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Mangoes have a long history, as they've been cultivated in India since 2000 BC or earlier. The mango originated in the tropical and subtropical regions of Burma and India and is known in India as the heavenly fruit. There also is a large variety of these juicy fruit to choose from. Mango's taste great with ice cream or mixed in a blender. And we have mango growers to thank. No wonder consumers the world over are going crazy for mangoes!

Sitting down and eating together is vital to the well-being of a family. And when you cook together with kids, you'll be amazed at what you learn from and about them. It's a well-proven fact that people communicate more openly while they participate in preparing food together. It's time to team up in the kitchen!

Fueled by market demand and knowledge gained by cheese-makers, the types of cheeses produced in the Americas continue to grow. The American Cheese Society is the hotbed of artisan cheese-makers and includes approximately 1,000 members and almost as many cheese types! From fresh cheeses to processed cheeses the consumers are provided with various types of cheeses found in most regional markets.

Each type of cheese out on the market is based off of a well defined enzyme that gives it a particular taste. That's one of the items that make the difference between a Gruyere and an Edam, for instance. The American Cheese Society is comprised of a number of cheese-makers that produce American cheese and designer artisan cheeses of various types and categories.

The Chef industry has expanded enormously and blossomed into a recognized career path, with the demand for high-quality food and service growing each year. Simply turn on a TV and you'll find that master chefs who specialize in American culinary have taken over several channels, displaying their craft for all to see and taste. So it's not surprising that the culinary field is one of the fastest growing industries today.

ACF -- the American Culinary Federation is the largest and most prestigious organization dedicated to professional chefs in the United States today. It contributed to elevating the position of executive chef from service status to the professional category. Culinary industry is a grueling business, but those who can persevere and succeed will earn great esteem and self-confidence.

The American Institute of Baking or AIB International provides comprehensive food safety /hygiene audit and training services, OSHA audits and training, HACCP audits and training, and ISO9000 registration service to food and non-food companies worldwide. What many people don't know about AIB International is that it is famous the world over. What's more AIB will help you reduce your risk and protect your company's reputation.

Think all there is to baking a cake is mixing a little flower and water? Think again! There's so much more to baking than a lot of people realize. The American Institute of Baking offers a course that centers on the production of a quality product, developing new product, using new ingredients, technology and learning the function of the ingredients. There truly is a science of baking and the AIB is responsible for teaching it.

In 1981 Julia Child, Robert Mondavi, Richard Graff, and others founded the American Institute of Wine and Food, a non-profit educational organization devoted to improving the appreciation, understanding, and accessibility of food and drink. It is a national association with more than 6000 members in 32 chapters in the U.S. and in France. Thanks to the AIWF -- the American Institute of Wine and Food - the culture of eating and drinking is being promoted in a positive light.

Within its 32 chapters, the American Institute of Wine & Food hosts winemaker dinners, exclusive wine tasting, gala auctions, cookbook signings, artisan food gatherings, picnics, garden tours, culinary cruises, and other events. AIWF is a celebration of the pleasures of food and drink and benefits and traditions of the table. The American Institute of Wine and Food educates the American public in what good food is all about!

More than 3/4 of the Asia population is agriculture-based. Twice as much fish is consumed in this region compared to other forms of animal protein, although the staple food throughout Asian is rice, which has been cultivated for thousands of years. Today, Asian cooking has sparked interest of people all over the world. Asian food is one of the healthiest addictions you can have!

The term "Chinese food" can be misleading because there are many Chinese styles of cooking. Scholars believe that Chinese cooking as we know it today dates to the Shang Dynasty, which lasted from 1500 to 1000 B.C. Today Chinese cooking is coming to be more and more recognized in many countries of the world. Thanks to ACCT - the Association of Chinese Cooking Teachers, the cuisine and culture of China can be promoted in a positive way!

Trades associations can help you stay up to date with technology, training and the future of your industry. The International Association of Culinary Professionals provides services to the culinary industry. Additionally, the IACP is a venue that generates good publicity for culinary professionals as well as keeping them in the public eye. Associations like the IACP can be good opportunities for networking with others in your industry.

The culinary industry is about more than just food preparation, although certainly that's a top priority. But the culinary industry also regulates health standards and creates opportunities for training and education. The culinary industry is an excellent place to make your living, especially if you love to prepare food for others. Since most people are eating three meals a day, there is a constant demand not only for chefs, pastry chefs, and other food preparation workers, but for restaurant and hotel managers as well.

In the global economy, trade matters more than ever for growth and jobs. Exports account for over 40 percent of Canada's gross domestic product, and more than 3 million Canadian workers owe their jobs directly to foreign markets. The Canadian Food Exporters Association or the CFEA increases global sales as a central source of market intelligence, industry information and promotion.

