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Showing posts from April 28, 2016

YOUR TAX DOLLARS AT WORK : Mango board leads tour of Puerto Rico

By Andy Nelson
April 28, 2016 | 4:14 pm EDT

Photo by National Mango Board

The National Mango Board led a group of retailers, foodservice representatives and dietitians April 13-16 to Puerto Rico.

The purpose of the visit was to educate industry members about mangoes, according to a news release from the Orlando-based board.

Board member Veny Marti and Yair Aaron led a tour of Martex Farms, where attendees saw harvesting and the cleaning, sorting and packing of fruit and hot-water treatments in the company’s packing facility.

Guests also enjoyed mango tasting events, tours of a produce market and a grocery store and a tour of Puerto Rico’s Castillo San Felipe del Morro.

“Retailers, registered dietitians, chefs and operators are catalysts who can make a significant difference in promoting mangoes to help increase awareness and consumption with consumers in the U.S.,”
Rachel Muñoz, the board’s marketing director, said in the release.

“For this reason, it is so important to the NMB that these ind…

CO2 fertilization greening the earth

by Staff Writers
Boston MA (SPX) Apr 28, 2016

Every year, about one-half of the 10 billion tons of carbon emitted into the atmosphere from human activities remains temporarily stored, in about equal parts, in the oceans and plants.

An international team of 32 authors from 24 institutions in eight countries has just published a study titled "Greening of the Earth and its Drivers" in the journal Nature Climate Change showing significant greening of a quarter to one-half of the Earth's vegetated lands using data from the NASA-MODIS and NOAA-AVHRR satellite sensors of the past 33 years.

The greening represents an increase in leaves on plants and trees. Green leaves produce sugars using energy in the sunlight to mix carbon dioxide (CO2) drawn in from the air with water and nutrients pumped in from the ground. 

These sugars are the source of food, fiber and fuel for life on Earth. More sugars are produced when there is more CO2 in the air, and this is called CO2 fertilization.


Tiny Animal May Solve a Big Pollution Problem



The humble mealworm can live on styrofoam

By Michael Harthorne, Newser Staff
Posted Oct 4, 2015 9:05 AM CDT

Humanity's heroes, ladies and gentlemen. (Shutterstock)

(NEWSER) – A bunch of tiny worms may have just solved a problem that's plagued scientists and environmentalists for years: what to do with the 30 million tons of plastics that end up in US landfills annually. 

Researchers at Stanford University and China's Beihang University fed Styrofoam—long assumed to be non-biodegradable—to 100 mealworms. 

Not only did the mealworms stay healthy on an all-plastic diet, their excretions were biodegradable and appeared safe to use as manure, Science Alert reports. 

"The findings are revolutionary,"researcher Wei-Min Wu tells CNN.

 "This is one of the biggest breakthroughs in environmental science in the past 10 years."

 While other insects have been known to eat plastics, this is the first time an animal has been observed biodegrading it.

The mealw…


The Best Mangoes in the World
It's worth the effort to find India's prized Kesar mangoes right now.

Tejal Rao tejalrao
Justin Ocean jocean
April 28, 2016 — 8:40 AM PDT

Every April, I call the Patel Brothers in Queens, N.Y., about once a week to inquire politely about their mango situation. The Indian grocery chain is my most reliable source for the fruit, stocking fresh mangoes all year long from the Dominican Republic, from Mexico, from wherever else it can find them.

And don't get me wrong, those mangoes are fine.

 But what I'm waiting for is the first shipment of mangoes from India, which produces some of the finest mangoes in the world, and these start to arrive when the season kicks off in April.

Photographer: Evan Ortiz/Bloomberg

There are many hundreds of varieties, from pulpy yellow Pairis you can slurp right out of the skins to tiny green Seelams, small and fat as a baby's fist. The one I look out for in New York is the Kesar. When ripe, it's fat with juice, sw…