Reasons To Use Kitchen Vegetable Washers

We all know that fresh fruits and vegetables are the healthiest addition to any daily diet. We can even hear our mothers’ voices – “Eat your fruits and vegetables!” But in today’s modern world of air pollutants, acid rain, fertilizers, pesticides, and other chemicals known to be harmful to the environment, one has to question just how healthy is it to eat those fruits and vegetables. These days, scientists and environmentalists alike both strongly advise consumers to thoroughly wash their produce before eating or even cooking it. But how can we be sure that is enough to protect our health? How do we know our fruits and vegetables are not only fresh, but clean too? Read on to learn the basics of kitchen vegetable washers.

Home Fruit and Vegetable Wash

Because consumers in general have become savvier and more vigilant about the foods they are eating, there has been an increasing demand for products that will ensure the quality of their food. Long gone are the days of biting into an apple straight from the grocery bag – you never know what you might be biting into!

In response to this issue and growing consumer demand, manufacturers have created home fruit and vegetable wash products. These washers are natural cleaners that are safe to use on fresh produce to effectively remove all traces of dirt, fertilizer, pesticides, and other contaminants that may be harmful if eaten. Often these washers come in a concentrated formula, so with a little added water, they can be sprayed directly onto the fruit or vegetable. Simply rub the fruit or vegetable until it is completely covered with the wash, then rinse immediately. For soft, thin-skinned produce, place in a colander, spray with a fruit and vegetable wash product, then rinse under running tap water.

Other Vegetable Washing Equipment

Some would argue that simply passing a fruit or a vegetable under running tap water and rubbing it lightly with their hands is sufficient enough to clean it. Perhaps they are right, but it is difficult to believe anyone’s fingers would be able to get into the grooves, creases and crevices many fruits and vegetables by nature have. If you feel a plain water wash is good enough to clean your fresh produce, then it is recommended, at least on fruits and vegetables with thick, tougher skins, to use a scrub brush specially designed for cleaning produce. These brushes are able to reach parts of the vegetable’s skin that are wrinkled, dimpled, or indented, ensuring that every crevice is thoroughly cleaned. Just make sure to wash the brush after each and every use in order to keep it clean and free from bacteria and other germs.

It is now widely accepted that all fruits and vegetables need to be washed before being eaten to ensure they are free of surface contaminants. This remains true even for home-grown produce and for those fruits and vegetables where we would not normally eat the skin. For best results and peace of mind, use a fruit and vegetable washer with a scrub brush, and enjoy!

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About Vincent Pl:
Author Vincent Platania represents the Stanley Home Products. Stanley Home Products has been in business since 1936, and offers high quality home and personal care products to keep your home and your body clean. Visit www.stanleyhomecare.com

Potato Salad recipes

Potato Salad is personal again. If you love potato salad you know how much you miss that in the picnics which seem no fun without that. If you always carve for new potato salad recipes this is the right place for you. Salad-recipes.net provides you with a wide variety of fresh salads recipes which are as good when homemade. The salad recipes are simple yet mouthwatering with all the essential nutrients if you are calorie conscious.

Lets start with a few interesting Potato salad recipes.
German-Style Potato Salad
Ingredients:
1 1/2 pounds red-skin potatoes, cooked, peeled & diced large
2 ribs sliced celery
1 large red onion, minced
1 large clove garlic, minced
3 slices bacon
1/2 cup apple cider vinegar
2 tbsp sugar
1 tbsp mayonnaise
salt
pepper
Directions:
Boil the potatoes until tender yet firm. Keep them warm after they have been cooked.
In a skillet or frying pan, fry the bacon. Crumble the bacon and set it aside.
Use the rendered bacon-fat to cook the garlic and onion in a deep skillet.
When they are soft, remove them to a large bowl and add the sugar, apple cider vinegar, mayonnaise, salt and pepper.
Toss in the potatoes and celery. Stir well.
Garnish the salad with the crumbled bacon.

