Check out the video for a taste of the hardship they endured.
June 2021
After over a year away from adventure racing due to the Covid pandemic, the opportunity to return sounded like music to Marco Amselem's ears, Pasokin founder and CEO. The first adventure race in the ARWS 2021 calendar, Expedition Oregon has been known for its challenging courses. But this didn't seem to bother him or the fact that this year Expedition Oregon added 'America's Toughest Race' to its title, with the race directors making it clear they didn't expect many finishers. On the contrary, to Marco and his teammates, this 'detail' was the missing ingredient to spice up their return after a long period facing a much tougher challenge imposed by Covid, and they were all eager to hit the tracks.
The race was undoubtedly hard, including 10,900m of climbing and one of the longest continuous pack rafting in the ARWS to date, taking even the fastest teams over 9 hours. However, in what has been described as a master class adventure race, Marco and his team La Jolla IVF/Vidaraid finished the race in 78 hours with a 5-hour gap from second place and only 2.5 hours of sleep. In a phenomenal performance, they dominated the race since day one, biking, paddling, and trekking for 300 miles across the mountains, forests, lakes and rivers of Oregon, proving once more that the mind is the limit.
Click here to have a glimpse of America's Toughest Race held in May and get a taste of their much-deserved victory!
]]>March 2021
Brazilian food is a melting pot of three major cultures. For nearly three centuries, Portuguese explorers, enslaved Africans and native peoples incorporated, adapted, and interchanged their cultural backgrounds, helping shape Brazilian cuisine's foundations. The migration waves between the end of the 19th century and the first half of the 20th century also contributed to the vibrant Brazilian cuisine. Newcomers from Japan, Italy, Germany and the Middle East brought their cultural traditions and eating habits to communities established in different parts of the country once they set foot in the New World.
Among the country's many multicultural representations, sweets are a clear example of the syncretism that took place in the kitchens enjoying a special place in any family cookbook. Many traditional desserts originated from the marriage between Europeans, Africans and Brazilian Indians. The arrival of the royal court to Rio de Janeiro at the beginning of the 19th century also boosted the exchange of an abundance of recipes and cooking techniques. Once in tropical lands, traditional European preparations were inevitably adopted and adapted. Using local ingredients like coconut and peanut, Brazilians created new interpretations of puddings and other classic recipes from the Old World.
Here are five famous sweets you must try on your next visit to Brazil.
Paçoca comes from the Tupi word paçoc, which means to crumble or shred. In his book História da Alimentação do Brasil (Global Ed.), Luís da Câmara Cascudo explains that paçoca was a type of food prepared with dried meat and manioc flour, crushed together in a wooden mortar. According to Câmara Cascudo, one of the most influential researchers of Brazilian folklore, paçoca constituted a preserve suitable for travels in the outbacks of Brazil. An indigenous heritage, paçoca was popularized in the 18th and 19th centuries by the tropeiros, traffickers who roamed the country buying and selling everything, from slaves to clothes.
The sweet version of paçoca originated over a century ago in Paraiba Valley, an area encompassing parts of São Paulo and Rio de Janeiro states. It is made the same way as the original paçoca but uses roasted peanuts and sugar instead. With its distinct cork-like shape and the surprising taste of peanut butter cups, sweet paçoca has a special place at Festa Junina, a popular festival of national proportions celebrated in June.
BRIGADEIRO
Legend tells housewives created this beloved national sweet in Rio de Janeiro. They started selling it during the fund-raising campaigns for Brigadier Eduardo Gomes in 1945. He didn't win the presidential elections, but his brigadeiros (bree-gah-day-ros) found a special place at every kid's birthday party. This simple recipe uses only three ingredients: sweetened condensed milk, butter and chocolate powder, slowly cooked until a smooth texture. Then they are hand-rolled into balls and covered with chocolate sprinkles.
QUINDIN
Quindim originates from a Portuguese conventual sweet known as brisa-do-lis, made with sugar, eggs and almonds, and named after the Bantu word for sweetheart. Instead of almonds, ground coconut is used to mix with sugar and eggs. Coconut and sugar were abundant in Northeast Brazil, where quindim first appeared in the 17th century. Like a custard with a shiny vivid yellow top that makes it irresistible to the eyes, quindim is another example of the cultural marriage of the Brazilian kitchen.
PUDIM DE LEITE
The Brazilian version of custard pudding is enriched with condensed milk. All the ingredients are slowly cooked, and the pudding is topped with a shiny caramel sauce. A favourite dessert loved by both kids and adults.
