Lapland and cross country skiing on the frozen Lakes.

If you visit Lapland in the summer, it may surprise you how warm it actually is, the birds sing and the smell or freshly cut grass floats around the village in Yllas Lapland. The weather is remarkably warm which is a stark contrast to the long bitterly cold winter that lasts for over 200 days.

The autumn is very much in force in Lapland at the moment, the days are growing shorter and the cold nights brings with it, the cold frosts. The mist rises from the lakes in the early morning and returns in the evening.

As the temperatures begin to drop the snow will arrive and although the snows will not stick for a couple of weeks, when they do, the snow in Lapland is quite considerable. The lakes will not freeze magically and take a couple of months before they are safe to ski, fish and walk on. The lakes will freeze completely, normally by January and cross country skiing and ice fishing will then take place. The snowmobiles will also zoom over the frozen lakes as a short cut to many different places.

The ice fishing is a very popular activity and the thought of catching a fish in the depths of a frozen lake is sometimes a dream but it does actually work. Although there are many times that fish are not caught, very often ice fishing is very successful. The fish caught are then cooked on an open fire and you can enjoy them for supper. The local’s years ago relied heavily on ice fishing as a source of income and would wait by the holes in the ice for hours before being rewarded by a catch.

The cross country ski tracks are formed by the many cross country skiers who venture out onto the lakes; there are many tracks all the way around the lakes and tracks that lead to longer tracks. The cross country skiing is a popular sport not just for the holidaymakers but for the locals also who can be seen regularly with their children most mornings and evenings. There are also cross country ski tracks further up in the village where you can cross country ski under the stars on Christmas Eve.

Lapland offers something for the holidaymaker in both the summer and winter months and it really is a beautiful place to take a holiday. The summer offers a warm family friendly place where children will love exploring and the winter offers a family place where the magic will take your breath away.

 

 

 

Chicken Poultry Importers Help Make the World Healthy

The India Trading Company has been reliable U.K. Chicken Poultry Importers. These chickens are sent to the U.K. supermarket chains.

Chicken is a very healthy food choice for many reasons. It can treat the following body parts and conditions:

• Brain Health
• Thyroid Health
• Cancer Protection
• Heart Health
• Weight Loss

Chicken contains an ingredient called Niacin, which helps keep the brain healthy and helps to prevent people from developing dementia or Alzheimer’s disease. Niacin also helps fight off cancer if a person eats as little as four ounces of chicken per day. From this serving they get close to 72% of the niacin a person needs every day. Selenium, another ingredient in chicken, protects the thyroid and keeps it functioning properly. A study determined that a lack of selenium can cause low levels of T3 and other thyroid problems. The selenium in chicken helps the body’s thyroid hormone metabolism and improves both the immune system and the defense systems for anti-oxidants found in the human body. Chicken also contains vitamin B6, which helps people have a healthy heart. This is because the B6 wards off high levels of homocysteine, which can damage a person’s blood vessel walls. The vitamin B6 also helps construct molecules in the body. People trying to lose weight will often eat chicken because it has less calories and fat, but more protein than red meats do. The protein found in chicken helps people lose weight quickly. In addition to these many health benefits, chicken also helps to boost a person’s energy level. The vitamins B3 and B6 that are found in chicken give the body more nutrients and calories that give people energy. It may also affect our health when we don’t eat proper chicken so, selecting proper Chicken Poultry Importers are also important besides taking healthy chicken.

The elderly are encouraged to eat chicken because it helps protect against bone loss. As little as 100 grams of chicken breast provide people with more than 50% of the protein a person needs in order to be healthy. Phosphorous is present in chicken and this is why it keeps a person’s bones healthy. In addition, phosphorous is a mineral that improves a person’s oral health and keeps the liver, kidneys and central nervous system functioning normally. Another health benefit to eating chicken is that is has tryptophan, which is an amino acid that is essential to good health. Tryptophan helps raise the level of serotonin in a person’s brain, making it easier for them to sleep. It also acts as an anti-depressant as well.

There are some interesting facts about chicken that proves how healthy it really is. For example, chicken has more polyunsaturated fat than red meats do. Polyunsaturated fat is known as the “good” fat. When it comes to food allergies, chicken is a much safer choice than any other kind of meat because there are not many allergic reactions or side effects related to chicken. In addition to the health benefits of the chicken itself, many of its internal body parts are also healthy to eat. The gizzards, liver and heart are all good for the body also.

