pineapple  | pineapple   |    Sitemap

Tuesday, January 6, 2009

Wooden ship travel in the tropics was hot, humid and slow, often rotting pineapple cargoes before they could be landed. Photographyimage 1streg is a London photographic studio specialising in model and dance portfolios. In size the fruits are up to 12 . The flowers arepollinated by hummingbirds, and these flowers usually develop small, hardseeds. See the photos below of my 2 pineapple plants after their 2nd repotting. Tamp the soil firmly around the base of the crown and try not to get any soil in the leaves. We are NOT affiliated with any activity provider and doNOT make any money from activity providers our suggestions. All can be removed by washing the leaves with soapy water, rinsing after with clear water. They will be examined and if approved will be included in a future update. Fresh pineapple is often somewhat expensive as the tropical fruit is delicate and difficult to ship.

Excess shoots can be cut off and potted. Well adapted to canning and processing. The fruitis more cylindrical and produces many suckers but no slips. The enzymes in pineapples can interfere with the preparation of some foods, such as jelly or other gelatinbased desserts. There are several different pineapples besides the grocery store is incomplete without one. The role of the bigheaded ant in mealybug wilt of pineapple. James Doles dedication to quality is still the companys top priority. After a few months, a red come should appear followed by blue flowers and eventually a fruit. It is essentially a short, stout stem with arosette of waxy, straplike leaves. Plan your vacation now, Paradise is waiting for you.

For your listening pleasure while you shop. However I havent tried this myself. Reuse of anything for commercial purposes requires prior writtenpermission from Mike amp Kim Crinella. Many people bring a pineapple as a gift when meeting someone for the first time. Then again, it must never sit in soggy soil. The thickness is up to you.

Tuesday, January 6, 2009

CARP AND CATFISH FISHING BAIT FLAVOURS - Big Fish Attractors!   by Tim Richardson

Everyone seems fixated by fishing flavours. The common question fishermen ask is "What flavour bait are you using?" For most fishermen, what matters is that they like their smell of their flavour, which is an interesting point for discussion... The fact is among the diverse multitude of flavours used in fishing baits are some which stand out as far more successful than others, but few fishermen know how or why this is the case...

It is easy to buy a cheap flavour at Wal-Mart or Tescos and us it in your bait. However, what you are buying is very often inferior to more expensive flavours. For example, vanilla flavour has a myriad of grades or levels of purity, freshness and various solvents may be added (even water) and extraction methods will vary. Pure vanilla bean extract is extremely expensive. The genuine extract depends on very many volatile components which help explain part of its success. But natural extracts also contain other very stimulatory compounds which are vital to a top quality flavour and are easily detected by humans and fish!

It is common practice for flavour producers to 'cut' pure extracts and natural flavours, using a solvent or solvents like propylene glycol, glycerol or ethanol alcohol for instance. Many things can happen to a flavour! Indeed the 'aroma profile' of a flavour and its taste can be altered many times in many ways before it is bottled and eventually unleashed upon your fish as part of your bait. One aspect that might surprise you is just how bitter tasting many 'sweet' or 'fruit' flavours truly are. (Many flavours produced for fishing baits include an intense sweetener like Talin, or concentrated lactose or fructose.)

Flavours for the food industry are not all ideal for use in baits; their molecules often behave dramatically differently in water than in air so their effects on the fish will differ. Can you imagine sniffing in natural garlic extract in water? For a start you would not smell that distinctive garlic aroma as you would in air, as this is the result of a reaction with the air, not water. This also points to a deeper level of how many flavours or natural extracts work. They may also have hidden properties that you may not have realised. They sometimes have metabolism and circulatory stimulation properties, significant antimicrobial properties, preservative properties (low pH and alcohol for example), immunity stimulation, or even simulate or closely resemble nervous system or brain chemicals. (Even betaine HCL has antioxidant properties and citric acid has been used in many baits for years as a preservative and 'pH regulator.')

Yes, there's so much more to flavours than meets the nose! Leading bait manufacturers have had to get increasingly innovative and technical to keep the effectiveness and standard of their products high against fast expanding competition for market share from smaller companies. Flavorists and food nutritionists, even marine biologists and fish scientists are employed for their skills. The use of fermenting sugars and esters is common. Often the way the flavour and its components mix with water or not is a major element in its success and this is far more complex than just how soluble a component is at a certain temperature.

Many flavour components have special characteristics when mixed with different oils and regarding how these combination act in water. The way we smell flavours can be quite irrelevant to the really key question of why a flavour is successful in water and what the fish's experience of that substance might be in practice. A nice smell or one that smells recognizable to an angler has much more to do with confidence rather than effectiveness. How would a carp know what a ripe strawberry is supposed to smell or taste like! (Our own senses can be fooled in many ways.)

