jerryking + vegetables   139

The Next Hot Trends in Food - WSJ
Oct. 16, 2016
food  trends  fresh_produce  fruits  vegetables 
october 2016 by jerryking
Recipe: Root-to-Leaf Carrot Pasta - The Globe and Mail
Special to The Globe and Mail
Published Tuesday, Sep. 29, 2015

Getting the most out of your vegetables has always been an economic necessity for restaurants. Today it’s evolved into the root-to-leaf movement, where chefs apply the nose-to-tail ethos in an herbivorous manner. Now leaves, stems and peelings destined for the green bin are ending up on your plate.

At Dirt Candy, a vegetarian temple in Manhattan, Amanda Cohen turns radish tops into a peppery pesto to serve with ricotta and the roots. In Toronto at Buca Yorkville, Rob Gentile takes it a step further flavouring fresh spaghetti with leaves from a tomato plant, an idea he borrowed from his friend Derek Dammann of Maison Publique in Montreal. It creates a verdant pasta al pomodoro and amplifies the sauce.
vegetables  fresh_produce  restaurants  Toronto 
october 2015 by jerryking
Baked penne with mixed vegetables - The Globe and Mail
Special to The Globe and Mail
Published Tuesday, Jan. 27 2015
pasta  recipes  Lucy_Waverman  vegetables 
january 2015 by jerryking
Ugly fruits and vegetables are finally finding a home – on store shelves - The Globe and Mail
Special to The Globe and Mail
Published Tuesday, Nov. 18 2014,

How do co-ops handle traceability?
fresh_produce  fruits  vegetables  retailers  cooperatives  nonstandard 
november 2014 by jerryking
The Quick Fix: Vegetable Soup - The Globe and Mail
Special to The Globe and Mail
Published Sunday, Nov. 02 201
soups  Sue_Riedl  vegetables 
november 2014 by jerryking
Vegetables are stealing the show
JUNE 03, 2014 | The Boston Globe Magazine | By Devra First  |   
vegetables  fresh_produce  Boston  restaurants 
june 2014 by jerryking
Promoting Health With Enticing Photos of Fruits and Vegetables

Bolthouse Farms, which produces juices, smoothies and other items, has developed an exceptionally playful website,, that calls attention to such food inequities. The company, owned by Campbell’s, wants to generate more clicks highlighting the plight of those unpopular beets and other less trendy but nutritious fruits and vegetables.

It has devised an algorithm to track hashtags on Twitter and elsewhere on the Internet and other mentions of 24 keywords for different vegetables, fruits and all those fatty, sugary favorites. Then, using alluring photographs, humor and music, the website lets visitors click on the Pomegranate Piñata, the Pizzabot or the Guac-a-Mole to get a sense of the numbers behind the item’s popularity on the web in real time....The Bolthouse algorithm checks for references to the keywords every 15 minutes. Of the 171 million posts picked up by the algorithm shortly before the site went live on Wednesday evening, 72 percent featured less healthy foods, while roughly 28 percent were accompanied by photos and posts of fruits or vegetables.

For example, the algorithm had spotted almost 13 million hashtags linked to posts with photos of pies by the time the website went live, compared to just 318,000 attached to posts featuring beets.... as more and more consumers make the connection between what they eat and how they feel and seek information about the ingredients n the foods they consume, food companies are increasingly trying to promote the healthiness and purity of the foods they sell.
fruits  vegetables  fresh_produce  diets  healthy_lifestyles  visualization  Bolthouse_Farms  social_media  algorithms  Twitter 
february 2014 by jerryking
Fall vegetable soup - The Globe and Mail
Lucy Waverman

Special to The Globe and Mail

Published Saturday, Oct. 26 2013,
vegetables  recipes  soups  Lucy_Waverman  autumn 
november 2013 by jerryking
WHOLESALE The real squeezed middle?
From dealing with ongoing margin pressure in a low growth environment, to dealing with higher customer expectations,
and mounting concerns about the black market, the challenges facing wholesalers are considerable. However, the picture is not all gloom. Opportunities still exist for operators able to supply goods in line with changing industry trends, while maintaining a low cost base. Increasingly this will be through supply chain integration and enhanced service levels. But, ultimately winners will be wholesalers that can effectively reinvent themselves by developing new
hooks into their customers.

