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Tuesday, August 4, 2015

INDIA 2015 : Uttar Pradesh’s mangoes amount to less than 10% of exports to the USA
























MEERUT: The unseasonal rains have severely hit mango cultivation in the state, to such an extent that the Uttar Pradesh Mango Growers Association told TOI that exports from the state are likely to remain under 10% of the country`s total exports.



"So far, only 15-20 tonnes of mangoes from UP have been exported to the US. This is a very insignificant number compared to the national total.




In fact, it is less than 10% of the total export from across the country. Most of the exports this year have taken place from Maharasthra and UP has lagged behind. 



Even though there has been a huge rise in exports, Maharasthra has bagged the lion`s share of the benefits," said S Insram Ali, president of the Uttar Pradesh Mango Growers Association (UPMGA).



"This year was particularly bad. Of the total mango production of 1.5 crore tonnes, UP has produced only 40 lakh tonnes."





"Mahrashtra and Andhra Pradesh have produced much more than we have this year. The reason for low production is the unseasonal rains that lashed the state in March. The hailstorms hit the state at a very crucial time, when the mango-bearing bohar flower was very tender,"
he explained.






Ali said that while the mango season in western UP will last a little longer, it is almost over in Malihabad from the state`s eastern belt. 






News Source: 

http://timesofindia.indiatimes.com/city/meerut/UPs-mangoes-amount-to-less-than-10-of-exports-to-the-US/articleshow/48350188.cms

OLIVE OIL FROM BAJA : WHEN WILL MANGOES COME TO BAJA CALIFORNIA NORTE ???















We are very excited to offer you the ability to purchase our award-winning Baja Olive Oil. 



Baja Olive Oil is available in 8 distinctively delicious flavors:

Natural, Jalapeno, Habanero, Garlic, Grapefruit, Mandarin Orange, Lemon, and Red Pepper with pimiento and laurel extracts.




Baja Olive Oil was awarded the Los Angeles 2005 County Fair – Silver Medal in the “Olive Oils of the World” Extra Virgin Oils International Competition, where the world's best olive oil producers competed.





Baja Production Area Locations






The company has two production areas.


 The first is in Rancho San Telmo, with a Mediterreanean climate, located south of Enseanda and 10 kilometers from the Pacific Ocean in the Diaz Ordaz Ejido. 



This established olive field area of approximately 250 acres hosts a total of 30,000 trees. 


The majority are Mision or California variety, with a few Manzanita variety trees.





The second plantation is located in the Netzahaulcoytl Ejido in the Valley of Mexicali, with a total of 40,000 trees in 450 acres. 


Planted in 2002, olive varieties include Pical, Arbequina, Barnea, Frantolo, and Leccino. 


The company maintains an Extra Virgin Olive Oil production line, as well as a production of blended oils of the same varieties. Both production areas are irrigated by a drip irrigation system.





The Obtainment Process


The milling of the olives is the first step in the process. The object is to break the fruit so that it later releases the oil that is inside its cells. 



Milling is accomplished with a hammer-type instrument in which the olive is smashed by hammers that turn at high speed The paste obtained from the mill is then blended, to form oil from the olive cells in a manner that creates larger drops. 


The work is done at a temperature of between 77-86 degrees Fahrenheit. These temperatures facilitate the extraction of the oil, reduce the viscosity, and favors the formation of the oil. Higher temperatures would be harmful to the product.



Once the paste is blended, it is centrifuged, without adding any chemicals or heat. 



Thanks to the different densities of the liquids, the extracted products are separated by levels, with the heaviest products (water and pomace) remaining on the exterior part of the centrifuge, and the lightest (oil) remaining in the center. 



** The oil from the first pressing is the most valuable, and as the pressing continues, different quality oils are obtained. 



About 5 kilos of olives are needed to obtain one liter of oil during the first extraction, consuming the oil within the first year guarantees that the quality of the oil is intact. 






These oils are known by the generic name of virgin olive oils. 



