لاتاری 2022 آمریکا و قوانین جدیدش

قوانین جدید لاتاری آمریکا ۲۰۲۲

قوانین جدید لاتاری آمریکا ۲۰۲۲ و زمان دقیق شروع ثبت نام در ایرانیان لاتاری که امروز وزارت امور خارجه آمریکا طی جلسه ای تصمیم جدیدی اتخاذ کرده اند.

تاریخ جدید لاتاری ۲۰۲۲

زمان جدید شروع ثبت نام لاتاری ۲۰۲۲

زمان آغاز ثبت نام لاتاری ۲۰۲۲ در تاریخ ۷ اکتبر ۲۰۲۰ ( ۱۶ مهر ۱۳۹۹ ) ساعت ۲۰:۳۰ و زمان پایان ثبت نام ۱۰ نوامبر ۲۰۲۰ ( ۲۰ آبان ۹۹) ساعت ۱۹:۳۰ خواهد بود.

شهروندان ایرانی برای دوره ۲۰۲۲ نیز مانند سنوات قبلی واجد الشرایط ثبت نام لاتاری هستند.

تغییر خاصی نسبت به سال قبل در دستورالعمل نیست و مطابق لاتاری ۲۰۲۱ برای امسال هم نیاز به پاسپورت معتبر و عکس معتبر میباشد.

بیشتر بخوانید: زمان شروع ثبت نام لاتاری ۲۰۲۲ از ۱۰ مهر ۹۹ آغاز و ۱۴ آبان ۹۹ پایان می یابد

پاسپورت معتبر یعنی پاسپورتی که تاریخ انقضای آن نگذشته باشد

و عکس معتبر یعنی عکسی که ظرف کمتر از شش ماه گذشته تهیه شده باشد.

اطلاعات مورد نیاز ثبت نام لاتاری آمریکا

اطلاعات پاسپورت متقاضی

اطلاعات شناسنامه متقاضی

آدرس محل زندگی متقاضی

میزان تحصیلات متقاضی

وضعیت تاهل و فرزند متقاضی

ایمیل و شماره تماس متقاضی

اطلاعات شناسنامه همسر

اطلاعات شناسنامه فرزندان

شانس برنده شدن

اگر می خواهید با همان یک بار ثبت نام و پر کردن فرم لاتاری، برنده شوید بهتر است بر روی ثبت اطلاعات و تحصیلات صحیح خود تمرکز کنید.

برخی افراد به اشتباه فکر می کنند هر چه تحصیلات یا زمینه کاری بالایی داشته باشند می توانند شانس بهتری در لاتاری داشته باشند.

این افراد کاملا در اشتباهند.

سیستم لاتاری به هیچ عنوان برای تشخیص برتری فردی بر فرد دیگر برنامه ریزی نشده است.

در نتیجه اینکه فکر کنید چون دکترا دارید از فردی که دیپلم دارد چند قدم جلوتر هستید، در اشتباه هستید.

تنها شانس برد در لاتاری این است که با دقت و وسواس فرم ثبت نام را پر کنید و از هرگونه اشتباه تایپی و زبانی پیشگیری کنید.

گردآوری: ایرانیان لاتاری

gum oleoresin

Azil Organic asafoetida gum

Asafoetida is the dried latex (gum oleoresin) exuded from the rhizome or tap root of several species

of Ferula (F. foetida and F. assa-foetida), perennial herbs growing 1 to 1.5 m (3.3 to 4.9 ft) tall.

Azil Organic Asafoetida Gum

Packaging Information

Harvest period :	Second week of May
Harvest method :	Manual
Packaging :
Bulks ( Each carton ) :
Retails :
Number of  boxes per cartons :
Number of cartons  per pallets :

 

They are part of the celery family, Umbelliferae.

Notably, asafoetida gum is thought to be in the same genus as silphium, a North African plant now believed to be extinct,

and was used as a cheaper substitute for that historically important herb from classical antiquity.

The species are native to the deserts of Iran and mountains of Afghanistan where substantial amounts are grown.

asafoetida has a pungent smell, lending it the trivial name of stinking gum,

but in cooked dishes it delivers a smooth flavour reminiscent of leeks or other onion relatives.

ASAFOETIDA GUM

Asafoetida is also known variously as “food of the devils”,

“devil’s dung”, javoneh-i badian, hing, hengu, inguva, kayam, and ting.

Asafoetida was familiar in the early Mediterranean, having come by land across Iran.

It is generally not forgotten now in Europe, and still widely used in India.

Read More: Azil Organic Ammoniacum Gum

It emerged into Europe from an expedition of Alexander the Great,

who, after returning from a trip to northeastern ancient Persia,

thought they had found a plant almost identical to the famed silphium of Cyrene in North Africa—though less tasty.

Dioscorides, in the first century, wrote, “the Cyrenaic kind, even if one just tastes it,

at once arouses a humour throughout the body and has a very healthy aroma,

so that it is not noticed on the breath, or only a little;

but the Median [Iranian] is weaker in power and has a nastier smell.

“Nevertheless, it could be substituted for silphium in cooking, which was fortunate,

because a few decades after Dioscorides’ time, the true silphium of Cyrene became extinct,

and asafoetida became more popular amongst physicians, as well as cooks.

Reference: Wikipedia

products site organic

Saffron Packaging ( Standing shape – Code 1 )

Saffron is an expensive plant.

The dried stigmas are used to make saffron spice.

Packaging plays a major role in achieving safety and waste prevention

for saffron during storage.

Therefore choosing suitable packaging for saffron is very important.

The package must keep saffron in good condition for its anticipated shelf-life.

Saffron Packaging ( Standing shape – Code 1 )

 

Retails :	It can be in accordance with the customer`s comment, from 0.5 gr up to 10gr
Standing shape :	0.5 gr
Standing shape :	1 gr

 

For this purpose, packaging must protect the product from environmental humidity,

oxygen, light, and temperature.

Any change in flavor and taste of saffron will lower its acceptability for customers.

In addition, the pack should be of the right shape and size and its graphics

must attract the eye of the purchaser.

Reference: Azil

Saffron Products Organic

saffron is a spice derived from the flower of Crocus sativus, commonly known as the ” crocus “.

The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food.

has long been the world’s most costly spice by weight.

Although some doubts remain on its origin, it is believed that saffron originated in Iran.

However, Greece and Mesopotamia have also been suggested as the possible region of origin of this plant:

Harold McGee states that it was domesticated in or near Greece during the Bronze Age. C. sativus is possibly a triploid form of Crocus cartwrightianus,which is also known as “wild saffron”.

saffron crocus slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania.

contains some 28 volatile and aroma-yielding compounds, dominated by ketones and aldehydes.

An aroma chemical analysis showed that the main aroma-active compounds were safranal – the main compound responsible for saffron aroma – 4-ketoisophorone, and dihydrooxophorone.

also contains nonvolatile phytochemicals, including carotenoids, including zeaxanthin, lycopene, and various α- and β-carotenes.

When saffrons is dried after its harvest, the heat, combined with enzymatic action, splits picrocrocin to yield D–glucose and a free safranal molecule.