Academic literature on the topic 'Ginger industry'
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Journal articles on the topic "Ginger industry"
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Sinabutar, Kristin Valentina, and Dessy Agustina Sari. "Porositas Serbuk Jahe Merah (Zingiber officinale Roscae var. Rubrum) terhadap Variasi Suhu dan Kadar Gula Pasir." Jurnal Teknologi 17, no. 1 (May 13, 2024): 7–12. http://dx.doi.org/10.34151/jurtek.v17i1.4559.
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Ginger is one of Indonesia's most abundant and widespread cultivated plants and is widely used in people's daily lives as a raw material and additive in the manufacture of food and beverages. One type of ginger that is in great demand in the herbal beverage industry is red ginger. The bioactive compounds found in ginger include 6-gingerol, 6-paradol, 6-methylshogaol, 8-methylshogaol, 8-gingerol, 10-gingerol and 6-shogaol. Red ginger contains various bioactive compounds with pharmacological effects such as analgesic, anti-inflammatory, anti-cancer, antioxidant and cardiotonic effects. Scanning Electron Microscopy (SEM) is a microscopy technique used to produce high-resolution images of the surface of an electron sample. This study aimed to analyze the porosity of red ginger powder against variations in temperature and sugar content. The temperatures were 80 and 90°C with a sugar content of 60 and 100%. The results showed that the increase and decrease in the percentage of porosity values were caused by differences in temperature variations applied to the crystallization process. The rate of red ginger powder's porosity that approaches the fresh red ginger rate is red ginger powder at 80°C and 60% crystallization agent. The research results contributed to the characteristics of the materials used and the development of red ginger drink powder products.
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Dinanty, Diah, Kurnia Herlina Dewi, and Sigit Mujiharjo. "ANALISIS FINANSIAL INDUSTRI KOPI TERIPANG JAHE (KOTEJA) DI PROVINSI BENGKULU." Jurnal AGRISEP 16, no. 1 (March 18, 2017): 109–22. http://dx.doi.org/10.31186/jagrisep.16.1.109-122.
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Sea cucumber ginger coffee are coffee herbs made of sea cucumber as well as material additional ginger. Hence required planning coffee industry sea cucumber ginger on a commercial scale in the province of bengkulu and necessary a way to determine the feasibility (NPV, IRR, Net B/C Ratio, PBP, BEP and analysis sensitivity) coffee industry sea cucumber ginger .The result of this research is coffee industry sea cucumber ginger located in kabupaten rejang lebong Bengkulu, with capacity production 9.100 kg per month or 395.642 sachets per month selling price 1900 persachet and with of these capacity so obtained financial aspects coffee sea cucumber ginger namely NPV Rp 1.439.792.088 , IRR 37,888 %, Net B/C Ratio Rp 2,124, BEP 3.536.156 sachets , PBP 2 years eight months, it was stated that the coffee industry sea cucumber ginger worthy of to be developed toward an industry that commercial.Key Words : coffee, cucumber sea, ginger, industry, Finance Analisis.
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Wahyuningsih, Wahyuningsih, Pudjihastuti Isti, Arifan Fahmi, Amalia Rizka, and Rama Devara Hafiz. "Improving The Quality and Quantity of Instant Functional Beverages of Ginger at KUB Tlogosari, Temanggung." E3S Web of Conferences 73 (2018): 06011. http://dx.doi.org/10.1051/e3sconf/20187306011.
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Ginger (Zingiber officinale) is a tropical plant which grows among the year and widely cultivated in South Asia especially in India, South China, Taiwan, Indonesia, and Philippines. This plant is commonly used as spices, seasoning, and flavor enhancers. It also has been used for medicinal purpose, including for treating headache, colds, and increasing human’s appetite. Ginger plant contains antioxidant which known as oleoresin or gingerol. Ginger can be processed into a functional drink. Temanggung is one of some producing regions of instant ginger drink. It is located in four districts of Temanggung Regency : Kaloran, Kandangan, Kranggan, and Kedu districts. Currently, the producing of instant ginger drink is a home industry and just a side business thus it cause a low productivity and uncontrolled quality. The aim of this study is to find the optimum formula of instant ginger drink, by varying its formula : Ginger/Sugar ratio (1: 2, 1: 3 and 1: 1). The rendemen obtained were 66,33%, 42,67% and 69, 33%.
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Asnawi, Ronald Fransyaigu, Hanafiah, Ary Kiswanto Kenedi, and Suheri. "UTILIZATION OF MACHINE TECHNOLOGY IN INCREASING INSTANT GRINGER PRODUCTION." Global Science Society: Jurnal Ilmiah Pengabdian Kepada Masyarakat 3, no. 2 (October 16, 2021): 225–30. http://dx.doi.org/10.33059/gss.v3i2.4337.
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The ginger industry in East Aceh district is widely developed through home industries which are an important part of small and medium industries. This industry is mostly done by housewives on the sidelines of their busy household. The "Halia Instans" industry is one of the small businesses that develops processed ginger products. The raw materials for Instant Ginger will be processed through the following production process, first the ginger is washed clean or the soil is gone, then drained for a few seconds, then the ginger is blended, then after blending the finely ground ginger is squeezed using a machine and processed or cooked with an existing recipe so that produce ginger extract.. the results of the implementation of activities Encourage partners to cooperate with related parties in order to increase the production and marketing of Instant Ginger and add facilities to help increase ginger commodities in the overseas safe area
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Choi, Jae-Suk. "Processed Gingers: Current and Prospective Use in Food, Cosmetic, and Pharmaceutical Industry." Recent Patents on Food, Nutrition & Agriculture 10, no. 1 (January 24, 2019): 20–26. http://dx.doi.org/10.2174/2212798410666180806150142.
