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Easyfresh Newsletter
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Wednesday, 30th August 2017
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EASYFRESH NEWSLETTER Nr.30081734
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"Optimism and enthusiasm is contagious, but human and institutional nature should make skeptics of us all"
"The Tomatina, to get as red as a tomato"
"We are not the individuals who make the successful companies, if not the teams."
" Optimism of toast with strength of butter."
" You have to learn to use technology to use it for positive things without being disconnected from nature."
" In all things, natural and human, the origin is the highest."
" The essence is on the inside."
Issued by :
Easyfresh Management Office on behalf of Easyfresh Logistics, S.L.
Phone:
+34963218021
We’re on the Web!
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Can tech optimism in logistics go too far?
Technology is changing the world more
rapidly now than ever before, disrupting the status quo and shifting how
hierarchies are formed and the relationship between people and the
organizations and institutions that they interact with. In the shipping and
logistics arena, we are facing an identical trend.
Anyhow our recommendation is to
proceed with caution when implementing innovations in shipping and logistics:
Technologies to be implemented should undergo in-depth analysis, within all
shipping and logistics companies.
In our industry we must have a sobering
outlook on technology. That way we can capitalize on the opportunities that
technologies provide, and counteract their potentially negative consequences.
Consider, e.g., the widespread use of Smartphone. They keep us accessible, but the trade-off is that it’s now possible to work around the clock, meaning a loss of leisure time. It blurs the boundary between the professional and personal spheres—which can lead to workplace burnout. In the transport business, the close connectedness of technology within working life, shipping or inland operations, society and other human aspects is a complex state of affairs. Originally, we used technology to build our homes and plough the fields. Now technology is part of the human condition and our in+out of the office work. It’s transforming how we live, and even altering our human makeup.
Normally we are fascinated with bells
and whistles, and in our consumer culture, new technologies are viewed as
status symbols. For that reason, no one wants to ask questions. You, as a
person, or as an employee in a freight forwarder or as a manger in a shipping
company risk, being seen as outdated or standing in the way of progress.
As a result, companies delay frank discussions about the misuse or abuse of technology.
We in Easyfresh ask internally if a new
technology is worth it. And if so, what are the drawbacks? It is not an easy
process, given the breakneck speed of technology development.
But without critical assessment from a
social and ethical standpoint, we risk losing the most important thing of all:
the human race.
In Easyfresh we promote a responsible use of technology. It also helps to guide ethical problem-solving related to the development of new technologies:
We need to step back to step forward!
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La Tomatina
Easyfresh Newsletter is out! the last
Wednesday of August coinciding in term of time with La Tomatina, tomato fight
in Buñol near Valencia, happens every
year on the last Wednesday in August though the partying starts earlier in the
week.
The highlight of the festival is the
tomato fight which takes place between 11am and 1pm on that day. The event has
become one of the highlights on Spain’s summer festivals calendar with
thousands of people flocking to this little Valencia town for this chaotic
event.
-The
Tomatina started the last Wednesday of August in 1945 when some young people
spent the time in the town square to attend the Giants and Big-Heads figures
parade. The young boys decided to have a place among the retinue of a parade
with musician, Giants and Big-Heads figures.
The energy of these young people made
that one participant fell off. The participant flew into a fit of rage, started
to hit everything in his path. There was a market stall of vegetable that fell
victim of the furious crowd: people started to pelt each other with tomatoes
until the local forces ended that vegetable battle.-
At around 11 a .m., the first event of
the Tomatina begins. A ham is placed upon a pole (a large, greased pole), and
the tomato fight can begin only when someone is able to climb to the top and
bring it down. People struggle against each other, climbing atop one another,
in order to be the one to pull down the ham. With this victory, the
tomato-throwing begins.
Many trucks haul the bounty of tomatoes
into the center of the town, Plaza del Pueblo.
