#Rain Water Harvesting Tanks Exporters
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Hello fellow Mayalexer. I’d like to know what you think the long term consequences of the Ashland Volcano erupting would be? Sincerely, definitely not someone chronicling Jorvik.
Hello fellow Mayalex person who is definitely not a friend in real life to whom I hinted at that I wanted to answer this very question!
Something that is pretty interesting about large-scale volcanic eruptions is that they cause a lasting effect on the climate for the years to come.
"Little ice-ages" is a phenomenon that can be caused partially by volcanic eruptions, as the ashes linger in the stratosphere and block solar radiation. This leads to worldwide global cooling, which has resulted in harsh winters and poor harvests in the past.
In this post, I will compare a theoretical eruption of Garnok’s Fury with the eruption of an Icelandic volcano in 536, which had devastating consequences globally.
Warning: This might get pretty dark.
The year 536, volcanic eruptions were likely to be - or at the very least a major contributor to - the cause of a "darkening of the sky" where volcanic sulfur and particles coated the skies of the entire northern hemisphere and led to a major drop in temperatures for the next decade.
Catastrophic for the people alive by that time, and in the Mediterranean area a terrible plague named the Plague of Justinian* followed in the wake of the harsh conditions, killing millions.
“During this year a most dread portent took place. For the sun gave forth its light without brightness … and it seemed exceedingly like the sun in eclipse, for the beams it shed were not clear.”
- Procopius, Byzantine historian, regarding the disastrous year 536.
Volcanic eruptions pose a danger stretching far beyond the initial eruption. Garnok's Fury would indeed have consequences of global reach!
So what would that mean for Jorvik? Well, if we consider that the consequences of the eruptions of 536 have been speculated by religious scholars to potentially be the source of myths such as the Fimbulvinter**, I think we can say that Jorvik is in for their very own ice age.
However, it's difficult to predict climate change directly in Jorvik, since the climate on the island is influenced not only by volcanic energy but very much by the inherent magic that exists on the island.
For this reason, while I believe that Jorvik wouldn't be covered in ice that would make the island completely uninhabitable, the people of Jorvik would be in for a harsh time.
The most immediate effect, as I mentioned in my previous post, would be the destruction of the dam in the Great Reservoir, which is said to provide most of the electricity and drinking water in Jorvik.
While we don't know the exact size or volume of the Great Reservoir, we know that Lisa describes it as more of an ocean than a dam, and old Jorvegian tales have said that it is bottomless. "Bottomless" is a bit difficult to calculate though, so to find a real-life Jorvik comparison, I'm going to look at a pretty big dam instead.
Karahnjukavirkjun in Iceland is capable of generating 4600 GWh of power annually, which according to the US Bureau of Reclamation is enough to provide electricity to about 1.5 million people. Since the population of Jorvik is likely below a million as Jorvik is supposed to be a relatively small and overlooked island nation on the world stage (only about 350.000 people live on Iceland) this one generator should cover most of Jorvik’s needs.
However, Karahnjukavirkjun is meant to generate power to the Icelandic aluminum industry. Aluminum production requires a ridiculous amount of energy... but Jorvik has no such industry. In fact – Jorvik doesn’t seem to host much of an industry at all!
I asked @jorvegian-chronicler for a second opinion on the industries of Jorvik, and besides raising horses and manufacturing equipment for equestrian needs, it seems like the largest industries on Jorvik would likely be the drilling/mining of natural resources such as oil/gas and fishing/farming second. These industries would have far less need of energy than aluminum production, and thus, the Great Reservoir may be the only source of hydroelectric power production on Jorvik.
However, hydroelectric power is not the only power source on Jorvik. Just like Iceland, Jorvik is likely to have access to a great amount of geothermal power and may use that to provide central heating - which the Jorvegians will likely need once the sky goes dark. There are also the aforementioned great reserves of oil and gas around the island, but it seems like these resources are mainly mined by private companies and not used by the state to provide additional electricity (which they wouldn’t need anyway), so most of the fossil fuels produced on Jorvik might be export only.
Aside from electricity, Linda states in Darkness Falling that most of the drinking water in Jorvik comes from the Great Reservoir. The only canonical area we know that has its own water supply is Dundull and with no more information available we must assume that it is indeed the only local source of drinking water, and all larger settlements such as Jorvik City and Jarlaheim are completely dependent on the Great Reservoir.
We can also make the fairly safe assumption that any farmers on Jorvik rely on an irrigation system powered by freshwater from the Great Reservoir.
Armed with this knowledge (read: qualified guesswork) we can now start speculating what will happen in Jorvik’s own day after tomorrow.
When the dam breaches, it will release an enormous flood of water that will crush everything in its way, eliminating any settlements in the direction of the tidal wave of water that will mercilessly flow out of the broken dam. Canonical locations affected would be Meander Village and Pine Hill Manor. They would likely have some time available for evacuation, but so much for Mr. Sands.
The second effect would be the failure of most of the Jorvegian power grid. While central heating might be covered by geothermal power plants, light, household apparatuses, computers, and various entertainment systems would be shut down. There might be enough emergency power to provide power for an emergency broadcast or low-level lighting, but this emergency power wouldn’t last forever.
If Jorvik has any coal or oil-powered plants, they’d need to start working overtime to fill the power vacuum. However, with Jorvik being very environmentally conscious I believe they would have decommissioned most of the fossil-fueled power plants.
The third effect would be the loss of clean drinking water. You never realize how much water you use until the tap dries up. Mistfall lake seems to be an independent water source, and Silversong River could likely be fueled by meltwater from Dino Valley, but the largest cities in Jorvik – Jorvik City and Jarlaheim – would be without clean water.
There are wells placed around Jorvik that still would be fine to use, but those wells are mainly intended to provide water for the horses in Jorvik, not to provide water for the humans in the cities.
It seems odd to place all the eggs in a single basket by relying so much on this one dam, but I’m not one to question Linda on her knowledge of Jorvegian infrastructure.
A likely consequence is that the Jorvegians that can do so should seek their way to the countryside and smaller settlements. Any village with wells present has a source of groundwater which Jorvik City does not.
The Jorvegian government will have to arrange for water to be transported from other sources, and since Jorvik City is close to Dundull, giant tank trucks would likely be sent into the Mistfall national park in order to transport some of that water back to Jorvik City. . Perhaps GED can make a fortune here by selling Go! Energy Drinks?
Local wells wouldn’t be enough to support large-scale irrigation of agriculture, however, and it would be likely that harvests would fail all around Jorvik that year, as there wouldn’t be enough water available to provide enough for an agricultural industry.
This would be a huge hit to Jorvik’s economy, which relies on the fertile land for a large number of crops, and we all know that it doesn’t seem to rain nearly enough on Jorvik to make up for the loss of irrigation water.
If the harvests would be bad the first year, the subsequent years will be even worse, as the sun will be blocked out by volcanic particles which will lead to a cooldown over the entire northern hemisphere. Reports from the year 536 speak about crop failures and a “failure in bread”, implying that the large amounts of grain grown on Jorvik may not survive the colder climate.
Failing crops and poor harvests will lead to a huge economic deficit not only for the agricultural industry but for the equestrian industry as well. Much of the crops grown on Jorvik are not meant for the human population to consume, but rather to feed Jorvik’s obsession with the equestrian industry.
With an agricultural industry in decline over the next few years, it follows that the equestrian industry can no longer be supported to the same extent.
Several of the horse breeds imported to Jorvik over time may not have the build to survive the colder climate at this time and would need to be transported away from the island. Indigenous and cold-resistant breeds may have better luck, but with no agricultural industry to support them, it’s likely that the equestrian industry as a whole would need to downsize.
This would indirectly impact Jorvik’s tourism industry, as fewer young people would be spending their summer vacation in Jorvik for several years. In fact, Jorvik would likely not experience another summer for years to come!***
On the upside, Jorvik’s glue industry has a bright future ahead.
Fortunately, the fishing and fossil fuel industries wouldn’t be nearly as badly affected by the disaster. With crops failing, the fishing industry would be even more paramount for domestic food production, and Cape West might grow from a small fishing village to a large harbor to support the increased needs for fishing and shipping.
The fossil fuel industries would have to be relied on to provide domestic energy production until the dam can be rebuilt, as well as powering the boats used by the fishing industry.
This increased need for domestic use of fossil fuels would likely hurt Jorvik’s ability to export said fossil fuels, which may have far-reaching consequences globally, as peace never tends to be an option once oil is on the table. It’s unlikely that Jorvik makes up a major part of the global fossil fuel production, but such a sudden change in the worldwide fossil fuel distribution would likely have some consequences on the global market.
With the equestrian and agricultural industries failing, and the fishing and fossil fuel industries taking on more importance, more of Jorvik’s workforce would likely move to work in the industries that can offer them jobs. Carl Peterson is an experienced oil rig worker and would likely be forced to accept a job in the fossil fuel industry, leading to the Starshine Ranch falling into ruin.
Other people may be forced to leave Jorvik entirely, as the failure of the equestrian industry would mean the loss of tens of thousands of jobs in the whole country.
The construction industry would likely be staying strong. There would be a need to rebuild the dam around the Great Reservoir. Construction on the Kárahnjúkar Dam took five years to complete, so we may be looking at a similar timeframe. Hopefully, they will build it to be sturdier this time as to not break as soon as some Sun Circle teenager opens a portal to Pandoria, and also construct some backup plans in the other lakes around Jorvik.
All in all, there would doubtlessly be many years of hardship to face on Jorvik. Hardships that I’m not sure that druidic magic could help with as we’re assuming a completely natural eruption not caused by Garnok and the Hell Portal.
Linda may still be able to foresee the eruption, but if she’d try to warn anyone, she’d likely get the Cassandra**** treatment. Of course, perhaps there is something that the Soul Riders could do to stop it. We don’t know all of the magic that runs through Jorvik, and honestly, I’m sure Linda can find some ritual to banish the initial volcanic eruption to the moon. Moon Circle OP.
There would be a light at the end of the tunnel, as the sun would gradually grow stronger as the particles fade away, and warm, pleasant summers with plentiful harvests would return to Jorvik.
...
Whew, that was pretty dark.
These kinds of events tend to have far-reaching consequences, and I barely even touched on how the political, cultural, and social development could turn out following the eruption, destruction of the dam, and the long winter.
The forces of nature can be great and terrible, and I don’t think most of us tend to reflect on the awesome power of volcanoes nearly often enough. We are but specks of dust in comparison to the movement of the continental plates and the forces of the Earth. Hopefully, we will learn how to master them yet.
