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Tag: HDPE Material Montreal, QC - Alcan Global Pharmaceutical Packaging, part of Rio Tinto Alcan's packaging unit, has launched a new StabilitySolutions product line of high barrier plastic bottles. The product development and production come from the Alcan Packaging plastics business headquartered in Pennsauken, New Jersey."This is a groundbreaking, innovative product for pharmaceuticals that require the highest moisture and oxygen barrier," said Michael Rubenstein, chief growth and innovation officer, Alcan Packaging. "StabilitySolutions DRY and StabilitySolutions BARRIER use patent pending technologies to ensure that the customers' products maintain their efficacy longer, delivering the greatest possible benefit to patients."StabilitySolutions DRY is a bi-layer desiccant container for oral solid products that offers improved product protection and product shelf life. The patent pending technology incorporates desiccant material into the product contact layer of the bi-layer container, eliminating the need for a desiccant sachet or canister. The integration of this feature into the bottle wall thickness itself can add filling line efficiencies resulting in significant cost savings to customers.StabilitySolutions BARRIER is a tri-layer container for oral solid dose products using patented and patent pending technology that sandwiches the high oxygen barrier ethylene vinyl alcohol (EVOH) between two layers of high density polyethylene (HDPE). This approach results in pharmaceutical bottles that provide remarkable oxygen barrier protection coupled with the reliable moisture barrier characteristics offered by HDPE."The StabilitySolutions product line demonstrates our belief that packaging can add exceptional value to our customers' products", commented Mike Schmitt, president, Alcan Global Pharmaceutical Packaging. "Our innovation efforts are uniquely focused on our customers' specialized needs, working collaboratively with them to optimize product integrity while delivering a high level of customization for their individual product requirements."

Tag: Egg White Powder Summary:This is a snack recipe that children ages 5 to 12 can make with a little help from an adult.Letting the dough rest will make kneading the dough much easier.Makes 12 turnoversIngredients: * 1 1/2 cups flour, plus more for the work surface * 1 cup whole-wheat flour * 1 tablespoon baking powder * 1/4 teaspoon freshly grated nutmeg * 1/4 teaspoon ground cinnamon * 1/2 teaspoon salt * 4 tablespoons (1/2 stick) unsalted butter, melted (may substitute margarine) * 1 cup nonfat milk * 3/4 cup spreadable blueberry fruit (in the jam section of the grocery store) * 1/2 cup frozen blueberries, defrosted * 1 large egg white * 1 tablespoon water * 1/4 cup wheat germDirections:Preheat the oven to 350 degrees. Lightly grease a rimmed baking sheet with nonstick cooking oil spray or line with parchment paper. Lightly flour a work surface.Combine the flours, baking powder, nutmeg, cinnamon and salt in a large mixing bowl. Add the melted butter and milk, stirring to form a dough. Transfer to the prepared work surface and let it rest for 15 minutes. Then knead the dough for 4 minutes to 8 minutes, until it is smooth and supple. Use a rolling pin to roll the dough into a rectangle that is 12 by 16 inches and 1/2 inch thick. Cut into twelve 4-inch squares.Spread each dough square with 1 tablespoon of the blueberry fruit, leaving a clear 1/4-inch margin around the edges of each square. Sprinkle each square with 5 or 6 blueberries.Combine the egg white and water in a small cup to make an egg wash; use a brush to paint the egg wash on the margins. Fold each square in half diagonally to form triangular turnovers. Press down well to seal. Use the tines of a fork to reinforce the seal by pressing along all sides.Lightly brush the tops of the turnovers with the egg mixture. Place turnovers 2 inches apart on the baking sheet. Sprinkle the tops with the wheat germ. Bake for 17 to 19 minutes or until golden brown. Transfer to the stovetop (off the heat) and let them cool for 10 minutes before serving.