COCADA
An authentic example of the African contribution to Brazilian confectionery, this simple and delicious sweet arrived in the country with the enslaved Africans forced to work in the sugarcane fields in the northeast. The combination of sugar and coconut can display different colours and textures, ranging from hard to soft.
December 2020
Peanut is grown in tropical and subtropical countries both for its nutritional value and economic importance. This rich plant-based source of fat and protein is featured in many forms and used as an ingredient in savoury and sweet recipes.
In Southeast Asia countries, like Indonesia, they roast and grind peanut to a paste to make the famous satay sauce for meat grilled on skewers. A groundnut paste is also added in chicken stews in West Africa, while in some other African places, a locally made peanut oil (extracted from the kernels by merely pressing) is used as an ingredient in regional dishes. In Brazil, roasted ground peanuts are mixed with sugar to make paçoca (see Top 5 Brazilian Sweets), a national sweet sold everywhere—from street vendors to cantinas in schools—and traditionally eaten during Festa Junina, a popular festivity celebrated nationwide in June.
]]>October 2020
Peanuts are an excellent plant-based source of protein, fiber and many vitamins and minerals essential to maintaining good health. They are rich in monounsaturated and polyunsaturated fatty acids, knowns as the "good fats," found in some plant and animal foods, such as vegetable oils, salmon and some nuts. Peanuts are also a plentiful source of B vitamins, magnesium, vitamin E, potassium, and phosphorous. And despite being high in calories, peanuts are low in carbohydrates.
Nutrition facts and health benefits of peanuts
According to the United States Department of Agriculture (USDA), 100 grams of raw peanuts contain 567 calories and the following nutrients:
macronutrients |
protein |
25.8 g |
fats |
monounsaturated fats |
24.43 g |
minerals |
potassium |
705 mg |
vitamins |
vitamin B-3 (niacin) |
12.07 mg |
The healthy fats found in peanuts are an essential part of a balanced diet and keep your brain function sound. The American Heart Association (AHA) recommends consuming monounsaturated and polyunsaturated fats instead of saturated and trans fats (the unhealthy fat found in processed foods). However, because there is also a small amount of saturated fat in peanuts, it is best to eat them in moderation to get optimal health benefits.
The consumption of polyunsaturated and monounsaturated fats is scientifically proven to improve blood cholesterol levels, lowering the risk of heart disease and stroke.
Another reason for eating these healthful fats is that they give you energy. When you exercise, your body burns calories from the carbohydrates you eat. However, after some 20 minutes of exercising, your body depends on calories from fat to keep you going. In addition, fatty acids are essential in keeping your brain's capacity.
Protein
According to the United States Department of Agriculture (USDA), 100g of peanut contains 25.8g of protein, the main building blocks of our body cells. For this reason, peanuts are a great choice of plant-based protein for vegetarians. One ounce of peanuts (about 28 unshelled nuts) contains about 7 grams of protein.
Fiber
Peanuts are a good source of dietary fiber. Fiber is part of complex carbohydrates containing longer chains of sugar molecules found in foods like whole grains, legumes, and vegetables. It's not digested and absorbed by the body. However, fiber feeds the good gut bacteria and allows the carbohydrate absorption to be slower into the bloodstream. This is important because it won't let glucose and insulin levels spike differently from other types of carbs. The Heart Association remarks that eating fiber-rich foods improves blood cholesterol levels and lowers the risk of heart disease, stroke, obesity, and type 2 diabetes.
Vitamins and minerals
Besides the healthful combination of good fats, protein and fiber, peanuts also contain vitamin E (a powerful antioxidant), folate (important for brain development), biotin (essential during pregnancy), phosphorus and magnesium, among other key vitamins and minerals.
So are peanuts good or bad for you?
By now, you know peanuts are full of healthy nutrients. Although some types, like raw peanuts, are preferable to others, you can't go wrong with peanuts. Snack on our all-natural PB Bites and PB Crumbs and get all the health benefits.
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August 2020
Here are some curious facts about your favorite spread.
1. Peanut butter as we know today was invented around 1890 by Canadian chemist Marcellus Gilmore Edson. He patented peanut butter in 1884, after conceiving a paste with a butter-like consistency from milling roasted peanuts between two heated surfaces.
2. Short after that, Dr. John Harvey Kellogg’s (the same person from Kellog’s cereal) created a process for manufacturing peanut butter from raw peanuts. In 1903, Dr. Ambrose Straub of St. Louis, Missouri, invented a peanut butter-making machine.
