Monthly Archives: September 2017

Seed Treatment

Colin was talking about a new microbial, namely Acceleron B-300 SAT, that Novozymes (in partnership with Monsanto) has launched; this microbial will be applied to all of Monsanto’s new corn seeds sold in the United States.

Microbials represent about two-thirds of the market for agricultural biological products. Biological is just one facet of the market for seed treatment, which is growing at a dynamic pace worldwide. Today, nearly all corn and cotton, and about two-thirds of soybean seeds are treated in one way or another in the United States. As the full potential of crops lies in the seed, the demand for is increasing, globally, and is being adopted across regions. The coatings protect against insects, diseases, and environmental stresses while enhancing nutrient uptake.

Seed treatment includes the application of chemical ingredients or biological organisms to the seed, in order to enable seed protection by suppressing, controlling, or repelling plant pathogens, insects, or other pests that attack seeds, seedlings, and plants.It also enables seed enhancement by improving their performance post harvesting and conditioning them before they are sown.

So how bright is the future in seed treatment market?

According to a report by a market intelligence firm, ‘the global market for seed treatment chemicals is currently estimated at USD 5,100.37 million in 2017. This market is expected to reach USD 8,415.61 million by 2022, with a CAGR of 10.53% during the forecast period’. The figures and the fact that the Asia-Pacific market is still untapped, clearly depict that the market is going to witness a huge rise in demand.

Globally, its market of North America is estimated to be the largest, followed by Europe. The APAC market is projected to witness the highest CAGR. With respect to countries, the United States has the largest share in the global seed treatment market, followed by Canada.

In the global seed treatment market, companies are focusing mainly on new product launches and acquisitions, which help in increasing the market share. The companies are investing heavily in the market to develop new bio-based products, which help in expanding their market share. The development of bio-based seed treatment products has massive potential for expansion.

Demand for improved and disease-resistant seeds, along with government campaigns and regulations, is going to drive the seed treatment market. Companies like BASF, Bayer, DuPont, etc., are working with their best teams, aligned with international standards and practices. The companies are majorly focusing on R&D for developing products specifically for each country, and are continuously launching new products in the market. The seed treatment market is surely going to make its mark on the global agriculture market.

Delicious Thai Foods

Apart from this soup, there are numerous veg and non-veg Thai recipes that cater to the tastes of many people across the globe. For such people who would like to taste international cuisines and who are traveling to Thai, here we are enlisting few Top Thai food that is easy to cook and are widely accepted around the world.

• Tom Yam Goong: The national soup of Thai that uses the wide variety of fragrant herbs such as, Lemongrass, lime leaves, galangal, and shallots with chilies and fish sauce. This is the best start for a meal and is a fine combination of spicy hot and sour and can be served with rice.

• Pad Thai: Thai’s best food that needs no introduction in world’s cuisine and is the top preferred continental dish. Though there are numerous variations in the preparation of Pad Thai, the most famous and conventional Pad Thai recipe is preferred and loved most. The conventional Pad Thai is made up of noodles with tofu, bean sprouts, onion, and a final touch with peanuts.

• Kuay Tiew: Also known as Noodle Soup. A quick and easy to make the recipe to the culinary world that is made of Noodles either thin or thick as per your choice with any edible meat such as pork, chicken, beef, duck, and seafood.

• Som Tam: Som tam is a ‘ spicy papaya salad ‘ famous in northeast Thailand, but it has occupied a prominent place in Thai’s culinary cult due to its impeccable taste, flavor and easy to cook nature. Though there are numerous variations in the preparation of some, the most common ingredients in all recipes are shredded green papaya stirred in heat and served with Barbequed chicken and lumps of sticky rice.

• Gai Med Ma Moung: Famously known as Chicken Cashew Nuts. The ingredients for this dish include roasted cashew nuts, honey, sweet soy sauce, chilies, and garlic.

• Geng Kheaw Wan Gai: Green Curry Chicken, A very famous Thai dish that seems to be like an Indian curry as this dish seems to be Thai’s version borrowed from Indian cuisine. This is simply a combination of various vegetables fried and added with coconut milk and can be served well with sticky rice.

• Tom Kha Gai: Also known as boiled galangal chicken which combines coconut milk with lemongrass, ginger and chicken. It’s a delicious combination that stands out of all other Thai dishes.

• Kao Phad: Simple fried rice augmented with the meat of your choice, egg, onion, cilantro, garlic, and tomatoes. Serve it with chili sauce to add pep to the rice.

• Massaman Curry: Thai’s famous Muslim Curry made up of coconut milk, potatoes, roasted peanuts, bay leaves, sugar, cinnamon, and tamarind sauce with the meat of your choice.

