58-yerar-old woman Ma Rixiang recarlls that her family has had a long history of serving light refreshments,a tradition she learned from her mother and that can be traced back to the time of her grandmother some one h...58-yerar-old woman Ma Rixiang recarlls that her family has had a long history of serving light refreshments,a tradition she learned from her mother and that can be traced back to the time of her grandmother some one hundred years ago or better.Although the refreshments originally contained milk dregs and betan paste,Ma has turned the tradition into making steamed stuffed buns,a stark contrast to the way things were before.What,then,could possibly have been the reason for such a decision?展开更多
We present results from one of a set of studies run in the early 2000＇s, which looked at weak signals in terms of what consumers wanted. That study, on milk, revealed four distinct mind-sets, groups of respondents wh...We present results from one of a set of studies run in the early 2000＇s, which looked at weak signals in terms of what consumers wanted. That study, on milk, revealed four distinct mind-sets, groups of respondents who thought alike. These are： S1 Traditional ＋ Health, S2 Traditional ＋ Healthful Ingredients, $3 Traditional ＋ Indulgent, S4 Listens to Authority, respectively. At that time the focus on foods as the source of health and wellness was just beginning. We show how to discover hitherto new, unexpected mind-sets of respondents, using experimental design of messaging, coupled with deconstruction of these messages by regression, and followed by clustering. We suggest that this approach to messaging consumers using experimental design provides a powerful method to uncover emerging mind-sets in the consumer population.展开更多
Michoacan brings 2.1% of national GDP, which is 12.5% to agriculture, Livestock is the fourth activity in economic importance in the State and develops in 43% of the territory （58,643 km：） using 27% of the populati...Michoacan brings 2.1% of national GDP, which is 12.5% to agriculture, Livestock is the fourth activity in economic importance in the State and develops in 43% of the territory （58,643 km：） using 27% of the population economically active. Michoacfin ranks third in national cattle inventory （1,608,523 heads） with fifth place in meat production （145,221 ton/year）. The production model is extended cow-breed, subject to season and availability of food （few rains shortage of forage during drought）, with 0.60 production of breed/cow/year, and a marked traditionalism in the form of production; also a high dependency to food based on the grazing. The inadequate national public policy expressed in the paternalism has limited the adoption of strategies to contribute to the solution of this problem. Therefore this study objective was to design and validate a strategy to increase the number of cow breeding/cow/year to season reproduction program, based on the use of synthetic progesterone ＂melengestrol acetate＂ （MGA） as a technology available, secure, easy to use, low cost and likely to be adoptable to the traditional model of production. Work was done in the dry tropics in the municipalities of Churumuco and Tzitzio, Michoacfin State, Mdxico. Used 133 bovine females with crossbreeding Bos indicus, diagnosed as not pregnant, 6.7 and 6.38 years old respectively for each municipality. Oral doses of 0.05 rag/day/cow of MGA during nine days then exposed to the presence of male. Data were analyzed using analysis of variance of a single way. The results indicate that the delivery rate was 58.33% in Churumuco and 61.86% in Tzitzio. This delivery rate represents an increase of 14%-16% of born per year considering that treated females become pregnant with traditional production system management. We concluded that the MGA is an appropriate strategy to the traditional production of tropical dry in MichoacO, n system that increases the rate of births and is likely to be accepted despite the paternalistic public policy prevailing in the country.展开更多
Afyon kaymak （milk cream） is traditional dairy product of Afyon city which is a junction of Middle Anatolia and West regions and famous with its thermal tourism and food. However, challenging production process led ...Afyon kaymak （milk cream） is traditional dairy product of Afyon city which is a junction of Middle Anatolia and West regions and famous with its thermal tourism and food. However, challenging production process led Afyon kaymak to lose its importance. Although buffalo milk is the raw material of traditional Afyon kaymak, cow milk can be used in the process. In traditional process, milk is filtered with double cheesecloth and gotten into the aluminum or tinned copper milk cream pans where the capacity is around 2.5-3.0 L. Half-filled pan is warm up to 90-95 ℃. Pans are carried to cool area and left until cooling. Milk cream on the cooled pans is lined by a pin. New milked milk is added to the lined cream in pans and heated for 1 h. It is covered and held on for 6-8 h. While holding period is until afternoon on summer time, it is until mid-afternoon in winter. Covers of the pans are opened and hold in a cool place until morning and, thus, cream is chilled. Cream layer on pans are lined and gotten out of pans. Cream as circle is divided into four pieces and left to the cream package after turning down. In this review, we aimed to give some information about Afyon kaymak and its production methods.展开更多
文摘58-yerar-old woman Ma Rixiang recarlls that her family has had a long history of serving light refreshments,a tradition she learned from her mother and that can be traced back to the time of her grandmother some one hundred years ago or better.Although the refreshments originally contained milk dregs and betan paste,Ma has turned the tradition into making steamed stuffed buns,a stark contrast to the way things were before.What,then,could possibly have been the reason for such a decision?
