Consume Sambazon- Save the Amazon

A grove of Acai palms

Harvested berries @ Sambazon

Product Offering- Sambazon

If you are into power foods/health food and frequent the organic isle at the grocery store, you would have heard of Sambazon.
In Nov 2006, the Award for Corporate Excellence (ACE) was awarded to Sambazon for their efforts to promote sustainable development in the Brazilian Rain forest, while improving the conditions of indigenous people through creative marketing of the Açaí (pronounced as (ah-sigh-EE)) fruit. They were also recognized by the Ashoka Organization with the Global Social Entrepreneurship award for market driven strategies that benefit low income communities.

The company was started in 2000 by two Californian entrepreneurs Ryan Black and Ed Nicholas who loved the taste of the berries while in Brazil. Securing exclusive U.S. distribution with the main Açaí processing factories in Brazil in exchange for a percentage of profits dedicated to rain-forest protection, they have expanded the company over the past six years. They became the first company to import certified Organic Acai into the USA & are the only Acai importer that is certified Free Trade. In Oct 2006 they opened the world's largest proprietary Açaí manufacturing facility in Brazil to increase volume of imports.

This makes Sambazon a vertically integrated supplier of Açaí products, controlling every step of the manufacturing process to ensure sustainable and organic origin of the fruit as well as the quality, nutrition and taste. Said Ryan Black the firm’s founder & CEO “Our new factory is a key milestone on our mission to produce the highest quality raw material and consumer goods that promote sustainable management of the Brazilian Amazon- which is what our company stands for with the acronym SAMBAZON.”

In a country where deforestation is rampant, due to excessive logging in the Amazon and millions live below the poverty line, business opportunities based on sustainable agro-forestry are hard to come by. The Açaí palm tree, native and endemic to the Amazon bears a dark purple fruit the size of a blueberry. It naturally covers an area larger than 2.5 million acres & grows in the Amazon River Estuary abundantly. Local growers, better known as ribeirinhos (river people), depend on the Açaí both for subsistence and income generation. In a study of three traditional Caboclo populations in the Amazon region of Brazil, açaí palm was described as the populations' most important plant species because the fruit makes up such a major component of their diet (up to 42% of the total food intake by weight), and is additionally economically valuable in the region (Murrieta et al., 1999).

The fruit is rich in antioxidants ( twice that of blueberries), essential omega fats (Omega 3, 6 &9), anthocyanins (10 times more than in red wine), fiber (44.2g per 100gm of berry), protein (8.1gm per 100gm) & plant sterols and is in growing demand due to the fruit's unique health benefits , as well as a more adventurous consumer palate, which increasingly seeks new, ‘exotic' flavors and ingredients.

The increased demand has offered an opportunity to change the socioeconomic situation of the people that live along the riverbanks of the Estuary, and is an attractive alternative to unsustainable economic activities that dominate regional land use such as logging, cattle ranching and soya processing.

To mitigate potential environmental threats from over cultivation of the berry due to the demand, the Peabiru Institute in partnership with Sambazon Inc. designed the Sustainable Açaí Project which includes a team of leading research institutions, such as the Goeldi Museum, Amapa and Para State Federal Universities and other local contributing NGOs.

The project aims to prove that sustainable agro-forestry in the Amazon estuary can improve living conditions, enhance educational opportunities and promote forest conservation. The Project consists of three phases:

1) Creating specific Biosocial Indicators to evaluate impact of Açaí trade on the local region through standard metrics

2) Developing and implementing Sustainable Agro-Forestry Management out-reach programs to positively impact the threats and opportunities of Açaí cultivation; and

3) Building an Açaí Technical Center aimed to develop and disseminate economically feasible technologies to recycle Açaí by-products.

The whole project is centered on Institutional Building to create a consistent and replicable model. They hope to use it throughout the entire region to create positive socioeconomic change and promote rainforest conservation and biodiversity.

Though there is no one solution to protecting the Amazon rainforest, initiatives like these that offer sustainable development along with economic alternatives can help keep the forest green longer. Sambazon is one viable solution of how you, the locals and the Rainforest can reap the benefits of a truly magical fruit while protecting and enhancing the future for all, say the founders…. I can’t have said it better. I applaud their efforts... because their sustainable model is working... for now.

