Origin, age, sex and breeding status of wandering albatrosses (Diomedea exulans), northern (Macronectes halli) and southern giant petrels (Macronectes giganteus) attending demersal longliners in Falkland Islands and Scotia Ridge waters, 2001–2005

Posted On May 9 2021 by

first_imgA total of 547 sightings of 291 banded wandering albatrosses Diomedea exulans and 21 sightings of 14 banded giant petrels Macronectes spp. were made from toothfish longliners operating on the southern Patagonian Shelf during 2001–2005. This included 25% of the wandering albatrosses with Darvic bands that bred at Bird Island (South Georgia) during this period. Thirteen of the northern Macronectes halli and southern giant petrels Macronectes giganteus had been banded at South Georgia, and there was one sighting of a southern giant petrel from Argentina. Male and female wandering albatrosses of all age classes except young birds (<15 years old) were equally likely to attend longline vessels. Most sightings of all age classes were made during the incubation period and fewest during the brood period. Eighty-six percent of birds sighted had bred at least once before, with half currently breeding and half on sabbatical (i.e. between breeding attempts). Almost half of the wandering albatrosses were sighted on more than one occasion. The data confirms that the southern Patagonian shelf is an important foraging area for wandering albatrosses and northern and southern giant petrels, and that some individuals show consistent associations in multiple years with longline vessels fishing in the region.last_img read more

Rooting for rhubarb

Posted On Apr 21 2021 by

first_imgYorkshire-based bakery Ainsleys has relaunched its well-known Rhubarb Pie in response to a resurgence in demand for one of the region’s most popular desserts.The Leeds bakery is relaunching the pie with its original filling recipe, first introduced by the founder of the company in the 1950s. However, the traditional filling will now be encased in a luxurious deep-fill pastry case, says the firm, designed to enhance the natural flavours of the rhubarb and offer a satisfying dessert for the consumer.Third-generation family member James Ainsley, head of sales and marketing at the bakery, comments: “It is a true pleasure to welcome back to our shelves the famous Ainsleys Rhubarb Pie. By reverting back to our original recipe, we are offering consumers a taste of tradition, insisting on the use of fresh, local rhubarb, so as not to compromise on taste or quality.”The rhubarb season traditionally runs from April to September, but it can be force-grown, accounting for its availability earlier in the year.Ainsleys, which has 31 stores operating across Yorkshire, is sourcing its rhubarb from one of the UK’s largest rhubarb producers, Oldroyd’s Farm in Wakefield, which is listed as a Rick Stein Food Hero producer. The Oldroyd family has been farming rhubarb for five generations and has seen a bumper crop this year.”The recent resurgence in demand for rhubarb can be attributed to its beneficial health properties, appealing to health-conscious consumers as well as those who have a hunger for traditional Yorkshire food,” adds Ainsley. “Our alliance with Oldroyd’s ensures our pies exceed expectation.”last_img read more