Jakarta is poised to become a “new Manhattan” according to an ambitious city plan described by Tomy Winata, founder of Artha Graha Group founder, during to an interview with cable TV broadcaster CNBC aired last weekend.

Danayasa Arthatama, a subsidiary of Winata’s company, closed a deal with US firm MGM Hospitality to construct a $2 billion, 638-meter tower — Indonesia’s tallest building in the future — within Sudirman Central Business District, South Jakarta.

Dubbed Signature Tower, the building will claim the world’s fifth-tallest building tag with its 111 stories, dwarfing Kuala Lumpur’s Petronas Towers as the tallest building in Southeast Asia. Based on the ompanies’ program, it will house 70 floors of office space, a six-star luxury hotel and will include conference facilities.

Tomy, 54, told CNBC that the project will anounce to the world that “Jakarta … is not a big village. Jakarta is becoming a new Manhattan.”

Meantime, on his proposed $15 billion Sunda Strait bridge project, the native of West Kalimantan declared, “I haven’t got the rights to do the project.”

Former Finance Minister Agus Martowardojo hesitated to grant the central government support to Artha Graha’s plan as well as the Banten Lampung provincial governments to build a 29-kilometer bridege connecting Sumatra and Java.

Nevertheless, Tomy Winata feels confident the project will push through in the end. “If one day the government gives the opportunity to us, the project financing will come from the private sector, without any guarantee from the government,” he told CNBC.

The government’s public-private partnership program requires state guarantees, considering the major investment risks involved. Agus, who will soon assume as Bank of Indonesia governor next month, has declared that he wanted to avoid a recurrence of the fiasco over the Jakarta monorail project.

http://www.thecrownmanagement.com/jakarta-can-be-a-new-manhattan-tomy-winata/

 
 
http://www.dailymotion.com/video/xwljjr_crown-capital-eco-management-biomass-boiler-addresses-alaskans_news


Alaska, heavily forested, built on rock and surrounded by water, every commodity that enters the country arrives by air and sea. The use of oil is a struggle for both the economy and the environment. Oil must come from elsewhere and be transported but of course by additional fuel, fuel that is subject to oil price stability.

A site that could help giving a solution to the problem is the Southeast Alaska Discovery Center in Ketchikan. The site that provides information to more than a million visitors each year is also the site where a pilot biomass system is now coming to life. A two oil-fired boilers serving the 250,000-sq-ft center were replaced with a highly efficient system fueled by local wood was manufactured by Hurst Boiler & welding Company Inc.Another good thing about the project is that the hot-water boiler was custom-designed to fit within very limited indoor space.

To address concerns towards issues related to building space, fuel costs, comfort, reliability, simplicity of operation more especially environmental concerns, the biomass boiler system was developed by Hurst representative Gregory W. Smith of Global Energy Solutions Inc. under the direction of E. Dane Ash, project manager for Tyonek-Alcan Pacific LLC.

The excessive use of fossil fuels has been long a problem in any point of the world more especially to Alaska, the boiler system was intended to highlight how biomass can reduce or eliminate the use of fossil fuels. The Hurst S100 Series Fire Tube 27 HP Hydronic Water Heating Boiler features a pre-heater to optimize combustion and an underfeed stoker with dry-ash-removal system. The new boiler requires heating for a minimum of nine months a year; it is located at lower level of the Discovery Center. To protect form extreme moisture the local wood densified into fuel pucks is delivered to an elevated walking-floor storage bin in a vestibule area that is designed especially for the woods. It is important to protect the woods because the biomass-fired boiler can burn any wood product with up to 50-percent moisture content. Not to worry, freezing is not an issue because the walking floor easily breaks up any frozen contents.



Many benefits come along with the use of this biomass boiler, the country saved as much as two-thirds of the fuel costs. There is almost no residual ash when densified pucks are used. But, tree clippings from the Ketchikan walking trails will be ground and fed into the boiler, eliminating the need for transport to a landfill, burning, and other methods of disposal. The system easily can be replicated for heat or heat/power generation up to 20,000 kw.

Systems that were improved by the new technology include municipal solid waste, as well as woody biomass for steam production and steam to power. In June 2011, Smith was a keynote speaker for the fifth annual Native American Economic Development Conference in Anaheim, California, he proudly flaunted the initiatives being implemented in Ketchikan and shared success stories of biomass-fired boiler systems installed on institutional campuses and in manufacturing facilities throughout the United States, particularly in challenging and remote locations

 
 
http://ccmlynchevrolet.wordpress.com/

Crown Capital Eco Management Indonesia – The heavily forested city of Ketchikan, Alaska, is built on rock and surrounded by water. Every commodity that comes into Ketchikan must arrive by sea or air. The use of fuel oil is problematic for both economic and environmental reasons because the oil must be obtained and refined elsewhere and transported (using additional fuel). What’s more, fuel oil is subject to price instability.

Southeast Alaska Discovery Center in Ketchikan, which provides information to more than a million visitors each year, is the site of a pilot biomass boiler system now coming to life. Two oil-fired boilers serving the 250,000-sq-ft center were replaced with a highly efficient system fueled by local wood. Manufactured by Hurst Boiler & Welding Company Inc., the hot-water boiler was custom-designed to fit within very limited indoor space.

