Selingan : Kawan, Dimana Letak Bahagiamu? (Email dari Anne Ahira untuk Mahmud)

Ditulis oleh: Anne Ahira

"Tempat untuk berbahagia itu ada di
sini. Waktu untuk berbahagia itu kini.
Cara untuk berbahagia ialah dengan
membuat orang lain berbahagia"

                      -- Robert G. Ingersoll

Mahmud, apakah saat ini merasa bahagia?
Di mana letak kebahagiaan Mahmud
sesungguhnya? Apakah pada moleknya
tubuh? ..Jelitanya rupa? Tumpukan
harta?

....atau barangkali punya mobil mewah &
tingginya jabatan?

Jika itu semua sudah Mahmud dapatkan,
apakah Mahmud bisa memastikan bahwa
Mahmud *akan* bahagia?

Hari ini saya akan mengajak Mahmud untuk
melihat, kalau limpahan harta tidak
selalu mengantarkan pada kebahagiaan

Dan ini kisah nyata...

Ada delapan orang miliuner yang memiliki
nasib kurang menyenangkan di akhir
hidupnya. Tahun 1923, para miliuner
berkumpul di Hotel Edge Water Beach
di Chicago, Amerika Serikat. Saat itu,
mereka adalah kumpulan orang-orang yang
sangat sukses di zamannya.

Namun, tengoklah nasib tragis mereka 25
tahun sesudahnya! Saya akan menyebutnya
satu persatu :

=> Charles Schwab, CEO Bethlehem Steel,
      perusahaan besi baja ternama waktu itu.
      Dia mengalami kebangkrutan total,
      hingga harus berhutang untuk membiayai
      5 tahun hidupnya sebelum meninggal.

=> Richard Whitney, President New York
      Stock Exchange. Pria ini harus
      menghabiskan sisa hidupnya dipenjara
      Sing Sing.

=> Jesse Livermore (raja saham "The
      Great Bear" di Wall Street), Ivar
      Krueger (CEO perusahaan hak cipta),
      Leon Fraser (Chairman of Bank of
      International Settlement), ketiganya
      memilih mati bunuh diri.

=> Howard Hupson, CEO perusahaan gas
      terbesar di Amerika Utara. Hupson
      sakit jiwa dan meninggal di rumah
      sakit jiwa.

=> Arthur Cutton, pemilik pabrik tepung
      terbesar di dunia, meninggal di
      negeri orang lain.

=> Albert Fall, anggota kabinet
      presiden Amerika Serikat, meninggal
      di rumahnya ketika baru saja keluar
      dari penjara.

Kisah di atas merupakan bukti, bahwa
kekayaan yang melimpah bukan jaminan
akhir kehidupan yang bahagia!

Kebahagiaan memang menjadi faktor yang
begitu didambakan bagi semua orang.

Hampir segala tujuan muaranya ada pada
kebahagiaan. Kebanyakan orang baru bisa
merasakan *hidup* jika sudah menemukan
kebahagiaan.

Pertanyaannya, di mana kita bisa
mencari kebahagiaan?

Apakah di pusat pertokoan? Salon
kecantikan yg mahal? Restoran mewah?
Di Hawaii? di Paris? atau di mana?

Sesungguhnya, kebahagiaan itu tdk perlu
dicari kemana-mana... karena ia ada
di hati setiap manusia.

Carilah kebahagiaan dalam hatimu!
Telusuri 'rasa' itu dalam kalbumu!
Percayalah, ia tak akan lari kemana-mana...

Hari ini saya akan berbagi tips
bagaimana kita sesungguhnya bisa
mendapatkan kebahagiaan *setiap hari*.

Berikut adalah tips yang bisa Mahmud
lakukan:

1. Mulailah Berbagi!
    Ciptakan suasana bahagia dengan cara
    berbagi dengan orang lain. Dengan cara
    berbagi akan menjadikan hidup kita
    terasa lebih berarti.

2. Bebaskan hati dari rasa benci,
    bebaskan pikiran dari segala
    kekhawatiran.

    Menyimpan rasa benci, marah atau dengki
    hanya akan membuat hati merasa tidak
    nyaman dan tersiksa.

3. Murahlah dalam memaafkan!
    Jika ada orang yang menyakiti, jangan
    balik memaki-maki. Mendingan berteriak

    "Hey! Kamu sudah saya maafkan!!".

