As per the latest study by Persistence Market Research (PMR), the global weight loss dietary supplements market
is anticipated to witness healthy growth. The market is likely to
register 6.0% CAGR throughout the forecast period 2017-2026. The global
weight loss dietary supplements market is also estimated to bring in US$
37,177.6 million revenue by 2026 end.
With obesity becoming a global health concern, weight loss continues
to be one of the most focused areas. Hence, increasing number of
companies are coming up with the new products in weight loss
supplements. The increasing consumption and demand for weight loss
dietary supplements, regulations on the production of these supplements
along with ingredients used are also gaining traction in various
countries. The government in various countries are also focusing on the
quality and quantity of ingredients used and if any of these ingredients
can have severe side-effects, affecting the health of the consumers
negatively.
Increasing use of Natural and Organic Ingredients in the Weight Loss Dietary Supplements
The negative effects of being obese and overweight are resulting in
the increasing use of weight management products. Consumers are also
adopting weight loss supplements in forms of pill, liquid, and powder.
Hence, with the increase in the use of these supplements, manufacturers
are also trying to produce safer products, thereby using organic and
natural ingredients and plant-based ingredients. Among various
ingredients, green tea extract is considered as one of the most popular
and safest ingredients in the weight loss dietary supplements.
Similarly, Garcinia cambogia is also being considered as an ingredient
in the weight loss supplements. However, these ingredients have been
reported to have adverse effects like a headache, constipation, UTI.
Hence, there has been an increase in the investment in the research on
other organic ingredients that can be used to produce weight loss
supplements.
Global Weight Loss Dietary Supplements Market: Segmental Insights
The global weight loss dietary supplements market includes various
segments such as end-user, form, ingredients, distribution channel, and
region. Based on the form, the market is categorized into powder,
liquid, and soft gell/pills. Soft gell/pills are expected to dominate
the market during the forecast period. By the end of 2026, soft
gell/pills are expected to exceed US$ 18,500 million revenue.
Based on the end-user, the segment consists of men, women and senior
citizen. Among these, women are expected to be the largest users of
weight loss dietary supplements. Women segment as the end-user is
estimated to create an incremental opportunity of more than US$ 7,900
million between 2017 and 2026.
By Distribution Channel, pharmacies drug store is expected to emerge
as the largest distribution channel for the weight loss dietary
supplements. Pharmacies drug store is estimated to account for more than
one-third of the revenue share by the end of 2017.
Based on the ingredients, the segment consists of amino acids,
vitamins minerals, botanical supplements, and others. Vitamins
minerals are expected to emerge as one of the largest used
ingredients in the weight loss dietary supplements. By the end of 2026,
vitamins minerals are estimated to exceed US$ 16,900 million
revenue.
Region-wise, the market is categorized into Europe, North America,
Asia Pacific Excluding Japan (APEJ), Latin America, Japan, and the
Middle East and Africa (MEA). Among the given regions, North America is
expected to dominate the global weight loss dietary supplements market
throughout the forecast period 2017-2026.
Global Weight Loss Dietary Supplements Market: Competitive Assessment
Key players in the global weight loss dietary supplements market are
Amway (Nutrilite), Abott Laboratories, GlaxoSmithKline, Glanbia,
Herbalife International, Pfizer, American Health, Stepan, Nature’s
Sunshine Products, and FANCL.
The season of mangoes is upon us and it is time to enjoy this summer fruit in its many forms. We have put together the traditional recipes for some of the most iconic mango dishes made in India. Get started on these dishes and celebrate mangoes in true desi style.
Karnataka
Mambala Gojju
About the dish: Indigenous to Dakshin Karnataka, Mambala Gojju is made especially during summer. It is perfect to indulge in with some hot red rice and pickle.
Ingredients
Wild mangoes (no other mango will do)
Jaggery (if you prefer sweet)
Salt to taste
Green chillies (as required)
Red chillies, curry leaves and mustard (for seasoning)
Method
Harness the pulp of the mangoes. Then, slather that on a straw mat or cloth. Lay it out to dry in the sun. For the five subsequent days, apply a fresh layer until it forms an inch-high mound. Turn it over, so that both sides dry out equally. The Mambala is now ready for consumption. Slit it lengthwise, cut into bit-sized squares and soak in water. Then, squeeze in a little water to bring out the tangy flavour. If you prefer it sweet, boil the Mambala with a little jaggery. Add green chillies and salt to taste, and a dash of seasoning with red chillies, curry leaves and mustard.
