...up-to-date industry information that demonstrates a thorough understanding of your prospects’ challenges and opportunities. We do the heavy lifting for you by analyzing hundreds of sources to create insightful and easy-to-digest industry information that can be consumed very quickly. You are better able to understand a potential or existing client’s business issues, without the time-consuming and expensive research process. The following is a sample of a First Research Industry Report with additional notes explaining the report’s contents and how you can use this valuable information. Report size varies by industry. FIRST RESEARCH - HOOVER’S INC., A D&B COMPANY www.firstresearch.com © 2013 Hoover’s, Inc. All Rights Reserved. 1 INDUSTRY PROFILE Snack Foods Manufacturing 12.3.2012 NAICS CODES: 31191 SIC CODES: 2068, 2096 The Industry Overview is an excellent way to ensure you make the right first impression, with minimal time invested. USE IT TO: . Quickly grasp how an industry operates. Adapt your sales process to fit your customer’s buying process. . Understand the competitive environment. . Stay abreast of applicable government regulations. Cite relevant statistics in a targeted letter or email to a prospect . or customer (see sample letter at the end of the report). • Accelerate new hire development time and lower your training costs. Industry Overview Companies in this industry make snack...
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...Pre-Feasibility Study POTATO CHIPS MANUFACTURING UNIT Small and Medium Enterprise Development Authority Government of Pakistan www.smeda.org.pk HEAD OFFICE 6th & 8th Floor LDA Plaza, Egerton Road, Lahore. Tel: (042) 111-111-456Fax: (042) 6304926-7 Helpdesk@smeda.org.pk REGIONAL OFFICE PUNJAB REGIONAL OFFICE SINDH 5TH Floor, Bahria Complex II, M.T. Khan Road, Karachi. Tel: (021) 111-111-456 Fax: (021) 5610572 Helpdesk-khi@smeda.org.pk REGIONAL OFFICE NWFP Ground Floor State Life Building The Mall, Peshawar. Tel: (091) 9213046-47 Fax: (091) 286908 helpdesk-pew@smeda.org.pk REGIONAL OFFICE BALOCHISTAN Bungalow No. 15-A Chaman Housing Scheme Airport Road, Quetta. Tel: (081) 831623, 831702 Fax: (081) 831922 helpdesk-qta@smeda.org.pk 8th Floor LDA Plaza, Egerton Road, Lahore. Tel: (042) 111-111-456 Fax: (042) 6304926-7 helpdesk@smeda.org.pk February, 2006 Pre-feasibility Study Potato Chips Manufacturing Unit 1 2 PURPOSE OF THE DOCUMENT ............................................................................................... 4 CRUCIAL FACTORS & STEPS IN DECISION MAKING FOR INVESTMENT..................... 4 2.1 2.2 SWOT ANALYSIS ................................................................................................................... 4 KEY SUCCESS FACTORS / PRACTICAL TIPS FOR SUCCESS .......................................................... 5 3 PROJECT PROFILE..............................................................................
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...up-to-date industry information that demonstrates a thorough understanding of your prospects’ challenges and opportunities. We do the heavy lifting for you by analyzing hundreds of sources to create insightful and easy-to-digest industry information that can be consumed very quickly. You are better able to understand a potential or existing client’s business issues, without the time-consuming and expensive research process. The following is a sample of a First Research Industry Report with additional notes explaining the report’s contents and how you can use this valuable information. Report size varies by industry. FIRST RESEARCH - HOOVER’S INC., A D&B COMPANY www.firstresearch.com © 2013 Hoover’s, Inc. All Rights Reserved. 1 INDUSTRY PROFILE Snack Foods Manufacturing 12.3.2012 NAICS CODES: 31191 SIC CODES: 2068, 2096 The Industry Overview is an excellent way to ensure you make the right first impression, with minimal time invested. USE IT TO: . Quickly grasp how an industry operates. Adapt your sales process to fit your customer’s buying process. . Understand the competitive environment. . Stay abreast of applicable government regulations. Cite relevant statistics in a targeted letter or email to a prospect . or customer (see sample letter at the end of the report). • Accelerate new hire development time and lower your training costs. Industry Overview Companies in this industry make snack...