Indian Potato Salad
Ingredients:
1 1/2 pound red or new potatoes, scrubbed & cut into 1/2" dice
1/2 tsp toasted cumin seeds
1 tbsp garam masala ( see following recipe* )
2/3 cup nonfat yogurt
3 to 4 tbsp fresh lemon juice
1 tomato, seeded & cut into 1/2" dice
1/2 small red onion, finely chopped
3 tbsp coarsely chopped fresh cilantro
1 tbsp chopped fresh mint ( optional )
Directions:
Place the potatoes in a large sauce pan and cover them with cold water.
Bring the potatoes to a boil, then reduce the heat and let them simmer for 8 to 10 minutes or until they are tender yet firm.
Drain the potatoes in a colander then place them in a large bowl.
Lightly toast the cumin seeds in a dry skillet over medium heat for 3 minutes or until lightly browned and fragrant.
Stir the garam masala, lemon juice, yogurt and potatoes together. Let the mixture cool completely.
Shortly before serving mix in the tomato, onion, salt, pepper and half the cilantro.
If you are using the mint, add that now as well.
Season to taste with the lemon juice, masala, and salt.
Place the salad on its platter or serving bowl. Spoon the yogurt into the center.
Sprinkle it with the remaining cilantro and cumin seeds and serve.
*Quick Garam Masla
Ingredients:
1 tsp cumin seeds
1 tsp coriander seeds
1/4 tsp sesame seeds
1/4 tsp black peppercorns
1/2 tsp kosher salt
1 cardamom pod
Directions:
Roast the ingredients in a dry skillet for about two minutes or until lightly browned and very fragrant.
Grind the mixture in a spice-mill or coffee grinder or pulverize it with a mortar and pestle.
This recipe should yield about one tablespoon.
With this potato salad recipe you would enjoy every moment of your next picnic or weekend party.

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About Anand Dongre:

Looking for more information on Salad recipes check out salad-recipe.net your guide to Salad recipes

Easy Ways To Get Your Kids To Devour Broccoli

Most kids are picky when it comes to eating green vegetables. They have their favorites and then there are the ones that they won’t eat at any cost. If your kid won’t venture to try anything green, learn ways to get them to consume it and appreciate the flavor. Today, we’ll be starting with broccoli.

The quickest way to convince your child to eat broccoli is to add it to a dish that they already like. If your child has never tried broccoli, this will make it easier still. The taste of the other foods will mask the taste of the broccoli. Broccoli doesn’t taste bad, but it does need some sprucing up to taste better.

Add broccoli to a dish of macaroni and cheese. Almost all kids like to eat macaroni and cheese. Steam a pot of broccoli until it is almost done, but still very green. Once the macaroni and cheese is done mix the broccoli in. Before you mix it, cut off the stalks. The tops are easier to eat. Sometimes the stalks have hard parts that you could chew on for days and they still wouldn’t disappear. If you don’t want to chop all of those stems, buy bags of broccoli that just contain the florets.

Does your kid crave hot dish? Add broccoli to your favorite casserole. Transform a cheesy chicken and rice hot dish into a cheesy chicken, broccoli, and rice hot dish. A beef and noodle casserole could get a touch of green with some broccoli florets. Your kids will be so glad that they don’t have to eat peas that they won’t even care about what’s in the hot dish.

My kids crave chicken potpie. Many potpies contain chunks of potatoes, carrots, and green beans. If you are making it from scratch, add a few baby broccoli florets to the veggie mixture. Once the vegetables soften and combine with the chicken, and the cream soup the taste mixes right in. You can add broccoli to a turkey or a beef potpie in addition.

Offer broccoli as a snack. Many times, kids will snack on vegetables when they are raw and they taste better to them that way. Set out a plate of broccoli with the stalks and a bowl of ranch dressing. Ranch dressing on vegetables is tasty and a convenient snack to munch on while watching television or doing homework. It fills them up for the moment and there’s no sugar in it to ruin their dinner. If ranch dressing is not their thing, try cottage cheese, yogurt, or another type of dressing.

Broccoli works well as a side dish with a sauce. Often you see broccoli with a sauce, it is cheese sauce. Beware of the fat content though. Use a low-fat cheese to melt over the top or try Velveeta® light cheese spread. Light salsa con queso (with cheese) is also an option for a sauce topping.

Broccoli is a wonderful vegetable to consume. It can be added to any pasta dish or casserole, or used as a side dish with a sauce for flavor. Getting your kids to consume broccoli is a task but it can be completed if you use their favorite foods as a decoy.

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About Christine Steendahl:
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Vegetarian Recipes: Three Health Advantages Of A Vegetarian Diet

While many people lament the nutritional disadvantages of a poorly planned vegetarian diet, few stress the health advantages of adopting a vegetarian or vegan diet. In this article, I will cover the major three nutritional advantages of becoming a vegetarian.

