The Fisheries College and Research Institute (FCRI) here has commenced commercial production of shrimps using an eco-friendly `Raceway Technology’ developed by it recently, at the newly-established Raceway Farm Complex (RFC) on its premises.

S Felix, Associate Professor, Fisheries Biotechnology Centre of the institute, said the new technology, which was not in practice anywhere else in the country at the moment, helped produce `disease-free’ shrimps and overcame problems such as huge consumption of water, unlike in the traditional `water exchange system’ used for shrimp production.

“While 40,000 litres of water is needed for the production of one kilogram of shrimps in the traditional method, only 2,500 litres of water is used in the new system for production of identical quantity of shrimps,” he added.

Moreover, stocking density was high in this method vis-а-vis the traditional method. Dr. Felix said stocking density using raceway technique stood at 2,000 shrimps per sq. m. against 10 shrimps per sq. m. using the old method.

The green house structure, blowers and the state-of-the-art raceway tanks constructed at the RFC were helpful in maintaining the water circulation in the tanks that prevented accumulation of dirt at the bottom of the tank. “Dirt accumulation could lead to the production of hydrogen sulphide, which increases mortality rate,” he said.

From thehindu.com

Procter & Gamble announced that it is launching a new product — “stomach-friendly” coffee that could help ease discomfort for some drinkers.

Simply Smooth, in regular and decaffeinated versions, is being rolled out nationwide during May, the company said in a news release. It’s part of Procter’s Folgers line of coffees.

The product relies on bean selection and a roasting process to limit the formation of compounds that cause stomach discomfort, the company said.

Procter said it is estimated that 35-40 million Americans give up or limit their intake of coffee because of its adverse gastrointestinal effects.

From Cincinnati Business Courier

On April, 23rd all orthodox Christians celebrate one of the most joyful and light holidays — Easter.

Did you have something special Sunday? The Easter table doesn’t have just dyed eggs, ham, fake grass and chocolate bunnies.

The ever-popular hot cross buns are made using spice, yeast and currants or raisins. The cross can be drawn with a knife or icing.

It’s said that in pagan times, the four corners represented seasons.

Greeks enjoy a braided bread called “tsoureki”. It’s said to date to the Byzantine era. They use red-dyed eggs for decoration. The red dye represents the blood of Christ, and painting is done on Holy Thursday.

The British go for Simnel Cake during Easter. The cakes were first made by servant girls to take home to their mothers for Mothering Sunday, which fell on the fourth Sunday of Lent.

The dessert is also known as Grandmother Cake, said to be derived from the Polish word “baba” for old woman.

Some families guard their recipes and pass them down like heirlooms. Anyway, Easter is the remarkable and light holiday, allowing to sigh after strict lent and to meet coming summer renovated and clarified.

From freep.com

Unlike New Year’s, Christmas, Halloween, St. Valentine’s Day and other pagan holidays that are celebrated by the secular, non-religious world, the Lenten season is observed by dedicated religious believers.

From Ash Wednesday to Easter, many solemnly mark their foreheads with ash, “fasting” (or abstaining from certain foods or physical pleasures) for 40 days. They do this to imitate Jesus Christ’s 40-day fast in the wilderness (Matt. 4:1-2). Some give up smoking. Others give up chewing gum. Still others give up over-eating or cursing. People vow to give up anything, as long as it prepares them for Easter. Some people spend time every day in devotional readings and reflections, it helps them grow in their faith during this season.

God Bless you!

A Chef who cooks in his sleep has begged doctors to cure him before he sets his house on fire.

Rab Wood, 55, makes chips, omelettes and even spaghetti Bolognaise while sleepwalking.

And while wife Eleanor reckons his food looks delicious, she can’t sleep herself for fretting about what he might do next.

“I get up four or five times a week and I mainly seem to head to the kitchen. Eleanor has found me making omelettes, setting the table, peeling potatoes and making chips. On a few occasions I have even made a full meal of spaghetti Bolognaise”.

He never eats the food he cooks in his sleep, or even remembers making it. And so far, the worst thing he has done in his kitchen is make a mess.

Eleanor said: “I really am terrified that he may burn the house down next time”.

Eleanor has used a camcorder to record Rab’s night-time antics. Because of Rab’s sleepwalking, neither he nor Eleanor has had more than three hours sleep in any 24-hour period since they married.

“We’re both shattered,” he said.

Rab reckons his “sleep-cooking” may be the result of a duodenal ulcer he suffers from. He said: “Because of the ulcer my body can’t cope with large amounts of food. I have to eat small meals every two hours so I suppose I’m always hungry. When I go to a restaurant, I always have to order from the children’s menu. And because I have to eat so often, I think that when I’m asleep I dream that I am hungry and start cooking. I really am asleep when I’m doing it. I have no idea I’m getting up.”

Rab has now been referred to the Edinburgh Sleep Clinic for specialist help. Centre director Dr Chris Idzikowski said: “We believe he may have breathing problems that are affecting his sleep.”

From dailyrecord.co.uk