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The Most Important Body Part
人体最重要的部位

My mother used to ask me, “What is the most important part of the body?”
妈妈以前老问我：“人身上最重要的部位是什么？”

Through the years I would take a guess at what I thought was the correct answer. When I was younger, I thought sound was very important to us as humans, so I said, “My ears, Mommy.” She said, “No. Many people are deaf. But you keep thinking about it and I will ask you again soon.”
这些年来，我一直都在猜测自认为正确的答案。小时候，我觉得声音对我们人类很重要，于是我说：“是我的耳朵，妈咪。”妈妈说：“不是的，很多人可是听不见声音的哦。你继续思考吧，我很快会再问你的。”

Several years passed before she asked me again. Since making my first attempt, I had contemplated1 the correct answer. So this time I told her, “Mommy, Sight is very important to everybody, so it must be our eyes.” She looked at me and told me, “You are learning fast, but the answer is not correct because there are many people who are blind.”Stumped again, I continued my quest for knowledge and over the years, Mother asked me a couple more times and always her answer was, “No. But you are getting smarter every year, my child.”
几年后，她又问起这个问题来。自从第一次尝试回答后，我一直在琢磨着正确答案。所以，这次我对她说：“妈咪，视力对每个人都是非常重要的，所以，答案肯定是我们的眼睛。”妈妈看着我，对我说：“你领会得很快，但答案还是错了，因为有很多人是看不见东西的。”又一次被难倒了，我只好继续寻求答案。几年来，妈妈又问了我几次，每次她的回答都是：“不对，孩子，不过你一年比一年聪明啦。”

Then last year, my grandpa died. Everybody was hurt. Everybody was crying. Even my father cried. I remember that especially because it was only the second time I saw him cry. My Mom looked at me when it was our turn to say our final good-bye to Grandpa. She asked me, “Do you know the most important body part yet, my dear?” I was shocked when she asked me this now. I always thought this was a game between her and me.
去年，爷爷去世了。每个人都悲伤而泣，连父亲都痛哭失声。我到现在仍记忆犹新，因为那是我平生第二次看到父亲哭。轮到我们跟爷爷最后告别时，妈妈看着我，问：“宝贝儿，你现在知道人身上最重要的部位是什么了吗？”我当时大吃一惊，我一直以为这是我们俩之间的一个游戏而已。

She saw the confusion on my face and told me, “This question is very important. It shows that you have really lived in your life. For every body part you gave me in the past, I have told you you were wrong and I have given you an example why. But today is the day you need to learn this important lesson.”She looked down at me as only a mother can. I saw her eyes well up with tears. She said, “My dear, the most important body part is your shoulder.”
看到我一脸疑惑，妈妈对我说：“这个问题非常重要，看来你一直都沉浸在自己的生活中。你以前每次给我答案时，我都跟你说错了，并且都举例说明。可今天，你应该学会这重要的一课。”她低头看着我，那种神情只有一位母亲才有。我看见她热泪盈眶。她说：“宝贝儿，你身上最重要的部位就是你的肩膀。”

I asked, “Is it because it holds up my head?”
She replied, “No, it is because it can hold the head of a friend or a loved one when they cry. Everybody needs a shoulder to cry on sometime in life, my dear. I only hope that you have enough love and friends, so you will always have a shoulder to cry on when you need it.”
我问：“是因为它支撑着我的头吗？”
她回答道：“不，是因为当你的朋友或亲人哭泣时，它可以托起他们的头。宝贝儿，每个人的一生总有一些时候需要有个肩膀可以靠着哭泣。我只愿你有足够的爱和朋友，这样，当你需要时，总有一个肩膀给你哭泣。”

Then and there I knew the most important body part is not a selfish one. It is sympathetic to the pain of others. People will forget what you said...People will forget what you did...But people will NEVER forget how you made them FEEL.
那会儿，我明白了人身体最重要的部位应该是无私的，它是对别人痛苦的同情。人们会忘记你说过的话……忘记你做过的事……但人们永远不会忘记你带给他们的感受。

Ole and Trufa            JOSEPH SINGEP
奥立和特鲁法           约瑟夫·辛格普          美国著名小说作家，1978年诺贝尔文学奖获得者
　　

      THE FOREST was large and thickly overgrown with all kinds of leaf-bearing trees. Usually, it is cold this time of year and it even happens that it snow, but this November was relatively warm. You might have thought it was summer except that the whole forest was strewn with fallen leaves－some yellow as saffron, some red as wine, some the color of gold and some of mixed color. The leaves had been torn down by the rain, by the wind, some by day, some at night, and they now formed a deep carpet over the forest floor. Although their juices had run dry, the leaves still exuded a pleasant aroma. The sun shone down on them through the living branches, and worms and flies which had somehow survived the autumn storms crawled over them. The space beneath the leaves provided hiding places for crickets, field mice and many other creatures who sought protection in the earth.
       这是一座很大很茂密的森林，长满生有各种各样叶子的树。通常，每年的这个时候天气很冷了，甚至下雪了，可是这个十一月比较暖和，如果不是满林子的落叶——桔黄的，酒红的，金黄的，还有杂色的——也许以为还是夏天呢。这些落叶有些在白天，有些在夜里被雨打落，被风吹落，如今它们在森林的地面上形成了一条厚厚的落叶毯子。尽管已干枯，落叶仍散发出好闻的香味。阳光透过树枝照耀着它们，落叶上爬动着在秋天的暴风雨中不知怎么存活下来的虫子、苍蝇。落叶底下也为蟋蟀们提供了藏身之所，田鼠和许多其它生物也在大地上找寻庇护。


