Wednesday, March 30, 2011

History Of Pepsi company

Pepsi-Cola began as 'Brad's drink' was concocted by a pharmacist by the name of Caleb Bradham. He was a pharmacist working at a local drugstore in New Bern, North Carolina. He decided to create a drink that was not only tasty, but delicious.

Have you ever wondered who brought the idea of Pepsi-Cola to our world? Let's start at the beginning. It began in the late 1800's at a drugstore in New Bern, North Carolina. In those early days, a soda fountain was usually a part of the drugstore. This, of course, was the local hangout where townspeople could get together and talk about anything and everything.

In the drugstore in New Bern was a pharmacist named Caleb Bradham. Soda fountain drinks were always an interest to Bradham, so he concocted the idea to attempt to develop one. His development would include a drink that would help digestion and possibly give people a boost of energy.

An article in the Greensboro Daily News mentioned how Bradham was interested in developing a new soda fountain drink. Of course, in those days, drinks of this nature did not have a good reputation. They were thought to have harmful ingredients or so some of the doctors said. This put a thought in Bradham's mind to develop a drink that was different in that it would not only look appealing, but also taste good.

As expected Bradham succeeded in concocting a new soda fountain drink. During one of the local gatherings, he served the drink calling it "Brad's Drink". As more and more people tried this fountain drink, the news spread beyond the boundaries of New Bern. So in 1898, Brad's Drink was introduced to the market. He renamed the drink "˜Pepsi-Cola'. It is unclear as to how he derived the name.

It was believed that Pepsi-Cola was associated with pepsin. Of course, this does not mean the drink contained pepsin, but the drink was similar to that ingredient. Bradham felt the drink would aid in the digestive process, as does pepsin. The word cola did not mean the drink contained the kola nut, but only referred to the light and refreshing taste.


Now Bradham needed an area to manufacture this new drink. The original site used to manufacture the drink was the cellar below the drugstore. Once the ingredients were carried to the cellar there was little room to work, but that did not effect the production of Pepsi-Cola. A large kettle was a part of the décor used to cook the ingredients after they were carefully mixed. When the syrup was done, it was poured into one-gallon and five-gallon jugs. The reason for the jugs was for shipping to customers
Bradham realized in 1902 he had created something special. Therefore, he decided it was time to file incorporation papers in the state of North Carolina. Included in the incorporation papers he mentioned that he wanted to also introduce Pepsi-Cola in Virginia, Maryland, Pennsylvania, and New York. Bradham figured this popular drink would only be associated with the soda fountain business. As expected, Bradham was president, and his friends R.F. Butler and R.G. Credle joined with one share each. Believe it or not, $10,000 was the value of the shares during this period of time. Bradham never dreamed of what was to come.
 


Bradham began to wonder if he should obtain a patent on the Pepsi-Cola trademark. The reason was that he was concerned regarding the formula for the drink. So, on November 23, 1902 he applied for a patent. But, Bradham's luck ran out. There was a company with a product called Pep-Kola, which was too similar to the Pepsi-Cola. Therefore, the Pepsi-Cola trademark was rejected. What was Bradham to do? He had worked so hard to formulate this drink and was not about to give up. He bought the trademark Pep-Kola for $100. This was purchased from the Alphasol Company. Bradham's dream began, as Pepsi-Cola became the trademark. With this event in history, the starting date for Pepsi-Cola is unsure. But it was determined that 1898 was the starting date for this delicious drink.

In August of 1906, the first trademark for Pepsi-Cola was approved. Advertising the drink was an interesting story in itself. Word of mouth from people visiting New Bern played an important role in spreading the good news. They would return to their hometown to tell their friends and relatives about this terrific tasting drink. In the New Bern Weekly Journal, advertisements were found for Pepsi-Cola. But to Bradham's surprise the ad referred to the drink as having medicinal benefits. The ad associated the drink to aid in digestion, relieves headaches, and aid in getting rid of that tired feeling.

As news traveled, Bradham was unable to keep up the sales. The cellar below the drugstore seemed to get smaller and smaller. The first home office for the popular drink was formerly the Bishop factory, which Bradham purchased. At this point in time, Pepsi-Cola was sold in a glass for five cents! Bradham knew there had to be another way to develop a different container. William Painter should be given the credit for designing bottles with a perfect seal. So what was this called? This new idea was to be referred to as the "˜pop bottle cap'.

