Your cart is empty
Contains the assessments of availability and use of aquatic organisms in rice ecosystems conducted in late 2013 in four sites in Indonesia. The documentation was made of the animal and plant organisms found in the study sites and being collected by the people, the methods and tools to capture or gather them, and their uses as food, medicine and for other purposes.
The global food-supply chain is vulnerable to threats from a
variety of directions. Hence food security and safety remains a hot
topic worldwide in academic research arenas and food industry
practices. This book describes efforts from academia, government,
and industry to counter food terrorism and to protect the food
supply against any threat. In addition, it evaluates the global
food supply, production capabilities, and food availability during
and after disasters. Articles in the book assess food safety
emergencies, and the prevention of, and response to deliberate
contamination by microbial or chemical substances. Minimization of
health and economic risks following a terrorist act or
unintentional contamination is likewise discussed. The book also
examines novel preservation techniques, methods to produce safe
food products, and other concerns for ensuring a stable and safe
This technical paper focuses primarily on price transmissions in small-scale and large-scale fishery and aquaculture value chains in 14 developed and developing countries. Although the study is focused on the small-scale sector, both the small-scale and large-scale sectors were analyzed in order to demonstrate differences between the two. The document begins with an overview of the entire project and its global implications, reviewing the importance of fisheries and aquaculture to livelihoods, food security and trade as well as the rationale for value chain analysis. It then presents detailed and summarized country-specific information on the research and analysis conducted, presenting analysis methodology, findings and policy recommendations within each country. An additional section focuses on women, summarizing their significant role in fishery and aquaculture value chains in selected countries. Finally, the document outlines the general findings and policy recommendations that emerged as key themes across all value chains analyzed.
The future of our food depends on tiny seeds in orchards and fields
the world over. In 1943, one of the first to recognize this fact,
the great botanist Nikolay Vavilov, lay dying of starvation in a
Soviet prison. But in the years before Stalin jailed him as a
scapegoat for the country's famines, Vavilov had traveled over five
continents, collecting hundreds of thousands of seeds in an effort
to outline the ancient centers of agricultural diversity and guard
against widespread hunger. Now, another remarkable scientist--and
vivid storyteller--has retraced his footsteps. In "Where Our Food
Comes From," Gary Paul Nabhan weaves together Vavilov's
extraordinary story with his own expeditions to Earth's richest
agricultural landscapes and the cultures that tend them. Retracing
Vavilov's path from Mexico and the Colombian Amazon to the glaciers
of the Pamirs in Tajikistan, he draws a vibrant portrait of changes
that have occurred since Vavilov's time and why they matter. In his
travels, Nabhan shows how climate change, free trade policies,
genetic engineering, and loss of traditional knowledge are
threatening our food supply. Through discussions with local
farmers, visits to local outdoor markets, and comparison of his own
observations in eleven countries to those recorded in Vavilov's
journals and photos, Nabhan reveals just how much diversity
Richard Dwight Porcher, Jr., eminent field biologist and lowcountry South Carolina native, has brought all of his skills as a botanist, historian, photographer, and conservationist to bear in a multidisciplinary study of the rice industry in South Carolina from its beginnings in the 1670s to its demise in the twentieth century. Using the tools of the geographer, civil engineer, draftsman and close readings of many primary and secondary sources on the history of rice culture in the colony and state, Porcher and coauthor William Robert Judd have amassed a great body of previously unknown information on rice history.
In this rich and engaging history, Tami Parr shows how regional
cheesemaking found its way back to the farm. It's a lively story
that begins with the first fur traders in the Pacific Northwest and
ends with modern-day small farmers in Oregon, Washington, and
The food industry is among the most competitive and globally-linked of all business sectors. Plunkett's Food Industry Almanac will be your guide to the entire food business, from production, to distribution, to retailing. This exciting new book covers everything you need to know about the food, beverage and tobacco industry, including: Analysis of major trends and markets; historical statistics and tables; major food producers such as Kraft and Frito Lay; retailers of all types, from convenience store operators to giant supermarket chains; emerging technologies including genetically-engineered (GM) foods; giant distributors such as Sysco; beverage companies such as Coca-Cola; wine, liquor and beer producers; tobacco, candy and gum; and much more. We discuss trends in food commodities demand, agricultural biotechnology, imports and exports, as well as growing demand in China and other emerging markets. This book includes statistical tables, industry contacts and indexes. The corporate section includes our proprietary, in-depth profiles of 450 leading companies, public and private, in all facets of the industry. You'll find a complete overview, industry analysis and market research report in one superb, value-priced package.
