The
people of the state, who had hoped for the windfall of palliative, last week as
indicated by the governor, said they were utterly disappointed by the
development. The hope of members of the public was raised earlier last week
when the governor said the distribution of the palliatives to 120,000
households would begin. But up to time of filing this report, the
exercise had not started.
The
governor said he personally called some of the people on the list to ascertain
if there was any colouration to the data.
He
said, “I started from Saki East/ Saki West and Afijio Federal
Constituency and then, I moved to Olorunsogo/Irepo and Oorelope Federal
Constituency. In terms of the 14 federal constituencies, at least, I have an
idea of who those people are and quite frankly, there is a shocking revelation.
About 40 per cent of the people I spoke to were farmers. And they told me, yes,
“it’s good for you to send us these palliatives but the real palliative that we
want you to send us is to help us get to the farm. Assist us in clearing our
land and then we are ready to go out there. So, there will be a second set of
palliatives designed and targeted towards the farmers.”
However,
as the day went by, the people expressed reservations on the delay and the
blame game describing the posturing as mere excuses on both sides.
A
cross-section of the people of the state said the drama between the state and
the federal governments over the palliative was political and did not connect
with their quest for survival.
One
of them, Dele Ogunsola, said although the idea of giving palliatives to the
poor and those who were economically distressed at this period was laudable,
giving bad food products as and delaying the distribution of the materials were
uncharitable and questionable.
Mrs
Tope Babatunde, a trader at Apata Market, said, “We have been hearing that the
state government would donate some relief materials to some households in the
state and Governor Seyi Makinde had promised that the process would be
transparent but one wonders how long the distribution would take. We learnt
that the distribution would be done this (last week) but we are surprised that
the distribution has not started till now.
“The
question is how long should the people wait? Are we going to wait until
COVID-19 is defeated before having the items? At least, we were told that apart
from the bags of rice that was rejected, there are other materials; let the
governor be alive to the task.”
The
APC in Oyo, while registering its misgivings on the rejection of the rice from
the Federal Government, said the governor’s response did not come to the party
as a surprise, “because the Government of Oyo State was not the only state that
was given the palliatives but we know the rejection has political colouration.
This is another point to buttress our observations of unnecessary politicking
of COVID-19 pandemic by the Oyo State Government.”
The
party through its Publicity Secretary, AbdulAzeez Olatunde, had earlier
registered its regrets over the governor’s failure to lock down the state and
reluctance to use the African Genomic Laboratory at Ede, Osun State in the wake
of the viral infection among other things.
However,
the state PDP argued that the governor’s decision to return the bad bags of
rice to the Federal Government was in the best interest of the state as it was
in consideration of its health implication on the people.
The
state PDP Publicity Secretary, Akeem Olatunji, said, “It is unfortunate that
the opposition has allowed itself to be blinded by sheer desperation to pull
down Governor Seyi Makinde at all costs. Despite the difficulty brought about
by coronavirus pandemic, Governor Makinde has continued to show exceptional
courage, gallantry, and qualitative leadership by placing the welfare of the
people on its topmost priority and will continue to do.”
While
reacting to the criticisms that greeted his government’s perceived mere
politicising on the palliatives and why he rejected the Federal
Government 1,800 bags of rice, the governor said, “Our plan had been to
include the rice which we received from the Federal Government through the
Nigeria Customs Service as part of the palliatives to be distributed.
“Of
course, we checked everything we receive before distribution. An examination of
the rice showed that it was infested with weevils and unfit for human
consumption. I mean it was only logical that we report this to the people of
Oyo State.
“In
fact, when we made this discovery, I called the Governor of Ekiti State, who is
the Chairman of the Nigeria Governors’ Forum, (Dr Kayode Fayemi) to find out if
the problem exists in Ekiti or whether this was limited to our state and he
confirmed to me that they had the same problem with the rice that they
received. Even reading the papers, I saw that the Ondo State Government also
stated that they had a similar problem and they will be returning theirs also.
“So,
since we are not distributing the rice, we have to return it. I won’t spend Oyo
State money to get rid of rice given by Customs. So, they should find the means
to destroy it by themselves. They seized it in the first instance.
“So,
I really don’t get the criticisms. Those criticizing us, are they saying we
should precipitate another problem in Oyo State by giving people rice that is not
fit for consumption?”
According
to his Chief Press Secretary, Taiwo Adisa, it was confirmed after careful
checks it was discovered that the rejected bags of rice were truly bad and
unfit for consumption.
Adisa,
who stated that there was no basis for claiming that the consignment of rice
was bad when it actually had not gone bad, said, “As said by the governor, no
government that is worth its name would agree to serve its people with food
items that are infested with weevils that are clearly visible to the eyes. We
needed to have a careful check on the rice as we did regarding other donations
done by the donors, after carrying out the check; we discovered that the rice
is bad. The evidence is there.
“…The
weevils were clearly noticeable as each of the warehouses was opened.
Television cameras were allowed to film the bags of rice just to show the clear
reason why the bags were being returned.”