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Ginger (Zingiber officinale) has been widely used in traditional medicine, and as raw material for cosmetics, beverages, and health functional foods. However, some adverse effects of ginger have been reported. In addition, the hot and pungent taste of ginger leads to reduced consumption. To overcome these problems, methods for the production of fermented, steamed (or steamed-dried), aged, roasted and beopje ginger have been developed. This review provides an overview and summary of new ginger processing procedures, including methods to reduce the pungent flavor of ginger, extend shelf-life, increase the health-functional compound content, and improve safety. These attempts might improve the consumption of ginger as well as prospective applications of processed ginger for food, cosmetics, and the pharmaceutical industry, also as discussed in various patents.
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Akbari, Saeed, Zohreh Didar, Mohsen Vazifedoost, Bahareh Hajirostamloo, and Mahnaz Mohtashami. "Antibiofilm Activity of Ginger (Zingiber officinale) Extracts In Vitro and Food Model." Journal of Food Processing and Preservation 2023 (March 29, 2023): 1–8. http://dx.doi.org/10.1155/2023/5134332.
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The present study aims at investigating the antibiofilm activity of two various ginger (Zingiber officinale) extracts in comparison to peracetic acid in broth culture and food model against pathogenic bacteria. The GC-MS analysis proved that the major components in the subcritical water extract of ginger were Zingerone (28.99%) and cis-6-shogaol (22.1%), while in the aqueous-ethanolic extract was Gingerol (28.404%) and Zingiberene (11.954%). According to the results, ginger subcritical water extract in a concentration of 50% (V/V) had the highest antibiofilm activity, and no significant difference was observed with peracetic acid (0.5%). However, similar results were obtained regarding the antibiofilm activity of the ginger extracts in both environments (broth culture and fish extract as a food model). The gram-positive B.subtilis bacterium was more susceptible to ginger extracts than the gram-negative P.aeruginosabacterium. In conclusion, ginger subcritical water extract could be recommended as a natural and safe antimicrobial compound with antibiofilm potential in the food industry.
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Pertiwi, Yus Andhini Bhekti, Ana Agustina, Rissa Rahmadwiati, Rezky Lasekti Wicaksono, Dwi Apriyanto, and Suroto Suroto. "PENDAMPINGAN KEWIRAUSAHAAN MELALUI PENYADARTAHUAN STANDARD OPERATIONAL PROCEDURE (SOP) PRODUKSI DAN PENYEMPURNAAN KEMASAN PADA PRODUK OLAHAN MINUMAN JAHE INSTAN PADA KELOMPOK WANITA TANI D’SEKAR." LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat 7, no. 1 (June 30, 2023): 128. http://dx.doi.org/10.25077/logista.7.1.128-136.2023.
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Jahe merupakan jenis rimpang paling banyak dibudidayakan oleh petani hutan rakyat Desa Gempolan, Kecamatan Kerjo, Kabupaten Karanganyar. Pada umumnya, jahe di tanam di bawah tegakan tanaman keras melalui sistem agroforestri. Selama ini hasil panen berupa jahe segar dijual langsung ke pasar. Namun, seringkali harga jual di pasar fluktuatif sehingga petani enggan menjual pada saat tersebut. Apabila kondisi tersebut berkepanjangan, maka jahe yang disimpan akan busuk. Oleh karena itu, Kelompok Wanita Tani (KWT) D’Sekar mengolah jahe menjadi produk minuman jahe instan agar dapat meningkatkan harga jual sekaligus memberikan pemasukan tambahan bagi keluarga. Akan tetapi, hingga saat ini produk minuman jahe instan yang dibuat oleh KWT D’Sekar masih sangat sederhana dan belum menggunakan Standard Operasional Procedure (SOP) produksi, sehingga dalam mengontrol kualitas produksi tiap batch sulit dilakukan. Selain itu, kemasan yang digunakan masih sangat sederhana dan belum memiliki izin edar Produksi Pangan Industri Rumah Tangga (PIRT). Pengabdian kepada masyarakat yang dilaksanakan meliputi penyuluhan, penawaran perbaikan kemasan produk minuman jahe instan, dan pendampingan dalam pengurusan PIRT. Melalui pengabdian kepada masyarakat, diharapkan akan meningkatkan produksi, daya jual dan pada akhirnya bermuara pada peningkatan kesejahteraan anggota KWT D’Sekar.
Kata kunci: kewirausahaaan, SOP produksi, jahe instan, kemasan, kelompok wanita tani
ABSTRACT
Ginger was the most widely cultivated rhizome by private forest farmers in Gempolan Village. Kerjo District, Karanganyar Regency. Ginger was planted under forest stands though agroforesty. The harvested ginger was sold directly to the market. However, the ginger selling price was fluctuates, thus the farmers were reluctant to sell at that time. If this condition was prolonged, the stored ginger will rot. Therefore, the Woman Farmers Group (WFG) D’Sekar processes ginger into instant gingger drink product in order to increase the selling price while providing additional income for their family. However, instant gingger drink product that made by WFG D’Sekar was simple and not use production Standard Operating Procedure (SOP) yet. Therefore, controling the production quality of each batch was difficult. In addition, the packaging used was very simple and not yet have food distribution permit, Home Industry Food Production (HIFP). Though community service, it was expected to be able increase on instant gingger drink production, marketability, and lead into increasing family walfare of WFG D’Sekar members.
Keywords: entrepreneurship, SOP of production, instant ginger, packaging, women farmers group
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Estiasih, Teti, Kgs Ahmadi, and Indria Purwantiningrum. "Determination of Critical Processing Parameters During Instant Ginger Drink Production in Small Scale Industry." Current Research in Nutrition and Food Science Journal 5, no. 3 (December 12, 2017): 230–37. http://dx.doi.org/10.12944/crnfsj.5.3.07.