Teriyaki, a sweet sauce, glazes a juicy steak for this quick meal. Frozen diced onion, minced garlic and sliced mushrooms, all ready-prepared in the supermarket, are added to bottled teriyaki sauce to give it a homemade touch.Toasted sesame oil lends a nutty flavor to the side dish of Chinese noodles. It can be found in the oil section of most supermarkets. Steamed or fresh Chinese noodles can be found in the produce section of the market. Use them within a day or use dried Chinese noodles.|Teriyaki glazed steak||and Chinese noodles|? lb. skirt steakVegetable oil spray1 cup frozen chopped/diced onion4 tsp. minced garlic? lb. sliced button mushrooms (1? cups)? cup low-sodium teriyaki sauceSteps: Remove visible fat from meat. Heat a medium-size nonstick skillet over medium-high heat and spray with vegetable oil spray. Add steak and saute 3 minutes per side if thin or 4 minutes if thicker. A meat thermometer should read 145 degrees for rare and 160 for medium. Remove to cutting board. Add the onion, garlic and mushrooms to the skillet and cook 2 minutes, breaking up large mushroom slices with the edge of a cooking spoon. Add the teriyaki sauce and saute 1 minute. Slice the steak and divide between two plates. Spoon the vegetables and glaze over the steak. Makes 2 servings.Per serving: 376 calories (41 percent from fat), 16.9 g fat (6.2 g saturated, 9 g monounsaturated), 84 mg cholesterol, 37.8 g protein, 16.8 g carbohydrates, 1.9 g fiber, 802 mg sodium.|Chinese noodles|? lb. fresh or steamed Chinese noodles or dried noodles2 tsp. toasted sesame oil6 scallions, slicedSalt and freshly ground pepperSteps: Add noodles to boiling water. Cook 1 minute or according to package instructions. Drain. Add sesame oil, scallions and salt and pepper to taste. Makes 2 servings.Per serving: 213 calories (24 percent from fat), 5.6 g fat (0.7 g saturated, 3.2 g monounsaturated), 9 mg cholesterol, 7.9 g protein, 33.7 g carbohydrates, 2.3 g fiber, 122 mg sodium.— By Linda Gassenheimer, author of "The Portion Plan" and "Prevention's Fit and Fast Meals in Minutes."

Tag: Dehydrate Fruit Sunscreen savvyThis is probably the most important item in your beach bag. Make sure you have sufficient sunscreen protection for yourself and your children. The sun's ultraviolet rays are at their strongest during the hours of 10 am and 4 pm, so limit your time in the sun during those hours.Choose a sunscreen lotion that is at the very least 15 SPF, more appropriate for children is an SPF of 30 or more. Be sure to adequately apply the sunscreen to all exposed skin, including ears, nose and neck. Speak to your doctor about sunscreen and babies under six months of age.Don't forget your lips! Bring along sun protective lip balm with an SPF of 15 or more. An aloe-based after-sun lotion is a great way to soothe your skin after a day in the sun so apply after your day at the beach.Protective barriersSunglasses that block ultraviolet rays, sun hats with brims, and beach umbrellas are all wonderful items to have along for added protection. Babies under six months old should wear protective clothing, a brimmed sun hat and if possible, baby sunglasses that protect from harmful UV rays. Babies should not spend a lot of time in the sun, but if they are, keep them protected! A first aid kit with bandages, an antibiotic cream and other essentials is an excellent idea as well.Chairs and blanketThere are chairs made specifically for the beach, they sit low to the ground and fold up neatly, often they include a handy shoulder strap. Don't count on the beach having chairs for its guests! A blanket is another nice thing to bring along. Not only is it comfortable to sit on, but it's a welcome comfort from the hot sand on bare feet.Sand and water toysKids love digging and building in the sand, it's a must for a beach visit. There is a huge variety of toys on the market made specifically for water play. Nerf balls and lightweight canvas Frisbee discs are great because they float and often come in neon colors so they can be seen easily.Don't forget the standard shovels and pails, sand diggers and sand sifters, all which are great for building sand castles, sifting for shells and rocks and pouring water into makeshift motes. Bring along a plastic jar to collect shells. A butterfly or small fishing net can be loads of fun for catching small minnows near lake shorelines! Let's not forget the old beach standby, the beach ball. Squirting water toys are also a blast and can keep the kids busy for hours. Goggles and water masks are great, but can be easily lost in the water. Be sure to bring along extras! There are hundreds of different kinds of beach and water toys, bring along what your family will enjoy.Floatation