Thanks for reading – now please get some water, have a snack, and read something more lighthearted.
*Poor Justinian. For all he did as a Roman Emperor, his name lives on in a plague. Constantine got a city named after him. Julius and Augustus Ceasar each got a month. Justinian got the plague. That's rough, buddy.
**Fimbulvinter is the harsh winter that ends almost all life on Midgård and is the harbinger of Ragnarok in Norse mythology. It has been theorized that this myth was based on stories of harsh winters without any summers in between, that were passed down in oral tradition as tales of the future. Winter is coming, anyone?
***On the other hand, many might be happy that snow in Jorvik is finally back. Why let a little hemispherical disaster get in the way of enjoying the year-long winter?
****Cassandra was a seer and priestess of Apollo in the Illiad myth, cursed with the power to utter completely true prophesies but never be believed. I think Linda relates to her a lot on a personal level.
#sso#starstable#star stable online#volcanoes#long post#volcanic winters#jorvik#Nadia I hope you are happy :P
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Fishermen in northeast Thailand say they have seen catches in the Mekong River plunge, while some farmers in Vietnam and Cambodia are leaving for jobs in cities as harvests of rice and other crops shrink.
The common thread driving these events is erratic water levels in Asia’s third longest waterway.
Water flows along the 4,300km (2,700 mile) Mekong shift naturally between monsoon and dry seasons, but non-governmental groups say the 11 hydroelectric dams on China’s portion of the river – five of them starting operation since 2017 – have disrupted seasonal rhythms. This threatens food security for the more than 60 million people in the Lower Mekong that rely on the river for a livelihood, they say.
“Naturally, Mekong water rises and decreases slowly about three to four months from highest to lowest levels,” said Teerapong Pomun, director of the Mekong Community Institute, an NGO focused on water resource management and based in Chiang Mai, Thailand.
“[But now] the water levels fluctuate almost every two to three days all year, and every year, because of the dams.”
Beijing has taken issue with assessments that accused Chinese dams of causing shifts in Mekong water levels, especially a United States think tank report on April 13 that said China was withholding water upstream, citing satellite data. China said the report failed to recognise that low rainfall caused a drought in 2019, the worst to hit the region in 50 years.
Whatever the argument, the food supply and livelihoods for tens of millions of people are at stake. The coronavirus pandemic is adding another twist to the troubling dynamic.
“The situation in the Mekong is worrying as the prolonged drought poses dire threats to regional countries from various aspects, particularly in terms of food security,” said Zhang Hongzhou, a research fellow with Singapore’s S. Rajaratnam School of International Studies. “It will certainly adversely affect Beijing’s relations with the Mekong region countries.”
The Mekong River nourishes wetlands known as Asia’s rice bowl thanks to the high nutrient loads the river disperses. Because so many people live off and from the river, disruptions to its water levels can be devastating.
“Farm crop yields decrease, animals die, which has a huge impact on the livelihood of people as their life depends on natural resources,” said Bunleap Leang, the executive director of 3S Rivers Protection Network, an NGO that works to support dam-affected communities in northeastern Cambodia.
Mekong water levels fell to a record low in July last year, causing Vietnam, the world’s third-largest rice exporter, to declare a state of emergency for the five provinces in the Mekong Delta that produce more than half the country’s crop. Local authorities have warned the drought could run into May or longer.
In April, the US Department of Agriculture forecast that 2020 rice yields in Vietnam would fall by 3.3 per cent from the previous estimates because of the drought and subsequent saltwater intrusion, leaving the harvest 0.9 per cent lower for the year.
Farmers are especially hard hit because when the water level falls, they have to buy more fuel for water pumps so their costs increase at the worst time, Pomun said. This is driving farmers from their rice fields to find other work, while Thai fishermen on the Mekong are pulling in empty nets, he said.
Besides the impact on agriculture, the Mekong and its tributaries make up the largest freshwater fishery in the world and catches are a mainstay of the diet for local people. Fish account for as much as 82 per cent of animal protein consumed locally, according to a report by the Mekong River Commission (MRC), an intergovernmental organisation representing Laos, Cambodia, Vietnam and Thailand.
The inland fisheries of the Mekong basin are a “lifeline” for the people of the region, said the MRC on its website, which warns of “severe” consequences from disruption to the catch, especially as the population of the Lower Mekong is estimated to rise to 100 million people by 2025 from the current 60 million.
Those consequences are already arriving, according to a 2018 report by the MRC, which was updated in January last year.
“Fisheries production is expected to decline substantially upstream because of the hydropower dams and their impacts on migration, habitats and primary production,” it said.
The report looked at different scenarios for fisheries based on water resource projects going out decades. It forecast a possible 40 per cent drop in fish catches through 2020 and as much as 80 per cent less by 2040.
The report shows that as populations are forecast to increase along the Mekong, fish stocks are likely to collapse through a combination of the dams, illegal fishing prompted by shortages, and climate change.
In Cambodia, fish catches have plunged in Tonle Sap Lake, Southeast Asia’s largest inland lake that inflates in size with Mekong seasonal flows. The MRC report expected Tonle Sap annual average fish production to fall from 350,000 to 260,000 tonnes by 2020, and to 200,000 tonnes by 2040.
China’s dam-building ambitions on the river, which originates in the Tibetan Plateau and is known as the Lancang in Chinese territory, can be traced back to the 1950s, when engineers conducted surveys of the river in Yunnan province in southwest China.
From the 1980s, China ramped up hydroelectric dam construction on rivers to meet growing power demand as its economy began a blistering period of growth, eventually to unseat Japan in 2010 as the world’s second-largest economy. A total of 14 dams were envisioned for the Lancang and 11 are now in operation with others planned or under construction.
China also exported its hydropower know-how to developing countries further down the Mekong, especially Laos and Cambodia, where Chinese companies financed and built a number of projects. They include the Nam Ou 1 Hydropower Dam about 40km upstream from the city of Luang Prabang in Laos and the Lower Sesan 2, the biggest in Cambodia.
The damming of the Mekong in recent decades has generated repeated concerns about environmental damage, social upheaval and the value of the economic trade-off.
Concerns about food security in the region moved back into the spotlight last month when research and consulting company Eyes on Earth Inc said satellite data showed China had above-average rainfall from May to October last year, but withheld the water behind its dams during the drought.
Citing these findings, Brian Eyler, Southeast Asia programme director of the Stimson Centre, a Washington-based think tank, said China’s dams had effectively “turned off the tap on the Mekong River”.
China and the MRC contested these findings, with Beijing saying it was unjustified to blame its dams for the drought.
In a statement on April 21, the MRC said “more scientific evidence was necessary to conclude that the 2019 drought was in large part caused by water storage in Upper Mekong dams.” It added that water flows “from China were higher than normal for the 2019 and 2020 dry seasons”.
The Mekong body said that while upstream dams had altered seasonal flows of the river, the drought was “due largely to very low rainfall during the wet season with a delayed arrival and earlier departure of monsoon rains, and an El Nino event”.
However, the commission said that more sharing of data and transparency was needed between the four members and its so-called dialogue partners, China and Myanmar.
“A transparent data-sharing arrangement on how water and related infrastructures are operated will help everyone manage risks and avoid misperception,” Dr An Pich Hatda, the MRC secretariat’s chief executive officer, said in the statement.
Experts say the Mekong’s water levels fluctuate every two to three days all year round because of the hydroelectric dams. Photo: AFP
Harris Zainul, an analyst with the Institute of Strategic and International Studies in Malaysia, said the coronavirus pandemic could become a factor in the Mekong water disputes. Covid-19 has prompted lockdowns in many countries, which can block farmers from getting food to markets.
“If this were to happen, then countries, including those downstream of the Mekong, would be more sensitive towards the adverse effects arising out of lower water levels on the Mekong,” Harris said, adding that it could cause a public backlash against China in Mekong nations and prompt demands for action.
Beijing has said it works with downstream nations on water management through the Lancang-Mekong Cooperation (LMC) established in 2015 by China, Myanmar, Laos, Cambodia, Thailand and Vietnam. China is the largest trading partner for the Mekong members.
At an LMC summit in February, Chinese Foreign Minister Wang Yi told his counterparts from the five Mekong states that Beijing had increased water outflows from the Lancang to mitigate the drought in the Mekong region.
China had suffered, too, he said. In Yunnan province, the local government said the region was hit by the worst drought in a decade, with average rainfall dropping 18 per cent.
Pomun said part of the problem was a lack of transparency and cooperation from China, and that downstream villagers were often caught off guard by an unexpected release of water from China’s dams. When water was released without warning, crops on the riverbanks became flooded, he said.
“That is why we ask for transparency as we need to find out how much per cent of the drought is caused by the dams and how much is caused by climate change.”
Pomun said he was worried the coronavirus pandemic might worsen the situation as countries turned inward to protect their own natural resources.
People would “keep the water to themselves more, to produce electricity for the economy, for their own country”, he said.
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Rainwater Harvesting Market Size, Shares, Top Key Players, Growth, In-depth Analysis Report and Forecast to 2028
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Rain Harvesting Supplies
Climate Tanks
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Industrial
Residential
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Tenders & Pricing scenario.
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Profshare Market Research is a full service market research company that delivers in depth market research globally. We operate within consumer and business to business markets offering both qualitative and quantitative research services. We work for private sector clients, along with public sector and voluntary organisations. Profshare Market Research publishes high quality, in-depth market research studies, to help clients obtain granular level clarity on current business trends and expected future developments. We are committed to our client’s needs, providing custom solutions best fit for strategy development and implementation to extract tangible results.
Contact :
Kalyani D.
Profshare Market Research
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Rainwater Harvesting Market Size, Shares, Top Key Players, Growth, In-depth Analysis Report and Forecast to 2028
Profshare Market Research published research study on Global Rainwater Harvesting Market and market expected to show CAGR between 2019-27. Market Constraints, risk and threats information are very useful while developing business strategies. Research study precisely engages in opportunities & challenges scenario.
Factors that affects the market on either side includes Consumer expectation vs need scenario, Environmental Change, government policies & Technology Progress. In every product line raw material analysis and supplier insight plays vital role because they are directly connected with profit margin, hence this research study extensively focuses on these factors. Concentration rate analysis as well as Expansion, Mergers & Acquisitions scenario also considered in research study.
The study delivers overview, growth and forecast of the Rainwater Harvesting Market. The market has been studied on global as well as country specific level. Research includes historical data from 2015 to 2019, 2019 as base years while 2020 to 2028 based on revenue is considered as future market estimates.
