Olive Oil Producers Employ Blockchain to Verify Authenticity
IBM and olive oil producers Conde de Benalua, a cooperative in Spain made up of more than 2,000 farmers, and Rolar de Cuyo, an olive oil supplier in Argentina, today announced they are using IBM Food Trust on IBM Cloud to trace the lifecycle of their product and provide traceability, authenticity and quality for consumers. They join CHO, a Tunisia-based producer that makes Terra Delyssa brand olive oil, and I Potti de Fratini, a family-run oil mill in Italy, which joined IBM Food Trust earlier in 2020.
Using blockchain technology, these companies from around the world are promoting greater consumer trust in their olive oil and working to create a more efficient and transparent supply chain.
Consumers’ demand for transparency and general distrust have been driven by recent reports of olive oil counterfeits and adulteration. That trend is reflected in a broader context, according to a recent IBM Institute for Business Value study, which found that 73% of consumers will pay a premium for full transparency into the products they buy.
“Our mission is to provide customers quality olive oil so they can enjoy a genuine and healthy product. Rolar de Cuyo’s objective in using blockchain technology is to ensure olive oil packers worldwide trust us and choose us. IBM blockchain technology provides the transparency we need to trace the origin of our products, complying with all quality processes to reach consumers’ tables,” said Guillermo José Albornoz, Rolar de Cuyo Director.
IBM Food Trust uses IBM Blockchain technology and IBM Cloud to close the information gap for customers. By scanning a QR code on each bottle of olive oil, consumers can trace its production from the groves where the olives were grown, to the mills where they were processed into oil, to the stores where it is sold. They can see images of where the olives were picked and pressed and get to know the farmers and workers behind the scenes and even review what criteria was met for the oil in each bottle. For example, the tracing will show whether the olives were processed to the standards required to be labeled extra virgin olive oil.
It is you, the buyer who should do some product inspections in order to https://pdxcommercial.com/property/1105-portland-avenue-gladstone/ cialis no prescription purchase the best computer. uk cialis sales If someone is ordering this drug via online and not acquired prescription, then he may acquire important information from the online drugstores. If you do not time during the weekdays then plan your buy cheapest cialis weekend with a dinner to make quality communication. To grab these medicines all you have to do is visit these stores online and get the most favorable deals in the market. buy tadalafil mastercard On the production side, members of the supply chain can work together with greater confidence and efficiency, creating a permanent digital record of transactions that can be easily shared with permissioned parties. This data within IBM Food Trust can also be used to help ensure the freshness of food, control storage times and reduce waste.
“Our Terra Delyssa brand of premium olive oil has seen a spike in demand since bottles of traceable olive oil reached stores shelves earlier this year. Consumers in the US and Canada can now buy Terra Delyssa premium extra virgin olive oil in more than 10,000 grocery stores and online platforms, with more retailers adding Terra Delyssa’s premium, traceable olive oil to their shelves,” said Chris Fowler, Sales Manager at CHO America.
The growing demand in early January helped CHO anticipate a spike in sales due to its new consumer traceability app. Supply chains had ample products on store shelves throughout the pandemic, during which time demand rose 30% due to an increase in consumers cooking at home.
CHO is now working on creating a separate enterprise application for distributors and retailers. This app will provide access to in-depth information about each processing and control stage that a certain lot has passed through, including whether it was first cold-pressed, extra virgin or organic, with analysis from CHO’s International Olive Council-accredited laboratory and third-party auditors.
“Our continuing work with olive oil producers demonstrates the growing momentum around Food Trust and our commitment to strengthening the chain that connects food from farm to table around the world,” said Raj Rao, General Manager, IBM Blockchain Platforms. “There’s a growing desire among consumers to know where their food comes from and an increased business motivation to optimize processes with better supply insights. We’re able to work with olive oil producers and distributors provide a single source of secured and transparent information through IBM Blockchain technology.”
Serious Foodie Sauce Connects with a Culture
By Lorrie Baumann
Serious Foodie, which started out five years ago as a maker of pepper-based sauces, has transformed into a company whose focus is on global, regional, flavorful ingredients. That peppers are still part of the journey is evidenced by its latest sofi Award-winning product, Serious Foodie Brazilian Grill Sauce.
Brazilian Grill Sauce won a silver award this year in the barbecue and hot sauce category. This was Serious Foodie’s third sofi Award, following awards in 2016 for its Blood Orange & Aji Panca Cooking Sauce and in 2018 for Serious Foodie Tamarillo New Zealand Marinade and Dressing.
