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

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.

Food wastage footprint - impacts on natural resources (Paperback): Food and Agriculture Organization Food wastage footprint - impacts on natural resources (Paperback)
Food and Agriculture Organization
R807 R652 Discovery Miles 6 520 Save R155 (19%) Ships in 10 - 15 working days

FAO estimates that each year, approximately one-third of all food produced for human consumption in the world is lost or wasted. This food wastage represents a missed opportunity to improve global food security, but also to mitigate environmental impacts and resources use from food chains. Although there is today a wide recognition of the major environmental implications of food production, no study has yet analysed the impacts of global food wastage from an environmental perspective. This FAO study provides a global account of the environmental footprint of food wastage (i.e. both food loss and food waste) along the food supply chain, focusing on impacts on climate, water, land and bio-diversity. A model has been developed to answer two key questions: what is the magnitude of food wastage impacts on the environment; and what are the main sources of these impacts, in terms of regions, commodities, and phases of the food supply chain involved - with a view to identify "environmental hotspots" related to food wastage.

The state of food and agriculture 2013 (Paperback): Food and Agriculture Organization The state of food and agriculture 2013 (Paperback)
Food and Agriculture Organization
R1,335 R1,057 Discovery Miles 10 570 Save R278 (21%) Ships in 10 - 15 working days

Malnutrition -- in the form of undernutrition, micronutrient deficiencies, and overweight and obesity -- imposes unacceptably high economic and social costs on countries at all income levels. The causes of malnutrition are complex, yet all forms of malnutrition share one common feature: nutritionally inappropriate diets. "The State of Food and Agriculture 2013" makes the case that healthy diets and good nutrition begin with food and agriculture.

Residue evaluation of certain veterinary drugs - Joint FAO/WHO Expert Committee on Food Additives, 75th meeting, Rome, Italy,... Residue evaluation of certain veterinary drugs - Joint FAO/WHO Expert Committee on Food Additives, 75th meeting, Rome, Italy, 8-17 November 2011 (Paperback)
Joint FAO/WHO Expert Committee on Food Additives, Food and Agriculture Organization, World Health Organization
R1,220 R969 Discovery Miles 9 690 Save R251 (21%) Ships in 10 - 15 working days

This document contains monographs on residue evaluations of certain veterinary drugs, prepared at the seventy-fifth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which was held in Rome, Italy from 8 to 17 November 2011. Four substances were evaluated for the first time for the animal species concerned -- amoxicillin, apramycin, derquantel and monepantel. Three subtances were reassessed, monensin, narasin and triclabendzole. This publication and other documents produced by JECFA contain information that is useful to those who work with or are involved with recommending or controlling maximum residue limits for veterinary drugs in foods of animal origins.

The state of food and agriculture 2012 (Paperback): Food and Agriculture Organization The state of food and agriculture 2012 (Paperback)
Food and Agriculture Organization
R1,997 R1,560 Discovery Miles 15 600 Save R437 (22%) Ships in 10 - 15 working days

Investing in agriculture is essential for reducing hunger and promoting sustainable agricultural production. Those parts of the world where agricultural capital per worker and public investments in agriculture have stagnated are the epicenters of poverty and hunger today. Demand growth over the coming decades will place increasing pressure on the natural resource base. Eradicating hunger sustainably will require a significant increase in agricultural investments, but also an improvement in their effectiveness. Farmers are the largest investors in developing country agriculture and must be central to any strategy for increasing investment in the sector, but if they are to invest more in agriculture they need a favorable climate for agricultural investment based on economic incentives and an enabling environment. Governments also have a special responsibility to help smallholders overcome the constraints they face in expanding their productive assets and to ensure that large-scale investments in agriculture are socially beneficial and environmentally sustainable. Government investment in agriculture is a crucial component of providing an enabling environment for private investments in the sector. Governments need to channel scarce public funds towards the provision of essential public goods with high economic and social returns.

