#new variety of soybean

[kisanofindia]

सोयाबीन की नई किस्में: ये किस्में किसानों को देंगी ज़्यादा पैदावार और अच्छा मुनाफ़ा

कम समय में पकने वाली, जलवायु अनुकूल और प्रतिरोधक क्षमता में उन्नत

इन नई किस्मों में से एक किस्म ऐसी है जो किसान एक साल में अलग-अलग दो फसलें के साथ लगा सकते हैं। उन किसानों के लिए ये सोयाबीन की नई किस्में पहली पसंद हो सकती है। इंदौर स्थित सोयाबीन अनुसंधान के भारतीय संस्थान के प्रधान वैज्ञानिक संजय गुप्ता ने इस किस्म को विकसित किया है। 

सोयाबीन की नई किस्में (New Soybean Varieties): देश के किसानों की हालत में सुधार, उनकी आय में वृद्धि के उद्देश्य से कृषि वैज्ञानिक आधुनिक तकनीक और फसलों की उन्नत किस्में लगातार विकसित करते रहे हैं। अभी हाल ही में अलग-अलग फसलों की 35 नई किस्मों की सौगात किसानों को दी गई। ये नई किस्में जलवायु अनुकूल और कुपोषण मुक्त भारत के अभियान को रफ़्तार देने में मददगार होंगी।

देश के अलग-अलग कृषि संस्थानों द्वारा ईज़ाद की गई इन किस्मों में सूखा प्रभावित क्षेत्र के लिए चने की नई किस्म, कम समय में तैयार होने वाली अरहर, जलवायु अनुकूल और रोग प्रतिरोधी धान की किस्में, पोषक तत्वों से भरपूर गेहूं, बाजरा, मक्का की किस्में शामिल हैं। इसके अलावा किनोवो, कुट्टू, विंग्डबीन और बाकला की उन्नत किस्में और उच्च गुणवत्ता वाले सरसों और सोयाबीन की प्रमुख किस्में की वैरायटी भी किसानों को समर्पित की गईं। इस लेख में आगे आप सोयाबीन की नई किस्मों की खासियत और उत्पादन क्षमता के बारे में जानेंगे। 

सोयाबीन की जो नई किस्में आईं हैं, वो कई मायनों में ज़्यादा उन्नत हैं, जो इसकी खेती करने वाले किसानों को अच्छे उत्पादन के साथ-साथ गुणवत्ता भी देंगी। सोयाबीन प्रोटीन की मात्रा से भरपूर होता है। इसमें प्रोटीन की मात्रा लगभग 40 से 50 फ़ीसदी पाई जाती है। इसके नियमित सेवन से प्रोटीन की कमी से होने वाली बीमारियों से बचाव होता है। सोयाबीन के इन गुणों को देखते हुए ही लोगों के बीच इसकी अच्छी मांग रहती है। इस वजह से किसान अगर उन्नत किस्मों की खेती करेंगे तो उन्हें लाभ की संभावना ज़्यादा रहेगी।

भारतीय कृषि अनुसंधान परिषद- सोयाबीन अनुसंधान के भारतीय संस्थान इंदौर (ICAR-IISR) ने सोयाबीन की नई किस्मों को लेकर विस्तार से जानकारी दी है। आइए जानते हैं इन सोयाबीन की नई किस्मों के बारे में।

सोयाबीन किस्म एन. आर. सी. 128

सोयाबीन की एन. आर. सी. 128 किस्म (Soybean Varieties nrc 128) की खासियत है कि ज़्यादा पानी गिरने और जलभराव वाली स्थिति में भी इस किस्म को नुकसान नहीं पहुंचता। इस किस्म में रोए होते हैं जिस कारण कीड़ों का प्रकोप कम होता है। ये किस्म बिहार, झारखंड, छत्तीसगढ़, ओडिशा और पश्चिम बंगाल के किसानों के लिए अच्छी है। साथ ही उत्तर मैदानी क्षेत्र पंजाब, हरियाणा और दिल्ली के लिए भी ये किस्म उपयुक्त है। पूर्वी क्षेत्र और उत्तर मैदानी क्षेत्र के किसानों को इस किस्म की खेती से फ़ायदा होगा। इस किस्म को विकसित करने का श्रेय डॉ. एम. शिवकुमार को जाता है।

सोयाबीन किस्म एन. आर. सी. 127

सोयाबीन की किस्म एन. आर. सी. 127 खाद्य प्रोडक्ट बनाने के लिए बेहद उपयुक्त है। अन्य किस्मों को जहां इस्तेमाल से पहले उबालना पड़ता है। ये किस्म कड़वा मुक्त होने के कारण इसे खाया जा सकता है। ये किस्म 110 दिनों में पककर तैयार हो जाती है। ये किस्म मध्य प्रदेश, गुजरात और महाराष्ट्र के लिए उपयुक्त है। 

सोयाबीन किस्म एन. आर. सी. 130

एन. आर. सी. 130 बहुत ही कम समय में पकने वाली किस्म है। जो किसान एक साल में अलग-अलग तीन फसलें लगाना चाहते हैं, उन किसानों के लिए ये किस्म पहली पसंद हो सकती है। इंदौर स्थित सोयाबीन अनुसंधान के भारतीय संस्थान के प्रधान वैज्ञानिक संजय गुप्ता ने इस किस्म को विकसित किया है। 

और पढ़ें......

[winterspiderpurrs]

Farm au!!! Tony and Stephen are married and have been for years (like old bickering couple but still kiss like teenagers). A few years ago they hired Peter to work the farm, but now he is pretty much their adopted son😌😌

Steve and Bucky also work for them. One or both get their eyes on Peter mayhaps?👀👀 - @professional-benaddict 💗💗

Hi Rafni!! @professional-benaddict Hope you like this!

**************************************************************

" Aw come on guys! I just got back! Give me a day or two to adjust!"

Peter covers his eyes as he moves to go get the basket on the kitchen counter that is used to hold the fresh eggs.

Tony laughs and tosses a pillow over at Peter. He sits up from his spot on the couch where Stephen and him were making out heavily. They had gotten used to Peter not being around, though this still happened when he was before, but they 'tried' to make sure they were fairly descent.

"Tough luck Kid! Now get out of the house! While your out stop and introduce yourself to Steve and Bucky."

Peter shakes his head and laughs, picking up the tossed pillow and throwing it back lightly, hitting Stephen.

"Hey!"

