrande is hopeful that Sun Valley Rice’s entry into China opens the gate for other American rice brands. “We have the first sale. But we really hope there will be strong continuing demand for American rice in China, and that allows, in turn, more opportunity for farmers back in California,” he said. https://www.koamnewsnow.com/news/national-news/california-company-will-be-first-us-business-to-export-rice-to-china/1102237401
Groundwater Conservation Policies Trigger Air Pollution in Northwest India Written by AZoCleantech Jul 31 2019 Steps to conserve groundwater in northwestern India have resulted in unanticipated consequences: Increased air pollution in an area already affected by smog and haze. Burning of rice straw before wheat planting in northwest India. (Image credit: Dakshinamurthy Vedachalam/CIMMYT) A new research exposes how water-use policies necessitate farmers to transplant rice later in the year, which in turn stalls harvests and concentrates agricultural burnings of crop residues in November, a month when the breeze is stagnant, thereby leading to an increase in air pollution. The perfect storm of conditions in November has produced nearly 30% higher atmospheric concentrations of fine particulate matter, tiny particles that are particularly unsafe for human health. The study, “Tradeoffs Between Groundwater Conservation and Air Pollution From Agricultural Fires in Northwest India,” published in the June 17 th of Nature Sustainability , is a partnership between researchers from Cornell and the International Maize and Wheat Improvement Center (CIMMYT). The researchers examined groundwater conservation policies and their impact on the timing of farmers’ planting and reaping crops and burning crop residues. They also linked this information with air pollution and meteorological data. This analysis shows that we need to think about sustainable agriculture from a systems perspective, because it’s not a single objective we’re managing for—it’s multidimensional, and solving one problem in isolation can exacerbate others. Andrew McDonald, Study Co-Author and Associate Professor of Soil and Crop Sciences, Cornell University Balwinder-Singh, a cropping systems simulation modeler at CIMMYT in New Delhi, India, is the first author of the paper. Northwest India experiences two critical sustainability problems: groundwater depletion and air pollution. In 2015, nearly 1.1 million Indians died from air pollution, adding up to costs corresponding to 3% of the country’s GDP, according to the research. Groundwater depletion is an ongoing problem, and rice cultivation is predominantly water-intensive. News reports in June provided insight into the water scarcity in Chennai, in the south; in the northwest, two groundwater conservation steps legislated in 2009 delayed the use of groundwater by farmers until later in the season. The legislation finally banned transplanting rice into paddies until after June 20 th . Using time-series satellite data from NASA, the scientists revealed that for six rice seasons before the groundwater rule was enacted; an average of 86% of the rice-growing area in the states of Haryana and Punjab was planted on or before June 28 th . Less than 40% was cultivated on or before that date after the acts passed, according to the research. Data revealed that rice harvests then shifted later, with an aggregate eight-day harvest delay in late October and early November. This shift resulted in a narrower window and a major increase in crop residue burning in the first three weeks of November. Prior to the acts, the peak date for agricultural fires was October 24 th , with 490 fires daily; it was November 4 th , with 681 fires daily, after the acts were enacted. Concurrently, meteorological data showed that the first two weeks of November were basically cooler than the last two weeks of October, combined with weaker winds, causing more, stagnating air pollution in the metropolis of New Delhi, which is seriously impacted by particulate matter from these agricultural fires. Farmers must swiftly clear residues straightaway after rice harvests in this area, referred to as India’s bread basket, to prepare fields for cultivating wheat that grows in the winter. Solutions could consist of new agronomic technologies such as the tractor-mounted Happy Seeder, a device that enables farmers to drill through heavy crop residues and plant seeds without burning. They might combine such advances with shorter-duration rice varieties that offer flexibility in cultivating and harvesting dates. Other options comprise investigating alternative uses for crop residues, like collecting and selling biomass for bio-char creation, power generation, or as material for furniture or paper. There may be uses that are economically viable but they have to be considered as part of a comprehensive solution. Andrew McDonald, Study Co-Author and Associate Professor of Soil and Crop Sciences, Cornell University Finally, government policymakers are boosting agricultural development in northeastern India, which gains from more rain and water. Other co-authors of the study include Amit Srivastava at CIMMYT in New Delhi and Bruno Gerard at CIMMYT in Mexico City. Source: https://www.cornell.edu/ https://www.azocleantech.com/news.aspx?newsID=26515
Papua New Guinean Agriculture: Significant Opportunity and Much Peril 1 AUGUST 2019 Mervyn Piesse, Research Manager, Global Food and Water Crises Research · At least 80 per cent of the Papua New Guinean population lives in rural areas and relies on subsistence agriculture. Rural Papua New Guineans are generally isolated from formal agricultural markets and are mostly self-sufficient. · Malnutrition is the main food security problem in PNG and is a major health challenge for a large portion of the population. That is mainly due to high rates of stunting in young children and adult obesity. · Prime Minister James Marape has a vision of turning PNG into the “food basket of Asia”. While PNG has developed palm oil, coffee, cocoa and copra export industries, expanding into the production of other export commodities is likely to be difficult.
Summary Papua New Guinea is a predominantly rural society that relies on subsistence agriculture. Its Prime Minister, James Marape, has stated that he wants to diversify the economy, away from its dependence on oil and gas and increase the export of agricultural goods. While agriculture is a significant part of the PNG economy, its agricultural exports are almost entirely limited to coffee, palm oil and copra. Although it is possible that PNG will be able to expand the supply of those commodities, the development of other food products, such as rice or other cereals, will likely be difficult. Analysis Palm oil, coffee, cocoa and copra the main agricultural exports. About 80 per cent of the 8.2 million people who live in PNG reside in rural areas and rely on staple crops of sweet potato, yam, taro, sago and banana. Sweet potato accounts for about 70 per cent of the food produced in villages and the other staples about 22 per cent. Hundreds of other fruit and vegetable species account for the remainder, which supplement the staple crops. Imported rice, meat and wheat-based food supplement domestically produced crops. The cost of those imports continues to increase, however, and now cost about two billion Kina ($850 million) each year, with rice imports alone costing 600 million Kina ($255 million). Many villagers derive their income from the production of coffee, fresh foods, betel nut and cocoa. Palm oil is the largest source of agricultural export income for PNG, but is generally produced by large-scale commercial farms and not villagers. The majority of the Papua New Guinean population has little regular access to imported food. Limited trade linkages can be a source of strength, as it isolates the domestic market from sometimes turbulent international food markets. The Papua New Guinean High Commissioner to Australia noted during the 2008 food price crisis that: A strong subsistence sector and the wantok system [an informal welfare system based on familial or tribal links] provide surrogate social welfare support for many people. The resilience of the rural majority was seen recently when steep increases in food prices caused considerable distress in many parts of the world. However, most rural people in PNG were spared the worst impact of these crises because of their strong subsistence base and cash income from agricultural export crops. It can also be a weakness, however, as was seen during the 2015/16 El Niño. Strong El Niño events significantly reduce rainfall in normally wet areas and prolong dry seasons in areas that are seasonally dry. During abnormal conditions people adopt coping strategies, such as foraging for wild food crops, but there is often an increase in rural poverty, food insecurity, malnutrition and ill health. Food security problems in PNG are mainly caused by quality and nutritional variety constraints. As a large portion of the population relies on a relatively small variety of food, there is high potential for malnourishment. Almost half of the population under the age of five is physically stunted (too short for their age). Stunting is often caused by malnourishment during pregnancy or in the early stages of an infant’s life. Perhaps paradoxically, the proportion of the population under five that is overweight has also increased significantly since 2005. It is likely that both forms of malnutrition are caused mainly by a lack of dietary diversity, a lack of access to healthcare and low nutritional education. Similarly, overweight and obese adults have also become more common in PNG. About half of the adult population is overweight with about 20 per cent being significantly so. It is difficult to ascertain what the main causal factors are, due to the complexity of the issue and limited research on obesity in PNG, but early findings suggest that less physical activity, the wider adoption of unhealthy diets, a lack of dietary education and increased access to unhealthy food are probable factors. PNG Prime Minister James Marape declared that his administration would work towards economic independence over the next decade to become the ‘richest black Christian nation in the world’ and that agriculture would play a key part in that. He stated that ‘we must seize our own destiny, for no one else will do it for us.’ He acknowledged that most of the Papua New Guinean population live as subsistence farmers, they live simple lives, but living simple lives doesn’t mean they don’t have potential. They have assets, they have land … PNG is blessed with fertile soil; PNG is blessed with everyone owning a piece of real estate. I’m envisioning an economy that is more rural and agriculture based. We must grow our primary production sector; supporting our people to rise above poverty level. While the number of Papua New Guineans living in poverty has declined in the past two decades, the proportion of the population that lives in poverty is high, even when compared to other developing countries. The further development of agriculture could help to further reduce poverty levels in the country, particularly if that development focuses on valuable export commodities. It is estimated that 30 per cent of PNG’s land has moderate to very high agricultural potential, but only about five per cent of it is being used for commercial agriculture. Prime Minister Marape is aware of the opportunities available to his country and has stated that: Agriculture is and will be the focus of my government. When I talk about agriculture I look at greater Asia. There’s three billion people that need to drink a cup of coffee a day. There’s three billion people that need to eat a plate of rice a day … Someone needs to grow the rice and someone needs to grow the coffee and someone needs to plant the food to supply the Asian people … In 2025 and beyond, I don’t want PNG to be known as an oil and gas country. I want PNG to be known as a country that is the food basket of Asia … Come and invest in agriculture. That is where the greatest strength of PNG is: our fish and agriculture. Limited market access and low productivity afflict the agricultural sector, making its further development difficult. Improved transportation networks, access to rural education and extension services and a greater diversity of cash crops would help to improve productivity in PNG agriculture. It is unlikely that there will be significant progress on those issues within the next five years. Every agricultural white paper released since independence in 1975 has recommended the development of a domestic rice industry. Several attempts have been made to develop such an industry in the decades after independence, but none has successfully reduced the country’s reliance on imported rice. Contrary to assertions that Australia discouraged the development of a rice industry (to protect its rice exports to PNG), more field trials have been conducted on rice than any other crop. Trukai (a company based in Lae that is two-thirds owned by the Australian company SunRice, which processes and supplies most of the rice sold in PNG), continues to support the development of a local rice industry. The PNG Government has sought foreign investment to establish a domestic rice industry. A private Indonesian company (which had no prior experience in growing rice) was approached for investment in 2016, in return for almost complete control of the PNG rice market . More recently the Philippines Government agreed to provide technical assistance and training to PNG farmers willing to grow rice. During the initial phase of the plan, PNG will lease 100,000 hectares of land to Filipino companies, which will hire 50-60,000 Filipino workers to grow the 400,000 tonnes of rice consumed annually in PNG. The Philippines will get first preference over any surplus. Optimistic estimates suggest that the first phase will increase rice production to four or five million tonnes (about five or six times current production) within two years. If that initial phase is successful, there are plans to increase the rice growing area to one million hectares, or two per cent of PNG’s land. While PNG has ample amounts of fertile land that is probably suitable for rice production, it lacks the irrigation infrastructure that is required to water the rice fields. Numerous landowning groups have opposed large-scale commercial rice farming on their land in the past and it is not clear how that hurdle will be overcome. China has also offered to invest US$600 million in the PNG-China Integrated Agriculture Industrial Park, in the Western and Eastern Highlands provinces. The park has been under discussion since at least 2017 and could include demonstration plantings of mushrooms and rice. The PNG Cabinet could approve the project in August or September and, if it is approved, work on the park could begin in October . While the project could improve PNG’s access to foreign export markets, it is unlikely that it will improve domestic food security. With the largest fisheries zone in the South Pacific (2.4 million square kilometres) the fishing industry is also a valuable part of the economy. PNG supplies about one-fifth of the world’s tuna and its fisheries are a source of foreign investment. Fish consumption on a per capita basis is low, however, when compared to other Pacific and Asian countries. The further development of an on-shore tuna processing industry is attractive to the PNG Government, as it would create employment opportunities and add value to its tuna exports. In 2006 it accepted a US$74 million ($107 million) concessional loan from the China Export Import Bank to build the Pacific Marine Industrial Zone in Madang, a province on the north coast of PNG. It is part of a US$235 million ($340 million) project to establish up to ten tuna canneries in PNG. A decade after signing the loan agreement, US$13 million ($18 million) had been spent on the project. There was very little to show for it, however, other than a 2.5 kilometre road that cost more than US$1.6 million ($2.3 million), a main gate that cost in excess of US$1 million ($1.5 million) and nine kilometres of fencing that had been erected at a cost of more than US$500 ($700) per metre. While the development of a tuna processing industry would clearly benefit PNG, it is less clear what China gets out of the deal other than greater access to PNG tuna stocks. Historically PNG only gained value from its tuna resources by charging licensing fees to foreign fishing fleets. It now offers long-term fishing licences to firms that invest in domestic processing plants. A larger number of Chinese fishing vessels operating in PNG waters pose potential strategic risks. Chinese fishing vessels are increasingly acting as naval militias , not only through the cabbage strategy that they employ in the South China Sea to control and deny access to other maritime forces, but through more aggressive measures. For example, in June a Chinese fishing vessel either deliberately or accidentally collided with a Filipino fishing vessel , causing it to sink. Instead of rescuing the 22 survivors, the Chinese vessel left the area. Chinese research ships have also conducted oceanographic surveys close to Papua New Guinean waters . While those surveys are conducted lawfully, they could also be gathering useful data for future military operations. While the PNG agricultural sector has considerable potential, and there is some foreign interest in rice production, export facilities and tuna processing, the barriers to reaching that potential remain high. A lack of transport infrastructure, opposition from landowners and a lack of agricultural training and knowledge will make it difficult for PNG to become the food basket of Asia within the next ten years. Any opinions or views expressed in this paper are those of the individual author, unless stated to be those of Future Directions International.
Published by Future Directions International Pty Ltd. Suite 5, 202 Hampden Road, Nedlands WA 6009, Australia. Tel: +61 8 6389 0211 Web: www.futuredirections.org.au http://www.futuredirections.org.au/publication/papua-new-guinean-agriculture-significant-opportunity-and-much-peril/ Implementation of safety nets under Rice Tariff law urged By Lilybeth Ison July 31, 2019, 6:57 pm MANILA — Rice traders and manufacturers urged the government to implement safety measures under the Rice Tariffication Law to address a continued drop in prices of the country’s staple grain. Philippine Chamber of Agricultural and Food Inc. (PCAFI) president Danilo Fausto, in a recent meeting with the media, said the government should protect local farmers who are being hit by the decline in rice prices due to liberalized importation, exportation, and trading of rice. “In case of extreme and abrupt fluctuation of prices, the Department of Agriculture (DA) should recommend to the Department of Finance (DOF) the imposition of higher tariff,” Fausto said. Under the implementing rules and regulations (IRR) of the Rice Tariffication Law, a special safeguard duty on rice will be imposed to protect the rice industry from sudden or extreme price fluctuations. Similarly, the IRR also sets the guidelines on the allocation of the tariff revenues in excess of PHP10 billion. This will be tapped to provide direct financial assistance to rice farmers adversely affected by the new rice import regime. According to the data from the Philippine Statistics Authority (PSA), farmgate prices of palay dropped 16.4 percent in June to PHP17.88 per kilo. Prices of well-milled rice also declined to PHP42.92 per kilo from the peak price of PHP49.36 in September 2018. Retail prices of regular milled rice decreased by PHP7.54 per kilo last month. In the world market, rice is at USD 417.00 per metric ton (MT) for 5 percent broken rice and USD406 per MT for 25 percent broken. However, upon entering the Philippines, Fausto said the price has been reported from USD270 per MT to USD350 per MT, therefore sparking allegations that imported rice is being undervalued as soon as it lands on Philippine shores. To avoid this, it was suggested for the DA to set a reference price on all imported rice, regardless of whether whole rice or broken rice. Meanwhile, Fausto also proposed for the flexible use of the Rice Competitiveness Enhancement Fund (RCEF), which is a component of Republic Act No. 11203, or the Rice Tariffication Law. particularly for fertilizers and irrigation. RCEF is funded by tariffs generated by rice imports. The fund hopes to make the domestic rice industry more competitive through farm mechanization, access to better seed, and more financing and extension services, among other measures. It is allocated as follows: • 50 percent goes to PhilMech to provide farmers with rice farm machineries and equipment; • 30 percent to PhilRice to be used for the development, propagation, and promotion of inbred rice seeds to rice farmers and the organization of rice farmers into seed growers’ associations engaged in seed production and trade; • 10 percent to be made available in the form of credit facility with minimal interest rates and with minimum collateral requirements to rice farmers and cooperatives to be managed by the Land Bank of the Philippines and the Development Bank of the Philippines; and • 10 percent to be set aside to fund the extension services by PhilMech, the Agricultural Training Institute (ATI), and the Technical Education and Skills Development Authority (TESDA) for teaching skills on rice crop production, modern rice farming techniques, seed production, farm mechanization, and knowledge/ technology transfer through farm schools nationwide. Preliminary data show that the government has so far collected PHP5.9 billion in tariffs from some 1.43 million MT of rice stocks imported by private traders, following the enactment of a law in March. Customs Commissioner Rey Leonardo Guerrero earlier revealed that the Bureau of Customs (BOC) collected the highest amount of rice import tariffs from the Subic Bay port at PHP1.37 billion. The Port of Manila collected PHP978.51 million in tariffs, followed by the Manila International Container Port with PHP942.76 million, Guerrero said during a recent DOF Executive Committee meeting. The Port of Cagayan de Oro collected PHP754.13 million in tariffs from rice imports, while the Port of Davao collected PHP703.93 million, the data showed. Since PHP27 billion is expected to be raised from tariff duties, PCAFI suggested that the excess of the PHP10 billion should be provided as support for the more essential inputs to rice farming, such as fertilizers and irrigation, as well as support to other farmers pushing for diversification into other agricultural goods. “This makes the excess of PHP10 billion very flexible, therefore it was also suggested that there should be specification as to how the excess of the RCEF must be utilized,” it said. (PNA) https://www.pna.gov.ph/articles/1076634
200 bags of PDS rice seized in Wanaparthy Hans News Service 31 July 2019 9:03 PM Seized PDS rice bags that were stocked illegally at a rice mill in Wanaparthy on Wednesday HIGHLIGHTS The Vigilance and Special Task Force officials from Civil Supplies department raided a rice mill in Cheemaguntapally village of Wanaparthy district and seized as many as 200 bags of PDS rice from the premises on Wednesday. Wanaparthy: The Vigilance and Special
Task Force officials from Civil Supplies department raided a rice mill in Cheemaguntapally village of Wanaparthy district and seized as many as 200 bags of PDS rice from the premises on Wednesday. According to Wanaparthy police, on a tip off, the officials of Civil Supplies department with the help of police department formed a team and raided the rice mill premises on the outskirts of the district headquarters and found 200 bags of PDS rice stocked illegally in the rice mill. “We have seized 200 bags of PDS rice and registered a case against the mill owner for indulging in illegal stocking of subsidised rice,” said Wanaparthy police. It is alleged that the rice millers, re-refine the PDS rice and sell it in the black market for exorbitant prices to gain huge profits. The people of the district are demanding the government to implement strict laws to ensure that the PDS rice is not side-tracked and serve the right purpose of feeding the poor and hungry.
