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Sunday, April 15, 2012

Pakistan's deepest Port is just the beginning for mango export program ...







FAP Terminal comes in handy
By Kazim Alam
Published: April 14, 2012





MV Rapallo has the deepest draft that any Pakistani port has ever accommodated. PHOTO: FILE



KARACHI: Friday was an unusual day at the Fauji Akbar Portia (FAP) Marine Terminal at Port Qasim. While labourers, FAP officials and PQ representatives enjoyed a sumptuous meal at the one end of the only grain and fertiliser terminal at the port, huge mechanical and pneumatic un-loaders kept discharging cargo from MV Rapallo, a bulk cargo ship which, according to a Port Qasim official, has the deepest draft that any Pakistani port has ever accommodated.

Draft is the vertical distance between a ship’s waterline and the bottom of the ship. The bulk cargo ship carried 60,000 tons of Australian canola when it docked at the FAP terminal on Friday morning. It has a draft of 12.3 metres and its length overall is 220 metres.

Talking to The Express Tribune, FAP Chief Operating Officer Hassan Sobuctageen said that although vessels with a draft of 13m could be berthed at Port Qasim, those ships carried cargo in containers only. “No other Pakistani port has the depth to handle a bulk cargo ship with such a deep draft,” he said, adding that the depth of the FAP terminal was 14.5 metres.

All Pakistan Solvent Extractors Association is the importer of 60,000 tons of Australian canola.

Talking to journalists Port Qasim Authority (PQA) Director General (Operations) Gul Aleem Khan said PQA was determined to improve the navigational channel further, which would help FAP utilise its maximum draft capacity of 14 metres to the full extent.

According to FAP CEO Ahmed Rana, the terminal has so far handled wheat, rice, corn, fertiliser and canola. “We’re expensive than KPT. That’s because of the premium service we offer. We discharge in silos and warehouses, which means no damage to cargo by rain. The added expenses are built into the tariff.”

Rana said that the average through vessel rate at FAP was 12,000 tons a day, which was twice the average maintained at other ports with conventional cargo-handling facilities.

The FAP terminal is built on nine hectares of land and features 300 metre-long jetty that can accommodate ships with a draft of 12.8m, 300m of length and 43m of width. The terminal can handle 4.1 million tons of dry cargo besides offering discharge, bagging stations and storage facilities.

Published in The Express Tribune, April 14th, 2012.






VI Cumbre de las Américas en fotos .....






Internacionales 


Articulo
Galería Multimedia




Por María Gabriela Villalobos / Agencias / Fotos: EFE - mvillalobos@laverdad.com - Maracaibo - 15/04/2012 16:30 15


Este fin de semana se dieron cita en Cartagena la mayor parte de los mandatarios, tanto del cono sur como del hemisferio norte de América, para asistir a la VI Cumbre de las Américas en la que se trataron diversos temas para el desarrollo y cooperación entre las naciones










Hoy concluyó la VI Cumbre de las Américas que reunió a 34 jefes de Estado y de Gobierno que discutieron durante días sobre la integración y cooperación como medidas para alcanzar el desarrollo del Hemisferio.

Cartagena de Indias fue el lugar escogido para llevar a cabo el evento que aunque terminó sin consenso el anfitrión y presidente de Colombia, Juan Manuel Santos, consideró que el diálogo sobre temas “álgidos” evidenció la evolución de la Cumbre.

Como la Cumbre reunió a jefes de Estados y importantes representes de diferentes países los medios de comunicación se dieron cita en el acto y gracias a ellos se captaron imágenes importantes que pasaran a la historia.

A continuación un resumen de las mejores fotos de la VI Cumbre de las Américas




















































































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08/04/2012 00:00 AM. 

Obama vestirá una guayabera en la Cumbre de las Américas



07/04/2012 00:00 AM. Shakira, Carlos Vives y Fonseca en la VI Cumbre de las Américas






http://www.laverdad.com/detnotic.php?CodNotic=85034 




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Pakistan Port receives largest cargo vessel to date ....











* Vessel carries 60,000 metric tonnes Australian canola



Staff Report

KARACHI: The largest bulk cargo laden carrier, MV Rapallo on early Friday morning carrying 60,000 metric tonnes of Australian canola has docked at Fauji Akbar Portia Marine Terminal (FAPMT) with a draft of 12.3 metres and an LOA of 220 metres, the vessel is a landmark for FAP Terminal as well as for the country as it is the largest bulk cargo vessel ever berthed at Port Qasim Authority (PQA). 