Kerala
Manga Meen curry
About the dish: One of the staple ingredients of fish curry from this region is tamarind or garcinia cambogia. But come summer and the arrival of mangoes, most households swap this with sour or sweet mango, depending on the requirement of the recipe.
Ingredients
500 grams of seer fish (or any fleshy variety)
1 cup diced semi ripe mangoes
1-2 finely sliced onions
1 tablespoon finely chopped Ginger
2-3 green chillies
Oil (as required)
1 cup each of thin and thick coconut milk
1 teaspoon chilly powder
1 teaspoon coriander powder
1/4 teaspoon turmeric powder
Salt, as required
For seasoning (as required)
Mustard seeds
Shallots
Dry chilly
Curry leaves
Method
In a pan, add oil, and saute onions, ginger and green chillies. Once onions are soft, add the chilly powder, coriander powder, turmeric powder, salt and saute further until raw smell goes and oil begins to separate. Now, add the thin coconut milk, fish and mango and cook on low heat. When the fish is well cooked and the gravy thickens, add the thick milk. Do not let it boil, and turn off heat as soon as bubbles show. Season this with mustard seed, shallots, dry chillies and curry leaves spluttered in oil.
Maharashtra Aamras / Flavoured Mango Pulp
About the dish: Aamras is a dish of flavoured mango pulp, which is usually served with puris. An extremely simple dish to make, this is
perfect to dig into during the summer
Ingredients
l 400 gms or two large alphonso or kesar mangoes
l Milk or water (as required)
l Sugar/jaggery to taste (optional)
l 1/2 teaspoon of green cardamom seed powder
Method
Peel the mangoes, remove the stone and chop them. Blitz in blender, along with milk, cardamom powder and sugar/jaggery (if required), till you get a smooth puree. You can also add small bits of mango to the puree before serving it. Serve cool with puris.
Gujarat Fajeto / Mango Kadhi About the dish: Fajeto is a dish made with yoghurt, chickpea flour and ripe mangoes. It can be had with a bowl of steamed rice. This sweet and spicy yoghurt and mango gravy is also lovely to dig into with Aamras and puri
Ingredients
1 cup sour curd
2 tablespoon besan
1/2 inch ginger
2 green chilli
2 tablespoon oil
1/2 teaspoon fenugreek seeds
1/2 teaspoon mustard seeds
1/2 teaspoon jeera
1/4 teaspoon hing
2-3 dry red chillies
10-12 curry leaves
1/2 teaspoon turmeric powder
Salt, to taste
1 cup mango puree
For tempering
l 1 tablespoon ghee
l 1/4 teaspoon fenugreek seeds
l 1/4 teaspoon mustard seeds
l 1/4 teaspoon jeera
l 3-4 dry red chillies
l 1/4 teaspoon red chilli powder
Method
Put besan, curd, ginger and green chilies in a blender to make a smooth paste. Heat oil in a pan and add fenugreek seeds, mustard seeds, jeera, hing dry red chilies and curry leaves. Then add the curd paste, with three cups of water, turmeric powder, salt and mango puree. Bring the kadhi to a boil. Simmer and let it cook for around 25 minutes on low heat. Heat ghee in a small pan, and add fenugreek seeds, mustard seeds, jeera and dry red chillies. Remove the pan from heat after it has been fried and add dry red chilli powder. Pour the tempering over the cooked kadhi to complete the dish.
Odisha
Amba Khatta
About the dish: A favourite Odia delicacy, Amba Khatta complements every meal during the season. It is also offered as a part of the prasad that is offered at the Shree Jagannath Temple in Puri
Ingredients
2 raw mangoes
½ teaspoon salt
1 teaspoon cooking oil
1 tablespoon grated ginger
1 tablespoon panch puran (five-spice mix)
1 tablespoon jeera-chilli mix powder
1/2 cup jaggery
2 dried chilies
Curry leaves
Method
Heat oil in a pan, then add panch puran, curry leaves and dried chilies. Add the grated ginger and the mangoes, cut in pieces. Stir for a while and then cover till the mango pieces become a little tender. Add jaggery and salt, and then stir it again until the jaggery dissolves properly. Pour the water and cover it again. Simmer and cook till the mangoes are tender and the mix thickens. It’s ready to be served now.