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Ginger is very rich in bioactive compounds and has beneficial effects on health. Ginger based products are assumed as herbal to prevent diseases and maintain health. One of ginger based products is instant ginger drink. This product is processed simply, principally by crystallization of sugar. This study was aimed to determine critical processing parameters, as well as control and critical control points during instant ginger drink production at small scale industry. Processing parameters evaluation were method of size reduction (grating and blending), sedimentation time, and ginger to sugar ratio. Analysis of control and critical control points were performed for all steps of processing. The result showed that method of size reduction did not affect time and yield. Sedimentation time affected residual starch content of ginger extract. Ginger to sugar ratio had significant effect on crystallization time. Control points and critical control point have been established for instant ginger drink production. All steps in instant ginger drink processing are control points, except crystallization which is a critical control point.
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Yesninopy. "COMMUNITY ENTREPRENEURSHIP DEVELOPMENT STRATEGY THROUGH THE HOME INDUSTRY OF MAKING RED GINGER WEDANG, KALAMPANGAN VILLAGE, PALANGKA RAYA CITY." BALANGA: Jurnal Pendidikan Teknologi dan Kejuruan 10, no. 1 (June 30, 2022): 35–40. http://dx.doi.org/10.37304/balanga.v10i1.4984.
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The purpose of this study was to find out how the strategy of developing community entrepreneurship through the home industry of making red ginger wedang both seen from its strengths and weaknesses in the village of Kalampangan, Palangka Raya city. The method used was using a qualitative method that produced descriptive data. The research subjects were managers and employees. The instruments used were observation/observation, in-depth interviews by asking questions and documentation. The results showed that Rossemi Home industry is a household business that produces red ginger wedang, this home industry operates in Kalampangan Village, Palangka Raya City
The advantages or advantages of the Rossemi home industry are in terms of the variety of flavors that are produced in various flavors which other home industries do not have. In addition, the production of ginger wedang uses high quality ginger raw materials, sugar so as to produce quality ginger wedang products as well. However, the weakness of this home industry is that the technology used to produce red ginger wedang is still manual, so time is limited if there are many orders from consumers.
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Koswara, Sutrisno, and Astrid Diniari. "Peningkatan Mutu dan Cara Produksi pada Industri Minuman Jahe Merah Instan di Desa Benteng, Ciampea, Bogor." Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat 1, no. 2 (February 3, 2016): 149. http://dx.doi.org/10.29244/agrokreatif.1.2.149-161.
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Red ginger (<em>Zingiber officinale</em> var. Rubrum) have been processed into several foods and beverages, such as instant beverage, ginger candy, ginger pickle, ginger coffee, etc. This study aimed to study the optimum formulation of red ginger instant drinks and the most effective comparison of solubility with water, implement food security at household industry, and examine the financial aspects in the industrial of red ginger instant drinks at Benteng Village, Ciampea, Bogor. On determining the best formula, tested on 3 formula: formula with ratio sugar and red ginger 1:2 (A), 1:1 (B), and 1:3 (C). The yield of each formula was different which 66.33% ( formula A), 42.67% (formula B), and 69.33% (formula C). The best formula chosen is C because the materials used for the manufacture of the most economical and fast rehydration time. After following several processed of certification, the household industry of Jahe Gunung Leutik got the PIRT number as follow 61232010110099. Feasibility analysis also showed that the domestic industry was declared worthy of financial side. Based on the result of cost calculation of production of instant drink obtained that Rp 4.735.71. The result of instant drinks red ginger feasibility are NPV = Rp 917.725.03, gross B/C = 1.8244, net B/C = 3.8910, and IRR= 53%.
Dissertations / Theses on the topic "Ginger industry"
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Sanewski, G. M. "Rhizome and fibre development in early harvest ginger (Zingiber officinale Rosc) /." [St. Lucia, Qld.], 2002. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe16286.pdf.
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Stirling, Kristen Joy. "Environmental and cultural factors affecting the production of myoga (Zingiber mioga Roscoe) in Australia." Thesis, 2004. https://eprints.utas.edu.au/21704/1/whole_StirlingKristenJoy2005_thesis.pdf.
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Myoga (Zingiber mioga Roscoe) is a new vegetable crop in Australia, cultivated for
its edible flower buds. Originating from Japan, the crop was introduced into Australia
with the expectation that it could be produced over the summer months, with flower
buds then exported to Japan, where they retail at a high out-of-season price. fudustry
has identified a number of challenges to the successful commercialisation of this crop
in Australia. The majority of these relate to cultural aspects ofmyoga production and
manipulation of the growing environment to control crop performance, in particular,
extension of harvest season. A lack of knowledge of the effect of environmental
factors on the production of myoga flower buds has hampered initial efforts to
successfully cultivate this crop in the Australia.
Photoperiod was identified as a potentially important environmental factor affecting
the production of myoga flower buds. A series of trials conducted within controlled
environment cabinets determined that myoga had dual photoperiod requirements for
successful flower bud production, with flower bud initiation having a quantitative
short day requirement while flower bud development had a qualitative long day
requirement. Differences in the critical daylength required for successful flower bud
development in cultivar S and I myoga plants was identified as the reason why
cultivar I plants senesced prematurely when field cultivated in Southern Australia.
The critical daylength for flower bud development in cultivar S plants was
determined to be approximately 13 hours, while cultivar I plants required a daylength
closer to 14 hours. Low night temperatures were observed to interact with
photoperiod, resulting in successful flower bud development in daylength conditions
that at higher night temperatures would have been too short. From the results of these
trials, photoperiod was deemed to be a crucial determinant of the location of future
production sites and the timing of production seasons.