Food companies need to follow their example and work towards sustainable agriculture, especially the ones that are into commodities processing (Cargill, you listening?) along with a mission to become free trade certified…. What? Can’t I at least hope?

Murrieta, R. S. S., Dufour, D. L. and Siqueira, A. D. 1999. Food consumption and subsistence in three Caboclo populatons on Marajo Island, Amazonia, Brazil. Human ecology 27: 455-475.

The real enemy

I am stumped, lost.... I know I am painting a bleak picture....

What do you do when your enemy isn't poverty, physical handicap or financial dependence.... but the mindset of the society as a whole... the belief system that is unshakable in all whole hold it sacred..

The dictionary says ABUSE is:

to treat in a harmful, injurious, or offensive way.

to speak insultingly, harshly, and unjustly to or about; revile; malign.

to commit sexual assault upon.

bad or improper treatment; maltreatment.

a corrupt or improper practice or custom.

But what if abuse is not considered as abuse, but a necessary evil you have to live with.... the intensity and kinds you are subjected to determined by your gender mainly, but also by caste, social hierarchy, occupation & income? And what if this forms the core of the beliefs people imbibe at a young age.. never to be tampered with or changed.

In my interaction with a lot of people here, I have personally heard them accept it as normal: the physical abuse kids undergo, the domestic violence women face, the ohhhhh... so innocent fondling & touching children endure from family or from someone they know, the sexual abuse, molestation, eve teasing women face, the verbal abuse that strips them of any dignity or self-esteem they harbor
There is no end!!!

Your idealism, the sense of purpose all falter when the magnitude of the problem hits you.... when you realize that donating money or even time at your local NGO is not enough... the relief you provide to these people remains temporary.. without addressing or working towards changing the belief's the underprivileged hold, your help is just a passing fantasy.... you move on to the next project, next person with a sense of satisfaction, but you've left behind people in no better a condition than before....

If all that women want is a good life, within the confines of male domination, within the confines of domestic/sexual/verbal abuse; being codependent they look for a master who can be just a bit gentle; whether father or husband, what do you do?

Being accustomed to asserting my individuality & free will, I presumed all the women were burning to do the same... all those, who I know are suppressed, dominated, helpless...
I was quite wrong.. I did what I most abhor... I presumed and prejudged. Such is human frailty.
I feel deflated..... not having anticipated the unforeseen roadblock- beliefs imbibed from the society!

I'm no stranger to abuse.. I've experienced every form of it through childhood... I've struggled to be break the mould, be myself and be independent.... Now I am assimilating the fact that not everyone finds abuse outrageous, or considers it an invasion or unnecessary.
I haven't given up on helping those in need... I just have to change my approach.

Will let you know when I make some progress...

Frito disgusted with their innovation

Frito-Lay Angrily Introduces Line Of Healthy Snacks

PLANO, TX—"Look at what you've reduced us to," said CEO Al Carey, as he disgustedly held up a bag of Cranberry Spinach Explosion snack chips.

Absofuckinlutely hilarious..... those of my buddies who've worked at Frito or know of them will get a kick out of this..

Food Scientist .... Who????

So just for information sake, I'd like to make clear to all who wonder .... what/who in the name of hell is a Food Scientist/Food Technologist?

I mean what makes your face light up like a 100 W bulb the moment you hear me say "I'm a Food Technologist"?
No I'm not a chef (no offense to them)
No I'm not a restaurant manager, and
No I'm not a cook (in the most literal sense)

The bulb's dimmed by this point, the light replaced by a questioning frown... its' inevitable.... the presumption you made so quickly, based probably on the word 'food' remains just that, a presumption
I get down to the job of clearing this misconception, at times with a sigh of resignation....

You see .... to be a food scientist, you don't necessarily have to know how to cook or have a passion for cooking as such..... as maybe a chef would have...
In the industry, scientists churn out new recipes too.... but we treat cooking as science, more than art... create a fool-proof formula (read recipe) that will withstand variations in ingredients, processing, people who prepare the product...

You see:

Food technology, is the application of food science to the selection, developing, processing, preservation, packaging, distribution and use of ingredients to create safe, nutritious and wholesome food. (yes... it is quite debatable if all products we create are nutritious and wholesome)

Hence; Food scientists and food technologists study the physical, microbiological, and chemical properties of food. Depending on their area of specialization, Food Scientists develop ways to process, preserve, package, or/and store food, according to industry and government specifications and regulations.

