Picture Speaks : Factory Farming

Voiceless is an independent, non-profit think tank focused on raising awareness of animals suffering in factory farming and the kangaroo industry in Australia. Their vision is for a world in which animals are treated with respect and compassion.

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Food We Eat : List of Edible Seeds (Gallery)

This list of edible seeds includes seeds that are directly foodstuffs, rather than yielding derived products. A variety of species can provide edible seeds. Of the six major plant parts, seeds are the dominant source of human calories and protein.Most edible seeds are angiosperms, but a few are gymnosperms. The most important global seed food source, by weight, is cereals, followed by legumes, and nuts.

Edible Seeds List

Beans and other legumes are protein-rich soft seeds.

Bambara groundnut

File:Bambara nut unearthed..JPG
Chickpea

File:India - Varanasi green peas - 2714.jpg
Cowpeas

File:BlackEyedPeas.JPG

Dry beans, including Common bean several species of Vigna, such as the lentil
Fava or broad bean

File:Broad-beans-after-cooking.jpg

Hyacinth bean

File:Lablab purpureus Steve Hurst 1.jpg

Lupin

File:Lupinus albus.JPG

Moringa 

File:Starr 080609-7915 Moringa oleifera.jpg
Pea

File:Peas in pods - Studio.jpg

Peanut, also known as groundnut

File:Peanut 9417.jpg

Pigeon pea

File:Cajanus cajan Steve Hurst 1.jpg
Sterculia species

Velvet bean

File:Mucuna-pruriens-seeds.jpg

Winged bean

File:Japanese Psophocarpus tetragonolobus.jpg

Yam beans

Yam beans

Soybean

File:Soybeanvarieties.jpg

Although some beans can be consumed raw, some need to be heated before consumption. In certain cultures, beans that need heating are initially prepared as a seed cake. Beans that need heating include:


 

Cereals (or grains) are grass-like crops that are harvested for their dry seeds. These seeds are often ground to make flour. Cereals provide almost half of all calories consumed in the world. Botanically, true cereals are members of the Poaceae, the true grass family.
Pseudocereals are cereal crops that are not grasses.

True cereals are the seeds of certain species of grass. Maize, wheat, and rice account for about half of the calories consumed by people every year. Grains can be ground into flour for breadcakenoodles, and other food products. They can also be boiled or steamed, either whole or ground, and eaten as is. Many cereals are present or past staple foods, providing a large fraction of the calories in the places that they are eaten.

Cereals include:

Barley

File:BarleyEars.JPG

Fonio

Fonio
Maize (corn)

File:Corncobs.jpg

Pearl millet

File:Pennisetum glaucum MHNT.BOT.2013.22.56.jpg

Oats

File:Haverkorrels Avena sativa.jpg
Palmer’s grass

Rice

Brown-Rice-INSIDE

Rye

File:Secale cereale - cereal rye - Steve Hurst USDA-NRCS PLANTS Database.jpg

Sorghum

File:Sorghum.jpg

Spelt

File:2009-06-20 Silvolde 02 dinkel.jpg

Teff

File:Teff pluim Eragrostis tef.jpg

Triticale

File:Triticale.jpg

Wheat

File:Wheat close-up.JPG

Wild rice

File:Wildricecooked.jpg

Other grasses with edible seeds include:

Pseudocereals

Breadnut

File:Ramon nuts 05.jpg

Buckwheat

Buck wheat

Cattail

Cattail Chia

File:Semillas de Chía.jpg

Flax

File:Flax seeds.jpg

Grain amaranth

amaranth Kañiwa

KAniwa Pitseed goosefoot

Quinoa

File:Harvested seeds of homegrown Chenopodium quinoa.jpg

Sesame

File:Sa white sesame seeds.jpg

 


Nuts are botanically a specific type of fruit, but the term is also applied to many edible seeds that are not nuts in a botanical sense.
Gymnosperms produce nut-like seeds but neither flowers nor fruits.

According to the botanical definition, nuts are a particular kind of seed. Chestnuts, hazelnuts, and acorns are examples of nuts under this definition. In culinary terms, however, the term is used more broadly to include fruits that are not botanically qualified as nuts, but that have a similar appearance and culinary role. Examples of culinary nuts include almonds, coconuts, and cashews.

List of Nuts

Acorn

File:Acorns small to large.jpg

Almond

File:Mandel Gr 99.jpg

Beech

File:Beechnuts in an autumn.jpg

Brazil nut

File:Brazil nuts.jpg

Candlenut

File:Starr 020803-0119 Aleurites moluccana.jpg

Cashew

File:CashewSnack.jpg

Chestnuts, including:

File:Aesculus hippocastanum fruit.jpg

File:Chestnuts.jpg

Chilean hazel

File:Gevuina avellana-fruto (avellana).JPG
Coconut

File:Coconut.png
Egusi and other melon seeds, including:Colocynth

File:EGUSI UNSHELLED.JPG

Malabar gourd
Pepita

File:Pumpkin seeds in hand.jpg

Ugu

File:Telfairia occidentalis.jpg

Hazelnuts, including:

File:Owoce Orzech laskowy.jpg

Hickory, including:

File:Hickory nuts 6060.JPG

Indian beech

Kola nut

File:Kolanut.jpg

Macadamia

File:Macadamia nuts on tree.JPG

Malabar almond

File:Terminalia catappa fruits at various stages of ripeness-1.JPG

Malabar chestnut

File:Pachira aquatica (fruit) edit1.jpg

Mamoncillo

File:Melicoccus bijugatus.jpg

Mongongo

File:Mongongo nut2.png

Ogbono

File:OGBONO.JPG

Paradise nut

File:Sapucaia1.jpg

Pili

File:Pili nut (Canarium ovatum).jpg

Pistachio

File:Pistachios in shells.jpg

Walnuts, including:

File:Black Walnut Juglans nigra Nut 2400px.jpg

Water chestnut

File:Trapa natans seeds.jpg

Nut-like gymnosperm seeds

Cycads

File:Cycas circinalis.jpg

Ginkgo

File:Gingko fg01.jpg

Gnetum

File:Gnetum gnemon BotGardBln1105C.JPG

Juniper

File:Juniperseeds.jpg

Monkey-puzzle

File:Araucaria araucana0.jpg
Pine nuts, including

File:KoreanPineSeeds.jpg

Food We Eat : List of Native Fruits of Africa

Fruits

The Slideshow below has the list of Native Fruits of Africa (42)

  1. Ackee
  2. African cherry orange
  3. African custard-apple
  4. African mango
  5. African medlar
  6. African moringa
  7. African peach
  8. Aizen
  9. Balsam apple
  10. Calabash
  11. Coco de mer
  12. Coffee
  13. Deleb palm
  14. Desert date
  15. Gemsbok cucumber
  16. Gingerbread plum
  17. Governor’s plum
  18. Horned melon
  19. Imbe
  20. Indian jujube
  21. Jackalberry
  22. Junglesop
  23. Kei apple
  24. Marula
  25. Mazhanje/Sugar plum
  26. Melon
  27. Milkplum/Stamvrug
  28. Miracle Fruit
  29. Mobola plum
  30. Monkey-bread/Baobab
  31. Natal plum/Carissa
  32. Néré
  33. Oil palm
  34. Sand apple
  35. Safou/Butterfruit
  36. Spanish tamarind
  37. Spiny monkey orange
  38. Sweet detar
  39. Sycamore fig
  40. Tamarind
  41. Waterberry
  42. Waterbessie
  43. Watermelon
  44. White star apple
  45. Wild apricot

This slideshow requires JavaScript.

  • Pitures of African moringa, Deleb palm, Sand apple are not available. Please share if you find.

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Know : LaBurger :) The world’s first laboratory-grown Meat

Star Trek popularised it and on Monday a chef pan-fried it — the world’s first laboratory-grown burger has been cooked and tasted at an event in London.

Advocates said the ‘cultured meat’ could solve a range of environmental, human health and animal welfare issues attributed to the farming of livestock.

Lab Burger (6)

Research leader Professor Mark Post, a vascular physiologist at Maastricht University, said the demonstration was a proof-of-concept and cultured meat could realistically be on supermarket shelves within 10 to 20 years.

The development of the ‘world’s most expensive burger’, funded by Google co-founder Sergey Brin, recalls Star Trek’s vision of the ‘replicator‘ — a machine that could grow meat using only the ingredients in air.

Sceptics have labelled Professor Post’s invention ”Frankenburger”. The public perception of the meat as the stuff of science fiction will be a challenge to its acceptance among consumers, said Professor Post.

”When you ask people in the streets are you going to eat this, it’s come from a lab? Probably the primary answer is: ‘No, are you out of your mind?”’ he said.

But, in a video shown at the demonstration, Mr Brin said: ”If what you are doing is not seen by some people as science fiction then it’s probably not transformative enough.”Food scientist and volunteer taster Hanni Rtzler said: ”There is quite some intense taste. It’s close to meat. It’s not that juicy. But the consistency is perfect.

”But all three tasters, including Professor Post, noted a lack of fat that made the meat taste slightly unfamiliar and bland.Professor Post said the meat did not have fat cells, which normally provide much of meat’s juiciness and taste. He expected to eventually be able to produce meat that was identical to flesh from livestock.

A 2011 study at Oxford University found that cultured meat could dramatically reduce the energy, land and water use and greenhouse gas emissions involved in meat production.

The study’s author, Dr Hanna Tuomisto, said on Monday that: ”Livestock production contributes 18% of global greenhouse gas emissions, 27% of the global water footprint and 33% of the global land use.”

People for the Ethical Treatment of Animals (PETA) spokesperson Ben Williamson said: ”The meat industry, as it stands, causes enormous animal suffering and environmental damage.”

The use of antibiotics in farming has been blamed for an increase in treatment-resistant diseases affecting humans.

”There are basically three things that can happen going forward,” said Mr Brin. ”One is that we all become vegetarian. I don’t think that’s really likely. The second is we ignore the issues and that leads to continued environmental harm. And the third option is we do something new.”

The project cost €250,000 ($373,000). All of the funding came from Mr Brin, one of the world’s richest entrepreneurs.Using knowledge borrowed from medical science, Professor Post harmlessly removed stem cells from the shoulder of a cow and placed them in a petri dish where they self-replicated and created tiny strands of meat. The 140g patty was constructed by carefully knitting together 20,000 such strands.

cowAustralia is one of the world’s largest meat producers. Meat and Livestock Australia (MLA) estimate the national industry’s value at $16 billion.

MLA Marketing Manager Andrew Cox raised concerns over the potential impact on farmers.

”Currently in a country like Australia you have a lot of grasslands, which are extremely marginal for other uses, which we are using to turn something inedible into something edible. With many thousands of Australians being sustained in the production of essential foods,” he said.

Professor Post said there would ”always be farmers” and that the technology was not intended to entirely replace the traditional meat product but to reduce our reliance on it.

Courtesy : http://www.theage.com.au

chicken

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