Esta publicacion presenta los pasos dados por el Codex Alimentarius desde julio de 2016 hasta julio de 2017 en el camino hacia la inocuidad y la calidad de los alimentos para todos. Bajo la Comision del Codex Alimentarius (CAC), ogano rector del "Codigo Alimentario", los diferentes comites se reunieron a lo largo del ano para actualizar las normas, directrices y codigos de practicas alimentarias internacionales.
This volume includes Codex standards on milk, milk powders, condensed milks, creams, butter and all sorts of cheeses, and other related texts such as the Code of Hygienic Practice for Milk and Milk Products, published in this compact format to allow their wide use and understanding by governments, regulatory authorities, food industries and retailers, and consumers. This second edition includes all texts adopted by the Codex Alimentarius Commission up to 2011. Also published in French and Spanish.
Food security professionals increasing realise that they must use communications strategically for their work to have a maximum impact. While most organisations have invested heavily in food security analysis and research, many still need to enhance their communications to ensure their findings reach their intended users and action is taken. This toolkit is geared to helping food security professionals develop a communication strategy and communicate more effectively with their target audiences. Specific sections of the toolkit focus on policy makers and the media, because of the important role they play in implementing and influencing food security policies. While aimed at professionals working in food security related fields, the lessons in this toolkit can easily be applied to many other fields. Includes a CD-ROM.
Contemporary concerns about food such as those stemming from mad cow disease, salmonella, and other potential food-related dangers are hardly new-humans have long been wary of what they eat. Beyond the fundamental fear of hunger, societies have sought to protect themselves from rotten, impure, or unhealthy food. From the markets of medieval Europe to the slaughterhouses of twentieth-century Chicago, Madeleine Ferri?res traces the origins of present-day behavior toward what we eat as she explores the panics, myths, and ever-shifting attitudes regarding food and its safety. She demonstrates that food fears have been inspired not only by safety concerns but also by cultural, political, and religious prejudices.
Flour from human bones and p?t? from dead cats are just two of the more unappetizing recipes that have scared consumers away from certain foods. Ferri?res considers the roots of these and other rumors, illuminating how societies have assessed and attempted to regulate the risks of eating. She documents the bizarre and commonsensical attempts by European towns to ensure the quality of beef and pork, ranging from tighter controls on butchers to prohibiting Jews and menstruating women from handling meat. Examining the spread of Hungarian cattle disease, which ravaged the livestock of seventeenth-century Europe, Ferri?res recounts the development of safety methods that became the Western model for fighting animal diseases.
Ferri?res discusses a wealth of crucial and curious food-related incidents, trends, and beliefs, including European explorers' shocked responses to the foodways of the New World; how some foods deemed unsafe for the rich were seen as perfectly suitable for the poor; the potato's negative reputation; the fierce legal battles between seventeenth-century French bread bakers and innkeepers; the role of the medical profession in food regulation; and how modern consumerism changed the way we eat. Drawing on history, folklore, agriculture, and anthropology, Ferri?res tells us how our decisions about what "not" to eat reflect who we are.
The problem of food poisoning and food-borne infections is currently one of vigorous debate, highlighted since the 1980s by numerous outbreaks and scares involving salmonella in lettuce and eggs, listeria in cheese, the links between vCJD and BSE, E.Coli 0157 in cooked meats, and foot and mouth disease. Yet, as this book shows, the various issues involved were important as early as 1963/4, when there were serious typhoid outbreaks in Harlow, South Shields, Bedford, and Aberdeen, traced to contaminated corned beef imported from Argentina. Based upon extensive research, using archives which have only recently become available, private papers, and interviews as well as secondary literature, the book analyses the course of the outbreak and looks at the responses of politicians, officials, health professionals, business interests, the media and the public. It also considers the difficult issue of the weighing of food safety against international trade and other business and economic interests; conflicts between government departments; rivalry between professionals such as doctors and veterinarians; the effects upon and influence of victims and local communities; and the conduct of and responses to an official enquiry. Overall, it draws out generic lessons for how such epidemics should be handled, adding an historical perspective to contemporary debates.
Modern awareness of nutrition issues can be understood correctly if considered the destination of a historic journey, the critical aspects and outcomes of which have led to the current situation. In fact, over time there have been changes to scientific knowledge, food availability and processing and preservation methods. Commercial exchange has increased considerably between the countries of the world - so much so that it has defined a completely different scenario to the past and has influenced food availability, distribution models, preservation methods and the composition of individual foodstuffs. The products consumed on a daily basis throughout the world in industrialised countries have undergone review by the food industry, incorporating great aspects of innovation that make them highly different in their structure, content and even the packaging that protects and contains them. After covering the subject of innovation in the food sector, this Brief of work will discuss the various first- and second-generation product categories distributed in Europe starting from the period of post-war reconstruction, in order to illustrate the reasons that led to their birth and development on the market. Specific examples are shown for each proposed class, including highlights of their properties, technologies, innovation potential, related regulations, and distinctive features.