Director General (DG) Operations Gul Aleem Khan said this while addressing media briefing at FPA office at Port Qasim. FAP CEO Ahmed Rana, PQA Director Cargo Akbar H Mughal, Shabir Qazi and others were also present on the occasion.


Aleem Khan said, “During previous 36 years of PQA operations’ history, this is for the first time that a bulk carrier of 12.3 metres draft arrived at Port Qasim.” 


He said that before FAP Terminal, PQA did not have the depth to cater to large sized bulk carrier and PQA’s next task is to enhance the PQA’s navigational channel draft to fully utilise FAP’s draft of 14 metres, however, they are working on the requirements of the same,” he added. 


It’s economically better to bring larger size of bulk carrier, which result in huge savings for the importers, he added. 


While talking to Daily Times, FAP’s Rana said, FAP Terminal has so far handled wheat, rice, corn, fertilizer and canola cargo. Today 60,000 metric tonnes of Australian Canola has been imported by All Pakistan Solvent Extractors Association. 


He said that FAP directly discharges the grains and fertilizer in the secure silos and flat warehouses; this ensures quicker turnaround time for the vessels, which is a huge saving for their clients. “The FAP’s average through vessel speed is 12,000 tonnes, which is almost double than the conventional cargo handling methods,” he claimed. 


Replying a query he said, “Previously Pakistan’s first dry cargo terminal Fauji Akbar Portia had broken its own record by discharging 22,000 metric tonnes of canola oil seeds in a day; previous one day record of about 19,000 metric tonnes was also achieved at FAP Terminal.”


He further said the FAP Terminal is built on 9 hectares reclaimed from the sea level and features 300 metres long dedicated jetty that can accommodate ships with a draft of 12.8 metres, 300 metres in length and 43 metres beam. FAP Terminal is capable of catering Panamax size vessels up to 80,000 DWT. The terminal can handle 4.1 million metric tonnes of dry cargo and also provides discharge, bagging stations and storage facilities to exporters and importers at its facility.”




About FAP: 

FAPMT is a public limited company registered with the Securities and Exchange Commission of Pakistan (SECP) established under the Companies Ordinance 1984 with its registered office in Karachi, Pakistan. The company is a joint venture between Fauji Foundation, Akbar Group and National Bank of Pakistan with the Portia Management Services Limited (part of the Peel Ports Group UK) as the O&M operator.








MANGOES OF THE CARIBBEAN: The Julie mango ...








ADAM GOLLNER

MANGO MADNESS
08.28.08

Mango men, mango madness, and the mango diversity—all coming to local supermarkets.




Mangoes on display at the International Mango Festival.




Chef Allen Susser—the Mango Man—is biting into a Julie, one of the Caribbean’s finest mangoes. 

Unlike the stringy, fibrous varieties sold in American supermarkets, this one is totally smooth. Its intense sweetness is balanced by background notes of cinnamon and clove, as well as a powdery marshmallow texture. “That chalkiness, or muskiness, is really brought out by the acidity,” explains Susser, licking Julie juice off his fingers. 


“In the States you eat a mango and then it’s gone. You don’t get that mouthful of aromatics that just lasts and lasts and lasts.”



RELATED LINKS

Read more by
Adam Gollner on gourmet.com

See all of our
mango recipes and articles




Susser is in St. Lucia for a weekend of Mango Madness—an event dubbed “1001 Things to do with a Mango Before You Die”—that is being held at Jade Mountain restaurant at the Anse Chastanet resort. 


A founder of Miami’s original “mango gang,” Susser, who was called the “Ponce de Leon of New Florida cooking” by The New York Times, is also the spokesman for The National Mango Board and the author of The Great Mango Book. 



He has found his promised land in St. Lucia. Not only are there mangoes everywhere, but he gets to present them in a breathtaking setting at Jade Mountain. Overlooking the Piton world heritage site, this architectural marvel of a restaurant has no walls and is only partially covered, creating the impression that there’s nothing between you and the Milky Way except a mango tree laden with ripe, juicy fruit.