devicesMost public beaches do not allow items such as floating rafts, noodles, or "arm floaties" as they are not Coast Guard-approved swim or safety wear. Check with your beach lifeguards or town officials to see what they will or will not allow. Coast Guard-approved life jackets are welcome and recommended for young swimmers, even those who have recently learned to swim, for safety purposes. Many beaches offer free loaner lifejackets, or they offer them for a nominal fee.Extra towelsBring towels along for each member of your family. Bringing along an extra or two cannot hurt, especially of little Timmy decides to take his into the water with him!Water and snacksBeing in the sun can quickly dehydrate you. Bring along bottled water, enough for everyone in your family. Check with your beach and see if coolers are allowed so that you can keep it nice and cold. If your beach does allow coolers, this is a great way to save money on snacks. Instead of buying from the beach concession stand, bring along fresh fruit, pretzels, cold sandwiches and carrot sticks.Extra clothingBringing along an extra T-shirt or pair of shorts is not a bad idea. If your beach trip will continue on into the evening, bring a windbreaker or sweat jacket for everyone, just in case the temperature dips down. Be sure that everyone has adequate footwear -- swim shoes are a great idea as well, especially for rocky beaches.Preserving memoriesDon't forget your camera! You can purchase waterproof disposable cameras to capture all of those sunny moments. Inexpensive one-time-use cameras are also available for underwater use!

Tag: Canned Asparagus MANILA, Philippines—It was felicitous that the Old Manila would have an asparagus festival. The vegetable is associated with elegance and wealth, owing to its graceful form and the historical preference of Roman emperors for the cultivated spears. The signature restaurant of The Peninsula Manila has maintained the ambient graciousness associated with fine dining. It has the elements of contemporary Filipino art incorporated into suggestions of a European salon, with the accompanying sense of decorum. Crisp serviettes and silver cutlery, stemware and white damask table linen prefaced the succession of food prepared by Chef Markus Tauwald. While asparagus is available throughout the year, the particular variety used for the festival is prime in April. Orders from Germany are placed early for the gastronomic event held annually from May 8 to June 20. There are various ways of preparing the spears, and having them from appetizers to the main entrée was a good way to discover what could be done. Chef de Cuisine Markus prepared degustation portions for a sampling to run the course of a full meal. For starters, he poached the asparagus in butter and served it with a creamy spread of béarnaise. The tangy variation of hollandaise sauce over the mild flavored asparagus was a haute cuisine version of the traditional French preparation, complemented by the saltiness of trout caviar. There was a hint of tarragon in the mouth and the nostrils after the first bite. It was small inclusion that made a difference. This hors d’oeuvre was accompanied by new potatoes as sidings, a flavor that would return in the next dish. Salad was tuna confit with leeks topping a mold of potatoes and asparagus. The taste disputed any notion that the slices resembling canned fish were anything but fresh. Later, Markus described the painstaking efforts that went to produce the portion consumable in a few bites. He boiled an 80-kg fish in sea water which he made with very precise measurements of liquid and salt. The tuna was cooked overnight in a huge vat that accommodates its entirety, complete with head, fins and skin. When it was done, he removed the flesh with care, mindful that this had become so tender, it would fall apart. The meat was marinated for eight days in extra virgin olive oil, garlic, rosemary and thyme and a small fraction was the highlight of the second course. German influence The potatoes had a touch of German influence, Markus being from the Central European country. Flavored with onion reduction, herbs, vegetable stock and mustard, it provided a delicate contrast to the fish. There was an element of surprise biting into the boiled potatoes and experiencing the firm but soft asparagus with which it was combined. A few pieces of fresh capers around the salad were more than garnish as the taste served to enhance the different flavors on the palate. The soup that followed was a foamy cappuccino of white asparagus accompanied with Harvey Bay scallops. It was light and frothy on the surface, descending to smooth and silky. There was a moment of uncertainty