Nutrition The 8 Best Weight Loss Drinks

When used alongside healthy lifestyle changes, certain beverages are more effective than others at promoting weight loss.

Beverages like green tea, coffee and high-protein drinks have been shown to boost metabolism, promote fullness and decrease hunger, all of which may encourage weight loss.

Here are eight drinks that are some of the best to include in your diet when trying to lose weight and get healthy.

1. Green Tea
Green tea is often associated with health, and for good reason.

Not only is it packed with beneficial antioxidants and other powerful nutrients, it’s also one of the most effective drinks for weight loss.

Drinking green tea has been shown to decrease body weight and body fat in several studies.

A review of 14 studies found that people who drank high-concentration green tea for 12 weeks lost an average of 0.44 to 7.7 pounds (0.2 to 3.5 kg) more than those who did not drink green tea

It should be noted that this benefit is linked to green tea preparations that contain high amounts of catechins, antioxidants that may increase fat burning and boost metabolism..

Matcha is a type of green tea that contains a higher amount of catechins than loose leaf green tea, which makes it a good choice for weight loss.

One study found that women who consumed 3 grams of matcha per day experienced greater fat burning during exercise compared to women who did not drink matcha.

Plus, green tea contains caffeine, which can help promote weight loss by boosting energy levels and improving performance while exercising ..

What’s more, people who drink green tea tend to have lower blood pressure and a lower risk of developing diseases such as heart disease, certain cancers and diabetes

2. Coffee

Coffee is used by people around the world to boost energy levels and lift mood.

This is because coffee contains caffeine, a substance that acts as a stimulant in the body and may benefit weight loss.

Coffee can reduce energy intake and boost metabolism, which may help you lose weight.

One study in 33 overweight adults found that those who drank coffee containing 6 mg of caffeine per kilogram of body weight consumed significantly fewer overall calories than those who drank less caffeine or no caffeine at all

Caffeine intake has also been shown to increase metabolism and promote fat burning in several other studies (8Trusted Source,.

Coffee drinkers may have an easier time maintaining their weight loss over time, as well.

A study in over 2,600 people found that those who were successful in maintaining weight loss over time drank significantly more caffeinated beverages than a control group.

Summary
Caffeinated beverages like coffee may stimulate weight loss by increasing metabolism, decreasing calorie intake and stimulating fat burning.

3. Black Tea

Like green tea, black tea contains compounds that may stimulate weight loss.

Black tea is a type of tea that has undergone more oxidation (exposure to air) than other types of teas, resulting in a stronger flavor and darker color.

Black tea is high in polyphenols, including a group of polyphenolic compounds called flavonoids. Polyphenols are powerful antioxidants that may help reduce body weight.

Studies have shown that the polyphenols found in black tea promote weight loss by reducing calorie intake, stimulating fat breakdown and boosting the growth of friendly gut bacteria.

A study in 111 people demonstrated that those who drank 3 cups of black tea daily for three months lost more weight and had greater reductions in waist circumference compared to a control group.

Another study in 2,734 women found that those with higher intakes of flavonoid-rich foods and beverages like black tea had significantly lower body fat and belly fat than women who consumed less dietary flavonoids.

Summary
Black tea contains polyphenols, antioxidants that have been shown to reduce body weight. Studies show that drinking black tea may help reduce body fat and encourage weight loss.

4. Water

Increasing your water intake is one of the simplest ways to improve overall health.

Drinking more water may also benefit your waistline by keeping you full in between meals and increasing the number of calories you burn.

Research suggests that having water before meals can set you up for success when trying to cut back on calories and lose weight.

A study in 48 overweight adults found that those who drank 500 ml (17 ounces) of water before meals while following a low-calorie diet lost 44% more weight over 12 weeks than those who did not drink water before meals.

Drinking cold water increases resting energy expenditure, which is the number of calories you burn while resting.

For example, a study in 21 overweight children showed that resting energy expenditure was increased by up to 25% for 40 minutes after drinking 10 ml of cold water per kilogram of body weight.

Summary
Drinking more water can help burn calories and decrease intake at meals, which can result in weight loss.