https://thehansindia.com/telangana/200-bags-of-pds-rice-seized-in-wanaparthy-551019 Hans News Service | 1 Aug 2019 2:15 AM AP to issue new ration cards from Oct 2: Kodali Nani HIGHLIGHTS Minister for Civil Supplies Kodali Nani here on Wednesday said that the government decided to pack the sorted out rice with low percentage of broken rice and supply to the ration cardholders in packets right at their doorstep through village volunteers. Amaravati: Minister for Civil Supplies Kodali Nani here on Wednesday said that the government decided to pack the sorted out rice with low percentage of broken rice and supply to the ration cardholders in packets right at their doorstep through village volunteers. The Minister addressed the civil supplies officials at a workshop held at the Secretariat at Velagapudi. Civil Supplies Commissioner Kona Sasidhar, A Suryakumari, Vice-Chairman and Managing Director of Civil Supplies Corporation, Joint Collectors of various districts and ITDA project officers, district civil supplies officials and district managers attended the workshop. Advertise With Us The Minister said that the appointment of village volunteers is in progress. As many as 446 rice mills were identified, which has the sortex machinery to grade the rice with up to 15 per cent of broken rice. The rice will be packed at the mills and shifted to godowns to be distributed to people along with other essential commodities through village volunteers. Advertise With Us He said that the people without ration cards would be identified and the village secretariats would receive applications from them. The new ration cards would be distributed to people from October 2, he added. The officials were informed about the way the rice and other commodities would be packed in various bags and distributed to the cardholders in the villages. The Minister informed the workshop the changes that were brought in procurement of paddy for 2019-20 kharif season. Advertise With Us The rice which would be mostly consumed by people would be cultivated and such types of rice would be procured and supplied to the rice millers for milling and packing. Reiterating that the government was committed to supplying ration to the cardholders at their doorstep, the Minister appealed to the officials to work wholeheartedly to make the effort successful.
https://www.thehansindia.com/andhra-pradesh/ap-to-issue-new-ration-cards-from-oct-2-kodali-nani-551145
PAU students bring laurels 0 SHARES FacebookTwitterEmailPrint Jul 31, 2019, 7:48 AM; last updated: Jul 31, 2019, 7:48 AM (IST) Ludhiana, July 30 Shailza, a PhD research scholar at the department of floriculture and landscaping, Punjab Agricultural University (PAU), has been awarded the Innovation in Science Pursuit for Inspired Research (INSPIRE) Fellowship by the Department of Science and Technology (DST), Government of India, to pursue her PhD research on “Salt stress induced morpho-physiological, biochemical and anatomical changes in ornamental trees and its amelioration with salicylic acid”. The fellowship consists of Rs 31,000 plus 4,000 HRA per month, with a contingent grant of Rs 20,000 per annum. Another PhD scholar, Lalit Kumar Rolaniya, at the department of agronomy, has been appointed as a scientist by the Agricultural Scientists Recruitment Board (ASRB). He had secured first rank in the field of agronomy. In his PhD research, he worked on “Developing water and energy smart portfolios for sustainable cereal based systems under conservation agriculture practices in North-West Indo-Gangetic Plains”, under the guidance of KS Saini, senior agronomist, in association with the International Maize and Wheat Improvement Center (CIMMYT), Mexico, and the Borlaug Institute for South Asia (BISA), PAU. He had also been awarded the INSPIRE (DST) Fellowship. Of his research findings, two major cropping systems have been recommended. The first system is seeded rice-wheat, which improves the system productivity about 2.35 per cent with savings of 47 per cent water and 20 per cent nitrogen over a conventional rice-wheat cropping system. The second system is the maize-wheat raised on permanent beds, which improves system productivity about 9 per cent with saving of 53 per cent applied irrigation water and 20 per cent nitrogen over conventional maize-wheat system. Baldev Singh Dhillon,Vice-Chancellor, and GK Sangha, dean of postgraduate studies congratulated both students for their achievement. —TNS https://www.tribuneindia.com/news/ludhiana/pau-students-bring-laurels/810554.html U.S.-Grown Jasmine: Rice to Meet You By Deborah Willenborg
ARLINGTON, VA — USA Rice is launching a new domestic promotion initiative with the goal of having more U.S.-grown jasmine rice added to menus by getting restaurants to switch from imported rice to domestic. The new initiative rolls out this fall as an “aromatic mailer” being sent to more than 100 foodservice operators, chefs, and purchasers, and consists of a branded box containing a 5-pound bag of U.S.-grown jasmine customized with the Think Rice logo and a call out to the state where the rice was produced.
“Jasmine is the fastest-growing rice variety in the United States right now, appearing on 26 percent more restaurant menus and 108 percent more fast food menus over the last four years, so the timing of this foodservice promotion is perfect,” said Cameron Jacobs, USA Rice manager of domestic promotion. “Promoting U.S.-grown aromatics is a priority for domestic promotion and what better way to showcase the variety than actually providing a sample of it to the people in the foodservice sector responsible for menuing, purchasing, and promoting.”
The custom bags were created by bag manufacturer HubCo and feature the Think Rice logo with the tagline “Rice to Meet You.” Also in the box is a six-panel brochure highlighting the growth, versatility, and cooking applications of jasmine rice, and importance of sourcing U.S.-grown rice.
USA Rice members who produce jasmine rice and volunteer to be part of this program will receive a shipment of the bags, and, post filling, the producing state will be highlighted on the front of the bag.
“This is a great opportunity to showcase U.S.-grown jasmine to some of the most well-known restaurant chains in the country and I would love to have all the states that grow jasmine participate,” said Jacobs. “I encourage members interested in having their rice included in the promotion to reach out to USA Rice to make sure they don’t miss this opportunity!” If you’re interested in taking part in the aromatic mailer promotion or for more information, please contact Cameron Jacobs .
Nutrient deficiencies in rice grown under higher carbon dioxide could elevate health risks for tens of millions JULY 31, 2019
by Terri Cook, American Geophysical Union Because rice provides 19% of the calories that people consume worldwide, B-vitamin deficiencies due to higher carbon dioxide concentrations could have major global health implications in the future. Credit: Syselpunk [CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0) As a result of rising atmospheric carbon dioxide concentrations, Earth is experiencing many discernable changes, such as melting glaciers, higher global sea levels, and an overall greening of the planet. But increasing carbon dioxide concentrations are also causing many invisible effects, including detrimental changes to the nutritional content of food. In the past decade both laboratory and free-air studies have shown that crops of many dietary staples, including wheat, barley, rice , potatoes, and soybeans, develop lower concentrations of iron, zinc, protein, and other nutrients crucial to human health when they are grown under elevated levels of carbon dioxide. However, the specific implications of these changes for global health have been difficult to estimate, in part because these calculations are based upon experimental data that can take years to generate. Now a recent study in the AGU journal GeoHealth finds declines in B-vitamin concentrations in rice grown under elevated carbon dioxide concentrations may increase the future health risks of large numbers of people around the globe. B vitamins, including thiamin (B-1), riboflavin (B-2), and folate (B-9), are important nutrients that support many bodily functions, including healthy cell metabolism and brain function. They also help prevent infections, and regulate hormone and cholesterol production. Many developing countries depend on rice as a primary source of many B vitamins. As a result of the projected changes in B vitamins in rice, “tens of millions of people will be at risk of developing new B-vitamin deficiencies, with all the health implications that come with them,” said Matthew Smith, a global health researcher at the Harvard T.H. Chan School of Public Health and lead author of the new study. “It’s pretty striking, given that we’re only talking about one food,” he said. Global health implications Smith and co-author Samuel Myers, from Harvard University’s Center for the Environment, based their analysis on recently published nutritional analyses of rice grown at 550 parts per million carbon dioxide—a level that emissions forecasts indicate could be achieved as soon as 2050. The global rate of disability-adjusted life-years lost to neural tube defects in A) 2010 and B) modeled under elevated CO2 conditions of 550 ppm. Credit: Smith and Myers, 2019 “A new experimental study looking at riboflavin, folate, and thiamin in rice showed there were big drops in all those B vitamins,” said Smith. With those losses averaging 17 to 30 percent—much higher than what has been observed for other nutrients in rice—the researchers wondered what the health implications would be for what Smith described as “the single-most important food calorically in the world.” Using a statistical model based on average B-vitamin nutritional requirements, the team identified where future dietary deficiencies could occur from carbon dioxide-induced B-vitamin losses in rice. The results suggested that even moderate declines in B vitamins could have substantial global health impacts. The team’s findings indicated that tens of millions of people would have a new risk of deficiencies, including 132 million for folate deficiency alone. Inadequate intake of this nutrient by pregnant women has consistently been linked to higher likelihoods of neural tube birth defects in their offspring. The researchers estimated that the predicted changes to the nutritional density of rice would result in an overall 0.5 percent increase in deaths and life-years lost from new neural tube birth defects—a burden that would fall most heavily on populations in Southeast Asia and western, central, and eastern Africa. The results indicate “a major vulnerability” to anthropogenic carbon dioxide emissions in our food system, according to Smith. “This is especially true for developing countries whose citizens are already struggling to meet their nutritional needs and are eating mainly plant-based diets that are much more susceptible to this effect of lost nutrients under higher carbon dioxide,” he said. But these results are just the proverbial tip of the iceberg, according to Smith. “There are over two billion people who are currently deficient in one or more of these nutrients,” said Smith. Although they would likely lose additional B vitamins in a world with higher carbon dioxide concentrations, researchers are not currently able to determine the health effects of this additional loss. “We’re only able to quantify the people at risk of developing a new deficiency,” said Smith. “There’s likely to be a big, unquantifiable health burden as well.”
