Totally Sauced

What would we do without our favorite sauces? Whether you are a soy sauce fan, a steak sauce addict or a Worcestershire aficionado, we love our condiments and sauces, so come along as we review a few favorites.

Like many condiments, soy sauce originates in ancient China as a way to stretch salt, which was historically expensive. The beginnings of soy sauce are traced back to the Zhou Dynasty around 2000 B.C., using fermented pulverized fish with salt as a condiment. The plentiful soybeans used in the fermentation process helped to stretch the salt content, making it more affordable for the Chinese people. When introduced to the Japanese, they used their uniquely brewed soybeans, and by the middle of the seventeenth century, the process would replace the need for so much salt, which popularized soy sauce throughout Japan as well as neighboring Asian countries.

Dutch traders discovered the tangy sauce and began carrying it back to Holland in barrels, where its popularity spread throughout western Europe. In the 1800’s, thousands of Chinese arrived on the West Coast of the U.S. looking for work, and they brought their distinctive style of cooking and recipes with them. Eventually soy sauce became one of the components of Worcestershire sauce, which was developed in England in the 1800’s.

Worcestershire sauce is named after the city where it was created, Worcester, England. It’s believed that a local British aristocrat, who had been a Governor of Bengal, discovered the sauce while living in India and wanted it reproduced for his fellow Englishmen upon his return home. He visited a chemist shop in Worcester, asking for the recipe he had to be duplicated. The two chemists, Lea and Perrins, created the sauce as best they could, but found they disliked the concoction and stored it in their cellar. Some time later, after it had fermented, they re-tasted the preparation to discover it was delicious. Although today, the ingredients are listed on the label, the exact recipe has never been revealed and still remains a closely guarded secret. As Lea and Perrins sauce became popular, others scrambled to create something similar. Just in the city of Worcester alone, there were originally over 30 varieties of the sauce, but Lea and Perrins has dominated from the beginning. During that time, plain and tough meats were greatly enhanced by sauces, and Lea and Perrins was welcomed on dinner tables, eventually finding its way to the U.S. during the nineteenth century.

Steak sauce was created around 1824 by the chef of King George IV in England. Although some historians claim that the King may have pronounced the sauce “A1” which lead to its name, it is possible that steak sauce was created in 1824 back in Richmond, Virginia by Matt Leader, who had been a chef to King George IV. Labeled “steak sauce” for almost 50 years, in 2014, Kraft Foods declared that A1 Steak Sauce “is no longer just for steak”, and removed that moniker from its label. They proclaimed that A1 Sauce is good “for almost everything.”

Needless to say, there are countless sauces on the grocery shelves to accommodate everyone’s taste, or perhaps you are a minimalist and prefer using just a bit of salt and pepper. Whatever your taste buds dictate, there’s no denying that we love our seasonings and sauces, no matter where we live.

Food Specialities Of Different States Of India That Everyone Must Have

The variety of food India has to offer is simply unbelievable. Every state of it has an array of food and different cooking style. From the spiciest to the most ordinary preparations, they have something different to offer. To know more, we bring to you some authentic, must have, local dishes native to the various Indian states.

DAAB CHINGRI- West Bengal
Filled with green coconut, it is a traditional Bengali dish of soupy mustard prawn curry. The aroma of the coconut water and kernel gets mixed up with the prawn, giving it a most fabulous taste. This special delicacy is best served with a plate of boiled rice.

BAL MITHAI- Uttarakhand
This exquisite dish comes from the state of Uttarakhand which is made by roasting the evaporated milk cream with cane sugar and later coated with white sugar balls. It is one of a true delight for all the dessert lover.

KAMBU KOOZH- Tamil Nadu
It is cool refreshing and healthy dish from the state of Tamil Nadu. The dish is prepared from millet and is stored in the earthen pots to create a perfect taste.

MALAAI GHEWAR- Rajasthan
This round shaped food delicacy is a traditional dish of Rajasthan. It is made from flour, milk and pure ghee. There is a possibility that you might find it in the other parts of India also, but the one you get in Rajasthan is simply incomparable.

CHHENA PODA- Odisha
This is an Oriya desert prepared from the baked ricotta cheese. This sweet delight could also be taken as an Indian version of Cheesecake. Do explore when you plan your visit to the state.

THALIPEETH- Maharashtra
It could be taken as the multigrain pancake, prepared from roasted chana daal, wheat, sorghum, millet, rice and mildly spiced with coriander seeds, onion fresh coriander and cumin seeds. The delicacy is very nutritious and is best served with buffalo milk cream.

BHUTTE KA KEES- Madhya Pradesh
It is a dish made with spicy grated sweet corn. The tangy taste of this authentic delicacy is must to try when you plan to visit the state.

IRACHI ISHTU- Kerala
This is a traditional food item from Kerala which is made with Chicken, beef or lamb. This tasty stew is best served with appam or plain bread.

RUGDA- Jharkhand
When you planning to visit Jharkhand, do not forget to try Rugda. It is a variety of mushroom indigenous to the forests of Jharkhand. The dish is very healthy and is best eaten with rice or poori.