Rajasthan Aam ka murabba About the dish: A readily available accompaniment in any Rajasthani household during mango season is the Aam Ka Murabba. This is a sweet and spicy mixture that qualifies both as a jam and a pickle. Here’s an easy recipe for you to try out at home
Ingredients
2 raw mangoes (totapuri can be a ready option)
1/2 cup sugar
1/2 litre water
2 tablespoons chilli powder
Salt to taste
Method
Grate the raw mangoes and keep them aside. Add water and sugar to a bowl and bring them to a boil. Add the mangoes and chilli powder and bring it off the flame and stir till the mixture thickens. Add salt at the end. Garnish with a few strands of saffron and store in a dry box and use when desired.
About the dish: An authentic Assamese delicacy, Aamor Tok is a regular in every household during the summer months. It’s often eaten with the afternoon meal that comprises rice, dal and sabji.
Ingredients
l 2 raw mangoes
l Cooking oil (a little)
l Mustard seeds (a few)
l 2-3 bay leaves
l 2 dry chillies
l Salt to taste
l Turmeric powder (as required)
l Water (as required)
l 1/4 cup sugar
Method
Peel and slice the raw mangoes and keep them separately. Heat a little oil in a wok; add bay leaves, dry chillies and mustard seeds; and sauté it. Now, add the raw mangoes, followed by salt, turmeric and little water. Stir the mix and cover the wok for some time. If it is too thick, add a little more water. But be careful, the mango slices shouldn’t break. Add sugar and stir again. The Tok is ready to eat now. Garnish it with a fried dry chilli.
Andhra
Mavadikaya/Mamidikaya Pappu
About the dish: A unique dal preparation with unripe sour mangoes, this dish is tangy, packed with flavour and is perfect to eat with hot steamed rice. The toor dal gives a creamy texture to the dish and makes it all the more scrumptious.
LOS ANGELES — A New Jersey man is suing a supplement manufacturer, alleging he was led to believe a supplement would help him lose weight.
Frank Capaci, on behalf of himself and others similarly situated, filed a class action complaint April 26 in U.S. District Court of the Central District of California against Sports Research Corporation, alleging false advertising, deceptive labeling, fraud, breach of express warranties, breach of implied warranties and negligent misrepresentation.
Capaci says he purchased Sports Research’s Garcinia Cambogia, believing it would help him lose weight. The product allegedly helps support appetite control and weight management, but the suit states the product’s active ingredients are not capable of providing any weight loss benefits.
Capaci seeks trial by jury, an order for the defendant to correct its campaign, disgorgement of profits, restitution of the price paid by the plaintiff, punitive damages, attorney fees, court costs and all just and proper relief. He is represented by attorneys Ronald A. Marron and Michael T. Houchin of the Law Offices of Ronald A. Marron in San Diego.
U.S. District Court of the Central District of California case number 2:19-CV-03440
Sometimes, even the best of friends can have a disagreement. That’s the sort of vibe that WordPress and its community have been dealing with for quite some time. There’s still a lot of love, but it goes along with some undertones of frustration.
No, it’s not everyone who feels this way. It may not even be the vast majority of those who use the software. But, ever since the process behind the building and release of the Gutenberg block editor (and continuing with some dashboard drama), there seems to be a bit of a trust issue. Some have voiced displeasure with the direction of WordPress and tend to think that there are ulterior motives for various changes that have occurred.
This tension has even led some folks to abandon the CMS altogether and jump onto the bandwagon of an alternative. The drama is real in some corners of the community.
While acknowledging the issues, I can confidently say that I have zero plans to move to another CMS. Why? Here are but a few reasons…
The Software is Still Amazing
At one time in its history, WordPress was but a small up-and-comer. That’s changed quite a bit in recent years, as it has become the dominant CMS on the web. Therefore, as WordPress has gotten bigger, the stakes have gotten higher.
With that growth comes a lot of pressure to keep pushing things forward. As the software adds new features and changes our workflow, it’s only natural that some friction within the community comes to a head. Change is difficult and not everyone’s going to agree (I am no different, as I’ve had my own share of gripes).
That said, WordPress is still the software that has enabled so many of us to make a living. At its core are the features and flexibility that we love.
And even with all of the Gutenberg-related fears that the sky was falling, it didn’t. The controversial new editor (a pretty decent one, at that) is a far cry from any sort of self-sabotage. WordPress still works much the same as it has (and exactly the same, if you opt for the Classic editor).
