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Times of Oman
23-06-2025
- Business
- Times of Oman
Shura Committee reviews farm marketing strategies
Muscat: The Food and Water Security Committee of the Shura Council approved on Monday its final report named 'Marketing Agricultural Products: Current Reality and Future Prospects', in preparation for its presentation and discussion during the Council's upcoming sessions. In its report, the Committee provides a comprehensive evaluation of the current marketing landscape for agricultural products in Oman, outlining the gap between present conditions and future ambitions. It further reviews existing agricultural marketing strategies and assesses their role in supporting the sector and maximising its contribution to the national economy. Among the key recommendations highlighted is the need for a comprehensive national strategy for agricultural marketing, aimed at enhancing the efficiency of value chains, supporting local production, and expanding access to domestic and international markets. Such measures would contribute to achieving food security and improving the economic sustainability of the agricultural sector. Additional recommendations are expected to be discussed during the report's review in forthcoming Council sessions. Over the course of the current annual session, the Committee focused on efforts to studying this desire by preparing detailed working papers, collecting data and statistics, and holding a series of meetings and hearings with relevant stakeholders. These engagements sought to capture insights on the realities of agricultural marketing in Oman, the major challenges facing the sector, and proposed measures for development. It is worth noting that the Committee's study is conducted in line with Article (59) of the Law of the Council of Oman, which states: 'Without prejudice to the provisions of Article (27) of this law, the Shura Council may, on its own initiative, express desires to the government regarding matters related to public services and facilities and the means to improve and develop their performance, or on challenges facing the economic sector and ways to promote development, whenever the Council deems it in the public interest.' The Committee also approved its position on the 2024 annual report of the Ministry of Agricultural, Fisheries and Water Resources. This took place during the Committee's seventh meeting of the second annual session (2024–2025) of the tenth term of the Council, chaired by Khoweidem Mohammed al- Ma'shani, Head of the Committee, and attended by members of the Committee.
Yahoo
18-06-2025
- Yahoo
Don't shoot: How one tequila made its name by taking its time
Mexico is not the Mexico of American movies. It is not sleepy and sepia-tinged, or filled with ancient cars and men with gaps in their teeth. In Guadalajara, there is a city sweet with the smell of jacaranda blossom, where a soft light pools in plazas where old men lean on colonial buildings with their newspapers the size of flags. It is a place of boys on bicycles cycling with flowers in their grasp, of idle guitar players blinking in the sun, of buildings with fading paint but perfect tiling. Mexico is a beauty. Not far from Guadalajara, under an hour if you're gunning it, is Tequila, the place that gave the drink its name. It is a technicolour town of life in high definition. Buses shaped like bottles and barrels cough along the streets. Buildings are in pinks and blues and the faded amber of sun-baked soil. At the right time of year, four Voladores — flying men — tie ropes to their waists and in the name of fertility fling themselves from a white-washed wooden pole, perhaps 130ft high, and together twirl around and round the pole until finally they reach the ground. They move like leaves on a breeze. Sellers shout; buyers hustle back. The drink the town made famous is not just liquid but a lifeblood. It is an industry that quenches thirst but also nourishes. Drinks giants and their warehouses fill the outskirts, but there too are smaller producers, those whose work is to refine, to improve. Not just to maintain a reputation but to better it. Tequila is a protected denomination of origin — it cannot be made anywhere but here — and there is a history in it that producers are, to varying degrees, paying tribute to. Some history, too. What is drunk now can trace its past back to the indigenous peoples of Mesoamerica, who fermented the sap of the agave plant to make a pulque, a milky, alcoholic drink thing drunk by the rich and religious. The Spanish democratised things in the 16th century — out of thirst. When their brandy ran dry, they turned to agave and distilled pulque into a primitive mezcal, later eventually settling on the blue agave to make it. Tequila proper was born, and in 1795, King Carlos IV of Spain granted the first official licence to commercially produce the stuff. The blue agave is the thing; to be called tequila — and not mezcal, raicilla or bacanora, all made with agave too — the spirit must be at least 51 per cent blue agave. The better tequilas are made of it exclusively. And the best tequilas take time, lots of it. Bad tequila is born from