However,
during a telephone interview with the Public Relations Officer, NSC, Oyo/Osun
Area Command, Abiola Abdullahi-Lagos, on Thursday, said claims by the Oyo State
Government that the 1,800 bags of rice distributed to the state as palliative
by the Federal Government were weevil-infested and not good for human
consumption, were wrong.
He
said the NCS rejected the bags of rice that were returned by the state
government because the state did not follow the required process.
He
said, “Well, we rejected the bags of rice because to everything there are laid
down procedures. Before the bags of rice were returned the state government
should have written the headquarters of the NCS which would give us directives
on what to do.
“Besides
that, we said earlier that the fact that there were weevils in some of the bags
of rice did not mean that the whole bags of rice were not good for consumption.
We were shocked to hear that the bags of rice were not good for consumption.
The rice has not expired. How can we release expired rice for the public? This
is very annoying. As said earlier, the Oyo/Osun command has two warehouses, so
the government’s representatives chose the rice that they wanted. Oyo State was
the first to evacuate their rice before other states came.”
Why Customs
‘rejected’ return of rice’
Bisi Oladele, Southwest Bureau Chief
FACTS have emerged on why the Oyo/Osun Area Command of the
Nigerian Customs Service (NCS) refused to accept the 1,800 bags of rice
returned by the Oyo State Government.
The state government returned the rice last Wednesday, but the
NCS Area Command in Ibadan refused to accept the returned rice.
It said only its national headquarters can direct it to collect
the rice back. But The Nation gathered exclusively that the Customs would not
collect the returned rice because of its possibility of infecting other bags
still in the warehouses, because it was not ready to collect what it did not
give out and because the state government did not follow procedure in returning
the rice.
Read Also: Oyo to shut markets
A source close to the command told The Nation that taking such
bad rice to the warehouses would open those in stock to infection, adding that
it also sounded odd for the command to collect bad rice when it gave out good
1,800 bags that were inspected and certified good by state government
officials.
Besides, the source said the command found it strange that the
state government did not contact it as partners in progress before announcing
that the rice was bad. Since the state government chose the path it considered
best, the command also chose to follow protocols in handling the rice issue.
How to cook the perfect rice,
according to science
·
Foods
high in tryptophan - like rice, tamarind, chickpeas and turkey - help in the
production of serotonin, which then helps melatonin production. (Getty Images)
It's texture not taste, that
makes rice perfect.
By Nicola Heath
6
MAY 2020 - 11:14 AM x
Research has revealed there are
two types of people in the world: those who like fluffy rice, and those who
want their rice sticky.
A
Deakin University Centre
for Advanced Sensory Science (CASS) study sought to
establish how the quantity of water used during cooking affected rice and
corresponding consumer preferences.
The
researchers tested four water to rice ratios: 1.125:1, 1.5:1, 1.875:1 and
2.25:1. The study comprised two parts: a
detailed descriptive analysis of the different rice samples by an expert
tasting panel, and the results of a consumer test-group that ranked the rice
samples in order of preference.
The scientists were surprised to
find that it was texture, not aroma, that determined consumer preferences, with
83 per cent nominating texture as the most important quality of 'perfect' rice.
Two distinct groups emerged: those who liked fluffy rice and those who stumped
for sticky.
"Less water means less time
for any of the starches to leach out of the rice while cooking, creating a
fluffier and more separated grain."
When it comes to cooking, the
more water that's added to the rice, the stickier the final product. "It
allows for the leaching of more of the starch from the rice, making it sticky,"
explains CASS director Professor Russell Keast. "Less water means less
time for any of the starches to leach out of the rice while cooking, creating a
fluffier and more separated grain."
The instructions on the back of
the packet tell you to cook 1 cup of rice with 1.5 cups of water, but the CASS
study found that this was a middle path that suited no one. The fluffy fans
preferred the rice cooked at 1:1.125, which equates to 280ml of water. The
sticky camp preferred 1:1.875, or around 470ml of water.
Do you have
what it takes to be a professional rice taster?
When it comes to evaluating rice,
it's not just a case of saying one bowl tastes 'good' and another 'bad'. In
Deakin's CASS study, an expert tasting panel assessed each sample for 23
predetermined qualities that capture the whole sensory experience of consuming
rice. Nine characteristics relate to aroma (does it smell floral, sulphurous or
earthy?) and four with flavour (does it taste sweet, bitter, metallic or
nutty?). Texture is rated for firmness, chewiness and coarseness, while
appearance is assessed for qualities like colour, fluffiness and stickiness.
You can't just turn up on the day
and join the expert tasting panel. Each of the panel's members undergoes a
rigorous selection process and at least 40 hours of training before they are
qualified to provide descriptive analysis in a scientific study.
EXPERIMENT WITH RICE
Rice
with a golden crust (chelow ba tah digh)
Rice with a golden crust (‘tah digh’) is one of the
signature dishes of Persian cooking. It can have many different ingredients,
but I love the simplicity of this dish with the crimson of the barberries
against the gold of the crust, which makes any rice dish special.