Demand is highly influenced by end user trends. However, wholesalers only have limited ability to respond quickly.

The ability to source and alter stock in line with changing trends is vital, especially in terms of broadening of the
product range.

Wholesale is generally a high volume low margin industry with operating margins of only 1-2%.

Margins are constantly being squeezed. Bargaining power in many consumer goods markets has been weakened by
powerful manufacturers and dominant retailers.
responding to end-user trends
margin pressure

Most wholesalers now offer a range of new added value services. White label provision and web integration
increasingly common

Service level agreements increasingly tight

Symbol groups have become more popular across the grocery sector, with increased investment in own-label
development. In other sectors branding has never been more important.

The introduction of tightly-managed production techniques has resulted in greater sophistication in distribution

Wholesalers are now expected to have systems in place to run goods direct from production plant to end-users

Disruption in overseas supply chains caused by ‘growing pains’ in emerging markets is becoming increasingly
enhanCed serviCe levels supplY Chain integration

The black and grey markets, and fraud in general is on the increase. Alcohol duty fraud is a particular concern

Sourcing from correct brand owners is becoming more difficult. Fines for the possession of fraudulent stock are
becoming more severe.
fruits  vegetables  wholesalers  challenges  problems  margins  supply_chains  fresh_produce  OPMA  slow_growth  black_markets  low_growth  customer_expectations 
october 2013 by jerryking
McDonald's to Promote Alternatives to Fries, Soda in Happy Meals -
September 26, 2013 | WSJ | By JULIE JARGON.
McDonald's to Offer Alternatives to Fries, Sodas
Hamburger Chain to Promote Milk, Juice With Happy Meals.

McDonald's Corp. plans to offer customers in its largest markets a choice of side salad, fruit or vegetable in place of French fries in its value meals and to push healthier beverages for its Happy Meals....Chief Executive Don Thompson pointed to past efforts by McDonald's to encourage kids to drink more milk in the mid-2000s, by advertising it more and using containers with vibrant colors. The chain's milk sales in the U.S. have increased by 50% since then, he said.

"We think we can influence the purchase of fruits and veggies," Mr. Thompson said in an interview. "We have a leadership role and we can be part of a solution. The average person eats at McDonald's three times a month."

The changes will be phased in to the 20 markets that represent 85% of McDonald's sales by 2020. Those markets include the U.S., China and the U.K.
McDonald's  fast-food  restaurants  salads  fresh_produce  fruits  vegetables 
september 2013 by jerryking
Taylor Farms, Big Food Supplier, Grapples With Frequent Recalls -
August 29, 2013 | NYT | By STEPHANIE STROM.

Taylor Farms, the large vegetable producer whose salad mix is being investigated in connection with an outbreak of illness involving hundreds of people in 22 states, has had an unusual number of voluntary recalls for potentially tainted products in the last three years.

The recent investigation of greens used at Olive Garden, Red Lobster and possibly other restaurant chains follows three recalls by Taylor Farm this year. The company initiated three others in 2012 and three in 2011, according to the Food and Drug Administration.
product_recalls  salads  fresh_produce  agribusiness  food_safety  FDA  CDC  vegetables  large_companies 
september 2013 by jerryking
Veggie juice: equal parts health trend and hype - The Globe and Mail
May. 28 2013 |COURTNEY SHEA, Special to The Globe and Mail

juices  Toronto  trends  diets  healthy_lifestyles  vegetables  fruits 
june 2013 by jerryking
Yes, Healthful Fast Food Is Possible. But Edible?
April 3, 2013 |- | By MARK BITTMAN

After the success of companies like Whole Foods, and healthful (or theoretically healthful) brands like Annie’s and Kashi, there’s now a market for a fast-food chain that’s not only healthful itself, but vegetarian-friendly, sustainable and even humane. And, this being fast food: cheap. “It is significant, and I do believe it is coming from consumer desire to have choices and more balance,” says Andy Barish, a restaurant analyst at Jefferies LLC, the investment bank. “And it’s not just the coasts anymore.” ...What I’d like is a place that serves only good options, where you don’t have to resist the junk food to order well, and where the food is real — by which I mean dishes that generally contain few ingredients and are recognizable to everyone, not just food technologists....In recent years, the fast-food industry has started to heed these new demands. Billions of dollars have been invested in more healthful fast-food options, and the financial incentives justify these expenditures. About half of all the money spent on food in the United States is for meals eaten outside the home. And last year McDonald’s earned $5.5 billion in profits on $88 billion in sales. If a competitor offered a more healthful option that was able to capture just a single percent of that market share, it would make $55 million. Chipotle, the best newcomer of the last generation, has beaten that 1 percent handily. Last year, sales approached $3 billion. In the fourth quarter, they grew by 17 percent over the same period in the previous year.