The reality is that nothing stays the same forever. So, we can either choose to move along with progress or stay in the past. The bottom line is that WordPress still gets the job done quite well.
The Community is Like No Other
The best communities are made up of people who have a variety of experiences, backgrounds and opinions. The WordPress community just so happens to be a very diverse one – and that’s part of what makes it fun to be a part of.
Go to a meetup or a WordCamp and you’ll meet both expert developers and novice users. Not to mention a healthy mix of freelancers, corporate IT professionals and bloggers of all subjects. It’s not “professionals-only” and open to anyone who wants to learn more about the software. Indeed, the WordPress community is a reflection of greater society.
But diversity isn’t its only strength. There’s also a culture of sharing knowledge and a general comradery that makes you want to pay it forward.
Much like the software it celebrates, the WordPress community isn’t perfect. But the good certainly outweighs the bad in my view.
The Ecosystem Remains Strong
There are plenty of other content management systems out there – many of them are quite good in their own right. Some may even outperform WordPress in specific areas.
But what separates WordPress from most everyone else is both its core extensibility and enormous library of plugins. Any type of functionality you’re after has likely been built already.
If not, there are plenty of resources and documentation out there to help you build it yourself. Not into the whole DIY thing? Then the strong development community provides plenty of opportunities to hire a qualified person to build it for you.
That doesn’t mean every developer knows what they’re doing, nor that every plugin is of the highest quality. But the quality is out there, if you know where to look. And no one can match the array of choices available.
The Future Looks Bright
When you invest your time in learning and implementing a CMS, you’re essentially betting that it will be with you for a while. The hope is that the software will grow with you and have the ability to meet your needs as they evolve.
What you absolutely don’t want to see is a product clinging to a paper-thin market with very little chance for growth. More often than not, it leads to a piece of software that either isn’t going to be there or will become seriously outdated down the line.
Time and again, WordPress has been able to rise to the challenge for a large number of users. The fact that it has been around for over 15 years (or more like 100 in “web years”) means that it has had to adapt to numerous changes in the industry. The transition hasn’t always been perfect, but it has been on the right side of the curve overall.
Odds are that WordPress will continue to move along with whatever is next in web design and development. As long as there is a massive user base and a dedicated community, it’s hard for me to imagine using anything else.
The season of mangoes is upon us and it is time to enjoy this summer fruit in its many forms. We have put together the traditional recipes for some of the most iconic mango dishes made in India. Get started on these dishes and celebrate mangoes in true desi style.
Karnataka
Mambala Gojju
About the dish: Indigenous to Dakshin Karnataka, Mambala Gojju is made especially during summer. It is perfect to indulge in with some hot red rice and pickle.
Ingredients
Wild mangoes (no other mango will do)
Jaggery (if you prefer sweet)
Salt to taste
Green chillies (as required)
Red chillies, curry leaves and mustard (for seasoning)
Method
Harness the pulp of the mangoes. Then, slather that on a straw mat or cloth. Lay it out to dry in the sun. For the five subsequent days, apply a fresh layer until it forms an inch-high mound. Turn it over, so that both sides dry out equally. The Mambala is now ready for consumption. Slit it lengthwise, cut into bit-sized squares and soak in water. Then, squeeze in a little water to bring out the tangy flavour. If you prefer it sweet, boil the Mambala with a little jaggery. Add green chillies and salt to taste, and a dash of seasoning with red chillies, curry leaves and mustard.
Kerala
Manga Meen curry
About the dish: One of the staple ingredients of fish curry from this region is tamarind or garcinia cambogia. But come summer and the arrival of mangoes, most households swap this with sour or sweet mango, depending on the requirement of the recipe.
Ingredients
500 grams of seer fish (or any fleshy variety)
1 cup diced semi ripe mangoes
1-2 finely sliced onions
1 tablespoon finely chopped Ginger
2-3 green chillies
Oil (as required)
1 cup each of thin and thick coconut milk
1 teaspoon chilly powder
1 teaspoon coriander powder
1/4 teaspoon turmeric powder
Salt, as required
For seasoning (as required)
Mustard seeds
Shallots
Dry chilly
Curry leaves
Method
In a pan, add oil, and saute onions, ginger and green chillies. Once onions are soft, add the chilly powder, coriander powder, turmeric powder, salt and saute further until raw smell goes and oil begins to separate. Now, add the thin coconut milk, fish and mango and cook on low heat. When the fish is well cooked and the gravy thickens, add the thick milk. Do not let it boil, and turn off heat as soon as bubbles show. Season this with mustard seed, shallots, dry chillies and curry leaves spluttered in oil.
