cabbage

The cabbage is king of the cruciferous family. Other vegetables that have developed (or evolved) from the early strains of cabbage include Brussels sprouts, cauliflower, kale and kohlrabi. Cabbage is a hardy vegetable that is available in various shades of green, as well as red or purple varieties. Most varieties have smooth leaves, but some types have ruffled, textured leaves. The most popular varieties are green, red, savoy and chinese. Cabbage is usually shredded into salads or used as an ingredient in stews, soups or baked dishes.

Cabbage has been cultivated for more than 4,000 years. It was brought to Europe from Asia around 600 B.C. French navigator Jacques Cartier brought cabbage to the Americas in the 16th century. Ship voyages would carry plenty of cabbage preserved in brine to prevent scurvy. This pickled cabbage was known as sauerkraut.

Cabbage is an excellent source of vitamins, especially Vitamin C, dietary fibre, folic acid, potassium and antioxidant phytochemicals. The red cabbage is rich in antioxidants from anthocyanin.

Cabbage in Ayurveda
From the Ayurvedic standpoint, cabbage is considered a sweet vegetable useful in kapha and pitha imbalances. It helps in regulating blood sugar, diseases of the urinary system and certain skin diseases.

Reasons why cabbage is good for you
1.Cabbage belongs to the group of cruciferous vegetables. (Brassica family) These are rich in powerful phytochemicals called isothiocyanates which inhibit breast cancer in several ways.

A published in the journal ‘Cancer Research’ confirmed that women who eat more Brassica family vegetables have a much lower risk of breast cancer.
2.Cabbage is filled with antioxidant power. This enables our systems to fight free radicals and clear up toxins, including potential carcinogens. Just about one serving a day (1 cup=1serving) of either cabbage, cauliflower, brussel sprouts or broccoli is enough to provide anti-cancer benefits.
3.The fiber in cabbage keeps your blood sugar levels from fluctuating and also regularises bowel movements.

4.Cabbage also offers protection against colon and lung cancer due to its isothiocyanate content.
5.Cabbage juice is documented to treat stomach ulcers when had in large quantities over a week. This effect is due to the glutamine content in cabbage. Glutamine heals the cells that line the stomach.

Why Eat Cabbage?
Scientists at the World Cancer Research Fund reviewed 206 human studies and found convincing evidence that diets high in cruciferous vegetables lower risks of many forms of cancer Like all other fruits and vegetables, cabbage is low in calories, high in complex carbohydrates, contain no cholesterol and almost no fat. The antioxidants in cabbage make it an ideal vegetable. Although not quite as nutritious as other cruciferous vegetables, cabbage consumption outranks them. Red cabbage contains almost twice the vitamin C as green cabbage, while green cabbage contains twice the amount of folic acid as red. Savoy cabbage is a very good source of beta-carotene.
Antioxidants
Cabbage is rich in antioxidant nutrients, which play an important role in health maintenance. They neutralize harmful chemicals called "free-radicals" that cause cell damage in the body. Antioxidants have been strongly linked to the protection from numerous diseases, heart disease to cancer, eye disease to regulation of the immune system.
In addition, cabbage contains beta-carotene, lutein, and zeaxanthin, carotenoids that are a large class of natural plant pigments. They exhibit strong antioxidant properties and may reduce the risk of age-related macular degeneration and some types of cancer.
About 40% of the carotenoids we eat are converted to vitamin A; the rest function as antioxidants. Beta-carotene is especially effective in this regard. Bioflavonoids- Glucosinates are phytochemicals in cabbage, and may help to explain the widely recognized scientific evidence indicating that populations consuming a diet rich in fruits and vegetables, and especially cruciferous vegetables such as cabbage, have a reduced risk of developing several types of cancers.
Vitamin C
Cabbage is good source of vitamin C, which is necessary to make and maintain collagen, the connective tissue that holds the body and organs in place. Vitamin C helps heal cuts and wounds, keeps gums healthy, resist infection, aids in the absorption of iron and many other vital functions. It is associated with lowering the risk of heart disease and certain cancers.
Folate
Berries are a source of folate. Folate is a water-soluble B group vitamin. Because the body doesn't keep excess amounts of the water-soluble vitamins in reserve, the body must replenish them daily. Folate plays a crucial role in every body function that requires cell division. This helps explain the importance in fetal development. Prior and during pregnancy, folate helps prevent neurological defects, such as spina bifida, in the fetus. All women of childbearing age need to have a regular source of folate.
The many tasks of folate include making blood cells, building muscles, healing wound and producing chemicals that keep the brain and nervous system functioning properly. Folate is essential for a healthy cardiovascular system. High folate content is thought to reduce the risk of heart disease.
Dietary Fibre
Cabbage contains dietary fibre. Considerable evidence has shown the advantages of a diet of high fibre. Dietary fibre consists of remnants of edible plant cells that resist digestion and absorption in the stomach and small intestines of humans.
There are two different types of fibre. Both types are needed in a healthy diet. Insoluble fibre is “bowel friendly” because it helps maintain regularity. Insoluble fibre is found in fruits and vegetables like cabbage, especially the skins. Soluble fibre is “heart friendly”. It may help lower blood cholesterol and reduce the risks associated with diabetes by helping control blood sugar levels. All foods that contain fibre contain some of each type. Recent research has shown that dietary fibre contained in fruits and vegetables is also important for keeping the bowel working normally and helps protect bowel cells from cancer-causing damage.
Potassium
Cabbage is a source of potassium, an essential mineral that helps to regulate the body's balance of fluid. It is essential for many metabolic processes and is instrumental in the transmission of nerve impulses, proper muscle function, and maintaining normal blood pressure.
Vitamin K
Cabbage is an excellent source of vitamin K , which ends up in the liver and forms the ingredients for blood clotting. Blood coagulation is not the only important function of Vitamin K, it is also necessary for the formation of new bone material and healthy bone structure.
Manganese
Cabbage is a source of manganese, a trace mineral that plays an important role in the formation of bone and connective tissue in the body and plays a role in healing wounds.
Magnesium
Magnesium is an essential mineral for the human body. Cabbage is a source of magnesium, needed for the formation of protein and bone, making new cells, activating B vitamins and blood clotting.

