matamusuex: HWT FRUIT

Showing posts with label HWT FRUIT. Show all posts

SERIOUS QUALITY PROBLEMS REPORTED ON NORTHERN SINALOA FRUIT...

By Will Cavan
Executive Director
International Mango Organization (IMO)
Vista, California

August 13, 2011

Mexican shippers are squandering what should be an amazing "competitive advantage" by shipping inferior quality mangoes to the USA market.

Reports are surfacing of inferior quality, scarring fruit that is keeping downward pressure on FOB pricing for fruit that should be fetching a premium at this time of year as supplies dwindle in the market place.

One importer commented that the Los Mochis mango farmers do as little as possible to take care of their fruit.

"They (the mango farmers) are very spoiled and feel that the world will pay top dollar for their fruit because it is fruit fly free"

This is a true shame, the Los Mochis region which is not subject to the Hot water treatment which robs mangoes of valuable enzymes should be concentrating on growing varieties that can not withstand the Hot Water Treatment. These varieties, such as Chaunsa, Alphonso, Caraboa or even Manila are much sweeter (Higher Brix count) than standard varieties.

WHEN "ORGANIC" ... DOES NOT NECESSARILY MEAN HEALTHIER..HWT MANGOES ARE MISSING KEY ENZYMES...SO WHY PLAY THE "HEALTHY" CARD ???

Albert’s Organics promoting Chilean, Peruvian organic products
By Christina DiMartino | July 13, 2011

Wholesale distributor Albert’s Organics, headquartered in Santa Cruz, CA, is a full-service organic produce wholesale distributor that carries a complete line of organic fresh produce.

“Currently we are promoting organic blueberries from Chile and organic mangoes from Peru,” Simcha Weinstein, director of marketing, told The Produce News. “Of course we are also promoting winter time citrus, but then we often will work on getting our customers excited about the non-seasonal items that come from the southlands and offer a bit of a taste of summer during the cold winter season.”

Since its founding in 1982, Albert’s has delivered a full line of organic produce — around 350 items — ranging from cactus leaves to broccoli, and everything in between. It sources produce from all over the world in order to have a complete selection year round. Its produce is distributed across the nation to all segments of the food industry.

“When we began in 1982, the majority of our customers were natural foods stores,” said Mr. Weinstein. “At that time they were the primary avenue for selling organic and natural foods. Today, we have a nice balance in our customer base of natural food stores, chain supermarkets, restaurants and foodservice groups, as well as industrial operations. We were the first certified organic distributor with nationwide coverage.”

Albert’s dedicated national procurement team sources all of its products nationally and internationally. It outfits entire produce departments with complete selections of organic fresh produce.

“With eight distribution centers in the United States, we also place a strong emphasis on locally and regionally grown foods, and our buyers at each division do an excellent job of working with the growers that are local to their areas,” Mr. Weinstein added.

He said that signs indicate that organic produce continues to grow in demand, even with the sluggish economy.

“The good news is that in 2010 the organic industry grew at a rate of nearly eight percent, increasing to over $28.6 billion in sales,” he said. “During this year the total U.S. food sales grew by only one percent, so it seems that relative to the baseline standard, organic sales are doing quite well. Organic fruits and vegetables actually experienced the most growth and now account for nearly 12 percent of all U.S. produce sales. The total organic fruit and vegetable sales were at nearly $10.6 billion, up nearly 12 percent from 2009. These numbers are significant, and they show that while our economic recovery is a bit sluggish, people are not only continuing to purchase organic foods, but they are increasing their organic choices. And clearly, new shoppers of organic foods are coming on board.”

The local movement, Mr. Weinstein added, will most likely continue to be strong moving forward. He noted that in general, shoppers of organic foods prefer that the products they buy will leave as small a carbon footprint as possible, and locally grown adheres to that principal. Albert’s advantage is in its eight distribution points in the nation, enabling it to source from eight local and regional areas.

http://producenews.com/index.php?option=com_content&view=article&id=32498:alberts-organics-promoting-chilean-peruvian-organic-products&catid=15:companies-cat&Itemid=7

MANGO MARKET OUTLOOK: August 11, 2011

By Will Cavan
Executive Director
International mango Organization (IMO)
Vista, California

August 11, 2011

The dog days of summer are upon us and the global economic strain has put a damper on things.

The mango season is over out of Mexico. Now we are in the lean time of the deal, somewhere between the end of Mexico and the start of the Brazil and Ecuador deals.

