Great Expectations For The Future

The truth has only one path. 

In the end, everyone wants the same. Variety, quality, best price. All with the best concept of health. Now everything is possible. The business models are changing, new times bring us less middlemen and deal directly with producers, in this way there are better communication and lower cost. 

We are in revolutionary methods where everyone wins, perfect balance. 

We are getting some amazing results offering products of high quality, gourmet products, premium products with lower prices than their competitors using these methods. 

In this way we are growing so fast and we are present in many countries. 

By the end of 2014 we plan to grow by 27% and we are looking for sales representatives in different countries. 

All those people who are passionate about the world of wine and have wanted to belong to this business do not hesitate to contact our team to explore possibilities.

Juan Luis Barrera Portillo

@ByPecowines

barrerayportillo.blogspot.co.uk

barrerayportillo@gmail.com

CANARY WHARF - LONDON

World Health Organization Finds Antibiotic-Resistant Bacteria are a Global Epidemic.

World Health Organization Finds Antibiotic-Resistant Bacteria are a Global Epidemic

A new report released by the World Health Organization (WHO) found that antibiotic-resistant resistance in bacteria is widespread around the world, presenting significant risk to human populations. The use of antibiotics in conventional animal rearing is identified as one contributor to the problem. Describing potential risk areas, the report calls for a global standardization of assessing and communicating drug-resistant infections. One of the areas of concern is the use of antibiotics in conventional meat production. “Food-producing animals are reservoirs of pathogens with the potential to transfer resistance to humans,” the report states. It concludes noting that action is needed to prevent the increased spread of these diseases. “Unless we take significant actions to improve efforts to prevent infections and also change how we produce, prescribe and use antibiotics, the world will lose more and more of these global public health goods, and the implications will be devastating,” said Keiji Fukuda, head of health security at WHO.

Juan Luis Barrera Portillo

@ByPecowines

barrerayportillo.blogspot.co.uk

barrerayportillo@gmail.com

CANARY WHARF - LONDON

from: http://organic-center.org/hot-science/world-health-organization-finds-antibiotic-resistant-bacteria-are-a-global-epidemic/

Prenatal exposure to pesticide may increase risk of autism

A new study published in Evironmental Health Perspectives found that maternal exposure to pesticides can increase the risk of autism in children.  Researchers from The University of California, Davis MIND Institute looked at associations between autism diagnoses and pesticides including organophosphates, pyrethroids and carbamates. They found that the risk of having a child with autism increased by two-thirds if mothers lived near farms or fields where synthetic pesticides were applied.  This association was higher when pregnant women were exposed during their second or third trimesters. “In that early developmental gestational period, the brain is developing synapses, the spaces between neurons, where electrical impulses are turned into neurotransmitting chemicals that leap from one neuron to another to pass messages along. The formation of these junctions is really important and may well be where these pesticides are operating and affecting neurotransmission,” said lead author Dr. Irva Hertz-Picciotto in a recent press release.  Many synthetic insecticides are neurotoxic, and prenatal exposure can have a disproportionate effect on babies because their developing nervous systems are more vulnerable to environmental pollutants.

Juan Luis Barrera Portillo

@ByPecowines

barrerayportillo.blogspot.co.uk

barrerayportillo@gmail.com

CANARY WHARF - LONDON

from: http://organic-center.org/hot-science/prenatal-exposure-to-autism-may-increase-risk-of-autism/

Organic wine?

Organic wine? What nouveau decadence will they think of next, you wonder? But oenophiles (wine lovers) could tell you that chemical-free cabernet and pesticide-free pinot aren’t new concepts at all. In fact, some of the world’s top wineries have been producing organic wines for decades. They just haven’t told anyone about it.

Reading the labels at a liquor store may not give you the full picture of what goes into (or what doesn’t go into) producing a particular wine. Modern winemaking techniques can depend heavily on chemical agriculture. Up to 17 applications of herbicides, fungicides and pesticides can be added to vines during the growing cycle, depending on factors such as location and climate. (These synthetic chemicals not only strip the soil, destroy ecosystems, pollute the environment and contaminate waterways, but they can also be ingested as residues, accumulating in the body over time to cause numerous neurological problems, poor organ function and even cancer.) In conventional winemaking, after the grapes are picked and bottling begins, one or more additives–up to 20 of them–may be utilized to improve taste, colour and clarity.

Organic wine, on the other hand, is harvested and bottled using the most natural methods and ingredients possible. At its simplest, organic wine is defined as "wine made from organically grown grapes." Grape species are usually chosen for better disease resistance and character, rather than maximum yield. Using pesticides or herbicides is a big no-no; the only allowable fertilizers are mature plant manures, which are sometimes combined with vine prunings. Artificial yeasts are avoided during the fermentation process in favour of wild yeasts that form naturally on the grapes. While all wines depend on sulphur dioxide for stability, organic wines contain far less.