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...tubers Chapter 18 Starch-based plastics Olivier Vilpoux1 & Luc Averous.2 18.1. Introduction Brazil disposes of approximately 240,000 tons of waste per day, an amount lower than that in the USA (607,000 t./day), but fairly above those in countries such as Germany (85,000 t./day) and Sweden (10,400 t./day). Of that total, a large amount goes to open waste deposits. Only a small quantity is disposed of in appropriate places. A city like São Paulo spends, per day, US$ 300,000 with waste. According to the Instituto de Pesquisas Tecnológicas – IPT (Institute of Technological Research), only few municipalities have specific teams and public policies engaged in dealing with the waste. When it is not treated, waste becomes a serious sanitary problem, since it exposes the community to illnesses like diarrhea, amebiasis, and parasitosis, apart from contaminating the soil, waters and water tables. Among solutions, there are the creation of sanitary landfills in appropriate places, adoption of selective collecting and recycling programs, conducting of campaigns with the aim of both making society conscious about the problem and demanding a greater participation of government authorities (Editora Abril, 2002). The manufacturing of biodegradable material offers an interesting solution for plastic materials. Like it happens with organic residues, such as foodstuff, elimination of biodegradable materials is not automatic and is considered as a recycling process by many experts...
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...Available online at www.sciencedirect.com Biotechnology Advances 26 (2008) 246 – 265 www.elsevier.com/locate/biotechadv Research review paper Biological degradation of plastics: A comprehensive review Aamer Ali Shah ⁎, Fariha Hasan, Abdul Hameed, Safia Ahmed Department of Microbiology, Quaid-i-Azam University, Islamabad, Pakistan Received 22 November 2007; received in revised form 31 December 2007; accepted 31 December 2007 Available online 26 January 2008 Abstract Lack of degradability and the closing of landfill sites as well as growing water and land pollution problems have led to concern about plastics. With the excessive use of plastics and increasing pressure being placed on capacities available for plastic waste disposal, the need for biodegradable plastics and biodegradation of plastic wastes has assumed increasing importance in the last few years. Awareness of the waste problem and its impact on the environment has awakened new interest in the area of degradable polymers. The interest in environmental issues is growing and there are increasing demands to develop material which do not burden the environment significantly. Biodegradation is necessary for water-soluble or water-immiscible polymers because they eventually enter streams which can neither be recycled nor incinerated. It is important to consider the microbial degradation of natural and synthetic polymers in order to understand what is necessary for biodegradation and the mechanisms involved. This...
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...very simple process, a unique mix of art and science that consists of a number of key steps. Brewing begins with malted barley that is milled and mixed with hot water to form a mash. During mashing, the malt starches are converted to sugars. The sugar rich water is then strained through the bottom of the mash and is now called wort. The wort then goes to the brew kettle where it is brought to a boil. During this stage, hops are added at different times during the boil for either bitterness or aroma. The wort is then cooled and aerated, and brewers' yeast is added for fermentation. The yeast produces alcohol and carbon dioxide and other byproducts from the sweet wort. After fermentation the "green beer" undergoes maturation. The last step in the brewing process is filtration, and then carbonation. Next the beer is moved to a holding tank where it stays until it is bottled or kegged. For a more detailed description of the brewing process click "Continue." Barley Malt Barley malt is to beer as grapes are to wine. It is ideally suited to brewing for many reasons. Malted barley has a high complement of enzymes for converting its starch supply into simple sugars and contains protein, which is needed for yeast nutrition. Of course, one important element is its flavor. There are two types of barley: six-row and two-row. [pic] Pale Ale Malt Barley Malt Six-row Barley Malt Generally, six-row barley has a higher enzyme content, more protein, less starch, and a thicker...
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...CASE – 1 INTERNATIONAL CASE: MCDONALDS’S – SERVING FAST FOOD AROUND THE WORLD Ray Kroc opened the first McDonald’s restaurant in1955. He offered a limited menu of high-quality, moderately-priced food served in spotless surroundings. McDonald’s QSC&V (quality, service, cleanliness, and value) was a hit. The chain expanded into every state in the nation. By 1983 it had more than 6,000 restaurants in the United States and by 1995 it had more than 18,000 restaurants in 89 countries, located in six continents. In 1995 alone, the company built 2,400 restaurants, and by 2001 it had more than 29,000 restaurants in 121 countries. In 1967, McDonald’s opened its first restaurant outside United States, in Canada. Since then, international growth has been accelerate. In 1995, the “Big Six” countries that provide about 80 per cent of the international operating income are: Canada, Japan, Germany, Australia, France, and England. Yet fast food has barely touched many cultures. The opportunities for expanding the market are great, as 99 per cent of the world population are not yet McDonald’s customers. For example, in China, with a population of 1.2 billion people, there were only 62 McDonald’s restaurants in 1995. McDonald’s vision is to be the major player in food services around the world. In Europe, McDonald’s maintains a small percentage of restaurant sales but commands a large share of the fast-food market. It took the company 14 years of planning before...
