Food

Agriculture Agriculture was discovered by a coincidence of a discarded trash which carried seeds that later was discovered of a type plant which protruded from the ground the trash was thrown. The chapter mentions that it was probably a woman that threw away the trash and later discovered the miracle of the plant that grew from the seed days later. It was from this discovery that later fuel the thought of agriculture, which eventually reached many parts of the world throughout the coming years.

Agriculture not only grew In size, but many advances from this trade were discovered and used not only to Improve and Increase the size of growing food from seeds, but It lead to other avenues of engineering. However, In any type of new discovery and advances, there are disadvantages and challenges encountered. Different tribes throughout the different countries overcame many of these challenges, but there were those that had to change their approach or relocate.

Some of the major transformations and advances explored were: the ability for seeds to reproduce into plants and food, which these fields had to be attended to in order o maintain fertility, this in turn lead to settlements and the concept of owning property, then other new technologies were developed to fulfill new needs such as storage containers and tools for processing and cultivating food. Throughout the world agriculture lead people to permanent settlements, while Increasing the crop and creating food surpluses.

The community of people soon discovered that they storage such as pottery for storing food harvested, metal workers who also had specialized roles. The advances that lead from the discovery of agriculture lead to people not going angry and people were able to settle on a certain property for a period of time. Some culture discovered different systems to cultivate their crops and fields, which lead to provide important nutrients that created better crops. One of these systems mentioned were the “three sister”.

This discovery allowed three types of crops to grown within the same field, which the roots of each plant in turn, produced nutrients for the maize seeds. This type system is known to put together to make a nutritionally complete meal. Also, with the discovery of other tools, homes and better helter were made for families to settle and live in order to attend to the fields and harvest their crops. This assisted the community in better living conditions and in turn created what was known as the first towns.

The consequences of this advancement negatively was that farming was no more secure than hunter-gatherer Jobs plus had a heavier workload. Due to the environmental wear and tear of their bodies, as well as their diets were not diverse they suffered from a lot of diseases which lead to them dying at young ages. The positive consequences of farming would be people began to learnt how to take better are of themselves by producing vast amounts of food from plants and it was at a comfortable range of their reach.

Also, the people around them develop other ways in nutrition and tools with led to a more developed society. The challenge humans faced due to agriculture development would be sharing the land fairly and evenly. Sometimes a farmer would see how another farmer is able to grow more fruit or vegetables or possible wheat, and eventually they would want to take part of that land so they themselves will be able to grow better food. With the development of government in place humans were able to overcome this a be more organized with what land people owned and also divide it fairly.

In conclusion, agriculture has definitely had an important role in society development. Without it who knows how long it would have taken for governments and other guidelines that are in placed today which have created the foundation for things such as law and order. As mentioned, of course development of anything came with challenges which people had to become more diverse in their way of thinking in order to overcome these challenges. With such diversity comes both positive and negative results.

I am a 32 year old person passionate about food and aspiring to hone my cooking skills to become a professional chef. I have always loved cooking even as a child. When I was a child and barely able to see the eyes on a stove, I was given a stool by my grandmother and allowed to cook with her. I have had several influences such as my grandmother who was an excellent home cook, one uncle who was a chef, and another uncle who was a cook in the Navy. Though I don’t come from a large family, cooking was something that we always did together.

It was fascinating seeing their different styles of cooking. My grandmother had a more traditional southern comfort style of cooking such as preparing homemade souses and head cheese. My uncle, the chef, had a classical Italian approach to food as in preparing dishes such as spinach and sausage stuffed mastication with marinara sauce. My uncle, who cooked in the Navy, is excellent at grilling and barbecuing. With those three influences, I couldn’t help to develop a love for cooking. From the young age of 12, I was preparing full meals for my family and continue to do so today.

I also enjoy the creative side of cooking how a one can take a blend of Ingredients ND combine them to make many different dishes exhibiting different flavors. I almost feel like a scientist sometimes in the kitchen creating meals for my family and friends. Most times the outcomes are good but I have had mishaps but that’s a part of the learning curve of cooking. When I am cooking, It’s a peaceful place for me. I feel a connection to the food I am preparing and I always like to hear feedback on the food I have prepared. This causes me to change or modify each dish to expand my knowledge and understanding of food.

