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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.

Tag: Crisp Mushroom Note: The following review is scheduled for publication in the print edition of the Mercury News Sunday A+E section on June 1. Please submit your comments about the restaurant below. Some reader comments will be edited and printed along with the review. Please include your first and last name and city of residence.The old black and white photos covering one wall at Nick's on Main tell the story of Chef Nick Difu's family in the South Bay. The fact that most are set in Cupertino might surprise Los Gatos diners who have come to think of Difu as one of their own.Difu made his name working as a chef in other people's kitchens in downtown Los Gatos, not far from his new restaurant. Now that he has his own place at last, he wants it to feel like home. So he brought with him photos of his family of Sicilian immigrants and the big R. Cali Brothers feed and grain mill they owned in the heart of Cupertino. He knows he owes his success to them: It was at his grandmother's table, surrounded by family, that his love of food and cooking was born."I grew up at a time when there still were orchards and there still was the family dinner," Difu says, "and I want that back."Dinner at Nick's on Main, which opened in early March, is definitely a convivial affair in the spirit of those noisy, cheerful family dinners. When all 35 seats in the tiny dining room are occupied - which they are most evenings - it can feel a like an overcrowded party. Noise levels soar as wine del.icio.usdel.icio.usDiggDiggRedditRedditYahooMyWebYahooMyWebGoogleGoogleFacebookFacebookWhat's this?RePrintPrint Email You be the reviewer: Nick's on Main in Los GatosBy Aleta WatsonMercury NewsArticle Launched: 05/20/2008 06:06:03 PM PDTNote: The following review is scheduled for publication in the print edition of the Mercury News Sunday A+E section on June 1. Please submit your comments about the restaurant below. Some reader comments will be edited and printed along with the review. Please include your first and last name and city of residence.The old black and white photos covering one wall at Nick's on Main tell the story of Chef Nick Difu's family in the South Bay. The fact that most are set in Cupertino might surprise Los Gatos diners who have come to think of Difu as one of their own.Difu made his name working as a chef in other people's kitchens in downtown Los Gatos, not far from his new restaurant. Now that he has his own place at last, he wants it to feel like home. So he brought with him photos of his family of Sicilian immigrants and the big R. Cali Brothers feed and grain mill they owned in the heart of Cupertino. He knows he owes his success to them: It was at his grandmother's table, surrounded by family, that his love of food and cooking was born."I grew up at a time when there still were orchards and there still was the family dinner," Difu says, "and I want that back."Dinner at Nick's on Main, which opened in early March, is definitely a convivial affair in the spirit of those noisy, cheerful family dinners. When all 35 seats in the tiny dining room are occupied - which they are most evenings - it can feel a like an overcrowded party. Noise levels soar as wineAdvertisementflows, diners relax, and laughter fills the room. Difu makes the rounds frequently, checking in with regulars and making newcomers welcome. Service is warm and friendly, if sometimes absentminded.The food is at once homey and sophisticated - meatloaf, chicken ravioli, grilled rib-eye, and babyback ribs, transformed by top-quality ingredients and bold flavors. It's the sort of soul-satisfying fare you wish your grandmother had cooked. Yet classic sauces such as the veal demi-glace and beurre blanc on the rib-eye show Difu's training at the California Culinary Academy. Asian accents such as the Mongolian barbecue sauce on baby back ribs reflect his tenure at Hawaiian chef Roy Yamaguchi's mainland restaurants .The short wine list emphasizes California wines, most at moderate prices. It includes uncommon wines from a trio of small Los Gatos vintners: Perrucci Family Vineyard, Black Ridge Vineyards and La Rusticana d'Orsa. The delightful sauvignon blanc from Kathryn Kennedy Vineyards in Saratoga ($9 glass/$34 bottle) and elegant pinot noir from Thomas Fogarty of Woodside ($11 glass/$43 bottle) would be pleasant matches with much of the menu.Nick's is housed in a distinguished 115-year-old stone building with white Corinthian columns out front and brick walls within. The high-ceilinged room, which formerly housed A Matter of Taste, has been redone in classic black and white. A long stemmed red rose provides a spot of color on each of the white-linen-draped tables dressed with black napkins. Wine bottles and cookbooks crowd a marble-topped sideboard.The Lilliputian tables are spaced only inches apart and the line of settings for two bisecting the dining room might as well be a single communal table. One evening my companion and I found ourselves deep in conversation with our neighbors about their favorite area restaurants before we had received our menus. By the time we had wine and full water glasses, there was barely room for the basket of delightful house-made focaccia sprinkled with herbs and pepper flakes plus a little dish of tomato-infused oil for dipping. When appetizers arrived, it took some juggling to fit everything on the table.Diners who have followed Difu from the now-closed Cafe Marcella to The Wine Cellar and on to 180 before it was sold last year know to order the panko-crusted abalone ($15) as a starter. With good reason, this dish, with its light but crisp breading and delicate lemon chive and butter sauce, has been a cornerstone of the 37-year-old chef's repertoire since he was executive chef at Cafe Marcella. The tuna Tar Tar tower ($13) is also an excellent choice. The cylinder of chopped raw tuna, bathed in a soy and ginger dressing and topped with marinated cucumbers, is drizzled with chile oil and lemon for a refreshing contrast of flavors and textures.Salads are fresh, crisp and nicely dressed. I particularly liked the well-balanced pepper, fig, and balsamic vinaigrette on a salad of mixed greens studded with nuggets of toasted almonds, dried