       On the tip of a tree which had lost all its other leaves, two still remained hanging from one twig: Ole and Trufa. For some reason unknown to them, Ole and Trufa had survived all the rains, all the cold nights and winds. Who knows the reason one leaf falls and another remains? But Ole and Trufa believed the answer lay in the great love they bore one another. Ole was slightly bigger than Turfa and a few days older, but Trufa was prettier and more delicate. One leaf can do little for another when the wind blows, the rain pours, or the hail begins to fall. Still, Ole encouraged Ttufa at every opportunity. During the worst storms, when the thunder clapped, the lightning flashed and the wind tore off not only leaves but even whole branches, Ole pleaded with Trufa: “Hang on, Trufa! Hand on with all your might!”
       在一棵其它叶子都落了的树梢上，还有两片挂在一根细枝上：这是奥立和特鲁法。奥立和特鲁法也不知道为什么他们在所有的雨、寒夜和风中幸存了下来。没有人知道为什么有的树叶会飘落下来而有的树叶依旧长在树上？可是奥立和特鲁法认为答案在于他们深深地爱着对方。奥立比特鲁法年长几天，外形略大于特鲁法，可是特鲁法更漂亮精致。每当刮风下雨或开始下冰雹时，一片树叶并不能为另一片做些什么。然而每到这个时候，奥立都鼓励特鲁法。在最恶劣的暴风雨里，雷鸣电闪，狂风不仅刮落树叶，甚至刮断整根树枝，奥立央求着特鲁法：“坚持，特鲁法！尽你的全力坚持住！”

At times during cold and stormy nights, Trufa would complain: “My time had come, Ole, but you hand on!”

“What for?” Ole asked. “Without you, my life is senseless. If you fall, I’ll fall with you.”

“NO, Ole, don’t do it! So long as a leaf can stay up it mustn’t let go.”

“It all depends if you stay with me,” Ole replied. “By day I look at you and admire your beauty. At night I sense your fragrance. Be the only leaf on a tree? No never!”

“Ole, your words are so sweet but they’re not true,” Trufa said. “You know very well that I’m no longer pretty. Look how wrinkled I am, how shriveled I’ve become! Only one thing is still left me－my love for you.”

“Isn’t that enough? Of all our powers love the highest, the finest,” Ole said. “So long as we love each other we remain here, and no wind, rain or storm can destroy us. I’ll tell you something, Trufa－I never loved you as much as I love you now.”

“Why, Ole? Why? I’m all yellow.”

“Who says green is pretty and yellow is not? All colors are equally handsome.”
      
        有时在寒冷的暴风雨之夜，特鲁法会抱怨：“我的时间到了，奥立，可是你要坚持住！”

　　“为了什么理由呢？”奥立问。“没有你我的生命毫无意义，如果你掉下去，我将跟你一起掉下去！”

　　“不，奥立，别这样！一片树叶只要能留在树上就不应该松手往下掉。”

　　“这全得靠你是否留下来陪我。”奥立回答。“白天我看着你爱慕你的美丽，夜里感觉着你的芬芳。只我一片树叶留在树上？决不！”

　　特鲁法说：“奥立，你的话真让我高兴，可是你说得不对。你很清楚我不漂亮了，看我多皱，变得多枯萎了啊！我唯一剩下的就是——我爱你。”

　　奥立说：“那不就够了吗？爱是所有力量中最高尚、最美好的。只要我们在这里彼此相爱，就没有风，没有雨或暴风雪能毁灭我们。告诉你，特鲁法，我从来没有像现在这么爱你。”
“为什么，奥立？为什么，我已经完全枯黄了。”

　　“谁说绿色漂亮黄色就不漂亮了？所有的色彩都同样漂亮。”

      And just as Ole spoke these words, that which Trufa had feared all these months happened－a wind came up and tore Ole loose from the twig. Trufa began to tremble and flutter until it seemed that she, too, would soon be torn away, but she held fast. She saw Ole fall and sway in the air, and she called to him in leafy language: “Ole! Come back! Ole! Ole!”