Maharashtra Aamras / Flavoured Mango Pulp
About the dish: Aamras is a dish of flavoured mango pulp, which is usually served with puris. An extremely simple dish to make, this is
perfect to dig into during the summer
Ingredients
l 400 gms or two large alphonso or kesar mangoes
l Milk or water (as required)
l Sugar/jaggery to taste (optional)
l 1/2 teaspoon of green cardamom seed powder
Method
Peel the mangoes, remove the stone and chop them. Blitz in blender, along with milk, cardamom powder and sugar/jaggery (if required), till you get a smooth puree. You can also add small bits of mango to the puree before serving it. Serve cool with puris.
Gujarat Fajeto / Mango Kadhi About the dish: Fajeto is a dish made with yoghurt, chickpea flour and ripe mangoes. It can be had with a bowl of steamed rice. This sweet and spicy yoghurt and mango gravy is also lovely to dig into with Aamras and puri
Ingredients
1 cup sour curd
2 tablespoon besan
1/2 inch ginger
2 green chilli
2 tablespoon oil
1/2 teaspoon fenugreek seeds
1/2 teaspoon mustard seeds
1/2 teaspoon jeera
1/4 teaspoon hing
2-3 dry red chillies
10-12 curry leaves
1/2 teaspoon turmeric powder
Salt, to taste
1 cup mango puree
For tempering
l 1 tablespoon ghee
l 1/4 teaspoon fenugreek seeds
l 1/4 teaspoon mustard seeds
l 1/4 teaspoon jeera
l 3-4 dry red chillies
l 1/4 teaspoon red chilli powder
Method
Put besan, curd, ginger and green chilies in a blender to make a smooth paste. Heat oil in a pan and add fenugreek seeds, mustard seeds, jeera, hing dry red chilies and curry leaves. Then add the curd paste, with three cups of water, turmeric powder, salt and mango puree. Bring the kadhi to a boil. Simmer and let it cook for around 25 minutes on low heat. Heat ghee in a small pan, and add fenugreek seeds, mustard seeds, jeera and dry red chillies. Remove the pan from heat after it has been fried and add dry red chilli powder. Pour the tempering over the cooked kadhi to complete the dish.
Odisha
Amba Khatta
About the dish: A favourite Odia delicacy, Amba Khatta complements every meal during the season. It is also offered as a part of the prasad that is offered at the Shree Jagannath Temple in Puri
Ingredients
2 raw mangoes
½ teaspoon salt
1 teaspoon cooking oil
1 tablespoon grated ginger
1 tablespoon panch puran (five-spice mix)
1 tablespoon jeera-chilli mix powder
1/2 cup jaggery
2 dried chilies
Curry leaves
Method
Heat oil in a pan, then add panch puran, curry leaves and dried chilies. Add the grated ginger and the mangoes, cut in pieces. Stir for a while and then cover till the mango pieces become a little tender. Add jaggery and salt, and then stir it again until the jaggery dissolves properly. Pour the water and cover it again. Simmer and cook till the mangoes are tender and the mix thickens. It’s ready to be served now.
Rajasthan Aam ka murabba About the dish: A readily available accompaniment in any Rajasthani household during mango season is the Aam Ka Murabba. This is a sweet and spicy mixture that qualifies both as a jam and a pickle. Here’s an easy recipe for you to try out at home
Ingredients
2 raw mangoes (totapuri can be a ready option)
1/2 cup sugar
1/2 litre water
2 tablespoons chilli powder
Salt to taste
Method
Grate the raw mangoes and keep them aside. Add water and sugar to a bowl and bring them to a boil. Add the mangoes and chilli powder and bring it off the flame and stir till the mixture thickens. Add salt at the end. Garnish with a few strands of saffron and store in a dry box and use when desired.
About the dish: An authentic Assamese delicacy, Aamor Tok is a regular in every household during the summer months. It’s often eaten with the afternoon meal that comprises rice, dal and sabji.