First, the university advertises
for professional tasters in the local community, a process that often attracts
200 candidates. These prospective tasters are then screened over the phone for
health issues, whether or not they smoke, and their availability to do repeated
tastings. The 100 or so people left then attend the lab to take part in basic
tests such as tasting sucrose, sodium chloride, citric acid, caffeine and
monosodium glutamate, and identifying which are sweet, salty, sour, bitter or
taste of umami. "Anybody who can't do those simple tasks is knocked out,"
says Professor Keast.
Around 50 people then take part
in the second session of tests, this time slightly more complex and which
dispatches another 20 or so. The remaining 30 "have very good taste and
smell ability," says Professor Keast, and, crucially, "can explain
what they are experiencing."
Having survived the selection
process, this core group now undergoes taste training. "We expose them to
any rice we can find," says Professor Keast, and "as a group…they
start to develop a common language." Guided by a leader, the group
develops references for each attribute and a scale of intensity from low to
high. "The training involves being able to understand what each attribute
is, and being able to consistently identify those attributes and rate the
intensity of it in a reproducible manner."
Over at least 40 sessions, the
expert tasters learn to consistently identify attributes and correctly place
them on a scale. "Then we can start testing," says Professor Keast.
"It's a really elaborate process…that gives us a very high level of
confidence in terms of what is thought of as being a subjective, sensory
experience. In this case, we take the subjective sensory experience that the
consumer has and put it through a training procedure to make it an objective
flavour profile of the food."
THAT'S RIGHT
World's
best: 10 rice dishes you need in your life
We've rounded up some of our
favourite rice recipes from around the globe. #nopassportrequired
What the
results mean for the rice industry and you
Rice
is a global staple that is grown in 100 countries and nourishes more than 3.5
billion people.
Australia, where rice is a summer cereal crop, produces around 600,000
to 800,000 tonnes per year, mostly in irrigation zones along the Murray and Murrumbidgee
Rivers in New South Wales and Victoria. In 2020, production is expected
to fall
to just 54,000 tonnes due
to the impact of the drought.
The university partnered with
SunRice, an Australian-owned company established in the Riverina in 1950, for
the study. SunRice supplied the lab with jasmine rice, an aromatic variety of
long grain rice that is primarily cultivated in Thailand, Cambodia and Vietnam.
The research findings will allow rice growers to better target consumer
preferences, particularly in the case of increasingly popular precooked,
microwavable products.
The results also give the rest of
us a better idea about how to cook perfect rice at home. Playing around with
different water quantities and cooking methods is an interesting project to
take on during social isolation, especially for kids who are learning from
home, says Professor Keast. "See what different textures you can get out
of the one rice variety," he suggests.
RECIPES
TO MAKE WITH RICE
https://www.sbs.com.au/food/article/2020/05/06/how-cook-perfect-rice-according-science
Negros Occidental asks NFA to augment
its rice supply amid shortage fears
Marchel P. Espina
Published 2:16 PM, May 05, 2020
Updated 2:16 PM, May 05, 2020
RICE SHORTAGE. Provincial agriculturist Japhet
Masculino (3rd from left) speaks at a food security forum hosted by Bishop
Patricio Buzon (rightmost) at the Bishop's House in Bacolod City on May 4,
2020. Photo courtesy of Dr. Renante Decena
BACOLOD CITY, Philippines – The
provincial government of Negros Occidental asked the National Food Authority
(NFA) to augment its rice supply after projecting a shortage for two months
this year.
Provincial agriculturist Japhet
Masculino said the province in Western Visayas also eyed more rice imports to
address the shortage in the months of June and July.
“We have a constant demand for
600,000 bags of rice per month. In June and July, our supply is lesser than the
demand,” he said on Monday, May 4, at a food security forum hosted by the Roman
Catholic diocese in Bacolod City.
The province traditionally faces
critical rice supply from the end of May until August.
He said the projected harvested
area was only 3,200 hectares for June and 5,000 hectares for July. They're
looking at a deficit of 383,000 bags in June and 378,000 bags in July.
“For 2020, the deficit is
equivalent to about 762,238 bags of rice at an average of 20,000 bags daily
consumption,” Masculino said.
To stay updated on news,
advisories, and explainers, check out our special coverage page, “Novel
Coronavirus Outbreak.”
The NFA regional office's
reported inventory was not enough to cover the total deficit of Negros
Occidental alone, however. It had 1.2 million bags of palay or
unhusked rice ready for milling, which was equivalent only to about 720,000
bags of rice.
Masculino said NFA has committed
to increase the province's rice allocation from 12,000 bags to 70,000 bags this
May. The province asked for 100,000 bags for June and July.
He said up to 120,000 bags of
imported rice from Vietnam have just arrived in the city. Masculino said
they're eyeing more rice imports to plug the shortage.
"Vietnam and Myanmar are now
accepting offers for importation. It is either through an accredited private
importer or the local government unit can import through a consignee,” he
said. – Rappler.com
Department of
Agriculture of Republic of P : Farmers enjoy high palay prices
|
|
|
05/04/2020
| 09:04pm EDT
Author: DA Communications Group | 5 May 2020
Rice farmers are enjoying high farmgate prices of palay
(paddy rice) this current dry season.
