Coffee Culture: Local experiences, Global Connections explores coffee as (1) a major commodity that shapes the lives of millions of people; (2) a product with a dramatic history; (3) a beverage with multiple meanings and uses (energizer, comfort food, addiction, flavouring, and confection); (4) an inspiration for humor and cultural critique; (5) a crop that can help protect biodiversity yet also threaten the environment; (6) a health risk and a health food; and (7) a focus of alternative trade efforts. This book presents coffee as a commodity that ties the world together, from the coffee producers and pickers who tend the plantations in tropical nations, to the middlemen and processors, to the consumers who drink coffee without ever having to think about how the drink reached their hands.

There are many remote areas scattered throughout the world where dairy farming is a well-established occupation. Large quantities of highgrade milk can be produced in such areas but the local market cannot always absorb them, especially during peak periods. Converting milk to cheese is one method of dealing with the surplus. Cheesemaking provides an incentive for improving dairying as well as creating new jobs. It also improves the local diet and raises the standard of living generally, through a better understanding of hygiene, scientific techniques and community spirit. Using traditional cheesemaking methods, this book gives an idea of the opportunities that cheesemaking offers as a source of rural employment, and of the problems that will be encountered by anyone planning to start such a business.

Regulation of Functional Foods and Nutraceuticals: A Global Perspective offers a comprehensive resource for information on regulatory aspects of the growing and economically important functional food industry. Regulatory systems and definitions of key terms-food, supplement, drug, etc-vary from country to country. A thorough understanding of laws and regulation within and among key countries with regard to functional foods, herbal extracts or drugs, and nutritional supplements is critical to the direction of food companies that are developing products for these markets.

International experts with legal and/or scientific expertise address relevant topics from quality issues, to organic foods to labeling. Innovative product development within the framework of existing regulations will be addressed in individual chapters. Overview chapters will discuss global principles, inter-country trading issues, and present a comparison of the laws and regulations within different countries graphically.

A "must-have" handbook for research professionals, management, and marketing strategists in the worldwide functional foods/nutritional supplements business. Food technicians and engineers responsible for manufacturing quality in this industry should add it to their library to ensure that they have a thorough knowledge of the applicable legal requirements. The book will also serve as an indispensable shelf reference for lawyers in the food industry and government health professionals with regulatory responsibilities.

As the popularity of coffee and coffee shops has grown worldwide in recent years, so has another trend-globalization, which has greatly affected growers and distributors. This book analyzes changes in the structure of the coffee commodity chain since World War II. It follows the typical consumer dollar spent on coffee in the developed world and shows how this dollar is divided up among the coffee growers, processors, states, and transnational corporations involved in the chain. By tracing how this division of the coffee dollar has changed over time, Grounds for Agreement demonstrates that the politically regulated world market that prevailed from the 1960s through the 1980s was more fair for coffee growers than is the current, globalized market controlled by the corporations. Talbot explains why fair trade and organic coffees, by themselves, are not adequate to ensure fairness for all coffee growers and he argues that a return to a politically regulated market is the best way to solve the current crisis among coffee growers and producers.

Fish is often the cheapest form of animal protein, and small-scale fisheries play an important role in rural communities by providing this vital source of nutrition. It is also a highly perishable commodity, and so must be processed to inhibit deterioration. This can be done on a small scale by smoking, drying, salting and fermentation.

In 1998, a National Academy of Sciences panel called for an integrated, risk-based food safety system. This goal is widely embraced, but there has been little advance in thinking about how to integrate knowledge about food safety risks into a system- wide risk analysis framework. Such a framework is the essential scientific basis for better priority setting and resource allocation to improve food safety. Sandra Hoffmann and Michael Taylor bring together leading scientists, risk analysts, and economists, as well as experienced regulators and policy analysts, to better define the priority setting problem and focus on the scientific and intellectual resources available to construct a risk analysis framework for improving food safety. Toward Safer Food provides a common starting point for discussions about how to construct this framework. The book includes a multi-disciplinary introduction to the existing data, research, and methodological and conceptual approaches on which a system-wide risk analysis framework must draw. It also recognizes that efforts to improve food safety will be influenced by the current institutional context, and provides an overview of the ways in which food safety law and administration affect priority setting. Hoffman and Taylor intend their book to be accessible to people from a wide variety of backgrounds. At the same time, they retain the core conceptual sophistication needed to understand the challenges that are inherent in improving food safety. The editors hope that this book will help the U.S. move beyond a call for an integrated, risk-based system toward its actual construction.

