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Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries > General

More Than Just Food - Food Justice and Community Change (Paperback): Garrett Broad More Than Just Food - Food Justice and Community Change (Paperback)
Garrett Broad
R691 R547 Discovery Miles 5 470 Save R144 (21%) Ships in 10 - 15 working days

The industrial food system has created a crisis in the United States that is characterized by abundant food for privileged citizens and "food deserts" for the historically marginalized. In response, food justice activists based in low-income communities of color have developed community-based solutions, arguing that activities like urban agriculture, nutrition education, and food-related social enterprises can drive systemic social change. Focusing on the work of several food justice groups - including Community Services Unlimited, a South Los Angeles organization founded as the non-profit arm of the Southern California Black Panther Party - More Than Just Food explores the possibilities and limitations of the community-based approach, offering a networked examination of the food justice movement in the age of the non-profit industrial complex.

Food Politics - What Everyone Needs to Know (R) (Paperback, 2nd Revised edition): Robert Paarlberg Food Politics - What Everyone Needs to Know (R) (Paperback, 2nd Revised edition)
Robert Paarlberg
R313 R250 Discovery Miles 2 500 Save R63 (20%) Ships in 10 - 15 working days

The politics of food is changing fast. In rich countries, obesity is now a more serious problem than hunger. Consumers once satisfied with cheap and convenient food now want food that is also safe, nutritious, fresh, and grown by local farmers using fewer chemicals. Heavily subsidized and underregulated commercial farmers are facing stronger push back from environmentalists and consumer activists, and food companies are under the microscope. Meanwhile, agricultural success in Asia has spurred income growth and dietary enrichment, but agricultural failure in Africa has left one-third of all citizens undernourished - and the international markets that link these diverse regions together are subject to sudden disruption. The second edition of Food Politics has been thoroughly updated to reflect the latest developments and research on today's global food landscape, including biofuels, the international food market, food aid, obesity, food retailing, urban agriculture, and food safety. The second edition also features an expanded discussion of the links between water, climate change, and food, as well as farming and the environment. New chapters look at livestock, meat and fish and the future of food politics. Paarlberg's book challenges myths and critiques more than a few of today's fashionable beliefs about farming and food. For those ready to have their thinking about food politics informed and also challenged, this is the book to read.

Contested Tastes - Foie Gras and the Politics of Food (Hardcover): Michaela DeSoucey Contested Tastes - Foie Gras and the Politics of Food (Hardcover)
Michaela DeSoucey
R702 R559 Discovery Miles 5 590 Save R143 (20%) Ships in 10 - 15 working days

Who cares about foie gras? As it turns out, many do. In the last decade, this French delicacy--the fattened liver of ducks or geese that have been force-fed through a tube--has been at the center of contentious battles between animal rights activists, artisanal farmers, industry groups, politicians, chefs, and foodies. In Contested Tastes, Michaela DeSoucey takes us to farms, restaurants, protests, and political hearings in both the United States and France to reveal why people care so passionately about foie gras--and why we should care too. Bringing together fieldwork, interviews, and materials from archives and the media on both sides of the Atlantic, DeSoucey offers a compelling look at the moral arguments and provocative actions of pro- and anti-foie gras forces. She combines personal stories with fair-minded analysis of the social contexts within which foie gras is loved and loathed. From the barns of rural southwest France and the headquarters of the European Union in Brussels, to exclusive New York City kitchens and the government offices of Chicago, DeSoucey demonstrates that the debates over foie gras involve heated and controversial politics. Her rich and nuanced account draws our attention to the cultural dynamics of markets, the multivocal nature of "gastropolitics," and the complexities of what it means to identify as a "moral" eater in today's food world. Investigating the causes and consequences of the foie gras wars, Contested Tastes illuminates the social significance of food and taste in the twenty-first century.