Some producers with an eco-conscience, such as Jean-Pierre Margin of Chateau La Canorgue in France’s C? de Luberon, have gone organic to follow in the footsteps of their ancestors, who created superb wines by combining traditional techniques and the skills of their cellar masters.

"Confronting nature directly means you have to be vigilant,"said Margin in a recent interview with wine critic Gerald Asher. "You must look ahead–mistakes are difficult to correct organically. You become more efficient because you have to stay on top of every detail of every vine–and perhaps that’s why the wine is better."

For a brief stint in recent history, wine has been valued for its effect on health, but around 450 BC, Hippocrates touted specific wines to treat fever, disinfect wounds and as diuretics. Up until the 18th century, wine was a safer drink than water, which was unsanitary and filled with pathogens.

Modern research has shown that this fruit of the vine–when consumed in moderation–may protect against heart disease and some forms of cancer. Wine contains catechins, also known as flavonoids, which act as antioxidants and prevent free radicals from damaging cells. Resveratrol and quercetin are two other substances found in red wine that have been shown to boost the immune system and block cancer formation.

People in southern France typically eat a diet high in fat, yet they suffer from lower rates of heart disease than other countries. Scientists partly attribute this so-called "French paradox" to the effect of the wine they drink. According to findings published in the January 2000 issue of European Heart Journal, wine dilates the arteries and increases blood flow, thereby lowering the risk of clots that can damage the heart muscle and cause strokes.

More research tops off the glass–Wine appears to boost levels of "good" HDL cholesterol and prevent "bad" LDL cholesterol from damaging arteries. The drink’s phenols may slow the growth of breast cancer cells. Red wine may help prevent oral cancer. Moderate drinkers have greater bone mineral density than non-drinkers. (No study needed to show us that a glass of wine with dinner can be a great de-stresser.)

But wine isn’t a panacea. Overindulgence in any form of alcohol turns a good thing bad, and can cause or contribute to serious health problems including nutritional deficiencies, liver disease, damage to the internal organs, early menopause or menstrual irregularities, brain injury, impotence, sterility and immune depression. 

Juan Luis Barrera Portillo
@ByPecowines
barrerayportillo@gmail.com
Canary Wharf - London

Organic ‘is the future’ for Bordeaux

Organic ‘is the future’ for Bordeaux, declared Guillaume Halley, owner of Chateau de La Dauphine in Fronsac (pictured), at a dinner held in London to discuss innovation and change in the prestigious French wine region.

Several winemakers have previously highlighted the difficulty of managing organic vines in Bordeaux, where mildew is a common problem for growers and producers.

Still, the French locality of Gironde, which encompasses Bordeaux, had the second highest number of certified organic producers in the country in 2011, at 477, behind only Vaucluse in Provence, according to a joint report by Agence Bio and the Millesime Bio expo published in January this year.

Across France, there were 4,692 producers with certified organic vineyards in 2011, equivalent to 7.4% of the country’s vineyard area and up from 6% in 2010.

Halley, who’s estate has 40 hectares of vines and has just taken on Michel Rolland as consultant, said that he believes the benefits of going organic, in terms of the quality of the wine, longevity of the soil and for the health of vineyard workers, will convince more producers to make the switch.

‘It’s hard work but it’s necessary,’ he said. ‘At the moment, 7% of the Bordeaux estates work like this, but it was only 3% ten years ago.’ He says he expects 100% of Bordeaux to be organic within 30 years from now.

‘When you treat [vines] with synthetic products, it stops the maturity,’ he said, adding that, with organic methods, ‘it’s easier to get the perfect maturity’.

Ludovic David, oenologist at Chateau Marquis de Terme, a 4ème Cru Classé in Margaux, said that he ‘completely agrees’ with Halley about Bordeaux. This year, David has experimented by tending two hectares of vines organically. ‘We have had very good results,’ he said.

David added that he is also a convert to ageing a proportion of wine in concrete, egg-shaped vats, which are manufactured by French group Nomblot. At €3,000-a-piece, eggs are clearly not an option for everyone, but David said his experiments so far have convinced him that the 600-litre vessels ‘give more roundness to the wine’, and help to protect the fruit.

At the dinner, David and Halley were also joined by Romain Baillou, sales manager at Chateau Couhins, a Cru Classé de Graves in Pessac-Léognan and owned by France’s national agri-food research agency, INRA.

Baillou spoke of the property's use of satellite GPS technology to monitor 'each leaf of each vine' in its 25 hectares of vineyards. ‘Thanks to that, we have a map of the ripeness of one plot. If you have good ripeness, it’s easier in the cellar.’ Couhins has also used infra-red technology to measure polyphenol content in grapes since 2009.

All three men at the dinner said that Bordeaux is increasingly benefiting from producers and wine consultants travelling to other wine regions.

Still, in a region with as much clout and tradition as Bordeaux, don’t expect things to move too quickly.