This edited volume evaluates recent EU quality policy, focusing on the structure, governance, technical specifications and performances - economic, environmental and social - of Food Quality Schemes (FQS) in the European Union and South East Asia. The intended benefits of FQS include generating a fair return for farmers and producers, and enabling consumers to make better-informed purchasing choices through effective labeling. In addition, policy makers now consider FQS as a means of guaranteeing not only quality in food production, but also sustainability. Despite these potential benefits, the economic performance of the FQS (e.g. PDO, PGI, organic) has been variable. While some support significant value-added production, with substantial benefits to producers, consumers and wider economies, many others have failed to become economically sustainable. In addition, the environmental and social performance of FQS remains largely unexamined, with the exception of the environmental performance of organic products. The editors examine these discrepancies and offer a nuanced evaluation of the effectiveness of such policies. Several unique features make this volume a key resource for those interested in FQS and in the sustainability of food products. The editors provide a concise description of the value chain, the governance and the technical specifications of 27 FQS in Europe and South East Asia. The editors also provide a sustainability assessment of each of these FQS, and support or question the view that FQS are moving from "quality" to "sustainability." Finally, the volume serves as a repository of key data on these FQS. Readers have access to the raw data necessary to compute the indicators used in the sustainability assessment (eg. value added, number of jobs, quantity of fertilizers, etc), allowing them to conduct novel re-analysis. The book is designed for an interdisciplinary audience of academics, policy makers, and stakeholders. The compilation of FQS case studies makes it a useful reference for researchers and students of food policy, geography, food anthropology, local and rural development, local agri-food systems and agri-food chains. Stakeholders such as national and European regulators, entities responsible for FQS technical specifications, and embassy staff will also find the information relevant. Additionally, individuals helping to implement food quality schemes, including auditors, producers, and consumer associates, as well as stakeholders in the sustainability of food products, including farmers, farmer's associations, and environmental NGOs, will also find the information relevant and important for their work.

The critical role of food in contemporary policy, in the UK, Europe and internationally, is explored in a comprehensive and readable account of current issues, including food rights, patenting, safety, aid, choice and poverty.* This landmark collection explores the critical role of food in contemporary national and international policy.* The contributors represent different professional and academic perspectives.* The contributions challenge state, institutional and agency structures and responses to food as a social policy issue.* Most of the contributors write from an empirical research base.

This practical, industry-oriented reference starts with the basic concepts and principles behind Total Quality Management. The author then presents examples of Quality Assurance (QA) programs that can be applied to the food industry using simple, proven formats. He provides readers with an overall understanding of quality assurance programs and the practical knowledge necessary to set up a program. The book discusses the role of QA in product manufacturing, stressing the need for interactions between QA, Qualtiy Control, product development, marketing, sales, and consumer Affairs.

Over the last few years the technologies employed in the production of dry pasta and semolina have changed dramatically. This highly practical book examines these changes and gives commercially relevant information to the reader in the areas of durum wheat, semolina production, pasta mixing and extrusion, shape design and quality assurance.

Written principally for food technologists working with pasta as an end product or as an ingredient, this book is also an essential reference source for academic, research and teaching institutions.

Yeasts play a crucial role in the sensory quality of a wide range of foods. They can also be a major cause of food spoilage. Maximising their benefits whilst minimising their detrimental effects requires a thorough understanding of their complex characteristics and how these can best be manipulated by food processors.
Yeasts in food begins by describing the enormous range of yeasts together with methods for detection, identification and analysis. It then discusses spoilage yeasts, methods of control and stress responses to food preservation techniques. Against this background, the bulk of the book looks at the role of yeasts in particular types of food. There are chapters on dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee. Each chapter describes the diversity of yeasts associated with each type of food, their beneficial and detrimental effects on food quality, methods of analysis and quality control.
With its distinguished editors and international team of over 30 contributors, Yeasts in food is a standard reference for the food industry in maximising the contribution of yeasts to food quality.
Describes the enormous range of yeasts together with methods for detection, identification and analysisDiscusses spoilage yeasts, methods of control and stress responses to food preservation techniquesExamines the beneficial and detrimental effects of yeasts in particular types of food, including dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee

This volume deals with the diverse range of industries concerned with the supply and processing of food in the UK. It covers sources relating to food production and processing, including foodstuffs supplied from abroad, and also fish supply and processing.

