Ted Madsen, the remaining principal of the Company’s prior independent registered accounting firm, Madsen & Associates CPAs, is retiring, and the firm is winding down all its audit engagements. The Company expresses its appreciation and well wishes to Ted, after his six years of diligent audits.

AKA is a well-established international audit and accounting firm headquartered in Hong Kong, with the capability to issue audit reports in U.S. GAAP, IFRS, and China accounting standards. It is registered with the PCAOB and is also a registered auditor in Hong Kong. AKA has five affiliated certified public accounting firms with principal places of business in Hong Kong, Guangzhou and Zhuhai in China, Malaysia, Singapore, and Indonesia. Over 190 professional and staff members manage and operate the Hong Kong and China accounting firms.

Given Sino Agro Food, Inc.’s plans to seek debt financing to complete the business developments under its five year plan, and to expand its market presence in Hong Kong, the Company feels it advantageous to engage the services of a qualified Hong Kong audit firm; one that is duly registered with the PCAOB, and well staffed to meet SEC reporting requirements in a timely manner.

This release contains certain “forward-looking statements” relating to the business of SIAF and its subsidiary companies, which can be identified by the use of forward-looking terminology such as “believes, expects” or similar expressions. Such forward-looking statements involve known and unknown risks and uncertainties that may cause actual results to be materially different from those described herein as anticipated, believed, estimated or expected. Certain of these risks and uncertainties are or will be described in greater detail in our filings with the Securities and Exchange Commission. These forward-looking statements are based on SIAF’s current expectations and beliefs concerning future developments and their potential effects on SIAF. There can be no assurance that future developments affecting SIAF will be those anticipated by SIAF. These forward-looking statements involve a number of risks, uncertainties (some of which are beyond the control of the Company) or other assumptions that may cause actual results or performance to be materially different from those expressed or implied by such forward-looking statements. SIAF undertakes no obligation to publicly update or revise any forward-looking statements, whether as a result of new information, future events or otherwise, except as may be required under applicable securities laws.

That’s why Canyon Creek Ranch has launched the Better Way Project, an initiative to help create a future that is happier, brighter and more positive for pets.  Whether it’s creating a mobile vet clinic for underserved communities, building a playground for shelter animals, or starting an online network for lost pets, Canyon Creek Ranch is seeking ideas that are innovative, make a positive impact on pets, pet owners and their communities and are practical to implement.  Pet lovers can visit BetterWayProject.com to submit, share and support ideas, some of which may be used as inspiration for projects that the brand will bring to life.

Canyon Creek Ranch has committed a minimum of $200,000 in 2013 to bring up to eight Better Way Projects to life.  In addition to providing financial support, the brand may provide on-the-ground volunteers, product donations and other materials, depending on the scope of the project.

“As a passionate pet guardian, I am always searching for ways to enhance the lives of my two dogs to help them be happy and healthy.  For most of my life, I have also been dedicated to creating a better life for animals in my community who are less fortunate, such as shelter pets,” said Nikki Moustaki, pet expert and animal trainer.  ”I’m thrilled for the opportunity to help spread the word about the Canyon Creek Ranch Better Way Project in an effort to help improve the lives of even more pets in communities across the country.”

In 2012, Canyon Creek Ranch completed three Better Way projects: adding dog-friendly features to a public park in Orlando, FL; making a monetary donation to a dog therapy program in Iowa City, IA to help recruit new therapy teams; and renovating the cat area of a shelter in Salem, MA to create more open play areas. Videos and photos from the completed projects can be viewed on BetterWayProject.com.

“We recognize that many pet lovers have innovative ideas on how to make life better for their pets but may not have the resources needed to make these ideas a reality, which is why we created the Better Way Project,” said Paul Seal, Canyon Creek Ranch brand manager.  ”Canyon Creek Ranch is committed to always searching for a better way of doing things to enhance the lives of pets.  This commitment begins with our line of natural pet food that features simple, recognizable ingredients for dogs and cats, and continues with the Better Way projects we are bringing to life in communities across the country.”

Submitting a Better Way Project Idea

Pet lovers across the country are invited to share their ideas to enhance the lives of pets in their communities on BetterWayProject.com.  Submissions must include a name for the project idea; a written description of the idea, including the inspiration, how it is innovative and will help the lives of pets in your community; and either a link to a video (posted to YouTube or Vimeo) or up to five photos illustrating the project idea.  Either a video and/or at least one photo are required for each idea submitted.

Once a project idea is posted on the Canyon Creek Ranch Better Way Project website, other pet lovers will be able to show their support for an idea by clicking a “Support” button and sharing the project idea via a “Share” widget on their social media channels. Ideas will be considered by the Canyon Creek Ranch brand as inspiration for a project it will bring to life through funding, volunteers and additional resources.

LONDON, June 19, 2013 /PRNewswire/ — Inspired by the launch of the 2013 Hotels.com Club Sandwich Index, the five-star Hullett House Hotel in Hong Kong has partnered with Hotels.com to create the world’s most luxurious Club Sandwich.