Juan Luis Barrera Portillo
@ByPecowines
barrerayportillo@gmail.com
Canary Wharf - London

Read more at http://www.decanter.com/news/blogs/team/584355/organic-is-the-future-for-bordeaux-wine#1XfLLohz1BQVKmKw.99

We are what we eat

Lifestyle.
The gourmet products, every day more present among Londoners. Also, the organic products are the most sought every day. We are very clear that we are what we eat. Health and pleasure are combined in these products. We're talking about finest products, exclusive, hight quality. The key is to specialize. To have the ability to produce the best product. We are what we eat. That is clear. therefore, we are seeing growing so fast consumption of these products. The reports of the top universities support this. Improving Health begins improvement in food products.
 I take this occasion to make a very important comment. The price charged by agencies of development, integration, public relations, here in London are around 60,000 pounds. The person who really does the work may be a scholarship recipient does not gain more than £ 20,000 a year ...

Are just some prices?


Juan Luis Barrera Portillo
@ByPecowines
barrerayportillo@gmail.com
Canary Wharf - London

foto by pasowinerealestate.com

Bill Gates, Facebook, Apple, and nowadays in wine sector!

Bill Gates commitment to hiring based on skills, not titles.

  From the Bill and Melinda Gates Foundation are making an effort to encourage businesses to hire employees based on their competence and skills and not on whether or not they have formal qualifications. Otherwise, reviewers, many companies are overlooking potential skilled employees who care enough to dominate a given field just because they could not enter university.

   Innovate + Educate, partners of the Bill and Melinda Gates Foundation, are those who have launched this program, known as "New Project Options". Its director, Angela Cobb stresses in the blog of the Gates Foundation, these and other data, such as the fact that companies are losing money because many new graduates do not know how to do a job, because they are unprepared.

   While there are many highly qualified young autodidacts who are left out of the selection process for not having a college degree or other kind of official capacity.

   Indeed, the Aspen Institute gives official data on this situation: three million unemployed in the U.S., and companies without covering your jobs because they can not find qualified for the skills workers need.

   That's why the new draft Innovate + Educate is working to change the way businesses conduct their recruitment or selection of candidates. Overall, what is sought is the test of the candidate and subsequent employment, if your skills are necessary to perform the job.

   Some of the leading voices in education and business, including Bill Gates, the Aspen Institute, the National Skills Coalition and the White House agree with this view, and have implemented similar programs that enhance the development of skills and skills based on the hiring of the candidate.

INCREASED REVENUE

   The first results of the implementation of this program speak for themselves. Research by Innovate + Educate shows that entrepreneurs who have built workers based on their skills, have seen a reduction of 25-75% in turnover, reduced 50 to 70% at the time of hire, the reduction of 70 % in the cost-to-hire and 50% reduction in time teaching job. In short, hiring based on skills is five times more predictive of success than hiring the worker based solely on the degree.

   "Ultimately, the greatest hope for the project is to help leverage opportunities, and that everyone can have a successful career, regardless of their previous education or work experience," writes Cobb.

   Remember that Bill Gates himself created an empire without finishing college. And the same case applies to winners as Mark Zuckerberg, founder of Facebook, and the late Steve Jobs, co-founder of Apple. The three dropouts to get their innovative products and companies because they had an idea and thought they had enough knowledge to do so.


Juan Luis Barrera Portillo
@ByPecowines
barrerayportillo@gmail.com
Canary Wharf - London

Our Food, Our Future

If we want to feed the world, we have to spray the countryside with poisonous chemicals. We have to splice fish genes into tomatoes, and bacteria into corn. We have to pour on chemical fertilizers. It's the only way. Organic methods are for backyard gardens, not for feeding billions. That's what you hear over and over, in the media, from politicians, from so-called experts. One of the loudest of those self-proclaimed experts is Dennis Avery of the Hudson Institute, a probusiness think tank funded by some of the world's largest agrichemical conglomerates. Avery says, over and over, things like this: "Widespread organic farming is simply not a viable option at this time. The first consequence of a global shift to organic farming would be the plowdown of at least 6 million square miles of wildlife habitat to make up for the lower yields of organic production."

Alarmist statements like this drive me crazy. They leap with suspicious speed to a conclusion no thinking person can readily embrace. They close off options that have not even been explored. They add up to a dictum so common it is developing a nickname: TINA, There Is No Alternative.

TINA statements seem designed to make us swallow just one course (to which, after all, There Is No Alternative). Often it is a course that thinking people question because, however profitable it might be to some, it imposes costs on others—to society, to the environment, to our future. Whenever I hear TINA, I start listening hard, seeking out evidence, and above all looking for alternatives.

When I listen to those who say we must intensify and bioengineer agriculture to feed the world, I notice that they are basing their arguments on three big assumptions: 1. It will take a lot more food to feed the world. 2. More-intensive industrial agriculture can produce a lot more food. 3. Organic farming cannot.

But when I look at the evidence, I find little support for any of those claims. In fact we already grow enough food to feed everyone; the excess simply is not distributed where it is needed. Industrial agriculture, far from being the salvation it promises, is actually undermining the resource base—healthy soil, clean water, and diversity of plants and animals—needed to sustain the world's growing human population in the long term. If anything can restore that resource base and at the same time eliminate hunger it is organic methods.