The Uncertainty Mindset - Innovation Insights from the Frontiers of Food (Paperback): Vaughn Tan The Uncertainty Mindset - Innovation Insights from the Frontiers of Food (Paperback)
Vaughn Tan
R608 R556 Discovery Miles 5 560 Save R52 (9%) Ships in 10 - 15 working days

Innovation is how businesses stay ahead of the competition and adapt to market conditions that change in unpredictable and uncertain ways. In the first decade of the twenty-first century, high-end cuisine underwent a profound transformation. Once an industry that prioritized consistency and reliability, it turned into one where constant change was a competitive necessity. A top restaurant's reputation and success have become so closely bound up with its ability to innovate that a new organizational form, the culinary research and development team, has emerged. The best of these R&D teams continually expand the frontiers of food-they invent a constant stream of new dishes, new cooking processes and methods, and even new ways of experiencing food. How do they achieve this nonstop novelty? And what can culinary research and development teach us about how organizations innovate? Vaughn Tan opens up the black box of elite culinary R&D to provide essential insights. Drawing on years of unprecedented access to the best and most influential culinary R&D teams in the world, he reveals how they exemplify what he calls the uncertainty mindset. Such a mindset intentionally incorporates uncertainty into organization design rather than simply trying to reduce risk. It changes how organizations hire, set goals, and motivate team members and leads organizations to work in highly unconventional ways. A revelatory look at the R&D kitchen, The Uncertainty Mindset upends conventional wisdom about how to organize for innovation and offers practical insights for businesses trying to become innovative and adaptable.

The Economics of Beer (Paperback): Johan F.M. Swinnen The Economics of Beer (Paperback)
Johan F.M. Swinnen
R570 Discovery Miles 5 700 Ships in 10 - 15 working days

Beer has been consumed across the globe for centuries and was the drink of choice in many ancient societies. Today it is the most important alcoholic drink worldwide, in terms of volume and value. The largest brewing companies have developed into global multinationals, and the beer market has enjoyed strong growth in emerging economies, but there has been a substantial decline of beer consumption in traditional markets and a shift to new products. There is close interaction between governments and markets in the beer industry. For centuries, taxes on beer or its raw materials have been a major source of tax revenue and governments have regulated the beer industry for reasons related to quality, health, and competition. This book is the first economic analysis of the beer market and brewing industry. The introduction provides an economic history of beer, from monasteries in the early Middle Ages to the recent 'microbrewery movement', whilst other chapters consider whether people drink more beer during recessions, the effect of television on local breweries, and what makes a country a 'beer drinking' nation. It comprises a comprehensive and unique set of economic research and analysis on the economics of beer and brewing and covers economic history and development, supply and demand, trade and investment, geography and scale economies, technology and innovation, health and nutrition, quantity and quality, industrial organization and competition, taxation and regulation, and regional beer market developments.

Food and Agribusiness Marketing in Europe (Hardcover): Erdener Kaynak, Matthew Meulenberg Food and Agribusiness Marketing in Europe (Hardcover)
Erdener Kaynak, Matthew Meulenberg
R2,711 Discovery Miles 27 110 Ships in 10 - 15 working days

This groundbreaking book is the first to provide state-of-the-art information on the current changes and developments in European food and agricultural marketing. Food and Agribusiness Marketing in Europe contains broad and up-to-date coverage of agricultural and food marketing by experts in a variety of European countries including Germany, Greece, Italy, the United Kingdom, France, Ireland, Belgium, the Netherlands, Spain, and Hungary. With chapters selected by the famous marketing specialist Matthew Meulenberg of The Netherlands, this enlightening book allows food and marketing professionals to gain new perspectives on the changing roles of food retailing and food industry in agricultural marketing and the structure of agriculture and food markets.This insightful book introduces readers to the common factors influencing European food marketing today including the stagnating volume of food demand, severe competition between suppliers of agricultural and food products, the overall shift in agricultural marketing towards more market-consumer orientation, and the resulting concern about product development, branding, and customer relationships. Major national differences in food and agricultural marketing in each country are also analyzed, in particular, the problems of implementing European Community legislation in the face of tremendous divergences among member countries in their needs, expectations, and priorities. Some of the other important topics covered in this in-depth book include: European food consumption and consumers food retailing in Europe the impact of the Common Agricultural policy and other government policies on agricultural marketing the conduct of agricultural marketing institutions and agribusinesses and their marketing performances agricultural and food marketing channels in European countries Food and Agribusiness Marketing in Europe is the first resource available that provides essential information on the tremendous changes in food and agricultural marketing in Europe. It is an invaluable reference on European marketing for students and teachers of agricultural marketing, European-oriented agribusiness managers, and internationally oriented agriculture policymakers who need to develop an understanding of food marketing developments in this area of the world.