Food allows me to express myself and acts as creative outlet for my time and energy. It Is also a good medium to bring people together because all people regardless of race or creed enjoy good food which varies from culture to culture. It Is also Interesting seeing different people’s Interpretations of the same dishes, for Instance dressing or stuffing and all Its variances. Dressings are Like snowflakes with no two recipes being the same. As far as myself, If I had to categorize my style of cooking It would be comfort foods but I am always open to learning and perfecting other methods and dullness’s of cooking.

I find that a lot of the dishes I prepare come from dishes I grew up eating and have made changes to making them my own recipes such as baking some dishes that were fried for me as a child. Food draws on memories and experiences of different people. It also can alter moods depending on those experiences such as apple pile reminding an Individual of being home with family sitting at Sunday dinner after church. When homemade biscuits are being made, It reminds me of good days with my great grandmother. We would make them every morning together when I was a child and Its one of the first hinges I was taught to cook by her.

She also Introduced me to preparations of eggs and breakfast foods. Those were some of my fondest memories with her. We cooked together for years until she passed away. She Inspired greatly my love of preparing food. I have always received high praises for food I have prepared for friends and family. I worked for years as a machine operator In a steel mill and never thought about a career In culinary art until my Job played out and I was faced with a decision possibilities cooking school was one of our topics. I always felt that cooking is omitting that I really enjoyed doing and doing by profession felt like a viable option.

He was scheduled for a tour and invited to go along with. I toured the facility of Locale and was impressed and intrigued by what the program offered. I made the decision to enroll. While attending Locale, I intend to fully take advantage of the knowledge and experiences made available by instructors and fellow classmates. I have already learned a lot of things during the first phase such as basic knife skills and learning how to identify and make the five mother sauces and I look to learning even more skills necessary to become a successful chef.

I have also learned to do away with a lot of bad practices when preparing food through the Serve Safe certification curriculum. I learned about things such as cross contamination and how to identify and properly handle TTS foods. My awareness of properly handling food in my home was raised during my education on the importance of food handling and preparation. I have also been exposed to different foods and ingredients that I have never used before and I have enjoyed experiencing them all some I like more than there.

I am also learning to work closely with people because for years in the production industry, I worked alone with a machine and it’s a very different experience working alongside people bringing ideas together to create one dish. Though I have learned a lot, I know I have much more to learn and look forward to doing so. I believe that Locale is the place that will elevate my culinary knowledge that will ultimately lead me to the accomplishment of a career I can be proud of. While in school, I plan to perfect my knife skills, learn to fabricate meat, work on alluding flavors, and creating complete composed dishes.

I also plan to learn to cook cuisine outside of my comfort zone and so am really looking forward to the international cuisine phase and every class leading to that. I plan on focusing on each skill being taught as they all build upon each other to make a well rounded chef. I also appreciate the business side of culinary arts encompassing the financial and management aspects of running a kitchen and restaurant that I expect to learn. I am excited about the possibilities that this educational opportunity is promising to bring.

Upon receiving my degree from Locale, my immediate goal is to find a Job at a restaurant under an established chef to gain professional cooking experience learning to hone and perfect signature dishes of my own that will appear on a menu. I am willing to start at the entry level and with hard work and commitment learn all that I can to advance my skill set to transition to the next level. I expect that there will be some difficulty but I anticipate overcoming them for the satisfaction of my intended goals. I also plan to travel and taste food from different areas to educate my allot and to try different kinds of foods from different areas.

Once I have obtained professional cooking experience and have traveled experiencing different foods I am going to start a food truck. I have several ideas now about menu items but they are subject to change upon me growing as a culinary. I find food trucks fascinating because they have low overhead and require a few menu items but most executed extremely well. I also like the option of change of location related to perspective patrons. Along with that, I want to do some catering such as parties, weddings, arthritis, and other events.