"Plant Food Allergens is concerned with a paradox of immense,
potentially life-threatening significance to about 1 in 100 adults
and 1 in 10 children. The paradox is that certain nutritious
proteins from wholesome foods can act as if the were harmful,
sometimes deadly poisons, to these people who possess an allergy to
them. In order to study the complex problems of food allergy a EU
funded network, called PROTALL was set up, bringing together a wide
range of clinicians and scientists. This important book is largely
based on the outcome of its investigations."
"Written by over 30 acknowledged experts and carefully edited by
Dr Clare Mills and Professor Peter Shewry, themselves well known
internationally; this important work covers all major aspects of
the subject. Commencing with introductory chapters, the
comprehensive contents of Plant Food Allergens includes details of
the major allergens including: plant lipid transfer proteins, the
2S albumin proteins, the cereal a-amylase/trypsin family, latex and
plant chitinases, profilins, bet v 1-homologous allergens and plant
seed globulins. The book concludes with important chapters on the
assessment of the allergenicity of novel and GM foods, and the
monitoring of and technological effects on allergenicity of
proteins in the food industry. "
"Plant Food Allergens is an essential purchase for a wide range
of scientists and clinicians including plant and agricultural
scientists, chemists, allergy specialists, food scientists and
technologists, pharmacologists, physiologists and nutritionists.
Libraries in all research establishments and universities
researching and teaching these subjects will need copies of this
important book on their shelves"
"Dr Clare Mills is based at The Institute of Food Research,
This book explores food traceability in raw materials, additives and packing of the dairy sector and it provides an accessible and succinct overview of the new Extended Traceability (ExTra) software. In this work, the authors present several practical examples of extended food traceability for edible products and food-contact materials in the cheese-making industry. Readers will also discover a summary of the existing legal and regulatory requirements for food traceability in Europe. This book will appeal to a wide readership, from academic researchers to professionals and auditors in industry working in quality control, food and packing traceability, and international regulation.
Richard Mendelson brings together his expertise as both a Napa Valley lawyer and a winemaker into this accessible overview of American wine law from colonial times to the present. It is a story of fits and starts that provides a fascinating chronicle of the history of wine in the United States told through the lens of the law. From the country's early support for wine as a beverage to the moral and religious fervor that resulted in Prohibition and to the governmental controls that followed Repeal, Mendelson takes us to the present day - and to the emergence of an authentic and significant wine culture. He explains how current laws shape the wine industry in such areas as pricing and taxation, licensing, appellations, health claims and warnings, labeling, and domestic and international commerce. As he explores these and other legal and policy issues, Mendelson lucidly highlights the concerns that have made wine alternatively the demon or the darling of American society - and at the same time illuminates the ways in which lives and livelihoods are affected by the rise and fall of social movements.
This edited collection explores the historical dimensions, cultural practices, socio-economic mechanisms and political agendas that shape the notion of a national cuisine inside and outside of Japan. Japanese food is often perceived as pure, natural, healthy and timeless, and these words not only fuel a hype surrounding Japanese food and lifestyle worldwide, but also a domestic retro-movement that finds health and authenticity in 'traditional' ingredients, dishes and foodways. The authors in this volume bring together research from the fields of history, cultural and religious studies, food studies as well as political science and international relations, and aim to shed light on relevant aspects of culinary nationalism in Japan while unearthing the underlying patterns and processes in the construction of food identities.
Cassava produces about 10 times more carbohydrates than most cereals per unit area, and are ideal for production in marginal and drought prone areas. Cassava, which originated from tropical South America, is a perennial woody shrub with an edible root, which today is grown in tropical and subtropical regions of the world where it provides energy food and serves as a veritable source of food and income for over a billion people. This handbook provides new research on the production, consumption and potential uses of cassava.
You may like...
The Salt Routes
Anthony Poulton-Smith Paperback
The Widow Clicquot - The Story of a…
Tilar J. Mazzeo Hardcover
Brewing in Gloucestershire
Geoff Sandles Paperback
Grinding It Out - The Making of…
Ray Kroc Paperback (1)
Scotch - The Whisky of Scotland in Fact…
Robert Bruce Lockhart, Robin Bruce Lockhart Paperback
The Millers - A Story of Technological…
Glyn Jones Hardcover R588 Discovery Miles 5 880
Brewing in Dorset
Tim Edgell, Mike Bone Paperback
Hotbox - Inside Catering, the Food…
Matt Lee, Ted Lee Paperback
Brewing in Kent
Johnny Homer Paperback
True Beer - Inside the Small…
Timothy Sprinkle Paperback