Garut Orange: From Garut to The World

Reputation of Garut Regency as the center of Orange/Citrus Production in West Java and the national, strengthened through the Ministry of Agriculture Decree No.: 760/KPTS.240/6/99 on 22 June 1999 that the Garut Orange has been established as the National Superior Variety name mandarine Garut I. The determination is essentially indicates that the Orange Garut is one of the pre-eminent national agricultural commodities that need to be maintained and continuously improved the quality and quantity of production.

Since a long time, Garut orange has become a popular trademark of Garut Regency. Therefore, in accordance with Regulation No. 9 Tahun 1981, Garut Orange has made as component of Garut Regency official symbol. Besides the typical fruit Garut Regency, orange is a commodity sub-sector of food crops that have a bright prospect with high enough economic value. As a typical pre-eminent commodity areas, Garut Orange has the opportunity to continue to be high because competitive and comparative advantages and the opportunities still wide open. With a variety of business done to improve the quality and quantity of production, Garut Orange will be able to compete with similar products both at the national level 1 as well as Medan Orange, Pontianak and imports orange citrus, such as Mandarin Orange and New Zealand. Investment in commodities is quite prospective and can provide economic value to a high enough for both farmers and investors. As the citrus production centers, the Government of Garut Regency continue to improve the quantity and quality of production. Currently there are no sources that report the capacity Garut Orange specifically. According to the citrus farmers are contacted by the garutkab.go.id, at the glories periode of Garut Orange, Cigadog in Wanaraja (now Sucinaraja district) was the best location that produce Garut Orange. Then the plantation destroyed when the area covered ash eruption of Mount Galunggung with the thickness reach 1 meter more. Currently, plantation of Garut Orange commodities generally located between Siam/keprok plants in some areas in Garut Regency. Pasir Wangi and Samarang District is the priority restoration Garut Orange place. The illustration of production capacity of Garut Orange in Garut Regency is as follows:

 

Year	Plants Generate	Production	Results of each tree
	(trees)	(kw)	(kg)
In Year	191.201	9.616,5	19,88
Previous year	162.374	8.119,0	19,99
Source: Department of Food Crops and Holticulture Garut

Need to be recognized that the triumph of Garut Orange past can not be perceived completely now. As an illustration of glorious, at the end of the year 1987 recorded a population of citrus are still 1.3 million trees in the land area of approximately 2600 hectares with total production generated approximately 26,000 tons / year. However, within a period of 5 years later, the population decreased drastically. At the end of the year 1992 as much 52,000 living trees. So it is not surprising that at this time, we do not see the row Garut orange seller in the street along the Bandung - Garut, or we will not find traders in the bus selling original Garut orange.

The decreasing population of extrim Garut orange are preferred because the disease attacks Citrus vein phloem degeneration (CVPD) that comes from a bacteria (not viruses) called lybers bacteri aniaticum. Based on the results of research conducted by Japanese researchers, French, and LIPI in mind that the bacteria that does not undermine citrus plants spread through soil and seeds collected from a citrus plant disease, but is transmitted through insects like lice orange jump (diaphorina citry). Lice jump citrus infectious way with liquid smoke is a leaf, then soak up the healthy citrus leaves. Now we have a focus to combat the insects effectively so that this disease does not spread wide.

Source revealed source of this disease, make sure Garut Government step in the rehabilitation efforts of Garut orange one to development efforts in the production location nonendemis. Garut Regency Government efforts of farmers and it is slowly but surely began to show results. Now, has been re-planted more than 500,000 orange trees, or as much 40% of the target area of 1000 ha of land in the District Samarang, Pasirwangi, Bayongbong, Cisurupan, Cilawu, Karangpawitan, Pameungpeuk, Cikelet, Cisompet, and Cibalong. Hopefully this effort will restore the productivity Garut Orange again as one of the identity of Garut Regency.