Chicken is a very healthy and popular choice among people all over the United States for its many health benefits. In fact, throughout the world, chicken is the most frequently eaten type of poultry because of its health benefits and its availability.

Cold Chain Design for Frozen Products

A successful cold chain company knows how to efficiently transport frozen products from the source to the destination while complying with all standards. In cold chain applications, maintaining the required temperature is the most important challenge.  Without that assurance the the quality of the product can be damaged.

In order to transport temperature sensitive products and maintain their integrity, supply chain solution providers should have well designed and documented processes from pre-shipment preparation to final verification and delivery to destination. The design of an efficient cold chain packing process should contain three steps.

Identify the appropriate cold chain materials. The most used refrigerant for passive cold chain packing systems are the water-based ones, however this is not a good solution to keep the product temperature under 0°C. This is because any small temperature variance within the container can cause the product to rise above 0°C. To keep the item temperature below 0°C, a different type of refrigerant should be used. Basically the product category will dictate the material to be used, however there is one to rule to follow when testing the refrigerant and that is to precondition them at least 10°C below the phase point.  For example most designs for transport that take less than two days will use expanded polystyrene (EPS) containers. Two or three day transports will use polyurethane (PUR) containers. For durations beyond three days you should consider using Vacuum Insulated Panels (VIP).

Identify the optimal configuration. In the majority of cases the most efficient design is to place frozen refrigerants below and above the products. It is important to have more gel packs above the payload because the cold dense air created by the refrigerant will always flow down. Another important design aspect is the air flow within the packing configuration. You must ensure that cold air from the top frozen gels can circulate to the product load below.

Test and document the successful solution. Although you must test the cold chain shipping configuration in both summer and winter conditions, usually the tests are not done in the winter if the summer tests were successful. One important aspect of testing is to place the temperature measurement probes on the top corners of the package because this area will always be the location of the highest product temperatures at the end of the thermal test.

Deciding upon the best container material (whether EPS, PUR or VIP) and identifying the suitable amount of refrigerant is vital in creating a successful packing configuration. When assessing a cold chain design for frozen products, it is best to focus the temperature measurement on the top corners of the product load. In order to maximize the phase change of the PCMs from solid to liquid and therefore keeping the product load in the required temperature range attention needs to be given to the container’s thermodynamics.

Use Fish As An Alternative To Meat And Poultry

Add Fish To Your Menu

Eating fish have various advantages. EverybAody loves to eat meat and poultry. You have tasted hundreds of items which has meat or poultry in them. Almost all the menu cards of different restaurants will be packed with food items containing meat. Most people don’t know that eating red meat and other meats which are rich in fats and cholesterol are not good to our health it can lead to many types of health problems such as heart attack, obesity; diabetes etc. people began to recognize the benefits of adding fish in their daily diet when the government recommended them in the recent past. But most of the people are still unaware of health benefits of fish. Popularity of different fish items are very less compared to other meat items. There are many fishes that provide great taste and good health like giant octopus, crabs, prawns, lobsters, oysters, tilapia etc.

Different Types Of Fishes

Fishes are mainly classified into fresh water fishes and salt water fishes. Using both these types of fishes is very good to health. Some people may not like the fishy taste of fresh water fishes those people prefers more salt water fishes like crabs, shrimps, prawns, squids, giant octopus etc. sea food is the favorite cuisine of different people in different countries. There are many recipes available to cook different types of fishes. Hundreds of recipes are available to cook fish most of them are Chinese and Japanese. Sushi is one popular cuisine made up of fish. Thousands of people love sushi around the world. Shrimp and crabs are also very tasty sea foods with lots of fans. Many food items like shrimp scampi, garlic scampi etc are very tasty food items. Unique taste of crab is also very popular among seafood lovers.

Advantage Of Using Fish

Almost all fishes like tilapia are very rich in proteins and other essential elements that your body needs. Fishes are the perfect food items for those who wants to reduce their body weight because it contains very little amount of fat in it. Even body builders and athletes can use the benefits of fish protein. Not only protein but also many other essential nutrients like amino acids are present in fish items. The B vitamins present in the fish will help in the overall development of your body and help you to stay fit. Eating fish regularly will avoid cardio vascular diseases and will help you to stay healthier.