5. Apple Cider Vinegar Drinks

Apple cider vinegar contains acetic acid, a compound that may stimulate weight loss by decreasing insulin levels, improving metabolism, suppressing appetite and burning fat .

Animal studies have shown that acetic acid can prevent weight gain and decrease fat accumulation in the belly and liver .

Although research is limited, there is some evidence that vinegar is effective in promoting weight loss in humans.

A study in 144 obese adults demonstrated that drinking a daily beverage containing 2 tablespoons (30 ml) of vinegar per day resulted in significant reductions in body weight, waist circumference and belly fat compared to a placebo group .

Apple cider vinegar slows stomach emptying, which helps keep you fuller for a longer period of time and may reduce overeating .

However, it should be noted that drinking acidic beverages like apple cider vinegar can erode teeth, which is why it should be consumed sparingly and always followed by rinsing with water .

Summary
Although more research is needed on the risks and benefits of apple cider vinegar, consuming a small amount per day may encourage weight loss.

6. Ginger Tea

Ginger is popularly used as a spice to add flavor to dishes and as an herbal remedy to treat a number of conditions such as nausea, colds and arthritis.

Human and animal studies have also shown this flavorful root to have a beneficial effect on weight loss.

A study found that rats fed a high-fat diet supplemented with 5% ginger powder for four weeks had significant reductions in body weight and significant improvements in HDL (“good”) cholesterol levels compared to rats fed a high-fat diet without ginger .

Although this study used a concentrated ginger powder, a study in humans found that ginger tea also helps reduce appetite and increase calorie expenditure.

One study in 10 overweight men found that when they drank 2 grams of ginger powder dissolved in hot water with breakfast, they experienced increased fullness and decreased hunger compared to days when no ginger tea was consumed.

Plus, the study showed that the ginger tea increased the thermic effect of food (the number of calories needed to digest and absorb food) by 43 calories .

Although that isn’t a huge number of calories, this suggests that — when combined with its satiating properties — ginger tea could be an effective way to enhance weight loss.

Summary
Human and animal studies indicate that ginger can promote fullness, decrease appetite and increase metabolism, which is helpful when trying to lose weight.

7. High-Protein Drinks

Beverages that are high in protein can curb hunger, decrease appetite and promote fullness, which is important when trying to shed excess pounds.

There are countless protein powders available to consumers that make preparing a quick, healthy snack or meal a breeze.

Protein increases levels of hunger-reducing hormones like GLP-1 while decreasing ghrelin, a hormone that drives appetite .

A study in 90 overweight adults found that those who consumed 56 grams of whey protein daily for 23 weeks lost 5 pounds (2.3 kg) more fat than a control group who consumed no whey protein but the same number of calories .

Whey, pea and hemp protein powders are just a few varieties that can add a satisfying protein boost to shakes and smoothies that may help you drop pounds.

Summary
Protein drinks decrease appetite and increase fullness. Protein powders can be easily added to any beverage for a quick and satisfying snack or meal.

8. Vegetable Juice

Although fruit juice has been linked to weight gain, drinking vegetable juice may have the opposite effect.

In one study, adults who drank 16 ounces of low-sodium vegetable juice while following a low-calorie diet lost significantly more weight than those who did not.

Plus, the vegetable juice group significantly increased their vegetable consumption and significantly decreased their carb intake, two factors that are important for weight loss.

Consuming whole vegetables whenever possible is the best choice for health due to the high amount of fiber that is lost in the juicing process.

However, consuming a low-calorie vegetable juice can increase your vegetable intake and may even help you lose weight.

Summary
Although whole vegetables make the best choice, drinking vegetable juice may encourage weight loss when incorporated into a healthy diet.

The Bottom Line

Certain drinks such as green tea, coffee and ginger tea may help boost metabolism, minimize hunger and increase satiety, all of which can facilitate weight loss.

Additionally, these beverages contain beneficial nutrients like antioxidants and other powerful compounds that can benefit your health.

Replacing high-calorie beverages like soda and fruit juice with the drinks listed above is a smart way to cut calories and help you achieve your weight loss goals.

