U.S. Department Of Energy Joint Genome Institute To Initiate Genome Sequencing That Will Influence Development Of Breeding And Biotech Tools
St. Louis, MO – The U.S. Department of Energy Joint Genome Institute (DOE JGI) recently announced that it selected a proposal organized by the Donald Danforth Plant Science Center to conduct genome sequencing of the cassava plant (Manihot esculenta). Dr. Claude M. Fauquet, principal investigator from the Danforth Center, led a consortium comprised of over a dozen scientists from 11 institutions that submitted the proposal to the DOE JGI.
“Sequencing the cassava genome will help bring this important crop to the forefront of modern science and generate new possibilities for agronomic and nutritional improvement,” said Dr. Norman Borlaug, Nobel laureate, father of the “Green Revolution,” and Distinguished Professor of International Agriculture, Texas A&M University. “It is a most welcome development, especially for millions of the world’s poor who depend upon cassava for their sustenance.”
“This new cassava project builds on the past participation of the Danforth Center in the maize and soybean genome sequencing programs to now focus on a crop for the developing-world,” Danforth President Dr. Roger N. Beachy explained. “Dr. Claude M. Fauquet is a recognized leader in cassava biology and biotechnology, co-chair of the Global Cassava Partnership, and he will collaborate with Dr. Brad Barbazuk, a bioinformatics specialist at the Danforth Center, and with genomics experts from TIGR and Broad Institute, to apply the project’s data in future work to enhance cassava.”
“The successful lobbying of the DOE JGI by the Danforth Center to sequence the cassava genome validates its importance as a high starch producing crop. The acquisition of the cassava genome sequence will facilitate our understanding of this crop and its relatives within the relatively under explored Euphorbiaceae family,” Dr. Fauquet announced. “These tools will link genes to genetic and physical maps to accelerate breeding programs, identify cassava gene targets for biotechnology development, and provide a platform to explore the vast biodiversity within cassava wild species. Ultimately these activities will improve food security for developing countries by increasing cassava crop yield and its nutritional quality, and will position cassava as a valuable source of renewable bio-energy.”
“Cassava is a root crop that accumulates large quantities of starch with an unrivaled efficiency, and represents an important source of calories within many developing countries. The cassava genome sequence will enable scientists to apply the knowledge gained from the current collections of plant genomic, proteomic and metabolomic data to cassava, thus enabling a better understanding of the molecular basis of cassava development, morphology and physiology,” said Dr. Barbazuk.
The DOE JGI chose to sequence cassava because it is an excellent energy source. Its roots contain 20-40% starch that costs 15-30% less to produce per hectare than starch from corn, making it an attractive and strategic source of renewable energy. Cassava grows in diverse environments, from very dry to extremely humid, from acidic to alkaline soils, from sea level to high altitudes, and in nutrient-poor soil. Moreover, it is grown worldwide as a source of food for approximately 1 billion people, raising the possibility that it could be used globally to alleviate dependence on fossil fuels. The effort to sequence the cassava genome will be aided by alignments to the genomes of poplar and castor bean, plants closely related to cassava, and available cassava BAC libraries and EST and cDNA sequences will facilitate annotation. This project will elucidate the genetic machinery required for efficient energy production in a range of environments, and the information it yields will enable improvement to a wide range of crops important for the U.S. biofuel supply.
In addition to the Danforth Center, the consortium includes the United States Department of Agriculture, Washington University in St Louis, the University of Chicago, The Institute for Genomic Research, the Missouri Botanical Garden, the Broad Institute, Ohio State University, the International Center for Tropical Agriculture, and the Smithsonian Institution.
About The DOE Joint Genome Institute
The DOE Joint Genome Institute (DOE JGI), supported by the DOE Office of Science, unites the expertise of five national laboratories, Lawrence Berkeley, Lawrence Livermore, Los Alamos, Oak Ridge, and Pacific Northwest, along with the Stanford Human Genome Center to advance genomics in support of the DOE mission related to clean energy generation and environmental characterization and clean-up. DOE JGI’s Walnut Creek, Calif. Production Genomics Facility provides integrated high-throughput sequencing and computational analysis that enable systems-based scientific approaches to these challenges. Additional information about DOE JGI can be found at: www.jgi.doe.gov.