FAO statistical pocketbook 2012 - world food and agriculture (Paperback): Food and Agriculture Organization, United Nations FAO statistical pocketbook 2012 - world food and agriculture (Paperback)
Food and Agriculture Organization, United Nations
R1,329 R1,051 Discovery Miles 10 510 Save R278 (21%) Ships in 10 - 15 working days

"The FAO Statistical Pocketbook" is a new product belonging to a family of revamped statistical products. Like its parent publication "The FAO Statistical Yearbook" it presents a visual synthesis of the key trends and factors shaping the global food and agricultural landscape and their interplay with broader environmental, social and economic dimensions. The pocketbook serves as a rapid and highly accessible reference point for policy-makers, donor agencies, researchers and analysts as well as the general public."

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.

Codex Alimentarius Commission - Procedural Manual (Paperback, 20th Revised edition): Joint FAO/WHO Food Standards Programme Codex Alimentarius Commission - Procedural Manual (Paperback, 20th Revised edition)
Joint FAO/WHO Food Standards Programme
R685 R568 Discovery Miles 5 680 Save R117 (17%) Ships in 10 - 15 working days

The Procedural Manual of the Codex Alimentarius Commission is intended to help Member Governments participate effectively in the work of the joint FAO/WHO Food Standards Programme. The manual is particularly useful for national delegations attending Codex meetings and for international organizations attending as observers. It sets out the basic Rules of Procedure, procedures for the elaboration of Codex standards and related texts, basic definitions and guidelines for the operation of Codex committees. It also gives the membership of the Codex Alimentarius Commission. Also published in French and Spanish.

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.

Shoulder of Mutton Field (Paperback): Desmond Whyman Shoulder of Mutton Field (Paperback)
Desmond Whyman
R470 Discovery Miles 4 700 Ships in 10 - 15 working days

This book charts the growth and structure of the retail sale of meat, from a hawker simply upending a barrel by the roadside to the modern supermarket in the context of the changing social climate. The story is not solely confined to statistics or even great events, but just as importantly the employees and customers, essential to their success. From Archbishops, apprentices, class, crime,inventors, insolvency, Royalty and rationing to the great names in meat retailing and beyond. A time when the meat consumption in these islands out stripped the world and the meat industry was only second in importance to the great railways - all is explored. The findings, all interwoven with an enormous amount of detail, allowing the inquisitive and knowledgeable reader alike an enjoyable meander on a journey of discovery revealing much that is still pertinent today.

Food Chains: Quality, Safety and Efficiency in a Challenging World (Paperback): George Baourakis, Prodromos Kalaitzis,... Food Chains: Quality, Safety and Efficiency in a Challenging World (Paperback)
George Baourakis, Prodromos Kalaitzis, Konstadinos Mattas
R1,164 Discovery Miles 11 640 Ships in 10 - 15 working days

Food Chains: Quality, Safety and Efficiency in a Challenging World addresses the many issues facing European food producers and other food chain stakeholders, who endeavour to improve their competitive position in a highly competitive world food market. The Food Chain is one of the main economic pillars in Europe, providing employment and opportunities for economic development in rural areas. It is therefore imperative to continuously monitor the changes that affect the sector, in order to allow stakeholders to respond promptly and effectively to the new market conditions. Adjusting to the new market involves new technology, globalization, demographic and social changes within a challenging market environment. In order to adopt these new market parameters, food chain stakeholders need to adapt their activities in order to gain in terms of effectiveness and efficiency. This book was originally published as a special issue of Food Economics - Acta Agriculture Scandinavica, Section C.

