Conversion Factors and Weights and Measures for Agricultural Commodities and Their Products PDF Download

Author: United States. Department of Agriculture. Production and Marketing Administration
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 100

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Publisher: World Bank Publications
ISBN: 0821377779
Category : Africa, North
Languages : en
Pages : 220

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China and India's spectacular economic rise over the last two decades has accelerated their trade and investment flows with the Middle East and North Africa (MENA), particularly with the oil-producing countries. And while these flows are still small, China and India's presence in the region is on the rise. This report focuses on the following questions: what have been evolution and the impact of MENA's trade and investment relations with China and India? what actions can be taken to maximize the benefits from these relations and to enhance MENA's international integration? The main findings indicate that the region as a whole has benefited from the rise of China and India in terms of better terms of trade, significant increases in oil and gas exports, and cheaper imports. However, producers of industrial goods have been negatively-and in a few cases severely-affected by competition with the two Asian countries in both third and domestic markets. While China and India are investing more in MENA, they are contributing very little to job creation or to the transfer and diffusion of technology. Faster growth in the two Asian countries-and the associated higher demand for energy-will increase revenues from oil and the difficult choices associated with their management. For the labor-abundant, non oil-producing countries, competition with China and India will increase. But the lack of competitive manufacturing industries and services, the insufficient attention given in the past to building technological capabilities and promoting openness and entrepreneurship are constraining their ability to respond to competition. They need to accelerate productivity to tackle unemployment, especially among youth. This may require the broader institutional changes seen in China and India-suggesting the importance of a pragmatic reform agenda that can accelerate productivity, trade, and investment in the region.

Author: Linda Civitello
Publisher: John Wiley & Sons
ISBN: 0470403713
Category : Cooking
Languages : en
Pages : 448

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Cuisine and Culture presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Witty and engaging, Civitello shows how history has shaped our diet--and how food has affected history. Prehistoric societies are explored all the way to present day issues such as genetically modified foods and the rise of celebrity chefs. Civitello's humorous tone and deep knowledge are the perfect antidote to the usual scholarly and academic treatment of this universally important subject.

Author: Sidney W. Mintz
Publisher: Penguin
ISBN: 1101666641
Category : History
Languages : en
Pages : 322

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A fascinating persuasive history of how sugar has shaped the world, from European colonies to our modern diets In this eye-opening study, Sidney Mintz shows how Europeans and Americans transformed sugar from a rare foreign luxury to a commonplace necessity of modern life, and how it changed the history of capitalism and industry. He discusses the production and consumption of sugar, and reveals how closely interwoven are sugar's origins as a "slave" crop grown in Europe's tropical colonies with is use first as an extravagant luxury for the aristocracy, then as a staple of the diet of the new industrial proletariat. Finally, he considers how sugar has altered work patterns, eating habits, and our diet in modern times. "Like sugar, Mintz is persuasive, and his detailed history is a real treat." -San Francisco Chronicle

Author: Isabel Guerrero-Legarreta
Publisher: John Wiley and Sons
ISBN: 0470504463
Category : Technology & Engineering
Languages : en
Pages : 632

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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: OECD
Publisher: OECD Publishing
ISBN: 9264967834
Category :
Languages : en
Pages : 282

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Food systems around the world face a triple challenge: providing food security and nutrition for a growing global population; supporting livelihoods for those working along the food supply chain; and contributing to environmental sustainability. Better policies hold tremendous promise for making progress in these domains.

Author: William M. Ciesla
Publisher: Fao
ISBN:
Category : Business & Economics
Languages : en
Pages : 144

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The objective of this paper is to provide a global review of the non-wood uses of conifers. For the purposes of this paper, conifers are defined as trees and shrubs of the botanical orders Coniferales, Taxales and Ginkgoales (Rushforth 1987). Although some services are briefly mentioned, the focus of this paper is on products which conifers provide species, which are important sources of non-wood forest products, and places where these products are harvested. With the exception of essential oils, which can be obtained from several parts of the tree, the products described are organized by the part of the tree from which they are obtained (e.g. foliage, bark and roots, resin, seeds and cones). Where possible, data on levels of production and international trade are presented. Problems associated with the sustainable management of these products and compatibility or conflicts with other land uses are also presented. Both contemporary and historical or traditional uses of non-wood products from conifers are discussed.

Author: Michael Ashkenazi
Publisher: Bloomsbury Publishing USA
ISBN: 0313058539
Category : Social Science
Languages : en
Pages : 232

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Book Description
Americans are familiarizing themselves with Japanese food, thanks especially sushi's wild popularity and ready availability. This timely book satisfies the new interest and taste for Japanese food, providing a host of knowledge on the foodstuffs, cooking styles, utensils, aesthetics, meals, etiquette, nutrition, and much more. Students and general readers are offered a holistic framing of the food in historical and cultural contexts. Recipes for both the novice and sophisticated cook complement the narrative. Japan's unique attitude toward food extends from the religious to the seasonal. This book offers a contextual framework for the Japanese food culture and relates Japan's history and geography to food. An exhaustive description of ingredients, beverages, sweets, and food sources is a boon to anyone exploring Japanese cuisine in the kitchen. The Japanese style of cooking, typical meals, holiday fare, and rituals—so different from Americans'—are engagingly presented and accessible to a wide audience. A timeline, glossary, resource guide, and illustrations make this a one-stop reference for Japanese food culture.

Author: Hervé This
Publisher: Columbia University Press
ISBN: 9780231133128
Category : Cooking
Languages : en
Pages : 404

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French chemist and television personality Herve This uses recent research in chemistry, physics, and biology of food to challenge traditional beliefs about cooking and eating.

Author: Milo Hastings
Publisher: IndyPublish.com
ISBN:
Category : Medical
Languages : en
Pages : 232

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