Numbers are tricky to pin down for more healthful options because the fast food industry doesn’t yet have a category for “healthful.”...Chipotle combines the best aspects of Nouveau Junk to create a new category that we might call Improved Fast Food. At Chipotle, the food is fresher and tastes much better than traditional fast food. The sourcing, production and cooking is generally of a higher level; and the overall experience is more pleasant. The guacamole really is made on premises, and the chicken (however tasteless) is cooked before your eyes. It’s fairly easy to eat vegan there, but those burritos can pack on the calories. As a competitor told me, “Several brands had a head start on [the Chipotle founder Steve] Ells, but he kicked their [expletive] with culture and quality. It’s not shabby for assembly-line steam-table Mexican food. It might be worth $10 billion right now.” (It is.)

Chipotle no longer stands alone in the Improved Fast Food world: Chop’t, Maoz, Freshii, Zoës Kitchen and several others all have their strong points. And — like Chipotle — they all have their limitations, starting with calories and fat.
...Veggie Grill, Lyfe Kitchen, Tender Greens and others have solved the challenge of bringing formerly upscale, plant-based foods to more of a mass audience. But the industry seems to be focused on a niche group that you might call the health-aware sector of the population. (If you’re reading this article, you’re probably in it.) Whole Foods has proved that you can build a publicly traded business, with $16 billion in market capitalization, by appealing to this niche. But fast food is, at its core, a class issue. Many people rely on that Tendercrisp because they need to, and our country’s fast-food problem won’t be solved — no matter how much innovation in vegan options or high-tech ovens — until the prices come down and this niche sector is no longer niche. ...Soda consumption is down; meat consumption is down; sales of organic foods are up; more people are expressing concern about G.M.O.s, additives, pesticides and animal welfare. The lines out the door — first at Chipotle and now at Maoz, Chop’t, Tender Greens and Veggie Grill — don’t lie. According to a report in Advertising Age, McDonald’s no longer ranks in the top 10 favorite restaurants of Millennials, a group that comprises as many as 80 million people.
Lyfe_Kitchen  Mark_Bittman  fast-food  Burger_King  Chipotle  plant-based  vegetables  fresh_produce  vegan  McDonald's  social_classes  perishables  Whole_Foods  millennials  fast-casual  new_categories 
april 2013 by jerryking
My Spring Thing: Drink Your Vegetables | Off Duty 50 -
April 5, 2013 | WSJ | David Myers.

In the morning, I do a green juice with kale, green apples, collard greens, carrots (with tops), cucumbers, ginger and parsley.

In the evening, I juice red and yellow beets (again, with tops), ginger, celery, apples and oranges."
juices  vegetables  recipes 
april 2013 by jerryking
In pursuit of the perfect tomato
March 8, 2013| - | By Clive Cookson.

The big problem with the modern commercial tomato is that growers are not paid for flavour, they’re paid for yield and shelf life,” says Klee. “There is a complete disconnect between breeders and consumers.”

The answer, according to Klee, is to “put together an integrated system that starts with consumers and what they want. We have come up with a recipe to breed a really great tomato but a lot of work will be needed to get it into the commercial system, which is loaded against the consumer.”

The Florida research started with what Americans call heirloom tomatoes – often called heritage varieties in Britain – which date back to the period before mass commercialisation. “In general the loss of flavour coincides with the intensive breeding that began after world war two. Since flavour started going down, yields of tomatoes have gone up by 300 per cent,” says Klee.

Biochemical analysis of the best-flavoured varieties – with input from many tasting panels – identified 68 flavour-associated compounds. Most important are “volatiles”, many of which also contribute strongly to the enticing scent of freshly picked tomatoes. Some chemicals (such as cis-3-hexanal) which scientists had previously thought important for taste were not. Others (such as geranial) which had been regarded as marginal contributors were actually key to good flavour.

