Month: April 2021

Virtual Realities

first_imgBettys of Harrogate.Mail order has become Bettys of Harrogate’s “seventh branch”, says Janet Welby-Jenkins, who manages the celebrated bakery’s website. Bettys’ website has been running for nine years but was upgraded for online retailing three years ago. Internet ordering via the Bettys By Post mail ordering operation has grown noticeably since then, according to Ms Welby-Jenkins. “It’s a good proportion of Bettys By Post’s sales,” she says.Word of mouth and repeat custom have helped build a solid customer base. “Customers come into our branches, pick up a printed brochure and then go online,” she says. “We have been lucky enough that people know who we are and will search us out.”Not all products sold through a Bettys branch – such as cream cakes – are suitable for selling online, but the mail order range remains sizeable. “We have selected from our range those things that post well and have a slightly longer shelf-life,” says Ms Welby-Jenkins.So what are the most important things to get right about e-commerce? “We like to be as approachable as we possibly can,” she says. “We are a voice on the end of the phone, if a customer is concerned about when they will receive their cakes.“We’re still learning little things about what works and what doesn’t,” she continues. “For instance, if you deliver a cake and somebody’s not in, should you leave it on the doorstep? One of the challenges is to make sure that anything we send out will be fresh when it arrives and doesn’t break in the post.”UPS is used to deliver parcels because orders are fully traceable in the event of any problems. There is also a ‘Fresh from the Oven’ section on the website for products baked specially to order, which are sent via first class delivery in the UK. A review of the entire website is planned this summer.www.bettysbypost.co.ukThe Village Bakery (Melmerby).The Village Bakery, which makes organic breads, cakes, bars, biscuits and gluten-free products, is looking to promote mail order online and to supply more independent retailers via its UK-wide, next-day delivery service. And if a supermarket buyer chances upon the site, that is a bonus.“We have invested £10,000 over two websites,” says MD Michael Bell. “You only need one or two hits from a major retailer to make it worthwhile.” People who have traditionally used mail order are converting to internet shopping, adds Mr Bell. Mail order accounts for a “not insignificant” proportion of The Village Bakery’s business – the size of a small shop’s takings. “But we don’t have the overheads of a small shop,” he adds.Hard-to-find niche products are ideally suited to online retailing and a search for ‘gluten-free bakery’ will come back with The Village Bakery near the top.“We are selling the kind of products that people search the web for – special diet products,” explains Mr Bell. “If you’ve got a food allergy, you’re choosing to avoid eating something or you’re looking for organic goods, the internet is likely to be your first port of call.”Charges are under review. Currently, consumers are encouraged towards multiple purchases with a flat rate delivery (£5.95 UK, £11 off shore). Meanwhile, a good web page can also be used as a business tool to talk prospective customers through your products – whether business-to-business or consumer, says Mr Bell. www.village-bakery.comwww.ok-foods.co.ukThe Breadshop.The logistics and cost of delivery can make or break the success of an online operation, The Breadshop in London has discovered. The firm has three shops, in Chiswick, Brent Cross Shopping Centre and St Johns Wood, and supplies Harrods and Selfridges. But a gamble in January to sell bread online has not paid off, says French baker and owner Jonathan Cohen.The cost to hire a web design consultancy was £2,500, but the investment has not proved worthwhile, he says, and initial uptake has been disappointing. “A lot of people might be interested, see the delivery cost and think twice,” says Mr Cohen.Managing online ordering is “a pain”, he adds. “You need to spend time looking out for the orders coming through your emails, then you need to put the orders together and ship them – it’s hard work. Unless you really want to make a business out of it, it’s not worth the effort.”The Breadshop’s range includes wheat-free spelt loaves, rolls and croissants, as well as wholemeal and rustic breads. The loaves sell for between £2.15 to £2.50 online. The payment system is Paypal – a method familiar to millions of users of online auctioneers eBay. Orders are taken Monday to Thursday and must be completed by 2pm, and are then baked fresh by 5pm for next-day delivery.But the cost of using Royal Mail appears to have put off shoppers. A minimum charge of £6.95 per delivery with an order of around £30 worth of bread costing £19 in postage charges means you must either have deep pockets or be desperately short of local bakeries to make a