M&P Engineering has opened a new spares and service facility in Fremont, Michigan, USA to service its customers across North and South America. The 5,000 square foot facility holds a comprehensive stock of M&P equipment spares and demonstrates M&P’s strong commitment to the North and South American markets. On-site live demonstrations of M&P’s world-famous onion […]
About Pam Nugent
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Entries by Pam Nugent
Pre-prepared fruits and vegetables have seen a sharp rise in sales over the past few years, but why is this?
Researchers at King’s College London have discovered that onions and garlic can keep your gut healthy and in top working condition.
The tourism industry continues to grow, with travellers visiting all corners of the world to experience new cultures or take a well-earned break.
Onions are possibly the most used vegetable in the world, being used in a number of international dishes from a range of cuisines.
There has been a recent rise in the popularity of the ‘raw food’ diet, outlining that dieters should avoid cooking any food as cooking processes can remove some nutritional benefits of fruits and vegetables.
A worldwide concern is the amount of fresh produce that is wasted a year; a recent survey by the Food and Agriculture Organization of the United Nations found that 2.9 trillion pounds of fresh produce is thrown away each year.
Onions form an integral part of many dishes worldwide. They add taste, texture and colour to dishes and can be found in most households’ kitchens across the UK, but many recipes call for half an onion or less, so what should you do with the other half?
The rise in fresh-cut, pre-prepared fruit and vegetables is a blessing to the general public, especially those with disabilities, but many criticize the use of fresh-cut produce as ‘lazy cooking’.
They all make you cry, but have you ever wondered which onion to use in a particular situation?