Some Facts About Pike Cavair As a Source of Health

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

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

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

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

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

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

Why Cook? Why Catering?

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

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

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

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

Ketchup – Pour It on

Ketchup, undoubtedly America’s favorite condiment, (followed closely by mayonnaise and salsa) is poured on virtually everything.. Who doesn’t know a ketchup addict who can’t get through one meal without ketchup on something. Or perhaps you are unabashedly one yourself.

A bottle of ketchup is found in approximately 97 percent of U.S. homes, but the present form we enjoy is relatively new, considering it has its roots in ancient China. The origin of the word ketchup is believed to be traced back to a Chinese word that can be loosely translated as ke-tep or kio-chiap. Or possibly from a Malay language sometimes referred to as kicap, kecap, ketjap. The precursor to our ketchup was actually a fermented fish sauce made from fish entrails, meat byproducts and soybeans, usually ground into a paste. This mixture not only added flavor to food, but was easy to store on long ocean voyages. As it spread along spice trade routes to Indonesia and the Philippines, British traders got hooked on the spicy, salty taste, and by he early 1700s. they took samples home to England and promptly modified the original recipe.

Even though tomato plants were introduced to England by way of South America during the 1500s, tomatoes were widely believed to be poisonous, along with other members of the nightshade family (eggplants and potatoes). The earliest usage in England was recorded in 1690 and spelled “catchup”; later the spelling of “ketchup” appeared around 1711, and the modified spelling “catsup” in 1730.

A famine in Italy during the late 1830’s led the starving superstitious folks to finally try tomatoes, and the population was pleasantly surprised when no one became poisoned,
leading to the popularity across Europe. The first Italian tomato sauce recipe appeared soon after the famine. Imagine Italian cooking without the tomato… unthinkable.

Tomato ketchup appeared in America in the early 1800’s. An enterprising Philadelphia native named James Mease incorporated the tomato into his recipe, setting off a revolution of tomato-based ketchup. By 1896, The New York Tribune estimated that tomato ketchup had become America’s national condiment and could be found “on every table in the land.” That might have been a bit of an exaggeration at the time, but certainly prophetic for the coming twentieth century, especially with the introduction of hot dogs at the two world fairs: Chicago and St Louis. Cooks and homemakers began scrambling for ketchup recipes to make at home along with the growing popularity of bottled versions. Many cookbooks featured recipes for ketchup made of oysters, mussels, mushrooms, walnuts, lemons and celery, but the Americans were the first to make the tomato its base for the prized condiment.

With many different versions of the condiment already in the U.S., a Pittsburgh businessman named Henry J. Heinz started producing ketchup in 1876 using tomatoes and vinegar as his chief ingredients, and he soon dominated the commercial market (and still does). By1905, the company had sold five million bottles of ketchup. The first recipes Heinz tried contained allspice, cloves, cayenne pepper, mace, and cinnamon. A second
included pepper, ginger, mustard seed, celery salt, horseradish, and brown sugar, along with the two primary ingredients, tomatoes and vinegar. Soon the country was hooked.

Americans currently purchase 10 billion ounces of ketchup annually, which comes out to approximately three bottles per person per year. That figure seems low, but keep in mind that Americans consume much of their ketchup outside the home, at restaurants and fast food locations.

So today, when you shake that bottle or open that packet, be thankful that your beloved ketchup is free from entrails and fish heads… and enjoy.

Please Pass the Mustard

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

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

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

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

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

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

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

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

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

Food Specialities Of Different States Of India That Everyone Must Have

The variety of food India has to offer is simply unbelievable. Every state of it has an array of food and different cooking style. From the spiciest to the most ordinary preparations, they have something different to offer. To know more, we bring to you some authentic, must have, local dishes native to the various Indian states.

DAAB CHINGRI- West Bengal
Filled with green coconut, it is a traditional Bengali dish of soupy mustard prawn curry. The aroma of the coconut water and kernel gets mixed up with the prawn, giving it a most fabulous taste. This special delicacy is best served with a plate of boiled rice.

