Author: Publisher:
ISBN:
Category : Food
Languages : en
Pages : 860
Book Description
The National Provisioner
Agricultural Trade Policy and Food Security in the Caribbean
Author: Deep FordPublisher: 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.
Predicasts F & S Index Europe Annual
Author: Publisher:
ISBN:
Category : Business enterprises
Languages : en
Pages : 1132
Book Description
Poultry Meat Processing and Quality
Author: G MeadPublisher: 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
World Food and Agriculture – Statistical Yearbook 2021
Author: Food and Agriculture Organization of the United NationsPublisher: 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.
Meat Processing Technology for Small- to Medium-scale Producers
Author: Gunter HeinzPublisher:
ISBN: 9789747946994
Category : Meat
Languages : en
Pages : 455
Book Description
Regulatory and Procedural Barriers to Trade in Georgia
Author: Hana DaoudiPublisher:
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.
Lawrie's Meat Science
Author: R. A. LawriePublisher: Woodhead Publishing
ISBN: 184569161X
Category : Technology & Engineering
Languages : en
Pages : 461
Book Description
Lawrie's Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Lawrie's meat science, written by Lawrie in collaboration with Ledward, provides a clear guide which takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption.The seventh edition includes details of significant advances in meat science which have taken place in recent years, especially in areas of eating quality of meat and meat biochemistry. - A standard reference for the meat industry - Discusses the importance of biochemistry in production, storage and processing of meat - Includes significant advances in meat and meat biochemistry
Improving the Safety of Fresh Meat
Author: J SofosPublisher: 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
World Food and Agriculture - Statistical Yearbook 2020
Author: Food and Agriculture Organization of the United NationsPublisher: 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.