'To date, the national average price of dry palay is at
P19.91 per kilogram (/kg), while fresh palay sells at P17.22/kg, according to
the Philippine Statistics Authority,' Department of Agriculture (DA) Secretary
William Dar said.
'These farmgate prices, duly verified by our DA regional
field offices, are fairly competitive and give farmers a good return for their
investments and hard work,' the DA chief added.
During the last week of April, the highest farmgate price of
dry palay (14% moisture content) was recorded in Northern Mindanao (Region 10),
at P25.35/kg.
On the other hand, the lowest price of P17.58/kg was observed
in Western Visayas (Region 6).
Aside from Region 10, rice farmers in six other regions
enjoyed high average farmgate prices of dry palay, of more than P20/kg, namely:
- P20.25 -
Region 5;
- P20.30 -
Region 1;
- P20.65 -
Region 2;
- P21.00 -
Region 7:
- P21.50 -
Region 12; and
- P22.93 -
Region 11.
'Compared to the prices last season, the figures we are
seeing now could be a manifestation of the normalization of the rice industry,
after our transition from quantitative restriction to a tariffed trade regime,'
Secretary Dar said.
Last year, palay prices were affected by the implementation
of the Rice Tariffication Law that lifted restrictions on rice imports,
allowing anybody to import with prescribed tariffs.
'We recognize the birth pains of the RTL implementation. That
is exactly the reason why we set up and rolled out immediate support mechanisms
to help small rice farmers adjust and eventually make them competitive.
At this time, we are seeing the initial good results,' Dar
said.
'We are happy that despite the challenges the industry is
facing due to the Covid-19 pandemic, our rice farmers remain hopeful as we
continue to assist them in increasing their yields and reducing their cost of
production, through the Rice Competitiveness Enhancement Fund (RCEF),
complemented by the banner National Rice Program (NRP) and the new Rice
Resiliency Project (RRP),' he added.
On top of the regular NRP for both inbred and hybrid rice
production and the P10-billion RCEF from the proceeds of the RTL, the DA has
started distributing free seeds to rice farmers under the P8.5-billion RRP.
They will also receive free urea fertilizers.
'Our farmers can count on the Duterte administration's
all-out support to massively intensify our local food production. With our
experience on Covid-19, we can no longer downplay the importance of producing
our own food,' Dar said.
'Indeed, the current high prices of palay are favorable to
our farmers and their families, and we have instructed the National Food
Authority to continue buying palay at P19/kg, and at the same time urge the
local government units, particularly in major rice-producing provinces, to buy
directly from their farmer-constituents,' Dar concluded. ### (Myriam
Layaoen, DA StratComms)
Attachments
Disclaimer
Department of Agriculture of the Republic of the Philippines published
this content on 05 May 2020 and is solely responsible for the
information contained therein. Distributed by Public, unedited and unaltered,
on 05 May 2020 01:03:04 UTC
Palay prices increase to an average
of nearly P20 a kilo
The
dry season bodes well for Filipino rice farmers as prices of palay continue to
increase to an average of nearly P20 per kilogram starting late April.
“To
date, the national average price of dry palay is at P19.91 per kilogram (/kg),
while fresh palay sells at P17.22/kg, according to the Philippine Statistics
Authority,” said Agriculture Secretary William Dar.
“These
farmgate prices, duly verified by (Agriculture) regional field offices, are
fairly competitive and give farmers a good return for their investments and
hard work,” he added.
The
highest farm gate price of dry palay in the last week of April, with a
14-percent moisture content, was recorded in Northern Mindanao (Region 10), at
P25.35/kg.
The
lowest price of P17.58/kg, meanwhile, was observed in Western Visayas (Region
6).
Aside
from Region 10, rice farmers from Regions 1, 2, 5, 7, 11 and 12 enjoyed a high
average farm gate price of over P20/kg.
“Compared
to the prices last season, the figures we are seeing now could be a
manifestation of the normalization of the rice industry, after our transition
from quantitative restriction to a tariffed trade regime,” Dar said.
Palay
prices in 2019 were affected by the implementation of the Rice Tariffication
Law that lifted restrictions on rice imports, allowing anybody to import with
prescribed tariffs.
“We
consider this birth pains of the law implementation. That is exactly the reason
why we set up and rolled out immediate support mechanisms to help small rice
farmers adjust and eventually make them competitive. At this time, we are
seeing the initial good results,” Dar said.
The
department noted that despite the challenges of the Covid-19 pandemic, rice
farmers remain hopeful of government support, assisting them in increasing
their yields and reducing cost of production through programs like the Rice
Competitiveness Enhancement Fund, National Rice Program and the new Rice
Resiliency Project.
The
department started distributing free seeds and fertilizers to rice farmers
under the P8.5-billion RRP.
“With
our experience on Covid-19, we can no longer downplay the importance of
producing our own food,” Dar said.
“Indeed,
the current high prices of palay are favorable to our farmers and their
families, and we have instructed the NFA to continue buying palay at P19/kg,
and at the same time urge the local government units, particularly in major
rice-producing provinces, to buy directly from their farmer-constituents,” he
added.