At the gathering, Susser hands out variety after variety of mindblowing mangoes, each infinitely better than the ones we’re used to in North America. “Right now, shoppers can only buy one or two types of mango,” laments Susser. “We need to get past that.” 





Florida, the nucleus of the American mango industry, was also the birthplace of the now ubiquitous Tommy Atkins. The most widely grown commercial variety, the Tommy Atkins was chosen for its durability and named after an early 20th century military term for a faceless soldier. 



Gary Zill, whose father sent the first shipment of Tommy Atkins mangoes to Mexico, is today working on developing varieties that not only taste delicious but can survive the supermarket cold chain. 




“You’re never going to get people excited about the mangoes in our grocery stores today,” contends Dr. Richard J. Campbell. The week before Susser’s St. Lucia event, Campbell organized a conference on the future of the mango industry at the Fairchild Tropical Botanic Garden in Florida, home to hundreds of trees filled with a multicolored array of pendulous orbs. The colors—sunset orange, deep purple, pure gold, soft white, peachy pink—are as vibrant as the flavors. Some taste like vanilla-cardamom ice cream, others recall a fresh piña colada or silky apricot-rosewater pudding.




Here’s more good news: 


The ataulfo, has already become a major success;


Indian mangoes are now being imported into the U.S.; 


and 


the exotic food distributor, Melissa’s, is bringing new mangoes like the green Keitt (grown near California’s Salton Sea) to market. 



With any luck, instead of doing 1001 things to mangoes, we’ll soon be eating 1001 different kinds of mangoes.




Trinidad & Tobago: The trip of a lifetime ....






Angostura Global Cocktail Contest


April 15th, 2012


It was nearly twenty years ago that I first sailed into Trinidad’s Carenage anchorage protected by the westernmost point of Trinidad and a few sparsely populated barrier islands. The trade winds that had powered my sloop from Florida south through the Eastern Caribbean island chain had died to a gentle breeze during the night. The ocean current augmented by the outflow from the Oronoco and Amazon rivers was stronger as I approached the Bocas, a group of small islands that guard the entrance to the Gulf of Paria and Trinidad. The brilliant blue Caribbean water had turned a duller hue and the tropical heat was almost oppressive early on that August morning. 


Even before I dropped anchor there were signs that this was not just another Caribbean island that wore the scars of hundreds of years of wars, slavery and the fall of the sugar trade on its chest.



In this anchorage, almost everything was different from the other islands, the aroma of the landscape drifting across the water, the sounds of the wildlife and the roar of the outboard motors on the fishing boats confirmed what I had heard Trinidad was a rich island where fuel was cheaper than water on many of the other islands. 



A few minutes later while clearing customs and immigration a woman wearing a freshly-pressed uniformed looked me straight in the eyes and asked the purpose of my visit to Trinidad and Tobago. “I’m here to research the rum of your islands,” was a reply that I had practiced on more than a dozen islands by that time. Without losing her eye contact she spoke directly to my eyes. “Beware the Puncheon!” She repeated the admonishment. “ Beware the Puncheon!” Then she firmly stamped my passport. 



She was practiced at imprinting the dark blue seal of her country evenly so that every letter would be easily read. I collected my papers and headed back to my dinghy where I got my first introduction to doubles. Without a doubt, Trinidad was going to be an experience like no other in the Caribbean.



So it didn’t take me long to accept an invitation I received a few months ago to come back to Trinidad and be part of the 2012 Angostura Aromatic Bitters Global Cocktail Challenge. 


Fortunately, for me, I wasn’t asked to judge the competition, there were more worthy souls to do that. Not that I don’t like cocktails prepared by some of the world’s best bartenders, but all too often it has been my experience that at the end of the day there is one winner and a dozen or more discouraged bartenders, some of whom have had more than enough time to consolidate their hatred of the judges while sipping some of their competitor’s concoctions and waiting for the results to be announced.



Arriving before most of the competitors, judges and other journalists, I wasn’t as jetlagged as some unfortunates who had traveled more than 36 hours to arrive at Piarco Airport outside Port of Spain, Trinidad in mid-February. I had forgotten how absolutely glorious the weather was in Trinidad at that time of year. Traveling from higher latitudes the weather, camaraderie and opportunity to catch up with old friends, connect face to face with people I only knew as Facebook friends or twitter followers really set the mood for a truly festive week. The competition itself was held on Sunday. 