    Dengan memiliki sikap demikian, hati
    kita akan menjadi lebih tenang, dan
    amarah kita bisa hilang. Tidak percaya?
    Coba saja! Saya sering melakukannya. :-)

4. Lakukan sesuatu yang bermakna.
    Hidup di dunia ini hanya sementara.
    Lebih baik Mahmud gunakan setiap waktu
    dan kesempatan yang ada untuk melakukan
    hal-hal yang bermakna, untuk diri
    sendiri, keluarga, dan orang lain.

    Dengan cara seperti ini maka
    kebahagiaan Mahmud akan bertambah dan
    terus bertambah.

5. Dan yang terakhir, Mahmudjangan
    terlalu banyak berharap pada orang
    lain, nanti Mahmud akan kecewa!

Ingat, kebahagiaan merupakan tanggung
jawab masing-masing, bukan tanggung
jawab teman, keluarga, kekasih, atau
orang lain.

Lebih baik kita perbanyak harap hanya
kepada Yang Maha Kasih dan Kaya.

Karena Dia-lah yang menciptakan kita,
dan Dia-lah yang menciptakan segala
'rasa', termasuk rasa bahagia yang
selalu Mahmud inginkan. ^_^

Sampai bertemu minggu depan! :-)

Food Safety Management System ISO22000 : Versi Indonesia

ISO 22000 adalah suatu standar internasional yang menggabungkan dan melengkapi elemen utama ISO 9001 dan HACCP dalam hal penyediaan suatu kerangka kerja yang efektif untuk pengembangan, penerapan, dan peningkatan berkesinambungan dari Sistem Manajemen Keamanan Pangan (SMKP).

ISO 22000 menjaga keselarasan dengan sistem manajemen lainnya, misalnya ISO 9001 dan ISO 14001, untuk memastikan keefektifan integrasi sistem-sistem tersebut.

Penerapan ISO 22000 dalam suatu perusahaan diharapkan dapat memberikan manfaat real dalam hal :

kepuasan pelanggan, kepatuhan hukum, efisiensi, manajemen risiko, perbaikan komunikasi internal dan eksternal perusahaan, dan peningkatan kepercayaan masyarakat pada perusahaan.

Untuk memahami lebih jauh tentang ISO 22000, berikut saya sertakan link terjemah Standard Internasional sistem manajemen keamanan pangan ISO 22000 dalam versi bahasa Indonesia. Semoga bermanfaat!

Silakan download di sini! (Indonesia)

By : Mahmudzone

GLOBALG.A.P. Strikes Out in Emerging Markets of Eastern Europe

Warsaw/Poland, 21.9.2011: 

GLOBALGA.P.'s  7 stop TOUR 2011 reached out to Eastern European producers and retailers last week in Warsaw, Poland.

A high degree of interest was shown for GLOBALG.A.P.'s new entry level foundation scheme called Primary Farm Assurance (PFA) developed especially for emerging producers and markets as a stepping stone to full GLOBALG.A.P. Certification.

Currently there are 1345 fully certified GLOBALG.A.P. growers in Poland certified mostly for the export markets of Western Europe. However there are around 2 million emerging farmers who are developing to supply the local and regional markets of Eastern Europe and Russia. 

GLOBALG.A.P. Chairman Nigel Garbutt commented “Our PFA program will provide training and consultancy to growers who start implementing G.A.P. in their production and prepares them for a  step wise approach to achieving global recognition with GLOBALG.A.P. Certification. The PFA farms are starting to supply local retail chains and to the significant food processing companies in Poland.“ 

Piotr Rybarczyk, Quality Assurance Specialist, spoke about „how Real and then Metro Group Logistics will require all fruit and vegetable suppliers to prepare for GLOBALG.A.P. Certification. Also livestock and aquaculture products follow strict quality requirements and GLOBALG.A.P. Certification will be one element to achieve these in the medium term.”

Mirosław Maliszewski, Member of the Polish Parliament and President of the Association of Polish Horticulture said: "The Polish Government supports private farm assurance systems and welcomes GLOBALG.A.P.?s initiatives as they are in line with the Governments policy to  enhance food safety and sustainability in agriculture."