purchase.Despite the difficulties, Mr Cohen says he is unlikely to shelve the internet project. “It doesn’t cost to keep the online delivery side of things going,” he reasons. www.breadshop.co.ukThe Simply Delicious Fruit Cake CompanyThis small Shropshire-based company, which employs five people, has been trading for two and a half years. Since offering online ordering two years ago, some 20% of its sales now comes from the internet while the rest are wholesale. It makes a range of 11 cakes with free-range eggs and up to a 12-month shelf-life, with seasonal varieties, as well as mini versions of all its cakes. “The internet will never be the main part of our business but it’s a growing part,” says joint-owner Millie Hunter. Keeping the design fresh and appealing is crucial as websites can date quickly, she says. The firm is now revamping the website, improving the design and photography.“Whereas it looked great just two years ago, you take a fresh look at it and suddenly it looks rather dated. Good photographs are important and the design has to be easy to follow.” An important factor to consider, adds Ms Hunter, is that many people buying a cake might be new to internet shopping and looking for a safe, secure way into purchasing online.“People buying a cake online are not necessarily computer literate. It’s a small purchase and they just want peace of mind,” she says. People typically purchase between one and 20 cakes online rather than large bulk orders, although trade enquiries have been drawn in on the strength of the website, she believes. Delivery for purchases up to £10 is £3.50; up to £16.50 costs £5.50; and anything over that costs £6.85 per order. Marketing is limited to occasional spend on Google-sponsored links, though the main avenue for promoting the business has been via consumer fairs and write-ups in magazines. www.simplydeliciouscakes.co.ukMeg Rivers“More and more customers are finding us through the website,” says Julian Day, owner of Cotswolds-based bakery Meg Rivers, which re-launched its cakes mail order website last summer at a cost of around £5,000. “It doesn’t matter if you’re a tiny little enterprise in a former barn in Warwickshire like we are, the world is your market.“I put as much money as I could afford into the website from the outset,” he continues. “Mail order cake websites are often fairly basic, but customers frequently say they found ours to be way ahead of the others in terms of quality. A good site makes them feel assured that the cakes are going to be quality too.”Meg Rivers, which employs six people, makes traditional cakes selling for between £9.95 and £19.95 for eight- and 16-portion sizes respectively. It also sells biscuits, flapjacks and gift packs. Nearly all of its trade is direct to the consumer through mail order and via its website, which has been live for four years – a handful of cafés and restaurants make up the rest. Traditionally the company sent out brochures, but existing mail order customers are now finding it convenient to use the website.By targeting the gift market, Mr Day reasons that the relatively high postage cost for the company’s cakes compares well with, for example, florists who deliver. “We’re selling a cake for £10 with £5 for delivery – that might seem quite expensive, but not if you’re sending a gift.”To make a go of e-retailing you should not cut corners, he stresses, and getting the site developed professionally will pay off. “We sell at the top end of the market and we need to get that across,” he explains. “Our site looks smart and contemporary, but it’s also quick and simple to navigate.” Employing “young, switched-on people” to create your site can help, he adds. But he warns: “You could very easily spend a lot of money and in a couple of years your site’s a museum piece.”www.megrivers.comTraditional OatcakesEven a relatively unsophisticated website can draw in new customers, if you have a suitably niche product, as Traditional Oatcakes from Stoke-on-Trent has discovered. Two months ago the one-shop bakery successfully launched a Staffordshire Oatcakes home-baking mix online.Since a local newspaper picked up the story the reaction has been phenomenal, says owner Chris Bates. Its local recipe mix now ships to Australia, New Zealand, Spain, America, South Africa and even the Falkland Islands. “We were getting emails from ex-Potteries people who had moved to different parts of the world, saying they missed oatcakes,” says Mr Bates. “There are various companies manufacturing and vacuum-packing them, but they’re never quite the same as the real thing. We thought, let’s modify our own oatcake mix slightly so people can make them at home.”The product is now on sale through gift shops and tourist attractions in presentation boxes; the next step would be to attract wholesalers. Mr Bates says: “We would like to expand on that side before we develop the website further.”www.staffordshireoatcakes.comlast_img read more