Environmental factors affecting general plant growth and development were also
deemed important areas of research, in particular the tolerance of myoga plants to strong light conditions. There have been reports of variations in the shade
requirement of myoga plants grown in different climatic regions. This led to the
hypothesis that these plants were susceptible to cold induced photoinhibition of
photosynthesis. This was confirmed during a number of trials which used chlorophyll
fluorescence techniques to investigate the function of photosynthetic systems within
myoga plants when placed into stressful conditions. Exposure ofmyoga to light
intensities greater than 750 µmol m-2
s-1 resulted in the engagement of photoprotective
mechanisms to prevent photodamage occurring. Sensitivity to low temperatures
meant that these plants became photoinhibited at far lower light intensities and the
engagement of photoprotective mechanisms was sustained, when plants were exposed
to low temperatures in conjunction with light. The acclimation of these plants to low
temperature and the successful engagement of photoprotective systems within the
photosystem indicate that myoga can cope with strong light intensities over a shortterm
period. However exposure to strong light intensities at warm temperatures or
moderate light intensities at low temperatures, for an extended period of time, is
likely to result in permanent photodamage occurring.
Additional cultural factors affecting commercial production of myoga flower buds
were identified during the first two years of cultivation. At Albion Park, NSW it was
determined that myoga plantings remaining in the ground for longer than one year did
not require artificial chilling, and with correct management of vegetation could
produce higher flower bud yields than first year plants. Production trials conducted in
Rockhampton, QLD investigated the effect of daylength and temperature on flower
bud production, and confirmed that myoga was well suited to cultivation in a subtropical
environment provided due consideration was given to photoperiod and the
potential need for artificial chilling.
Recommendations based on the above research findings have already been adopted
into commercial production protocols and as such many of the challenges to myoga
production in Australia have now been successfully resolved.
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Tsai, Pei-Ti, and 蔡珮緹. "Ginger Duck in Taiwan:Culture and Industry." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/39225462112650922327.
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碩士國立高雄師範大學
台灣歷史文化及語言研究所
103
In contemporary Taiwan, ginger duck has been regarded as a symbol for winter dietary supplementation. But readers can hardly find historical documents concerning ginger duck while longan rice cake, steamed chicken with eight ingredients and Angelica mutton soup are repeatedly mentioned in related articles. Indeed, it was not until 1968 that ginger duck was reported in Economic Daily News. In less than fifty years, ginger duck restaurants has been opened around Taiwan and have braches overseas. This is the core issue that the following discussion will focus on. To clarify the transition of ginger duck from a culture to an industry, this article focused on six directions below : (1)The role of ginger duck in traditional dietetic culture (2) The turning point of commercialization and industrialization of ginger duck and characters which lead to its success (3)The mediator of dietetic culture in the industrialization of ginger duck (4)The current situation of the ginger duck industry (5)The difficulties and the achievements of ginger duck industry (6)The feedback and fertilization of contemporary ginger duck industry and traditional ginger duck dietetic culture. In conclusion, the author has two research findings. First, the success of the ginger duck industry can be attributed not only to the branding which owners of restaurants made but to social transformation and increasing popularity of eating out in Taiwan. Moreover, owners of ginger duck restaurants created a brand new style of cooking ginger duck which contains Chinese herbs. Therefore, ginger duck became a kind of herbal cuisine and industrializes as cultural mediators make endeavors to promote it. With a variety of factors, herbal ginger duck replaces traditional ginger duck which is only regarded as a dietary supplementation. Secondly, ginger duck restaurants are available all around Taiwan nowadays; at the same time, consumers in Taiwan can purchase retort pouches at convenience stores or from wholesalers to cook the poultry dish at home.Since 1993, several famous ginger duck restaurants from Taiwan have opened their branches in mainland China. Interestingly, ginger duck restaurants have developed different cultures in Taiwan and in mainland China. Ginger duck in Taiwan still has lots to do with traditional dietary supplementation while ginger duck is a style of hot pot in mainland China. Ginger duck restaurants in Taiwan often assert that ginger duck was provided as a dietary supplementation for emperors in ancient time. And to residents in mainland China, ginger duck is just cuisine from Taiwan. On the whole, ginger duck industry not only changes the cooking methods of ginger duck but also makes ginger duck become a shared memory of Taiwanese and a leading role of dietary supplementation culture in Taiwan.Therefore, by analyzing the current situation and process of ginger duck industry, the author concluded that the power of a culture can be seen as an important factor in developments of industrialization. At the same time, a prosperous industry also cultivates new cultures. To sum up, cultures and industries interact as both cause and effect.
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CHENG, SHUANG-CHUAN, and 鄭雙銓. "The study on the Flower Management of the Ginger Lily Industry -A Case of Yanpu Township in the Pingtung County ,Tawan." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/8pek4e.
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碩士大仁科技大學
文化創意產業研究所
102
Yanpu Township is located on the Pingdong County Northwest side of Taiwan, it has 80% agricultural households of all population with 87.6% cultivated area of entire local land. Yanpu bring in high-classed screen flowers, ornamental flowers and tropical flowers after setting fine agriculture into action, which have good response of qualities and quantities by trying to plant, there are as much as 100 hectares for planted area nowdays. At present, Yanpu is bringing in export of the rotor blade material flowers and plants more actively, according to the statistics, there are 17,448,684 ten thousand flowers was produced in a year ,which were 21% portion of quantities in flower and plant export, what a quiet amazing produced numbers for sales. We hope implement to the concept of sustainable land operations to maintain the ecological balance, and create a much more friendly environment for flower planting, and also contribute to the promotion of leisure tourism in the future. Party alternation、policy change and globalization effect the market cause to the hard promotion ,and confuse florists. According the investigate and interviews , then makes the overall analysis about Wild ginger flower in Yanpu by SWOT analysis tool, wished could contribute constructive suggestions on the marketing practices of Ginger Lily Industry in Yanpu.