While many people lament the nutritional disadvantages of a poorly planned vegetarian diet, few stress the health advantages of adopting a vegetarian or vegan diet. In this article, I will cover the major three nutritional advantages of becoming a vegetarian. The first major advantage of a vegetarian diet is increased heart health. Vegetarians, on average, consume more nuts (often as a supplemental form of protein). Nuts contain "good" fats, such as omega-3 and omega-6. This promotes good heart health by reducing "bad" cholesterol and unclogging arteries. In addition to nuts, vegetarians also consume more soy milk (often to replace milk), which reduces "bad" cholesterol and has been linked to good heart health.The second major advantage vegetarians enjoy is increased skin health. In addition to consuming larger quantities of nuts (which contain healthful oils), vegetarians tend to consume more fruit and vegetables, which are rich in essential vitamins, including A and E, which are linked to good skin health. Fruits and vegetables also contain high amounts of fiber, which helps flush toxins out of the body, further contributing to better skin health.The last health advantage vegetarians enjoy is an increased natural consumption of antioxidants.Antioxidants are foods that help prevent cancer by destroying free radicals. Vitamin C and Vitamin E, two strong antioxidants, are commonly found in vegetarian meals.Vitamin C can be found in berries, tomatoes, citrus fruit, kale, kiwis, asparagus and peppers.Vitamin E can be found in wheat germ, seed oils, walnuts, almonds, and brown rice--all foods that are commonly a part of a well-balanced vegetarian diet.So what does this all mean for you as a prospective vegetarian?It means the popular mythology about vegetarian diets is false. Not only can a vegetarian diet be nutritionally sufficient, but it can also affect better skin health, prevent cancer, and increase your heart health.

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About the Author

Get all your delicious vegetarian recipes here! Here at eBooksilverfish, we provide all the Best eBooks at the best possible prices we can afford to, 24/7! In other words, you save more $$ and time, as you don't have to search elsewhere on the internet for similar eBooks! We do all the work for you!

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Vegetarian Recipes: The Top Five Nutrients Vegetarians Lack

Both vegetarian and non-vegetarian diets have advantages. Vegetarian diets tend to be rich in antioxidants, certain vitamins, and healthy fats. Non-vegetarian diets, by contrast, tend to contain more protein, iron, zinc, calcium, and vitamin B-12.

Both vegetarian and non-vegetarian diets have advantages. Vegetarian diets tend to be rich in antioxidants, certain vitamins, and healthy fats. Non-vegetarian diets, by contrast, tend to contain more protein, iron, zinc, calcium, and vitamin B-12.If you already decided to adopt a vegetarian diet, it is essential you learn how to increase your intake and absorption of these nutrients to avoid short-term and long-term health complications.In the next few paragraphs, I will explain how you can regularly assimilate larger portions of these nutrients into your regular diet:1. Protein.
Different types of protein are made up of different permutations of amino acid chains. In order to create a "complete protein" or a protein that can be assimilated into the human body as tissue, you must consume foods that contain complementary chains of amino acids.Wheat, nuts, and beans are three types of vegan-friendly incomplete proteins; however, wheat is hard to digest and up to 50% of its protein is lost during the process.
Isolated soy protein, which you can get from a number of sources (including soy milk), can be digested efficiently-enough to match the animal protein yields.2. Iron. Plant sources contain a significant amount of iron, but in nonheme form, which is more sensitive to inhibitors than iron that comes from animal products.You should do two things to increase your blood-iron levels: 1) consume more plant iron; and 2) avoid absorption inhibitors, such as tea, coffee, and fiber.3. Zinc. Whereas non-vegetarian diets seem to enhance the absorption of zinc; vegetarian and vegan diets do the exact opposite--they inhibit it. Nutritionists suggest that you can overcome this by consuming more foods that contain zinc, such as soybeans, cashews, and sunflower seeds while reducing your intake of inhibitors by washing vegetables and grains.4. Calcium. While vegetarians can easily consume an adequate amount of calcium without any dietary additions, it is important that vegetarians avoidconsuming certain foods that are high in oxalates, which inhibit calcium absorption.

Dietitians suggest that vegetarians do not consume spinach, beet greens, and swiss chard as the calcium component of a meal plan. While they are rich in calcium, they also contain high amounts of oxalates.Rather than consuming those foods for calcium, vegetarians should consider other options, such as soy yogurt, tofu, beans, almonds, and calcium-fortified foods.5. Vitamin B-12. Many vegetarians lack vitamin B-12 simply because it does not exist naturally in any non-animal forms. Vegetarians should seek out vitamin B-12 fortified foods, such as certain soy milks and cereals to supplement what they lack.