SayVES to bread

first_imgThe baking industry launched a public relations offensive this week in a bid to get bread back into the shopping baskets of women hooked on fad diets that outlaw carbohydrate consumption.The campaign, which targets the national media and women’s magazines, aims to guide women between the ages of 30-40 towards adopting more balanced eating habits, with bread included as part of a daily routine via the Vitality Eating System (VES).Carefully avoiding the word ‘diet’, the VES – a joint campaign between the Federation of Bakers, the Flour Advisory Bureau and the Grain Information System – has launched its ‘Pressure To Be Perfect’ research, which claims the 30- to 40-year-old age group is no longer shunning carbohydrates.The January survey of 1,000 women found that bread, rice and pasta were rated positively by 66% of the sample – second only to fruit and vegetables, which achieved the highest rating. The research focused on body image and eating habits, pregnancy and motherhood, attitudes to ageing, and the psychological effects brought about by dieting. It examined why women of that age group feel pressured towards realising a ‘physical ideal’ and stressed the importance of a balanced diet containing carbohydrates such as bread.Women wise upFoB director Gordon Polson says: “The research clearly indicates that the days of carbohydrate-free diets are over. Consumers seem to have wised up to fad diets and now realise the importance of carbohydrates as part of a healthy, balanced diet.”Television presenter Gabby Logan was drafted in to front the VES campaign, which has previously used celebrities Lorraine Kelly and Cat Deeley to promote its message. VES promotes a well-balanced diet plus moderate exercise for weight loss and weight management as an alternative to low-carb diets and as a long-term solution to ‘yo-yo’ dieting. The seven-day diet contains complex carbohydrates, such as bread, pasta and cereals, along with protein, fruit and vegetables. What the survey revealed- 43% of respondents were on a permanent diet, while 20% claim to be in a constant battle of overeating followed by fasting or exercise. – Over a quarter of 30-something women think about their weight ‘several times a day’ – Bread, rice and pasta were rated positively by 66% of the sample- Only 27% of new mothers adopted a weight loss regime of combining a balanced diet with exercise.www.fabflour.co.uklast_img read more