apricots and Point Reyes blue cheese ($7). "Not Your Traditional Caesar Salad" ($7) is a tad too salty with all the bacon, capers, and anchovy, but I like the combination of butter lettuce, spinach and radicchio in place of the usual romaine.Among the entrees, Nani's meat loaf ($22), an homage to Difu's Sicilian grandmother, was pitch-perfect with a terrific light texture and beautiful crust, which comes from pan-searing before serving. It's another of the chef's signature dishes that Los Gatos diners expect wherever he goes, and one he says will never leave the menu. Served with whipped potatoes, savory wild mushroom gravy and sauteed broccolini, it's comfort food defined.A mildly spicy, chile-spiked hoisin sauce, also part of Difu's longtime repertoire, lifted rosy slices of duck breast ($24) to new heights, while a broth of braised artichoke, fennel and asparagus brought the essence of spring to pan roasted, Alaskan halibut ($25) accented with lemon herb oil. But slices of properly chewy grilled rib-eye ($32), crowned with a salad of tomatoes and red onions, suffered from a surfeit of salt, and the accompanying pommes frites could have been more crisp.The spark of unexpected flavor that Difu brings to most of his savory dishes is missing in the desserts ($7), despite the fact that all but the apple tart are made in-house. From the popular bread pudding with buttery rum sauce to the velvety flourless chocolate cake, the sweet course tends to be pleasant but predictable. The cheesecake, topped with a mosaic of fresh berries, stands out for its intense vanilla flavor and almost fluffy texture.Still, when the check arrives, tucked into a dog-eared copy of "Food Lover's Companion," there's not likely to be any question that you've dined well - if not quietly - at Nick's on Main.To read more restaurant reviews, go to www.mercurynews.com/aletawatson. Contact Aleta Watson at awatson@mercurynews.com or (408) 920-5032.Nick's on Main35 E. Main St., near College, Los Gatos (408) 399-6457.***The Dish Homey yet sophisticated food is the signature of popular Los Gatos chef Nick Difu, who has opened his own quirky little restaurant in a 115-year-old building. Tables are jammed together and noise levels are high, but the welcome is warm and friendly.Price range Lunch $7-$16. Dinner appetizers $7-$13, entrees $17-$34. Corkage fee: $15.Details Beer and wine.Pluses Exemplary panko-crusted abalone, homey Nani's meatloaf with wild mushroom gravy.Minuses Excessively salty grilled rib-eye, crowded dining room gets noisy.Hours Lunch 11:30 a.m.-2:30 p.m. Tuesdays-Saturdays. Dinner 5-10 p.m. Tuesdays-Saturdays.

Tag: Toy Candy Madison, GA (PRWEB) May 20, 2008 -- What do two teachers with over 30 years of teaching experience between them do when they throw away the chalk and put away their red pens for the last time? They pack up all they've learned along the way and open a toy store that's unlike any other, MulberryToys.com.News ImageIt may sound as if Michelle Robinette and Vanessa Carter, teachers and store owners, were just ready to have some fun, and they were… but that's only part of the story. As teachers, they knew how important it was for children to find time to practice what they learn in school. As parents, they knew that kids also deserved down time to just be kids and play. So they started thinking… wouldn't it be great if there were a way to combine the two and offer toys that were both educational and entertaining?MulberryToys.com isn't just another online toy store. It's a toy store that's full of non-commercial playthings that children will love and parents will feel comfortable giving. Each of the over 2,000 award-winning products featured on the site includes information on the toy's educational play value as well as a personalized description from the teachers. It's this information that sets MulberryToys.com apart from all the other online toy retailers. Categories within the site include Learning Toys, Pretend Play, Mulberry Baby, Games, Classics, Books and Music, Art, Building Toys, Vehicles, Dolls, and Outdoor Play.From its animated features and sound effects to the educational information provided with each product, MulberryToys.com is filled with surprises. Among the more distinctive elements is a "Just for Fun" link offering monthly amusements for parents and children. The site also includes journaling pages and family activity ideas. The "Giving Back" area highlights Mulberry Toys' pledge to corporate tithing and each checkout gives shoppers the opportunity to make charitable donations to The Make-a-Wish Foundation.If you're in the Atlanta area, it's worth the side trip to experience what is quickly becoming the most important (and fun) place to visit in this quaint tourist town...just look for the bubbles. Yep, there's a constant stream of bubbles floating outside the door to the store. Step inside and you'll understand why many have described Mulberry Toys as an experience for the senses. You'll see the colors, shapes, and fun patterns that practically leap off the walls. You'll hear and maybe even sing along to the music that's being played. In this store, it's okay to touch. Play with the train, bounce a ball, add to a painting, or finish the puzzle. Is that cookies you smell or maybe cotton candy? Believe it or not, it's a signature scent that's piped in just for Mulberry Toys customers. The store doesn't sell any food, so to experience taste; you'll need to pop in to Scoops, a favorite ice cream parlor that's conveniently right next door (try the banana pudding)!Throughout the summer, MulberryToys.com will be offering numerous online specials. During the months of May and June, simply type the word Mulberry in the coupon code box at checkout and automatically receive $10 off any order over $50About Madison, GeorgiaThe city of Madison, just an hour east of Atlanta and an hour west of Augusta, is listed on the National Register of Historic Places and has the largest designated historic district in the state of Georgia. During the Civil War, it's said that Sherman's Army spared Madison destruction during because it was the home of his college friend and pro-Union Senator Joshua Hill. The town and the surrounding homes still appear today as they did at that time with beautiful antebellum homes and tree-lined streets.