Cartels
fuel poverty, inequality in Kenya as other EA nations flourish
MONDAY
MAY 4 2020
Grace Adhiambo, a community
health worker, teaches children how to wash their hands at Shining Hope for
Communities hand-washing centre in Kibera in April 2020. PHOTO | KANYIRI WAHITO
| NATION MEDIA GROUP
In Summary
· Wilfully punishing farmers is indicative of how
audacious, ubiquitous and destructive bad leadership, cartels and petty
politics have become.
· With right interventions, the country can still
achieve food security status and at the same time boost farm productivity.
· We should not allow cartels to drain hard currency
that could otherwise be used to import technologies.
The country’s lower middle-income
status has become an inevitable obstacle to our quest for sustainable
development and for accessing policy support, concessional finance, sovereign
debt relief and a range of trade opportunities on global markets.
On the strength of this ranking, Kenya is often
denied access to such resources whenever they are availed to its Eastern and
Central African peers under the auspices of the Bretton Woods institutions. We
should expect to sit out even when our neighbours receive some crucial
Covid-related support.
Ideally, our middle-income status is indicative of our
better human and institutional capacities than our neighbours, including in
governance and development matters. Kenya is routinely lauded for its market
capitalism and for conducting elections and censuses like clockwork — a feat we
cite at the UN General Assembly and the African Peer Review Mechanism.
While it is tempting to exaggerate its
accomplishments as a middle-income country, one can see that our politicians
are obsessed with self-preservation and beholden to cartels that are
exacerbating corruption, food insecurity, inequality and poverty.
There was a period Kenya loomed large in the region —
a trailblazer that was substantially better than her neighbours. But every
other country has caught up and overtaken us in key areas — except Somalia,
South Sudan and Burundi. Anecdotally, we import farm produce like eggs and milk
and industrial goods like detergent, cooking oil and cement from the
once-inflation-ridden Uganda.
In Tanzania, traffic congestion in Dar es Salam has
substantially improved through the expansion of the port, the construction of a
key bridge and the launch of a rapid mass transit system. They are also
constructing a cheaper and better electric train that will eventually run from
Dar es Salaam to Dodoma and terminate on the shores of Lake Victoria in Mwanza.
Rwanda launched a digital curriculum in its schools
and is now using World Banks’ Covid-emergency funds to strengthen community
nursing, mainstream telemedicine and the use of drones in improving healthcare
outcomes. As expected, corrupt and inept Kenyan leadership is stealing Covid
resources meant to benefit the poor.
Its middle-income status notwithstanding, Kenya seem
addicted to maize, wheat and rice imports. While the negative effects of
imported sugar, fish, eggs and other commodities to our agricultural sector are
apparent, the government remains indifferent.
In the aftermath of the revelation by Dr Noah Wekesa,
the Strategic Food Reserve (SFR) chairman, that our national food granaries
were empty, Agriculture CS Peter Munya announced that the government would
import maize instead of buying grain from its farmers — on the pretext that it
was unable to unmask cartels at the National Cereals and Produce Board (NCPB).
Be as it may, wilfully punishing farmers is
indicative of how audacious, ubiquitous and destructive bad leadership, cartels
and petty politics have become.
With right interventions, the country can still
achieve food security status and at the same time boost farm productivity,
enhance rural incomes, support value addition and manufacturing and help to
address rural-urban inequality. With dwindling average acreage and rising food
demand will ultimately push us into adopting technologies — many of which are
increasingly becoming accessible and affordable.
There is scope for the average farmer to double their
output by simply resorting to high yielding seeds and fertilisers. Furthermore,
investing in drying and storage facilities for grain and resolving other
supply-side challenges at the community level can greatly minimise post-harvest
losses.
Prioritising agriculture and affording farmers
opportunities to benefit from their labour is hardly a novel idea in
development economics for food production is a well-known launch pad for
structural transformation and industrialisation. As an agricultural country,
reliance on imported food will ultimately impoverish and expose us to price and
supply-related shocks.
We should not allow cartels to drain hard currency
that could otherwise be used to import technologies. While our neighbours are
being helped to understand and operationalise this fundamental truth, Kenya is
being held captive by leaders and ruthless cartels that would not waste an
opportunity to steal.
Mr Chesoli is a New York-based
development economist and global policy
expert. kenchesoli@gmail.com @kenchesoli
12:00 AM, May 05, 2020 / LAST MODIFIED: 12:00 AM, May 05, 2020
Intellectual Property Rights: Next
corporate political mechanism to rule the world
As human being is ingenious in
nature, the chain of introducing new ideas, inventing new things and presenting
old inventions in a new fashion will continue till the last breath of the
world. At the same time, globalisation is making the world smaller providing
more opportunities to mix up cultures as well as adopting another's ideas.
