The document summarizes the process of manufacturing lambanog (coconut wine) at Sanghaya Inc. It discusses collecting coconut sap, filtering and fermenting the sap, distilling it into lambanog, packaging and storing the finished product. It also provides details on the production facility layout, materials and equipment used, labor requirements, and factory overhead costs.
The document discusses the manufacturing process of lambanog, a coconut wine popular in the Philippines. It begins with collecting coconut sap from trees, filtering and fermenting the sap, then distilling it to increase the alcohol content and produce lambanog. The distilled product is packaged and stored. Facilities, equipment, utilities, raw materials and waste disposal requirements are also outlined.
Delve into the fascinating world of amaros on a whistle-stop tour of Italy, revealing how botanicals and local ingredients give each amaro their own unique character. Presented by Giuseppe Gallo, ITALSPIRTS Ltd
This document describes wines from three prestigious Spanish wine regions - Rioja, Ribera del Duero, and Rias Baixas. It provides details on the Grupo Vinícola Marqués de Vargas winery and its flagship wines including the Marqués de Vargas Reserva 2009, Conde de San Cristóbal 2011, and Pazo San Mauro Albariño 2010. The wines are highly rated having received awards and scores in the 90-95 point range from respected critics. Specific information is given on the grapes, winemaking techniques, and tasting notes for selected vintages.
Alpha Estate is a vineyard and winery located in Amyndeon, Greece. The name Alpha represents a new beginning in Greek wine. The owners planted 46 hectares of vines in the late 1990s, pioneering large-scale viticulture in the region. Alpha Estate's philosophy is to produce wines that reflect the terroir where the grapes are grown through sustainable vineyard practices and winemaking techniques.
Valdorado produces de-alcoholized wines through a physical process that removes alcohol while retaining other characteristics. The document describes the de-alcoholization process and health benefits of moderate wine consumption. It then provides tasting notes and analyses for Valdorado's red, white, and de-alcoholized wine products at 0.5%, 4.5%, and 8.5% alcohol levels. Contact information is listed at the end.
This document provides information about wines produced by Bocopa, a wine cooperative located in Alicante, Spain. Bocopa works with over 1,800 winegrowers across 6 cellars to produce wines from 2,000 hectares of vineyards. It produces several wine brands including Marina Alta, Laudum, Terreta Rosé, and Alcanta. The Alcanta line includes both still and sparkling white, rosé, and red wines made from grapes like Chardonnay, Monastrell, Cabernet Sauvignon, and Merlot.
The document summarizes the process of manufacturing lambanog (coconut wine) at Sanghaya Inc. It discusses collecting coconut sap, filtering and fermenting the sap, distilling it into lambanog, packaging and storing the finished product. It also provides details on the production facility layout, materials and equipment used, labor requirements, and factory overhead costs.
The document discusses the manufacturing process of lambanog, a coconut wine popular in the Philippines. It begins with collecting coconut sap from trees, filtering and fermenting the sap, then distilling it to increase the alcohol content and produce lambanog. The distilled product is packaged and stored. Facilities, equipment, utilities, raw materials and waste disposal requirements are also outlined.
Delve into the fascinating world of amaros on a whistle-stop tour of Italy, revealing how botanicals and local ingredients give each amaro their own unique character. Presented by Giuseppe Gallo, ITALSPIRTS Ltd
This document describes wines from three prestigious Spanish wine regions - Rioja, Ribera del Duero, and Rias Baixas. It provides details on the Grupo Vinícola Marqués de Vargas winery and its flagship wines including the Marqués de Vargas Reserva 2009, Conde de San Cristóbal 2011, and Pazo San Mauro Albariño 2010. The wines are highly rated having received awards and scores in the 90-95 point range from respected critics. Specific information is given on the grapes, winemaking techniques, and tasting notes for selected vintages.
Alpha Estate is a vineyard and winery located in Amyndeon, Greece. The name Alpha represents a new beginning in Greek wine. The owners planted 46 hectares of vines in the late 1990s, pioneering large-scale viticulture in the region. Alpha Estate's philosophy is to produce wines that reflect the terroir where the grapes are grown through sustainable vineyard practices and winemaking techniques.
Valdorado produces de-alcoholized wines through a physical process that removes alcohol while retaining other characteristics. The document describes the de-alcoholization process and health benefits of moderate wine consumption. It then provides tasting notes and analyses for Valdorado's red, white, and de-alcoholized wine products at 0.5%, 4.5%, and 8.5% alcohol levels. Contact information is listed at the end.
This document provides information about wines produced by Bocopa, a wine cooperative located in Alicante, Spain. Bocopa works with over 1,800 winegrowers across 6 cellars to produce wines from 2,000 hectares of vineyards. It produces several wine brands including Marina Alta, Laudum, Terreta Rosé, and Alcanta. The Alcanta line includes both still and sparkling white, rosé, and red wines made from grapes like Chardonnay, Monastrell, Cabernet Sauvignon, and Merlot.