2. 90% is the minimum peanut content in any product labeled ‘peanut butter’ in the US.
4. You need a bit more than 500 peanuts to make a 12-ounce jar of peanut butter.
5. Peanut butter is consumed by 94% percent of American households today.
6. This all-time favourite has then been awarded with two days on the American calendar: the National Peanut Butter Day, on January 24th, the National Peanut Butter Lover’s Day, on March 1st.
7. Elvis Presley was famously known for adding bananas to his PB sandwiches.
8. By the time they graduate high school, American kids will have eaten roughly 1,500 PB&J sandwiches.
9. 96% of Americans put the peanut butter on before the jelly on their PB&J sandwiches.
10. In 17th November 2017, German Andre Ortolf entered the Guinness World Records after eating 378 grams of peanut butter in on minute.
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February 2020
George Washington Carver was born in Diamond Grove, Missouri, around 1864. Being a frail, sickly child, he was put to work around the house and in the garden. With many free hours to wander the woods, Carver spent much time collecting rocks and flowers. That was the beginning of a lifelong love affair with nature, and he soon became known by friends and neighbors as the "Plant Doctor" for nurturing sick plants.
Carver left Diamond Grove at age 12 to pursue an education, which led him to Iowa. In 1890, he began to study music and art at Simpson College, growing to be an accomplished painter --his artwork was displayed at the 1893 World’s Fair -- and pianist. Painting enabled him to combine his two loves — art and nature. However, it was his horticultural talents that took him in another direction. By 1891, Carver became the first African-American to enroll at what is today Iowa State University. He proved to be an excellent student, and upon graduation, he became the school’s first African-American faculty member.
In 1896, Carver accepted the invitation by Booker T. Washington George, one of the most influential African- American intellectuals of the late 19th century, and became the Director of the Agriculture Department at Tuskegee Normal and Industrial School, Alabama. After learning that the school was short on funds, he managed to equip his own lab, searching trash heaps for items to use with his students. This resourcefulness proved that George Washington Carver was well ahead of his time. These scavenger hunts were an early example of recycling and the conservation of natural resources.
Lasting Legacy
With an insatiable curiosity and keen knowledge of chemistry and physics, Carver conducted extensive research with peanut separating the fats, oils, gums, resins and sugars. As a result, he developed 300 new uses for groundnut from his lab at Tuskegee, ranging from cosmetic products like face powder, shampoo, shaving cream, and hand lotion to insecticides, glue, charcoal, insulation, paper wallboard, wood stains, among many other inventions.
His research bulletin "How to Grow the Peanut and 105 Ways of Preparing it For Human Consumption," published in 1916, offered a list of food products made with peanut, ranging from peanut lemon punch, chilli sauce, caramel, peanut sausage, mayonnaise and coffee, to name a few of the many valuable peanut products discovered by the most outstanding agricultural scientist of the early 20th century.
By creating different uses for peanuts, George Washington Carver helped to save the economy of the South. At the time, the boll weevil had destroyed Alabama's cotton crop, and many farmers turned to peanuts as a cash crop. Cotton oil mills were converted to produce peanut oil. Livestock could eat the peanut plant, and sharecroppers could feed their families on crops that weren't sold. Another of his best-known inventions is crop rotation to prevent soil depletion.
George Washington Carver died in January 1943, a few days after his 79th birthday. Upon his death, Franklin D. Roosevelt, the 32nd president of the United States, stated: "All mankind are the beneficiaries of his discoveries in the field of agricultural chemistry. The things which he achieved in the face of early handicaps will for all time afford an inspiring example to youth everywhere."
Source: http://nationalpeanutboard.org/the-facts/george-washington-carver/
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September 2019
When it comes to peanuts, farmers play a crucial role in the country’s economy as the world’s fourth-largest peanut producers. Inspired by this responsibility and the love for their crops, farmers from the major peanut-producing states in the U.S. joined forces to create a program with a solid and clear vision. Established in 1999, the National Peanut Board is a farmer-funded group committed to helping groundnut farmers to improve production practices through scientific research. These studies have contributed to the development of more sustainable varieties with high yields and brought new findings on food allergy. In this interview, NPB marketing and communications associate Keegan Treadaway gives us an overview of America’s peanut production and comments on the latest studies and trends.
Can you tell us about some of the latest groundbreaking studies funded by the National Peanut Board?