More information: M. R. Smith et al. Global Health Implications of Nutrient Changes in Rice Under High Atmospheric Carbon Dioxide, GeoHealth (2019). DOI: 10.1029/2019GH000188 Provided by American Geophysical Union This story is republished courtesy of AGU Blogs ( http://blogs.agu.org ), a community of Earth and space science blogs, hosted by the American Geophysical Union. Read the original story here . https://phys.org/news/2019-07-nutrient-deficiencies-rice-grown-higher.html
Arkansas Rice, Downtown Little Rock Partnership launch ‘Downtown on the Farm’ event AGRICULTURE NEWS BRIEFS TOURISM / HERITAGE by Talk Business & Politics staff ( staff2@talkbusiness.net ) July 30, 2019 12:47 pm Arkansas Rice executive director Lauren Waldrip Ward and Downtown LR Partnership executive director Gabe Holmstrom. Arkansas Rice and the Downtown Little Rock Partnership have announced a new event coming to Little Rock’s River Market this October called “Downtown on the Farm.” The purpose of the event is to highlight Arkansas agriculture through a venue bringing the state’s largest industry to the state’s largest city. It will be held on Sunday, October 27 from noon to 6:00pm. Downtown on the Farm will invite the public for an agricultural experience right in the heart of downtown Little Rock. The free festival will feature live music from Adam Hambrick, Bonnie Montgomery, The Going Jessies and Rodney Block as well as food trucks, pumpkin painting, a petting zoo, beer garden, rice dig, and farm equipment for touring. “Although agriculture is the state’s largest industry, many Arkansans do not have the chance to experience life on a farm,” said Arkansas Rice Executive Director, Lauren Waldrip Ward. “Consumers are increasingly interested in not only where their food comes from, but also how it is produced and who grows it. ‘Downtown on the Farm’ will provide a hands-on opportunity to celebrate our local neighbors who grow the food we eat at home and all around the world.” “We are excited to host such a unique and fun event in downtown Little Rock,” said Gabe Holmstrom, Downtown Little Rock Partnership Executive Director. “It will be a great chance for downtown visitors and residents to experience life outside of the city and learn about the rewarding job that so many Arkansans do every day to keep the state fed.” Complete event details as well as sponsorship opportunities can be found at this link . https://talkbusiness.net/2019/07/arkansas-rice-downtown-little-rock-partnership-launch-downtown-on-the-farm-event/
GIEWS Country Brief: Haiti 31-July-2019 REPORT from Food and Agriculture Organization of the United Nations Published on 31 Jul 2019
Download PDF (240.23 KB) FOOD SECURITY SNAPSHOT 1. Dry conditions in 2019 main season adversely affect maize yields 2. Cereal import requirements forecast at above‑average levels in 2019/20 3. Prices of staple food higher than their year-earlier levels Dry conditions in 2019 main season adversely affect maize yields Harvesting of the 2019 main “ printemps ” season maize crop is ongoing, except in the central plateau region, where harvesting operations start in August. After an early onset of rains in March, rainfall amounts during the planting and crop development stages were below average, particularly in the Southern and Northern regions. Field reports by the FAO Haiti Office indicate drought conditions in North-East Department, where moisture deficits affected the 2019 main maize crops and pasture availability. This is supported by satellite images that show below-average vegetation health conditions in Southwestern and Northern regions (see VHI map). Poor rainy seasons for the second consecutive year are expected to further aggravate the food security situation in these regions. By contrast, according to remote sensing analyses, vegetation conditions are deemed favourable in some areas of major maize producing departments, such as Artibonite, Centre and Sud-Est, which account for more than 50 percent of the national production. Prospects for the main season output remain uncertain due to the prolonged dryness. The 2019 main rice crop is currently at development stage and rainfall amounts and distribution were generally favourable in the key rice producing Artibonite Department. Remote sensing analysis suggests above-average vegetation conditions in the region, raising yields prospects. Although there is no official data, plantings of maize and rice crops are estimated to have contracted in the main season and are expected to continue its downturn in the following minor season due to high production costs, consequence of a weaker local currency and high inflationary pressures. Poor macro‑economic situations could have severe impacts on the effective purchasing power of the poor, which in turn would likely affect their food insecurity situations. Cereal import requirements forecast at above‑average levels in 2019/20 The cereal import requirements for the 2019/20 marketing year (July/June) are forecast at an above-average level of 835 000 tonnes, reflecting a yearly contraction in cereal outputs as well as sustained demand for wheat. Due to the weak local currency, which makes imported goods more expensive, the financial coverage of the high import requirements will exacerbate the already large current account deficit. Prices of staple food higher than their year-earlier levels Retail prices of locally produced maize meal have been increasing since the beginning of 2019. In June, prices of maize meal were well above their year-earlier levels as the seasonal upward trend was compounded by concerns over the potential impact of below-average rainfall on output in some growing areas. Similarly, prices of black beans, another staple food in the country, have been on the rise since early 2019 and were higher than their year-earlier levels. Socio-political turmoil contributed to sustain the high level of food prices. In addition, the weakening of local currency pushed prices of rice, which is mostly imported, to levels well above those a year earlier. https://reliefweb.int/report/haiti/giews-country-brief-haiti-31-july-2019
Rice Prices as on : 01-08-2019 02:43:13 PM Arrivals in tonnes;prices in Rs/quintal in domestic market. Arrivals Price Current %
change Season
cumulative Modal Prev.
Modal Prev.Yr
%change Rice Bangalore(Kar) 2003.00 -53.27 30146.00 4500 4500 4.65 Gadarpur(Utr) 1894.00 97.7 41866.00 2452 2595 – Pilibhit(UP) 500.00 NC 11855.50 2520 2495 5.22 Roorkee(Utr) 204.00 -2.86 903.00 2458 5870 – Siliguri(WB) 198.00 1.02 4028.00 3800 3800 – Hardoi(UP) 180.00 12.5 3640.00 2500 2510 2.46 Agra(UP) 132.00 14.78 3177.00 2660 2600 4.31 Bindki(UP) 100.00 11.11 3320.00 2380 2370 – Barhaj(UP) 100.00 NC 5878.00 2400 2400 10.60 Puranpur(UP) 95.00 5.56 6026.00 2510 2460 3.29 Azamgarh(UP) 75.00 11.11 9326.50 2440 2450 10.16 Lucknow(UP) 73.00 -7.59 2113.00 2775 2750 21.18 Kalipur(WB) 72.00 NC 994.00 2300 2250 – Thodupuzha(Ker) 70.00 NC 1680.00 2800 2800 -12.50 Aligarh(UP) 70.00 NC 2805.00 2550 2540 NC Ghaziabad(UP) 70.00 40 3110.00 2920 2930 9.16 Kalna(WB) 63.50 -20.13 604.00 2700 2900 -11.48 Tikonia(UP) 57.20 – 57.20 2200 – -9.84 Kicchha(Utr) 55.00 227.38 765.80 2000 1900 -6.98 Gauripur(ASM) 50.00 NC 1220.50 4500 4500 NC Bareilly(UP) 45.00 34.33 1339.00 2530 2510 4.98 Pandua(WB) 42.00 -16 835.00 2750 2750 -15.38 Naugarh(UP) 41.50 50.91 2112.00 2425 2425 18.29 Karimganj(ASM) 40.00 NC 260.00 2450 2450 – Lakhimpur(UP) 40.00 17.65 1431.50 2370 2330 4.87 Beldanga(WB) 40.00 NC 1825.00 2500 2500 -6.02 Kopaganj(UP) 35.00 -31.37 617.00 2455 2445 14.19 Jhargram(WB) 35.00 NC 742.00 2900 2900 -3.33 Bazpur(Utr) 33.20 -66.8 3700.90 2100 2100 -8.70 Muzzafarnagar(UP) 32.00 190.91 649.00 2955 2955 – Meerut(UP) 32.00 45.45 134.00 2970 2970 10.41 Hanagal(Kar) 30.00 -69.7 431.00 1900 1900 – Basti(UP) 30.00 66.67 1216.00 2435 2420 14.86 Etawah(UP) 30.00 25 1739.50 2600 2640 7.00 Kayamganj(UP) 30.00 20 871.00 2660 2650 16.67 Indus(Bankura Sadar)(WB) 30.00 -14.29 2307.00 2750 2750 NC Sitapur(UP) 25.00 19.05 474.00 2450 2460 – Wansi(UP) 25.00 25 723.00 2105 2110 -0.71 Bharthna(UP) 25.00 25 5718.00 2640 2650 8.64 Jayas(UP) 24.20 -21.94 909.90 2050 2050 -2.38 Pukhrayan(UP) 24.00 41.18 452.00 2350 2210 – Bankura Sadar(WB) 23.00 15 81.00 2400 2400 -7.69 Sahiyapur(UP) 20.50 -6.82 1130.50 2425 2435 12.27 Cachar(ASM) 20.00 -66.67 3041.00 2400 2400 NC Lalitpur(UP) 20.00 NC 1441.00 2680 2820 – Muradabad(UP) 20.00 42.86 340.40 2550 2560 4.72 Falakata(WB) 20.00 NC 780.00 2600 2600 -7.14 Karsiyang(Matigara)(WB) 19.50 -1.52 628.00 3400 3400 13.33 Farukhabad(UP) 18.00 9.09 560.00 2650 2650 8.16 Madhoganj(UP) 18.00 -16.28 3176.00 2250 2250 0.45 Mugrabaadshahpur(UP) 17.00 NC 169.00 2240 2240 – Saharanpur(UP) 16.00 14.29 904.50 2940 2920 9.70 Chintamani(Kar) 14.00 -44 894.00 2300 2250 15.00 Fatehabad(UP) 14.00 40 328.90 2420 2320 0.83 Rampur(UP) 14.00 -12.5 550.50 2560 2560 7.34 Naanpara(UP) 14.00 -32.69 759.00 2360 2350 6.07 Raibareilly(UP) 12.50 