What is more profitable than cocaine, heroin, marijuana or guns? Illegally trafficked cigarettes . . .

Reputable tobacco companies have – for decades – been complicit in cigarette smuggling. In this gripping exposé, former SARS lawyer Telita Snyckers uncovers the dark underbelly of the tobacco industry.

She recounts the instances where big tobacco itself was caught redhanded and explores not only why a listed company would want to smuggle its own product, but also how it was done.

"He either enchants or antagonizes everyone he meets. But even his enemies agree there are three things Ray Kroc does damned well: sell hamburgers, make money, and tell stories." --from Grinding It Out

Few entrepreneurs can claim to have radically changed the way we live, and Ray Kroc is one of them. His revolutions in food-service automation, franchising, shared national training, and advertising have earned him a place beside the men and women who have founded not only businesses, but entire empires. But even more interesting than Ray Kroc the business man is Ray Kroc the man. Not your typical self-made tycoon, Kroc was fifty-two years old when he opened his first franchise. In Grinding It Out, you'll meet the man behind McDonald's, one of the largest fast-food corporations in the world with over 32,000 stores around the globe.

Irrepressible enthusiast, intuitive people person, and born storyteller, Kroc will fascinate and inspire you on every page.

Farming – whether domestic crops, forestry, fish or livestock – is one of the pillars of human civilization, dating back to the early settlements of Neolithic times. Today, approximately one billion people work the land, providing food and other products for our ever-increasing human population. Arranged geographically, Farming explores the many types of farm and farming that exist today. See how farmers in Malaysia extract milky latex from the bark of rubber trees, used to make everything from protective gloves to vehicle tires; be amazed at the gorgeous stepped rice fields of Bali, where the traditional subak irrigation system is created around ‘water temples’ and managed by Hindu priests; marvel at the vast corn and soya bean fields of Ontario, much of it used for animal feed to support Canada’s beef industry; learn about nomadic pastoralism in low rainfall areas such as Somalia, where herders move camels, cattle, sheep and goats in search of grazing; explore the wineries and vineyards in Bordeaux, where more than 700 million bottles of wine are produced each year by more than 8,500 châteaux; and see how freshwater prawns are harvested for export in the watery deltas of Bangladesh. Presented in a landscape format and with more than 180 outstanding photographs of farming from every part of the planet, Farming offers a pictorial celebration of mankind’s deep connection with the land that sustains us.

The foodservice industry is a fundamental part of the hospitality and tourism industries, and contributes to essential guest experiences and the meeting of guests' expectations of service excellence. It encompasses all operations involved in preparing and serving food and beverages to customers away from their homes. Understanding the fundamental components of foodservice management will enhance capabilities and ensure business success. Foodservice management: an African perspective offers an in-depth analysis of the integrated complexities of various types of food and beverage service organisation. Foodservice management: an African perspective provides an overview of the foodservice industry before addressing the organising and control functions, then progresses to the more strategic aspects. Foodservice management: an African perspective is aimed at students studying towards a qualification in the fields of hospitality, culinary, food and beverage or consumer sciences at either higher certificate, diploma or bachelor's level. This textbook is also suitable for courses in foodservice management at TVET colleges. Susina Jooste has over 20 years of experience in higher education and programme development for culinary and hospitality specialisation. She has previously been the owner and director of a private higher education institution which offered qualifications in hospitality and events management, and in hospitality education. She currently serves as research and development specialist at the NID Training NPC and is a director of the South African Culinary and Hospitality Educators Forum.

Over the past century, new farming methods, feed additives, and social and economic structures have radically transformed agriculture around the globe, often at the expense of human health. In Chickenizing Farms and Food, Ellen K. Silbergeld reveals the unsafe world of chickenization-big agriculture's top-down, contract-based factory farming system-and its negative consequences for workers, consumers, and the environment. Drawing on her deep knowledge of and experience in environmental engineering and toxicology, Silbergeld examines the complex history of the modern industrial food animal production industry and describes the widespread effects of Arthur Perdue's remarkable agricultural innovations, which were so important that the US Department of Agriculture uses the term chickenization to cover the transformation of all farm animal production. Silbergeld tells the real story of how antibiotics were first introduced into animal feeds in the 1940s, which has led to the emergence of multi-drug-resistant pathogens, such as MRSA. Along the way, she talks with poultry growers, farmers, and slaughterhouse workers on the front lines of exposure, moving from the Chesapeake Bay peninsula that gave birth to the modern livestock and poultry industry to North Carolina, Brazil, and China. Arguing that the agricultural industry is in desperate need of reform, the book searches through the fog of illusion that obscures most of what has happened to agriculture in the twentieth century and untangles the history of how laws, regulations, and policies have stripped government agencies of the power to protect workers and consumers alike from occupational and food-borne hazards. Chickenizing Farms and Food also explores the limits of some popular alternatives to industrial farming, including organic production, nonmeat diets, locavorism, and small-scale agriculture. Silbergeld's provocative but pragmatic call to action is tempered by real challenges: how can we ensure a safe and accessible food system that can feed everyone, including consumers in developing countries with new tastes for western diets, without hurting workers, sickening consumers, and undermining some of our most powerful medicines?