Health agenda

first_imgThe baking industry has always had a large element of indulgence about it – from cream cakes to doughnuts – but consumers are looking for healthier options when it comes to their daily bread. The focus used to be on what can be taken out of bakery products to make them more healthy – lower fat and salt content for example. But now it has shifted to what additional ingredients can go in.With predictions about healthy eating and naturalness as key market drivers ringing true, how will these products fare when the pennies start to pinch in the current economic climate? A report just out by American market research publisher Global Industry Analysts suggests it shouldn’t make much of a difference: “Standard bakery products no longer appeal to consumers who have already marked their shift towards healthier-for-you alternatives.”British Bakels’ head of new product development, Dr Gary Gibbs, notes an interest in ’naturalness’ as a prominent current consumer trend. “We are seeing this with our Multiseed bread, which is going very well, and also with our new wholegrain bread following consumers’ interest in whole grains,” says Gibbs. “Then there is the continuing trend for clean-label products. I think bread fits as a fantastic carrier for these sorts of things.”Health is certainly a key driver of new product development (NPD) across the whole area of bakery, explains Gibbs, and especially within the bread side. “We do a lot of confectionery but that still seems to be driven mainly by indulgence, only a little by health,” he says. “If you spoil yourself, you really want it to be worth it.”== Driving factors ==Last year, bakery ingredients manufacturer Bakels undertook research with Leatherhead Food International to gain an overview and prediction of the bakery market in 2008. Alongside premiumisation and convenience, health was in the top three driving factors in UK bakery, and a trend that Gibbs cannot envisage disappearing, despite the numerous problems caused by the credit crunch. “Health is so far up the agenda now, in consumers’ and also retailers’ minds, that I don’t think the credit crunch will be that big an issue.”Consumers now realise they can make small changes to their buying habits, such as purchasing everyday products with added health benefits, says Gibbs, and it’s not something they will compromise on. “I’m not saying we won’t be seeing cheaper breads, but that doesn’t mean that we won’t continue to see growth in the healthy eating side.”Bakels’ research showed that consumers realise they haven’t been eating enough whole grains and are now making a conscious efforts to eat more. Oats are also becoming more popular due to the beta-glucan soluble fibre found in them, which has cholesterol lowering benefits, and Omega-3 Fatty Acids are predicted to become even more popular.For Bakels, its most popular ’healthy’ bread is its Multiseed. “We’re also starting to see high fibre pick up a lot,” says Gibbs. “Warburtons is promoting its extra-fibre bread, and it’s certainly an area we’re promoting with our Multiseed bread as having nearly double the amount of fibre that you get in wholemeal bread.”It seems breads are leading the way in terms of healthy bakery trends. “We’ve developed some healthier products on the muffin side – for example, muffins and slice lines that have seeds and fruit in,” explains Gibbs, “but less so on the cakes side.” He says healthy innovation is more popular in breakfast or morning snacks, products that could be a meal replacement, rather than people wanting a real treat. But, he says, above all else “the taste has to be good”.== Promoting wholemeal ==Warburtons recently announced the national promotion of its wholemeal range, with the aim of bringing home the message about the importance of fibre in the diet. It also launched a campaign to promote its Seeded Batch loaf. “Health remains one of the biggest trends in the food industry as a whole, and this is particularly true within bakery,” says Warburtons’ category director, Sarah Miskell. “Warburtons, like many food manufacturers, has responded to consumer demand for healthier products by introducing products with a variety of health benefits, whether it’s added fibre, vitamins, prebiotics or grains and seeds to meet the ever-increasing demand for healthier products.”Miskell says that although Warburtons believes health will remain a key trend for bakery consumers, it remains to be seen exactly which of the sub-trends – for example seeded or low-GI – will remain most popular. “The market has fluctuated over the last year – the ’For Health’ bread sector has seen a decrease in volume sales, but is seeing a slight rise in value terms,” says Miskell, “and despite volume sales of grains and seeded loaves declining this year, value sales continue to remain steady at 11.7%. However, White Plus Bread has grown in both volume, up 1.7%, and value, up 20.3% (AC Nielsen w/e 12.07.08).BakeMark UK has also seen a significant increase in demand for the use of different and interesting food ingredients, in particular ancient grains and seeds in bakery products, says marketing manager David Astles. “There are several reasons for this resurgence; consumers are seeking new and different flavours and textures from their bakery products as well as health benefits and premiumisation,” he explains.In terms of NPD, BakeMark is focusing heavily on taste and health across its bread ranges. “We are constantly researching ways to develop new products that will help bakers offer profitable lines to satisfy consumer demand, while still meeting traditional preferences,” says Astles. It has recently launched three new Multiseed bread mixes to its Arkady portfolio – Waldkorn Classic, Waldkorn Krokant and Combicorn Malzsonne.”The new range, whose name originates in Germany and Belgium and translates to mean ’malt’ and ’corn’, boasts ingredients with heritage, an important growth area for bakery ingredients,” says Astles.BakeMark expects the demand for seeded, low-GI and high-fibre bread to continue to grow and for these products to become more mainstream. “As market conditions polarise, premium and continental breads are areas of the bread market that have seen massive growth over the last 12 months,” Astles explains. “The total bread market has grown by 12.7% in value over the last year, with seeded bread sales still increasing, showing growth of 15.5% (source: TNS Superpanel, 52 w/e 13 July 2008). Customers are switching to premium and Continental breads and are demanding more variety.” He has noticed that growth in the popularity of healthier sweet baked products is also rising – “consumers still demand indulgence but with a healthier twist”.== Rise in healthier eating ==Recent data from Allegra Strategies on ’How Britain Eats!’, reveals that 51% of consumers regularly examine product labels before buying, with fat, salt, sugar and calorie content being the most sought-after information. According to Allegra: “The single most powerful influence on household eating patterns is the rise of healthier eating.”Its research has shown that, over the last three years, the consumption of fresh, natural and healthier foods has accelerated, with 44% of UK adults stating they are eating more healthily than in the past. Almost 20% said they had lowered fat in their diets over the past year and many have reduced sugar and salt content.The Food Standards Agency (FSA) is currently running a campaign to make the public aware about the level of salt that should be in their diets – no more than 6g per day, for an adult, is recommended. The FSA has also set a target of reducing the average salt intake to this amount by 2010 and many bakery products now advertise that they fall within salt reduction guidelines.For bakery, it seems, consumers’ desire for indulgence will always be fulfilled in the cakes and confectionery sector, where a few extra calories are worth it for that special treat. In terms of healthy eating trends, bread is the key product consumers purchase, based on its health credentials, but as with cakes, it still needs to taste good.last_img read more