The ironic part of all of this is that now is the time of year that the best mangoes are available, the tree ripened non hot water treated fruit. Both from Mexico (already shipping) and starting next week from California.

Do the WHOLE FOODS, et al, of the world know this?

I guess it would set the bar too high if the National Mango Board (NMB) were to promote a real fresh, RAW, unadulterated mango.

Why would anyone buy a HWT piece of fruit after having tried a fresh mango that has not been blanched by the Hot Water Process?

Now is the time of year that the Mango connoisseurs enjoy mangoes in the USA.

So while we wait for Brazil arrivals and Ecuador harvest to begin sometime in September, go out and enjoy a real mango!

It will be a long time until next season. This opportunity only comes once a year.

THE FABULOUS ENZYMES THAT GET LOST WITH HOT WATER TREATMENT...SUCH A SHAME...

Mango – the King of Fruits!
June 7, 2011

Mango season is here and how! You’ll spot this luscious-looking fruit on almost every street corner. Read on for the good, the bad and the ugly of this summer delicacy.

They can be eaten raw or ripe, these mangoes! Called the king of fruits, it’s one of the most popular fruits found in umpteen varieties such as Raspuri, Badami, Malgoba, Alphonso. Native to our country, mangoes are now cultivated everywhere from California to Mexico, from the Caribbean to Africa, Australia and China.

The yummy health-booster

As we enjoy this fruit sliced or in delectable delicacies likeaamras, mango lassi etc. – we have enough and more reasons to indulge guilt free.

CAN'T DO THIS WITH A HWT MANGO....

Keeps cancer at bay: The phenols and enzymes found in the fruit have cancer-preventing properties. Mango also has a high content of soluble dietary fibre, which according to scientists helps lower the risk of cancers in the gastrointestinal tract. The fruit is rich in vitamin C – which helps protect cells from free radical damage – reducing risk of cancer.

Eye health: One cup of sliced mangoes supply 25% of the body’s daily vitamin A dose, which aids good eyesight.

Eating mangoes helps prevent night blindness, burning in the eyes and more.

CANT DO THIS WITH A HWT MANGO....

Helps in digestion: Mangoes contain digestive enzymes that help break down proteins and aid digestion. It also combats acidity and poor digestion.

MOST OF THESE WILL WORK.....

The high fibre content helps prevent constipation.
Benefits to skin: Mango is effective in treating the skin’s clogged pores.

Which means, those who suffer from acne (which is mostly caused by clogged pores), will benefit from eating the fruit. Eating mangos also improves complexion and texture of the skin.

Boosts sex drive: The vitamin E found abundantly in mangoes helps regulate sex hormones and boosts sex drive.

Beneficial for anaemia: Mangoes are rich in iron and thus beneficial for pregnant women and those with anaemia. Further, vitamin C found in Mangoes enhances absorption of iron.
Weight gain: Mangoes can be beneficial for those who want to gain weight, as it is a high-calorie food. Also, raw mangoes contain starch which gets converted into sugar as the fruit ripens.

Too much is too bad

There are two sides to every coin, and this nutritious and fibre-packed fruit too has its downside.

Remember, anything in excess is harmful.

Eating too much of this fruit can generate a lot of heat in the body leading to skin break-outs. As said earlier, the fruit is high in calories.

So, if you’re trying to lose weight, mangoes are not a good bet!

Relish the fruit!

Soak the mango in water to allow all the chemicals and pesticides to wine off.

Moderate amount of mangoes in a day – maybe 1 or 2 – can supply the nutritional benefits of this fruit.

Slice it and eat or just slurp on it. It might get messy, but it sure is fun!

Get creative: add it to your milk, yoghurt or freeze the aamras in and enjoy the mango lollies.

Top it with vanilla ice-cream or mix it in your salad.

Photograph by nazarius, via sxc.hu

HOT WATER TREATMENT COOKS MANGOES...HERE IS A CHART OF WHAT GETS LOST IN THE PROCESS...

Freezing, Drying, Cooking, and Reheating

Nearly every food preparation process reduces the amount of nutrients in food.

In particular, processes that expose foods to high levels of heat, light, and/or oxygen cause the greatest nutrient loss.

Nutrients can also be "washed out" of foods by fluids that are introduced during a cooking process.

For example, boiling a potato can cause much of the potato's B and C vitamins to migrate to the boiling water.

