Saturday, December 31, 2011

Greetings Galore from India - Day before New Year !

This is the last post on the last day of the year.

Adieu 2011. Cheers 2012!

@Aam-Sutra: Nine months of trials, new friends, new business, new products, new suppliers,new clients,new customers, new talks, new negotiations , some success, some failures and some without trace all marked the end of the year.
We hope the coming year will be full of happiness and success for all of us.

Dear Madam,
 WISH YOU A VERY HAPPY NEW YEAR 2012
    
Sachin S Somanatti
Project Co-Ordinator
Silicon Micro Systems
BENGALURU

Dear Madam,
'WISH YOU A HAPPY NEW YEAR 2012'
SUPREME FOOD DIVISION,
(SUPPLIERS OF DRY FRUITS,SPICES,ALL KIND OF PURE HONEY &
 BEE WAX),KOLKATA.


Dear Keerthi,
2012 is almost here. So here’s wishing you a Happy New Year in advance!
2011 will probably go down in history as a year of revolutions. The world saw people coming out on the streets, using the power of the web and challenging the system and governance. Greenpeace in India and abroad also challenged governments and corporations guilty of hurting our environment.An exciting year lies ahead of us, as the struggle to bring about change continues.
But this year is not complete  till we say a big THANK YOU to everyone who took action and made 2011 such an incredible year.
So here’s a fun ‘thank you’ video, watch it and share it with your friends.
Happy New Year and thanks a billion!!


Wish you & family a very happy, healthy & wealthy 2012!
Prasanna Srinivasan
Vice-President - Import & Export,Bengaluru.



Purna Organics Team wish you and your family a very Happy and Healthy New Year!!!
Team Purna Organics,Bengaluru.

Tuesday, December 27, 2011

100th year Celebration of National Anthem!

Happy Birthday 'Jana Gana Mana'

 
DH file photo'Jana Gana Mana', the country's national anthem penned by Nobel Laureate Rabindranath Tagore, turned 100 today as it was first sung on this day a century ago at the 1911 Calcutta Session of the Indian National Congress.

Written in highly Sanskritised Bengali in 1911 by one of the greatest poets of the 21st century, the song has fired patriotism in every Indian during the Independence movement.

The song was adopted as the country's national anthem by the Constituent Assembly on January 24, 1950. The anthem was first performed on December 27, 1911 at the Indian National Congress session in Calcutta when the outfit was associated with the country's independence movement.

Rabindranath Tagore translated "Jana Gana Mana" from Bengali to English in 1911 and also set it to music in Madanapalle, a small town in Rayalaseema region of Andhra Pradesh.

After it was translated into English, Indian students took the song beyond the country's borders making it 'The Morning Song of India' and subsequently the national anthem.

Netaji Subhash Chandra Bose's Indian National Army adopted Jana Gana Mana as the National Anthem, while Father of Nation Mahatma Gandhi had in 1946 said the "the song has found a place in our national life."

The song was selected as the national anthem of India in 1950 after considerable debate overruled Bankim Chandra Chattopadhyay's popular Bengali song 'Vande Mataram' in the face of opposition from certain communities.

Courtesy:DH

Sunday, December 25, 2011

Merry Christmas! Chocolate Christ in Lebanon

Wishing everyone at 'Aam-Sutra', our valuable clients, C&F agents,suppliers, customers in India and around the world a very 'Happy Christmas' and joyous celebration.
The photograph of Christ born to Joseph and Virgin Mary designed in Chocolate caught my eye and here it is to see for everybody if they have missed live.

Chocolatiers in Lebanon have created a life-sized nativity scene using 120,000 red, green, silver and gold foil-wrapped bonbons to embellish Baby Jesus, Joseph and the Virgin Mary.

It took 37 designers and craftsmen from Chantilly Chocolatier and 720 hours to create the edible nativity scene, which is on display at a popular shopping mall north of Beirut.

Friday, December 23, 2011

Christmas Greetings around the World!

We, the Team of Culture Aangan Tourism Pvt Ltd wish you a very Merry Christmas and a Happy New Year.

Your support and encouragement mean a lot to us. We are looking forward to serving you, your friends and family in the new year.

Warm Regards,
Culture Aangan

Merry Xmas to you too, best wishes for the new year!

www.foodiekirkin.wordpress.com,

Dear Ms. Keerthi Hundekar,

Many thanks for your kind wishes. From our side, we wish the very best for you and your families.

Best regards.
Vangelis Vlahos,Greece

I want to wish you a Merry Organic Christmas and Happy New Year for 2012.

Sales Manager,Canada
Dear Ms. Keerthi Hundekar,
We are happy for what you sent to us.
On behalf of Sure PointBest Investment, we are wishing merry christmas and happy new year 2012.
Cotonou,Republic of Benin.