Setting customers back a mouthwatering GBP40 (HKD480), the culinary creation may be more expensive than those in Geneva, which topped the annual Club Sandwich Index at an average of GBP19.96, but it includes some of the most expensive ingredients from across the world.

Nestling between the crustless, lightly toasted three slices of bread, hungry travellers will find Beluga Caviar, A5 Wagyu beef, Balik salmon, sliced black pork bacon, Iberico ham, Belgian figs, sliced Roma tomato, Romaine lettuce, cucumber, French chicken, Italian organic egg, mayonnaise, mesclun salad and green asparagus.

Peter Lee, Executive Sous Chef at Hullett House, said, “For customers to experience how deluxe a club sandwich can be, we included premium ingredients, such as Beluga caviar, which is one of the most expensive caviars in the world, A5 Wagyu beef and Balik salmon, which costs around GBP107 (HKD1300) per kilo.”

Alison Couper from Hotels.com added, “The Club Sandwich frequently appears on hotel menus across the globe, but the creation from Hullett House shows how you can transform a staple into a work of art with a few luxurious ingredients! We started the Club Sandwich Index in 2011 as a perfect spending barometer, helping tourists factor into their travel plans the everyday cost of simple items such as food and drink. The beauty of the CSI is that we are able to offer travellers a simple price comparison to show how far their money may stretch in each country.”

The luxury Club Sandwich is available at The Parlour at Hullett House for GBP40 (HKD480) from 15 June until 31 August, 2013.

The Hotels.com Club Sandwich Index uses the classic chicken, bacon, egg, lettuce and mayonnaise sandwich as a barometer of affordability, offering holidaymakers an indication of the cost of living associated with their destination of choice. The CSI average price is calculated from the real prices paid by guests for a Club Sandwich in 30 hotels in the capital or an important tourist city of each country surveyed, across five, four and three star categories. In total, 840 hotels globally were canvassed.

Within the scope of its projects to promote rakı culture throughout the world and bring rakı its well-deserved prestige, Yeni Rakı participated for a second time at the International Cannes Lions innovation festival, the largest of its kind in the world. A series of fun-filled events at the festival, includes the Yeni Rakı Meyhane on the festival terrace as well as opening and closing galas, high-profile parties, and meetings with the most respected names in the worldwide advertising, marketing and media industries.

“Create Your Own Fusion” contest is arranged by Yeni Rakı with a grand prize of a trip to Istanbul. Yeni Rakı’s  new “Fusion is Beautiful” motto is a continuation of its international “Spirit of Istanbul” campaign, it reflects the spirit of Istanbul, now one of the world’s top destinations, emphasizing the beauty of fusion and togetherness as well as the rich culture of rakı.

Known as the “Oscars of the Advertising World,” the 60th International Cannes Lions, running this year from June 16^th-22^nd, welcomes over 10,000 advertising professionals, designers and marketers, as well as trendsetters from 90 countries.

Yeni Rakı, Turkey’s leading rakı brand continues its efforts to promote Turkey’s national drink around the world.

BETHESDA, Maryland, June 19, 2013 /PRNewswire/ — There is a growing body of evidence linking yogurt consumption to improved health, and additional research to identify the scientific link between yogurt and potential health benefits is underway, scientists say. International nutrition experts gathered at the First Global Summit on the Health Effects of Yogurt in Boston on April 24, 2013 to present the current state of the science on the health effects of yogurt and identify research gaps that need to be addressed within the scientific community.

To view the multimedia assets associated with this release, please visit: http://www.multivu.com/mnr/61206-american-society-nutrition-health-effects-yogurt-weight-chronic-disease

(Photo: http://photos.prnewswire.com/prnh/20130618/MM19781-INFO-b)

Yogurt is an excellent source of protein and essential nutrients such as calcium, potassium and magnesium and also contains healthy bacteria (probiotics). The unique nutrient profile of yogurt has spurred research on its impact on a variety of topics such as bone and gut health, diabetes, body weight regulation, cancer and cardiovascular disease.

Much of what is known about the potential health effects of yogurt has come from studies examining one’s overall consumption of dairy products, including milk and cheese. Fewer studies have focused on yogurt specifically.

Consumption of dairy products is associated with a reduced risk of developing some of the most prevalent and expensive diseases in modern society, including diabetes, hypertension and cancer.[1],[2],[3] Intake of cultured milk and yogurt specifically has been linked to a reduced risk of developing bladder cancer[3], a lower risk of heart attack and heart disease, and a decrease in blood pressure. [4],[5]

Several studies have also shown that yogurt consumption could aid weight management. A prospective study on three cohorts involving more than 120,000 U.S. adults showed that consumption of yogurt, fruits, vegetables and whole grains were associated with less weight gain over time, with yogurt showing the greatest association.[6] Another study showed that yogurt consumption is linked with smaller gains in weight and waist circumference over time.[7]

“Current research on the potential impact of yogurt on health is encouraging and we look forward to learning more about the unique contribution that yogurt offers to individuals and overall public health,” said Sharon M. Donovan, PhD, RD, Past President of the ASN and professor of nutrition at the University of Illinois. “Our goal in this initiative is to document what we know and what we do not know to guide future research efforts.”