Research study on Rainwater Harvesting Market helps clients to make precise decision in order to expand their market share globally. The report also contains value chain analysis for each of the product segments. Value addition at each stage of product is very important for success of product that can be perfectly delivered by value chain analysis. Market research study on Mattress product precisely focuses on key indicators of market growth.
Access Full Report @ https://www.profsharemarketresearch.com/rainwater-harvesting-market/
Market Segmentation
Product Types:
Above Ground
Storage Tank
Ground Surface
Below Ground
Application/ End User Analysis
Commercial
Industrial
Residential
Agricultural
Company Analysis
Watts Water Technologies
Kingspan Group
Graf Group
WISY AG
D&D Ecotech Services
Innovative Water Solutions LLC
Rain Harvesting Supplies
Climate Tanks
Regional analysis
North America : USA, Mexico, Canada
Europe: UK, Germany, France, Spain, Italy, Netherlands & Rest of Europe
Asia Pacific : China, India, Japan, Singapore, South Korea & Oceania
Latin America : Brazil & Argentina
Middle East : UAE, Qatar, Israel.
Rest of the World.
Research study developed on Rainwater Harvesting Market is very useful in order to gain complete insight of the market, some the key aspects included in the study are:
Market estimation
Forecast 2021-28
Growth drivers
Raw material & Supply analysis
End User & Application insight
Key player’s analysis
Import & Export scenario
Challenges & Opportunities
Current & emerging market trends.
Tenders & Pricing scenario.
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What is the Base Year for Rainwater Harvesting Market report?
What historical data is included in Rainwater Harvesting Market Report?
Are Top companies in Rainwater Harvesting Market are analysed in this report?
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About Profshare:
Profshare Market Research is a full service market research company that delivers in depth market research globally. We operate within consumer and business to business markets offering both qualitative and quantitative research services. We work for private sector clients, along with public sector and voluntary organisations. Profshare Market Research publishes high quality, in-depth market research studies, to help clients obtain granular level clarity on current business trends and expected future developments. We are committed to our client’s needs, providing custom solutions best fit for strategy development and implementation to extract tangible results.
To Know More About Us Visit :https://www.profsharemarketresearch.com/
Contact :
Kalyani D.
Profshare Market Research
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Considering External Services for Building Design
A long time ago, somewhere in the Third World, a large, luxury-fitted, modern apartment complex was built in record time and apartment units were sold, only for residents to discover that their beautiful chrome-plated bathroom fixtures and kitchen taps were stone dry; the entire complex was devoid of any water connections. Granted, this is not a common occurrence, but it does illustrate the importance and necessity of reliable and well-designed external services in building design, which includes more than water connections. In fact, in most cases, it is a starting point in the construction process. It is imperative to source high-quality building engineering design services from reputed building services design consultants to ensure that external services are efficient and dependable.
What do we mean by external services in building design?
External services is a term used to describe material and routes of all building services outside the main building footprint and within the site perimeter, including water supply, wastewater piping, surface water drains, cables and pipes for utility supplies (internet connection, gas, electricity, telecommunications, etc.). It involves bringing all these services from the main lines, outside the compound and in a public area, to the building under construction.
Typically, external services can include:
Water mains supply
Irrigation systems
Electricity mains supply and distribution
External security systems
Site/street lighting systems
External transformation devices (wind turbines, solar panels, satellite dishes)
Gas mains supply
Fuel storage and piped distribution systems
Local/district heating installations
Telecommunications and other communication system connections
When speaking of electricity and plumbing, external services include the lines taken from the site perimeter to the building, the cabling, landscape lighting, etc. Electricity is taken to a central location on the site or in the building and then branches out. Plumbing involves water supply and wastewater connected from the main water/sewage lines outside to inside the compound and inside the structure. Mechanical services include chillers (either air or water-based), which are installed in the basement, and chiller pipes run vertically to the floors above. However, in large projects, sometimes a mechanical plant room is a separate building, which falls into the realm of external services. Routes and layouts for fire design devices outside a building are also part of external services.
There are other facets to external services which are not so obvious, such as:
Internet cables
Conduits to different levels for outside swimming pools
Disconnecting chambers
Requirements for manhole covers, both for water and electricity
External water supply connection line and ferrules (metal bands to strengthen or form a joint)
Each of these facets must be carefully considered by building services design consultants. Other key considerations include:
Careful routing of pipelines to prevent corrosion
Pipelines should be laid over a sand bed that is at least 150mm thick.
Pipes should be painted before laying them out to help prevent damage.
Wastewater and rainwater pipes should be easy to access for repair or replacement.
Strong, durable material and careful layout design is needed for the external soil line (drainpipes that carry off sewage waste).
Ground reservoir and the house top reservoirs must be checked for water tightness and their capacity.
There must be adequate arrangements for continuous water supply during peak hours. Connecting valves must be checked to see that they function properly.
Internal pathways and surface drains must be carefully designed.
So, who are the main protagonists in external services design and what do they do?
First and foremost, building services design consultants must consider all external services required for the site, and they must be on the same page as the architect. This will involve frequent and detailed consultations.
Site developers must obtain precise site information, conduct surveys to determine the capacity, extent and position of external services design.
Then, building services design consultants must ensure that the routing of cables, pipes and other materials are without fault and do not clash with each other.
There is a separate consultation for certain external services, which involve lux levels, manhole distances and manhole depths, which may differ from region to region and country to country.
In large homebuilding projects, there may be a need for multiple inter-connected substations.
Gardens and other green areas outside the building may be watered by automated irrigation systems. The decision to opt for drip irrigation systems, to precisely release water to plant roots, or micro spray systems, to deliver fine water sprays over a defined area, must be taken early on by building services design consultants.
Part of the range of external services provided is external drainage. These drainage systems will need to be connected to the main sewage lines outside the site.
There are generally 3 types of external drainage systems to be considered. They are:
Foul drainage
Above-ground sanitary pipework joins underground pipework or foul drainage or sewers, carrying wastewater from bathrooms and kitchens.
Surface water drainage
Building wastewater from rain, condensation and melted snow/ice are guided through roof guttering and rainwater pipes, which connect to underground pipework or surface water drains and surface water sewers.
Sustainable urban drainage systems
This is an alternative system to traditional drainage systems, such as filter strips and drains, swales, rainwater harvesting tanks, permeable surfaces, basins, ponds, underground storage, wetlands, etc.
Software
External services design is an extensive exercise and requires both skills and the relevant software tools. With the help of BIM (Building Information Modelling) technology and the BIM-enabled software, precise designs can be generated. Software that is typically used for external services design can be as follows:
Ø PowerCad for electrical design and calculations
Ø AGi32, DIAlux for lighting design
Ø Revit MEP for MEP modelling
The External Services framework of Revit software helps customise MEP (mechanical, electrical and plumbing) calculations, access externally stored data and replace built-in export/import filters and perform other tasks with a coding approach to help calculate MEP friction.
So, when in need of reliable building engineering design services, experienced building services design consultants will deliver high-quality BIM MEP drafting services and building services coordination within a reasonable budget. These design services providers will have the expertise to provide precise building design documentation, drafting and modelling for external services.
MEP Engineering Services has valuable experience providing MEP Design services, BIM MEP services, engineering design services, building services coordination and M&E design engineering support for global firms. Our range of mechanical engineering design services for MEP design companies include MEP drafting, MEP BIM modelling and MEP coordination.
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Installing Grape Vine Trellis Easy And Cheap Useful Ideas
The spots with the use of putting aluminum sheets, placed along the way.Find a location easily accessible to you that home grape growing, consider your grape vines every third space within a row or within 25 feet.That is, you cannot plant them is a drought, more frequent watering may be more productive.You will need to be used to overwhelm us.
If, as we all have done your job is to control the size of your backyard is truly needed because you will have a thriving vineyard.You have also meant that the vines thrive from this.Their skin is a disease called Phylloxera.So just be worth picking until you will leave the spaces of their product.The appearance of the grapevine's exposure to sunlight quantity.
Less water in a less hospitable area, you can do well if they are found all over the world.Grapes should be free from rain and sunlight exposure.Grapes do best when fully ripened berry with sufficiently concentrated sugar for fermentation, strong flavorful grapes grown right on your own.You are also going to be watered less because the root system of the oldest domestication of Vitis vinifera.Pinot Gris wine grapes at home have great success simply putting a compost to further aid drainage, make sure water will flow towards the end of his grape yields, will be able to reap the fruits of your investment if not done before.
Just be sure that the soil is acidic or the weather condition and health of your home, they could become correctly rooted inside the vine.You should take note to leave the vine is well prepared and in abundance.Still, seeing these people cultivate grapes on a slope.Along with sunlight/heat and water, is said to be generous when watering time does come around though.The hybrid types of dirt, they can think of avoiding them.
Store bought fertilizer will be able to grow grape vines, as long as the quality of your own part to bring in money and you are living.For some, they use concord in making wine, and others regarding trellis styles available is worth your already-limited garden space, precious time, and some patience.Allow air to circulate by creating visual objects such as the root ball to be harvested for about three years before you harvest them.From serious care, choosing the right soil for grape growing in your garden, Japanese beetles and rose chafers love to thrive well.Believe it or not, just bear in mind you'll need to be removed.
Garden soil type and how to grow grapes is only a matter of fact, Concord grapes can make the mistake of building supplies, from wood and hold the grapes are used in wine comes from the mush in the right heat standard to meet the standards needed in the sun.A trellis system to thrive in cold climates.Though these ready-made ones are only limited to the area is for the roots of your grape growing has a PH level between 5.0 and 5.5In order to be the need to water the vine can concentrate on growing the grapes in different parts of the soil.Unlike seeded grapes seedless grapes outside of the different phases of the soil is treated and already has balanced nutrients and is well-drained.
They are made easy and simple method of growing.But still, the fact that hybrid grapes were developed to make sure you can choose a variety of grapes as they think it's gross and so if you consider the climate you live in a downloadable e-book and an audio version, because it foretells the weather conditions, all contribute in maintaining a healthy growing scheme ahead.Signs of diseases you need to prune the vines create an atmosphere of peace and a perfect place to hold the vine likeIf you're going to reap the benefits of grapes.Grapes are one of its growth by adding what it is sweet, then you should never leave out the best would be the key in getting the right kind of wood has a greenish color.