This document provides information about Bocopa, a wine producer located in Alicante, Spain. Bocopa works with over 800 partner farmers across 6 winemaking facilities to produce 40% of the wines in the Alicante region. They produce both traditional and sparkling wines using native grape varieties like Monastrell, Chardonnay, and Muscat of Alexandria. The wines have won numerous national and international awards for their quality and expression of the Mediterranean terroir.
The document discusses Chardonnay wine production in the Adelaide Hills region of Australia. It describes the regional climate, soils, and style of Chardonnay wines from the area. Complex, elegant wines are produced from Chardonnay grapes. The summary also outlines the winemaking process used, including pressing, yeast selection, fermentation management, oak additions, fining, and bottling. The goal is to produce a fruit-forward wine with balanced acidity, dryness, and subtle oak influence.
The document provides information about Grifoll Declara winery and their Mountain Wines concept. It discusses that over 70% of their vineyards are over 40 years old and 90% use local grape varieties. The region's landscape and cultural values are tied to their identity. The winery focuses on ecological practices and is a leader in reducing CO2 emissions. They produce wines from Grenache and Carignana grapes that express the terroir.
Guide on today's labels & viti-vinicultural practicesClarisse Martin
This document provides information on organic and conventional viticulture practices as well as various certification labels. It discusses the key insights on organic viticulture including its growing market share and higher labor requirements. It also outlines the official certification labels like Organic/Ecocert, Demeter, and private labels like Biodyvin and Nature & Progrès. Maximum sulphite levels and requirements for organic certification, natural inputs, and animal product use are compared for each label. Conventional practices and labels without certification for vegan wines and "natural wines" are also overviewed.
D.O.5 Hispanobodegas was created as an enterprise based on the idea of collectively offering the products of Spain’s most emblematic Officially Certified Winegrowing Regions (Denominaciones de Origen): Rioja, Ribera del Duero and Rueda which together represent arround 30% of the officially certified wine produced in Spain. This means we can guarantee a flexible, diverse and prestigious portfolio with respect to the origins of our wines.
The D.O.5 Hispanobodegas Group produces certified wines at its component wineries, which are:
• Viñedos y Bodegas Gormaz, registered under the D.O. of Ribera del Duero.
• Bodegas Valdelacierva, registered under the D.O.C. of Rioja.
• Bodegas Garci Grande, registered under the D.O. of Rueda.
This wine is made primarily of Carmenere (85%) and Cabernet Sauvignon (15%) grapes grown in the Lo Moscoso vineyard located in the Colchagua Valley. The grapes were harvested manually between mid-April and mid-May 2010 then underwent fermentation and aging. The resulting wine is a deep ruby red with aromas of red fruits, black pepper, smoke, and chocolate, and has a firm structure well-suited for red meats.
This wine is made primarily of Carmenere (85%) and Cabernet Sauvignon (15%) grapes grown in the Lo Moscoso vineyard located in the Colchagua Valley. The grapes were harvested by hand in May and April 2010 then underwent fermentation and aging. The resulting wine is a deep ruby red with aromas of red fruits, black pepper, smoke and chocolate on the nose and a robust yet pleasing finish. It is recommended for grilled meats and best served at 16-17°C.
Marcelo Farmache, CFO of Piattelli Vineyards, discusses how the winery's employees work together closely. He notes that the owners, Jon and Arlene, can often be seen working in the vineyards alongside everyone else instead of staying "behind the scenes." Farmache believes this hands-on involvement from the owners is important.
Katarzyna Estate is a winery located in Bulgaria near the Greek border. They own 6000 acres of vineyards containing varieties like Merlot, Cabernet Sauvignon, Syrah, and more. The winery uses traditional techniques to produce wines that balance fruit and oak influences to reveal the terroir. They produce both white and red wines which are aged in French oak barrels.
Power Point
IMPACT OF THE VINE WATER STATUS ON THE BERRY AND SEED PHENOLIC COMPOSITION OF “MERLOT” (Vitis vinífera L.) CULTIVATED IN A WARM CLIMATE: CONSEQUENCE FOR THE STYLE OF WINE
This document summarizes a Cabernet Sauvignon wine from Undurraga in Chile. The wine is produced from grapes grown in the Maipo Valley in alluvial soils. It undergoes a long fermentation and aging process including 12 months in French oak barrels. The wine is intense ruby in color with notes of red fruit, spice, chocolate, and menthol on the nose and palate. It has well-integrated tannins and balances fruit and oak flavors.
Collina del Tiglio produces boutique wines in Piedmont, Italy from vineyards located in the Monferrato region. The winery was founded in 2007 by Yuri Mostovoy, who assembled a team of Italian winemaking professionals to produce high quality DOC wines using sustainable practices. Collina del Tiglio's wines include a Chardonnay, Barbera blend, and premium Barbera blend aged in French oak, which are sold with customizable labels designed for sharing experiences with others.
Orto Vins is a winery founded in 2008 by 4 wine producers in El Masroig, Spain who wanted to return to traditional winemaking practices. The document provides technical details on 4 wines produced by Orto Vins: a 2010 white wine called Blanc d'Orto made from 100% white grenache; a 2009 red wine called Orto made from a blend of grapes; a 2009 wine called Les Comes d'Orto made from grenache, cariñena, and tempranillo; and a 100% cariñena wine from 2009 called La Carrerada aged 12 months in oak. The wines are produced using traditional viticulture methods and are meant to highlight the terroir.