Ordinary people will find no wrong here but here is the inception of
intellectual property rights (IPR) war. Such IPR controversy can be found in
years back in the "Calculus Controversy" between the famous
scientists Isaac Newton and Gottfried Wilheld Leibniz. Both claimed as to be
the father of the study of Calculus. However, historians accept both as
co-inventor, having come to the idea independently of each other. In addition,
let's not forget our own scientist Jagadish Chandra Bose whom we claim as the
real inventor of Marconi's Wireless Detector!
Intellectual Property Rights (IPR)
as corporate political instrument
The developed countries are more
concerned about the implementation IPR related laws with the vision of
establishing a proprietary market advantage and protecting core technologies.
In contrast, the developing or the less developed countries hold totally
opposite view.
The WTO TRIPS Agreement, being the
most ambitious and influential instrument for IPR protection, obliges the
developed countries to provide technical and financial cooperation in favour of
the developing and the less developed countries to facilitate the
implementation of their IPR mechanism as per the covenants of TRIPS. This has
been a wining contribution for the developed countries as strict implementation
of IP laws will ultimately benefit the developed countries to increase its
industrial capacity and market demand safely in the developing as well as in
the less developed countries.
With the benefit of higher level of
IPR protection, the already advanced and well-equipped, the developed countries
will easily control the market of other countries. Even if, technologies and
knowledge were transferred for free, it will be of no use to the developing
and/or the less developed countries, firstly because, IPR mechanism will
control the unauthorised reproduction or reuse of those transferred
technologies; and secondly, authorisation will cost royalties by which major
portion of income will go into the pocket of the developed countries.
If we think that it is better not
to implement IP laws in Bangladesh and not to get involved in international
mechanism as well as keep copying the new ideas, technologies and works from
other countries; I must say: we are still living in the world of fools! First
and foremost, we have no way open to escape our liability to the international
community as the international rules are designed and devised by influential
quarters. Secondly, though it sounds strange, the truth is that the developed
countries are also stealing the ideas, works and heritages from the less
developed countries more frequently than anyone can imagine. For example, we
all know about "BASMATI RICE" which is a type of native rice of our
country, also harvested in some parts of India. A few years ago, a USA company
filed for a patent on Basmati Rice in USA office and got registration. Then the
company tried to stop harvesting and farming Basmati rice in India and
Southeast Asia by claiming its Royalty. However, the Indian government tackled
the issue strongly and rejected the USA's claim saying that it is registered as
their regional food.
Controlling the commercial world
through IPR
The IPR mechanism has already taken
its stance as an influential commercial instrument. The IPR jurisprudence
protects every commercially important registered works from being copied or
used without permission. The mechanism is monitored and controlled by several
international treaties and protocols, amongst those the Paris Convention, 1883
for patents, the Berne Convention 1886 for Copyrights, the Madrid Protocol,
1991 for marks, the Hague Agreement, 1925 for designs, and the WTO administered
TRIPS Agreement, 1994 for overall IPR mechanism are mention worthy. Reality
shows that the developed countries indirectly compel the less developed
countries to enter into bilateral and multilateral treaties, the pressure of
which cause the developing and the less developed countries to enact
non-practical and frustrating laws that hinder its intellectual potentials.
Normally, liberal international rules do not apply in between countries in
presence of bilateral treaties. For example: the TIFFA treaty between Bangladesh
and America is, in my opinion, a commercial burden for Bangladesh. In near
future, we may have to pay handsome amount of money for using some facilities
what we are now using free, i.e. software. Imposing trade restrictions and
refusing to provide tariffs (as USA is denying providing us GSP tariff) are
some examples of pressure mechanism.
What should Bangladesh do?
Bangladesh may find some
international IP mechanisms burdensome, while being a less developed country,
it enjoys some incentives as well. Recently, the WTO extended the exemption
period from paying patent royalty on drugs till 2032. That means we can copy
and develop pharmaceutical products without paying any patent royalty to any
country till 2032. We should take the 100% advantage of this prospect. There is
no better option than creating mass awareness. Bangladesh needs three-tier
strategy: national, regional and international. As bilateral treaties can debar
us from getting the benefits of international treaties, the policy makers
should acquire clear understanding regarding the IPR matters and be more
operational to protect the national interest. In addition, the general people
should be well informed and aware of their rights regarding their works and
inventions. Besides, the TRIPS Agreement keeps an option of reviewing the
impact of the Agreement open to the signing countries which can positively be
used to save the collective interest of the developing and the less developed
countries.
Post-Coronavirus era
The post-Coronavirus world will be
a changed world in terms of commercial and political polarisation. The IPR
mechanism has both the aspects: we can rule or be ruled! In other words, it has
the power to make us corporate slave, if we keep sleeping over our rights.
Alternatively, it can be administered as the easiest way of getting benefited
by our inventions, works, identity and heritages. As being a less developed
country, we have points of arguments as well as scope of negotiation with the
modern giant corporate leaders who will, by hook or crook, make their way out
to make money by selling their ideas to us, and if possible, even by selling
our own ideas to us! It is the high time to be aware, to be proactive on our
own rights.
You might not be an entrepreneur,
but you have an idea that you would like to see exploited, it might have the
potential to gift you a better future, to give us a better world. A huge battle
in the courts around the world is currently taking place over these rights that
may bring positive changes in the governing laws. Before it is too late and
before the flexible laws change and before the corporate giants become harsh on
us, we should start working on this issue to protect individual interest as
well as collective interest of our country.