Ekotribe FZ-LLC
Dubai, United Arab Emirates


Hello Keerthiji,

Merry Christmas and Happy New Year  to you...
Venkat Maddula-USA

Hasnein

Touchwood Imports,
Tanzania.

Friday, December 16, 2011

Announcement on Honey Samples!

The buyers are requested to pay for the domestic / international freight charges depending upon their nationality when they seek the 'Honey samples' for testing the quality. The Honey samples are free of charges but they have to pay for  shipping the samples to the desired destination. This reduces the stress of the exporter in addressing the genuinity of the buyer and indulgence of the buyer in case he doesn't require at a later stage.

The buyers are requested to kindly co-operate with us in this matter.

Thursday, December 8, 2011

Honey Sample Status

SRILANKA CURRENCY:


 







Our C&F agent Ocean Care Forwarders have confirmed today that the samples has reached and been received safe by our client in SRILANKA.

We hope to receive a positive feedback from them about the quality of the product.

Wednesday, November 30, 2011

Sample Shipment of Honey to SRILANKA!


The following variants of 'Mille Fiorii' Brand of Honey has been shipped to our client in SRILANKA today for sample testing through our C&F agent Ocean Care Forwarders.

1. WILD THYME
2. INDIAN BORAGE
3. HONEY DEW
4. SUNFLOWER
5. MULTIFLORA
6. BABUL ACACIA
7. INDIAN JUJUBE

Hope to receive the positive response from them.

Monday, November 21, 2011

Express Gratitude!


On behalf of 'Aam-Sutra', I sincerely thank our 'Indian-American Friend' for supporting our blog and cause.

Hope, Noble Men-Noble thoughts increase in many numbers in all directions whether East or West.

Friday, November 18, 2011

FIRST DAY-FIRST SHOW AT BNI BENGALURU

I had a pleasant morning  on the first business conference at BNI-Bengaluru South Chapter at Case De Bengaluru,Conference Hall. The BNI Co-ordinator Ms.Runjhun Gupta introduced me to several members of the chapter who are quite successful in their field, based on the referrals at BNI meetings.

I was able to connect to many new people with a similar professional background to expand the business interests and meet others with new interests also.

I was given the information by the members that referrals from BNI constitute 50-100% success rate in their business.

I  introduced to the members about our primary business and secondary business interests and distributed some sweet samples of honey.
(Picture exhibits in the photogallery)

Thursday, November 17, 2011

Invitation to BNI-Local Business-Global Network®

BNI is the largest business networking organization in the world. We offer members the opportunity to share ideas, contacts and most importantly, business referrals.

Contact a local BNI Director to see for yourself why BNI has brought businesses together all across the globe for over 25 Years!
INVITATION
Hi Keerthi,

Welcome to the family.

I also applaud you on the nice thought of saving paper. Have noted down about ur business and shall connect you to the right persons whenever the opportunity comes.

Wishing you all the best for your future.

Regards,
Padmaja Duvvuri.
Director | Arete technologies
URL:www.arete.in

Tuesday, November 15, 2011

Can India become a major producer and exporter of olive oil?


50,000 sapling of various varieties will be planted near Jaipur to find the Variety most suitable to India.
The agriculture board of a desert state, a micro-irrigation firm, and an Israeli company think so. Later this week, 50,000 olive saplings of various varieties will be planted near Jaipur in Rajasthan, part of a field test to check whether this belief translates into reality.
After all, olive trees do not grow in India.
If the Jaipur experiment succeeds, the variety most adaptable to Indian conditions will be selected in June. And one million olive saplings of this variety will be sold to farmers in areas around the city by Rajasthan Olive Cultivation Ltd, a company in which the three partners behind the effort— Rajasthan State Agriculture Board, Plastro Plasson of Pune and Indolive Ltd—have equal stakes.
Plastro Plasson Industries (India) Ltd is a joint venture between India and Israel in the area of micro-irrigation between Finolex Ltd of India and two Israeli companies, Plastro and Plasson. Indolive is an Israeli firm, partly funded by the government of that country, that promotes agricultural techniques.
Now, olive oil made in Gujarat,May 17, 2011, AHMEDABAD:

Just as the grapes of Nashik have redefined the wine industry in India, olives being grown in a nursery in north Gujarat could do the same for the edible oil industry. The Gujarat government believes these little green bulbs have the potential to change the fortunes of farmers, given the growing demand for the healthier oil. It has funded a pilot project to grow olive trees in the state. Sardarkrushinagar Dantiwada Agricultural University (SDAU) has tied up with Israeli company Asia Everest Limited (AEL) for the project. This is the first attempt to grow olives in the country on a large-scale. At present, the entire demand for all olive products is met by Mediterranean countries.
Courtesy:Times of India

Liquid Gold-Olives



Olive History
The olive, botanically-known as Olea europaea, dates back to 17th century B.C where it first appeared in print in Egyptian records. Olives were mentioned numerous times in the Bible. The word comes from the Latin olivea which first appeared in English around 1200 a.d.Since the olive is native to the Mediterranean area, it is no surprise to learn the largest producers in the world are Italy and Spain, where olives are a diet mainstay.
Olive Oil Labeling
Olive oil labels can be confusing. Be aware that the only terms recognized by the U.S. labeling laws are Fancy and Super Fancy.