Collina del Tiglio is a family owned winery in Piedmont, Italy. Our vineyards are located among the medieval towns and castles of Alto-Monferrato.
The 10 hectares of vines, some more than 50 years old, include Chardonnay, Cortese, Dolcetto, Barbera, and Cabernet Franc varietals. Our viniculture philosophy is a blend of personal attention and a modern approach.
Keeping organic principles in mind, Collina del Tiglio tries not to interfere with the natural Piemontese weather patterns and eco-systems.
This document provides information about Andreas Gsellmann's wines. It summarizes his philosophy of focusing on the essential elements of nature, climate, and winemaking techniques to produce wines that tell their own story. The document then provides details on several of Gsellmann's wine varieties, including sparkling rosé, whites like Welschriesling and Chardonnay, and reds like Blaufränkisch. The wines are produced biodynamically and emphasize natural processes, minimal intervention, and expression of terroir.
This winery produces wines using innovative techniques like cold maceration and fermentation at low temperatures to preserve aromas. They have 15 hectares of owned vineyards and control the full winemaking process. Their flagship wines include an Airén fermented in barrels, a Tempranillo made using their technique of encapsulated skin contact, and a Syrah aged 12 months in oak. The winery focuses on producing high quality wines with a modern style.
This document provides information about Casa Marguery, an Argentine winery focused on high quality Malbec wines. It summarizes the winery's vineyards, which are located over 1,000 meters in altitude, ideal conditions for Malbec. It also describes the winery's production process, emphasis on estate wines that express each vineyard, and main export markets. A section is dedicated to profiles of Casa Marguery's individual Malbec and other wines.
This document provides information about Mastrangelo Vini, a winery established in 2000 in Abruzzo, Italy. It is a family-owned business overseen by owner Filiberto Mastrangelo. The winery produces both red and white wines from local grape varieties like Montepulciano, Trebbiano, and Pecorino, across several DOC and IGT designations. Production details are provided for several of their wines, including varietals used, vineyard information, winemaking processes, tasting notes, and serving recommendations.
This document provides information on Vinamericas, a wine and spirits importer. Vinamericas sources wines from nearly 40 family-owned wineries in Spain, France, Portugal, and Italy. It represents these wines and distributes them to wholesale and retail partners in 25 US states. Vinamericas aims to introduce American consumers to high-quality, innovative European wines that stay true to their terroir. It has offices in Miami, New York, New Jersey, and Spain.
This document promotes Lyng Norwegian Botanical Gin and its accolades, including being featured as a top winner on the Bartender Spirits Awards website and being ranked on Google via the Bartender's Business website. It also lists related drinks guides and social media platforms where the gin is promoted.
This document lists and provides locations for 8 of the best beer bars in New York City. It includes bars such as Craft Culture and Amsterdam Alehouse in Manhattan, BierWax and Covenhoven in Brooklyn, and Evil Twin Brewing and Harlem Hops in other NYC boroughs. For each bar, the document provides the name, address, and a photo.
This document provides information about Bocopa, a wine producer located in Alicante, Spain. Bocopa works with over 800 partner farmers across 6 winemaking facilities to produce 40% of the wines in the Alicante region. They produce both traditional and sparkling wines using native grape varieties like Monastrell, Chardonnay, and Muscat of Alexandria. The wines have won numerous national and international awards for their quality and expression of the Mediterranean terroir.
The document discusses Chardonnay wine production in the Adelaide Hills region of Australia. It describes the regional climate, soils, and style of Chardonnay wines from the area. Complex, elegant wines are produced from Chardonnay grapes. The summary also outlines the winemaking process used, including pressing, yeast selection, fermentation management, oak additions, fining, and bottling. The goal is to produce a fruit-forward wine with balanced acidity, dryness, and subtle oak influence.
The document provides information about Grifoll Declara winery and their Mountain Wines concept. It discusses that over 70% of their vineyards are over 40 years old and 90% use local grape varieties. The region's landscape and cultural values are tied to their identity. The winery focuses on ecological practices and is a leader in reducing CO2 emissions. They produce wines from Grenache and Carignana grapes that express the terroir.
Guide on today's labels & viti-vinicultural practicesClarisse Martin
This document provides information on organic and conventional viticulture practices as well as various certification labels. It discusses the key insights on organic viticulture including its growing market share and higher labor requirements. It also outlines the official certification labels like Organic/Ecocert, Demeter, and private labels like Biodyvin and Nature & Progrès. Maximum sulphite levels and requirements for organic certification, natural inputs, and animal product use are compared for each label. Conventional practices and labels without certification for vegan wines and "natural wines" are also overviewed.
D.O.5 Hispanobodegas was created as an enterprise based on the idea of collectively offering the products of Spain’s most emblematic Officially Certified Winegrowing Regions (Denominaciones de Origen): Rioja, Ribera del Duero and Rueda which together represent arround 30% of the officially certified wine produced in Spain. This means we can guarantee a flexible, diverse and prestigious portfolio with respect to the origins of our wines.
