Inspired by Indonesia's wealth on food biodiversity, indigenous wisdom and spiritualism, Javara was founded in 2008. Javara works across agricultural value chain from production to distribution in order to keep alive such heritage and bring community-based organic products to broader market.
Javara' products are biodiversity oriented, signified and differentiated as being origin-specific, artisanal, traceable, ethically traded, incorporate values behind the products, and organically produced.
As Indonesia's leading purveyor of biodiversity-based, to date Javara works with over 52,000 farmers across Indonesia from Aceh to Papua. Javara currently holds portfolio of over 240 organic products that are certified under the EU, US NOP, and JAS standards. Javara has been exporting to over 19 countries in 4 continents.
Its unique positioning in championing fine biodiversity-based food product from rural Indonesia builds the strong branding of Javara presence both nationally and internationally. Javara has been recognised as the pride of nation and often referred as one of the brand ambassadors of Indonesia. In 2014, Javara named by Forbes Magazine as one of Indonesia's 20 Global Rising Stars, the only social enterprise in the class. In the same year, the Government of Indonesia also awarded Javara with Anugerah HKI (Intellectual Property Award) for the category of Brand Owner for its dedication in building the brand of rural/community-based products. In 2016, Javara received Government's Primaniyarta Award for the category of Pioneer of the new market.
Inspired by Indonesia's wealth on food biodiversity, indigenous wisdom and spiritualism, Javara was founded in 2008. Javara works across agricultural value chain from production to distribution in order to keep alive such heritage and bring community-based organic products to broader market.
Javara' products are biodiversity oriented, signified and differentiated as being origin-specific, artisanal, traceable, ethically traded, incorporate values behind the products, and organically produced.
As Indonesia's leading purveyor of biodiversity-based, to date Javara works with over 52,000 farmers across Indonesia from Aceh to Papua. Javara currently holds portfolio of over 240 organic products that are certified under the EU, US NOP, and JAS standards. Javara has been exporting to over 19 countries in 4 continents.
Its unique positioning in championing fine biodiversity-based food product from rural Indonesia builds the strong branding of Javara presence both nationally and internationally. Javara has been recognised as the pride of nation and often referred as one of the brand ambassadors of Indonesia. In 2014, Javara named by Forbes Magazine as one of Indonesia's 20 Global Rising Stars, the only social enterprise in the class. In the same year, the Government of Indonesia also awarded Javara with Anugerah HKI (Intellectual Property Award) for the category of Brand Owner for its dedication in building the brand of rural/community-based products. In 2016, Javara received Government's Primaniyarta Award for the category of Pioneer of the new market.
This is the Power Point for Milk Specialies Supply side. It will be updated soon with our manufacturing abilities as well.
contact me ajacobs@milkspecialties.com
In Asia Pacific, about 25% of the bakery launches are from Japan making them as the most active market in coming up of new products. Majority of Japan’s bakery launches are unique and are far advanced in innovation. Therefore, they will set the trends in Southeast Asia’s bakery scene.
A 28 page guide on cook chill best practice. The information in this guide will give you the confidence to try it out for yourself. The Cook Chill system will revolutionize your kitchen.
Foodservice operators interested in using fresh, locally sourced and seasonal ingredients are looking for new and innovative ways to maximize flavor and yield in an effective and efficient manner. Cook-chill equipment is one way savvy operators employ to meet these objectives. While many foodservice professionals think cook-chill equipment is the exclusive domain of very large operators, the fact remains that operations of all sizes continue to employ it to save on labor costs and generate consistent menu items. In this hour-long webcast our panel of operators will discuss their approaches to cook-chill and share best practices.
FCSI members and certified foodservice professionals may earn a continuing education unit by registering for and viewing the webcast and then completing a short quiz (the URL to the quiz will be provided after the webcast).
Introduction to Bakery Processes: From Concept Through ConstructionThe Austin Company
The American Society of Baking's (ASB) Young Professionals Committee partnered with The Austin Company to offer the first in a series of webinars focused on the baking industry. Charles Albertone, Industrial Engineer/Project Manager with The Austin Company, hosted this first webinar on "Introduction to Bakery Processes - From Concept to Construction."
This webinar provided attendees with an overview of major baking processes, including mixing, make-up, proofing, baking, cooling and packaging; design considerations for each process from line layout to construction; sample construction details and photos; and a Q&A session.
This is the Power Point for Milk Specialies Supply side. It will be updated soon with our manufacturing abilities as well.
contact me ajacobs@milkspecialties.com
In Asia Pacific, about 25% of the bakery launches are from Japan making them as the most active market in coming up of new products. Majority of Japan’s bakery launches are unique and are far advanced in innovation. Therefore, they will set the trends in Southeast Asia’s bakery scene.
A 28 page guide on cook chill best practice. The information in this guide will give you the confidence to try it out for yourself. The Cook Chill system will revolutionize your kitchen.
Foodservice operators interested in using fresh, locally sourced and seasonal ingredients are looking for new and innovative ways to maximize flavor and yield in an effective and efficient manner. Cook-chill equipment is one way savvy operators employ to meet these objectives. While many foodservice professionals think cook-chill equipment is the exclusive domain of very large operators, the fact remains that operations of all sizes continue to employ it to save on labor costs and generate consistent menu items. In this hour-long webcast our panel of operators will discuss their approaches to cook-chill and share best practices.
FCSI members and certified foodservice professionals may earn a continuing education unit by registering for and viewing the webcast and then completing a short quiz (the URL to the quiz will be provided after the webcast).