The world production of citrus fruit has risen enormously in the last few decades, leaping from forty-five million tons a year in the early 1970's to eighty-five million in the season of 1996-1997. More than thirty per cent of these fruits go into industrial production in which essential oils and juice are the principal products. The main applications of essential oils are as flavourings for alcohol, soft drinks, food, pharmaceutical products and as fragrances for cosmetics and beauty products. Today, the potential applications of these essential oils are growing wider because they are environmentally 'safer' than the petrochemical products they can sometimes replace.
This book offers comprehensive coverage on all aspects of the botany, cultivation, processing industry, chemistry and uses of Citrus and its oils. Anyone involved in food sciences, pharmaceutical sciences, cosmetics, pharmacy and plant sciences will no doubt find this volume to be of great value and interest.

eBook available with sample pages: 020321661X

Like any book, this one is part of a dialogue. Over the years, I have asked thousands of questions, of myself and others, and tried to answer some. Out of all this discussion, a written pattern has grown. It is certainly not a definitive pattern. Among those whose words have been woven into it, there are many who might have fashioned it better. There are some who would have selected different colors and textures, or who might have preferred a totally different pattern. I am conscious of their voices and wish that I could adequately present them all. First and foremost are the voices of farmers and other villagers, whose experiences I have tried to understand and represent. A few of them will read this book and decide whether I learned anything from all their patient answers. If they were so inclined, they could tell more about the subject than I ever can.

The global food-supply chain is vulnerable to threats from a variety of directions. Hence food security and safety remains a hot topic worldwide in academic research arenas and food industry practices. This book describes efforts from academia, government, and industry to counter food terrorism and to protect the food supply against any threat. In addition, it evaluates the global food supply, production capabilities, and food availability during and after disasters. Articles in the book assess food safety emergencies, and the prevention of, and response to deliberate contamination by microbial or chemical substances. Minimization of health and economic risks following a terrorist act or unintentional contamination is likewise discussed. The book also examines novel preservation techniques, methods to produce safe food products, and other concerns for ensuring a stable and safe food supply.

Product development is the lifeblood of the food industry, from refining an established product range to developing completely new products. It is, however, a process fraught with risk that often ends in failure. So what then are the keys to making the process a success? Drawing on a wealth of experience gathered over 40 years, Food product development provides the answers.
The first half of the book examines the four core elements of product development: -
the business strategy directing product development; the various steps in the product development process; the knowledge required to fuel the process; the need for keeping the product development focused on the consumers needs and aspirations.
The second part of the book looks at managing the product development process in practice with four case studies of successful product launches. It also discusses how to evaluate and improve the process to make future product innovation more successful.
Filled with examples and practical suggestions, and written by a distinguished team with unrivalled academic and industry expertise, Food product development is a essential guide for R&D and product development staff, and all managers concerned with this key issue throughout the food industry.
Provides comprehensive coverage of the complete product development processIncludes a range of international case studies from various sectors of the food industryWritten by a distinguished international panel of experts

Contents:
1. Food Policy and Regulation: a Multiplicity of Actors and Experts David F. Smith and Jim Phillips
2. Compositional Food Standards in the United Kingdom: the Case of the Willis Inquiry, 1929-1934 Michael French and Jim Phillips
3. The Pasteurisation of England: the Science, Culture and Health Implications of Milk Processing, 1900-1950 Peter J. Atkins
4. Veterinary Inspection and Food Hygiene in the Twentieth Century Peter A. Koolmees
5. The People's League of Health and the Campaign Against Bovine Tuberculosis in the 1930s L. Margaret Barnett
6. 'Axes to Grind': Popularising the Science of Vitamins, 1920s and 1930s Harmke Kamminga
7. The Rise and Fall of the Scientific Food Committee During the Second World War David F. Smith
8. The Food Supply in the Netherlands During the Second World War Gerard Trienekens
9. Vitamins Win the War: Nutrition, Commerce, and Patriotism in the United States During the Second World War Rima D. Apple
10. The United Nations Protein Advisory Group Josh Ruxin
11. Food Standards in the United States: the Case of the Peanut Butter and Jelly Sandwich Suzanne White Junod
12. Departmental, Professional, and Political Agendas in the Implementation of the Recommendations of a Food Crisis Enquiry: the Milne Report and Inspection of Overseas Meat Plants Lesley Diack, T. Hugh Pennington, Elizabeth Russell and David Smith
13. Post-War Nutrition Science and Policy Making in Britain c.1945-1994: the Case of Diet and Heart Disease Mark W. Bufton and Virginia Berridge
14. Recent Experiences in Food Poisoning: Science and Policy, Science and the Media T. Hugh Pennington
15. Regulating GM Foods in the 1980s and 1990s David Barling

In this ambitious book Christian Petersen has taken a central topic in economic and social history and given it a new sweep and coherence. As the Lord's Prayer suggests, securing an adequate supply of bread was a matter of over-riding concern to everyone until very recently. Bread was always by far the largest single item in the budgets of the poor, but bread could be made from many grains - wheat, rye, barley etc. Christian Petersen describes how in the later eighteenth century the process of replacing other cereals by wheat in bread making was completed throughout Britain. He provides a continuous series of estimates of bread consumption per caput, of bread prices (and, consequently, used in conjunction with population data, of total national expenditure on bread), and of wheat output and net imports. The implications of the changes in techniques of milling and baking that occurred are analysed, and the organisation of the baking and retailing of bread is described. Bread was so central to the economy of individual households and to the national economy as a whole that this book represents a major contribution to the history of the British economy and of British society in the period 1770-1870.