The D.O.5 Hispanobodegas Group produces certified wines at its component wineries, which are:
• Viñedos y Bodegas Gormaz, registered under the D.O. of Ribera del Duero.
• Bodegas Valdelacierva, registered under the D.O.C. of Rioja.
• Bodegas Garci Grande, registered under the D.O. of Rueda.
This wine is made primarily of Carmenere (85%) and Cabernet Sauvignon (15%) grapes grown in the Lo Moscoso vineyard located in the Colchagua Valley. The grapes were harvested manually between mid-April and mid-May 2010 then underwent fermentation and aging. The resulting wine is a deep ruby red with aromas of red fruits, black pepper, smoke, and chocolate, and has a firm structure well-suited for red meats.
This wine is made primarily of Carmenere (85%) and Cabernet Sauvignon (15%) grapes grown in the Lo Moscoso vineyard located in the Colchagua Valley. The grapes were harvested by hand in May and April 2010 then underwent fermentation and aging. The resulting wine is a deep ruby red with aromas of red fruits, black pepper, smoke and chocolate on the nose and a robust yet pleasing finish. It is recommended for grilled meats and best served at 16-17°C.
Marcelo Farmache, CFO of Piattelli Vineyards, discusses how the winery's employees work together closely. He notes that the owners, Jon and Arlene, can often be seen working in the vineyards alongside everyone else instead of staying "behind the scenes." Farmache believes this hands-on involvement from the owners is important.
Katarzyna Estate is a winery located in Bulgaria near the Greek border. They own 6000 acres of vineyards containing varieties like Merlot, Cabernet Sauvignon, Syrah, and more. The winery uses traditional techniques to produce wines that balance fruit and oak influences to reveal the terroir. They produce both white and red wines which are aged in French oak barrels.
Power Point
IMPACT OF THE VINE WATER STATUS ON THE BERRY AND SEED PHENOLIC COMPOSITION OF “MERLOT” (Vitis vinífera L.) CULTIVATED IN A WARM CLIMATE: CONSEQUENCE FOR THE STYLE OF WINE
This document summarizes a Cabernet Sauvignon wine from Undurraga in Chile. The wine is produced from grapes grown in the Maipo Valley in alluvial soils. It undergoes a long fermentation and aging process including 12 months in French oak barrels. The wine is intense ruby in color with notes of red fruit, spice, chocolate, and menthol on the nose and palate. It has well-integrated tannins and balances fruit and oak flavors.
Collina del Tiglio produces boutique wines in Piedmont, Italy from vineyards located in the Monferrato region. The winery was founded in 2007 by Yuri Mostovoy, who assembled a team of Italian winemaking professionals to produce high quality DOC wines using sustainable practices. Collina del Tiglio's wines include a Chardonnay, Barbera blend, and premium Barbera blend aged in French oak, which are sold with customizable labels designed for sharing experiences with others.
Orto Vins is a winery founded in 2008 by 4 wine producers in El Masroig, Spain who wanted to return to traditional winemaking practices. The document provides technical details on 4 wines produced by Orto Vins: a 2010 white wine called Blanc d'Orto made from 100% white grenache; a 2009 red wine called Orto made from a blend of grapes; a 2009 wine called Les Comes d'Orto made from grenache, cariñena, and tempranillo; and a 100% cariñena wine from 2009 called La Carrerada aged 12 months in oak. The wines are produced using traditional viticulture methods and are meant to highlight the terroir.
Collina del Tiglio is a family owned winery in Piedmont, Italy. Our vineyards are located among the medieval towns and castles of Alto-Monferrato.
The 10 hectares of vines, some more than 50 years old, include Chardonnay, Cortese, Dolcetto, Barbera, and Cabernet Franc varietals. Our viniculture philosophy is a blend of personal attention and a modern approach.
Keeping organic principles in mind, Collina del Tiglio tries not to interfere with the natural Piemontese weather patterns and eco-systems.
This document provides information about Andreas Gsellmann's wines. It summarizes his philosophy of focusing on the essential elements of nature, climate, and winemaking techniques to produce wines that tell their own story. The document then provides details on several of Gsellmann's wine varieties, including sparkling rosé, whites like Welschriesling and Chardonnay, and reds like Blaufränkisch. The wines are produced biodynamically and emphasize natural processes, minimal intervention, and expression of terroir.
This winery produces wines using innovative techniques like cold maceration and fermentation at low temperatures to preserve aromas. They have 15 hectares of owned vineyards and control the full winemaking process. Their flagship wines include an Airén fermented in barrels, a Tempranillo made using their technique of encapsulated skin contact, and a Syrah aged 12 months in oak. The winery focuses on producing high quality wines with a modern style.
This document provides information about Casa Marguery, an Argentine winery focused on high quality Malbec wines. It summarizes the winery's vineyards, which are located over 1,000 meters in altitude, ideal conditions for Malbec. It also describes the winery's production process, emphasis on estate wines that express each vineyard, and main export markets. A section is dedicated to profiles of Casa Marguery's individual Malbec and other wines.
