Truck carrying goods from Uzbekistan reaches Pakistan

By Our Correspondent
March 13, 2022
LANDIKOTAL: Pakistani customs officials on Saturday welcomed a truck loaded with the
import goods that reached Pakistan from Uzbekistan via Afghanistan. Additional Collector
Customs Muhammad Tayyab, traders and other officials warmly welcomed the truck at Torkham
border.
They showered rose petals on the driver and his helper when they entered Pakistan. Adeel
Ahmad, the driver of the truck, said that he drove the truck three weeks ago from Uzbekistan but
due to heavy snow on the roads in Afghanistan delayed his movement for a few days.
Muhammad Tayyab said under the Transport International Route (TIR) agreement they received
more than 80 container trucks from Uzbekistan with imported goods in the past one year.
He said they exported rice, leather and sports goods, medicines and other items to Uzbekistan,
Kyrgyzstan and other central Asian states. He added that Pakistan imported medicines and cotton
from Uzbekistan. The official said that the Torkham transit terminal project would be complete
by next year which would help increase trade with the central Asian countries.

https://www.thenews.com.pk/print/941061-truck-carrying-goods-from-uzbekistan-reaches-
pakistan

Yunnan enhances cooperation with Pakistan on pest

control
Both sides share similar climate, wheat variety characteristics

March 13, 2022

KUNMING:
China and Pakistan are jointly deepening cross-border prevention and control of plant
diseases and insect pests, with a joint research center in this field being planned, according
to Yunnan Academy of Agricultural Sciences (YAAS).
―Due to the special geographical location, many exotic pests enter China through Yunnan,‖ Head
of YAAS International Cooperation Division Luo Yanjie told China Economic Net. ―Pakistan is
also a place where many major migratory pests including fall armyworms (spodoptera
frugiperda) and desert locusts (schistocerca gregaria) occur, which provides important
information for Yunnan and even China to predict whether the pests will enter China.‖
Wheat is Pakistan‘s dietary staple. Yunnan and Pakistan have similarities in climate, wheat
variety characteristics, cultivation conditions and both are confronted with shared challenges
including stripe rust, drought and high temperature.
Therefore, the two countries can directly share wheat variety resources and technologies.
Since 2016, besides joint research on wheat production, wheat stripe rust has also been an area of
specific focus. It was learned that an academic work named ‗Wheat Stripe Rust in the Middle
East and the Extended Himalayan Region‘ by Li Mingju, YAAS Research Fellow, and Pakistani
scientist Dr Sajid Ali is soon to be published.
Yunnan Academy of Agricultural Sciences has established a joint agricultural pest control
system with Pakistan, Myanmar, Vietnam, Laos, Thailand and Bangladesh for monitoring, early
warning and controlling major migratory pests such as desert locust and meadow moth, epidemic
diseases and invasive weeds.
Specifically in the research on the invasion of fall armyworm (spodoptera frugiperda), Yunnan
Academy of Agricultural Sciences has been cooperating with Pakistan to timely detect pests‘
migration route, feeding habits and growth rhythm which is providing strong technical support
for pest prevention and control in both countries.
The exchanges of agricultural experts between Yunnan and Pakistan have enhanced as well.
―For instance, Dr Muhammad Ashfaque from Pakistan Agricultural Research Council (PARC)
successfully completed his research on rice planthopper in Pakistan and Yunnan when he was at
YAAS,‖ Luo said. ―After returning to Pakistan, he has been keeping in close touch with us on
agricultural pest control, effectively promoting Sino-Pak cooperation in this area.‖ Luo said.
THE ARTICLE ORIGINALLY APPEARED ON THE CHINA ECONOMIC NET

Published in The Express Tribune, March 13th, 2022.

Like Business on Facebook, follow @TribuneBiz on Twitter to stay informed and join in the
conversation.
https://tribune.com.pk/story/2347685/yunnan-enhances-cooperation-with-pakistan-on-pest-
control
 ‘The Pioneer Woman’: Ree Drummond’s Slow Cooker
Butter Chicken Is a ‘Cinch’ to Make
 Lucille Barilla

 Published on
March 12, 2022
The Pioneer Woman star Ree Drummond says that the first time she tasted the recipe for Butter
Chicken, she ―took a bit, closed my eyes, and felt grateful it entered my life.‖ The dish, which
consists of tender chicken thighs cooked in a buttery tomato sauce resplendent with Indian
spices, is a favorite among those who adore Indian cuisine. However, the Food Network
personality decided to come up with her version, made easy in a slow cooker, so the finished
meal can be ready to eat when you are.

Ree Drummond | The Food Network/Discovery Press

What is Butter Chicken?
The dish originated in Northern India. It is also known as Murgh Makhani, a curry made from
chicken with a spiced tomato and butter sauce.
In its purest form, Butter Chicken is a ―yogurt-and-spice-marinated chicken dressed in a velvety
red bath comprising butter, onions, ginger, and tomatoes scented with garam masala, cumin, and
turmeric, with a cinnamon tang,‖ reported The New York Times.
The dish is typically served with Basmati Rice and Naan Bread to dip into the sauce.
The recipe subsequently evolved in the early 1930s by chef Kundan Lal Gujral. His restaurant
would typically have leftover Tandori Chicken at the end of the day, which was dry.
However, he came up with this recipe to utilize his leftovers by simmering the chicken in the
spiced tomato sauce. It has been a hit with Indian food lovers to this day.
Ree Drummond’s Recipe for Butter Chicken is made in a slow cooker
Ree Drummond uses her slow cooker to make Spicy Pop Pulled Pork.
Drummond begins by using a can of coconut milk mixed with 1/2 cup heavy cream and 3 tbsp.
salted butter.
She followed by adding a can of stewed tomatoes, tomato paste, 2 tbsp: garam masala, garlic,
ginger, and siracha to taste. Then stir to combine.
Cut boneless, skinless chicken thighs into bite-sized pieces. Add these to the slow cooker with
onions. Sprinkle with salt and pepper.
Pour the rich, tomato-based sauce over the top. Stir well and place the lid atop the slow cooker.
Cook on high for 4 hours or on a low setting for 7-8 hours.
Serve finished dish over a bed of fluffy white rice and Naan bread.
Ree Drummond talks her love of Butter Chicken
Ree Drummond also uses chicken as the star of her recipe for Chipotle Chicken Chili.
Drummond wrote of her newfound love for this favorite tasty dish in an introduction to the
recipe.
―Butter chicken is a well-loved Indian dish (in my limited American experience, obviously!)
created as a way of giving life to dry leftover Tandori Chicken!‖ she penned.
―Why is it that the leftover recipes often wind up being even more delicious than the first? This
meal is a slow-cooker version, and there‘s so little fuss to it that when you taste the perfection of
the finished product, you‘ll feel guilty over what a cinch it was to make,‖ she concluded.
The complete recipe for Slow Cooker Butter Chicken can be found in Ree Drummond‘s book
―The Pioneer Woman Cooks: The New Frontier.‖
The Pioneer Woman airs Saturdays at 10 a.m. EST on the Food Network.
https://www.cheatsheet.com/entertainment/the-pioneer-woman-ree-drummond-slow-cooker-
butter-chicken-cinch-to-make.html/

What the Fork: Kunal Vijayakar Explores the

Luxuriousness, Lavishness of Biryanis of North
The Delhi Biryani is simple, mild and flavourful. Traditionally, the ratio of meat used in the
Delhi Biryani is one-and-a-half times the quantity of the rice to the meat.
From Lucknowi Pulao to Kashmiri and Delhi Biryanis, you'll see the dramatic use of nuts and
dairy products such as milk, ghee and yogurt in foods that adds to the opulence, audacity and
hauteur to the dishes.

When you imagine luxuriousness and lavishness in food, it is here in the north. Life itself was an
extravagance. Did not the Nawabs of Awadh, the Mughals, the rulers of Kashmir, Rajasthan, and
other princely states live a life of epicureanism with fulsomeness and in glut? Frau, firewater and
food were the order of the day, out of which food played a formidable role. The meats were
luscious and the spices rare, the curries usually thick, moderately spicy and creamy. The
dramatic use of raisins, plums, apricot, pistachios, almonds, cashews, and pine-nuts was fairly
common even in everyday foods. Dairy products like milk, cream, cottage cheese, ghee and
yogurt added a sense of opulence, audacity and hauteur to the dishes. From this breeding and
consanguinity comes the northern version of our favourite dish, the Mutton Biryani.
Lucknowi Pulao
Starting with the Lucknowi Pulao, there are many places you can get a Biryani in Lucknow. But
the old decrepit, haughty, remnant Nawabs or Khansaamas, who claim to trace their lineage back
to the days of Wajid Ali Shah (Nawab of Lucknow), who now earns a buck or two entertaining
gawking tourists and monarchists to food and fable of the bygone days, insist that traditionally,
Biryani was never made in the courts of Awadh, it was always a pulao. This brings us to the
immortal argument about the difference between a Pulao and a Biryani. As much as I would like
to, I don‘t think I am qualified enough to debate on this issue, but the largely accepted rendition
is that, a pulao is made by sautéing meat, adding uncooked rice and cooking both in the stock.
While the biryani is raw or semi-cooked rice layered over cooked meat. Though there are some
who say there is no difference except that biryani is richer than a pulao, and that‘s the only
difference. This is what I believe a Lucknow Pulao is, it‘s long grain basmati rice, cooked in
aromatic spiced mutton stock, to which marinated meat and saffron is added after being half
cooked. Then cooked together. The pulao is not as oily as a biryani, and is gentler, subtler and
aromatic with the essences of rose water and kewra.
Moradabadi Biryani
The Moradabadi cuisine itself is fascinating. Since Moradabad itself was established by Murad
Baksh, Shah Jahan‘s youngest son and a firm advocate of harmoniously merging the land‘s
Rajput roots with his Mughal influences, the cuisine too grew into a compelling mix of
traditions, culture and community influences. So, the Moradabadi Biryani, which is a product of
this marriage, is classically low on spices and high on flavour. The Moradabadi Biryani is
cooked with ‗kaccha‘ Basamati using whole (khada) spices, and appears a light pale yellowish-
white, owing to the absence of turmeric or saffron. It‘s a mild fragrant, simple pulao like biryani,
increasingly and lament fully made with chicken rather than mutton. Of course, food historians
vehemently sneer at the Morabadi Biryani. Their view is that since Moradabad was never a state
ruled by a king, prince or nawab, and that since only occupying feudal rulers have always had
the leisure and luxury to experiment with food, this version, the Moradabadi Biryani, is a local
aberration. Honestly who cares? As long as you like it, and perhaps, if they stopped using
chicken.
Kashmiri Biryani
This is how I would describe a Kashmiri Biryani. A Biryani cooked in the traditional dum style
using tender pieces of sheep, not goat, layered with basmati rice, freshly grounded spices
caramelized onions, mint leaves and coriander. The mutton is marinated in soured curd and
lemon juice giving it a sourness that you can find in so many Kashmiri dishes especially like in
the iconic ‗Goshtaba‘. Spiced gently with dry ginger powder, fennel powder, Kashmiri red chilli,
this biryani stands apart because of the usage of a profusion of nuts and dry fruits and even fresh
apples, all available in abundance in this fertile land. Now imagine all this meat, rice, spices and
fruit cooked with a little bit of milk. Heaven on earth.
Delhi Biryani
Much like the Bombay Biryani, the Delhi biryani has been generated, regenerated, and
degenerated several times over. The Degi Biryani so popular in its chicken form in most corners
of Delhi, isn‘t really what Delhi must have started out with, all those centuries ago. To give the
city it‘s due, Delhi had its own cuisine. Not Mughlai, not Punjabi, but Dehalvi Cuisine, which I
shall go deeper into in a future column. Dehalvi style food was created and perfected in Delhi‘s
narrow lanes and mohallas, native homes and even the Royal Mughal kitchens of Delhi. A
cuisine that got long buried under the rubble and debris of Delhi‘s turbulent past.
This Biryani, however is simple, mild and flavourful. Traditionally, the ratio of meat used in the
Delhi Biryani is one-and-a-half times the quantity of the rice to the meat. The usual masalas
including floral favours such as star anise embellish the taste. Saffron is used, of course, if the
pocket permits, or an unusual ingredient, Harsinger flowers, also called night jasmine or Parijaat,
which are white fragrant flowers with orange stems are used. These flowers were soaked in water
and that water was then added to biryani for colouring and fragrance. It‘s a rich and simple
flavour of meat and rice.
Culture and cuisine leave its own design on history. Our country has witnessed scores of
invaders; and every invader brought his own culture and a new cuisine. In the north, the
influence of the Turks, Arabs, Persians, and Afghans from the 15th to the 19th century during the
reign of the Mughals raised cooking to an art form, its virtuosity, which included the Biryani and
the Pulao as one of its finest showpieces. A work of art embraced by not only the north, but in
time, any and every part of India.
https://www.news18.com/news/lifestyle/what-the-fork-kunal-vijayakar-explores-the-
luxuriousness-lavishness-of-biryanis-of-north-4869869.html
Best biryani in Mumbai, as recommended by the city’s top
foodies