      But before she could even finish, Ole vanished from sight. He blended in with the other leaves on the ground, and Trufa was left all alone on the tree.
       奥立刚说完这些话，特鲁法这几个月里一直害怕的事发生了——一阵风刮来从细枝上拉扯松了奥立。特鲁法开始颤抖、晃动，似乎她很快也要被刮落了，可是她牢牢抓住了。她看到奥立掉了下去在空中摇晃着，她用叶子的语言大声喊：“奥立，回来！回来啊，奥立！”

　　可是她甚至话都没能说完，奥立就从视野里消失了。他跟地上的其它落叶混合在一起，而特鲁法孤伶伶地留在了树上。

      So long as it was still day, Trufa managed somehow to endure her grief. But when it grew dark and cold and a piercing rain began to fall, she sank into despair. Somehow she felt that the blame for all the leafy misfortunes lay with the tree, the trunk with all its mighty limbs. Leaves fell, but the trunk stood tall, thick and firmly rooted in the ground. No wind, rain or hail could upset it. What did it matter to a tree, which probably lived forever, what become of a leaf? To Trufa, the trunk was a kind of god. It covered itself with leaves for a few months, then it shook them off. It nourished them with its sap for as long as it pleased, then it let them die of thirst. Trufa pleaded with the tree to give her back her Ole, to make it summer again, but the tree didn’t heed her prayers.
       只要天还没黑，特鲁法不管怎样还能设法忍受悲痛。可是天渐渐黑冷下来，并开始下起刺骨的雨，她绝望了。不知怎么地她觉得所有树叶不幸的责任要怪树，要怪长有巨大树枝的树干。树叶掉了，而树干仍旧高大牢固地扎根在大地上，没有风雨或冰雹能掀翻它。这些对树有什么要紧呢，它有可能永远存活下去，可是成为一片树叶呢？在特鲁法看来，树干就像上帝，它用树叶覆盖自己几个月，然后又抖落它们；在树干高兴的时候就用树的汁液滋养树叶，而后又渴死它们。特鲁法请求树把奥立还给她，让夏天再一次来临，可是树没有注意到它的祈求。

Trufa didn’t think a night could be so long as this one—so dark, so frosty. She spoke to Ole and hoped for an answer, but Ole was silent and gave no sign of his presence.

Trufa said to the tree: “Since you’ve taken Ole from me, take me too.”

But even this prayer the tree didn’t acknowledge.
        特鲁法从没想到一个夜晚能像今晚这么长——这么黑暗，这么严寒。她呼唤着奥立，希望能听到一声回答，可是奥立沉默着，没有给出一点他存在的迹象。

　　特鲁法对树说道：“既然你从我身边带走了奥立，把我也一起带走吧。”

　　可是甚至这个祈求树也没有注意。

       After a while, Trufa dozed off. This wasn’t sleep but a strange languor. Trufa awoke and to her amazement found that she was no longer handing on the tree. The wind had blown her down while she was asleep. This was different from the way she used to feel when she awoke on the tree with the sunrise. All her fears and anxieties had now vanished. The awakening also brought with it an awareness she had never felt before. She knew now that she wasn’t just a leaf that depended on every whim of the wind, but that she was part of the universe. Through some mysterious force, Trufa understood the miracle of her molecules, atoms, protons and electrons－the enormous energy she represented and the divine plan of which she was a part.
        片刻后，特鲁法打瞌睡了。这不是睡，而是让人不适的衰弱无力。醒来后，她吃惊地发现她不挂在树上了，睡着时风已把她刮了下来。这给了她不同于伴着日出醒来的感觉，她所有的害怕和焦虑此刻都消失了。这次醒来给了她前所未有的意识。她知道现在她不只是一片依赖于风的一时兴致的树叶了，她成为宇宙的一部分。通过某些神秘的力量，特鲁法了解了自身分子，原子，质子和电子的奇迹，她所代表的巨大能量以及她是其中一部分的神圣计划。

      Next to her lay Ole, and they greeted each other with a love they hadn’t been aware of before. This wasn’t a love that depended on chance or caprice, but a love as mighty and eternal as the universe itself. That which they had feared all the days and nights between April and November turned out to be not death but redemption. A breeze came and lifted Ole and Trufa in the air and they soared with the bliss known only by those who have freed themselves and have joined with eternity.
        奥立就躺在她身旁，他们怀着前所未有的爱问候对方。这不是依赖机会或反复无常的爱，这爱跟宇宙本身一样巨大和永恒。在四月至十一月间他们日日夜夜恐惧的结果却不是死亡而是解救。一阵和风把奥立和特鲁法带到空中，他们在只有解放自己进入永恒才能领悟到的无限幸福里冲入云宵。