The United States is not a member of the
International Olive Oil Council (IOOC) which sets strict standards on olive oils to ensure better products.

The
California Olive Oil Council offers a certification program to assure oils with the extra virgin label actually comply with the strict IOOC standards. Those that qualify can carry a special seal.
Olive Oil Storage
Store olive oil in a cool, dark place for up to 6 months or in the refrigerator up to a year. Check the label for a bottling date for freshness. Olive oil does not improve with age like fine wine and is best when used during the first 6 months of pressing.

Refrigerated or very cold olive oil will become cloudy, but will clear up when brought to room temperature. Be sure it is kept in an airtight container.

In general, use higher quality forms of olive oil for flavor foremost, and lower grades for high-heat applications.
Types of Olive Oil

The best olive oil is a blend of oil from a mixture of red-ripe (not green and not fully ripe) olives and a smaller proportion of oil from green olives of a different variety.
When purchasing olive oil, it is important to check labels for the percentage of acidity, grade of oil, volume, and country of origin. The level of acidity is a key factor in choosing fine olive oil, along with color, flavor, and aroma. Here are the different categories of olive oils:

Extra virgin olive oil: cold-pressed result of the first pressing of the olives, with only 1% acid; considered the finest and fruitiest, and thus the most expensive; ranges from a crystalline champagne color to greenish-golden to bright green; generally, the deeper the color, the more intense the olive flavor.

Virgin olive oil: also a first-press oil, with a slightly higher acidity level of between 1-3%.

Fino olive oil: (meaning fine in Italian) is a blend of extra virgin and virgin olive oils.

Light olive oil: This version contains the same amount of beneficial monounsaturated fats as regular olive oil, but due to the refining process, it is lighter in color and has essentially no flavor. This makes it a good choice for baking and other purposes where the heavy flavor might not be desirable. This process also gives it a higher smoking point, making it a prime candidate for high-heat cooking.
  
Olive Types
The only difference between green olives and black olives is ripeness. Unripe olives are green, whereas fully ripe olives are black.

Olives are cured or pickled before consumption, using various methods including oil-cured, water-cured, brine-cured, dry-cured, and lye-cured.
Green olives must be soaked in a lye solution before brining, whereas ripe black olives can proceed straight to brining. The longer the olive is permitted to ferment in its own brine, the less bitter and more intricate its flavor will become. Green olives are usually pitted, and often stuffed with various fillings, including pimientos,
almonds, anchovies, jalapenos, onions or capers.

Black olives are graded into sizes labeled as small (3.2 to 3.3 grams each), medium, large, extra large, jumbo, colossal, and supercolossal (14.2 to 16.2 grams). Black olives contain more oil than green.
Unopened olives can be stored at room temperature up to 2 years. Opened olives should be refrigerated in their own liquid in a non-metal container and will last up to several weeks after opening.
Olive Varieties
Here are some of the more popular olive varieties:
manzanilla: Spanish green olive, available unpitted and/or stuffed, lightly lye-cured then packed in salt and lactic acid brine.

picholine: French green olive, salt-brine cured, with subtle, lightly salty flavor, sometimes packed with citric acid as a preservative in the U.S.

kalamata: Greek black olive, harvested fully ripe, deep purple, almond-shaped, brine-cured, rich and fruity flavor.


niçoise: French black olive, harvested fully ripe, small in size, rich, nutty, mellow flavor, high pit-to-meat ratio, often packed with herbs and stems intact.

liguria: Italian black olive, salt-brine cured, with a vibrant flavor, sometimes packed with stems.

ponentine: Italian black olive, salt-brine cured then packed in vinegar, mild in flavor.

gaeta: Italian black olive, dry-salt cured, then rubbed with oil, wrinkled in appearance, mild flavor, often packed with rosemary and other herbs.

lugano: Italian black olive, usually very salty, sometimes packed with olive leaves, popular at tastings.

sevillano: Californian, salt-brine cured and preserved with lactic acid, very crisp.