Flavourful and delicious, biryani has many iterations and we get the lowdown on where to find
the best versions in Mumbai
BY ARZOO DINA
13 March 2022

vm2002
Who doesn‘t love biryani? Ask anyone and they will tell you they have their own favourite
version. Featuring chunks of slow-cooked meat or chicken, potatoes (in several cases), a mélange
of spices and fragrant basmati rice that‘s then layered and cooked together for an earthy aroma—
biryani is one of those quintessential Indian dishes you can‘t go wrong with. Whether it‘s a
mildly-spiced Lucknowi or Awadh-style biryani to a more robust biryani found in Mumbai, and
served with dollops of raita, or the Hyderabadi-style biryani served with a side of mirchi ka salan
for that extra oomph; the options are endless.
We speak to well-known foodies and tastemakers on where to get the best biryani in Mumbai.
Best biryani in Mumbai
Jaffer Bhai’s Delhi Darbar, Grant Road
―I‘ve always had good biryani at Jaffer Bhai’s Delhi Darbar (195-197, Pathe Bapurao Marg,
Grant Road East, Chor Bazaar. Call 022 23875656). The consistency is bang-on. It‘s mellow,
medium-spiced and not a fiery biryani. And the rice is well-perfumed. It‘s also heavy on onion
and tomatoes, lending it great flavour. Another place that does a good biryani is Noor
Mohammadi Hotel (181-183, R Road Abdul Hakim Noor Mohammadi Chowk, Bhendi Bazaar.
Call: 022 23456008). And finally, the biryanis at Dum Pukht, ITC Maratha Andheri (Shankar
Mandal Road, Andheri East. Call: 022 28303030) are just cooked with finesse. You can really
taste the quality of the meat. It‘s one of those less-is-more dishes, with great aroma and made with
skill. Vicky Ratnani, chef and culinary consultant
―The best biryani according to me is the one at Jaffer Bhai’s catering division at Dongri (Police
Station, 13-15-17, Dr Maheshwari Rd, Noor Baug, Dongri), for flavourful fare and I also really
enjoy the biryanis at Kebabs & Kurries, ITC Grand Central, Parel.‖ Kunal
Vijayakar, broadcaster, actor, YouTuber and food writer
Art of Dum
―To be honest, I really enjoy my mom‘s biryani, but if I had to go out and pick one, it would
be Art of Dum (Order online or Call 09820641000). The biryani comes beautifully packaged in
an earthen pot, sealed with dough (they are thoughtful enough to send some dal alongside, so you
can mop it up with the dough). They do a Hyderabadi and Lucknowi-style biryani, and I enjoy the
mutton version, served with salan and raita alongside. It‘s not overly fragrant, and the rice-to-meat
ratio is just perfect.‖ Chef Niyati Rao, Ekaa

Biryani at Art of Dum, Mumbai

Art of Dum, Mumbai
Kebabs & Kurries, ITC Grand Central, Parel and Taj Siddique Caterers, Kurla
―I personally quite enjoy the kacche gosht ki biryani, and Jaffer Bhai‘s central kitchen at Grant
Road does a really good job. For a more subtle biryani I would say Kebabs & Kurries at ITC
Grand Central (No. 287, Dr Baba Saheb Ambedkar Rd, Lalbaug, Everard Nagar, Parel. Call: 022
24101010). The meat is succulent, the rice is fragrant, and the dish itself is subtly-spiced, which is
great if you‘re looking for a less-heavy or spicy version. And finally, there are caterers who do a
pretty good job. One place I would recommend is Taj Siddique caterers. They even do a seekh
kebab biryani in white masala.‖ (Call: Ghulam–8080729921 / Taj Mohammed–
9920679822). Sanjyot Keer, chef, digital content creator and founder, Your Food Lab
Dilawer Caterers
―For traditional Bohri-style fare, you‘ll find something called the golden rice biryani, often served
in a Bohri thaal, or at weddings. It‘s flavourful and isn‘t heavy on spices or garam masala, and
features potatoes as well. It‘s not actually golden but a rich brown owing to the combination of
masalas. Dilawer Caterers (Shop no 2, Ramchandra Bhatt Marg, Opposite Mufaddal Shopping
Arcade, Noor Baug. Call: 9820188976) does a version of this and you can also order a traditional
biryani from The Bohri Kitchen.‖ (Call: 9819447438). Munaf Kapadia, founder, The Bohri
Kitchen, VP & co-pilot, Zomato Wings

https://www.cntraveller.in/story/best-biryani-in-mumbai-as-recommended-by-the-citys-top-
foodies/

Biryani plate becomes dearer as rice prices go up

Aamir Shafaat KhanPublished March 12, 2022 -

The mouth-watering biryani is being packed in a plastic tub at an outlet. (Right) A rice shop in
Jodia Bazaar.—Fahim Siddiqi / White Star
KARACHI: The retail prices of various varieties of rice have been increased by up to Rs40
per kilo almost a month before Ramazan.
Traders claim that the prices have been raised due to rise in exports and high transportation cost.
The retail price of medium quality basmati is now Rs200 as compared to Rs160 per kg while
normal basmati is selling at Rs150-160 instead of Rs120-130 per kg. Premium basmati is now
priced at Rs250 per kg.
A biryani shop owner said he had to pass on the impact of price hike of at least Rs10 per plate to
customers as he was compelled to procure basmati Sella rice at Rs20-30 per kg higher rate from
wholesale markets.
Traders blame high rates on rising exports
He said he sold a biryani plate at Rs130. ―Some other outlet owners are selling at Rs140 per plate
depending on the area.‖
In bigger food shops, premium basmati rice biryani (double plate) is being sold at Rs300-330 and
single plate at Rs170-200.
While it is not easy for a buyer to judge the quality of rice in biryani, traders and biryani
restaurants take full advantage of this ignorance by mixing various varieties.
General secretary of the Karachi Retail Grocers Group (KRGG) Farid Qureishi said that price
jump in basmati and other varieties of rice was not a matter of concern for the rich who
continued to buy expensive commodities without any problem in higher quantities for monthly
consumption.
He said, however, the lower and middle income groups, who are hit hard by rising food inflation
and utility bills, had been limiting their buying as per their requirement.
A member of the Rice Exporters Association of Pakistan (REAP), Anis Majeed, said that despite
a drop in transportation cost after Rs10 reduction cut in fuel rates on March 1, rice prices had
been soaring owing to previous massive hikes in transportation cost because of diesel and petrol
rates.
He said exports were in full swing, thus putting pressure on local prices despite the fact that
exports were made at a very low wholesale rates.
Rupee devaluation against the dollar is certainly benefiting exports. Pakistan‘s rice production is
over seven million tonnes per annum in which exports have been hovering between 3.5 and four
million tonnes while the rest is consumed domestically.
Export destinations are Europe, Gulf countries, Australia, US, China, African countries, the Far
East, etc.
According to figures of the Pakistan Bureau of Statistics, basmati exports rose by 41pc and
414,190 tonnes of rice were exported in seven months of fiscal year 2022 from 293,761 tonnes in
the same period of the last fiscal year.
In terms of value, it is a jump of 28per cent, i.e., $362 million from $282 million.
Other varieties of exports grew by 13pc, 2.138m tonnes from 1.886mn tonnes, while it went up
by 5.56pc in terms of value, $924mn from $876mn, in seven months of fiscal year 2021.
Mr Anis said due to massive hike in freight rates and lack of availability of shipping containers,
rice exporters had chartered two to three bulk vessels destined for African countries in the last
three months to load rice cargo in these vessels. Each vessel had carried 35,000-40,000 tonnes of
rice. Besides, demand from China for Pakistani rice also remained high.
In financial year 2021, export of other varieties had plunged to 3.062 million tonnes fetching
$1.465 billion as compared to 3.3 million tonnes valuing $1.39bn in FY20.
Basmati exports earned $575 million from 629,069 tonnes in FY21 from 865,949 tonnes earning
$783mn in FY20.
Rice exports in FY21 remained subdued due to low price offered by India for non basmati and
higher freight charges from October 2020 amid Covid-19 pandemic. However Chinese buying of
Pakistani non basmati rice kept the exports moving.
Published in Dawn, March 12th, 2022

https://www.dawn.com/news/1679459/biryani-plate-becomes-dearer-as-rice-prices-go-up
Rice-duck farm integration starts
Read Next
Ukraine lessons for PH: Biolabs, financial warfare, nuclear leaks, peace prospects?

By Leander C. Domingo
March 13, 2022
THE Department of Agriculture (DA) in Region 2 (Cagayan Valley) is boosting its rice-duck
integration research project in Isabela province to help farmers increase their income.
DA Region 2 Executive Director Narciso Edillo said the DA-Region 2-Bureau of Agricultural
Research (BAR) has been collaborating with the local government unit (LGU) of Tumauini in
Isabela province on the promotion of rice-duck integration in Barangay Lapogan in Tumauini
town.
A project in Isabela, dubbed "Outscaling of Rice-Based Farming System (Rice+Duck) in Open
Source Pump Irrigated Areas in Ilagan City and Tumauini town," is being implemented by DA
Region 2 through its Research Division and the DA Cagayan Valley Research Center (CVRC) in
partnership with Tumauini LGU.
Edillo expressed his thanks to the DA-BAR, Tumauini LGU and farmer cooperators for
supporting and accepting the project.
He urged farmers in other parts of Region 2, particularly in the provinces of Cagayan, Nueva
Vizcaya and Quirino, to continue working harmoniously in attaining food security through
collaborations.
Executive Director Junel Soriano of DA-BAR also challenged everyone to ensure the continuity
of the project.
"If we can sustain and upscale this into a larger level, it will be better," Soriano said adding that
there should be more interventions like vegetables planting and raising of chicken, goat, cows
and fish.
Soriano, who hails from the City of Ilagan, assured BAR's continued support to the research
undertakings of the region.
Tumauini town Mayor Arnold Bautista expressed thanks to the DA and BAR for considering
Tumauini as a project site.
Gemma Bagunu, of DA-CVRC and project leader, said the project was funded by DA-BAR in
the amount of P4.9 million with a counterpart from DA-Region 2 of P2.5 million.
In September last year, the DA-CVRC started distributing five ducks (a male duck and four
female ducks) to 150 rice farmer cooperators from Tumauini town and the City of Ilagan.
"This time, the recipients were able to multiply them and increase their income from this
livelihood project," Bagunu said
She said having ducks in the farms can help protect crops from insect attacks and help in
weeding.
"With ducks preying on pests and leaving their manure behind as organic plant food, rice
growers can eliminate the need for artificial fertilizers, herbicides and pesticides," Bagunu said.
https://www.manilatimes.net/2022/03/13/news/regions/rice-duck-farm-integration-
starts/1836076
50 lakh familes to get rice at Tk 10 per kg’
News Desk || risingbd.com
Published: 17:08, 12 March 2022
3

Agriculture Minister Dr Abdur Razzak has said that some fifty lakh low income families will get
rice Tk 10 per kg which will start soon. Alongside, the government has reduced taxes on several
food products including edible oil.
He made the statement in reply to query of the reporters at Bangladesh Rice Research Institute
(BRRI) on Saturday (March 12) noon.
Stating that the price of food grains has gone up in the country due to Russia-Ukraine war, the
minister said the government is making every effort to keep the prices at an affordable level.
He said the price of thin rice has gone up but coarse rice has not. We are worried about the
working and poor people. The government is set to give rice to them through OMS.

