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.

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.

The Routledge Handbook of Tea Tourism provides comprehensive and cutting-edge insights into global tea tourism. With contributions from leading scholars and experts across 19 countries, it demonstrates the interdisciplinary nature and breadth of topics associated with global tea tourism. Tea is deeply connected to tourism through both travel and consumption. For host communities it provides an opportunity for diversification from the production and/or serving of tea while sharing cultural traditions and improving livelihoods. The Handbook is organised into five parts, with an introduction and epilogue, and the first part begins with an overview of historical and contemporary perspectives on the foundations of tea tourism. It digs into the roots of such tourism in China, the relationship of wild tea to indigenous tourism in Vietnam, heritage railways to tea tourism, and tea tourism in Africa. The second part examines sustainable tea tourism, with examples from Thailand, Turkey, Sri Lanka and India. The third part explores the management and marketing of tea tourism, highlighting tools and techniques for development and the impact of social media on the tea tourism experience. It draws on examples of tea tourism experience in diverse settings, such as the English tea room, a pearl milk tourism factory in Taiwan and a hot spring tea destination in Japan. The fourth part provides perspectives on innovation and practice in tea tourism, such as gastronomical tea tourism in Turkey, Japan and Thailand; tea cafes and community diversification in Japan; the role of GIAHS designation in tea tourism; and tea tour guiding in Iran. Finally, the fifth part provides insights on resilience in tea tourism, examining topics such as human-wildlife conflicts and the impact of the COVID-19 pandemic on the sector in both Asia and Europe. This Handbook provides a valuable resource for students and researchers, presenting a rich collection of theoretical and empirical insights, an agenda for future directions in the field and end-of-chapter discussion questions. It also serves as a useful tool for key stakeholders, aiming to increase interaction between academia and industry, encouraging the development of sustainable responsible tea tourism that benefits local communities on a global basis.

The mood of the international grain market changed remarkably in the decade before this book was originally published in 1986. In the early 1970s, which were years of buoyancy and high prices, the concern was with feeding the starving millions and subsequently, in the United states, with the use of the grain embargo weapon to put pressure on the Soviet Union. In the mid-1980s, after a long period in which the recession kept prices down, the climate was much gloomier. The book considers the state of the major supplier countries and their particular problems. It charts the changes in the market and discusses major issues of international concern. It concludes by surveying prospects for the market.

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.

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.

Politics pervades every link in the food chain from the farm to the fork. It influences what foods we eat, how much they cost, what we know about them, and how safe they are. This book brings the point home by focusing on the vexing issue of dietary fat content - known to be a health menace but also an ingredient in many or most of our best-loved foods. Through this prism, Dr. Sims explores the politics of food assistance programmes (with a case study of the National School Lunch programme); agricultural policy (for example, the price premium paid to farmers for milk with high butterfat content); food content (with case studies of food labelling and the approval process for fat substitutes); and dietary change (with a case study of nutrition education programmes). The book concludes with consideration of the costs and benefits of government intervention and nonintervention in food policy from the supply side to the demand side and its consequences for human health (and happiness). "The Politics of Fat" shows how government policy affects not only breakfast, lunch and dinner, but also our between-meal snacks; explores the nexus of health policy and agricultural policy from price supports to trade policy; and is written in an accessible style enlivened by discussion-provoking case studies.

Politics pervades every link in the food chain from the farm to the fork. It influences what foods we eat, how much they cost, what we know about them, and how safe they are. This book brings the point home by focusing on the vexing issue of dietary fat content - known to be a health menace but also an ingredient in many or most of our best-loved foods. Through this prism, Dr. Sims explores the politics of food assistance programmes (with a case study of the National School Lunch programme); agricultural policy (for example, the price premium paid to farmers for milk with high butterfat content); food content (with case studies of food labelling and the approval process for fat substitutes); and dietary change (with a case study of nutrition education programmes). The book concludes with consideration of the costs and benefits of government intervention and nonintervention in food policy from the supply side to the demand side and its consequences for human health (and happiness). "The Politics of Fat" shows how government policy affects not only breakfast, lunch and dinner, but also our between-meal snacks; explores the nexus of health policy and agricultural policy from price supports to trade policy; and is written in an accessible style enlivened by discussion-provoking case studies.

