Glossary

A tangible asset is an asset that has physical substance (it can be touch and seen). Examples include:

• inventory (raw materials, goods in process, finished products)
• buildings
  
• land
  
• manufacturing equipment or machinery
• vehicles
  
• office furniture
• costs of leasehold improvements (modifications made to rented property)
  

Tapuy is a traditional alcoholic drink popular from the mountains of northern Philippines, where drinking tapuy is a part of Cooked glutenous rice is inocculated with rice yeast, called bubod, and allowed to ferment in a jar in a cool place for 2 weeks. It  is then pasteurized for 30 min and stored for a minimum of 6 weeks before the clear liquor is decanted. Before bottling it is pasteurized again.

A group of customers a business chooses to focus its marketing efforts on.

A tax that adds to the cost of imported goods.

Tchoukoutou is a traditional African beer from Togo. It is made from red sorghum. Sorghum grains are soaked and allowed to sprout to create malt, which is then sun-dried and ground. To make the beer it is mashed with water and gradually, over a period of 4-5 hours, brought to a boil, decanted, cooled, and transferred to fermentation vessels that contain active yeast sediment. The beer has a limited the shelf-life of only 3 days and a relatively low alcohol content of 3-4%Vol and is regarded as refreshing and healthy.

A group of individuals that collaborate to achieve a common goal.

A process used to create or modify products, processes, systems, services or environments to meet human needs and realise opportunities.

Tej is a home-made honey wine from Ethiopia, used only at special occasions. It is yellow, sweet and has different tastes depending on the region and honey of origin. The fermentation vessel is smoked to give the honey wine a smoky flavour. Also hopes and ginger may be added for flavouring. Honey (and for cheaper versions a mixture of honey and sugar) are diluted with water (1:2 to 1:5) and left to ferment for 2 - 3 weeks, until it reaches an alcohol content of 7-14% Vol. The dominant yeasts are Saccharomyces sp., which are introduced with the pollen content of the honey.

The traditional Ethiopian drink "Tella" is an alcoholic beverage that undergoes a unique fermentation process. It begins with the preparation of a base called 'ersho', a starter culture made from the indigenous grain 'teff', which is mixed with water and left to ferment for several days. This fermentation initiates the production of lactic acid bacteria and wild yeasts, which are crucial for the subsequent stages. Once the 'ersho' is ready, it's combined with other ingredients such as barley, maize, or millet, depending on regional recipes and personal preferences. The mixture is then boiled and left to cool before being transferred to fermentation vessels, often accompanied by additional flavorings like gesho leaves, a local variety of buckthorn that imparts a bitter taste and acts as a hop substitute. The concoction is then allowed to ferment for several days up to a couple of weeks; during this time, the yeasts convert the sugars present in the grains into alcohol and carbon dioxide, while the lactic acid bacteria contribute to the sour flavor characteristic of 'Tella'. The final product is a cloudy, effervescent drink with a complex flavor profile that balances sweetness, sourness, and bitterness – a reflection of its intricate fermentation process.

Texture is part of the sensoric parameters of food. It describes the sum of visual, auditory and haptic impressions of food, in particular the tactile sensation of the tongue, oral cavity and throat (chewing contact, crunch, consistency). It is closely related to the acoustic sensory perceptions as certain textures cause particular perceptible noises when chewing and biting (crunchy, crispy, etc.)