a rush; good tequila is a reward for patience. Time was heavy on Jose 'Pepe' Hermosillo's mind in the early 1990s, when his father died. How do you preserve a legacy, protect a family name? Hermosillo's answer was tequila. Obvious, really: his family had been in it since the very beginning, in the late 1700s. It was work that sustained seven generations; Hermosillo was raised around it. But, with his thoughts on his father, he wanted to create something beyond what those seven generations had managed. And so, in 1997, the first bottle of Casa Noble was released. That could have been it; that could have been Hermosillo's tribute realised, completed. Instead he decided it would be a starting point. The aim was not just a good tequila and a nod to the old man — he wanted something better. Super premium tequila was still, back then, in its infancy, perhaps a decade old, depending on who you ask. Hermosillo thought he might just take things a step further. It meant, of course, those two touchstones of time and patience. And change. Where countless tequila producers source their agave from wholesalers, Hermosillo uses only that grown on the 3000 acres of his organic estate (pesticides are banned; waste is used as fertiliser; sustainability is everything). They grow in soil heavy with gravel, which means they grow more slowly, taking more than a decade to reach maturity — usually 11 years, but sometimes 12. He does not rush the cooking of the agave cores — piñas, they're called — instead steaming them for 36 hours in traditional masonry ovens, slowing bringing out their sugars for fermenting. Afterwards, the oven doors are kept shut for another 10 hours, letting the agave cool. But more time is needed: after the piñas are pressed in a screw mill, to get the juice, they're fermented for five days in stainless steel vats, Hermosillo preferring to use only native airborne yeast, where others buy in commercial yeast. Why? He says the air picks up the smells and flavours of the land. You can taste it in the drink, he says, the mango and lime groves, a little of the Mexican soul. Bad tequila is born from a rush; good tequila is a reward for patience. There is more, and more patience needed. Most tequilas are distilled twice — it's a legal requirement — but Casa Noble is triple distilled, to take the edges off, smooth and settle the alcohol. More time. It means the unaged Blanco — clear as window — sings with its citrus, without the burn of the booze. But for the other Casa Noble expressions, next comes the ageing, in lightly charred barrels made from new French oak. Casa Noble is not alone in this but it was the first: most producers age with second fill, heavily charred ex-Bourbon barrels. They work but the wood, Hermosillo reasons, overpowers the flavour of the spirit, and thus where it comes from. The Reposado sits it in these for under a year — one day under, exactly, where most Repsados do about half that — while they leave the Añejo for two years, and in the blends of the Marques de Casa Noble, some linger for as long as five. Time rewards once again: with every year of ageing, the blue agave citrus note softens into vanilla and caramel and butterscotch, and then further into fried fruit, raisins and sultanas. It as if someone is turning a dial — and yet, what's there with no ageing remains after even the longest time. The oak does not obscure the family character. They are, though, drinks with different intentions; the lighter, younger spirits working particularly well in cocktails (margaritas, old fashioneds), the older bottles made to sip. They would be wasted otherwise; Casa Noble's heaving trophy cabinet is a testament to their elegance. But with them all, there is a sense that they should be savoured, relished, drunk slowly and surely, not thrown back without a thought. But of course that's the intention: Casa Noble built itself by taking its time. It's only fair they expect its drinkers to do so too. Shooting it back? That only belongs in one place — those out-of-date American movies. For more information, visit Ingredients 2 oz Casa Noble Blanco tequila 1 oz agave nectar 1 oz lime juice Lime wedge Method Place ingredients, except lime wedge, into a shaker with ice. Shake until chilled. Strain into glass (salt rim optional). Garnish with lime wedge. Ingredients 1.5 oz Casa Noble Blanco tequila 0.75 oz triple sec 0.5 oz lime juice 0.5 oz pomegranate juice Orange peel Method Combine all ingredients, except orange peel, into mixing glass and stir. Strain into glass over ice. Finish with flamed orange peel. Ingredients 2 oz Casa Noble Blanco tequila 0.75 oz orange-chamomile simple syrup (see below) 0.5 oz lemon juice 0.25 oz spiced rum 2 dashes bitters Orange zest Tarragon sprig Method Combine all ingredients, except orange zest and tarragon, into mixing glass and stir. Strain into glass over ice. Squeeze orange zest; rub around the rim and drop into glass. Garnish with 1 cup water 1 cup sugar 3 chamomile tea bags 1 orange tea bag Method Combine sugar and water in a saucepan over medium heat, stirring occasionally until sugar dissolves and water begins to boil. Remove from heat; add tea bags. Let steep for 1 hour, then cool.