BAL MITHAI- Uttarakhand
This exquisite dish comes from the state of Uttarakhand which is made by roasting the evaporated milk cream with cane sugar and later coated with white sugar balls. It is one of a true delight for all the dessert lover.

KAMBU KOOZH- Tamil Nadu
It is cool refreshing and healthy dish from the state of Tamil Nadu. The dish is prepared from millet and is stored in the earthen pots to create a perfect taste.

MALAAI GHEWAR- Rajasthan
This round shaped food delicacy is a traditional dish of Rajasthan. It is made from flour, milk and pure ghee. There is a possibility that you might find it in the other parts of India also, but the one you get in Rajasthan is simply incomparable.

CHHENA PODA- Odisha
This is an Oriya desert prepared from the baked ricotta cheese. This sweet delight could also be taken as an Indian version of Cheesecake. Do explore when you plan your visit to the state.

THALIPEETH- Maharashtra
It could be taken as the multigrain pancake, prepared from roasted chana daal, wheat, sorghum, millet, rice and mildly spiced with coriander seeds, onion fresh coriander and cumin seeds. The delicacy is very nutritious and is best served with buffalo milk cream.

BHUTTE KA KEES- Madhya Pradesh
It is a dish made with spicy grated sweet corn. The tangy taste of this authentic delicacy is must to try when you plan to visit the state.

IRACHI ISHTU- Kerala
This is a traditional food item from Kerala which is made with Chicken, beef or lamb. This tasty stew is best served with appam or plain bread.

RUGDA- Jharkhand
When you planning to visit Jharkhand, do not forget to try Rugda. It is a variety of mushroom indigenous to the forests of Jharkhand. The dish is very healthy and is best eaten with rice or poori.

KALAADI CHEESE- Jammu and Kashmir
Prepared from cow’s milk, Kalaadi is a traditional local hill cheese which comes from the state of Jammu and Kashmir. You simply cannot forget to miss out on its divine taste when you are there.

MADRA- Himachal Pradesh
Coming from the state of Himachal Pradesh, Madra is a traditional pahadi gravy. The dish is prepared with yoghurt, coconut, almonds, peas and raisins. This special food item offers a very aromatic flavour and delicious taste.

BAJRA KHICHDI- Haryana
This amazing khichdi is made with coarsely crushed pearl millet and is served with pure ghee or sesame oil. The dish becomes all the more tasty with lassi, pickles, papad, gur or curd.

KHANDVI- Gujarat
This delectable snack is made from gram flour and yoghurt, tempered with sesame, mustard seeds and decorated with green chillies, coconut and coriander leaves for its amazing look.

BEBINCA- Goa
Famous for its seafood cuisine, Goa is also known for its authentic and exquisite pudding dessert. The traditional Bebinca in Goa is made up of 16 layers and is rightly served warm with cold ice cream.

DEHRORI- Chhattisgarh
It is a delicious dessert from the state of Chhattisgarh which consists of fried rice dumplings dipped in sugar syrup and garnished with nuts. The dish is usually prepared on Diwali eve to make the celebrations more joyful.

LITTI CHOKHA- Bihar
This crunchy dish from Bihar is prepared with wheat balls stuffed with Pitthi – roasted and spiced gram flour) and Chokha (mashed potatoes). The dish becomes all the more delicious with pure desi ghee on its side.

A Nutritional War Between Roasted And Raw Nuts – Which One Is Better?

Nuts are very healthy and have many essential minerals and nutrients that benefit your body. Many people eat them raw whereas, many people love to eat them roasted or cooked. You can eat them as a snack because it is ready to eat item. The best part is you can also use it to make various recipes such as Desserts, Biscuits, and Cakes etc. It is the fact that both raw and roasted nut have their own way to benefits the body, but it is the fact that roasted nut tends to be healthier than the raw one. Here is a difference between roasted vs. raw nuts that will help you to understand that which type is better for health.