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...Kentucky Fried Chicken KFC is the largest fast-food chain in Malaysia and Brunei, serving world famous Original Recipe fried chicken which contains secret blend of 11 herbs and spices. Apart from serving finger-licking good food, they continuously aim for high quality and are committed to ensure food safety by stringent control to maintain their standards. Products They cook their products well above the minimum temperature recommended by WHO. They have developed standard procedure that would minimize risk of cross contamination between raw and ready-to-eat products. They provide information on the nutritional values of KFC products to assist their customers in planning a wholesome and balanced meal. For frying all of their products, they use non-hydrogenated palm oil that contains insignificant amount of trans fat and it is 100% cholesterol free. They have a team of food technologists constantly experimenting with new flavors and creative concepts to provide more value, choices and healthy options for their customers. Apart from introducing international products into our market, they have also developed some popular local flavors designed to enable their customers to enjoy an exciting dining experience. KENTUCKY FRIED CHICKEN Food, fun & Festivity, this is what KFC is all leading the market since its inception. KFC provides the ultimate chicken meals for a chicken loving nation. Be it colonel sanders secret original recipe chicken or the hot & spicy version...
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...Genetically Modified Crops- A Sociological Study Group project submitted in partial fulfilment of the requirements of the Course Introduction to Sociology and Social Anthropology Course Code DC01 BA Social Sciences Submitted by Aashna Singh (100115) Priyanshu Barodia (100301) Abhishek Kumar (100564) Rupam (100568) Aila Bandagi (100277) Sashwatha Sridhar (100288) Kiran Johnson (100019) Souparna .V (100090) Minakshi Patel (100362) Vibhor Choudhary (100485) Tata Institute of Social Sciences Hyderabad 2012-13 CONTENTS * Introduction ……4 * GM Crops-What, How and Why? ……5 * Technology Used ……7 a. BT Technology b. Recombinant DNA technology c. Terminator Gene Technology * Health Impacts- ……9 a. Deaths and Near Deaths b. Viral and Bacterial Illness c. Cancer and Degenerative Diseases d. Antibiotic Threats...
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...Chapter 4 TECNICAL STUDY “Technical analysis is the study of market action, primarily though the use of charts, for the purpose of forecasting future price trends” In its purest form, technical analysis consider only the actual price behavior of the market or instrument, based on the premise that price reflects all relevant factor before an investor becomes aware of them through other channels . Product Description Mariveles Menu Sinigang - Pork Sinigang or Sinigang na Baboy is a sour soup native to the Philippines. This particular soup dish uses pork as the main ingredient though beef, shrimp, fish, and even chicken (this is known as sinampalukang manok) can be used. Bony parts of the pig known as “buto-buto” are usually preferred for this dish. These parts can be either of the following: pork neck bone, chopped spare ribs, chopped baby back ribs, and pork belly. Sometimes pork kasim and pigue (pork ham) are also used. Bicol Express - Is a popular Filipino dish which was popularized in the district of Malate, Manila but made in traditional Bicolano style? It is a stew made from long chilies (siling mahaba in Tagalog, lada panjang in Malay/Indonesian), coconut milk, shrimp paste or stockfish, onion, pork, and garlic. It is said to have been inspired by the fiery Bicolano dish gulay na may lada, which is nowadays presented as one of the many variants of Bicol Express. Bicol Express was named after the passenger train service[ from Manila to the Bicol region, a region...
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...CHAPTER 1 INTRODUCTION As the demand of Food Industry continues to upsurge at the present time, people as the consumers tend to explore for a unique food outlet which can offer products suitable to their taste and preferences. Since meals on the go are nothing new in the Food Service Industry, there is an outgrowing demand of people who are looking for healthy, “Home- Cooked Meals” and finding them outside their traditional way of eating. Food that is flavorful and healthy is making the grade, which explains why ethnic or native meals are among top home meal replacement preferences. Hence, Food chains are becoming popular already. Considering this fact, the proposed business is entitled “Harampangan ha Sinirangan”, this has the quickness of the service in fast-food chains and the convenience that most upscale restaurants gives to its customers and top it all with meals and delicacies that are inspired by purely Eastern Visayas Cuisine. The local residents and tourists as the major target beneficiaries, tend to discover a place where to gather, relax, enjoy and eat something new. Having these ideas, the proposed business would be a place that would cater with that needs and wants. It would be first Food Outlet that would offer purely native meals and delicacies. The proposed business would be situated at Real Street, Sagkahan Tacloban City. It is therefore accessible and is located near with the prospective target consumers. The proposed business would not only...