K.T. The Board has contributed millions of dollars toward both production research and food allergy research since its inception. Some of the outcomes that have resulted from production research funding include new peanut varieties that are resistant to disease and pests, as well as the mapping of the peanut genome which will help peanut breeders with marker-assisted breeding to more quickly produce sustainable varieties without using genetic modification. More recently, the Board is investing in research to reduce water use and develop more drought-tolerant seed varieties.
In terms of food allergy research, the Board contributed to the groundbreaking research study known as Learning Early About Peanuts (L.E.A.P.), which changed the paradigm in infant feeding around the world, by encouraging parents to feed peanut foods to infants early to help prevent peanut allergy. As a result of that research, the National Institutes of Allergy and Infectious Diseases (NIAID), as well as the world’s leading health organizations, have issued new guidelines on early peanut introduction. The Board is now focusing on research that looks into improving diagnostic tools for peanut allergy.
How is the consumer’s perception of peanut nowadays? Have the way people used to think about peanut changed?
K.T. Americans still love peanuts and peanut butter. In fact, a recent consumer survey that the National Peanut Board commissioned found that peanuts are the preferred nut among millennial consumers. How people eat peanuts has changed, though. Many consumers are now eating peanuts in the form of snack products (like energy bars, trail mix, granola) because they’re portable so that you can eat them on the go. Peanut butter has also seen a gradual shift toward snack products with major brands launching more convenience foods featuring peanut butter as an ingredient.
Who are the major peanut-producing American states today?
K.T. There are 11 major-peanut producing states in the U.S.— Alabama, Arkansas, Florida, Georgia, Louisiana, Missouri, Mississippi, North Carolina, New Mexico, Oklahoma, South Carolina, Texas and Virginia. Peanuts are also produced in Louisiana and Missouri. This year’s peanut crop is estimated to be about 2.46 million tons according to USDA, which is a little lower than some previous years. But yields have continued to rise with the average yield at over 4,000 tons per acre.
What is the biggest challenge peanut farmers face today? How can the Board help them to overcome it?
K.T. Probably the greatest challenge that peanut farmers—and all farmers—face is being able to sustain the farming operation and maintain a profit year-after-year. The National Peanut Board’s investment in production research will hopefully continue to lead to advances that can help increase yields without having to increase inputs. That means if a farmer can plant a crop that can yield more without having to increase the amount of resources like water to grow the crop, then they are ultimately saving on the cost of production and improving their bottom line.
What are the latest trends in the peanut industry at national and global levels?
K.T. Sustainability is the fastest growing trend that we’ve seen on the national level (and really across the world). As more consumers incorporate sustainability into their lives, they are going to look for ways to reduce their impact on the environment. Major brands are already making changes to become more sustainable. Just look at the sudden growth of plant-based meat alternatives that are now available at chain restaurants across the country. Peanuts have an excellent sustainability story since they give back to the soil through nitrogen-fixation, and require significantly less water to grow than other nuts. They also offer more plant-based protein than other nuts. The Board is going to continue to promote the positive peanut sustainability story as it continues to be of interest to consumers.
To know more about the National Peanut Board, visit: https://www.nationalpeanutboard.org
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We are pleased to announce Pasokin's debut in Clementine's newest vegan ice cream. The Vegan Peanut Butter & Strawberry flavor features our Original PB Bites snack in a sensual combination. "This vegan creamy peanut butter coconut milk base has chunky pieces of Pasokin and a sweet-tart swirl of strawberry jam. Surely decadent and amazingly delicious," says Tamara Keefe, owner of the award-winning creamery in St. Louis.
Tamara came across Pasokin at the Fancy Food Show in San Francisco. "I tried it, found out it was vegan and loved it. I knew I had to create an ice cream around it." Her small-batch creations are handcrafted from scratch, using only 100% natural ingredients (like our Pasokin peanut butter snacks!). The Vegan Peanut Butter & Strawberry is her fourth vegan ice cream. If you can't visit Clementine's Creamery shops in St. Louis and Clayton, it is possible to order pints online. They ship nationwide.
August 2019
Pasokin founder and CEO Marco Amselem will captain his adventure racing team Vidaraid during the Eco-Challenge – World's Toughest Race. In less than four weeks, 50 international elite teams will meet in Fiji to endure 400 miles of jungle trekking, climbing fixed ropes, outrigger paddling, repelling, pack rafting, paddleboarding, and sailing.