Juan Luis Barrera Portillo
barrerayportillo@gmail.com
@ByPecowines

Canary Wharf - London

Information obtained from: http://www.organicgardening.com/living/our-food-our-future

America vs. Europe: The Organic Divide

The first thing you notice at Millésime Bio, the huge organic wine trade show in Montpellier, France, is that organic wine is booming in Europe. The second thing is that nobody at Millésime Bio talks about being organic.

Both production and consumption of organic wine are skyrocketing in Europe, while across the Atlantic Ocean, organic wine is a niche product. The difference is all in the definition.

In 2012, the European Union decided to allow the use of "organic wine" as a term for the first time, and decided that organic wine could include sulfites.

This was the exact opposite of a 2011 decision in the U.S., where the National Organic Standards Board denied a petition to allow sulfites in "organic wine."

The impact of these decisions on wine, both production and consumption, is striking. In the U.S., organic wine is still a niche category that is outsold even at many natural foods stores by unregulated, loosely defined "sustainable wine." Moreover, wines labeled as certified organic actually sell for 7 percent less on average than similar conventional wines, according to a 2010 study by a UCLA business professor.

Across the Atlantic, at a time when the French are drinking less wine overall every year, they are drinking more organic wine: consumption was up 61 percent over the last four years. And swathes of growers are converting to green practices, with more than 1,200 certified organic wine producers now in Languedoc-Roussillon alone.

The U.S. and EU reached an agreement in 2012 to recognize each others' organic certifications for every product but wine. There are free-trade talks about food going on right now between the EU and U.S., and no one knows what the outcome of those will be, but unless there is a change, Europe and North America will continue to be at odds over sulfites.

It's not a small distinction. Sulfites are an allergen, and although they are not responsible for red wine headaches as many people believe, they can cause hives and breathing difficulties in those who are sensitive. However, sulfites play a number of important roles in wine, some of which can be made unnecessary by careful viticulture and better hygiene. But there is currently no replacement for sulfites as a means of preventing wine in the bottle from oxidizing over time.

"Today it's difficult to make a wine without sulfites. You need to send your wine all over the world," says Valerie Pladeau, consultant winemaker for Sudvinbio, a French organic wine trade association.

In the EU, organic red wines may contain as much as 100mg of sulfites per liter while the limit for whites is 150mg/liter. These are tighter limits than conventional wines, but permissive enough that most European organic winemakers say they don't come close to using as much sulfites as they're allowed.

It's hard to imagine European organic vintners voluntarily giving up sulfites, though there are a few advocates. Massimiliana Spinola, owner and winemaker of Castello di Tassarolo in Gavi, is one.

"I think the law should be much stricter on sulfites," Spinola says. "Like in America, organic wine should be without sulfites. It's difficult for me to taste the other wines. I get all the sulfites in the nose. The wines taste bitter."

But much more common are European winemakers who insist that sulfites are necessary, even in organic wine.

Jean Baptiste Adam's winery in Alsace is celebrating its 500th anniversary this year; it was making wine when Europeans thought California was an island. He converted to organics in the 1990s and biodynamics in 2007. His daughter Laure, 25, has been making wine with him for two years; she will be the 15th generation.

"We do a lot of treatments to try to use less sulfur," she says. "We have to spend a lot more time in the vineyard, but that's okay. We tried to make wine without sulfites and we were not really happy with it."

Patrick Guiraud, president of Sudvinbio, claims there isn't much support among European vintners to eliminate sulfites from organic wines. The EU will revisit organic wine regulations next year, to discuss whether to continue to allow sugar to be added (chaptalization) and whether to allow new wine additives that have come on the market since 2012. But sulfites are not currently on the agenda.

"In the U.S. that issue was dropped into the activist community, which had a knee-jerk response," says Paul Chartrand, who imports organic wines from Europe to the U.S. "In Europe the winemaking community is a much bigger part of society. You find some producers in Europe making no-sulfite wines, but very few want to make all their wines that way. They don't want to change the world of organic wine."

But many Europeans would like to change the U.S. definition of organic wine. Guiraud said the influx of newly certified organic producers in France has created a situation where the country has more organic wine to sell than it has buyers.

"Now we can go to new markets," Guiraud says.

It is only natural that they would want to sell to North America: it is the world's largest wine market, and accounts for 44 percent of all organic products sold in the world, according to the U.K. Soil Association. And indeed, some producers at Millésime Bio had signs on their tables advertising that they had a few no-sulfite wines for distribution. Without exception, those tables had signs in English.


Juan Luis Barrera Portillo
@ByPecowines
barrerayportillo@gmail.com
Cabary Wharf - London



From: http://www.wine-searcher.com/m/2014/02/america-vs-europe--the-organic-divide

Facts that everyone should consider

Organic Food is Pure Food, Free of Chemical Additives

Organic food doesn't contain food additives, flavor enhancers (like MSG), artificial sweeteners (like aspartame and high-fructose corn syrup), contaminants (likemercury) or preservatives (like sodium nitrate), that can cause health problems.