―We are working to make all agriculture, including fisheries, poultry and paddy, scientific and
modern to make the sector profitable. Under the leadership of Prime Minister Sheikh Hasina, we
are working to build a poverty-free, hunger-free, golden Bengal. Bangladesh will soon become a
prosperous developed country. The NBR is working to include the poultry, fish and dairy
industries in the agricultural farm category instead of the industrial sector,‖ he said.

Gazipur/Rezaul/AKA
https://www.risingbd.com/english/national/news/85680

Minister: 5 million families to get rice at Tk10 per kg

To make the agricultural sector profitable the govt is working to modernize cultivation, says
Razzaque

Focus Bangla
UNB
March 12, 2022 8:19 PM
Agriculture Minister Mohammad Abdur Razzaque on Saturday said the government will
distribute rice among five million poor families at Tk10 per kg.
―Due to the Russia-Ukraine war the price of food grains in the country has increased a bit but we
are giving all-out effort to keep the prices at a tolerable level,‖ the minister told reporters during
a visit to Bangladesh Rice Research Institute at Gazipur.
Replying to a question Abdur Razzaque said: ―Prices of thin rice have increased a bit but not that
of coarse rice. We are more worried about the poor people and so we are distributing rice at a
cheaper price through Open Market Sale (OMS)‖
―To make the agricultural sector profitable we are working to modernize cultivation of fish,
poultry and paddy,‖ he added.
Qu Dongyu, Director General of Food and Agricultural Organization (FAO) of the United
Nations, also visited the institute with the Minister.
https://www.dhakatribune.com/nation/2022/03/12/minister-50-lakh-families-to-get-rice-at-tk10-
per-kg

50 lakh families to get rice at Tk 10 per kg: minister

United News of Bangladesh . Gazipur |
Published: 01:49, Mar 13,2022
Agriculture minister Mohammad Abdur Razzaque on Saturday said the government will
distribute rice among 50 lakh poor families at Tk 10 per kg.
‗Due to the Russia-Ukraine war the price of food grains in the country has increased a bit but we
are giving all-out effort to keep the prices at a tolerable level,‘ the minister told reporters during a
visit to Bangladesh Rice Research Institute at Gazipur.

Replying to a question Abdur Razzaqe said, ‗Prices of thin rice have increased a bit but not that
of coarse rice. We are more worried about the poor people and so we are distributing rice at a
cheaper price through Open Market Sale‘
The minister said as part of the government‘s bid to control the prices tax has on edible oil and
some other food items has been withdrawn.
‗To make the agricultural sector profitable we are working to modernize cultivation of fish,
poultry and paddy, ‗he added. Qu Dongyu, Director General of Food and Agricultural
Organization (FAO) of the United Nations, also visited the institute with the Minister.
https://www.newagebd.net/article/165248/50-lakh-families-to-get-rice-at-tk-10-per-kg-minister

As the middle class grows, so does the market for fancy rice
As people become more health-conscious and experiment with different types of cuisines,
the demand for premium qualities of rice is growing, allowing some local rice variants to
mount a comeback
Rokeya Akhter (pseudonym), is expecting a baby next April, but three months ago she was
diagnosed with diabetes. As a result, her gynaecologist advised her to eat full-grain rice
instead of white rice.
Initially the college teacher – stationed in Barishal – was confused about the availability of such
types of rice at nearby shops. But to her surprise she found it shelved at one super shop in her
vicinity. Rokeya is now a regular consumer of brown rice.
Khademul Islam, the owner of Kushtia Rice Agency shop in capital's Rampura area, used to sell
Miniket and Najir Shail ( hybrid BRRI Dhan in actuality); and occasionally variants of aromatic
rice. Due to customers' demand, he has been selling brown rice, besides the white ones, for the
last year.
Habibur Rahman, a retired banker and one of the regular customers at Kushtia Rice Agency, said
that he grew up eating full-grain rice. Later, the polished rice replaced the brownish grain. But
now, he has started eating brown rice again following his physician's advice.
Photo: Noor A Alam
Coarse rice variety in the wholesale market is not rare. But the consumers of brown rice often
search for the costly, slender versions. Why? Because rice-eaters were accustomed to the
polished but slender Miniket. For them, the shape of the grain matters while some of them are
now choosy about the flavour and taste each variety of rice has.
According to industry insiders, the rise of the middle class in the country has helped the premium
rice market grow, even in the suburbs.
Noted chef Kalpana Rahman describes the trend as a change of view and tastes due to economic
growth. According to her, cooking is no more a regular household chore, rather an art form.
She finds that people are trying different cuisines with ingredients available at the local market,
irrespective of whether it is local or imported. Video tutorials available on YouTube on Asian
and Arabian recipes are making people interested in multicultural food. Moreover, some agro-
based companies manufacturing premium rice are marketing their products rather aggressively.
"Health-conscious people are picking up useful recipes from video tutorials and trying them out
at home. As rice is our staple diet,when trying out new tastes we end up cooking rice-based food
too. We know that different rice dishes require specific kinds of rice as key ingredients. So, the
rice market is becoming diversified and the demand for the premium rice is growing," Kalpana
told The Business Standard.
Photo: Noor A Alam
According to Bangladesh Rice Research Institute (BRRI), around 18,000 varieties of rice were
cultivated in this geographical area even a century ago. Currently, only 3,000 varieties survive
and only a few among them are cultivated commercially during the Boro and Aman seasons.
Full-grain or moderately husked Biroi, Topaboro, Rataboro, Binni and Lakha are among a few
non-aromatic varieties and the aromatic Chinigura, Kalijeera, Katari Bhog, Tulshi Mala and
Kartik Shail – all local breeds – constitute the premium rice market. Millers also produce
aromatic BRRI Dhan 63 – a modified form of the Basmati variety of Punjabi-origin, at an
industrial scale to lessen import dependency, as the demand for it is growing amid the popularity
of Kacchi Biryani. Meanwhile, some farmers are cultivating an exotic variety of 'Black' rice for
health-conscious consumers.
While the per kilogram retail price of the non-aromatic premium rice ranges from Tk70 to
Tk200, the short-grain aromatic rice are sold at Tk125-Tk300 and the imported long-grain ones
at Tk300-Tk350. Obviously, the prices of the premium products are higher than the regular
options.
Infograph: TBS
According to Bangladesh Bureau of Statistics, more than 22% of Bangladesh's population
currently make up for the middle-class bracket. In 1992, the percentage was only 9. The
expansion of the middle class in the country, where per capita consumption of rice is nearly the
highest in Asia, not only shows a growing awareness about health but also creates a demand for
rice diversity.
In 2007, when Naya Krishi Andolan had first brought the full-grain non-aromatic, as well as the
local aromatic breeds, for commercial sale at Dhaka-based Sashya Prabartana outlet, people
laughed at the organisers, presuming that the products will not attract any customers. But the
growing demand for rice proves that these are not merely only for the wealthy now.
Naya Krishi Andolan co-organiser Farida Akhter said, "The situation has changed and now we
fail to meet the demand often. Health experts even suggest [eating] rice. A message has been
spread, even among middle-class people, that safe food ensures health. Cultivation of non-
aromatic premium rice does not require toxic pesticides. Moreover, rice with full-grain is low on
calories and rich with nutritional contents and antioxidants."
This correspondent talked to Subrata Basak, a business partner of the e-commerce platform
Hoichoi based in Mymensingh. Hoichoi sources some local breeds of premium rice from
Sherpur, Kishoreganj, Mymensingh and Cumilla and maintains a country-wide supply chain.
Photo: Noor A Alam
According to Subrata, the demand for full-grain rice increased at the outbreak of Coronavirus as
people became more health-conscious. At present, the demand has fallen a little bit but the
Hoichoi operators are still struggling to meet demands.
"Patients suffering from diabetes and heart diseases, parents of toddlers and health-conscious
people are our regular customers," Subrata said, adding that every month, Hoichoi sells on an
average 500 kilograms of non-aromatic premium rice.
Some northern districts, including Dinajpur, were once the major sources of aromatic rice. The
production was minimal and confined to only the Aman season. The country was dependent
mostly on imports from India, Pakistan, Egypt and Thailand for the products. Anticipating a
growing demand, some business groups opened their agriculture wings and launched industrial
production of aromatic rice, besides other items.
Badshah Bhog, Khaskhani, Bashful, Durbashail, Begun bichi, Kal Pakhri, Punia, Kamini,
Jeerabhog, Chinishail, Sadagura, Madhumadhab, Gobindobhog, Dudhshail have been popular
local breed aromatic rice, for ages. As the yields of the rice were not commercially remarkable, a
few business corporations imported hybrid seed while BRRI released some 12 hybrid varieties
including BRRI Dhan-34, 37, 38, 50 and 63; and Bangladesh Institute of Nuclear Agriculture
(BINA) released BINA Dhan-9 and 13. Production of the hybrid varieties is two to three times
higher than the indigenous breed.
The overall production of aromatic rice reached 1,775,178 tonnes in the 2020-21 fiscal year.
Two fiscal years back, the amount was 766,305 tonnes, according to the Department of
Agricultural Extension. Based on the growing harvests, at least 11 local brands including Pran,
Radhuni, Chashi, Aarong, Pushti, Fresh and Aftab are thriving.
Kamruzzaman Kamal, director at Pran-RFL Group, said, "To make aromatic rice cultivation
viable, Pran imported hybrid seeds and supported some northern district-based farmers under
contractual farming. The initiative began in 1997. Since then, we procure the rice, pack the
product and sell it. More farmers are showing an interest in farming this particular crop. The
success is evident now. Many companies have taken up aromatic rice production on an industrial
scale."
Yet, the imported premium rice varieties, particularly the long-grain Basmati, retains a strong
position in the local market, claimed Mahbubul Alam, office in charge of S-Alam Trading
International–one importer of foreign rice brands. The company imports around eight brands.
"You see the number of super shops is growing. Affluent shoppers of the particular zones seek
premium rice from foreign brands. So we deal with a growing demand for the imported items,"
Mahbubul said. A random market survey found some foreign brands including Daawat, Qilla,
Kaalar, Khusboo, Kohinoor, Lazzat and Royal (Thai) readily available in Bangladeshi
supershops.
https://www.tbsnews.net/features/panorama/middle-class-grows-so-does-market-fancy-rice-
384073

Will Putin‘s war against Ukraine cause a food crisis?