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Origins, Flavors and Health Benefits

How many times do we just want to drink tea after a heavy meal, but are then bombarded with all the various tea flavours that we get lost. This article answers that need.

What you should always remember is that there are only four types of tea.
1) Black tea
2) Green tea
3) White tea
4) Oolong tea

All these are made from the leaves of the Camellia sinensis, also known as the tea plant. Other herbal infusions such as chamomile tea, ginger tea or red tea made of rooibos leaves are disqualified as types of tea since the tea plant is not involved in their making. The difference between the four tea variations lies in the process of making them. In addition, each type of tea has another flavor and various health benefits.

1) Black Tea
The strong flavored burnt Sienna colored hot beverage is the most popular type of tea in the West. Either served with a squeeze of lemon or added milk and a cube of sugar, the cup of black tea is part of daily tea ceremonies that take place worldwide. Black tea is made of heavily oxidized Camellia sinensis leaves. When served plain, it contains no calories, carbohydrates, or fats. A cup of black tea contains more caffeine than any other types of tea but less than in any cup of coffee.

2) Green Tea
The lightly oxidized tea has been popular in China, Japan and Korea for centuries. Recently, rumors on its health benefits increased its popularity in the West as well. It has been proven that drinking green tea can lower cholesterol, prevent cancer, increase metabolic rates and be helpful in variety of other conditions and illnesses. The green tea is lightly oxidized, dried, but not fermented. It is usually served plain, without sugar or milk. Since some of the green tea variants taste a bit bitter, it should be brewed in lower temperature than the boiling point.

3) White Tea
White tea is rarer and more expensive than the other types of teas mentioned above. Originated in the Fujian province of china, the white tea is made of young Camellia sinensis leaves, which go through a long process of steaming or frying, inactivate fermenting and drying. Since the leaves are harvested while the buds are still covered by white hair, it is called white tea. White tea has the most delicate, sweet taste than the other types of tea. Moreover, it contains the smallest amount of caffeine and the largest amount of antioxidant that help prevent cancer.

4) Oolong Tea
The traditional Chinese tea is the common companion of Chinese foods such as dim sum and chop suey in American Chinese restaurants. The oolong tea, black dragon in Chinese, got its name after its long, dark distinguished leaves that look like wild black dragons when brewed. The unique taste of the oolong tea is achieved by a long process that includes sun drying of the Camellia sinensis leaves, light oxidization, cooling and drying processes. The result is a lighter flavor than the popular black tea and stronger than the delicate green tea.

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Cooking Asparagus The Fun And Easy Way

Preparation is the key when you're going to cook asparagus.  There are several methods of cooking boiling, grilling, steaming, or roasting.  The microwave is also a good option when cooking asparagus.  Cut the asparagus into sections and you can use it in stirfries you can also blanch the asparagus and use it in vegetable dips.  Of course, there's nothing like steamed asparagus with butter, salt, and pepper.

When buying asparagus make sure that it is fresh, the asparagus will taste much better and can be kept for two to three days when properly stored.  Once you get the asparagus home and ready to prepare, you'll need to trim it.  The easiest way to trim asparagus before cooking is to simply do it by hand by bending the stock until it breaks.  If it will not break but only bends, it is probably old and will not be as fresh as you would like it.  Some cooks prefer to peel the bottom of the stocks this is not really necessary but sometimes helps when the stocks are a little woody.  Contrary to popular belief the thicker asparagus is actually more flavorful than the pencil thin variety that most people want to buy.

An easy way to peel asparagus if you decide to go that route, is to lay a stalk on the counter or a cutting board and use a vegetable peeler. Starting at the top of the asparagus peel all the way to the end.  The main reason anybody would peel asparagus, as I mentioned above, would be to make the asparagus more tender.  You don't need to completely peel the asparagus either, simply peel down one one side to allow moisture to enter the asparagus while it is cooking.

