This site is dedicated to one of the most precious human invention - the magic beverage named COFFEE! For all the coffee lovers we've collected some interesting facts about coffee and coffee business and history. And so... One type, which is indigenous to Thailand, is the highly prized, sweet-smelling jasmine rice (khao hom mali). Common flavors in Thai food come from garlic, galangal, coriander/cilantro, lemon grass, shallots, pepper, kaffir lime leaves, shrimp paste, fish sauce, and chilies. Game, such as wild boar, deer and wild birds, are now less common due to loss of habitat, the introduction of modern methods of intensive animal farming in the 1960s, and the rise of agribusinesses, such as Thai Charoen Pokphand Foods, in the 1980s. Traditionally, fish, crustaceans, and shellfish play an important role in the diet of Thai people. Anna Leonowens (of The King and I fame) observed in her book The English Governess at the Siamese Court (1870). Many dishes that are now popular in Thailand were originally Chinese dishes. In Latin America, dishes may be claimed or designated as a "plato nacional" although in many cases recipes transcend national borders with only minor variations.
The first coffee crops were planted in the eastern part of the country. In 1835 the first commercial production was registered with 2,560 green coffee bags that were exported from the port of Cucuta, near the border with Venezuela. The identification of Latin-American national dishes is stronger among expatriate communities in North America. In Latin American countries, the plato nacional is usually part of the cuisine of rural and peasant communities, and not necessarily part of the everyday cuisine of city dwellers. Non-glutinous rice is also used for making fried rice dishes, and for congee, of which there are three main varieties: khao tom (a thin rice soup, most often with minced pork or fish), khao tom kui (a thick, unflavored rice porridge that is served with side dishes), or chok (a thick rice porridge that is flavored with broth and minced meat). Only the husks of the red rice grains are removed which allows it to retain all its nutrients and vitamins, but unlike brown rice, its red color comes from antioxidants in the bran. Thai noodle dishes, whether stir-fried like phat Thai or in the form of a noodle soup, usually come as an individual serving and are not meant to be shared and eaten communally.. When time is limited or when eating alone, single dishes, such as fried rice or noodle soups, are quick and filling. The production of these sectors went into period of decline when the respective bonanza of their international prices terminated, hence a true industrial consolidation was prevented.
The crisis that affected the large estates brought with it one of the most significant changes of the Colombian coffee industry. Western influences, starting in 1511 CE when the first diplomatic mission from the Portuguese arrived at the court of Ayutthaya, have created dishes such as foi thong, the Thai adaptation of the Portuguese fios de ovos, and sangkhaya, where coconut milk replaces unavailable cow's milk in making a custard. These dishes were said to have been brought to Thailand in the 17th century by Maria Guyomar de Pinha, a woman of mixed Japanese-Portuguese-Bengali ancestry who was born in Ayutthaya, and became the wife of Constantine Phaulkon, the Greek adviser of King Narai. In Latin America, dishes may be claimed or designated as a "plato nacional" although in many cases recipes transcend national borders with only minor variations. The identification of Latin-American national dishes is stronger among expatriate communities in North America. In Latin American countries, the plato nacional is usually part of the cuisine of rural and peasant communities, and not necessarily part of the everyday cuisine of city dwellers. Palm sugar, made from the sap of certain Borassus palms, is used to sweeten dishes while lime and tamarind contribute sour notes. Balance, detail and variety are of paramount significance to Thai chefs.
The National Federation of Coffee Growers of Colombia is a non-profit business association, popularly known for its "Juan Valdez" marketing campaign. The federation was founded in 1927 as a business cooperative that promotes the production and exportation of Colombian coffee. It currently represents more than 500,000 producers, most of whom are small family owned farms. The federation supports research and development in the production of coffee through grants to local universities and through federation sponsored research institutes.
When time is limited or when eating alone, single dishes, such as fried rice or noodle soups, are quick and filling. Australian chef David Thompson, a prolific chef and expert on Thai food, observed that unlike many other cuisines: "Thai food ain't about simplicity. Some westerners think it's a jumble of flavours, but to a Thai that's important, it's the complexity they delight in". Chopsticks were foreign utensils to most ethnic groups in Thailand with the exception of the Thai Chinese, and a few other cultures such as the Akha people, who are recent arrivals from Yunnan Province, China. Very often, regular restaurants will also feature a selection of freshly made "rice curry" dishes on their menu for single customers.
The federation also monitors production to ensure export quality standards are met. The Federation was founded with three objectives: 1) to protect the industry, 2) to study its problems, and 3) to further its interests. The Juan Valdez branding concept was developed in 1981 to distinguish 100% Colombian coffee from coffee blended with beans from other countries. The trademark made its first TV appearance in 1983 featuring a country farmer carrying coffee on his mule.