Baking for Profit - Starting a Small Bakery (Paperback): George Bathie Baking for Profit - Starting a Small Bakery (Paperback)
George Bathie
R362 Discovery Miles 3 620 Ships in 10 - 15 working days

Most communities have the capacity to support a well-run bakery operation. With good planning and access to raw materials and markets, setting up a bakery can represent an excellent enterprise opportunity. Baking for Profit provides the information that a small entrepreneur needs to address when setting up a bakery. The emphasis is on clear advice and instruction, beginning with effective planning. The opening chapter covers first steps, including setting about the vitally important feasibility study. Subsequent chapters cover other aspects of setting up the business, such as choice of site and layout of buildings, hygiene and safety, raw material selection and choosing the right type and scale of machinery and equipment. The book gives appropriate recipes for initial production, as well as guidance on suitable production systems. There are also troubleshooting charts giving advice on overcoming production problems, as well as useful advice on stock management. This practical manual is invaluable reading for those who are starting out in the bakery business, those whose job it is to advise others doing so, or those who want to scale up existing operations to increase their profits.

Understanding the Japanese Food and Agrimarket - A Multifaceted Opportunity (Hardcover): Andrew D. O'Rourke Understanding the Japanese Food and Agrimarket - A Multifaceted Opportunity (Hardcover)
Andrew D. O'Rourke
R1,036 Discovery Miles 10 360 Ships in 10 - 15 working days

The contributing authors of Understanding the Japanese Food and Agrimarket discuss broad forces that affect markets in Japan and specific situations faced in marketing grain, livestock, and seafood products; fruits; vegetables; and wood products. Many of the contributors speak and read Japanese and have lived in Japan for extensive periods; they are able to give deep insights into how and why the Japanese consumption and distribution system behaves as it does. They draw on their expertise to fully explore various Japanese food and fiber markets. As they demystify the Japanese market, they illustrate for readers several systematic approaches to mastering the Japanese food and fiber markets.Readers will discover that effective long-term marketing strategies in Japan must be based on sound analytical information. The contributors provide such needed material with chapters on items as diverse as wine, grain products, beef, and fruits and vegetables. Some of the specific topics covered include: changes in Japanese food consumption Japanese food distribution system demand for beef products in Japan demand for vegetables and vegetable seeds Japanese wine market demand for bakery products new food products for the Japanese market developing trade relations in wood productsExecutives of commodity associations or firms exporting foods to Japan will find the general sections most interesting as well as chapters specific to their products. Teachers and students exploring exporting to the Japanese market will be intrigued by the various dimensions of the "multifaceted" nature and opportunities of the Japanese market.

