Showing posts with label colca valley. Show all posts
Showing posts with label colca valley. Show all posts

Tuesday, December 21, 2010

Mismi: the source of Amazon River







In 1982 Jean-Michel Cousteau led a large scale scientific exploration of the Amazon from its mouth to its origin. The “Cousteau Amazon Expedition” budget was eleven million dollars and culminated in a six-hour television documentary titled “Cousteau’s Amazon” released in 1983.

It offered study information to last years and gave insights into the biology and geology of the largest river system on earth. This expedition was broken into three separate groups and the upper Amazon section was covered by “The Flying Expedition” tasked with exploring the upper third to Arequipa from the river's origin.

Traditionally, explorers and geographers defining the origin of a river system by tracking the larger tributaries using volume of flow while plying up stream, however in a system as complex as the Amazon basin with a dozen streams unpredictably occurring within any region at any time no consensus could plausibly be substantiated and the origin left to speculation, nonetheless half a dozen sites claimed title to “The Origin of the Amazon“ and until 1982 several were in the running.

Using an international team of twelve and bringing in expeditionary specialists from Germany, France, Argentina, Peru and the USA, Jean Michael Cousteau put together resources and logistics spanning a thousand miles of unknown jungle.

The Upper Amazon expedition (The Flying Expedition) included an Eastern European multi-axled reticulated Land Rover for use on land, a float plane Papagaiu, for air support and reconnaissance, and the Peruvian Air Force offered a high elevation helicopter to reach the upper levels of the
Cordillera de Chila mountain range in Peru.

Expedition support bases were established in
Cusco, in the mountains, in Arequipa on the Pacific coast, and high in the Cordillera de Chila at Caylloma for the quest to find the origin of the Amazon.

Many locations were remote, making it necessary to surmount language, terrain and logistical difficulties, as the mountain team made their way up the Río Selinque to the flanks of Nevado Mismi.

At this mountain's base, Jean Michael dispatched a team of German alpinists who climbed the 18,000 foot volcano and returned in two days. During their descent, they found melt water dropping into a fissure.

This cleft varied from two meters to half a meter wide, angling down the slope. This stream flowed nearly fifty meters before disappearing, emerging again lower down to flow between stones and continue its course.




They discovered that within the fissure, the water was deep enough to float a small craft and realized that they were presented with an opportunity. Utilizing pack llamas, kayaker Carl Ridley was brought to the site, and in June 1982, navigating by kayak, became the first person to run the origins of the Amazon. Later expeditions refined our understanding of the river's many origins and it's subsequent course to the Atlantic Ocean.
National Geographic Society Expedition

In 2001, it was verified that the main headwater of the
Amazon River has its glacial source on Nevado Mismi. An expedition of the National Geographic Society discovered that Carhuasanta stream flowing into Río Apurímac originates on the mountain's northern slopes and then runs its course through other tributaries and rivers to help form the main Amazon River. The fact that the headwaters of Río Apurímac are the source of the Amazon River was confirmed by Brazilian scientists in 2007, who pointed at Quebrada Apacheta as the most probable source of the Amazon.


Wednesday, October 21, 2009

Coporaque: place where the corn is given

by the Colca Specialist


Its name comes from two different quechua words: QHOTO that means a pile of corn,and RAKE that means to give,to distribute.
So Coporaque means: Place where the corn is given.
In Colca Valley and in Colca canyon there were many Qollqas or places for storage where our ancestors kept grains among other products in order to provide food to the people in the crisis periods.
Coporaque was the capital of the Inka empire during 20 years aproximatedly so that’s why there were many Qollqas in Coporaque area.
People of Coporaque are called CHATA QEROS or tied qeros.
Qeros are containers made of wood to drink chicha and with pass of the time the qeros get broken so in order to solve the problem the locals get a cord and they tied it up to avoid the chicha to come out of the container.


This is the church of Coporaque which is one of the oldest in Colca Valley.This one is dedicated to Santiago apostle which was one of the most important religious icons in the catholic religion.


This monument represents Inca Mayta Qapaq the inca conqueror that according to the tradition came here to Colca Valley and Colca Canyon to conquer these lands for the inca empire. They came to declare war but the people were friendly and besides they were farmers not warriors like the inca so the inca established an alliance through marriage.
The inca Mayta Qapaq married the Kollawa princess Mama Tanqaray Yacchi and the royal couple lived in Coporaque area.So Coporaque became the capital of the inca empire for aproximatedly 20 years until the death of the ruler.








Here in this picture we can see San Antonio de Chicjra which is an archeological complex located on the top of the hill.An extensive analysis was done and many burials were found around the house.Because of the burials this place was a "Huaca" "sacred place" in the past.In the case of this shrine it is oriented towards the sun rise whose totem was the andean condor which was associated to the sun god.The one that took the souls of the death to heaven.




















Friday, December 5, 2008

Potato History

Potato

Scientific classification

Kingdom: Plantae

Division: Magnoliophyta

Class: Magnoliopsida

Subclass: Asteridae

Order: Solanales

Family: Solanaceae

Genus: Solanum

Species: S. tuberosum

Binomial name

Solanum tuberosum

The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family. Potato may refer to the plant itself as well. In the region of the Andes, there are some other closely related cultivated potato species. Potato is the world's most widely grown tuber crop, and the fourth largest food crop in terms of fresh produce after rice, wheat, and corn.

Wild potato species occur from the United States to Uruguay and Chile[1]. Genetic testing of the wide variety of cultivars and wild species suggest that the potato has a single origin in the area of southern Peru,[2] from a species in the Solanum brevicaule complex. Today, over 99% of all cultivated potatoes worldwide are descendants of a subspecies indigenous to south-central Chile.[3] Based on historical records, local agriculturalists, and DNA analyses, the most widely cultivated variety worldwide, Solanum tuberosum tuberosum, is believed to be indigenous to Chiloé Archipelago where it was cultivated by the indigenous people.[4]

The potato was introduced to Europe in 1536,[5] and subsequently by European mariners to territories and ports throughout the world.[6] Thousands of varieties persist in the Andes, where over 100 varieties might be found in a single valley, and a dozen or more might be maintained by a single agricultural household.[7] Once established in Europe, the potato soon became an important food staple and field crop. But lack of genetic diversity, due to the fact that very few varieties were initially introduced, left the crop vulnerable to disease. In 1845, a plant disease known as late blight, caused by the fungus-like oocmycete Phytophthora infestans, spread rapidly through the poorer communities of western Ireland, resulting in the crop failures that led to the Great Irish Famine.[5]

The annual diet of an average global citizen in the first decade of the twenty-first century would include about 33 kilograms (or 73 lbs.) of potato. However, the local importance of potato is extremely variable and rapidly changing. The potato remains an essential crop in Europe (especially eastern and central Europe), where per capita production is still the highest in the world, but the most rapid expansion of potato over the past few decades has occurred in southern and eastern Asia. China is now the world’s largest potato producing country, and nearly a third of the world’s potatoes are harvested in China and India[8]. More generally, the geographic shift of potato production has been away from wealthier countries toward lower-income areas of the world.

Etymology

The English word potato comes from Spanish patata (the name used in Spain). The Spanish Royal Academy says the Spanish word is a compound of the Taino batata (sweet potato) and the Quechua papa (potato).[10] This probably indicates that originally, the potato was regarded as a type of sweet potato rather than the other way around, despite the fact that there is actually no close relationship between the two plants at all. Potatoes are occasionally referred to as Irish potatoes in the English speaking world, this term originated to distinguish them from sweet potatoes. Romanian cartof, Ukrainian картопля (kartóplja), Bulgarian картоф (kartof), Russian картофель (kartofel), German Kartoffel, Danish kartoffel, Icelandic kartafla (or jarðepli, see below), Latvian kartupelis, and Estonian kartul (as well as many other similar names in various languages) all derive from the Italian word tartufoli, which was given to potato because of its similarity to truffles (Italian: tartufo). Although the current Italian term for the potato is patata.

Another common name is "ground apple": pomme de terre in French, aardappel in Dutch, jarðepli in Icelandic (or kartafla, see above), תפוח אדמה in Hebrew (often written just as תפוד), and Erdapfel in Austrian German. An analogous name is Finnish as peruna, which comes from the old Swedish term jordpäron "earth pear". In 16th century French, pomme meant "fruit", thus pomme de terre meant "ground fruit" and was probably literally loan translated to other languages when potatoes were introduced. In Polish potato is called just ziemniaki or in some regions "kartofle", and in Slovak zemiak, from the word for "ground". In Persian it is called seeb-i zameen (سیب‌زمینی) which also translates into 'ground apple'.

In Hindi, Nepali, and several other Indian languages the potato is called alu or aloo, while in Marathi and Gujarati, the potato is called bataka or batata.

This article contains Chinese text. Without proper rendering support, you may see question marks, boxes, or other symbols instead of Chinese characters.
Different names for the potato developed in China's various regions. The most widely used names in Standard Mandarin are "horse-bell yam" (simplified Chinese: 马铃薯; pinyin: mǎlíngshǔ), "earth bean" (simplified Chinese: 土豆; pinyin: tǔdòu), and "foreign taro" (simplified Chinese: 洋芋; pinyin: yángyù). The Indonesian word is kentang.