66.67 181.00 2250 2190 – Ghatal(WB) 12.50 38.89 281.50 2475 2500 -1.00 Atarra(UP) 12.00 9.09 260.50 2360 2325 2.61 Kaliaganj(WB) 12.00 20 22.00 3550 3500 – Champadanga(WB) 12.00 -14.29 387.00 2850 2800 -10.94 Puwaha(UP) 11.00 57.14 289.70 2460 2400 2.50 Kannauj(UP) 11.00 12.24 225.10 2640 2640 7.76 Sirsaganj(UP) 11.00 22.22 384.50 2695 2700 -1.10 Nalbari(ASM) 10.50 34.62 172.70 2500 2550 NC Vilthararoad(UP) 10.00 NC 691.00 2150 2150 2.87 Dadri(UP) 10.00 NC 628.00 2940 2900 10.11 Banda(UP) 9.50 18.75 159.50 2340 2355 – Paliakala(UP) 9.00 -40 537.30 2265 2260 -1.09 Mahoba(UP) 8.90 -19.09 443.50 2310 2285 1.76 Tundla(UP) 8.60 19.44 236.40 2580 2585 -2.64 Etah(UP) 8.00 60 201.00 2560 2590 -9.38 Robertsganj(UP) 7.50 -40 345.95 2350 2335 4.44 Jasra(UP) 7.00 -12.5 368.00 2500 2500 – Khair(UP) 6.00 140 39.70 2600 2600 1.56 Khurja(UP) 6.00 20 475.80 2700 2700 3.85 Vishalpur(UP) 6.00 -60 677.50 2560 2550 4.92 Badayoun(UP) 5.00 NC 467.50 2520 2510 5.88 Kosikalan(UP) 5.00 NC 175.30 2510 2530 -0.40 Soharatgarh(UP) 5.00 -16.67 418.00 2440 2440 17.87 Tamkuhi Road(UP) 5.00 -23.08 470.00 2250 2250 5.14 Kasganj(UP) 4.00 NC 107.50 2570 2550 -8.87 Buland Shahr(UP) 4.00 33.33 111.30 2710 2700 1.88 Jahangirabad(UP) 3.50 -12.5 128.00 2680 2675 5.10 Uluberia(WB) 3.30 -2.94 17.70 2900 2900 NC Sehjanwa(UP) 3.00 NC 237.60 2160 2160 0.23 Gadaura(UP) 2.00 NC 365.40 2300 2350 21.05 Sindholi(UP) 2.00 NC 12.00 1850 1900 – Doharighat(UP) 1.50 NC 79.50 2100 2100 – Fatehpur Sikri(UP) 1.20 -14.29 27.40 2570 2560 -3.38 Kalimpong(WB) 1.20 -36.84 22.50 2900 2900 -39.58 Nandyal(AP) 1.00 NC 2.00 4250 4150 – Jambusar(Kaavi)(Guj) 1.00 NC 51.00 2800 3100 – Kolar(Kar) 1.00 – 40.00 5100 – – Penugonda(Mah) 1.00 NC 25.00 4090 4090 0.25 Alibagh(Mah) 1.00 NC 79.00 2200 2200 -56.00 Murud(Mah) 1.00 NC 80.00 2200 2200 -45.00 Anandnagar(UP) 1.00 NC 206.90 2300 2400 – Auraiya(UP) 1.00 NC 353.50 2620 2630 14.41 Charra(UP) 1.00 NC 22.40 2550 2525 0.39 Nautnava(UP) 1.00 -33.33 250.10 2200 2250 – Gurusarai(UP) 0.90 -40 14.40 2500 2310 8.70 Muskara(UP) 0.80 NC 16.00 2350 2325 9.30 Bishenpur(Man) 0.80 -20 4.90 4400 4400 – Lamlong Bazaar(Man) 0.70 -12.5 7.00 4600 4600 – Published on August 01, 2019 https://www.thehindubusinessline.com/economy/agri-business/rice-prices/article28783190.ece Exclusive: India’s monsoon rains to make up early shortfall – IMD chief AUGUST 1, 2019 / 8:26 AM Mayank Bhardwaj NEW DELHI (Reuters) – Monsoon rains in the coming weeks are likely to make up for a shortfall in the first two months of the season that began in June, the head of India’s state-run weather office said on Wednesday, boosting prospects for the agricultural sector. FILE PHOTO: A woman takes photographs with her mobile phone against the backdrop of monsoon clouds at a beach in Kochi, June 8, 2019. REUTERS/Sivaram V/File Photo “We are going to see some rapid recovery in the monsoon and the rainfall shortage is expected to come down sharply in the next couple of days,” K.J. Ramesh, director general of the India Meteorological Department (IMD), told Reuters in an interview.
The slow progress of the June-to-September monsoon season had led to fears of widespread drought, and has curbed the sowing of several summer-planted crops.But a revival could spur planting and boost the yield of summer-sown crops such as rice, cane, corn, cotton and soybeans. Crop-nourishing monsoon rains were 9% below average between June 1 and July 31, with heavy showers in the past few days reducing the shortfall from 16% on Friday. Meteorological forecasts suggest the deficit should be wiped out by the end of August, Ramesh said.“A sharp pick-up in the monsoon will ensure that the seasonal rains are broadly in line with our forecasts,” he said.There could, though, be some further major flooding in parts of the country. In recent weeks, millions of people have been displaced in eastern Indian states, such as Assam and Bihar. The IMD said in April monsoon rains were expected to amount to 96% of the long-term average. It defines average, or normal, rainfall as between 96% and 104% of a 50-year average of 89 centimetres for the entire four-month season beginning June. But a poor start followed by a mixed national picture – with some areas badly trailing until the past week – prompted concerns of an economic hit to India, a major producer of farm goods. Monsoon rains reached India’s southern coast of Kerala on June 8, more than a week later than usual. “From now on, the two key parameters that influence monsoon rains – the El Nino and the IOD (Indian Ocean Dipole) phenomena – indicate a good deal of rains in the weeks to come,” Ramesh said.
An El Nino – a warming of ocean surface temperatures in the eastern and central Pacific that typically happens every few years – last occurred in 2015-2016 and caused weather-related crop damage, fires and flash floods. The IOD phenomenon is characterised by higher sea-surface temperatures in the Indian Ocean. A positive IOD creates a barrier in the eastern Indian Ocean and the southwesterly winds blow towards the Indian sub-continent, causing rains there. Weather officials say a positive IOD played a big role in bringing sufficient rains to India in 1967, 1977, 1997 and 2006. https://in.reuters.com/article/india-monsoon-deficit/exclusive-indias-monsoon-rains-to-make-up-early-shortfall-imd-chief-idINKCN1UR381
Rice damaged by hydroelectric plant construction 31/07/2019 10:38 GMT+7 Rice paddy fields in a Central Highlands commune are facing drought after a river’s flow was diverted as the result of the construction a hydroelectric plant. Sứk Village paddy fields dry up due to the lack of water. — VNA/VNS Photo Hung Thinh More than 100ha of rice in Quang Phu Commune, Krong No District, Dak Nong Province has been affected since the Krong No River started being dredged last month to construct Chu Phong Krong hydroelectric plant, causing most of the stream’s water to flow towards the neighbouring province of Dak Lak instead, the Vietnam New Agency reported. The river crossing the commune is now reaching low water levels, leading to frequent inactive periods of the D12 pumping station which provides crucial supply of water for the commune’s Sứk Village and D12 paddy fields. Nguyen Van Danh, a farmer in Sứk Village, said he had to start sowing rice half a month later than last year due to the prolonged water shortage. Local farmers usually have to wait till midnight to collect enough water for their fields. The belated sowing makes it easier for diseases to spread, slows the growth of the rice and increases costs for farmers. According to Quang Phu Commune People’s Committee, the drought has caused uproar among local residents. Many of them have asked the communal authorities to address the issue, otherwise, they would sue Hung Phuc Electrical Installation Company, the plant’s constructor. Ho Trang, the commune party committee secretary, said the ongoing construction of Chu Phong hydroelectric plant has disrupted the lives of hundreds of households in the area. This time last year, the company blasted rocks and caused damages to local houses but they have not provided compensation for as yet. “In previous years, whenever the pumping station lacked water, we would mobilise local residents to dredge the riverbed underneath the station to lead water to paddies. This year, we can do nothing as the river flow has been diverted tens of metres away from the station,” explained Trang, adding that local authorities have reported the case to Krong No District People’s Committee and related agencies. Quang Phu authorities also said that Hung Phuc company didn’t own up to their mistake and was not cooperative in handling the issue. Nguyen Kim Mui, a Hung Phuc Company representative, blamed the drought and low water levels for the idle state of the D12 pumping station. However, the company told Vietnam News Agency that they promised to improve the situation, ensure water for farming and bear all related expenses. Some 300 M’Nong and E de ethnic households have lived and farmed in the area of Sứk Village and D12 paddy fields for thousands of years. Ensuring a stable and abundant water source for paddy fields is essential as rice needs a lot of water to grow. Without water, within 10-15 days, paddies will be seriously damaged. VNS https://vietnamnet.vn/en/society/rice-damaged-by-hydroelectric-plant-construction-554633.html Nagpur Foodgrain Prices Open- August 1, 2019 AUGUST 1, 2019 / 1:36 PM * * * * * * Nagpur Foodgrain Prices – APMC/Open Market-August 1, 2019 Nagpur, Aug 1 (Reuters) – Gram and tuar prices zoomed up in Nagpur Agriculture Produce and Marketing Committee (APMC) on increased buying support from local millers amid tight supply from producing regions because of rains. Good recovery on NCDEX in gram and fresh hike in Madhya Pradesh pulses and reported demand from South-based millers also jacked up prices. About 800 bags of gram and 150 bags of tuar reported for auction, according to sources.