More Benefits Of Using Fish

Fish can be a very good alternative to those who are searching for a substitute to poultry and meat. You can experience different flavor by eating fish. Another advantage is that fish contains different important nutrient such as essential fatty acids. They help them in maintaining the well being of our body. Fishes like tilapia, cod, tuna etc are very rich in with all these minerals and nutrients. They are easily available everywhere. They are also available in frozen and canned forms also.

Tips On Building Your Frozen Food Storage

Food stored constantly at 0 degree F will always be safe. Only the quality suffers with lengthy freezer storage.

Freezing keeps food safe by slowing the movement of molecules, causing microbes to enter a dormant stage. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and food borne illness.

Freezing to zero degrees Fahrenheit inactivates any microbes, bacteria, yeasts and molds, present in food. Once thawed, however, these microbes can again become active, multiplying under the right conditions to levels that can lead to food-borne illness.

Since they will then grow at about the same rate as microorganisms on fresh food, you must handle thawed items as you would any perishable. Thorough cooking will destroy bacteria.

Trichina and other parasites can be destroyed by sub-zero freezing temperatures. However, very strict government-supervised conditions must be met.

It is not recommended to rely on home freezing to destroy trichina. Thorough cooking will destroy all parasites.

Freshness and quality at the time of freezing affect the condition of frozen foods. If frozen at peak quality, foods emerge tasting better than foods frozen near the end of their useful life.

So freeze items you won’t use quickly sooner rather than later. Store all foods at 0 degree F or lower to retain vitamin content, color, flavor and texture. The freezing process itself does not destroy nutrients. In meat and poultry products, there is little change in nutrient value during freezer storage.

Enzyme activity can lead to the deterioration of foods quality. Enzymes present in animals, vegetables and fruit promote chemical reactions, such as ripening.

Freezing only slows the enzyme activity that takes place in foods. It does not halt these reactions which continue after harvesting. Enzyme activity does not harm frozen meats or fish and is neutralized by the acids in frozen fruits.

But most vegetables that freeze well are low acid and require a brief, partial cooking to prevent deterioration. This is called “blanching.” For successful freezing, blanch or partially cook vegetables in boiling water or in a microwave oven.

Then rapidly chill the vegetables prior to freezing and storage. Consult a cookbook for timing.

Proper packaging helps maintain quality and prevent “freezer burn.” It is safe to freeze meat or poultry directly in its supermarket wrapping but this type of wrap is permeable to air.

Unless you will be using the food in a month or two, over-wrap these packages as you would any food for long-term storage using airtight heavy-duty foil, plastic wrap or freezer paper, or place the package inside a plastic bag. Use these materials or airtight freezer containers to repackage family packs into smaller amounts or freeze foods from opened packages.

It is not necessary to rinse meat and poultry before freezing. Freeze unopened vacuum packages as is.

If you notice that a package has accidentally torn or has opened while food is in the freezer, it is still safe to use; merely over-wrap or re-wrap it.

Freezer burn does not make food unsafe, merely dry in spots. It appears as grayish-brown leathery spots and is caused by air reaching the surface of the food.

Cut freezer-burned portions away either before or after cooking the food. Heavily freezer-burned foods may have to be discarded for quality reasons.

Color changes can occur in frozen foods. The bright red color of meat as purchased usually turns dark or pale brown depending on its variety.

This may be due to lack of oxygen, freezer burn or abnormally long storage. Freezing doesn’t usually cause color changes in poultry.

However, the bones and the meat near them can become dark. Bone darkening results when pigment seeps through the porous bones of young poultry into the surrounding tissues when the poultry meat is frozen and thawed.

The dulling of color in frozen vegetables and cooked foods is usually the result of excessive drying due to improper packaging or over-lengthy storage.

Freeze food as fast as possible to maintain its quality. Rapid freezing prevents undesirable large ice crystals from forming throughout the product because the molecules don’t have time to take their positions in the characteristic six-sided snowflake.