Uses a series of wide-ranging case studies from Britain, the United States, India, South Africa, New Zealand and Latin America to show how the agro food system - how we are all provisioned in food and agricultural products - is global in scope, but also how it differs from manufacturing. This book reveals the importance of new forces at work which are reshaping how agriculture is being industrialized and what some of its consequences and limits are around the world. The industrialization of nature often runs up against problems thrown up by its biological characteristics - health, consumer needs, the limits of genetic manipulation or environmental sustainablity. The case studies also show how the place of agriculture in the international division of labour is changing as new agricultural countries are emerging, and as new commodities (such as fresh fruits and vegetables) and actors (the fast food chains and retailers) begin to dominate the global agro-food system.

Globalising Food provides an innovative contribution to the political economy of agriculture, food and consumption. A1ong the themes addressed are:
* giant multinational food corporations
* rural industrialization
* World Bank policies
* regulation of pollution
* labour relations
* urban food politics
* environmental sustainability.
This revealing investigation of the forces which are reshaping agricultural production, rural societies and food consumption draws on new theoretical perspectives and case studies from Britain, the US, India, South Africa, New Zealand and Latin America.

eBook available with sample pages: HB:0415162521

The interrelations between accounting and food have been hitherto neglected at an international level. This regret is particularly meaningful with regards to Italy, where 'Food', besides being a physiological need to satisfy, is one of the main pillars of the 'Made in Italy' Industry, and the so-called Italian life-style, which has become a part of the popular culture. Accounting and Food seeks to explore the accounting, business and financial history of some of the most prestigious Italian food producers. Moreover, given that "Food" has been at the center of production and trade throughout the history of mankind, food production and commerce will be investigated from the critical angles of accounting, accountants and merchants. Relatedly, the interconnected history of the Food fairs and expositions of the major Italian trade centers will be also unveiled. Accounting and Food examines the role of accounting, accountants and merchants in food production and international trade (e.g., grain, wine, etc...) as well as considering the history of food producers, paying particular attention to the role played by women entrepreneurs over time. Finally the book explores the interrelations of accounting, food and state, local authorities and social institutions, in particular in so far these latter institutions were involved in the Political economy, regulation, allocation and distribution of food to populations and societies. Accounting and Food will be of particular interest to researches and scholars in the field of accounting history but also to those working in the areas of regional development, regional economics, food and sociology and other related disciplines.

Fish is one of the most highly perishable commodities and the public requires continuous reassurance about its quality. Futhermore, consumer taste is moving to more highly perishable fish products, which require more careful attention in preparation and storage. The fourth edition of Control of Fish Quality, which is truly international in scope, provides sound and practical advice on all aspects of this subject, from harvesting to retailing. The new fourth edition is a comprehensive revision that takes full account of all new findings and ideas to emerge in the five years since publication of the last edition. Numerous detailed ammendments have been made and this edition includes some entirely new sections.

With growing affluence in the developed world, food has become an increasing focus for attention. In this text, the authors argue that in order to understand the extensive and dramatic developments in the world of food, a new interdisciplinary approach is necessary. "The Age of Affluence" addresses food consumption in this way. The volume argues the importance of socio-economic and cultural factors over diet, in influencing the production, marketing and consumption of different groups of foods. It places food systems theory on sound analytical foundations and draws critically upon food systems literature. The text includes case studies from the sugar, dairy and meat systems and employs statistical techniques to identify and explain distinct patterns of food consumption. The book aims to help to revitalize the discipline of food studies and point the way forward for the continuing study of food consumption. As such, it should be useful to students, researchers and policymakers engaged in the world of food.

With growing affluence in the developed world, food has become an increasing focus for attention. Here, the authors argue that in order to understand the extensive and dramatic developments in the world of food, a new interdisciplinary approach is necessary. The Age of Affluence successfully addresses food consumption in this way. The volume:
* argues the importance of socioeconomic and cultural factors over diet, in influencing the production, marketing and consumption of different groups of foods;
* places food systems theory on sound analytical foundations;
* draws critically upon food systems literature;
* includes case studies from the sugar, dairy and meat systems;
* employs novel statistical techniques to identify and explain distinct patterns of food consumption;
The book will help to revitalize the discipline of food studies and points the way forward for the continuing study of food consumption. As such, it will be invaluable to students, researchers and policymakers engaged in the world of food.