Scotch Missed - The Original Guide to the Lost Distilleries of Scotland (Paperback, 4th Revised edition): Brian Townsend Scotch Missed - The Original Guide to the Lost Distilleries of Scotland (Paperback, 4th Revised edition)
Brian Townsend
R591 R463 Discovery Miles 4 630 Save R128 (22%) Ships in 10 - 15 working days

A welcome revised fourth edition detailing the remnants and ruins of almost every Victorian working distillery in Scotland. In this edition the author has fully updated the most recent closures and has sourced new archive photographs of many of Scotland's lost distilleries. The distilleries featured vary from the remnants of once great industrial concerns such as Port Dundas in Glasgow, Saucel Distillery in Paisley to a mere tumble of bricks and mortar lying in a remote location like Glen Tarras at Langholm. Townsend's detailed research brings to life a large portion of Scottish industrial heritage which would otherwise have been ignored and he has enlivened this with interviews of the last people to work those long gone stills. He has also tracked down the whisky which in some cases still exists. Fully illustrated with records past and present, maps and essential OS map reference index.

Grinding it Out - The Making of Mcdonalds (Paperback): Ray Kroc, Robert Anderson Grinding it Out - The Making of Mcdonalds (Paperback)
Ray Kroc, Robert Anderson 1
R208 R168 Discovery Miles 1 680 Save R40 (19%) Ships in 7 - 11 working days

Few entrepreneurs can claim to have actually changed the way we live, but Ray Kroc is one of them. Hisrevolutions in food service automation, franchising, shared national training and advertising have earned him aplace beside the men who founded not merely businesses but entire new industries.But even more interesting than Ray Kroc the business legend is Ray Kroc the man. Not your typical self-madetycoon, Kroc was 52 when he met the McDonald brothers and opened his first franchise. Now meet Ray Kroc, theman behind the business legend, in his own words. Irrepressible enthusiast, perceptive people-watcher, and bornstoryteller, he will fascinate and inspire you. You'll never forget Ray Kroc.

South African wine industry directory 2016/2017 (Paperback): South African wine industry directory 2016/2017 (Paperback)
R240 R198 Discovery Miles 1 980 Save R42 (18%) In stock

Now in its 18th edition, this volume of more than 500 pages simplifies and clarifies the multi-faceted business that makes South African wine go round. This includes key organisations, producer-businesses, and brands in the industry. These range from boutique outfits, right through private cellars and estate wineries, to co-ops and producing wholesalers. Also listed is a complete list of wine and industry writers, as well as the country’s wine competitions, guidelines on BEE implementation, production cost control and trading fair in our industry. This edition also includes suppliers of services and products to the industry, grape vine cultivars and clones, areas of origin and much more. Complete and updated SA wine statistics are presented in collaboration with Sawis (SA Wine Industry Information and Systems).

Principles of Food Sanitation (Hardcover, 6th ed. 2018): Norman G. Marriott, Robert B. Gravani Principles of Food Sanitation (Hardcover, 6th ed. 2018)
Norman G. Marriott, Robert B. Gravani
R2,062 R1,749 Discovery Miles 17 490 Save R313 (15%) Ships in 10 - 15 working days

Now in its 6th Edition, this highly acclaimed textbook provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. It addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations. New in this edition: Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, waste handling disposal, biosecurity, allergens, quality assurance, pest control, cleaning compound and sanitizer properties and selection criteria, hygienic construction, sanitation guidelines for food and foodservice establishments, and sanitation management principles.

Meat Inspection and Control in the Slaughterhouse (Hardcover): Thimjos Ninios, Janne Lunden, Hannu Korkeala, Maria... Meat Inspection and Control in the Slaughterhouse (Hardcover)
Thimjos Ninios, Janne Lunden, Hannu Korkeala, Maria Fredriksson-Ahomaa
R4,362 R3,888 Discovery Miles 38 880 Save R474 (11%) Ships in 10 - 15 working days