China today has the largest communist political regime and one of the most dynamic, fastest-growing, and largest economies in the world. Using a case study of China's tobacco industry, this book analyses how the Chinese government was able to cultivate big state-owned firms that have successfully embraced the global market. The success of the Chinese economy and the many state-owned firms within it have given rise to a "Beijing Consensus," challenging almost every principle enshrined in the so-called "Washington Consensus" that espouses private ownership, free markets, and democracy. By examining two important political processes in contemporary China, 'local state competition' and 'global-market building', the book argues that the first process serves as a crucial basis for the second. It illustrates how the local governments involved themselves in building and shaping the tobacco market throughout the 1980s and 1990s, and how these domestic market dynamics created conditions for China's recent embrace of the international market. Offering an in-depth exploration of the political-economic processes in a key Chinese state industry, the book emphasizes that the key to understanding China's political transition is to look at how the state has been shaped by its market-building projects both domestically and globally. It presents an important contribution to studies on Chinese Business and International Political Economy.

Food Canning Technology Edited By Jean Larousse Bruce E. Brown
* This book offers a comprehensive review of the various scientific, technological, and economic aspects of food product preservations.
* It examines the diverse problems which are associated with the stability of products such as meat, fish, vegetables, and fruit, and thoroughly covers the methods and processing steps necessary to maintain the quality of these foods.
* Food Canning Technology is aimed at food technologists, food scientists, and students in food chemistry and technology. It offers a better understanding of the nature of biochemical changes, and aids in the improvement of product quality and shelf-life.

Governments and individuals are becoming increasingly aware of the physical and political implications of what we eat. This volume discusses food in relation to public health policy. Continuing the exploration of food systems theory begun in the authors' previous publications, it challenges with a critical exposition of food systems theory. It also analyzes the existing approaches to food consumption. Subjects discussed include: resolving the diet paradox; the impact of the EU; the lack of policy in the UK; an exploration of the "diseases of affluence"; and the Norwegian experience. The text attempts to provides a cohesive picture of what we eat and why, and how food policy is developing in response to this.

For the first time since the Neolithic, we have the opportunity to transform not only our food system but our entire relationship to the living world.

Farming is the world's greatest cause of environmental destruction - and the one we are least prepared to talk about. We criticise urban sprawl, but farming sprawls across thirty times as much land. We have ploughed, fenced and grazed great tracts of the planet, felling forests, killing wildlife, and poisoning rivers and oceans to feed ourselves. Yet millions still go hungry.

Now the food system itself is beginning to falter. But, as George Monbiot shows us in this brilliant, bracingly original new book, we can resolve the biggest of our dilemmas and feed the world without devouring the planet.

Regenesis is a breathtaking vision of a new future for food and for humanity. Drawing on astonishing advances in soil ecology, Monbiot reveals how our changing understanding of the world beneath our feet could allow us to grow more food with less farming. He meets the people who are unlocking these methods, from the fruit and vegetable grower revolutionising our understanding of fertility; through breeders of perennial grains, liberating the land from ploughs and poisons; to the scientists pioneering new ways to grow protein and fat. Together, they show how the tiniest life forms could help us make peace with the planet, restore its living systems, and replace the age of extinction with an age of regenesis.

Rice: The Primary Commodity de-mystifies the trade, outlines its workings and the problems which confront it.
A.J. Latham outlines the history and cultivation of rice, and the research programmes which have done so much to revolutionise its production in recent years. Including case studies of the rice markets in India, Pakistan, Malaysia, Indonesia, Japan, Brazil, the USA and many other countries, this book gives an up-to-date and comprehensive view of the unpredictable and rapidly changing world market in rice.

For the past two centuries, brewing has been a constantly innovative and evolving industry, subject to changes in technology, taste and industrial structure. This ground-breaking book is one of the first to examine the industry from the perspectives of economic and business history. It combines chapters on the major European nations with chapters on the United States and Australia.