Well! New year is up!
Are you looking for web design price information for 2018. Here is the right place. Proweb365 just post new value article that explain detail how much a website may cost in this year..
If you have free time, just check full article out here >>
Besides, if you are a graphic designer, one more helpful article for you. Here is 8 New Graphic Design Trends That Will Take Over 2018 - This is trend post from Ryan McCready- this guy went to the University of Arkansas and graduated with a degree in economics and international business. Now instead of studying the economy he writes about everything and enjoys stirring the pot.
Tuesday, January 16, 2018
Monday, September 22, 2014
How to Choose A Website Provider That Will Save You Money in the Long Run
Website designers and providers offer all kind of prices and service packages. Average consumers who don’t understand all the technical industry jargon can easily be confused by service offer terms. In this article, I point out important factors to help you choose a web development provider that can help you keep your costs low, by letting you run your own website, which will save you money in the long run. Let’s get started.
First, to keep the cost of your website design and development project down you need to find a Content Management Systems (CMS) website provider. CMS sites are “open source” platforms, supported by a large community of developers around the world. This makes the platforms programming-friendly for programmers. This helps make custom designing and programming your website easier, simpler and faster. This means it will take the provider less time to custom build your site. Which should translate to a lower overall fee for creating your website.
Read full article at: http://www.proweb365.com/how-to-choose-a-website-provider-that-will-save-you-money-in-the-long-run/
Monday, February 25, 2013
The Importance of Web-Based Marketing for Businesses in Today’s Environment
Today’s customers use search engines such as Google, Yahoo and Bing to learn about products or services prior to purchasing them. With a few clicks of the mouse, customers can gain enough information to make their final purchase decision. This trend is increasingly fast and customers expect every business to have a website. Research has shown that 95% of customers who use search engines only contact those businesses that are listed in the top 10. This means businesses that already have a website but have not utilized search engine optimization (SEO) to push their websites into top 10 ranking are losing an edge to their competitors. Imagine, without a website, how any business can stay competitive in today’s market.
In the past, just by looking through your windows, you could tell whether your local competitors were wooing away your customers. Nowadays, it is harder because many customers use Internet to compare products and services prior to making any purchases. With that being said, if you want to gain and retain customers, here are 5 things you need to make priorities in your business marketing campaign.
First, search for websites that provide products and services similar to your business to see how they present themselves online. Then select 2 to 3 of these websites that you like the most.
Second, request quotes from multiple web design firms and compare web design costs among different providers. Try not to go for the cheapest quote, but for the most reasonable one. Many times, this will land you at mid-range prices and that is what you need because it keeps you away from overcharged providers and under-performed snatchers. Also, make sure you ask all the potential providers whether they can custom-design your future website to have a unique look and good functions as the websites you like in part one above.
Third, make sure the web design company that you select will prepare a contract for you. The contract should state that you own the copyrights to your custom website design and includes everything they promised to you.
Fourth, make sure your selected provider agrees to coach you on how to manage your website after they build it. This will save you lots of money in the long run for the things that you can easily do on your own such as editing your website’s contents and pictures.
Fifth, find an Internet marketing firm that can help rank your business website on Google’s top 10 listing. SEO campaign is where you get the most return on your investment if done correctly.
New consumer requirements and rapid growth of online traffic are among the forces that signal the need for repositioning your business marketing strategies toward web-based. The five tips above are important steps to help you find a qualified web design firm and SEO provider to position your business professionally and effectively on the Internet.
Friday, January 4, 2013
Cotton is higher on USDA s/d report.
Cotton futures were steady ahead of today’s USDA supply/demand report. The report is slightly friendly to cotton prices in that USDA made small reduction to world ending stocks and to US ending stocks.
USDA reduced world beginning stocks by 450,000 bales on a revision to
Turkey’s balance sheet. They increased world production by 70,000 bales
on increases in Africa. Increased world consumption by 150,000 bales
and reduced world ending stocks by 630,000 bales.
- The US Dollar Index is down 22 points at 80.25.
- Crude oil is up 67 cents at $86.23.
- January soybeans are up 5 cents at $14.79 ¾. The USDA report for soybeans was neutral.
- March corn is down 1 ½ cents at $7.28. The report for corn was slightly bearish.
- March wheat is down 7 ¾ cents at $8.41. Wheat’s report was bearish.