If you want to steam the asparagus here is a simple method. After you have timmed your asparagus to the size you need, and optionally peeled it, place them in a saucepan and about an inch of water.  Another steaming method you can use when cooking asparagus is to stand them vertically.  Make sure you tie the bundles at the bottom and the top so they don't fall over in the pan.  They should steam for approximately 5 to 10 minutes depending on the thickness.

Boiling is a great way to cook asparagus also.  You want to use just enough water to cover the asparagus but make sure all the stems face the same direction and are covered with water.  The asparagus will take between four to six minutes to cook completely, but again that depends on the size.

One method I really enjoy is using the grill.  Cooking asparagus on the grill either directly over the fire or on skewers gives a great smoky flavor.  Depending how you like them, cook the asparagus for anywhere from 30 seconds to 10 minutes.  Another great way to cook the asparagus is to wrap them in foil with a little bit of olive oil and salt and pepper and cook them on the grill for 10-20 minutes.  You'll have a great treat.

On those winter days when you really don't want to cook asparagus on the BBQ, another great option is roasting.  Simply heat the oven to 425° F, and lay the asparagus flat on a baking sheet lined with foil.  You can put any seasoning you want on the asparagus when roasting; salt, pepper, lemon pepper or any other spice that you have on hand are good.  You will be rewarded with a nice tender stalk with a roasted flavor in about two to three minutes.

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Why is Barbequing So Popular?

Barbequing is an American tradition. Each year, statistics show that at least 90% of families attend at least one barbeque party or celebration. About 40% of families delight in throwing parties that center around the idea of barbequing. With statistics like that, one must wonder why barbequing is such a popular event and tradition.

First, barbequing or grilling allows you to create a meal that is unmatched by any other type of cooking. The grilled smell and taste will perk up even the pickiest meat eater.

A variety of meats and side dishes are used when barbequing. Traditionally, families cook pork, beef, and fish on their grills. When visiting your local grocery store, look for meats that are specifically cut and packaged for barbequing. If you do not find pre packaged meats, then chances are spices, marinates, and kits for grilling are somewhere near by.

Traditional side dishes include potato salad, beans, and coleslaw. These sides work well with the variety of meats available and are easy to prepare and store until it is time to eat.

Your traditional condiment bar should include pickles, relish, and onions.

Different types of grills will present different types of flavors. Charcoal and smoker grills present a natural smoked flavor which is one of the most known tastes of barbequing. Smokers even allow you to control slight changes in the favor of the meat by using different types of woods. Alternatively, propane grills allow grillers to cook their meals faster, but still have a grilled flavor.

Some grills have the ability to come with many different types of cooking surfaces. These different cooking surfaces include a BBQ surface, a flat grill, and a ribbed grill. Some grills even offer these types of surfaces as none stick, which allow you to cook a whole array of foods that you would not be able to cook on a grill otherwise. You will be able to cook your whole meal, including side dishes if you plan correctly. Some gas grills even contain a Wok type surface for cooking pasta and rise dishes, or a full rotisserie set that allows you to cook rotisserie chicken.

Another reason barbequing is so popular is the fact that it gives you a reason to hold a party or celebration.

Outdoor parties not only allow your guests to be present during the cooking of the meal, but also give them the opportunity to be with friends.

Themed parties are always fun for your family and guests. Festive decorations can be found at any local party or general store. You may also consider purchasing decorations that can be stored and reused at a different time, such as reusable tablecloths and Tiki torches. Give your clambake a beach theme by adding tropical music and you may even consider adding some sand.

Finally, barbequing is popular because it can be considered a hobby as well. Barbequing, like anything else in life, takes time and practice. It can be fun to play and experiment with different techniques and recipes. Once you have developed a like for barbequing, then you can focus on creating your own variations on traditional recipes and ideas.

Barbequing is typically thought of as a summer event, but some diehard fans of barbeque will not think twice about breaking out their barbeque grills right in the middle of winter.

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