This groundbreaking book is the first to provide state-of-the-art information on the current changes and developments in European food and agricultural marketing. Food and Agribusiness Marketing in Europe contains broad and up-to-date coverage of agricultural and food marketing by experts in a variety of European countries including Germany, Greece, Italy, the United Kingdom, France, Ireland, Belgium, the Netherlands, Spain, and Hungary. With chapters selected by the famous marketing specialist Matthew Meulenberg of The Netherlands, this enlightening book allows food and marketing professionals to gain new perspectives on the changing roles of food retailing and food industry in agricultural marketing and the structure of agriculture and food markets.This insightful book introduces readers to the common factors influencing European food marketing today including the stagnating volume of food demand, severe competition between suppliers of agricultural and food products, the overall shift in agricultural marketing towards more market-consumer orientation, and the resulting concern about product development, branding, and customer relationships. Major national differences in food and agricultural marketing in each country are also analyzed, in particular, the problems of implementing European Community legislation in the face of tremendous divergences among member countries in their needs, expectations, and priorities. Some of the other important topics covered in this in-depth book include: European food consumption and consumers food retailing in Europe the impact of the Common Agricultural policy and other government policies on agricultural marketing the conduct of agricultural marketing institutions and agribusinesses and their marketing performances agricultural and food marketing channels in European countries Food and Agribusiness Marketing in Europe is the first resource available that provides essential information on the tremendous changes in food and agricultural marketing in Europe. It is an invaluable reference on European marketing for students and teachers of agricultural marketing, European-oriented agribusiness managers, and internationally oriented agriculture policymakers who need to develop an understanding of food marketing developments in this area of the world.

Over the past two centuries, global commodity chains and industrial food processing systems have been built on an infrastructure of critical but often-overlooked facilities and technologies used to transport food and to convey knowledge about food. This culinary infrastructure comprises both material components (such as grain elevators, transportation networks, and marketplaces) and immaterial or embodied expressions of knowledge (cooking schools, restaurant guides, quality certifications, and health regulations). Although infrastructural failures can result in supply shortages and food contamination, the indirect consequences of infrastructure can be just as important in shaping the kinds of foods that are available to consumers and who will profit from the sale of those foods. This volume examines the historical development of a variety of infrastructural nodes and linkages, including refrigerated packing plants in Nazi-occupied Europe, trans-Atlantic restaurant labour markets, food safety technologies and discourses in Singapore, culinary programming in Canadian museums, and dietary studies in colonial Africa. By paying attention to control over facilities and technologies as well as the public-private balance over investment and regulation, the authors reveal global inequalities that arise from differential access to culinary infrastructure. This book was originally published as a special issue of Global Food History.

This title was first published in 2003. The greatest challenge facing China today is to curb the growing economic divide between urban and rural people. Achieving this requires that the rural economy in general, and rural industries in particular, transform rapid growth into sustained development. However, policy makers are struggling to modernise rural industries, such as the cattle and beef industry, especially in a way that contributes to rural incomes.A This book provides a systematic, detailed and up-to-date analysis of how institutional and policy reforms impact on rural and industry development in China. Academics, policy-makers and others will find that this case study offers new insights into China's rural economy, institutional change and transition process. It will also be of interest to those concerned with ways to develop livestock industries in a way that benefits rural communities.

This title was first published in 2000: This volume tells the fascinating story of the origins, development, growth and survival of a small country brewery in Hampshire. Employing and analyzing a wealth of original documentation, it examines the local environment both before establishment of the brewery and during the 150 years of its existence. While the performance of Gales Brewery is examined in the context of the British brewing industry as a whole, the thread of family involvement is woven throughout the volume. The contribution of contrasting individual entrepreneurs is examined in absorbing detail, from the half century of domination by George Alexander Gale to the subsequent century of contribution by the Bowyer family. Gales is exceptional in being one of the very few family breweries to survive the mania of mergers and takeovers in the brewing industry. This very readable book will be of considerable interest to business, economic, family and local historians.

First published in 1980, this compact and useful book uses the earliest volumes of government-published statistics, and with the aid of computer-generated cartography, transforms the numbers there reported into an arrondissement-by-arrondissement comparative picture of French agriculture in the mid-1830s. Clout reviews problems of rapid population growth, scarcely adequate domestic food supplies and primitive systems of transportation, while attention is drawn to spatial variations in agricultural activity and productivity. Commercial, high-yielding farming was best developed in a northern multi-nuclear region, comprising of Ile-de-France, Normandy and Nord, with smaller foci of commercial orientation along an eastern axis from Alsace to Marseilles and in western areas from the Loire to the middle of the Garonne valley. Clout concludes that the revolutionary promise of national economic unity was far from being realised in the 1830s and was not to be achieved until national systems of transport and education were firmly established later in the nineteenth century.

