The World's Resources by Country

 Picture Source : Mint.com

Top Producers of the World ;
Soybeans
36United States
28Brazil
21Argentina
Water
19Brazil
10 Russia
  7 Canada
  7 Indonesia
  7 China
  5 Colombia
Silver
17Peru
15 Mexico
13 China
  9 Chile
Cotton
31China
20 India
16 United States
Corn
42 United States
19 China
  7 Brazil
Uranium
23Canada
21 Australia
16 Kazakhstan
  8 Russia
  8 Niger
Gold
12China
11 South Africa
11 Australia
10 United States
  7 Peru
Oil
20 Saudi Arabia
13 Canada
10 Iran
  9 Iraq
  8 Kuwait
Wheat
18China
12 India
  9 United States
  8 Russia
Natural Gas
26 Russia
16 Iran
15 Qatar
Rice
30China
22 India
  9 Indonesia
  6 Vietnam
Rubber
34Thailand
30 Indonesia
12 Malaysia
Diamonds
23Russia
20 Botswana
17 Congo
11 Australia



Vegetables

Salad















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Spinach


















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Kale
















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Cabbage
















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Broccoli















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Tomatoes














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Potatoes
















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Carrots
















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In culinary terms, a Vegetable is an edible plant or part of a plant which may or may not propagate into offspring. In biological terms, "vegetable" designates members of the plant kingdom.
The non-biological definition of a vegetable is largely based on culinary and cultural tradition. Therefore, the application of the word is somewhat arbitrary, based on cultural and/or personal views. For example, some people consider mushrooms to be vegetables even though they are not biologically plants, while others consider them a separate food category, some cultures group potatoes with cereal products such as noodles or rice, while most English speakers would consider them vegetables.
Some vegetables can be consumed raw, some may be eaten cooked, and some must be cooked to destroy certain natural toxins or microbes in order to be edible, such as eggplant, unripe tomatoes, potatoes, daylily, winter melon, fiddlehead fern, and most kinds of legume/beans (such as common beans). Vegetables are most often cooked in savory or salty dishes. However, a few vegetables can be used in desserts and other sweet dishes, such as pumpkin pie and carrot cake. A number of processed food items available on the market contain vegetable ingredients and can be referred to as "vegetable derived" products. These products may or may not maintain the nutritional integrity of the vegetable used to produce them.

The list of food items called "vegetable" is quite long, and includes many different parts of plants:

  • Flower bud
broccoli, cauliflower, globe artichokes, capers
  • Seeds
Sweet corn (maize), peas, beans
kale, collard greens, spinach, arugula, beet greens, bok choy, chard, choi sum, turnip greens, endive, lettuce, mustard greens, watercress, garlic chives, gai lan
  • Leaf sheaths
leeks
Brussels sprouts
Kohlrabi, galangal, and ginger
celery, rhubarb, cardoon, Chinese celery
asparagus, bamboo shoots
potatoes, Jerusalem artichokes, sweet potatoes, taro, and yams
soybean (moyashi), mung beans, urad, and alfalfa
carrots, parsnips, beets, radishes, rutabagas, turnips, and burdocks
onions, shallots, garlic
  • Fruits in the botanical sense, but used as vegetables
tomatoes, cucumbers, squash, zucchinis, pumpkins, peppers, eggplant, tomatillos, chayote, okra, breadfruit, avocado, green beans, and snow peas

Tea


































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Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the tea plant, Camellia sinensis. After water, tea is the most widely consumed beverage in the world. It has a cooling, slightly bitter, and astringent flavour that many people enjoy.
Tea likely originated in China during the Shang Dynasty as a medicinal drink. Tea was first introduced to Portuguese priests and merchants in China during the 16th century. Drinking tea became popular in Britain during the 17th century. The British introduced tea to India, in order to compete with the Chinese monopoly on tea.
 Tea has historically been promoted for having a variety of positive health benefits, and recent human studies suggest that green tea may help reduce the risk of cardiovascular disease and some forms of cancer, promote oral health, reduce blood pressure, help with weight control, improve antibacterial and antivirasic activity, provide protection from solar ultraviolet light, increase bone mineral density, and have "anti-fibrotic properties, and neuroprotective power." Additional research is needed to "fully understand its contributions to human health, and advise its regular consumption in Western diets."
The phrase "herbal tea" usually refers to infusions of fruit or herbs made without the tea plant, such as rosehip tea, chamomile tea, or rooibos tea. Alternative phrases for this are tisane or herbal infusion, both bearing an implied contrast with "tea" as it is construed here.