The Bharat Express News
-
March 12, 2022
CUTTACK, INDIA – APRIL 23: Rice seeds in the hands of a National Rice Gene Bank scientist
… [+] of India is a unique seed bank to ensure the future food security of India and the world.
Unique and dying varieties of rice are stored in this reserve bank of the country. At the National
Rice Research Institute (NRRI) in Cuttack, Odisha, the country stores more than 30,000 different
varieties of rice. India is the center of origin of rice, it is India‘s most important crop and is the
staple food for two-thirds of India‘s 1.3 billion people. These paddy seeds are stored at four
degrees Celsius with 33% relative humidity and without regeneration, seeds stored in sealed
plastic bags can withstand storage for at least ten years. A detailed history of each seed sample is
stored in a computerized database. Globally, the world produces 490 million tonnes of milled
rice and it is gene banks like these that will ensure global food security. (Photo by Pallava
Bagla/Corbis via Getty Images)

Corbis via Getty Images

The Salon de l‘Agriculture which takes place at the end of February in Paris is one of the rare
places (in Paris at least) where you can see drunken French people at ten o‘clock in the morning
(they are normally more circumspect than their English and German-speaking neighbours), and
in general where the atmosphere is much friendlier than the practiced nervousness, the
combativeness of the Parisians. As with many events, this gargantuan festival (which I highly
recommend) has resumed after an enforced hiatus during COVID.
Macron in the lead
The Salon is notable not only for the displays of agricultural prowess and the range of food, wine
and increasingly beer on offer, but also as a political barometer. Since he was mayor of Paris,
Jacques Chirac has embraced the event, and we still speak today of someone really attached to
the land. Other politicians fared less well, notably Nicolas Sarkozy, whose response to a Salon
participant (―get off you poor bastard‖) has become infamous.
Contemporary French politicians still view the Salon as a milestone and litmus test of their
―closeness‖ to the French people. My guess is that the younger generation of politicians fails this
test, Emmanuel Macron has often looked awkward in a combination of suit and rubber boots,
although at this point I suspect the French accept him for nerd that it is. In other countries, at
similar events such as Ireland‘s National Plowing Championships, politicians such as Irish
Deputy Prime Minister Leo Varadkar have also appeared uneasy.
The point of raising the subject of food and agriculture is that it will become an increasingly
important political issue, especially in the context of the invasion of Ukraine. It was this event,
rather than his performances at the Salon de l‘Agriculture, that propelled Emmanuel Macron into
the lead in the upcoming presidential elections.
An essential part of the expectations set around the idea of the French president is that he or she
can act with authority on the world stage, and here Macron has delivered. The open question now
is how he frames the mandate that the electorate will give him for his second term. He will be
keen to relaunch internal reforms (pensions for example) and also actively participate in the
construction of the ―new Europe‖ (he could well become EU president in the future). Once re-
elected, one of the issues he will face is food price inflation and food security.
Inflation a concern
In recent notes (Don‘t Mingle in the Bread II), we reported how governments are trying to
mitigate the impact of high commodity prices on consumers, as this has always fueled popular
unrest. To some extent, policymakers may blame Russia and its president for this, but in many
emerging countries where spending on commodities accounts for almost 40% of disposable
income (i.e. the India and large parts of Africa), this must be worrying from a humanitarian point
of view. point of view at least.
Many industries are now feeling price pressure. In this respect, my own feeling is that soaring
commodity prices are more likely to cause a recession (or a demand shock) than an inflationary
spiral (with consumer price inflation at 8%, some might say we‘re already there), and there‘s a
risk that markets and central banks will overreact to this, having underreacted in 2021. A new
trend we might see is grassroots fiscal activism , where producers and potential beneficiaries of
commodity price spikes are hit with additional taxes.
In the longer term, soaring food prices could do for food security and the food industry what the
COVID outbreak did for digital commerce. COVID means we‘ve gotten used to shopping,
working and entertaining from home. High food price inflation and Ukraine remind us that food
supply chains can not only be disrupted, but also become weapons.
For this, I see a large number of countries, especially those that do not have the agricultural
arsenal of France and Ireland, examining their vulnerability to food security and acting
accordingly to become more ―autonomous‖. Unfortunately, many of the world‘s poorest
countries with low food security (including Nigeria, Egypt, Congo, Chad, Central African
Republic, Afghanistan and Somalia) do not have the ways to become more self-sufficient in
food.
In developed countries, we can only speculate what this will bring about in terms of investment
trends. One will be an evolution towards urban agriculture (underground for example), another
towards ―artificial‖ and substitute foods (coconut sugar, oat milk) and above all a strengthening
of the emphasis on nutrition.
We will also rightly hear more about food inequality – and how the food eaten by different social
groups is a function of their upbringing, conditioning and social status. An American dentist,
Mary Otto, has written an interesting book called ―Teeth‖ which shows the surprising differences
in dental health between social classes and reports that they stem from differences in upbringing,
diet and upbringing.
What will China do?
The strategically important move will come from China, a large country with a relatively small
amount of farmland. China has, in general, poor diplomatic relations with its neighbors and in
some cases food security could lead them to adopt a more benevolent attitude towards Indonesia
and Vietnam and could see China launch a wave of investments focused on food in South
America.

https://www.thebharatexpressnews.com/will-putins-war-against-ukraine-cause-a-food-crisis/

50 lakh marginalised people to receive rice at Tk10 per

kg soon: Agri minister

The government is going to provide 50 lakh marginalised people with rice at Tk10 per kg
soon in a bid to relieve the pain of soaring commodity prices thanks to the Russian invasion
of Ukraine, Agriculture Minister Abdur Razzak has said.
"We are concerned about the working class people and have been providing them with rice at
subsidised price through open market sales. Now, we have decided to ensure rice for 50 lakh
poor people at Tk10 per kg within the next few days," the minister said while visiting the
Bangladesh Rice Research Institute on Saturday.
He said the prices of food grains increased slightly due to the ongoing Russia-Ukraine war. "But
the government is making its all-out efforts to keep food prices at an affordable level."
Visiting Director-General of the Food and Agriculture Organisation (FAO) Q Dongyu,
Agriculture Secretary Saidul Islam, Additional Secretary Ruhul Amin Talukder, BARC
Executive Chairman Sheikh Mohammad Bakhtiyar, FAO ADG Jung-Jin Kim, Director General
of the Rice Research Institute Shahjahan Kabir and other senior officials of the ministry were
present at the event.

:https://www.tbsnews.net/bangladesh/50-lakh-poor-get-rice-tk10-kg-soon-agri-minister-
383785+&cd=1&hl=en&ct=clnk&gl

Pusa Krishi Vigyan Mela: Farmers Learn About Smart

Agriculture, Natural Farming, High Productivity & Agri
Exports
Thousands of Farmers Across the Country Taking Benefit of Pusa Krishi Vigyan Mela
Abha Toppo Updated 11 March, 2022 3:24 PM IST Published on 11 March, 2022 12:10 PM IST

Farmers learning smart techniques

Thousands of farmers from all over India are participating and taking benefit of Pusa Krishi
Vigyan Mela 2022. The main theme of the fair is ―Self-reliant farmer with technical knowledge‖.
As many as 12000 farmers participated on the second day of the mela and purchased over 1100
quintals of Pusa seeds. There were four technical sessions wherein farmers were informed about
Smart agriculture; Natural Farming; Hydroponic and Aeroponic Agriculture for High
Productivity; and Agriculture exports for prosperity.
Seeds of 3 varieties of Basmati rice; Pusa Basmati 1847, Pusa Basmati 1885, Pusa Basmati 1886
were distributed to the farmers in the fair so that they can produce seeds of these new varieties
themselves. Farmers showed interest in Live demonstration of new crop varieties, demonstration
of protected cultivation of vegetables, flowers and in the exhibition and sale of agricultural
implements developed by the institutions and private companies.
Besides this, display and sale of agricultural products and agrochemicals, display and sale of
products developed by innovative farmers also attracted the crowd.
Over 100 ICAR Institutes, Krishi Vigyan Kendras and other institutes showcased advanced
technologies through 225 stalls. On the first day, more than 12000 farmers from different regions
of the country took part in mela and learned about varieties and technologies developed by
various divisions of New Delhi, as well as availed live exhibition, different agricultural models
and farmer advisory services.

On the second day of the Mela, the first session was on "Digital Smart Agriculture" which was
presided over by Deputy Director General (Natural Resource Management) ICAR. Dr. S. K.
Chaudhary. In this session, Ashish Jangale, (Chairman, Precision Farming, Mahindra &
Mahindra Ltd.) talked about ―Automation and Artificial Intelligence for Smart Agriculture‖.
Abhishek Burman (CEO, General Aeronautics Pvt. Ltd.) discussed about ―Drone technology for
better crop health‖ and Rashi Verma (Agsmartik Pvt. Ltd.) spoke on ―IOTs for Smart Irrigation‖.

Second session was on "Protected, Vertical, Hydroponic and Aeroponic Agriculture for High
Productivity and Income" which was presided over by DDG (Horticulture Science), ICAR,Dr.
A.K. Singh. In this session Padmashree Dr. Brahma Singh, former OSD (Horticulture),
Rashtrapati Bhavan and Dr. Pitam Chandra, Ex. Director General (Engineering), ICAR, also
participated.

Third session was on ―Promotion of Agriculture Exports for Prosperity‖ which was presided
over by Dr. Tarun Bajaj, Director, APEDA.

Last session was on ―Organic and Natural Farming‖ which was chaired by Additional
Commissioner (Agriculture Extension & INM), Ministry of Agriculture and Farmers Welfare,
Dr. Y.R. Meena.

In this session, Ashok Kumar Yadav (Former Director, National Center for Organic Farming,
Ghaziabad) talked about 'Certification of Organic Farming through Participatory Guarantee
System (PGS)' and Dr. Riba Abraham (Assistant General Manager, Organic Products, APEDA,
New Delhi) spoke on 'Third Party Certification in Organic Farming'.

https://krishijagran.com/news/pusa-krishi-vigyan-mela-far
Catherine Fulvio's guide to a delicious fish dinner
Updated / Saturday, 12 Mar 2022 11:13
"There is nothing nicer than a piece of your favourite fish from your local fish monger"
By Catherine Fulvio
Celebrity Chef
There is nothing nicer than a piece of your favourite fish from your local fish monger, lightly
pan-fried on the day you bought it, served with a wedge of lemon and a fresh salad.
Fish cooks fast and I think we all ignore this fact. I see it in my cookery school all the time.
Everyone is so surprised by how quickly fish can go from raw to overdone, but I have a top tip
for you: allow 10 minutes for every 2½cm thickness of fish to cook, so generally that would
mean a fillet of sea bass would be done in 10 minutes and a darne of salmon, 20 minutes.
For great advice on what's in season, what‘s local and what‘s sustainable, I always recommend
talking to your local fishmonger. Their advice is always invaluable and who knows? They may
also give you a quick recipe while you are choosing your fish!
Happy cooking!
Catherine
www.ballyknocken.com

How to know when fish is cooked?