Under the direction of E. Dane Ash, project manager for Tyonek-Alcan Pacific LLC, the biomass boiler system was developed with Hurst representative Gregory W. Smith of Global Energy Solutions Inc. to address environmental concerns, as well as issues related to building space, fuel costs, comfort, reliability, and simplicity of operation.

The new boiler is located on the lower level of the Discovery Center, which requires heating for a minimum of nine months a year. Local wood densified into fuel pucks is delivered to an elevated walking-floor storage bin in a vestibule area built to protect against excessive moisture. (The biomass-fired boiler can burn any wood product with up to 50-percent moisture content.) An auger moves pucks from the storage area to a metering bin and into the boiler. Freezing is not an issue because the walking floor easily breaks up any frozen contents.

The boiler system was designed to highlight how biomass can reduce or eliminate the use of fossil fuels. Visitors can see the boiler operate through specially designed windows. In the hall just outside of the boiler room, the noise level and ambient temperature is consistent with the rest of the building.

Savings

Fuel costs have been cut by two-thirds. The densified pucks are used with almost no residual ash; eventually, however, tree clippings from the Ketchikan walking trails will be ground and fed into the boiler, eliminating the need for transport to a landfill, burning, and other methods of disposal.

The Boiler

The Hurst S100 Series Fire Tube 27 HP Hydronic Water Heating Boiler features a pre-heater to optimize combustion and an underfeed stoker with dry-ash-removal system.

Results

The system easily can be replicated for heat or heat/power generation up to 20,000 kw. In June 2011, Smith served as a keynote speaker for the fifth annual Native American Economic Development Conference in Anaheim, Calif., where he described the initiatives being implemented in Ketchikan and shared success stories of biomass-fired boiler systems installed on institutional campuses and in manufacturing facilities throughout the United States, particularly in challenging and remote locations. Systems include municipal solid waste, as well as woody biomass for steam production and steam to power.




 
 
http://www.zimbio.com/Environment/articles/Dufq2NRiUhR/BIOMASS+fuel+BOILERs+Crown+Capital+Eco+Management


There are five basic categories of material of biomass such as: 

•Virgin wood- from forestry, arboriculture activities or from wood processing. 
•Energy crops- high yield crops grown specifically for energy applications 
•Agricultural residues- residues from agriculture harvesting or processing 
• Food waste- from food and drink manufacture, preparation and processing, and post-consumer waste 
•Industrial waste and co-products- from manufacturing and industrial processes. 

The question is how are we going to use this biomass as a fuel for boilers? But what is a boiler in the first place? A boiler is defined as “a closed vessel in which water or other liquid is heated, steam or vapor is generated, steam is superheated, or any combination thereof, under pressure or vacuum, for use external to itself, by the direct application of energy from the combustion of fuels, from electricity or nuclear energy.” 

Let us then go back to the previous question, how are we going to use this biomass as fuel for boilers. Nowadays, the prime sources of energy in the world are oil, coaland natural gas. But these natural sources of energy has their end too, unfortunately it is already anticipated that within the next 40-50 years these sources of energy will deplete. Worst is, it is also expected that from these sources lies consequences due to their emissions such as global warming, acid rain, urban smog. Due to this fact the world is trying to utilize new sources of energy, there are some renewable energy sources that can replace harmful energy sources. The solar, wind, biomass etc are energy sources which are less harmful to the environment but can only be use in a suitable way. Biomass is one of the earliest ever discovered sources of energy but only comes with specific properties. It was then discovered that utilizing biomass in boilers offers many economical, social and environmental benefits such as financial net saving, conservation of fossil fuel resources
 
 
http://crowncapitalecomanagement.bravesites.com/entries/general/crown-capital-eco-management-food-fraud-tackled-by-forensic-scientists

Wine, spirits, meat and even baby food can all be faked, with fraudsters hiding their true origins. Now forensic scientists are clamping down on food fraud, which costs millions in lost revenue and can put the health and safety of the public at risk.

Imagine tucking into a fine fillet of "British" beef, only to learn it actually came from Australia. Or drinking "French" wine that actually came from California.

What if the "Italian" olive oil you pour over the accompanying salad originated in Morocco?

That might not be so bad, you may think.

But what if a bottle of vodka you'd purchased in good faith is tainted with methanol, making it lethal to drink?

Or the baby food you feed your youngest is not what the label on the jar said it is?

As global trade has increased, so has the potential for food fraud, where fraudsters lie or hide the true provenance of produce.

Alongside food safety and health fears, its raises concerns over quality control, reputational damage and lost revenue, and puts the spotlight on illegal activity.

Now some firms are taking to using scientists, a type of food "crime scene investigators", to tackle the issue.
Faking it

In a world where food is exported and imported every day, how do you prove that the origin of a product is legitimate?

Got great 'real' ingredients?
A company in New Zealand has developed a scientific origin system which maps and catalogues "food fingerprints".

"What we do needs to be able to stand up in court," says Dr Helen Darling, from Oritain.