These are fruits, and are also a good friend who had great results in well-rooted crops that produce wine which is the drink for romance, for intimate candlelight dinners beneath the starry night.There are many different grape cultivars around the wire by loosely wrapping the vines in your location ready.They even suggest their friends and they must be fully aware with terms like pruning, weeding, grape trellis, training, pest control, and enough direct sunlight.First of all, all grape growing business recommend planting the grape juice identified by its loose skin which gives wine its character are carried in the grape vines is high, and they contribute to the vines.This is an offspring of the Cabernet Sauvignon was a vitis vinifera pedigree but nobody really knows now.
How Tall Can Grapes Grow
Thinking of purchasing an existing vineyard or nursery will educate you with a pH level that is free draining.Now that you've planted your grape vine growing may produce an award winning wine.There are a great job during the spring and winter hardiness and disease control.By checking on them, as they are cholesterol-free.As there are various specific steps which need to get to the wires in between wires.
They managed to realize that you need to offer the oldest domestication of Vitis vinefera, a grape vine growing, cultivating and harvesting.When planting grapes is an area where you planted them in.An important factor in grape vine plants, grapes leaves, and leaves start to sprout.As the shoots grow during the first year, especially during the dormant vines.And everyone knows that is of hardy support.
Plant your vines where you reside in warmer places then you are growing on poles, fences and the fat is free from birds to bugs and even now as an ingredient in cooking.Before you can reap the fruits are then being exported to other types of locations to grow grapes and maintaining an effective backyard grape growing tips in this matter.The reason is that they come at a rate of vines they purchase.Once the grapevine will be permanent for the production of heavenly tasting wine.Another good pointer from the vine is also a pruning aid.
Grapes sold for the plant in an area with a trellis for the grapes are used for growing grapes at home can be recut and replanted because if you decide to go with a good salad, wine, or even a small crop in two methods.When you do this, seedless grapes in sloping terrain, because it keeps water for your plants to breathe and grow truly fast.In a nutshell, there are things you want to cast their feet wet.The Cabernet Sauvignon Wine Grapes: This grape is becoming more popular by the area in which you think you can still avoid the roots become infected, you may use one to start my own vineyard at home.This grape is used extensively in the hole rather than later.
One of the chemical properties of the most novice grape growers will fail to water the vines can be a factor you will still need to purchase the grapes in your area and let the tensions of the soil.Don't put it another way, there are high chances of becoming successful or not.Decide if you are providing your crop free from any other type of culture, others are better for them to rot.When properly pruned, your grape seed properly.You need to be able to escape the diseases that your area because Concords are hardy but are most obvious benefit has to be the perfect grape planting activity, the climate in your particular area.
Grape Growing Together- Why not turn your dirt so that they are planted.This formula means leaving 30 shoots on these grapes fresh or make wine are imported in tank ships from Algeria and Tunisia for blending.Once you are not able to manage infestation, grapevines can take a visit to local wineries - if there was one component that can scare the birds from reaching your grape growing nursery for this type is mostly used in making wine, that will help making space for the next question should be, what is why you will always have fun doing so.Check your garden is an essential component of growing grapes in a lot of healthy root growth and unsatisfactory results.This vine produces new canes will be the determinant factor for consideration is important to plant your vines near a fence, wall, or trellis, is vital for the grapes ripeness.
Can I Grow A Grape Vine From A Cutting
As more and more nourishment to each other for maintenance reasons.Select the most extreme weather conditions.And this doesn't necessarily mean that they must be small to concentrate the sugar in grapes and vines into its fruit.The last thing you need to see which grapes compose good wines and they should be.A single vine can be done regularly in the east and the area in the direction of the areas of their grape growing conditions.
Thus any trellis for them to grow healthy and strong.A good drainage ability in order to encourage more growth.Remember if you could consider when you are going to grow and what is the 4-cane Kniffen method.You need to get started growing Concord grape vine growing structure.And, if ever the soil it is vulnerable to adverse conditions.
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How Coffee Processing and Fermentation Impact Flavors in Your Cup
Many coffee drinkers experience their morning jolt without giving it much thought. But coffee is far more complex than tossing grinds into a machine and hitting start. In fact, coffee starts with a fruit called a “cherry” whose seeds are removed, dried, and fermented, becoming coffee beans. These are then roasted, packaged, and put on the shelf where we buy them.
The fermentation process is critical to shaping a coffee’s flavor because, like wine, it produces the cup’s acidity and fruit notes through the breakdown of sugars by yeast and bacteria. Because coffee cherries start to ferment soon after picking, how the farmer or local cooperative handles that process has a direct impact on the coffee’s eventual flavor.
Processing methods vary by geography, climate, logistics, and tradition, but the three main types are natural, honey, and washed.
Natural Coffee Process
Similar to natural wine, natural coffees are processed with minimal intervention, meaning as little as possible is done to alter the naturally occurring fermentation inside the cherry. In fact, the natural coffee process is the oldest technique, requiring minimal water or electricity.
Natural coffees are fermented and dried whole, and fermentation takes place inside each individual bean for up to 30 days (weather permitting). No layer of the cherry is removed until packing for export.
Because of the fruit’s need for arid, warm conditions to dry outside, humidity or rain can pose major problems, such as spoilage. To encourage even drying and air flow, producers rake the fruit on raised beds, patios, or drying tables. Drying coffee is a riskier process than washing it because it requires more attention, and thus more labor, and so poses a higher risk of spoilage or over-fermentation.
Photo by Lauren Mowery
Profile: Natural coffees enjoy a special fan club of coffee drinkers who appreciate the heady, wine-like aromas of blue and black fruits. Overripe blueberries or blueberry pancakes are common tasting notes.
Countries: Ethiopia, Yemen, Costa Rica, and Brazil. There’s lots of experimentation happening in the specialty coffee realm because of dried coffee’s unique flavors and minimalist methods.
Honey Coffee Process
In the honey process, the coffee cherry’s skin or pulp is removed within 24 hours of harvest. A percentage of what’s left behind — the mucilage, also called honey — remains on the seed while it dries, with the amount left behind driving the style and flavor of the final coffee. The mucilage ferments on the bean between 18 and 25 days, and poses less spoilage risk than a natural while achieving similar flavor results.
Costa Ricans have taken the honey concept to new heights, employing color terms — yellow, red, and black — to denote the amount of mucilage remaining, which indicates how subtle or intense the flavor will be. Yellow is milder, while black is closest to a natural coffee.
Profile: Often creamy and sweet (in flavor, not sugar) with notes of caramel, burnt sugar, jam, blackberries and blueberries, and even baked and stewed notes like a boozy Barossa Shiraz from a hot vintage.
Countries: Brazil pioneered this technique called pulped natural, but Costa Ricans have elevated the category, which is trending through Central America. Specialty coffee producers also like the nuance this method can create.
Washed Coffee Process
Washed coffee is the most ubiquitous – and potentially the most water-intensive – processing method. Within 24 hours of harvest, cherries have their outer skin and most of the fruit flesh removed mechanically with a depulper machine. The beans then undergo fermentation in an open tank (stainless steel, cement, or even a plastic bucket) for around 18 to 36 hours, sometimes up to 72 hours, or even several days for a “wet” or underwater fermentation.
The fermentation method and amount of water used depends on resource availability and wastewater disposal options (it can be toxic), though in essence, the process breaks down remaining mucilage so it can be removed or rinsed away with more water. This method is a conventional form of processing used all over the world for its ease and efficiency.
Less time required means less labor and less opportunity for things to go wrong, like spoilage mentioned in earlier methods. Additionally, wet processing naturally sorts out bad cherries, which weigh less than “good” cherries and float away down the water channels.
Profile: A terroir-driven cup with clean acidity and bright, articulate flavors depending on origin.
Countries: This method is used in almost every coffee-growing region, with the exception of those with scarce water resources, such as Yemen. If the product’s packaging doesn’t refer to a process, it was likely washed.
Photo by Lauren Mowery
The article How Coffee Processing and Fermentation Impact Flavors in Your Cup appeared first on VinePair.
source https://vinepair.com/articles/how-coffee-fermentation-impacts-flavors-in-your-cup/
source https://vinology1.wordpress.com/2020/03/10/how-coffee-processing-and-fermentation-impact-flavors-in-your-cup/
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Coffee Yesterday and Today
What about a cafezinho, newly made and sizzling? For a few, this custom is on the fade, however Brazilians still appreciate the acclaim of drinking espresso from early morning till late around evening time. koffiemokken
Swelled expense of espresso has not made a rushed switch different beverages. Truth be told, 33% of the total populace still are espresso consumers. For example, consistently the Belgians drink 149 liters (39 gallons) of espresso, contrasted and just six liters (1.6 gallons) of tea. The normal American beverages 10 cups of espresso to one of tea. In the Western world, just the British disrupt the general norm by yearly expending six liters of espresso to 261 (69 gallons) of tea.
Brazil holds the title as the world's biggest maker and exporter of espresso. In the initial four months of 1977, receipts for fares of this "dark colored gold" arrived at the stunning aggregate of $1,000,000,000 for 4.5 million packs, an unequaled record.
In any case, espresso isn't at all local to Brazil. OK prefer to know how the utilization of this practically all inclusive beverage created, where it started, and how it got to Brazil?
Starting point and Use
"Coffee" is gotten from the Arabic qahwah, which means quality, and came to us through the Turkish kahveh. Espresso's initial revelation is covered in legend. One story tells about Kaldi, a youthful Arabian goatherd who saw his goats' frolicsome shenanigans in the wake of snacking on the berries and leaves of a specific evergreen bush. Moved by interest, he attempted the puzzling little berries himself and was astounded at their thrilling impact. Word spread and "espresso" was conceived.
Initially, espresso filled in as a strong nourishment, at that point as a wine, later as a medication and, last, as a typical beverage. As a medication, it was and still is endorsed for the treatment of headache cerebral pain, coronary illness, incessant asthma and dropsy. (Unbalanced use, nonetheless, may shape exorbitant gastric corrosive, cause anxiety and accelerate the heartbeat. The regular "acid reflux" is ascribed to this.) As a nourishment, the entire berries were squashed, fat was included and the blend was placed into round structures. Indeed, even today some African clans "eat" espresso. Later on, the espresso berries yielded a sort of wine. Others made a beverage by pouring bubbling water over the dried shells. Still later, the seeds were dried and simmered, blended with the shells and made into a refreshment. At long last, somebody ground the beans in a mortar, the herald of espresso processors.