Description

Flowers of a potato plantPotato plants are herbaceous perennials that grow about 60cm high, depending on variety, the culms dying back after flowering. They bear white to purple flowers with yellow stamens resembling those of other Solanaceous species such as tomato and aubergine. Potatoes are cross-pollinated mostly by insects, including bumblebees that carry pollen from other potato plants, but a substantial amount of self-fertilizing occurs as well.

After potato plants flower, some varieties will produce small green fruits that resemble green cherry tomatoes, each containing up to 300 true seeds. Potato fruit contains large amounts of the toxic alkaloid solanine, and is therefore unsuitable for consumption.

All new potato varieties are grown from seeds, also called "true seed" or "botanical seed" to distinguish it from seed tubers. By finely chopping the fruit and soaking it in water, the seeds will separate from the flesh by sinking to the bottom after about a day (the remnants of the fruit will float). Any potato variety can also be propagated vegetatively by planting tubers, pieces of tubers, cut to include at least one or two eyes, or also by cuttings, a practice used in greenhouses for the production of healthy seed tubers. Some commercial potato varieties do not produce seeds at all (they bear imperfect flowers) and are propagated only from tuber pieces. Confusingly, these tubers or tuber pieces are called "seed potatoes".

Genetics

The potatoes cultivated in the Andes are not all the same species. However, the major species grown worldwide is Solanum tuberosum (a tetraploid with 48 chromosomes). Modern varieties of this species are the most widely cultivated worldwide. There are also four diploid species (with 24 chromosomes): Solanum stenotomum, Solanum phureja, Solanum goniocalyx and Solanum ajanhuiri. There are two triploid species (with 36 chromosomes): Solanum chaucha and Solanum juzepczukii. There is one pentaploid cultivated species (with 60 chromosomes): Solanum curtilobum.

There are two major subspecies of Solanum tuberosum: andigena, or Andean; and tuberosum, or Chilean.[11] The Andean potato is adapted to the short-day conditions prevalent in the mountainous equatorial and tropical regions where it originated. The Chilean potato is adapted to the long-day conditions prevalent in the higher latitude region of southern Chile, especially on Chiloé Island where it is thought to have originated.[12]

There are about five thousand potato varieties world wide. Three thousand of them are found in the Andes alone, mainly in Peru, Bolivia, Ecuador, Chile and Colombia. They belong to eight or nine species, depending on the taxonomic school. Apart from the five thousand cultivated varieties, there are about 200 wild species and subspecies, many of which can be cross-bred with cultivated varieties, which has been done repeatedly to transfer resistances to certain pests and diseases from the gene pool of wild species to the gene pool of cultivated potato species. Genetically modified varieties have met public resistance in the United States and in the European Union.[13][14]

Most modern potatoes grown in North America arrived through European settlement and not independently from the South American sources. However, at least one wild potato species, Solanum fendleri, is found as far north as Texas and used in breeding for resistance to a nematode species attacking cultivated potatoes. A secondary center of genetic variability of the potato is Mexico, where important wild species are found that have been used extensively in modern breeding, such as the hexaploid Solanum demissum, as a source of resistance to the devastating late blight disease. Another plant native to this region, Solanum bulbocastanum, a close relative of the potato, has been used to genetically engineer the potato to effectively resist potato blight.[15]

The International Potato Center, based in Lima, Peru, holds an ISO-accredited collection of potato germplasm.[16]

Role in world food supply
Top Potato Producers
in 2006
(million metric tons)

People's Republic of China 70
Russia 39
India 24
United States 20
Ukraine 19
Germany 10
Poland 9
Belgium 8
Netherlands 7
France 6
World Total 315
Source:
UN Food & Agriculture Organisation

The potato became an important staple crop in northern Europe as the climate changed due to the Little Ice Age, when traditional crops in this region did not produce as reliably as before. At times when and where most other crops would fail, potatoes could still typically be relied upon to contribute adequately to food supplies during the colder years. Its yield of calories per acre (about 9.2 million) is higher than that of maize (7.5 milion), rice (7.4 million), wheat (3 million), or soybean (2.8 million).[17] The potato was not popular in France during this time, and it is believed that some of the infamous famines could have been lessened if French farmers had adopted it. Today, the potato forms an important part of the traditional cuisines of most of Europe. Belarus has the highest consumption of potato per capita with each Belorussian consuming 338 kg in 2005.[18][19]

Potato output in 2005The United Nations FAO reports that the world production of potatoes in 2006 was 315 million tonnes. The largest producer, China, accounted for one quarter of the global output, followed by Russia and India.

In 2008, several international organizations began to give more emphasis to the potato as a key part of world food production, due to several developing economic problems. They cited the potato's potential for a beneficial role in world food production, owing to its status as a cheap and plentiful crop which can be raised in a wide variety of climates and locales. [20] Due to perishability, only about 5% of the world's potato crop is traded internationally; its minimal presence in world financial markets contributed to its stable pricing during the 2007–2008 world food price crisis.[21][22]

In recognition of this importance, the United Nations officially declared the year 2008 as the International Year of the Potato [23] in order to “increase awareness of the importance of the potato as a food in developing nations” and calling the vegetable a “hidden treasure”.[24] This follows the International Rice Year in 2004.

Maine companies are exploring the possibilities of using waste potatoes to obtain polylactic acid for use in plastic products.


Nutrition

The toxic fruits produced by mature potato plantsPotato, raw, with peel
Nutritional value per 100 g (3.5 oz)
Energy 80 kcal 320 kJ
Carbohydrates 19 g
- Starch 15 g
- Dietary fiber 2.2 g
Fat 0.1 g
Protein 2 g
Water 75 g
Thiamin (Vit. B1) 0.08 mg 6%
Riboflavin (Vit. B2) 0.03 mg 2%
Niacin (Vit. B3) 1.1 mg 7%
Vitamin B6 0.25 mg 19%
Vitamin C 20 mg 33%
Calcium 12 mg 1%
Iron 1.8 mg 14%
Magnesium 23 mg 6%
Phosphorus 57 mg 8%
Potassium 421 mg 9%
Sodium 6 mg 0%

Percentages are relative to US
recommendations for adults.

Nutritionally, potatoes are best known for their carbohydrate content (approximately 26 grams in a medium potato). The predominant form of this carbohydrate is starch. A small but significant portion of this starch is resistant to digestion by enzymes in the stomach and small intestine, and so reaches the large intestine essentially intact. This resistant starch is considered to have similar physiological effects and health benefits as fiber: it provides bulk, offers protection against colon cancer, improves glucose tolerance and insulin sensitivity, lowers plasma cholesterol and triglyceride concentrations, increases satiety, and possibly even reduces fat storage (Cummings et al. 1996; Hylla et al 1998; Raban et al. 1994). The amount of resistant starch in potatoes depends much on preparation methods. Cooking and then cooling potatoes significantly increases resistant starch. For example, cooked potato starch contains about 7% resistant starch, which increases to about 13% upon cooling (Englyst et al. 1992).

Potatoes contain vitamins and minerals that have been identified as vital to human nutrition. A medium potato (150g/5.3 oz) with the skin provides 27 mg of vitamin C (45% of the Daily Value (DV)), 620 mg of potassium (18% of DV), 0.2 mg vitamin B6 (10% of DV) and trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc. Moreover, the fiber content of a potato with skin (2 grams) equals that of many whole grain breads, pastas, and cereals. Potatoes also contain an assortment of phytochemicals, such as carotenoids and polyphenols. The notion that “all of the potato’s nutrients” are found in the skin is an urban legend. While the skin does contain approximately half of the total dietary fiber, more than 50% of the nutrients are found within the potato itself. The cooking method used can significantly impact the nutrient availability of the potato.

Potatoes are often broadly classified as high on the glycemic index (GI) and so are often excluded from the diets of individuals trying to follow a “low GI” eating regimen. In fact, the GI of potatoes can vary considerably depending on type (such as red, russet, white, or Prince Edward), origin (where it was grown), preparation methods (i.e., cooking method, whether it is eaten hot or cold, whether it is mashed or cubed or consumed whole, etc), and with what it is consumed (i.e., the addition of various high fat or high protein toppings) (Fernandes et al. 2006).

Toxicity

Potato plants
Seed tuber with sprouts
Early Rose varietyPotatoes contain glycoalkaloids, toxic compounds, of which the most prevalent are solanine and chaconine. These compounds, which protect the plant from its predators, are generally concentrated in its leaves, stems, and sprouts. Exposure to light, physical damage, and age increase glycoalkaloid content within the tuber;[25] the highest concentrations occur just underneath the skin. Cooking at high temperatures (over 170 °C or 340 °F) partly destroys these. The concentration of glycoalkaloid in wild potatoes suffices to produce toxic effects in humans. Glycoalkaloids may cause headaches, diarrhea, cramps and in severe cases coma and death; however, poisoning from potatoes occurs very rarely. Light exposure causes greening, thus giving a visual clue as to areas of the tuber that may have become more toxic; however, this does not provide a definitive guide, as greening and glycoalkaloid accumulation can occur independently of each other. Some varieties of potato contain greater glycoalkaloid concentrations than others; breeders developing new varieties test for this, and sometimes have to discard an otherwise promising cultivar.