I would like to ultimately be the owner of my own diner matter where a patron is from he or she may be able to choose a dish that is reminiscent of home. I want to allow people to know me and about me through my food. I want my food to showcase my abilities and education which a point of pride for me. I never plan to stop learning about food and its possibilities. I even plan to learn how to use molecular gastronomy when preparing foods. I want to build a name and reputation as a great and respected chef and possibly teach after years of radar work and experiences.

My commitment to professionalism and willingness to learn is the key in realizing my goals and aspirations in culinary art. I would love to even develop a line of products such as spice rubs and sauces that would be distributed by grocers to the average consumer. I think along with personal goals it’s important to have financial stability and longevity when choosing a career path and I believe cooking is that choice for me that will allow me to have that very thing. These are my goals at present and are a guideline that I have set for myself concerning my future.

We all this product Happy Pastilles. Happy Pastilles, being distributed to retailers In sari – sari stores, would be more convenient and thus, will not require consumers to go somewhere else. Unlike other desserts, a piece of Happy Pastilles can be enough to lessen saltiness, spiciness or greasiness of meals remained in our taste buds. Happy Pastilles offers health conscious consumers and dessert lovers a healthy and friendly local product called pastilles. Happy Pastilles Partnership will provide a combination of excellent dessert with affordable price, unique shape, and nutritious ingredients.

Happy Pastilles is the answer to the Increasing demand for craving a dessert after a meal with lower price. Our mission Is to serve customers great tasting nutritious dessert In today’s highly competitive environment, it is becomes increasingly difficult to compare our product to the usual pastilles that consumers usually buy. Hundreds of retailers who are selling different pastries are evolving. Our initial target areas are Sat. Elena, San. Rogue, Stop. Ion, Clamping . As we grow, we will develop more kiosks within the city. Happy Pastilles are highly profitable In the first two years.

The Increasing probability is partly based on expectations. These forecasts are based on general trends in food industry. We have various promotional strategies for our company name awareness. The marketing campaign through product taste test and sampling, word of mouth will be highlighted as one of our strategies. Product Offerings Sometimes after a meal, people look for something else to eat. Salty, spicy or greasy foods make someone crave for desserts or some known delicacies or pastries just to lessen the unlikable tastes in our mouths.

Definitely, desserts need not be ere expensive like Ice cream, Lech flan, and the like and would require to go somewhere else, to answer the craving Happy Pastilles is a high-protein product because it is a milk-based dessert. This is a mixture of powdered milk, condensed milk, and refined sugar. To be unique in the market, crushed peanuts were added as well as the ‘star’ shape The product is a homemade dessert for health conscious consumers. Happy Pastilles is a milk-based product, so we can get different nutrients like protein, calcium, Vitamins A, D, E, K, and B.

Consumers within the age range of 18 – 30 years old are the next expected to consume the product. Consumers within this age range include the “growing kids” which are referred to as teens who tend to eat a lot. After eating a meal, they would really look for something else to eat and something that can lessen the unlikable tastes in their mouths. Consumers within the age range of 31 – 43 are like the previous age group who, after eating a meal, would also look for something else to eat.

Other than that, people within this age range tend to bring foods along with them especially when going to their workplace. Consumers within the age range of 44 – 56 are people who are quite practical and who would rather choose to buy an ordinary pastilles rather than Happy pastilles. His product. They are the most practical among the age groups who might Just choose to buy the ordinary pastilles rather than Happy Pastilles or choose not to buy at all. SOOT Analysts We are in a highly competitive market in a rapidly growing economy.

We foresee our strength as the ability to respond quickly to what the market dictates and to provide quality desserts in a growing market. In addition, through aggressive marketing and quality management, we intend to become a well respected and known entity in our preferred industry. Our key personnel have knowledge on the coal market and expertise, which will go towards penetrating the market which wills the strength; however we acknowledge our weakness, to our limited start-up capital/ shares and the threat of competition in the industry.