Fast Company
18-06-2025
- Business
- Fast Company
Tariffs and trade wars: How businesses can prepare for the storm
I've lived through the chaos that tariffs and trade wars can unleash. If you run a business, invest in global markets, or simply care about the cost of living, you can't afford to ignore them. Tariffs may sound like policy jargon, but the ripple effects hit everything from your bottom line to the checkout line. Let's break down what tariffs are, the pros and cons of their use, and, more importantly, how to prepare when a trade war erupts. WHAT ARE TARIFFS? Tariffs are taxes placed on imported goods. Governments use them to make foreign products more expensive, thereby giving domestic producers a price advantage. Sounds smart in theory—but the reality is far more complicated. THE PROS OF TARIFFS 1. Protecting domestic industries One of the biggest advantages of tariffs is that they shield homegrown businesses from cheaper foreign competition. When a country imposes tariffs on imported steel, for example, it allows local steel manufacturers to remain competitive—even if they can't produce at the same low cost. 2. Encouraging local production Tariffs can serve as a catalyst for companies to source and produce locally. This boosts domestic employment and helps create self-sufficiency in key industries. 3. Leverage in negotiations Tariffs can be used as a bargaining chip. They give governments leverage when negotiating trade agreements, especially when other countries have unfair trade practices. THE CONS OF TARIFFS 1. Higher consumer prices Let's not sugarcoat it: Tariffs raise prices. When import costs rise, companies pass those costs on to consumers. That new washing machine or car you were eyeing? It's going to cost more. 2. Retaliation Trade wars don't happen in a vacuum. When one country imposes tariffs, others retaliate. Suddenly, your exports are getting hit with taxes abroad, and your once-thriving international sales dry up. 3. Supply chain disruption If you're sourcing components from multiple countries, tariffs can wreck your entire production line. Suddenly, your materials are delayed, your costs spike, and your margins evaporate. 4. Uncertainty for business planning I've seen companies delay major investments, hiring, and expansion plans simply because they couldn't predict where the next tariff would land. Uncertainty is toxic for growth. HOW TO PREPARE FOR A TRADE WAR As someone who believes in being proactive rather than reactive, I've developed a few strategies that can help any business or investor prepare for trade tensions. 1. Diversify your supply chain. Don't rely on one country for critical materials or products. Spread your sourcing across multiple regions to reduce risk. Yes, it may cost more upfront—but it's a hedge against future disruption. 2. Monitor tariff trends and political signals. You need to keep your eyes on government policy like you watch your bottom line. Changes in administration, diplomatic relations, or economic pressure points can all signal that a trade war is brewing. 3. Lock in long-term contracts. When tariffs are looming, negotiate long-term deals with suppliers at current prices. It can save you a fortune when costs spike overnight. 4. Optimize operational efficiency. In times of uncertainty, lean operations matter. Invest in automation, streamline processes, and cut waste. The leaner you are, the more you can absorb shocks without bleeding out. 5. Build cash reserves. Trade wars can slow sales and inflate costs. Cash flow becomes king. Make sure you've built a financial cushion to ride out periods of turbulence. 6. Evaluate your pricing strategy. If tariffs raise your input costs, decide whether to pass them on to customers or absorb them. This is a strategic decision that depends on your brand, market position, and customer loyalty. 7. Consider reshoring or nearshoring. If the numbers make sense, bring production closer to home or to stable, allied countries. It reduces exposure to unpredictable international policies and shortens your supply chain. FINAL THOUGHTS Tariffs and trade wars are part of the modern global economy, like it or not. Some view them as necessary protection. Others see them as economic warfare. The truth lies somewhere in between. I don't believe in waiting around to see which way the wind blows. I believe in staying prepared. You don't need to panic, but you do need a plan. Evaluate your exposure. Understand your risks. Diversify your operations. Then, when the next trade war hits—and it will —you won't just survive it. You can be one of the few standing tall in the storm, while others scramble to catch up. That's the difference between playing defense and playing to win.