Please download Presentations

Please download Pictures

Please download Press Release 

Please visit www.tour2011.org for more information or contact our office at 

GLOBALG.A.P. Secretariat

c/o FoodPLUS GmbH

Spichernstrasse 55

50672 Cologne, Germany

Tel: +49 (0) 221 5 79 93-25

Fax: +49 (0) 221 5 79 93-89

info@globalgap.org

www.globalgap.org

Be Very Careful : Canned Sodas or Foods

A stock clerk was sent to clean up a storeroom in Maui , Hawaii . 

When he got back, he was complaining that the storeroom was really filthy and that he had noticed dried mouse/rat droppings in some areas.! 

A couple of days later, he started to feel like he was coming down with a stomach flu, complained of sore joints and headaches, and began to vomit. 

He went to bed and never really got up again. Within two days he was severely ill and weak. His blood sugar count was down to 66, and his face and eyeballs were yellow. He was rushed to the emergency at Pali-Momi, where he was diagnosed to be suffering from massive organ failure. He died shortly before midnight. 

No one would have made the connection between his job and his death, had it not been for a doctor who specifically asked if he had been in a warehouse or exposed to dried rat/mouse droppings at anytime. They said there is a virus (much like the Hanta virus) that lives in dried rat and mouse droppings. 

Once dried, these droppings are like dust and can easily be breathed in or ingested if a person does not wear protective gear or fails to wa sh face and hands thoroughly .

An autopsy was performed on the clerk to verify the doctor's suspicions.. . 

This is why it is extremely important to ALWAYS carefully rinse off the tops of canned sodas or foods, and to wipe off pasta packaging, cereal boxes, and so on.

  

Almost everything you buy in a supermarket was stored in a warehouse at one time or another, and stores themselves often have rodents. 

Most of us remember to wash vegetables and fruits but never think of boxes and cans. 

The ugly truth is, even the most modern, upper-class, super store has rats and mice. And their warehouse most assuredly does! 

Whenever you buy any canned soft drink, please make sure that you wash the top with running water and soap or, if that is not available, drink with a straw. 

The investigation of soda cans by the Center for Disease Control in Atlanta discovered that the tops of soda cans can be encrusted with dried rat's urine, which is so toxic it can be lethal. Canned drinks and other foodstuffs are stored in warehouses and containers that are usually infested with rodents, and then they get transported to retail outlets without being properly cleaned. 

Please forward this message to the people you care about. 

(I just did). Mahmudzone 

 

 

(Source : Mahmudzone's Milist.

Sorry, i've not enough refference, for more further informations please browse other sites)

Freezing Meats and Seafood

SAFETY OF FROZEN MEATS

Wholesome food stored constantly at 0 °F will always be safe. Only the quality suffers with lengthy freezer storage. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness. Once thawed, however, these microbes can again become active, multiplying under the right conditions to levels that can lead to foodborne illness. Since they will then grow at about the same rate as microorganisms on fresh food, handle thawed items as you would any perishable. 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.

NUTRIENT VALUE

The freezing process itself does not destroy nutrients. In meat and poultry products, there is little change in nutrient value during freezer storage.

PACKAGING

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, overwrap 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 overwrap or rewrap it.

FREEZER BURN

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

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.

FREEZE RAPIDLY

Freeze food as quickly as possible to maintain its quality. Slow freezing creates large, disruptive ice crystals. During thawing, they damage the cells and cause meat to "drip" or lose juiciness. Ideally, food 2 inches thick should freeze completely in about two hours. If your home freezer has a "quick-freeze" shelf, use it. Never stack packages to be frozen. Instead, spread them out in one layer on the shelves, stacking them only after frozen solid.

REFRIGERATOR FREEZERS

If a refrigerator freezing compartment can’t maintain 0 °F, or if the door is opened frequently, use it only for short-term food storage. Eat those foods as soon as possible for best quality. Use a free-standing freezer set at 0 °F or below for long-term storage of frozen foods. Keep a thermometer in your freezing compartment or freezer to check the temperature.

LENGTH OF TIME

Because freezing keeps food safe almost indefinitely, recommended storage times are for quality only. (See freezer storage chart below.) If a food is not listed on the chart, you may determine its quality after defrosting. First check the odor. Some foods will develop a rancid or off odor when frozen too long and should be discarded. Some may not look picture-perfect or be of high enough quality to serve alone, but may be edible; use them to make soups or stews. Cook raw food and if you like the taste and texture, use it.