ESSENTIAL OIL

PAPAYA FRUITS

PAPAYA FRUITS Field

PAPAYA FRUITS

Papaya (Carica papaya L.) is one among the widely consumed fruits of the world and is grown throughout the tropics and subtropics. EU markets are highly conscious of fruit quality and all markets either big or small have a preference to hermaphrodite pear shaped fruits at 50-70% yellow on arrival at the market.

The cultivation in India is spread over fifteen states and Karnataka, Uttar Pradesh, West Bengal, Assam and Gujarat are the major papaya growing states. The challenges faced by the industry are more towards post production phase than the production phase.


Green, orange, or yellow fruit, often quite large and weighing several pounds. Fruits tend to be very fleshy, with an inside cavity containing numerous seeds. Flesh is sweet, sometimes mildly acidic, with a texture much like that of a melon.


Generally, the Papaya is oval to nearly round, somewhat pyriform, or elongated 22 to 30 cm long and 10 to 12 thick. The skin of the ripe fruit is waxy and thin, with colors ranging from green to yellow to orange. The thick wall of succulent flesh becomes aromatic, yellow, orange or various shades of salmon or red. The flesh is juicy, sweetish and somewhat like a cantaloupe in flavor. Attached lightly to the wall by soft, white, fibrous tissue, are usually numerous small, black, ovoid, seeds.

Availability All year round availability
Nutritional Information Food Value Per 100 grams of Edible Portion (w/o husk) *

Moisture 85.9 g

Iron 0.25 mg

Protein 0.081 g

Carotene 0.0045 mg

Fat 0.05 g

Thiamine 0.021 mg

Fiber 0.5 g

Riboflavin 0.024 mg

Calcium 12.9 mg

Niacin 0.227 mg

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India-Pineapple Fruit

In international trade, the numerous pineapple cultivars are grouped in four main classes: 'Smooth Cayenne', 'Red Spanish', 'Queen', and 'Abacaxi', despite much variation in the types within each class.
Smooth Cayenne or Cayenne ('Maipuri', 'Kew', 'Sarawak', 'Esmeralda', 'Claire', 'Typhoon', 'Saint Michel')
Kew varity pineapple ripens progressively, turning yellow from the base to the top, which is reflected in a strong internal maturity gradient too. The flesh is firm, close-textured, juicy and with a pale-yellow to yellow colour at maturity. And average acid range lies between 0.5 and 1.0% and total soluble solids (TSS) between 12° and 16° Brix.

Food Value of the pine apple:
Moisture (%)-87.88
Carbohydrate (%)-10.8
Fibre (%)-0.5
Protein (%)-0.4
Mineral matter (%)-0.4
Fat (%)-0.1
Calories (kcal./100 g)-48

Fats and Oils for Human Consumption

Fats and oils for human consumption are usually separated into 3 categories: salad and cooking oils, frying oils, and solid fats. The quality issues of edible oils include oxidative stability, nutrient composition, and functionality.