"Warning. Smoking Kills!" It also corrupts law enforcement officials and eviscerates state institutions. It devours politicians, professionals, business people and ordinary workers in the chase for big bucks and the battle for a slice of an ever-shrinking cigarette market.

Join one of South Africa's former tax sleuths, Johann van Loggerenberg, in a wild ride through the double-dealing world of tobacco's colourful characters and ruthless corporates. Meet the femme fatales, mavericks, mercenaries and grandmasters, and learn how the crime-busting unit led by van Loggerenberg at SARS and its "Project Honey Badger" became a victim of war between industry players and a high-stakes political game driven by state capture.

This is the tale of a few good men and women who dared to try to hold to account a billion-dollar international industry rife with private spy networks, tax evasion, collusion and corruption - ultimately at great cost to themselves and South Africa.

Large-scale adverse health and developmental outcomes related to tobacco affect millions of people across the world, raising serious questions from a human rights perspective. In response to this crisis, this timely book provides a comprehensive analysis of the promotion and enforcement of human rights protection in tobacco control law and policy at international, regional, and domestic levels. This thought-provoking book offers significant new insights to the topic, laying the foundations for a human rights based approach to tobacco control. Addressing the function of law as a tool to help combat one of the major public health challenges facing society, contributions by global scholars rebut human rights claims presented by the tobacco industry. Emphasis is instead placed upon the human rights of vulnerable individuals, children in particular, as a result of smoking and exposure to second-hand smoke. Illustrating ways in which the right to health can be advanced with regards to tobacco control, smoking and the use of e-cigarettes, this important book will be a vital resource for human rights and health law scholars and practitioners as well as policy makers in public health law. Contributors include: D. Barrett, D. Beyleveld, O.A. Cabrera, A. Constantin A. Garde, M.E. Gispen, L. Gruszczynski, J. Hannah, S. Karjalainen, L. Lane, S. Lierman, A.L. McCarthy, A. Mitchell, S. Negri, O. Nnamuchi, M. Roberts, A. Schmidt, M. Sormunen, A. Taylor, B. Toebes, M. van Westendorp, Y. Zhang

A clear and lively account of the machinery, innovation and personalities that have shaped the industry that provides the all-essential daily bread. Indispensible for anyone with an interest in industrial history. There is a wealth of literature on the traditional flour milling industry, much of it concerned with the charms of rural settings and ancient crafts, whereas the history of the dramatic changes in milling methods from the 1870s onwards has been somewhat neglected. Written by Glyn Jones, engineer and lecturer in technology, `The Millers' sets out to redress the balance and tells the story of the transformation of the flour milling industry by men of vision with enterprise and engineering skill, from the first experiments with roller mills before 1880 to the sleek, automated flour mills operating at the end of the twentieth century. It is a story of technological endeavour and industrial success. The innovations were revolutionary, with roller mills, purifiers and a variety of sifting and sorting machines replacing millstones and crude sieving equipment. Change was propelled by an increasing demand for white bread, and whiter flour could be produced by roller milling of hard foreign wheats, whereas traditional millstone methods were not suitable for the production of large quantities of branless flour. Henry Simon, who became the pioneering leader of the new field of milling engineering, installed his first roller plant in Manchester in 1878; by 1887 mills on the Simon system could produce enough flour to meet the requirements of 11 million people. The mass production of flour for our daily bread began in earnest. From 1904, the most forceful innovator among British millers was Joseph Rank, who commissioned Henry Simon Ltd to supply new plants at the main ports of Hull, London, Cardiff and Liverpool. The roles played by the other leading millers, many of which are still household names, are also included in this account. Despite the hugely impressive and far-reaching technological advances made by British millers and milling engineers, they have not received the credit they deserve. In truth, they replaced the traditional, basic form of the industry rapidly and effectively, and their inventions transformed milling in Britain and further afield. `The Millers' describes, in a clear and lively way, not only the changes in machinery and processing and the effects on the traditional industry, but the personalities who shaped the trade and the companies they ran, and the myths and legends which have surrounded them. Modern mills, rooted in British innovation and enterprise, are impressive in appearance and striking inside, with machinery that looks smart and is automatically controlled, processing wheat for a range of attractive foods and for the still essential daily bread.