“We are energized by the summit and look forward to fostering more dialogue and sharing new research at future scientific events,” said Prof. Raanan Shamir, MD, President of the Danone Institute International.

The First Global Summit on the Health Effects of Yogurt is part of the multi-year Yogurt in Nutrition Initiative (YINI), a global collaboration between the American Society for Nutrition, Danone Institute International and the Nutrition Society in the United Kingdom to evaluate the current evidence base on the nutritional impact of yogurt. Through annual scientific conferences and supporting activities, this initiative aims to stimulate new research and communicate available scientific information to health care professionals and the public.

According to Mark Jansen, Blue Diamond President and CEO, “the new Turlock Plant supports the significant growth in our global almond ingredients business with a facility that sets new standards for food safety. While increasing our capacity and enhancing our capabilities, we are also able to produce efficiencies that allow us to confidently invest, knowing there is significant payback to growers for their investment.”

Designed to meet the world’s highest food quality standards, the 200,000 square-foot plant represents almost half of a three-phased capacity enhancement project scheduled to be completed over the next 10 years. The first phase will yield over 300 jobs, including 100 direct jobs, an estimated 123 additional indirect local supplier-based jobs and 79 jobs induced from increased consumer spending in the community, according to Randall Svedbeck, Research Manager for the Stanislaus Economic Development and Workforce Alliance.

The phase 1 expansion will meet growing global demand for value-added almond ingredients from the great food companies of the world. Cereals, snack bars, yogurt toppings, baked goods and candies are amongst the many destinations for products from this plant.

“Our brand has led the world tree nut industry in new product innovations,” explains Jansen. ”At the same time, value-added revenues for Blue Diamond’s Global Ingredients business exploded by 69 percent between 2009-2011 and almonds continue to rank #1 as the leading nut in new food products worldwide. Our expanded manufacturing capacity couldn’t come at a more critical time as record demand drives us to process at a faster pace to support our global customers in their growth!”

The partners purchased the business and its assets from retiring founder, Steve Wallace. Maurice Marciano explained, “My brother Paul and I have been buying wines from Wally’s for twenty years, dealing extensively with Steve and Christian. When we heard that Steve was thinking of retiring, we immediately contacted him and expressed our interest in purchasing the business, but only on the condition that Christian would remain in a leadership role.” As part of the acquisition, Christian Navarro has been appointed president. Wally’s Wine and Spirits will maintain its well-known name and service.

“Steve built Wally’s into the institution it is today through his commitment to customer service and an absolute belief in product,” said Paul Marciano. “That focus on offering the best product with the best knowledge has garnered him the trust of thousands of discerning customers around the world and is something my brother Maurice, Christian, and I are absolutely committed to protecting and building upon into the future.”

Maurice and Paul Marciano are wine connoisseurs with a specific passion for wines from Bordeaux and Napa Valley.  Maurice Marciano recently purchased a boutique winery in Napa Valley where he  produces a Bordeaux-style red wine.  His first release will be a 2012 vintage that is expected to debut in 2014.

Duke has served Alaska Halibut in his restaurants for many years but he wasn’t always thrilled with the fresh and frozen options. They didn’t offer the consistency or quality that he needed. Committed to sustainability and recently featured in the May issue of Seattle Magazine, Duke decided to head to Alaska to source the fish himself.

In May, Duke traveled to Kodiak at the height of the commercial fishery. While there, he met with fishermen, inspected hundreds of halibut, and boarded a commercial vessel. While on board the F/V Miss Gina, he watched the long lines being set with hooks and dropped to a depth of 300 feet.  While consulting with the plant manager, John Whiddon, at Pacific Seafood in Kodiak, Duke determined that he needed 20 to 40 pound halibut which were bled and “Ice Chilled” immediately after capture and vacuum packed and frozen within twenty four hours to preserve freshness.

This approach is unique in the restaurant industry, and Duke explains, “Our halibut is “Better Than Fresh” because it is ice chilled at the source to preserve freshness.  This new and improved process of vacuum packing and instantly freezing halibut fillets is state of the art.  It’s better than fresh because “fresh” isn’t really fresh.  Fresh fish take way too long to get from the water to the plate in front of a guest at a restaurant.  The fishermen in Alaska all agree that if halibut is frozen immediately, it tastes better than fresh.”

Duke’s Premium Halibut will be on the menu year round but it will also be on the next Fresh Sheet Menu Heavenly Halibut, which starts June 12. Specials include Halibut Ceviche, Parmesan Encrusted Halibut, Rockin’ Moroccan Halibut, Dungeness Crab Stuffed Alaska Halibut, and Halibut and Chips.