10 Great Takeout Restaurants in Metro
Phoenix
Allison Young | May 4, 2020 | 6:00am
Sometimes,
and especially now, your couch is your restaurant. Sometimes, you want to dine
and dash, as in "pick up your food so fast no one notices you’re in your
PJs at 6 p.m." Sometimes, a Styrofoam container is your china of choice.
And sometimes you just want to binge Netflix while you binge. For those times,
there’s takeout, and the Valley has everything from drunken noodles to full-on
family meals, all expertly packaged and piping hot, because takeout is supposed
to make your life easier. Here are 10 eateries and local chains that have been in the takeout game long before the coronavirus hit, so you know the food travels well.
Worth Takeaway
218 West Main Street, Mesa
Sack
lunches are often kind of sad. Worth Takeaway lunches
are decidedly not. All-scratch sandwiches at this downtown Mesa favorite are
stacked with gourmet layers like crispy chicken breast doused in Buffalo sauce
and carrot celery slaw. Or veg versions like roasted sweet potatoes, spiced
walnuts, and herby goat cheese, all served in neatly wrapped packages with a
side of house-made potato chips. You’ll find standbys like the Reuben, Cuban,
and grilled cheese on the menu, although elevated with tasty touches like
house-made pickles and honey Sriracha, plus cold sammies like the Italian
grinder and Calabrian turkey that’ll stand up better to park picnics. And if
your sweet tooth is calling, the banana pudding, a bomb of heavy cream, real
bananas, and vanilla wafers, will have you licking out the container. 
Did someone say pupusa party?
Allison Young
Salvadoreño Restaurant
Multiple Locations
For the
best pupusas in town, you have to go to Salvadoreño
Restaurant. These griddled and glorious straight-off-the-plancha
Salvadorian staples are the perfect food for pickup — yes, that includes you, pizza.
Think thick rounds of masa stuffed with standards like refried beans and
cheese, chicharron (shredded pork), revuelta (chicharron,
beans, and cheese) and loroco (a bitter flower), all perfectly balanced
and brightened with tomato salsa and curtido — pickled cabbage adding
just the right zing. The secret is in the cheese. Instead of the stringy stuff,
these pupusas ooze, bubble, and burst in cheesy delight. Sure, you could order
two or three and call it a day, but then you’d be missing out on the best
takeout deal in town: 20 pupusas for $39.99. Throw a pupusa party or freeze and
reheat what you don’t eat. 
Picture-perfect pad Thai at Chanpen.
Allison Young
Chanpen Thai Cuisine
Multiple Locations
Cramming
noodles in a lidded container can spell a soggy, stuck-together mess, but not
so at Chanpen
Thai Cuisine. Pad Thai comes hot, fresh, and fab with
noodles coated with just the right amount of spicy sweetness and veggies that
hold their crunch. Lift the lid and a blast of aromatic steam is unleashed,
unveiling a picturesque dish that looks way too pretty to be takeout, not that that’s
going to stop you from eating it. This Thai find, whether you pick up from the
hole-in-the-wall Broadway Road outpost or the roomier Baseline
Road location, is a hidden takeout gem with tasty Thai chicken wings,
street food-style pad see yew, and wonderfully aromatic curries, like
green avocado curry and pumpkin panang style. Takeout means you miss out
on the complimentary green ice cream that comes with dining in, but the comfort
of slurping noodles at home with an unapologetically saucy face cancels it out.
Haji Baba has it all.
Allison Young
Haji Baba
1513 East Apache Boulevard, Tempe
There
are a couple of things to keep in mind when you order takeout at Haji
Baba in
Tempe. First: Everything on the menu is amazing. Sure, the chicken shawarma, a
gigantic plate of marinated meat, garlic sauce, basmati rice, hummus, and tabouleh
gets plenty of “best ever” raves, and deservedly so. But let's not forget
the impossibly creamy babaghanooj or the super-stuffed falafel sandwich
for only $3.99 that will ruin you for all other falafel sandwiches ever.
Second: The restaurant comes with a market, so don’t leave without grabbing a
few cans of sardines, a chunk of creamy feta, and a bag of the plumpest dates
going. And third: No order is complete without tacking on a house-baked baklava.
We’re partial to the Queen, but with choices like cashew, walnut, and
pistachio, you can’t go wrong. 
You're no match for me, burger.
Allison Young
The Stand Burger Shoppe
3538 East Indian School Road
If you
want a burger without a side of pretension, The Stand is your place. More joint than restaurant, the
menu is minimalist — five burgers strong — and the service, whether you’re
driving through or picking up, is 1950s polite. Each of the five burgers are
themed and thoughtful, made of 100 percent beef ground daily in-house, nothing
soggy or grease-soaked. Take the Big Kahuna, a double patty party of grilled
pineapple and thick-cut bacon doused in honey lava sauce that makes every meaty
mouthful a sweet, spicy romp. And yes, you must order fries with that,
hand-cut, crispy, salt-coated spears that come with Stand Sauce, a spicy
aioli-like concoction that puts ketchup to shame. Slurp it down with a
hand-spun salted dulce de leche shake. Burp optional. 
