「世界原材料危機：ホルムズ緩和でエネルギー転換 — 原油急落、ナフサ緩和、肥料は依然高騰」

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アルミニウム：世界とタイの包装の心臓部 軽量な金属から、安全でリサイクル可能、そして輸送コスト削減につながるスマートパッケージへ！ ご存じですか？あなたが手にしているアルミ缶は、19世紀から続く長い歴史を持ち、今や食品・飲料業界の「未来の象徴」となりつつあります

Thai durian is one of the country’s most iconic fruits, earning the title "King of Fruits” thanks to the rich, distinctive flavour that sets it apart from other varieties. If you're looking to try durian at its best, it's a seasonal fruit available about six months a year, typically from April to September. 1.April to June - Eastern Thailand produces most of the country's durian, with May being the peak month. 2.July to September - Southern Thailand takes over as the primary durian producing region. There are five main Thai durian varieties that are especially popular: 1.Monthong (Golden Pillow): Pale yellow flesh, smooth and dry texture, thick meat with small seeds. Very sweet with a mild aroma. 2.Chanee: Deep yellow flesh with a rich, creamy texture. Medium fibre content. When fully ripe, the flesh becomes soft and bold in both sweetness and smell. 3.Kanyao: Golden yellow flesh, soft and fine texture with a balanced sweet, creamy taste. Medium fibre, pleasantly aromatic. 4.Puangmanee: Deep yellow, sticky flesh with a thin layer of fruit. Intensely sweet with a fragrant aroma. 5.Gradoom: Bright yellow, soft textured flesh with a thinner layer of fruit and larger seeds. Mildly sweet, less creamy and tends to become mushy when overripe.