About The Donald Danforth Plant Science Center
Founded in 1998, the Donald Danforth Plant Science Center is a not-for-profit research institute with a global vision to improve the human condition. Research at the Danforth Center will enhance the nutritional content of plants to improve human health, increase agricultural production to create a sustainable food supply, and build scientific capacity to generate economic growth in the St. Louis region and throughout Missouri.
The Fastest And Easiest Way To Instantly Drive A Flood
Of Targeted Reader To Your Blog... Absolutely Free!
best regard
Neo Cassava
Danforth Center Spearheads Effort to Sequence Cassava at National Research Center
Mother Earth Products
Mother Earth Products, Inc. started in 1984 as a manufacturer, producer, and trader of agri-based products in Barangay Pampanga, Angeles City. Initially, the company embarked on cassava meat production for livestock feeds and charcoal (from Ipil-ipil) briquette processing for the local market. Cassava production is now under contract farming arrangements, while charcoal was discontinued due to the “jumping lice” infections afflicting Ipil-ipil trees.
In 1989, the company went into cattle breeding and fattening operations with a small abattoir which was expanded in 1990. When Mt. Pinatubo erupted in June 1991 and caused market dislocation, the company turned to feedlot operations and produced high value beef cuts and processed meat. It was able to recover from the effects of the Pinatubo eruption when it penetrated the market outside Pampanga.
Expanded sales motivated the company to establish an “AA” abattoir with cold storage facilities and expand its products to fresh and frozen beef and pork as well as processed meat like tocino, hotdog, and ham.
In 1998, the company transferred its meat processing operations to a new plant in Duquit, Mabalacat, Pampanga, while maintaining its “AA” abattoir in Angeles City, Pampanga. It also started to develop other products such as sisig, hotdog and beef franks varieties, tapa and longganisa, ham varieties, smoked meat products. In 2002, the company inaugurated the first “AAA” abattoir in Central Luzon.
Trade Name: Mother Earth
Franchised Offered: Single Unit Franchise
Format: Others
Category: Retail
Initial Investment: Php 200,000
Contact Person: Mr. Jumbo Tayag
Contact No: (045) 892-6621
Address: Maunawa St. Barangay Daquit, Mabalacat, Pampanga
Target Franchise Area: Metro Manila , Visayas, Mindanao
Contact details:
Maunawa Street, Brgy. Duquit Mabalacat, Pampanga
Contact No: (6345) 892-6625 / 892-6543
Fax No: (6345) 332 3371
To be known about franchise
Waralaba=franchise
Format Waralaba
Franchise baru atau lama (established)?
Pergeseran trend konsumsi Fast Food
Hal-hal yang perlu ditanyakan kepada pewaralaba
Point-point kesuksesan usaha waralaba
Hal mendasar mengenai Waralaba
Hal yang perlu diperhatikan saat memilih Waralaba
Kategori Waralaba populer
Kerjasama Waralaba
Waralaba jadi-jadian
McDonald's Franchise History
Pertanyaan-pertanyaan sebelum memutuskan sebuah Waralaba
Hal yang perlu diwaspadai saat memilih Franchise
Memilih Franchise
Ketika kita berniat membuka usaha dengan sistem franchise atau waralaba, kita jangan cepat tergoda dengan umbar janji akan mendapatkan keuntungan cepat tanpa mempunyai sikap waspada terhadap perusahaan pewaralaba tersebut. Jangan biarkan kita sampai salah dalam memilih waralaba karena kerugian dalam investasi ini sangat mungkin terjadi.
Berikut beberapa hal yang perlu diketahui ketika hendak memilih sebuah waralaba:
Memilih jenis waralaba yang sesuai minat
Kunci sukses berbisnis adalah memilih sebuah bisnis yang kita benar-benar senang melakukannya. Jika kita benci mengerjakan sesuatu tak peduli berapa besar potensi laba yang dimilikinya maka kita tak akan bisa mencurahkan diri secara penuh padanya dan ini berpotensi meruntuhkan bisnis kita sendiri. Pekerjaan yang kita senangi akan membuat kita termotivasi dan dapat bertahan lama.
