TV AGRO

Twitter @juangangel

La carne es el tejido animal, principalmente muscular, que se consume como alimento. Se trata de una clasificación coloquial y comercial que sólo se aplica a animales terrestres normalmente vertebrados: mamíferos, aves y reptiles—, pues, a pesar de que podría aplicarse a los animales marinos, estos entran en otra categoría, la de pescado, especialmente los peces —los crustáceos, moluscos y otros grupos suelen recibir el nombre de marisco—. Más allá de su clasificación biológica, otros animales, como los mamíferos marinos, se han considerado a veces carne y a veces pescado.

Desde el punto de vista nutricional, la carne es una fuente habitual de proteínas, grasas y minerales en la dieta humana. De todos los alimentos que se obtienen de los animales y plantas, la carne es el que mayores valoraciones y apreciaciones alcanza en los mercados y, paradójicamente, también es uno de los alimentos más evitados y que más polémicas suscita.4 Los animales que se alimentan exclusivamente de carne se llaman carnívoros, en oposición a los herbívoros. Las plantas que se alimentan de insectos y otros animales se llaman igualmente carnívoras (a pesar de su entomofagia). Los que comen carne de presas matadas por ellos mismos se denominan depredadores y los que la obtienen de animales ya muertos se denominan carroñeros.

La mayor parte del consumo de carne de los seres humanos proviene de mamíferos, la que usamos como alimento no es más que un pequeño porcentaje de las 3.000 especies animales que existen. Se consume sobre todo carne de animales ungulados, domesticados para proveer alimento. Las especies de abasto básicas para el consumo son el ganado ovino, bovino, porcino y las aves de corral, mientras que las especies complementarias son el ganado caprino, equino y la caza (mayor y menor). La industria cárnica es la industria de alimentación que mayor volumen de ventas mueve. El consumo de carne está creciendo de forma global en consonancia con el incremento de la población mundial, siendo los países en vías de desarrollo los que poseen un mayor ratio de crecimiento, lo que implica que en unos años se necesitarán soluciones para satisfacer la creciente demanda de este alimento.

Gracias a la gran cantidad de proteínas que tiene, comer carne es saludable, ya que logra nutrir los tejidos

Juan Gonzalo Angel

www.tvagro.tv

@juangangel

El caucho es un polímero elástico, cis-1,4-polisopreno, polímero del isopreno o 2-metilbutadieno. C5H8 que surge como una emulsión lechosa (conocida como látex) en la savia de varias plantas, pero que también puede ser producido sintéticamente. La principal fuente comercial de látex son las euforbiáceas, del género Hevea, como Hevea brasiliensis. Otras plantas que contienen látex son el ficus euphorkingdom heartsbias y el diente de león común. Se obtiene caucho de otras especies como Urceola elastica de Asia y la Funtumia elastica de África occidental. También se obtiene a partir del latex de Castilla elástica, del Kalule patenium argentatum y de la Gutta-percha palaquium gutta. Hay que notar que algunas de estas especies como la gutta percha son isómeros trans que tienen la misma formulación química, es el mismo producto pero con isomeria diferente. Estas no han sido la fuente principal del caucho, aunque durante la Segunda Guerra Mundial, hubo tentativas para usar tales fuentes, antes de que el caucho natural fuera suplantado por el desarrollo del caucho sintético.

En la actualidad el Hevea se cultiva en grandes plantaciones, en algunos casos propiedad de grandes industrias del neumático, en las que se utilizan injertos de variedades genéticamente modificadas para optimizar la producción de latex. Las zonas de mayor producción son China, México, Vietnam y Brasil. Hubo grandes plantaciones de Heveas en África tropical, Guinea, Liberia y Congo, pero actualmente el predominio de la producción pertenece al Sudeste asiático.

En su lugar de origen, el centro y sur de América, el caucho ha sido recolectado durante mucho tiempo. Desde mucho antes de la llegada de los europeos y su afán mercantilista, ciertos indígenas del amazonas lo llamaban cautchouc, o "árbol que llora", y lo usaron para hacer vasijas y láminas a prueba de agua.1

Las civilizaciones mesoamericanas usaron el caucho sobre todo de la Castilla elastica (el hule). Los antiguos mesoamericanos tenían un juego de pelota donde utilizaban pelotas de goma, y unas pelotas precolombinas de goma fueron encontradas (siempre en sitios que estuvieron inundados de agua dulce), las más antiguas aproximadamente del año 1600 a. C. Según Bernal Díaz del Castillo, los colonizadores españoles se asombraron por los grandes saltos que lograban las pelotas de goma de los aztecas.