The new product that won this year’s sofi Award represented a departure from Serious Food’s usual product development process, in that it started at home in Florida rather than during the international travels of Founder Jim Pachence and his family. Most of its products, including the Blood Orange & Aji Panca sauce that won the award in the company’s first year of selling products, are born when Pachence travels to a country that has a cuisine he or his family members admire. He tastes the food, talks about the food, learns about the local ingredients and then he comes home to make a product that uses similar ingredients to demonstrate his new understanding of the culture he visited. “Our travels to Peru taught us quite a bit about the diverse culture – and how Peru became a fusion cuisine culture before chefs in the U.S. ever dreamed about combining Asian with European with native foods,” he said as he described how the Blood Orange & Aji Panca sauce came about. As he learned about Peruvian cuisine during a visit to the country, Pachence came across a sauce that depended on local ingredients that were unfamiliar to him: aji panca, a pepper that’s sweet and smoky as well as spicy, and huacatay, a black mint that’s frequently blended into cream sauces to dress a variety of Peruvian dishes. “We came across a sauce in Lima that used both ingredients, in addition to a native sour orange. The sour orange reminded us of blood orange, which is much easier to obtain,” Pachence said. “We now import both aji panca and huacatay from Peru for this sauce.”
“We tend to do things that are a little bit unusual and a little cutting edge,” he added. “We literally have gone around the world looking at what people eat… and, most importantly, how people share meals. That’s represented in the products, and the recipes. We really try to make this connection of people – that is our mission.”
Development of the Brazilian Grill Sauce that won this year’s sofi Award took a very different path. “We had a bucket of red jalapenos and were trying to figure out what to do with a bucket of jalapenos that’s a little bit different,” he said. “We didn’t want to make chipotle.”
It actually increases cheap levitra http://secretworldchronicle.com/2019/05/ the blood flow in the penis that allows you to get an erection for as long as doses are kept within reasonable range. Consume one Mast Mood capsule two times on a daily basis with lukewarm milk or water generic sildenafil canada for at least 4 months. But 50mg viagra sale just because it can be considered as the very minor side effects. For more detail information on IGNOU B.ed Admission 2012 Contact viagra price in india Prof.M.C.Sharma . He did what everyone does when they find themselves with a bushel of something they got from a friend or neighbor whose zucchini or tomato – or pepper – plants produce so abundantly that the gardeners can’t consumer it all before it goes south – he asked around for recipes and started thinking about how he could put the peppers up into jars that could sit on a shelf. “A close personal friend of mine is Brazilian, and he said, ‘This reminds me of something from home. There’s a sauce from Brazil that’s smoky-sweet and citrusy.’ We came up with a Brazilian smoky jalapeno sauce. It’s reminiscent of the sauces used in Brazil,” Pachence said.
For Brazilian churrasco, meat is salted but not usually sauced before it’s skewered and placed on the grill, and then it’s served with condiments. “My friends who are Brazilian live by their grill. There is no meal that doesn’t use the grill,” Pachence said. “Those Brazilian steakhouses are often very reminiscent of the style of eating that is done – you’re taking a big slab of meat and cut it into pieces and then hand it around. The meat is unadorned; it’s just the meat as the star. The sauce is for an extra kick of flavor for those interested.”
The Serious Foodie sauce can be used as a condiment sauce for that style of cooking, but it’s also suitable for use as a marinade or a dipping sauce, Pachence said. “It works with any of those techniques. Sugar and salt are kept as low as possible, so it doesn’t burn; it caramelizes,” he said. “We do get a nice depth of flavor when it’s cooked on the grill.”
Although the Brazilian sauce is intended to use as a condiment with meats, Pachence has found other uses for the sauce in his own home. “My wife and I slather it on eggs. We love scrambled eggs with that sauce. It’s a substitute for the generic red sauce,” he said. The Brazilian Grill Sauce is also good on meaty fish, he added. “We’ve tried it on swordfish on the grill – we used it as a grill sauce, and that seemed to work.”
The Brazilian Grill Sauce is also finding its way onto the shelves of specialty food retailers through a route that’s different from that taken by its Serious Foodie predecessors, Pachence said. “We are transitioning a bit where some of these special sauces will be spending a lot of time online before they hit the stores,” he said. “One of the things we’ve learned about our products is that we’ve gained a big cult following. The best way we’ve found to connect with these folks is with online stories…. Most of the people who buy it from us are asking about where they can find it in a store near them. Online is making people search it out.”
The online launch is supported by a strong social media effort and a website buttressed with recipe ideas that let customers know what they do with the sauce,” Pachence said. His plan is that a delayed launch into brick and mortar stores will mean that when the product does arrive on grocers’ shelves, it will already have a following: “We’re building an audience,” he said.
Brazilian Grill Sauce is packaged in 6-ounce jar that’s sold as a six-pack for retailers. The label features bold imagery on the front of the jar and suggestions for use on the back. The suggested retail price for a jar of the sauce is $5.95.