Introduction to Bakery Processes: From Concept Through ConstructionThe Austin Company
The American Society of Baking's (ASB) Young Professionals Committee partnered with The Austin Company to offer the first in a series of webinars focused on the baking industry. Charles Albertone, Industrial Engineer/Project Manager with The Austin Company, hosted this first webinar on "Introduction to Bakery Processes - From Concept to Construction."
This webinar provided attendees with an overview of major baking processes, including mixing, make-up, proofing, baking, cooling and packaging; design considerations for each process from line layout to construction; sample construction details and photos; and a Q&A session.
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Hygienic practices for food safety webinarjoseph kusi
processing soya beans into milk and tofu.test cases in uganda benin, ghana.emphasis on best hygienic practices.and looking for ways to extend shelf life of soya milk and tofu
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Enterprise Excellence is Inclusive Excellence.pdfKaiNexus
Enterprise excellence and inclusive excellence are closely linked, and real-world challenges have shown that both are essential to the success of any organization. To achieve enterprise excellence, organizations must focus on improving their operations and processes while creating an inclusive environment that engages everyone. In this interactive session, the facilitator will highlight commonly established business practices and how they limit our ability to engage everyone every day. More importantly, though, participants will likely gain increased awareness of what we can do differently to maximize enterprise excellence through deliberate inclusion.
What is Enterprise Excellence?
Enterprise Excellence is a holistic approach that's aimed at achieving world-class performance across all aspects of the organization.
What might I learn?
A way to engage all in creating Inclusive Excellence. Lessons from the US military and their parallels to the story of Harry Potter. How belt systems and CI teams can destroy inclusive practices. How leadership language invites people to the party. There are three things leaders can do to engage everyone every day: maximizing psychological safety to create environments where folks learn, contribute, and challenge the status quo.
Who might benefit? Anyone and everyone leading folks from the shop floor to top floor.
Dr. William Harvey is a seasoned Operations Leader with extensive experience in chemical processing, manufacturing, and operations management. At Michelman, he currently oversees multiple sites, leading teams in strategic planning and coaching/practicing continuous improvement. William is set to start his eighth year of teaching at the University of Cincinnati where he teaches marketing, finance, and management. William holds various certifications in change management, quality, leadership, operational excellence, team building, and DiSC, among others.
3.0 Project 2_ Developing My Brand Identity Kit.pptxtanyjahb
A personal brand exploration presentation summarizes an individual's unique qualities and goals, covering strengths, values, passions, and target audience. It helps individuals understand what makes them stand out, their desired image, and how they aim to achieve it.
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Implicitly or explicitly all competing businesses employ a strategy to select a mix
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Improving profitability for small businessBen Wann
In this comprehensive presentation, we will explore strategies and practical tips for enhancing profitability in small businesses. Tailored to meet the unique challenges faced by small enterprises, this session covers various aspects that directly impact the bottom line. Attendees will learn how to optimize operational efficiency, manage expenses, and increase revenue through innovative marketing and customer engagement techniques.
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Grote partijen zijn al een tijdje onderweg met retail media. Ondertussen worden in dit domein ook de kansen zichtbaar voor andere spelers in de markt. Maar met die kansen ontstaan ook vragen: Zelf retail media worden of erop adverteren? In welke fase van de funnel past het en hoe integreer je het in een mediaplan? Wat is nu precies het verschil met marketplaces en Programmatic ads? In dit half uur beslechten we de dilemma's en krijg je antwoorden op wanneer het voor jou tijd is om de volgende stap te zetten.
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1. Arequipe Los Pinos IGR
UniversidaddelaAmazonia
Florencia–Caquetá
2013
Nini Johana Calderón Anturi
Patrick Daniel Marisancén Varón
Tatiana Chaves Moncayo
2. INTRODUCTION
This project was conducted through observations of
manufacturing Arequipe, which is also known as “manjar
blanco”.
3. DESCRIPTION OF THE SETTING
• Arequipe Los Pinos IGR factory is located in Los Pinos
neighborhood on the street 31 # 1b – 05.
• It makes part of a familiar house which since its building
was adequate to hold the company.
• It is a family business that is managed by three members
of the family.
4. HISTORY
• Arequipe Los Pinos IGR began with Muñoz family’s idea
to learn how to earn their living.
• Improving the quality of their product and introducing
technology in the making of the process.
• Short-term projection to expand production.
• Long-term projection to acquire a vehicle and new
technologies.
5. PRODUCT
• Arequipe is prepared by slowly heating
sweetened milk to create a product that derives its taste
from the caramelization of milk, changing its flavor and
color.
• Ingredients: Raw milk, Sugar, Sodium bicarbonate,
Sodium benzoate and potassium sorbet.
11. MANUFACTURING PROCESS
• Preparing Arequipe consists on mixing the ingredients and stir the
resulting mixture until it reaches its point.
• Packaging is done in plastic containers and special bags.
• Sealing is done by heating the plastic with a hot sealer.
• Labeling is done manually.
• Sellings.
• Deliveries.
12. BENEFITS
Advantages
• Arequipe has a lot of benefits for human health and
nutrition. It is a rich source of many essential body-
building nutrients, particularly protein, sugars and fat,
Vitamin A, the B Vitamins and Calcium.
• It is advisable for children during its growth period,
athletes and even for adults who suffer from appetite
problems.
14. RESULTS
• After a long manufacturing process which takes more
than seven hours, a delicious, nutritious, and fortified
Arequipe is done and ready to enjoy.
16. CONCLUSION
• Concentrated milk products are valued because they can be
kept for months and supply milk’s characteristics contribution
to the texture and flavor of baked goods and confectionery.
• Arequipe is not only a healthy and valuable product, but also it
had made and will make possible many other practices which
would not take place if Arequipe was not made.