Los mayas también hacían un tipo de zapato de goma sumergiendo sus pies en una mezcla de látex. El caucho fue usado en otros contextos, como tiras para sostener instrumentos de piedra y metálicos a mangos de madera, y acolchado para los mangos de instrumentos. Aunque los antiguos mesoamericanos no contaban con procesos de vulcanización, desarrollaron métodos orgánicos para tratar el caucho con resultados similares, mezclando el látex crudo con varias savias y jugos de otras enredaderas, en particular la Ipomoea alba.

En Brasil, los habitantes el látex en una rueda de paletas de madera que hacían girar en medio del humo producido por una hoguera y al repetir las inmersiones obtenían una bola de caucho ahumado. Entendieron el uso de caucho para hacer tela hidrófuga. Una historia dice que el primer europeo en retornar a Portugal desde Brasil con muestras de tela impermeable engomada impresionó tanto a la gente que fue juzgado por brujería.

Cuando las primeras muestras del caucho llegaron a España, se observó que un pedazo del material era bueno para borrar escritos de lápiz sobre el papel. Esto mismo lo estableció Joseph Priestley, el clérigo inglés que descubrió el oxígeno. Aún se usan para este fin pedazos de este material, conocidos como 'gomas' en España y América del Sur, y en México se conoce como goma o chicle.

A principios del siglo XVIII, Charles de La Condamine, quien posteriormente descubrió que el caucho natural estaba compuesto por cadenas de hidrocarburo, con lo que dejó abierta la posibilidad de producir caucho sintético. Durante la I Guerra Mundial los químicos alemanes fabricaron caucho sintético a partir de dimetil butadieno, en vez de isopreno.

Como otros grandes avances de la ciencia, la vulcanización (un avance clave en la historia de caucho), se dio gracias a un accidente:

En 1839, por accidente, un inventor de Boston, Charles Goodyear dejó caer una mezcla de caucho y de azufre sobre una estufa caliente. Fue el principio de la vulcanización, el proceso que hizo el caucho inmune a los elementos, tranformándolo de rareza en producto esencial de la era industrial.

Source https://es.wikipedia.org/wiki/Caucho

Juan Gonzalo Angel

Twitter @juangangel

The National Federation of Coffee Growers of Colombia, (Spanish: Federación Nacional de Cafeteros de Colombia) often abbreviated Fedecafé, is a non-profit business association, popularly known for its "Juan Valdez" marketing campaign. The federation was founded in 1927 as a business cooperative that promotes the production and exportation of Colombian coffee. It currently represents more than 500,000 producers, most of whom are small family owned farms.

While many factors contributed to the impressive increase in production and revenue, the rise and success of the Colombian coffee industry reflects the Federation's rigid adherence to the three objectives which were originally offered to justify its creation: 1) to protect the industry, 2) to study its problems, and 3) to further its interests.[1]

The federation supports research and development in the production of coffee through grants to local universities and through federation sponsored research institutes. The federation also monitors production to ensure export quality standards are met.

The highly successful Juan Valdez branding concept was developed in 1981 to distinguish 100% Colombian coffee from coffee blended with beans from other countries. The trademark made its first TV appearance in 1983 featuring a country farmer (campesino) carrying coffee on his mule Conchita.

Source

Juan Gonzalo Angel

www.tvagro.tv

Twitter @juangangel

The department of Cordoba is one of the 32 departments of Colombia. It is located north of the country, in the Colombian Caribbean region , overlooking the Caribbean Sea. Bordered on the north by the Caribbean Sea , northeast with the Department of Sucre and the south by the Department of Antioquia. It was created in 1952 and its capital is Monteria.

History of Cordoba

The history of the department of Cordoba has been established based on the various documents found in archives such as the National Archives of Colombia, the Archivo General de Indias, the Spanish chronicles left by including the Bachelor Martin Fernandez de Enciso and Fray Pedro Simon. Also, by oral tradition and by recent research.