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Wang, Hsien-lin, and 王湘蓮. "On the management of the Aluminum Industry :A case on Sen Ging Metal Industry Co. Ltd." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/33086568796336041881.
Full textAbstract:
碩士國立高雄第一科技大學
金融所
98
The expansion of the industry and the adjustment of the construction market have benefited the aluminum sector. From the demand side, the construction sector has rendered the aluminum sector gain the upper hand, while the energy and environmental policies are moving the aluminum industry toward more technology intensive downstream. Furthermore, the market is getting mature with customization and services become the trend. Finally, the recovery of the Third World economy has provided a life line for the aluminum products.
Books on the topic "Ginger industry"
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Armstrong, Peter. Tobacco spiced with ginger: The life of Ginger Freeman. Borrowdale, Zimbabwe: Welston Press, 1987.
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McGregor, Andrew. Vanuatu ginger: Opportunities and requirements for establishing a commercial industry. Port Vila, Vanuatu: ESCAP/POC, 2000.
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Bhatia, Anjali M. Spices and fruit for micro-enterprises: A study of the potentials of Ginger and pineapples in West Garo Hills, Meghalaya, India. Kathmandu: International Centre for Integrated Mountain Development, 1999.
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honoree, Alfaro Giner Carmen, ed. Vetus textrinum: Textiles in the ancient world : studies in honour of Carmen Alfaro Giner. Barcelona: Edicions Universitat de Barcelona, 2018.
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Ashkenazi, Nurit. Aba Ṭevaʻ: Sipuro shel Dr. Ginṭer Fridlander, ḥaluts taʻaśiyat ha-terufot u-meyased ḥevrat "Ṭevaʻ" bi-Yerushalayim. Tel-Aviv: Ḳaṿim ishiyim, 2009.
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Noʻomi, Eshḥar, ed. Aba Ṭevaʻ: Sipuro shel Dr. Ginṭer Fridlander, ḥaluts taʻaśiyat ha-terufot u-meyased ḥevrat "Ṭevaʻ" bi-Yerushalayim. Tel-Aviv: Ḳaṿim ishiyim, 2009.
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Friedt, Gerd. Beitrag zur rheinischen Wirtschaftsgeschichte: Familie Kommerzienrat Adolf Silverberg in Bedburg an der Erft : woher sie kamen, wohin sie gingen : Versuch einer Darstellung. München: G. Friedt, 1996.
Find full textBook chapters on the topic "Ginger industry"
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Ritvirool, A., and A. Pantong. "A Mixed-Integer Linear Programming Model for an Integrated Planting, Harvesting, and Procuring in Pickled Ginger Industry." In The 19th International Conference on Industrial Engineering and Engineering Management, 521–29. Berlin, Heidelberg: Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-37270-4_50.
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Atkinson, Sarah. "Digital Film Production People." In From Film Practice to Data Process. Edinburgh University Press, 2018. http://dx.doi.org/10.3366/edinburgh/9780748693580.003.0002.
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This chapter presents a critical examination of the wider context of the film industry using Ginger & Rosa as a lens through which to examine the three main professional working frameworks that film industry professionals operate within - the network, the department and the project itself, the film. Drawing on interviews with established film professionals, the chapter examines these three distinctive, yet overlapping spheres, their intersections, their challenges and their moments of contradiction. The chapter extrapolates the organisational structure as specific to the Ginger & Rosa ‘project’ and examines in detail the structures and working relationships of three different departments–Camera/Electrical, Assistant Director (AD), Production and Post-production. These discussions draw out the complex interplay between, on the one side, a highly craft-based, traditional classical narrative film production, and, on the other, a production shaped by new digital technologies and interstitial work specific to the film-to-data moment. Through the mapping of a Personnel Structure and Working Relations model, the chapter examines how Sally Potter manages to nurture innovation and experimentalism within these seemingly inflexible structures through ‘collaborative’ and ‘transitional’ auteurism.’
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Atkinson, Sarah. "Digital Film Production Space." In From Film Practice to Data Process. Edinburgh University Press, 2018. http://dx.doi.org/10.3366/edinburgh/9780748693580.003.0004.
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This chapter disentangles the deeply ingrained celluloid practices of digital film production. Through the examination of embodied practices, onset processes and protocols, including considerations of filmmaking iconography in hardware design, software and interface aesthetics. The origins of the often perplexing film and celluloid skeuomorphs are also traced. The chapter considers the reasons for the persistence of these practices which conversely seek to simultaneously erase the analogue whilst at the same time mask the use of the digital medium. In its close textual examination of Digital Film Production Space, the chapter includes detailed considerations of the attendant ‘production apparatus’ of Ginger & Rosa (which is the same apparatus used by the film industry in a diversity of national contexts) and the manifestation of the film in digital and virtual representations – proposing a ‘Production Aesthetic’ which visually characterizes the making of the film. The chapter includes a consideration of ‘celluloid pedagogies’, and how the various practitioners on Ginger & Rosa learned their crafts, and how they describe them through material practices and tactile experience.
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Atkinson, Sarah. "Digital Film Production Representations." In From Film Practice to Data Process. Edinburgh University Press, 2018. http://dx.doi.org/10.3366/edinburgh/9780748693580.003.0005.