Most food supply chains use predominantly paper-based systems to trace the origin of food, such as following barcodes.

But while these show the route a product has travelled and how, and "whatever kind of details you want to capture in that system", says Dr Darling, Oritain's proof of origin "cannot be faked".

Oritain's scientific liaison officer Rebecca McLeod says it ties food and drinks back to their geographic origin, by measuring the geochemical fingerprint of say, an apple, as well as the fingerprint of the soil it grew in, and that of the surrounding atmosphere.

"We look at the concentrations of a whole suite of different metal elements - present in the soil, and get introduced by things like fertilisers, and taken up by plants, and we can trace them to animals that eat plants as well.


Antonio Pasquale is passionate about making sure 100% of his wine is from his winery
"The likelihood of two regions having exactly same soil type and fertilisers is very very slim," she says.

The firm also can analyse some manufactured products, in "batch profiling".

"Something like infant formula or wine produced in a factory incorporates lots of different ingredients. We can characterise each batch of that product, based on the geochemical signature," explains Ms McLeod.

Once the food or drink profile has been developed, it is recorded and safely stored.

EU food quality schemes:
  • PDO (Protected Designation of Origin)guarantees products such as Stilton cheesewhich must be produced, processed and prepared within their original geographical area using traditional methods
  • PGI (Protected Geographical Indication)protects products such as Cornish Pastieswhich are linked to a geographical area where at least one stage of production, processing or preparation must take place
  • TSG (Traditional Speciality Guaranteed)protects products with traditional names not restricted to a geographical area

"Once we've got that in place, it's a quick process to analyse a suspect sample that is sent to us. The idea is we do all of the groundwork before there's a problem," she explains.

Each product is given a unique number which can be displayed on packaging or stickers.

Dr Helen Darling says it enables quick comparisons to root out any goods that aren't "true to label".

"Whilst our logo itself can be counterfeited, any product with our label on it or our brand on it, we would have authentic data and an authentic archive sample of that product. If we don't, we know immediately that it's a counterfeit product - that in itself is a deterrent to people."

In the Czech republic last month, distilled alcohol was tainted with methanol, causing the deaths of 19 people. The government imposed prohibition as authorities tried to trace the origin of the poisonous alcohol (believed to be vodka), with great difficulty.

Would an origin system have made it easier?

The EU does have an agricultural product quality policy, which allows foods and drinks to be assigned a Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) or Traditional Speciality Guaranteed (TSG) category.

But this only applies to certified products and would not have helped in the case of counterfeit alcohol.

However, Rebecca McLeod says Oritain's scientists could look at the isotopic content of the water in alcohol products, analyse it and come up with a fingerprint for spirits such as whisky and vodka.

This technique would only work pre-emptively.

She says while it hasn't analysed any top shelf spirits yet, it has catalogued wine for clients.

One of those is Antonio Pasquale, a winemaker based in north Otago, New Zealand.

He has become increasingly frustrated that wine produced in the country is allowed to be mixed with other vineyards' - laws there state if a label says the wine is from a particular grape variety, vintage or area, then at least 85% in the bottle must be from that variety, vintage or area.


Oritain scientists have been working with bee keepers to map honey origins
"The structure of the free market pushes all food companies to standardise the product year in and year out. The lack of differences is destroying the individuality," he explains.

"I had enough of this. They (Oritain) came and sampled two blocks of 40 acres... mapped the chemical structure of my paddocks, and from then on they had freedom to come to my winery and collect samples.

"So I have solid proof that all my wine, as I say it is, comes from my paddock."

In southeast Asia provenance is becoming more important, as "there are million and millions of bottles of falsified wine sold in China," says Mr Pasquale.

"Wine was sold there produced in California but with French wine labels," he says.

China is no stranger to food scandals. But consumers are demanding higher standards of certification and proof of origin after infant formula was sold tainted with melamine in the country.

It has a bad record, in many food areas, including asparagus.

For example, in China, the US and Peru asparagus breeders can be tempted to sell poor quality seed, which can reduce yields by 20-30-%.

Dr Peter Falloon, the managing director of asparagus breeders Aspara Pacific, says his company overcomes this by having the characteristic biochemical profile of his company's seed measured.


High and low grade asparagus seeds can be spotted in the field
That way "growers in developing countries can simply send a suspect sample of 20 seeds to be analysed to see if they match the breeders' stock, and find out for sure if they are buying the real deal."

It is a low-cost option and technological advancement for rural farmers in developing country, meeting one of the key objectives this year of the United Nations' World Food Day on 16 October, which is to promote the transfer of technologies to the developing world.

Honey is another easily faked food.

"Some honeys being sold around the world have had sugars added, there have been honeys supplied with traces of antibiotics in them and some honeys have not been 'true to label' (the pollen source has been different to what has been recorded on the label)," explains Peter Cox, the general manager for New Zealand Honey Specialties.

The company is also asking scientists to profile their produce, which includes single flower honeys such as thyme honey, and honey produced in the beech forests of the south Island, or the lakes in Central Otago.

"Getting from beehive to the palette, we have a real story around authenticity. Certainly it's a rigorous scientific process," he says.