4901 Draycroft Place, Fuquay-Varina, North Carolina, 27526
Tel: 919-557-8200 E-mail: cottonjohn@aol.com
Cell: 919 801 1567
This material has been prepared by a sales or trading employee or agent of Flanagan Trading Corp and is, or is in the nature of, a solicitation. This material is not a research report prepared by Flanagan Trading Corp.. By accepting this communication, you agree that you are an experienced user of the futures markets, capable of making independent trading decisions, and agree that you are not, and will not, rely solely on this communication in making trading decisions.
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The risk of loss in trading futures and/or options is substantial and each investor and/or trader must consider whether this is a suitable investment. Past performance, whether actual or indicated by simulated historical tests of strategies, is not indicative of future results. Trading advice is based on information taken from trades and statistical services and other sources that Flanagan Trading Corp. believes are reliable. We do not guarantee that such information is accurate or complete and it should not be relied upon as such. Trading advice reflects our good faith judgment at a specific time and is subject to change without notice. There is no guarantee that the advice we give will result in profitable trades.
Source: futuresknowledge.com
Friday, September 30, 2011
The Learn About Futures Insider for September 29, 2011: Live Cattle
The word cattle can conjure images of wild prairies and rugged western landscapes, cattle drives, wealthy barons, and cowboys. The beef and cattle industry today is a multi-billion dollar industry, and cattle futures on the CME are not only a means for industry professionals to access hedging opportunities, but also an avenue for speculators to participate in cattle trade – with or without the ten gallon hat.
Contract Size: 40,000 lbs
Price Quote & Tick Size: cents per pound; minimum fluctuation is $.00025 per pound ($10 per contract)
Contract Months: February, April, June, August, October, December
Trading Specs: Floor trading is conducted 9:05 am to 1:00 pm CT Mon – Fri; Globex trading Mon 9:05 a.m. – Fri 1:55 p.m. CT. Daily trading halts from 4:00 p.m.-5:00 p.m.
Daily Price Limit: $.03 per pound above or below previous day’s settlement price
Trading Symbols: LC; LE on Globex
Past performance is not indicative of future results.
***chart courtesy of Gecko Software
Live Cattle Facts
Cattle have a rich and diverse global history and were among the first domesticated animals, providing a rich source of food as well as animal power for laboring in fields and transport. The word cattle originally meant “possession”, hence the similarity to chattel – but now refers to bovines. Breed registrations across the globe now refer to over 900 different breeds of cattle with some able to trace their bloodlines back for six centuries.
Within the United States, the cattle industry has had significant impact on the history and landscape of several states. Distribution of cattle on feed in the United States is illustrated as follows:
***Data courtesy USDA
Live cattle come from feedlots where they have been fed a diet of grains and hay – usually in an average ratio of over eight pounds of feed per one pound of weight gain. When they weigh at or above 1,000 pounds they are sold to packing houses. This general weight range usually results in a 600-pound carcass that can produce just over 400 pounds of meat. These numbers can change based on a few factors, but this helps illustrate a general idea of weights and meat production.
Cuts of beef are as illustrated below:
Internationally, noteworthy producers, exporters, and importers in 2008 were as illustrated. For reference, the quantities are for 1000 metric tons, carcass weight equivalents:
***Data courtesy USDA
Price highlights for this market include:
- News articles from the 1940s suggest that confusion reigned in the cattle markets amid price controls, regulations, and subsidies until President Truman scrapped these things in 1946. The removal of perceived ceilings led to a jump in cattle prices, to about $27 per hundred pounds for some choice.
- In the 1970s prices were frequently between the $40 and $50per hundred pounds level, but prices spiked in 1973 and 1975 on “cutbacks.” Prices jumped above $60 in 1978 in response to a “low point in the cattle cycle” where producers had cut back on their herd sizes in response to lower prices. (Source: Youngstown Vindicator – May 16, 1978)
- In 1979, prices continued to soar, eventually topping $80 per hundred pounds on forecasts that a beef shortage would continue. Prices retreated from this level, but stayed mostly between $60 and $70 per hundred pounds until the mid-1980s.
- In 1985 greater supplies were cited as the cause for a precipitous price drop back towards the low $50 per hundred pounds.
- Prices were down again in 1996, prompting then-President Clinton to try to take steps including a $50-million beef purchase and opening up of federal lands for grazing in an effort to boost prices. Some analysts claimed that mention of Mad Cow disease on an episode of The Oprah Winfrey Show sparked the price declines.
- Late 2000 – early 2001 brought another spike in live cattle prices, driven by stronger demand which saw prices move above $80 per hundred pounds.
