Real Pistachio Cupcakes

Directions

Prep

Cook

15 m

Ready In

35 m

Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
Blend pistachios with 1/2 cup sugar in a blender until finely ground.
Sift all-purpose flour, cake flour, baking powder, and salt together in a bowl.
Beat 1 cup sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the creamy butter mixture, thoroughly integrating each egg before adding the next.
Stir milk and vanilla extract together in a separate bowl.
Alternately stir flour mixture and milk mixture in small amounts into the butter mixture beginning and ending with the flour mixture; stir just until it comes together into a batter. Fold the ground pistachios into the batter. Spoon batter into the prepared muffin cups to about 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the muffin cups for 5 minutes before removing to cool completely on a wire rack.

The Food Industry is a complex, global collective of diverse businesses that supply most of the food consumed by the world population. Only subsistence farmers, those who survive on what they grow, and hunter-gatherers can be considered outside of the scope of the modern food industry.

The food Industry includes:

Agriculture: raising of crops and livestock, and seafood
Manufacturing: agrichemicals, agricultural construction, farm machinery and supplies, seed, etc.
Food processing: preparation of fresh products for market, and manufacture of prepared food products
Marketing: promotion of generic products (e.g., milk board), new products, advertising, marketing campaigns, packaging, public relations, etc.
Wholesale and distribution: logistics, transportation, warehousing
Foodservice (which includes Catering)
Grocery, farmers' markets, public markets and other retailing
Regulation: local, regional, national, and international rules and regulations for food production and sale, including food quality, food security, food safety, marketing/advertising, and industry lobbying activities
Education: academic, consultancy, vocational
Research and development: food technology
Financial services: credit, insurance
Definitions

It is challenging to find an inclusive way to cover all aspects of food production and sale. The Food Standards Agency, a government body in India, describes it thus:

"...the whole food industry – from farming and food production, packaging and distribution, to retail and catering

The Economic Research Service of the USDA uses the term food system to describe the same thing:

"The U.S. food system is a complex network of farmers and the industries that link to them. Those links include makers of farm equipment and chemicals as well as firms that provide services to agribusinesses, such as providers of transportation and financial services. The system also includes the food marketing industries that link farms to consumers, and which include food and fiber processors, wholesalers, retailers, and foodservice establishments."^[2]

Agriculture and agronomy

A soybean field in Junin, Argentina

Agriculture is the process of producing food, feeding products, fiber and other desired products by the cultivation of certain plants and the raising of domesticated animals (livestock). The practice of agriculture is also known as "farming". Scientists, inventors, and others devoted to improving farming methods and implements are also said to be engaged in agriculture. 1 in 3 people worldwide are employed in agriculture yet it only contributes 3% to global GDP

Agronomy is the science and technology of producing and using plants for food, fuel, fibre, and land reclamation. Agronomy encompasses work in the areas of plant genetics, plant physiology, meteorology, and soil science. Agronomy is the application of a combination of sciences. Agronomists today are involved with many issues including producing food, creating healthier food, managing environmental impact of agriculture, and extracting energy from plants.

Food processing

Packaged meat in a supermarket

Food processing includes the methods and techniques used to transform raw ingredients into food for human consumption. Food processing takes clean, harvested or slaughtered and butchered components and uses them to produce marketable food products. There are several different ways in which food can be produced.

One off production: This method is used when customers make an order for something to be made to their own specifications, for example a wedding cake. The making of one-off products could take days depending on how intricate the design is.

Batch production: This method is used when the size of the market for a product is not clear, and where there is a range within a product line. A certain number of the same goods will be produced to make up a batch or run, for example a bakery may bake a limited number of cupcakes. This method involves estimating consumer demand.

Mass production: This method is used when there is a mass market for a large number of identical products, for example chocolate bars, ready meals and canned food. The product passes from one stage of production to another along a production line.

Just-in-time (JIT) (production): This method of production is mainly used in restaurants. All components of the product are available in-house and the customer chooses what they want in the product. It is then prepared in a kitchen, or in front of the buyer as in sandwich delicatessens, pizzerias, and sushi bars.

Industry influence

The food industry has a large influence on consumerism. Organizations, such as The American Academy of Family Physicians (AAFP), have been criticized for accepting monetary donations from companies within the food industry, such as Coca-Colahese donations have been criticized for creating a conflict of interest and favoring an interest such as financial gains.

Regulation

Since World War II, agriculture in the United States and the entire national food system in its entirety has been characterized by models that focus on monetary profitability at the expense of social and environmental integrityRegulations exist to protect consumers and somewhat balance this economic orientation with public interests for food quality, food security, food safety, animal well-being, environmental protection and health

Wholesale and distribution

A foodservice truck at a loading dock. Trucks commonly distribute food products to commercial businesses and organizations.

A vast global cargo network connects the numerous parts of the industry. These include suppliers, manufacturers, warehousers, retailers and the end consumers. Wholesale markets for fresh food products have tended to decline in importance in urbanizing countries, including Latin America and some Asian countries as a result of the growth of supermarkets, which procure directly from farmers or through preferred suppliers, rather than going through markets.

The constant and uninterrupted flow of product from distribution centers to store locations is a critical link in food industry operations. Distribution centers run more efficiently, throughput can be increased, costs can be lowered, and manpower better utilized if the proper steps are taken when setting up a material handling system in a warehouse.

FOOD & BEVERAGE

Bring More to Bottom Line

n these economic times is a beverage control system right for your operation? Operators are constantly looking for new ways to squeeze more out of their operations. Since raising prices may not be the right route to follow at this time the only other alternative is to control costs. With that in mind we sat down with Michael Morton of Viking Beverage Control Systems to see what they have to offer.

Michael Morton is a managing partner and national sales manager for Viking Beverage Control Systems. Viking’s offices are located on beautiful Daniel Island; a few miles north of Charleston, SC. Michael and his partners have over 70 years in the bar and restaurant business and combined they have been involved in every aspect of beverage control technologies for 15 plus years. We asked Michael or some more information on his systems.

[F&B Today] I notice you have a lot of high-tech equipment here in your office. What is it, exactly, you guys are doing?

[Morton] Well, simply put, we are merging the new world of technology with the very old world of hospitality management. Our specialty is controlling alcohol beverage costs with easy- to- use beverage control systems. It’s the bcs in our company’s name: Viking Beverage Control Systems.

[F&B Today] Don’t most places already control their beverage costs without all this electronic stuff?

[Morton] The simple answer is yes. However, for years the norm has been to first total all the sales; figure out a cost to sales ratio...then yell at your managers if the numbers are unacceptable (laugh).

[F&B Today] But that’s been effective. Right?

[Morton] To a degree; but if you rely on accounting procedures to control costs, “the horse is out of the barn!” No matter if you weigh the bottles or measure their liquid content…even if you buy an electronic device to assist you… it’s the same deal...after the fact detective work. And it’s usually a time-consuming effort; and often at the end of a very long and tiring day.