Refinement is the chemical and physical process that virgin olive oils are subjected to. This process allows the elimination of lecitines, pastes, colors, acidity, adherents, and odors that affect the quality of the oils.







LIBERTY RESERVE : THE BANK OF THE UNDERWORLD
















JAKE HALPERN


MAY 2015 ISSUE









In the fall of 2011, the U.S. Secret Service orchestrated a sting operation. The target was a Vietnamese man named Hieu Minh Ngo. 







Investigators believed he was a big-time identity thief who sold packages of data known as “fullz,” each of which typically included a person’s name, date of birth, mother’s maiden name, Social Security number, and e-mail address and password. 









Criminals could buy fullz from Ngo for as little as eight cents and then use them to open credit cards, take out loans, or file for bogus tax refunds. They could also pay Ngo for access to a vast database of people’s personal records.







As part of the operation, an agent attempted to buy the identities of hundreds of U.S. citizens. 



In such illegal transactions—be they for drugs, guns, or stolen identities—finding a payment system that both sides trust can be tricky.





 Cash is safest because it leaves no record. But handing over a briefcase stuffed with bills isn’t an option when the parties are on opposite sides of the planet. 


Ngo suggested an alternative. In an e-mail to the agent, he offered simple instructions: “Please pay to our LR: U8109093.”






Read the entire article:




AUSTRALIA : Queensland mango farmer turns tropical wine merchant
























4 August, 2015 8:44AM AEST



By Mark Rigby








When far north Queensland mango farmer Robert de Brueys' fruit crops began losing money he turned to the bottle, using his love of wine to secure his future.












Robert de Brueys runs his boutique winery along with his wife Elaine and continues to experiment with fruits not normally associated with wine making. "I've been endeavouring to make a pineapple wine," Mr de Brueys said. "I used to make it when I was young, in the back shed with my brother. It was pretty good, good enough for us anyway," he laughed. (ABC:Mark Rigby)

























On the outskirts of Mareeba, on the Atherton Tablelands west of Cairns, Robert de Brueys once ran a small but successful mango farm.









But when trade agreements between Australia and China chipped away at his profit margin he found a new way to use the iconic fruit; he began to make wine out of it.



"I'd had this little thought in the back of my mind for some time," Mr de Brueys said.




Nearly 15 years ago now, in 2000 Mr de Brueys and his wife Elaine started to produce wine samples from tropical fruits and haven't stopped since.




"We started off with about 30 different fruits," Mr de Brueys said.



"We soon cut that back down to about a dozen that are really worthwhile making wine out of.



"The other ones made a wine but if I didn't like it, it went down the drain," he laughed.




Mr de Brueys has traced his family history back to its French roots; but despite his heritage, he said wine is not exactly in his veins.




"There was royalty in the family going way back into the dark ages," he said.




"Francois de Brueys was a count who teamed up with Napoleon Bonaparte and went about trying to conquer the world.




"The family were mostly seafarers; they weren't into the wine really. I think I'm the first winemaker."




Mr de Brueys said there is a stark difference between producing wine from grapes and producing wine from tropical fruit.



"Take lychees for example, we don't get enough lychees at once to make a batch straight away,"
he said.




"So what we do is peel them, de-seed them and then freeze them until we've got enough to make 1,000 litres and that's when we'll start the brew."



Mangoes are not quite as problematic but still require a fair amount of preparation before they are ready.





"We can get enough mangoes over a couple of days to make a batch," 
Mr de Brueys said.


"But they all need to nice and ripe, just like they're ready to eat. Then we have to peel them and de-seed them too.



"I heard of a guy in Darwin making mango wine by just throwing the whole fruit in a vat and squashing them ... I can imagine what that tasted like and it wouldn't have been good."



Now 73, Mr de Brueys has to think long and hard to find a downside to life as a winemaker but said possibly the most frustrating part is being reasonably successful.



"Whatever you make, everyone tries to copy it," Mr de Brueys laughed.



"The golden rule is you don't tell anyone your recipes."







http://www.abc.net.au/local/photos/2015/08/04/4286381.htm