Each 4-member team must have at least one participant of the opposite sex. They can use a map and a compass to navigate and must finish each leg of the race together. According to the event's host Bear Grylls, the athletes are going to face "a potent combination of surviving in the wild, braving the elements and showing what true endeavor it takes to complete one of the most intense expedition races the world has ever seen." The star of "Man vs. Wild" will soon be in Fiji to present the revival of the famed adventure race, which was first aired in 1995 on the Discovery channel. The new Eco-Challenge is set to premiere as a television series next year on Amazon Prime Video.
Eco-Challenge Fiji starts on September 5th. Follow Marco and his team here and stay tuned for more updates.
July 2019
Marco Amselem, Pasokin founder and CEO, wins another adventure race in the Adventure Racing World Series (ARWS) circuit. Last June, he and his Vidaraid adventure team completed a treacherous 400km course, with altitudes ranging from sea level to 4,500m, during the Huairasinchi 2019 competition in Ecuador. This is the ninth time Columbia Vidaraid takes first place. After 84:30 hours of non-stop racing, they crossed the finish line. The team is now preparing for the next big challenge, to take place in September in Fiji. Details to unveil soon!
Check out the video for a taste of the hardship they endured.
We are thrilled to share about Pasokin founder, Marco Amselem, taking second place in the Patagonian Expedition Race 2018 – widely considered one the most difficult sporting events in the world! Know as "The Last Wild Race," the race takes place in Chilean Patagonia and has a 30 percent finish rate due to extreme weather conditions and vast areas of unexplored wilderness.
Marco is part of Vidaraid, a professional adventure racing team. Together, they finished the race in 154 hours – the average time for the winning team to complete the entire course has been 6 days and 17.9 hours! The 2018 event marked the 13th edition of the race.
Check out the video for a look at what this incredible team conquered.
In the past, peanut helped save the economy of the South, when Alabama’s cotton crop was devastated by the boll weevil. Nowadays, groundnut is viewed as an essential crop, both for the country’s economy and the planet, not to mentioning its nutritional qualities. Learn why.
1. Peanuts are naturally cholesterol-free. They’re a great plant-based option, containing more protein than any nut and several essential vitamins and minerals as well.
2. Peanuts are the most sustainable nut. From the roots to the hulls, no part of the plant goes to waste. They also have the most efficient water use carbon footprint.
3. Peanuts are the seventh most valuable crop in the US.
4. Georgia is the largest producer of peanuts in the US, accounting to half of the peanuts produced annually.
5. Have you ever wonder where the term “Peanut Gallery” comes from? The expression, which became popular in the late 19th century, refers to the section of cheap seats in a theater or the group of spectator seated there.
6. Mr. Peanut was created by 13-year-old Antonio Gentile in a logo contest held by Planters in 1916. He won the grand prize of $5.00. His drawing of a peanut person with arms and crossed legs was refined by a professional illustrator who added the top hat, monocle, white gloves and cane.
7. Two peanut farmers have been elected president of the USA: Virginia’s Thomas Jefferson and Georgia’s Jimmy Carter.
8. Did you know there are six cities in the US named peanut? Peanut, California; Peanut, Tennessee; Peanut, Pennsylvania; Lower Peanut, Pennsylvania; Upper Peanut, Pennsylvania; and Peanut West Virginia.
9. The average peanut farm is 200 acres, and farmers harvest 140 to 150 days after planting.
10. There are different varieties of peanuts worldwide. The US produces mainly four types: the bright red skin Valencia; the small Spanish; the large Virginia, known as “cocktail nuts,” and Runner, the king of peanuts, which accounts for 80 percent of the peanuts grown in the US.
]]>October 2018
At Pasokin, we believe in giving back to our society. That is why we are taking part in the Got Your Back San Diego program to support children who are food insecure or homeless. Sources suggest that 99% of the schools in San Diego provide lunch assistance. Still, more than 26000 kids in San Diego County remain unsure about their food supplies on the weekends. Starting September, we will supply snacks to 150 kids every month through the Got Your Back San Diego Program.
How Hunger Affects Children
Hunger can have a negative impact on children in many ways. Some of the harmful effects include:
Importance of Peanuts for Kids
Peanuts are a great source of energy, and help children in many ways including:
Why Pasokin
We are honored to be a part of the Got Your Back San Diego initiative. It will help us introduce a peanut snack to children that is:
As part of the San Diego Community, we want to share our snacks with underprivileged kids. Our future lies in the wellbeing of our children. We feel incredibly honored to be able to help the children of our society. We do this by providing them one of the tastiest and most nutritious snacks available in the market. By eating Pasokin peanut snacks, children can grow up into healthy adults with strong muscles and a lower risk of developing heart disease.
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