In Short

first_imgWaitrose has unveiled a new own-brand label range – Essential Waitrose – designed to offer consumers more ’value’ products. Launched in stores nationwide on Monday, 9 March, Essential Waitrose is a range of over 1,400 lines, made up of 200 new lines as well as existing lines, 450 of which will be reduced in price.The range, which is being rolled out until October, will include some bakery and morning goods. == TV time for baker == == New Waitrose line == Megans Bakery has been sold as a going concern to a group looking to invest heavily in the production of frozen unbaked pasties. It has started operating from the factory in Hirwaun, South Wales, after the company filed for administration last December. Administrator Resolve Partner confirmed that it had sold the assets on. == Megans is sold ==center_img == Change of venue == There has been a change of venue for the entries from the London and South East Region competition for the California Raisin Bread Competition 2009 (as referred to in this week’s Reporting In column – pg 11). It will take place at the National Association of Master Bakers’ head office in Ware, Hertfordshire, not BAKO London as stated on the flyers sent out. If entrants are unable to deliver their products to the Ware office on the 19 March deadline, please contact Anthony Kindred on 0207 642 0799. The Hairy Bakers, Simon King and David Myers, have been filming for their next series at Pocklingtons Bakers in Lincolnshire. The programme focused on Pocklingtons’ award-winning Lincolnshire Plum Bread, how it’s made, its history and why it’s popular. Filming took place at the Louth shop and the series is due to be broadcast this autumn.last_img read more

Broad remit for hygiene scores

first_imgThe Food Standards Agency (FSA) has established a broad top band for its new six-tier ’Scores on the Doors’ rating scheme.The national scheme for England, Wales and Northern Ireland will provide consumers with information about hygiene standards in food businesses.Sarah Appleby, FSA head of enforcement, said: “A broad top band represents a fairer scoring system for food businesses. It will mean that local authorities can concentrate their resources on helping the high-risk establishments at the lower end of the scale to improve their rating.”A key objective of the scheme is to encourage businesses to improve hygiene standards and the decision we have announced today is consistent with that.”last_img read more

19 July, 1940: War leads to messy cakes

first_imgIt will be an offence, after 5 August, 1940, to place sugar on the exterior of any cake, biscuit, bun, pastry, scone, bread, roll or similar article, after baking. It will not be permitted to sell or to buy any confectionery of this kind. In an instruction to trade associations, the ministry has made it clear that the prohibition does not extend to the use on cakes of jam, jelly or lemon and other fruit curd. However, buttercream, marshmallow, chocolate, fondant and marzipan will not be permitted. This new order is not a good example of official administration. It will not be permissible to put a half-ounce of marshmallow on a cake, but it will be permissible to put as much lemon curd on a cake as its surface will take, because jam, lemon and other fruit curds are not affected by the order. All these goods make for messiness rather than neatness in decoration.last_img read more

Jacksons Bakery Hull

first_imgMachinery: Vantage SystemWhy installed: Jacksons wanted to upgrade to a state-of-the-art recipe formulation system, which could guarantee every batch was right first time. So it decided to upgrade its Stevens Recipe Formulation and Average Weight Systems to the latest ’Vantage’ Systems, from Dataprocess Stevens.What it does: Its function allows the daily production requirements to be pulled from their Sage Line 500 enterprise resource planning (ERP) system, which are then displayed on the Vantage touchscreen, so operators can select from the list of requirements, eliminating the need for a paper production schedule or a manual transfer of production data to a database.Tech spec: Lot numbers for each of the raw ingredients are recorded on the system, providing a comprehensive audit trail. Information relating to lot number, batch number, ingredient usage and operator productivity is captured and sent to the SAGE line 500. Once the batches have been weighed, mixed and baked, finished loaves are sampled using the Vantage average weight/SPC system. Weights are recorded and a pass or fail scenario is presented to operators.The latest integration with SAGE line 500 means it has one source of information.Problems solved: The system eliminates human error, by prompting operators through the recipe formulation process, one ingredient at a time. This ensures weighing tolerances are met and no over- or under-weighing happens.Supplied by: Stevens Groupwww.dataprocessstevens.comlast_img read more

Chevler has international expansion plans

first_imgChevler has said it is looking to increase its market share in Europe and the US following a number of new contracts and increased sales.Manufacturing baking cases and muffin wraps the South Wales firm has expanded its range of cases by investing £300,000 in new equipment since the firm was created following a management buy-out in February 2009.Backed by a £525,000 debt investment from Finance Wales, it has secured a number of contracts with distributors and commercial bakeries in continental Europe and North America.Chevler currently manufactures over one billion baking cases a year in some 600 shapes and sizes at its two facilities in Hengoed.“We have recorded a profit in our first year despite the rising costs of raw materials and the generally challenging economic climate,” said David Anthony, finance director at Chevler. “Overall sales have increased by seven per cent during 2009-2010 and by 15 per cent in the current financial year.“We are now looking to increase our market share in Europe and the USA whilst ensuring we continue to deliver fast and satisfy our customers’ requirements.”>>Chevler brings in new system to fit demandlast_img read more