Vanilla is a very well known flavour component, originally derived from vanilla seeds. The cheap super market vanilla flavours on a propylene glycol or alcohol base have been used in fishing for years, but the major component of vanilla called vanillin is used in many fishing flavours as a component, for example in some maple syrup flavours, strawberry flavours and even chocolate among many others.

Vanillin is the major component from among at least 200 others which have been identified. Over the decades various natural, semi-synthetic and synthetic methods of production have been discovered. Vanillin can be produced from petrochemical guaiacol, as well as from iso-eugenol, eugenol and lignin from wood pulp. Vanillin is in massive demand so new environmentally friendly economical methods of production have evolved. So what has this got to do with you and your choice of fishing bait flavour?

The question is, would you as a fisherman when smelling or tasting smelling a range of vanilla flavours, be able to discern which is the genuine extract or semi-synthetic or nature-identical flavour for example, let alone which one would be the most successful bait flavour? Such is the complex relationship of fishermen and their love affair with them! Would we even know the difference between methyl vanillin and ethyl vanillin; it could make all the difference to your fish! (Ethyl vanillin has a much stronger 'note.') Just to make things more confusing for you, vanillin is found naturally elsewhere.

Could you detect the natural vanillin which is part of the natural flavour of raspberries or lychees? This is just one example of an important volatile component used in many flavours today but it's the tip of the ice-berg. Most of the most successful flavour combinations in fishing and in the human food industry are closely guarded secrets.

The addition of amino acid products, palatants, and oils of savoury and fruit extraction in combination with natural fruit extracts, with new generation flavour enhancers and sweeteners in combination make many modern flavours a different class to most from the food industry. Combining different fruit esters to produce attractive flavours is a common practice, these days other solvents and substances are often added.

Among other ingredients, various acids, nature identical and synthetically produced flavour components identical to natural ones are combined with synthetic flavour components to produce a preferable profile and taste. The funny thing is that many flavours may be initially synthetically produced with synthetic and nature identical flavour components and then have the natural extract added to give it a more natural smell or taste. The cost of natural flavors can be extreme compared to synthetic and natural combinations. Volatiles like aldehydes and benzoates and hexanoates are included in many flavours. Some 'volatiles' you'd normally not dream of putting into foods of any kind except poisons! Many of the so-called harmful 'E-numbers' may be included and many are linked to mood changes in children with hyperactivity and so on. (But is this hyperactivity a desirable effect with fish?)

Fishing flavours are all about your own personal confidence and real bait testing. If you think you are already using the very best of a type of flavour, you never know, there might be one that will catch you even more fish. Commercially available fishing flavours are evolving at an incredible rate. Even the ubiquitous "Tutti Fruitti" or "Scopex" or Strawberry boilie flavour variations are challenged by the popularity of flavours like cranberry and pineapple today, but this just demonstrates the phenomenon of bait fashions in fishing and how the majority of anglers are so easily influenced by sophisticated advertising and promotion methods.

So much about fishing baits really comes down to confidence and the fact is that commercial companies will exploit the 'copy-cat' tendency of anglers to use the same bait as 'big name' anglers. The irony is that many 'name' anglers would catch just as many fish on virtually any bait such is their angling skill level and opportunity to fish big fish waters with the support of big bait companies. Sometimes, the products used by 'name' anglers are far more potent than baits of the same label released onto the market.

Often the test products the field testers are using have elevated levels of expensive extracts for instance, which are subsequently lowered in the commercial product for economical reasons. Flavour component levels and concentrations in test baits may also be very different from the bait released on general sale. Often the bait extract or flavour components which work the most effectively are the most expensive. Those bait companies which retain the very high levels of these expensive ingredients in their bolies, pellets, ground baits, flavours and additives are to be praised!

It is interesting to note that strawberry flavour ingredients can be reproduced synthetically using all the 'volatile' flavour components in natural strawberry, but which now can be synthetically reproduced. However, the additional aspects of natural strawberry such as its healing properties among others will be absent.

The flavour possibilities in fishing are endless. For example, when you investigate flavours that are used in combination with 'liquid food' additives, to boost the nutritional value and 'food' signals of pellets, boilies, ground baits and even meats and live baits like maggots and worms... These days even sweetcorn, hemp, bread, worm and bloodworm flavours are available and used to even boost the taste and attraction of the real thing and may include real extracts of that food too!

The author has many more fishing and bait 'edges' up his sleeve. Every single one can have a huge impact on catches.

By Tim Richardson.

Source:

For the unique and acclaimed new massive expert bait making / enhancing 'bibles' ebooks / books:

"BIG CATFISH AND CARP BAIT SECRETS!" And: "BIG CARP BAIT SECRETS!" (AND "FLAVOUR, FEEDING TRIGGERS AND CHEMORECEPTION SECRETS") SEE:

http://www.baitbigfish.comView this dedicated bait secrets website now...

http://www.goarticles.com/cgi-bin/showa.cgi?C=795168