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Posts Tagged ‘Food Manufacturers’

Integrated Pest Management

Saturday, September 5th, 2009

Integrated pest management is a system that combines biological, cultural, physical and chemical strategies to control pests. In plain English, that means using the easiest, least environmentally harmful, cheapest methods first and using more expensive, toxic methods only as a last resort.

Careful observation or crop monitoring is the first and most important step in IPM. You have to know exactly what pest you’re dealing with, when it appears, how many you have and on what plants. For example, after you can recognize aphids, you may find them on a few rose buds on a single plant in the front lawn or covering every bush in your prize-winning garden. It may be the beginning of your gardening system or near the end. How you choose to control the aphids – or whether you choose to control them at all – depends on all these factors and more.

Integrated pest management strategies are like a series of steps. The first steps are the least toxic and the least harmful control methods. The most potentially toxic controls are last resort steps.

Cultural control: Giving plants optimal growing conditions – soil fertility, water, light and freedom from competing weeds – is the key to this first step. Other good cultural practices include using pest- and disease-resistant varieties and crop rotation, which means moving particular crops to new parts of the garden each year.

Crop sanitation: Keeping pests and diseases out of the garden in the first place is more than half the battle won. Inspecting new plants, cleaning your tools, eliminating weeds and using best watering practices help prevent the spread of potential problems.

Mechanical control: Prevent pests from getting on your plants by covering them with special fabrics or using hot water, air fire and the heat of the sun to kill them without poisons. Simply knocking pests into a can of soapy water does the trick, too.

Biological control: Every pest has a natural control, whether it’s predator or disease. You can buy and release many of these control organisms or encourage the ones that already exist around your garden.

Chemical control: As a last resort, apply the least toxic pesticides. The best ones target only the pest and don’t affect the innocent bystanders, such as bees, spiders and other beneficial insects. These pesticides also don’t hang around in the environment where they can continue to affect other organisms long after their use.

A Quick Note To Food Manufacturers

Friday, July 3rd, 2009

Food manufacturing in the US has always been about convenience, product availability, taste and price. The more society ventured away from the family garden and kitchen, the more food manufacturers developed a market or niche for their products at home in the cupboards. Processed foods no longer are limited to flour and sugar on the country store shelf, but have evolved to include the variety of foods eaten daily and taken from restaurants, grocery stores, super markets and convenience stores.

As the popularity of processed foods have increased throughout the world, health problems such as obesity and diabetes have also become very common to the point that “1 in 3 American people have an Insulin Resistance, a pre-diabetic condition”.

Parents today are educating there children about nutrition, especially with regards to growing children. If foods that increase calcium production are consumed on a regular basis now, then maybe 10 or 20 years from now people wont suffer from Osteoporosis or Colon Cancer. If foods are eaten today that keep the blood sugar steady and absorb slowly in the gut, not only will the child have protection from disease, but they will have a less chance of developing diabetes twenty years from now also.

Today, people are far more informed on nutrition as it is widely broadcast through media, commercials, news, talk shows, magazine and newspaper articles.

High protein, low-carb and low-fat diets have gained popularity through the media and on celebrity books, university studies, restaurant menus and nutritional labels.