"See you guys later! Gonna feed the chickens and get the eggs and check in on Karen!"

Stephen grumbles to Tony as he pulls him back closer.

" Can't believe you let him name that horse Karen."

Peter wondered away from the main house before heading toward the large chicken coup. The coup was situated next to the smaller house on the property. When Stephen and Tony bought the farm, it was a bit of a retirement project for them both.

They had a handful of horses, cows, some goats, and chickens. They had acres full of corn, soybeans, green beans and their own personal garden that everyone tends to. That one connected the two homes on the property, it had a small pumpkin patch, rows of tomatoes, cucumbers, carrots, radishes and turnips.

It was a bit much in the beginning, growing such a variety, but with their access to all the land they were able to divide it up in way to make it work for themselves. And as profits grew, they were able to hire in more help.

Ben Parker worked at the farm before Tony and Stephen bought it. He stayed working with the farm up until two years ago, his last trip into the city he had gotten into a wreck and passed away. They didn't expect Peter Parker to show up a month after, asking if he could work for them. They refused at first, knowing that the kid was in college, and they hadn't wanted him to give up on his dream to work at the farm.

But they both knew that May and Ben were on hard time, even with what they paid Ben. Between them taking in their nephew to raise, May's medical bills even with the insurance they offered. Money would be tight. But Tony was able to convince Peter to work during the summer months, winter break or whenever he was home. That way he could stay in school.

Peter was humming as he started gathering the eggs up out of the coup. The rest of the chickens were out of the coup eating at the feed he had just scattered out into their pen. Once he had checked all the trays for eggs, he covered the eggs he had in the basket up with a cloth.

He went to sit down to watch the hens and roosters run around, the head Rooster who he like to call 'Dodger' because of how much he runs away and dodges getting caught, got in his lap when he heard a voice call out, he looked up toward the smaller house on the property, it served as a guest house and as a place for workers to take a break.

"Hey Kid, What are you doing?"

Smiling, Peter gave an awkward wave.

"Hi! Mr. Stark said he hired new people to help. I'm Peter! Peter Parker"

The guy wiped a thing of sweat off his face with the towel he had around his neck before he nods towards Peter.

"Call me Bucky"

"Nice to meet ya Bucky"

Bucky offers him a small smile, and nods again.

"If your staying later, why don't you join Steve and I for dinner. Since your going to be around for a bit."

"Oh! Yes I mean sure.That sounds great"

"See you then Doll"

It was about an hour later when Peter was heading back with Karen to bring her back to the barn for the evening when he saw someone sitting outside with a couple of the horses.

"Hey! You must be Steve! I'm Peter."

Steve looked up startled out of his thoughts before he offered Peter a smile. Standing up and giving Peter a firm handshake.

"Nice to meet you Peter, Tony talks about you often"

Peter laughs and rubs the back of his neck.

"Yeah? Hopefully good things. I'm just bringing in Karen, do you want me to help with Jarvis and Friday?"

"I got them, time I should get them in anyway."

And that is how when Peter knocked on the door of the guest house, both Steve and Bucky were there, trying to open the door for him first.

[justalittlesolarpunk]

Hiya! Hope it’s okay to ask, but what were your kind of first steps to living in a more solar punk way?

Hi! Absolutely ok to ask, I love talking to people about this.

I can probably date my Solarpunk awakening, if you want to use the term, to a variety of points, but in the past few years due to both growing eco-anxiety and a new connection with nature (moved out of the city into the country) I became more concerned with the environment and this led me to give up flying and start educating myself on solarpunk topics through books and podcasts. Living with my parents, who have more disposable income than me, helped me see what it was like to be able to purchase organic and plastic-free food. Living rurally meant we got to know our neighbours. When our house flooded, they were the ones bailing it out with buckets beside us at 1am, up to our ankles in cold, dirty water. I learned a lot about community. I started foraging for snacks and treats (hello blackberries are delicious). I got interested in the ecological elements of paganism.

Later on I started incorporating more plant-rich food into my diet and getting interested in slow travel, rewilding, urban planning, etc. Then I started going to XR meetings, which led me to getting involved in (non-arrestable in my case) direct action. I joined some gardening volunteers which encouraged me to start trying to grow my own food at home. I decided to commit to not learning to drive or owning a car.

However, I’d actually say I’d been doing solarpunk stuff earlier than this without knowing it - seeking out positive news stories, attending protests, organising in my community (I was active in my school’s LGBT scene and ran several campaigns about it at uni), learning about indigenous cultures, telling stories. All of these things are solarpunk too.

But the single biggest thing that has helped me to be more solarpunk is changing the way I see the world, and for this the writings of Robin Wall Kimmerer have been hugely influential, along with a bunch of different writers that I can’t list all of here. But unlearning the idea that I am alone in a lifeless inanimate world has been HUGE for me. Today I thanked every element that made up my meal, from the rice in my noodles to mycoprotein that grew my meat substitute to the soybeans that made the sauce, the steel in my pan and the sunlight that powered the electricity that heated my induction hob. I walked along a river and said hello to geese. I noticed each plant and knew the names of many of them. I called my grandmother and tried to really listen as she narrated her experiences of the day to me, even though she can be difficult. Relationality has been the greatest aspect of my solarpunk work, learning to see myself as utterly interconnected with everything and everyone else, to remember that my very atoms were once compressed together with all the other atoms when this expanding universe first began. So a lot of it is about changing your thoughts, though it should also be backed up by action too.

Hope some of this helps!

[ainews]

According to a recent survey, many people are looking for ways to get ahead in life. Whether it’s taking a new job, starting a business, or just improving their quality of life, the search for success is on. But what if there was a simple way to get ahead that you may have overlooked?

Enter hoisin sauce. This Chinese condiment is made from fermented soybeans, garlic, chili peppers, and other spices. It has a sweet, savory, and slightly spicy flavor that goes great with a variety of dishes.

But it turns out that hoisin sauce has more to offer than just flavor. According to research, the combination of ingredients in hoisin sauce can actually help you get ahead in life.

First, the garlic in hoisin sauce can help boost your energy levels. This can help you get up earlier, work longer, and be more productive throughout the day.

Second, the chili peppers in hoisin sauce can help boost your metabolism. This can help you burn more calories throughout the day and can help you lose weight and stay in shape.

Finally, the soybeans in hoisin sauce can help reduce inflammation. This can help reduce the risk of chronic diseases, such as heart disease and diabetes.