文摘We present results from one of a set of studies run in the early 2000＇s, which looked at weak signals in terms of what consumers wanted. That study, on milk, revealed four distinct mind-sets, groups of respondents who thought alike. These are： S1 Traditional ＋ Health, S2 Traditional ＋ Healthful Ingredients, $3 Traditional ＋ Indulgent, S4 Listens to Authority, respectively. At that time the focus on foods as the source of health and wellness was just beginning. We show how to discover hitherto new, unexpected mind-sets of respondents, using experimental design of messaging, coupled with deconstruction of these messages by regression, and followed by clustering. We suggest that this approach to messaging consumers using experimental design provides a powerful method to uncover emerging mind-sets in the consumer population.
文摘Michoacan brings 2.1% of national GDP, which is 12.5% to agriculture, Livestock is the fourth activity in economic importance in the State and develops in 43% of the territory （58,643 km：） using 27% of the population economically active. Michoacfin ranks third in national cattle inventory （1,608,523 heads） with fifth place in meat production （145,221 ton/year）. The production model is extended cow-breed, subject to season and availability of food （few rains shortage of forage during drought）, with 0.60 production of breed/cow/year, and a marked traditionalism in the form of production; also a high dependency to food based on the grazing. The inadequate national public policy expressed in the paternalism has limited the adoption of strategies to contribute to the solution of this problem. Therefore this study objective was to design and validate a strategy to increase the number of cow breeding/cow/year to season reproduction program, based on the use of synthetic progesterone ＂melengestrol acetate＂ （MGA） as a technology available, secure, easy to use, low cost and likely to be adoptable to the traditional model of production. Work was done in the dry tropics in the municipalities of Churumuco and Tzitzio, Michoacfin State, Mdxico. Used 133 bovine females with crossbreeding Bos indicus, diagnosed as not pregnant, 6.7 and 6.38 years old respectively for each municipality. Oral doses of 0.05 rag/day/cow of MGA during nine days then exposed to the presence of male. Data were analyzed using analysis of variance of a single way. The results indicate that the delivery rate was 58.33% in Churumuco and 61.86% in Tzitzio. This delivery rate represents an increase of 14%-16% of born per year considering that treated females become pregnant with traditional production system management. We concluded that the MGA is an appropriate strategy to the traditional production of tropical dry in MichoacO, n system that increases the rate of births and is likely to be accepted despite the paternalistic public policy prevailing in the country.
文摘Afyon kaymak （milk cream） is traditional dairy product of Afyon city which is a junction of Middle Anatolia and West regions and famous with its thermal tourism and food. However, challenging production process led Afyon kaymak to lose its importance. Although buffalo milk is the raw material of traditional Afyon kaymak, cow milk can be used in the process. In traditional process, milk is filtered with double cheesecloth and gotten into the aluminum or tinned copper milk cream pans where the capacity is around 2.5-3.0 L. Half-filled pan is warm up to 90-95 ℃. Pans are carried to cool area and left until cooling. Milk cream on the cooled pans is lined by a pin. New milked milk is added to the lined cream in pans and heated for 1 h. It is covered and held on for 6-8 h. While holding period is until afternoon on summer time, it is until mid-afternoon in winter. Covers of the pans are opened and hold in a cool place until morning and, thus, cream is chilled. Cream layer on pans are lined and gotten out of pans. Cream as circle is divided into four pieces and left to the cream package after turning down. In this review, we aimed to give some information about Afyon kaymak and its production methods.
