Source: Governor’s office.### Governor Jim Douglas and Vermont Agriculture Secretary Roger Allbee will visit France in early September as guests of the French government and at the request of the French Embassy. The purpose of the visit is to investigate potential markets, export/import opportunities and resource exchange for Vermont agricultural producers. Building on a long history of shared agricultural practices and methodology, this study tour will facilitate an exchange of ideas and systems that can mutually benefit both countries.“France has a system in place based on geographic indicators supporting its agriculture industry and that fosters economic development. Vermont is in a unique position to move forward with a similar model,” said Governor Douglas. “Through this system of “terrior” or taste of place, France has been able to better isolate themselves from commodity pricing in food production – similar to what many Vermont producers are trying to accomplish here.”In the past few years, there has been great consumer demand for and support of the Buy Local initiative in Vermont. A taste of place or geographical indicator within the state’s food systems is a logical next step. “As people become more concerned about knowing where their food comes from and how it is grown, this model could have significant and positive economic impacts for Vermont producers,” Governor Douglas said. “We need to continue to do everything we can to support Vermont agriculture, and that includes exploring new opportunities and learning from successes elsewhere,” he added.Vermont and France have many similar characteristics agriculturally. Vermont is now known for its artisanal cheeses – many of them national and international award winners. Cheesemaking is a value-added, growth industry for the state. Many of Vermont’s artisanal cheesemakers owe their growth to France where they have studied the French model and brought those skills back home.And perhaps the best example of Vermont’s unique position to capitalize on the geographical indicator model is maple syrup. When people think about Vermont they think of maple. Not only are maple products value-added for producers, but they draws tourists from all over the world – further benefiting the Vermont economy.The study trip will involve meetings and exchanges with top level French agricultural officials including Bruno Le Maire, Minister of Agriculture and Michel Mercier, Minister of Rural Development.
Apr 5, 2006 (CIDRAP News) – Cooking poultry to a temperature of 165°F will ensure it is safe to eat, though higher heat may be desirable for the sake of taste or appearance, the US Department of Agriculture (USDA) announced today.Current federal recommendations list various safe cooking temperatures for poultry, including 180°F for whole chickens and 170°F for breasts. The USDA said it wants to clarify that the key temperature for safety is 165°F. The guideline is based on advice from the USDA’s National Advisory Committee on Microbiological Criteria for Foods (NACMCF).”The Committee was asked to determine a single minimum temperature for poultry at which consumers can be confident that pathogens and viruses will be destroyed,” USDA Under Secretary for Food Safety Dr. Richard Raymond said in a news release.”The recommendation is based on the best scientific data available and will serve as a foundation for our programs designed to reduce foodborne illness and protect public health,” Raymond said.Heating to 165°F destroys Salmonella, “the most heat resistant pathogen of public health concern in raw poultry,” states an NACMCF report issued in March. The temperature is also lethal for Campylobacter bacteria and avian influenza viruses, the USDA said.But the USDA announcement says that consumers, “for reasons of personal preference, may chose to cook poultry to higher temperatures.”The committee report explains, “Guidance to the consumer should indicate that higher final temperatures may be needed for consumer acceptability and palatability (e.g., 170°F for whole muscle breast meat, 180°F for whole muscle thigh meat in order to remove the pink appearance and rubbery texture).”The temperature guideline is one of several recommendations the advisory committee made about safe cooking of poultry products. The USDA asked for advice after several people in Minnesota and Michigan contracted Salmonella infections last year from eating chicken products that appeared to be cooked but were not. The products were chicken breasts covered with browned breading.Among its other recommendations, the advisory committee said:Consumer guidelines should explain that longer cooking is needed if a product is frozen at the beginning of cooking.Consumers should be told that microwave cooking of raw, frozen poultry products is not advisable unless the package gives detailed instructions for determining if the product has reached the recommended temperature.Guidelines should address how to measure product temperature accurately and how to determine if a thermometer is “out of calibration.”Product labels should make clear whether the product is “ready to eat” or not.When a product containing raw poultry appears to be cooked, the label should make clear that it contains raw poultry and requires thorough cooking.See also:NACMCF draft reporthttp://www.fsis.usda.gov/shared/PDF/NACMCF_Report_Safe_Cooking_Poultry_032406.pdfCooking temperatures chart on federal “foodsafety.gov” sitehttp://foodsafety.gov/keep/charts/mintemp.htmlApr 22, 2005, CIDRAP News story “Salmonella cases linked to frozen chicken entrees” read more
Altruist NGO ”Svjetlo” has for fifth time selected the best athletes in BiH in 2012 and they are : Mirsad Smajić, Emir Mališević, Suada Botulja and Ahmed Ajnadžić.In the last year, Smajić won 4 medals, gold in long jump, gold in 4×100 relay and bowling and silver in basketball.Mališević also won 4 medals, silver in table tennis, 2 in 4×100 relay and bowling and silver in basketball.Botulja won 2 medals, in table tennis and bowling, and Ajnadžić won 2 medals, gold in table tennis and bronze in athletics.Special recognition was given to Nedžad Čoka, the professor of sports, who’s been leading the ”Dr. Socrates School of Sport” since 2011.All athletes were given sports equipment. read more