Breeders try to keep solanine levels below 200 mg/kg (200 ppmw). However, when these commercial varieties turn green, even they can approach concentrations of solanine of 1000 mg/kg (1000 ppmw). In normal potatoes, analysis has shown solanine levels may be as little as 3.5% of the breeders' maximum, with 7–187 mg/kg being found.[26]

The US National Toxicology Program suggests that the average American consumes at most 12.5 mg/day of solanine from potatoes (the toxic dose is actually several times this, depending on body weight). Dr. Douglas L. Holt, the State Extension Specialist for Food Safety at the University of Missouri, notes that no reported cases of potato-source solanine poisoning have occurred in the U.S. in the last 50 years and most cases involved eating green potatoes or drinking potato-leaf tea.

Solanine is also found in other plants, mainly in the mostly deadly nightshade family, which includes a minority of edible plants including the potato and the tomato, and other typically more dangerous plants like tobacco. This poison affects the nervous system causing weakness and confusion.

Cultivation

Potato Planting
Washington
Potato field
Fort Fairfield, Maine
Potato farmer in India sitting beside the day's harvest

Correct potato husbandry is an arduous task in the best of circumstances. Good ground preparation, harrowing, plowing, and rolling are always needed, along with a little grace from the weather and a good source of water. Three successive plowings, with associated harrowing and rolling, are desirable before planting. Eliminating all root-weeds is desirable in potato cultivation. Potatoes are the most fruitful of the root crops, but much care and consideration is needed to keep them satisfied and fruitful.

Potatoes are generally grown from the eyes of another potato and not from seed. Home gardeners often plant a piece of potato with two or three eyes in a hill of mounded soil. Commercial growers plant potatoes as a row crop using seed tubers, young plants or microtubers and may mound the entire row.

Seed potato crops are 'rogued' in some countries to eliminate diseased plants or those of a different variety from the seed crop.

Potatoes should be harvested before heavy frosts, which damage potatoes in the ground, and even cold weather makes potatoes more susceptible to bruising and possibly later rotting which can quickly ruin a large stored crop.

At harvest time, gardeners usually dig up potatoes with a long-handled, three-prong "grape" (or graip), i.e. a spading fork, or a potato hook which is similar to the graip but its tines are at a 90 degree angle to the handle. In larger plots, the plow can serve as the fastest implement for unearthing potatoes. Commercial harvesting is typically done with large potato harvesters which scoop up the plant and the surrounding earth. This is transported up an apron chain consisting of steel links several feet wide, which separates some of the dirt. The chain deposits into an area where further separation occurs. Different designs use different systems at this point. The most complex designs use vine choppers and shakers, along with a blower system or "Flying Willard" to separate the potatoes from the plant. The result is then usually run past workers who continue to sort out plant material, stones, and rotten potatoes before the potatoes are continuously delivered to a wagon or truck. Further inspection and separation occurs when the potatoes are unloaded from the field vehicles and put into storage.

Potatoes are usually cured after harvest to thicken their skin. Prior to curing, the skin is very thin and delicate. These potatoes are sometimes sold as "New Potatoes" and are particularly flavorful. New potatoes are often harvested by the home gardener or farmer by "grabbling", i.e. pulling out the young tubers by hand while leaving the plant in place. In additions, markets may sometimes present various thin-skinned potato varieties as "new potatoes".

Storage facilities need to be carefully designed to keep the potatoes alive and slow the natural process of decomposition, which involves the breakdown of starch. It is crucial that the storage area is dark, well ventilated and for long-term storage maintained at temperatures near 40°F (4°C). For short-term storage prior to cooking, temperatures of about 45-50°F (7-10°C) are preferred.[27] Temperatures below 40°F (4°C) convert potatoes' starch into sugar, which alters their taste and cooking qualities and leads to higher acrylamide levels in the cooked product, especially in deep-fried dishes.

Under optimum conditions possible in commercial warehouses, potatoes can be stored for up to six months, at homes usually only for several weeks.[27] If potatoes develop green areas or start to sprout, these areas should be trimmed before using.

Varieties

Potatoes have been bred into many standard or well-known varieties, each of which have particular agricultural or culinary attributes. Varieties are generally categorized into a few main groups—such as russets, reds, whites, yellows (also called Yukons) and purples—based on common characteristics. Popular varieties include:

Désirée
Bintje
Fianna
Kestrel
King Edward
Kipfler
Nicola
Pink Eye
Pink Fir Apple
Red Pontiac
Rooster
Russet Burbank
Spunta
Chiloé[28]
Camota
Cielo
Pachacoña
Clavela Blanca
Cabritas
Chelina


Genetic research has produced at least one genetically modified variety, the New Leaf, owned by Monsanto corporation. On September 22, 2007, Benguet State University (BSU) announced that four potato varieties—Igorota, Solibao, Ganza and one not yet officially named—possess more than 18% dry matter content required by fast-food chains to make crispy and sturdy French fries.[29]

Some horticulturists sell chimeras, made by grafting a tomato plant onto a potato plant, producing both edible tomatoes and potatoes. This practice is not very widespread.

Pests

Main article: List of potato diseases
The historically significant Phytophthora infestans (late blight) is an ongoing problem in Europe[30] and the United States.[31]

Insects that commonly transmit potato diseases or damage the plants include the Colorado potato beetle, the Green Peach Aphid, the Potato Aphid, Beetleafhoppers, Thrips, and Mites. The potato root nematode is a microscopic worm that thrives on the roots, thus causing the potato plants to wilt. Since its eggs can survive in the soil for several years, crop rotation is recommended.

Other potato diseases include Rhizoctonia, Sclerotinia, Black Leg, Powdery Mildew, Powdery Scab, Leafroll Virus, and Purple Top.

Preparation

Various potato dishes.Potatoes are prepared in many ways: skin-on or peeled, whole or cut up, with seasonings or without. The only requirement involves cooking to break down the starch. Most potato dishes are served hot, but some are first cooked then served cold, notably potato salad and potato chips/crisps.

Common dishes are: mashed potatoes, which are first boiled (usually peeled), and then mashed with milk or yogurt and butter; whole baked potatoes; boiled or steamed potatoes; French-fried potatoes or chips; cut into cubes and roasted; scalloped, diced, or sliced and fried (home fries); grated into small thin strips and fried (hash browns); grated and formed into dumplings, Rösti or potato pancakes. Unlike many foods, potatoes can also be easily cooked in a microwave oven and still retain nearly all of their nutritional value, provided that they are covered in ventilated plastic wrap to prevent moisture from escaping—this method produces a meal very similar to a steamed potato while retaining the appearance of a conventionally baked potato. Potato chunks also commonly appear as a stew ingredient.

Potatoes are boiled between 10 and 25[32] minutes, depending on size and type, to become soft.

Regional dishes

Latin America

Peruvian Cuisine naturally contains the potato as a primary ingredient in many dishes, as around 3,000 varieties of this tuber are grown there.[33] Some of the more famous dishes include Papa a la huancaina, Papa rellena, Ocopa, Carapulcra, Causa and Cau Cau among many others. French-fried potatoes are a typical ingredient in Peruvian stir-fries, including the classic dish Lomo saltado.

In Ecuador the potato, as well as being a staple with most dishes, is featured in the hearty Locro de Papas, a thick soup of potato, squash, and cheese.

In Chile's Chiloé archipelago, potatoes are the main ingredient of many dishes, including milcaos, chapaleles, curanto and chochoca.

Europe

In UK potatoes form part of the traditional staple fish and chips. Roast potatoes are commonly served with a Sunday roast. Mashed, potatoes also form a major component of several other traditional dishes such as shepherd's pie, bubble and squeak, champ and the 'mashit tatties' (Scots language) which accompany haggis. The Tattie scone is another popular Scottish dish containing potatoes. They are also often sautéed to accompany a meal. In the UK, new potatoes are typically cooked with mint and served with a little melted butter - Jersey Royal potatoes are the most prized new potatoes, and have their own Protected Designation of Origin.

In Ireland Colcannon is a traditional Irish dish involving mashed potato combined with shredded cabbage and onion. Boxty pancakes are eaten all over Ireland, although associated especially with the north, and in Irish diaspora communities: they are traditionally made with grated potatoes, soaked to loosen the starch and mixed with flour, buttermilk and baking powder. A variant eaten and sold in Lancashire, especially Liverpool, is made with cooked and mashed potatoes.

Bryndzové halušky is the Slovakian national dish, made of a batter of flour and finely grated potatoes that is boiled to form dumplings. These are then mixed with regionally varying ingredients.

