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Author: Deep Ford Publisher: Food & Agriculture Org. ISBN: 9789251057476 Category : Business & Economics Languages : en Pages : 372
Book Description
Agricultural trade is a major factor determining food security in Caribbean countries. In these small open economies, exports are essential, whilst imports provide a large part of the food supply. This book examines various dimensions of trade policy and related issues and suggests policies to address trade and food security and rural development linkages. It is as a guide and reference documents for agricultural trade policy analysts, trade negotiators, policy-makers and planners in both the public and private sectors.
Author: Deep Ford Publisher: Food & Agriculture Org. ISBN: 9789251057476 Category : Business & Economics Languages : en Pages : 372
Book Description
Agricultural trade is a major factor determining food security in Caribbean countries. In these small open economies, exports are essential, whilst imports provide a large part of the food supply. This book examines various dimensions of trade policy and related issues and suggests policies to address trade and food security and rural development linkages. It is as a guide and reference documents for agricultural trade policy analysts, trade negotiators, policy-makers and planners in both the public and private sectors.
Author: G Mead Publisher: Elsevier ISBN: 1855739038 Category : Technology & Engineering Languages : en Pages : 405
Book Description
Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, it is essential that poultry meat quality and safety are maintained during production and processing. This important collection provides an authoritative review of the key issues affecting poultry meat quality in production and processing.The book begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Chapters 5 and 6 look at primary and secondary processing and Chapters 7, 8 and 9 discuss packaging, refrigeration and other preservation techniques. There are also chapters on microbial hazards and chemical residues in poultry. Quality management issues are reviewed in the final group of chapters, including shelf-life and spoilage, measuring quality parameters and ways of maintaining safety and maximising quality.Poultry meat processing and quality is an essential reference book for technical managers in the Poultry Industry and anyone engaged in teaching or research on poultry meat production. - An essential reference for the entire poultry meat industry - Reviews the key issues affecting poultry meat quality in production and processing - Extensive analysis of poultry meat safety issues
Author: Hana Daoudi Publisher: ISBN: Category : Business & Economics Languages : en Pages : 176
Book Description
Since 2010, the ECE has been undertaking demand-driven national studies of regulatory and procedural barriers to trade, with a view to: helping countries achieve greater regional and global economic integration; informing donors as to where assistance might be required; and supporting policy discussions within the Steering Committee on Trade Capacity and Standards (previously, the Committee on Trade) and its subsidiary bodies on where additional work is required. This study summarizes the key findings of the seventh study, which focuses on Georgia. It was prepared by the ECE secretariat in close consultation with public and private sector stakeholders. The study integrates the outcome of the stakeholder meeting, which was organized in Tbilisi, Georgia on 23 April 2018 by the Ministry of Economy and Sustainable Development to discuss the initial results and recommendations.
Author: Food and Agriculture Organization of the United Nations Publisher: Food & Agriculture Org. ISBN: 9251328560 Category : Political Science Languages : en Pages : 160
Book Description
The publication presents analysis of agricultural trade policies in post-Soviet countries. The aim of the review is to monitor the latest changes in trade policies of these countries, affecting the dynamics and structure of trade. The publication includes a chapter with an overview of the prospects for expanding the agricultural trade of some Central Asian countries with China and the Russian Federation, and a chapter about the impact of climate change on agricultural trade in Eastern Europe and Central Asia.
Author: Food and Agriculture Organization of the United Nations Publisher: Food & Agriculture Org. ISBN: 9251343322 Category : Technology & Engineering Languages : en Pages : 368
Book Description
This publication offers a synthesis of the major factors at play in the global food and agricultural landscape. Statistics are presented in four thematic chapters, covering the economic importance of agricultural activities, inputs, outputs and factors of production, their implications for food security and nutrition and their impacts on the environment. The Yearbook is meant to constitute a primary tool for policy makers, researchers and analysts, as well as the general public interested in the past, present and future path of food and agriculture.