Can't beat this $7.99 Carniceria Los Reyes deal.
Allison Young
Carniceria Los Reyes
Multiple Locations
If you
haven’t seen Carniceria
Los Reyes on 16th Street and McDowell Road, you’ve
certainly smelled it. The scent of barbecued pollo asado billows out
from the front of the Mexican market, filling the entire intersection with the
smoky, savory scent of meaty merriment. But as good as that charred bird
smells, it tastes even better, all butchered into big hunks of burning meat
love — especially when a whole chicken plus corn tortillas and a side of salsa
rings in at $7.99. Pollo isn’t the only star here: Salsas are standout, chicharrones
are large and in charge, and the ready-made carnitas, asada, and buche are
seasoned just right. Get the meat stuffed into a burrito or buy it up by the
pound for the ultimate to-go taco party.
Chino Bandido — so much fun to say.
Allison Young
Chino Bandido
15414 North 19th Avenue
Just
like Chino
Bandido is fun to say, the food is fun to order — and
eat. That’s because the Chinese-Mexican-Jamaican mashup offers more than 90,000
different and dizzying mix-and-match food combinations all served to-go style
in lidded aluminum bowls. Feeling spicy? Get the pollo diablo served
over Jamaican jerk fried rice. Feeling bold? Get egg foo yung and teriyaki
chicken stuffed into a burrito. When in doubt, go with the Jade red chicken,
hands-down the house favorite that works surprisingly well quesadilla-style.
Still not sure? The staff and the free samples will guide you. No decision
needed for desert: A complimentary snickerdoodle cookie comes with each “takee
outee” order. 
Red Devil in action.
Allison Young
Red Devil Italian Restaurant & Pizzeria
Multiple Locations
There’s
a reason Red
Devil has been slinging pizzas in the Valley since
1960. The family recipe is dang good. Nah, it’s not a thin-crust, dainty pie
you need to eat with a knife and fork all polite. They're hearty, foldable
slices with a slightly crispy, flaky crust and to-die-for sauce with a pow of
fresh tomato flavor that’s served still-bubbling hot straight out of the oven.
Heck, at the McDowell Road location, you can watch its creation from the
takeout window like dinner and a show … only a show, then dinner. Standard
pepperoni is a standout. Ditto for the Red Devil Combo of pepperoni, chunky
sausage, onion, mushroom, and green pepper. Or sacrifice sauce altogether for
the Red Devil White, a mix of fresh Roma tomatoes, cheese, and olive oil that’s
not shy on the garlic. 
Indian Palace is the place for Indian takeout.
Allison Young
We
Believe Local Journalism is Critical to the Life of a City
Engaging
with our readers is essential to Phoenix New Times's mission. Make a
financial contribution or sign up for a newsletter, and help us keep telling
Phoenix's stories with no paywalls.
Support Our Journalism
Indian Palace
2941 West Bell Road
Indian
Palace takeout is like a gift that keeps on giving. A
north Phoenix go-to since 1988, it offers softball-sized vegetable
samosas, chicken tikka all bright orange and bursting with flavor, deliciously
deep-fried and buttery fish pakora, impossibly rich matar paneer,
and an assortment of biryani rice dishes and breads. That last part includes
glorious garlic naan, a requisite for sopping up all that fragrant sauce. The
deeply seasoned scents of Delhi swirl through your car until you reach your
destination where you open the containers to unleash a tandoori tornado of
mint, cardamom, and turmeric. Inhale it, the scents and the food, but the best
part may be the leftovers, which you might find yourself downing cold straight
from the fridge the next day. Just warning you.
Wok this way to Abacus Inn.
Allison Young
Abacus Inn Chinese Restaurant
Multiple Locations
Located
just west of I-17 on Thunderbird Road, the original Abacus Inn is one of those unsuspecting
don’t-judge-a-book-by-its-cover strip mall joints that’s easy to drive right
by. But then you’d be missing out on impossibly crispy fried wonton starters,
spicy beef with just the right amount of volcano, kung pao cabbage that’s super
saucy but somehow still crunchy, and house special chow mein loaded with pork,
chicken, shrimp, and oodles of noodles. Everything comes out sizzling hot —
seriously, it will still be steaming when you get home — with all the requisite
sauces and utensils that, left out, can ruin takeout faster than you can ask,
“Where’s the soy sauce?” In short: This place woks.Editor's note: This story was originally published on October 23, 2019. It was updated on May 1, 2020.
Allison Young has written about food, nutrition, and travel for Sunset, Women’s
Health, Oxygen, Clean Eating, Mindbodygreen, and Prevention.
Her local jam is food writing, where she happily eats her way across the Valley
to discover the best hidden gems, hole-in-the-walls, pizza joints, and the
latest Phoenix food trends. She also loves to pick local chef’s brains for
their favorite food finds. When she’s not eating, she’s practicing yoga.