over whether the beverage was indeed soup or drink when it was served in a vessel the likeness of a soda tumbler and a hint of cinnamon at first taste. It expanded the definition of potage not just in flavor but in appearance. The palate cleanser was a sorbet of elderberry and champagne. The combination of the berry from the honeysuckle family and the sparkling white wine was served in a stemware set on a Potterhouse plate with rocks of sugar that looked like bits of ice. It was both gustatory and visually cooling, effectively preparing taste buds for the main entrée that followed. The salmon came encrusted in couscous and mint, laid on the slender spears of white asparagus. It was encircled by snow peas and the pencil thin green variety of asparagus, which possesses a slightly stronger taste. One of the pleasures of dining is taking in the food with all the senses. Past what the eyes see and before the tasting is a moment to savor the aroma. The scent of the Pommery mustard sauce was the impetus to yield to the appetite now primed for the golden fillet. The knife slid easily to break through the crust revealing the pink meat of the fish. While slowly indulging taste buds, Markus talked about the asparagus and explained the need to peel it by hand. It is always best to strip the outer layer, he said, just before cooking to capture the fine flavor. He uses his hands to remove the fibrous portion till the soft center is exposed. The end parts are used to make soup stock which can be stored. This white variety is preferred in Europe while the green one is more popular in North America. As the stalks of the white asparagus are growing, it is kept mounded in dirt to deprive these of sunlight. Without light, it cannot produce chlorophyll which would otherwise make it green. The food portions allowed room for a slice of chocolate fondant with lemon liqueur sabayon. It waded in a syrup of the amarino cherry, a moist dark red roundness glistening alongside the cake. A cup of peppermint tea is comforting and when all has been poured out, the meal is done. There are still a few more weeks to try the other selections on the menu. Otherwise, it will be another year before the asparagus season in Old Manila.

Davao City (20 May) -- Seeing how bananas make millions in profit, a number of women that formed the Council of Women in Tagum City, Davao del Norte then thought of another way to make millions out of the bananas all over the province.Leaving the fresh banana business to the large export companies, the group then settled on the by-products of the said crop – processed banana chips.Rooted from a feminine term, the "Byaneng" banana chips then started finding its niche in the local market. However, due to the big possibility of gaining international buyers, makers of the said product then suited the taste and mixtures to the preference of foreign buyers especially the Singaporeans, Chinese, and Japanese.Not just an ordinary business owned by a single person, but Byaneng is the latest offering of Tagum City which is handled and worked for by hardworking women in Tagum.The group was led by Tagum City first lady Alma Uy who is a known, business-oriented personality that hopes to uplift the economic status other women.Council of Women Board of Director Dina Lopez narrated that it was the idea of Uy that pushed the group to start on something which is very ambitious."Ma'am Alma Uy helped us to understand and appreciate the world of business and so everyday is a learning experience for us," Lopez said.The banana chips product has been helping plenty of women who work on different shifts just to handle the packaging of the product.The Four Seasons Company, on the other hand, assists the group in the processing of the banana chips in such a way that the taste will be loved by both local and foreign buyers.Byaneng banana chips are already distributed and displayed in leading Tagum and Davao malls such as SM Davao, NCCC malls, some department stores in Manila, and selected schools in the Davao Region."We are so young in the industry but with how buyers reacted to our product made us believe that there is a big market for us both local and international," Lopez said.Recently, Uy also brought along some member of the Council of Women in Singapore to present and exhibit the Byaneng products in a trade exhibit held there."Singaporeans loved the taste (not so sweet) and so they told us that we might start a business deal very soon," she said.Exploring other potential business aspects, the Council of Women also ventured on vinegar products, peanut butter, and bangus sardines.Uy envisions an empowered women's group in Tagum City by providing them the business knowledge and opportunities that they could bank on as they start their business. (PIA)