生命中的11种感动

1.It hurts to love someone and not be loved in return. But what is more painful is to love someone and never find the courage to let that person know how you feel.
只有付出的爱是痛苦的，但比这更痛苦是爱一个人却没有勇气让那人知道你的感情。
2.A sad thing in life is when you meet someone who means a lot to you，only to find out in the end that it was never meant to be and you just have to let go.
生命中令人悲伤的一件事是你遇到了一个对你来说很重要的人，但却最终发现你们有缘无份，因此你不得不放手。
3.The best kind of friend is the kind you can sit on a porch swing with，never say a word，and then walk away feeling like it was the best conversation you've ever had.
最好的朋友就是那种能和你促膝而坐，彼此不说只字片语，分别时却感到这是你有过的最好的一次交流！
4.It's true that we don't know what we've got until we lose it, but it's also true that we don't know what we've been missing until it arrives.
的确只有当我们失去时才知道曾拥有的是什么，同样，只有当我们拥有了才知道曾经失去了什么。
5.It takes only a minute to get a crush on someone，an hour to like someone，and a day to love someone- but it takes a lifetime to forget someone.
迷上某人只需一分钟，喜欢上某人需要一小时，爱上某人则要一天，然而，忘记某人却是一辈子的事情。
6.Don't go for looks；they can deceive. Don't go for wealth；even that fades away. Go for someone who makes you smile because it takes only a smile to make a dark day seem bright.
别倾心于容貌，因为它具有欺骗性，也别倾心于财富，它也会消散，倾心于那个能带给你笑容的人吧，因为一个笑容能使漫漫长夜如白昼般明亮。
7.Dream what you want to dream；go where you want to go；be what you want to be，because you have only one life and one chance to do all the things you want to do.
做你想做的梦吧，去你想去的地方吧，成为你想成为的人吧，因为你只有一次生命，一个机会去做所有那些你想做的事。
8.Always put yourself in the other's shoes. If you feel that it hurts you，it probably hurts the person too.
要设身处地的为别人着想, 如果一双鞋你穿着夹脚, 别人的感觉可能也一样。
9.A careless word may kindle strife；a cruel word may wreck a life；a timely word may level stress；a loving word may heal and bless.
无心快语可能引发争执，无情之词可能折损生命，适时温语可能消弭压力，而关爱之声可能治愈心灵。
10.The happiest of people don't necessarily have the best of everything they just make the most of everything that comes along their way.
幸福之人并非拥有一切，只是尽力享受生活的赐予。
11.Love begins with a smile，grows with a kiss，ends with a tear. When you were born，you were crying and everyone around you was smiling. Live your life so that when you die，you're the one smiling and everyone around you is crying.
爱情以笑开始，以吻转浓，以泪结束。当你哭着降临人世时，身边的每个人都在为此欢笑，好好生活吧，这样你就能含笑离开人世，而身边的每个人都在为此哭泣。

Wrigley merges Joyco India ops with subsidiary

VIVEK SINHA
TIMES NEWS NETWORK[ MONDAY, APRIL 30, 2007 03:58:56 AM]

Wrigley, the world’s largest chewing gum maker, has merged the operations of Joyco India with its wholly-owned arm in the country.

The $4.7 billion US-based Wrigley had in early 2004 announced the global acquisition of certain confectionery businesses of Joyco Group from privately-held Spanish food conglomerate Agrolimen. The deal had brought key brands such as Boomer bubble gum, Pim Pom lollipop and Solano candy under Wrigley’s portfolio.
补充一下背景知识，其大概含义为：拥有47亿资产的箭牌公司于2004年，与西班牙私营食品巨头亚古利民糖果集团签订了收购其旗下佳口集团(Joyco Group)部分糖果业务的协议。箭牌通过收购佳口集团的部分糖果业务，将“大大”泡泡糖、“真知棒”棒棒糖和“舒奶浓”奶糖等纳入箭牌的品牌组合。

One of the major highlights of the deal was Wrigley’s acquisition of the sales and production operations in China, India and Spain, apart from smaller operations in France, Italy and Poland, as well as Cafosa, Joyco’s gum base business. As per the disclosures made by Wrigley, the deal brought it the leadership position in the bubble gum category in India, China and Spain.

In addition, it also brought the number one position for candy lollipops in India and China. As a part of the merger, the operations of Joyco India has been transferred to Wrigley India. In addition, the government approvals which were granted to Joyco India has now been vested in Wrigley India. The common activity of the two companies include manufacturing of chewing gum and other confectionery products.

Almonds are headed for pasteurization

By CAROL NESS
San Francisco Chronicle
2007-04-30 00:00:00

Glenn Anderson is having a tough time swallowing the almond industry's new rules that require heat treatment or chemical fumigation of the nuts he grows on 12 organic acres in the Central Valley of California.

"Most of our customers have called me and said, 'We don't want pasteurized almonds, we want them raw, directly from the field,' " says Anderson, 72, an organic pioneer whose farm in Hilmar, near Turlock, Calif., has been in his family since 1912. "I think it's being shoved down all of our throats."

"Pasteurization" is the California almond industry's response to two salmonella outbreaks, traced to almonds, that sickened a total of about 130 consumers _ and resulted in lawsuits _ in 2001 and 2004.

Starting Sept. 1, under industry-written rules adopted March 30 by the U.S. Department of Agriculture, almost all almonds sold in the United States will have to be treated, either with short blasts of steam or dry heat, or with a carcinogenic chemical that's used to make bowling balls and foam seat cushions as well as insecticide.