With his new bottling plant in place, the soft drink industry was beginning to blaze a new and different trail. Bradham's next idea was brilliant. He decided to offer tours of his bottling plant and give each guest a sample of his bottled drink. In 1907, the sales for Pepsi were increasing with each passing day. With this prosperity, Bradham wanted to introduce this new idea in Canada and Mexico. In Charlotte, North Carolina, the first franchise for Pepsi was located. It was incorporated on November 16, 1905. Now known as the Pepsi-Cola Company, there were 15 bottling plants franchised. In a newspaper ad in 1908, racecar driver Barney Oldfield did an advertisement for Pepsi-Cola.
 


Bradham concluded that he needed some assistance from a financial expert. He brought J.D. Farrior to the company as a vice president. Farrior was known as an investor and was given half of the shares of the stock of Pepsi. The bottling side of the business produced a 40 percent increase in business. Of course, with production increasing Bradham purchased the land adjacent to the present location and began construction. The parent company opened in Memphis, Tennessee in 1908. Bradham's dream was beginning to materialize. There were now 24 states licensed to bottle Pepsi-Cola and more than 250 bottlers in these designated states.

After years of success, the Pepsi-Cola Company faced bankruptcy in 1923. Bradham returned to that old familiar drugstore environment in New Bern. Not too long after bankruptcy, Pepsi-Cola was introduced at the Loft in New York City. Charles Guth became interested in the drink. A young chemist was hired by Guth after he acquired the formula for Pepsi-Cola. The young chemist, Richard J. Ritchie, was told that Guth was not satisfied with the taste. Therefore, Ritchie made some minor adjustments to the formula for Guth's approval. The Pepsi-Cola Company was now located in the New York Empire State Building. This location existed from 1932 until 1933. A bottler in Charlottesville noticed the problems encountered by Pepsi and decided to downsize by one employee five days before Christmas.
 


Guth felt the decision he had made earlier to promote Pepsi-Cola had been a mistake. Guth tried to sell Pepsi-Cola back to Roy Megargel because he owed him money for the transfer of the trademark. Even though Megargel did not repurchase Pepsi-Cola from Guth, he settled for a lesser amount on the money that Guth owed him.

Sadly, Bradham passed away on February 19, 1934 after suffering from a long illness. He was unable to live to see Pepsi-Cola become what it is today. In 1934, the franchise was only worth $315. Even though the company would change hands, the soft drink was still available. Surprising, in July 1934, Pepsi-Cola was being massed produced because of its popularity. It was now being sold in a 12-ounce bottle. Buying a franchise today could be worth millions, and as we know this product is sold throughout the world.

The bottling of Pepsi began in 1934 in Canada. Guth was the person responsible for bringing Pepsi-Cola all throughout the United States. Where would some of us be today without that refreshing and satisfying taste?

from -  http://www.essortment.com/history-pepsi-cola-41716.html

History of Coke

History of Coke
By Eileen Mountjoy Cooper
During the late 1800's and early 1900's, the combination of coal, capital, and railways brought a gigantic new industry to Jefferson and Indiana counties.  Due to their favorable Northeast location, the product of the area's first coal mines soon poured in a stead stream into markets as far away as New England, the Great Lakes and Canada.  In the mining areas, peaceful farms and sawmills were suddenly displaced by tipples, mule barns, and block of identical miners' houses. In some locations, another unfamiliar sight appeared - long rows of meticulously-constructed beehive coke ovens






The conversion of coal into coke for the smelting of iron was first attempted in England in the 18th century. Before this time, iron-making utilized large quantities of charcoal, produced by burning wood. As forests dwindled dangerously, the substitution of coke for charcoal became common in Great Britain, and later in the United States.  Before the advent of large-scale mining in Jefferson and Indiana counties, coke was manufactured by burning coal in heaps on the ground in such a way that only the outer layer burned, leaving the interior of the pile in a carbonized state. In the late 19th century, brick beehive ovens were developed, which allowed more control over the burning process.