Tag: Sugar Container Large, flowing containers can thrill with bold tropical color, or soothe with soft pastels. They can attract hummingbirds and butterflies and offer alluring fragrances. From a design standpoint, container gardens can complement your home, add structure to a garden or patio and even be used to create living screens by vining plants up bamboo screens for outdoor rooms that create privacy and a peaceful sanctuary.But nothing is more disappointing than creating a container that peters out mid-season with leggy growth and sparse blooms. The key to success, according to Byron Martin, owner of Logee’s Greenhouse in Danielson, is to consider the growth habits and horticultural needs of the plants you’re using, and if you have a good light source and can protect your plants from freezing weather, now is an excellent time to start containers.“Choose plants that take the summer heat and stay attentive to the potted-plants needs,” Martin said. Many fuschias, he added, aren’t generally an all-summer plant and don’t tolerate the heat well, collapsing by mid-summer.Martin stressed the importance of fertilizing, especially mid-season. But if you over-fertilize, leaves will crinkle at the edges or roots will rot. “It’s really about watering and fertilizing right through the season,” Martin said.A recipe for containers Barbara Pierson, nursery manager at White Flower Farm in Litchfield, likes is a mix of potting soil with organic compost or aged manure, so it’s two parts potting soil to one part organic matter. When designing your container, figure a 14-inch-diameter pot to allow for a mixture of plants.The larger the container, the less you will need to water. A 14-inch container will hold about five to six plants, Pierson said. A smaller, 10-inch container will hold three plants. But these formulas need to be tweaked to the plant you are potting — aggressive growers will need more room.Think thriller, said Laurelynn Martin, co-owner of Logee’s, when designing your pot, and the tall, central focal point should be the most aggressive. She likes Angel trumpets trained to a standard; Byron Martin is partial to the canna, cypress, Phormium, purple sugar cane and other ornamental grasses. Logee’s has designed one tropical container that uses the Ensente “Maurelli Abyssinian Banana” for a stunning tropical design. Then consider two or three fillers, as well as spillers. The filler plants surround the thriller and the spillers cascade over the sides. Color, texture and bloom type can create living tapestries.“Annuals, tropicals, and perennials are being mixed with the goal being continuous season of bloom, colorful foliage to be bright throughout the whole season, and a good mix of heights, colors and cascading plant habits,” Pierson said.Color combinationsCombining colors is a matter of taste, but some guidelines are helpful. Hot colors, noted Pierson, look great combined with dark foliage, and cool colors are set off by silver foliage. Traditional color schemes that work well together are purple, chartreuse, gold and white, with perhaps a dash of pink or red, Martin said.Laurelynn likes the Guardian Gate Collection. “It’s a wow for contrast,” she said. “The tall spires with feathery end of Cyperus papyrus and the Red Christmas Candy Begonia with the purple scaevola is an eye-catching combination of not only color but texture, as well.”A nice spiller with all-summer power Pierson approves is from Proven Winner, a petunia called Supertunia Bubblegum Vista. She particularly likes to design this plant as a spiller to the thriller, canna.Pick your potWith so much focus on foliage and flower, be sure to consider the pot in your design. Logee’s most always recommends clay pots for the health of plants, and advises to let them dry out between waterings.When assessing the pot, though, always make sure it has a drainage hole. Long, fluted pots need tall plants to balance the shape, and short, squat pots take chubby plants well. For a traditional or classic look, urns made of stone, cast iron or faux material that looks like the real thing have proven popular, Pierson said. Neutral colors work best, so off-white and brown are good choices.“Grey and black can also work if you have wrought-iron or black accents for lighting or trim,” she said.Pierson said when planting for a traditional style, plants should make a bold statement but follow a theme, using pastels or hot colors but not mixing the two. The bottom line is the design should appeal to you, and the plants should thrive. “The trick to mixed containers is you want them to grow at the same rate of speed,” Laurelynn Martin said.