As I outlined, there are a number of nutrients vegetarians can lack of they do not research and plan. This is not meant to discourage people from becoming vegetarians, but instead to encourage them to spend time planning a health approach to their vegetarian diet before starting it.
When planned adequately, a vegetarian diet can not only make up for what it lacks from animal products, but it can far exceed the healthfulness of most non-vegetarian diets.

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About the Author

Get all your delicious vegetarian recipes here! Here at eBooksilverfish, we provide all the Best eBooks at the best possible prices we can afford to, 24/7! In other words, you save more $$ and time, as you don't have to search elsewhere on the internet for similar eBooks! We do all the work for you!

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Vegetarianism And The Vegetarian Movement Beliefs

With the growing interest in the health benefits of the vegetarian diets, it is easy to forget why vegetarianism was invented in the first place. The vegetarian websites are full of information why vegetarianism is good for us – it lowers our Body Mass Index, makes us healthier and better-looking. In this flood of information it is easy to miss the fact that the first vegetarians weren't interested in their health at all. There were other, more serious, reasons to quit eating meat.

Roots: ethics

Though it is said that Buddha never ate meat, the first vegetarians we know of for sure were the philosophers of ancient Greece and Rome. They were the first to notice the ultimate cruelty connected with killing animals only to feed humans. Pythagoras, Plutarch, Seneca – everyone of them became a vegetarian because of ethical reasons. This notion was also visible in many various religions, including Zoroastrianism, Buddhism and several Christian churches.

Though now we tend to think that vegetarianism was brought to the Europe and the USA from India and Tibet, the first modern vegetarians were Christians horrified by the idea of eating other living creatures. It is true, however, that the vegetarian movement gained momentum in the seventies thanks to growing popularity of traditional Chinese, Indian and Tibet culture. It was no more than 50 years ago when vegetarianism became also a matter of health.

Today: health

The recent years were the time of a considerable shift in the vegetarian movement ideas. Instead of the outrage caused by unnecessary deaths of animals, most vegetarians tend to be fueled rather by the health benefits of the vegetarian of and diets.

For good or for ill, the ethics fades into the background. However, it is still good to remember that being a vegetarian is, above all, about not killing innocent beings.

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About Samantha Brown -:
Samantha Brown has been a vegetarian since her teens both for cultural and health reasons. Visit her ever-growing Web site Benefits of Vegetarianism to read more about the benefits, advantages, and even disadvantages of vegetarianism.

Disadvantages of Organic Food and Organic Agriculture

Organic food is expensive

Unfortunately, at the moment retailers are charging artificially high prices. I was in Tesco last week which is a rare occurrence as I shop locally where possible, and I nearly died when I saw the prices being charged for organic yogurt and eggs compared to the non-organic brands. I understand that we have to pay more for organic produce because there are more crop failures due to the fact that the farmers cannot use pesticides, but what is an acceptable percentage and does this vary from product to product. Should organic fish be 10 percent more expensive than non organic fish and vegetables 20 per cent etc? If we have to pay more for crop failures how does this work with processed food that uses less fresh ingredients and higher volumes? Should we still have to pay a premium or are they just jumping on the band wagon and making us pay higher prices? At the moment most organic items are too highly priced to be affordable to most people. Furthermore, many argue that there is not enough evidence that supports the benefits of eating organic food to warrant the additional cost. For example its difficult to quantify; can organic potatoes be 10% better for us, should we then pay an extra 10% on the price? or are we paying for a lifestyle choice? Is this not the same as any branded clothes, toiletries, cars? We could buy cheaper clothes, toiletires or cars as they all do the same as dearer branded ones yet we choose them because it makes us feel better and due to peer pressure and advertising.

Organic Food Safety and Benefits

There is evidence that organic farms are more sustainable and environmentally sound, among other benefits. These claims, however, are subject to dispute and are not settled among scientists.
Another contentious issue surrounding organic produce is the fact that nearly 70 per cent of produce sold in UK supermarkets is imported, generating thousands of food miles to get to its destination and causing damage to the environment.

Often organic food produced in England is sent from one side of the country to the distribution warehouse at the other side, only to be sent back again to the Supermarket. One supermarket has been run a pilot where the farmer and his tractor deliver the organic produce to the supermarket direct. Now that is progress!

