Author: MaineTrainer

Sea Freight: What Scenarios For The Sector In 2021?

Sea freight is a sector under high tension in 2021, due to the many uncertainties weighing on world trade, in part because of the health crisis of Covid-19.

Drawing up a range of scenarios for global ocean freight in 2021 is not an easy exercise. And for good reason, those who risked it in 2020 saw their predictions strongly thwarted.

The Stigma Of 2020: Uncertainty at The Heart of All Debates Around Sea Freight

The year 2020 has profoundly changed the balance of global maritime transport: shippers have not been able to build their competitiveness on their ability to achieve economies of scale and optimize their costs. The drastic drop in the volumes of goods exchanged has also upset all the speed and cost reduction objectives pursued by supply chain managers.

Establishing a precise timetable for the normalization of international trade would be very imprudent. However, here are the main criteria that will influence global demand during the year:

  • The progress of national immunization campaigns around the world should continue to support the level of demand
  • The proper application of the main stimulus plans and other support mechanisms for economies should also support the level of demand.
  • The relay of e-commerce to overcome business closures and administrative restrictions is a new high-growth distribution channel
  • Business confidence in the healing pace of the global economy is another key issue for the expectations of economic agents.

The Main Scenarios for Sea Freight In 2021

The year 2021 will probably not be the year of a return to normalcy. The persisting global health crisis and the slowness of vaccine policies in Europe lead to general anticipation of a drop in transport capacities compared to the pre-crisis level. However, the start of 2021 saw demand soar, causing freight rates to rise sharply The lack of places available on-board ships particularly affects flows between Asia and the Middle East. Also, food products with historically low margins have difficulty supporting this increase in transport costs.

Thus, sea ​​freight rates are mostly expected to rise: demand remains very strong and capacities limited, which leads to a significant increase in prices. The overload related to Peak Season Surcharge or lack of equipment should continue to multiply.

Some experts anticipate a decrease in demand during the second half of 2021, due to excess stock and bankruptcies linked to the end of economic support measures. This feeds concerns, in particular for SMEs-SMIs dependent on exports.

Finally, a final scenario of conflicts between shipping companies and shippers cannot be ruled out. The hypothesis of legal action against shipping companies for abuse of a dominant position, due to excessively high tariffs, could lead to the emergence of new logistics patterns, via substitution of flows towards the rail. The rail links at high speed between Asia and Europe have already developed significantly since the beginning of the health crisis and could take a place more and more. The price stability and the sector’s capacity to address the global demand levels remain uncertain.

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How And When To Prune Cannabis Plants

Is it good to prune marijuana plants? When to prune marijuana plants? The main objective of pruning is to mold the plant to achieve different results than we would obtain by leaving the plant un-molded. 

Depending on the type of pruning, we get some results or others. The most common prunings for marijuana are:

  • Apical Pruning 

The objective of this type of pruning is to make the marijuana plants branch more and these branches are healthier. As well as increasing the production of buds since most of the branches reach the highest part of the plant. This pruning consists of cutting the eye of the plant so that the upper part is in the shape of a “Y”. To ensure that the marijuana plants withstand the stress caused by this pruning, we must do it from the third node.

  • Fim pruning

The objective of this pruning is the same as in Apical pruning, but the procedure and the result we achieve are a little different. Unlike in Apical pruning, in Fim pruning, we do not use the knots of the marijuana plant to make the cut. That is, instead of cutting flush with the knot, we cut only 60% of the eye, leaving at least 40% of it on the plant. The result is the formation of stronger branches and in the case of Fim pruning, more number of branches than with Apical pruning.

  • Low Pruning 

This type of pruning causes controversy among growers, on one hand, it benefits the plant. But on the other hand, it generates a little stress to which we will be subjecting the marijuana plants. This type of pruning consists of cleaning those branches that do not reach the upper area of ​​the plant, so they do not receive enough lumens to flower properly. 

By removing these branches, the plant does not spend resources on feeding them, which would focus attention on the branches that are going to flower properly.

Always find a reliable grow room construction company Americanwalkincoolers.com/grow-rooms-labs to help you set up the right growing environment for your marijuana.