This document provides information about Mastrangelo Vini, a winery established in 2000 in Abruzzo, Italy. It is a family-owned business overseen by owner Filiberto Mastrangelo. The winery produces both red and white wines from local grape varieties like Montepulciano, Trebbiano, and Pecorino, across several DOC and IGT designations. Production details are provided for several of their wines, including varietals used, vineyard information, winemaking processes, tasting notes, and serving recommendations.
This document provides information on Vinamericas, a wine and spirits importer. Vinamericas sources wines from nearly 40 family-owned wineries in Spain, France, Portugal, and Italy. It represents these wines and distributes them to wholesale and retail partners in 25 US states. Vinamericas aims to introduce American consumers to high-quality, innovative European wines that stay true to their terroir. It has offices in Miami, New York, New Jersey, and Spain.
This document promotes Lyng Norwegian Botanical Gin and its accolades, including being featured as a top winner on the Bartender Spirits Awards website and being ranked on Google via the Bartender's Business website. It also lists related drinks guides and social media platforms where the gin is promoted.
This document lists and provides locations for 8 of the best beer bars in New York City. It includes bars such as Craft Culture and Amsterdam Alehouse in Manhattan, BierWax and Covenhoven in Brooklyn, and Evil Twin Brewing and Harlem Hops in other NYC boroughs. For each bar, the document provides the name, address, and a photo.
These vodka brands were personally assessed by real trade buyers and experts at the recent London Spirits Competition keeping in mind how they make purchase decisions. The below brands deliver you great quality for incredible value and also will not disappoint you in their packaging.
These brands are judged on the metrics of quality, value and package giving you the confidence to go ahead and buy these products of the shelves of the retailers.
Do check out these products in your neighbourhood liquor stores or online, or call the distillery for direct buys and enjoy them in 2020.
Water compatible cannabis extract nanoemulsions - benefits, formulation devel...BeverageTradeNetwork.com
This document discusses the development and benefits of water-compatible cannabis extract nanoemulsions. It describes how nanoemulsions can improve the bioavailability and onset of cannabis extracts compared to other delivery methods. The document outlines the key components of nanoemulsions, including carrier oils, surfactants, preservatives and median droplet size. It also introduces ultrasonic liquid processors that can produce stable nanoemulsions on both small and large scales for cannabis extracts and other bioactives. Biological activity tests demonstrate faster absorption from nanoemulsified THC compared to THC dissolved in carrier oil.
Venture Capital Guide To The Cannabis Beverage Industry
This document provides 3 key points about the cannabis beverage industry:
1) Beverages currently represent a small segment (5.5%) of the cannabis market dominated by flower, vape pens, candy, and chocolates. However, partnerships between cannabis and beverage companies indicate high growth potential.
2) Data shows the cannabis beverage market will grow significantly by 2022 to $32 billion as new markets legalize and existing programs expand. Growth will be driven by states like California, New York, Canada, and Europe.
3) For beverages to unlock the mass consumer market, regulations need to focus on microdosing
This document discusses differences between selling and distributing alcoholic drinks versus cannabis drinks in California. It notes that there are far fewer cannabis consumption lounges and off-sale retail licenses for cannabis compared to alcohol licenses. Key differences outlined are that alcohol allows on-premises consumption and manufacturer sampling, while cannabis has limited opportunities for trial and no sampling due to restrictions. It also notes cannabis faces more stringent regulations regarding advertising, packaging, and vertical integration compared to alcohol.
The document discusses three key barriers to cannabis beverage growth and the progress being made to overcome them. The barriers are: 1) Science/product development challenges; 2) Lack of infrastructure for scaled manufacturing and distribution; and 3) Limited points of presence for sales. Regarding the first barrier, the document states that science issues have "mostly been solved" through developments in effects, taste, dosing, and product stability. For the second barrier, it notes infrastructure is now available through low-cost production services and beverage-focused distribution. And it maintains increasing points of presence, like home delivery and lounges, remains contingent on regulations.
This document provides advice on starting a cannabis beverage brand, including educating yourself on regulations, identifying opportunities in the market, getting to know your target audience through testing, focusing on multiple revenue channels while staying nimble, partnering with investors and other strategic partners, maintaining a long-term outlook, and remaining resilient through setbacks. It also includes statistics on cannabis arrests by race, the growing number of dispensaries compared to liquor stores, and per capita alcohol consumption by US state.
If you own a dispensary then we know that you are always looking out for great new products not only for your loyal consumers but to increase your footfall in the dispensary as well.
Creating a successful cannabis beverage entails transforming the raw plant material into a liquid. But this is only one of the many transformations necessary to run a successful cannabis beverage company.
This document discusses strategies for marketing cannabis products. It focuses on targeting audiences interested in the wellness benefits of cannabis rather than just getting intoxicated. The document also emphasizes understanding audience metrics like demographics and tracking engagement on different media platforms to improve outreach. It concludes by thanking sponsors and partners for their support.