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This chapter explores the various modes, tools and types of film industry representation, whereby film is the conduit through which we see film production, and is subject to its own representational modes, aesthetics and practices. A genealogy of different types of mediated films and their making are presented. The chapter details how Ginger & Rosa communicated and embedded its Production Aesthetic in a number of different ways. The chapter presents the inherent paradox which is innate to these modes of representation where the film production attempts to make itself visible whilst simultaneously rendering itself invisible. This leads to a conflicting aesthetic of ‘pseudo-visibility’ and ‘hyper-invisibility’ – the simultaneous openness and foreclosure of film production practice obscuring people, histories and practices. Drawing on themes of invisible labour, invisible economies, politics of invisibility and aesthetics of erasure, the chapter then turns to considerations where aesthetics of production are made manifest in modes of resistance – where the tools, iconography and aesthetics of production are subverted for moments of protest by film industry practitioners.
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Vikas, Biba, Vishnupriya K. Sweety, Sukumaran Anil, and Senthilnathan Palaniyandi. "Natural Anticarcinogens: The Efficacy of Herbs and Spices." In Herbs and Spices - New Perspectives in Human Health and Food Industry [Working Title]. IntechOpen, 2024. http://dx.doi.org/10.5772/intechopen.1004335.
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This chapter comprehensively reviews numerous herbs and spices’ anticancer properties and mechanisms. Curcumin, derived from turmeric, exhibits cytotoxic, anti-proliferative, anti-invasive, and anti-metastatic effects against diverse cancer types by interacting with pathways controlling inflammation, survival, cell cycle, apoptosis, and angiogenesis. Ginger and its active compounds demonstrate antioxidant, anti-inflammatory, and anti-tumor activities in breast, skin, lung, and gastrointestinal cancer models, potentially through free radical scavenging, inhibiting inflammation, disrupting microtubules, and altering apoptotic gene expression. Garlic organosulfur compounds induce apoptosis, cell cycle arrest, and antioxidant activity in various malignancies by affecting signaling proteins like STAT3 and VEGF. Basil, caraway, cinnamon, clove, coriander, dill, cumin, rosemary, saffron, thyme, and oregano extracts restricted growth, prompted cell death and beneficially impacted proliferation, metastasis, and angiogenesis markers across numerous cancer cell lines. Black pepper, cayenne pepper, green tea, and milk thistle constituents displayed cytotoxic, immune-enhancing, and chemopreventive actions against diverse human cancer models through modulation of pathways connected to oxidative stress, chronic inflammation, detoxification, and malignant proliferation. The immunomodulatory herbs astragalus, ginseng, echinacea, St. John’s wort, and cat’s claw also exhibited direct anticancer effects in specific cellular and rodent experiments. Many dietary phytochemicals show promising anticancer potential, but more clinical trials are needed to substantiate therapeutic efficacy in humans.
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Atkinson, Sarah. "Digital Film Production Studies." In From Film Practice to Data Process. Edinburgh University Press, 2018. http://dx.doi.org/10.3366/edinburgh/9780748693580.003.0001.
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The chapter provides a state-of-the field picture in 2012 – a moment where industry discourse was rife with representations and images of the impacts of digital technologies upon film production. The chapter outlines the approach of the book – the undertaking of a ‘Digital Film Production Study’ – a theoretical and conceptual framework synthesizing Production Studies, Film Studies and Digital Humanities, in order to be able to grapple with this complex industry at a critical moment of transition. The chapter outlines the methodology of the book - an examination of the people and processes involved in the entire lifecycle of one film – released under the title of Ginger & Rosa (Directed by Sally Potter) in October 2012. The chapter explains how it is emblematic of the transitional film-to-data period. The chapter also provides an overview of Sally Potter’s work and her own interest in how digital innovations in filmmaking a definition of digital film. It includes a review of production studies literature and an overview of the fields methods as well as outlines of the content and arguments of the books following six chapters.
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Alilunas, Peter. "The Means of Production." In Smutty Little Movies. University of California Press, 2016. http://dx.doi.org/10.1525/california/9780520291706.003.0005.
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Chapter three contrasts a pair of case studies involving the challenges faced by the women whose performances helped build the adult video industry, and particularly the significance of the means of production and control. First, Ginger Lynn and Vivid Video, the first company to recognize the potential of the shot-on-video format. Lynn was the centerpiece in a new, aggressive marketing strategy that sought widespread public acceptance but did not hold an ownership stake in the company, and thus represents the limitations of performance success. Second is Candida Royalle, a performer in the 1970s who founded Femme Productions in 1984 with the goal of creating adult films for women, which she did as writer, director, producer, and owner. While similar to Vivid in terms of the desire for economic success with particular demographics, Royalle’s overt politics, feminist strategies, marketing discourses, and narrative and visual content set Femme in radically different territory.
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Singh, Priyanka. "Historical and Future Perspective of Indian Spices." In Ethnopharmacological Investigation of Indian Spices, 1–4. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-2524-1.ch001.
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Spices take an important place in common man's everyday life mainly because of their flavor, taste, and medicinal values. Spice usage grew with the increased use of processed products. India is the largest producer of spices in the world. Growth in Indian spices and spice product exports clearly show that Indian spices and spice products have a great demand in international markets. India is the land of spices and could exploit the fast-growing nutraceutical sector with its high intrinsic quality spices. The scope of spices like turmeric, ginger, fenugreek, garlic, and red pepper in the nutraceutical industry with their possible role in the control and prevention of important health disorders are examined. The demand for nutraceutical products has gone up as more people are turning to natural products for treating lifestyle diseases. This review deals with the history and origin of spices and their potential uses as well as future prospects in treatment of various diseases in a natural way.
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Walker, Christine. "Plantations." In Jamaica Ladies, 116–65. University of North Carolina Press, 2020. http://dx.doi.org/10.5149/northcarolina/9781469658797.003.0004.