Monday was the first day of Carnival, followed by the big celebration and parade Tuesday. Timing is everything, but it was only Thursday and there was a lot to do before the competition and carnival.



Each of the fifteen finalists had won regional competitions around the world – North America, the Caribbean, Africa, Asia, Europe, Russia, India, Australia, New Zealand and South America. The rules were straightforward, use Angostura Aromatic Bitters in two cocktails, one with rum – with Angostura being the preferred brand, this was after all an Angostura competition, and the other was a freestyle cocktail where bartenders could use just about anything they wanted to use. And they did.



Even before my first visit to Trinidad I was familiar with the small bottle with the over-sized label containing Angostura Aromatic Bitters but it wasn’t until I arrived on Barbados that I really got to know what was in that iconic bottle. 



Despite being made on Trinidad, Angostura Aromatic Bitters is more a part of the drinking culture on Barbados than it used to be on Trinidad, but that is changing. 


Visiting the Angostura compound just east of Port of Spain it is impossible to miss the name Angostura above the door, but until the past few years, my focus has always been on the rum produced here. In fact, in all of my visits over the years it was only recently that I was invited to see where the closely guarded medley of herbs and spices are percolated with alcohol to make the world’s most famous bitters. The ingredients are actually blended on the floor above where the essential oils, fragrance and flavors of the ingredients are extracted. After being meticulously measured by one of the only five people who guard the secret of Angostura Aromatic Bitters, the dry mixture is dropped through a chute onto stainless steel trays over which the alcohol is percolated by pumps for about 12 hours before being filtered, reduced and colored prior to bottling.



Originally formulated in 1824 as a tonic for troops fighting under Simón Bolivar in Venezuela by Dr. J. G. B. Siegert, the bitters took its name from Angostura, a town on the banks of the Oronoco River where Dr. Siegert served as the Surgeon-General of Bolivar’s military hospital. After fighting in South America foreign soldiers returned to their homeland and took bottles of Angostura bitters with them, spreading the Angostura name around the world.


 In the last century Angostura Limited, as the company became known, began making its own alcohol to make the iconic bitters. Though a series of acquisitions and mergers, today the alcohol is produced by Trinidad Distillers Limited, which is wholly owned by Angostura Limited. Since 2000, TDL has been the only company producing molasses based alcohol in Trinidad. With the rise in popularity of bitters in the growing cocktail culture, Angostura has maintained its place as the most recognizable bottle behind the bar. 



Angostura Orange Bitters was the first new product to be released by the company in nearly two centuries. Though both of these products share the bitters name only the original Angostura Aromatic Bitters is considered an aromatic product, one where the aroma of the bitters is as important as the flavor of the liquid itself.
I’ve used bitters in cocktails, with varying degrees of success and I’ve added a few dashes of bitters when I’ve cooked stew, but was always afraid of using too much. 



When I was invited to an afternoon feast, to call it anything less would be an understatement, titled “Flavors of the World; Fusion Cuisine” ~ Featuring Angostura Bitters my appetite was tempered by apprehension. I’ve encountered more than a few things that had to be tasted to be believed and I became a believer that afternoon. Now, I’m not going to say that you are going to experience the same culinary wonders on your first try at home (this feast was created by Chef Israel Calderon, CEC, CCA). I certainly would encourage you to try a bit of bitters in your cooking the next time you’re ready for a bit of adventure on your plate.



Take a look at some of these recipes and if your mouth doesn’t water, you have just finished a great meal or you need to have your glands checked.



After a great meal and another cocktail it’s time to relax and listen to the sound of the islands. Antigua and Trinidad claim to be the original home of the steel pan. 



Sometime after WWII, discarded oil drums were beaten into shapes that would yield a number of delightful notes, depending on how well the pan was tuned. The process of making a steel pan takes many careful hours by trained pan makers. In most pan yards there are a couple of apprentices that do the initial shaping before the masters take over to tune the pan. Then the pan head is heated to relieve some of the stressed formed in making the instrument. At this point it is no longer a discarded oil drum. The pan is ready to be painted, chromed or powder-coated to keep it from rusting away over time. 