Try my 10 minutes per 2½ cm rule but also you can test with a fork. Choose the thickest part of
the fish and place the fork at an angle and twist it gently. It should just flake off easily. Also, the
fish when cooked will become opaque.
Fishy gadget!
This is one of those important pieces of equipment that when you‘ve got it, you‘ll say how did I
do without it! A fish slice is the best, as it has a long smooth flat front so you can easily get at the
fish pieces to transfer them to plates without damaging the fish or dropping it.
KitchenCraft Professional Fish Slice with Soft Grip Handle, €6.95 + postage, thekitchenwhisk.ie
Coconut fish curry with mango salsa
Fish doesn‘t take long to cook, so carefully simmer the pieces when you place them in the sauce.
This sauce can be frozen in batches
Serves 4
For the curry
 1 onion, finely chopped
 2cm ginger, grated
 2 garlic cloves, finely chopped
 1 red chilli, sliced
 1 lemongrass stalk, sliced into 3 and bruised
 1 bay leaf
 ¼ tsp ground turmeric
 1½ tsp medium curry powder
 ½ tsp brown sugar
 300ml coconut milk
 50ml water
 400g hake, cut into 6cm pieces
 200g prawns, de-veined and shells removed
 1 lime
For the mango salsa
 1 mango, peeled and diced small
 ½ red chilli, diced small
 1 tbsp lime juice
To serve
 Coconut flakes, to serve
 Naan bread, to serve
 Coriander leaves, to garnish
1. Heat a frying pan with a little oil, add the onion and sauté for 5 minutes until softened.
2. Add the grated ginger, garlic, chilli and lemongrass, bay leaf and turmeric and cook for 1
minute.
 3. Stir in the curry powder and sugar and cook for 1 minute, stirring all the time. Season
with salt and freshly ground black pepper.
4. Pour in the coconut milk and 4 tbsp water, simmer slowly for 7 minutes. Add in the fish
pieces and cover with a lid, simmer on low for 6 minutes before adding the prawns,
simmer these for 2 to 3 minutes until they are cooked (pink).
5. Check that the fish is cooked. Juice the lime and add to taste. Check the seasoning.
6. To make the salsa, dice the mango and red chilli, add about 1 tablespoon of lime juice
and mix well. Serve with basmati rice, naan bread, coconut flakes and mango salsa.

Warm salmon rice salad

This salad is delicious served warm and it is also one of those recipes that can be bulked up with
so many different ingredients, like sweetcorn, crispy chorizo pieces, radishes, rocket – the list
just goes on!

Serves 4
 3 x 120g salmon darnes
 ½ to 1tsp paprika
 1 lemon, sliced
 Olive oil

For the salad

 300g cooked brown rice
 3 spring onions, finely chopped
 1 red pepper, finely diced
 20g spinach, shredded
 10 small sprigs of dill or fennel fronds
 8 pitted black olives, roughly chopped

For the orange dressing

  2 oranges, juice and zest of one
 2 tbsp rice vinegar
 Pinch of turmeric
 70ml rapeseed oil
 1 tsp honey
 1 tbsp chopped chives
 Salt and freshly ground pepper

To serve
 Lemon slices, to serve
 A few sprigs of dill or fennel fronds, to garnish
1. To cook the salmon, pre-heat the oven to 180°C fan/160°C/gas 4. Line a baking tray with
parchment and place the salmon darnes on it.
2. Brush with a little oil and sprinkle over some paprika. Place the lemon slices on top.
Roast for 18 to 20 minutes or until fully cooked.
3. Leave to cool before flaking into bite-size pieces. Keep the lemon slices and dice them
small.
4. To make the dressing, combine all the ingredients and whisk well. Place the cooked rice
into a bowl, with spring onions, red pepper, spinach, sprigs of dill or fennel and mix well.
Stir 3 tablespoons of the dressing into the salad.
5. Add the flaked salmon and diced lemon. Add the chopped olives.
6. To serve, spoon onto a large platter and garnish with dill sprigs or fennel fronds. Spoon
over a little more salad dressing.

https://www.rte.ie/lifestyle/living/2022/0309/1285316-catherine-fulvios-guide-to-a-delicious-
fish-dinner/

The Main Menu: Some of the most popular recipes printed in

Beach Metro over the decades
March 12, 2022March 11, 2022
The 1970s was a time of muffin mania and among the most popular was the Morning Glory. On
the occasion of Beach Metro Community News' 50th anniversary this month, Jan Main looks
back on some of the most popular recipes she has shared with our readers in her decades of
writing for the paper.
By JAN MAIN
Happy Anniversary, Beach Metro Community News! During that 50-year period, there were
hundreds of recipes printed, first as Ward 9 Community News, then as Beach Metro Community
News.
Over that time, cooking changed from being popular entertainment, where one would labour all
weekend over a dinner party to be enjoyed with friends to ―rush hour‖ cooking. There was no
time to cook and recipes had to be prepared on the run- preferably nutritious, low in fat, tasty but
quick to prepare or later, take out for home with the special touches. Finally, during COVID, the
kitchen resumed its place as a source of home cooking and comfort.
This column is a brief summary of recipes that have been requested numerous times and remain
popular today.
Morning Glory Muffins
Yes, the 1970s were known for muffin mania. The Morning Glory Muffin was the star of its
time. Many muffins got a bad rap because they were high in fat and sugar. However, this version
is lower in sugar and fat while still bursting with flavour.
Reader Liz Schumann has been making this recipe from the time it was first printed for her
young family and according to Liz, it is still a favourite with both herself and her adult children..
2 cups (500 mL) all-purpose flour
1/2 cup (125 mL) each, shredded coconut and raisins
1/2 cup (125 mL) packed brown sugar
2 tsp (10 mL) cinnamon
1 1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
3/4 cup (175 mL) milk
1/3 cup (75 mL) vegetable oil
2 eggs
2 cups (500 mL) apples, peeled and coarsely grated (2 apples)
2 cups (500 mL) carrots, peeled and coarsely grated (1 big carrot)
Glaze: This is optional but Liz has started putting a zesty glaze on the muffins for the finishing
touch.
1/2 cup (125 mL) sifted icing sugar
2 tbsp (25 mL) fresh lemon juice
2 tsp (10 mL) grated lemon zest
Preheat oven to 375 F (190 C). Line muffin pans with large muffin papers and spray with baking
spray, put aside.
In a mixing bowl, stir together flour, coconut, raisins, brown sugar, cinnamon, baking powder,
baking soda and salt. In separate bowl beat together, oil, eggs and vanilla. Stir in apples and
carrots. Stir liquid ingredients into dry ingredients just until moistened.
Spoon batter into prepared muffin cups. Bake 20-25 minutes or until firm to the touch or
toothpick inserted in centre comes out clean. Cool on rack.
Glaze: While muffins are cooling, whisk together in small bowl, icing sugar, lemon juice and
rind. Spoon glaze over muffins. Keeps well for several days but freeze for longer storage. Wrap
individually in foil and pack into freezer proof container. Freeze for up to 3 months. Makes 12.
Aromatic Biryani
Although very popular now, Indian food was slow to catch on in Toronto. The Indian Rice
Factory was one of the first Indian restaurants to gain popularity in the 1980s. This is their tasty
example of biryani, a rice dish, compliments of Aman Patel, chef from that restaurant.
1 cup (250 mL) basmati rice
2 cups (500 ml) water
2 tbsp (25ml) butter
1 tsp (5 mL) vinegar
1/2 tsp (2 mL) cumin seeds
3 whole cloves
2 brown cardamom pods, broken in half
1 bay leaf
1 tsp (5 mL) salt
Dressing
1 cup (250 mL) plain yogurt
1 clove garlic, crushed
1 piece of green chili such as jalapeno, chopped – use with caution adding more as you taste
2 tbsp (25 mL) fresh lemon juice
2 tbsp (25 mL) finely chopped fresh coriander
Pinch of salt
Vegetables
3 tbsp (45 mL) butter
1 tsp (5 mL) cumin seeds
1 cup (250 mL) fresh sliced portobello mushrooms
1/2cup (125 mL) frozen peas
Garnish: You can buy caramelized onions in Indian stores, otherwise, cook the onions in butter
as below:
2 tbsp (25 ml) butter
1 onion, sliced
1/4 cup (50 mL) each, cashew nuts, raisins and chopped coriander

Rice: Wash basmati rice in water and drain. Meanwhile, bring water, butter, vinegar, cumin
seeds, bay leaf, cardamom pods, cloves, cinnamon and salt to boil. Stir in rice and cook covered
over simmering water about 5 minutes or until all liquid is absorbed and rice is tender. Remove
from heat and let stand covered.
Sauce: Meanwhile in food processor or using a whisk, combine yogurt, garlic, chili (use your
own judgement as to quantity – a little goes a long way!) lemon juice and salt. Spoon into
serving dish.
Vegetables: Melt butter in Teflon pan over medium high, stir in cumin seeds and cook about 30
seconds. Stir in mushrooms and cook until tender. Rinse frozen peas and stir into mixture
cooking briefly. (Do not overcook or peas will be a yucky colour). Spoon vegetables on top of
rice; cover and let stand while preparing garnish.
Garnish: In same Teflon pan over medium heat, cook onions until softened. Stir in cashews to
lightly brown then raisins and coriander. Stir to combine.
Stir vegetables into the cooked basmati rice (if you wish, you may remove whole spices) then stir
in the garnish and serve rice with the sauce. Makes 4 servings.
Dill Sauce
Fast and simple, this dill sauce is a must with salmon or trout which became popular from the
1990s onward. However, the sauce is excellent with eggs, ham and vegetable dishes too.
I vouch for its popularity by the number of requests for it.
1 large bunch of fresh dill washed and dried (use a salad spinner)
1/4 cup (50 mL) granulated sugar
3/4 cup (175 mL) vegetable oil
1/2cup (125 mL) Dijon mustard (Maille brand is the best for this recipe)
1/4 cup (50 mL) red wine vinegar
In a food processor or blender, combine the leaves (not stems) of the dill with sugar and combine
to chop. Pour in oil, mustard and vinegar. Combine until smooth.
Pour into jar and refrigerate for up to two weeks. Makes about 2 cups (500 mL).
https://beachmetro.com/2022/03/12/the-main-menu-some-of-the-most-popular-recipes-printed-
in-beach-metro-over-the-decades/

All organisms produce methane

The formation of the greenhouse gas is driven by reactive oxygen species

Date:March 11, 2022

Source:Max-Planck-Gesellschaft
Summary:It is well known that methane, a greenhouse gas, is
produced by special microorganisms, for example in the intestines of
cows, or in rice fields. For some years, scientists had also observed
the production of methane in plants and fungi, without finding an
explanation. Now researchers have shed light on the underlying
mechanism. Their findings suggest that all organisms release
methane.