Slow freezing creates large, disruptive ice crystals. During thawing, they damage the cells and dissolve emulsions. This causes meat to “drip”–lose juiciness. Emulsions such as mayonnaise or cream will separate and appear curdled.

New Bright Street Dessert?? Honey Wine Frozen Yogurt – Sour Cream, Frozen Yogurt – Food Industry

On Haiou cheese Food Aimed at China Refrigeration Technology Co., Ltd. Yogurt Potentially large market, the R & D team, learning from the experience of foreign advanced technology, combined with the taste characteristics of the Chinese people, make bold innovations, developed with Chinese characteristics, frozen yogurt, honey wine, and formed four series, a more than 100 varieties taste the same time, make and sell used store business model to ensure that products sold fresh daily, in the company’s customer-honey yogurt shop on the Hass been introduced, has aroused strong repercussions, despite the cold season , into the consumption of frozen yogurt shop customers keep coming, one store sold over 500 copies a day, setting the miracle of ice in winter hot! Fully shown the unique charm of frozen yogurt, a Shanghai street food dessert new highlights.

The last decade, China Dairy Consumption shown good growth momentum, species are increasingly abundant. In the dazzling array of Dairy products , Especially yogurt and Ice cream , Has been extremely nutritious, and the palatability of the well welcomed by consumers, the fastest growing in the dairy industry, the greatest potential. In contrast, yogurt more than ice cream, health, nutrition sector, and consumers are recognized, but the momentum of development in our ice cream significantly stronger than yogurt. The reasons are mainly two: First, people Icy ice cream taste good taste preference, but yogurt is the absence of such critiques; second, from the color, smell, taste, shape the comprehensive advantages of the product is , ice cream stronger than yogurt. However, its nutritional value and health effects on the human body, yogurt and other dairy products can not compare alternative. However, in the yogurt family, this species has long been a frozen yogurt, but did not attract attention. Frozen yogurt, yogurt is used as the main Raw material After a special system of processing by the cold of frozen desserts, yogurt and ice cream which has the dual advantage of the characteristics of a combo of new dairy products.

In fact, frozen yogurt has long been popular in Europe and the United States. In the U.S., frozen yogurt ice cream has gone beyond the development momentum. And? As compared to dairy or ice cream, frozen yogurt has a significant advantage is rich in lactic acid bacteria, which belong to human Probiotics Help digestion, improve appetite and regulate bowel functions, while effective in preventing intestinal infection, intestinal parasitic toxin production in the body of microorganisms, the removal of harmful substances in the intestine, promoting VD and calcium absorption.

Frozen yogurt in China’s commercial development and promotion, far behind the U.S. and Europe, now China’s consumer market is almost frozen yogurt is still in a blank state, as a new type of frozen food, occasionally in high-end restaurant and upscale hotels

With the rapid economic development, China Diet Consumption patterns have undergone great changes in people’s daily diet, not just to buy food, and in the focus on health, but also seek to enjoy delicious pleasure brought. Best frozen yogurt honey off, honey brew, make and sell, fresher, healthier, which brings together the advantages of both yogurt and ice cream, has a good habit and health, and naturally by the consumers, just consumption of a healthy diet to meet the new trend, which shows a good market prospect!

New Trends In Frozen Food Carton Packaging

Insulation packing carton frozen leading fashion

With rising living standards, people’s diet food and clothing from the past, a single type of transition to the present diversity of nutrition.

Currently, nutritional experts advocated a new concept, the frozen food was generally good, consumption is growing. As the frozen food exists regional and seasonal differences, also will increase its circulation. In order to maintain the existence of frozen food storage and transportation, the quality of the sales process in recent years, enterprises and research institutes related to increased R & D efforts, we have introduced a number of packaging materials with thermal insulation function.

  Which features a thermal insulating function of corrugated cardboard boxes frozen cold storage is an effective means of holding frozen foods. Corrugated box with insulation, is the traditional box, outer lining the composite resin and aluminum vapor deposition, or to add foam resin in the paper core. It has excellent thermal insulation, prevent the circulation of the way fruits and vegetables in their temperature, to achieve thermal insulation purposes.