In Northern and Eastern Europe, especially in Scandinavian countries, Poland, Russia, Belarus and Ukraine, newly harvested, early ripening varieties are considered a special delicacy. Boiled whole and served with dill, these "new potatoes" are traditionally consumed together with Baltic herring.


A baked potato served with butterIn Western Europe, especially in Belgium, sliced potatoes are fried to get frieten, the original French fried potatoes. Stamppot, a traditional Dutch meal, is based on mashed potatoes mixed with vegetables.

Potatoes are very popular in continental Europe as well. In Italy, they serve to make a type of pasta called gnocchi. Similarly, cooked and mashed potatoes or potato flour can be used in the knödel or dumpling eaten with or added to meat dishes all over central and Eastern Europe, but especially in Bavaria and Luxembourg. Potatoes form one of the main ingredients in many soups such as the pseudo-French vichyssoise and Albanian potato and cabbage soup. In western Norway, komle is popular.

A traditional Canary Islands dish is Canarian wrinkly potatoes or Papas arrugadas. Tortilla de patatas (potato omelete) and Patatas bravas (a dish of fried potatoes in a spicy tomato sauce) are near-universal constituent of Spanish tapas.

North America

In the United States, potatoes have become one of the most widely consumed crops and thus have a variety of preparation methods and condiments. French fries and often hash browns are commonly found in typical American fast-food burger joints and cafeterias. One popular favorite involves a baked potato with cheddar cheese (or sour cream and chives) on top, and in New England "smashed potatoes" (a chunkier variation on mashed potatoes, retaining the peel) have great popularity. Potato flakes are popular as an instant variety of mashed potatoes, which reconstitute into mashed potatoes by adding water, plus butter & salt for taste. A regional dish of Central New York, salt potatoes are bite-sized new potatoes boiled in water saturated with salt then served with melted butter. At more formal dinners, a common practice includes taking small red potatoes, slicing them, and roasting them in an iron skillet. Among American Jews, the practice of eating latkes (fried potato pancakes) is common each winter, when Hannukah comes.


Potatoes in waterA traditional Acadian dish from New Brunswick is known as poutine râpée. The Acadian poutine is a ball of grated and mashed potato, salted, sometimes filled with pork in the center, and boiled. The result is a moist ball about the size of a baseball. It is commonly eaten with salt and pepper or brown sugar. It is believed to have originated from the German Klöße, prepared by early German settlers who lived among the Acadians.

Poutine, by contrast, is a hearty serving of french fries, fresh cheese curds and hot gravy. Tracing its origins to Quebec in the 1950s, it has become popular across Canada and can usually be found where Canadians gather abroad.

In art

Potato ceramic from the Moche culture. Larco Museum CollectionThe potato has been an essential crop in the Andes since the pre-Columbian Era. The Moche culture from Northern Peru made ceramics from earth, water, and fire. This pottery was a sacred substance, formed in significant shapes and used to represent important themes. Potatoes are represented anthropomorphically as well as naturally.[34]

Van Gogh's painting "The Potato Eaters" represents a family eating potatoes.

Bolivia´s offerings to Mother Earth


By James Ingham

BBC News, Bolivia


Although the majority of Bolivia's population is Catholic, many believe not just in a Christian God but one they have worshipped for millennia.

Indigenous and Christian beliefs have fused together here. God is worshipped but, just as important, is Pachamama or Mother Earth.

The Aymara people have lived in the Andes for more than 2,000 years, pre-dating the Incas who ruled over large parts of the west of South America.


Many of their traditional beliefs remained intact during the later Spanish colonisation and they still survive today.
In Bolivia, more than half the population consider themselves indigenous Indians. The Aymara is one of the biggest groups.

Even the president respects their ancient rituals.

In the steep, cobbled, back streets of La Paz, Bolivia's administrative capital, it is easy to see these traditions being practised.

Witches' market

The area is busy. Day-to-day life is a constant bustle, with women selling fruit and vegetables, sitting alongside friends flogging alpaca wool hats to tourists.


Here small shops and wooden stalls are stacked high with potions, charms, and herbs, and not too pleasant looking llama foetuses. More on them later.
Behind each one stands a woman, waiting patiently for her services to be needed.

In one of these stalls I got chatting to Juana and Ivan, a husband and wife team said to have a special gift.

Juana is a practising Yatiri, a spiritual healer.



She learnt the craft from her father who was, in turn, guided by his father.
Her family, she says, has been blessed for generations, but she told me that of five children she is the only one with this power.

"I realised when I was nine that I could heal," she said. "I helped my mother and sisters when they got ill."

When she was 16 she started working on the stall, slowly taking over the business that has been on this spot for half a century.

For 12 years this very calm and gentle woman has been helping people who are sick and trying to bring them good luck.

Pachamama

"We live and eat from the land," Juana said.


"Pachamama is our mother and we have to respect her."

Many people burn offerings, hoping Pachamama will bring them good luck, health, fortune and happiness.

Juana offered to make me an offering too.

She began by spreading a base of herbs on a large sheet of paper. Then she started sifting through a box of small rectangular tablets made from sugar. Each one had a symbol on it - a house, a dollar bill, hearts, a star or a book.

She chose one with the outline of a condor, a giant South American bird. It would, she said, bring me positive energy and peace.

Wrapped in silver leaf

Another, with a picture of a nearby mountain, would bless me on my travels and she added another tablet that she told me would protect my health.

The offering was growing in size.


Next, were walnuts - again for health - sweets shaped like llamas - an animal that is so much a part of life here - more sugar cubes, then llama wool, the clothing of Pachamama.

On top of all this she placed a llama foetus.

If you were to dig up most Bolivian homes, you would find one of these buried beneath the foundations.

They are a gift to Pachamama, a way of apologising for cutting into her. They are an important part of any offering and are said to be very lucky.



Next, she wrapped gold and silver leaf around the foetus, and added some llama meat, and incense, presumably to make the concoction smell nicer as it burnt.


Ivan meanwhile was chopping wood. Most people take their offering home to burn them there, but I did not think my hotel would be happy with that idea and I was sure Ivan could build a better fire.

He sent me off to buy some bottles of beer which we would use for a toast.

So right there on the street, next to the stall, we made the offering.

Lucky

I placed the packet onto the wood and made my request to Pachamama.

With a little fuel, the fire took hold quickly. We toasted Pachamama with the beer, asking other stall holders to join in and wish me well.


I should tell you at this point that I am soon to become a father for the first time and so my wishes from Pachamama naturally concerned the future for my child.

Juana was delighted and seemed genuine when she told me that the offering was being well received.

The smoke swirling in circles was a sure sign of this, apparently, and meant good luck.

The beer, she said, was particularly sweet, again a sign of luck.

She seemed really content when a man - no-one knew who he was - approached the fire seemingly transfixed by the flame.

"This is very lucky," she said. "And it means you'll have a son."

I will wait and see.

From Our Own Correspondent was broadcast on Saturday 27 October, 2007 at 1130 BST on BBC Radio 4. Please check the programme schedules for World Service transmission times.

Pachamama: The Cosmic Mother


Pachamama is a goddess revered by the indigenous people of the Andes. Pachamama is usually translated as "Mother Earth" but a more literal translation would be "Mother Universe" (in Aymara and Quechua mama = mother / pacha = world, space-time or the universe) [1]. Pachamama and Inti are the most benevolent deities and are worshiped in parts of the Andean mountain ranges, also known as Tawantinsuyu (stretching from present day Ecuador to Chile and Argentina).

In Inca mythology, Mama Pacha or Pachamama is a fertility goddess who presides over planting and harvesting. She causes earthquakes. Her husband was either Pacha Camac or Inti, depending on the source. Llamas are sacrificed to her. After conquest by Catholic Spain her image was masked by the Virgin Mary, behind whom she is invoked and worshiped in the Indian ritual, in some parts of Argentina, Chile, Bolivia and Peru (Merlino y Rabey 1992)[2].

Since Pachamama is a "good mother", people usually toast to her honor before every meeting or festivity, in some regions by spilling a small amount of chicha on the floor, before drinking the rest. This toast is called "challa" and it's made almost everyday. Pachamama has a special worship day called "Martes de challa" (Challa's Tuesday) where people bury food, throw candies, burn incense. In some cases, celebrants assist to traditional priests called "yatiris" in ancient rites to bring good luck or the good will of the goddess, such as sacrificing guinea pigs or burning llama fetuses (although these last two are no longer very common). The festival is after carnival and one day before the Catholic "miércoles de ceniza" (Ash Wednesday).