As early as Jefferson and Indiana county coal company investors realized the suitability of their product for conversion into coke, a second industry quickly developed. In time, coke production became the principal consumer of coal from several large mines, and beehive coke plants created jobs for hundreds of men.  The coking facility in Walston, near Punxsutawney, stood unrivaled as the "king" of Jefferson Country coke producers. The town and plant of Walston, founded in 1883, was named in honor of Walston H. Brown, who was a New York financier of and first president of the Rochester and Pittsburgh Coal and Iron Co.  The ovens at Walston were built by August Bauldauf, who emigrated from Austria in 1884. When he arrived in America, Bauldauf brought with him the skills of bricklaying and atone work learned through an apprenticeship in his native land. Soon after landing in New York, Bauldauf make his way to the offices of the R&P C&I and was hired to construct the battery of coke ovens at Walston.

John Delaney of Indiana got his start in Reynoldsville area as secretary to Ira Smith, who was associated with the Reynoldsville and Falls Creek railroad and later with the R&P C&I. As the Delaney and Bauldauf families were close friends, John knew the contractor quite well.  "At first" he says, "people, especially young people, make fun of Augie because he didn't speak English very will. But by the time he retired, he owned several mines in the area, and his home was a showplace. And he wasn't one of those supervisors who sat behind a desk and gave orders. When they say that August Bauldauf built the coke ovens, they mean he actually built them. The ovens were make of brick faced with stone, and Bauldauf worked right beside that men when they laid the brick and cut the stone."

Commercial sales of coke, at $2 per wagonload, began at Walston late in 1884. By 1885, the R&P C&I operated 356 ovens at the site and produced a highly saleable grade of coke form coal mined at Walston and at nearby Beechtree. The coking coal was taken from what geologists call the lower Freeport coal bed, which averaged five feet in thickness. The coal contained few impurities or slate partings and required little washing before being loaded into ovens. Walston also had its own deep well for drenching the coke before it was taken out of the ovens. This combination of good coal and pure water make a high grade of coke, which competed successfully for a decade with the coke of the famous Connellsville region.
By July, 1885, 500 men worked at Walston. As the compound expanded, residents of Punxsutawney, while pleased by the presence of a major industry so close to home, also encountered a few problems of adjustment in regards to their new landmark. An 1887 issue of the Balley News reported, "Punxsutawney experienced her first visit from the Walston coke oven smoke last Monday. It hung around the town all day and had a very disagreeable taste."   Local pride in the Walston coke plant was justifiable, as by 1867 part of the operation was billed as "the longest string of coke ovens in the world." That year, the Punxsutawney News noted "About one of the grandest sights in this end of Pennsylvania at night is the burning of the dock ovens at Walston. Since the completion and "firing" of the last batch of ovens, the line on the west side is over one mile long - making the longest block of coke ovens in the world! And driving along the road at night, in full view of this serpentine- like line, the spectacle is simply grand. There are other coking districts that have longer l ones of coke ovens that are broken by roads, etc., but Walston leads the world with one solid block and one -quarter miles long."

Walston, make a sharp contrast to the turreted mansion of the same name that overlooked the Hudson River in upper state New York. The housed in the mining community cost $200 each to build and rented for $48 per year.  By 1887, Walston housed 1,800 people. Since major portion of that number were newly -arrived immigrants, a great variety of people lived and worked side by side. In the words of a reporter for the New York Coal Trade Journal, "Walston at this time includes all known nationalities except Turks and Indians, and the paymaster and his assistants find use for nine languages. The coke ovens are burning there daily, and their sulphurous smoke blights everything on the mountains or a mile back."

cuttlefish food delicious

cuttlefish food delicious
Cuttlefish are marine animals in the same group as octopus and squid (cephalopods). They are soft-bodied but have a "bone" (actually an internal shell), which supports the mantle (body) and acts as a buoyancy regulator. Lying underneath the mantle, the bone is honeycombed and filled with gas. The cuttlefish can move up and down in the water by adjusting the ratio of gas to water in the cells of the bone.