- Discovery of Bovine Spongiform Encephal-opathy (mad cow disease) in Washington in 2003 wreaked havoc on prices, with a range between approximately $75 to $104 per hundred pounds as volatility entered the market. Mad cow concerns cut into beef demand forecasts through the 2000s.
- In 2011, prices went through the $120 level as higher feed costs and other factors brought herd levels to historic lows.
Key terms for this market include:
Choice beef – the high quality beef, just below prime in the grading system. A little over 50 percent of US carcasses qualify as choice grade. They have less fat and marbling than prime.
CWE – the abbreviation for Carcass-weight Equivalent, the weight meat products “converted to an equivalent weight of a dressed carcass” according to the USDA. This includes inedible bits like bone and ligaments.
Foot-and-mouth or hoof-and-mouth disease - A viral disease that is extremely contagious and can be fatal. It affects many cloven-hoofed animals. An identified breakout can often lead to quarantine and culling of herds.
Key Uses
Beef cattle brings us steak, ground beef for hamburgers, roast beef, and a variety of other meat cuts which provide the majority of zinc in the average American diet. Beyond the obvious food products that come from cattle, medicines like insulin and estrogen come from their glands. Cowhide and leather, glue, and fertilizers are all byproducts of the beef industry. Tallow – also known as beef fat – is also an ingredient in various household and hygiene products like soap, candles, and cosmetics. Bones and horns are a source of gelatin used in marshmallows, candies, and other confections.
Key Concerns
In addition to the following variables, if you are trading live cattle, you will also want to be aware that the USDA issues reports that may impact the futures market including Cattle on Feed and Livestock Slaughter . These reports (and others) may be found in the economics and statistics sections of the USDA website.
Import and Export: Restrictions and trade agreements can often impact the quantity of imports and exports to and from various countries.
Health Issues: Concerns over red meat consumption and possible links to colon cancer or saturated fat values are often weighed against beef as a rich source of linoleic acid and B vitamins. As health news comes and goes, domestic consumption or demand may be impacted.
Mad Cow Disease: Otherwise known as bovine spongiform encephalopathy, Mad Cow scares can wreak havoc on the cattle industry and breakouts can lead to massive slaughter and burn campaigns. Since the BSE prion cannot be destroyed by cooking, the panic of spread can easily affect both demand and supply of cattle.
Feed Costs: Higher feed costs can typically affect the weight and rate at which a farmer will take livestock to market. Since cattle are fed a combination of roughage, grain and protein supplements (soybean meal is a popular protein source), prices for corn, alfalfa, soybean, and even wheat can impact choice of feed and affect the feed-to-meat conversion – as well as the number of days on the feedlot.
Disclaimer: There is a substantial risk of loss in futures trading and it is not suitable for all investors. Losses can exceed your account size and/or margin requirements. Commodities trading can be extremely risky and is not for everyone. Some trading strategies have unlimited risk. Educate yourself on the risks and rewards of such investing prior to trading. Futures Press Inc., the publisher, and/or its affiliates, staff or anyone associated with Futures Press, Inc. does not guarantee profits or pre-determined loss points, and are not held monetarily responsible for the trading losses of others (subscribers or otherwise). Past results are by no means indicative of potential future returns. Fundamental factors, seasonal and weather trends, and current events may have already been factored into the markets. Information provided is compiled by sources believed to be reliable. Futures Press, Inc., and/or its principals, assume no responsibility for any errors or omissions as the information may not be complete or events may have been canceled or rescheduled. Any copy, reprint, broadcast or distribution of this report of any kind is prohibited without the expressed written consent of Futures Press, Inc.