Mengumpulkan dan mencari informasi sebanyak mungkin mengenai perusahaan pewaralaba
Ini merupakan hal penting yang harus kita lakukan sebelum memutuskan memilih sebuah perusahaan pewaralaba. Kita jangan merasa cukup dengan informasi singkat yang menggiurkan dari pewaralaba. Track record, umur bisnis, produk, fee, sistem pengembangan dan lain sebagainya adalah informasi yang kita butuhkan untuk menilai perusahaan tersebut. Adanya rencana bisnis jangka panjang dari mereka adalah hal yang penting demi kelangsungan bisnis kita.
Fasilitas dan dukungan yang diberikan
Hal ini perlu diketahui bagaimana perusahaan pewaralaba memberikan dukungannya kepada terwaralaba. Bentuk dan apa saja pelatihan yang diberikan, sistem transfer manajemennya, pelatihan karyawan, suplai barang/jasa, pembagian hasil dan strategi pemasarannya.
Besides Cassava Franchise part 2
International Franchises 2007 (Entrepreneur Version)
Source: Entrepreneur Magazine
6. Domino's Pizza LLC
Pizza, breadsticks, buffalo wings
On business since: 1960 , Franchise available since: 1967
In 1960, brothers Tom and James Monaghan borrowed $500 to purchase DomiNick’s, a pizza store in Ypsilanti, Michigan. The next year, James traded his half of the business to Tom for a Volkswagen Beetle. In 1965, Tom Monaghan renamed the company Domino’s Pizza LLC. The first Domino’s Pizza franchise store opened in Ypsilanti, Michigan, in 1967. Tom Monaghan retired in 1998, selling 93 percent of the company to Bain Capital.
In addition to regular, pan and thin-crust pizza, Domino’s products include bread sticks and buffalo wings. Domino’s operates more than 6,000 stores in the United States, Canada, Europe and Africa.
Total investment: $141.4K-415.1K
Express/kiosk option available
Franchise fee: $15K
Current royalty fee: 5.5%
Term of agreement: 10 years, renewable
7. Jiffy Lube Int'l. Inc
Fast oil change
On business since: 1979 , Franchise available since: 1979
The decline of full-service gas stations in the 1970s left many consumers without their traditional sources for oil changes. Jiffy Lube began under Jim Hindman in 1979 as an association of seven fast-lube centers in the western United States. Today the franchise is a wholly-owned subsidiary of Pennzoil-Quaker State Co. and has locations nationwide.
Total investment: $214K-273K
Franchise fee: $35K
Current royalty fee: to 5%
Term of agreement: 20 years, renewable
Renewal fee: $17.5K
8 Sonic Drive In Restaurants
Drive-in restaurant
On business since: 1954 , Franchise available since: 1959
Sonic Industries Inc. was founded in 1973. In 1974, Sonic acquired the name Sonic Drive-In from Troy Smith, Sr., and began franchising. Smith used his more than 15 years of experience in the restaurant business to develop and operate the Sonic franchise program.
A wholly owned subsidiary of Sonic Corp., the company is based in Oklahoma City, Oklahoma, and has locations throughout the United States. The company’s storefronts recently got a facelift to give them a retro-futuristic look.
Total investment: $861.3K
Franchise fee: $30K
Current royalty fee: 1-5%
Term of agreement: 20 years, renewable
Renewal fee: 10 years for $6K
9. McDonald's
Hamburgers, chicken, salads
Total investment: $506K-1.6M
Express/kiosk option available
Franchise fee: $45K
Current royalty fee: 12.5%+
Term of agreement: 20 years, renewable
Renewal fee: $45K
10. Papa John's Int'l. Inc.
Pizza
On business since: 1985 , Franchise available since: 1986 - Total investment: $250K
Franchise fee: $25K
Current royalty fee: 4%
Besides Cassava Franchise part 1
International Franchises 2007 (Entrepreneur Version)
Source: Entrepreneur Magazine
1 Subway
Submarine sandwiches & salads
On business since: 1965 , Franchise available since: 1974
In 1965, 17-year-old Fred DeLuca and family friend Peter Buck opened Pete's Super Submarines in Bridgeport, Connecticut. With a loan from Buck for only $1,000, DeLuca hoped the tiny sandwich shop would earn enough to put him through college. After struggling through the first few years, the founders changed the company's name to Subway and began franchising in 1974. Offering a fresh, healthy alternative to fast-food restaurants, Subway has franchises throughout the United States and in several countries, with locations in traditional and nontraditional sites alike.