Consumers will be none the wiser, since no labels are required to say whether, or how, the nuts have been treated _ even those labeled raw. Already, many almonds are pasteurized voluntarily, especially by large producers.

Almonds sold through farmers' markets, roadside stands and Community Supported Agricultural (CSA) boxes are exempt.

Steam treatment is allowed under federal organic rules. Conventional producers can use steam or propylene oxide, a chemical that's listed as carcinogenic under California's Proposition 65 and is commonly used to kill insects and bacteria in raisins, spices and cocoa.

Salmonella isn't a common problem in nuts. About 40,000 Americans are infected with the bug each year, according to the federal Centers for Disease Control. Meat, poultry, and eggs are by far the biggest causes, since animal feces are the main way salmonella spreads.

Federal food safety regulators have handled the threat by recommending thorough cooking. But almonds are often consumed raw. And with the rehabilitation of nuts as healthful foods, consumption is rising quickly.

So when the second salmonella outbreak hit three years ago, the Almond Board of California went into action.

California grows the entire U.S. almond crop, some 1.1 billion pounds in the most recent harvest (2006-07) worth $1.6 billion, according to Almond Board president and CEO Richard Waycott.

"Food safety and human health are our top priority as an industry," Waycott says. "So over the years we've done whatever we can to improve the safety of our produce."

Expert and consumer testing showed pasteurization causes no significant changes in the way almonds taste or their shelf life, according to both the USDA and Waycott.

Organic grower Glenn Anderson hasn't tasted the pasteurized nuts _ but to him, and his customers, that's not the point.

"We have a budding raw food movement," he says.

One of his customers is Living Nutz, a tiny raw snacks company in Maine. Because of pasteurization, co-owner Seth Leaf says he won't be able to find nuts that he considers truly raw.

A petition Leaf posted on the Living Nutz Web site, asking the USDA to reconsider, attracted 10,000 signatures the first week it went up.

Anderson's customers in Japan have let him know they don't want pasteurized nuts _ but they don't have to worry. The rules don't apply to almonds sold outside North America, which constitute more than two-thirds of the crop.

Customers at Bay Area farmers markets are incensed, says Judith Redmond of Full Belly Farm in the Capay Valley (Yolo County).

"A lot of farmers' market people have the sense that my food is safe _ I know the farmer, it's grown locally, they already trust it," she says. "And they don't trust the process that says it needs to be treated as if it's part of an industrial process."

Redmond, who is also president of the board of the California Alliance with Family Farmers, says industry makes a mistake when it lumps huge farms, especially conventional ones, in with small and organic farms, whose systems depend on building strong soil teeming with good microbes to keep the bad microbes in check.

Indian mangoes land in US after 18 years

PTI[ SATURDAY, APRIL 28, 2007 01:30:48 PM]

 

NEW YORK: The first batch of 150 boxes of choicest Alphonso and Kesari mangoes in 18 years arrived here from India to the delight of Indians who had been lusting for luscious fruit for years.

"But they would have to wait for a few more days before they can buy them in the market as the fruit needs to be ripened before being released for sale," said Bhaskar Savani who is distributor and was personally present at the airport when the Air-India flight bringing the cargo landed late last night.

The formal launch of the mangoes will be done in Washington DC on May 1, he said.

Mangoes from Mexico and other central American countries is available in the United States but Indians often complain that they do not taste like the ones India produces. Nor do the Americans have the number of varieties available back home.

Savani said the distributors expect Langra, Chausa, Mallika and Dussheri to follow to give consumers a choice of varieties.

The distributors are in negotiations with Costco chian, which sells merchandise in bulk, for distributing the mangoes and some fast food chains have shown interest in retailing mango shakes.

The US had stopped import of mangoes from India 18 years ago as it felt Indian farmers were using too much pesticide. It has taken sustained negotiations over several years to get the fruit back into the US market.

The US Department of Agriculture has imposed the condition that the mangoes would be irradiated to ensure that that no exotic plant diseases are introduced in the country. However, irridatation also increases the shelf life of the fruit.

The distributors say that they expect a huge and ever increasing demand for the Indian mangoes with the rising Indian population here and locals developing taste for Indian varieties.

India is the largest producer of mangoes in the world, accounting for more than 50 per cent of the total output. It has some 1000 varieties.

China bans melamine in food products

By ALEXA OLESEN Associated Press Writer
© 2007 The Associated Press

China said Thursday it has banned melamine from food products after the chemical was found in exports of vegetable protein shipped to the United States, but rejected it as the cause of dozens of pet deaths in North America.

U.S. Food and Drug Administration officials say they suspect the substance, which is a chemical found in plastics and pesticides, is to blame.

China's Foreign Ministry said in a statement there was no evidence to support the FDA's claim but that it would cooperate with the United States to find out what actually killed the animals.