  • The Nutrients Value – Roasted nuts are usually being roasted in little oil and contain salt that can increase value of the sodium intake. It is the fact that roasted nuts are rich in calories as compared to raw nuts, so if you are looking for a weight gain then, roasted nuts can be your best choice.
  • Taste Factor – Both types of nuts have their own different taste, but usually people like roasted nuts because it contains flavors. Raw nuts are simplistic in taste and sometimes a person gets bored by eating them. You can eat both of them as a snack as they both have their own unique taste and nutrition value.
  • Bacteria – Raw nuts have the higher chances of bacterial attack whereas, bacteria cannot affect the roasted nuts easily. It is the fact that a huge amount or harmful bacteria get eliminate after the roasting process. The number of contaminates also get removed after the cleaning process of the nuts that makes them safe for our health.
  • Chemical Process – Many manufacturers use the chemical method to roast the nuts, so it is very important to buy it from a trustworthy manufacturer to get the good quality product. Chemical harms the nutrition of the nuts and makes them tasteless because of which many people opt for raw nuts rather than the roasted one.

These are some differences between raw and roasted nuts. Both are good for health,so you can choose according to your taste and preferences. It is very important to buy the nuts from a good supplier to get fresh and premium products. Both roasted and raw nut are healthy in nature and they are available at a very affordable price, so one can easily buy them. Make sure to buy from a good manufacturer as a good one will always deliver you the fresh and pure products.

SciFi in Ag: Chatbot With Your Plants?

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

What is happening in the industry?

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

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

Precision Farming – Market Dynamics

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

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

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

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

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

Competition Analysis

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

Totally Sauced

What would we do without our favorite sauces? Whether you are a soy sauce fan, a steak sauce addict or a Worcestershire aficionado, we love our condiments and sauces, so come along as we review a few favorites.

Like many condiments, soy sauce originates in ancient China as a way to stretch salt, which was historically expensive. The beginnings of soy sauce are traced back to the Zhou Dynasty around 2000 B.C., using fermented pulverized fish with salt as a condiment. The plentiful soybeans used in the fermentation process helped to stretch the salt content, making it more affordable for the Chinese people. When introduced to the Japanese, they used their uniquely brewed soybeans, and by the middle of the seventeenth century, the process would replace the need for so much salt, which popularized soy sauce throughout Japan as well as neighboring Asian countries.

Dutch traders discovered the tangy sauce and began carrying it back to Holland in barrels, where its popularity spread throughout western Europe. In the 1800’s, thousands of Chinese arrived on the West Coast of the U.S. looking for work, and they brought their distinctive style of cooking and recipes with them. Eventually soy sauce became one of the components of Worcestershire sauce, which was developed in England in the 1800’s.

Worcestershire sauce is named after the city where it was created, Worcester, England. It’s believed that a local British aristocrat, who had been a Governor of Bengal, discovered the sauce while living in India and wanted it reproduced for his fellow Englishmen upon his return home. He visited a chemist shop in Worcester, asking for the recipe he had to be duplicated. The two chemists, Lea and Perrins, created the sauce as best they could, but found they disliked the concoction and stored it in their cellar. Some time later, after it had fermented, they re-tasted the preparation to discover it was delicious. Although today, the ingredients are listed on the label, the exact recipe has never been revealed and still remains a closely guarded secret. As Lea and Perrins sauce became popular, others scrambled to create something similar. Just in the city of Worcester alone, there were originally over 30 varieties of the sauce, but Lea and Perrins has dominated from the beginning. During that time, plain and tough meats were greatly enhanced by sauces, and Lea and Perrins was welcomed on dinner tables, eventually finding its way to the U.S. during the nineteenth century.

Steak sauce was created around 1824 by the chef of King George IV in England. Although some historians claim that the King may have pronounced the sauce “A1” which lead to its name, it is possible that steak sauce was created in 1824 back in Richmond, Virginia by Matt Leader, who had been a chef to King George IV. Labeled “steak sauce” for almost 50 years, in 2014, Kraft Foods declared that A1 Steak Sauce “is no longer just for steak”, and removed that moniker from its label. They proclaimed that A1 Sauce is good “for almost everything.”

Needless to say, there are countless sauces on the grocery shelves to accommodate everyone’s taste, or perhaps you are a minimalist and prefer using just a bit of salt and pepper. Whatever your taste buds dictate, there’s no denying that we love our seasonings and sauces, no matter where we live.