Warren Bobrow discusses combining cannabis and craft spirits to create tasty cocktails. As the founder and "Cocktail Whisperer" of a cannabis business, he notes that most cannabis beverages lack flavor balance and are too sweet due to poor quality sugars. Bobrow believes the drinks are not designed by mixologists and calls out the need for more balanced flavors that entice consumers in the same way craft cocktails do. He provides metaphors comparing good cannabis drinks to well-made cocktails and envisions a future where the drinks are just as exciting.
Infusion Bioscience CEO, Dr. Arup Sen took out time to enlightening our audience at Cannabis Drinks Expo on the new concept of naturally water-soluble lipids
A plan to evolve in the booming market of Cannabis. Mr. Michael Cooper has been generous enough to give an overview of the compliance, rules, etc. He also gave us an idea of the cannabis-infused drink industry and how proactive can we be towards it.
This document provides an overview of compliance matters for the cannabis industry. It discusses that the cannabis industry is highly regulated and under scrutiny. The rules are not static as this is a young industry and regulators are looking to other industries and states for best practices. For drinks specifically, product design and formulation depends on permissible cannabinoid concentrations and serving sizes. Marketing is also restricted in how products can be introduced and promoted to consumers. The document recommends being proactive by having a compliance plan that weighs risks and rewards when developing product strategy and builds a narrative in advance.
Once you have your idea for a cannabis drinks business, it’s time to take the legal steps required to bring that drink to market.
You can think of these 10 steps as a “legal checklist” for bringing your cannabis drinks business to market.
If you still have not settled on a product to sell, you should also take the following steps:
• Perform a quick check of the market to make sure nobody else is using the business name you plan to use
• Study the various types of cannabis drinks already on the market (e.g. infused drinks, cola drinks, tea drinks, coffee drinks, sports quenchers, fruit drinks)
• Do a brief market survey to make sure that demand exists for your product
• Decide on the proper price point for your product.
The goal here is to develop a product that is unique and can stand out in the marketplace, as well as one that consumers will be lining up to buy!
From there, all that’s required to do is to follow the brief 10-step checklist above, and you will be ready to launch your cannabis drinks business.
A two-day experience for wineries, service providers, importers, and distributors – where knowledge and vision will frame a platform upon which you will be able to profoundly impact your business.
Future Wine Expo is an experience like no other, packed with conference sessions over a 2-day period where attendees will also be able to learn about the current status of the industry and opportunities.
Suzanne Lagerweij - Influence Without Power - Why Empathy is Your Best Friend...Suzanne Lagerweij
This is a workshop about communication and collaboration. We will experience how we can analyze the reasons for resistance to change (exercise 1) and practice how to improve our conversation style and be more in control and effective in the way we communicate (exercise 2).
This session will use Dave Gray’s Empathy Mapping, Argyris’ Ladder of Inference and The Four Rs from Agile Conversations (Squirrel and Fredrick).
Abstract:
Let’s talk about powerful conversations! We all know how to lead a constructive conversation, right? Then why is it so difficult to have those conversations with people at work, especially those in powerful positions that show resistance to change?
Learning to control and direct conversations takes understanding and practice.
We can combine our innate empathy with our analytical skills to gain a deeper understanding of complex situations at work. Join this session to learn how to prepare for difficult conversations and how to improve our agile conversations in order to be more influential without power. We will use Dave Gray’s Empathy Mapping, Argyris’ Ladder of Inference and The Four Rs from Agile Conversations (Squirrel and Fredrick).
In the session you will experience how preparing and reflecting on your conversation can help you be more influential at work. You will learn how to communicate more effectively with the people needed to achieve positive change. You will leave with a self-revised version of a difficult conversation and a practical model to use when you get back to work.
Come learn more on how to become a real influencer!
XP 2024 presentation: A New Look to Leadershipsamililja
Presentation slides from XP2024 conference, Bolzano IT. The slides describe a new view to leadership and combines it with anthro-complexity (aka cynefin).
The importance of sustainable and efficient computational practices in artificial intelligence (AI) and deep learning has become increasingly critical. This webinar focuses on the intersection of sustainability and AI, highlighting the significance of energy-efficient deep learning, innovative randomization techniques in neural networks, the potential of reservoir computing, and the cutting-edge realm of neuromorphic computing. This webinar aims to connect theoretical knowledge with practical applications and provide insights into how these innovative approaches can lead to more robust, efficient, and environmentally conscious AI systems.
Webinar Speaker: Prof. Claudio Gallicchio, Assistant Professor, University of Pisa
Claudio Gallicchio is an Assistant Professor at the Department of Computer Science of the University of Pisa, Italy. His research involves merging concepts from Deep Learning, Dynamical Systems, and Randomized Neural Systems, and he has co-authored over 100 scientific publications on the subject. He is the founder of the IEEE CIS Task Force on Reservoir Computing, and the co-founder and chair of the IEEE Task Force on Randomization-based Neural Networks and Learning Systems. He is an associate editor of IEEE Transactions on Neural Networks and Learning Systems (TNNLS).
This presentation by Professor Giuseppe Colangelo, Jean Monnet Professor of European Innovation Policy, was made during the discussion “The Intersection between Competition and Data Privacy” held at the 143rd meeting of the OECD Competition Committee on 13 June 2024. More papers and presentations on the topic can be found at oe.cd/ibcdp.