Meals to Order in from the Freezer Case
By Lorrie Baumann
Mona Ahmad knows what it’s like to come home from a demanding job to find a family looking at her and asking about dinner. She wanted to provide for her family the same kind of traditional meals that her mother had provided for her family through the years that the family had traveled from country to country as her father’s job as a United Nations diplomat required. “Everywhere we went my mother would make our delicious food,” Ahmad recalls. “It was such a blessing to have a variety of textures, flavors and aromas fill our home.” Those meals were rich with the complex flavors of Ahmad’s Pakistani heritage, and her mother had spent hours cooking them through the day. Ahmad had the skills her mother had taught her, but as a manager at the Federal Reserve Bank of Boston, she just didn’t have that kind of time. “Our food is one of the most difficult cuisines – it’s very labor intensive and requires a multitude of ingredients,” she said. “It wasn’t very easy for me to make a home-cooked meal all the time.”
The solution she came up with was her own version of a meal kit – she put together packages of food with all the ingredients prepared for cooking and froze them. “I just wished it could be more prepped – something that maybe even my husband could start,” she said. “Have it frozen and ready, so that you just defrost and cook on the stovetop and then eat…. It was a need I had, and I found out that I was not alone.”
Those frozen meals came in particularly handy as Ahmad made meals to take to her father. “He also had a friend who used to have someone make food for him, but one week the lady was sick,” she said. “I gave him a few of my meals, and, voila, he was cooking on his own, and his pain point for food diminished.”
She started talking to people about her idea, and some of them told her that they’d love to have some of those meals, too, and so would their children who’d left home to go to college but were often homesick for an honest-to-gosh home-cooked meal.
Somewhere in all those conversations, Ahmad discerned a real need in the marketplace – a lot of people wanted to eat the kind of food that she had grown up eating, but they didn’t have the time or the skills or even the ingredients to prepare it for themselves. “I started looking at statistics and found that most people would like a home-cooked meal but wanted meal prep to be easier, and, now more than ever, people are facing meal prep fatigue,” she said. “Also, there is no skillet meal right now that represents cuisine from this region. This was an opportunity that I saw, and it just evolved.”
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“It took a while to launch because I was juggling kids and being a sole proprietor,” she said. “Also, I wanted to sell to grocery stores, so I needed a USDA factory [a facility certified by the U.S. Department of Agriculture to handle meat processing] – I couldn’t just make it out of my kitchen. I couldn’t even make it out of a commercial kitchen.”
Once she had those wrinkles ironed out, she started field-testing Mona’s Curryations, the brand she adopted for her products, to gauge how the market responded. “What we learned is that people enjoy making this cuisine at home. They like that it’s all natural, and that it tastes so fresh,” she said. “They were pleasantly surprised because they were getting it from the freezer aisle.”
Gradually, her nascent line was picked up by small, ethnic grocery stores. Ahmad marketed it tirelessly with advertisements on Facebook, publicity in the Boston Globe, putting the word out among friends and family and at her local mosque. “Wherever I could advertise that we had this product, I did,” she said.
As the market for Mona’s Curryations grew from early adopters who got the frozen skillet meals from Boston’s ethnic markets to new customers who didn’t share Ahmad’s heritage and shopped for their food in supermarkets, Ahmad adapted her offerings to fit the tastes of a wider spectrum of consumers – those who wanted fresh-tasting meals that they could prepare easily at home but who weren’t familiar with the nuances of Ahmad’s Pakistani cuisine.
The Mona’s Curryations line now consists of Chicken Tikka Masala, Palak Paneer, Chickpea Tikka Masala and Tandoori Chicken. They’re made with fresh, natural ingredients, and the meats are halal. The Chickpea Tikka Masala is vegan, and the Tandoori Chicken is dairy free. The 22-ounce packages are intended to serve two with full meal servings, and they include the naan. They retail for about $9.99. “These restaurant-inspired meals are complete with the protein; vegetables; oil; and spices such as turmeric, fenugreek, garam masala and cumin. Everything is mixed in the bag so that you can enjoy the experience of making and eating this cuisine right in the comfort of your home,” Ahmad said. “You just need a skillet or a saucepan. Pour everything in and let it cook for about 10 minutes and warm up the naan. Multi-cooker instructions are also included.”
Ahmad is expecting to have her line ready to roll out into supermarkets this fall, and she expects it to appeal to consumers who are still doing most of their eating at home, whether or not the pandemic continues to rage. She expects the line to launch regionally in New England first, with plans to scale up as distribution and retail arrangements progress.
For more information, visit www.monascurryations.com.