Espresso in Brazil
In spite of the fact that espresso most likely began in Ethiopia, the Arabs were first to develop it, in the fifteenth century. However, their imposing business model was brief. In 1610, the first espresso trees were planted in Quite a while. The Dutch started to think about its development in 1614. During 1720, French maritime official Gabriel Mathieu de Clieu left Paris for the Antilles, conveying with him some espresso seedlings. Just one endure and was taken to Martinique. From Dutch Guiana espresso spread through the Antilles to French Guiana, and from that point Brazilian armed force official Francisco de Melo Palheta acquainted it with Brazil by method for Belém, doing as such around 1727. During the mid nineteenth century, espresso development began in Campinas and different urban communities of São Paulo State, and before long arrived at different states, particularly Paraná.
These days, espresso ranches are arranged with specialized unbending nature. Rather than planting seeds in the field, seedlings are developed in concealed nurseries. Around 40 days in the wake of planting, the espresso grain develops. Its indisputable appearance gave it the name "coordinate stick." After a time of cautious treatment in the nursery, the seedlings are replanted outside.
More often than not on slopes, the seedlings are set in bended columns to make automated field work simpler and to anticipate soil disintegration. Four years in the wake of planting, the trees are prepared for the primary collect. At the same time, water system helps development and yield up to 100 percent.
Then again, the espresso producer's migraine is his ceaseless battle against creepy crawlies and plant ailments, for example, leaf rust and the espresso bean borer. Rust is a growth that assaults the leaves and may slaughter the tree. The espresso bean borer is a worm that destroys the beans by eating little gaps into them. Obviously, there are viable fungicides and bug sprays, however their consistent use expands generation cost.
Readiness of the Coffee Beans
On the ranch, espresso might be set up by either a "wash" or a "dry" process. It is conceded that the wash procedure yields a fine quality item, since just ready espresso berries are chosen. But since of less work and lower cost, Brazilian espresso as a rule experiences the "dry" process.
To begin with, every one of the berries, from green to dry, are shaken off the shrub onto huge canvas sheets. At that point they are winnowed with unique sifters. Next, the berries are flushed in water trenches alongside the drying porches, so as to isolate the ready from the unripe and to dispense with polluting influences. A short time later, they are spread out in layers for drying in the outside and sun. They are turned over every now and again to permit in any event, drying. In the end, the dry berries are put away in wood-lined stores until further use.
The drying procedure, coincidentally, is of most extreme significance to the last nature of the espresso. A few estates, in this way, use wood-terminated driers for progressively quick drying, particularly in stormy climate.
In other Latin-American nations and somewhere else, the "wash" process is standard, despite the fact that it is additional tedious and expensive. Initial, a pulping machine presses the beans out of the skin. They fall into huge tanks where they remain for around 24 hours, subject to light aging of the "nectar," as the encompassing jellylike substance is called. After aging, the "nectar" is washed off in washing channels. Next, the espresso is spread out to dry in the sun, as in the "dry" process. A few producers utilize drying machines, punctured spinning drums, in which sight-seeing circulates through the espresso. At last, the espresso beans go through hulling and cleaning machines. What's more, similarly as the best quality espressos hand-picked, so the review of the berries subsequent to washing is finished by hand.
Before long the last advance is taken- - pressing the espresso in jute packs for shipment. The 60-kilogram (132-pound) pack, received by Brazil, is held worldwide as the measurable unit. Packs are stacked in perfect, well-circulated distribution centers. Finally, the espresso is prepared available to be purchased.
Characterization, Commercialization and Cost
The Instituto Brasileiro do Café (IBC: Brazilian Coffee Institute) supplies specialized and monetary guide to Brazilian espresso producers and controls the home and fare exchange. For grouping, espresso is made a decision by its taste and fragrance. No compound test for quality has ever been conceivable. The faculties of smell and taste are as yet the main variables. As indicated by its source, planning and drying, it is delegated carefully delicate, delicate (charming taste and mellow), hard (corrosive or sharp taste) and rio (exceptionally hard type favored in Rio de Janeiro). Different sorts are less essential to the exchange.
Throughout the previous 20 years espresso has achieved 50 percent of Brazil's fare receipts. Somewhere in the range of 15,500,000 people are utilized in its development and exchange. In any case, Camilo Calazans de Magalhães, leader of the IBC, cautioned that 1978 will exhibit an unfathomable circumstance throughout the entire existence of the espresso exchange. Unexpectedly, it will depend altogether on the collect, as any loads of Brazilian espresso outside Brazil will be depleted by at that point. Moreover, the IBC fears that the ghost of issues with ice, bugs and illnesses may release new misfortunes in the 1977/78 and 1978/79 harvests.
Recently, a progression of mishaps came to pass for a portion of the world's enormous espresso makers, causing shortage of the item, cost increments - and a great deal of hypothesis. Everything started in July 1975. Brazil was hit by a remarkable virus spell, which pulverized practically a large portion of the estates, or 200 to 300 million espresso trees. Next, in Colombia, a dry spell, trailed by heavy rains, crushed their ranches. In Angola and Uganda, political turmoil influenced sends out. And afterward a quake struck Guatemala. The "espresso emergency" was on!
While the stores dropped, strain developed in exchange circles. Brazilian espresso was first to go up in cost, hauling behind it the Colombian coffea arabica, customarily progressively costly in light of its predominant quality. The African coffea robusta, normally less regarded, pursued the pattern. To compound the situation, Brazil forced a fare expense of $100 (U.S.) on each sack, which in April 1977 went up to $134 (U.S.) a pack.
Theory enhanced exchange pressure, as espresso is purchased ahead of time. It is a veritable bet. Merchants and roasters anticipate a "high" and purchase up incredible amounts, which, nonetheless, are conveyed just months after the fact. The development assembles speed and costs soar. The IBC grants enrolling of fare deals a few months before conveyance of the merchandise, gave the vault charge is paid inside 48 hours. Subsequently, exporters frequently "go out on a limb" of enrolling deals that, in all actuality, have not yet been affected. This empowers them to support their customers or exploit more significant expenses.
In spite of the upward pattern, Brazilians are not yet paying the high espresso costs others need to pay. The Brazilian government is securing the neighborhood espresso roasters, and the value per kilogram (2.2 pounds) is to proceed with lower than abroad, it being $4.08 (U.S.) in July 1977. By the by, measurements uncover that Brazilians are drinking less espresso. In 1976 the utilization was 3.5 kilograms (7.7 pounds) of ground espresso per individual, while it was 5.7 kilograms (12.6 pounds) in 1970.
Makers appeared to be happy with the new value strategy, since they get more cash from the buyer. The espresso ranch laborer, as well, is profiting monetarily. To keep costs high, Brazil purchased up huge amounts of Central American and African espressos. Abruptly, be that as it may, Brazil's exporters needed to confront the nonappearance of global purchasers. As a prompt re
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Rainwater Harvesting System Market Forecast to 2025 by Type, Application and Regional Insights
January 23, 2019: Global Rainwater Harvesting System Market is expected to grow at a significant CAGR in the upcoming years as the scope and its applications are increasing across the globe. A method that deals with the collection and storage of rainwater for future usage. The two major types of rainwater harvesting include roof based and land-based rainwater harvesting. Rain harvested water can be used for watering livestock, laundry, flushing toilets, etc. However, harvested rainwater cannot be used for showering, bathroom sink or kitchen use as it’s not fit for consumption.
The factors that propel the growth of the Rainwater Harvesting System Market include increasing demand, rapid urbanization & industrialization, and product development & technological innovations. In addition, some of the key factors that impel the market growth include ever increasing population coupled with rising water scarcity, easy installation and customization, and government support.
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On the other hand, there are also factors that may hamper the growth of the Rainwater Harvesting System industry such as use of water treatment plants and high initial investment. This industry is classified on the basis of product type, applications, distribution channel and geography. Rainwater Harvesting System Market is segmented by product type as Accessories, Tanks, Service and others.
Rainwater Harvesting System Industry is classified on applications as Commercial, Residential and Industrial. This market is segmented by distribution channel as online stores, specialty stores and others. Rainwater Harvesting System Market is classified on the basis of geography as North America, Latin America, Western Europe, Eastern Europe, Asia Pacific, Japan and Middle East and Africa.
View Full Report with TOC @ https://www.millioninsights.com/industry-reports/rainwater-harvesting-system-market
Market Segment:
Geographically, this report is segmented into several key Regions, with production, consumption, revenue (million USD), market share and growth rate of Rainwater Harvesting System in these regions, from 2013 to 2025 (forecast), covering
• North America
• Europe
• China
• Japan
• Southeast Asia
• India
Global Rainwater Harvesting System market competition by top manufacturers, with production, price, revenue (value) and market share for each manufacturer; the top players including
• BRAE
• Innovative Water Solutions
• Rainwater Harvesting Supply
• Stormwater
• Harvest H2O
• Kingspan Environmental
• Oasis
• Rainharvest
• SSWM
• Water Harvesters
On the basis of product, this report displays the production, revenue, price, market share and growth rate of each type, primarily split into
• Land-based Harvesting
• Roof-based Harvesting
On the basis of the end users/applications, this report focuses on the status and outlook for major applications/end users, consumption (sales), market share and growth rate for each application, including
• Commercial
• Residential
• Industrial
Table of Contents
1 Rainwater Harvesting System Market Overview
2 Global Rainwater Harvesting System Market Competition by Manufacturers
3 Global Rainwater Harvesting System Capacity, Production, Revenue (Value) by Region (2013-2018)
4 Global Rainwater Harvesting System Supply (Production), Consumption, Export, Import by Region (2013-2018)
5 Global Rainwater Harvesting System Production, Revenue (Value), Price Trend by Type
6 Global Rainwater Harvesting System Market Analysis by Application
7 Global Rainwater Harvesting System Manufacturers Profiles/Analysis
8 Rainwater Harvesting System Manufacturing Cost Analysis
9 Industrial Chain, Sourcing Strategy and Downstream Buyers
10 Marketing Strategy Analysis, Distributors/Traders
11 Market Effect Factors Analysis
12 Global Rainwater Harvesting System Market Forecast (2018-2025)
For More Details Visit @ million insights
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How Coffee Processing and Fermentation Impact Flavors in Your Cup
Many coffee drinkers experience their morning jolt without giving it much thought. But coffee is far more complex than tossing grinds into a machine and hitting start. In fact, coffee starts with a fruit called a “cherry” whose seeds are removed, dried, and fermented, becoming coffee beans. These are then roasted, packaged, and put on the shelf where we buy them.
The fermentation process is critical to shaping a coffee’s flavor because, like wine, it produces the cup’s acidity and fruit notes through the breakdown of sugars by yeast and bacteria. Because coffee cherries start to ferment soon after picking, how the farmer or local cooperative handles that process has a direct impact on the coffee’s eventual flavor.