Salad and Cooking Oils

Bland flavor, light color, good stability, and manufacturing processing and packaging flexibility are important for salad and cooking oils. Good choices to meet these requirements are polyunsaturated and monounsaturated oils. Less polyunsaturated fat is preferred to minimize the likelihood of rancidity and the need for refrigeration. This type of salad or cooking oils also is suitable for in-home 1-time deep frying and pan frying. The need for trans fatty acid reduction in this type of liquid oils is not an issue because most salad or in-home cooking oils on the market today do not contain trans fatty acids and cooking this type of oil in one’s kitchen does not produce trans fatty acids.

Frying Oils

Commercial frying applications include restaurant frying such as the preparation of deep-fried foods and packaged foods such as snack chips.

Oils for commercial frying require stability related to the thermal deterioration processes of oxidation, hydrolysis, and polymerization. For consumer acceptance, the fatty acid composition of the oils needs to have 20% to 30% linoleic acid to produce a desirable full deep-fried flavor to the foods; however, higher levels of linoleic acid might introduce "off"-flavors from oxidation. For restaurant use, oils need to be stable because a long fry life is required and the oil has to withstand the high temperatures of commercial frying.

Food manufacturers prefer stable oils that can also tolerate high temperatures and allow an extended shelf life for foods after they are packaged.

Stable frying oils are characterized by increased amounts of oleic acid (preferably in the moderate range of 50% to 65%), decreased amounts of linoleic acid (preferably in the 20% to 30% range), and decreased amounts of linolenic acid (preferably no more than 3%). It has been common to acquire stable commercial frying oils by changing the fatty acid composition by partial hydrogenation. Potential alternatives to partially hydrogenated oils for commercial frying include naturally stable oils such as corn, cottonseed, palm, peanut, and rice bran and modified fatty acid oils such as mid-oleic corn, high-oleic/low-linolenic canola, high-oleic sunflower, mid-oleic sunflower, low-linolenic soybean, and mid-oleic/low-linolenic soybean oils . In choosing trans fatty acid–free frying oils, consider the cost, availability, oxidative stability, functionality in terms of the appearance and texture, flavor, and nutrient composition of the option. Specifically, some of these oils such as animal fats and tropical oils contain high amounts of saturated fats and should not be considered as replacements.


World - Edible Oil Consumption

Oil Name World,%
Soybean 30
Palm 29
Rapeseed (canola) 15
Sunflower seed 8
Peanut 5
Cottonseed 4
Palm kernel 3
Coconut 3
Olive 3
Corn 1
Edible tallow 1
Lard 1
Other 3
Total, million metric tons 106

Indian Oilseeds & Oils Production

Total Oilseed for 2010-11 forecast at 34.9 million tons up from 31.7 mmt 2009-10e- Edible oil production 2009-10e at 6.2 mmt while 2010-11 forecast at 7 million tons

Assuming a normal monsoon and favorable growing conditions, total oilseed production in 2010/11 is forecast at 34.9 million tons, up 3.2 million tons over the 2009/10 production estimate. Poor monsoon rains and floods in major growing oilseed growing regions have brought down the total oilseed production in 2009/10 to 31.7 million tons.

Soybean production for 2008-09 was 9.1 million tons. Rapeseed production for 08-09 was 6.7 million tonnes, sunflower 1 million tons.

Oil meal exports are estimated at 3.05 million tons, while edible oil imports in 2009/10 were 8.6 million tons (includes 6.95 million tons of palm oils, 1 million tons of soy oil, 600,000 tons of sunflower oils).

Edible oil production in 2009/10 is estimated at 6.2 million tons which includes 2.1 million tons of rapeseed oil, 1.25 million tons of peanut oil, 1.06 million tons of soybean oil, and 1.04 million tons of cottonseed oil, and 744,000 tons of coconut palm and sunflower oils.

while imports are estimated at 8.6 million tons (6.95 million tons of palm oils, 1 million tons of soy oil, 600,000 tons of sunflower oil and 40,000 tons of other edible oils).

Edible oil production in 2010/11 is forecast at 7 million tons, up 13 percent over 2009/10 with most of the increase expected in peanut, rapeseed, and soybean oil.

Consequently, the consumption is also forecast to increase by 5 percent at 15.7 million tons.During the first five months of 2009/10, the total sales commitment of U.S. origin soy oil to India was 108,300 tons, which was almost 25 percent of India’s total soy oil import to date.

India imports its soybean oil from Argentina, Brazil and U.S. U.S. contributes 25% of Indian soy oil imports.

Crude oil zero duty while refined oil 7.5% dutyPeanut exports in 2010/11 are forecast to increase by 80,000 tons to 250,000 tons due to anticipated higher production and improving quality of Indian Hand Picked Select (HPS) peanuts.