FREEZING GAME MEATS

Freshly slaughtered meat carcasses or pieces need to be cooled to below 40 °F within 24 hours to prevent souring or spoiling. The meat should be chilled to 32 to 36 °F. Variety meats (liver, heart or sweetbreads) are ready to be wrapped and frozen after they are cold. For more information, request HGIC 3516, Safe Handling of Wild Game Meats.

Quail, dove, duck, pheasant and other game birds should be dressed and gutted as soon as possible after shooting. Cool and clean properly. Remove excess fat on wild ducks and geese since it becomes rancid very quickly. Freeze as directed for poultry. For more information, request HGIC 3515, Safe Handling of Wild Game Birds.

Note: Do not stuff poultry or game birds before freezing them. During freezing or thawing, food poisoning bacteria could easily grow in the stuffing. Commercially-stuffed frozen poultry is prepared under special safety conditions that cannot be duplicated at home.

FREEZING FISH

Fish for freezing should be fresh as possible. Wash fish and remove scales by scraping fish gently from tail to head with the dull edge of the knife or spoon. Remove entrails after cutting entire length of belly from vent to head. Remove head by cutting above collarbone. Break backbone over edge of cutting board or table. Remove dorsal or large back fin by cutting flesh along each side and pulling fin out. Do not trim fins with shears or a knife because bones will be left at the base of the fin. Wash fish thoroughly in cold running water.

Fish is now dressed or pan dressed, depending on size. Large fish should be cut into steaks or fillets for easier cooking. For steaks, cut fish crosswise into ¾-inch thick steaks. For fillets, cut down back of fish from tail to head. Then cut down to backbone just above collarbone. Turn knife flat and cut flesh along backbone to tail allowing knife to run over rib bones. Lift off entire side of fish in one piece, freeing fillet at tail. Turn fish over and cut fillet from other side.

Pretreating: Fish are categorized as either fat or lean fish by the amount of fat in their flesh. Fat fish include varieties such as mullet, mackerel, trout, tuna and salmon. Lean fish include flounder, cod, whiting, redfish, croaker, snapper, grouper, sheepshead and most freshwater fish.

Before freezing, fish can be pretreated to improve the quality of the stored fish. Fatty fish should be dipped for 20 seconds in an ascorbic acid solution made from 2 tablespoons ascorbic acid to 1 quart of cold water to control rancidity and flavor change. Lean fish may be dipped for 20 seconds in a brine of ¼ cup salt to 1 quart of cold water to firm the fish and decrease drip loss on thawing. (These pretreatments are not needed if a lemon-gelatin glaze is used.)

Methods of Freezing: Fish may be frozen using any of the following glazes. If several fish are placed in the same package, place freezer paper or wrap between them for easier separation.

Lemon-Gelatin Glaze: To prepare glaze, mix ¼ cup lemon juice and 1¾ cups water. Dissolve one packet of unflavored gelatin in ½ cup lemon juice-water mixture. Heat the remaining 1½ cups of liquid to boiling. Stir the dissolved gelatin mixture into the boiling liquid. Cool to room temperature. When cool, dip the cold fish into the lemon-gelatin glaze and drain. Wrap the fish in moisture- and vapor-resistant packaging, label and freeze.

Ice Glaze: Place unwrapped fish in the freezer to freeze. As soon as it is frozen, dip fish in near-freezing ice water. Place fish again in the freezer a few minutes to harden the glaze. Take fish out, and repeat the glaze until a uniform cover of ice is formed. Wrap the fish in moisture- and vapor-resistant paper or place in freezer bags. Label and freeze.

Water: Place fish in a shallow metal, foil or plastic pan; cover with water and freeze. To prevent evaporation of the ice, wrap the container in freezer paper after it is frozen, label and freeze.

Fish Roe: Thoroughly wash and package in freezer containers or bags and boxes, leaving ¼-inch head space. Seal and freeze.

FREEZING SHELLFISH

Clams: Clams can be frozen either in the shell or shucked. To freeze the clams in the shell, simply place the live clams in moisture- and vapor-resistant bags. Press out excess air and freeze.

To freeze the clam meat, shuck the clams, then clean and wash the meat thoroughly. Drain and pack in freezer containers, leaving ½-inch head-space. Seal, label and freeze.