My understanding of the magi can promotion was that It was a new and Innovative way of promotion by Coca Cola which should have brought In more fans but Instead created a negative perception towards Its product and attracted bad publicity towards its campaign. It was bold on Coca Cola’s part to go ahead with such a costly advert but what it failed to do was make the necessary corrections to its campaign during its test marketing phase where the company decided to go ahead with the full blown promotion in spite of the mechanism failure rate’s.

Also compounding the robber was the mismatch in the number of cans that had the money versus the ones that did not have it. Its competitor Pepsi took a far simple yet similar style approach towards its promotion where instead of a mechanism to give money the cans had at the bottom a number that corresponded to a winning amount. Coca Cola should have taken the feedback its test customers gave seriously and make the necessary changes but being the first to try such a form of marketing there was bound to be some Issues but later on the same principle was adopted by other firms In a much simple format that was still appealing.

Do you think longer test marketing should be done with promotions like magi cans? Mans According to me Coca-Cola had conducted a test marketing campaign for their magi cans in Iowa & Illinois for 3 months and therefore there was no need for extending it as they had identified potential problems in the application of the device. They should have gone back and reworked on the device based on initial feedback and then reliance it.

What consumer behavior principles should Coke have considered before launch? Mans Coca Cola should have considered the psychological aspects of the consumer because the consumer Is under the impression they will win meeting that Is tangible has value to It. The campaign and the subsequent mage can was totally mismatched In Its reach to the audience. Coca Cola should have instead put numbers inside the can and customers can then check with customer care to see if they have one something.

Should marketers put prizes in packages that contain food product? Would your answer depend on the type of packages? Mans Yes, putting prizes inside food products enhances the appeal of the food itself even if it does not taste or look good. The type of package is not the Issue but it’s the prize Itself which should be able to fit Inside he food package. It should not compromise the quantity of food that goes In nor should It be easily damaged by the food around It.

Do you think should Coca cola bring back mage cans? Mans I would say no because it’s a promotion that went bad due to the misguided use the device vs.. The ones that did not have it. Coca Cola should understand as an FMC company, any misguided promotion on a product can dent its image for a long time and it takes even longer time to get the consumer confidence back. Hence, Coca Cola should instead learn from such mistakes and create new and safer campaigns.

Discuss how the issues associated with broken food systems might be understood as a wicked problem. The notions of social wicked problems were first introduced in 1973 by Ritter and Webber; two Berkeley professors who published an article in Policy Sciences, that identified the characteristics that differentiated wicked problems from ordinary problems (Camellias 2008). Ritter and Weeper’s article provided 10 properties that can be used as a guide to recognizing whether an issue is considered Wicked’.

With the instant increasing global population, issues surrounding food production and distributed have come to light, raising the questions; is the world’s food system broken? And is it a wicked problem? Studies have shown that currently the global food transport system is growing faster than the food production industry itself (Trochaic, et al 2012). Food demand is becoming a major issue among nations, and is only set to continue in the coming years, with an estimated 50% increase by 2030 (Trochaic, et al 2012).

Over consumption in the developed world has become a real issue for poorer nations who re struggling to provide basic food provisions for their people, Richard Black identifies that major governments need to start acting sooner rather than later. “We have to go beyond GAP; and either we can do it voluntarily or we’ll have to do it because pressure on a finite planet will in the end make us” (Black, 2012). Adding to this, is the fact that up to 50% of food is lost in transportation, highlighting the huge amount of food wastage occurring, which if cut down would help to ease up the demand and supply chain (Law, 2011).

Climate change and natural disasters are another factor contributing to the food yester crisis. As the world increases its trading and relies more on this system, elements affecting one major provider are felt globally. A catastrophic drought in Russia caused global wheat prices to rise 70% higher in 2011 compared to the previous year; causing major issues for the world’s poorest people, who spend 80% of their income on food (Ford, 2011).

Climate change caused by humans and natural disasters add more elements to the food system predicament, further complicating the search for solutions. The first famine of the 21st century occurred in Somalia, with experts stating that this would have never happened as humans are producing enough food to feed the world twice over (Law, 2011). The report highlights how the disaster could have been prevented through early warning systems, and a quicker response time.