The name was taken by General José María Córdova as a tribute to the hero of independence for their important participation in the freedom of Colombia.

Stage Pre-Columbian

It ranges from the appearance of the first people who crossed the Sinu from North America over 6,000 years, until 1501 or so, the date on which up to now the department of Cordoba's first Spanish expedition. At this stage the Zenues were the lords of these vast territories and developed one of the most prosperous cultures of America.

According to some researchers reached Zenues superior training. However, by the destruction and looting of their graves to the arrival of the Spanish cannot assume the above opinions. The archaeological discovery of San Jacinto in January 1992 has provided new evidence to clarify the controversy.

Colonial Period

It covers the period from 1500 to the Spanish emancipation in the first two decades of the nineteenth century. In these three centuries the Spanish, founded cities, imposed a new economic, political, administrative and religious, mingling with them as evidenced by the existing racial typology in the region.

Republican Period

Beginning in the years of independence scream (1810-1819) until today. However, this stage is bounded by the year 1952, establishing the Córdoba department, established to date Presegregacional stage and after it Posegregacional stage. The department was created at the expense of the department of Bolivar.

The first is characterized by an unpopulated area, poor and forgotten. With the consolidation and creation of the department of Cordoba by Law December 9, 1951 and ruled on June 18, 1952 the Department acquired regional autonomy which causes him considerable development. Posegregacional stage begins which stretches to the present.

Geography of Cordoba

The department of Cordoba is located in the northwestern part of Colombia on the vast plains of the Caribbean. It has an area of 25,020 km², which in terms of extension is similar to that of Sardinia.

Politically Córdoba department is divided in 30 municipalities, 5 of which belong to the coastal zone, 16 to the area or basin Sinu, and 9 of the San Jorge.It has approximately 260 townships, 210 villages and five police posts.

It is part of the Colombian Caribbean region with Sucre, Cesar, Magdalena, San Andres and Providencia, Bolívar, Atlántico and Guajira. With an area of 25,058 km ², bounded on the north by the Atlantic Ocean, west, south and southeast to east Antioquia and Bolivar and Sucre. The Coast of Cordoba is 124 km and ranges from Arboletes on the border with Antioquia to Punta de Piedra on the border with the Department of Sucre.

The race is the result of crossing between Zenues who lived in the apartment in pre-Columbian times, blacks brought from Africa during the colonial capital in Arab immigrants especially from Lebanon and Syria, and the Spanish colonists. Each group provided input genetic, historical and folk. The mixed race is in greater proportion in the middle and lower Sinu, where mixing with Syrian-Lebanese immigrants is appreciable.

Black to the coastal area and indigenous

Source http://www.colombiainfo.org/en-us/col...

Juan Gonzalo Angel

www.tvagro.tv

Twitter @juangangel

he “silleteros” are native people who, in order to create a useful transport, made a “silleta”. It was used for carrying persons or other objects as provisions and flowers. Years after, this silleta was decorated with flowers, what are exhibited today in the silleteros parade. The creativity and dedication is admirable, it is possible to appreciate different figures that are classed by the event organizers. Inhabitants from different municipalities come to the parade.

Silleteritos

The silleteritos parade gather together to hundred of children of the department. Every year, they show its love for Antioquia traditions, carrying their own creations for the event.

Flowers and foliages

Medellín, the city of flowers, has a festive atmosphere: Balconies, terraces, gardens, fences and all kind of celebrations are displayed.

A “silleta” may weight 70 kilos and is five meters high. Some kinds of flowers for making silletas are: pinochos, iris, carnations, agapantos, chispas, sunflowers, tul de novia and gladiolus; for traditional silletas are used flowers like boca de dragon and wild flowers. The fine flowers for silletas are: pompons, carnations, roses, orchids and flowers from greenhouse. Cultivating b

This flower parade represents the end of slavery when slaves carried men and women on their backs up steep hills instead of flowers. The first silleteros parade also took place with some 40 men from the corregimiento of Santa Elena carrying on their backs flower arrangements to the exposition site.

The festival initially took place during the month of May but was changed to August in 1958 to celebrate the independence of Antioquia. Since then, other events have been added like the International Pageant of the Flowers, the cavalcade, Guinness Records in 1996 and 1999, classic automobiles parade, Orchids exposition, among others.

source http://www.colombiacontact.com/travel...

