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It is known that adding grass to tea fields improves the colour, aroma and taste of the tea, which enables the production of high-quality tea. (...) Cultures, value systems and social organizations The area is the birth place for the novel tea making process to deep-steam tea with distinct aroma and deep green colour. The method was developed uniquely in the area in the 1950s and now it has become one of the typical processes of Japanese tea.
Language:English
Score: 1209283.8 - https://www.fao.org/giahs/giah...zuoka/detailed-information/ar/
Data Source: un
United Nations EC
A poultry meat product must meet the following organoleptic requirements: • In terms of surface appearance and colour, meat products must not be contaminated on their surface, their wrapping or casing must not be damaged, aside from portioning, the shape must not be deformed, if this shape does not correspond directly with the production process; the surface of a smoked product must be evenly smoked without large contact spots and without contamination by soot; • When sliced open, the appearance and colour must correspond to the ingredients and process used, must not contain cartilaginous and unprocessed parts and, in case of products with filler, it must not spontaneously separate from the binder; when the product is sliced open, water and fat must not be released; • Consistency must be characteristic of the ingredients used, sliceable or spreadable; • The aroma must be characteristic of the ingredient/s used and, in case of smoked products, of the smoking, free of any foreign odours; • The taste must be characteristic of the ingredient used and, in case of smoked products, of smoking, free of any foreign tastes.
Language:English
Score: 1204452.9 - daccess-ods.un.org/acce...ADE/C/WP.7/GE.11/2012/8&Lang=E
Data Source: ods
But as you sip on your cup of coffee and inhale its aroma, have you ever wondered how important soil health is for the production of this plant? (...) Moreover, coffee grains contain oily substances and fats which characterize the aromas of the various types of coffee. The characteristics of these change according to temperature, humidity and the type of soil in which they grow.
Language:English
Score: 1197268.9 - https://www.fao.org/soils-2015/news/news-detail/en/c/332990/
Data Source: un
But as you sip on your cup of coffee and inhale its aroma, have you ever wondered how important soil health is for the production of this plant? (...) Moreover, coffee grains contain oily substances and fats which characterize the aromas of the various types of coffee. The characteristics of these change according to temperature, humidity and the type of soil in which they grow.
Language:English
Score: 1197268.9 - https://www.fao.org/soils-2015/news/news-detail/pt/c/332990/
Data Source: un
It is known that adding grass to tea fields improves the colour, aroma and taste of the tea, which enables the production of high-quality tea. (...) Cultures, value systems and social organizations The area is the birth place for the novel tea making process to deep-steam tea with distinct aroma and deep green colour. The method was developed uniquely in the area in the 1950s and now it has become one of the typical processes of Japanese tea.
Language:English
Score: 1197268.9 - https://www.fao.org/giahs/giah...zuoka/detailed-information/zh/
Data Source: un
REPORT OF THE 48TH SESSION : ECONOMIC COMMISSION FOR EUROPE, COMMITTEE FOR TRADE, INDUSTRY AND ENTERPRISE DEVELOPMENT, WORKING PARTY ON STANDARDIZATION OF PERISHABLE PRODUCE AND QUALITY DEVELOPMENT, SPECIALIZED SECTION ON COORDINATION OF STANDARDIZATION OF FRESH FRUIT AND VEGETABLES, 48TH SESSION, GENEVA, 23 TO 26 APRIL 2002 : ADDENDUM 2
TRADE/WP.7/GE.1/2002/20/Add.2 Page 11 FFV-50: Apples Variety Synonyms Tradenames Colour group Russeting Size Alwa B Altländer L Amorosa B Angold C L Apollo Beauty of Blackmoor C L Arkcharm Arkansas No 18, A 18 C L Arlet B R L Aroma C Red coloured mutants of Aroma e. g.
Language:English
Score: 1191238.7 - daccess-ods.un.org/acce...WP.7/GE.1/2002/20/ADD.2&Lang=E
Data Source: ods
CHANGES TO TABLE B IN ADN 2023
(Reference document: ECE/TRANS/WP.15/251) Add the following new entries in alphabetical order: 1-butylene, see 1012 2 cis-2-butylene, see 1012 2 trans-2-butylene, see 1012 2 Butylenes, mixture, see 1012 2 COBALT DIHYDROXIDE POWDER, containing not less than 10 % respirable particles 3550 6.1 EXTRACTS, LIQUID, for flavour or aroma 1197 3 HYDROGEN PEROXIDE, STABILIZED 2015 5.1
Language:English
Score: 1191141.2 - https://daccess-ods.un.org/acc...RANS/WP.15/AC.2/2022/23&Lang=E
Data Source: ods
The slow drying process reduces it to a walnut-sized ball, which you simply put into a pot of hot water. The subtle aromas of the best black tea and delicate dried fruit is incomparable,” says Mikheil Tsintsadze. (...) He hopes that as pandemic restrictions are slowly lifted, visitors will return to enjoying Georgian tastes and aromas. In the early 1900s, brews from the Gurian hills won international awards for best tea and a gold medal at the Paris World Expo.
Language:English
Score: 1185490.4 - https://www.undp.org/georgia/s...ea-rebirth-tradition-and-trade
Data Source: un
. (…) We congratulate MIDAGRI, UNDP -through the PPS project- and all the institutions involved in this effort (...) and we think that Peru should increase its exportable offer to 250,000 tons of cocoa in the coming years and be recognized as a country that produces sustainable, fine aroma cocoa and above all of good quality. We must seek to gain a reputation and image for Peruvian cocoa that is recognized around the world”. (...) This analysis reveals that Peruvian fine aroma cocoa can generate 85% more in net profits with a 13% reduction in investment costs.   Further information: A profitable and nature-friendly cocoa : Did you know that our fine aroma cocoa generates greater social and environmental benefits?
Language:English
Score: 1184805.8 - https://www.undp.org/greencomm...een-commodity-development-peru
Data Source: un
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Language:English
Score: 1175020.5 - https://www.unicef.org/lac/en/...-42db-8b32-601fc325ef4e/8641/8
Data Source: un