Archie Law brings to light two major issues contributing to the famine; one being the removal of major funding in the agricultural field; governments ignoring this need for more agriculture are simply setting up for future disaster. The second major issue is the use of land; Saudi Arabians emptied their aquifers growing wheat and can longer deed themselves. They are now purchasing land in developing countries to grow their own food supply (Law, 2011). This power play of rich nations adds the issue of politics into the food system, with those with the most money always coming out on top (Maxwell, 2012).

Aid is not enough to fix this issue; more must be done to help the people to help themselves (Karri, 2005). The world’s food system is clearly broken and needs to be addressed on a global scale. There is no definite formulation of this complex problem and the search for solutions never stops. The many elements making up this complex issue are all unique and no solution can bring a 100% fix, adding to this is the amount of stakeholders who have different opinions and expectations.

These are all properties of a wicked problem (Camellias 2008), thus making the broken food system wicked.

Some people might ask why agriculture is so important, or why it would matter to me? Well there are many reasons why it matters; it matters because farming is what built this country. We are going to go over a few main points including feeding, livestock, tractors, and equipment. Farming is also very important because it is what feeds the people everywhere; they grow the food that you see every day.

In bread and cereal there is wheat which is mostly grown down in Kansas. Wheat is found in any different products like flour, bread, crackers, and anything with whole grain. Crops like these including corn and soybeans contribute too many things that make what are food is today. Corn helps with ethanol, corn starch, flour, and high fructose corn syrup. Soy beans help with oil; like vegetable oil and the grease in the fryers they use in fast food restaurants. Speaking of restaurants, you can’t have a restaurant without beef or pork.

The cattle industry has been on a rise for a long time, beef is all your hamburgers, steaks, and roasts you have come to know and love to eat. The pork industry has been on the rise from what it has been. A couple of years ago it took a major drop, my dad had to sell his hogs because they weren’t worth it. They would cost more to feed then the money you get back from selling them at the sale barn. This was Just one business that almost went broke from having hogs, Nebraska Pork Producers went broke a few years ago and two big businesses bought them.

Those business are Pilled Family Farms and The Masochism, they both have over a 100,000 hogs. That’s a lot of pork! You may not know and this may take you by surprise was all hose things are connected to each other. The corn, soybeans, beef, and pork all connected together because the farmer grows the corn and soybeans and takes some of it to COOP and puts the rest of the bin and feeds it to his livestock so they can gain weight and take them to the sale barn and sell them.

There has been much advancement in raising livestock. People think that livestock is Just for food; well it helps in the medical field to. It helps in the medical field because they use pig skin for skin grafts, they use their organs in insulin. They also use their hide for anything leather, rugs, and mats. Their hooves and horns help to make combs and brushes; and even the poop of the cows, pigs, horses, and whatever else there is, they don’t go to waste.

Farmers use their poop to spread manure on their fields and pastures so their grass in the pastures and the crops in the field can get more nitrogen. That way the crops can grow more and be healthier. Feeding and breeding livestock has become well planned and they can be on a strict diet so they can put out nice healthy calves and so the cow doesn’t have problems giving birth. When feeding calves and cows you can give them rations of feed, like for a couple says you give a pen of 150 calves bosses of feed and then you give them more the next day so they have bosses of feed.

The reason they get more feed is because they’re Just like kids, when they grow more they eat more. Breeding livestock has had many advancements including selective breeding, which is when you take your best male and your best female and you have them mate, so they can put a nice, strong, and healthy baby. There has also been changes in the genes of cattle. A while ago they made pure bred red Angus, and if you don’t know Angus cattle are all black. There also is a black Hereford, and regular Hereford re red and white.

They have also messed around with Hereford genes because they had white around their eyes which means they can get cancer of the eye and blind really easily, but they have made it so that they can put red around their eyes so that doesn’t happen. Hereford usually have horns, but people have found out that they can kill you, or they can get their heads stuck really easily and when they get stuck they panic, and break their necks trying to get out, but that’s changed because they have made it so you can get them without horns, they are called polled Hereford. Artificial Insemination is another form of breeding cattle.