Ritual

The central ritual to Pachamama is the Challa or Pago (Payment). It is carried out during all the month of August, and in many places also the first Friday of each month. Other ceremonies are carried out in special times, as upon leaving for a trip or upon passing an apacheta. According to Mario Rabey and Rodolfo Merlino, Argentine anthropologists who studied the Andean culture since the decades from 1970 to that of 1990, "the most important ritual is the challaco. Challaco is a deformation of the quechua words 'ch'allay' and 'ch'allakuy', that refer to the action to insistently sprinkle (Lira 1941: 160 y 161[3]). In the current language of the peasants of the southern Central Andes, the word 'challar' is used like a synonym of 'to feed and to give drink to the land'. The challaco, just as is practiced in the studied area (Merlino y Rabey 1983: 153-155[4]), covers a complex series of ritual steps that begin in the family dwellings the night of the eve, during which cooks a special food, the tijtincha, and that culminate in an eye of water or the beginning of a ditch where is carried out the main ritual to the Mother Earth, with a series of tributes that include food, beverage, leaves of coke and cigars" (Rabey y Merlino 1988.

The religion centered in the Pachamama is practiced currently in parallel form to the Christianity, to the point such that many families are simultaneously Christian and pachamamistas (Merlino y Rabey 1983).

The Inca Religion


Doctrines

The Inca worshipped the dead, ancestors, founding culture heroes, their king whom they regarded as divine, nature and its cycles. The worship of nature and its cycles suggest that for them time and space were sacred, and consequently the calendar was religious and each month had its own festival. The most important cult was directed to Inti the god sun who nourished the earth and man with his rays. The most important feast was the one dedicated to Inti, called IntipRaimi. This rich ceremony, with its splendid costumes, and gold and silver offerings and decoration, was opened by the Inca emperor, his family and the curaca. After the opening the emperor made a libation to the sun and drank chicha (a maize drink) with his family, then led a procession, followed by every one into the sun temple, where the imperial family made offerings of precious vessels or images to the god. Following this, omens were read and llamas were sacrificed. The ceremony ended with eating and drinking.
Another important cult was directed towards Pachama who was the mother of the earth. Wiracocha was also a very important god, and though some scholars may explain his importance due to the Christian influence, others emphasize his importance as a culture hero that transformed, and as a god that created, claiming that his full name was "Con Ticci Wiracocha-pachaya" which means: the ancient foundation, the Lord and Instructor of the world.
The Incas believed in the notion of polarity that was expressed by the words hanan and hurin. Hanan expressed the high, superior, right, masculine, and hurin expressed the low, inferior, left, feminine. This polarity was evident in the cult to the moon (Quilla), considered as female and the sister and wife of the sun considered a male entity.
They conceived the world as composed of three aspects. In their representation of the cosmos, for example they used the three words: UKU PACHA (the past and the interior world), KAY PACHA (the world of present and of here), HANAN PACHA (the future and the supra world). These worlds are represented as concentric circles. Each of these worlds are inhabited by spiritual beings. Once future, present and past are not conceived as a linear structure, human beings can access the three dimensions.
Another part of Inca religious life was divination. Everything, from illness, to the investigation of crimes, or the definition of what sacrifices should be made to what gods, was all done by consulting the oracles, observing in a dish the meandering of a spider, or the disposition of coca leaves, by drinking ayahuasca (an hallucinogen), or even by examining the markings on the lungs of a sacrificed llama.
They practiced daily offering and sacrifices. However, human and animal sacrifices were held only on special occasions such as the enthronement of the Inca(the king), when 200 children would be killed, or in times of crises such as famine, or epidemics. Such critical situations were actually considered, most of the time, a result of disobedience to the Taboos and would therefore call for confession of sins. By confessing they would prevent or allay private and public disasters. At the beginning these confessions were done in public, becoming secret after some time.
They believed that after death, the two souls which inhabite each person would take different ways. One would return to its place of origin - that actually depended upon the virtues of the dead, on the kind of death one had, as well as on the dead person's social and economical condition. The other soul remained in the body which was preserved intact and mummified. It is most probably this belief that led the Incas to bury personal belongings with the dead.
The Incas were a very hierarchical society, and although the Inca(the king) was the son of the sun, his religious power was divided with hullac umac (the high priest, chosen from a noble lineage) to whom the priests of all shrines were submitted. The priests made sacrifices, prayed on behalf of the believers, listened to people's confession, and where responsible for divination. They often lived in the temple that also housed the priestesses -chosen women that would remain chaste unless they were chosen as a concubine or a wife of someone of the imperial families. They were also in charge of the preparation of chicha, and the woven of the textile used in the cults.

History

Inca culture was formed from the evolution of various Andean cultures that can be traced back up to twenty thousand years ago when hunters and Neolithic agriculturists lived there. However, it was only in the second and first millennium BCE that the first developed cultures flourished- Valdivia and Chav�n. These set the foundations for the Inca empire that can be said to have achieved its potential as well as its religious system as it is known to us only by the fifteenth century, either under the Inca Tupac yupanqui, or under his predecessor Inca Pachacuti. The Inca empire expanded from Cusco, its capital and conquered a large amount of territory that was inhabited by other cultures. The Incas imposed on the cultures conquered by them their religion and system. They built temples to the god sun and other temples modelled on the structure of the main temple in Cusco. The Incas allowed the conquered cultures to keep their own beliefs provided they accepted the Incas' religion and system, pay homage to the Inca and to the gods of the Inca. In exchange for this acceptance they would receive from the Inca their technological know how.
In the year 1532 the Inca empire was destroyed by the Spaniards, who also forbade the practice of the Inca religion, especially since their religious practices permeated all aspects of Public life. Some cults, however, those belonging to the pre- Inca tradition, survived, sometimes in a syncretic way.

Symbols

Inti was represented by a golden disc having in it a human figure. Wiracocha was associated with water and the foam of the lake Titicaca. The huacas, which were anything sacred, could be among other things a stone, or a mummy bundle.

Thursday, December 4, 2008

About Coca Cola

This article is about the beverage. For its manufacturer, see The Coca-Cola Company.
"Coca-Cola Classic" redirects here. For the NCAA football game, see Coca-Cola Classic (college football).

Coca-Cola

Type Cola

Manufacturer The Coca-Cola Company

Country of origin United States

Introduced 1886

Color Caramel E-150d

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Breizh Cola

The Las Vegas Strip World of Coca-Cola museum in 2000Coca-Cola is a carbonated soft drink sold in stores, restaurants and vending machines worldwide (The Coca-Cola Company claims that it is sold in over 200 countries [1]). It is produced by The Coca-Cola Company in Atlanta, Georgia and is often referred to simply as Coke or (in European and American countries) as Cola or Pop. Originally intended as a patent medicine when it was invented in the late 19th century by John Pemberton, Coca-Cola was bought out by businessman Asa Griggs Candler, whose marketing tactics led Coke to its dominance of the world soft drink market throughout the 20th century.

The company produces concentrate, which is then sold to various licensed Coca-Cola bottlers throughout the world. The bottlers, who hold territorially exclusive contracts with the company, produce finished product in cans and bottles from the concentrate in combination with filtered water and sweeteners. The bottlers then sell, distribute and merchandise Coca-Cola in cans and bottles to retail stores and vending machines. Such bottlers include Coca-Cola Enterprises, which is the largest single Coca-Cola bottler in North America and western Europe. The Coca-Cola Company also sells concentrate for fountain sales to major restaurants and food service distributors.

The Coca-Cola Company has, on occasion, introduced other cola drinks under the Coke brand name. The most common of these is Diet Coke, which has become a major diet cola. However, others exist, including Caffeine-Free Coca-Cola, Diet Coke Caffeine-Free, Cherry Coke, Coca-Cola Zero, Vanilla Coke and special editions with lemon and with lime and even with coffee.

In response to consumer insistence on a more natural product, the company is in the process of phasing out E211, or sodium benzoate, the controversial additive linked to DNA damage and hyperactivity in children, of Diet Coke. The company has stated that it plans to remove the controversial additive from its other products — including Sprite, and Oasis - as soon as a satisfactory alternative is discovered.[2]

History

The first Coca-Cola recipe was invented in Columbus, Georgia at a drugstore by John Pemberton, originally as a cocawine called Pemberton's French Wine Coca in 1885.[3] He may have been inspired by the formidable success of Vin Mariani, a European cocawine.