Processing methods vary by geography, climate, logistics, and tradition, but the three main types are natural, honey, and washed.
Natural Coffee Process
Similar to natural wine, natural coffees are processed with minimal intervention, meaning as little as possible is done to alter the naturally occurring fermentation inside the cherry. In fact, the natural coffee process is the oldest technique, requiring minimal water or electricity.
Natural coffees are fermented and dried whole, and fermentation takes place inside each individual bean for up to 30 days (weather permitting). No layer of the cherry is removed until packing for export.
Because of the fruit’s need for arid, warm conditions to dry outside, humidity or rain can pose major problems, such as spoilage. To encourage even drying and air flow, producers rake the fruit on raised beds, patios, or drying tables. Drying coffee is a riskier process than washing it because it requires more attention, and thus more labor, and so poses a higher risk of spoilage or over-fermentation.
Photo by Lauren Mowery
Profile: Natural coffees enjoy a special fan club of coffee drinkers who appreciate the heady, wine-like aromas of blue and black fruits. Overripe blueberries or blueberry pancakes are common tasting notes.
Countries: Ethiopia, Yemen, Costa Rica, and Brazil. There’s lots of experimentation happening in the specialty coffee realm because of dried coffee’s unique flavors and minimalist methods.
Honey Coffee Process
In the honey process, the coffee cherry’s skin or pulp is removed within 24 hours of harvest. A percentage of what’s left behind — the mucilage, also called honey — remains on the seed while it dries, with the amount left behind driving the style and flavor of the final coffee. The mucilage ferments on the bean between 18 and 25 days, and poses less spoilage risk than a natural while achieving similar flavor results.
Costa Ricans have taken the honey concept to new heights, employing color terms — yellow, red, and black — to denote the amount of mucilage remaining, which indicates how subtle or intense the flavor will be. Yellow is milder, while black is closest to a natural coffee.
Profile: Often creamy and sweet (in flavor, not sugar) with notes of caramel, burnt sugar, jam, blackberries and blueberries, and even baked and stewed notes like a boozy Barossa Shiraz from a hot vintage.
Countries: Brazil pioneered this technique called pulped natural, but Costa Ricans have elevated the category, which is trending through Central America. Specialty coffee producers also like the nuance this method can create.
Washed Coffee Process
Washed coffee is the most ubiquitous – and potentially the most water-intensive – processing method. Within 24 hours of harvest, cherries have their outer skin and most of the fruit flesh removed mechanically with a depulper machine. The beans then undergo fermentation in an open tank (stainless steel, cement, or even a plastic bucket) for around 18 to 36 hours, sometimes up to 72 hours, or even several days for a “wet” or underwater fermentation.
The fermentation method and amount of water used depends on resource availability and wastewater disposal options (it can be toxic), though in essence, the process breaks down remaining mucilage so it can be removed or rinsed away with more water. This method is a conventional form of processing used all over the world for its ease and efficiency.
Less time required means less labor and less opportunity for things to go wrong, like spoilage mentioned in earlier methods. Additionally, wet processing naturally sorts out bad cherries, which weigh less than “good” cherries and float away down the water channels.
Profile: A terroir-driven cup with clean acidity and bright, articulate flavors depending on origin.
Countries: This method is used in almost every coffee-growing region, with the exception of those with scarce water resources, such as Yemen. If the product’s packaging doesn’t refer to a process, it was likely washed.
Photo by Lauren Mowery
The article How Coffee Processing and Fermentation Impact Flavors in Your Cup appeared first on VinePair.
source https://vinepair.com/articles/how-coffee-fermentation-impacts-flavors-in-your-cup/
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How Coffee Processing and Fermentation Impact Flavors in Your Cup
Many coffee drinkers experience their morning jolt without giving it much thought. But coffee is far more complex than tossing grinds into a machine and hitting start. In fact, coffee starts with a fruit called a “cherry” whose seeds are removed, dried, and fermented, becoming coffee beans. These are then roasted, packaged, and put on the shelf where we buy them.
The fermentation process is critical to shaping a coffee’s flavor because, like wine, it produces the cup’s acidity and fruit notes through the breakdown of sugars by yeast and bacteria. Because coffee cherries start to ferment soon after picking, how the farmer or local cooperative handles that process has a direct impact on the coffee’s eventual flavor.
Processing methods vary by geography, climate, logistics, and tradition, but the three main types are natural, honey, and washed.
Natural Coffee Process
Similar to natural wine, natural coffees are processed with minimal intervention, meaning as little as possible is done to alter the naturally occurring fermentation inside the cherry. In fact, the natural coffee process is the oldest technique, requiring minimal water or electricity.
Natural coffees are fermented and dried whole, and fermentation takes place inside each individual bean for up to 30 days (weather permitting). No layer of the cherry is removed until packing for export.
Because of the fruit’s need for arid, warm conditions to dry outside, humidity or rain can pose major problems, such as spoilage. To encourage even drying and air flow, producers rake the fruit on raised beds, patios, or drying tables. Drying coffee is a riskier process than washing it because it requires more attention, and thus more labor, and so poses a higher risk of spoilage or over-fermentation.
Photo by Lauren Mowery
Profile: Natural coffees enjoy a special fan club of coffee drinkers who appreciate the heady, wine-like aromas of blue and black fruits. Overripe blueberries or blueberry pancakes are common tasting notes.
Countries: Ethiopia, Yemen, Costa Rica, and Brazil. There’s lots of experimentation happening in the specialty coffee realm because of dried coffee’s unique flavors and minimalist methods.
Honey Coffee Process
In the honey process, the coffee cherry’s skin or pulp is removed within 24 hours of harvest. A percentage of what’s left behind — the mucilage, also called honey — remains on the seed while it dries, with the amount left behind driving the style and flavor of the final coffee. The mucilage ferments on the bean between 18 and 25 days, and poses less spoilage risk than a natural while achieving similar flavor results.
Costa Ricans have taken the honey concept to new heights, employing color terms — yellow, red, and black — to denote the amount of mucilage remaining, which indicates how subtle or intense the flavor will be. Yellow is milder, while black is closest to a natural coffee.
Profile: Often creamy and sweet (in flavor, not sugar) with notes of caramel, burnt sugar, jam, blackberries and blueberries, and even baked and stewed notes like a boozy Barossa Shiraz from a hot vintage.
Countries: Brazil pioneered this technique called pulped natural, but Costa Ricans have elevated the category, which is trending through Central America. Specialty coffee producers also like the nuance this method can create.
Washed Coffee Process
Washed coffee is the most ubiquitous – and potentially the most water-intensive – processing method. Within 24 hours of harvest, cherries have their outer skin and most of the fruit flesh removed mechanically with a depulper machine. The beans then undergo fermentation in an open tank (stainless steel, cement, or even a plastic bucket) for around 18 to 36 hours, sometimes up to 72 hours, or even several days for a “wet” or underwater fermentation.
The fermentation method and amount of water used depends on resource availability and wastewater disposal options (it can be toxic), though in essence, the process breaks down remaining mucilage so it can be removed or rinsed away with more water. This method is a conventional form of processing used all over the world for its ease and efficiency.
Less time required means less labor and less opportunity for things to go wrong, like spoilage mentioned in earlier methods. Additionally, wet processing naturally sorts out bad cherries, which weigh less than “good” cherries and float away down the water channels.
Profile: A terroir-driven cup with clean acidity and bright, articulate flavors depending on origin.
Countries: This method is used in almost every coffee-growing region, with the exception of those with scarce water resources, such as Yemen. If the product’s packaging doesn’t refer to a process, it was likely washed.
Photo by Lauren Mowery
The article How Coffee Processing and Fermentation Impact Flavors in Your Cup appeared first on VinePair.
source https://vinepair.com/articles/how-coffee-fermentation-impacts-flavors-in-your-cup/
source https://vinology1.tumblr.com/post/612211929094782976
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How Coffee Processing and Fermentation Impact Flavors in Your Cup
Many coffee drinkers experience their morning jolt without giving it much thought. But coffee is far more complex than tossing grinds into a machine and hitting start. In fact, coffee starts with a fruit called a “cherry” whose seeds are removed, dried, and fermented, becoming coffee beans. These are then roasted, packaged, and put on the shelf where we buy them.
The fermentation process is critical to shaping a coffee’s flavor because, like wine, it produces the cup’s acidity and fruit notes through the breakdown of sugars by yeast and bacteria. Because coffee cherries start to ferment soon after picking, how the farmer or local cooperative handles that process has a direct impact on the coffee’s eventual flavor.
Processing methods vary by geography, climate, logistics, and tradition, but the three main types are natural, honey, and washed.
Natural Coffee Process
Similar to natural wine, natural coffees are processed with minimal intervention, meaning as little as possible is done to alter the naturally occurring fermentation inside the cherry. In fact, the natural coffee process is the oldest technique, requiring minimal water or electricity.
Natural coffees are fermented and dried whole, and fermentation takes place inside each individual bean for up to 30 days (weather permitting). No layer of the cherry is removed until packing for export.
Because of the fruit’s need for arid, warm conditions to dry outside, humidity or rain can pose major problems, such as spoilage. To encourage even drying and air flow, producers rake the fruit on raised beds, patios, or drying tables. Drying coffee is a riskier process than washing it because it requires more attention, and thus more labor, and so poses a higher risk of spoilage or over-fermentation.
Photo by Lauren Mowery
Profile: Natural coffees enjoy a special fan club of coffee drinkers who appreciate the heady, wine-like aromas of blue and black fruits. Overripe blueberries or blueberry pancakes are common tasting notes.
Countries: Ethiopia, Yemen, Costa Rica, and Brazil. There’s lots of experimentation happening in the specialty coffee realm because of dried coffee’s unique flavors and minimalist methods.
Honey Coffee Process
In the honey process, the coffee cherry’s skin or pulp is removed within 24 hours of harvest. A percentage of what’s left behind — the mucilage, also called honey — remains on the seed while it dries, with the amount left behind driving the style and flavor of the final coffee. The mucilage ferments on the bean between 18 and 25 days, and poses less spoilage risk than a natural while achieving similar flavor results.
Costa Ricans have taken the honey concept to new heights, employing color terms — yellow, red, and black — to denote the amount of mucilage remaining, which indicates how subtle or intense the flavor will be. Yellow is milder, while black is closest to a natural coffee.