Total investment: $74.9K-222.8K
Franchise fee: $15K
Current royalty fee: 8%
Term of agreement: 20 years, renewable
2. Dunkin' Donuts
Donuts & baked goods
On business since: 1950 , Franchise available since: 1955
In 1946, William Rosenberg founded Industrial Luncheon Services, a company that delivered meals and snacks to workers in the Boston area. The success of Industrial Lucheon Services convinced Rosenberg to start the Open Kettle, a doughnut shop in Quincy, Massachusetts. Two years later Open Kettle changed its name to Dunkin’ Donuts.
Today, Dunkin’ Donuts serves a variety of doughnuts, muffins, bagels, coffees and fruit drinks at its locations in more than 40 countries.
Dunkin’ Donuts is a subsidiary of Allied Domecq, parent company of Baskin-Robbins and Togo’s. Franchisees may operate combination stores, co-branding Dunkin’ Donuts with Baskin-Robbins or Togo’s.
Total investment: $179K-1.6M
Franchise fee: $40K-80K
Current royalty fee: 5.9%
3. Jackson Hewitt Tax Service
Tax preparation services
On business since: 1960 , Franchise available since: 1986
Started in1960, Jackson Hewitt is a full-service, year-round national tax service specializing in computerized federal and state preparation of individual returns. It began franchising in 1986, the same year that the IRS introduced electronic filing.
Total investment: $48.6K-91.8K
Express/kiosk option available
Franchise fee: to $25K
Current royalty fee: 15%
Term of agreement: 10 years, renewable
4. 7-Eleven Inc. Request Info
Convenience store
On business since: 1927 , Franchise available since: 1964
Taking its name from the hours its stores used to operate (7 a.m. to 11 p.m.), 7-Eleven has grown from a Dallas-based ice company to an international convenience store chain. Approximately 6 million customers visit 7-Eleven stores in the United States and Canada each day, buying items such as milk, wine, bread fresh-food items and gas.
Total investment: Varies
Franchise fee: Varies
Current royalty fee: Varies
Term of agreement: 15 years, renewable
5. UPS Store, The/Mail Boxes Etc.
Postal, business & communications services
On business since: 1980 , Franchise available since: 1980
Founded in 1980, Mail Boxes Etc. became a subsidiary of UPS in 2001. The company now franchises The UPS Store concept, whose locations provide packaging, shipping, copy and print services, mailbox services, computer time rentals, and more. The UPS Store and Mail Boxes Etc. franchises are located throughout the United States and in over 40 countries.
Total investment: $153.95K-266.8K
Express/kiosk option available
Franchise fee: $29.95K
Current royalty fee: 5%
Term of agreement: 10 years, renewable
Renewal fee: 25% of current franchise fee
Tela Tela
Tela Tela fried cassava is exponent company and market leaders in industry snack cassava . Tela ( Ketela) or Singkong in Javanese ( Telo = Java) or ( Cassava = English) in processing with best quality flavor, fried, and in presenting warmness with various taste choices.
Tela Tela can operate is maiden on 24 Septembers 2005 because cooperation of business done by 4 people peeping out friend again stripper idea they and re- gold in the form of product and business packet which more selling.
Initially unthinkable to make Tela Tela as effort for franchise, however because the many demands of public to have its the franchise freehold asset, hence in a short time formal Tela Tela become effort for franchise, and during less than 1 year has owned more than 100 outlet, gets exhibition put, and invitation to be speaker in entrepreneurships seminar, covered also by print medium and electronic local and national, even several times becomes topic minithesis and duty some university lecture student in Jogjakarta.