In 1886, when Atlanta and Fulton County passed prohibition legislation, Pemberton responded by developing Coca-Cola, essentially a non-alcoholic version of French Wine Cola.[4] The first sales were at Jacob's Pharmacy in Atlanta, Georgia, on May 8, 1886.[5] It was initially sold as a patent medicine for five cents[6] a glass at soda fountains, which were popular in the United States at the time due to the belief that carbonated water was good for the health.[7] Pemberton claimed Coca-Cola cured many diseases, including morphine addiction, dyspepsia, neurasthenia, headache, and impotence. Pemberton ran the first advertisement for the beverage on May 29 of the same year in the Atlanta Journal.[8] For the first eight months only nine drinks were sold each day.[citation needed]

By 1888, three versions of Coca-Cola — sold by three separate businesses — were on the market. Asa Griggs Candler acquired a stake in Pemberton's company in 1887 and incorporated it as the Coca Cola Company in 1888.[9] The same year, while suffering from an ongoing addiction to morphine, Pemberton sold the rights a second time to four more businessmen: J.C. Mayfield, A.O. Murphey, C.O. Mullahy and E.H. Bloodworth. Meanwhile, Pemberton's alcoholic son Charley Pemberton began selling his own version of the product.[10]

In an attempt to clarify the situation, John Pemberton declared that the name Coca-Cola belonged to Charley, but the other two manufacturers could continue to use the formula. So, in the summer of 1888, Candler sold his beverage under the names Yum Yum and Koke. After both failed to catch on, Candler set out to establish a legal claim to Coca-Cola in late 1888, in order to force his two competitors out of the business. Candler purchased exclusive rights to the formula from John Pemberton, Margaret Dozier and Woolfolk Walker. However, in 1914, Dozier came forward to claim her signature on the bill of sale had been forged, and subsequent analysis has indicated John Pemberton's signature was most likely a forgery as well.[11]

In 1892, Candler incorporated a second company, The Coca-Cola Company (the current corporation), and in 1910, Candler had the earliest records of the company burned, further obscuring its legal origins. Regardless, Candler began marketing the product, although the efficacy of his concerted advertising campaign would not be realized until much later. By the time of its 50th anniversary, the drink had reached the status of a national icon for the USA. In 1935, it was certified kosher by Rabbi Tobias Geffen, after the company made minor changes in the sourcing of some ingredients.[12]

Coca-Cola was sold in bottles for the first time on March 12, 1894. Cans of Coke first appeared in 1955.[13] The first bottling of Coca-Cola occurred in Vicksburg, Mississippi, at the Biedenharn Candy Company in 1891. Its proprietor was Joseph A. Biedenharn. The original bottles were Biedenharn bottles, very different from the much later hobble-skirt design that is now so familiar. Asa Candler was tentative about bottling the drink, but two entrepreneurs from Chattanooga, TN, Mr. Benjamin F. Thomas and Mr. Joseph B. Whitehead, proposed the idea and were so persuasive that Candler signed a contract giving them control of the procedure for only one dollar. Candler never collected his dollar, but in 1899 Chattanooga, TN became the site of the first Coca-Cola bottling company. [14]However, the loosely termed contract proved to be problematic for the company for decades to come. Legal matters were not helped by the decision of the bottlers to subcontract to other companies—in effect, becoming parent bottlers.[15]

Coke concentrate, or Coke syrup, was and is sold separately at pharmacies in small quantities, as an over-the-counter remedy for nausea or mildly upset stomach

New Coke

Main article: New Coke
On April 23, 1985, Coca-Cola, amid much publicity, attempted to change the formula of the drink with "New Coke". Follow-up taste tests revealed that most consumers preferred the taste of New Coke to both Coke and Pepsi. Coca-Cola management was unprepared, however, for the nostalgic sentiments the drink aroused in the American public. The new Coca-Cola formula caused a public backlash. Protests caused the company to return to the old formula under the name Coca-Cola Classic on July 10, 1985.

21st century

On February 7, 2005, the Coca-Cola Company announced that in the second quarter of 2005 they planned a launch of a Diet Coke product sweetened with the artificial sweetener sucralose ("Splenda"), the same sweetener currently used in Pepsi One.[16][17] On March 21, 2005, it announced another diet product, "Coca-Cola Zero", sweetened partly with a blend of aspartame and acesulfame potassium.[18] Recently Coca-Cola has begun to sell a new "healthy soda" Diet Coke with Vitamins B6, B12, Magnesium, Niacin, and Zinc, marketed as "Diet Coke Plus".

On July 5, 2005, it was revealed that Coca-Cola would resume operations in Iraq for the first time since the Arab League boycotted the company in 1968. [19]

In April 2007, in Canada, the name "Coca-Cola Classic" was changed back to "Coca-Cola". The word "Classic" was truncated because "New Coke" was no longer in production, eliminating the need to differentiate between the two.[20] The formula remained unchanged.

Use of stimulants in formula

When launched Coca-Cola's two key ingredients were cocaine (benzoylmethyl ecgonine) and caffeine. The cocaine was derived from the coca leaf and the caffeine from kola nuts — Coca-Cola (the 'K' in Kola was replaced with a C for marketing purposes).[21][22]

Coca — Cocaine

Pemberton called for five ounces of coca leaf per gallon of syrup, a significant dose, whereas, in 1891, Candler claimed his formula (altered extensively from Pemberton's original) contained only a tenth of this amount. Coca-Cola did once contain an estimated nine milligrams of cocaine per glass, but in 1903 it was removed.[23] Coca-Cola still contains coca flavoring.

After 1904, Coca-Cola started using, instead of fresh leaves, "spent" leaves — the leftovers of the cocaine-extraction process with cocaine trace levels left over at a molecular level.[24] To this day, Coca-Cola uses as an ingredient a cocaine-free coca leaf extract prepared at a Stepan Company plant in Maywood, New Jersey.

In the United States, Stepan Company is the only manufacturing plant authorized by the Federal Government to import and process the coca plant.[25] Stepan laboratory in Maywood, New Jersey, is the nation's only legal commercial importer of coca leaves, which it obtains mainly from Peru and, to a lesser extent, Bolivia. Besides producing the coca flavoring agent for Coca-Cola, Stepan Company extracts cocaine from the coca leaves, which it sells to Mallinckrodt, a St. Louis, Missouri pharmaceutical manufacturer that is the only company in the United States licensed to purify cocaine for medicinal use.[26] N.J. Stepan buys about 100 metric tons of dried Peruvian coca leaves each year, said Marco Castillo, spokesman for Peru's state-owned National Coca Co.[27]

Kola Nuts — Caffeine

Kola nuts act as a flavoring in Coca-Cola, but are also the beverage's source of caffeine. In Britain, for example, the ingredient label states "Flavourings (Including Caffeine)".[28] Kola nuts contain about 2 to 3.5 percent caffeine, are of bitter flavor and are commonly used in cola soft drinks. In 1911 The U.S. government initiated United States v. Forty Barrels and Twenty Kegs of Coca-Cola, hoping to force Coca-Cola to remove caffeine from its formula. The case was decided in favor of Coca-Cola. Subsequently, in 1912 the U.S. Pure Food and Drug Act was amended, adding caffeine to the list of "habit-forming" and "deleterious" substances which must be listed on a product's label.

Coca-Cola contains 34 mg/12 fl oz of caffeine, while Diet Coke Caffeine-Free contains 0 mg.[29] Caffeine may be used by athletes as ergogenic aid - to increasing the capacity for mental or physical labor. The ergogenic qualities of caffeine are contested, although there is strong evidence that it may significantly enhance endurance performance. For this reason, caffeine is listed as a restricted substance by the International Olympic Committee (IOC). Nevertheless Coca-Cola was the leading sponsor of the 1996 summer Olympic games.

Production

Formula

Main article: Coca-Cola formula
The exact formula of Coca-Cola is a famous trade secret. The original copy of the formula is held in SunTrust Bank's main vault in Atlanta. Its predecessor, the Trust Company, was the underwriter for the Coca-Cola Company's initial public offering in 1919. A popular myth states that only two executives have access to the formula, with each executive having only half the formula.[31] The truth is that while Coca-Cola does have a rule restricting access to only two executives, each knows the entire formula and others, in addition to the prescribed duo, have known the formulation process.[32]

Franchised production model

The actual production and distribution of Coca-Cola follows a franchising model. The Coca-Cola Company only produces a syrup concentrate, which it sells to various bottlers throughout the world who hold Coca-Cola franchises for one or more geographical areas. The bottlers produce the final drink by mixing the syrup with filtered water and sugar (or artificial sweeteners) and then carbonate it before filling it into cans and bottles, which the bottlers then sell and distribute to retail stores, vending machines, restaurants and food service distributors.[33]

The Coca-Cola Company owns minority shares in some of its largest franchises, like Coca-Cola Enterprises, Coca-Cola Amatil, Coca-Cola Hellenic Bottling Company (CCHBC) and Coca-Cola FEMSA, but fully independent bottlers produce almost half of the volume sold in the world. Since independent bottlers add sugar and sweeteners, the sweetness of the drink differs in various parts of the world, to cater for local tastes.[34]

Bottle and logo design

U.S. containers in 2008. Various sizes from 8-67.6 U.S. fl oz (237 mL-2 L) shown in can, glass and plastic bottlesThe famous Coca-Cola logo was created by John Pemberton's bookkeeper, Frank Mason Robinson, in 1885.[35] It was Robinson who came up with the name, and he also chose the logo’s distinctive cursive script. The typeface used, known as Spencerian script, was developed in the mid 19th century and was the dominant form of formal handwriting in the United States during that period.

