Happy Village Project

Our company develops and focuses on the regional “Happy Village Project” strategy to focus on villages rather than individual farmers. The philosophy of the Happy Village Project is to “heal and develop” by organizing the farmers and training them on growing and harvesting techniques which increase raw-material quality and meet the requirements of consumers being conscious of healthy diet. Today, there are more than 3,000 registered farmers, cultivating more than 11,000 hectares of land in more than 150 villages in our Happy Village Project.

In the agricultural project, small farmers get the tools, training and support they need to grow some of the finest produce on earth. Our team of experts trains, guides and monitors the registered farmers, using the latest techniques to ensure the highest level of quality and consistency of our eco-friendly and safe products.

Our company experts do researches to choose the right district by recording the details of the fields and products and train farmers who are willing to learn about organic farming.

We draw maps of the fields in order to designate the field and also to prevent possible crosscontamination (交叉污染) risks which may come from the neighbor fields. In order to make sure farmers are practicing the organic regulations, our experts frequently and randomly visit registered farmers to follow up, guide and inspect. Our agriculture team is also involved in using “Early Warning Systems” in the fields, in order to minimize the risk of potential problems as well as taking samples from leaves, soil and fruit, in order to monitor the field throughout the year.

We also help entire villages flourish through our commitment to social responsibility by means of performing necessary activities to improve the socio-economic structure of the villages, like the needs and requirements of the children at school, improvement in workers’ buildings, providing water tanks during water crisis in the regions, and etc.

Our happy Village products are grown, harvested and sun-dried in the fertile mountains. With the best soil and growing conditions, these all natural products are sweet and flavorful, with no artificial additives. They are a great choice for snacking or adding to your favorite recipes.

Fresh fruit juice has become increasingly popular in many diets - especially among those consumers who are pressed for time and concerned about their health.Fruit juice has also been linked to beliefs that it can help people lose weight.But is juicing really as healthy as we think?

A recent study reveals hard truths about fruit juice.

All fruits contain sugars and don’t seem to have harmful effects unless they contribute to excess(过量的)daily calories.This is because the fiber which is found in whole fruit is undamaged，and the sugar is contained within the fruit’s cells.It takes our digestive system a while to break these cells down and for sugar to enter the bloodstream.

This is not the case with fruit juice.Different from whole fruit，the natural sugar in fruit juice counts as “free sugars”，just like honey and added sugars.With the fiber removed，fruit juice’s sugar is absorbed more quickly.A sudden rise of blood sugar causes the pancreas(胰腺)to release insulin(胰岛素)to bring it back down to a normal level.Over time，this system can wear out，increasing the risk of developing type-2 diabetes(糖尿病).

In 2013，after analysing the health data of 100，000 people collected bet ween 1986 and 2009，researchers found that fruit juice consumption was linked with increased risk of type-2 diabetes．They’ve concluded that even when fruit juice is similar in the nutritional content to whole fruit，fruit juice leads to faster and larger changes in insulin levels since liquids pass through the stomach faster than solids.

“Although fruit juice is better than no fruit at all，there are lots of limits，” said Dr.Amy Smith，professor of medicine at the University of Virginia.“It particularly comes with risks when we consume more than I50ml of free sugars per day，or when it puts us over our recommended calorie intake.It provides us with vitamins - but fruit juice is far from a quick fix.”

Eating red meat is associated with cancer and heart disease, but are the risks big enough to quit burgers and steak? Probably not. According to a series of papers published in October 2019, researchers argue that the increased risks are slight and uncertain, and that cutting back likely wouldn't be worth it for people who enjoy meat.

Those conclusions conflict established advice. The new work does not say red or processed meats like hot dogs and bacon are healthy, or that people should eat more of them. The teams reviews of past studies generally support the ties to cancer, heart disease and other bad health outcomes. But the authors say the evidence is weak, and that there's not much certainty meat is really the cause, since other diet and lifestyle factors could be at play.

Most people who understand the risks would say "Thanks very much, but I'm going to keep eating my meat, "said co-author Dr Gordon Guyatt of McMaster University in Canada.

It's the latest example of how controversial(有争议的) nutrition research has become, with its uncertainties leaving the door open for conflicting advice. Critics say findings aren't backed by strong evidence. Defenders counter(反驳)that nutrition studies can rarely be conclusive because of the difficulty of measuring the effects of any single food, but that methods have improved.

Based on their analyses, a group of the international researchers said people do not have to cut back for health reasons. But they noted that their own advice is weak, and acknowledged that they didn't take into account other factors, such as animal welfare and the environment.

There was disagreement even among the authors. Three of the fourteen researchers said they support reducing red and processed meats. A co-author of one of the reviews is also among those who called for a publication delay.

As for his own diet, Dr Gordon Guyatt, a member of the international research team that conducted the reviews, said he no longer thinks red or processed meats have significant health risks. But he said he still avoids them out of habit, and for animal welfare and environmental reasons.