So if you’re looking for ways to get ahead in life, you may want to consider adding hoisin sauce to your diet. It can boost your energy levels, help you lose weight, and reduce your risk of chronic diseases. Who knows, it may just be the secret ingredient to success.

[joeyalohadream]

This heat has me SO ready for Fall.

I figured now was a good time to share one of my WIPs! It will be a lengthy hallmark-romance-esque Fall story that I’ll be posting when the leaves start to change!

Basic Plot Details:

Gale is a crop farmer. The land he owns has been in the Cleven family for generations. He has hundreds of acres of farmland and makes his living growing and harvesting wheat, corn, soybeans and a selection of fruit.

The land he owns belonged to his father and his uncle. His uncle was a widower and had no children, but he helped raise Gale and he left the farm to him when he passed away years ago.

Gale’s father is alive, but widely unreliable. He’s around town, but he and Gale don’t have a relationship. Gale’s mother passed away when he was a boy.

‘Cleven Family Farms’ is a lonely place for Gale with no family of his own in sight.

John Brady, Benny DeMarco, and Howard Hambone all grew up with Gale and they help him work the land during the various seasons.

John Egan is new to town. He starts in the Fall as the new Baseball Coach for the local high school after an injury in the minor leagues dashed his dreams of a shot at the MLB.

Every year, Gale hosts the town's annual Fall Festival at his farm. It’s a family tradition that’s decades long.

He grows pumpkins. Provides hayrides with his tractor, turns a field into a corn maze and offers a variety of other fall activities for the week long festival.

Gale has been struggling to stay afloat financially and is hoping to make this years festival the biggest one yet in the hopes of making some extra cushion for himself.

His good friend Curt (a teacher at the high school) convinces him to turn his barn into a haunted house. Gale loves fall, but he hates Halloween.

Curt agrees to help plan it and run the whole thing and he enlists his new friend, John, self-proclaimed expert in all things Halloween.

John swings by the farm one day in early September to scope it out and start planning, and meets the most gorgeous, blue-eyed farmer. Looking like something out of his wildest fantasies.

They hit it off after a rough start, but eventually John offers his free time to plan the whole festival.

And they fall in love.

🍁🎃👻

[legend-collection]

Fouke Monster

the Fouke Monster also known as the Boggy Creek Monster and the Swamp Stalker, is purported to be an ape-like creature, similar to descriptions of Bigfoot, that was allegedly sighted in the rural town of Fouke, Arkansas during the early 1970s. The creature was alleged to have attacked a local family.

The creature was named by journalist Jim Powell, who reported on it for the Texarkana Gazette and the Texarkana Daily News.

Various reports between 1971 and 1974 described it as being a large, bipedal creature covered in long dark hair. It was estimated to be about 7 feet (2 m) tall with a weight of 250–300 pounds (110–140 kg). Later reports claimed that it was far larger, with one witness describing it as 10 feet (3 m) tall, with an estimated weight of 800 pounds (360 kg). Some accounts describe the Fouke Monster as running swiftly with a galloping gait and swinging its arms in a fashion similar to a monkey. Reports also describe it as having a terrible odor, the odor being described as a combination of a skunk and a wet dog, and as having bright red eyes about the size of silver dollars.

A variety of tracks and claw marks have been discovered which are claimed to belong to the creature. One set of foot prints reportedly measured 17 inches (43 cm) in length and 7 inches (18 cm) wide, while another appeared to show feet that only possessed three toes.

Prior to the 20th century, several alleged sightings in the general area related to a large, hairy creature circulated in an 1851 report in the Memphis Enquirer, and an 1856 report in the Caddo Gazette.

Local residents claim that the creature had roamed the area since 1964, but those sightings had not been reported. Local folklore also holds that the creature can be further traced back to sightings in 1946. Most early sightings were allegedly in the region of Jonesville as the creature was known as the "Jonesville Monster" during this period.

In 1955 the creature was allegedly spotted by a 14-year-old boy who described it as having reddish brown hair, sniffing the air, and not reacting when it was fired upon with birdshot. Investigator Joe Nickell observed that the description was consistent with a misidentified black bear (Ursus americanus).

The Fouke Monster first made local headlines in 1971, when it was reported to have attacked the home of Bobby and Elizabeth Ford on May 2, 1971.

According to Elizabeth Ford, the creature, which she initially thought was a bear, reached through a screen window that night while she was sleeping on a couch. It was chased away by her husband and his brother Don. During the alleged encounter, the Fords fired several gun shots at the creature and believed that they had hit it, though no traces of blood were found. An extensive search of the area failed to locate the creature, but three-toed footprints were found close to the house, as well as scratch marks on the porch and damage to a window and the house's siding. According to the Fords, they had heard something moving around outside late at night several nights prior but, having lived in the house for less than a week, had never encountered the creature before.

The creature was allegedly sighted again on May 23, 1971, when three people, D. C. Woods, Jr., Wilma Woods, and Mrs. R. H. Sedgass, reported seeing an ape-like creature crossing U.S. Highway 71.[19] More sightings reports were made over the following months by local residents and tourists, who found additional footprints. The best known footprints were found in a soybean field belonging to local filling station owner Scott Keith. They were scrutinized by game warden Carl Galyon, who was unable to confirm their authenticity. Like the Ford prints, they appeared to indicate that the creature had only three toes.

The incident began to attract substantial interest after news spread about the Ford sighting. The Little Rock, Arkansas, radio station KAAY posted a $1,090 bounty on the creature. Several attempts were made to track the creature with dogs, but they were unable to follow its scent. When hunters began to take interest in the Fouke Monster, Miller County Sheriff Leslie Greer was forced to put a temporary "no guns" policy in place in order to preserve public safety. In 1971, three people were fined $59 each "for filing a fraudulent monster report."

After an initial surge of attention, public interest in the creature decreased until it gained national recognition in 1973 when Charles B. Pierce released a docudrama horror film about the creature in 1972, The Legend of Boggy Creek.

By late 1974, interest had waned again and sightings all but stopped; only to begin again in March 1978 when tracks were reportedly found by two brothers prospecting in Russellville, Arkansas. There were also sightings in Center Ridge, Arkansas. On June 26 of that same year, a sighting was reported in Crossett, Arkansas. During this period the creature was blamed for missing livestock and attacks on several dogs.

Since the initial clusters of sightings during the 1970s, there have been sporadic reports of the creature. In 1991, the creature was reportedly seen jumping from a bridge. There were forty reported sightings in 1997 and, in 1998, the creature was reportedly sighted in a dry creek bed 5 miles (8 km) south of Fouke.