Crabs: Select only live crabs to prepare for freezing. Crab freezes better if not "picked" before freezing. Simply remove the back, legs, entrails and gills either before or after boiling the crab for five minutes. (Be sure to cool the crab quickly after it is cooked.) The claws and body or core of the crab that still contains the meat should then be wrapped or ice-glazed and wrapped in freezer wrap or paper. Seal, label and freeze.

Lobster: For best quality, lobster should be frozen uncooked. Freeze the lobster whole, or clean it and freeze just the shell portions that contain the edible meat. (Some lobsters have large front claws that contain edible meat, while others have edible meat mainly in the tail section.) Freeze lobster in the shell, to help keep the meat from drying out. Simply wrap the whole lobster or lobster portions in moisture- and vapor-resistant wrapping and freeze. Lobster can be cooked and then frozen, but the quality will not be as good.

Oysters: Oysters that are still in the shell should only be frozen live. A live oyster will keep its shell tightly closed or will close when tapped. If you have plenty of freezer space and want to freeze the oysters in the shell, simply wash the shells thoroughly and place in moisture- and vapor-resistant bags.

Shuck the oysters to save freezer space. First, wash the oyster shells, discarding any that have died. Shuck oysters into a strainer, saving the liquor, and remove any pieces of shell or sand. If necessary, the oysters can be rinsed to remove any sand. Place oysters and liquor in a plastic container or freezer bag, leaving ½-inch headspace. Seal and freeze.

Note: Freezing does change the texture and flavor of oysters. These oysters may be best used in casseroles or stews.

Scallops: Scallops for freezing should be live until shucked. A live scallop will keep its shell tightly closed or will close it when tapped. To freeze, place shucked scallops in a freezer container, leaving ½-inch headspace, seal and freeze.

Shrimp: Select high-quality, fresh shrimp for freezing. Shrimp can be frozen cooked or raw, in or out of the shell. For maximum storage life and quality, freeze shrimp raw, with heads removed, but shells still on. Shrimp may also be frozen in water in a freezer container. Be sure to wash and drain the shrimp if frozen uncooked. Quickly chill cooked shrimp before freezing. Package in freezer containers or bags, leaving ¼-inch headspace. Seal and freeze.

SAFE DEFROSTING

Never defrost foods in a garage, basement, car, plastic garbage bag, out on the kitchen counter, outdoors or on the porch. These methods can leave your foods unsafe to eat. There are three safe ways to defrost food: in the refrigerator, in cold water or in the microwave. It’s best to plan ahead for slow, safe thawing in the refrigerator. Small items may defrost overnight; most foods require a day or two. For large items like turkeys allow one day for each 5 pounds of weight.

For faster defrosting, place food in a leak-proof plastic bag and immerse it in cold water. (If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Tissues can also absorb water like a sponge, resulting in a watery product.) Check the water frequently to be sure it stays cold. Change the water every 30 minutes. After thawing, refrigerate the food until ready to use.

When microwave-defrosting food, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn’t have been destroyed.

REFREEZING

Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through defrosting. After cooking raw foods that were previously frozen, it is safe to freeze the cooked foods. And if previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly.

Cooking Frozen Foods

Raw or cooked meat, poultry or casseroles can be cooked or reheated from the frozen state. However, it will take approximately one and a half times the usual cooking time for food which has been thawed. Remember to discard any wrapping or absorbent paper from meat or poultry.

When cooking whole poultry, remove the giblet pack from the cavity as soon as you can loosen it. Cook the giblets separately. Read the label on USDA-inspected frozen meat and poultry products. Some, such as pre-stuffed whole birds, MUST be cooked from the frozen state to ensure a safely cooked product.

FREEZER STORAGE CHART (0 °F)

Note: Frozen foods remain safe indefinitely; storage recommendations are for quality only.

(Privately collected by Mahmudzone from http://hgic.clemson.edu/factsheets/HGIC3516.htm)

What is the Difference between Science, Technology and Engineering ?

If you look around you, you will find students pursuing studies for degrees in Science (B.Sc., B.S., M.Sc., M.S), degrees in Technology (B.Tech. / M.Tech.) or degrees in Engineering (B.E. / M.E.).

Tell me, do you know what is the difference between Science, Technology and Engineering…or can you tell me what is the difference between a Scientist, a Technologist and an Engineer…? 

Let me try to tell you, in as simple a way as possible...

SCIENCE and the SCIENTIST

The principal goal of a Scientist is to publish a paper. 

