National Preservation Month on May, 2019: SWOT of Vuntut national park?
May, 2019 is National Preservation Month 2019. National Preservation Saving the World's Irreplaceable Architectural Heritage. Learn more.
A little more clarification would help.
Opportunities for WHAT jobs,ecology,animal preservation?
Threats? To or from What? Animal extinction,pollution,National security?
From the locals point of view,the Yukon territorial government or Canada?
The park is in an isolated area with little human traffic.But not far from potential Oil Drilling places. The Northern Eco system is fragile with a very short season two months of summer the long days let a few things grow animals have young etc.
Entertainment?? It is basically vacant land. Not a place for a bar or nightclub if that is what you mean. The pollution of just people is hard on the area. Garbage for example. If ocean shipping starts in the North there is great far of oil leaks as the cold water would slow the natural decomposition.
Security from what Walrus attack or Polar Bear? Landscapes? Hard to describe.
For the local area it can be a source of tourism revenue Travel guides the nearby towns for accommodation. It is only a few jobs but the area does not have a lot of people so even a few jobs is a boost to the area.
Do you know anything about the far North in Canada? The park area itself is not much different than many other places in the far north
If you are doing this from a BUSINESS point of view
Strengths Pristine area Weakness Hard to get to or service.
Opportunity for small facility guided tour type operations. Threats weather The first facilities would need to be of Good Quality not Fancy as for tourism this would be an expensive place to travel it would start as a VIP type of travel and as numbers increased and you added things it would be made more available to a larger market as price dropped. The only similar thing you might use for some Information is Churchill and the Polar Bear tours.
There is only 900 people in the nearby BIG town
Google map satellite view may be of assistance for you.in this.
Good luck with your research you have picked a difficult place there is not much there and not much information to work with.
The other similar place you might find information is the Antarctic tours from New Zealand.
10 recipes and food preservation?
One of the oldest methods of food preservation is by drying, which reduces water activity sufficiently to prevent or delay bacterial growth. Drying also reduces weight, making food more portable. Most types of meat can be dried; a good example is beef jerky. Many fruits can also be dried; for example, the process is often applied to apples, pears, bananas, mangoes, papaya, apricot, and coconut. Zante currants, sultanas and raisins are all forms of dried grapes. Drying is also the normal means of preservation for cereal grains such as wheat, maize, oats, barley, rice, millet and rye
It's also one of the most commonly used processes commercially and domestically for preserving a very wide range of food including prepared food stuffs which would not have required freezing in their unprepared state. For example, potato waffles are stored in the freezer, but potatoes themselves require only a cool dark place to ensure many months' storage. Cold stores provide large volume, long-term storage for strategic food stocks held in case of national emergency in many countries
Stores food in a vacuum environment, usually in an air-tight bag or bottle. The vacuum environment strips bacteria of oxygen needed for survival, slowing spoiling. Vacuum-packing is commonly used for storing nuts to reduce loss of flavor from oxidation
Salting or curing:
Salting or curing draws moisture from the meat through a process of osmosis. Meat is cured with salt or sugar, or a combination of the two. Nitrates and nitrites are also often used to cure meat and contribute the characteristic pink color, as well as inhibition of Clostridium botulinum.
Sugar is used to preserve fruits, either in syrup with fruit such as apples, pears, peaches, apricots, plums or in crystallized form where the preserved material is cooked in sugar to the point of crystallisation and the resultant product is then stored dry. This method is used for the skins of citrus fruit (candied peel), angelica and ginger. A modification of this process produces glacé fruit such as glacé cherries where the fruit is preserved in sugar but is then extracted from the syrup and sold, the preservation being maintained by the sugar content of the fruit and the superficial coating of syrup. The use of sugar is often combined with alcohol for preservation of luxury products such as fruit in brandy or other spirits. These should not be confused with fruit flavored spirits such as cherry brandy or Sloe gin.
Pickling is a method of preserving food in an edible anti-microbial liquid. Pickling can be broadly categorized as chemical pickling (for example, brining) and fermentation pickling (for example, making sauerkraut).
Sodium hydroxide (lye) makes food too alkaline for bacterial growth. Lye will saponify fats in the food, which will change its flavor and texture. Lutefisk uses lye in its preparation, as do some olive recipes. Modern recipes for century eggs also call for lye. Masa harina and hominy use lye in their preparation, but not for preservation.
Canning or bottling:
Canning involves cooking food, sealing it in sterile cans or jars, and boiling the containers to kill or weaken any remaining bacteria as a form of sterilization, inventor Nicolas Appert . Various foods have varying degrees of natural protection against spoilage and may require that the final step occur in a pressure cooker. High-acid fruits like strawberries require no preservatives to can and only a short boiling cycle, whereas marginal fruits such as tomatoes require longer boiling and addition of other acidic elements. Low acid foods, such as vegetables and meats require pressure canning. Food preserved by canning or bottling is at immediate risk of spoilage once the can or bottle has been opened.
