Ripening

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    Banana Trade Lessons

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    “This shit is bananas, b-a-n-a-n-a-s!” I will always remember how Gwen Stephani’s catchy tune “Hollaback Girl” finally taught me how to spell bananas. To this day I still have to sing the song to get it right, but hey, at least I learned. Learning is an essential part of life; an unknown source said it best, “if we cease to learn, we die.” This quote holds true, in that learning is imperative, as it presents us with information that can be useful when making difficult decisions. Yet, I have found that throughout the years, people seem to care less and less about what it is that they are learning – even when it comes to what they eat. Take the banana for instance, a ubiquitous and present part of American culture, and an icon of both breakfast and dessert. Yet, most people do not even know the most elementary facts about them. I can prove it to you too; keep track of how much of the following information you know. When thinking of this scrumptious yellow fruit, it is likely that images of banana trees come to mind. This is a common misconception. Bananas do not grow on trees; they grow on the largest herb and are actually, “giant berries” (Koeppel 2). More shockingly, bananas are on the brink of extinction since they are very susceptible to disease, and are incapable of reproducing without human assistance (Koeppel). This is true to such an extent that the Gros Michel, the banana our grandparents ate, is not sold commercially anymore. Unfortunately the same thing is…

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    It was my fourth attempt at making banana bread. The first attempt, it looked amazing, but crumbled into pieces as soon as I cut a slice. It was too dry because there was too much dry ingredients and less wet ingredients. The second attempt, it tasted like literal white bread. The texture was still dry but lacked sweetness because the bananas weren’t ripe enough and the sugar wasn’t enough. The third attempt, it looked like the flatbread sandwich from Panera. The sweetness was just right but…

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    yourself about the ripening process in these fruits that are sometimes considered vegetables by many. Ripening is not an easy process in tomatoes, making it difficult to predict exactly how long it will take a mature green tomato to ripen or turn red. But generally, ordinary tomatoes take between 20 and 30 days from blossom set to reach maturity. From maturity, they take another 20 to 30 days to ripen (to begin to change color from green…

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    Sa Costera Cheese

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    Costera” is and has been the largest producer of cheeses in the Goceano region, along with its 500 partners. The cheese dairy utilizes the latest technology and complies with all European regulations related to hygiene, milk processing and the ripening and maturing of cheese. The company produces a wide range of cheeses and cheese derivatives that satisfies the demand of all their customers. Pecorino Romano DOP ( Designated Protected Origin) Pecorino Romano is one of the few cheeses in the…

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    Preservative can help food last longer without contaminating it with food borne illnesses. Being designed to slow down the ripening process, it allows food to last longer, so the minimizing of food being thrown out for going bad. Regardless of the purpose, preservatives can cause several serious health risks, such as cancer. Preservatives used to stabilize certain cosmetics and/or foods contains fat that can cause tumors in the brains. Nitrosames (R1N(-R2)-N=O), including nitrates and nitrites,…

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    The Incas had a twelve-month calendar just like ours. Their festivities went by the month of the year. They lived off the lands so it was very important for them to be able to follow the seasons. Their months were named for important events whether it was agricultural or religious. Their January would be equivalent to our June due to them being south of the equator. All of the festivals were all colorful. I will go in order starting with their January and give you their name of each month and…

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    area often wrinkles slightly. --Squeeze Gently and Feel for Softness Unripe peaches are hard compared to a ripe fruit. Squeeze fruits gently and feel for a slight give in the texture of the flesh, indicating ripeness. --Get Up-Close and Use Your Nose As a peach reaches the point of perfect ripeness, it also often develops more scent, but you need to get close and take a deep breath. However, some varieties have a more intense smell when ripe than others, so smell alone is not the best…

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    In “Kitchenette Building”, Brooks uses visual imagery and olfactory imagery to establish and communicate the sense of hopelessness. In the first line it reads, “We are things of dry hours and the involuntary plan…”(1). Involuntary is something that one cannot control, when Brooks says involuntary she may be referring to her life as an involuntary plan, or maybe she is just referring to living in the kitchenette building as the involuntary plan. The first line establishes the mood of the poem…

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    China has a very long history, with many triumphs and achievements comes failures, the improvement of Post Classical China’s economy was an achievement. The advancements in agriculture, technology, and the increase in population, had a major impact on China's economy. China’s advancements in agriculture, technologically, and the sustainability of the population was a great factor that played a role in China’s economy. Agriculture is a main factor of improving China’s economy because it helps…

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    Five Food Innovations

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    Irradiation is similar to the same way that sunlight might pass through a window or over a transparent or opaque surface. Irradiation is often referred to as cold pasteurization because it uses no heat what so ever to destroy the disease causing bacteria and other harmful organisms. An upside to irradiation is that it extends the freshness of food by slowing down the enzymes and preventing it from ripening as fast. Irradiation also helps keep the food safer and helps the food retain its…

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