Marketing Dehydrated Alfalfa (Classic Reprint) PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Marketing Dehydrated Alfalfa (Classic Reprint) PDF full book. Access full book title Marketing Dehydrated Alfalfa (Classic Reprint) by Charles Ewing Reed. Download full books in PDF and EPUB format.
Author: Charles Ewing Reed Publisher: Forgotten Books ISBN: 9780366378920 Category : Business & Economics Languages : en Pages : 98
Book Description
Excerpt from Marketing Dehydrated Alfalfa The price of dehydrated alfalfa has shown a general upward trend in the last 15 years, although the average annual price has declined somewhat since 1951. Seasonally, the price of the product fluctuates widely in comparison with that of other feed ingredients. Alfalfa for processing is generally purchased by the ton, dry weight, and on a cutting-to-cutting basis. The price for it depends somewhat on the cur rent market prices of dehydrated alfalfa On an average, the crop from about acres of alfalfa land was used by each dehydrating plant in 1954. Dehydrator operators do practically all their own harvesting of the crop. This requires much harvesting equipment in addition to processing equipment. During the busiest part of the producing season, an average of approximately 27 workers and 2 supervisors per plant are needed for all Operations. Only a few dehydrating firms have a full-time sales employee. In 1954, specialized storage facilities were available for only 700 tons of dehydrated alfalfa per plant, and ordinary storage facilities for about tons per plant. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Charles Ewing Reed Publisher: Forgotten Books ISBN: 9780366378920 Category : Business & Economics Languages : en Pages : 98
Book Description
Excerpt from Marketing Dehydrated Alfalfa The price of dehydrated alfalfa has shown a general upward trend in the last 15 years, although the average annual price has declined somewhat since 1951. Seasonally, the price of the product fluctuates widely in comparison with that of other feed ingredients. Alfalfa for processing is generally purchased by the ton, dry weight, and on a cutting-to-cutting basis. The price for it depends somewhat on the cur rent market prices of dehydrated alfalfa On an average, the crop from about acres of alfalfa land was used by each dehydrating plant in 1954. Dehydrator operators do practically all their own harvesting of the crop. This requires much harvesting equipment in addition to processing equipment. During the busiest part of the producing season, an average of approximately 27 workers and 2 supervisors per plant are needed for all Operations. Only a few dehydrating firms have a full-time sales employee. In 1954, specialized storage facilities were available for only 700 tons of dehydrated alfalfa per plant, and ordinary storage facilities for about tons per plant. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: U. S. Agricultural Research Service Publisher: Forgotten Books ISBN: 9780364466520 Category : Business & Economics Languages : en Pages : 172
Book Description
Excerpt from Eleventh Technical Alfalfa Conference Proceedings: Held July 29 and 30, 1971, Albany, Calif Green leaves are the world's largest source of protein. Although this protein has excellent nutritional quality, leaves have limited use for monogastric animals because of the presence of indigestible fiber. Scientists have long known that crushing or grinding green plant material to break the cell walls yields a juice containing a high percentage of the plant protein. This laboratory has been interested in this process for many years and basic steps were reported in Chemurgic Digest in 1947. They consisted of grinding the fresh alfalfa through a disintegrator to break down the cell walls, expressing the liberated juice from the ground tissues by hydraulic pressure, heating the press juice to coagulate the protein, separating the curd from the brown whey-like juice, and drying the curd to yield the leaf protein concentrate containing no fiber and 40 percent or more of protein. However, more recently the development of high-energy poultry rations has been reducing the market for high-fiber products such as dehydrated alfalfa meal. Therefore, a large potential market exists for a low-fiber, high-xanthophyll supplement for broilers and laying hens which can be fulfilled by leaf-protein concentrate. The green color of the chlorophyll will enhance rather than detract from the market value of the product for chick feed. Dehydrated alfalfa meal can be prepared from the pressed cake to meet the present market grades. Wet fractionation is easily incorporated into a conventional dehydrated alfalfa meal production process. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Charles Ewing Reed Publisher: Forgotten Books ISBN: 9780364851258 Category : Business & Economics Languages : en Pages : 62
Book Description
Excerpt from Guidelines for Cooperative Alfalfa Dehydrating Plants Also, plants located south of the major producing areas of Nebraska and Kansas depended largely on their ability to market early when prices were at their high winter and early spring levels. The introduction of inert gas storage and fast expansion of storage capacity evened out the winter-spring price spread to a point where the southern plants lost their advantage. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Sarah Britton Publisher: Clarkson Potter ISBN: 0804185395 Category : Cooking Languages : en Pages : 585
Book Description
At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.
Author: John Steinbeck Publisher: Lulu.com ISBN: 0359199143 Category : Self-Help Languages : en Pages : 106
Book Description
Of Mice and Men es una novela escrita por el autor John Steinbeck. Publicado en 1937, cuenta la historia de George Milton y Lennie Small, dos trabajadores desplazados del rancho migratorio, que se mudan de un lugar a otro en California en busca de nuevas oportunidades de trabajo durante la Gran Depresión en los Estados Unidos.
Author: Harriet Nussbaum Publisher: Reaktion Books ISBN: 1789144620 Category : Cooking Languages : en Pages : 119
Book Description
Complete with recipes, a mouthwatering look at the complicated origins and rise of the world’s favorite garbanzo bean spread and dip. This is a global history of hummus bi-tahina, the delicious combination of chickpeas, tahini, lemon, and garlic that we know and love as hummus. The story begins in the medieval kitchens of the Near and Middle East and culminates with hummus’s rise in popularity in the Western world at the end of the twentieth century. This book also addresses the international controversy over ownership of the dish and illustrates the extent to which hummus has been embraced by Western food culture today. Though other Mediterranean dishes have become popular in the West, none can be compared to hummus, which can be found in any supermarket and in vast numbers of eating establishments. Hummus has become a global phenomenon and our very favorite dip.
Author: Miyoko Schinner Publisher: Book Publishing Company ISBN: 1570679274 Category : Cooking Languages : en Pages : 367
Book Description
Gourmet restaurateur and vegan food expert Miyoko Schinner shares her secrets for making homemade nondairy cheeses that retain all the complexity and sharpness of their dairy counterparts while incorporating nutritious nuts and plant-based milks. Miyoko shows how to tease artisan flavors out of unique combinations of ingredients, such as rejuvelac and nondairy yogurt, with minimal effort. The process of culturing and aging the ingredients produces delectable vegan cheeses with a range of consistencies from soft and creamy to firm. For readers who want to whip up something quick, Miyoko provides recipes for almost-instant ricotta and sliceable cheeses, in addition to a variety of tangy dairy substitutes, such as vegan sour cream, creme fraiche, and yogurt. For suggestions on how to incorporate vegan artisan cheeses into favorite recipes, Miyoko offers up delectable appetizers, entrees, and desserts, from caprese salad and classic mac and cheese to eggplant parmesan and her own San Francisco cheesecake.
Author: Charles Ewing Reed
Author: Charles Ewing Reed
Author: U. S. Agricultural Research Service
Author: Charles Ewing Reed
Author: Sarah Britton
Author: UNITED STATES DEPARTMENT OF. AGRICULTURE
Author: John Steinbeck
Author: 
Author: Harriet Nussbaum
Author: Dun and Bradstreet, inc
Author: Miyoko Schinner