The comments in a statement released by the Chinese Foreign Ministry were the first detailed response from Beijing to concerns that emerged a month ago about the country's wheat and rice gluten exports.

China has said it was investigating the issue but had not acknowledged until Thursday that Chinese companies had shipped gluten tainted with melamine to the United States.

The ministry said the contaminated vegetable protein managed to get past customs without inspection because it had not been declared for use in pet food.

"At present, there is no clear evidence showing that melamine is the direct cause of the poisoning or death of the pets," the statement said. "China is willing to strengthen cooperation with the U.S. side ... to find out the real cause leading to the pet deaths in order to protect the health of the pets of the two countries."

U.S. Food and Drug Administration officials have said they suspect Chinese wheat and rice gluten laced with melamine and added to pet food may have killed at least 15 cats and dogs. The chemical appears to have caused acute kidney failure in animals that have died or been sickened after eating foods contaminated with the chemical.

China said an investigation triggered by FDA complaints found melamine in wheat and rice gluten exported to the United States by two Chinese companies: Xuzhou Anying Bio-technology Development Company and Binzhou Futian Bio-technology Company.

The case has prompted China to step up inspections of plant-based proteins and to list melamine as a banned substance for food exports and domestic sales, it said.

China also invited FDA officials to visit China to help with further investigations into the case and to consult on improving inspection techniques, it said.

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改变人生

成功万有定律

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给心灵开扇窗

人性的弱点(全集)

愚者与智者的48个差距

低调出奇迹

活出自己

与公司一起成长

   Study warns BBQ lovers about toxin

    A class of toxic chemicals released by grilling, broiling and frying meat may increase the risk of life-threatening diseases, according to a new study quoted by media reports Wendesday.

    Grilled, fried or broiled animal products such as meats and cheeses contain a class of toxins called "advanced glycation end products" (AGEs), which has been linked to inflammation, insulin resistance, diabetes, vascular and kidney disease, and Alzheimer's disease, researchers at Mount Sinai School of Medicine in New York said.

    When AGEs build up in the body, oxidative stress -- damage linked to aging -- results.

    In the study, Dr. Helen Vlassara and her colleagues tied AGE products to heart disease, diabetes and kidney disease.

    "A sustained and chronic inflammation damages the tissues," Vlassara said. "Therefore it will damage the heart, it will damage the kidneys and the brain."

    The study involved 172 healthy men and women who were divided into two age groups, those 18 to 45 and those 60 to 80. Participants had their body weight and body fat measured, completed a three-day food diary, and had blood samples collected.

    AGE levels tended to be higher in older people, whose bodies seem to have less ability to remove the chemicals, the researchers found.

    The researchers also found that the more people ate foods rich in the compounds, the higher their blood levels of AGE and markers for inflammation such as C-reactive protein. Levels of AGEs in some healthy adults were similar to those seen in people with diabetes in earlier studies, according to the researchers.

    Vlassara suggested that boiling, steaming and stewing are the safest ways to cook food, not only because of AGEs, but also given warnings about cancer-causing byproducts of high-temperature cooking such as acrylamide.

    The occasional barbecue is probably OK, she added, noting AGEs also give foods desired tastes and smells.

    Right now, there are no tests for AGE levels. The researchers note, one sure way to lower levels is to lower the heat while cooking -- think stewing instead of grilling.

美国USDA宣称，中国销售的美国食品大概有20%-30%是假冒产品！

Report highlights counterfeit food threat in China

The rapid growth of foreign food companies operating in China is driving the increase in the number of counterfeit goods in the country, says a new report.

In findings published this month, the United States Department of Agriculture (USDA) estimates that about 20 to 30 per cent of all US food products sold within the country are counterfeit. 

The problem stems from some local companies and individuals looking to tap into the popularity of branded products. The report is likely to make critical reading for foreign food groups, who wish to prevent losing revenues through products infringing on their brand reputation.

Some major companies in the past have already come under threat in the market from so called "copycat" versions of their products, despite growing cooperation from the Chinese government over the issue.

If businesses are therefore to protect there interests and property within the country, they will need to ensure their property rights are fully covered, the USDA warned.

Though the USDA praised the Chinese authorities for being active in protecting intellectual property under international law, it highlighted some problems still facing companies looking to register patents and trademarks.

The USDA blamed these problems on a government delay in bringing together the country's patent, trademark and copyright offices under the State Intellectual Property Office (SIPO).

Though the proposed merger was suggested following the formation of SIPO in 1998, the USDA revealed these changes still had "yet to occur."

In order therefore to ensure companies remain fully protected through Chinese law, the USDA highlights a number of steps that should be taken to prevent possible breaches of their property.

As well as registering with China's trademark office, businesses should also move to protect any related internet domain names, as well as Chinese language versions of their trade marks.

The latter measures are seen as being particularly crucial, due to the lack of a "first-to-file" system in the country that would require proof of prior use or ownership from companies who claim trademarks.