You'll still benefit from those nutrients if you consume the liquid (i.e. if the potato and water are being turned into potato soup), but not if you throw away the liquid.

Similar losses also occur when you broil, roast, or fry in oil, and then drain off the drippings.

The table below compares the typical maximum nutrient losses for common food processing methods.

This table is included as a general guide only.

Actual losses will depend on many different factors, including type of food and cooking time and temperature.

For additional data on specific preparation methods, please see the USDA Table of Nutrient Retention Factors (2003).

Typical Maximum Nutrient Losses (as compared to raw food)

Typical Maximum Nutrient Losses (as compared to raw food)
Vitamins	Freeze	Dry	Cook	Cook+Drain	Reheat
Vitamin A	5%	50%	25%	35%	10%
Retinol Activity Equivalent	5%	50%	25%	35%	10%
Alpha Carotene	5%	50%	25%	35%	10%
Beta Carotene	5%	50%	25%	35%	10%
Beta Cryptoxanthin	5%	50%	25%	35%	10%
Lycopene	5%	50%	25%	35%	10%
Lutein+Zeaxanthin	5%	50%	25%	35%	10%
Vitamin C	30%	80%	50%	75%	50%
Thiamin	5%	30%	55%	70%	40%
Riboflavin	0%	10%	25%	45%	5%
Niacin	0%	10%	40%	55%	5%
Vitamin B6	0%	10%	50%	65%	45%
Folate	5%	50%	70%	75%	30%
Food Folate	5%	50%	70%	75%	30%
Folic Acid	5%	50%	70%	75%	30%
Vitamin B12	0%	0%	45%	50%	45%
Minerals	Freeze	Dry	Cook	Cook+Drain	Reheat
Calcium	5%	0%	20%	25%	0%
Iron	0%	0%	35%	40%	0%
Magnesium	0%	0%	25%	40%	0%
Phosphorus	0%	0%	25%	35%	0%
Potassium	10%	0%	30%	70%	0%
Sodium	0%	0%	25%	55%	0%
Zinc	0%	0%	25%	25%	0%
Copper	10%	0%	40%	45%	0%

Consuming Raw Foods

The amount of nutrient loss caused by cooking has encouraged some health-conscious consumers to eat more raw foods.

In general, this is a positive step.

However, cooking is also beneficial, because it kills potentially harmful microorganisms that are present in the food supply. In particular, poultry and ground meats (e.g. hamburger) should always be thoroughly cooked, and the surface of all fruits and vegetables should be carefully washed before eating.

To learn more about preventing common food-borne diseases, visit the Centers for Disease Control and Prevention.

FRESH (RAW) MANGOES ARE VERY HEALTHY...HOW MUCH NUTRITIONAL VALUE DOES A MANGO LOSE THROUGH THE HOT WATER TREATMENT PROCESS ???

Nutritional Benefits of Mangoes

POSTED IN: HEALTH TOPICS

The mango fruit is one of the most popular and nutritious fruits known. In some countries, the mango is popularly termed as “king of all fruits” because of its superior taste, fragrance and nutritional content. Mangoes are tropical fruits and are believed to have originated in an Indian subcontinent. This fruit belongs to the Anacardiaceae family, along with nuts like pistachio and cashew. The scientific name of a mango is Mangifera indica.

Nutrition Value of Mangoes
According to USDA’s database of nutrients, 100 grams of fresh mango usually contains:

Major Nutrients

Energy – 70 kcal;

Protein – 0.5 grams;

Carbohydrates – 17 grams;

Total fat – 0.27 grams;

Dietary fiber – 1.8 grams

Vitamins

Folates – 14 micrograms;

Pantothenic acid – 0.160 milligrams;

Riboflavin – 0.057 milligrams;

vitamin C – 27.7 milligrams;

vitamin E – 1.12 milligrams;

vitamin K – 4.2 micrograms;

Niacin – 0.584 milligrams;

vitamin B6 – 0.124 milligrams;

Thiamin – 0.058 milligrams;

vitamin A – 765 IU

Electrolytes

Potassium – 156 milligrams;

sodium – 2 milligrams

Minerals

Calcium – 10 milligrams;

iron – 0.13 milligram;

Manganese – 0.027 milligram;

copper – 0.110 milligram;

magnesium – 9 milligram

Phyto-nutrients

Alpha-carotene – 17 micrograms;

beta-carotene – 445 micrograms;

beta-cryptoxanthin – 11 micrograms

Health Benefits of Mangoes

Mangoes are a rich source of prebiotic fiber, minerals, vitamins and flavonoid antioxidants that fight against free radicals and prevent cell damage.