Eating organic has the potential to lower the incidence of autism, learning disorders, diabetes, cancer, coronary heart disease, allergies, osteoporosis,migraines, dementia, and hyperactivity.

Organic Food Is Safer.

Organic food doesn't contain pesticides. More than 400 chemical pesticides are routinely used in conventional farming and residues remain on non-organic food even after washing. Children are especially vulnerable to pesticide exposure. One class of pesticides, endocrine disruptors, may be responsible for early puberty and breast cancer. Pesticides are linked to asthma and cancer.

Organic food isn't genetically modified. Under organic standards, genetically modified (GM) crops and ingredients are prohibited.

Organic animals aren't given drugs. Organic farming standards prohibit the use ofantibiotics, growth hormones and genetically modified vaccines in farm animals.Hormone-laced beef and dairy consumption is correlated with increased rates of breast, testis and prostate cancers.

Organic animals aren't fed slaughterhouse waste, blood, or manure. Eating organic reduces the risks of CJD, the human version of mad cow disease, as well asAlzheimer's.

Organic animals aren't fed arsenic. Organic animals aren't fed byproducts of corn ethanol production (which increases the rate of E. coli contamination).

Organic crops aren't fertilized with toxic sewage sludge or coal waste, or irrigated with E. coli contaminated sewage water.

Organic food isn't irradiated. Cats fed a diet of irradiated food got multiple sclerosiswithin 3-4 months.

Organic food contains less illness-inducing bacteria. Organic chicken is free of salmonella and has a reduced incidence of campylobacter.

Organic dairy has environmental benefits: Shades of Green: Quantifying the Benefits of Organic Dairy Production.

Juan Luis Barrera Portillo

barrerayportillo.blospot.co.uk

barrerayportillo@gmail.com

Canary Wharf - London

Data from: (http://www.organicconsumers.org/organlink.cfm)

Newcastle University, study on organics products

Newcastle University. Four-year project, funded by the European Union and their findings show that organic food contains more antioxidants and less unhealthy fatty acids.

They found levels of antioxidants in milk from organic cattle were between 50% and 80% higher than normal milk. Organic wheat, tomatoes, potatoes, cabbage, onions and lettuce had between 20% and 40% more nutrients than non-organic foods.

Project co-ordinator Professor Carlo Leifert said: "We have shown there are more of certain nutritionally desirable compounds and less of the baddies in organic foods or improved amounts of the fatty acids you want and less of those you don't want. Our research is now trying to find out where the difference between organic and conventional food comes from. What we're really interested in is finding out why there is so much variability with respect to the differences. What in the agricultural system gives a higher nutritional content and less of the baddies in the food?"

The studies have indicated that differences between organic and non-organic produce were so marked, eating organic produce is like eating an extra portion of fruit or vegetables everyday. "If you have just 20% more antioxidants and you can't get your kids to do five a day, then you might just be okay with four a day," said Leifert.

The research project included growing both organic and conventional test crops of fruits and vegetables. They also reared cattle on a 725-acre site at Nafferton Farm, Northumberland.

The research will also assist organic farmers to improve their quality and farming methods with a better understanding of how the nutritional quality of produce is affected by agricultural methods.

The question is: will this project, also known as "Quality Low Input Food project", end years of debate and overturn Government advice that eating organic food is no more than a "lifestyle choice"? The Food Standards Agency has confirmed it will be reviewing the evidence from the research and considering whether to change its advice.



Juan Luis Barrera Portillo
barrerayportillo.blospot.co.uk
barrerayportillo@gmail.com
Canary Wharf - London

University of Barcelona study the use of ecological wine to slow the growth of cancer - La Universidad de Barcelona estudia el uso del vino ecologico para retrasar el crecimiento del cancer

A study by a team of researchers of Biochemistry and Molecular Cancer Biology , University of Barcelona in animals reveals that organic wine , thanks to its properties , could slow the growth of cancerous tumors.

Organic wine " prevents the development of chemically induced tumors," the researchers explained in elmundo.es . The research, which was carried out with Volvoreta organic red wine , produced in the winery Vini Nuntia Designation of Origin Toro ( Zamora) , demonstrates that even the administration of broth to animals with cancer caused stagnation in the growth of the tumor.

The research, pioneering and directed by Professor of Biochemistry and Molecular Biology, Josep M. Argiles , is part of a project that examines "The importance of moderate wine consumption in the prevention of muscle wasting associated with cancer ."

 So far, the results are promising but not conclusive , since research has only been conducted on animals, and induced cancer cases . Researchers say that it would be premature to state that in the case of humans the results were similar .

