Peanut Butter The average American consumes up to three pounds of peanut butter annually‚ but do they know that they are eating more than just peanut butter? When you make that peanut butter and jelly sandwich you use a few general ingredients like; Bread‚ fruit preserves‚ crunchy or smooth peanut butter and according to the FDA’s handbook “Food Defect Action Levels” the acceptable levels of insect parts and rodent hairs allowed in your peanut butter. Consumers should be more informed about the
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Running head: Legal Implications Export/Import – Ghana Cocoa Bean xxxxxxx August 25‚ 2010 ITB305 International Business Environment xxxxxxxxx xxxxxxxxxx Introduction Cocoa beans are the seeds found in cocoa pods‚ which grow on small evergreen tree; each pod contains 20-50 seeds‚ or cocoa beans. Harvesting cocoa consists of cutting the ripe pods from trees‚ breaking them open and extracting the seeds from the pods. These seeds are then allowed to ferment for 6 or 7
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Jif Peanut Butter in Germany [pic] Man cannot live by bread alone. He must have peanut butter. - Bill Cosby Part 1: Executive Summary In order to maximize profit‚ J.M. Smucker could increase sales of Jif peanut butter‚ its best selling product‚ into growing markets. Prior to any expansion a full analysis of the market is necessary. The country with the largest market potential for peanut butter in Europe is Germany (ibid 79). The country climate of Germany gives a positive outlook for peanut
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What is Shea Butter? Shea butter is a fatty extract from the nuts of the Shea tree‚ it has been used for centuries in West Africa for skin care‚ cooking and medicinal purposes. Poplarshea Certified Grade A Shea Butter is raw and unrefined thereby retaining its healing and moisturising properties. It has gone through a rigorous set of lab test and certified grade A. Poplarshea is an all-natural vitamin A and E cream and is known to contain a number of natural ingredients with biological activities
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By Darren Francis 10/22/2010 Cocoa Production in West Africa This map shows the main cocoa production areas in West Africa. The patterns shows on this map indicate that the Southern coastline of West Africa is a major cocoa bean producing area. The pattern starts at Sierra Leone and follows the coastline down to Cameroon. Some exception to this pattern is in Nigeria‚ in the area of Port Harcourt there is no production and in Benin there is also no production. The brighter orange as indicated
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English 111-2E Process Essay Peanut Butter Blossoms Do you want an easy‚ great tasting cookie recipe? Then you need to bake my favorite cookie‚ called the Hershey Peanut Butter Blossoms. I’m going to tell you what ingredients you need‚ how to prepare your cookie dough with those ingredients‚ bake and place the Hershey Kisses on your cookies. First gather all of your ingredients needed for these cookies. You will need a bag of Hershey Kisses‚ creamy peanut butter‚ shortening‚ granulated sugar‚ light
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Cottage pie Ingredients For the lean beef filling: * 400 g lean minced beef * 2 medium onions‚ chopped * 2 sticks celery‚ finely sliced * 2 medium carrots‚ diced * 400 g canned chopped tomatoes * 2 tbsp tomato purée * 500 ml beef stock‚ made with 1 beef stock cube * 1 tbsp Worcestershire sauce * 1 tsp dried mixed herbs * 4 tbsp cornflour * 1 tbsp cold water For the leeky potato topping: * 750 g floury potatoes‚ such as King Edwards or Maris Pipers
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Kinds of Cakes There are two main types of cakes—butter and foam cakes. Butter cakes are those made with solid shortenings and foam cakes are those made with a large number of eggs or egg whites. Butter Even though these cakes also may be made with solid shortening or margarine‚ most people still call them butter cakes. They’re moist‚ light‚ tender and fine-textured. Foam Foam cakes contain a large number of eggs or egg whites. Their light‚ fluffy texture comes from the air beaten into the eggs
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TECHNICAL SPECIFICATIONS FOR “ASSS” COCOA BEANS Product : ASSS Cocoa Beans Ingredients : 100% Cacao tipo ASSS / 100% ASSS Cocoa Beans Content : 69 kilos Product Characteristics: According to Ecuador Standard INEN 176 Parameter Unit ASSS g 130-135 Pasty: % 15 Violet: % 9 Slight fermentation: % 10 Good Fermentation: % 65 Total Fermentation: % 75 Impurities: % 0 Mold: % 1 Humidity: % 7 Biological & Chemical
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White Chocolate The history of white chocolate The first chocolate bar was invented in 1847 by the Fry Brothers in Bristol‚ England. White chocolate first appeared in Switzerland in the 1930’s. It was invented by Nestle to use excess cocoa butter. The first bar’s name was called Galak. A year later in the USA‚ white chocolate was first made by the M&M Candy Company. In‚ 1948 introduced by Nestle was the Alpine White chocolate bar containing white chocolate and chopped almonds. In 1993
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