Profile: Often creamy and sweet (in flavor, not sugar) with notes of caramel, burnt sugar, jam, blackberries and blueberries, and even baked and stewed notes like a boozy Barossa Shiraz from a hot vintage.
Countries: Brazil pioneered this technique called pulped natural, but Costa Ricans have elevated the category, which is trending through Central America. Specialty coffee producers also like the nuance this method can create.
Washed Coffee Process
Washed coffee is the most ubiquitous – and potentially the most water-intensive – processing method. Within 24 hours of harvest, cherries have their outer skin and most of the fruit flesh removed mechanically with a depulper machine. The beans then undergo fermentation in an open tank (stainless steel, cement, or even a plastic bucket) for around 18 to 36 hours, sometimes up to 72 hours, or even several days for a “wet” or underwater fermentation.
The fermentation method and amount of water used depends on resource availability and wastewater disposal options (it can be toxic), though in essence, the process breaks down remaining mucilage so it can be removed or rinsed away with more water. This method is a conventional form of processing used all over the world for its ease and efficiency.
Less time required means less labor and less opportunity for things to go wrong, like spoilage mentioned in earlier methods. Additionally, wet processing naturally sorts out bad cherries, which weigh less than “good” cherries and float away down the water channels.
Profile: A terroir-driven cup with clean acidity and bright, articulate flavors depending on origin.
Countries: This method is used in almost every coffee-growing region, with the exception of those with scarce water resources, such as Yemen. If the product’s packaging doesn’t refer to a process, it was likely washed.
Photo by Lauren Mowery
The article How Coffee Processing and Fermentation Impact Flavors in Your Cup appeared first on VinePair.
Via https://vinepair.com/articles/how-coffee-fermentation-impacts-flavors-in-your-cup/
source https://vinology1.weebly.com/blog/how-coffee-processing-and-fermentation-impact-flavors-in-your-cup
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Brazil’s Next Tropical Hot Spot Is Getting Hotter
(Bloomberg Opinion) -- With peak burning season in the Amazon basin still to come, the commotion over destruction of the storied rain forest will grow. Yet even as Brazilian President Jair Bolsonaro prepares to lecture the United Nations General Assembly on who’s boss in the jungle and enjoins Brazilians to don the national colors to show that “Amazonia is ours,” the next tropical hot spot is already under duress. And given the economic stakes, expect the outrage to spread.No one marches along Ipanema beach to save the Brazilian savanna. Still, the sprawl of scrub and low-lying forest three times the size of Texas on the lower lip of the Amazon basin is falling fast, and so has become cause for global concern. The heightened scrutiny is an opportunity for officials already on the defensive to get something right. That won’t happen, however, unless producers, politicians and environmentalists drop their fists, use their collective heads and stop treating the savanna as a zero-sum game.The first step is to recognize that the cerrado is not a second Amazon. Yes, it is a natural wonder: home to 4,800 unique plant and vertebrate animal species, and 800 kinds of fish, a quarter of which are found nowhere else, and the source of 43% of Brazil’s fresh water outside the Amazon basin. It’s also one of the world’s most promising agricultural frontiers, where enterprising planters sow some 60% of the national crop, including soybeans, cotton, corn and sugarcane, and herders graze beef cattle from horizon to horizon. Year-round harvests on these tablelands are the engine of Brazilian agribusiness, which kicks in nearly a quarter of Brazilian gross domestic product, and have kept Latin America’s economy growing even when industry tanked and services stalled.Yet such bounty has come at a cost. The drive to the grain belt has already leveled close to half (46%) the cerrado forest and scrub, leaving untouched only 20% of the original vegetation. Between 2002 and 2011, deforestation increased 2.5 times faster in the cerrado than the Amazon, according to a study by Bernardo Strassburg of the International Institute for Sustainability. By one estimate, soy in the cerrado contributed 80% of Brazil’s climate-warming carbon gas emissions in 2016.Fortunately, the rate of felling has decreased. But for how long? While the Amazon’s fragile soils are a natural barrier to big agriculture, soy can be sown on more than 88% of what remains of the savanna. Under farmland business as usual, that’s an invitation to a conflagration. Some cerrado champions now want to import the rules of the Amazon soy moratorium, under which planters and traders are barred from trading in soy grown on recently cleared land. That arrangement helped brake land-clearing in the Amazon basin earlier this decade and slashed carbon emissions.It’s also tricky politics. Cerrado farmers have cash and clout. They control some of the world’s most productive farmland. Maligned as predators, many of them heard in Bolsonaro’s aggressive campaign cant an ode to creative destruction. Yet if Brazil wants to refurbish its soiled international brand, farmers need to listen to another tune. The timing couldn’t be better. When Bolsonaro sacked the respected head of the space research institute over unflattering deforestation data and dismissed critics as vegans and arsonists, he brought farmers risk instead of redemption. The blazing rhetoric has spooked grain dealers and Swedish pension funds, driven away retailers from Kipling to Timberland, and shaken Brazil’s trade partners.To reach a better green deal, Brazil needs its best farmers to become partners, not targets or martyrs. Wonks, scholars and green activists can help by hacking through the bureaucratic deadwood. There’s an awful lot of green tape in Brazil. No other country holds its farmers to such severe environmental standards, according to Earth Innovation Institute president Daniel Nepstad, a scholar of tropical forests. Soy producers need 20 permits just to do their jobs.In a region where converting forests to crops is the leading source of greenhouse emissions, tough standards for farmers make good sense. Yet without assurances that leaving forests standing can be as rewarding as clearing them for export crops, the push for zero deforestation to the savanna will likely come up short.Enterprising cerrado planters know that the world has turned and customers expect conservation on the farm and good green governance from the silo to the supermarket. Most planters in the grain-belt state of Mato Grosso have reportedly committed to zero deforestation and want to be recognized and compensated for their troubles. That’s one reason why companies selling verification and inspection services are part of a new growth industry in the grain trade, according to Bloomberg Intelligence.Grupo Amaggi, Brazil’s biggest soybean producer, helps planters upgrade their operations to qualify for environmental certificates, which now cover 3% of the local crop. However, few farmers have qualified for the much-heralded market in carbon credits and most are frustrated that certified green soy fetches only slightly higher prices than conventional grain. “The message here is confusing,” Juliana Lopes, chief sustainability officer at Amaggi, told me. “Buyers want certified grain but they aren’t willing to pay for it.”Another problem: securing credit to convert to environmental best practices. “The law obliges producers to maintain a forest reserve, but just try to use your standing forest as collateral for a farm loan,” said Aline Maldonado, CEO of the Aliança da Terra (Land Alliance), which advises more than 1,300 farmers on greener ways. “The forest reserve still has no value.”Fortunately, such quandaries have brought together onetime adversaries. Farmers, academics, green groups, traders and government officials are speaking out in forums such as the Roundtable on Responsible Soy and the Soy Buyers Coalition. Even Chinese buyers, better known for their appetite for natural resources than for environmental stewardship, have joined the conversation.The savanna is the key to success. “There’s skepticism among producers who have heard lots of promises but seen few results,” says Strassburg. “They need to be brought to the table.” That’s a cause worth wearing the national colors for.To contact the author of this story: Mac Margolis at [email protected] contact the editor responsible for this story: James Gibney at [email protected] column does not necessarily reflect the opinion of the editorial board or Bloomberg LP and its owners.Mac Margolis is a Bloomberg Opinion columnist covering Latin and South America. He was a reporter for Newsweek and is the author of “The Last New World: The Conquest of the Amazon Frontier.”For more articles like this, please visit us at bloomberg.com/opinion©2019 Bloomberg L.P.
from Yahoo News - Latest News & Headlines
(Bloomberg Opinion) -- With peak burning season in the Amazon basin still to come, the commotion over destruction of the storied rain forest will grow. Yet even as Brazilian President Jair Bolsonaro prepares to lecture the United Nations General Assembly on who’s boss in the jungle and enjoins Brazilians to don the national colors to show that “Amazonia is ours,” the next tropical hot spot is already under duress. And given the economic stakes, expect the outrage to spread.No one marches along Ipanema beach to save the Brazilian savanna. Still, the sprawl of scrub and low-lying forest three times the size of Texas on the lower lip of the Amazon basin is falling fast, and so has become cause for global concern. The heightened scrutiny is an opportunity for officials already on the defensive to get something right. That won’t happen, however, unless producers, politicians and environmentalists drop their fists, use their collective heads and stop treating the savanna as a zero-sum game.The first step is to recognize that the cerrado is not a second Amazon. Yes, it is a natural wonder: home to 4,800 unique plant and vertebrate animal species, and 800 kinds of fish, a quarter of which are found nowhere else, and the source of 43% of Brazil’s fresh water outside the Amazon basin. It’s also one of the world’s most promising agricultural frontiers, where enterprising planters sow some 60% of the national crop, including soybeans, cotton, corn and sugarcane, and herders graze beef cattle from horizon to horizon. Year-round harvests on these tablelands are the engine of Brazilian agribusiness, which kicks in nearly a quarter of Brazilian gross domestic product, and have kept Latin America’s economy growing even when industry tanked and services stalled.Yet such bounty has come at a cost. The drive to the grain belt has already leveled close to half (46%) the cerrado forest and scrub, leaving untouched only 20% of the original vegetation. Between 2002 and 2011, deforestation increased 2.5 times faster in the cerrado than the Amazon, according to a study by Bernardo Strassburg of the International Institute for Sustainability. By one estimate, soy in the cerrado contributed 80% of Brazil’s climate-warming carbon gas emissions in 2016.Fortunately, the rate of felling has decreased. But for how long? While the Amazon’s fragile soils are a natural barrier to big agriculture, soy can be sown on more than 88% of what remains of the savanna. Under farmland business as usual, that’s an invitation to a conflagration. Some cerrado champions now want to import the rules of the Amazon soy moratorium, under which planters and traders are barred from trading in soy grown on recently cleared land. That arrangement helped brake land-clearing in the Amazon basin earlier this decade and slashed carbon emissions.It’s also tricky politics. Cerrado farmers have cash and clout. They control some of the world’s most productive farmland. Maligned as predators, many of them heard in Bolsonaro’s aggressive campaign cant an ode to creative destruction. Yet if Brazil wants to refurbish its soiled international brand, farmers need to listen to another tune. The timing couldn’t be better. When Bolsonaro sacked the respected head of the space research institute over unflattering deforestation data and dismissed critics as vegans and arsonists, he brought farmers risk instead of redemption. The blazing rhetoric has spooked grain dealers and Swedish pension funds, driven away retailers from Kipling to Timberland, and shaken Brazil’s trade partners.To reach a better green deal, Brazil needs its best farmers to become partners, not targets or martyrs. Wonks, scholars and green activists can help by hacking through the bureaucratic deadwood. There’s an awful lot of green tape in Brazil. No other country holds its farmers to such severe environmental standards, according to Earth Innovation Institute president Daniel Nepstad, a scholar of tropical forests. Soy producers need 20 permits just to do their jobs.In a region where converting forests to crops is the leading source of greenhouse emissions, tough standards for farmers make good sense. Yet without assurances that leaving forests standing can be as rewarding as clearing them for export crops, the push for zero deforestation to the savanna will likely come up short.Enterprising cerrado planters know that the world has turned and customers expect conservation on the farm and good green governance from the silo to the supermarket. Most planters in the grain-belt state of Mato Grosso have reportedly committed to zero deforestation and want to be recognized and compensated for their troubles. That’s one reason why companies selling verification and inspection services are part of a new growth industry in the grain trade, according to Bloomberg Intelligence.Grupo Amaggi, Brazil’s biggest soybean producer, helps planters upgrade their operations to qualify for environmental certificates, which now cover 3% of the local crop. However, few farmers have qualified for the much-heralded market in carbon credits and most are frustrated that certified green soy fetches only slightly higher prices than conventional grain. “The message here is confusing,” Juliana Lopes, chief sustainability officer at Amaggi, told me. “Buyers want certified grain but they aren’t willing to pay for it.”Another problem: securing credit to convert to environmental best practices. “The law obliges producers to maintain a forest reserve, but just try to use your standing forest as collateral for a farm loan,” said Aline Maldonado, CEO of the Aliança da Terra (Land Alliance), which advises more than 1,300 farmers on greener ways. “The forest reserve still has no value.”Fortunately, such quandaries have brought together onetime adversaries. Farmers, academics, green groups, traders and government officials are speaking out in forums such as the Roundtable on Responsible Soy and the Soy Buyers Coalition. Even Chinese buyers, better known for their appetite for natural resources than for environmental stewardship, have joined the conversation.The savanna is the key to success. “There’s skepticism among producers who have heard lots of promises but seen few results,” says Strassburg. “They need to be brought to the table.” That’s a cause worth wearing the national colors for.To contact the author of this story: Mac Margolis at [email protected] contact the editor responsible for this story: James Gibney at [email protected] column does not necessarily reflect the opinion of the editorial board or Bloomberg LP and its owners.Mac Margolis is a Bloomberg Opinion columnist covering Latin and South America. He was a reporter for Newsweek and is the author of “The Last New World: The Conquest of the Amazon Frontier.”For more articles like this, please visit us at bloomberg.com/opinion©2019 Bloomberg L.P.