Irish Times
10-05-2025
- Lifestyle
- Irish Times
Two summer salads using outstanding ingredients that are a meal in themselves
This week we are looking at summer salads. As you can see from the photographs, the focus is on colour, flavours and seasoning. These recipes are great standalone dishes that can also double as simple side salads for a larger spread or a barbecue if the weather allows. Salads offer a world of possibility but so often we revert to the tried and tested staples. There's nothing wrong with this, of course, but there's plenty of flavour to be found beyond a bag of mixed leaves. Aside from all of this, the summer season also allows us to support as many local producers as possible. I look to the Dublin-based McNally's Family Farm or The Happy Pear farm for beautiful ingredients that bring our cooking to the next level. First up I have chosen a Middle East-inspired mezze. These are flavours I always return to when the weather is decent; it feels like really clean eating without compromising on flavour. While I'm using lamb shoulder here, this can be substituted for any grilled meat, or omitted completely. The secret is in the cooking of the couscous. READ MORE Spiced cous cous with crispy lamb shoulder and mint. Photograph: Harry weir This is a must-have store cupboard ingredient for bulking up dinners. It is cost effective, a great sponge for flavours, sauces and juices and cooks in less than five minutes. There are a few key points to cooking it properly. The ratio of liquid to grain is about two to one. Here you'll see I have also added the juices and fat from the lamb shoulder to pump up the flavour. For 400g of grain, I'll always add a teaspoon of sea salt to ensure perfect seasoning. Turmeric adds the golden colour while ras el hanout spice provides the kick. This is a great Arabic blend with its origins in north Africa. It translates as 'head of the shop' and would traditionally incorporate the best-quality ingredients available: the spice equivalent of 'catch of the day'. It commonly blends cardamom, cumin, cinnamon, nutmeg, allspice, ginger, chilli, pepper, dried rose petal and coriander. These work wonders alongside lamb. Pay attention to scraping the couscous with the back of a fork to achieve that really light texture. Feta cheese, pomegranate and mint leaves bring everything together. This is a salad I could eat forever. The second recipe uses another beautiful but often overlooked ingredient. Chicory or endive comes in yellow (grown in darkness) or red. Both are crisp with a bitter-sweet flavour and pair nicely with citrus and sugar. I've served them here with a really simple dressing. As such, the ingredients need to be of high quality so I'll spend a little more on olive oil and wholegrain mustard. Some crumbled goat's cheese ties everything together while the croutons add texture. I regularly have stale bread left over in the house, and this is a great way of turning it back into something useable and delicious. I've used focaccia here. Simple food is often the best. Recipe: Spiced couscous with crispy lamb shoulder and mint Recipe: Chicory salad with goat's cheese, croutons and mustard
Bloomberg
09-05-2025
- Business
- Bloomberg
US-UK Trade Deal Is Disastrous for UK Ethanol Sector, Group Says
The UK trade deal struck with US President Donald Trump will have 'disastrous' consequences for Britain's ethanol sector as tariff-free imports threaten local producers' existence, an industry group warned. As part of the framework announced Thursday, the UK will fast-track US items through customs process and reduce barriers on 'billions of dollars' of a range of exports, and includes the removal of tariffs on 1.4 billion liters (370 million gallons) of ethanol. Removing the duties severely threatens British biofuel producers, the National Alcohol Producers Association said.