Tag: Korean Red Ginseng Tea If you are one of those swept away by hallyu (or “Korean wave”, the term used to describe the craze for Korean pop culture), a visit to Nami Island is a must.Situated 63km from Seoul, in the middle of the Han River, the island was one of the main shooting locations for the popular drama series Winter Sonata, which aired in 2002. Although it has been six years since, the island continues to attract countless Winter Sonata fans all year round.Nami is famous for its beautiful, tree-lined roads, which are a hit with couples and families.I travelled there with three Asean journalists on the invitation of the Korean Tourism Organisation. It was a memorable visit, which I later extended so I could continue exploring on my own.Named after General Nami, a hero who died in battle in 1469 at age 27, the island retains its rustic landscape because all electrical wiring is buried underground so there are no ugly electric poles and cables in sight.You can take a three-hour walk on the island to enjoy the breathtaking scenery. Some may opt to ride a bike around the island to sightsee. Every season offers a different kind of scenery on the island, with fall being the best time of year to visit as the leaves start to turn gold.Winter Sonata fans will want to stay at the Jeong Gwan Ru Hotel, especially the rooms used by lead actor Bae Yong-joon and actress Choi Ji-woo while they were filming the series. I got a glimpse of Room 203, Bae Yong-joon’s – it was a simple room with two single-beds.Pictures from the series are hanged on the wall, and you can find pages of the script from it in the room. A one-night stay costs about 99,000 won (about RM300) on weekends or 66,000 won during weekdays.Folk villageFurther afield from Seoul, five hours’ drive away, is Naganeupseong Folk Village in Sucheon, where traditional Korean culture comes to life.Ahn Youn-soon, 46, a resident at this village which receives thousands of visitors daily, is unperturbed by the army of tourists who move about near her thatched cottage, a traditional residence.“I’m used to living under the scrutiny of the tourists. I will carry out my household chores as usual whether there are tourists or not. I love to stay in this traditional residence; it is where I grew up.“In the evenings, when all the tourists have gone, I laze in the garden listening to the birds chirping and enjoying the breeze. It is wonderful to be able to enjoy the beautiful scenery in a quiet way. It’s so peaceful and relaxing to be here,” said Ahn.Ahn’s traditional house, like the others in the village, has two rooms and is surrounded by three other smaller thatched huts, which house the toilet, kitchen and storeroom respectively.What makes Naganeupseong special compared to other traditional villages is that it’s not a tourist gimmick but a living village – families continue to live here. Some 230 people live in 100 thatched cottages here, and the government offers them a yearly allowance to maintain their cottages just as they are.Besides the traditional houses, the village also has well-preserved Choson Dynasty government buildings, a market place, a village school, a bird-breeding farm and an old prison.Be sure to climb to the highest point of Naganeupseong’s fortress walls to catch a spectacular view of the entire village.You’ll notice, though, that modernity has crept up on these traditional abodes from the TV antennas and heaters that have somewhat incongruously attached themselves to the thatch-roofed houses.Suncheon is also near to Boseong, which is famous for its green tea plantation. The temperate climate in Boseong, on the southwest coast of the Korean peninsula, is ideal for green tea cultivation.The beauty of the green tea fields here, looking like a soft green carpet from a distance, is such that they often form the backdrop in Korean TV dramas and advertisements.Less than an hour’s drive from Boseong is Damyang, another interesting city famous for its bamboo. The daily life of the locals are closely associated with bamboo. They cook rice in bamboo, use toothbrushes made from bamboo and sleep on bamboo beds.The Bamboo Theme Park is a must-visit if you are in Damyang.Don’t forget to sip water from the bamboo trees at the entrance of the park. Locals believe that the