Juan Gonzalo Angel

www.tvagro.tv

Twitter @juangangel

he “silleteros” are native people who, in order to create a useful transport, made a “silleta”. It was used for carrying persons or other objects as provisions and flowers. Years after, this silleta was decorated with flowers, what are exhibited today in the silleteros parade. The creativity and dedication is admirable, it is possible to appreciate different figures that are classed by the event organizers. Inhabitants from different municipalities come to the parade.

Silleteritos

The silleteritos parade gather together to hundred of children of the department. Every year, they show its love for Antioquia traditions, carrying their own creations for the event.

Flowers and foliages

Medellín, the city of flowers, has a festive atmosphere: Balconies, terraces, gardens, fences and all kind of celebrations are displayed.

A “silleta” may weight 70 kilos and is five meters high. Some kinds of flowers for making silletas are: pinochos, iris, carnations, agapantos, chispas, sunflowers, tul de novia and gladiolus; for traditional silletas are used flowers like boca de dragon and wild flowers. The fine flowers for silletas are: pompons, carnations, roses, orchids and flowers from greenhouse. Cultivating b

This flower parade represents the end of slavery when slaves carried men and women on their backs up steep hills instead of flowers. The first silleteros parade also took place with some 40 men from the corregimiento of Santa Elena carrying on their backs flower arrangements to the exposition site.

The festival initially took place during the month of May but was changed to August in 1958 to celebrate the independence of Antioquia. Since then, other events have been added like the International Pageant of the Flowers, the cavalcade, Guinness Records in 1996 and 1999, classic automobiles parade, Orchids exposition, among others.

source http://www.colombiacontact.com/travel...

Juan Gonzalo Angel

www.tvagro.tv

Twitter @juangangel

Winemaking or vinification, is the production of wine, starting with selection of the grapes or other produce and ending with bottling the finished wine. Although most wine is made from grapes, it may also be made from other fruits or plants. Mead is a wine that is made with honey being the primary ingredient after water.

Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation — natural or injected).

The science of wine and winemaking is known as oenology. A person who makes wine is traditionally called a winemaker or vintner.

After the harvest, the grapes are taken into a winery and prepared for primary ferment. At this stage red wine making diverges from white wine making. Red wine is made from the must (pulp) of red or black grapes and fermentation occurs together with the grape skins, which give the wine its color. White wine is made by fermenting juice which is made by pressing crushed grapes to extract a juice; the skins are removed and play no further role. Occasionally white wine is made from red grapes; this is done by extracting their juice with minimal contact with the grapes' skins. Rosé wines are either made from red grapes where the juice is allowed to stay in contact with the dark skins long enough to pick up a pinkish color (maceration or saignée) or by blending red wine with white wine. White and rosé wines extract little of the tannins contained in the skins.

To start primary fermentation yeast may be added to the must for red wine or may occur naturally as ambient yeast on the grapes or in the air. Yeast may be added to the juice for white wine. During this fermentation, which often takes between one and two weeks, the yeast converts most of the sugars in the grape juice into ethanol (alcohol) and carbon dioxide. The carbon dioxide is lost to the atmosphere.

After the primary fermentation of red grapes the free run wine is pumped off into tanks and the skins are pressed to extract the remaining juice and wine. The press wine is blended with the free run wine at the winemaker's discretion. The wine is kept warm and the remaining sugars are converted into alcohol and carbon dioxide.

The next process in the making of red wine is malo-lactic conversion. This is a bacterial process which converts "crisp, green apple" malic acid to "soft, creamy" lactic acid softening the taste of the wine. Red wine is sometimes transferred to oak barrels to mature for a period of weeks or months; this practice imparts oak aromas and some tannin to the wine. The wine must be settled or clarified and adjustments made prior to bottling.

The time from harvest to drinking can vary from a few months for Beaujolais nouveau wines to over twenty years for wine of good structure with high levels of acid, tannin or sugar. However, only about 10% of all red and 5% of white wine will taste better after five years than it will after just one year.[1] Depending on the quality of grape and the target wine style, some of these steps may be combined or omitted to achieve the particular goals of the winemaker. Many wines of comparable quality are produced using similar but distinctly different approaches to their production; quality is dictated by the attributes of the starting material and not necessarily the steps taken during vinification.