Canada has always been a major food exporter. Canada's exports of processed food products exceed imports by somewhere around 30%. Numerous export companies have been developing trade opportunities and facilitating export readiness progress for the food sector as well as expanding export strategies and programs in Canada. Over the last 10 years, Canada has increased its exports which in turn have increased the countries market share in the food export industry.

The nutrition organizations provide information about whole foods and proper preparation techniques, pure water, preventing disease, avoiding personality disturbances and enabling people to achieve long life and excellent health. With so many unique health resource organizations, it's easy to stay on top of what you need to know about nutrition and good health.

It's a tough responsibility: protecting the public health by assuring the safety, efficacy, security of human and veterinary drugs, biological products, medical devices, food supply, cosmetics and products that emit radiation is vital for the well-being of a nation. The Food and Drug Law Institute, providing education to lawyers and regulators aims at accomplishing the mission.

Regulating food, dietary supplements, drugs, cosmetics, medical devices, biologics is important for promoting healthy society. The Food and Drug Law Institute or FDLI is a nonprofit organization that provides high quality education and a neutral forum to generate ideas and discussion of law and public policy. The FDLI is working to provide quality education in the field of food and drugs.

It is common knowledge that foods provide nutrients that help to nourish our bodies and keep our systems in proper working condition. "Let food be thy medicine" is a popular quote from Hippocrates that emphasizes the role of foods in disease prevention and recognizes that foods are more than simply nutrient providers. In short, the more you know about food ingredients, the more you'll understand what foods you should be putting in your body.

A career in food technology is primarily concerned with the promotion and development of the food industry through the training of people for entrepreneurship in the food industry; conduct of research for efficient processing and utilization of food; development of technology for the manufacture of food produces; and provision of extension services to food processors.

It's no secret that improved technologies for processing foods have resulted in the expansion of the food supply by prolonging keeping times, preventing spoilage and increasing the variety of food products available. From single machines to complete processing lines, companies that produce complex food technologies enhance the value and capture quality, nutrition and taste in food products.

The use of modern biotechnology to produce foods and food ingredients is a subject of heightened interest among consumers and public policy makers, and within the scientific community. The Institute of Food Technologists has become one of the worldwide authoritative resources for science and technology information in their fields of expertise.

The mango is one of the finest and most popular tropical fruits and has been cultivated in India. The mango is tolerant to a wide range of climatic conditions. Along with citrus and bananas, mangoes are the third most important crop in the tropics. The Mango Association is concerned with the expansion of the mango market.

When it comes to being a personal chef, the market is wide open! There are hundreds of opportunities out there! With the rapid growth in the personal chef industry, potential clients have been interviewing personal chefs to determine credibility, compatibility and competency. But with personal chef training you might as well keep washing dishes in the back of the restaurant! As your professional partner, the United States Personal Chef Association has all the required tools and support to help you realize success.

The personal-chef segment of the industry is a perfect way to own a business that provides creative outlets plus a comfortable income without demanding long hours and even years of paying dues to the culinary field. As a result, more and more culinary professionals are choosing to become personal chefs. However, you don't just wake up in the morning and know how to be a personal chef! A personal chef education is the most important thing!

Imagine a world without meat! For a vegetarian that's not necessarily a bad thing! Life used to be tough for vegetarians. Over the last few years, however, the availability of vegetarian foods has changed dramatically. Because product innovation, media attention, and buyer demand are creating strong growth for the vegetarian foods market, more companies are trying to profit from meat, dairy, and egg alternatives.

If you've ever wondered whether or not you can maintain a balanced diet without the inclusion of meat, than you've never met a vegetarian before! A vegetarian recipe that doesn't include beef, but is full of protein is all you need to know. Health is the leading motivator for vegetarian food consumption, with all consumer segments perceiving some mix of disease prevention, weight management, and good feeling from these foods. From cafeteria lines to restaurant menus to grocery aisles, the range of vegetarian food options continues to grow.

If you thought the culinary arts was just limited to men, then think again! The mission of Women Chefs and Restaurateurs is the education and advancement of women in the restaurant industry. Since the WCR was first founded in 1993 the association has offered a number of unique scholarship and internship opportunities to its members. If you are a woman in the culinary industry, WCR is designed especially for you.

If you think the culinary arts is just a man's field, then think again! From the field to the table, women play a major role in what we eat. Founded in 1993 and dedicated to the education and advancement of women in the restaurant industry, Women Chefs and Restaurateurs is the only national organization of women who are owners or chefs at restaurants and includes business and corporate members who support their mission.