Consumers (like you) seldom think of the vast array of foods and the research and development that is involved in creating each one of them, so as to deliver tasty, nutritious, safe, and convenient foods.

Though our lot mainly works to creating processed foods, we also collaborate with chefs to service the food service sector (think restaurant chains... why do you think the food at all Applebee's locations taste the same?) along with other functional groups as engineering, marketing, sales, production, sensory & consumer studies dept, Quality Assurance units etc.

Maybe next time you may stop to think of the effort put in to bring those Doritos/Soy pretzels/Gatorade/Protein bar etc on the shelf that you stare at in the grocery store :-)

Happy eating all!!!

Love Affair- When did it happen???

I am not sure when it happened or how.... but somewhere along in the 2 weeks I got to spend there, I fell hard.. for her charm, her spirit, her character, her beauty ( though shrouded in smog most of the time).... I'd heard of people being mesmerized by Mumbai, now I know what they mean

Its a city of contrasts in the extreme.... even more so than any other metropolis I think.... New York or LA or any other... The city vibrates with energy that is palpable, it throbs with hope, perseverance, grit, enthusiasm, optimism.... So do many other cities I agree... but what I find amazing is that it isn't just the rich & affluent , but the middle class and the poor alike generate this energy...you will see all walking with a spring in their step (figuratively speaking).... not because life is beautiful all the time (in a sense that we know of).. but because they refuse to be complacent or give up.

I don't know when exactly the city's essence seeped into my pores, but when it was time to leave, I knew that I was in love ....I realized that I could appreciate the city & its people, and feel at home, despite the poverty, pollution, population, the stench and the heat ... Isn't that what love is all about?.... unconditional acceptance , overlooking the worst and absorbing the best of the whole.

As Romola Butalia editor of India Travelogue, has expressed so succinctly :

Little boxes, people on people, concrete humanity. A city where it all works, a city within which people strive for excellence or they could not stand the pace of desperate living here.

A city of crime, where the crime is not visible. A city where you feel safe no matter who, where or when you are. A city that respects money...where to be a 'seth' (obscenely rich man) is not an insult, but a title that replaces any that the old aristocracy might have had on offer.

Bright lights, neon signs, fast cars, beautiful people, the city never sleeps. Mumbai, the commercial capital of India, the home of Bollywood that churns fantasies and dreams and unreality.

Local commuting trains that belch out people into the underbelly of the city. Sardines are packed less tightly. Street urchins so street smart they actually reach adulthood smiling. The dirt and the squalor...one giant slum of a city. And within it, each individual respects the personal space of another. There are no divisions, no differences, no advantages, no qualifications : only your ability to deliver.

Throbbing with the vitality of dreams and the will to realise them, of reaching for the stars, it is a city of instant changes, constant changes, a city of opportunities, a city of fortune. It is where tomorrow stands today. If you have the guts and the gall to live in Mumbai and survive, you have arrived. Welcome to the real world.

Mumbai is where the intrepid traveler sees yet another face of India...the Caterpillar during chrysalis...the strange transition from the nineteenth century to the twenty-first.

All glitter under cover

Shopping for a pair of shoes- took me 15 stores to find the right pair... No!!! this one wasn't it.


Saris on display in a store - Muttrah souk

If there was one thing I did while in Muscat, it was shop..... not for myself exactly, but for my friend's wedding prep ( I did shop for a pair of shoes... I shopped/window shopped at Ruwi (Colaba of Muscat), and in the malls, at the Souks and the expensive boutiques. One thing that was a constant was glitter... on clothes, on shoes, on jewellery, on decorations.... their fascination with all that shines, that is big and bold is interesting to note.....
Most of the goods are merchandised for women, who are under the abaya ( the long veil they wear over their clothes) when in public. So is it their need to add some glamour to the sombre outfits that attracts them to bold designs & glitter? I wanted to ask the few women that I passed by in the stores, but never mustered enough courage to do so.... Wish I had though... hindsight is always 20/20 isn't it???

Our pets: Are we feeding or pampering them?