Appetite for Innovation - Creativity and Change at elBulli (Hardcover): M. Pilar Opazo Appetite for Innovation - Creativity and Change at elBulli (Hardcover)
M. Pilar Opazo
R837 R694 Discovery Miles 6 940 Save R143 (17%) Ships in 10 - 15 working days

The name elBulli is synonymous with creativity and innovation. Located in Catalonia, Spain, the three-star Michelin restaurant led the world to "molecular" or "techno-emotional" cooking and made creations, such as pine-nut marshmallows, rose-scented mozzarella, liquid olives, and melon caviar, into sensational reality. People traveled from all over the world-if they could secure a reservation during its six months of operation-to experience the wonder that chef Ferran Adria and his team concocted in their test kitchen, never offering the same dish twice. Yet elBulli's business model proved unsustainable. The restaurant converted to a foundation in 2011, and is working hard on its next revolution. Will elBulli continue to innovate? What must an organization do to create something new? Appetite for Innovation is an organizational analysis of elBulli and the nature of innovation. Pilar Opazo joined elBulli's inner circle as the restaurant transitioned from a for-profit business to its new organizational model. In this book, she compares this moment to the culture of change that first made elBulli famous, and then describes the novel forms of communication, idea mobilization, and embeddedness that continue to encourage the staff to focus and invent as a whole. She finds that the successful strategies employed by elBulli are similar to those required for innovation in art, music, business, and technology, proving the value of the elBulli model across organizations and industries.

Setting Up a Food Drying Business - A Step by Step Guide (Paperback): Fabrice Thuillier Setting Up a Food Drying Business - A Step by Step Guide (Paperback)
Fabrice Thuillier
R358 Discovery Miles 3 580 Ships in 10 - 15 working days

The number of food drying businesses in developing countries is increasing and the impact that they and other small businesses have on socio-economic development is marked. Small-scale food processing enterprises add value to local production by supplying local markets and exporting dried products.;To set up a successful food drying business a global approach is required. Before contemplating such an undertaking, it is important to appreciate the various stages and to have a general view of the advantages and constraints that are particular to this sector.;This guide is designed primarily for people wishing to set up food drying projects. It provides the reader with the prior information and tools necessary for starting such a business. It will also be of interest to project partners (support organizations, decision-makers, research and development bodies) who wish to develop a better understanding of the support that they can give to this sector.;"Setting up a Food Drying Business" has four separate but complementary chapters. The first chapter defines the drying unit discussed in the book and the general context when creating a drying business. Chapter two provides a methodologic

East Tennessee Beer - A Fermented History (Paperback): Aaron Carson, Tony Casey East Tennessee Beer - A Fermented History (Paperback)
Aaron Carson, Tony Casey
R516 R417 Discovery Miles 4 170 Save R99 (19%) Ships in 7 - 11 working days
Food Artisans of the Okanagan - Your Guide to the Best Locally Crafted Fare (Paperback): Jennifer Cockrall-King Food Artisans of the Okanagan - Your Guide to the Best Locally Crafted Fare (Paperback)
Jennifer Cockrall-King
R495 R408 Discovery Miles 4 080 Save R87 (18%) Ships in 7 - 11 working days

The Okanagan Valley is one of Canada's most famous and beloved regions. Breathtaking scenery, temperate climates, lush farmland, opulent vineyards and bountiful orchards all combine to create a one-of-a-kind destination. The Okanagan is also home to a burgeoning scene of culinary artisans who produce an incredible variety of delicious products from the bounty afforded by the generous valley. In this comprehensive guidebook covering all 7,500 square miles of the region, discover the stories of chocolatiers and cheese makers, farmers and foragers, chefs and restauranteurs, coffee roasters and vintners. Allow yourself to be escorted from apiary to orchard, organic farm to butcher shop, cannery to cidery. Take a seat at one of the many innovative farm-to-table restaurants and taste the fare of the area's most talented chefs. Visit farmers' markets, bakeries, cafes, and coffee shops, and learn the history of the Okanagan through the astonishing array of products available from today's food artisans.