However, in certain situations the Chinese government has already been stepping in to repeal trademarks deemed as being unfairly registered.

Not all companies have been this lucky though, last year Italian chocolate maker Ferrero revealed that "copycat" products of its brands in China were hindering its growth in the country.

Despite having been operating in China since 1984, the group decided to take the copyright issue to the country's courts.

The move came over allegations that local confectioner Montresor had packaged one of its chocolate products identically to Ferrero's, Ferrero Rocher brand.

Lawyers for Montresor claimed that the Chinese firm uses its own original packaging design.

Food Authenticity and Traceability

Dr Michele Lees is Director of Collaborative Research at Eurofins Scientific Laboratories, internationally known for its work on food analysis and authentication.

The ability to trace and authenticate a food product is of major concern to the food industry. This important topic is reviewed extensively in Food Authenticity and Traceability. The first part of the book deals with analytical techniques applied to food authentication, with chapters on both established and developing technologies, and discussions of chemometrics and data handling. Part 2 relates these methodologies to particular food and beverage products, such as meat, dairy products, cereals, and wine. The final section reviews traceability in detail, examining the development of efficient traceability systems and their application in practice to animal feed and fish processing.

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Contents

Part 1: Methods for authentication and traceability
Part 2: Authenticating and tracing particular foods
Part 3: Traceability

Introduction

Part 1: Methods for authentication and traceability

Advanced PCR techniques in identifying food components
N Marmiroli, University of Parma, Italy
 - Introduction
 - Qualitative and quantitative PCR techniques
 - Method validation
 - Advanced PCR techniques
 - Applying PCR techniques: identifying genetically-modified organisms in food
 - Applying PCR techniques: molecular markers and identification of cultivar or breed
 - Future trends: PCR and identity preservation of foods
 - References

DNA methods for identifying plant and animal species in food
J Lenstra, University of Utrecht, The Netherlands
 - Introduction
 - Meat species identification
 - Identifying species in dairy products, feedstuffs and fish
 - Identifying plant species, cell lines and animal breeds
 - Comparison and validation of methods
 - Future trends
 - References

Enzyme immunoassays for identifying animal species in food
E Maertlebauer, University of Munich, Germany
 - Introduction
 - Principles of enzyme immunoassays
 - Applications: identifying animal species in meat, dairy and other foods
 - Advantages and disadvantages
 - Sources of further information and advice
 - References

Proteome and metabolome analyses for food authentication
S Vaidyanathan and R Goodacre, University of Manchester Institute of Science and Technology (UMIST), UK
 - Introduction
 - The importance of proteomics and metabolomics
 - Proteome analysis
 - Metabolome analysis
 - Fingerprinting techniques
 - Applications: rapid authentication of food components
 - Future trends
 - Sources of further information and advice
 - References

Near infra-red absorption technology for analysing food composition
I Benson, NDC Infrared Engineering, UK
 - Introduction
 - Principles of measurement
 - Instrumentation
 - Multi-component analysis of food products
 - Advantages and disadvantages
 - On-line applications
 - Future trends
 - References

NMR spectroscopy in food authentication
G Le Gall and I Colquhoun, Institute of Food Research, UK
 - Introduction
 - Using NMR spectroscopy: sample preparation
 - Data recording and processing
 - Signal assignment and chemometrics
 - Advantages and disadvantages of the NMR technique
 - Applications: authenticating oils, beverages, animal and other foods
 - Future trends
 - Sources of further information and advice
 - References

Using stable isotope ration mass spectrometry (IRMS) in food authentication and traceability
S Kelly, University of East Anglia, UK
 - Introduction: stable isotopes
 - Principles of operation of IRMS
 - Current applications: adulteration of fruit juice, honey and wine
 - New applications: determining the geographical origin of foods
 - Future trends: position-specific isotope analysis
 - Conclusion
 - References and further reading

Spectrophotometric techniques
M Meurens, Universite Catholique de Louvain, Belgium
 - Introduction
 - Ultraviolet spectroscopy: detecting fruit and vegetable oil adulteration
 - Infrared spectroscopy for food authentication
 - Fluorescence spectroscopy for food authentication
 - Raman spectroscopy for food authentication
 - Conclusion
 - References

Gas chromatography
E Forgacs and T Cserhati, Hungarian Academy of Sciences
 - Introduction
 - Principles and technologies
 - Sample preparation
 - Applications: identifying flavour compounds
 - Advantages and disadvantages of gas chromatography
 - References

High pressure liquid chromatography (HPLC) in food authentication
L Nollet, Hogeschool Gent, Belgium
 - Introduction: principles and technologies
 - Authenticating fruit products
 - Authenticating oils
 - Authenticating other foods
 - Future trends
 - References

Enzymatic techniques for authenticating food components
G Henninger, University of Applied Sciences – Lemgo, Germany
 - Introduction
 - Analysing enzymes in sugars, acids, salts, alcohols and other compounds
 - Sample materials and equipment
 - Sample preparation
 - Performing an assay
 - Routine enzymatic methods for food analysis and authentication
 - Advantages and disadvantages
 - Future trends
 - Acronyms
 - References and further reading