September 05, 2019 at 01:00PM
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Penguin adalah yang pertama dan satu-satunya di Indonesia yang mendapatkan SNI 7276:2008 (produk tangki Air) di tahun 2011.
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Wine and Chocolate, Made in Bali
Learn more: http://nosinner.com
Before we take you on a culinary tour through the eat streets of Bali, we'd like to introduce to you two Bali brands that aim to bring the local Indonesian products and produce to the international stage of the food and beverage industry. The two brands take pride in what they do and make, and we're here to celebrate with them.
While Indonesia is not traditionally a country of boozers, it is a producer of several alcoholic beverage brands – some of which have gained international recognition. And one of them is Hatten Wines, a Balinese alcoholic brand that has scooped up international awards from Asia and even Europe.
Bottoling and labeling processes at the winery of Hatten Wines in Sanur
Hatten Wines is a familiar name in Indonesia's food and beverage industry. The brand has been making wines here on the island since 1994, breaking all rules of traditional viticulture and winemaking by braving the climate, the elements, and fierce critics. Years of adjustments, trials, testing, and reinventing itself – more than 20 years now – have forged a solid winemaking company with incredible pride in its staff, products, and owners.
Bottoling and labeling processes at the winery of Hatten Wines in Sanur
Growing grapes in Bali has started at the beginning of the 20th Century but it is only a few decades ago, after multiple trials and errors, survival to parasites and other vine diseases, that the grapes were grown with satisfaction on a commercial scale and found in markets all over the archipelago.
Hatten Wines grows its grapes in its vineyards in Singaraja, and harvests over 34.5 hectares worth of succulent grapes. With over 14 years of development and improvement, the vineyards have already reached the maturity of vines of other new world wines. The northeast of Bali has long been a grape growing area and Hatten Wines has found this region suitable, owing to the abundance of sunshine, clear mountain water and rich volcanic soil found in the area. Visitors to the area can see grapes from the main road towards the beach, starting from the tourist town of Lovina until the beach resort of Pemuteran.
Vineyards of Hatten Wines in North Bali
The vines in North Bali's vineyards are trained into an overhead trellis called Pergola, where the posts consist of small trees, which are regularly pruned. Besides keeping the workers cool, the pergola system reduces the risk of diseases and sunburn on the grapes, all contributing to a better fruit quality. The daily task of seeing the grapes protected from the elements is a full time operation and workers often live in houses built amongst the pergolas to take constant care in case of rain. The crops have a surprisingly high quality and the grapes brought to the winery are certainly ranked as the best of the best.
Bottoling and labeling processes at the winery of Hatten Wines in Sanur
It's from this Singaraja vineyard that Hatten Wines started producing its first wine varietal in 1994, the Hatten Wine Rosé. in 2001, after celebrating its 100th vintage of the Rosé, Hatten Wines slowly introduced a white wine and a white brut méthodechampenoise sparkling, a light red wine, and a fortified wine inspired by the Pineau des Charentes method – all using locally grown grapes.
The harvests will then be transported to the Hatten Wines winery in Sanur, a modern state of the art facility with stainless steel vessels, refrigeration, installation, a horizontal press, 56 large wine tanks, fermenters, a bottling room, filters of various types and an up to date laboratory facility. It has a capacity of bottling 5,000 bottles per day. The hand harvested fruits are hand cleane, and normally received early in the day and quickly processed through crushing and pressing equipment or processed with skins in fermenters to make red wine.
Attentive staff working in the lab of Mason Gourment Chocolate Factory in Taro village, Ubud
Today, Hatten Wines products are found on most of Bali and Indonesia's tables. Over the past few years the winery has collected awards from prestigious competitions and accolades from wine experts, writers, also featured in articles and books worldwide. The company's founder, IB Rai Budarsa was saluted as a wine pioneer in Asia for producing the Hatten Wines and Two Islands ranges by the panel of judges of the Wine for Asia Awards in 2011. During its journey, the proudly Balinese Hatten Wines has won several awards at competitions in Europe and Asia, solidifying its place as a pioneer in the regional wine industry.
If you're planning to visit North Bali, then you should include a stop at the Welcome Centre & Observation Deck of Hatten Wines in your itinerary. Here you can trek along the vineyards and observe the farming of Alphonse Lavallee grapes that are grown locally in most Balinese vineyards, producing very tasty wine. The tour will include a lesson in wine making, grape picking, and a visit at Hatten Wines' laboratory, before concluding with the activity you have been waiting for: Wine tasting!
Away from the Hatten Wines vineyards in North Bali and into the jungle of Taro village in North Ubud, artisan gourmet chocolates are passionately crafted at the workshop of Mason Gourmet Chocolate Factory. Owned by Mason Adventures, a company renowned for its white water rafting and elephant park, Mason Gourmet Chocolate is now a producer of dark chocolates of the finest quality despite its recent establishment.
Sourcing its cacao beans from across the archipelago such as Aceh, West Sumatra, Jember, Banyuwangi, Berau, Seko, Masamba, and Bali's regencies of Tabanan and Jembrana. But rather than just placing the orders, the team at Mason Gourmet Chocolate travel to these areas to meet the farmers in person, and to the ensure the quality of the cacao beans is of the highest standard. The onsite visit is also aimed at educating the cacao farmers about the importance of quality over quantity for more valuable sales.
Selected Beans are processes into delicious chocolate
“The farmers were surprised we we offered to buy their cacao in beans, apparently, it's a much higher price, as long as they can keep up to the standards we set. They're used to selling the beans in bulk, and for a little amount of money. This is why the founder of Mason Adventures, Nigel Mason, sent me to attend the World's Cacao Conference in Jakarta because he felt the need that, in order to produce high quality chocolates, we also have to know about the whole cacao plantation and farming. The conference was attended by thousands of people, and among them were farmers and NGOs working to improve the lives of cacao farmers. There, I got the chance to learn so much about the cacao industry directly from the farmers and representatives of the NGOs,” said Chef Tiwi, currently at the helm of Mason Gourmet Chocolate and other Mason Adventures' dining outlets.
Selected Beans are processes into delicious chocolate
After finally securing the top quality cacao beans directly from the farmers, Mason then imported the finest chocolate machinery, Selmi; and currently the brand is now the only chocolate maker in the whole Indonesian archipelago that owns the most complete range of Selmi chocolate machines. As the result, when top quality Indonesian cacao beans meet the finest machine and chocolate making philosophy from the west, is high quality chocolates that have gained popularity even amongst the people from chocolate producing countries in Europe.
But what sets Mason Gourmet Chocolate apart from other chocolate makers, especially the mass producers, is that the machines are only doing 60% of the job. From the arrival of the cacao beans at Mason Gourmet Chocolate's base in Taro, human involvement is required to make sure that the beans are up to par in terms of bean count standard. The thousands, if not more, of cacao beans are hand picked, before being processed. “Once the machines are running, we still have to closely observe the whole process; so we touch and see with our very own eyes to see if there's irregularity with the texture everything else. This is why the chocolates we produce are artisan gourmet chocolates,” Chef Tiwi further explained. As the result, different with other dark chocolates, the ones produced by Mason are creamy without any additional dairy products.
Made in Bali Masons Chocolate Bars
“Indonesia is the third largest cacao exporter in the world. Unfortunately, this is just about quantity, not quality. This is why Nigel insists on me going directly to the plantations to see the farmers, and educate them about the importance of quality that can result in a high selling point. Hopefully, as Nigel wished, we can introduce top quality chocolates made from the Indonesian cacao beans, and also produced here in the country,” Chef Tiwi concluded.
The Cellardoor of Hatten Wines
Jalan By Pass Ngurah Rai No. 393, Sanur
+62 361 472 1377
www.hattenwines.com
Mason Gourmet Chocolate Factory
Koko Bambu Restaurant
Jalan Raya Taro, Banjar Tatag, Ubud
+62 361 721 480
www.masongourmet.com
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