Now-a-days, the sheer manner in which so many papers are churned out it seems that many papers are seen to be written, not written to be seen.

Of course, a genuine Scientist will try and ensure that the paper must be written to be seen and not seen to be written. Science is the reasoned investigation or study of natural phenomena with the objective of discovering new principles and knowledge of natural phenomena.

TECHNOLOGY and the TECHNOLOGIST

The principal goal of a Technologist is to produce some physical change in the world. 

Technology is the practical application of science.

Technology includes the skill, technique and knowledge of the manipulation of nature for human purposes, using scientific results and knowledge.

ENGINEERING and the ENGINEER 

The principal goal of an Engineer is to design, create and produce new tools, machines and systems for practical human means by exploiting technology.

In order to exploit technology, the engineer applies scientific principles to practical ends such as the design, manufacture, and operation of efficient and economical structures, machines, processes and systems. Thus, Engineering is the professional art of using technology (the practical application of science) for achieving the optimum conversion of the resources of nature for the benefit of humankind.

CONCLUSION

In a nutshell, a Scientist studies nature, a Technologist manipulates nature, and an Engineer exploits technology for human purposes.

While Scientists may, at times, may conduct scientific studies for the sake of discovery, Engineers and Technologists always try to have in mind the ultimate benefit of humankind and results of their work are invariably beneficial for human purposes.

Engineering is the art of optimally using technology and is primarily concerned with how to direct to useful and economical ends the natural phenomena which scientists discover and formulate into acceptable. Engineering therefore requires the creative imagination to innovatively apply technology in order to obtain useful applications of natural phenomena. It seeks newer, cheaper, better technologies of using natural sources of energy and materials.
 

So it looks like the Engineer is the one who is most useful to society and humankind, isn't it?

Dear Reader, do you agree? Or do you feel that the Scientist is more important that the Engineer? Or do you think there is no difference between Science, Technology and Engineering? Please do give your views and comments.

By 

VIKRAM KARVE

Source : http://karvediat.blogspot.com/2011/02/what-is-difference-between-science.html

KONFERENSI AKUAKULTUR INDONESIA (KAI) 2011 & KONGRES III MAI

Panitia KAI 2011 dan Kongres III MAI mengundang para sahabat dan kolega Stakeholder Akuakultur Indonesia (penyelenggara pemerintahan/pengambil kebijakan, peneliti, akademisi, praktisi, teknisi, pegawai swasta, pembudidaya ikan/udang/spesies akuakultur lain, pengusaha produksi/ pengolahan/ pemasaran/ supplier akuakultur, pengurus asosiasi/organisasi, konsultan, pemerhati) untuk hadir berpartisipasi sebagai peserta maupun pemakalah oral/poster pada Forum KAI 2011 y.a.d.

Konferensi Akuakultur Indonesia 2011 (KAI 2011) akan digelar pada tanggal 4-5 November 2011 di Hotel Semesta, Semarang, Jawa Tengah bersamaan dengan Kongres III MAI 2011. Event ini merupakan forum silaturahim tahunan para sahabat dan kolega stakeholder Akuakultur Indonesia dengan mengusung tema “Industri Akuakultur untuk Rekreasi, Bisnis dan Ketahanan Pangan”. Tema ini sejalan dengan semangat untuk mengangkat potensi akuakultur Indonesia nasional tidak hanya fokus pada pengembangan bisnis ikan konsumsi dan penyedia pangan bagi masyarakat saja namun juga pada pengembangan akuakultur sebagai bisnis rekreasi (ikan hias) yang berpotensi terbesar di dunia. Konferensi sekarang akan lebih mengeksplorasi potensi muatan lokal/nasional dengan mempererat silaturahmi para asosiasi dan komunitas masyarakat akuakultur lain.

Demi mensukseskan pelaksanaan perhelatan KAI 2011 dan Kongres III MAI y.a.d., kami juga membuka kesempatan kerjasama sponsorship (paket meeting, logo, banner, spanduk, stand pamer) kepada Bapak/Ibu/Saudara.

Info lebih lanjut silakan kunjungi situs MAI : www.aquaculture-mai.org

CP : Dr. Ir. Agung Sudaryono, M.Sc (081225373645) 

atau Mahmud Hasan, S.TP  (085740313146)

"Bersama Memajukan Akuakultur Indonesia! "