Un estudio realizado por el equipo de Investigadores de Bioquímica y Biología Molecular del Cáncer de la Universidad de Barcelona en animales desvela que el vino ecológico, gracias a sus propiedades, podría retrasar el crecimiento de tumores cancerígenos.
El vino ecológico "previene la aparición de tumores inducidos químicamente", según los investigadores explican en elmundo.es. La investigación, que se ha realizado con vino tinto ecológico Volvoreta, producido en la bodega Nuntia Vini de la Denominación de Origen Toro (Zamora), demuestra incluso que la administración del caldo a animales con cáncer provocaba un estancamiento en el crecimiento del tumor.
La investigación, de carácter pionero y dirigida por el catedrático de Bioquímica y Biología Molecular, Josep M. Argiles, forma parte de un proyecto que analiza “La importancia del consumo moderado de vino en la prevención del desgaste muscular asociado al cáncer”.
 De momento, los resultados son prometedores pero no conclusivos, ya que la investigación sólo se ha llevado a cabo con animales, y con casos de cáncer inducido. Los investigadores afirman que sería prematuro afirmar que en el caso de humanos los resultados fuesen similares.


Juan Luis Barrera Portillo
barrerayportillo@gmail.com
@bypecowines
Canary Wharf - London

Development of organic farming Salamanca University - Desarrollos del cultivo ecológico universidad de Salamanca

The main novelty of the work carried out by the Group Palynology and Plant Conservation Luso Hispanic Center of Agricultural Research ( CIALE ) of the University of Salamanca , is the application of Aerobiology , a discipline of recent use in this type of study that analyzes the presence of live components in the atmosphere, such as pollen or spores , among others. The collection of these particles is performed by using some devices placed in the vineyards known as " collectors " whose weekly review will provide detailed information of the day and time in which they were deposited .

Specifically, the study and count the amount of pollen from the vine Vitis vinifera L will yield an approximate figure for future crop production . " We want to know the amount present in every moment of this pollen and then compare it with production data ," reports José Sánchez Sánchez , project .

Researchers combine different methodological procedures, such as phenology and weather, more common in this type of research , combined with aerobiología and statistics.

The overall objective is to create paths by correlating different disciplines predictive models applicable to the stages of production in the vineyards, taking into account the different phenological phases and events that influence the production of these crops. An example of this would be pollination, pest outbreaks or onset of the different phenological stages , among others.

With all the information gathered , the group at the University of Salamanca working on creating a complete record of data , long -term, high accuracy rate , help in decision -making and actions by wine producers in its vineyards.

La novedad principal del trabajo, realizado por el Grupo de Palinología y Conservación Vegetal del Centro Hispano Luso de Investigaciones Agrarias (CIALE) de la USAL, reside en la aplicación de la aerobiología, una disciplina de reciente uso en este tipo de estudios que analiza la presencia de componentes vivos en la atmósfera, tales como el polen o las esporas, entre otros. La recogida de estas partículas se realiza mediante el empleo de unos aparatos colocados en los viñedos conocidos como “captadores”, cuya revisión semanal ofrecerá información detallada del día y la hora en la que fueron depositadas.

Concretamente, el estudio y recuento de la cantidad del polen procedente de la vid Vitis vinifera L arrojará una cifra aproximada de la futura producción de la cosecha. “Nos interesa saber la cantidad presente en cada momento de este polen y compararlo después con datos de producción”, informa José Sánchez Sánchez, responsable del proyecto.

Los investigadores combinan diversos procedimientos metodológicos, como la fenología y la meteorología, más comunes en este tipo de investigaciones, combinados con la aerobiología y la estadística.

El objetivo general es crear mediante la correlación de sendas disciplinas diferentes modelos predictivos aplicables a los estadios de producción en los viñedos, teniendo en cuenta las distintas fases fenológicas y acontecimientos que influyen en la producción de estos cultivos. Ejemplo de ello serían la polinización, la aparición de plagas o el inicio de los diferentes estadios fenológicos, entre otros.

Con toda la información recogida, el grupo de la Universidad de Salamanca trabaja en la creación de un completo registro de datos que, a largo plazo y con alto índice de acierto, contribuirá en la toma de decisiones y actuaciones por parte de los productores vitivinícolas en sus viñedos.

Juan Luis Barrera Portillo

barrerayportillo@gmail.com

@bypecowine

Canary Wharf - London

Hardvard Medical School - Escuela Medica de Hardvard

London - The nutritional value of the food grown is reduced when crops are developed in the middle of a high concentration of carbon dioxide ( CO2) in the atmosphere, according to a study published today in the journal "Nature" .

A team led by Samuel Myers , School of Public Health Harvard in Boston (USA) , has produced a study whose findings suggest that the levels of zinc and iron are reduced in certain grains and legumes when grown in conditions high concentration of CO2, as scientists predict that by the middle of this century.

The researchers argue that reducing zinc and iron may increase the incidence of diseases associated with deficiency in the diet of these two elements, which affect about 2,000 million people worldwide diseases.

Previous research on the effects of increased atmospheric concentration of carbon dioxide on the nutritional value of food grown had yielded mixed results , which according to Myers and colleagues may reflect differences in the environment of crops.

To reach their conclusions , the Harvard team has gathered the most data so far obtained from outdoor experiments with added CO2 .