At the same time, scientists are discovering the genetics of tomato flavour, appearance and durability. One particular mutation, favoured because it gives ripe tomatoes a beautifully even scarlet surface, turns out to reduce the biosynthesis of flavouring compounds.
tomatoes  fresh_produce  vegetables  fruits  agriculture  farming  genetics  flavours  heirloom 
march 2013 by jerryking
A fresh approach to growth
October 13, 2010

In Canada, fresh-cut fruits and vegetables and packaged salads represent nearly 20% of the total produce available in grocery stores. The industry is worth an estimated $14 billion a year in North America.

“Perishable commodities are as unpredictable as the stock market,” Karr says. “It’s a complex business because there are so many variables that are impossible to control, such as weather and growing conditions. In my world, you always need a contingency plan.”
fresh_produce  Canada  entrepreneur  salads  OPMA  fruits  vegetables  perishables  commodities  unpredictability  weather  contingency_planning  grocery 
february 2013 by jerryking
Trends in the Marketing of Fresh Produce and Fresh-cut Products
September 2008 | | by DR. ROBERTA COOK,Dept. of Ag and Resource Economics, University of California Davis
fresh_produce  trends  private_labels  foodservice  statistics  Roberta_Cook  food  supermarkets  grocery  fruits  vegetables  U.S.  barriers_to_adoption  surveys  slides 
february 2013 by jerryking
Consumer Trends for Fruit and Vegetable Products
Consumer Trends for Fruit and Vegetable Products looks at the STEEP model to analyze factors that affect the marketplace. It explores consumer trends in Canada, using the statistics on food consumption, how Canadians are spending their food dollar, demographics and growth in produce sales. Retail trends are explored, which include specialty foods, packaging, branding, organics, convenience foods and the ethnic market in their relation to fruit and vegetables. Finally, this information is applied to the Alberta situation, suggesting market research activities that producers and processors may consider....Statistics Canada in their report, Food Statistics - 2002 (2003), indicates that the average Canadian in 2002 consumed approximately 93 kilograms (205 lbs) of fruit and 110 kilograms (243 lbs) of vegetables (including potatoes)1. ... The greatest difference in spending between the $80+k group and the <$20k group, is found in the meat and fish category; the next largest gap is in the area of fruits and vegetables. Higher income people would spend more money on more expensive cuts of meat and more exotic fruits and vegetables, or purchase imported produce during the off-season, which tends to be more expensive.

There are now a wide variety of fruit and vegetables available (e.g., plum tomatoes, cocktail tomatoes, and grape tomatoes) (Green, 2003). Higher income households would tend to buy the more expensive varieties versus the lower income groups, who are looking for sales. The restaurant section of the chart, shows the greatest contrast between income groups, demonstrating that the difference in restaurant spending between the highest and lowest group is over $55/week.
fresh_produce  Alberta  trends  fruits  vegetables  statistics  imports 
february 2013 by jerryking
Vegetables Are the Main Cause of Food-Borne Illness, CDC Study Finds -
January 29, 2013 | WSJ |By BILL TOMSON.
Vegetables Big Culprit in Food Illness.

Lettuce and other leafy vegetables are healthy for you, but they are also the largest source of food-borne contamination in the U.S., according to a new government report.

About 2.2 million people get sick annually from eating contaminated leafy vegetables. That represents about 23% of the 9.6 million cases of food-borne illness each year, a study released Tuesday by the Centers for Disease Control and Prevention shows.

Produce foods, a category that includes vegetables, fruits and nuts, sicken 4.4 million people a year, according to the report. Although that is a greater number than the 2.1 million illnesses caused by contaminated beef, pork, poultry and other meat, the pathogens found on meat are generally more deadly than those found on vegetables, according to the report.
CDC  fresh_produce  food_safety  pathogens  vegetables 
january 2013 by jerryking
Cauliflower lentil soup with cauliflower fritters - The Globe and Mail
Lucy Waverman

Special to The Globe and Mail

Published Tuesday, Nov. 13 2012
recipes  Lucy_Waverman  soups  vegetables  lentils 
november 2012 by jerryking
Shopping Around_Food Storage
September 7, 2006 | WSJ | Sara Schaefer Munoz
fruits  vegetables  preservation 
august 2012 by jerryking
July/August 2006 |ATLANTIC MAGAZINE|By Corby Kummer.