GRAM * Gram varieties ruled steady in open market here on subdued demand from local
traders.
TUAR * Tuar gavarani recovered in open market here on renewed demand from local traders.
* Moong Chamki firmed up again in open market here on good demand from
local traders amid weak arrival from producing belts.
* In Akola, Tuar New – 5,600-6,000, Tuar dal (clean) – 8,300-8,500, Udid Mogar (clean)
– 7,200-7,800, Moong Mogar (clean) 8,200-9,200, Gram – 4,400-4,500, Gram Super best
– 6,200-6,400 * Wheat, rice and other foodgrain items moved in a narrow range in
scattered deals and settled at last levels in thin trading activity.
Nagpur foodgrains APMC auction/open-market prices in rupees for 100 kg
FOODGRAINS Available prices Previous close
Gram Auction 4,000-4,300 4,000-4,200
Gram Pink Auction n.a. 2,100-2,600
Tuar Auction 5,150-5,775 5,000-5,205
Moong Auction n.a. 3,950-4,200
Udid Auction n.a. 4,300-4,500
Masoor Auction n.a. 2,200-2,500
Wheat Lokwan Auction 2,000-2,120 1,950-2,090
Wheat Sharbati Auction n.a. 2,900-3,000
Gram Super Best Bold 6,400-6,600 6,400-6,600
Gram Super Best n.a. n.a.
Gram Medium Best 6,000-6,200 6,000-6,200
Gram Dal Medium n.a. n.a
Gram Mill Quality 4,500-4,600 4,500-4,600
Desi gram Raw 4,450-4,550 4,450-4,550
Gram Kabuli 8,300-10,000 8,300-10,000
Tuar Fataka Best-New 8,600-8,800 8,600-8,800
Tuar Fataka Medium-New 8,200-8,400 8,200-8,400
Tuar Dal Best Phod-New 7,900-8,100 7,900-8,100
Tuar Dal Medium phod-New 7,200-7,600 7,200-7,600
Tuar Gavarani New 6,050-6,150 6,000-6,100
Tuar Karnataka 6,300-6,500 6,300-6,500
Masoor dal best 5,600-5,700 5,600-5,700
Masoor dal medium 5,200-5,400 5,200-5,400
Masoor n.a. n.a.
Moong Mogar bold (New) 8,800-9,500 8,800-9,500
Moong Mogar Medium 7,000-7,800 7,000-7,800
Moong dal Chilka New 6,800-7,900 6,800-7,900
Moong Mill quality n.a. n.a.
Moong Chamki best 8,400-8,800 8,300-8,800
Udid Mogar best (100 INR/KG) (New) 7,500-8,200 7,500-8,200
Udid Mogar Medium (100 INR/KG) 5,500-6,500 5,500-6,500
Udid Dal Black (100 INR/KG) 4,500-4,800 4,500-4,800
Mot (100 INR/KG) 5,200-6,500 5,200-6,500
Lakhodi dal (100 INR/kg) 4,900-5,000 4,900-5,000
Watana Dal (100 INR/KG) 5,600-5,800 5,600-5,800
Watana Green Best (100 INR/KG) 6,900-7,300 6,900-7,300
Wheat 308 (100 INR/KG) 2,100-2,200 2,100-2,200
Wheat Mill quality (100 INR/KG) 2,000-2,100 2,000-2,100
Wheat Filter (100 INR/KG) 2,500-2,600 2,500-2,600
Wheat Lokwan best (100 INR/KG) 2,400-2,600 2,400-2,600
Wheat Lokwan medium (100 INR/KG) 2,200-2,300 2,200-2,300
Lokwan Hath Binar (100 INR/KG) n.a. n.a.
MP Sharbati Best (100 INR/KG) 3,200-3,800 3,200-3,800
MP Sharbati Medium (100 INR/KG) 2,700-3,000 2,700-3,000
Rice Parmal (100 INR/KG) 2,200-2,300 2,200-2,300
Rice BPT best (100 INR/KG) 3,200-3,800 3,200-3,800
Rice BPT medium (100 INR/KG) 2,700-3,100 2,700-3,100
Rice Luchai (100 INR/KG) 2,900-3,000 2,900-3,000
Rice Swarna best (100 INR/KG) 2,600-2,750 2,600-2,750
Rice Swarna medium (100 INR/KG) 2,200-2,500 2,200-2,500
Rice HMT best (100 INR/KG) 3,800-4,400 3,800-4,400
Rice HMT medium (100 INR/KG) 3,400-3,600 3,400-3,600
Rice HMT new (100 INR/KG) 3,800-4,200 3,800-4,200
Rice Shriram best(100 INR/KG) 5,500-5,800 5,500-5,800
Rice Shriram med (100 INR/KG) 4,500-4,800 4,500-4,800
Rice Shriram new (100 INR/KG) 4,400-5,000 4,400-5,000
Rice Basmati best (100 INR/KG) 8,500-13,500 8,500-13,500
Rice Basmati Medium (100 INR/KG) 5,000-7,000 5,000-7,000
Rice Chinnor best 100 INR/KG) 6,500-7,200 6,500-7,200
Rice Chinnor medium (100 INR/KG) 6,200-6,400 6,200-6,400
Rice Chinnor new (100 INR/KG) 5,200-5,800 5,200-5,800
Jowar Gavarani (100 INR/KG) 2,350-2,550 2,350-2,550
Jowar CH-5 (100 INR/KG) 2,050-2,250 2,050-2,250 WEATHER (NAGPUR) Maximum temp. 25.0 degree Celsius, minimum temp. 22.7 degree Celsius Rainfall : 11.1 mm FORECAST: Generally cloudy sky with one or two spells of rains or thunder-showers. Maximum and minimum temperature likely to be around 28 degree Celsius and 23 degree Celsius respectively. Note: n.a.—not available (For oils, transport costs are excluded from plant delivery prices, but included in market prices)
https://in.reuters.com/article/nagpur-foodgrain/nagpur-foodgrain-prices-open-august-1-2019-idINL4N24X2QL
Rice Prices as on : 31-07-2019 10:29:31 AM Arrivals in tonnes;prices in Rs/quintal in domestic market. Arrivals Price Current %
change Season
cumulative Modal Prev.
Modal Prev.Yr
%change Rice Hapur(UP) 15.00 -50 1635.00 2980 2980 10.37 Ruperdeeha(UP) 5.00 -16.67 253.00 2250 2240 –
Published on July 31, 2019 https://www.thehindubusinessline.com/economy/agri-business/rice-prices/article28767143.ece Rice market made competitive by Govt.: Harsha Wednesday, 31 July 2019 00:00 Under Rs. 1 b program to encourage small, medium mill owners to release rice to market at lower prices Public Distribution and Economic Reforms Non-Cabinet Minister Dr. Harsha de Silva yesterday outlined how the Government reduced rice prices by providing small and medium mill owners no-interest loans from an allocation of Rs. 1 billion. Dr. Harsha de Silva Addressing media at the Government Information Department, Dr. de Silva recalled that rice prices increased steeply at the beginning of the year, but were gradually reduced after the Government provided loans to mill owners to reopen their businesses, and increased competitiveness in the rice industry, which is dominated by a few players.
“When the price of goods increases, everyone talks about it, but when prices are stable or declining, no one talks about that. Rice is the most-consumed staple in Sri Lankan households. It typically takes up the largest amount of the food budget, but now prices have stabilised. We have gazetted the rice price and prices have come down, because we have ensured competitiveness in the market,” Dr. de Silva said.
The Government has assisted small and medium mill owners to open up shop again, and distribute rice to the marketplace under the brand name “Shakthi” to bring down prices. Under this scheme, Nadu has been sold at Rs. 80 per kilo and Samba at Rs. 85- Rs.95 per kilo. When this process was started about two months ago, Samba prices were at about Rs. 108 per kilo, but have reduced quite rapidly, he pointed out.
“Prices have reduced by about Rs. 13 across the board. As the harvest was good this time, warehouses have been stocked, and the same will be done during the Yala season. In this way we have empowered the small and medium businesses to make a change in the market. The benefits of this is directly felt by the households. We have done this by giving an interest-free loan to mill owners in eight districts, including Anuradhapura, Hambantota, Polonnaruwa, Kurunegala, and Ampara. This was done on a Government allocation of Rs. 1 billion.”