Say Hello to the Superfood, Yuca

Welcome to Yuca

Currently there is a global health movement growing. People are more conscious about their health and are seeking alternatives to traditional eating habits. The realization that there are many different superfoods virtually untouched by the average population has created a desire to experiment with and try new exotic foods. Many of these superfoods have been brought over from South America, Asia, and Africa. Indigenous peoples have thrived off the land and sustained massive civilizations with the use of superfoods. One in particular is gaining momentum in North America.

To the right, is the Yuca (Quechua name spoken in Peru) root. This root has many different names depending on where you are geographically: cassava, manioc, manioca, yucca root, casaba, and tapioca. It is currently an essential root vegetable in the Caribbean diet.

Yuca is a perennial plant that is found in tropical climates. In Africa, Asia, and South America, it has been used as a major food source. Indigenous people use it along with other high-starch foods like yams, taro, plantains, and potatoes. While it is still not well known outside of the tropics, it accounts for about 30% of the world production of roots. Recently popular in the Americas is tapioca. Grinding the yuca root into small powder balls forms tapioca balls- enjoyed in boba teas and various drinks.

To clarify some dispute, YUCA and YUCCA are two very different plants. Yuca, is the root while Yucca is a scrub.

Why the sudden interest?

As the world continues to connect more and more, people are able to enjoy the benefits of fruits and vegetables that were once out of reach. Not long ago, if you were not born in the tropics, yuca would have been virtually intangible. But now, people all over the world can reap the benefits.

The general population also has access to endless amounts of new information. So with that comes new opportunities to incorporate in daily life. Previously you would have walked into a grocery store, unable to decipher what this long brown root was. Now with a quick Google search the information is there for you disposal. Recipes for this root are endless. The endless recipes allow you to experiment and diversify your diet.

The Energy it Provides is Incredible!

In Peru, South America we visited a local family. They were simply the most welcoming, humble, and hardworking family I’d ever encountered. In many cultures around the world it is very common for large families to live together. In one home you may have your mother, father, grandparents, great-grandparents, children and grandchildren. It is very common to take in family members and live as one large family unit. What we saw in this family was that everyone was extraordinarily hard working. Even the great-grandparents would pitch in to help around the house. While the activity they partook in was more limited than those of the younger generations, it was incredible to see the how agile and energized these men and women were.

I remember asking one day how they found the energy to work so hard at their age.

With a smile the older lady said, “comer bien.”

That was it, a simple explanation. “Comer bien” translates to “eat well.” These families eat fresh and powerful superfoods everyday. The yuca root is only a supplement to the other superfoods Peruvians have been enjoying for centuries.

How is it that this simple answer: comer bien, could lead to a long-lasting and healthy life.

I thought back to the United States where much of our older generation are forced to reside in Nursing Homes, or never make it to be a great-grandparent. These older generations thrive in Peru and are well respected. Their persistent activity and nutritious diets help them excel in life.

Processed vs Natural

Now comes the inevitable truth that many populations that suffer with obesity hate to admit. You are what you eat. Now what we see with the people in Peru is that most families eat a diet consisting of fresh grains, fruits, and vegetables acquired at the local open-air markets. These families are fueling their bodies with unprocessed, natural ingredients. A meal is made from scratch and all meals are viewed as family events. Everyone eats meals together and eats equally. There is little overindulgence because the quality of food creates a sensation of satisfaction and wholeness. There is no need for a cookie after dinner because there is no dependency on sugar like we find in the U.S. Since the foods are unprocessed, meals lack added sugars and preservatives. Their bodies run like a well-oiled machine- not like one that is driven by cravings. Imagine how powerful your body would feel if you energized it with whole foods- superfoods! Could you imagine how strong you would feel. Not lacking energy, not craving chips or cream puffs. Incorporating superfoods such as yuca into your diet slowly can show you how strong you can feel. It takes one small step that will lead to endless amounts of healthy decisions.

Don’t be afraid to try yuca. Your body will thank you for it!