Thursday, September 15, 2011
Pork Belly Roast
ingredients
• 1.5kg pork belly
sea salt and freshly ground black pepper
• 2 red onions, halved
• 2 carrots, peeled and halved lengthways
• 2 sticks of celery, chopped in half
• 1 bulb of garlic, skin on, broken into cloves
• a small bunch of fresh thyme, leaves picked
• 600ml water or stock
method
The lovely thick layer of fat on this particular cut keeps the meat really moist as it roasts, and also gives you an incredible even layer of delicious crackling. Belly is a very underrated cut in the UK, but it is becoming a favourite on gastropub menus, and rightly so. If you’re worried about scoring the crackling yourself, ask your butcher to do it for you, that’s what he’s there for.Prep time: 10 minutesCook time: 2.5 hoursPreheat your oven to full whack, it needs to be at least 220°C/425°F/gas 7.Place your pork on a clean work surface, skin-side upwards. Get yourself a small sharp knifeand make scores about a centimetre apart through the skin into the fat, but not so deep thatyou cut into the meat. Rub salt right into all the scores you’ve just made, pulling the skin apart a little if you have to. Brush any excess salt off the surface of the skin and turn it over. Season the underside of the meat with a little more salt and a little black pepper. Place your pork, skin side-up, in a roasting tray big enough to hold the pork and the vegetables, and place in the hot oven.Roast for about half an hour until the skin of the pork has started to puff up and you can seeit turning into crackling. Turn the heat down to 180°C/350°F/gas 4 and roast for another hour.Take out of the oven and baste with the fat in the bottom of the tray. Carefully lift the pork up and transfer to a chopping board. Add all the veg, garlic and thyme to the tray and stir them into the fat. Place the pork on top of everything and pop the tray back in the oven. Roast for another hour. By this time the meat should be meltingly soft and tender. Carefully move the meat to a serving dish, cover with tin foil and leave to rest whileyou make your gravy.Spoon away any fat in the tray, then add the water or stock and place the tray on the hob.Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon toscrape up all those lovely sticky tasty bits on the bottom of the tray. When you’ve got a nice, dark gravy, pour it through a sieve into a bowl or gravy boat, using your spoon to really push all the goodness of the veg through the sieve. Add a little more salt and pepper if it needs it. Serve the pork with the crackling, gravy, some creamy mashed potato, nice fresh greens and a dollop of English mustard.
The lovely thick layer of fat on this particular cut keeps the meat really moist as it roasts, and also gives you an incredible even layer of delicious crackling. Belly is a very underrated cut in the UK, but it is becoming a favourite on gastropub menus, and rightly so. If you’re worried about scoring the crackling yourself, ask your butcher to do it for you, that’s what he’s there for.
Prep time: 10 minutes
Cook time: 2.5 hours
Preheat your oven to full whack, it needs to be at least 220°C/425°F/gas 7.
Place your pork on a clean work surface, skin-side upwards. Get yourself a small sharp knife
and make scores about a centimetre apart through the skin into the fat, but not so deep that
you cut into the meat. Rub salt right into all the scores you’ve just made, pulling the skin apart a little if you have to. Brush any excess salt off the surface of the skin and turn it over. Season the underside of the meat with a little more salt and a little black pepper. Place your pork, skin side-up, in a roasting tray big enough to hold the pork and the vegetables, and place in the hot oven.
Roast for about half an hour until the skin of the pork has started to puff up and you can see
it turning into crackling. Turn the heat down to 180°C/350°F/gas 4 and roast for another hour.
Take out of the oven and baste with the fat in the bottom of the tray. Carefully lift the pork up and transfer to a chopping board. Add all the veg, garlic and thyme to the tray and stir them into the fat. Place the pork on top of everything and pop the tray back in the oven. Roast for another hour. By this time the meat should be meltingly soft and tender. Carefully move the meat to a serving dish, cover with tin foil and leave to rest while
you make your gravy.
Spoon away any fat in the tray, then add the water or stock and place the tray on the hob.
Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to
scrape up all those lovely sticky tasty bits on the bottom of the tray. When you’ve got a nice, dark gravy, pour it through a sieve into a bowl or gravy boat, using your spoon to really push all the goodness of the veg through the sieve. Add a little more salt and pepper if it needs it. Serve the pork with the crackling, gravy, some creamy mashed potato, nice fresh greens and a dollop of English mustard.
Source http://www.jamieoliver.com/recipes/pork-recipes/pork-belly-roast
Tuesday, April 26, 2011
The Learn About Futures Insider: Pork Bellies
Pork bellies - the streaky meat from the underside of a pig - are the source of "American style" bacon. Since the ancient Chinese started preserving and salting pork nearly 1500 BC, it is likely pork is one of the oldest preserved meats. Nowadays, the belly may be flash frozen and stored. These contract specifications refer to the CME contract.
Contract Size: 40,000 lbs
Price Quote & Tick Size: cents per pound; minimum fluctuation is $.00025 per pound ($10 per contract)
Contract Months: February, March, May, July, August
Trading Specs: Floor trading is conducted MON-FRI 9:05 am to 1:00 pm CT; Globex trading MON 9:05 a.m. - FRI 1:55 p.m. Central Time. Daily trading halts 4:00 p.m. - 5:00 p.m. Central Time
Daily Price Limit: $.03 per pound above or below previous day's settlement price; expandable to $.045 per pound
Trading Symbols: PB; GPB on Globex
Pork Bellies Facts
A larger percentage of hog production occurs in the Midwestern United States and the largest individual state production falls to Iowa, North Carolina, Minnesota, and Illinois. Early access to the eastern coastal cities of the United States via the Erie Canal may have helped create this farming trend. Although pigs are often said to have large appetites and consume everything in sight, today's farming practices tend towards careful diets which result in leaner meat. Most of the feed for hogs will contain corn or soybean meal, likely linking this market closely to grain markets. A large percentage of the thiamin in the average person's diet comes from pork.