Waterproof cardboard packaging the use of frozen

With the growing popularity of frozen food packaging, packaging materials for demanding higher performance, especially the development and production of waterproof cardboard, the packaging has been in the freezer to good use. Using this new process of production of waterproof paper used for packaging material, a large range of alternatives to plastic products; and its different from the merits of plastic products are waterproof paper waste, paper mill do not need special treatment re-used paper can be recycled raw materials, without polluting the environment, waste of resources, is a typical green packaging.

System generally waterproof paper or cardboard for each consecutive time against water leakage up to 80 g / m of paper not less than 72 hours, 80 g / m above the sheet of not less than 100 hours, 300 grams / m above the board of not less than 200 hours, the initial temperature of 100 boiling water resistance of continuous resistance to water leakage is also a lot of time to dry 72 / h time.

Waterproof paper or cardboard and non-waterproof paper or cardboard with the species compared, in addition to new water features, intensity, color and no change in adhesion, improved printing performance, air permeability increased.

The use of frozen packaged waterproofing agent

Waterproof corrugated box corrugated cardboard used in water level and water according to the different processing methods are divided into three categories: general for non-corrugated drainage water on hydrophobic substances such as wax or silicone coating processed, encountered a large number of complete loss of water will effect the water; cover water corrugated board is paraffin as the main body of the resin mixture in the corrugated surface of the membranes from the confining role, but not to cover some of the water processing can not resist the water saturated; waterproof corrugated whole Chang board, wax and resin soaked processing, may lack hydrophobic coating can not hide because water is not high.

Traditional corrugated waterproof, moisture commonly used resins, edible vegetable oil, Weifang oil (moisture oil), due to operation of work, time-consuming, require Liangshai after brushing or dry form by heating, easy on Corrugated pollution do not meet health requirements, are not suitable for requirements of the times, as the waterproofing material on the market is used more wax is its low cost, high performance waterproof and harmless. Currently HF series of corrugated boxes, paper products agent refused promotion in a waterproof, moisture-proof, the role of obvious. The operable, after coating the surface of bright, non-toxic, tasteless, and can enhance physical performance corrugated box, does not affect the printing and sealing, is an ideal waterproof, moisture-proof material.

Water processing can be carried out on the box board and corrugated paper and cardboard to create the time or after water processing.

Knowledge Links Frozen food range is very wide, generally can be divided into two types: one is the beverage, dairy, beverage, seafood, meat, low-temperature preservation of food needed, one refers to the freeze-drying food. Perhaps the reader will be familiar with the former frozen foods, while the latter do not quite understand the freeze-dried food, following on to a brief introduction.

Freeze-dried food is being dried after the preservation of frozen food to go through. It is fresh food for special handling in order to achieve the preservation of shelf-life of a new type of food. From the quality perspective, it is better than traditional hot air drying, spray drying, vacuum drying, dehydrated foods; from the storage and transportation point of view, it is far superior to frozen food and canned food.

Freeze-dried food before eating, after just a hair lotions to restore its original color, smell and taste can be processed or consumed. Freeze-dried foods are easy to complex water and fresh food as possible to retain the color, smell and taste, but also to retain maximum nutritional content of the original food and physical activity components. Therefore, the freeze-dried food has become a high-quality fast food convenience food, make a lot of functional food or food raw material used for high-grade freeze-dried food materials, but also makes the freeze-dried food into high value-added food or raw materials. In some foreign countries, freeze-dried food for the athletes, the field army soldiers, astronauts and other special professions important staple foods. In the civilian food also occupy an important position, such as Japan’s fast, easy food 50% of freeze-drying food. In the international market than the traditional freeze-dried food dehydrated food prices higher than 4 percent.

Quality characteristics of freeze-dried food The quality of freeze-dried food is characterized by the largest freeze-drying, including freeze drying and vacuum freeze sublimation drying, so that a high moisture content of food to maximize the water discharge. The quality characteristics table below. Freeze-dried food shrinkage rate much lower than other dried food, fresh food to maintain the shape. Freeze-dried food without surface hardening, and in the recovery of water, the water can quickly infiltrate into freeze-dried food inside, so excellent rehydration properties.