In-line sensors for food analysis
P Patel and C Beveridge, Leatherhead Food International Ltd, UK
 - Introduction
 - Requirements for in-line sensors
 - Current commercial sensor systems
 - In-line sampling
 - Future trends
 - Sources of further information and advice
 - References

Chemometrics in data analysis
R Leardi, University of Genoa, Italy
 - Introduction
 - Data collection and display
 - Classification
 - Modelling
 - Calibration
 - Variable selection
 - Future trends
 - Conclusion: the advantages and disadvantages of chemometrics
 - Sources of further information and advice
 - References

Part 2: Authenticating and tracing particular foods

Species identification in processed seafoods
C Sotelo and R Perez-Martin, Instituto de Investigaciones Marinas, Spain
 - Introduction: the importance of species identification
 - The problem of species identification in seafood products
 - The use of biomolecules as species markers
 - The use of DNA for species identification
 - Polymerase chain reaction (PCR) techniques
 - Methods not requiring a previous knowledge of the sequence
 - Methods using sequence information
 - Future trends
 - Sources of further information and advice
 - References

Meat and meat products
M Lees, Eurofins Scientific, France
 - Introduction: key authenticity issues
 - Species identification
 - Adulteration issues
 - References

Milk and dairy products
F Ulberth, University of Agricultural Sciences, Austria
 - Introduction: authenticity issues for milk and dairy products
 - Detection and quantification of foreign fats
 - Identifying milk of different species
 - Other authenticity and traceability indices
 - Conclusions
 - References

Cereals
G Downey, TEAGASC – The National Food Centre, Ireland
 - Introduction
 - Wheat
 - Pasta
 - Rice
 - References

Herbs and spices
R Singhal and P Kulkarni, Institute of Chemical Technology – Mumbai, India
 - Introduction: quality and adulteration issues
 - Whole spices and spice powders
 - Essential oils
 - Oleoresins
 - Testing for sensory quality and geographical origin
 - Sources of further information and advice
 - References

Identifying genetically-modified organisms (GMOs)
B Popping, Eurofins Scientific, France
 - Introduction
 - Characteristics of transgenic crops
 - Labelling requirements
 - Detection methods and traceability systems for GMOs
 - Future trends
 - References

Wine authenticity
I Arvanitoyannis, University of Thessaly, Greece
 - Introduction: traditional and novel methods for testing wine authenticity
 - Analysis of minerals and trans-resveratol
 - Analysis of phenols, volatiles and amino acids
 - The use of NMR, FT-IR and sensory techniques
 - Data analysis
 - Conclusions
 - References

Part 3: Traceability

Traceability in food processing: an introduction
C Morrison, Youngs Bluecrest Seafoods Ltd, UK
 - Introduction: the key objectives of traceability
 - Traceability coding
 - Components of traceability systems
 - Using traceability systems when problems arise
 - Summary
 - References

Developing traceability systems across the supply chain
A Furness and K Osman, Centre for Automatic Identification and Intelligent Systems – Birmingham, UK
 - Introduction
 - Accommodating multi-functional traceability requirements
 - Item-specific data capture
 - The EANUCC coding system
 - Data carrier technologies
 - Linking item-attendant data and database information
 - The FOODTRACE project
 - Conclusions

Developing and implementing an effective traceability and product recall system
M Dillon and M Thomson, Grimsby Institute of Food and Fisheries, UK
 - Introduction Building traceability in the supply chain: an example
 - Building traceability in the supply chain: an example
 - Key elements in a traceability system
 - Verifying control
 - Conclusions
 - Sources of further information and advice
 - References and further reading

Traceability in fish processing
E Larsen, Danish Institute of Fisheries Research
 - Introduction: the fish processing industry
 - Traceability requirements
 - Current traceability systems
 - Improving traceability systems
 - Traceability issues in aquaculture
 - Attitudes to traceability
 - References

Safety and traceability of animal feed
S Notermans and H Beumer, TNO Nutrition and Food Research, The Netherlands
 - Introduction
 - Requirements for safe feed production
 - Risks from animal feed
 - Control systems to manage risks: GMP and HACCP
 - The role and requirements of traceability systems
 - Future trends: hazard early warning systems
 - References
 - Abbreviations

Geographical traceability of cheese
L Pillonel and J Bosset, Federal Dairy Research Station of Liebefeld, Switzerland
 - Introduction
 - Approaches to identifying geographical origin
 - Analytical methods: primary indicators
 - Analytical methods: secondary indicators
 - Conclusion
 - References

Advanced DNA-based detection techniques for genetically-modified food
A Holst-Jensen, National Veterinary Institute, Norway
 - Introduction
 - Issues in detecting genetically-modified organisms (GMOs)
 - Developing improved GMO detection methods
 - Future trends in detecting GMOs in food
 - References