Implementing Programmes to Improve Safety and Quality in Fruit and Vegetables Supply Chains - Benefits and Drawbacks - Latin... Implementing Programmes to Improve Safety and Quality in Fruit and Vegetables Supply Chains - Benefits and Drawbacks - Latin America Case Studies (Paperback, Illustrated Ed)
Maya Pineiro, Luz B. Diaz Rios
R1,067 R855 Discovery Miles 8 550 Save R212 (20%) Ships in 10 - 15 working days

Latin American case studies on "Implementing programmes to improve safety and quality in fruit and vegetables supply chains: benefits and drawbacks" provide guidelines to improve understanding of the factors that facilitate and/or hamper the implementation of safety and quality improvements on the part of fruit and vegetable producers, especially small-scale ones, and also of the need to propose integrated solutions that take account of the producers' technical, administrative and economic capacities, together with the amount of institutional support needed in order to develop and /or strengthen these capacities.

Good Practice for the Small-Scale Production on Bottled Coconut Water (Paperback): Rosa Sonya Rolle Good Practice for the Small-Scale Production on Bottled Coconut Water (Paperback)
Rosa Sonya Rolle
R410 R357 Discovery Miles 3 570 Save R53 (13%) Ships in 10 - 15 working days

Coconut water has traditionally been consumed as a refreshing beverage. Growing consumer interest in the products both as a refreshing beverage and as a sports drink has considerably broadened its market opportunities. Nature provides an ideal sterile package for coconut water in the form of the intact coconut. However, on cutting through the coconut, the coconut water is exposed to the elements and rapidly deteriorates. Application of the cold preservation process described in this guide can slow this rapid deterioration while preserving the delicate flavour of the product. In this manner bottled coconut water, when stored at 0-4 C, can have a shelf-life of 10 days to three weeks. This guide is designed to serve as a learning resource for micro and small-scale enterprises which bottle coconut water as well as a training resource for extension agents and trainers. Also published in French and Spanish."

Soft Soil, Black Grapes - The Birth of Italian Winemaking in California (Paperback): Simone Cinotto Soft Soil, Black Grapes - The Birth of Italian Winemaking in California (Paperback)
Simone Cinotto
R586 R500 Discovery Miles 5 000 Save R86 (15%) Ships in 10 - 15 working days

Winner of the 2013 New York Book Show Award in Scholarly/Professional Book Design From Ernest and Julio Gallo to Francis Ford Coppola, Italians have shaped the history of California wine. More than any other group, Italian immigrants and their families have made California viticulture one of America's most distinctive and vibrant achievements, from boutique vineyards in the Sonoma hills to the massive industrial wineries of the Central Valley. But how did a small group of nineteenth-century immigrants plant the roots that flourished into a world-class industry? Was there something particularly "Italian" in their success? In this fresh, fascinating account of the ethnic origins of California wine, Simone Cinotto rewrites a century-old triumphalist story. He demonstrates that these Italian visionaries were not skilled winemakers transplanting an immemorial agricultural tradition, even if California did resemble the rolling Italian countryside of their native Piedmont. Instead, Cinotto argues that it was the wine-makers' access to "social capital," or the ethnic and familial ties that bound them to their rich wine-growing heritage, and not financial leverage or direct enological experience, that enabled them to develop such a successful and influential wine business. Focusing on some of the most important names in wine history-particularly Pietro Carlo Rossi, Secondo Guasti, and the Gallos-he chronicles a story driven by ambition and creativity but realized in a complicated tangle of immigrant entrepreneurship, class struggle, racial inequality, and a new world of consumer culture. Skillfully blending regional, social, and immigration history, Soft Soil, Black Grapes takes us on an original journey into the cultural construction of ethnic economies and markets, the social dynamics of American race, and the fully transnational history of American wine.

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.