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Chapter Three explores women’s roles in propelling the growth of Jamaica’s plantation economy. It uses a rare collection of letters authored by a female planter, Mary Elbridge, to explore the varied agricultural activities of women living in the island’s rural regions. This chapter complicates a narrative of plantation slavery that centers on sugar cultivation. Although some women did cultivate sugar, others worked as ranchers, grew pimento, ginger, cotton, and provisions. Regardless of the size of their agricultural ventures, women relied intensively on the labor of enslaved people. This chapter scrutinizes their exploitative, coercive, and violent treatment of captive Africans during the volatile era of the Maroon War. Female inhabitants in Spanish Town, the seat of the colonial government, were especially involved in the livestock industry, and many operated ranches on the outskirts of the town. Altogether, women planters and ranchers contributed to the growth of a symbiotic and incredibly profitable plantation economy.
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Atkinson, Sarah. "Digital Film Production Time." In From Film Practice to Data Process. Edinburgh University Press, 2018. http://dx.doi.org/10.3366/edinburgh/9780748693580.003.0003.
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This chapter explores the notion of digital film production ‘time’ By examining the various different temporalities of film production. Drawing primarily upon the case-study materials of Ginger & Rosa, the chapter maps the 2012 moment of transition from working with film to working with data, and the hybrid practices and protocols that manifested as a result. It examines how the introduction of new technologies and digital processes challenged the orthodoxies of long-established film industry production practice including how workflow patterns were effected with the advent of the digital in film production. The chapter includes the proposition of a ‘Creative Core’ Structure of Production model with which to understand the determinants and impacts of on-set workflow, illuminating the emergence a specific aesthetic of production which is referred to as ‘workflow-warp’ and ‘workflow-weft.’ The former refers to the temporal bending of the traditional film structure and pace out of shape, and the latter – the process of weaving together a complex blend of the film and the digital into an inextricable tapestry.
Conference papers on the topic "Ginger industry"
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Novianti, Fithria, Febtri Wijayanti, Carolina Carolina, Mirwan A. Karim, and Arie Sudaryanto. "Prospect of Establishing a Micro Industry of Ginger Coffee Production." In 2nd International Conference on Economic Education and Entrepreneurship. SCITEPRESS - Science and Technology Publications, 2017. http://dx.doi.org/10.5220/0006883902340239.
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Puscaselu, Roxana Gheorghita, and Gheorghe Gutt. "THE UNSEEN TRAP IN THE DEVELOPMENT OF BIOPOLYMERIC MATERIALS WITH NATURAL ADDITIONS: THE IMPORTANCE OF USING HIGH QUALITY ESSENTIAL OILS." In 22nd SGEM International Multidisciplinary Scientific GeoConference 2022. STEF92 Technology, 2022. http://dx.doi.org/10.5593/sgem2022/6.1/s25.18.
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The benefits of using biopolymers in the food industry have motivated the scientists to develop products with better characteristics than the regular ones. Biocompatibility with the human body, edibility and ease of use have paved the way for biopolymers such as agar, sodium alginate, carrageenan, chitosan, etc. for using it in the biomedical and pharmaceutical industries. In addition to their well-known characteristics, biopolymers have the ability to incorporate various natural substances, representing an almost perfect matrix for them. Studies have shown the effectiveness of incorporating natural compounds with antioxidant, antimicrobial and controlled release. Thus, natural powders or essential oils have been developed. The purpose of this study was to highlight the importance of using good quality essential oils, allowed for consumption, extracted by natural methods, with real benefits for the health. The films were obtained from a mixture of agar, sodium alginate, glycerol and water, after a composition developed in the laboratory and optimized using specific software. Then, 10, respectively 20% essential oils such as lemon, cloves, orange, cinnamon, ginger and grapefruit were added in the cooled film-forming solution. The essential oils were purchased from specialized companies, with quality certificates and considered optimal for consumption, according to the manufacturer. After development, the films with essential oil added presented improved sensory attributes: homogeneity, uniformity, regular edges, better appearance, pleasant color, specific smell and taste, which did not lose its intensity after storage, high gloss and flexibility. The solubility in water has been improved with the addition of essential oil, which is normal if we take into account their hydrophobic nature. However, the microbiological analysis revealed that the essential oils were contaminated. Thus, tested for the incidence of microorganisms, such as coliforms, Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, Enterococcus, yeasts and molds, the films with the addition of essential oil presented bacterial contamination (no yeasts or molds developed on the samples). Unlike the control film, without essential oil into composition, those with a content of 20% clove and grapefruit essential oil facilitated the development of over 100 cfu/g film, and those with lemon and cloves revealed contamination with Escherichia coli with 28, respectively 43 cfu/g film. Listeria monocytogenes was developed only on the sample with orange essential oil, but the microbial load was significant one (22 cfu/g). Enterococcus and coliforms did not develop on the samples tested. Unlike the other films, the control sample, without the addition of essential oil, did not show the microbial contamination. The results obtained are of interest and indicate the importance of early testing of oils embedded in such materials. Although the sensory characteristics and physical or optical properties of essential oil films are far superior to the control sample, the safety of ingestion prevails, especially when these materials are used as a coating for food supplements or, more importantly, as wound dressings.
Reports on the topic "Ginger industry"
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Nazioen Lehiatzeko Abantaila: Esperientzia arrakastatsua, Euskal Autonomia Erkidegoaren ekonomia eta gizarte garapenerako estrategia eraldatzailea bideratzekona. Universidad de Deusto, 2015. http://dx.doi.org/10.18543/pdmc8484.