Meat inspection, meat hygiene and official control tasks in the slaughterhouse have always been of major importance in the meat industry, and are intimately related with animal diseases and animal welfare. The history of meat inspection has largely been a success story. Huge steps have been taken over more than a century to prevent the transmission of pathogenic organisms and contagious diseases from animals to humans. Various factors influence the quality and safety of meat including public health hazards (zoonotic pathogens, chemical substances and veterinary drugs), animal health and welfare issues during transport and slaughter. Meat inspection is one of the most important programs in improving food safety, and its scope has enlarged considerably over the last decades. Globalization has affected the complexity of the modern meat chain and has provided possibilities for food fraud and unfair competition. During the last two decades many food fraud cases have been reported, which have caused concern among consumers and the industry. Subsequently meat inspection is faced with new challenges. Meat Inspection and Control in the Slaughterhouse is an up-to-date reference book that responds to these changes and reflects the continued importance of meat inspection for the food industry. The contributors to this book are all international experts in the areas of meat inspection and the official controls limited to slaughterhouses, providing a rare insight into the international meat trade. This book will be of importance to students, professionals and members of the research community worldwide who aim to improve standards of meat inspection procedures and food safety.

Beeronomics - How Beer Explains the World (Hardcover): Johan Swinnen, Devin Briski Beeronomics - How Beer Explains the World (Hardcover)
Johan Swinnen, Devin Briski
R503 R402 Discovery Miles 4 020 Save R101 (20%) Ships in 10 - 15 working days

From prompting a transition from hunter-gatherer to an agrarian lifestyle in ancient Mesopotamia to bankrolling Britain's imperialist conquests, strategic taxation and the regulation of beer has played a pivotal role throughout history. Beeronomics: How Beer Explains the World tells these stories, and many others, whilst also exploring the key innovations that propelled the industrialization and consolidation of the beer market. At the same time when mega-mergers in the brewing industry are creating huge transnationals selling their beer across the globe, the craft beer movement in America and Europe has brought the rich history of ancient brewing techniques to the forefront in recent years. But less talked about is the economic influence of this beverage on the world and the myriad ways it has shaped the course of history. Beeronomics covers world history through the lens of beer, exploring the common role that beer taxation has played throughout and providing context for recognizable brands and consumer trends and tastes. Beeronomics examines key developments that have moved the brewing industry forward. Its most ubiquitous ingredient, hops, was used by the Hanseatic League to establish the export dominance of Hamburg and Bremen in the sixteenth century. During the late nineteenth century, bottom-fermentation led to the spread of industrial lager beer. Industrial innovations in bottling, refrigeration, and TV advertising paved the way for the consolidation and market dominance of major macrobreweries like Anheuser Busch in America and Artois Brewery in Belgium during the twentieth century. We're now in the era of global integration- one multinational AB InBev, claims 46% of all beer profits- but there's a counterrevolution afoot of small, independent craft breweries in both America, Belgium and around the world. Beeronomics surveys these trends, giving context to why you see which brands and styles on shelves at your local supermarket or on tap at the nearby pub.

London's Lea Valley - Home of Britain's Growing Food and Drink Industry and a Little Bit More (Paperback): Jim Lewis London's Lea Valley - Home of Britain's Growing Food and Drink Industry and a Little Bit More (Paperback)
Jim Lewis
R463 Discovery Miles 4 630 Ships in 10 - 15 working days

The post-war years saw a massive decline in the Lea Valley's industrial base. This was particularly marked by the collapse in furniture, electronics and electrical manufacturing that had been affected by cheap imports from countries abroad who had developed and streamlined their industries during the war years. Also affecting the collapse was a reluctance by some British manufacturers to invest and update their businesses in the light of the increasing overseas competition. However, in recent years the Lea Valley has seen a marked increase in the manufacture, development and distribution of food and drink products within the region. This upsurge has, in a way, complemented the work of earlier food and drink producers, several of whom have increased their product range and are now not only supplying and sustaining the British consumer markets, but also a number of markets overseas. This book not only uncovers the Lea Valley's emerging food and drink industry, but also highlights the history of those regional establishments that provided sustenance for earlier generations. While it is not possible to cover every food retailer, manufacturer, wholesaler and microbrewery within the Lea Valley region, it is hoped that those establishments mentioned in this book will give the reader a "flavour" of how the valley's food and drink industries are evolving and changing. In fact, it would seem that before this book has reached the printer, another micro-brewery has popped up or a new food wholesaler, manufacturer and distributor has emerged.