This presentation was uploaded with the author’s consent.
This presentation by Thibault Schrepel, Associate Professor of Law at Vrije Universiteit Amsterdam University, was made during the discussion “Artificial Intelligence, Data and Competition” held at the 143rd meeting of the OECD Competition Committee on 12 June 2024. More papers and presentations on the topic can be found at oe.cd/aicomp.
This presentation was uploaded with the author’s consent.
This presentation by Professor Alex Robson, Deputy Chair of Australia’s Productivity Commission, was made during the discussion “Competition and Regulation in Professions and Occupations” held at the 77th meeting of the OECD Working Party No. 2 on Competition and Regulation on 10 June 2024. More papers and presentations on the topic can be found at oe.cd/crps.
This presentation was uploaded with the author’s consent.
Why Psychological Safety Matters for Software Teams - ACE 2024 - Ben Linders.pdfBen Linders
Psychological safety in teams is important; team members must feel safe and able to communicate and collaborate effectively to deliver value. It’s also necessary to build long-lasting teams since things will happen and relationships will be strained.
But, how safe is a team? How can we determine if there are any factors that make the team unsafe or have an impact on the team’s culture?
In this mini-workshop, we’ll play games for psychological safety and team culture utilizing a deck of coaching cards, The Psychological Safety Cards. We will learn how to use gamification to gain a better understanding of what’s going on in teams. Individuals share what they have learned from working in teams, what has impacted the team’s safety and culture, and what has led to positive change.
Different game formats will be played in groups in parallel. Examples are an ice-breaker to get people talking about psychological safety, a constellation where people take positions about aspects of psychological safety in their team or organization, and collaborative card games where people work together to create an environment that fosters psychological safety.
This presentation by Tim Capel, Director of the UK Information Commissioner’s Office Legal Service, was made during the discussion “The Intersection between Competition and Data Privacy” held at the 143rd meeting of the OECD Competition Committee on 13 June 2024. More papers and presentations on the topic can be found at oe.cd/ibcdp.
This presentation was uploaded with the author’s consent.
This presentation by OECD, OECD Secretariat, was made during the discussion “Artificial Intelligence, Data and Competition” held at the 143rd meeting of the OECD Competition Committee on 12 June 2024. More papers and presentations on the topic can be found at oe.cd/aicomp.
This presentation was uploaded with the author’s consent.
This presentation by Yong Lim, Professor of Economic Law at Seoul National University School of Law, was made during the discussion “Artificial Intelligence, Data and Competition” held at the 143rd meeting of the OECD Competition Committee on 12 June 2024. More papers and presentations on the topic can be found at oe.cd/aicomp.
This presentation was uploaded with the author’s consent.
This presentation by Nathaniel Lane, Associate Professor in Economics at Oxford University, was made during the discussion “Pro-competitive Industrial Policy” held at the 143rd meeting of the OECD Competition Committee on 12 June 2024. More papers and presentations on the topic can be found at oe.cd/pcip.
This presentation was uploaded with the author’s consent.
This presentation by OECD, OECD Secretariat, was made during the discussion “Competition and Regulation in Professions and Occupations” held at the 77th meeting of the OECD Working Party No. 2 on Competition and Regulation on 10 June 2024. More papers and presentations on the topic can be found at oe.cd/crps.
This presentation was uploaded with the author’s consent.
Carrer goals.pptx and their importance in real lifeartemacademy2
Career goals serve as a roadmap for individuals, guiding them toward achieving long-term professional aspirations and personal fulfillment. Establishing clear career goals enables professionals to focus their efforts on developing specific skills, gaining relevant experience, and making strategic decisions that align with their desired career trajectory. By setting both short-term and long-term objectives, individuals can systematically track their progress, make necessary adjustments, and stay motivated. Short-term goals often include acquiring new qualifications, mastering particular competencies, or securing a specific role, while long-term goals might encompass reaching executive positions, becoming industry experts, or launching entrepreneurial ventures.
Moreover, having well-defined career goals fosters a sense of purpose and direction, enhancing job satisfaction and overall productivity. It encourages continuous learning and adaptation, as professionals remain attuned to industry trends and evolving job market demands. Career goals also facilitate better time management and resource allocation, as individuals prioritize tasks and opportunities that advance their professional growth. In addition, articulating career goals can aid in networking and mentorship, as it allows individuals to communicate their aspirations clearly to potential mentors, colleagues, and employers, thereby opening doors to valuable guidance and support. Ultimately, career goals are integral to personal and professional development, driving individuals toward sustained success and fulfillment in their chosen fields.
Carrer goals.pptx and their importance in real life
Wine sell sheet
1. WINE ANALYSIS
VARIETIES:
TWIGS / ARGENTINA
MALBEC 2008
100% organic Malbec grapes.
APPELLATION: Maipú - Mendoza.
CERTIFICATION AGENT: OIA Organización Internacional Agropecuaria
YIELD PER HECTARE / ACRE: 4,8 tons / hectare - 2.18 tons / acre.