Author: Food and Agriculture Organization of the United Nations Publisher: Food & Agriculture Org. ISBN: 9251310122 Category : Social Science Languages : en Pages : 254
Book Description
This pocketbook presents, at a glance, selected key indicators on agriculture and food security, and is meant to serve as an easy-to- access and quick reference for all stakeholders and partners involved in policy formulation or decision making processes. The indicators are presented in two sections, one thematic and one country-specific; they are organized along four main themes: 1) The setting, which measures the state of the agricultural resource base by assessing the supply of land, labour, capital and inputs; 2) Hunger dimensions, to gauge the state of food insecurity and malnutrition, and highlight the four dimensions - availability, access, stability and utilization - that determine the scale of hunger and the shape of undernourishment; 3) Food supply, which evaluates the past and present productive capacity of world agriculture, together with the role of trade, in meeting the world's demand for food, feed and other products; 4) Environment, which examines the sustainability of agriculture in the context of the pressure it exerts on its ecological surroundings. The pocketbook is part of FAO's efforts to support national, regional and international partners in improving the availability of high quality and timely data, in view of sustainable agricultural development and zero hunger.
Author: Burdette C. Breidenstein Publisher: Springer Science & Business Media ISBN: 1475759339 Category : Technology & Engineering Languages : en Pages : 585
Book Description
Traditionally, in the food industry, there has been a distinction made among meat, poultry, seafood, and game. Meat has historically been defined as the edible flesh of animals. This basically referred only to the red meats, namely, beef, lamb, pork, and veal, including both fresh and processed products as well as variety or glandular meats. It has been recognized more recently that all foods derived from muscle, or muscle foods, have basically the same or similar characteristics in physical and chemical properties. Tberefore, it is logical to exarnine and consider all muscle foods under one cover. Tbis book, therefore, is an attempt to address the various attributes of red meat, poultry, fish, and game under the single heading of muscle foods and to note any differences where they might OCCUT. It is of interest that of the 10 top V. S. meat companies in 1990, 8 of them were dealing with poultry as well as red meats and that 4 of the 10 were also involved with seafoods. Tbis lends impetus to the inclusion of all three in a book such as this. Furthermore, the rapid increase in consumption of poultry meat to approximately 30 kg (65 pounds) per capita and seafoods to 7 kg (16 pounds) per capita compared to beef at 34 kg (75 pounds) and pork at 30 kg (65 pounds), whereas veal and lamb/mutton represent only 0.
Author: J Sofos Publisher: Elsevier ISBN: 1845691024 Category : Technology & Engineering Languages : en Pages : 809
Book Description
The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the safety of fresh meat reviews this research and its implications for the meat industry.Part one discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens, chemical and other contaminants. A number of chapters discuss ways of controlling such hazards in the farm environment. The second part of the book reviews the identification and control of hazards during and after slaughter. There are chapters both on contamination risks and how they can best be managed. The range of decontamination techniques available to meat processors as well as such areas as packaging and storage are examined.With its distinguished editor and international team of contributors, Improving the safety of fresh meat is a standard reference for the meat industry. - Learn how to identify and control hazards at all stages in the supply chain - An authoritative reference on reducing microbial and other hazards in raw and fresh red meat - Understand the necessity for effective intervention at each production process
Author: Food and Agriculture Organization of the United Nations Publisher: Food & Agriculture Org. ISBN: 9251333947 Category : Technology & Engineering Languages : en Pages : 366
Book Description
This publication offers a synthesis of the major factors at play in the global food and agricultural landscape. Statistics are presented in four thematic chapters, covering the economic importance of agricultural activities, inputs, outputs and factors of production, their implications for food security and nutrition and their impacts on the environment. The Yearbook is meant to constitute a primary tool for policy makers, researchers and analysts, as well as the general public interested in the past, present and future path of food and agriculture.
Author: Isabel Guerrero-Legarreta Publisher: John Wiley and Sons ISBN: 0470504463 Category : Technology & Engineering Languages : en Pages : 632
Book Description
A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products—an overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms
Author: Deep Ford
Author: Deep Ford
Author: G Mead
Author: Hana Daoudi
Author: Food and Agriculture Organization of the United Nations 
Author: Food and Agriculture Organization of the United Nations
Author: Food and Agriculture Organization of the United Nations
Author: Burdette C. Breidenstein
Author: J Sofos
Author: Food and Agriculture Organization of the United Nations
Author: Isabel Guerrero-Legarreta