Essential Oils in Food Processing: Chemistry, Safety and Applications (Hardcover): Seyed Mohammed Bagher Hashemi, Amin Mousavi... Essential Oils in Food Processing: Chemistry, Safety and Applications (Hardcover)
Seyed Mohammed Bagher Hashemi, Amin Mousavi Khaneghah, Anderson De Souza Sant'Ana
R4,192 R3,735 Discovery Miles 37 350 Save R457 (11%) Ships in 10 - 15 working days

A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers' food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenient packaged foods with long shelf lives. The use of essential oils fills the need for more natural preservativesto extend the shelf-life and maintaining the safety of foods. Essential Oils in Food Processing offers researchers in food science a guide to the chemistry, safety and applications of these easily accessible and eco-friendly substances. The text offers a review of essential oils components, history, source and their application in foods and explores common and new extraction methods of essential oils from herbs and spices. The authors show how to determine the chemical composition of essential oils as well as an explanation of the antimicrobial and antioxidant activity of these oils in foods. This resource also delves into the effect of essential oils on food flavor and explores the interaction of essential oils and food components. Essential Oils in Food Processing offers a: Handbook of the use of essential oils in food, including their composition, extraction methods and their antioxidant and antimicrobial applications Guide that shows how essential oils can be used to extend the shelf life of food products whilst meeting consumer demand for "natural" products Review of the use of essential oils as natural flavour ingredients Summary of relevant food regulations as pertaining to essential oils Academic researchers in food science, R&D scientists, and educators and advanced students in food science and nutrition can tap into the most recent findings and basic understanding of the chemistry, application, and safe us of essential oils in food processing.

Garden Variety - The American Tomato from Corporate to Heirloom (Hardcover): John Hoenig Garden Variety - The American Tomato from Corporate to Heirloom (Hardcover)
John Hoenig
R832 R689 Discovery Miles 6 890 Save R143 (17%) Ships in 10 - 15 working days

Chopped in salads, scooped up in salsa, slathered on pizza and pasta, squeezed onto burgers and fries, and filling aisles with roma, cherry, beefsteak, on-the-vine, and heirloom: where would American food, fast and slow, high and low, be without the tomato? The tomato is representative of the best and worst of American cuisine: though the plastic-looking corporate tomato is the hallmark of industrial agriculture, the tomato's history also encompasses farmers' markets and home gardens. Garden Variety illuminates American culinary culture from 1800 to the present, challenging a simple story of mass-produced homogeneity and demonstrating the persistence of diverse food cultures throughout modern America. John Hoenig explores the path by which, over the last two centuries, the tomato went from a rare seasonal crop to America's favorite vegetable. He pays particular attention to the noncorporate tomato. During the twentieth century, as food production, processing, and distribution became increasingly centralized, the tomato remained the king of the vegetable garden and, in recent years, has become the centerpiece of alternative food cultures. Reading seed catalogs, menus, and cookbooks, and following the efforts of cooks and housewives to find new ways to prepare and preserve tomatoes, Hoenig challenges the extent to which branding, advertising, and marketing dominated twentieth-century American life. He emphasizes the importance of tomatoes to numerous immigrant groups and their influence on the development of American food cultures. Garden Variety highlights the limits on corporations' ability to shape what we eat, inviting us to rethink the history of our foodways and to take on our opportunity to expand the palate of American cuisine.