The signal for the beginning of the fight is firing of the cannon, and
the chaos begins. Somewhere between an hour and two hours, the fighting ends
and the cannon is fired once more to signal the end. At this point no more
tomatoes can be thrown. The cleaning process involves the use of fire trucks to
spray down the streets, with water provided from a Roman aqueduct. People find
water to wash themselves, most likely at the Buñol River.
In 2002, La Tomatina of Buñol was
declared Festivity of International Tourist Interest by the Secretary Department
of Tourism due to its success.
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Easyfresh opens Chile
office
We are utmost happy to announce some positive
developments in Chile. With the newly created EASYFRESH CHILE SPA, Easyfresh
expands its presence in “The Americas” : The new Easyfresh Chile team is integrated,
amongst other, by following specialised staff and management :
Emilio
Vila; General Manager.
Mario
Ortega: Department of Finance.
Carla
Olivares y Paulo Saez; Customer Services & Operations.
Victor
Valladares. Commercial Manager& Business Development.
For more info, please
mail to; emilio.vila@easyfresh-chile.com
and/or check
following link:http://www.easyfresh-logistics.com/news.php?nid=151
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Butter stocks are
devours
Europeans are eating so much butter that
the bloc’s stockpiles are nearly empty.
The star of the U.S. dairy market in
recent years, butter costs have now soared to all-time highs in Western Europe
and Oceania. The gains have been aided by shifting consumer views on its
healthy attributes and a recent slowdown in the growth of global milk output.
The U.S. Department of Agriculture
boosted its outlook for world consumption and downgraded production in a report
this month. In the European Union, one measure of reserves fell to 1,369 tons
as of the end of May, a 99 percent plunge from the 92,548 tons held a year ago,
the EU said. Butter’s rapid price rise has been “the most notable” shift in
international markets, and costs are unlikely to change soon, the USDA says.
Global consumption is forecast to climb
3.1 percent to a record 9.7 million tons this year, outstripping the 2.5
percent rise in production, according to the USDA. Consumers are increasingly
turning away from vegetable-oil alternatives like margarine and now view butter
as “safer".
Spot prices for butterfat in western
Europe have doubled in the past 12 months to a record $7,212.50 per ton, and
costs in the region comprising Australia and the Pacific Islands are at an
all-time high of $6,150, according to USDA data going back to 2004. Most-active
butter futures in Chicago are below the highmark set in 2014,
The price moves are a boon to some dairy
farmers, who have grappled with slumping international markets in recent years.
In 2015, an index of world dairy trade prices plummeted to a 12-year low amid a
global milk oversupply after Europe ended a system of expansion quotas.
Some dairy farmers had to switch to
cheaper feed during the earlier price drop-off, leading to the decline in
milk-fat content used for butter. While production is rebounding, it takes
time. The European Commission forecasts milk supply to rise 0.7 percent this
year.
Milk is comprised of two key elements:
protein and fat. Butter production only utilizes the latter, and the rest is
mainly processed into skim milk powder. Butter’s value in tandem with powder
has been less than the combination of cheese, yogurt and fresh milk.
Some grocery stores have been reluctant
to raise retail butter prices, and there’s already shortages of retail butter
packs in some supermarkets.
 Source; Milkbusiness
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Robot Reefer
Containers. Viable?
Maritime class body DNVGL trainees have
developed a concept for automated “robot reefer containers” to independently
ship seafood products to ports.
DNVGL asked student trainees to come up
with way to overcome the spiralling costs and sustainability issues currently
facing the fishing industry.
Their concept SEAtrue provides for
offshore distribution of aquaculture products. It could be developed by 2030.
Seafood may be transported from
processing ships in autonomous, floating reefer containers that either position
themselves for pick up by a designated container ship or sail directly to a
nearby port.
SEAtrue can use Big Data, as it can
adjust production to meet demand and thereby enhance the sustainability of the
aquaculture industry.
The seafood industry must comply with
increasingly strict demands of consumers on sustainable seafood production.
Natural food?
What is natural, can we measure it and
how important is it to consumers anyway? Three researchers attempted to answer
these questions by sifting through the results of 72 existing studies involving
85,000 consumers across 32 (mainly European) countries.