water will rid the body of toxins and make you look fresh and good.SeoulDon’t worry about having nothing to do in Seoul because the shops stay open past midnight.Even in the wee hours you will find people shopping for clothes, accessories and shoes at the Dongdaemun and Namdaemun markets. The markets, which are open all night and are full of shoppers every hour of the day, make you think that the evening is still young.Although the clothes and fashionable stuff are nice and eye-catching, they don’t come cheap because Seoul is one of the most expensive cities in the world. But if you have the patience and time, you can still find cheap and nice clothes in the city.Beauty products, though, are cheaper here than in Malaysia. It is no wonder then that Malaysian visitors to Korea often keep an eye out for cosmetics, facial and body products.After shopping, you can head to Itaewon by subway, where the bars, nightclubs and ethnic restaurants are located. If you do not have any particular place to visit, you can ride on the subway and get off at any station and voila! there is bound to be a tourist attraction or two.Seoul is also a good place to people-watch. Koreans are said to spend hours in front of the mirror before stepping out of the house. If you are lucky, you might even bump into a Korean actor or actress on the streets.

Tag: instant black tea Before The Flood's first LP kicks off with a pair of tight, toe-tapping rock songs that caught my attention right away. Both the title track and "The Halls" are shiny and well-produced with slight folk/roots influences, not unlike Wilco or The Shins. Thus, I was fully invested when the first whiny acoustic jam, "Why (When I Already Know)" came along to squander my goodwill. As Steve Davis's vocals went from husky to cranky, Before The Flood started to sound like the Goo Goo Dolls' angsty younger brothers. In four minutes I went from cautiously enthusiastic to slightly nauseous. Sadly, that third-track groaner set the tone for the rest of the alum. Bars Wire And Wood delivered song after song of limp-dicked pop-rock like you'd expect to hear from a musical guest on Oprah. I wouldn't recommend buying this album, but the first two tracks are definitely worth downloading.

Tag: Glucose Syrup The capacity utilisation in the food, beverage and tobacco sub-sector is now peaking at 50 per cent, making it the most developed in the manufacturing sector todayCapacity utilisation is the rate at which manufacturing companies are able to use their raw materials in the installed capacity for production.The Minister of State for Commerce and Industry, Ahmed Garba Bichi, who disclosed this rating at a public forum, said “while these groups achieved a capacity utilisation of 50 per cent between 2004 to2006, others such as textiles, wearing apparel and leather, chemical and pharmaceuticals and motor vehicles, etc recorded a capacity utilisation of less than 50 per cent.” He said “Taking into consideration the agrarian background of the nation, the food, beverage and tobacco sub-sector is perhaps the most developed in the manufacturing sector of the economy in terms of huge investment committed to it over the years.Even at its present state, a lot of investment opportunities still exist in the sub-sector due to Nigerian’s comparative advantage and potential for the production of all primary raw materials required in the sub-sector and the apparent shortage of capacity to meet the demands of existing industries.The sub-sector diversified into many industries ,which produce cereals ,flour and bakery products, animal feeds, fruits an vegetables, meat ,fish and poultry, dairy products, roots and tubers, beverages, sugar and confectioneries etc.Besides the manufacture finished products the sub-sector is presently attracting investment into the production of intermediate inputs in order to process farm produce to the specific needs of finished products manufacturers. Such intermediate goods includes cassava derivatives like chips, adhesives gums glucose syrup, fruit juice concentrate, soyabean and groundnut cake.The food, beverage and tobacco sub-sector along with related sub-sectors in the agro - allied industry have recorded a steady growth capacity utilization in the manufacturing sector in recent times.