The Uncertainty Mindset - Innovation Insights from the Frontiers of Food (Hardcover): Vaughn Tan The Uncertainty Mindset - Innovation Insights from the Frontiers of Food (Hardcover)
Vaughn Tan
R934 R834 Discovery Miles 8 340 Save R100 (11%) Ships in 10 - 15 working days

Innovation is how businesses stay ahead of the competition and adapt to market conditions that change in unpredictable and uncertain ways. In the first decade of the twenty-first century, high-end cuisine underwent a profound transformation. Once an industry that prioritized consistency and reliability, it turned into one where constant change was a competitive necessity. A top restaurant's reputation and success have become so closely bound up with its ability to innovate that a new organizational form, the culinary research and development team, has emerged. The best of these R&D teams continually expand the frontiers of food-they invent a constant stream of new dishes, new cooking processes and methods, and even new ways of experiencing food. How do they achieve this nonstop novelty? And what can culinary research and development teach us about how organizations innovate? Vaughn Tan opens up the black box of elite culinary R&D to provide essential insights. Drawing on years of unprecedented access to the best and most influential culinary R&D teams in the world, he reveals how they exemplify what he calls the uncertainty mindset. Such a mindset intentionally incorporates uncertainty into organization design rather than simply trying to reduce risk. It changes how organizations hire, set goals, and motivate team members and leads organizations to work in highly unconventional ways. A revelatory look at the R&D kitchen, The Uncertainty Mindset upends conventional wisdom about how to organize for innovation and offers practical insights for businesses trying to become innovative and adaptable.

Starting a Small Food-Processing Enterprise (Paperback): Peter Fellows Starting a Small Food-Processing Enterprise (Paperback)
Peter Fellows
R405 Discovery Miles 4 050 Ships in 10 - 15 working days

Drawing on the author's own experiences, this work is a practical, illustrated summary of the different aspects of establishing a small food business in a developing country. It covers the main technical aspects of finding and equipping a site and scheduling production, as well as addressing business factors, such as registering a business, conducting market surveys, keeping financial records, and complying with the law. It is intended as a guide for extension workers supporting small enterprise development programmes, or for new enterprises which are getting established.

U.S. Wine Industry - Background & EU Trade Issues (Paperback): Barbara Dyer U.S. Wine Industry - Background & EU Trade Issues (Paperback)
Barbara Dyer
R1,788 Discovery Miles 17 880 Ships in 10 - 15 working days

Global wine production totaled roughly 27 billion liters in 2012. The European Union (EU) dominates world production, accounting for nearly 60% of all wine produced each year. France, Italy, and Spain are among the principal EU wine-producing countries. This book provides an overview of issues pertaining to the U.S. wine industry within ongoing U.S. trade negotiations in the proposed Trans-Pacific Partnership (TPP) and the proposed Transatlantic Trade and Investment Partnership (TTIP); presents the outlook for wine production, trade, consumption, and stocks for the EU-28; provides a statistical wine report; and examines the international wine market.

Sitopia - How Food Can Save the World (Hardcover): Carolyn Steel Sitopia - How Food Can Save the World (Hardcover)
Carolyn Steel 1
R395 R316 Discovery Miles 3 160 Save R79 (20%) Ships in 5 - 10 working days

We live in a world shaped by food, a Sitopia (sitos - food; topos - place). Food, and how we search for and consume it, has defined our human journey. From our foraging hunter-gatherer ancestors to the enormous appetites of modern cities, food has shaped our bodies and homes, our politics and trade, and our climate. Whether it's the daily decision of what to eat, or the monopoly of industrial food production, food touches every part of our world. But by forgetting its value, we have drifted into a way of life that threatens our planet and ourselves. Yet food remains central to addressing the predicaments and opportunities of our urban, digital age. Drawing on insights from philosophy, history, architecture, literature, politics and science, as well as stories of the farmers, designers and economists who are remaking our relationship with food, Sitopia is a provocative and exhilarating vision for change, and how to thrive on our crowded, overheating planet. In her inspiring and deeply thoughtful new book Carolyn Steel, points the way to a better future.