Multilingual Illustrated Guide to the World's Commercial Coldwater Fish (Hardcover): Claus Frimodt, Ian Dore Multilingual Illustrated Guide to the World's Commercial Coldwater Fish (Hardcover)
Claus Frimodt, Ian Dore
R2,718 R2,439 Discovery Miles 24 390 Save R279 (10%) Ships in 10 - 15 working days

The new Multilingual Illustrated Guide to the World's Commercail Warmwater Fish, the second in the series of Multilingual Illustrated Guides, follows a similar format to the first, and is, once more, published to the highest production standards achievable. Over 150 species are covered and all essential information is conveyed by means of tables and diagrams with descriptive text kept to a minimum. Each species entry gives the species name, the scientific name, and the family name. Common names are then listed in German, Japanese, Spanish, French, English, Italian, Danish, Norwegian, Dutch, Portugese, Russian swedish and Turksih. Local names are given in the language appropraite to each species. Average size (cm) and weight (kg) is also given. A superb full-colour illustration is followed by a brief description of the species with an overview of the development of its economic importance to the present day. Full nutritional data per 100g edible weight is also listed. Each individual guide consolidates a wealth of information which should be readily available for all who are internationally active in the commercial fishing and related industries

Slaughterhouse - Chicago's Union Stock Yard and the World It Made (Paperback): Dominic A. Pacyga Slaughterhouse - Chicago's Union Stock Yard and the World It Made (Paperback)
Dominic A. Pacyga
R384 Discovery Miles 3 840 Ships in 10 - 15 working days

From the minute it opened--on Christmas Day in 1865--it was Chicago's must-see tourist attraction, drawing more than half a million visitors each year. Families, visiting dignitaries, even school groups all made trips to the South Side to tour the Union Stock Yard. There they got a firsthand look at the city's industrial prowess as they witnessed cattle, hogs, and sheep disassembled with breathtaking efficiency. At their height, the kill floors employed 50,000 workers and processed six hundred animals an hour, an astonishing spectacle of industrialized death. Slaughterhouse tells the story of the Union Stock Yard, chronicling the rise and fall of an industrial district that, for better or worse, served as the public face of Chicago for decades. Dominic A. Pacyga is a guide like no other--he grew up in the shadow of the stockyards, spent summers in their hog house and cattle yards, and maintains a longstanding connection with the working-class neighborhoods around them. Pacyga takes readers through the packinghouses as only an insider can, covering the rough and toxic life inside the plants and their lasting effects on the world outside. He shows how the yards shaped the surrounding neighborhoods and controlled the livelihoods of thousands of families. He looks at the Union Stock Yard's political and economic power and its sometimes volatile role in the city's race and labor relations. And he traces its decades of mechanized innovations, which introduced millions of consumers across the country to an industrialized food system. Once the pride and signature stench of a city, the neighborhood is now home to Chicago's most successful green agriculture companies. Slaughterhouse is the engrossing story of the creation and transformation of one of the most important--and deadliest--square miles in American history.

Food Industry R&D - A New Approach (Paperback): Helmut Traitler, Birgit Coleman, Adam Burbidge Food Industry R&D - A New Approach (Paperback)
Helmut Traitler, Birgit Coleman, Adam Burbidge
R1,835 R1,662 Discovery Miles 16 620 Save R173 (9%) Ships in 10 - 15 working days

Research and development represents a vast spread of topics and can be an arena for controversy. In academia, such controversy may stem from conflicting interpretations of data and subsequent conclusions, the question of who was first to discover a particular finding and whether or not the said finding is of any value to the scientific community. R&D in corporate environments is mostly defined and driven by costs and clearly identified, consumer-focused targets. There is, however, common ground between these two approaches as both strive to maximize knowledge, though for different reasons and in differnt ways. The equipment and scientific rigor may be similar or identical, however their usage, approach and interpretation are different. This book discusses the history and background of today's food industry R&D as seen by consumers, academia and the industry itself, with several chapters dedicated to new and disruptive approaches. A must-read for all professionals in the packaged goods industry as well as students who aspire to contribute to this new industry, forcefully driven by R&D.