Mantle length is 18 cm and is a mottled brown color, although cuttlefish have the ability to change color. Color change may be for reasons of camouflage, sexual signaling or aggression. When the animal dies, the shell floats and can often be found washed up on beaches. Cuttlefish have eight tentacles, two longer feeding tentacles, large eyes and a siphon for jet propulsion. The siphon can be pointed in different directions, enabling the cuttlefish to steer.
* Where to find them: In the ocean around Japan. Spawning season is spring and early summer. Lifespan is about a year.
* Food: Cuttlefish are predators, their favorite food is shrimp and prawns. As well as their excellent vision, cuttlefish use tiny hairs on the head and tentacles to detect low-frequency vibrations made by their prey.
* Special features: Sepia is the scientific name of this (and several other) species of cuttlefish, and the word is also used for a red-brown pigment used in painting and a brown color used in photography. When startled, cuttlefish may squirt sepia ink from their siphon and escape under its cover. The ink is protein-based and can be produced as a mucus blob or as a dispersing cloud. Cuttlefish have excellent, binocular vision. Their pupils are W-shaped and the eyes focus by moving the lens toward or away from the retina

What is the most expensive crab

What is the most expensive crab
King Crab is among the top ten rarest and most expensive things to eat. It can run up to $20-30,
 
 
 
 whereas other may run at about $10. This all depends highly on where you eat though, of course

Tuesday, March 29, 2011

what is the Best Food in Italy

what is the Best Food in Italy
Driving into Parma from the south on the Autoroute, you pass the Padillo Pasta Plant. It’s only the first indication that you are entering a town that has a long and proud culinary history. The city’s reputation, even among gourmands from other great Italian culinary towns is unassailable: Parma has some of the best food in Italy (by which they mean: the world). A culinary tour of Parma and the surrounding area may settle the question for the visitor.


The secret to the food here is not just an appreciation for fine cuisine. Special regional foods are sustainably and organically made according to methods handed down through generations. Visitors interested not only in what they eat, but in what makes it special, can tour some of the production facilities, which supports local businesses and sustainable farming and food production practices.

Parma is Part of the Bread-Basket of Italy

The entire region of Emilia Romagna is a sort of foodie heaven. Known as the “bread basket of Italy” it is bucolic and pastoral, with ancient castle-fortresses looming over quiet farms. You won’t see any stockyards here: Cattle munch contentedly on green grass, and the farmers take pride in using traditional methods. A visitor can arrange to stay in small inns that are hundreds of years old, where traditional meals are served. Castles hidden in the Apennines contain fine restaurants, and maybe a dungeon or two

Parma is renowned for two of its traditional products, both holding a “Protected Designation of Origin” certification: Prosciutto di Parma (also known as Parma ham) and Parmigiano-Reggiano cheese. Both are made according to exacting traditional specification that regulate ingredients, manufacturing processes, and aging conditions and time. Visitors can arrange to visit the small-scale factories where these products are made the traditional way, using processes handed down through many generations.

Parmigiao-Reggiano Cheese

For a quick history of Parmigiano-Reggiano cheese, the Parmigiano-Reggiano Museum in nearby Seragna contains exhibits on how Parmesan cheese is made, and how it was made in pre-industrial days. (The production of cheese here goes back at least as far as the year 1200).
The museum also confronts the visitor with a collection of packages of “hijacked” cheeses: so-called Parmesan Cheeses in gaudy (often bright shiny green) packaging in various languages, from various countries. The disgust in a guide’s voice is almost palpable as he gestures contemptuously at these imposters

Interested visitors can tour some of the Parma cheese factories. At the C.P.L Factory at 15 Via Puppiola, Baganzolino, outside Parma, visitors can not only watch the cheese being made, but also buy cheese, Modena vinegar, Parma ham, and other local specialties. And if they come in on the right day, they may find themselves listening to a musical concert in one of the cheese aging rooms; the room has been found to have excellent acoustics, and for the Italians, combining food and music is only natural.)

Prosciutto di Parma: Not Just a Slice of Ham

Parma ham, also known as prosciutto di Parma, is another P.D.O. product, made to exacting specifications. After being brought to the factory, the hams are salted and stored for varying amounts of time in a series of aging chambers, where their density, mold, salt content, and temperatures are closely monitored. Only ham made in this way can be called prosciutto.
In addition to prosciutto di Parma, another regional P.D.O specialty is the culatello (“little buttocks”) a smoked ham that is painstakingly made by small producers from the meat of special black Parma pigs. If you have a chance, definitely try it, because it’s much rarer than Prosciutto, and even if you could find it imported to your home couutry, you might not be able to afford it there!.
Cheese and hams are made not only in formal manufacturing facilities, but also in the cellars of private homes.Some of these homes like the Antica Corte Palavicina Relais along the Po River in Polesine Parmense, are in historic buildings that have been renovated as inns. Many ofer tastings of their local products.