The future of shopping for fresh fruits and vegetables
organic  shopping  future  fruits  vegetables  farmers'_markets  online_groceries  supermarkets  Whole_Foods  shopping_experience  locavore  e-commerce  CSA  warehouses  FreshDirect 
july 2012 by jerryking
U.S Fresh Fruit and Vegetable Value Chain 2011
Taken from "Fundamental Forces Affecting U.S. Fresh Produce Growers and Marketers" by Roberta L. Cook
value_chains  fruits  vegetables  mapping  agriculture  farming  supply_chains  Roberta_Cook 
june 2012 by jerryking
Fundamental Forces Affecting U.S. Fresh Produce Growers and Marketers
Fundamental Forces Affecting U.S. Fresh Produce Growers and Marketers
Roberta L. Cook
JEL Classifications: Q13, L10, L22, M21
Keywords: Competitiveness, Fresh Fruits and Vegetables, Fresh Produce, Market Forces, Porter's Five Forces, Shipper, Structural Change
competitiveness  fruits  vegetables  Five_Forces_model  shippers  structural_change  Roberta_Cook  agribusiness  agriculture  farming  fresh_produce  competitive_landscape 
june 2012 by jerryking
Supermarket Challenges and Opportunities for Producers and Shippers: US Experience1
February Quarter 2005 | Farm Policy Journal Vol. 2 No. 1 |Roberta Cook
Extension Marketing Economist, Department of Agricultural and Resource Economics.

The United States fresh fruit and vegetable market place has undergone consolidation in recent years, the
result being fewer, larger buyers who cater for large retailers. A large proportion of fresh produce is now
sold directly by shippers to retailers, bypassing intermediaries and wholesale markets. Transactions in
this consolidated market place involve more complex sales arrangements which can include off-invoice
fees and also quality, packaging and food safety requirements. More buyers in the food retail industry
are moving to seasonal and annual contracts which vary considerably for any given commodity. The
foodservice industry is also increasingly purchasing directly from shippers based in production regions.
Consolidation of food retail grocery stores has induced consolidation of shippers as firms attempt to match
the scale of the few, larger buyers. Shippers are now more market orientated and seek growers willing to
make changes necessary to be part of a more tightly controlled, yet geographically dispersed supply chain.
Contracts between shippers and producers are typically not fix-priced contracts, and focus on meeting
year-round consumer demand. Shippers reduce seasonal supply variation using imported products which
has implications for early and late season producers who may permanently face lower average prices.
Ultimately producers benefit by marketing through a shipper who can accurately reflect both shortand
longer-term market signals and can also assemble larger supplies of consistent quality products.
grocery  supermarkets  shippers  fresh_produce  OPMA  farming  agriculture  fruits  vegetables  consolidation  challenges  opportunities  Roberta_Cook 
june 2012 by jerryking
Agriculture, Issue 3, Evidence - October 27, 2011
Proceedings of the Standing Senate Committee on
Agriculture and Forestry
Issue 3 - Evidence - Meeting of October 27, 2011
OTTAWA, Thursday, October 27, 2011

In terms of developing new markets domestically and internationally, the lack of sound market information for the fresh fruit and vegetable sector is a current gap and potential opportunity for the government to support business planning, trade negotiations and the sustainability of the Canadian fresh fruit and vegetable industry within our global marketplace.

I must note that the current Infohort system is underfunded and under resourced. Industry and government are currently working in the dark and at a competitive disadvantage when it comes to market information on a domestic level. Accurate market information is essential to support our needs for market and economic analyses to build business and cultivate opportunities.
data  parliamentary_system  agribusiness  agriculture  farming  fruits  fresh_produce  OPMA  vegetables  challenges  information_gaps 
may 2012 by jerryking
How the right soil makes your vegetables tastier - The Globe and Mail
From Wednesday's Globe and Mail
Published Tuesday, May. 08, 2012
vegetables  gardening 
may 2012 by jerryking
Brand Ambition
March 2012 | Progressive Grocer | Jennifer Strailey
supermarkets  grocery  branding  farming  agriculture  fruits  vegetables  local  locavore  QR 
may 2012 by jerryking
Fruit & vegetables Industry Profile: Canada.
Fruit & vegetables in
Reference Code: 0070-2237
Publication Date: September 2011
EBSCOhost  Canada  fruits  vegetables  industries  profile 
may 2012 by jerryking
Supermarket Challenges and Opportunities for Fresh Fruit and Vegetable Producers and Shippers: Lessons from the US Experience
May 24, 2004 | Paper presented at the Conference on Supermarkets and Agricultural Development in China – Opportunities and Challenges| By
Dr. Roberta L. Cook, Department of Agricultural and Resource Economics
University of California, Davis found by Googling "challenges vegetable shippers"
fruits  vegetables  agribusiness  supermarkets  challenges  agriculture  farming  shippers  OPMA  grocery  Roberta_Cook  fresh_produce 
may 2012 by jerryking
Retired tender fruit board chair branching out
May 7, 2012| The Standard | By Karena Walter.