The equally famous Coca-Cola bottle, called the "contour bottle" within the company, but known to some as the "hobble skirt" bottle, was created in 1915 by bottle designer, Earl R. Dean. In 1915, the Coca-Cola Company launched a competition among its bottle suppliers to create a new bottle for the beverage that would distinguish it from other beverage bottles... "a bottle which a person could recognize even if they felt it in the dark, and so shaped that, even if broken, a person could tell at a glance what it was".[36]


Earl R.Dean's original 1915 concept drawing of the contour Coca-Cola bottleChapman J. Root, president of the Root Glass Company, turned the project over to members of his supervisory staff including company auditor T. Clyde Edwards, plant superintendent Alexander Samuelsson and Earl R. Dean, bottle designer and supervisor of the bottle molding room. Root and his subordinates decided to base the bottle’s design on one of the soda’s two ingredients, the coca leaf or the kola nut, but were unaware of what either ingredient looked like. Dean and Edwards went to the Emeline Fairbanks Memorial Library and were unable to find any information about coca or cola. Instead they were inspired by a picture of the gourd-shaped cocoa pod in the Encyclopædia Britannica which Chapman Root approved as the model for the prototype.[36]

Faced with the upcoming scheduled maintenance of the mold-making machinery, over the next 24 hours Dean sketched out and created the mold for the bottle. Dean then molded a small number of bottles before the glass-molding machinery was turned off.

The prototype never made it to production since its middle diameter was larger than its base. This would make it unstable on conveyor belts.Chapman Root approved the prototype bottle and a design patent was issued on the bottle in November, 1915. The bottle was chosen over other entries at the bottler’s convention in 1916 and was on the market the same year. By 1920, Dean’s contoured bottle became the standard for the Coca-Cola Company. Today, the contour Coca-Cola bottle is one of the most recognized packages on the planet..."even in the dark!"[37]

As a reward for his efforts, Dean was offered a choice between a $500 bonus or a lifetime job at the Root Glass Company. He chose the lifetime job and kept it until the Owens-Illinois Glass Company bought out the Root Glass Company in the mid 1930s. Dean went on to work in other Midwestern glass factories.

Although endorsed by some, this version of events is not considered authoritative by many who cite its implausibility as difficult to believe. One alternative depiction has Raymond Loewy as the inventor of the unique design, but although Loewy did serve as a designer of Coke cans and bottles in later years, he was in the French Army in the year the bottle was invented and did not migrate to the United States until 1919. Others have attributed inspiration for the design not to the cacao pod, but to a Victorian hooped dress.

Dean reduced the middle diameter, creating the famed Contour Coca-Cola bottle.In 1997, Coca-Cola also introduced a "contour can", similar in shape to their famous bottle, on a few test markets, including Terre Haute, Indiana.[39] This new can was however never widely released.

A new slim and tall can has begun to appear in Australia as of December 20, 2006, which costs an average of $2AUD. The cans have a distinct resemblance to energy drinks that are popular with the teenage demographic. It is unknown if this design is of limited edition or may soon replace the current 355 mL cans that have been used in the past (the new slim cans are 300 mL, making the volume to cost ratio even smaller).

In January 2007, Coca-Cola Canada changed "Coca-Cola Classic" labeling, removing the "Classic" designation, leaving only "Coca-Cola". Coca-Cola stated this is merely a name change and the product remains the same. The cans still bear the "Classic" logo in the United States.

Coca-Cola is a registered trademark in most countries around the world and should always be written with the hyphen and not as "Coca Cola". The U.S. trademark was registered in the United States Patent Office on 31 January 1893. In the UK Coca-Cola was registered with the UK Patent Office on 11 July 1922, under registration number 427817.


Coca-Cola in the new aluminum bottle.In 2007, Coca-Cola introduced an aluminum can that is designed to look like the original glass bottles that Coca-Cola was first distributed in .

In 2007, the company's logo on cans and bottles has changed, retaining the red color and familiar typeface but taking branding back in time by removing much of the clutter on the can, leaving only the logo and a plain white swirl-- the "dynamic ribbon".

In 2008 in some parts of the world, the Coca-Cola plastic bottles for all Coke varieties, including 1.25 and 2 litre bottles was changed with a new plastic screw cap and contoured bottle shape designed to evoke the old glass bottles.

Local competitors

Pepsi is often second to Coke in terms of sales, but outsells Coca-Cola in some localities. Around the world, some local brands do compete with Coke. In South and Central America, Kola Real, known as Big Cola in Mexico, is a fast growing competitor to Coca-Cola.[40] On the French island of Corsica, Corsica Cola, made by brewers of the local Pietra beer, is a growing competitor to Coca-Cola. In the French region of Bretagne, Breizh Cola is available. In Peru, Inca Kola outsells Coca-Cola. However, The Coca-Cola Company purchased the brand in 1999. In Sweden, Julmust outsells Coca-Cola during the Christmas season.[41] In Scotland, the locally-produced Irn-Bru was more popular than Coca-Cola until 2005, when Coca-Cola and Diet Coke began to outpace its sales.[42] In India, Coca-Cola ranked third behind the leader, Pepsi-Cola, and local drink Thums Up. However, The Coca-Cola Company purchased Thums Up in 1993.[43] As of 2004, Coca-Cola held a 60.9% market-share in India.[44] Tropicola, a domestic drink, is served in Cuba instead of Coca-Cola, in which there exists a United States embargo. French brand Mecca Cola and British brand Qibla Cola, popular in the Middle East, are a competitor to Coca-Cola. In Turkey, Cola Turka is a major competitor to Coca-Cola. In Iran and also many countries of Middle East, Zam Zam Cola and Parsi Cola are major competitors to Coca-Cola. In some parts of China, Future cola or 非常可乐 can be bought. In Slovenia, the locally-produced Cockta is a major competitor to Coca-Cola, as is the inexpensive Mercator Cola, which is sold only in the country's biggest supermarket chain, Mercator. In Israel, RC Cola is an inexpensive competitor. In Madagascar, Classiko Cola, made by Tiko Group, the largest manufacturing company in the country, is a serious competitor to Coca-Cola in many regions. On the Portuguese island of Madeira, Laranjada is the top selling soft drink. In the UK Coca-Cola stated that Pepsi was not its main rival, but rather Robinsons drinks.

Advertising

Coke has a 5¢ Coca-Cola ad in McPherson, Kansas on an old building that has survived many years. Originally, Coke sold them a huge amount of paint so that they would not have to buy any more touch-up paint for a very long time. Coke still has some paint stashed up because they want to be sure that that advertisement never completely wears away.

An 1890s advertisement showing model Hilda Clark in formal 19th century attire. The ad is entitled Drink Coca-Cola 5¢.Coca-Cola's advertising has had a significant impact on American culture, and is frequently credited with the "invention" of the modern image of Santa Claus as an old man in red-and-white garments; however, while the company did in fact start promoting this image in the 1930s in its winter advertising campaigns, it was already common before that.[45] In fact, Coca-Cola was not even the first soft drink company to utilize the modern image Santa Claus in its advertising – White Rock Beverages used Santa in advertisements for its ginger ale in 1923 after first using him to sell mineral water in 1915.[46][47]

Before Santa Claus, however, Coca-Cola relied on images of smartly-dressed young women to sell its beverages. Coca-Cola's first such advertisement appeared in 1895 and featured a young Bostonian actress named Hilda Clark as its spokesperson.

In the 1970s, a song from a Coca-Cola commercial called "I'd Like to Teach the World to Sing", produced by Billy Davis, became a popular hit single.

Coca-Cola has a policy of avoiding using children younger than the age of 12 in any of its advertising. This decision was made as a result of a lawsuit from the beginning of the 20th century that alleged that Coke's caffeine content was dangerous to children. However, in recent times, this has not stopped the company from targeting young consumers.[citation needed]

Coke's advertising is rather pervasive, as one of Woodruff's stated goals was to ensure that everyone on Earth drank Coca-Cola as their preferred beverage. This is especially true in southern areas of the United States, such as Atlanta, where Coke was born.

Some of the memorable Coca-Cola television commercials between 1960 through 1986, were written and produced by former Atlanta radio veteran Don Naylor (WGST 1936–1950, WAGA 1951–1959) during his career as a producer for the McCann Erickson advertising agency. Many of these early television commercials for Coca-Cola featured movie stars, sports heroes, and popular singers of the day.

During the 1980s, Pepsi-Cola ran a series of television advertisements showing people participating in taste tests essentially demonstrating that: "Fifty percent of the participants who said they preferred Coke actually chose the Pepsi". Statisticians were quick to point out the problematic nature of a 50/50 result; that most likely all this really showed was that in blind tests, most people simply cannot tell the difference between Pepsi and Coke. Coca-Cola ran ads to combat Pepsi's ads in an incident sometimes referred to as the cola wars; one of Coke's ads compared the so-called Pepsi challenge to two chimpanzees deciding which tennis ball was furrier. Thereafter, Coca-Cola regained its leadership in the market.

Selena was a spokesperson for Coca-Cola from 1989 till the time of her death. She filmed three commercials for the company. In 1994 to commemorate her 5 years with the company, Coca-Cola issued special Selena coke bottles.[48]

In an attempt to broaden its portfolio, Coca-Cola purchased Columbia Pictures in 1982. Columbia provided subtle publicity through Coke product placements in many of its films while under Coke's ownership. However, after a few early successes, Columbia began to under-perform, and was dropped by the company in 1989.