FULL STORY

It is well known that methane, a greenhouse gas, is produced by special microorganisms, for
example in the intestines of cows, or in rice fields. For some years, scientists had also observed
the production of methane in plants and fungi, without finding an explanation. Now researchers
from Heidelberg and the Max Planck Institute for Terrestrial Microbiology in Marburg have shed
light on the underlying mechanism. Their findings suggest that all organisms release methane.
Methane is a potent greenhouse gas, so the study of its natural and anthropogenic
biogeochemical sources and sinks is of enormous interest. For many years, scientists considered
methane to be produced only by single-celled microbes called Archaea, upon decomposition of
organic matter in the absence of oxygen (anaerobic).
Now, a collaboration of earth and life scientists led by Frank Keppler and Ilka Bischofs has
shown that an enzyme is potentially not necessary for methane formation, as the process can also
take place via a purely chemical mechanism. "Methane formation triggered by reactive oxygen
species most likely occurs in all organisms," explains Leonard Ernst, an interdisciplinarily
trained junior researcher who conducted the study. The scientists verified the reactive oxygen
species-driven formation of methane in more than 30 model organisms, ranging from bacteria
and archaea to yeasts, plant cells and human cell lines.
It was a sensation when Max Planck researchers discovered the release of methane from plants in
the presence of oxygen (aerobic) 16 years ago. However, initially the results were doubted, since
methane formation could not be explained with the then existing knowledge about plants. When
researchers observed that also fungi, algae and cyanobacteria (formerly blue-green algae) formed
 methane under aerobic conditions, enzymatic activities were assumed to be responsible.
However, the researchers never found a corresponding enzyme in any of these organisms. "This
study is therefore a milestone in our understanding of aerobic methane formation in the
environment," said Frank Keppler, a geoscientist at Heidelberg University. "This universal
mechanism also explains the observations of our previous study on the release of methane from
plants," adds Keppler.
High cell activity leads to more methane
As the researchers have now been able to show using the bacterium Bacillus subtilis, there is a
close connection between metabolic activity and extent of methane formation. Metabolic
activity, especially under the influence of oxygen, leads to the formation of reactive oxygen
species in cells, which include hydrogen peroxide and hydroxyl radicals. In interaction with the
essential element iron, the Fenton reaction takes place -- a reaction between reduced iron and
hydrogen peroxide that leads to the formation of highly reactive tetravalent iron compounds and
hydroxyl radicals.
The latter molecules drive the cleavage of a methyl radical from methylated sulfur and nitrogen
compounds, e.g., the amino acid methionine. In a subsequent reaction of the methyl radical with
a hydrogen atom, methane is finally formed. All reactions can take place under physiological
conditions in a test tube and are significantly enhanced by biomolecules such as ATP and
NADH, which are generated by cellular metabolism.
Oxidative stress boosts methane formation
Additional oxidative stress, triggered by physical and chemical factors, e.g. higher ambient
temperatures or the addition of reactive oxygen species-forming substances, also led to an
increase in methane formation in the examined organisms. In contrast, the addition of
antioxidants and the scavenging of free radicals reduced the formation of methane -- an
interaction that probably controls the formation of methane in organisms.
The study therefore also helps to explain why methane production by a certain organism can
vary by several orders of magnitude and why stress factors particularly affect the amount of
production. Shifts in environmental and temperature conditions caused by climate change could
potentially influence the stress levels of many organisms and thus their atmospheric methane
emissions. Conversely, variations in the methane content of the breath could indicate age- or
stress-related changes in cellular metabolism.

Story Source:
Materials provided by Max-Planck-Gesellschaft. Note: Content may be edited for style and
length.

Journal Reference:
1. Leonard Ernst, Benedikt Steinfeld, Uladzimir Barayeu, Thomas Klintzsch, Markus Kurth, Dirk
Grimm, Tobias P. Dick, Johannes G. Rebelein, Ilka B. Bischofs, Frank Keppler. Methane
formation driven by reactive oxygen species across all living organisms. Nature, 2022;
DOI: 10.1038/s41586-022-04511-9

Cite This Page:

 MLA
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  Chicago
Max-Planck-Gesellschaft. "All organisms produce methane: The formation of the greenhouse
gas is driven by reactive oxygen species." ScienceDaily. ScienceDaily, 11 March 2022.
<www.sciencedaily.com/releases/2022/03/220311115336.htm>.

https://www.sciencedaily.com/releases/2022/03/220311115336.htm

Getting the Apo-Karshi Road for economic, social

benefit of FCT
Published

March 12, 2022

By NNN
Getting the Apo-Karshi Road for economic, social benefit of FCT
Obtaining the Apo–Karshi highway for the economic and social benefit of the residents of FCT
The Apo-Karshi road section was first awarded to Kakatar Engineering at a cost of N6.4 billion.
The road project aims to reduce the difficulties experienced daily in the Federal Capital City
from the AYA-Nyanya-Mararaba-Keffi highway in the FCT and Nasarawa state.

Work on the project was halted after the 2015 general election, but upon taking office as FCT
Minister Muhammad Musa Bello in May 2015, he ordered the contractor to return to the site to
continue construction of the road project. Apo-Karshi.

The Karshi-Apo highway contract was awarded to the Kakatar Capital Development Authority
(FCDA) in the amount of N6, 355, 609, 124.53, on January 19, 2011, but the actual work started
on March 23, 2011.

An official had revealed that: ―A substantial part of the road has already been completed. What
happens is that there are about 200 meters unfinished because there is a hill about 50 meters high
that has to be cut because if not, the vehicles will not be able to circulate on the road.

After the meeting of the Federal Executive Council on February 16, 2021, the minister promised
that the Apo-Karshi highway would be completed before the rainy season begins and attributed
the delay in the completion of the highway project to design error. where rocks outcrop in the
alignment of the road.

That was the delay in the project seen as an FCT legacy project because it will alleviate the daily
bottleneck, improve the productivity of public officials and open a new site within the territory.
Many rural areas will open up when the project is complete.

Thousands of people residing in Karshi, Orozo, Gidan Mangoro, Kurudu, Wasa, Kyami,
Takushara and other communities would be direct beneficiaries of the road project.
The Coordinator of the Satellite City Development Department (STDD) of the FCT, Mr. Francis
Ogwuegbu, said that happily the ―Apo-Karshi road construction project fund was recently paid, I
think last week. They are on site working.‖

STDD staff were also on site monitoring the contractor‘s activities during our visit.

In a statement a fortnight ago, the contractor in charge of the project, Kakatar Engineering,
announced that work would start because the Federal Capital Territory Administration reached
an agreement on the various gray areas that hindered completion.

A statement from Mr. Azibaola Robert, President and CEO of Kakatar Engineering, revealed that
the project will soon be completed and delivered for use.

―Since then, the design issue has been addressed and is being implemented on the ground, while
the rate review issue is being zealously addressed.

―It will be recalled that the Karshi – Apo highway project was awarded to Kakatar CE in 2011 as
an addition to the Apo – Ara project at prices that were low even in 2011.

―In 2022, these fees have still become too unattractive for a contractor to earn any margin, and
we are grateful to the FCT Minister Hon. Muhammad Musa Bello, Minister of State Hon.
Ramatu Tijjani Aliyu and the Department of Development of Satellite Cities (STDD) for your
understanding.

―It is on this note that the authority of the Federal Capital Territory (FCT) has kindly approved
the revision of the tariffs of the project for its immediate completion. This has now given us
renewed momentum and impetus to accelerate the completion of the project without further
delay.

―Therefore, we are grateful for this gesture and assure the residents of Abuja that this road will
be completed sooner rather than later and handed over for use.‖

Work has already started on site with the team and staff working with the CEO of the
construction company leading the team himself; the hill that had been a major problem between
the contractor and the FCTA had been crossed and vehicles could be seen driving on the road
even though it was not yet paved.

The road project would undoubtedly be of great benefit to Nigerians, as well as improving the
visibility and economic life of the people in FCT and those living in rural areas along the route.

Short Link: https://wp.me/pcj2iU-3IUG

https://nnn.ng/getting-apo-karshi-road/
Inespre: Number of producers‘ markets will increase in the
country

Benigno Encarnación
The Price Stabilization Institute
(Inespre) will increase the number
of producer markets so that the
food prices in the family basket
(basic staples) adjust to the cost of
production.
The idea is to facilitate
transportation for the producer and
offset some costs of the products
in the basic basket, explained
Inespre‘s deputy executive
director, Benigno Encarnación,
who said that the intermediation
chain causes price increases.
He said that the price of fuel
increases the cost of transportation
and, therefore, the product‘s value
in the market.
He stated that the pandemic had
hit the agricultural sector, to which
is added the war between Russia
and Ukraine, since wheat,
soybeans, and corn are imported
from the latter, which increases
costs.
―A series of external factors affect the national agricultural sector, but thanks to President Luis
Abinader and the agricultural team, with Minister Limber Cruz , the sector has been
strengthened,‖ the official said.
The government will deliver RD$475 million rice millers through the Ministry of Agriculture;
the government will contribute RD$475 million to the rice subsector to keep cereal prices
unchanged.
Limber Cruz, Minister of Agriculture, met yesterday with the National Rice Plenary, including
farmers and producers in cooperatives, associations, and federations.
The official reached a series of agreements with the millers and the representatives of the rice
producers. One of these agreements is to promote rice‘s genetic improvement and productivity,
for which 25 million pesos will be allocated for certified and high-quality seeds.
They also established a price band for the first rice harvest, fluctuating between RD$2,395 and
RD$2,480 per bushel of 100 and 120 kilos.
In addition, it was agreed that Agriculture will subsidize the producer in the first harvest RD$100
per bushel of 120 kg and RD$83 per bushel of 100 kg.
https://dominicantoday.com/dr/local/2022/03/12/inespre-number-of-producers-markets-will-
increase-in-the-country/

Mustapha tells farmers paddy price to remain at

$65,000 per tonne
-says gov‘t to meet suppliers on fertiliser costs

Rice farmers and residents of Black Bush Polder gathered in Yakusari

By Bebi Oosman
March 13, 2022

Seeking to allay fears, Minister of Agriculture Zulfikar Mustapha on Saturday told rice farmers
in Black Bush Polder that the paddy price will remain at $65,000 per tonne based on an
assurance given to him by millers after the government reduced the commission they pay to the
Guyana Rice Development Board (GRDB) by US$2 and slashed the scanning fee by 50%.
Mustapha yesterday met rice farmers, who had been protesting the reduction of the paddy price
for three days, at Yakusari and Lesbeholden, where they also highlighted the rise in costs for
fertiliser, fuel and labour.
https://www.stabroeknews.com/2022/03/13/news/guyana/mustapha-tells-farmers-paddy-price-to-
remain-at-65000-per-tonne/

Region Two rice farmers complain over payments owed for

Panama paddy

Mustapha speaking with the farmers in Region Two on Thursday

By Stabroek News
March 12, 2022

Rice farmers in Region Two are still owed close to $48 million in total by two leading millers in
Region Two for paddy reaped crops ago.
The farmers raised the issue with Minister of Agriculture Zulfikar Mustapha at a meeting held
Thursday afternoon at Anna Regina in the boardroom of the Regional State House.
According to the rice farmers, they are still awaiting word on their payments for their paddy,
which they were told was shipped to Panama.
https://www.stabroeknews.com/2022/03/12/news/guyana/region-two-rice-farmers-complain-
over-payments-owed-for-panama-paddy/
Millers agree to pay rice farmers $65k per tonne of paddy
- after gov‘t intervenes

By Editor On Mar 12, 2022 Last updated Mar 12, 2022

Aggrieved rice farmers from Black Bush Polder, Corentyne, will now be paid $65,000 per tonne
of paddy rice after the government was forced to intervene to put an end to the recent protest
actions in Region Six.
The move by millers to drop the paddy price from $70,000 to $65,000 then to $60,000 sparked
outrage and saw scores of rice farmers blocking the main access roads to Lesbeholden and
Johanna in protest. The rice farmers cited the sharp rise in the cost of living and their inability to
keep up with increasing fertilizer prices.
On Saturday, Minister of Agriculture, Zulfikar Mustapha met with the farmers and related that
after a three-hour-long meeting with the Guyana Rice Millers Association (GRMA), the price
will remain at $65,000.
Rice farmers gathered to meet with the Agriculture Minister at Yakusari, Blackbush Polder
(Photo: News Room/ March 12, 2022)
To ensure both parties‘ benefit, the government has, in turn, reduced the export commission for
millers from US$8 to US$6. Added to that, the scanning fee has been slashed by 50 per cent.
In the coming week, the government will be negotiating with a supplier to see a possible
reduction in the cost of fertilizer, Minister Mustapha said.
―We tried because as a government, we would like to see that you receive a maximum price for
your paddy,‖ the Agriculture Minister told the farmers.
He reminded that as an added measure to bring relief to the farmers, the government instituted a
major deduction of land rental and drainage and irrigations charges that once stood at $15,000.
Lesbeholden rice farmers at the meeting with the Minister of Agriculture on Saturday. (Photo:
News Room/ March 12, 2022)
―We reduced it to $3,500,‖ he pointed out.
The Agriculture Minister offered hope that by the next crop, the price of fertilizer should reduce
but this is dependent on world fuel prices.
―It has skyrocketed because of natural gas increase and when it was about to come down back
the war started in Ukraine and Russia, it push up back the price‖, he said.
He assured farmers that his ministry and the government is working to make the lives of farmers
easier.
https://newsroom.gy/2022/03/12/millers-agree-to-pay-rice-farmers-65k-per-tonne-of-paddy/