Len Troup is leaving the politics of fruit behind and getting back to the family farm.

“I’ve gone back to my roots,” said Troup, the long-time voice of the Ontario Tender Fruit Producers’ Marketing Board.

“I’ve become kind of the gopher. I have no intention of going into management again.”

Troup, 68, retired from the chairman position he held for 15 years when his term officially ended in April. He was a director on the board for more than half his life, serving for 35 years.

He announced he wouldn’t be running for the position at the annual general meeting, sayng he believed it was time to retire and let others take the helm.

Niagara-on-the-Lake farmer Phil Tregunno has taken over as new chairman
agriculture  farming  retirement  fruits  vegetables 
may 2012 by jerryking
Protein - What is it? How Does One Get Enough?

Dairy products, soy products, nutritional yeast. sprouts, whole grains, nuts, seeds. legumes and vegetable.
Combining certain foods is helpful for obtaining maximum protein potential‘ As mentioned earlier, certain amino acids are supplied by the food we eat. They are known as "essential amino acids“ because they are the only 8 that the body cannot manufacture. Foods which contain those missing one or more of the amino acids are called incomplete proteins.
proteins  dairy  grains  seeds  legumes  vegetables  vegetarian  soybeans 
march 2012 by jerryking
The Development of Index Futures Contracts for Fruits and Vegetables
1998 | | Manfredo, Mark R. and Libbin, James D.

The fruit and vegetable industry does not have a risk management instrument or a well-structured price discovery system, such as commodity futures contracts, to aid in the marketing and management of its price risk. (When thinking about the OFT, take a look at electricity and power markets ICE clearinghouses, etc).
clearinghouses  fruits  vegetables  risk-management  futures_markets  agribusiness  agricultural_finance  marketing  massive_data_sets 
march 2012 by jerryking
Exotic vegetables coming soon from a farmer near you - The Globe and Mail
Jan. 05, 2012 | Globe & Mail | Rita Trichur.

One estimate pegs domestic sales of exotic vegetables at roughly $800-million a year. The bulk of that produce is imported from the Caribbean, South America and Asia. But with demand booming, Canadian farmers have a fresh incentive to carve out a meaningful slice of that market by diversifying their crops.

Although cooler Canadian climates can present a production challenge, scientists spearheading world crop research at the Vineland Research and Innovation Centre near Niagara Falls, Ont., say a surprising number of exotic vegetables can be successfully grown across the country.
vegetables  ethnic_communities  demographic_changes  farming  agriculture  food  Wal-Mart  Sobeys  immigrants  Loblaws 
january 2012 by jerryking
Green thumbs: the rookie season
May 11, 2011.| The Globe and Mail pg. L.1| Jessica Leeder.

"What you don't want to do is be a slave to it and resent it," he said. "If someone is keen to grow veggies and they're willing to put in the time, they'll succeed. It's not rocket science," he said, adding: "It's kind of like when you learn to ride a bike as a kid. You might fall. But you'll get up and sure enough you'll ride the bike."
ProQuest  gardening  vegetables 
october 2011 by jerryking
How-to Grow a Salad
May. 02, 2011 | The Globe and Mail | COURTNEY SHEA.
howto  salads  gardening  vegetables 
october 2011 by jerryking
Fondue de chevre and ratatouille - The Globe and Mail
normand laprise
The Globe and Mail
Published Monday, Apr. 01, 1996
recipes  vegetables  ratatouille 
october 2011 by jerryking
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