[stirringwinds]

Everything fine and romantic until Jan introduces to Dutch meals which tests all of Kiku's adoration for Jan, and his politeness.

not the cheese and bread only 😔...jokes aside though—Dutch cuisine is more than that (and I reckon Kiku would rather like Dutch pastries). and ngl, i do think that when they first meet in the 1600s, Jan's cuisine doesn't seem that plain when he describes it to Kiku; it's more that it's different. particularly in the usage of milk, bread and meat. because one thing to remember is that while Japanese cuisine is world-renowned in the 21st century for its variety and unique flavours, a lot of dishes that Japan is now famous for didn't exist at all in the Edo period. and while nobles might eat more lavishly, Kiku might not find a simpler, more utilitarian approach to food as strange because many Japanese peasants had to do that. it's something i forget at times, but the past is a different country when it comes to taste too.

Beef teriyaki? Katsudon? Wagyu beef? Tonkotsu ramen? Matcha ice-cream? Nope. Cows in Japan were used mainly for agricultural labour, and weren't raised for meat or milk then. Pork wasn't eaten commonly either; the Japanese diet was a lot more vegetarian (in part due to Buddhist customs), with seafood often being the animal protein used. Meat dishes became more common in the Meiji era onwards; ramen has its roots in Chinese style noodles that were popularised in the 20th century. Many other fusion dishes continued to develop later from foreign influences in postwar Japan. Though of course, Castella cakes and konpeito candy were some earlier European (Portuguese) influences on Japanese cuisine. Nonetheless, I think some flavours/ingredient like soybeans, yuzu, seaweed and miso would be novel to 17th century Jan. conversely, it's historical that Jan would be the one to introduce coffee and chocolate to Kiku. so there is that too 🤔.

In the present, after they get back together again from the 80s onwards (as i personally headcanon)—I do think cooking together casually and trying new dishes is one new habit they add to their otherwise centuries-old relationship (before that, i feel like usually servants did it. their postwar (and post-imperial) life is one of more simplicity in that regard). Another dimension of how they've long shared their culture with each other, in a new but also familiar form.

[beeseverywhen]

Spent some time today reading about the history of ketchup. Started on a recipe site (with so many popups you wouldn't believe, so I won't link (also I lost the link))

A Brief History of Ketchup

The original ketchup wasn’t made with tomatoes at all. Ketchup likely evolved from a Malaysian condiment similar to Indonesian kecap manis, a sweet, thick soy sauce that English colonists first tasted in the eighteenth century. Back home, the British developed their own takes on the sauce. Without soybeans, they used mushrooms, shallots, and anchovies to develop a variety of thick, brown condiments, including mushroom ketchup and Worcestershire sauce.

The British brought their mushroom ketchup to the Americas in the late eighteenth century, and by the early nineteenth century, Americans had developed tomato ketchup from the New World fruit. Farmers sold tomato ketchup as a value-added product, and in 1837 Jonas Yerkes became the first person to distribute bottled ketchup nationally. In the 1870s, Henry J. Heinz upped the sugar and vinegar levels of his namesake ketchup so that it could be mass-produced without the common preservative sodium benzoate, forever changing the sauce’s flavor profile.

[oilpressline]

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[petrorabbit]

For some reason I’ve been thinking a lot about the pre-Konoha political and economic layout of Naruto so here are some Thoughts. I should also probably mention that I’ve never actually seen the part of the series that covers this so I’m working under the assumption that Madara and Hashirama forced the leadership of all the other villages they could subdue to come live in their new village, more or less as hostages, a la the alternate residence duty/sankin kotai system. Tbh some or a lot of this probably conflicts with canon but uh. You know.

There were several independently run villages, which were largely self-sufficient, but there was a certain level of trade and cooperation between them. The concept of Fire Country hadn’t been established yet, so there was no sense of being part of the same group; the only thing linking them together was proximity.

When Madara and Hashirama were forcing them to unify into Konoha, they were biased toward villages that were led by clans with kekkei genkai, but there were villages with other leadership systems. They were overlooked because Madara and Hashirama did not recognize them as powerful entities and they either collapsed in the chaos or managed to hang on with a diminished presence.

The only significant alliance during this period was between the Yamanaka, Akimichi, and Nara clans. Their unity allowed them to industrialize agriculture in a way that none of the other villages could, and as a result they had a lot of economic power, since they produced a large surplus of food and other goods that other villages needed. 

The Yamanaka specialized in all kinds of farming and growing, including staple crops like rice and soybeans, but also more specialized medical herbs, fruit trees, and anything else that grows. Their reputation for skill in flower arranging is a shade of this - as a demonstration of their skill, young Yamanaka would be expected to present an arrangement of flowers they had grown themselves, with the variety, coordination, and difficulty to nurture of the plants showing how much they had learned about agriculture. The Haruno family would have been from this village, and Sakura would have excelled as an estate manager.

The Nara focused on animal husbandry, raising, breeding, and harvesting resources from all kinds of livestock. A key image here is Shikamaru as a shepherd, watching the clouds while his flock grazes.

The nature of the alliance was that the Nara and Yamanaka would harvest raw ingredients and ship them to the Akimichi, who had advanced methods of processing raw materials into other goods. This included foodstuff, such as soy sauce, tofu, and sake, but also other areas, like weaving and leatherworking.

This alliance allowed them to produce far more goods than they needed, and at a higher quality and variety than anyone else. This gave them a lot of economic power and dissuaded other villages from attacking them, as losing the ability to trade with them could be devastating. 

When Madara and Hashirama forced them to join Konoha, their strategy relied heavily on having the independent wealth to be able to disregard this fact. They weren’t afraid to destroy large stores of goods or even fields and herds. The threat of famine is what ultimately led the three clans to surrender. After losing almost all of the leadership, the three villages collapsed into one, which still survives, but without the economic power if once held.

The Aburame clan’s main exports were honey, silk, and carmine dye. Obviously the clan’s ability to commune with insects shaped these industries a lot, but there were also plenty of non-clan members living there who contributed greatly as well. This village is the one that survived the most intact, because the Aburame leadership saw the writing on the wall, realized they had no change of resisting the unification efforts, and focused on a peaceful transfer of power, training non-clan members to be able to run everything after the Aburame were forcefully relocated to Konoha. Sai would have lived in this village if unification hadn’t happened, probably raising cochineal insects to produce dye.

