History of Sorghum

History of Sorghum
Sorghum of a cultivated nature was known to exist in southern Egypt prior to 6000 BC and records suggest that this crop existed in China some 5000-6000 years ago.

Grain sorghum first was carried into North America from West Africa with the slave trade, along with other grain crops.

The Saharan and north-eastern regions of Africa enjoyed a pluvial period (with interruptions) prior to 3000 BC.

The sorghum of those days was doubtless adapted to wetter conditions; many of the wild types still are.

Wild sorghum occurs in Ethiopia up to about 2300 m above sea level. It is fairly common at 1500-1700 m and shatter canes are most serious weed around 1700 m in the central plateau, where they are known as ‘keelo’(the fool).

In about 1857, 16 cultivars of sorgo were brought to the United States from Natal.

The United States, which currently produces approximately 25% of the world’s crop, is a relatively recent sorghum producing country, with the first importation of note in 1853.

Early sorghum development in North America involved natural hybridization.

Deliberate hybridization followed soon thereafter, with some of the earliest crosses being made in 1914.

This was followed with the development of extensive hybridization programs.

Sorghum ranks fifth in acreage and production among major cereal crops on a worldwide basis behind wheat, rice corn and barley.
History of Sorghum

History of Maggi Noodles

History of Maggi Noodles
Maggi is a Nestle brand of instant noodles, soups stocks, bullion, sauces a and seasoning.

The original company came into existence in 1872 in Switzerland, when Julius Maggi took over his father’s mill. At that time during industrial revolution in Switzerland created factory jobs for women, who were therefore left with very little time to prepare meals.

Due to this growing problem Swiss Public Welfare Society asked Julius Maggi to create a vegetable food product that would be quick to prepare and easy to digest.

It was the first to bring protein rich legume meal to the market, which was followed by ready made soup based on legume meal in 1886.

In 1863, Julius Maggi developed a formula to add taste to meals, which later paved the way for Maggi and other easy to make food products. Apart from two minute noodles Maggi also offers a range of product.

However in India it was launched in 1980s by Nestle group of companies. Maggie had merged with Nestle family in 1947.

Today, Maggi is particularly well known in India, New Zealand, Australia, Malaysia, Pakistan, Nigeria, the Philippine and Singapore for its instant Maggi noodles. (Maggi mee).
History of Maggi Noodles

Secret Recipe of KFC

Secret Recipe of KFC
KFC story began at the turn of last century, when a young boy, Harland Sanders, became an accomplished cook through ‘family necessity’.

Sanders is known all over the world. Whenever people eat Kentucky Fried Chicken, the colonel’s white coated image looks down on them.

Harland Sanders was born of Henryville, Indiana on 9 September 1890. He died of leukemia in Louisville, Kentucky on 16 December 1980.

Sanders learned to cook as a small boy when, following the death of his father, his mother went out for work.

He spent considerable years doing casual work and serving in the United States Army, where he received the title ‘Colonel.’

Anyway, at age forty, Colonel Sanders purchased a gas service station, in a small town in Kentucky.

After a few years his gas station burned down. Sanders rebuilt it and added a motel and a place to eat.

Kentucky Fried Chicken was born and the good food soon earned Sanders some local fame.

Over the next ten years he tried different seasonings to flavor his chicken.

From this experimentation evolved ‘his secret recipe of 11 herbs and spices and the basic cooking technique which is still used today’.

He sold the business when the town was bypassed by a highway.

He then travelled the United States by car, cooking chicken for restaurant owners and their employees.

If the reaction was favorable Sanders entered into a handshake agreement in a deal which stipulated a payment to him of a nickel for each chicken the restaurant sold.

By the age of sixty five the Colonel had 600 Kentucky Fried Chicken Franchise outlets dotted across the United States and Canada.

This as 1964, the year is which he sold the American business for $2 million, leading to another rags to riches story.

The business continued to grow and twenty years later Kentucky Fired Chicken was sold again, for $840 million.

There are 11 authentic spices and herbs that go into making KFC the desirable take away chicken. It’s these 11 secret ingredients that differentiate it from its competitors.

This perception has been part of sophisticated promotional activities.

In January 2001 it was rumored that the original recipe of Colonel Sanders was in danger of being sold at public auction by a couple who supposedly had found the list. The story made headlines worldwide.

Although KFC believed it was improbable that the couple had obtained the secret recipe, the company took the claim seriously and asked a court to prevent them from selling or disclosing the list of ingredients.

KFC investigated the couple’s claim thoroughly and compared their list t the Colonel’s secret recipe.

According to KFC, the recipe found by the coke was nowhere close. KFC dismissed the lawsuit.
Secret Recipe of KFC