Glossary

A simple webpage that is designed to lead the visitor to your website, normally linked to paid advertisement on google, social media, etc.

When a business strategically releases a new product or service into the public market, making it officially available for purchase.

Leafy vegetables or leafy greens are plants that are eaten for their leaves. Around 1000 different plants are known to have edible leaves. Common leafy greens in the Western world are kale and collard greens, spinach, swiss chard, different lettuces, different types of cabbages, celery, and a large number of leafy herbs. Traditionally also eaten were wild plants like dandelion, shepard's purse, stinging nettle, and water cress. Lesser known leafy greens include mustard leaves, rape , radish and beet leaves, sorrel, malaba spinach and new zealand spinach. In Mexico foraged leafy greens are referred to as quelite.

In India mustard greens, fenugreek leaf (methi), leaves of okra, bitter gourd, bottle gourd etc. are very widely used in daily cuisine.

The Asian kitchen knows a huge number of different leafy vegetables and salad greens, some of which are flower shoots, like edible crysanthemum or Ma lan tou (Kalimeris indica).  A good description of many Chinese uses of leafy greens can be found here: https://thewoksoflife.com/chinese-ingredients-glossary/chinese-vegetables-asian-leafy-greens/

Africa also has a long list of traditionally used leafy greens, which are served with almost every meal. Many of these wild-collected greens are still common and even commercially available.

Cassava (Manihot esculenta) leaves are used as a spinach called kisamvu in the Swahili kitchen, as saka saka or pondu soup in Central Africa or made into a stew called saka saka in Western Africa. 

Examples of traditional African leafy vegetables:

Achyranthes aspera: in Luo: Auch-Auch; Turu: Inyalo; Hehe: Lugeni; Luhya: Lusayi; Swahili: Pulule; Kamba: Uthekethe (Kokwaro 2009).

and the very similar Celosia argentea var. argentea or Lagos spinach is one of the main boiled greens in West Africa, where it is known as soko yòkòtò (Yoruba) or farar áláyyafó (Hausa).

Species known as African nightshade include Solanum scabrum, S. villosum, S. nigrum, and S. americanum.^[1] Local East Afrikan names of African nightshade include managu (Kikuyu), mnavu (Swahili), rinagu (Kisii), tsisutsa (Luhya), osuga (Luo), isoiyot (Kipsigis), kitulu (Kamba), ormomoi (Maa), ndunda (Taita), nsugga (Luganda), sochot (Keiyo), and esisogho (Lukhonzo). In Cameroon the Nso people call it Nyuuseji, and the Kom people call it Mbasi

African Spider flower (Cleome gynandra) leaves are known as nyevhe or runi in Zimbabwe, mgagani in Tanzania, and musambe in Angola.

Identifying how to create more value for customers with less resources.

Leasing is a form of financing involving a contract between a lessor (person or organization that owns the property/vehicle/machine, etc.) and a lessee (person or organization renting the property/vehicle/machine, etc.). The lessor will provide the property/vehicle/machine, etc. to the lessee for a fee, usually referred to as a lease charge. The lessee then makes regular payments to the lessor to cover the cost of the property/vehicle/machine, etc., in addition to other fees such as taxes, insurance, and maintenance. Leasing is an alternative to traditional methods of financing such as purchasing with a loan or credit line.

With the application of mechanical actions, an agent is added to a food product, such as a dough or batter to cause baked goods to rise. Usually an acid is added to an alkali or a biological agent is used and when heated in the presence of moisture a gas is produced. This causes expansion of mixtures and baking produces products with porous structures. Agents could include mechanical incorporation of air, steam, yeast, baking powder and baking soda.

Leavening agents are ingredients that are used in baking to make dough or batter rise. This is done by making carbon dioxide gas, which causes the dough or batter to expand. This makes the dough or batters lighter and fluffier.

There are many different kinds of leavening agents, such as:

• Baking powder is a mix of baking soda, an acid, and a substance that soaks up moisture, like cornflour. When the acid and baking soda are mixed with a liquid, they react and make carbon dioxide gas.
• Baking Soda: Baking soda is a base that makes carbon dioxide gas when mixed with an acid. It is often used in recipes with acidic ingredients like buttermilk, yoghurt, or vinegar.
• Yeast: Yeast is a single-celled organism that feeds on sugar and makes carbon dioxide gas a waste product. In bread recipes, it is often used to make the bread rise.
• Sour Dough Starter: A sourdough starter is a mixture of flour and water that has been left to ferment over time, creating a natural yeast culture. It is what gives sourdough bread its rise.

Cakes, muffins, biscuits, bread, and pizza dough are all baked goods that need leavening agents.

Financial leverage, also known as the equity multiplier, refers to the use of debt to buy assets. If all the assets are financed by equity, the multiplier is 1. As debt increases, the multiplier increases from 1, demonstrating the leverage impact of the debt and, ultimately, increasing the business risk.

Sourcer: https://online.hbs.edu/Documents/managers-guide-to-finance-and-accounting.pdf

Liabilities are legally binding obligations that are payable to another person or entity. Settlement of a liability can be accomplished through the transfer of money, goods, or services. A liability is increased in the accounting records with a credit and decreased with a debit. A liability can be considered a source of funds, since an amount owed to a third party is essentially borrowed cash that can then be used to support the asset base of a business. Examples of liabilities are accounts payable, accrued liabilities, deferred revenue, interest payable, notes payable, taxes payable, and wages payable.

A hybrid entity involving a strategic alliance that combines the characteristics of a corporation and a partnership or sole proprietorship. LLCs benefit from the flexible taxation of partnerships and sole proprietorships, but they maintain the limited liability status of corporations. This protects the business owners from personal responsibility for the company’s debts or liabilities.