$36.8 Million Earmarked for Energy Efficiency and Conservation Project TechnologyMarch 29, 2010 FacebookTwitterWhatsAppEmail The Energy Efficiency and Conservation Project has been allocated $36.8 million in the 2010/2011 Estimates of Expenditure, currently before the House of Representatives.Funded by the Government of Jamaica and the Inter-American Development Bank (IDB), the project, which began in August 2009, aims to support the government in its effort to improve energy efficiency and provide technical assistance to prepare a potential energy efficiency loan programme.The allocation will go towards evaluation energy consumption pattern for public sector buildings, undertaking cost assessment of public sector energy consumption, and conducting cost/benefit analysis of retrofitting buildings and public sector energy demand.Other targets include developing an investment plan for energy efficiency equipment installation and the terms of reference for an energy services company to facilitate a possible energy efficiency programme.The project, which is being implemented by the Government of Jamaica, is expected to be completed by February next year.As at December 2009, a project unit was set up and condition precedent to first disbursement met; expressions of interest for consultancy services were evaluated; collections and assessment of existing public sector energy audits were completed; and negotiation for Government access to Jamaica Public Service (JPS) public sector billing date started.Meanwhile, another $20 million has been set aside for the Jamaica Energy Security and Efficiency Enhancement Project Preparation Facility.This undertaking, which is being funded by the International Bank for Reconstruction and Development, will last from April to August this year, has the objective of preparing the Jamaica Energy Security and Efficiency Enhancement Project. Related$36.8 Million Earmarked for Energy Efficiency and Conservation Project Advertisements Related$36.8 Million Earmarked for Energy Efficiency and Conservation Project Related$36.8 Million Earmarked for Energy Efficiency and Conservation Project
MIDLAND, MI – The University of the Aftermarket awarded Automotive Aftermarket Professional (AAP) and Master Automotive Aftermarket Professional (MAAP) certificates to 18 industry veterans at the 2013 Automotive Aftermarket Products Expo (AAPEX) in Las Vegas, NV.AdvertisementClick Here to Read MoreAdvertisementThe University of the Aftermarket’s AAP and MAAP designation programs recognize long-term commitment to the aftermarket and professional development through programs and courses offered by the University and its association partners. Developed in partnership with AAIA, AASA, AWDA and Northwood University, these programs highlight both the educational and professional achievements of each recipient and, by extension, demonstrate the resulting competitive advantage for their employers and the aftermarket industry.AAP and MAAP certificates were presented by University of the Aftermarket Director Brian Cruickshank, MAAP, and Northwood University President and CEO Dr. Keith Pretty at Northwood University’s annual graduation and awards luncheon on Tuesday, Nov. 5, at the Venetian. The 2013 graduates of the program are:AAP Recipients:Jamie Ardis, AGS CompanyLindsey Ehlert, NGK Spark Plugs, Inc.William Flaherty, Jr., Stant CorporationRichard Guirlinger, Bourke Services, LLCSteve Handschuh, Motor & Equipment Manufacturers Association (MEMA)David Haun, Gates CorporationThomas Litzinger, Motown Automotive Distributing Inc.William Long, Automotive Aftermarket Suppliers Association (AASA)Gary McCoy, Fairway CommunicationsLarry Northup, Automotive Aftermarket Industry Association (AAIA)Stephen Novak, ZF Services NA, LLCMAAP Recipients:Ron Aparicio, Walker Products, Inc.Margaret Beck, Automotive Aftermarket Suppliers Association (AASA)Cal Coburn, NGK Spark Plugs, Inc.James Eady, GOJO Industries, Inc.Stephen Horn, ATP Inc.Eric Liebovitz, Marathon Sales & MarketingBrent Windom, Uni-Select USA, Inc.