Cooperatives were established and funds were given by the banks directly to mill owners and farmers, so that they get multiple benefits. The program has strengthened both consumers and farmers by maintaining the market at a balanced level, he added. Dr. de Silva also said that each Shakthi bag of rice was equipped with a QR code, which will give full details of where the rice was from and when it was milled. http://www.ft.lk/news/Rice-market-made-competitive-by-Govt-Harsha/56-683015

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Frozen Food Industry Recognises Pioneering Products Of 2019

The best new frozen food products in both retail and foodservice have been recognised at a glittering awards ceremony in London.
The annual British Frozen Food Federation’s (BFFF) Product Awards showcase the finest innovations and product excellence across the frozen category, culminating in an awards event and Gala Dinner Dance at the Park Lane London Hilton on June 13th.
Paramount 21 Ltd took home the Foodservice Product of the Year with its headed and gutted coated whitebait, which is Marine Stewardship Council (MSC) certified.
The BFFF competition received entries from across the industry with the overall winners being selected from categories across both retail and foodservices, including Best New Ethnic or World Cuisine Product , Best New Bakery Product , Best New Starter Product , as well as special awards for innovation.
The retail awards are unique in that the winners are judged by panels of independent consumers from across the UK who mark the products for appearance, taste, innovation, packaging, preparation instructions, likelihood of purchase and value for money.
The winning products in all retail categories received high praise from the judges, with Aldi’s mince pie and brandy butter ice-cream – which picked up the Gold Award for Best New Ice Cream – described as ‘perfection’ and ‘a must-have for Christmas’.
Strong Roots Food Company made such an impact with its broccoli and purple carrot bites it was honoured with the Special Award for Innovation within retail, with one judge saying: “Loved everything about this product.”
Meanwhile in the foodservice awards, the Gold Award for Best New Ingredient, Component, Accompaniment Product went to Patchwork Foods Ltd for its bacon jam. The same product also picked up the Special Award for Innovation. Praised for its ‘unique flavour’ and ‘strong, balanced bacon taste’, the judges were impressed by its versatility as a savoury accompaniment.
The foodservice awards are well respected throughout the catering industry as all the entries are impartially judged by representatives of the prestigious Craft Guild of Chefs, who, as executive chefs, catering managers and recipe developers, are expert in their field and uncompromising in their assessments of the entries.
Richard Harrow, BFFF chief executive, said: “This is my first awards event as chief executive and I am incredibly proud of the hard work and creativity demonstrated by all the entrants and the BFFF team. The impressive innovation happening across frozen is incredibly encouraging, especially considering the important role the sector has to play as we look towards a future of increased value for the consumer and decreased food waste for us all.
He added: “Our Product Awards are testimony to the dynamism and development within the frozen category. Standards were exceptionally high, showcasing the very best in new product development and innovation. I’ve been really encouraged by the number of businesses and brands putting their products forward, which speaks volumes about the confidence they have in their offering, as well as the future of frozen.
“We are looking forward to being able to further recognise and reward the people behind the products with the upcoming BFFF People Awards, entries for which open later this summer.”
For more information about the BFFF Product Awards, please visit www.bfffproductawards.co.uk
Success for Brakes in the BFFF Awards
We were delighted with our 4 BFFF Awards, for our products to be judged and recognised by members of the Craft Guild of Chefs is a real honour.
The winning product lines were:
GOLD in the Free From, Meat Free, Vegetable category F122506 Beetroot, Red Pepper & Quinoa Burger.
Suitable for vegans and vegetarians this panko style burger meets the needs of operators looking to offer a tasty vegan alternative on their menus. Simply cook from frozen in 6-7 minutes, this also offers a time and labour-saving option for busy chefs. SILVER in the Fish category – F123955 M&J Seafood MSC Atlantic Haddock with Soba Noodles & Vegetables in a Miso Sauce.
This is a perfect meal solution for those operators who may struggle with skill levels in the kitchen, allowing them to offer a sustainably sourced fish option on their menu that cooks from frozen in 8-9 minutes. SILVER in the Dessert, Ice Cream, Confectionary category F123056 Brakes Chocolate Soufflé
Insight told us that there was a lack of patisserie chefs in the restaurant industry, which is why we developed this soufflé. It comes in a white ceramic ramekin and is suitable for vegetarians. BRONZE in the Ethnic or World Cuisine category F34360 Brakes Chicken Murgh Makhani.
These individual portions of marinated chicken breast come in a cream and butter sauce with spices such as masala, ginger, fenugreek, coriander and cumin. Coming in a pack of 12 x 300g it allows operators to use as required, therefore minimising any waste. Reader enquiries – Tel: 01233 206000 or visit www.brake.co.uk Caterforce Have Great Success at BFFF Product Awards
Leading foodservice buying group, Caterforce, had great success at BFFF Product Awards where they won a silver award for their own-brand Chefs’ Selections American Battered Chicken Fillet.
There are currently just over 350 products in the Chefs’ Selections range, and they are adding to it all the time. Chefs’ Selections is a major focus for Caterforce, and they are passionate about delivering the right product for their customers.
“We’re extremely product to have received a silver award for our American Battered Chicken Fillet,” says Gary Mullineux, Caterforce Buying Director. “These awards are renowned in the frozen food industry and we’re delighted that the judges recognised this great quality product from our range.”
Gary added: “Chefs’ Selections has gone from strength to strength since its inception and is a key area of focus for us this year. The range provides good quality, cost effective alternatives to more expensive everyday industry food products. We have spent significant time and resource developing and improving the products including extensive taste testing, enhanced technical support, benchmarking and regular quality assurance reviews. The existing products and upcoming ranges are available exclusively through our members.”
The award-winning range has been a huge success since its launch in 2012 and has grown into a £50m+ brand.
View the Caterforce Group’s ranges at www.caterforce.co.uk or visit 01625 440 188. Product Innovation Ensures Bidfood Lead The Way
The Bidfood team has yet again demonstrated that we’re leading the way in foodservice product innovation by celebrating four award wins across three categories in this year’s BFFF product awards.
Having won gold in the ‘best new dessert and ice cream product’ category in 2016 and 2018 respectively, Bidfood is fast becoming known as the go-to choice for dessert menu inspiration. We were therefore delighted to be awarded a gold for our Premium Selection Salted Caramel Figgy Pudding and a bronze for our Premium Selection Triple Chocolate Calypso Mousse in the same category this year.
Additional wins in 2019 included a gold award for our Premium Selection Jewelled Carrot cake in ‘best new bakery product’ and a further silver award followed for our Everyday Favourites Gluten Free Carrot Loaf Cake in the ‘best new free-from, meat-free or vegetable based product’ category.
Andy Small, Campaign & Brand Controller at Bidfood said, “Our mission is to deliver service excellence and help our customers to grow, and we do this through providing product inspiration that will have appeal across a wide range of foodservice channels.
“Through our portfolio of Bidfood Brands, which includes Farmstead meat, Black+White Coffee Co., Unity Wines, Beers and Spirits, Catering Supplies and Equipment to name a few, along with the our cross-category brands under Premium Selection and Everyday Favourites, we are always striving to ensure we can offer our customers great choice, quality, value for money and consistency, whilst also tapping into key market insights to ensure we’re always ahead of trends in our product developments.
“I’m delighted that these qualities are being recognised by the BFFF through their product awards, which reinforces these messages and gives customers confidence in the quality of our Bidfood brand ranges.”
Reader enquiries – Tel: 01494 555900 or visit www.bidfood.co.uk Lemon and Pepper Haddock Goujons
At Havelok Ltd we are proud to announce that our Lemon and Pepper Haddock Goujons has won a silver BFFF award for ‘Best New Starter.’ It is great to receive the recognition for our constant commitment to development.
It was important for us to use MSC Haddock to carry on our work in promoting sustainability wherever possible. Lemon and Pepper is a classic flavour profile which we thought perfectly complemented this beautiful Haddock. The product has a citrusy zing and a cracked black pepper breadcrumb, which gives the goujon its premium appearance.
This goujon is extremely versatile, as it can be used in a starter or sharing platter, or in a wrap as a ‘posh’ fish finger sandwich. Because of this it works in all arenas, for example pubs, cafés, care homes and schools.
We cannot wait for next year’s awards to showcase even more of our ever-growing portfolio of development.
Reader enquiries – Tel: 01472 267558 or visit www.havelokltd.co.uk KK Fine Foods Continues Winning Streak
KK Fine Foods Ltd has continued its winning streak at the BFFF by taking home an impressive four awards this year, including two Gold awards!
KK Fine Foods’ Lamb, Apricot & Chickpea Tagine was awarded Gold in the ‘Best New Ethnic or World Cuisine Product’ category. KK’s experienced NPD team are renowned for their innovative world flavours and worked closely with the team at Giraffe World Kitchen to create this delicious and authentic recipe. Inspired by the trending flavours of the Middle East the tagine includes traditional harissa paste for a spicy kick and sweet apricots to balance the flavours. The lamb has been slow cooked for hours using sous vide technology to ensure it’s perfectly tender and succulent, helping to secure the Gold award.
KK’s second Gold of the evening was in the ‘Best New Starter Product’ category for their Mac Cheese Bites. Created in partnership with JD Wetherpsoon, this indulgent bite has a centre of macaroni pasta in a rich vintage cheddar, Scottish cheddar and mozzarella cheese sauce all coated in a crispy panko style crumb. The rich cheese sauce and crispy coating give this bite depth of flavour and texture, which led to it receiving the top award in the category.
