Author: Publisher:
ISBN:
Category : Poultry
Languages : en
Pages : 384
Book Description
Eggs and the Intensive World
Author: World's Work
Author: The World's Work
Author: Eggs
Author: Jonathan Roger ColemanPublisher:
ISBN:
Category : Egg trade
Languages : en
Pages : 96
Book Description
The Green Book
Author: Gideon RosePublisher: Foreign Affairs
ISBN: 0876096267
Category : Political Science
Languages : en
Pages : 338
Book Description
Although we’re not particularly well known for it, we at Foreign Affairs care a great deal about the state of the physical world and all its inhabitants, and have run a substantial number of articles about environmental, conservation, and climate issues. So we decided this spring that it was time to pull together some of the highlights of our coverage in this special collection. The articles presented span a range of topics and perspectives, from Steven M. Wise on animal rights to Bjorn Lomborg on environmental alarmism, Elizabeth Economy on China’s pollution problem, and Fred Krupp on fracking. Reading them over, it is hard not to be shaken by the scale of the damage being wrought on the planet and its non-human inhabitants by rapid, unregulated growth around the globe. But it is also hard not to recognize how much sensible public policy could do to address the problem. We hope this is a useful guide in those efforts.
Animal production and animal science worldwide
Author: A. RosatiPublisher: BRILL
ISBN: 908686564X
Category : Technology & Engineering
Languages : en
Pages : 370
Book Description
After the experience of the first volume, The World Association for Animal Production (WAAP) continues the publication of the Book of the Year series for the benefit of animal scientists and policy makers in the field of livestock systems. The WAAP asked the best known and significant animal scientists in the world to contribute to the preparation of this book. Following the success of the first volume of the series, the WAAP Book of the Year 2003, many authors from the six continents are contributing to this 2nd volume. The importance of this publication is to have already established a worldwide reference for the animal science and production sectors. There are the usual four sections that raised much interest in the previous volume of the series. The first section has six articles, describing the changing conditions of livestock systems in each of the six continents. The second section has more than twenty papers, describing the development of the many sectors in which the animal science field has been divided. The third section, dealing with contemporary issues, is declared by our readers to be the most interesting. It allows participating authors to describe current and significant issues important in these last years for the animal science and production sectors. The statistics produced in the previous volume are updated and enhanced with new figures in this book to form the fourth section. The papers included in this book speak clearly of the development in the last twelve months in the livestock systems worldwide. Major space is also devoted to the list of references from where every author can start to deepen his knowledge. This book is essential for libraries that want their readers to be easily updated. Also scientists, policy makers and scientific writers, who need, to enhance their competence, to have the most practical way of knowing what is going on in the world in the field of livestock science and production will find this book of great value.
American Poultry Journal
Author: Prisoned Chickens, Poisoned Eggs
Author: Karen DavisPublisher: Book Publishing Company
ISBN: 1570678936
Category : Social Science
Languages : en
Pages : 309
Book Description
Karen Davis wrote Prisoned Chickens, Poisoned Eggs in the mid-1990s to focus attention on the billions of chickens buried alive on factory farms. The book was a catalyst for animal rights activists seeking to develop effective strategies to expose and relieve the plight of chickens. United Poultry Concerns campaign in the 1990s to reveal the U.S. egg industry s cruel practice of starving hens to force them to molt their feathers and cut the cost of egg production was decisive in shifting advocacy attention to chickens and the hidden causes of Salmonella and Campylobacter food poisoning. This new edition documents what has happened since the book first appeared the waging of high-profile campaigns to get rid of battery cages for laying hens, undercover investigations exposing the appalling cruelty to chickens and turkeys by poultry industry workers, globalization of chicken production and its effect on the environment and spread of avian influenza, and how farm animal sanctuaries have become key players in debunking industry myths with truthful accounts of the sensitive and intelligent birds being brutalized in the name of food. It also effectively explains why these birds are so ill, why eating them makes people sick, and what can be done to cure the pathology of the modern poultry industry.
The World's Meat
Author: Robert James McFallPublisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 654
Book Description
Improving the Safety and Quality of Eggs and Egg Products
Author: Y NysPublisher: Elsevier
ISBN: 0857093916
Category : Technology & Engineering
Languages : en
Pages : 641
Book Description
Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg products reviews recent research in these areas.Volume 1 focuses on egg chemistry, production and consumption. Part one sets the scene with information on egg production and consumption in certain countries. Part two then provides essential information on egg formation and chemistry. Factors that impact egg quality are the focus of part three. Chapters cover the role of poultry breeding, hen nutrition and laying environment, among other significant topics. Part four addresses organic and free range egg production, the impact of egg production on the environment and non-poultry eggs. A chapter on processed egg products completes the volume.With its distinguished editors and international team of contributors, Volume 1 of Improving the safety and quality of eggs and egg products is an essential reference for managers in the egg industry, professionals in the food industry using eggs as ingredients and all those with a research interest in the subject. - Focuses on egg chemistry, production and consumption with reference to the factors than can impact egg quality - Reviews recent research in the areas of disease, egg quality and the development of new technologies to assure egg safety - Comprehensively covers organic, free-range and processed egg production