Rossi's 2018 - The Story of Southend's Favourite Ice Cream (Paperback): Rossi's 2018 - The Story of Southend's Favourite Ice Cream (Paperback)
R195 R176 Discovery Miles 1 760 Save R19 (10%) Ships in 10 - 15 working days
Recipe for Success - The ingredients of a profitable food business (Paperback): Karen Green Recipe for Success - The ingredients of a profitable food business (Paperback)
Karen Green
R362 R289 Discovery Miles 2 890 Save R73 (20%) Ships in 10 - 15 working days

Karen Green, former UK retail buyer and commercial director for several successful food businesses, shares her stories, advice and exercises to guide readers through the maze of creating a profitable and growing food manufacturing business. Recipe for Success provides a step-by-step guide that enables readers to create high profile food brands and a business that can make and sell these products successfully. The book assists readers to analyse their business and where the opportunities for growth and improvement lie. It also helps readers to design profitable products that will underpin their brand and sell successfully into retailers. The book also contains a number of case studies of companies that have achieved great success, as well as those that have not been as successful. Drawing from these examples and from Karen's own expansive experience, Recipe for Success helps readers to avoid some of the pitfalls of starting a food business. Written with the aim of enabling every food business to evolve in the food industry, Karen has written a unique book that will appeal to both established food businesses and readers who are just starting out in the industry. It will also appeal to readers interested in the UK food retail industry as it offers a fresh perspective on how to create value from a food business, whether it has already been established or is on the horizon.

Small-scale Milling - A Guide for Development Workers (Paperback): Lars-Ove Jonsson Small-scale Milling - A Guide for Development Workers (Paperback)
Lars-Ove Jonsson
R427 Discovery Miles 4 270 Ships in 10 - 15 working days

Traditional milling is a time-consuming and laborious task for rural women and there is a great need to mechanise this operation. However, the traditional milling practices have many nutritious advantages for children and women which are not associated with the new milling techniques and instead of being an improvement there are great risk that "improved milling" can be a threat to vulnerable groups.;Should the milling take place at homestead and village level, or be centralized to larger sophisticated units? The former level can normally produce a coarse but nutritious product while the latter will result in a nice flour which often lacks essential nutrients need by people living on cereal dominated diets. Which milling technique is the most appropriate in relation to technical, economical, social, nutritional and health aspects?;The questions are many and "Small-scale Milling" is a comprehensive and practical guide to improved food processing in both rural and poor urban areas, bring together the authors' many years of practical experience of post-production activities in cereals. It has been written because of lack of practical guidelines on how to design and manage viable milli

Beyond the Pale - The Story of Sierra Nevada Brewing Co. (Hardcover, New): Ken Grossman Beyond the Pale - The Story of Sierra Nevada Brewing Co. (Hardcover, New)
Ken Grossman
R539 R400 Discovery Miles 4 000 Save R139 (26%) Ships in 10 - 15 working days

Personal tales of perseverance and beer making from the founder of Sierra Nevada Brewing Co.

"Beyond the Pale" chronicles Ken Grossman's journey from hobbyist homebrewer to owner of Sierra Nevada Brewing Co., one of the most successful craft breweries in the United States. From youthful adventures to pioneering craft brewer, Ken Grossman shares the trials and tribulations of building a brewery that produces more than 800,000 barrels of beer a year while maintaining its commitment to using the finest ingredients available. Since Grossman founded Sierra Nevada in 1980, part of a growing beer revolution in America, critics have proclaimed his beer to be "among the best brewed anywhere in the world.""Beyond the Pale" describes Grossman's unique approach to making and distributing one of America's best-loved brands of beer, while focusing on people, the planet and the productExplores the "Sierra Nevada way," as exemplified by founder Ken Grossman, which includes an emphasis on sustainability, nonconformity, following one's passion, and doing things the right wayDetails Grossman's start, home-brewing five-gallon batches of beer on his own, becoming a proficient home brewer, and later, building a small brewery in the town of Chico, California

"Beyond the Pale" shows how with hard work, dedication, and focus, you can be successful following your dream.

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