According to research, mangoes have been found to help protect the body from certain cancers (colon cancer, leukemia, prostate and breast cancer).

The polyphenolic antioxidants that are present in mangoes are said to be responsible for this function.

Mangoes can help maintain healthy vision because of its rich vitamin A content, as well as its beta-cryptoxanthin, alpha and beta-carotene content.

These compounds are also known to help maintain healthy skin and mucous membranes.

Also, consuming sufficient amounts of carotene-rich foods can help protect the body from lung cancer.

The potassium in mangoes helps regulate blood pressure and heart rate. Potassium is also an important part of body, as well as cell, fluids.

Even mango peels bring benefits to the body, as these peels contain the phytonutrients polyphenols and carotenoids.

Potential Health Risks Caused by Mangoes

In some people, eating unripe and raw mangoes triggers an allergy. Symptoms of this allergy include itchiness of the lips, mouth and the tongue tip. Severe reactions include lip swelling, respiratory problems, diarrhea and vomiting.

The chemical compound responsible for this allergic reaction is anacardic acid, which is found in unripe and raw mangoes. Thus, people who have known allergies with mangoes should avoid eating this fruit in order to avoid an allergy attack.

COLORFIELD FARMS MANGO FESTIVAL DRAWS RECORD CROWDS...PROVING WHY A FRESH MANGO TROUNCES A HWT MANGO ANY DAY !!

Mango festival draws record turnout

MANGO FESTIVAL IN NMB'S BACKYARD SHOWS WHY HWT MANGOES DO NOT SELL...

LOIS KINDLE/STAFF

Cherri Clark, center, looks over boxes of tree-ripened mangos at Colorfield Farms during its recent Mango Festival. The three-day event attracted more than 1,000 people.

By LOIS KINDLE | The Tampa Tribune
Published: August 03, 2011
Updated: August 03, 2011 - 2:50 PM

WIMAUMA --

More than 1,000 visitors from all over the Tampa Bay area learned there is nothing like a tree-ripened mango at the recent Colorfield Farms Mango Festival.

Hosted by owner Ann Pidgeon, the three-day event showcased the tropical fruit through continuous samplings, educational demos, smoothie sales and a farmers market filled with many of the 35 varieties of mango she grows at her plant nursery.

"It's small, but it's still a lot of fun," said Leanna Romero of Brandon, as she purchased a Keitt mango tree. "This is my second visit. I've introduced many of my friends to mangos since coming here."

After one of her four demonstrations, visitors swarmed around Pidgeon, asking questions about mango trees they grew at home.

"I enjoyed her presentation," said Jean Mahosky of Tierra Verde, attending for the first time. "I asked her why my tree isn't producing fruit, and she gave me some good advice."

Pidgeon said she hosts the annual event to build awareness and, of course, to generate customers for her business. She said this year's turnout was the best yet.

"I'm very pleased," she said. "We had beautiful weather, lots of happy people and our new air-conditioned tasting room was a big hit."

Colorfield Farms is at 8221 State Road 674, Wimauma. To learn more, call (813)833-2545 or visitwww.colorfieldfarms.com.

lkindle@tampatrib.com (813) 731-8138

http://www2.tbo.com/news/south-shore-news/2011/aug/03/2/ssnewso3-farms-mango-festival-draws-record-turnout-ar-247641/

A COMMENTARY ON THE CULTURE THAT ALLOWS THE NATIONAL MANGO BOARD (NMB) TO ACT AS IF HOT WATER TREATED MANGOES WERE THE SAME AS FRESH !!!...THE WORST PART IS THAT THE USDA CONDONES SUCH BEHAVIOUR...

August 2, 2011, 8:10 PM

Can Big Food Regulate Itself? Fat Chance

By MARK BITTMAN

Mark Bittman on food and all things related.

TAGS:

ADVERTISING, CHILDREN,FOOD, HEALTH, MARKETING,NUTRITION

Life would be so much easier if we could only set our own guidelines.

You could define the average weight as 10 pounds higher than your own and, voilà, no more obesity!

You could raise the speed limit to 90 miles per hour and never worry about a ticket.

You could call a cholesterol level of 250 “normal” and celebrate with a bag of fried pork rinds. (You could even claim that cutting government spending would increase employment, but that might be going too far.)