Inspired by the huge trend of plant based eating, KK worked alongside JD Wetherspoon for another award winning dish; Sweet Potato, Chickpea & Spinach Curry. This delicious curry is not only vegan but also gluten free, making it a perfect free from option for JD Wetherpsoon diners. The flavours in this curry have been inspired by the modern Indian street food trend that is sweeping the UK and secured the dish a Silver award for ‘Best New Ethnic or World Cuisine Product’.
The final award of the evening for KK was a Bronze in the ‘Best New Meat Product’ category for their Beef Lasagne, a classic recipe that has been elevated with smoked streaky bacon and Chianti wine for a rich and flavoursome lasagne.
Managing Director, Samir Edwards said “We had an amazing evening and these awards demonstrate our commitment as a business to continually deliver high quality, innovative and most importantly, great tasting products to our valued customers. This award is a credit to the whole team at KK, who work tirelessly to ensure we create award winning food.
Reader enquiries – Tel: 01244 286200 or visit www.kkfinefoods.co.uk Pacific West Foods Celebrate Two BFFF Awards
Pacific West Foods celebrated at the glittering BFFF awards ceremony, taking home two awards for their creative seafood. The Crispy Calamari and Cheese Bites were awarded bronze in the Best New Starter Product category; these individual seafood bites deliver a terrific flavour and a crispy bite, as stunning visually on the plate as they are to eat!
The second award was for the Tempura Crispy Battered Tropical Snapper, receiving a bronze in the Best New Fish Product category. These light and crispy tempura fillets work brilliantly as a starter or as part of a sharing platter, bringing a touch of the exotic to pub and restaurant menus, for the more adventurous diner.
Pacific West has been at the forefront of quality and innovation in frozen seafood for the last two decades. With total commitment to creative product devolvement and state-of-the-art manufacturing facilities, it has grown to become one of the largest global seafood suppliers of raw and value-added seafood.
The demand for exciting seafood choices continues to grow across the Foodservice and Retail sectors with consumers keen to explore flavour trends and daring to try something different!
Martin Finegan at Pacific West said of the awards “The continued investment in our new product innovation has been recognised with these two prestigious awards from the BFFF. We will continue to create market leading, innovative seafood to help our customers stay ahead of trends and meet the growing pescatarian and flexitarian demand.”
To find out more, get in touch www.pacificwestfoods.co.uk or email

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Marketing of Service †Restaurant Chain Essay

With the rise in disposable income, dining outside has become a staple part of the modern world. This has been a phenomenon of most of the cities across the continent. The beautiful and pristine continent of Africa is no exception with the spurt of the cities and the settlements from the outside countries. An interesting cradle of development in the continent is the country of South Africa. As the standard of living of most South Africans has risen over the last decade, eating out has become a popular leisure activity. According to Statistics South Africa, restaurants and coffee shops are steadily growing their businesses year on year. Take-away also did well, with businesses growing at an annual rate of around 15%. These increases were in spite of rising interest rates. In recent years, this market has grown and more restaurants have opened – offering a wide variety and an improving quality of food. So, while the market offers plenty of opportunity for a small business, it also demands quality and preferably a special or different offering. We, at Golden Restaurants , in our explorations to roll out across the seas , couldn’t help overlook this burgeoning market. Hence, going ahead with our vision of taking our Flagship Restaurant Brand ‘The Golden Bowl’ to the International Market, we have thought of setting our eyes on the Africa’s , the beautiful South Africa to begin with . Being in the Indian Restaurant Market for quite sometime and having burnt our kitchens to serve clients from different classes , particularly , the rich and the creamy , we would like to conjure our expertise in positioning ourselves as a class apart and an amphitheatre for the Rich and the Super Rich Indian South Africans . This document provides a peek into the South African Indian Market and our strategy to market and promote the experience of Dining in a different way to the Rich Indian populace. Introduction Setting up a restaurant means first deciding what type of food to serve. South Africa has plenty of ‘traditional’ dishes of its own, and has long been a fertile market for cuisines from India, Italy, Greece, France, China and Japan. This exposure has grown in the last decade, and will continue as the country has become home to thousands from other African countries. Knowing our expertise in the Indian Cuisines, we plan to target High-earning individuals or families of the large Indian Diaspora with plenty of disposable income but not much time as well as dual-income family groups and the Flux of Indian Tourists to the country. Though there are a sizeable number of Indian Restaurants, around 40, located in the Indian strongholds like Durban, Johannesburg, Cape Town, Pretoria catering to the different strata of the diaspora, we intend to focus ourselves on the niche rich segment and provide an enriching experience with differentiated Service Value Addition. We plan to start with Johannesburg, as our strategic location , it being a hotspot of Indian settlement and also one of the wealtiest cities of the country . We would like to offer our guests a dining experience like no other. A unique, interactive dining experience creating memorable moments with family and friends or the corporate honchos. From the time the first piece of bread is dipped and the last piece of dessert is savored, you’ll be graced with the time to discover new things about people you thought you knew. And, those you’re getting to know. The emphasis would be on the first impressions and the power of contrast, simplified but exhaustive dining, an engagement of the senses and a choreographed ambience. The pick of the cuisines of the four corners of India would be on offer and the Indian exotic feel would be the main forte. Indian Diaspora in South Africa The history of the Indian diaspora in South Africa is a fascinating saga of almost a hundred & forty years. Indian South Africans are people of Indian descent living in South Africa and mostly live in and around the city of Durban, making it ‘the largest ‘Indian’ city outside India’. Many Indians in South Africa are descendents of migrants from colonial India (South Asia) during late 19th-century through early 20th-century. At other times Indians were subsumed in the broader geographical category â€ŔAsians†, including persons originating in present-day Iran and parts of the small Chinese community. The modern South African Indian community is largely descended from Indians who arrived in South Africa from 1860 onwards. The first 342 of these came on board the Truro from Madras, followed by the Belvedere from Calcutta. They were transported as ndentured laborers to work on the sugarcane plantations of Natal Colony, and, in total, approximately 150,000 Indians arrived as indentured laborers over a period of 5 decades, later also as indentured coal miners and railway construction workers. The indentured laborers tended to speak Tamil, Telugu and Hindi, and the majority were Hindu with Christians and Muslims among them. The remaining Indian immigration was from passenger Indians, comprising traders, and others who migrated to South Africa shortly after the indentured labourers, paid for their own fares and travelled as British Subjects. These immigrant Indians who became traders were from varying religious backgrounds, some being Hindu and some being Muslims from Gujarat (including Memons and Surtis), later joined by Kokanis, and Urdu speakers from Uttar Pradesh. . There was also a significant number of Gujarati Hindus in this group. Indian traders were sometimes referred to as â€ŔArab traders†because of their dress, as large numbers of them were Muslim. Passenger Indians, who initially operated in Durban, expanded inland, to the South African Republic (Transvaal), establishing communities in settlements on the main road between Johannesburg and Durban. Natal’s Indian traders rapidly displaced small white shop owners in trade with other Indians, and with black Africans, causing resentment among white businesses. | Population, Regional & Linguistic Distribution The South African Indian origin community currently numbers around 1. 15 million and constitutes about 2. 5% of South Africa’s total population of 45. 45 million. About 80% of the Indian community lives in the province of KwaZulu-Natal, about 15% in the Gauteng (previously Transvaal) area and the remaining 5% in the Cape Town area. In KwaZulu-Natal, the major concentration of the Indian population is in Durban. The largest concentrations of Indian settlement are at Chatsworth, Phoenix, Tongaat and Stanger in the Durban Coastal area, which covers approximately 500,000 of the Indian origin community. Pietermaritzburg – noted for its link with Mahatma Gandhi – has a community of approximately 200,000. Smaller inland towns in KwaZulu Natal such as Ladysmith, Newcastle, Dundee and Glencoe make up the bulk of the remaining Indian population. In the Gauteng area, the Indian community is largely concentrated around Lenasia outside Johannesburg and Laudium and other suburbs outside Pretoria. There are also smaller groups in towns in the Eastern Cape and other provinces. Settlement of Indian origin people in a particular area, as with other South African peoples, came about as a result of the Group Areas Act that forced racial division into particular designated areas. According to the figures provided by the Department of Education and Culture, in the Province of KwaZulu-Natal, the linguistic break-up of the Indian community is as follows: Tamil 51%, Hindi 30%, Gujarati 7%, Telugu 6%, Urdu 5% and others 1%. Starting a restaurant in South Africa Product is a key element in the overall market offering. Marketing-mix planning begins with formulating an offering that brings value to target customers. This offering becomes the basis upon which the company builds profitable relationships with customers. A company’s market offering often includes both tangible goods and services. Each component can be a minor or a major part of the total offer. At one extreme, the offer may consist of a pure tangible good, such as soap. Toothpaste, or salt no services accompanying the product. At the other extreme are pure services, for which the offer consists primarily of a service. Examples include a doctor’s exam or financial services. Between these two extremes, however, many goods-and-services combinations are possible, the best examples is â€ŔRestaurant†. A restaurant is an ideal case of a product meets services story and the success of the greater concept as a whole depends on the combined successes or excellence of the entire gamut of offerings right from the food served to the services rendered to the ambience offered. We are not just offering our core Product with an elite Service but we blend it with a rich dining experience, one that would linger on for quite sometime. Now that we have identified the country, learnt about the population and have good statistical information which support the opening of an Indian Restaurant in South Africa, let’s put on the Thinking Hat and do some Brainstorming like a marketers. We have the vast South African Market which is more or less a mixed kind of market with heterogeneous culture. So, at first we need to identify our target market and position our pro-ser-exp (product served in a unique manner to give an experience of lifetime) by the process of S. T. P (i. e. Segmenting, Targeting and Positioning)

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