The scientists used information from experiments developed in Japan , Australia and the United States in which we have studied the growth of rice, wheat , corn, soybeans , peas and sorghum.

Among other data , the results suggest that the grains of wheat grown in elevated CO2 concentrations have less than 9.3% zinc and 5.1% less iron than those planted under normal conditions .

The study authors suggest that programs to reduce the vulnerability of food crops to changes in atmospheric CO2 concentration could partially mitigate the risks arising from the reduction of the nutritional value of crops .

Londres - El valor nutricional de los alimentos cultivados se reduce cuando las cosechas se desarrollan en medio de una elevada concentración de dióxido de carbono (CO2) en la atmósfera, según un estudio que publica hoy la revista "Nature".

Un equipo liderado por Samuel Myers, de la Escuela de Salud Pública de Harvard en Boston (Estados Unidos), ha elaborado un estudio cuyas conclusiones apuntan a que los niveles de cinc y hierro se reducen en ciertos granos y legumbres cuando se cultivan en condiciones de alta concentración de CO2, como las que los científicos predicen para la mitad de este siglo.

Los investigadores sostienen que la reducción de cinc y hierro podría incrementar la incidencia de enfermedades asociadas a la carencia en la dieta de esos dos elementos, que afectan a cerca de 2,000 millones de personas en el mundo.

Investigaciones previas sobre los efectos del incremento de la concentración atmosférica de dióxido de carbono sobre el valor nutricional de alimentos cultivados habían arrojado resultados dispares, lo que según Myers y sus colegas puede ser reflejo de diferencias en el entorno de las cosechas.

Para alcanzar sus conclusiones, el equipo de Harvard ha reunido la mayor cantidad de datos hasta la fecha obtenidos a partir de experimentos al aire libre con CO2 añadido.

Los científicos han analizado información procedente de experimentos desarrollados en Japón, Australia y Estados Unidos en los que se ha estudiado el crecimiento de arroz, trigo, maíz, soja, guisantes y sorgo.

Entre otros datos, los resultados apuntan a que los granos de trigo que crecen en concentraciones de CO2 elevadas presentan un 9.3% menos de cinc y un 5.1% menos de hierro que aquellos que se plantaron en condiciones habituales.

Los autores del estudio sugieren que los programas para reducir la vulnerabilidad de los cultivos alimentarios a los cambios en la concentración atmosférica de CO2 podrían paliar parcialmente los riesgos derivados de la reducción del valor nutricional de las cosechas.

Juan Luis Barrera Portillo

barrerayportillo@gmail.com

@bypecowines

Canary Wharf - London

The attitude of Nordic Countries and US, The future.

The Nordic countries have significantly increased the rate of consumption of ecological wine, they are aware in improving their health, and are acting accordingly, consuming organic products. In the section on ecological wines, the global trend is the investment in ecological premium wines and professionalization of the people involved in the importation of the product. Advice of independent experts, is essential to any winery promotes advisors, we know thousands of cases in which some wineries finance the opinion of the experts, as of today there are thousands of cases and well known. If we do things right we must avoid this. 

In Europe, we are seeing a low level of professionalization in people who import and sell wines, whether large scale or retailers. There are several learning centers but are more focused on memorizing a number of references that make them more real experts. This is an issue that should think, is very important to find the right person, you can change your course of your business and make you a lot better. In the U.S., in the process of job selection, besides the studies and work experience, taking as references hobbies, professional commitment, empathy, coefficient of optimism, resilience, real vocation of each person. If a person does not really dedicated to what motivates him, he can not develop 100% of its qualities. 

Do we do this in Europe?

Juan Luis Barrera Portillo

barrerayportillo.blogspot.co.uk

barrerayportillo@gmail.com

Canary Wharf - London

The ecological grape is much healthier than non-ecological, some significant information.

The ecological grape is much healthier than non-ecological, some significant information.

Using data provided by different sources of prestige without economic interests.

Our starting point that the ecological grape contains more antioxidants and polyphenols, addition of sulfur limits, with almost half in ecological wines. in ecological wine, the use of transgenic yeasts and bacteria is prohibited. Throughout its development it has extracted the best of the land while respecting the environment, therefore, are faced with unique, exclusive products.

Juan Luis Barrera Portillo

barrerayportillo.blogspot.co.uk

barrerayportillo@gmail.com

Canary Wharf - London

The new systems of import and export wines - Ecological Wine

There is no trick , the answer is very simple and easy. The way to cut costs is to cut intermediaries.
It isn´t possible that the winemakers earn less for the price of a liter and end consumers pay more . It is impossible , something is not going well . We all know that this happens and are taking action. Given this situation to do a direct trade, wineries should strive to be more representative , make way for new technologies and young talent that are revolutionizing the world of sales . Here in London that is the trend and are moving to worldwide.
 I see how young entrepreneurs organize small meetings to exchange information , to know and to be aware of how they changed the habits and the way we do . People from all over the world, each bringing what they know. Ecological Cultivation as present and future , fair trade, expertise, passion for the job.