KALAADI CHEESE- Jammu and Kashmir
Prepared from cow’s milk, Kalaadi is a traditional local hill cheese which comes from the state of Jammu and Kashmir. You simply cannot forget to miss out on its divine taste when you are there.

MADRA- Himachal Pradesh
Coming from the state of Himachal Pradesh, Madra is a traditional pahadi gravy. The dish is prepared with yoghurt, coconut, almonds, peas and raisins. This special food item offers a very aromatic flavour and delicious taste.

BAJRA KHICHDI- Haryana
This amazing khichdi is made with coarsely crushed pearl millet and is served with pure ghee or sesame oil. The dish becomes all the more tasty with lassi, pickles, papad, gur or curd.

KHANDVI- Gujarat
This delectable snack is made from gram flour and yoghurt, tempered with sesame, mustard seeds and decorated with green chillies, coconut and coriander leaves for its amazing look.

BEBINCA- Goa
Famous for its seafood cuisine, Goa is also known for its authentic and exquisite pudding dessert. The traditional Bebinca in Goa is made up of 16 layers and is rightly served warm with cold ice cream.

DEHRORI- Chhattisgarh
It is a delicious dessert from the state of Chhattisgarh which consists of fried rice dumplings dipped in sugar syrup and garnished with nuts. The dish is usually prepared on Diwali eve to make the celebrations more joyful.

LITTI CHOKHA- Bihar
This crunchy dish from Bihar is prepared with wheat balls stuffed with Pitthi – roasted and spiced gram flour) and Chokha (mashed potatoes). The dish becomes all the more delicious with pure desi ghee on its side.

SciFi in Ag: Chatbot With Your Plants?

Precision farming is about managing variations in the field accurately, to grow more food using fewer resources and by reducing production costs. It can make a difference in food production, facing the challenge of a growing world population, and can help farmers achieve: greater sustainability, environmental protection, higher productivity, and economic benefits.

What is happening in the industry?

Highest adoption rates of precision farming are seen in the United States, Germany, Australia, and Brazil, while Asia-Pacific is expected to show record high rates of adoption in the forecast period. With the governments of various countries providing subsidies to farmers for the use in their cultivation, the adoption rates are expected to increase in the other regions as well. Various technologies dominating the market are GNSS/GPS Systems, GIS, Remote Sensing and VRT, where VRT is the fastest growing segment with a robust CAGR of 16% during the forecast period.

AGCO Corporation acquired Cimbria, a Dutch equipment supplier of grain, seed, and powders. The acquisition of Cimbria will help expand and strengthen their business geographically in Denmark. The company also offers mobile tools that offer access to large data and information related to crop, which further improves farming. John Deere acquired Monsanto’s Precision Planting. This acquisition will help the company maximize digital agriculture and helps in seamless collection of infield agronomics data.

Precision Farming – Market Dynamics

Less availability of productive land, constant change in climatic conditions, and the strict regulatory framework have led to increasing demand for a more effective and efficient agricultural sector. With the advent and implementation of modern technologies, management of the agricultural land becomes more competent. For example, automation technology, sensors, geo-mapping, and big data analysis tools help evaluate climate and soil data, which increases the overall efficiency of agriculture.

Innovation and technology have led to major developments in various sectors, and agriculture is one of them. Sensing technologies, software applications, communication systems, data analytics solutions, and positioning technologies are some of the latest technologies used. Various technologies, like driverless machinery and drone crop dusters, provide vital opportunities for the growth.

In 2016, North America dominated the precision farming market with a share of about 50%. The United States and Canada dominate the market share in this region. Large-scale farmlands, ever-existing need to increase yield, and high labor costs will drive the market in the region. The farmers are highly skilled and willing to embrace new technologies. However, most of the agriculture farms and farmers rely heavily on exports to sustain revenues and prices, which may change the market dynamics in the near future. Asia-Pacific has been identified as a region that is yet to reach its maximum potential in this domain.

Will global precision farming show an unprecedented upward growth trend till 2022?

According to a report by a market intelligence firm, the global precision farming market is estimated to reach a value of USD 5.98 billion by 2022, recording a CAGR of 12.97% during 2017-22. In the past 10 years, precision farming has moved from good science to good practice and has witnessed unprecedented growth around the globe. 70 to 80% of the new farm equipment sold today, incorporates some form of precision farming component. Asia-Pacific is expected to be the fastest growing market with a CAGR of about 21% during 2017-2022. The major factor stimulating market growth in Asia-Pacific is augmented yield and profitability, which is pushing farmers toward crop monitoring technology. Australia holds the major share of the market in this region.

Competition Analysis

This market report includes competitive vendor landscaping of 17 companies involved in the precision farming industry, including big players, like AGCO Corporation, Ag Leader Technology, Monsanto, Deere & Company, and Lindsay. The market of is fairly fragmented with the presence of several local and regional players. The market of precision farming is still an emerging market, however, brand loyalty in certain segments is reportedly good. Farm machinery and service support are the two major segments that have brand loyalty.