You can do it and not even have a bull, you can buy them off of people who get the semen from their bulls and sell them. It is Just like how they inseminate people; they take a rod with semen and put it in the cow’s vagina. That semen contains the characteristics of that bull you bought it from, you want to buy the semen from a bull that is strong, big, and has the features you want the calf to have. The bull has specific birth weights for the calves they can have, like if the bull’s birth weight is supposed to be boss-boss then that is hat the calf is supposed to weigh.

You pay for the bull you want, if you buy a cheap one then it is most likely the bull won’t have a very good birth weight. It also depends on the mom, it depends how big her pelvic is, and if the calf is too big it can hurt her by getting stuck and not being able to go through, and then you have to do a C- section on the cow, it also hurts her in general and can pull her vagina inside out, or a vaginal prolapsed. Then if that happens you have to call the veterinary to put it the vagina back in and sow it up.

After the calf they have gets fat enough to sell they well o to the slaughterhouse. At the slaughterhouse the cattle go through a pre- inspection and if the cattle pass the inspection they get to be slaughtered. How they kill it, is they take a gun powered by air, and it has a small metal rod that it shoots in the brain and pulls back out. It kills them instantly and is painless. Then they get hung upside down and their main artery cut so they bleed out, then they get skinned and they start cutting them up and taking out the meat.

Speaking of cattle and slaughtering them, the person who feeds the cattle needs a feed wagon to do it and other equipment. There have been numerous advantages in feed wagons. The first feed wagons made where Just chains that brought the feed up and out of a spout. The first feed wagons were also very small, like the Kelly-Ryan feed wagon was their fifth. Manure spreader with a few modifications. Then they started making bigger feed wagons and with augers that mix the feed.

That way you’re not Just feeding silage in one spot and hay in the other, you feed it all equally. Cattle feeding have become almost a science, because now people feed them minerals and weight boosters so they grow faster. Cattle can also gain weight faster if they put implants in their ear, implants are small pellets that you put under the skin of the ear and they help to gain weight faster. Feed wagons now have orbit motors that run everything, the spout going up and down, the chains or augers running the feed out, vertical beaters, and the 3 or 4 auger mixer.

In feed wagons with augers, the augers spin in a way to bring the feed forward and down to the spout and then the chains or augers take the feed out. A farmer’s equipment is Just as important as he is, without his farm equipment he wouldn’t be able to do anything. He wouldn’t be able to disk, plant, feed, and anything else that needs to be done with a tractor. With equipment there has been many advantages made with making them more accurate, larger, and being more efficient.

A planter used to be very simple, you put the seed in the box and the wheels turn, dropping the seed and a disk blade would push it into the ground. Now they have GAPS so it’s straight, maybe a couple inches off, they also have it on air systems which uses air to push the seed in the ground and they have it so you don’t have to disk before, it’s called no-till. Planters have also put tanks on them and on the tractors that are filled with nitrogen and certain herbicides and pesticides. They spray out the back right on top of the dirt where the seed is so it can soak into the seed.

Manure spreaders have had numerous advances from what they used to be. They used to be boxes with a chain that drags across the floor to take the manure back to a cylinder with teeth that throws it across the ground. Manure spreaders today have gotten much bigger; some can hold up to 42 tons of manure. There are two types of manure spreaders, one type has 2 horizontal beaters, and the other has 2 vertical eaters, but they both have a door that comes down in front of the beaters so no manure can fall out or push against the beaters and get them Jammed.

The horizontal beaters go side to side and are run by orbit motors and they flop the manure out the back so that way you can haul frozen manure in the winter without ruining your beaters and motors. With vertical beaters they are run by orbit motors to, but they can’t have frozen chunks, cement block, or anything hard go through the beaters because they are closer together and they explode the manure out the back really far. They both have a big door in the back that is run by hydraulics. The chain that drags the manure to the back is run by 2 orbit motors on each side.

