The present invention relates to a Spinacia oleracea seed designated 51-712 RZ, which exhibits a combination of traits slow growing, semi-savoy leaves, medium ovate mature leaves, late to very late bolting, and resistance to downy mildew (P. farinosa f. sp. spinaciae) races Pfs1 to Pfs15 and intermediate resistance to Pfs16. The present invention also relates to a Spinacia oleracea plant produced by growing the 51-712 RZ seed. The invention further relates to methods for producing the spinach cultivar, represented by spinach variety 51-712 RZ.

A self-contained, consumer-ready product from a coconut that has a seed-case, a layer of coconut meat inside of the seed-case, and an internal cavity containing sterile coconut water, in a condition that is ready for a consumer to access and remove the sterile water within the coconut, and a method for providing such a product. One method comprises forming an aperture that extends through the seed-case of the coconut but does not extend through the layer of coconut meat; forming a coconut pre-product in a first location, by affixing to the apertured coconut a closure member that is adapted to close the aperture and to be easily removed by a consumer in a second location different from the first location; and providing a self-contained, consumer-ready coconut product, by associating, with the coconut pre-product, a pre-selected plunger member that includes an elongated lance member that the consumer slides within the aperture after removal of the closure member in the second location and penetrates through the layer of coconut meat and into the internal cavity containing the sterile water.

This invention relates to the use of an Aronia berry extract or a composition comprising said extract for enhancing the reaction time, attention, concentration and psychomotor control of a mammal, more in particular a human. The composition comprising the Aronia extract is formulated for oral ingestion.

The invention relates to a particulate meat seasoning composition comprising: a) 10-70 wt. % of farinaceous component comprising: 5-30% by weight of the farinaceous component of semolina component having a particle size of more than 100 m to 1,200 m, said semolina component being selected from wheat semolina, rice semolina, maize semolina, rye semolina, tapioca semolina and combinations thereof; 70-95% of by weight of the farinaceous component of flour component having a particle size of 10 m to 100 m, said flour component being selected from wheat flour, rice flour, maize flour, rye flour, tapioca flour and combinations thereof; b) 30-90 wt. % of one or more seasoning ingredients selected from sodium chloride, potassium chloride, sodium glutamate, spices, herbs, vegetables, fruit, sucrose and yeast extract, inosine 5-monophosphate, guanosine 5-monophosphate and protein hydrolysate;
wherein the farinaceous component has a multimodal particle size distribution with at least one maximum below 100 m and at least one maximum above 100 m.

This particulate meat seasoning composition that can suitably be applied onto meat products, such as steaks and bigger cuts of meat, before these meat products are cooked, e.g. by pan frying and/or roasting in the oven. The seasoning composition not only improves the flavour of the cooked meat product, but also improves the juiciness of the cooked, ready-to-eat meat product.

The invention relates to olive processing, and includes methods for producing low-acid olives, as well as the olives produced thereby. In one aspect, the invention provides compositions directed towards packaged olive preparations having novel and beneficial characteristics, for example, olive preparations that are free of packing liquids such as brine solutions. In other aspects, the packaged olive preparations of the invention can have other beneficial properties, such as extended shelf life, have flavor infusions, and/or can be stuffed with various flavored stuffings.

The present disclosure discloses a machine and a method for peeling skin from un-peeled objects that mainly includes at least one controller, an object: handling unit, an agitating: and heating unit and a peeling and separating unit. The agitating and heating unit includes an agitator and a heater. The agitator receives un-peeled objects and hot abrasive particles. During agitation, un-peeled objects and hot abrasive particles tumble with each other thereby loosing bond between skin and objects and provide objects with loosely bonded skin. The heater heats the abrasive particles and then permits, flow within the agitator by use of abrasive conveyor. Objects with loosely bonded skin are then provided in the peeling and separation unit for peeling and separating skin from un-peeled objects and provide peeled objects in a controlled manner.

A method of making a puffed, dehydrated food product comprises mixing a high amylopectin starch and selected food ingredients to form a dough; forming the dough into pieces; and exposing the dough pieces to microwave radiation at a pressure less than atmospheric to puff and dry the dough pieces, producing the puffed, dehydrated food product. The ingredients may include tomato paste, yogurt, fruit or fruit juice concentrate, fruit puree, vegetable puree, vegetable puree concentrate, coffee, and concentrated soup. The dough may be formed in the absence of starch hydrolysates. The method produces dehydrated food products which incorporate a variety of food ingredients in a matrix that has a puffed, crispy structure.

The application relates to the field of plant breeding, in particular watermelon breeding. Provided are diploid watermelon plants (and seeds from which these plants can be grown) which produce small, diploid, red watermelon fruits. Also provided are small, diploid watermelon fruits having an average weight of less than 1.8 kg.

The application relates to the field of plant breeding, in particular watermelon breeding. Provided are diploid watermelon plants (and seeds from which these plants can be grown) which produce small, diploid, red watermelon fruits. Also provided are small, diploid watermelon fruits having an average weight of less than 1.8 kg.

To prepare a mineral supplementing agent capable of commonly used for a seasoning liquid, a supplement, a cosmetic, an oral cavity washing liquid, a plant growth promoting agent and the like, by using common materials and a common preparation method. A method of preparing a mineral supplementing agent capable of being administered to a human body or a plant is provided. The method includes a first charging step, a second charging step, a third charging step, a fourth charging step, and an extraction step. The first charging step charges a vessel with part of a prescribed amount of vinegar. The second charging step charges the vessel, which has been charged with the vinegar, with at least one of garlic, instant coffee, vinegar, and a fruit. The third charging step charges the vessel, which has been subjected to the second charging step, with at least one of a particulate grain hull, a charred product thereof, and a calcined ash thereof, and mixing the contents of the vessel. The fourth charging step adds the rest of the prescribed amount of vinegar to the vessel which has been subjected to the third charging step, while stirring the contents of the vessel concurrently with the addition. The extraction step separates a liquid component and a solid component in the vessel, after the fourth charging step, and extracts the separated liquid component as a mineral solution.