Food may be preserved by cooking in a material that solidifies to form a gel. Such materials include gelatine, agar, maize flour and arrowroot flour. Some foods naturally form a protein gel when cooked such as eels and elvers, and sipunculid worms which are a delicacy in the town of Xiamen in Fujian province of the People's Republic of China. Jellied eels are a delicacy in the East End of London where they are eaten with mashed potatoes. Potted meats in aspic, (a gel made from gelatine and clarified meat broth) were a common way of serving meat off-cuts in the UK until the 1950s. Many jugged meats are also jellied.
A traditional British way of preserving meat (particularly shrimp) is by setting it in a pot and sealing it with a layer of fat. Also common is potted chicken liver; compare pâté.
Meat can be preserved by jugging, the process of stewing the meat (commonly game or fish) in a covered earthenware jug or casserole. The animal to be jugged is usually cut into pieces, placed into a tightly-sealed jug with brine or gravy, and stewed. Red wine and/or the animal's own blood is sometimes added to the cooking liquid. Jugging was a popular method of preserving meat up until the middle of the 20th century
Irradiation of food is the exposure of food to ionizing radiation; either high-energy electrons or X-rays from accelerators, or by gamma rays (emitted from radioactive sources as Cobalt-60 or Caesium-137). The treatment has a range of effects, including killing bacteria, molds and insect pests, reducing the ripening and spoiling of fruits, and at higher doses inducing sterility. The technology may be compared to pasteurization; it is sometimes called 'cold pasteurization', as the product is not heated. Irradiation is not effective against viruses or prions, it cannot eliminate toxins already formed by microorganisms, and is only useful for food of high initial quality.
is a way to preserve food by operating on the atmosphere around it. Salad crops which are notoriously difficult to preserve are now being packaged in sealed bags with an atmosphere modified to reduce the oxygen (O2) concentration and increase the carbon dioxide (CO2) concentration. There is concern that although salad vegetables retain their appearance and texture in such conditions, this method of preservation may not retain nutrients, especially vitamin
Burial in the ground
Burial of food can preserve it due to a variety of factors: lack of light, lack of oxygen, cool temperatures, pH level, or desiccants in the soil. Burial may be combined with other methods such as salting or fermentation.
Many root vegetables are very resistant to spoilage and require no other preservation other than storage in cool dark conditions, for example by burial in the ground, such as in a storage clamp.
Controlled use of micro-organism Fermentation (food)
Some foods, such as many cheeses, wines, and beers will keep for a long time because their production uses specific micro-organisms that combat spoilage from other less benign organisms. These micro-organisms keep pathogens in check by creating an environment toxic for themselves and other micro-organisms by producing acid or alcohol
High pressure food preservation
Main article: High pressure food preservation
High pressure food preservation refers to high pressure used for food preservation. "Pressed inside a vessel exerting 70,000 pounds per square inch or more, food can be processed so that it retains its fresh appearance, flavour, texture and nutrients while disabling harmful microorganisms and slowing spoilage."
What is the best procedure to preserve ripe mango fruits for about 2 months?
PRESERVE MANGOES? YES, YOU CAN!
Want to preserve some tasty mangoes for another day?
The tropical fruit can be canned or frozen for use later, according to the U.S. National Center for Home Food Preservation.
• Selection: According to Pete Luckett, forget what you’ve learned about other fruit as “a good mango may be as hard as a turnip or as soft as a ripe avocado. The leathery skin may be thick or thin, smooth and taut or gently wrinkled.”
Smell the stem end and avoid those that give off a kerosene aroma as they might be overripe. Choose those that smell sweet.
• Ripening: Under ripe mangoes can be ripened at home out of the fridge and away from direct sunlight.
• Cutting: Hold the mango toward you on its narrow side, and slice down on one side of the seed. Then make a similar cut on the other side. With the two seedless pieces, you can peel them and slice as you like. Or, by holding the mango skin side down, use a knife to score the fruit without going through the skin. Then fold the skin inside out and slice from the skin or serve as is.
• Freezing: Wash, peel and slice. Arrange slices on a flat pan and freeze. Once frozen, store in a plastic freezer bag or sealed containers. Or puree slices in a blender or food processor. Sugar can be added if preferred and then pack into containers and freeze.
• Canning: Pack slices into jars. Cover with a 30% syrup solution. (To ensure proper food safety, use a canning guide).