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...STAPLE FOODS VALUE CHAIN ANALYSIS COUNTRY REPORT - MALAWI November 2009 This publication was produced for review by the United States Agency for International Development. It was prepared by Chemonics International Inc. The author‘s views expressed in this publication do not necessarily reflect the views of the United States Agency for International Development or the United States Government. ACRONYMS AND ABBREVIATIONS ACE AGRA AISP ADMARC CISANET CPL CHDI COMESA COMPETE EAC FEWSNET FNSJTF GAC GMAC GOM GTPA ICRISAT MACE MBS MoAFS MoIT MRA NASFAM NEPAD NFRA NPQS NSO SMIP SPS SABI SADC SFRFFM USAID VCA WFP WRS Agriculture Commodity Exchange for Africa Alliance for a Green Revolution in Africa Agriculture Input Subsidy Program Agriculture Development and Marketing Board Civil Society for Agriculture Network Chibuku Products Ltd. Clinton Hunger Development Initiative Common Market for Eastern and Southern Africa Competitiveness and Trade Expansion Programme East African Community Famine Early Warning System Network Food Nutrition and Security Joint Task Force Group Action Committee Grain Marketing Advisory Council Government of Malawi Grain Traders and Processors Association International Crops Research Institute for the Semi-Arid Tropics Malawi Agricultural Commodity Exchange Malawi Bureau of Standards Ministry of Agriculture and Food Security Ministry of Industry and Trade Malawi Revenue Authority National Smallholder Farmers Association of Malawi New Partnership for...
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...way consumers tend to be curious on what taste it will be. The products that we offer in our shop has multi-varietal flavors that we have incorporated to make it unique among other common flavors of chocolates that are being sold at the market as of now, we have infused twenty one flavors of chocolates mainly nine fruits and six vegetables in which each has its own distinct taste and aroma that will compliment with our chocolates and make it sure it will blend well with the texture and taste level of our consumers preference and these chocolate flavors are the following. We also have the list of the standard recipe for making our chocolates. Fruit Flavors | Vegetable Flavors | Chesa | Corn | Dragon Fruit | Singkamas | Lanzones | Potato | Rambutan | Squash | Guapple | Sayote | Guyabano | Ampalaya | Marang | | Avocado | | Chocolate butterscotch balls covered with Graham This recipe is made of dark or white chocolates with a flavor of exotic fruits and healthy veggies that where dip with shortening, chocolate, and filled with soft chewy butterscotch mixture covered with crunchy graham bits. These “Coco or Choco balls” as we call it vary in different sizes and texture according to the flavor of chocolate. Chocolate Truffles This recipe is made of chocolates chips that are melted and covered with powdered sugar or Fruit syrup extracted from the fruits and veggies. These chocolates are delicately handled according to its way of preparation and the quality is...
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...Table of Contents I. II. III. History of the Envelope An Overview of Envelope Beginnings Introduction to the Envelope Envelope Construction and Types Standard Sizes and How They Originated The Beginning of Size Standardization Envelope Construction, Seams and Flaps 1. Seam Construction 2. Glues and Flaps V. Selecting the Right Materials 1. 2. 3. 4. 5. 6. 7. VI. VII. VIII. IX. Paper & Other Substrates Window Film Gums/Adhesives Inks Envelope Storage Envelope Materials and the Environment The Paper Industry and the Environment IV. Talking with an Envelope Manufacturer How to Get the Best Finished Product Working with the Postal Service Finding the Information You Need Final Thoughts Glossary of Terms 1 Forward – The EMA Guide to Envelopes & Mailing The envelope is only a folded piece of paper yet it is an important part of our national communications system. The power of the envelope is the power to touch someone else in a very personal way. The envelope has been used to convey important messages of national interest or just to say “hello.” It may contain a greeting card sent to a friend or relative, a bill or other important notice. The envelope never bothers you during the dinner hour nor does it shout at you in the middle of a television program. The envelope is a silent messenger – a very personal way to tell someone you care or get them interested in your product or service. Many people purchase envelopes over the counter and have never stopped to think about...
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...co Food and Beverage Operations DHM 102 The Official Guide Boston Business School 520 North Bridge Road #03-01 Wisma Alsagoff Singapore 188742 www.bostonbiz.edu.sg All rights reserved; no part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the Publisher. This guide may not be lent, resold, hired out or otherwise disposed of by way of trade in any form of binding or cover, other than that in which is published, without the prior consent of the Publisher. The Guide is a useful resource for those seeking to gain the internationally recognised CTHCM qualifications. The Guide however must be used together with the recommended textbooks. CONTENTS 1. Introduction 2. Food Production Methods 3. Food Service Outlets 4. Food Service Methods 5. Food and Beverage Service Staff 6. Menus and Beverage Lists 7. Food and Beverage Service Area and Equipment 8. Food Service – Accompaniments and Covers 9. Food and Beverage Service Sequence 10. Beverage Service – Non Alcoholic Beverages 11. Alcoholic Beverage Service – Wine and Beer 12. Alcoholic Beverage Service – Spirits, Liqueurs and Bar Operations 13. Customer Care and Selling Skills 14. Functions and Events 15. Supervisory Aspect of Food and Beverage Management 1 5 31 46 65 77 92 113 128 167 181 207 228 244 262 1 Introduction Description The aim of Food and...
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