We need people who love their profession.

Juan Luis Barrera Portillo

barrerayportillo.blogspot.co.uk

barrerayportillo@gmail.com

Canary Wharf - London

Ecological Wine for Japan

Ecological Wine for Japan.

 In 1940 , in Japan had very clear what was the way forward in agriculture, and the cultivation of wine would not be less. Masanobu Fukuoka revolutionized the world of ecological farming, the entire country is very clear that organic farming is the way to go in order to prevent diseases and better health , a better environment and a better planet. For all that Japan is one of the countries with the highest rate of consumption of organic products . Likewise, Spain is the EU country with the highest number of hectares dedicated to organic cultivation and in the next five years is estimated to increase about 20 %. Because initially the demand for these products and the awareness that this affects global good .

We can not mislead us , or let us mislead .

The ecological wine should express the character of the grape and the place where it has been cultivated .

The vineyards are not lamps that plug into electricity anywhere in the world and give the same light. 

Ecological wine, culture, taste so exquisite, quality products with identity.

Juan Luis Barrera Portillo

barrerayportillo.blogspot.co.uk

barrerayportillo@gmail.com

Canary Wharf - London

Ecological Wine News - Financing and Movements

I do not like advertising, and less than a bank , but we must mention and highlight the great work being done by banking TRIODOS BANK, are devoting enough money towards ecological production , as we have been watching this last year . New releases , transformation of production , expansion and improvement of farms . Ecological wine , this is the only way forward for the manufacture of wine . Every day I get news of processes of change in large warehouses , changes to the organic cultivation . They are interested in acquire "stock options" of new ecological wineries , and various legal forms . In short, they are interested in buying eco wine. IThey are watching many nternational transactions, are observing overall demand and are positioning . The industry is booming and the prospects are awesome .

It Should be clear the 3 major advantages of ecological wine , no one can forget , are to be taken very prsente .

* Beware of the environment .

* Improves health.

* Mayor personality and uniqueness.

Is inclaculable contribution makes this type of product on the planet, covering topics of health, environmental , economic issues ...

Juan Luis Barrera Portillo

barrerayportillo.blogspot.co.uk

Canary Wharf - London

Actuality of Ecological Wine

Actuality of Ecological Wine.

Ecological Wine is becoming more present in the minds of the citizens of the world day . Really demand is stronger than supply, which indicates a great concern for the health and eating really healthy products. We are watching as the wine world is changing , we are seeing better quality wines , best prices , increased production and ecological methods. Seeking sustainability , taste so exquisite , putting the brand presence in the sales chain.
Since these changes are being felt in London young connoisseurs are seeing in the world of ecological wine are organizing seminars, lectures, meetings and are having a lot of acceptance. This form of ecological culture so exquisite and so is spectacular.
Following this line is U.S. and Asia.
We are witnessing the stabilization of markets , finding increasingly healthy , sustainable, fair benefits , cultural enfocque , specialized associations and a focus on the long term.

Juan Luis Barrera Portillo

barrerayportillo.blogspot.co.uk

barrerayportillo@gmail.com

Canary Wharf - London

Barack Obama and Al Gore Opt for Organic Wine

                                                          

Barack Obama and Al Gore , by the Alliance for Climate Protection have the key to the future of organic products . so it, for the preservation of a more sustainable planet and better sald of the population. I highlight some sentences of a statement from Al Gore.

"Our nation made ​​history . We have a historic opportunity to boost our economy and to provide the country a hundred percent energy saving in ten years. Consume organic products help contribute to this cause especially if it is wine.

    Choose products. As far as possible , opt for food from organic farming : cereals, coffee , honey, sugar , fruits, vegetables , oil , wine, vegetables , pasta ... are free of pesticides and chemical fertilizers, which yields more fields healthier and cleaner water . Try to buy fish caught sustainably and gradually it will certify health of the oceans. Eat meat and eggs from organic origin , in which the animals were artificially fattened on farms and live as comfortably as possible . "

RED WINE , AND GOOD HEALTH TANINOS

The concern for a healthier diet and a healthier life style is also concern wine culture . Today we know that the tannins of red wines , - when a moderate consumption helps keep our arteries cleaner helps prevent cardiovascular disease is practiced. Recent studies have also shown that resveratrol , a substance found in the skin of red grapes , may help slow aging and prevent age-related diseases like Alzheimer's.

Several scientific studies have shown that people in countries who follow the Mediterranean diet and therefore consume wine in moderate amounts have a lower risk of cardiovascular disease . This led to the scientific community to study this subject in depth , comparing data from different European countries with amazing results in many cases , contradictory . Such was the case in France. It was ironic that the French would show high levels of cholesterol, ( due to consumption of butter, cream and cheese ) and , however , present a low mortality from heart problems. This fact was called " French paradox " . Later, it was observed that the French , unlike the inhabitants of the Nordic countries taking meals in a glass of red wine.

Juan Luis Barrera.

Canary Wharf - LONDON