The Hyuuga lived on the border with what would become Lightning and had a centuries long feud with a specific lightning clan that they competed with for land and resources. Conflict between the two groups was almost constant and death was frequent, even for high-ranking family members. At this time, the incentive was to have a lot of potential heirs, so that someone was sure to survive to run the family. The seal acted more like a cyanide pill in a fake tooth - something someone could use to end their own life if they were captured. Everyone with a byakugan would be expected to have one.

The Hyuuga relied heavily on foraging, using the byakugan to quickly search large areas for food and resources, and stockpiling rare herbs, mushrooms, and the like for trading. They would also trade these in powdered or other processed forms, to prevent others from figuring out how to grow them and potentially cutting off their monopoly on them. This strategy required them to have access to large swaths of land, so they would often ignore other villages’ borders, which did not make them popular. The constant conflict also made them very suspicious and insular, which didn’t help either. When they caved to unification, they more or less burnt their village to the ground and salted the ashes, in order to prevent their lightning rivals from benefiting from anything they left behind.

I admittedly don’t have a lot to say about the Inuzuka. They probably specialized in hunting, and were one of the last holdouts against unification. The clan head did not give in until her dog had been killed and never forgave Madara or Hashirama for it. The remnants of this village are the most likely to recognize a returning Inuzuka on sight as lost brethren and welcome them back with open arms. If I ever write fic of this, the narrative hook will be that Kiba and Tamaki are having an arranged marriage for clan alliance reasons.

One of the non-clan villages was run by members of a particular dojo. Although it was part of Fire country when the borders were drawn, culturally it was more closely aligned with Stone country, leading to people from this village to have surnames like Rock.

Another non-clan village was led by a guild of blacksmiths. They survived the upheaval as their was a huge demand for their weapons. (Yes this is where Tenten is from) 

Anyway. Comment if you want to see my notes of different calendars the different countries in naruto would use because I think it would be funny if Konan and Nagato had to date everything 5 different ways to make sure their terrible employees know when to show up

[reasoningdaily]

Sure, there is nothing wrong with good old mustard, mayonnaise, and ketchup. But those classic flavors would be even more appreciated if given a rest for a while. And, in the meantime, here are ten condiments from all over the world that have been waiting on the benches for their day on the spotlight on your diner table. Did you ever hear about oyster sauce? Or lingonberry jam? Take a quick look and see if any of these flavor enhancers tempt you!

Let us start this list with a sauce that is served throughout the Balkan nations as a relish or a side dish. The so-called "Serbian Salsa", ajvar is a condiment made principally from sweet bell peppers and eggplants.

The relish became a popular side dish throughout Yugoslavia after World War II and is made of roasted peppers. Ajvar can be consumed as a bread spread or as a side dish. Ajvar has a few variations. One variation contains tomato and eggplant, and another green bell peppers and oregano.

Hoisin sauce gives a tangy glaze to any dish. Essentially a Chinese barbecue sauce, this condiment lies at the intersection of brown sauce and hot sauce. Peking ducks are almost always dressed with hoisin sauce.

This is a thick, fragrant sauce commonly used as a glaze for meat, an addition to stir fry, or as a dipping sauce. It is dark-colored, sweet, and salty. Although regional variants exist, hoisin sauce usually includes soybeans, fennel, red chili peppers, and garlic.

A Korean sauce, gochujang is a savory and spicy hot pepper paste that gives many dishes from its country of origin their unique taste. It is made from chili, fermented soybeans, sticky rice, and salt, it’s mostly combined with other condiments when used.

Traditionally, it would be naturally fermented over years in ceramic vessels on an elevated stone platform in the backyard but these days it is prepared in a more industrial environment.

As the name implies, fish sauce is a liquid condiment made from fish. Its pungent smell may come as a shock to the first-time user but it is a flavor one gets used to. It helps enhance the taste of the ingredients it touches.

It is mixed with sugar, chili, lime juice, and garlic, and due to its ability to add a savory umami flavor to dishes, it has been embraced globally by chefs and home cooks. It can be used as a seasoning during or after cooking and as a base in dipping sauces.

A familiar name to many, chutney is made of fruit or vegetable marinated in vinegar, spices, and sugar, chutneys can be sweet, savory, or spicy. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt, or curd, cucumber, spicy coconut, spicy onion, or mint dipping sauce.

Vinegar was added to the recipe for English-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year or to be sold as a commercial product. In Western cuisine, chutney is often eaten with hard cheese or with cold meats.

Miso is a byproduct of soy sauce, but it has a life of its own. Apart from being used to make soup, the paste can be served directly as a topping on rice.

High in protein and rich in vitamins and minerals, it is used for sauces and spreads, pickling vegetables, fish, or meats. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory.

Another familiar name on the list, aioli begins with a ground garlic paste before whipping in egg yolk, olive oil, and mustard. The emulsion is sometimes seasoned with lemon juice, saffron, or chili. It is a perfect dip for seafood, veggie crisps, or french fries.

The names mean "garlic and oil" in Catalan and Provençal. It is found in the cuisines of the Mediterranean coasts of Spain and France.Some versions of the sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, whereas other versions lack egg yolk and contain more garlic.

Perhaps it is more than "just" a condiment, as it also has steamed, fried sausage, usually pork, typically cut into bite-sized chunks. But in this case, we are highlighting the curry ketchup that goes with it.

Currywurst sauce is based on spiced ketchup or tomato paste topped with curry powder, or a ready-made ketchup seasoned with curry and other spices. The dish is often served with french fries.

As exotic as the name sounds, it is not a rare condiment. Oyster sauce is a viscous dark brown condiment thickened with corn starch, made from oyster extracts, sugar, salt, and water.

Oyster sauce is saltier and is used more often in everyday cooking than hoisin sauce. It’s as suitable for marinating a steak at home as it is for dressing boiled choi sum.

Lingonberries grow on a short evergreen shrub in the Arctic tundra throughout the Northern Hemisphere from Eurasia to North America. And, in Sweden, these little berries are used to make delicious jam that is used as a condiment for meat courses, such as meatballs, beef stew, or fried herring.

Traditional dishes such as potato pancakes, spinach pancakes, and black pudding are commonly combined with lingonberries. The jam can also be paired with oatmeal porridge, mashed potatoes, and some desserts.

[ainews]

A new type of hoisin sauce has been developed that promises to revolutionize the way people use the traditional condiment.