Source https://en.wikipedia.org/wiki/Winemaking

Juan Gonzalo Angel

www.tvagro.tv

Twitter @juangangel

Dairy cattle (also called dairy cows or milk cows) are cattle cows bred for the ability to produce large quantities of milk, from which dairy products are made. Dairy cows generally are of the species Bos taurus.

Historically, there was little distinction between dairy cattle and beef cattle, with the same stock often being used for both meat and milk production. Today, the bovine industry is more specialized and most dairy cattle have been bred to produce large volumes of milk. The United States dairy herd produced 83.9 billion kg (185 billion lbs) of milk in 2007, up from 52.6 billion kg (116 billion lbs) in 1950,[2][3] yet there only about 9 million cows on U.S. dairy farms—about 13 million fewer than there were in 1950.

Dairy farming is a class of agriculture for long-term production of milk, which is processed (either on the farm or at a dairy plant, either of which may be called a dairy) for eventual sale of a dairy product.

Dairy cows may be found either in herds on dairy farms where dairy farmers own, manage, care for, and collect milk from them, or on commercial farms. Herd sizes vary around the world depending on landholding culture and social structure. Dairy cow herds in the United States range in size from small farms of a dozen animals to large herds of more than 15,000.[4]

The United Kingdom dairy herd overall has nearly 1.5 million cows, with about 100 head reported on an average farm.[5] In New Zealand, the average herd has more than 375 cows, while in Australia, there are approximately 220 cows in the average herd.

To maintain lactation, a dairy cow must be bred and produce calves. Depending on market conditions, the cow may be bred with a "dairy bull" or a "beef bull." Female calves (heifers) with dairy breeding may be kept as replacement cows for the dairy herd. If a replacement cow turns out to be a substandard producer of milk, she then goes to market and can be slaughtered for beef. Male calves can either be used later as a breeding bull or sold and used for veal or beef. Dairy farmers usually begin breeding or artificially inseminating heifers around 13 months of age. A cow's gestation period is approximately nine months. Newborn calves are removed from their mothers quickly, usually within three days, as the mother/calf bond intensifies over time and delayed separation can cause extreme stress on both cow and calf.

Domestic cows can live to 20 years, however those raised for dairy rarely live that long, as the average cow is removed from the dairy herd around age four and marketed for beef. In 2014, approximately 9.5% of the cattle slaughtered in the U.S. were culled dairy cows: cows that can no longer be seen as an economic asset to the dairy farm. These animals may be sold due to reproductive problems or common diseases of milk cows such as mastitis and lameness.

Source https://en.wikipedia.org/wiki/Dairy_c...

Juan Gonzalo Angel

www.tvagro.tv

Twitter @juangangel

The sombrero vueltiao (Colombian Spanish for turned hat) is a traditional hat from Colombia and one of its symbols. It is made out of Gynerium sagittatum known locally as caña flecha, a type of cane that grows in the region. The word vueltiao is a Colombian regionalism from the northern Caribbean Region and the area surrounding the Magdalena River basin that originate in the word for "turn" or "lap" (Spanish vuelta), and arose due to the way the hat is made. The quality of the hat is determined by the number of pairs of fibers braided together to make the hat, and its bending flexibility. The more flexible the hat is, the higher quality it is.

The making of the hat originated amongst the Zenú tribes located in the Sinú river region, between the Córdoba and Sucre departments of Colombia. Under the denomination of ″Zenú breed″ there was three empires: Finzenú, Panzenú and Zenufana. Since the pre-Hispanic, the aborigines used the hat for sun protection during the corn crop, as evidence of a investigation in the Gold Museum in Bogotá and the Luigi Pigorini Museum in Rome. Is probably that the hat can be part of the hierarchy ritual of the tribe and it had also powerful fertilization beliefs. The Colombian delegation to the 2004 Olympics wore the vueltiao during the opening ceremony. It is also traditionally worn by cumbia dancers and vallenato artists.