• Khao man gai – A combination of chicken and rice and is a replica of British fish and chips. This Thai food is very easy to make as it includes boiled rice, chicken and served with sweet and spicy sauces.


Collagen has been one of the most widely used food additives as well as a must-have component of most of the Nutri cosmetics that are gaining popularity. Let’s explore the market sentiments to this novel protein.

Proteins are one of the important classes of nutrients. Protein is the structural component of body tissues, which helps in the growth and overall development of the body. Collagen protein is the cement that holds everything together.

Collagen is the most profuse protein in the entire animal kingdom, constituting approximately 30% of the proteins in the body. It is naturally produced in the bodies of animals and is the main component of connective tissues, thus contributing to the elasticity of the skin. Apart from that, collagen is also one of the important components of the first line of defense and prevents absorption and spreading of pathogenic (disease-causing) substances, environmental toxins, microorganisms and cancerous cells.

How the global market is responding to this natural sweetener?

A report by a market research firm, estimates global collagen market to grow at a CAGR of 6.3% during the period 2017-2022.

As per the source, there are two varieties of collagen, namely, animal-based collagen and marine-based collagen. The former dominates the market with more than 75% of the total extraction being sourced from animals, particularly the bovine and porcine sources. The reason for this major market share of animal-based collagen is its economic extraction, abundant supply, and easy availability.

Despite being a dominant source of collagen, the popularity of the animal-based segment has been declining gradually due to the risk of disease transmission, immunogenicity, allergenicity, and mandatory halal status required in the Islamic countries where porcine-based collagen is strictly prohibited.

Globally, North America has the largest share of the collagen market due to the largest consuming populace residing in the United States. The growing popularity of bone-broth among millennials, owing to the surging sports nutrition segment, and huge demand for dietary supplements from growing geriatric population have been retaining the market share for developed regions, like North America and Europe.

Asia-Pacific is the fastest growing market for collagen and its derivative products due to increasing health consciousness, rising disposable incomes, and huge demands from various application segments, such as dietary supplements, food additives, meat & meat products, and beverages, particularly functional drinks.

The main hurdles for the market are the Low efficacy of isolated collagen protein to impart desired health benefits, a risk of disease transmission and allergenicity, and growing popularity of vegan alternatives, like plant-based gelatin, silica, and soy-protein.


The Bible frequently refers to vinegar being used for bathing and embalming, and it was offered to Jesus Christ when he was crucified on the cross. In the Islam traditions, it is thought to have been a favorite of the Prophet Mohammed. Of course the European royalty were not to be left out, using it primarily in food preparation. (They weren’t big on bathing.)

Hippocrates, the father of medicine, prescribed apple cider vinegar to be mixed with honey for a variety of health complaints, including lung congestion and coughs. He theorized that vinegar could remove infection by applying it to the wounded area,which was vital for the armies of ancient Greece.

In 218 B.C. the Carthaginian general Hannibal pressed vinegar into service when he crossed the Alps. His troops discovered that heating vinegar then pouring it over large stones would dissolve them, making passage easier for their animals.

The army of King Louis XIII of France, in the early 1600’s, used vinegar to cool off the cannons of his army in their many battles. When applied to the hot iron cannons, it not only had a cooling effect, but cleaned the surface metal, thus inhibiting rust.

Not to be outdone, many armies of the Middle Ages, when some country was always waging war, found that vinegar mixed with sand formed an abrasive material that was great for cleaning armor. (The forerunner of SOS pads?)

European alchemists in the Middle Ages poured it over lead, which created a sweet tasting substance they called “sugar of lead.” It was used into the nineteenth century to sweeten bitter ciders. As we now know, lead is highly poisonous, which resulted in the early death of many cider aficionados. They also learned the hard way not to store lead in metal containers.

In 1721, once again the Bubonic Plague reared its deadly head in many French cities. The French used imprisoned convicts to bury the dead, and the tale goes that four convicted thieves survived exposure to the infected bodies by drinking large amounts of vinegar daily, infused with garlic. Today, Four Thieve’s Vinegar is still sold in parts of France.

Not merely content to invent the pasteurization process for milk, scientist Louis Pasteur also experimented with a natural fermentation process to make vinegar, around the year 1864. It became popular for pickling vegetables and fruits, as well as a meat tenderizer. Vinegar promptly found its way into the first recipe for ketchup by the Henry J. Heinz Company and forever changed the popular condiment.

Imagine a kitchen without at least one bottle of vinegar, but more likely several varieties, including apple cider, red wine and balsamic. As many flavored vinegars continue to flourish, its popularity extends to thousands of other uses, including cleaning agents, pickling, salad dressings and a myriad of others. Regardless of who created it, Vinegar is clearly a staple of the world.