There have been many advances in agricultural equipment including tractors. Tractors used to be steam powered, and now they are run by diesel. Tractors have been advanced in and outside the tractor, tractors have cabs and the cabs have become more fancy then Just a seat, steering wheel, and levers. They now have climate control, heated and cooled seats, they have air ride seats and air ride cabs, and everything is electronic, like the hydraulics, throttle, gear shifter, and all the seat controls.

Tractors have also advanced in horsepower, older tractors used to be like 40-80 horsepower and now they have tractors with over 600 horsepower. They have gotten so big because they need that horsepower to pull the equipment because they have gotten bigger too so farmers can farm more and get more done. Tractors have little seats in them for people that are called buddy seats with mini fridges underneath them but they aren’t supposed to have people with you in the tractor so they are called instructor seats.

You can put GAPS on your tractors so you can plant straight and the have made it so you can use GAPS on your cultivators to. Tractors have 3-points on the back which are Just 2 bars that have holes in the end and you back up to a cultivator or another piece of equipment and you slide a pin through both. Then there is a top one and it is the same as the bottom 2. Tractors now have quick hitches which allows you to Just back up to the equipment and pull up 2 levers on each side and when you are lined up with hole that has a pin through it you pick it up and it is a hook that catches the pin and then you can flip the levers down.

They have also made it that the top bar is hydraulic so that you don’t have to leave the cab. It allows you to move the quick hitch so it is facing up or down if your piece of equipment is facing up or down. Tractors have also become more fuel efficient too. Now in tractors they have your fuel, oil pressure, and all your other gauges on the dash or up along the corner of the cab. It also shows you how much fuel you are burning in an hour; they also have powerhouses and COW transmissions.

A powerhouse lets you go through all the gears without ever touching the clutch. A COW is like that but there is no shifting. If I had to pick one it would be the tried and true powerhouse. The powerhouse is so much better and I’m speaking from personal experience, Joe Beck once rented a 300 horsepower Challenger with front wheel assist tractor because he needed a new tractor and so he demoed that one and when it was pulling a 22 foot disk the transmission couldn’t take it and it sheared the transmission.

So after the people came out and got it we hooked up a Case 8930 Magnum, which has 150 horsepower and is 2-wheel drive, pulled the disk with ease through the field. Balers have become more advanced over the years. They used to just pick up the hay with a chain and Just roll it into a little bale that is about Ft long ND is rolled up like a Tornado from Pump and Pantry. They also have square bales that make them into little squares and they have also made big square balers that make bales into big squares.

Other balers would be like loafers and they pick up the hay and put them into loaves like bread, there is also Just the regular round baler that pickups the hay and makes it into a round bale. They have monitors in them that tell you how wet the bale is, how big it is, when you are supposed to let it out the back, when to close the back, when you’re out of mesh wrap, and when there is something wrong. Combines have made many changes over the years. They came from people Just picking the crop by hand to driving and picking 24 rows at a time.

Combines used to not have a cab on them, then they put them on since it would get dusty and hard to breathe, you could have gotten dust pneumonia, and other lung problems. They started putting heaters and air conditioners in them and then nicer seats, and now they have cooled and heated seats, dashes that tell you what the moisture is, like how wet the corn or beans are, and they have switches for lifting up the head or lowering it instead of levers. There are many other pieces of equipment that is involved in agriculture including pickups and semis.

There are many pickups out there from many different countries, but the American made pickups are Ford, GM, and Dodge. Ford was the first company to have an assembly line, they paved the way to mass production of different products. The Ford F-series have been the number one best-selling in the US for the past 30 some years. Ford was the first to put diesels in their % ton pickups. They had International build them the 6. 9 liter diesel that had 200 horsepower and non-turbo.

Your instructor will review this information to approve your business idea. Our product is a neighborhood market dedicated to organic groceries, education of customers with regard to organic and CEO-friendly growing of food, and commitment to organic vendors. Our concept will solve the issue of companies claiming to be organic when they are truly not. Will educate the public with tips and tricks on how to get the best produce from within their own gardening as well. Our solution is unique because while we will also be selling local produce, we also want to strengthen the community to rely more heavily on their own supply as well.