--------------------------
Tela Tela fried cassava adalah perusahaan pelopor dan pemimpin pasar dalam industri snack ketela. Tela (Ketela) atau Singkong dalam bahasa Jawa (Telo = Jawa) atau (Cassava = Inggris) diolah dengan bumbu kualitas terbaik, digoreng, dan disajikan hangat dengan berbagai pilihan rasa.
Tela Tela dapat beroperasi perdana pada tanggal 24 September 2005 karena kolaborasi bisnis yang dilakukan oleh 4 orang sahabat yang memunculkan kembali ide lama mereka dan mengemas ulang dalam bentuk produk dan paket bisnis yang lebih menjual.
Awalnya tidak terpikirkan untuk menjadikan Tela Tela sebagai usaha waralaba, akan tetapi karena banyaknya permintaan masyarakat untuk menjadi pewaralaba, maka dalam waktu s ngkat Tela Tela resmi menjadi usaha waralaba, dan dalam waktu kurang dari 1 tahun telah memiliki lebih dari 100 outlet, mendapat tawaran pameran, serta undangan untuk menjadi pembicara dalam seminar kewirausahaan, diliput juga oleh media cetak dan elektronik local dan nasional, bahkan beberapa kali menjadi topic skripsi serta tugas beberapa matakuliah mahasiswa di Jogjakarta.
Sekarang Tela Tela telah melebarkan sayap ke seluruh Indonesia dengan menunjuk agen-agen wilayah. Serta ingin mempromosikan makanan tradisional Indonesia yang dikemas dengan cita rasa modern dimana bahan bakunya 100% diolah dari basil bumi Nusantara.
Visi
Menciptakan keuntungan jangka panjang untuk semua stakeholder.
Misi
Menghadirkan produk makanan ketela yang enak dan inovatif kepada masyarakat. Membantu pemerintah dalam menciptakan lapangan pekerjaan serta lapangan usaha yang terjangkau .
Strategi Positioning
Tela Tela mempunyai posisi strategis di industri snack ketela karena Tela Tela adalah perusahaan pelopor dan pemimpin pasar dalam industri snack ketela.
Alasan Memilih Investasi Tela Tela :
Kantor Pusat:
Jl. Tambakbayan TB III No. 12
Yogyakarta 55281
Phone: 62- 0274 - 485356
C.P: Eko Yulianto, SE
Mobile: 0815 5850 7000
web Tela Tela
Cassava Flaky (Banana Taste)
Jogja - Cassava flaky of course can be made in so many taste variant, by added flavor powder, thus cheese taste flaky, barbeque, and other tastes. But this cassava flaky difference, banana taste cassava flaky. Do not simply given [by] banana taste flavor powder, but also is mixed with banana. Result of his(its? Delicious, unique and crispy likely.
Cassava flaky Dwi Putro managed by Rachel there is in Jatimulyo, Gg. Red Areca of TK I/573B, Jogja. This flaky is new product and has not many met in marketing. This flaky is available in 2 taste, that is crispy taste and banana taste.
Rachel Jogja is sure be place which suited for trying in food area, thought of product is taken as its(the business. Hence finally, s(he sets mind on develops cassava flaky.
At first, Rachel has not found recipe that is snugly, for example, its the flaky less thinly and likely less crispy. The many inputs from consanquinity, makes it can find recipe that is snugly. Hitherto also, Rachel experiment still to increase taste and quality of its(the product.
Beginning of elaborating this business, Rachel confess has not known about cassava world. But from experiences, s(he is many learnings, and now has is productive stablely. And make banana taste cassava flaky, Rachel applies banana kapok as mixture. This banana didn't make only cassava flaky to have sweet taste but also makes likely increasingly on unique.
Once produced, Rachel requires time time 2 day. Constraint faced when production is drier. Because sometime the sun temperature is not exist. For 250 this raw flaky grams, the price Rp 3000,-.
----------------------
Keripik Singkong Rasa Pisang
Jogja - Keripik singkong memang dapat dibuat dalam berbagai varian rasa, dengan ditambah serbuk bumbu, jadilah keripik rasa keju, barbeque, dan rasa-rasa lain. Tapi keripik singkong ini beda, keripik singkong rasa pisang. Tak sekedar diberi serbuk bumbu rasa pisang, tapi juga dicampur dengan buah pisang. Hasilnya? Enak, renyah, gurih dan unik rasanya.