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Ekonomia berriak eta ongizate gizarteek zergatik gomendatuko lukete geraleku berri bat jartzea lehiakortasunerako bidaia luzean, duela 25 urte argitaratu zen "nazioen lehiatzeko abantailaren" ildotik? Orain dela hogeita bost urte baino gehixeago, Euskal Autonomia Erkidegoak garapenerako bere estrategia eraikitzearen aldeko apustua egin zuen eta bere etorkizuna diseinatzeko erronkarekin konpromisoa hartu. Euskal Autonomia Erkidegoak ahalik eta autogobernu mailarik handiena eskuratu nahi zuen, Estaturik gabeko nazio izanik, diktadura luzetik atera ostean. Hain zuzen ere, diktadurak Espainiako ekonomia autarkikoa izatea eragin zuen, mendebaldeko demokrazietatik guztiz isolatua. Horrek guztiz mugatzen zuen euskal erakundeek beren etorkizuna eraikitzeko izan zezaketen ahalmena eta erantzukizuna, baita gizarteari ongizate maila handiagoa lortzen laguntzeko erabil zitzaketen tresnak ere. Garai hartan, euskal ekonomiak historiako krisi ekonomiko, politiko eta sozial handienetako bat bizi zuen: indarkeriak gogor jotzen zuen gizartea, langabezia % 25etik gorakoa zen, BPG jaisten ari zen, eta industria sektore gakoak –altzairuaren nagusitasunean eta industria metal-mekanikoaren inguruan egituratuak– erortzen ari ziren, domino fitxen moduan. Garai bertsuan, Europako sei herrialde Ekonomia Elkartea osatzen hasiak ziren, baina gu periferian geunden, guztiz baztertuta, Londres-Milan etorkizuneko ardatz izango zen "banana urdinetik" urrun. Administrazio berria eraikitzen hasi berriak ginen, inongo esperientziarik gabe, baina ilusio handiz; eta enpresa mundua garai berrietara moldatzen eta sindikatuekin bizitzen ikasten ari zen, diktadura zaharrak haiek ezkutuan utzi baitzituen. Erronka konplexu baina zirraragarri horren aurrean, apustu hori lantzeko pribilegioa izan genuenok, lehenengo, munduko ekonomiaren egoera azalduko zuten gako nagusiak eta aldaketaren joera nagusiak interpretatzeari ekin genion (gure analisiak eginez eta gure asmoak eta ametsak egi bihurtu nahian), eta euskal ekonomian izan zezaketen eragina aztertzen hasi ginen (“Munduko ekonomiak erakusten diguna"). Eta, abiapuntu horretatik aurrera, “Geure ekonomia eta geure herrialdea modernizatzeko eta nazioartekotzeko estrategia” deitutakoa definitzen hasi ginen. Zentzua eman nahi genion jokalari berriengandik (Estatuak, hiri-eskualdeak, lurraldeak…) espero zitekeen rolari; izan ere, rol horietan gure herrialde txikia –hirieskualdearen ezaugarriak zituena, nazioz azpiko eremua izanik, Pirinioen bi aldeetara egituratu gabeko eremuan–, beste batzuekin batera, protagonista izan zitekeen eta, horrela, gizarteari etorkizun oparoa eskaini. Arrakastako estrategia aurrera eramateko esparru eta tresna egokiak ere behar genituen. Paradigma berriek sortuko zituzten beharren eta garai hartako gure esparru politiko-ekonomikoak eskaintzen zizkigun tresnen (edukiak, gaitasunak, garapen potentzialak) arteko aldea identifikatu genuen, eta azterketa horri herrialdearen estrategia erantsi genion, geurea, arreta berezia eskaintzen ziena gure gizarteak, ongizate eta garapen maila jakin bat erdiesteko, behar zituen ekimenei eta faktore edo bektore kritikoei. Testuinguru horretan, Eusko Jaurlaritza Michael E. Porterrengana hurbildu zen, garai hartako bere ideia eta kontzeptuetara, eta lankidetza prozesu bati ekin genion (gaur egun oraindik ere indarrean dagoena). Horrela, "Euskal Autonomia Erkidegoko lehiatzeko abantaila” baino gehiago eraiki genuen, “lehiakortasunerako eta oparotasunerako bidaia" zirraragarri eta amaitu gabean. Euskal Autonomia Erkidegoak pribilegio bat du orduz geroztik: Porterrek proposatutako kontzeptuak, ikuspegi estrategikotik eta osotasunean, aplikatu zituen lehenengo nazioa izatea. Hain zuzen ere, kontzeptu horiek, urte batzuk geroago, "Nazioen Lehiatzeko Estrategia” liburu ospetsuan argitaratu zituen, orain dela hogeita bost urte. Lan horrek, mundu osoan zehar, politika eta estrategia zenbatezinak diseinatzea ekarri du, jarraitzaileak ugaritzea, prestatzaileak prestatzea, ikertzaile eta akademiko berri asko eta asko sortzea, policy maker berriak, lehiakortasunerako tresna berriak, eta oparotasun maila ikusgarriak planeta osoan zehar. Orduz geroztik, gure proiektu berezi, bizi eta aldakor honetan elkarrekin lan egin dugu, erronka berriei eta ekonomiaren eta gizartearen eskari berriei erantzunez, eta Herrialde mailako estrategia bat eraikiz eta gauzatuz. Horrek guztiak ekarri du gure emaitzak inguruko ekonomienak baino hobeak izatea. Michael E. Porterrek Lehiatzeko Abantailan proposatzen duen kontzeptuaren osagarri berriak ere (Lehiakortasunaz gainera, Shared Value Initiative eta Gizarte Aurrerapena) kontuan hartzen dituen esparru kontzeptuala aurrean izanik eta egunez egun ikasitako ekarpenekin, geure bokazio, izaera, borondate eta konpromisoarekin guztiz lerrokatuta. Prozesu amaigabea, pertsonak abiapuntu eta helmuga hartzen dituen estrategia eraikitzeko apustu zaharraren eredutik eta ulertzeko modutik hasi zena.