More information about agritourism visits to manufacturers and farms can be made at the tourist office in Parma.,45 Strada della Republica, Parma. The Association of the Parma Province Food Museums has brochures about related food museum exhibits in the area, for visitors curious to learn more about why Emelia-Romagna is said to have the best food in Italy

What is the difference between iPad1 and iPad2

What is the difference between iPad1 and iPad2

Compare iPad1 vs iPad2


It's real, iPad2 has been officially launched by Apple's CEO himself - Steve Jobs.

So what does this new version have ?
What is the difference between iPad1 and iPad2 ?

Jobs boasted his new toy saying that it is faster, better graphic, thinner, lighter and with more features that users are asking with the iPad1.


FASTER
iPad2 will be packed with a dual-core processor - an Apple home-designed chip dubbed as A5, which Steve Jobs said will double the iPad1's speed.

BETTER GRAPHIC
Graphic rendering as Jobs said will not be 3X faster, 4X faster - but 9X faster. Woooo -- now that is really something worth telling !

THINNER
Steve Jobs said that this new version of iPad, the iPad2 is 33% thinner than its previous model.

LIGHTER
This new iPad2 weighs 1.3 pounds versus its previous 1.5 pounds.

CAMERAS
Every mobile devices really needs this. It is a neccesity I beleive, the very reason why I don't understand why apple people didn't include this first time (or unless they planned to do this).
iPad2 came with two cameras, rear and front for facetime applications.
COLOR
Now iPad2 came with another color - black. Now we have white and black.
What pink? maybe on the iPad3 =)

iPad2 is scheduled to be released on this month on US, Canada, France, Germany, Italy, Spain, Sweden and the U.K

Doing Business in Korea

Doing Business in Korea
At first glance, Korea appears to be "just like any other nation."  Its capital city, Seoul, is a modern, thriving metropolis with all of the latest technology the world has to offer.  All over Korea, you'll find first-class telecommunications, the requisite five-star hotels, Western restaurants, modern transport systems (including very efficient subway networks in Seoul and Busan), innovative architecture, and so forth. Nonetheless, it is still very Korean and it is imperative that any American doing business in Korea realizes that Seoul is not Los Angeles (even though the latter, in fact, has a sizeable Korean community).  Every year Korea becomes more and more modern, but it is important to recognize that modern does not equal Western.  Koreans will not expect you to be an expert on the nuances of their culture, but they will appreciate a show of interest in matters that are important to them.  Koreans generally appreciate a foreigner's effort in expressing a thank you (gam-sa-ham-ni-da) or a hello (an-yong-ha-say-yo) in the Korean language.