Ingredients
l 2 raw mangoes
l Cooking oil (a little)
l Mustard seeds (a few)
l 2-3 bay leaves
l 2 dry chillies
l Salt to taste
l Turmeric powder (as required)
l Water (as required)
l 1/4 cup sugar
Method
Peel and slice the raw mangoes and keep them separately. Heat a little oil in a wok; add bay leaves, dry chillies and mustard seeds; and sauté it. Now, add the raw mangoes, followed by salt, turmeric and little water. Stir the mix and cover the wok for some time. If it is too thick, add a little more water. But be careful, the mango slices shouldn’t break. Add sugar and stir again. The Tok is ready to eat now. Garnish it with a fried dry chilli.
Andhra
Mavadikaya/Mamidikaya Pappu
About the dish: A unique dal preparation with unripe sour mangoes, this dish is tangy, packed with flavour and is perfect to eat with hot steamed rice. The toor dal gives a creamy texture to the dish and makes it all the more scrumptious.
Garcinia cambogia extract is non-toxic, tasteless, odorless powder and found to be very effective herbal alternate for controlling obesity and cholesterol by inhibiting lipogenesis in our body. Garcinia Cambogia has been used for thousands of years in the Orient as a food supplement. It is used as an appetite suppressant and to inhibit the absorption and synthesis of fat, cholesterol and triglycerides.
The global Garcinia Cambogia Extract market is valued at xx million US$ in 2018 is expected to reach xx million US$ by the end of 2025, growing at a CAGR of xx% during 2019-2025.
This report focuses on Garcinia Cambogia Extract volume and value at global level, regional level and company level. From a global perspective, this report represents overall Garcinia Cambogia Extract market size by analyzing historical data and future prospect. Regionally, this report focuses on several key regions: North America, Europe, China and Japan.
Key companies profiled in Garcinia Cambogia Extract Market report areXi’an Lyphar Biotech, Shaanxi Fuheng (Fh) Biotechnology, Shaanxi Guanjie Technology, Wuhan Vanz Pharm, Hunan Kanerga Pharmaceutical Sales, Two Blue Diamonds, Maruti Futuristic Pharma, Kinal Global Care, Nutra Graceand more in term of company basic information, Product Introduction, Application, Specification, Production, Revenue, Price and Gross Margin (2014-2019), etc.
The fourth edition of WordPress translation day is coming up on Saturday 11 May 2019: tomorrow! Get ready for a 24-hour, global marathon dedicated to localizing the WordPress platform and ecosystem.This event takes place both online and in physical locations across the world, so you can join no matter where you are!
The WordPress Polyglots Team has a mission to translate and make available the software’s features into as many languages as possible. As WordPress powers more than 33% of websites, people from across the world use it in their daily life. That means there is a lot that needs translating, and into many different languages.
On 11 May 2019, from 00:00 UTC until 23:59 UTC, WordPress Translation Day aims to celebrate the thousands of volunteers who contribute to translation and internalization. The event is also an opportunity for encouraging more people to get involved and help increase the availability of themes and plugins in different languages.
“At the time of the last event in 2017, WordPress was being translated into 178 languages, we have now reached the 200 mark!”
WPtranslationday.org
What happens on WordPress Translation Day?
There are a number of local meetings all over the world, as well as online talks by people from the WordPress community. More than 700 people from around the world took part in past WordPress Translation Days, and everyone welcome to join in this time around!
Everyone is welcome to join the event to help translate and localize WordPress, no matter their level of experience. A lot is happening on the day, so join in and you will learn how to through online sessions!
What can you expect?
Live online training: Tutorials in different languages focused on translation and localization, or l10n, of WordPress. These are streamed in multiple languages
Localization sessions: General instruction and specifics for particular areas and languages. These sessions are streamed in multiple languages.
Internalization sessions: Tutorials about optimizing the code to ease localization processes, also called internationalization or i18n. These sessions are streamed in English.
Local events: Polyglot contributors will gather around the world for socializing, discussing, and translating together.
Remote events: Translation teams that cannot gather physically, will connect remotely. They will be available for training, mentoring, and supporting new contributors. They will also engage in “translating marathons”, in which existing teams translate as many strings as they can!
A number of experienced WordPress translators and internationalization experts are part of the line-up for the livestream, joined by some first time contributors.
Whether you have or haven’t contributed to the Polyglots before, you can join in for WordPress Translation Day. Learn more about both local and online events and stay updated through the website and social media.