Hoisin sauce is a popular sauce in Chinese cuisine that is used as a marinade, dipping sauce, and condiment. The new version of the sauce is being called "Super Hoisin" and is said to be more flavorful and healthier than the traditional version. It contains no preservatives or artificial colors and is made from natural ingredients.

Super Hoisin sauce is made from a blend of fermented soybeans, garlic, sugar, vinegar, and spices. It is described as having a sweet, spicy, and savory flavor. This new version of hoisin sauce can be used in a variety of dishes, including stir-fried noodles, dumplings, and soups. It can also be used as a marinade for meats and vegetables.

The creator of Super Hoisin sauce, Chef Lin, believes that his sauce will become a staple condiment in households around the world. It is available for purchase online, and in select stores in the U.S. and Canada. He hopes that his sauce will bring a new level of flavor to Chinese cuisine and give people a healthier option for adding flavor to their meals.

[mordormr]

The Margarine Industry and Market: Trends, Growth, and Opportunities 

The margarine industry, an integral part of the global food sector, has witnessed significant changes in recent years, driven by shifts in consumer preferences, health trends, and innovations in food technology. Historically regarded as a cheaper alternative to butter, margarine has evolved into a versatile and innovative product, offering a range of applications beyond simple spreadables. This blog explores the current state of the margarine market, the factors influencing its growth, and the opportunities it presents for manufacturers and investors. 

Market Overview of Margarine 

The global margarine market is projected to be valued at USD 22.67 billion in 2024 and is expected to reach USD 25.54 billion by 2029, growing at a compound annual growth rate (CAGR) of 2.42% from 2024 to 2029.  

Margarine is a spread typically made from vegetable oils, emulsifiers, and sometimes dairy products. It was first introduced in the late 19th century as a cheaper alternative to butter, which was expensive and in limited supply. Over the years, margarine has adapted to changing dietary habits, with various formulations catering to different segments of the population—ranging from low-fat, low-sodium versions to vegan and non-GMO options. 

Globally, the margarine market is substantial, with a growing consumer base in emerging economies, particularly in Asia-Pacific and Latin America. In developed regions like North America and Europe, however, the market has matured, and growth is driven primarily by product innovation, health-conscious formulations, and shifts toward plant-based diets. 

Key Market Drivers 

Several factors are currently influencing the margarine industry: 

a) Health and Wellness Trends 

As consumers become more health-conscious, there has been a rising demand for products with healthier ingredients. The use of vegetable oils like olive oil, sunflower oil, and canola oil in margarine formulations, for instance, offers healthier alternatives to butter, which is high in saturated fats. Margarine manufacturers are increasingly focusing on reducing trans fats and offering options with lower cholesterol levels. Some margarine products are enriched with omega-3 fatty acids, vitamins, and other nutrients to appeal to health-conscious consumers. 

Additionally, the demand for plant-based and dairy-free products has surged with the rise of vegan and lactose-free diets, which has opened new avenues for the margarine market. Plant-based margarine, often made from sunflower, soybean, or coconut oils, has been gaining popularity among consumers seeking vegan alternatives. 

b) Convenience and Versatility 

The growing demand for convenience foods has benefitted the margarine market, as it is easy to use and has a long shelf life. Margarine serves a variety of functions, including use as a spread, in baking, frying, and even in confectionery products. Manufacturers are increasingly creating multipurpose margarines, such as those designed for high-heat cooking, which allow for greater convenience in the kitchen. This versatility is one of the reasons margarine continues to be a staple in many households. 

c) Evolving Consumer Preferences 

The ongoing shift towards plant-based diets and cleaner labels is another major factor shaping the margarine market. Consumers are becoming more selective about what they eat, demanding transparency regarding ingredients and nutritional content. In response, margarine brands are opting for simpler, more natural ingredients, and many are avoiding the use of artificial additives, preservatives, or genetically modified organisms (GMOs). 

d) Increasing Global Population and Urbanization 

With global population growth and increased urbanization, demand for processed and packaged foods is rising, which includes margarine. Urban consumers, especially in developing countries, are shifting away from traditional fats like animal-based oils and butter in favor of more affordable and accessible margarine products. Additionally, the rising middle class in emerging markets, including parts of Asia, Africa, and Latin America, is further fueling the demand for convenience-based food products like margarine. 

Competitive Landscape 

The margarine market is highly competitive, with several multinational companies dominating the industry. Major players in the margarine market include: 

Unilever: One of the largest producers of margarine globally, Unilever markets its margarine products under well-known brands such as Flora, Bertolli, and Country Crock. 

Kraft Heinz: Known for its range of margarine products under the brands like Parkay and Miracle Whip. 

Bunge Limited: A significant player in the oils and margarine space, particularly in North America and Latin America. 

Cargill: Offers a variety of margarine products under different brand names across various regions. 

In addition to these established players, there are several regional and smaller brands focusing on niche markets, such as organic or vegan margarines, that are gaining traction. 

Challenges in the Margarine Industry 

Despite its growth, the margarine market faces several challenges, including: 

Health Concerns: Despite the elimination of trans fats from most margarine products, concerns over the health impact of certain oils, such as palm oil, remain a challenge. Additionally, some consumers continue to associate margarine with unhealthy fats, despite its evolution. 

Price Fluctuations of Raw Materials: The prices of vegetable oils, especially palm oil, can be volatile due to climatic conditions, trade policies, and geopolitical factors, affecting the cost structure of margarine production. 

Consumer Skepticism: Some consumers still prefer butter, associating it with a more natural or traditional product. This has led to challenges in convincing these consumers to switch to margarine, despite its health benefits. 

Opportunities and Future Outlook 

The margarine market is expected to continue growing, albeit at a slower pace in mature regions. However, significant growth opportunities exist in emerging markets and in product innovation. 

Innovation in Product Formulations: The future of the margarine industry lies in developing healthier and more sustainable product options. For example, margarine products made from high-quality, non-GMO oils or those with added functional ingredients (such as probiotics, vitamins, and plant-based proteins) are becoming increasingly popular. 

Sustainability Initiatives: With rising concerns about the environmental impact of food production, margarine manufacturers are exploring more sustainable sourcing of ingredients, particularly palm oil, and are focusing on reducing the carbon footprint of their products. 

Growth in Plant-Based Alternatives: The plant-based food movement is expected to be one of the key drivers of growth for margarine, as consumers increasingly demand dairy-free, vegan, and non-GMO options. 