Three is the magic number: Origin,
ingredients and processing.
They found that three key elements shape
consumers’ understanding of natural food.
The first is the origin of the raw
materials used, including how the crops are grown and whether they are natural.
Given that the use of organic or non-GMO ingredients is a key indicator of
naturalness, certification is an effective way to be perceived as a natural
product.
The second relates to the ingredients
used – banishing artificial flavours and colours, preservatives, additives,
hormones, pesticides and GMOs will increase a product’s natural credentials –
The third is the level of processing,
which should be kept to a minimum. "This means the processing involved
should maintain the integrity of raw natural products as much as possible.”
“We believe that a clear definition of
food naturalness for the industry to share a common understanding would
definitely be of value to consumers. A
legal definition can only add transparency and clarity into this complex topic,
which consumers deserve. Said Dr. Luisma Manuel Sánchez-Siles, director of
innovation at Swiss food manufacturer Hero’s infant nutrition R&D
department,
“Still, as evidenced in our study, this
is indeed a very complex and abstract concept, and therefore it is not a
question of being ‘100% natural’ or not.
 Source; foodnavigator.com
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SAME
TASTE, QUALITY AND TEXTURE
The consumer expects the same taste,
quality and texture all the time no matter when or where he buys a product of a
certain brand.
Klaus Oldoerp, senior application
specialist of rheology at Thermo Fisher Scientific, told us rheology can help
with whether a product meets expectations of the consumer.
“When we are looking at food there are
many different types of products. We can look at two different areas: one is
production and the related quality control and the other side is consumer
perception,” he said.
“Most food products are made based on
renewable materials and there, already, part of the trouble starts. The
renewable materials always have different properties depending on from what
area you buy them or what time of the year you need them.
How rheological measurements are
performed varies depending on what is being done.
“If we are talking about product
development then usually there is more time and need to understand the whole
product with all its properties. Usually you play around with different
formulations and do these tests as they are needed.
“If you are doing quality control and
close to production it is not a question of getting the scientifically correct
result, time pressure is an important thing, especially when you have a test to
determine if we are currently producing the right product.”
Oldoerp gave the example of peanut
butter.
“So you have peanut butter, you take a
glass from production, go to the lab and give it some time, in the meantime you
would have hundreds of glasses running through the line which may be the wrong
quality.
Over the last five to 10 years industry
has recognized rheology helps make a successful product on the market, said
Oldoerp.
“It has been recognized by industry that
only testing viscosity is in many cases not sufficient. So they needed more
complex methods but the operators usually are not trained. In many cases the
people working at the production line are not scientists, they have to keep the
line running and they need something easy to handle and failure-proof.
“We used the data evaluation methods from
different national and international standards and put them into the software
so you can press a button and you get a result according to this or that
standard.”
“You need a product which has specific
properties, you need to be able to dose it, it has to squeeze through the
nozzle but if you make a little figure or something to decorate a cake it has
to stay at that point it shouldn’t be something gooey that flows around and
destroys what you have placed at that spot,” said Oldoerp.
“They start with ketchup and now make BBQ
sauce with different recipes, different ingredients but the same shape and size
of container for brand conformity and also the same capsule so you don’t have
to design for every product a different cap.”
Rheology on products with a long shelf
life is a point it is asked about frequently, said Oldoerp.
Source: foodqualitynews.com
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Logistics & a Smile:
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Videos, books, blogs, websites, others
Videos:
1. Fao- 10 Achievements of the Food and Agriculture Organization of
the United Nations;
https://youtu.be/wYxMwaTB_AQ
2. Anuga 2017 - The world´s leading trade
fair for the food & drinks is held every two years in Cologne exhibition
center. Get Now Best Anuga 2017 tour Packages; https://youtu.be/cv2E1uLFfH4
3. Tomatina 2017; https://youtu.be/Kq1_rgyIHI4
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Easyfresh Newsletter August
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