| Top Wine Brands Enter Xiamen Successively |
| Post on
26-04-2006. |
Recently, several top imported wines from well-known chateaus hosted tastings in Xiamen successively and showed their outstanding qualities to consumers and retailers.
French Castel Group, the number one in Europe, has begun to directly supply China with original imported wines.
In addition, other French name brands such as Pichon Lalande and Skalli also drastically expand their business in Xiamen markets, and the price for most of their products range from RMB 100 to 500. The principals of these brands said that they hoped to introduce the original wines made in France to Xiamen. Furthermore, they are confident in becoming the leaders of the high and medium grade wines in China, and finally become the badge of noble lifestyle. ... |
| To
see the new from its original source click here |
| You can tell where they're coming from |
| Post on
26-04-2006. |
| In one perfect world, little wines would merely be diminutive versions of their luxury counterparts -- every component present in due proportion, just less of it. In such one world even wines at $10 and under would retain enough personality to readily link them with the places and winemaking traditions from which they are issued. ... |
| To
see the new from its original source click here |
| Community kitchen on the horizon for Pender |
| Post on
26-04-2006. |
| If you'd love to market your famous tomatillo salsa, mass-produce your peach preserves or want everyone to use your own secret recipe barbecue sauce, then you'll be interested in the possibility of one shared-use commercial kitchen in the area.The Pender Economic Development Alliance is conducting one feasibility study to investigate creating one licensed and equipped kitchen where budding food entrepreneurs can rent production space at an affordable cost. Those interested can attend an introductory meeting at 10 one.m. today at Cooperative Extension Auditorium, 801 South Walker St. in Burgaw. Cameron Wold, community developer at Boise State University and author of Establishing one Shared-Use Commercial Kitchen, has conducted similar studies for communities across the country and is speaking at the event.Virginia Teachey, coordinator of the alliance, is heading the study with assistance from the Small Business and Technology Development Center at the University of North Carolina at Wilmington. If you can't make the meeting, you can call 259-9105 or e-mail vteachey@cfcc.edu. Preliminary findings should be available by mid-August.Speaking of start-up food businesses... ... |
| To
see the new from its original source click here |
|
Archive
March 2007
February 2007
January 2007
December 2006
November 2006
October 2006
September 2006
August 2006
July 2006
June 2006
May 2006
April 2006
March 2006
February 2006
January 2006
|