Chocolate


















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Chocolate Listeni/ˈɒklət/ is a raw or processed food produced from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central America and Northern South America. Its earliest documented use is around 1100 BC. The majority of the Mesoamerican people made chocolate beverages, including the Aztecs, who made it into a beverage known as xocolātl [ʃo'kolaːt͡ɬ], a Nahuatl word meaning "bitter water". The seeds of the cacao tree have an intense bitter taste, and must be fermented to develop the flavor.
After fermentation, the beans are dried, then cleaned, and then roasted, and the shell is removed to produce cacao nibs. The nibs are then ground to cocoa mass, pure chocolate in rough form. Because this cocoa mass usually is liquefied then molded with or without other ingredients, it is called chocolate liquor. The liquor also may be processed into two components: cocoa solids and cocoa butter. Unsweetened baking chocolate (bitter chocolate) contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining cocoa solids, cocoa butter or other fat, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk but no cocoa solids.
Cocoa solids contain alkaloids such as theobromine and phenethylamine, which have physiological effects on the body. It has been linked to serotonin levels in the brain. Some research found that chocolate, eaten in moderation, can lower blood pressure. The presence of theobromine renders chocolate toxic to some animals, especially dogs and cats.
Chocolate has become one of the most popular food types and flavors in the world. Chocolate chip cookies have become very common, and very popular, in most parts of Europe and North America. Gifts of chocolate molded into different shapes have become traditional on certain holidays. Chocolate is also used in cold and hot beverages, to produce chocolate milk and hot chocolate.
Cocoa mass was used originally in Mesoamerica both as a beverage and as an ingredient in foods. Chocolate played a special role in both Maya and Aztec royal and religious events. Priests presented cacao seeds as offerings to the deities and served chocolate drinks during sacred ceremonies. All of the areas that were conquered by the Aztecs that grew cacao beans were ordered to pay them as a tax, or as the Aztecs called it, a "tribute".
The Europeans sweetened and fattened it by adding refined sugar and milk, two ingredients unknown to the Mexicans. By contrast, the Europeans never infused it into their general diet, but have compartmentalized its use to sweets and desserts. In the 19th century, Briton John Cadbury developed an emulsification process to make solid chocolate, creating the modern chocolate bar. Although cocoa is originally from the Americas, today Western Africa produces almost two-thirds of the world's cocoa, with Côte d'Ivoire growing almost half of it.

Coffee



















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Coffee is a brewed beverage with a distinct aroma and flavor, prepared from the roasted seeds of the Coffea plant. The seeds are found in coffee "cherries", which grow on trees cultivated in over 70 countries, primarily in equatorial Latin America, Southeast Asia, India and Africa. Green (unroasted) coffee is one of the most traded agricultural commodities in the world. Coffee is slightly acidic (pH 5.0–5.1) and can have a stimulating effect on humans because of its caffeine content. It is one of the most consumed drinks in the world.
Wild coffee's energizing effect was likely first discovered in the northeast region of Ethiopia. Coffee cultivation first took place in southern Arabia; the earliest credible evidence of coffee-drinking appears in the middle of the 15th century in the Sufi shrines of Yemen.
In East Africa and Yemen, coffee was used in native religious ceremonies that were in competition with the Christian Church. As a result, the Ethiopian Church banned its secular consumption until the reign of Emperor Menelik II of Ethiopia. The beverage was also banned in Ottoman Turkey during the 17th century for political reasons and was associated with rebellious political activities in Europe.
Coffee berries, which contain the coffee seeds, are produced by several species of small evergreen bush of the genus Coffea. The two most commonly grown are also the most highly regarded Coffea arabica, and the "robusta" form of the hardier Coffea canephora. The latter is resistant to the devastating coffee leaf rust (Hemileia vastatrix). Once ripe, coffee berries are picked, processed, and dried. The seeds are then roasted to varying degrees, depending on the desired flavor, before being ground and brewed to create coffee. Coffee can be prepared and presented in a variety of ways.
An important export commodity, coffee was the top agricultural export for twelve countries in 2004, and it was the world's seventh-largest legal agricultural export by value in 2005. Some controversy is associated with coffee cultivation and its impact on the environment. Consequently, organic coffee is an expanding market.
Many studies have examined the health effects of coffee, and whether the overall effects of coffee consumption are positive or negative has been widely disputed. The majority of recent research suggests that moderate coffee consumption is benign or mildly beneficial in healthy adults. However, coffee can worsen the symptoms of some conditions, largely due to the caffeine and diterpenes it contains.

Tobacco























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Tobacco is an agricultural product processed from the leaves of plants in the genus Nicotiana. It can be consumed, used as a pesticide and, in the form of nicotine tartrate, used in some medicines. It is most commonly used as a drug, and is a valuable cash crop for countries such as Cuba, India, China, and the United States. Tobacco is a name for any plant of the genus Nicotiana of the Solanaceae family (nightshade family) and for the product manufactured from the leaf used in cigars and cigarettes, snuff, and pipe and chewing tobacco. Tobacco plants are also used in plant bioengineering, and some of the more than 70 species are grown as ornamentals. The chief commercial species, N. tabacum, is believed native to tropical America, like most nicotiana plants, but has been so long cultivated that it is no longer known in the wild. N. rustica, a mild-flavored, fast-burning species, was the tobacco originally raised in Virginia, but it is now grown chiefly in Turkey, India, and Russia. The alkaloid nicotine is popularly considered the most characteristic constituent of tobacco but nicotine is not highly addictive on its own. It is thought that the interaction between beta-carbolines and nicotine is responsible for most of the addictive properties of tobacco smoking. The harmful effects of tobacco derive from the thousands of different compounds generated in the smoke, including polycyclic aromatic hydrocarbons (such as benzpyrene), formaldehyde, cadmium, nickel, arsenic, tobacco-specific nitrosamines (TSNAs), phenols, and many others.

Fruits

Grape















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Apple













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Guava



















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Orange
















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Pineapple
















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Banana
















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Melon















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Juice















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Canned Fruits

















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In botany, a Fruit is a part of a flowering plant that derives from specific tissues of the flower, one or more ovaries, and in some cases accessory tissues. Fruits are the means by which these plants disseminate seeds. Many of them that bear edible fruits, in particular, have propagated with the movements of humans and animals in a symbiotic relationship as a means for seed dispersal and nutrition, respectively; in fact, humans and many animals have become dependent on fruits as a source of food. Fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.
The section of a fungus that produces spores is also called a fruiting body. In common language usage, "fruit" normally means the fleshy seed-associated structures of a plant that are sweet and edible in the raw state, such as apples, oranges, grapes, strawberries, and bananas. On the other hand, the botanical sense of "fruit" includes many structures that are not commonly called "fruits", such as bean pods, corn kernels, wheat grains, and tomatoes.