Freeze-dried food in the process to avoid the common ingredients in food processing heat-sensitive destruction of oxidizable components of the phenomenon of oxidation. Therefore, freeze-dried food nutrition and physical activity components to retain the highest rate. Freeze-dried food is processed at low temperature, and does not occur pigment fade caused by decomposition of the enzyme and amino acid browning caused by the phenomenon of recovery in consumption of water can be achieved without added pigment effects bright as ever. Freeze drying of volatile aroma components during food processing is low and dry relative increase in the concentration of aromatic ingredients, aroma thicker.

Special freeze-drying food packaging

A Brief Outline on The Process of Poultry Farming

Poultry farming is considered one of the largest forms of animal agriculture in the United States. Initially, it started with family farms in the mid-eastern states.  The broilers were grown in small flocks and the main idea of doing poultry farming was eggs. Meat was then only a byproduct.  The money that these farmers got was sufficient only for buying groceries and for the household.  During the 1900 chicken was served for dinner during a weekend or special occasions. Poultry farming was considered very expensive during those times.  During the mid 1900’s poultry was offered in two kinds, the broilers and spring chickens. Young male chickens were sold when they were young and tender and weighed below 3 pounds. Stewing hens generally kept for laying eggs and sold only after they stop laying eggs. Both these varieties were byproducts of the egg industry. Today, we don’t practice any of these and the chicken meat is a different breed all together.

Today, poultry farming has discovered vitamin D; hence the whole idea of poultry farming has a new evolution. The chickens are kept in confinement for one whole year. Lighting plays an important role in bird growth, development and maturity. During the winter the chickens find it very hard to strive due to bad weather. The sexual maturity of the birds requires sufficient amount of vitamin D therefore the birds are generally kept in Black-out houses. Hence, it allows the producer to provide sufficient amount of lights for the birds without the help of natural light.

When the bird reaches the age of maturity they are generally moved into the laying houses. These houses are generally wired and a litter is placed in the center, where the birds are allowed to mate. The cleaning process and nesting facilities are provided for the eggs to be safe from the other birds. This process helps the producer to collect the eggs easily. The feeding for birds like the ducks and turkeys are restricted to prevent these from getting obese. Obese not only limits the bird from laying eggs but also reduces the fertility of the egg that is laid. Therefore to prevent these birds from getting obese, two kinds of programs are followed under the restrictive feeding.  In the first kind the birds are fed regularly on a daily basis. A limited quantity is fed to the birds or a lower content of nutrient food is provided, so that the bird can be fed specific quantity and still not get fat. The second type of program is every other day feeding program. The male broiler chicken generally grows faster than the females. Therefore they are taken separately and fed every other day until these broilers are moved into the breeder house. Specific ratios of male –to-females are kept inside the breeder house to ensure fertility of the eggs hatched.

Once the eggs are laid they are collected the from the breeders farm and taken to the hatchery, stored up to 10 days before they are kept inside the incubator. Once placed for incubation embryonic development takes place. The Chicken gets hatched generally in 21 days while other birds like the duck and turkey take about 28 days. Once hatched a lot of procedures are followed. The young ones are provided vaccination, gender sorted and from there transported to the commercial outlets. Here again the transporting takes only for few hours or within a day.

My cousin Mark transports about fifty chickens and 500 eggs daily from his poultry farm. I got an opportunity to visit his poultry last week, where he explained the process to me. An amazing fact is that he has installed security systems like the ADT security system, which are generally set up at homes, at various places in his poultry farm.

Let corporate leadership training begin from poultry farm

Who should give wakeup call to the corporate and wake them up to reality? Who should accelerate speed of the corporate in tune with the speed of time?  Obviously, the leaders should do that. The question then would be who is that leader responsible for the above job?  A true leader never wait for others to endorse or testify him/her actions and never bother about what others are doing than about his/her own responsibilities and what they are suppose to do. 

 

Do such leaders exist in nature so that one can look at the example and enhance the understanding about the leadership dimensions and its responsibilities in the best way possible?

 

To learn about how the leaders should be and should behave one may have to travel from the fabulous fallacy of the corporate to a village farm land or a poultry farm.  Every villager would daily wakeup with the wakeup call of a rooster in the village. The bird rooster used to keep a very majestic gait and posture before it makes the crowing sound.  It is a very common feature in most villages.

 

The crowing sound will be very laud and audible to the entire village.  The people are reminded of the arrival of the day and their responsibilities. Roosters only send the message of the ‘day has dawn’ to the entire village.  