Monday, October 24, 2011

Appreciation and Review from Canada

Hi Keerthi,
I reviewed your blog- a great effort, well executed. Your love for what you write about is very evident. Keep up the great effort in promoting people's interest in all things 'natural'.




-Rmagine, Ontario, Canada L5V 2M2

Saturday, October 22, 2011

Kala Jamun


Courtesy: Hundekar Home Garden,Bengaluru.

Jamun is indigenous to India. Its tree is tall and evergreen. Therefore It is generally grown as avenue tree or as wind break. Though the fruits are liked by all and sell at a high price, but it is still not grown as an orchard tree. Jamun is found all over India.
Jamun fruits are a good source of iron and are said to be useful in the troubles of heart and liver. The seeds of jamun are an effective medicine against diabetes and their powder is widely used in India to control diabetes.
Jamun fruits are highly perishable.
Fruits are normally packed in bamboo baskets and transported to local markers. In the market, fruits are sold on green leaves or on pieces of newspaper. The fruits prepacked in leaf cup covered with perforated polythene bags have little or no damage, during handling. Handling of fruits during transit from market to home is also easier in this container.
Jamun fruits can be processed into excellent quality fermented beverages such as vinegar and cider , and non-fermented ready-to-serve beverages and squashes. A good quality jelly can also be prepared from its fruits. The seeds can be processed into powder which is very useful to cure diabetes. These have a ready market.
Harvesting and postharvest management
Seedling trees start bearing at the age of 9-10 years, whereas budded ones take 5-6years. Flowering starts during March and continues up April in north Indian conditions. Fruits ripen during June- July or with the onset of rains. It takes about 3-5 months to ripen after full bloom. Fruits change their colour from green to deep red or bluish black. This is a non climacteric fruit hence it des not ripen after harvesting. Fully ripe fruits are harvested daily by hand picking or by shaking the branches and collecting the fruits on a polythene sheet. Jamun trees need a number of pickings, since all fruits do not ripen at a time. The average yield of fully grown budded and seedling trees is 50-70 kg and 80-100 kg /plant /year.

Friday, October 21, 2011

Yelakki Banana

FROM FLOWER-RAW FRUIT-READY TO PLUCK

Courtesy: Hundekar Home Garden,Bengaluru.



To know How to grow Bananas , please visit

Thursday, October 20, 2011

Avocado

AVOCADO FRUIT( RAW)
Courtesy: Hundekar Home Garden,Bengaluru.

AVOCADO SPROUT FROM THE SEED
AVOCADO FRUIT AND SEED
AVOCADO TREE                  
Basic information on avocado
Scientific name:
Persea americana
English:
Avocado
Avocado pear
Butter pear
Alligator pear
Midshipman's butter
Dutch:
Avocado
Spanish:
Aguacate
French:
Avocat
German:
Avocado
Italian:
Avocado
Family:
Lauraceae
Origin:
Southern Mexico and Central America
Distribution:
Important in Central America as a food crop. In most tropical countries avocados are now grown either for home consumption or for local markets.
Evergreen or deciduous:
Evergreen
Flowers:
The small greenish-yellow flowers are 5 to 10 mm wide.
Leaves:
Avocado leaves are 12-25 cm long.
Fruits:
Avocado fruits are egg-shaped or pear-shaped.
Climate and weather:
Avocado requires a tropical or subtropical climates. The tree needs a climate without frost. It cannot tolerate strong winds.
Pollination:
Pollination is by insects, usually by bees.
Height:
Avocado trees are up to 20 meters tall.
Type of soil:
Can be grown on different types of soils but prefers deep well aerated soils. Avocado cannot stand waterlogging so it requires good drainage. If there is a danger of waterlogging the trees should be planted on mounds.
Light:
Prefers full sun.
Spacing (close range)
4 meter
Spacing (wide range)
10 meter
Propagation:
Avocados can be grown from seed but vegetative propagation by grafting is needed, as cultivars are very heterozygotous.
Insect pests:
Not many insect pests, but scale insects, mealybugs and mites may cause some problems.
Diseases:
Root rot (Phytophtora)
Harvesting:
The avocado fruit does get ripe on the tree. It can be picked in a hard, "green" but mature condition. After that it will ripen quickly in a few days time.
Chemical composition:
Avocados are very nutritious fruits with the highest energy value of all fruits. The flesh contains sugar, proteins and highly digestible oil which is very similar to olive oil. Avocados contain vitamins A, B and E.
Uses:
Ripe fruits are eaten fresh or used in salads. Avocado fruits are not sweet, but have a fatty flavor, and a smooth creamy texture. They have a higher fat content than other fruits. An unripe fruit is hard, but when ripe it will feel a bit soft when pressed in the palm of the hand. The flesh of ripe fruits has a typical greenish yellow to golden yellow color.