Though Koreans have transitioned greatly into Western society, the traditional ways of thinking in many areas are still practiced.  Koreans have a great respect for the family and hierarchy.  Extended families (i.e., parents living with middle-aged married “children” and their grandchildren) are still commonplace, although this is rapidly changing.  Among the older generation, the father is the primary wage earner, while the mother stays at home.  Due to changing social mores and economic pressures, the necessity for families to have double incomes is rapidly growing in Korea.  Although fathers are the primary income earners, in the majority of cases, salaries are entrusted to their wives and most day-to-day consumption decisions are at the discretion of the female spouse.  US companies may wish to take into consideration these traditional family roles when marketing to Korean consumers.
Even though there are incremental changes in Korean attitudes and women are making progress, women professionals at the highest levels are still very rare.  In Korean companies, the majority of working women, many with top university degrees, are still relegated to secretarial jobs, accounting or educational work. Many qualified women welcome the opportunity to work as a professional with a foreign company whose attitudes toward gender equality and professional respect and responsibility prevail.
Koreans still have a great respect for anyone senior in age, and intuitively establish their hierarchical position relative to others based on age.  Indeed, one of the fundamental principles of the Korean language is based on the plethora of verb endings, which indicate the level of respect accorded to another person.  In addition, a man generally receives more respect in the business world than a woman, though foreign businesswomen (especially, non-Asian looking women) are accorded almost an equal amount of respect as foreign businessmen.  Single women generally receive less -respect than married women whose ties to their husband oftentimes establish their position in society.  The American businessperson, as a foreigner, is generally exempt from the above societal classification system, although one should be prepared to answer questions that Koreans may regard as common to establish societal hierarchy but which foreigners may regard as personal, such as questions about age and marital status.
Americans should be ready to mix business with social life as the Koreans base their business relationships on personal ones.  The heavy drinking of the Korean alcohol, Soju, beer, scotch, or other liquor is commonplace in establishing a personal, business relationship.  Also commonplace is the "no-rae-bang" where a group of businesspeople go to an establishment to drink and sing along to a video machine playing music.  As most no-rae-bang machines come equipped with songs in English, a businessperson may want to be prepared to sing at least one song in order to gain social favor with their Korean counterpart.  Although not as common as the no-rae-bang, businessmen should also be aware of  “room salons” where Korean women serve food and drink to their patrons.
When doing business, Americans should be sensitive to Korea's historical relationship with Japan, which made a virtual colony of the Korean peninsula.  Because of the Japanese colonial period, Koreans have an emotionally intense reaction at times to things Japanese, though there is an admiration for Japanese business acumen.  A businessperson should show great respect towards Korean society.  Any comparative mention of Japan versus Korea, where Japan has the upper edge may harm a business deal.
Korea still observes Confucian ethics based on strong ties to a group.  Whereas an American may think in individual terms, (i.e., what is in my best interest?), a Korean frequently thinks in group terms, (i.e., what is in the best interests of the group and how can I help to maintain harmony within the group?)  For this reason, the majority of Koreans are intensely patriotic, calling Korea by the term, "oo-ri-na-ra", ("our" country).  In order to close a deal when negotiating, the benefits for the group, whether for the company or country, should be emphasized.
For Koreans, relationships are all important.  "Cold calls" don't work and introductions are crucial.  Koreans want to do business with people with whom they have formed a personal connection or whereby a mutual intermediary has made an introduction.  As alumni contacts are a major source of networking in Korea, a particularly well-connected Korean will have attended a prestigious Korean university such as Seoul National University, Yonsei University, Korea University or Ehwa Women’s University.
The exchange of business cards is very important and a means by which Koreans learn about the name, position and status of the other person.  Koreans observe a very strict hierarchical code whereby Koreans will generally meet to discuss business with persons of the same, parallel rank.  Businesspersons should always have their (preferably bilingual) business cards ready and should treat the exchange of a Korean counterpart's card with respect. (It is a sign of respect to receive and present items with both hands, followed in business etiquette by passing and receiving a card with the right hand.  One should never give a card, or anything else for that matter, with the left hand as it shows disrespect).  For historical reasons, Chinese characters, which Koreans can generally understand, are regarded as more sophisticated.  As such, a business card written in Chinese characters can serve for a business trip to Korea, China, and Japan.
Negotiating style is particularly important.  Koreans can prove subtle and effective negotiators, and a commitment to a rigid negotiating stance early on may work to the American's disadvantage.  Your offer may include the best price, technology and profit potential but still be turned down because the Korean customer does not like your style.
An important point to keep in mind concerns the nature of reaching an agreement with a Korean firm.  Westerners attach great importance to a written contract that specifies each detail of the business relationship.  Koreans, on the other hand, value a contract as a loosely structured consensus statement that broadly defines what has been negotiated, but leaves sufficient room to permit flexibility and adjustment.  The Korean Government has attempted to address this dual perception by formulating "model" contracts for licensing technology and other arrangements.  Both parties must be assured that the obligations spelled out in a negotiated contract are fully understood.
Most Koreans have three names.  These names usually follow the Chinese pattern of a surname followed by two given names.  In a Korean household, all brothers and sisters have the same last name and a common given name; the only distinguishing mark is the remaining given name.  In addressing Koreans, foreigners should observe the use of surnames (e.g., Mr. Kim; Ms. Lee), using formal titles if possible (e.g. Dr. Yoo; Director Song). The most common last names are Kim, Lee, and Park.  In the use of formal titles as appropriate, one should always be familiar with the complete name, including the two given names, for identification purposes, as there may be several Mr. Park's or Dr. Lee's in the same company and even the same work space