Keripik singkong Dwi Putro dikelola oleh Rachel terdapat di Jatimulyo, Gg. Pinang Merah TK I/573B, Jogja. Keripik ini merupakan produk baru dan belum banyak ditemui di pasaran. Keripik ini tersedia dalam 2 rasa, yaitu rasa gurih dan rasa pisang.
Rachel yakin Jogja adalah tempat yang cocok untuk berusaha di bidang makanan, memikirkan produk apa yang dijadikan usahanya. Maka akhirnya, ia memutuskan untuk mengembangkan keripik singkong.
Mulanya, Rachel belum menemukan resep yang pas, misalnya, keripiknya kurang tipis dan rasanya kurang gurih. Banyaknya masukan dari kerabat, membuatnya dapat menemukan resep yang pas. Sampai sekarang pun, Rachel masih terus bereksperimen untuk meningkatkan rasa dan mutu produknya.
Awal menekuni bisnis ini, Rachel mengaku belum tahu tentang dunia singkong. Tapi dari pengalaman-pengalaman, ia banyak belajar, dan sekarang sudah bisa berproduksi dengan stabil. Dan untuk membuat keripik singkong rasa pisang, Rachel menggunakan pisang kapok sebagai campuran. Pisang ini tidak hanya membuat keripik singkong mempunyai rasa manis tetapi juga membuat rasanya semakin unik.
Sekali produksi, Rachel membutuhkan waktu waktu 2 hari. Kendala yang dihadapi saat produksi adalah penjemuran. Karena kadang-kadang panas matahari tidak ada. Untuk 250 gram keripik mentah ini, harganya Rp 3000,-.
Sumber: Truly Jogja.
Cheese Cassava
Country of origin : Indonesia
Price : 5000 to 8000
Way Of Payment : Cash
Number of : unlimited
Tidy and sends : hardboard
Description:
we wish to invite cooperation with you to widen Mart cheese cassava, which a real easy cassava base barium is got , It is important to know that this product hardly enthused by all people , altogether likes cassava more than anything else with special characteristic of cassava fries we soft, crispy and soft. proven of we have opened in various areas and directly gets response that is good from public.
With small minimum capital
Rp 6 500 000 for standard class and
Rp 8.000.000 for class exclusive ( beautiful cart vasility and supply ready product is including expense of training until can produce carefully )
we have been able to open business profiting with net earning 100-150 thousand per day.
For enthusiastic of contacts us
ALI BURHAN in middle java 0286 322 164 Hp 081391488880
Adress: Notog RT 01/II Patikraja, Purwokerto, Banyumas
Purwokerto 53126, Jawa Tengah
Indonesia
----------
Negara Asal:Indonesia
Harga:5000 s/d 8000
Cara Pembayaran:Tunai
Jumlah:tak terbatas
Kemas & Pengiriman:kardus
Keterangan:
Kami ingin mengajak kerjasama dengan anda untuk melebarkan gerai singkong keju, yang berbahan dasar singkong yang sangat mudah didapatkan, Perlu diketahui bahwa produk ini sangat diminati oleh semua kalangan dari kalangan bawah sampai kalangan atas semuanya suka singkong apalagi dengan ciri kahas singkong goreng kami yang lembut, lunak dan gurih.
Terbukti kami telah membuka di berbagai daerah dan langsung mendapatkan respon yang bagus dari masyarakat.
Dengan modal yang minimal kecil ( Rp 6 500 000) untuk kelas standar dan Rp 8.000.000 untuk kelas exclusive (vasilitas gerobag cantik dan perlengkapan siap produk termasuk biaya pelatihan sampai dapat produksi dengan baik.
Kita telah bisa membuka usaha yang profittable (menguntungkan) Dengan rata2 pendapatan bersih 100-150 ribu per hari.
Bagi yang berminat Silahkan hubungi kami
ALI BURHAN
0286 322 164
Hp 081391488880
Alamat: Notog RT 01/II Patikraja, Purwokerto, Banyumas
Purwokerto 53126, Jawa Tengah
Indonesia
Search
My Girl
Sponsor
My Calendar