Expansion into Emerging Markets: As the middle class grows in developing regions, particularly in Asia-Pacific and Africa, there is a massive potential to expand the margarine market through targeted marketing campaigns, affordable product options, and tailored offerings that suit local culinary preferences. 

Conclusion 

The margarine industry, while facing some challenges, continues to grow and innovate in response to changing consumer demands. Healthier formulations, plant-based alternatives, and sustainable sourcing practices are likely to dominate the future of the market. Manufacturers who can adapt to these trends, embrace sustainability, and provide value to consumers will be well-positioned to capitalize on the opportunities in this evolving market. 

As the margarine industry moves forward, it is clear that consumer preferences, health-conscious choices, and the demand for convenient, versatile food options will continue to shape its trajectory, offering both challenges and growth potential for stakeholders across the supply chain. 

For a detailed overview and more insights, you can refer to the full market research report by Mordor Intelligence https://www.mordorintelligence.com/industry-reports/margarine-market   

[chemanalystdata]

Amino Acid Price | Prices | Pricing | News | Database | Chart

 Amino Acid prices have become a topic of growing interest across multiple industries, from health and wellness to agriculture and animal feed. These essential building blocks of proteins are critical for various biological processes, and their demand has surged in recent years due to their versatile applications. However, the prices of amino acids are influenced by a variety of factors including raw material costs, production technology, and global supply chain dynamics.

The amino acid market is highly dependent on raw material availability, as these compounds are typically derived from sources such as soybeans, corn, and other plant-based products. The volatility of commodity prices can significantly impact the cost of amino acids. For instance, fluctuations in corn prices due to weather conditions, crop yields, or trade policies directly affect the production costs of key amino acids like lysine and threonine. Since amino acids are produced either through chemical synthesis or fermentation processes, the choice of production method can also influence pricing. Fermentation is considered more sustainable and is often preferred for its reduced environmental impact, but it can be more expensive depending on the complexity of the amino acid being produced.

Get Real Time Prices for Amino Acid: https://www.chemanalyst.com/Pricing-data/amino-acid-1120

Another major factor affecting amino acid prices is the cost of energy and labor. Manufacturing amino acids is an energy-intensive process, particularly for those derived from fermentation. As global energy prices fluctuate, so do the operational costs for producers, which are ultimately passed down to consumers. The energy required to maintain optimal conditions for fermentation, such as temperature and pressure, adds to the cost of production. Labor shortages and increasing wages in key production regions, such as China, which is a leading supplier of many amino acids, also contribute to rising prices. Labor costs are particularly important in regions where production facilities are dependent on human oversight and management, increasing the operational expenses associated with amino acid production.

The demand for amino acids is expanding across various sectors, such as pharmaceuticals, cosmetics, and animal nutrition, creating additional pressure on prices. In the pharmaceutical industry, amino acids are used as key ingredients in medications, while in cosmetics, they are added for their moisturizing and skin-repairing properties. The animal feed industry represents one of the largest markets for amino acids, with essential amino acids like methionine and lysine being added to animal feed to promote growth and improve feed efficiency. This increased demand from diverse sectors has driven up prices, particularly for high-quality or specialized amino acids.

Government regulations and policies can also play a crucial role in influencing amino acid prices. Environmental regulations that affect how amino acids are produced can increase production costs, especially in regions with stricter environmental laws. For instance, tighter regulations on emissions and waste disposal in China have led some manufacturers to upgrade their facilities, which increases the overall cost of production. Trade policies, including tariffs and quotas, can also affect prices by limiting the availability of certain raw materials or finished products in specific markets. Countries that rely heavily on imports for their amino acid supply may face higher prices due to trade barriers or geopolitical tensions.

Technological advancements have the potential to mitigate some of these pricing pressures by improving production efficiency and reducing costs. Innovations in fermentation technology, for example, have the potential to lower the energy consumption and increase the yield of amino acids, ultimately reducing costs. Additionally, developments in synthetic biology and genetic engineering are being explored to create more efficient production methods for amino acids, which could potentially lower prices in the long term. However, these technologies require significant investment and time to scale, meaning that any cost reductions may not be realized immediately.

The competitive landscape in the amino acid market also influences pricing. A small number of large companies dominate the market, which can limit competition and lead to price stability or even price increases. These companies often have significant control over supply chains, from raw material sourcing to production and distribution, giving them the ability to manage prices effectively. However, as new players enter the market, especially those utilizing innovative technologies or alternative raw materials, increased competition may lead to price reductions over time. This trend is particularly evident in regions like North America and Europe, where smaller companies are starting to challenge established market leaders.

Global economic conditions also play a significant role in the fluctuation of amino acid prices. Economic downturns can reduce demand in some sectors, leading to lower prices, while periods of economic growth can increase demand and drive up prices. Currency exchange rates can further complicate pricing, especially for companies that operate on an international scale. A weakening of the local currency against the U.S. dollar, for example, can make importing amino acids more expensive, while a strengthening currency can have the opposite effect.

In conclusion, amino acid prices are influenced by a complex web of factors, including raw material costs, production technology, energy and labor expenses, transportation, demand from various industries, and government regulations. While technological advancements offer the potential to reduce costs, many external pressures such as global supply chain disruptions and economic conditions will continue to contribute to price fluctuations. Consumers and businesses alike must navigate these variables to secure amino acids at competitive prices, and those in the market must stay attuned to the shifting dynamics that influence these essential compounds.

Get Real Time Prices for Amino Acid: https://www.chemanalyst.com/Pricing-data/amino-acid-1120

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[downtoearthmarkets]

Many people are surprised to learn that rice is being cultivated and grown in New York state, right up the road in the Hudson Valley! While rice production has traditionally been associated with tropical regions, rice farming has become more common in the northeast thanks to warming temperatures and flooding of agricultural lands caused by climate change.

Located on a former champion horse farm in Pine Bush, New York, Great Joy Family Farm was established in 2018 with the goal of restoring the land into a workable, productive and diversified farm. In a few short years, Great Joy Family Farm has become just that thanks to the vision, expertise and hard work of Wendy Chen and a collective of her family members who moved to the United States a decade ago from a region in south central China known for its rivers, lakes and rice production.

In addition to raising pastured animals and growing a wide variety of fruits, vegetables, flowers, and grains, Great Joy Family Farm offers several products that are reflective of their unique cultural background and heritage, including fresh tofu made from their own soybeans and rice they grow in rice paddies by the Wallkill River.