Next time you are out grocery shopping check out the food in the pet food aisles or if you have a pet, then in your own pantry, and you will see that many of the trends in foods and beverages processed for human consumption—functional foods, indulgent treats, attractive colors, mouth-watering flavors—have crossed over into the pet food aisle.
According to the 2005/2006 National Pet Owners Survey by the American Pet Products Manufacturers Association (APPMA), 63% of households in the United States own a pet, that is 69.1 million homes. The number of dogs owned as pets is 73.9 million, and that of cats is 90.5 million. That’s a lot of pets to feed, and consumers and food companies are spending the money to do it. The APPMA survey indicates that in 2005, $14.7 billion was spent on pet food in the U.S. market, and it estimates that that number will increase to $15.2 billion in 2006. According to Packaged Facts, New York, N.Y., during the first six months of 2006, pet food manufacturers launched 175 new dog and cat food products, including product extensions, in the U.S.

Nutritionists, food technologists, and veterinarians all play a role in formulating many of these foods. Some of the formulations contain such ingredients as glucosamine, thought to help maintain cartilage for healthy joints; fatty acids such as docosahexaenoic acid for proper brain development and healthy skin and hair; and antioxidants to strengthen the immune system. Other products are vegetarian or are formulated for pets that suffer from intolerance to certain food ingredients. Still others are said to contain a balance of certain ingredients to help maintain a healthy urinary system or prevent hairballs in cats.

So what is my point you ask? As a Food Technologist, this trend I see is awesome.... Lots of jobs created, R&D efforts are paying off, Food Technologists are getting innovative and Pet food is going gourmet... Obviously the industry I work in is thriving on it.
For example:
Nestlé Purina's 'Fancy Feast® Elegant Medleys' Gourmet cat food, combines yellowfin tuna, white meat chicken, or wild salmon with sauces and broths, whipped egg soufflé, and garden greens. Their 'Alpo Chop House Originals' features flavors found in upscale steak houses such as ribeye, top sirloin, filet mignon, and pork tenderloin.
Mars’ Sheba® cat food is available in Alaskan king crab, bluefin tuna, gourmet salmon, seared ahi tuna, shrimp, Maine lobster, Pacific halibut, rainbow trout, grilled chicken, roasted turkey, rotisserie chicken, and filet mignon flavors.
Nutro Products offers Beef Ragoût, made with beef, peas, carrots, and potatoes; Hunter’s Stew contains real venison; Seafood And Tomato Bisque features salmon broth, whitefish, mackerel, and tomato paste; and Orleans Seafood Jambalaya contains fish broth, chicken, mackerel, salmon, ground rice, tomato paste, shrimp, and even red peppers. .. Holy cow!!

Iams® Savory Sauce in roasted turkey, pot roast, roasted beef, bacon, and country-style chicken flavors, comes in a squeezable bottle shaped much like ketchup bottles and can be used as a topping or a mix-in for dry or moist dog food. The Iams brand learned that many pet owners were mixing their dog’s dry food with things like gravy, broth, and table scraps,” says Amy Dicke, Technical Services Veterinarian for Iams. According to her “These homemade ‘mixers’ added unwanted calories and did not always provide optimal nutrition." (Nutrition!!!... I wasn't aware sauces were made to fulfil any nutritional need...) Thus, Iams Savory Sauce was introduced, which offers a healthy addition to the dog’s diet.” Made with real meat, poultry, and vegetables, the sauce is fortified with vitamins, minerals, and antioxidants and is available in formulas for puppies and adult and older dogs.

It's a feat that as a product developer I should be proud of..... to actually get dumb (as in those that cannot speak ) animals to be a part of the trained panels used in our consumer studies/sensory analysis in the lab, on the basis of which the products are rolled out into the market.. its no joke. To also get them to eat our products and stay loyal to our brand... I mean.... it's hard enough to accomplish that with human consumers. This then is definitely a triumph....
Hold on though ... Anyone else think this is absurd????
I mean, everything said and done, overindulgence is what stands out. I am not against pet care, or the pets themselves. Sure we need to fed them and treat them as a part of our household, but where do we draw the line? How many underprivileged people around the world can we feed, clothe, shelter and provide fair wages for with $ 15.2 billion? You do the math. If only the downtrodden/poor/hungry/disabled in every country enjoyed the status our pets do..... Imagine!

Based on the article published in Food Technology Nov 2006, Vol 60 No.11. 'Pampering your pet- Karen Banasaik'
Picture from http://us.iams.com
www.petfoodinstitute.org
www.ift.org