You could certainly turn junk food into something “healthy.”

A Happy Meal with a piece of apple is still a box of branded, overpriced junk food.

That’s what the food industry is doing.

Back in May I wrote about the voluntary guidelines for marketing junk food to kids developed by an interagency group headed by the Federal Trade Commission.

These non-binding suggestions ask that the industry market real food to kids instead of the junk they so famously favor selling.

But the industry argues that the recommendations are effectively mandatory because non-compliance would lead to retaliation and eliminate all food advertising to adolescents, as well as 74,000 jobs.

On the phone last week, Representative Rosa DeLauro, a Democrat from Connecticut, told me that even though the guidelines are “without teeth,” the pushback from the industry has been formidable: “We have seen political showmanship, misinformation about the impact of these voluntary guidelines, insistence that the industry has been successful in self-regulation and that these efforts would violate the First Amendment.”

That voluntary guidelines could curb the right to free speech is absurd, but not as wacky as letting the industry set its own standards.

Yet that’s what has happened: The Children’s Food and Beverage Advertising Initiative (CFBAI), a group of food manufacturers that includes McDonald’s, Burger King, PepsiCo and Kraft Foods came up with its own guidelines defining foods healthy enough to market to kids. (It’s worth mentioning another group, too — if just to admire its name, The Sensible Food Policy Coalition — led by PepsiCo, Kellogg’s, General Mills and other big companies, evidently created solely to prevent the voluntary guidelines from gaining a foothold.)

CFBAI is a champion of “self-regulation,” which means repeating a series of mantras that include “facts” like “there is no such thing as good food and bad food,” or that Cookie Crisp cereal (or dozens of others) “can be a part of a balanced diet,” all the while micro-adjusting hyper-processed food so that “more fiber” and “less sugar” aren’t outright lies, even though the food itself can hardly be claimed to be “less junky.” With self-regulation, even Kraft Singles can be considered “part of a balanced diet.”

And guess what?

In general, the companies fare well in meeting their own standards (which, pathetically, the F.T.C. sees as a “significant advance”): two-thirds of the products they advertise are A-O.K., with the remainder requiring just modest adjustments. See? Mission accomplished!

Corn Pops are now healthy!

Another example: last week, McDonald’s promised a minor tweak of its Happy Meal, (which, of course, “can be part of a well-balanced diet for kids”) adding a few apple slices, removing a few French fries and making milk — chocolate or regular — a more prominent option.

It still comes with a toy, and soda will remain a choice. (I’m not sure anyone is claiming soda is part of a healthy diet, but stay tuned.) The move received widespread praise, with Michelle Obama leading the cheers.

Self-regulation may be immediate, non-threatening and magical, but it doesn’t work.

But despite the seal of approval of our first lady/self-appointed nutrition expert, a Happy Meal with a piece of apple is still a box of branded, overpriced junk food sold not by its value but by its marketing scheme. (Forty percent of McDonald’s advertising budget is spent on marketing to kids.)

This is not “progress,” but a public relations victory along with — as Michele Simon points out in her blog — an attempt to short-circuit regulations and laws that have some guts, like the one in San Francisco that forbids the inclusion of toys in meals that don’t meet reasonable nutrition standards.

The last thing McDonald’s or any like corporation wants to see is a strong, activist government protecting consumers, whether or not they’re capable of adult judgment or are habituated (a harsher word is “addicted”) to self-destructive products.

Self-regulation may be immediate, non-threatening and magical, but it doesn’t work.

A study published earlier this week in the Archives of Pediatrics and Adolescent Medicine by Dr. Lisa Powell and other researchers at the University of Illinois at Chicago tracked changes in exposure for all food, beverage and restaurant TV ads seen by kids from 2 to 11 years old, from 2003 to 2009. It found that, overall, daily exposure to the ads declined but the percentage among companies that had pledged to self-regulate was higher than those that didn’t. And in 2009, 86 percent of these ads still featured unhealthy foods.

What’s worse?

Self-serving self-regulation or toothless guidelines set by an agency that appears to be complicit in maintaining the status quo?

Hard to say.

What’s better is having grass roots movements that drive agencies toward real regulation.

Please visit my blog and join me on Facebook or follow me on Twitter.

http://opinionator.blogs.nytimes.com/2011/08/02/when-big-food-makes-its-own-rules/?smid=tw-bittman&seid=auto

matamusuex