Globally, exports, production, and consumption are distributed as follows:
In the US, the per capita consumption of pork compares to beef and chicken as illustrated in the following graph:
Key terms for this market include:
Farrow - a word to describe a litter of pigs or the action of producing a litter of pigs.
Bellies - the boneless cut of meat from the belly of swine
Key Uses
Pork bellies are a food product for bacon or other dishes. Pig fat may even be used for various household items such as weed killers, crayons, antifreeze or chalk.
Key Concern
In addition to the following variables, if you are trading any pork product, you will also want to be aware that the USDA issues a Quarterly Hogs and Pigs report that details domestic hog inventories, as well as the birth rate (a farrow is a litter of pigs or, as a verb, means to produce a little of pigs) and litter sizes for breeding sows. Cold storage reports will also detail monthly supplies of pork bellies.
Feed Costs: Higher feed costs - particularly corn - can typically affect the weight and rate at which a farmer will take hogs to market. If farmers were to bring more hogs to market at lower weights to save on overall feed costs, this may increase supply and possibly depress prices.
Domestic and International Demand: Like other meats, there are regional and religious preferences which can impact the demands for pork. Certain advertising campaigns can work to increase consumption and any health concerns associated with one type of livestock can possibly result in a substitutive demand for another. Trade agreements and available markets for US exports are also of fundamental interest as well as the recent suggestion that increasing wealth in developing nations also increases the regular consumption of meat. Adverse reactions may exist when topics such as Swine Flu (H1N1) make headlines.
Contract Size: 40,000 lbs
Price Quote & Tick Size: cents per pound; minimum fluctuation is $.00025 per pound ($10 per contract)
Contract Months: February, March, May, July, August
Trading Specs: Floor trading is conducted MON-FRI 9:05 am to 1:00 pm CT; Globex trading MON 9:05 a.m. - FRI 1:55 p.m. Central Time. Daily trading halts 4:00 p.m. - 5:00 p.m. Central Time
Daily Price Limit: $.03 per pound above or below previous day's settlement price; expandable to $.045 per pound
Trading Symbols: PB; GPB on Globex
Pork Bellies Facts
A larger percentage of hog production occurs in the Midwestern United States and the largest individual state production falls to Iowa, North Carolina, Minnesota, and Illinois. Early access to the eastern coastal cities of the United States via the Erie Canal may have helped create this farming trend. Although pigs are often said to have large appetites and consume everything in sight, today's farming practices tend towards careful diets which result in leaner meat. Most of the feed for hogs will contain corn or soybean meal, likely linking this market closely to grain markets. A large percentage of the thiamin in the average person's diet comes from pork.
Globally, exports, production, and consumption are distributed as follows:
In the US, the per capita consumption of pork compares to beef and chicken as illustrated in the following graph:
Key terms for this market include:
Farrow - a word to describe a litter of pigs or the action of producing a litter of pigs.
Bellies - the boneless cut of meat from the belly of swine
Key Uses
Pork bellies are a food product for bacon or other dishes. Pig fat may even be used for various household items such as weed killers, crayons, antifreeze or chalk.
Key Concern
In addition to the following variables, if you are trading any pork product, you will also want to be aware that the USDA issues a Quarterly Hogs and Pigs report that details domestic hog inventories, as well as the birth rate (a farrow is a litter of pigs or, as a verb, means to produce a little of pigs) and litter sizes for breeding sows. Cold storage reports will also detail monthly supplies of pork bellies.
Feed Costs: Higher feed costs - particularly corn - can typically affect the weight and rate at which a farmer will take hogs to market. If farmers were to bring more hogs to market at lower weights to save on overall feed costs, this may increase supply and possibly depress prices.
Domestic and International Demand: Like other meats, there are regional and religious preferences which can impact the demands for pork. Certain advertising campaigns can work to increase consumption and any health concerns associated with one type of livestock can possibly result in a substitutive demand for another. Trade agreements and available markets for US exports are also of fundamental interest as well as the recent suggestion that increasing wealth in developing nations also increases the regular consumption of meat. Adverse reactions may exist when topics such as Swine Flu (H1N1) make headlines.
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