Rice Processing Cost: Consumers To Pay More As Millers

Groan
Rice millers in the country are currently battling the rising cost of diesel, petrol and erratic
electricity supply. The situation has pushed the...
 A rice mill in Kano
By
 ..
Sun, 13 Mar 2022 05:26:58 GMT
Rice millers in the country are currently battling the rising cost of diesel, petrol and erratic
electricity supply.
The situation has pushed the cost of processing rice at the mills to an unprecedented level, and
this may translate to an increase in the final product in the market.
Findings in the market showed that a 50kg of milled rice, which some months ago sold between
N25,000 and N28,000, now goes up to N32,000 for some of the popular brands, as at the time of
this report.
For weeks now, power supply across the country has been epileptic and some small scale millers
who mostly operate during the day are now forced to stay awake anytime of the night to use
electricity anytime it comes.
Major millers who rely heavily on diesel to run their factories also face exceptional increase as
the product has now reached a record high of N600 per litre. In some places, reports showed it
goes for up to N650.
―The cost of moving the rice by trucks to the mills has now increased enormously, the same
thing with the cost of running the machines at the factory. You know that most of the big trucks
and the power generating plants at the factory use diesel and that product has gone up
significantly. If you want to rely on electricity, you won‘t see any rice at the market. Even the
small millers use diesel most of the time because electricity supply is a big issue,‖ a medium
scale rice processor, Alhaji Sani Yakubu, said.
Our correspondents across the country report that processors are lamenting a situation that will
push up the price of rice in the market.
In Taraba State, rice millers have decried high cost of diesel and poor power supply.
They said cost of production had increased, leading many of them to suspend production.
Alhaji Ali Sarkin Noma, owner of Ganzaki Rice Mill in Jalingo, told Daily Trust on Sunday that
a litre of diesel now sold at N600, as against N400 few weeks ago.
He said there was also the scarcity of diesel and poor power supply from the national grid.
Sarkin Noma explained that consumers of locally processed rice would pay more because of the
increase of diesel and paddy rice.
According to him, they purchase paddy rice from markets across the state and transport fares are
up.
He said a 50kg bag of locally processed rice was sold at N23,500 before the increase of diesel,
and now, millers have no option than to increase their prices in order to remain in business.
Musa Garba, another miller, also told Daily Trust on Sunday that he reduced his production level
from 600 bags of paddy rice to about 100 bags daily because of high cost of diesel and poor
power supply.
He said consumers of locally processed rice would pay more if the current trend of high cost of
diesel was not addressed.
A large-scale irrigation farmer, Yahaya Mafindi, said many rice farms had dried because farmers
could not afford to buy both diesel and petrol to water their rice farms.
Yahaya Mafindi stated that rice millers got supply of paddy rice from irrigation farmers this time
and many farmers are unable to fully cultivate their farm, which means there will be less paddy
rice for the millers.
Meanwhile, findings revealed that a liter of petrol is now sold at N300 while diesel is sold at
N600 in Jalingo.
In Kano State, it was gathered that all the three categories of rice mills operating in the state are
virtually affected by the ongoing fuel scarcity. The mega, medium and small scale mills in the
state are all complaining about the current fuel scarcity.
According to the proprietor of Premier Rice Company, Ilyasu Nazifi, an engineer, many rice
mills are running on diesel, which is currently selling at N500 per litre, which he said had made
production very expensive. He explained that the fuel hike in price and its scarcity had affected
not only production but other logistic aspects of the rice value chain.
He further revealed that the price of rice had not changed as rice has been one of the main
stabled commodities in the country. He, however expressesed worry that rice mills would be left
with no option than to increase the price should the hike and scarcity persist longer than
necessary.
He called on the authorities concerned to arrest the situation before it gets out of hand and result
in an increase in the price of milled rice.
It was also revealed that most rice mills across the state are really finding it very difficult to keep
the business going due to issues surrounding the current fuel scarcity.
Malam Hannafi Alhassan, an operator of a small rice mill in Mariri Kumbotso Local
Government of Kano State, said he had to increase the processing charges per bag of paddy to
N3,000 from N2,500 due to the hike in the prices of diesel and petrol, as well as its scarcity.
Another small-scale rice mill operator Habu Baffa Kiru said he had stopped milling for the mean
time pending the availability of diesel, as he claimed he could not afford to continue milling with
the current price of diesel.
The situation is not different in Katsina State as the situation resulted into lean revenue for the
millers in recent months.
Alhaji Mustapha Mu‘azu Maiauduga, the manager of Beto Rice in Malumfashi, said that unlike
before, people were less patronizing their packaged rice ostensibly because of the price.
―The assumption of every Nigerian is that when rice is locally produced and milled, its price has
to come down, but unfortunately we cannot sell a 50kg of milled rice less than N22,000 due to
surge in the cost of production. Diesel is now over N400 a litre and there is no consistent
electricity supply to operate our machines,‖ he said.
Another rice miller in Funtua, Abdulrazaq Isma‘ilm said because of high cost of production they
had since resolved to operate as service providers.
―We now don‘t mill rice for sale directly here; rather, we mill for individual consumers and rice
sellers who bring in their paddy. This, in our consideration, is more profitable to us as we only
charge N2,500 per bag of paddy rice. We have regular customers across Faskari, Kankara,
Funtua, Bakori and Danja local government areas,‖ he said.
On whether they operate on diesel or electricity, Abdulrazaq said for the business to be sustained
one would be on electricity, otherwise cost of diesel would force the business to fold up.‘
Daily Trust on Sunday observed that people from far and near now prefer to go for local rice
sections of Dandume, Funtua or Bakori to make choice of the stable instead of going for the
packaged one which now costs above N22,000 per 50kg.
Rice millers in Kaduna State are also expressing worry over what they described as high cost of
production due to poor and epileptic power supply, as well as the scarcity and high cost of petrol
and diesel.
Our correspondent reports that small-scale processors who rely on firewood for the parboiling
process of paddy rice say a ban on tree felling in Kaduna State has equally impacted on
production cost which has resulted in the high price of rice in the market.
Imam Saidu, who operates a local rice mill in Kaduna, described the situation as sad, saying that
rice, one of the major staple foods in Nigeria, is now becoming unaffordable for low income
earners.
He said the rice sector, like other agricultural sectors, was debased by security and infrastructural
challenges, as well as economic challenges.
―Our farmers are unable to produce the required paddy rice because of the insecurity in most
parts of the rice producing states. Now, with the little we are able get from farmers, the cost of
processing the rice is now high because our machines work on diesel since the government‘s
power is inefficient and unreliable, especially at the moment,‖ he said.
Daily Trust on Sunday gathered that epileptic power supply, coupled with scarcity and high cost
of petrol and diesel, has surged the price of rice in the market. Our correspondent gathered that a
bag of 50kg of rice which sold at N22,000 late January is now sold at N27,000.
Also speaking in Kaduna, Alhaji Idris Sarkin Alhazan Rigachikun, a local miller said, ―We used
to process and bag each 50kg of rice at N2,200, but we now do it at N3,000. There is no
electricity, so we have fallen back on the generating set, and you know the present situation in
Nigeria.‖
By Vincent A. Yusuf (Abuja), Lami Sadiq (Kaduna), Magaji Isa Hunkuyi (Jalingo), Ibrahim
Musa Giginyu (Kano) & Mahmoud Idris (Katsina)
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https://dailytrust.com/rice-processing-cost-consumers-to-pay-more-as-millers-groan

Precision Ag Researcher of the Year Simer Virk

weighs in on the future of agriculture
 By Claire Sanders CAES News

 Mar 12, 2022

 Simer Virk and his daughter, Amber Virk, represent UGA Extension at a 2022 cotton
conference.
 Special Photo: UGA/CAES
In February, Simer Virk was named Precision Ag Researcher of the Year at the 25th annual
National Conservation Systems Cotton and Rice Conference.
 Special Photo: UGA/CAES
ATHENS — On agriculture Twitter, it‘s not unusual to see @PrecAgEngineer tweeting about all
things agriculture tech. From the latest field data collection to his daughter‘s first attendance at a
professional conference, Simer Virk believes there is value in helping the public understand the
role agriculture takes in our daily lives.
Asked what his day looks like on a regular basis, Virk laughs out loud.
―There are no average days in research and extension work — every day is different and every
season is different,‖ said Virk, an assistant professor and University of Georgia Cooperative
Extension precision agriculture specialist in UGA‘s Department of Crop and Soil Sciences.
From working on sprayer projects in the field, meeting with producers to address concerns with
recently implemented technology, and analyzing data from early morning trips with his research
team, Virk‘s research and outreach in the College of Agricultural and Environmental Sciences is
primarily focused on advancing the adoption of precision agriculture technology. His goal is to
ensure that producers are able to effectively use technology and data management systems to
increase production and efficiency on farms across Georgia.
Virk‘s childhood, spent on a small family farm in India, was a significant influence on his career
trajectory. From watching workers harvest wheat by hand in his youth to helping growers
manage their crop inputs, Virk has always been interested in strategies that make farming easier,
more efficient and more profitable.
―During a summer internship program at the University of Moscow, I spent some time with
larger machinery and technology that was really an eye-opening experience,‖ he said. ―I was able
to see what technology can do and its future potential in agriculture, so I wanted to learn and be a
part of that.‖
After receiving a bachelor of science degree in agricultural engineering in India, Virk moved to
the U.S. to pursue graduate studies at Auburn University in Alabama. He then worked in the
agriculture industry before deciding to pursue a doctorate in biological and agricultural
engineering at UGA, which he completed in 2020.
When he first moved to the U.S., Virk said engineers and producers were just beginning to
consider and adopt GPS guidance or auto-guidance systems on their farms.
―That pulled me in the precision agriculture field right from the beginning — what‘s remarkable
is that we were spending a significant amount of time demonstrating and convincing producers to
adopt this technology in their operations,‖ he said. ―Today, if you tried to take away a producer‘s
auto-guidance system, they would probably fight you because of the benefits associated with it.
They are so used to that kind of technology now.‖
Virk‘s dedication to his research is not going unnoticed in the precision agriculture industry. In
February, he was named Precision Ag Researcher of the Year at the 25th annual National
Conservation Systems Cotton and Rice Conference held in Jonesboro, Ark.
―I don‘t know why we still call it ‗precision ag‘ — it is just ag now because of the technology
advancements,‖ Virk said. ―Everything growers do today on their farm has some sort of
precision to it.‖
Precision agriculture specialists spend a considerable amount of time determining data-driven
strategies to enhance production, thinking through how they can help producers see the value in
technology investments.
This often involves consultations with growers, demonstrating the technology, and
troubleshooting when it seems a strategy or tool isn‘t working in a particular field. Virk said he
believes this is all worth the time investment, however, because when a producer is able to find
success with a certain technology, the benefits extend far beyond that one operation or one farm.
―One of the most common things we discuss about agriculture and the environment is our
growing world population — how are we going to produce enough food to meet that growing
need?‖ Virk said.
This is where precision agriculture technology has the potential to transform the way we grow
our food. With increased automation, more accurate sensors and remote sensing capabilities,
precision agriculture is poised to change the face of agriculture at a faster pace than ever before.
That fact motivates Virk to continue doing all he can to get the word out about how technology
and data can create meaningful shifts in a farming operation. And he often gets that word out
through Twitter.
―I mean, why wouldn‘t you share what you‘re working on — and also want to know what cool
projects others are working on?‖ he said. ―I think social media is one of the most underutilized
tools for researchers and extension professionals, but that‘s also been changing as more academic
professionals start to use it.‖
To learn more about the university‘s work in integrative precision agriculture,
visit precisionag.caes.uga.edu.
https://www.kpvi.com/news/national_news/precision-ag-researcher-of-the-year-simer-virk-
weighs-in-on-the-future-of-agriculture/article_2334a39d-f184-593a-9dee-dfef5cb89e43.html