To study extreme conditions related to Dust storms, ionizing cosmic radiation, and extreme cold at night on Mars, the research team of Christophe Craeye, a professor at the UCLouvain School of Engineering, developed antennas for the ‘LaRa’ measuring instrument (Lander Radioscience), which will go to Mars in 2020. The LaRa Measuring Instrument will help research life stability on Mars to help define the conditions that will make the red planet livable.LaRa uses an X-band antenna to communicate with the Earth. The Doppler shifts are measured from the Doppler tracking observations called “Two-way” by comparing the frequency of the radio signal received from LaRa with the frequency of a ground-based reference signal. It is designed to obtain an optimal antenna gain centered on an elevation (angle of the line-of-sight from Lander to Earth) of about 35-45 degrees.On behalf of the European Space Agency (ESA), UCLouvain has developed antennas for the LaRa instrument that will go to Mars in 2020 to study the red planet’s habitability. From concept to creation, the antennas were manufactured in three months – quite a feat! The originality of UCLouvain’s concept: the antennas are produced from a single block of aluminum to achieve lightness (weighing only 132g), miniaturization (hand-sized) and great resistance (particularly to day-night temperature variations of more than 200° C).Prof. Craeye’s laboratory has been producing antennas for more than 15 years, for various uses: road radars, magnetic resonance imaging, tracking objects equipped with radiofrequency identification (RFID) chips. The goal is always the same: retrieve remotely the data sent by a measuring instrument (of a vehicle’s speed, the body’s internal functions, an object’s or individual’s location, etc.).For this expertise, as part of the ExoMars mission, the ESA contacted (via Antwerp Space) UCLouvain. The mission’s purpose is to study the rotation of Mars in order to learn more about the composition of its core and determine whether the planet was/will someday be habitable. How? By means of the LaRa instrument, which will communicate with Earth via radio waves. Thus the importance of antennas: they receive and emit radio waves. By measuring the Doppler effect – the difference between the frequencies of the waves emitted on the way (Earth-Mars) and those on the return (Mars-Earth) – the antennas will make it possible to better understand the movement of Mars and therefore the composition of its core. This is why LaRa is equipped with 100% UCLouvain-made antennas: a receiving antenna and two transmitting antennas (one of which is a backup).Production requirements:Resilience: Earth’s atmosphere protects us from the sun’s rays and limits temperature variations between day and night, which makes our planet habitable. Mars doesn’t have an atmosphere. Temperature ranges from 80° C during the day (when the sun is most intense) to -125° C at night. Not to mention vibrations generated by dust storms.Lightweight and miniaturized: the LaRa instrument will be equipped with multiple components, each for specific use as part of the ExoMars research mission. Its total weight is distributed among its components, which must, therefore, be the smallest and lightest possible.The advantages of UCLouvain’s design:An innovative manufacturing process: antennas of unprecedented shape were created by milling from a single block of aluminum – no welding means increased resistance to vibration and temperature variations, in addition to being extremely lightweight. The receiving antennas weigh 132g maximum, the emitting antennas 162g maximum. And they fit in the palm of the hand. The design’s originality won over the ESA.Exceptional sensitivity: the antennas are capable of capturing a radio signal from any direction, and focus it on the transponder’s electronics – an area of less than 1 cm² in the centre of the antenna – for the strongest possible signal.Applications are being developed in the field of satellite communications. And many industrial collaborations exist in fields beyond space and as varied as medical imaging, radio-frequency sensors, radar, and telecommunications.
Copyright 2013 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed. MIAMI | Salsa overtaking ketchup as America’s No. 1 condiment was just the start.Salsas and other items are seen in the International food aisle of a grocery store Wednesday, Oct. 16, 2013 in Washington. These days, tortillas outsell burger and hot dog buns; sales of tortilla chips trump potato chips; and tacos and burritos have become so ubiquitously American, most people dont even consider them ethnic. (AP Photo/Alex Brandon)These days, tortillas outsell burger and hot dog buns; sales of tortilla chips trump potato chips; and tacos and burritos have become so ubiquitously “American,” most people don’t even consider them ethnic.Welcome to the taste of American food in 2013.As immigrant and minority populations rewrite American demographics, the nation’s collective menu is reflecting this flux, as it always has. And it goes beyond the mainstreaming of once-esoteric ethnic ingredients, something we’ve seen with everything from soy sauce to jalapenos.This is a rewrite of the American menu at the macro level, an evolution of whole patterns of how people eat. The difference this time? The biggest culinary voting bloc is Hispanic.“When you think about pizza and spaghetti, it’s the same thing,” says Jim Kabbani, CEO of the Tortilla Industry Association. “People consider them American, not ethnic. It’s the same with tortillas.”With Hispanics making up more than a quarter of the U.S. population today — and growing fast — experts say this change is dramatically flavoring the American culinary experience. Hispanic foods and beverages were an $8 billion market in the last year, according to consumer research firm Packaged Facts. By 2017, that number may reach $11 billion.And that’s influencing how all Americans eat. Doritos, after all, are just tarted-up tortilla chips.As the entire menu of the American diet gets rewritten, the taste is getting spicier, with salsa and chipotle popping into the mainstream vernacular. And onto your dinner table: Marie Callender’s has grilled shrimp street tacos with chipotle ranch dressing; Whataburger has a fire-roasted blend of poblano peppers in its chicken fajita taco; and there’s tomatillo verde salsa in the baja shrimp stuffed quesadilla from El Pollo Loco.From queso fresco to chorizo, traditional Hispanic foods — or even just the flavors of them — are making their way into our everyday diet, particularly among the millennials — those born between the early ’80s and the turn of the century. Generation Y’s Hispanic community was born into an American culture but still holds onto its traditions, often eating white rice and seamlessly switching between English and Spanish.