 

 

Minerals in Wine

Riesling, lime marl, red sandstone, granite – what do these ascriptions tell us?

What role does the terroir play?
Every wine has an origin, comes from a region, from a cultural landscape and this complex understanding of “home” is best defined by the French term terroir (French terroir m. “Area”, from Latin terra “earth”). This is used by wine experts but is not always easy to convey for us at the point of sale.
However, it cannot be wrong to refer to the Latin origin of this word and to leave out the other factors such as microclimate, people, geological conditions, altitude, wind, etc. and take the soil.

Because every vine grows on one that always has a complex structure and, in addition to the consistently existing loess clay coverings and due to its geological origin, can have special features – precisely those shell limestone deposits, red sandstone deposits, or porphyry of volcanic origin. These soils all have a different occurrence of minerals – important representatives are, for example, calcium, sodium, potassium, and magnesium, but also traces of iron, etc …

How do we recognize mineral wines?
If we now talk about minerality in wine, then one could assume that these minerals can be specifically assigned in the pressed wine and can be measured, displayed, and tasted.
Scientific analyzes have shown, however, that the content of these minerals is very low and below the palatable tolerance limit. But what do wine lovers taste than when they rave about the salt tones of the great locations in Sancerre, emphasize the slate layers of the Moselle or talk about iron in the Rotliegend?

The influence of different wine yeasts
The fermentation process, especially if it is based on natural yeasts, is anything but easy. In addition to the classic results of carbon dioxide and alcohol, there are a number of substances that we perceive as taste: esters and other compounds, phenols, etc. The basis is laid in the grape skins and in the pips in the pulp as well as in the must can be sensed after the fermentation process has ended.

The complex interplay of technology – natural yeasts or pure yeasts, maceration time or none, high or low pressure – is decisive for the flavor character of the wine and whether we can taste minerals without them being directly present in the wine. As a comparison, we can, for example, taste a peach note in some Rieslings without the latter ever having seen a peach.

 

Wine as a Meal Companion

In principle, we are always on the side of the cook, since the task is to choose wine as a suitable accompaniment to a particular meal.

So this wine should be excellent:

  • mostly creating harmony between food and wine accompaniment by means of corresponding aromas, sugar content, and/or acidity;
  • put the aromas of the food in a new light, because the wine can open up new dimensions on the tongue. A bolder selection can also be used as a reinforcement function, for example when acid is combined with acid or when a fermented salt desert is countered with a good portion of residual sugar;
  • but maybe in a completely inexplicable way it goes wonderfully with the food. This experience occurs again and again and it can often be located geographically. In the Mediterranean region, the low-acid cuvées from southern France, which are often rich in alcohol, harmonize with the most interesting fish dishes or red wines from old Portuguese grape varieties with freshly grilled sea bream – smoke aromas and tannin.

Rely on quality, also with wine.
First and foremost, however, the selected wine should be valuable as a food companion, according to the appreciation for the kitchen, the cook, and his skills. Let the aroma of the plate live, do not whitewash it with the wine, the wine should accompany or support or sometimes provoke, but as a food companion, it is not the star. The applause belongs to the kitchen – ideally a successful ensemble.

However, some grape varieties are particularly suitable as a companion to certain dishes:

  • Silvaner: with vegetarian dishes, especially with asparagus, but also with many other vegetables such as Swiss chard, celery, etc. – also in combination with a veal schnitzel, capers, and anchovy fillet,
  • Riesling: from brave to old-fashioned, more bone dry than fine dry – with dishes with freshwater fish and classic side dishes,
  • Rosé wine: is really underrated. We recommend a well-structured rosé shaped by Grenache and Syrah with strong meat. Pinot Noir, on the other hand, also likes to complement a complex, lighter cuisine.

Enjoyment is in the foreground
We invite every connoisseur to enjoy, to make their own experiences, to save them for themselves – of course, both positive and negative experiences are saved. What can of course also help is testing our tasting packages or a visit to your trusted wine dealer? A conversation about spices, kitchen technology, and the overall project can lead to a good recommendation.