Essential commodity importers suffer in dollar crisis

By Bandula Sirimanna

Sri Lanka is facing a shortage of essential commodities such as rice, sugar, dhall, chickpeas,
coriander etc as imported stocks are stuck in the Port of Colombo (as far back as November
2021), not being able to clear it in the current foreign exchange crisis, commodity importers
complained.
They noted that port rent and container demurrages are accumulating on a daily basis (in some
instances the cost per kg was Rs. 35-40), they pointed out.
Members of the Essential Food Commodities Importers and Traders Association have also
imported and distributed food items such as dhall and rice on ―Suppliers Credit‖ (DA terms)
which are overdue for settlement and some suppliers are requesting payment.
This issue has been brought to the notice of the President in a letter dated March 1, 2022, P.M.
Abeysekera, Consultant of Essential Food Commodities Importers and Traders Association told
the Business Times.
He added that there was a serious threat for food security in the country as most suppliers are
reluctant to ship goods to Sri Lanka unless paid in advance.
As the Sinhala and Tamil New Year is fast approaching, the association has urged the President
to intervene in this matter of clearing these food items from the port to avoid price hike due to
short supply.
The Central Bank has told banks not to request dollars from the banking regulator‘s depleted
foreign currency reserves, and instead find it in the cash-short market as the country faces a
major scarcity of dollars in the forex market.
This has resulted in several private banks being unable to open Letters of Credit (LCs) to
importers even for essential items such as pharmaceutical products.
According to a Central Bank directive, commercial banks dealing in the inter-bank foreign
exchange market have been restricted in maintaining foreign currency reserves and managing
foreign exchange liquidity within the banking system.
This has created a shortage of dollars in the country for transactions involving individual or
institutional customers, Finance Ministry sources confirmed.
This situation has worsened unexpectedly due to the devaluation of the rupee, a leading importer
said adding that though importers are willing to buy at higher rate, dealers are reluctant to place
orders.
Sri Lanka importers have been badly hit by a foreign currency scarcity as the banks are now
refusing to open Letters of Credit even for the importation of essential commodities, Mr.
Abeysekera said adding that the Central Bank should take the responsibility for this situation.
The government has introduced a licencing system to traders who imported goods and for the
issue of direct user licenses for essential commodity import for the disbursement of forex subject
to the overall direction of the Finance Ministry and Controller of Imports and Exports, a Finance
Ministry official said.
The amount of exchange on each import control licence was totally inadequate to meet the
demand of essential commodities at present and therefore it will be very difficult to issue new
permits for non essential items as stipulated by the Finance Ministry at present, he explained.
This will create shortage of practically every essential item; the shortage will also lead to the
non-availability of food items for tourists and other essentials.
He added that this latest decision of the government will hit the tourism industry which is on the
verge of recovering from the COVID -19 pandemic set back.
With the scarcity of forex, the Government resorted to seek Indian lines of credit but aid for
commodity imports was not forthcoming he disclosed adding that in one instance aid was given,
on an Indian Line of credit, for the import of fuel only.
https://www.sundaytimes.lk/220313/business-times/essential-commodity-importers-suffer-in-
dollar-crisis-476006.html

How are sanctions impacting everyday life in Russia?

COMMENTS
By Naira Davlashyan, Marina Shibalova, Chris Harris and AP • Updated: 11/03/2022

Visitors walk past a closed Chanel boutique inside the GUM department store in Moscow,
Russia, Wednesday, March 9, 2022
The symbolic shuttering of McDonald's in Russia captured headlines this week because it was
one of the first Western brands to open with the writing on the wall for the Soviet Union.
But, in truth, it was just the latest blow in a long line of foreign firms to suspend or stop
operations following Moscow's invasion of Ukraine.
In addition to McDonald's temporary closure of its 850 restaurants, Starbucks, KFC, Pizza
Hut and Coca-Cola suspended their operations.
Prior to that, Finnish firms Valio (dairy products) and Paulig (coffee) announced the closing of
their activities in Russia.
It comes after the West hit Moscow with a broad package of sanctions, including measures
against Russia's central bank; cutting some of the country's banks from SWIFT, the global
financial transactions system; limiting the supply of materials to Russian manufacturers;
reducing energy imports from Russia and closing off airspace to Russian aircraft and airlines.

People eat in a McDonald's restaurant in the main street in Moscow, Russia, Wednesday, March
9, 2022.Credit: AP Photo
Price rises and limits on what Russians can buy
The value of Russia's currency, the rouble, has plunged since Putin sent his troops into Ukraine,
making it more expensive to import goods.
It took 80 roubles to get $1 on 23 February, the day before the invasion. By 10 March, it was 119
roubles.
Firms that rely on imported goods are said to be in a panic.
Marina Albee, the owner of the Cafe Botanika vegetarian restaurant in Saint Petersburg's historic
city centre, has already heard from her fruit and vegetable supplier that prices will be going up
10% to 50%.
The cafe imports dried seaweed and smoked tofu from Japan, mini asparagus from Chile,
broccoli from Benin, basmati rice and coconut oil from India.
―We're waiting for the tsunami to hit — the tsunami being the price increases for everything we
purchase,‖ Albee said.
For shoppers, it is a mixed bag so far.
In Saint Petersburg, the large Auchan supermarket, which occupies most of the Leto shopping
centre's first floor, has shrunk by half. Some of the space is empty, the shelves are dismantled
and many products are gone.
"I heard that Auchan seems to be staying, but I see that some products that I used to buy are
gone, it must be the sanctions," said customer Galina "Of course, we have experienced a lot
worse, but it is unlikely that life will get better in the near future."
Others in Moscow that Euronews have spoken to say there are no shortages on the shelves.
Prices, however, do appear to be going up. Rosstat, the state statistics agency, said foreign cars
and televisions had increased by 15% since the start of March.
The cost of some food is increasing too. Russians are reporting limits on how much sugar, pasta
and flour they are able to buy.
Rosstat said the price of sugar had risen by 3.3% in the first week of the month.

Women look at a screen displaying exchange rate at a currency exchange office in St.
Petersburg, Russia, Tuesday, March 1, 2022Credit: AP Photo
Jobs concern
Away from the high street, there are concerns about the impact of sanctions on jobs.
Russia's unemployment rate was 4.4% in January but some estimates say this could double in
the coming months.
That's down to several factors, including Western firms pulling out and the impact of supply
chain disruption on Russian companies.
"A lot of people will lose their jobs because of the closure of companies, because of the lack of
raw materials for production, because of the lack of demand finally, because people will become
poorer," Russian economist Andrei Movchan told Euronews.
Natalia, a tutor, works in one of the language schools that offer their services online. Now she
fears losing students, who will no longer be able to transfer money to her from abroad.
"The Paypal system that many students used to transfer money to me for lessons no longer works
in Russia," she told Euronews.
"The dollar and euro exchange rates are over 100 roubles - of course, everything is getting more
expensive, and this can't help the worry
"My lessons are my bread and butter, and if the situation keeps developing this way, foreign
languages will not be needed for Russian students at all."
Others have had their worst fears realised. Lisa is 19. She lives with her mother and younger
brother in Moscow, where she recently got a job for the Japanese clothing retailer Uniqlo. But
the firm announced it would suspend its operations amid Russia's invasion.
"Uniqlo has a very good social package, I liked the job a lot," she told Euronews. "Now that's
gone, I won't have any of that, I will have to find a new job."
Lisa says her mother is also unemployed and that it falls upon her young shoulders to support the
whole family.
"I'm very worried," she added.
The authorities claim tackling the potential for unemployment to rise is a key priority.
"First let's still hope that not millions of people will be out of work, but fewer," said Kremlin
spokesperson Dmitri Peskov. "Indeed, companies are leaving, the government is dealing with
this, this is a priority issue - unemployment and anti-crisis measures in the labour market. I think
that in the very near future we will also hear from the government about the measures that are
planned."
Shoppers queue outside an Ikea store in Moscow after the retail giant announced it was
suspending its operations in Russia
'Russians will be a lot poorer'
Although sanctions have frozen a large portion of Russia‘s foreign currency reserves, state
finances are in good shape with low debt. When the government does need to borrow, its
creditors are mostly domestic banks, not foreign investors who could abandon it in a crisis. The
government announced support this week for large companies deemed crucial to the economy.
Estimates of the short-term impact on Russia's economic growth vary widely because more
sanctions could come and the fallout from Putin's war are uncertain.
―Russians will be a lot poorer — they won‘t have [the] cash to holiday in Turkey or send their
kids to school in the West — and even then, because of Putin, they will not be welcome,‖ said
Tim Ash, senior emerging market sovereign analyst at BlueBay Asset Management.
He sees economic growth dropping 10%, while other economists see a drop of as little as 2% or
something in between.
Long-term prospects for a growing economy are not good — for enduring reasons that predate
the war: A few favoured insiders control major companies and sectors, resulting in a lack of
competition and new investment. Russia has failed to diversify away from its dominant oil and
gas sector. Per capita income in 2020 was roughly what it was in 2014.
Foreign investment built up over the 30 years since the collapse of the Soviet Union and the jobs
it brought are heading for the door. Big corporations like Volkswagen, Ikea and Apple have idled
plants or halted sales, while energy giants BP, Exxon and Shell have said they will stop buying
Russian oil and gas or exit partnerships there.
On Wednesday, ratings agency Fitch cut its credit rating for the country further into junk status
and warned of an imminent default on sovereign debt.
Since facing sanctions over its 2014 seizure of Ukraine's Crimea peninsula, the Kremlin has
anticipated such measures would be the West's primary weapon in any conflict. In response, it
has devised what Connolly, an associate fellow at the Royal United Services Institute and author
of a book on Russia‘s response to sanctions, calls ―the Kalashnikov economy,‖ a reference to the
Russian military rifle.
It's ―a durable, in some ways primitive system," he said, based on low debt, government control
of most of the banking system and a central bank able to intervene and prop up the currency and
banks.
While trade will fall and fewer goods will be available, the weaker ruble means the Russian
government will earn more of its currency for the oil it sells because oil is priced in dollars. With
recently higher prices, Connolly estimates Russia is getting 2.7 times the amount of rubles from
oil compared with 2019, money that can cover salaries and pensions.
https://www.euronews.com/2022/03/11/how-are-sanctions-impacting-everyday-life-in-russia