Food and Drink - Good Manufacturing Practice - A Guide to its Responsible Management (GMP7) (Paperback, 7th Edition): Institute... Food and Drink - Good Manufacturing Practice - A Guide to its Responsible Management (GMP7) (Paperback, 7th Edition)
Institute of Food Science and Technology, Louise Manning
R2,698 R2,421 Discovery Miles 24 210 Save R277 (10%) Ships in 10 - 15 working days

The latest updated edition of the market-leading guide to Good Manufacturing Practice (GMP) in the food and drink industry This all-new, 7th edition of Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management features a wealth of new information reflecting changes in the industry and advances in science that have occurred since the publication of the last edition back in 2013. They include topics such as: Food Safety Culture, Food Crime and Food Integrity Management Systems, Food Crime Risk Assessment including vulnerability risk assessment and Threat Analysis Critical Control Point (TACCP), Security and Countermeasures, Food Toxins, Allergens and Risk Assessment, Provenance and authenticity, Electronic and digital traceability technologies, Worker Welfare Standards; Smart Packaging, Food Donation Controls and Animal Food Supply, Safety Culture; Provenance and integrity testing and Sustainability Issues. In addition to the new topics mentioned above, Food and Drink - Good Manufacturing Practice, 7th Edition offers comprehensive coverage of information in chapters on Quality Management System; Hazard Analysis Critical Control Point (HACCP); Premises and Equipment; Cleaning and Sanitation; Product Control, Testing and Inspection; Heat Preserved Foods; Frozen Foods; Foods for Catering and Vending Operations; and much more. Comprises both general guidance and food sector-specific requirements for good manufacturing practice Incorporates all the most recent developments and changes in UK and EU law Provides a readable and accessible reference for busy managers in the food industry Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management, 7th Edition is a valuable reference for anyone in a managerial or technical capacity concerned with the manufacture, storage, and distribution of food and drink. The book is also a "must -read" for the recommended reading lists for food science, food technology and food policy undergraduate and postgraduate studies. IFST - the Institute of Food Science and Technology is the leading qualifying body for food professionals in Europe and the only professional qualifying body in the UK concerned with all aspects of food science and technology.

Soft Soil, Black Grapes - The Birth of Italian Winemaking in California (Hardcover): Simone Cinotto Soft Soil, Black Grapes - The Birth of Italian Winemaking in California (Hardcover)
Simone Cinotto
R1,617 R1,300 Discovery Miles 13 000 Save R317 (20%) Ships in 10 - 15 working days

Winner of the 2013 New York Book Show Award in Scholarly/Professional Book Design From Ernest and Julio Gallo to Francis Ford Coppola, Italians have shaped the history of California wine. More than any other group, Italian immigrants and their families have made California viticulture one of America's most distinctive and vibrant achievements, from boutique vineyards in the Sonoma hills to the massive industrial wineries of the Central Valley. But how did a small group of nineteenth-century immigrants plant the roots that flourished into a world-class industry? Was there something particularly "Italian" in their success? In this fresh, fascinating account of the ethnic origins of California wine, Simone Cinotto rewrites a century-old triumphalist story. He demonstrates that these Italian visionaries were not skilled winemakers transplanting an immemorial agricultural tradition, even if California did resemble the rolling Italian countryside of their native Piedmont. Instead, Cinotto argues that it was the wine-makers' access to "social capital," or the ethnic and familial ties that bound them to their rich wine-growing heritage, and not financial leverage or direct enological experience, that enabled them to develop such a successful and influential wine business. Focusing on some of the most important names in wine history-particularly Pietro Carlo Rossi, Secondo Guasti, and the Gallos-he chronicles a story driven by ambition and creativity but realized in a complicated tangle of immigrant entrepreneurship, class struggle, racial inequality, and a new world of consumer culture. Skillfully blending regional, social, and immigration history, Soft Soil, Black Grapes takes us on an original journey into the cultural construction of ethnic economies and markets, the social dynamics of American race, and the fully transnational history of American wine.

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