Orchestras of more than 30 pan players are common with that number going over 50 in the larger pan orchestras. Close your eyes and you can hear all kinds of instruments from brass to wind to all kinds of percussion. In Trinidad young people learn to play pan music in school and for a few it becomes a lifelong passion that takes them around the world.



A few days before Carnival, Panorama is a nationwide competition of pan bands from around the twin island nation of Trinidad and Tobago. Don’t even think of going to Trinidad without going to see and hear at least part of Panorama. Like a lot of the activity in Trinidad during the Carnival season, Panorama is broadcast live on local tv, but there is nothing like seeing this in person.



The 2012 Angostura Global Cocktail Challenge was held Feb 19th at Trotter’s Restaurant & Bar. Although the competition itself is not a public event, a number of distributors, press and enthusiasts managed to get in to see a great exhibition of talent. And lucky for us, we got to sample most of the cocktails as the contestants made extra a few extras for the crowd to taste with straws.



Each bartender made two cocktails and before long it was evident that even simple drinks that we all have been enjoying can, with judicial use of bitters, be enhanced. The complex mixture of alcohol, roots, herbs, spices and other secrets quickly mixes in any alcoholic drink. Everything from a gin and tonic to a Manhattan can benefit from a bit of bitters. The addition of bitters adds another layer of flavor to cocktails just as it does in cooking. It soothes the acidity in citrus-based cocktails as well as non-alcoholic based drinks. Angostura Aromatic Bitters is 44.7% alcohol but since only a few dashes of this ingredient are used the additional alcohol added is negligible. Creamy drinks are enhanced in color and arom, while the nutty, citrus notes of the bitters tends to add a coherence to almost every cocktail in the competition. There is simply no other cocktail ingredient that adds so much flavor and character to a cocktail.



At the end of a grueling day (sampling cocktails all afternoon is hard work, if you can get it) the judges – mixologist Tony Abou-Ganim, Eric Forget – Hine Cognac Cellar Master, Jacob Briars – Leblon Brand Ambassador, Vidia Doodnath – Angostura Executive Director and Andy Griffiths – the 2011 Global Cocktail Challenge Winner had to make some tough decisions. 


In the end, Rikki Carter of New Zealand won Best Rum Cocktail. David Delany Jr. from Massachusetts won the Best Freestyle Cocktail and Global Challenge Winner. David who had just quit his job a few days before flying to Trinidad took home a check for $10,000 and a position as the Global Ambassador for Angostura Aromatic Bitters for the coming year.



Want to try your bartending skills? Take a look at these recipes that were served in the 2012 AGCC.



Unlike many other competitions, everyone who participated in Trinidad had already won $5,000 in their regional competitions, not to mention a trip of a lifetime to the home Angostura Aromatic Bitters, which just happened to be the day before Carnival. Timing is everything.



En fotos: Hillary Clinton deja atrás el trabajo para disfrutar de la noche en Cartagena ...











Publicado el 15 de abr de 2012 10:09 am |





Foto: STR / AFP

(Caracas, 15 de abril – Noticias24) Tras finalizar la jornada de debates en la VI Cumbre de las Américas que se realiza en Cartagena, Colombia, la secretaria de Estado norteamericana, Hillary Clinton, aprovechó la oportunidad para relajarse con unos amigos en el café Havana.

La foto que nos brinda la agencia AFP muestra la cara más alegre de la mujer fuerte de Estados Unidos, que se toma un tiempo para disfrutar de la noche colombiana.

CONRAD N. HILTON Foundation will award 1.5 million dollar prize to HELPAGE in Washington, D.C. tomorrow....














HelpAge International wins the 2012 Hilton Humanitarian Prize. 



Join us in congratulating this organization for its extraordinary work! 















We're in Washington, D.C. getting ready for the Hilton Humanitarian Prize ceremony tomorrow night. As you can see, we're taking care of the last-minute details.
— at The Fairmont Washington, D.C.



Over 240 members join IMO LINKEDIN Group ....











 


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Sunday morning pageviews April 15, 2012: IMO BLOG (Mango World Magazine) ...








8am on April 15, 2012 IMO BLOG Pageviews by Countries




United States
108


Ghana
12


India
7


South Korea
7


Pakistan
7


Canada
4


Colombia
4


Australia
3


Argentina
2


Brazil
2





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