Non organic food does contain pesticides of varying amount. Many toxicologists and scientists consider the amount to be so low as to have no effect on the consumer. For example, have you fallen ill the past due to the chemicals in your food? I doubt it! Only those that have an allergic reaction or eat vast quantities of the same food may do so. Food is not allowed to be sold by law that is unsafe.

In todays society, it is virtually impossible to grow produce pestivide free and even organically grown foods do not claim to be completely free of chemical residues. Presticides are carried in the air and rivers. Non GM crops around the world have been found to contain Genetically Modified seedlings as these have been carried in the air from GM farms miles away.

Organic food has "sold out"

Organic food began as a small movement decades ago with gardeners and farmers rejecting the use of conventional non organic practices. With the growth of the Organic food market now outpacing much of the food industry many big companies have moved into this market. With these large often multi national companies, and with the creation of a legal certification framework such as the Soil Assocaiton, there is worry that the very definition of organic food will change from what it used to be and become just another mass produced brand which will over time be replaced by another emerging sector.

For example, Heinz is producing an organic version of baked beans and has different ingredients and packaging, it uses 100% certified organic vine-ripened tomatoes. The label will also reflect an organic quality--with Heinz traditional red label replaced with a green version. Another difference: the organic version will cost about 50% more than regular Heinz. Does certified organic vine-ripened tomatoes cost 50 percent more to buy when bought in bulk, I doubt it!

By keeping it small are we not keeping it beautiful and under control?

A final thought…… Organic is more than just a brand, its a way of life!

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About Davinos Greeno:
Davinos Greeno works for the organic directory This green directory lists 100s of Organic Food and Drink Companies and Eco Jobs and Campaigning Videos

Honeydew Melons: Savor The Tastiest Fruit Snack

“If honeydew is ripe, then it is the king of all melons”. Honeydew melons are considered to be more ‘melony’ and tastier than cantaloupe watermelon or any other variety of melons. One of the most popular melons, belonging to the cucurbit (gourd) family, honeydew melon is most closely related to casaba, Crenshaw, and winter melons. Honeydew melons are thought to have their roots near Iran (Persia) and/or West Africa. Although no specific data has been recorded to measure the produce of honeydew worldwide, the United States ranks third, behind China and Turkey in the produce of cantaloupe and honeydew variety of melons. This same variety of fruit is also produced in southern France, where they call it by the name, `White Antibes’.

While the honeydew plant is quite similar to cantaloupe except for more round shape of the leaf, the fruits are distinctive. They are round to slightly oval; about 8 inches long, and are extremely smooth with no netting or ribs. Some soft hairs are present on the surface in early stages. Rind color is greenish white when immature, becoming somewhat creamy yellow when ripe. The flesh is light green, thick, juicy, sweet, and uniquely flavored. A particular variety of honeydew also has orange flesh and salmon colored rind. Ripe honeydew is the sweetest of all melons.

Commercial varieties of honeydew have not done very well in the market, although the average per capita consumption of honeydew melons has increased each decade since the 1960s. The greatest success with their culture has been with irrigation in semiarid regions of the country. The humid conditions with accompanying diseases and insect problems have made them a poor choice for both gardeners and commercial farmers alike. The U.S. farm value of honeydew melons averaged $94 million during 2001-03. During this 3-year course, California produced 76 percent of the nation’s honeydews, followed by Arizona and Texas.

A major difficulty in the process of production of honeydew melons is of ripening and harvesting the fruit. Fruits of most honeydew plants do not separate from the vine at maturity, as do muskmelons; so they must be clipped. The size, skin color and smoothness of the rind are the characteristics that are to be looked for in the fruit in order to judge its maturity. Gardeners should watch for the development of distinct blotches or streaks of yellow appearing on the creamy white surface as an indication for time to harvest. This should occur in 80-90 days from seeding to first fruit picking. Ideally, it would be best to harvest honeydew melons just before their surface starts to crack and still waiting long enough for the fruit to develop its full flavor. It is important to realize that cutting the fruit from the vine in an earlier harvest at a more immature stage reduces the cracking problem, improving shelf life and appearance, but results in fruit with lower sugar content and inferior flavor.

Whatever may be the difficulties with the proper harvesting, a ripe juicy honeydew melon has a lot of added benefits. Honeydew melons are packed with vitamin C and are a good source of potassium. Consumption of honeydew melons can potentially reduce your risk of developing diabetes, heart disease, cancers and strokes. The honeydew melons are also a favorite scented candle because of its refreshing sweet scent and pleasant aroma. So, the next time you look out for a honeydew melon, don’t just thump and shake to check its ripeness, as you would have done with a usual watermelon. Improve the eating quality of uncut melons by leaving them at room temperature for 2-4 days. Once cut, eat the sweet and juicy honeydew melon within 2 days. That’s the way to enjoy a quick healthy honeydew snack!