 

When rooster wakeup, immediately it give a wakeup call to others.  It never waits for any reward or appreciation for its job.  The first dimension about the leadership is that they own the responsibility of waking up others in the organization or in their cohort. 

 

The second leadership trait we can learn from the rooster is all about how leaders should discharges their responsibility.  When it gives a wakeup crowing sound to others, it keeps itself very majestic, tall and presents a highly empowered stature.  The wakeup call can also be given in a subservient manner.  But the rooster never prefers to do so proving how a leader should be and it is a leader indeed. 

 

The third dimension about the leaders is that they should continuously give wakeup call to the members and never stop the above as one time affair.  They should continuously exhibit their leadership responsibilities and establish time and again they are the leaders. 

 

Corporate leaders should inculcate the true and charismatic leadership qualities from the rooster in a village.  Only when they show unadulterated leadership traits, people around them would follow them with reverence & respect and not with fear & frustration. 

 

Every individual has to emerge out as leaders and they should never wait for others to coronate them or baptize them as leaders.  No leaders can ever and never be created by the above process.  Discover the quiescent leadership qualities in you show your responsibilities without any expectation and continue to be a ‘leader ruler’ and ‘leader rules’. 

 

The Advantages to Choosing a Frozen Egg Bank

One of the questions you will be asked when choosing an egg bank is whether you want to do a fresh or frozen egg cycle. Many couples find that they’re unsure of which cycle to choose and are most interested in using eggs that have the highest success rate. There are advantages to using frozen eggs however, especially as new technology regarding the freezing and thawing of eggs gives frozen cycles similar success rates as fresh ones. Let’s take a look at the many benefits to choosing frozen eggs for your donor cycle.

The greatest advantage is that frozen eggs are available immediately. There’s no need to match you with a specific donor or wait to see if she’s available to make an egg donation. Since the eggs are kept in the egg bank during this time, there is also nothing that can go wrong during the egg donation process. When working with a donor, she could become ill, have a negative side effect to the hormones or choose to back out of the process. These factors are difficult to predict and can cause a major delay in the process. Many egg donor programs have a wait of at least six to eight months when using fresh eggs.

You have just as much impact on the donor you choose with a frozen cycle as you do fresh. You will browse through the available donors and choose one that makes a good match. Preferably, this donor will have similar physical characteristics to you and your family, share some interests and have a similar ethnic background. You can expect that most programs work with donors that have graduated from high school or college, have a healthy background and no genetic disorders in the family. Couples make their choice, notify the egg bank and the process will begin.

The convenience of using frozen eggs is another benefit, and couples find that the added ease of going through a frozen donor cycle makes the process less stressful. The recipient and egg donor don’t have to synchronize their menstrual cycles, which means less hormones and time for you. The treatment won’t start until you’re ready, which means you can plan it around your schedule. For many couples, they choose the donor they want for the donation, have the eggs sent to their doctor and the process will begin. The eggs will be thawed and fertilized with the partner’s sperm and then inserted into the recipient.

Other programs expect the recipient couples to make an appointment and have the treatment done at the clinic. You will have to speak with the program to determine how the process is carried out and what would be preferable for you. Ultimately, egg donor programs want to make the process as seamless as possible, keeping the recipient couple under less stress to maximize the chances for a successful pregnancy. If you do need to travel to the egg bank’s clinic, you may want to choose a local bank or select a program where you only need to make one visit.

A final point to consider is that frozen eggs are cheaper than fresh eggs. This is primarily because the process is less expensive to carry out; the eggs have already been retrieved and are in storage, unlike a fresh cycle where the menstrual cycles need to be synchronized and more travel expenses are incurred. In fact, some frozen egg banks only approve donors that live in the area in order to keep the costs down for recipient couples. While the price difference varies between clinics, you’ll find that some programs charge nearly 50 percent less for a frozen cycle versus a fresh cycle.

Making decisions regarding your future family can feel overwhelming, but know that when working with an Egg Bank, you’ll have an advocate on your side, walking you through the process. Choosing a frozen cycle will give you comparable results to a fresh cycle, but with better availability, convenience and affordability, meeting the needs of today’s couples.