Coca-Cola s success in building a global empire out of sugary water drew on more than a secret formula and brilliant advertising. The real secret to Coke s success was its strategy, from the beginning, to offload production costs and risks onto suppliers and franchisees. Outsourcing and a trim corporate profile enabled Coke to scale up production of a low-price beverage and realize huge profits.

But the costs shed by Coke have fallen on the public at large. Coke now uses an annual 79 billion gallons of water, an increasingly precious global resource. Its reliance on corn syrup has helped fuel our obesity crisis. Bartow J. Elmore explores Coke through its ingredients, showing how the company secured massive quantities of coca leaf, caffeine, sugar, and other inputs. Citizen Coke became a giant in a world of abundance. In a world of scarcity it is a strain on resources and all who depend on them."

"These case stories focus on an important event, mishap, management practice, or ethical question, and present important lessons to the reader. Their objective is to educate, inspire, motivate, challenge, and encourage food professionals to better understand food safety management and to help increase job effectiveness and productivity with ethics and integrity. Each case addresses its subject in terms of relevance and application to food safety and covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain. In an engaging format, the book provides an analysis of incidents or near misses. It highlights pitfalls in food safety management and provides key insight into the means of avoiding them. The book captures the real-life experience of food safety professionals around the world in very challenging situations, and invites the reader to reflect on and discuss the situations depicted. It is an essential reference for students and food professionals, including scientists, managers, trainers, food inspectors, public health officials, and more. Each of the 87 short cases includes a paragraph on "Discussion and key learnings", which will appeal equally to educators, students and working professionals in this field."

Build an iconic shopping experience that your customers love-and a work environment that your employees love being a part of-using this blueprint from Trader Joe's visionary founder, Joe Coulombe. Infuse your organization with a distinct personality and culture that draws customers in a way that simply competing on price cannot. Joe Coulombe founded what would become Trader Joe's in the late 1960s and helped shape it into the beloved, quirky food chain it is today. Realizing early on that he could not compete and win by playing the same game his bigger competitors were playing, he decided to build a store for educated people of somewhat modest means. He brought in unusual products from around the world and promoted them in the Fearless Flyer, providing customers with background on how they were sourced and their nutritional value. He also gave the stores a tiki theme to reinforce the exotic trader ship concept with employees wearing Hawaiian shirts. In this way, Joe laid down a blueprint for other business owners to follow to build their own unique shopping experience that customers love, and a work environment that employees love being a part of. In Becoming Trader Joe, Joe shares the lessons he learned by challenging the status quo and rethinking the way a business operates. He shows readers of all types: How moving from a pure analytical approach to a more creative, problem-solving approach can drive innovation. How finding an affluent niche of passionate customers can be a better strategy than competing on price and volume. How questioning all aspects of the way you do business leads to powerful results. How to build a business around your values and identity.

This is an invaluable piece of work that, to my knowledge, is not replicated anywhere, even in piecemeal fashion. It should be read by everyone having a stake in the Transatlantic Trade and Investment Partnership (TTIP) negotiations. It fills an historical vacuum in US-EU agricultural trade relationships that has existed for decades. This book provides the context of the past half century, and it will be invaluable for another half century.' - Clayton Yeutter, Former US Trade Representative, Former US Secretary of Agriculture and Senior Advisor at Hogan Lovells, US Tim Josling and Stefan Tangermann's Transatlantic Food and Agricultural Trade Policy traces the past fifty years of transatlantic trade relations in the area of food and agricultural policy, from early skirmishes over farm policies to on-going conflicts over biotech foods and hormone use in animal rearing. The authors take an analytical approach to the causes of transatlantic conflict and the extent to which these trade tensions in agricultural markets have reflected wide differences in policy approaches and levels of support. They explore the role played by international rules, in the GATT, and subsequently the WTO, in disciplining farm price support policies to allow for more open markets. The book also points to possible ways to end five decades of transatlantic trade tensions in the area of food and farm products. Scholars, practitioners and policymakers will find this timely book an invaluable and comprehensive guide to the causes of, and solutions to, the persistent EU-US trade conflicts in agricultural and food policy.

The increasing demand for food as well as changes in consumption habits have led to the greater availability and variety of food with a longer shelf life. However, these items, when not properly preserved, can lead to severe food-borne illnesses that can be fatal. Thus, countless studies are now geared towards the processing, distributing, and safe storage of foods. Novel Technologies and Systems for Food Preservation is an essential reference source that discusses novel and emerging cooling and heating technologies, processes, and systems for food preservation, as well as improvements for control and monitoring systems that aim to foster energy efficiency, equipment safety, and performance. Additionally, it looks at concepts that may be useful for the development of new policies and legislation concerning food preservation. Featuring research on topics such as energy efficiency, food quality, and legislation policies, this book is ideally designed for government officials, policymakers, food and service industry professionals, food safety inspectors, researchers, academicians, and students.