Imagine if you were there, taking notes, as a small pizza joint became one of the most successful restaurants in the world. The Domino's Story will help you understand and adopt the competitive strategies, workplace culture, and business practices that made the iconic pizza chain the innovative restaurant and e-commerce leader it is today. As one of the most technologically advanced fast-food chains in the market, Domino's has cemented their reputation for innovation, paved in industry-leading profits. In February 2018, according to Ad Age, Domino's unseated Pizza Hut to become the largest pizza seller worldwide in terms of sales. Rather than just tampering with a recipe that was working, they decided to think outside of the pizza box by creating digital tools that emphasized convenience and put the customer first. For the first time, the adaptable strategies behind the rise and dominance of Domino's are outlined in these pages. Through the story of the Domino's, you'll learn: How to create meaningful innovation without changing the core of the product that people already love. How to recognize and take advantage of unique opportunities to alleviate your customers' pain points. How to grow a company by taking a holistic approach to the business. And, the importance of delivering a quality experience that will keep customers calling for more.

The contributing authors of Understanding the Japanese Food and Agrimarket discuss broad forces that affect markets in Japan and specific situations faced in marketing grain, livestock, and seafood products; fruits; vegetables; and wood products. Many of the contributors speak and read Japanese and have lived in Japan for extensive periods; they are able to give deep insights into how and why the Japanese consumption and distribution system behaves as it does. They draw on their expertise to fully explore various Japanese food and fiber markets. As they demystify the Japanese market, they illustrate for readers several systematic approaches to mastering the Japanese food and fiber markets.Readers will discover that effective long-term marketing strategies in Japan must be based on sound analytical information. The contributors provide such needed material with chapters on items as diverse as wine, grain products, beef, and fruits and vegetables. Some of the specific topics covered include: changes in Japanese food consumption Japanese food distribution system demand for beef products in Japan demand for vegetables and vegetable seeds Japanese wine market demand for bakery products new food products for the Japanese market developing trade relations in wood productsExecutives of commodity associations or firms exporting foods to Japan will find the general sections most interesting as well as chapters specific to their products. Teachers and students exploring exporting to the Japanese market will be intrigued by the various dimensions of the "multifaceted" nature and opportunities of the Japanese market.

Inequity of control over food systems is a particularly insidious form of injustice. Collectively, the contributors to this volume posit that this inequity is rooted in power asymmetries in the U.S. food system and codified through U.S. food policies. This process puts the public at risk in the U.S. and, via trade and foreign aid policies, in the Global South. Inequities are manifest in the allocation of food and food-producing resources in favor of the wealthy, exploitation of the natural environment for short-term gain of private interests over long-term public ones, the framing of public discussion on food and food deprivation, and finally, the deflection of moral challenges posed by human rights to food.The contributors draw on long-term anthropological field research to examine these tensions and their on-the-ground outcomes in diverse cultural and national contexts. The authors' insightful analyses span a wide variety of topics including dietary change, food insecurity, livestock production, and organic farming in the light of U.S. trade, food, labor, and agricultural policies and food assistance programs. The collection highlights the obstacles to, and the dilemmas and inconsistencies in, shaping policy in the public interest. This book was originally published as a special issue of Food & Foodways.

The aim of this book is to provide statistical information on the various food industries. Each chapter covers one particular industry or a group of related industries and is organized in the same way. Statistical details are given on industry structure, the European Community, output, inputs, capital, labour, international transactions, stocks, consumption, prices, supplies and disposals, financial information, research and development, advertising and market research, official investigations and improvements and comments.

Globally, nearly 70 billion animals are farmed annually for meat, milk and eggs. Two-thirds of these are farmed intensively. The views held by food companies on animal stewardship, and the management practices and processes that they adopt are, therefore, of critical importance in determining the welfare of these animals. Yet, despite the scale of the food industry's impact, farm animal welfare remains a relatively immature management issue. There is a lack of consensus around the specific responsibilities companies have for farm animal welfare, and around how companies should treat the animals in their or in their suppliers' care. This book, The Business of Farm Animal Welfare, provides an extensive, authoritative analysis of current corporate practice on farm animal welfare. It critically reviews and assesses the ethical and business case for action. Through a series of practitioner case-studies, it describes how companies have addressed farm animal welfare in their operations and supply chains. It analyses the key barriers to companies adopting higher standards of farm animal welfare, and offers a series of practical recommendations to companies, consumers and policy makers on the role that they might play in raising farm animal welfare standards across the food industry. As the first comprehensive account of business and farm animal welfare, this book is an essential resource for researchers, practitioners and general readers looking to understand and influence corporate practice on farm animal welfare.