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About christinem:
Christine is an expert Internet marketing professional with years of experience in various industries such as: Business, Finance, Real Estate, Web-Design, Health & Medicine and many more. Watermelon

Antibiotic free quality shrimp farming & prawn farming aquaculture seafood producer

As a result of research and development that began more than two decades ago, National Prawn Company has completed phase one of a $350 million "modified extensive" shrimp farm on the Red Sea, 150 kilometers south of Jeddah. The $200 million first phase resulted in eleven farms and 2,800 hectares of ponds with projected production of 13,500 metric tons of whole shrimp a year. Phase two will add fifteen more farms and 3,500 more hectares of ponds capable of producing 17,500 tons a year.

National Prawn Company follows the codes of conduct and methods of production outlined under the United Nation's definition of "Sustainable Development". It produces antibiotic-free shrimp with no hormones and no preservatives using eco-friendly, sustainable shrimp farming methods. It uses low stocking densities and settling ponds to protect the local aquatic ecosystem.

NPC's product line is currently marketed locally and internationally under the brand name "Al-Watania" and other brand names.

Work Force: More than 2,000 employees from 25 countries.

Broodstock: Specific pathogen-free, specific pathogen-resistant Penaeus indicus in its twenty-fourth generation.

Nauplii Production: 60 million a day.

Postlarvae Production: 180 million a cycle.

Processing Plant: Capable of handling 80 metric tons of head-on shrimp a day. M/S Marel/Carnitech (Denmark) supplied and installed most of the processing equipment. M/S Jonsson (USA) supplied the peeling machines and Mycon (Japan) supplied the refrigeration system. The plant is designed to process a wide variety of products from simple block frozen products to high-value ready to eat individually quick frozen and cooked products.

The shrimp reach the plant in less than an hour after harvest and are processed and packed in less than six hours after harvest. The plant has a large, fully automated chill room that can hold up to 25 tons of whole shrimp as it comes in from the farms.

There are three major processing lines, a head-on line with the capacity to handle two tons an hour, a headless line with the capacity to handle 1.2 tons an hour, and a peeling line with the capacity to handle one ton of raw shrimp an hour. Three plate freezers can freeze 20 tons of shrimp a day, and two spiral freezers can freeze three tons per hour. There are two flow pack machines from Sandiacre. As part of the worldwide marketing strategy, great importance has been given to the implementation of HACCP and ISO quality control systems.

Feed Mill: Capacity ten tons per hour. BUHLER (Switzerland) installed the machinery and technology.

Intake Pumping Station: The intake pump station was designed to create a flow of 90 cu/m/sec at a static head of 2.5 meters. It is equipped with twelve Amacan submersible, vertical pumps. The length of the intake canal is 35 kilometers!

Drain Pumping Station: The return water pump station is designed for a flow rate of 90 cu/m/sec at a static head of 1.1 meters. It is equipped with seventeen Amaline submersible, horizontal pumps. The total length of the return water canal is 38.2 kilometers.

Shrimp Head Powder: The offal plant processes fresh shrimp heads into shrimp head powder, which NPC sells as a feed ingredient in laminated, polypropylene bags weighing either 25 or 50 kilograms.

Miles of Roads on the Farm: 157 kilometers, 57 of them asphalted.

Employee Community: Furnished bachelor accommodations are provided with dining halls, relaxation facilities, indoor sports facilities, supermarkets and a mosque. Essential utilities like power, water and sanitation are available around the clock.

Distribution: NPC has entered into exclusive agreements with distributors in U.S.A, Canada, Spain, Cyprus, Italy, Australia, Japan, China, UAE, Korea, Egypt, Bahrain, and Jordan. It is looking for distributors in Kuwait, Qatar, Oman, Lebanon, and Tunisia.

Employment: NPC is on course to implement its second phase and will be hiring people at all levels.

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About National Prawn Company:
National Prawn Company P.O. Box 20, Al-Lith 21961, Kingdom of Saudi Arabia Phone 00-966-7-7420742, extensions 582 Fax 00 966-7-7420743 Email sales@robian.com.sa Webpage www.robian.com.sa