“They are looking for products that are not necessarily big brands anymore,” says Michael Bellas, chairman of the Beverage Marketing Corporation. “They like brands that have character. They are looking for authenticity and purity, but they are also looking for new experiences.”For example, popular among the millennials and other generations on the West Coast is the Mexican soda Jarritos, which boasts real fruit flavors ranging from mango to guava. The company’s site showcases a collage of photos taken by Generation Y soda drinkers. Brightly colored sodas pop through their clear vintage-looking bottles. And the bottle caps share a simple message: “Que buenos son,” or “They’re so good.”Another Hispanic beverage making ever more rounds in households across America is tequila.In 2006, nearly 107 million of liters of tequila were exported to the U.S., a 23 percent increase over 2005, according to Judith Meza, representative of the Tequila Regulatory Council. Tequila entered the top 10 of liquors in the world five years ago, she said.Even our choice of side dishes is feeling the influence. In general, Americans are eating fewer of them. Except white rice, a staple of Hispanic cuisines, says Darren Seifer, a food and beverage analyst for The NPD Group, a consumer marketing organization.Americans ate rice on its own as a side dish (not counting as an ingredient in another dish) an average of 24 times in 2013, up from 20 servings in 2003, according to NPD’s National Eating Trend.Why has rice resisted the death of the side dish? It’s one of the traditions millennial Hispanics have held onto, says Seifer.And that’s just the start. Rice also was the top-rated side dish in a National Restaurant Association chefs survey of what’s hot. The same survey also found chefs touting taquitos as appetizers; ethnic-inspired breakfast items such as chorizo scrambled eggs; exotic fruits including guava; queso fresco as an ingredient; and Peruvian cuisine.The influence goes deeper than the numbers. Like Italian food before it, Hispanic food enjoys broad adoption because it is easy for Americans to cook at home. Few Americans will roll their own sushi, but plenty are happy to slap together a quesadilla. Hispanic ingredients also are more common than those of Indian or other Asian cuisines. Ditto for the equipment. While nearly every American home has a skillet for sauteing (a common cooking method in Hispanic cuisines), only 28 percent of homes have a wok, according to NPD.All of this has meant a near complete loss of ethnicity for many Hispanic foods. Americans now more closely associate tacos, tortilla chips and burritos with fast food than with Hispanic culture.“The Hispanic market isn’t the only one driving that taste profile,” says Tom Dempsey, CEO of the Snack Food Association. “As manufacturers become more innovative on how to use tortilla chips, that will continue to take a larger share of the snack marketplace.”Tortilla dollar sales increased at a faster pace in supermarket sales than potato chips this year (3.7 percent vs. 2.2 percent over a 52-week period), according to InfoScan Reviews, a retail tracking service.Though potato chips continue to be the top-selling salted snack in terms of pounds sold, “the growth of tortilla chips is a little bit more robust than the growth of potato chips,” Dempsey says. “And both tortilla chips and potato chips are reflecting greater influence from the Hispanic taste profile than in previous years.”Which is to say, even all-American potato chips are increasingly being flavored with traditionally Hispanic ingredients. Care for Lay’s “Chile Limon” chips? How about some “Queso Flavored” Ruffles? Maybe some Pringles Jalapeno? And of course there’s the old standard — Nacho Cheese Doritos.As testament to their popularity, the Tortilla Industry Association estimates that Americans consumed approximately 85 billion tortillas in 2000. And that’s just tortillas straight up. It doesn’t include chips.“Having been raised on Wonder bread,” Kabbani, the group’s CEO, reminisced of his childhood days, “I didn’t think that this could displace the sliced bread that was such an item of the American kitchen.” But parents are picking healthier options to wrap their child’s lunch every day, he said.“When it comes to health, the Mexican cuisines cater better to that with salsas and vegetables,” says Alexandra Aguirre Rodriguez, an assistant professor of marketing at Florida International University.A healthier option many Americans are choosing is the tomato-based salsa, which beat ketchup sales 2-1, according to IRI, a Chicago-based market research firm.This isn’t simply a matter of Hispanics buying more of their traditional foods.At the grocer, Hispanic ingredients have moved well beyond the international aisle, sometimes commandeering entire aisles of their own or, increasingly, mingling freely with the rest of the products. Tortillas and taco kits outsell hamburgers and hot dog buns, according to the latest edition of Hispanic Foods and Beverages in the U.S.Packaged food is also playing a major role.“If I would look at 10 shopping carts, about half would have taco shells, the Americanized components to make enchiladas or tacos, or frozen chimichangas,” says Terry Soto, president and CEO of About Marketing Solutions, a consulting firm specializing in the Hispanic market. There are more non-Hispanics buying those types of foods, she says.“There is a larger segment of the population that wants the real thing. It’s not so much the products becoming mainstream. It’s about ethnic food becoming that much more of what we eat on a day-to-day basis.”