Down to Earth Markets recently had the pleasure of touring Great Joy Family Farm and their rice paddies while chatting with Wendy to learn more about rice cultivation in the Hudson Valley and to watch the rice being harvested.*

*The conversation with Wendy outlined below has been supplemented with general information about rice growing in the northeast and Asia.

What are the main requirements for growing rice in New York state?

To grow rice, you have to find the right spot. Rice doesn't need to be flooded to grow, but flooded paddies are a way that farmers through history have partnered with nature to grow food. Flooding rice fields can improve growth, reduce the risk of uneven rainfall, and increase yields so it makes growing rice a lot easier. The water in flooded fields also acts as a natural herbicide, drowning weeds while the rice plant is unaffected.

In New York state, rice requires an already flat area, as if it’s bumpy or hilly it won’t work unless you do a lot of grading, which the Department of Environmental Conservation doesn’t generally allow. The land can’t be rocky, and the soil also has to be very clean as growing rice places a lot of demands upon it.

We found out that our friend has a farm with a piece of land that is close to the Wallkill River that he thought might be flood prone. We started to think about if we could grow rice there and if we should consider trying it. We had tried to grow rice on our farm before in a different area. We had dug a reservoir in which to collect the rainwater and had drilled a well. But drilling an irrigation well is very costly and the well was only producing 5-10 gallons of water per minute which is not enough to flood a rice paddy with. On our friend’s land, the well we dug produces 68 gallons per minute, which proved perfect for our needs. We also use rainwater which we collect in a reservoir near the rice paddies. We recycle the water too as, when we drain the fields, the water is sent through trenches back into the reservoir.

Rice does not need a lot of attention to grow. There are two critical stages when it needs work and oversight. The first is during flooding when you need to watch the water levels and the second is when the rice is flowering. However, the management of rice fields requires a lot of knowledge! My uncle and relatives have a lot of experience from back home in China. Plus, all the workers on our farm have specialized knowledge. Each person knows how to operate a particular machine involved in rice cultivation.

What are some of the traditional Chinese rice growing techniques that you employ?

1. Rice-Duck Farming We use a flock of our ducks to help with weed and pest control. This practice is known as integrated rice-duck farming and has been used in Asia for centuries. The ducks are command trained with a bell or voice signal to enter the paddies. They first go out into the paddies at only a week old as, once they get too big, they can damage the rice plants. The ducks won’t eat the rice plants because the silica in rice leaves irritates their bills.

There are many benefits to using the ducks in the paddies including:

Pest control: Ducks eat pests like snails, slugs, and insects that can damage the rice crops.

Weeding: Ducks tear up weeds.

Fertilizing: Ducks leave behind manure that serves as a natural fertilizer.

Oxygenating water: Ducks stir up the water as they wade around, which helps create a healthier environment for rice growth.

Loosening soil: Ducks' movements help loosen the soil, which improves oxygen circulation.

Reducing need for chemicals: Using ducks reduces the need for chemical pesticides and fertilizers.

The ducks help in the rice paddies for the first 6-8 weeks after rice planting. They are removed once they get too big and the rice starts flowering as they will eat the flowers. After their work in the rice paddies which they love, they are taken to the farm for egg laying. In the winter, the ducks are harvested, and they are very yummy to eat!

In China, we also grow freshwater fish in the rice paddies. Rice is considered the perfect accompaniment to fish. Rice-fish culture has been practiced in China for at least 1,700 years. Like the ducks, the fish help with insect and pest control and help fertilize the soil. We might consider trying a rice-fish system in the future. We harvest and eat the fish at the end of the rice growing season and it tastes very good, but because it’s freshwater fish it can be bony.

2. Hand Harvesting When I was growing up on our farm in China, we would hand harvest all the rice and use our feet to separate the kernels. We still do some hand harvesting of our rice, but it’s to preserve seeds for planting the following year. We use a U-shaped knife to hand harvest the best seeds of each type of rice we grow for purity and to stop contamination. The machines can also damage the rice, which is another reason we do some hand harvesting to ensure the best seeds are preserved for next year’s crops.

3. Sun Drying Industrially grown rice is dried in large silos heated by propane. During this process, the rice requires turning which can cause the kernels to become crushed and damaged. We harness natural sunlight to dry our rice in sunrooms. This traditional method of rice drying is not only sustainable, it also preserves the integrity of the rice kernels. We lay the rice out on the floor of the open-sided rooms that are covered with a glass roof. It takes three to four good sunshine days to dry it completely. What are the different types of rice that Great Joy Family Farm grows?  We currently grow the following kinds of rice:

Akitakomachi Brown Rice

Akitakomachi White Rice

Black Rice

Fragrant Brown Rice

Fragrant White Rice

Neches Sweet Rice

Our long and short grain rice varieties produce between six to seven thousand pounds of rice per acre! Our sweet rice and black rice have less yield, so they don’t produce as much rice per acre. The black rice has always been our best-selling rice.

We grow rice in a field for three years in a row and then let the field rest for a year. After a season of rest, the land needs to be prepared once again for planting by removing weeds and evening out the surface.

The fields of our different rice varieties change colors through the course of the growing season. At first, they all start out vibrant green when the young transplants from our greenhouses are planted in the spring during the month of May. As the rice flowers and ripens, the fields turn different hues of yellow as we approach harvest time.

What are some other differences between supermarket rice and the fresh rice that Great Joy Family Farm produces?

Most rice produced in the United States is grown in the Rice Belt states (Arkansas, Louisiana, Mississippi and Texas), California and Missouri. Much of this rice is industrially grown in vast quantities and stored and bagged for long periods of time before it ends up on supermarket shelves. Our fresh rice is considered a boutique, specialty grain that comes straight from our farm without being stored and without the use of any preservatives. This fresh rice cooks much faster and tastes different to aged rice. When you open a bag of Great Joy’s rice, you can often smell a sweet fragrance that is unique to fresh rice. When customers try our fresh rice and other products, they come to us and say that we are changing their diet, and it’s definitely for the better!

Thank you, Wendy, for treating us to this captivating overview of your local rice production and for introducing us to the wonders of New York state grown rice. To learn more about Great Joy Family Farm’s rice growing, click here to watch this video.

You can find Great Joy Family Farm and their range of unique, specialty products at our Cunningham Park, Larchmont, Ossining, Park Slope and Scarsdale farmers markets.