Making a sombrero vueltiao is a lengthy process. First, the caña flecha leaves must be dried and the veins removed using a knife and a piece of leather to obtain uniform, sturdy strips. The strips are then dried in the sun until they turn from green to beige or white, and are sorted according to color. The beige, or "dirty strips" (Spanish:sucias) are then soaked in sand-free black mud. After about three or four days in the mud, the colored strips are washed thoroughly with cold water and boiled in vija, another wild plant, for at least a couple of hours. After this, the tinted strips are again dried in the sun for several days, and the coloring process is repeated until they have reached a uniform black color.[citation needed]

After the desired colors are obtained, the caña flecha strips are woven into the braids that are used to form the sombrero. This can take many days, depending on the desired quality. The olma, or central part of the top of the hat, is the first part of the hat to be woven. The crown of the hat and later the wings are made. Once the manual part of constructing the hat is finished, the hat is completed by using a foot-driven sewing machine to sew the hat together.[citation needed]

Types of sombrero

The Quinciano is the most commercially available Sombrero Vueltiao and also the cheapest. These hats are made in just three days, are loosely woven together, and use only 15 pairs of caña flecha strips to make the weave.[citation needed]

The Diecinueve, as the name suggests, uses 19 pairs of caña flecha strips to produce a finer braid that will result in a softer and finer sombrero. It can take up to a week to produce by hand.[citation needed]

The Veintiuno uses 21 pairs of caña flecha strands per weave and is finer than the Quinciano and the Diecinueve. These hats are usually custom-made to order and take 10 to 15 days to produce by hand.[citation needed]

The Veintitres is made of 23 pairs of caña flecha strips. The Veintitres, like the Veintiuno, is very fine and notably softer and lighter than the above. It takes from 12 to 20 days to make this sombrero from scratch.[citation needed]

The Veintisiete is the finest sombrero available and uses 27 pairs of caña flecha. It can be folded up and put in a pocket without being damaged. The weave is very dense, and is soft to the touch. The Veintisiete is the most expensive sombrero vueltiao and can take up to a month to produce by hand.[citation needed]

National symbol of Colombia

The sombrero vueltiao is no longer just for Colombian peasants, as its popularity has sharply risen. The sombrero has also become a work of art admired and appreciated by the Colombians and foreigners alike.[citation needed]

Most of these handmade hats are produced by entire Zenú families located in the Departments of Cordoba and Sucre.[citation needed]

This iconic symbol of Colombia has been sported by hundreds of personalities, including Pope John Paul II when he visited Colombia in 1986, and former President of the United States Bill Clinton when he visited Cartagena, Colombia in August 2000

source https://en.wikipedia.org/wiki/Sombrer...

Juan Gonzalo Angel

www.tvagro.tv

Twitter @juangangel

A dairy is a business enterprise established for the harvesting or processing (or both) of animal milk – mostly from cows or goats, but also from buffaloes, sheep, horses or camels – for human consumption. A dairy is typically located on a dedicated dairy farm or in a section of a multi-purpose farm (mixed farm) that is concerned with the harvesting of milk.

Terminology differs between countries. For example, in the United States, the entire dairy farm is commonly called a "dairy." The building or farm area where milk is harvested from the cow is often called a "milking parlor" or "parlor." The farm area where milk is stored in bulk tanks is known as the farm's "milk house." Milk is then hauled (usually by truck) to a "dairy plant," also referred to as a "dairy", where raw milk is further processed and prepared for commercial sale of dairy products. In New Zealand, farm areas for milk harvesting are also called "milking parlours", and are historically known as "milking sheds." As in the United States, sometimes milking sheds are referred to by their type, such as "herring bone shed" or "pit parlour". In some countries, especially those with small numbers of animals being milked, the farm may perform the functions of a dairy plant, processing their own milk into salable dairy products, such as butter, cheese, or yogurt. This on-site processing is a traditional method of producing specialist milk products, common in Europe. In the United States a dairy can also be a place that processes, distributes and sells dairy products, or a room, building or establishment where milk is stored and processed into milk products, such as butter or cheese. In New Zealand English the singular use of the word dairy almost exclusively refers to a corner shop, or superette. This usage is historical as such shops were a common place for the public to buy milk products.

As an attributive, the word dairy refers to milk-based products, derivatives and processes, and the animals and workers involved in their production: for example dairy cattle, dairy goat. A dairy farm produces milk and a dairy factory processes it into a variety of dairy products. These establishments constitute the global dairy industry, a component of the food industry.

Source https://en.wikipedia.org/wiki/Dairy

Juan Gonzalo Angel

www.tvagro.tv