Peanut export estimate in 2009/10 is revised down by 90,000 tons to 170,000 tons.

Indonesia, Malaysia, Philippines, UAE, Pakistan, Singapore, United Kingdom, Sri Lanka and Ukraine are major export destination for Indian peanuts.Anticipating higher domestic production of sesame seed in 2009/10, exports are estimated to be 250,000tons, up 60,000 tons over 2008/09.

Taiwan, U.S.A, South Korea, Vietnam, China, Netherlands, Germany, Greece, Malaysia and Turkey are major export destinations for Indian sesame seed.

Total feed use in 2010/11 is forecast to increase by 1.1 million tons to 11.5 million tons, this would include 3.6 million tons of cottonseed meal (mostly used in livestock feed), 2.75 million tons of rapeseed meal, 2.7 million tons of soybean meal, 1.8 million tons of peanut meal, and 650,000 tons of other oil meals.

Almost 70 to 80 percent of total oilseed production is crushed for oil while the balance quantity goes for food, feed and seed use.

SBM constitutes more than 70% of the total oilmeals export from India. Indian rapeseed meal is finding wide acceptance as organic manure.

Thanks:Agricommodities-india

Indian Oilseeds & Oils Production

Total Oilseed for 2010-11 forecast at 34.9 million tons up from 31.7 mmt 2009-10e- Edible oil production 2009-10e at 6.2 mmt while 2010-11 forecast at 7 million tonsAssuming a normal monsoon and favorable growing conditions, total oilseed production in 2010/11 is forecast at 34.9 million tons, up 3.2 million tons over the 2009/10 production estimate.
Poor monsoon rains and floods in major growing oilseed growing regions have brought down the total oilseed production in 2009/10 to 31.7 million tons.Soybean production for 2008-09 was 9.1 million tons. Rapeseed production for 08-09 was 6.7 million tonnes, sunflower 1 million tons.Oil meal exports are estimated at 3.05 million tons, while edible oil imports in 2009/10 were 8.6 million tons (includes 6.95 million tons of palm oils, 1 million tons of soy oil, 600,000 tons of sunflower oils).Edible oil production in 2009/10 is estimated at 6.2 million tons which includes 2.1 million tons of rapeseed oil, 1.25 million tons of peanut oil, 1.06 million tons of soybean oil, and 1.04 million tons of cottonseed oil, and 744,000 tons of coconut palm and sunflower oils. while imports are estimated at 8.6 million tons (6.95 million tons of palm oils, 1 million tons of soy oil, 600,000 tons of sunflower oil and 40,000 tons of other edible oils). Edible oil production in 2010/11 is forecast at 7 million tons, up 13 percent over 2009/10 with most of the increase expected in peanut, rapeseed, and soybean oil. Consequently, the consumption is also forecast to increase by 5 percent at 15.7 million tons.During the first five months of 2009/10, the total sales commitment of U.S. origin soy oil to India was 108,300 tons, which was almost 25 percent of India’s total soy oil import to date. India imports its soybean oil from Argentina, Brazil and U.S. U.S. contributes 25% of Indian soy oil imports. Crude oil zero duty while refined oil 7.5% dutyPeanut exports in 2010/11 are forecast to increase by 80,000 tons to 250,000 tons due to anticipated higher production and improving quality of Indian Hand Picked Select (HPS) peanuts. Peanut export estimate in 2009/10 is revised down by 90,000 tons to 170,000 tons. Indonesia, Malaysia, Philippines, UAE, Pakistan, Singapore, United Kingdom, Sri Lanka and Ukraine are major export destination for Indian peanuts.Anticipating higher domestic production of sesame seed in 2009/10, exports are estimated to be 250,000 tons, up 60,000 tons over 2008/09. Taiwan, U.S.A, South Korea, Vietnam, China, Netherlands, Germany, Greece, Malaysia and Turkey are major export destinations for Indian sesame seed.Total feed use in 2010/11 is forecast to increase by 1.1 million tons to 11.5 million tons, this would include 3.6 million tons of cottonseed meal (mostly used in livestock feed), 2.75 million tons of rapeseed meal, 2.7 million tons of soybean meal, 1.8 million tons of peanut meal, and 650,000 tons of other oil meals. Almost 70 to 80 percent of total oilseed production is crushed for oil while the balance quantity goes for food, feed and seed use.SBM constitutes more than 70% of the total oilmeals export from India. Indian rapeseed meal is finding wide acceptance as organic manure.
Thanks:Agricommodities-india

essential oil

ESSENTIAL OIL