HARVEST: Manual in 18 kgs. Boxes - March 2007
ALCOHOL: 13.5 % by Volume
TOTAL ACIDITY: 4.65.
VOLATILE ACIDITY: 0.50
REDUCER RESIDUAL SUGAR: 1.5 grs. / liter.
DRY EXTRACT: 27.9 grs. / liter.
METHOD OF FINING: Natural
TOTAL SO2: 68
FREE SO2: 28
PH: 3.7
FREE SO2: 28
AGING IN OAK BARRELS: No
WINEMAKING
METHOD: Traditional with daily overpumping in
12.000 liters concrete tanks.
TASTING NOTES
Intense and brilliant violet red color. Elegant and stylish aroma, with a perfect
mix of red fruits and spices. On the mouth, well-balanced with slightly tannins.
TEMPERATURE: Controlled in the range 23 C° - 28.5 C°
during alcoholic fermentation.
MALOLACTIC FERMENTATION: Complete.
WINEMAKER: Carlos Fernandez Vega
WINE ANALITICAL DATA
BOTTLE AND CORK:
BOTTLES PER CASE:
CASE SIZES IN MILLIMITRES:
CASES PER ROW IN A PALLET:
MAXIMUM CASES PER PALLET:
CASE WEIGHT:
0.54 Kgs. Glass Bottle - Natural 45 Mm.
Long Cork 12 x 750 Ml.
320 Length x 230 Width x 310 Height 15
Cases.
90 Cases .
16 Kilogrames.
PACKAGING
2. WINE ANALYSIS
VARIETIES:
TWIGS / ARGENTINA
CABERNET SAUVIGNON 2008
100% organic Cabernet Sauvignon grapes.
APPELLATION: Maipú - Mendoza.
CERTIFICATION AGENT: OIA Organización Internacional Agropecuaria
YIELD PER HECTARE / ACRE: 4,20 tons / hectare - 1,90 tons / acre
HARVEST: Manual in 18 kgs. Boxes - March 2007
ALCOHOL: 13.5 % by Volume
TOTAL ACIDITY: 4.65.
VOLATILE ACIDITY: 0.66
REDUCER RESIDUAL SUGAR: 1.5 grs. / liter.
DRY EXTRACT: 27.9 grs. / liter.
METHOD OF FINING: Natural
TOTAL SO2: 66
FREE SO2: 22
PH: 3.7
AGING IN OAK BARRELS: No
WINEMAKING
METHOD: Traditional with daily overpumping in
12.000 liters concrete tanks.
TASTING NOTES
Intense red color with violet highlights. On the nose, great definition with mature
peppery aroma. On the mouth, full body with intense tannins.
TEMPERATURE: Controlled in the range 23 C° - 28.5 C°
during alcoholic fermentation.
MALOLACTIC FERMENTATION: Complete.
WINEMAKER: Carlos Fernandez Vega
WINE ANALITICAL DATA
BOTTLE AND CORK:
BOTTLES PER CASE:
CASE SIZES IN MILLIMITRES:
CASES PER ROW IN A PALLET:
MAXIMUM CASES PER PALLET:
CASE WEIGHT:
0.54 Kgs. Glass Bottle - Natural 45 Mm.
Long Cork 12 x 750 Ml.
320 Length x 230 Width x 310 Height 15
Cases.
90 Cases .
16 Kilogrames.
PACKAGING
3. WINE ANALYSIS
VARIETIES:
TWIGS / ARGENTINA
MERLOT 2008
100% organic Merlot grapes.
APPELLATION: Maipú - Mendoza.
CERTIFICATION AGENT: OIA Organización Internacional Agropecuaria
YIELD PER HECTARE / ACRE: 5,2 tons / hectare - 2.36 tons / acre.
HARVEST: Manual in 18 kgs. Boxes - March 2007
ALCOHOL: 13.5 % by Volume
TOTAL ACIDITY: 4.65.
VOLATILE ACIDITY: 0.48
REDUCER RESIDUAL SUGAR: 1.5 grs. / liter.
DRY EXTRACT: 27.9 grs. / liter.
METHOD OF FINING: Natural
TOTAL SO2: 53
FREE SO2: 26
PH: 3.7
AGING IN OAK BARRELS: No
WINEMAKING
METHOD: Traditional with daily overpumping in
12.000 liters concrete tanks.
TASTING NOTES
Spice and fruity aroma. Violet color with a well-structured body that does
not affect its smooth sensation.
TEMPERATURE: Controlled in the range 23 C° - 28.5 C°
during alcoholic fermentation.
MALOLACTIC FERMENTATION: Complete.
WINEMAKER: Carlos Fernandez Vega
WINE ANALITICAL DATA
BOTTLE AND CORK:
BOTTLES PER CASE:
CASE SIZES IN MILLIMITRES:
CASES PER ROW IN A PALLET:
MAXIMUM CASES PER PALLET:
CASE WEIGHT:
0.54 Kgs. Glass Bottle - Natural 45 Mm.
Long Cork 12 x 750 Ml.
320 Length x 230 Width x 310 Height 15
Cases.
90 Cases .
16 Kilogrames.
PACKAGING