Coca-Cola has gone through a number of different advertising slogans in its long history, including "The pause that refreshes", "I'd like to buy the world a Coke", and "Coke is it" (see Coca-Cola slogans).

In 2006, Coca-Cola introduced My Coke Rewards, a customer loyalty campaign where consumers earn virtual "points" by entering codes from special marked packages of Coca-Cola products into a website. These points can in turn be redeemed for various prizes or sweepstakes entries.[49]

"Holidays are coming!"

The "Holidays are coming!" advertisement features a train of red delivery lorries, emblazoned with the Coca-Cola name and decorated with electric lights, driving through a snowy landscape and causing everything that they pass to light up, and people to watch as they pass through.[50]

The advertisement faced falling into dis-use in 2001, as the Coca-Cola company restructured its advertising campaigns so that advertising around the world was produced locally in each country, rather than centrally in the company's headquarters in Atlanta, Georgia.[51] However in 2007, the company brought back the campaign after, according to the company, many consumers telephoned its information centre saying that they considered it to mark the beginning of Christmas.[50]

The advertisement was created by U.S. advertising agency Doner, and has been part of the company's global advertising campaign for many years.[52]

Keith Law, a producer and writer of commercials for Belfast CityBeat, was not convinced by Coca-Cola's reintroduction of the advertisement in 2007, saying that "I don't think there's anything Christmassy about HGVs and the commercial is too generic.".[53]

In 2001, singer Melanie Thornton recorded the campaign's advertising jingle as a single, Wonderful Dream (Holidays are Coming), which entered the pop music charts in Germany at #9.[54][55] In 2005, Coca-Cola expanded the advertising campaign to radio, employing several different variations of the jingle.[56]

Sponsorship of sporting events

Coca-Cola was the first-ever sponsor of the Olympic games, at the 1928 games in Amsterdam and has been an Olympics sponsor ever since.[57] This corporate sponsorship included the 1996 Summer Olympics hosted in Atlanta, which allowed Coca-Cola to spotlight its hometown. Since 1978 Coca-Cola has sponsored each FIFA World Cup and other competitions organised by FIFA. In fact, one of the FIFA tournament trophy: FIFA World Youth Championship from Tunisia in 1977 to Malaysia in 1997 was called "FIFA — Coca Cola Cup".[58] In addition, Coca-Cola sponsors the annual Coca-Cola 600 and Coke Zero 400 for the NASCAR Sprint Cup Series at Lowe's Motor Speedway in Charlotte, North Carolina and Daytona International Speedway in Daytona, Florida. Coca-Cola has a long history of sports marketing relationships, which over the years have included Major League Baseball, the National Football League, National Basketball Association and the National Hockey League, as well as with many teams within those leagues. Coca-Cola is the official soft drink of many collegiate football teams throughout the nation.

In India Coca-Cola was one of the official Sponsors of the 1996 Cricket World Cup.

In England, Coca-Cola is the main sponsor of The Football League, a name given to the three professional divisions below the Premier League in football (soccer). It is also responsible for the renaming of these divisions- until the advent of Coca-Cola sponsorship, they were referred to as Divisions One, Two and Three. Since 2004, the divisions have been known as The Championship (equiv. of Division 1), League One (equiv. of Div. 2) and League 2 (equiv. of Division 3). This renaming has caused unrest amongst some fans who see it as farcical that the third tier of English Football is now called "League One." In 2005 Coca-Cola launched a competition for the 72 clubs of the football league — it was called "Win a Player". This allowed fans to place 1 vote per day for their beloved club, with 1 entry being chose at random earning £250,000 for the club. This was repeated in 2006. The "Win A Player" competition was very controversial, as at the end of the 2 competitions, Leeds United AFC had the most votes by more than double, yet they did not win any money to spend on a new player for the club. In 2007 the competition changed to "Buy a Player". This competition allowed fans to buy a bottle of Coca-Cola Zero or Coca-Cola and submit the code on the wrapper on the Coca-Cola website {www.coca-colafootball.co.uk}. This code could then earn anything from 50p to £100,000 for a club of their choice. This competition was favored over the old "Win A Player" competition as it allowed all clubs to win some money, instead of all the money going to one winning club.

In mass media

Coca-Cola has been prominently featured in countless films and television programs. It was a major plot element in films such as One, Two, Three, The Coca-Cola Kid, and The Gods Must Be Crazy. It provides a setting for comical corporate shenanigans in the novel Syrup by Maxx Barry.

Alternative propulsion and Global Warming Policy

Main article: Climate Change
Due to the rising cost of fuel in 2008, Coca-Cola Co. and its two largest U.S. bottlers are shifting their fleets to hybrid electric vehicles. [59] The company currently has 142 hybrid-electric delivery trucks throughout the U.S. and Canada. [60]

Criticisms

Main article: Criticism of Coca-Cola

The Coca-Cola Company has been criticized for its business practices as well as the alleged adverse health effects of its flagship product. A common criticism of Coke based on its allegedly toxic acidity levels has been found to be baseless by researchers; lawsuits based on these criticisms have been dismissed by several American courts for this reason.

Since there are indications that "soda and sweetened drinks are the main source of calories in [the] American diet,"[61] most nutritionists advise that Coca-Cola and other soft drinks can be harmful if consumed excessively, particularly to young children whose soft drink consumption competes with, rather than complements, a balanced diet. Studies have shown that regular soft drink users have a lower intake of calcium, magnesium, ascorbic acid, riboflavin, and vitamin A.[62] The drink has also aroused criticism for its use of caffeine, due to the possibility of physical dependence.[63] A link has been shown between long-term regular cola intake, of which Coca-Cola is the most consumed brand worldwide, and osteoporosis in older women (but not men). [64] This was thought to be due to the presence of phosphoric acid, and the risk was found to be same for caffeinated and noncaffeinated colas, as well as the same for diet and sugared colas.

Although numerous court cases have been filed against The Coca-Cola Company since the 1920s, alleging that the acidity of the drink is dangerous, no evidence corroborating this claim has been found. Under normal conditions, scientific evidence indicates Coca-Cola's acidity causes no immediate harm.[65]

There is also some concern regarding the usage of high fructose corn syrup in the production of Coca-Cola. Since 1985 in the U.S., Coke has been made with high fructose corn syrup, instead of sugar glucose or fructose, to reduce costs. This has come under criticism because of concerns that the corn used to produce corn syrup may come from genetically altered plants.[66] Some nutritionists also caution against consumption of high fructose corn syrup because of possible links to obesity and type-2 diabetes.[67]

In India, there exists a major controversy concerning pesticides and other harmful chemicals in bottled products including Coca-Cola. In 2003, the Centre for Science and Environment (CSE), a non-governmental organization in New Delhi, said aerated waters produced by soft drinks manufacturers in India, including multinational giants PepsiCo and Coca-Cola, contained toxins including lindane, DDT, malathion and chlorpyrifos — pesticides that can contribute to cancer and a breakdown of the immune system. Tested products included Coke, Pepsi, and several other soft drinks, many produced by The Coca-Cola Company. CSE found that the Indian produced Pepsi's soft drink products had 36 times the level of pesticide residues permitted under European Union regulations; Coca-Cola's soft drink was found to have 30 times the permitted amount. CSE said it had tested the same products sold in the U.S. and found no such residues.[68] After the pesticide allegations were made in 2003, Coca-Cola sales declined by 15%. In 2004, an Indian parliamentary committee backed up CSE's findings, and a government-appointed committee was tasked with developing the world's first pesticide standards for soft drinks. The Coca-Cola Company has responded that its plants filter water to remove potential contaminants and that its products are tested for pesticides and must meet minimum health standards before they are distributed.[69] In the Indian state of Kerala, sale and production of Coca-Cola, along with other soft drinks, was initially banned, before the High Court in Kerala overturned the ban ruling that only the federal government can ban food products. Coca-Cola has also been accused of excessive water usage in India.[70]


Coca-Cola as a spermicide

The 2008 Ig Nobel Prize in Chemistry was awarded to Sheree Umpierre, Joseph Hill, and Deborah Anderson, for discovering that Coca-Cola is an effective spermicide,[71] and to C.Y. Hong, C.C. Shieh, P. Wu, and B.N. Chiang for proving it is not.[72][73]


Coca-Cola as a political and corporate symbol

Coca-Cola advertising in the High Atlas mountains (Morocco).The Coca-Cola drink has a high degree of identification with the United States itself, being considered by some an "American Brand" or to a small extent as an item representing America. The identification with the spread of American culture has led to the pun "Coca-Colanization".[74] The drink is also often a metonym for the Coca-Cola Company.

There are some consumer boycotts of Coca-Cola in Arab countries due to Coke's early investment in Israel during the Arab League boycott of Israel (this contrasts sharply to Pepsi which stayed out of Israel).[75] Mecca Cola and Pepsi have been successful in the Middle East as an alternative.

The art group monochrom as part of their 2005 "Experience The Experience" tour created a "Brick Of Coke". To do this, they put several gallons of Coca-Cola into a pot and boiled it down until the residue left behind could be molded into a brick.[76]