Charity benefits from pie maker’s food waste initiative

first_imgPukka Pies has donated over 70,000 pies to under-privileged people as part of its support of charity FareShare.Since joining the scheme in May 2010, Pukka Pies has donated in excess of 30 pallets of packing mis-shapes, which are safe to eat but not suitable for general sale.FareShare is a national UK charity supporting communities to address food poverty and food waste. It provides surplus ‘fit for purpose’ product from the food and drink industry to organisations working with disadvantaged people in the community.“A business of this scale does produce a very small percentage of products, which, while not acceptable to sell, are perfectly acceptable to eat. It may be a case of sauce on the lid or a product that is slightly dented,” said Tim Storer, joint managing director of Pukka Pies.“It is especially pleasing to see these products being used in such a positive manner. I would urge other companies to take a look at this scheme and participate if at all possible.”last_img read more

Daylight Saving Time begins at 2 a.m. on Sunday

first_imgIndianaLocalMichiganNews Daylight Saving Time begins at 2 a.m. on Sunday Twitter WhatsApp Facebook Pinterest By 95.3 MNC – March 7, 2020 0 281 Google+ Pinterest Twitter Previous articleTwo men arrested in connection with home invasion, dog shooting death in Cass CountyNext articleMichigan insurers cover virus tests; Medicaid copays waived 95.3 MNCNews/Talk 95.3 Michiana’s News Channel is your breaking news and weather station for northern Indiana and southwestern Michigan. Google+ (“119: Daylight Savings Time” by Denise Mattox, CC BY-ND 2.0) (Brian Davis/95.3 MNC) You’ll want to remember to turn your clocks ahead one hour Saturday night before you go to bed, because at 2 a.m. on Sunday, March 8, Daylight Saving Time begins.Clocks will need to be manually set ahead, although most personal electronics, including mobile phones and tablets, tend to do so automatically.Daylight Saving Time, called “Summer Time” in other places of the world, is designed to move an hour of daylight from the daytime into the evening, and it’s not limited to just the U.S. as many other nations do the same thing, but on different dates.Some “Fun Facts” about Daylight Saving Time:Daylight Saving Time was first conceived by none other than Benjamin Franklin, during his time as a delegate in Paris, France in 1784. Franklin detailed his thoughts in an essay called “An Economical Project”. Some of Franklin’s friends, inventors of a new type of oil lamp were so impressed by the idea that they stayed in touch with Franklin after he returned to the United States.The first serious advocacy for the concept was in Great Britain, by London builder William Willett, who penned a pamphlet entitled “Waste of Daylight” (1907). Willett wanted clocks advanced by 20 minutes each of the four Sundays in April, and then moved back 20 minutes on four Sundays in September. His idea was largely ridiculed.Germany was the first country to enact Daylight Saving Time. Following Germany’s lead, the British Parliament enacted “Summer Time” in 1916 to a storm of opposition and protest.Daylight Saving Time was first adopted in the United States in 1918, during World War I. It continued through World War II with a focus on productivity for war time. During the Energy Crisis of the 1970’s Daylight Saving Time played a role in conservation efforts across the U.S.Proponents of DST generally argue that it saves energy, promotes outdoor leisure activity in the evening (in summer), and is therefore good for physical and psychological health, reduces traffic accidents, reduces crime or is good for business.Opponents argue that DST disrupts our circadian rhythms, negatively impacting our health, that it increases fatal traffic accidents, that the actual energy savings are inconclusive, and that DST increases health risks such as heart attack. Farmers have tended to oppose DST.One final trivia fact: Daylight Saving Time is not enacted in Countries on and near the equator. There’s no need to because their day and night times don’t vary much as more Northern or Southern nations do, due to the tilt of the axis of the Earth’s rotation.Love it or hate it, when you wake up Sunday morning, it’ll be here. And just around the corner – Spring. WhatsApp Facebooklast_img read more