Author: Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 482
Book Description
Western Canada Agronomy Workshop, July 7th to 9th, 1993, The Capri Center, Red Deer, Alberta
Author: Activity Highlights
Author: Grain Research Laboratory (Canada)Publisher:
ISBN:
Category : Grain
Languages : en
Pages : 30
Book Description
Handbook of Postharvest Technology
Author: Amalendu ChakravertyPublisher: CRC Press
ISBN: 9780203911310
Category : Technology & Engineering
Languages : en
Pages : 926
Book Description
The Handbook of Postharvest Technology presents methods in the manufacture and supply of grains, fruits, vegetables, and spices. It details the physiology, structure, composition, and characteristics of grains and crops. The text covers postharvest technology through processing, handling, drying and milling to storage, packaging, and distribution. Additionally, it examines cooling and preservation techniques used to maintain the quality and the decrease spoilage and withering of agricultural products.
NAFTA, Year Three
Author: Crop Bulletin
Author: The Canadian Wheat Board
Author: Andrew SchmitzPublisher: University of Regina Press
ISBN: 9780889771345
Category : Business & Economics
Languages : en
Pages : 348
Book Description
The Canadian Wheat Board is a monopoly seller of western Canadian wheat, durum, and barley for human consumption, and feed wheat for export. In this study, the authors first examine Canada's position in the world wheat & barley markets and the Board's role relative to multinational grain companies (MGCs). Chapter 3 presents the regulatory framework governing the Canadian grain industry. The single- desk selling concept of the Board is examined from a theoretical perspective in chapter 4. This chapter also describes the structure of the world wheat & barley trade in which MGCs play key roles. Recent changes in government policies in the US, the European Union, and Canada are discussed in chapter 5. Chapter 6 discusses state trading in grain, the World Trade Organization (WTO) attempts to discipline state trading enterprises, and the Board's impact on trade in the WTO context. Chapter 7 covers the numerous confrontations concerning Canada-US grain trade. Chapter 8 focuses on the debate over creation of a dual market for feed barley. Chapter 9 examines the Charter of Rights case brought against the Board by barley producers & organizations. The focus of chapter 10 is grain transportation, its regulatory framework, and the Board's roles in the grain transportation system. Chapter 11 examines the Board's economic performance. Chapter 12 discusses the marketing of flax and canola in order to better understand how the Board can achieve price premiums and eliminate inefficiencies when marketing grains. The Board's ability to introduce additional price & marketing flexibility is discussed in chapter 13, including the implications of providing the option for using futures markets. Chapter 14 explores the debate over dual marketing and its viability for western Canadian grain producers. The final chapter draws overall conclusions.
Bakery Products
Author: Y. H. HuiPublisher: John Wiley & Sons
ISBN: 0470276320
Category : Technology & Engineering
Languages : en
Pages : 589
Book Description
While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. In Bakery Products: Science and Technology, nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking. Coverage is extensive and includes: raw materials and ingredients, from wheat flours to sweeteners, yeast, and functional additives; the principles of baking, such as mixing processes, doughmaking, fermentation, and sensory evaluation; manufacturing considerations for bread and other bakery products, including quality control and enzymes; special bakery products, ranging from manufacture of cakes, cookies, muffins, bagels, and pretzels to dietetic bakery products, gluten-free cereal-based products; and specialty bakery items from around the world, including Italian bakery foods. Blending the technical aspects of baking with the freshest scientific research, Bakery Products: Science and Technology has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.
Canadian Wheat Board Annual Report
Author: Canadian Wheat BoardPublisher:
ISBN:
Category : Wheat trade
Languages : en
Pages : 60
Book Description
Situation and Outlook Series
Author: Review of Agricultural Trade Between the United States and Canada
Author: United States. Congress. House. Committee on Agriculture. Subcommittee on General Farm CommoditiesPublisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 172
Book Description