The intended target audience will include a small community of people who are parents, teachers, students and leaders wanting to help make better food choices for themselves and future generations. Coles (Community; Organic; Local; Environment) Market is a community market with a passion for providing organic produce and groceries in a modern environment. Utilizing produce from only local earth-friendly farmers, our goal is to bring the freshest, healthiest food to our community with the highest regard for our ecological system.

We strive to play a part in reducing the impact of our lifestyles on the world tit other species and future generations. We are fully devoted to continued education about , community health and education and environmental preservation. Ill. Team Management Plan This section defines how the team will allocate assignments and talents a) Team Leadership: One person will be named the team/project leader to provide overall leadership and continuity to the project.

Your team leader will be: Karen Lothrop b) Deliverable Management: Each deliverable will be assigned a component Manager. In the case of larger teams, you may assign more than one person to a deliverable. In the case of smaller teams, the team lead may also have to take on the role of a component lead too. The level of effort required for components will vary depending on your business idea. Review the business plan rubric to gain a sense of the amount of content required to help you balance your team’s workload with your skills, interests, and your specific business idea.

List your component managers in the table. Deliverable Due Date Manager Assigned Team Charter With Business Description Industry Analysis week 3 Deanna Miles Marketing Plan Wee k 4 Operations Plan week 5 Lakeside Williams/Karen Lothrop Financial Plan week 6 Presentation (Team) As scheduled Karen Lothrop/ Doddering Westbrook Final Plan (Team) week 8 c) Skills Inventory: Identify each team member’s personal, professional, and academic strengths and weaknesses in the table.

We will also keep in touch between calls by way of the Team B Discussion thread and through email. Agenda items will be sent through emails and posted in Doc Sharing. How will you keep track of different drafts (versions) of the same document? Documents will be shared via email and posted in Doc Sharing. Charlie Win will maintain master copies with revisions. Describe how your team will manage conflict. Potential Conflict Recommended Solution Member misses a meeting case by case. Member cannot be reached Multiple methods to be used include; email, text, phone. If no response, team to decide. Member does not complete work on time Member will be reported to professor and get unfavorable Peer Review.

Member work is unsatisfactory Member drops the course Their work will be re-distributed among other members. Member has an unavoidable emergency that delays work Other team members will pick up the work to assist for valid emergencies. Otherwise, How will you resolve minor disagreements? Through vote of entire team. Who rules for major disagreements?team leader or majority rule? Majority rule. How will you use the Peer Review at the end of the course? What are the consequences of unsatisfactory performance? Peer Review to be favorable for all members that have participated and contributed. Unsatisfactory performance will et a vote of other members to include possible recommendation to Professor of reduction of individual’s course grade. College is temporarily offline or class time is cancelled Communication will be maintained through alternate methods such as email, phone calls, etc. Other potential conflict Create a list of rules to help you collaborate as a team, including expectations about meetings, communication, course work, conflict resolution, and so on, based on other elements of this charter. All team members are expected to participate in meetings whenever possible (the Team understands scheduling conflicts will arise from time to time). All members are required to ‘carry their weight’ and perform their allocated portions of the course work. Course work sections will be assigned based on each members’ sign up for their areas of expertise/interest.

Critical Success Factors Reason for Importance Steps Taken to Ensure Attainment Contracting with local organic growers and vendors To assure our store will be able to offer the type and variety of products that customers expect Contracting with numerous suppliers for each product line. Rotating purchasing among these vendors. Retail foot traffic generation To insure a consistent flow of customers Well planned and executed marketing and advertising campaigns. Community involvement to build our brand. VI’. Commitment Each team member is to write an individual commitment statement. If onsite, each team member will sign his or her commitment statement. Deanna Miles – My commitment to this group is to make sure we get the Job done and to get it right. I also commit to participate somehow in all group meetings. Lastly I will listen and be up for the ideas and concerns of my group members. Charles Win –