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Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries
Free trade promotes economic growth through international
competition and the efficient allocation of resources while also
helping to stabilize food supplies between countries that have an
overabundance of product and countries that have a shortage.
However, sudden price surges can threaten the social cohesion of
developing countries and may lead to malnutrition and stunted
growth. Balancing trade liberalization and protectionism is
imperative for the provision of food security for all. The Handbook
of Research on Globalized Agricultural Trade and New Challenges for
Food Security is an essential publication that seeks to improve
food security, food independence, and food sovereignty in the
conditions of globalized agricultural trade and addresses the
contemporary issues of agricultural trade including major
commodities and food products traded between major countries,
directions of trade, and trends. The book also examines the effects
of tariff escalations, administrative restrictions, other forms of
trade protectionism on food security, and the emerging trade
tensions between major actors such as the US, China, the EU, and
Russia. Featuring research on topics including plant fertility,
dietary diversity, and protectionism, this book is ideally designed
for government officials, policymakers, agribusiness managers,
stakeholders, international tradesmen, researchers, industry
professionals, academicians, and students.
Start Your Own Microbrewery, Distillery, or Cidery and Craft Your
Success Story Growing each year, this multi-billion dollar
industry, driven by consumer preferences, shows no signs of slowing
down--giving you the perfect opportunity to start up. Corie Brown
of Zester Daily and our experts introduce you to more than 30 craft
producers, including pioneers like Ken Grossman of Sierra Nevada
Brewing Co., Jorg Rupf creator of Hangar 1 Vodka, Kent Rabish owner
of Grand Traverse Distillery, and Mike Beck co-owner of Uncle
John's Cider Mill. You'll gain an insider's look at how to: Analyze
craft products, their distinct challenges, and dynamic market Write
a winning business plan that promotes growth and secures funding
Keep overhead low and margins high with options like
self-distribution Capture customers and create evangelists with the
story behind the brand Enhance the brand experience with events,
taprooms, tastings, and tours Develop invaluable relationships with
distributors and restaurants
What is food and why does it matter? Bringing together the most
innovative, cutting-edge scholarship and debates, this reader
provides an excellent introduction to the rapidly growing
discipline of food studies. Covering a wide range of theoretical
perspectives and disciplinary approaches, it challenges common
ideas about food and identifies emerging trends which will define
the field for years to come. A fantastic resource for both teaching
and learning, the book features: - a comprehensive introduction to
the text and to each of the four parts, providing a clear,
accessible overview and ensuring a coherent thematic focus
throughout - 20 articles on topics that are guaranteed to engage
student interest, including molecular gastronomy, lab-grown meat
and other futurist foods, microbiopolitics, healthism and
nutritionism, food safety, ethics, animal welfare, fair trade, and
much more - discussion questions and suggestions for further
reading which help readers to think further about the issues
raised, reinforcing understanding and learning. Edited by Melissa
L. Caldwell, one of the leaders in the field, Why Food Matters is
the essential textbook for courses in food studies, anthropology of
food, sociology, geography, and related subjects.
Food and architecture, the two pillars of human civilization, have
intertwined to such extents to sustain the civilization itself,
that the connection between the two has visually ceased to exist.
The apparent diverse fields of human life have worked upon similar
principles through ages from the beginning of mankind and they
complemented our existence. Food is fundamental to cross-cultural
studies of behavior, thought, and imagery. We eat for many reasons
than just to satisfy our appetite. The act of eating is now a way
of socializing with others. Hence all major institutes of food
service are trying hard to amaze their users with a built
environment that complements the served delicacy. Although most of
the users might not understand the thought consciously but
subconscious mind keeps alarming when things don't fall in place.
The book surfs through all the aspects of such two diverse fields
and tries to show a parallel through a very socialistic and
holistic perspective. It's interesting to understand the intangible
logics behind the very tangible aspects of human life.
Food production and consumption processes are largely governed via
control mechanisms that affect food accessibility and environmental
efficiency. Food resource marginalization, inequality, and
deleterious consumption urgently require new governance and
developmental systems that will provide food security and create
consumption patterns that protect the natural environment and food
resources. Global Food Politics and Approaches to Sustainable
Consumption: Emerging Research and Opportunities is an essential
reference source that discusses the challenges and solutions of
food security and consumption control. Food politics can be linked
to persistent challenges of inequitable access, food resource
inefficiency, and control and consumption, which form part of the
local development realities that can address global sustainable
development. While highlighting topics such as rural agriculture,
capitalism, and food chain management, this publication is ideally
designed for policymakers, sustainable developers, politicians,
ecologists, environmentalists, corporate executives, farmers, and
academicians seeking current research on the policies and
modalities of food efficiency and equality.
Providing detailed information on key areas of post-harvest
technologies, this book is written with small-scale processors and
entrepreneurs in food processing, who have no formal training in
Food Science or Food Engineering, in mind. Uniquely, it will review
the hands-on aspects of food processing from a largely non-academic
viewpoint. It is written in non-technical language and covers
everything from the basic science of why food is processed to a
description of the main methods used. Coverage includes all current
technologies that are used at the small-scale such as why food is
processed, the historical development of food processing,
background skills, heating and cooling in food processing, thermal
processing basics and specialised calculations, drying food
materials, statistical manufacturing control and sugar solution
calculations in beverage making The target audience for this book
is vastly under-served with appropriate information and the
abundant use of photographs, showing the various concepts described
in the text, makes this book appealing to those required to
understand their food process operations.
New Fifth Edition Now Available! Principles of Meat Science
provides a comprehensive overview that includes the latest
discoveries and principles that are necessary to understand the
science of meat and the utilization of meat as food. Principles of
Meat Science emphasizes: Principles of postmortem muscle chemistry.
Meat processing and preservation. Sanitation and food safety. Meat
inspection. Meat grading and evaluation. Meat cookery. Meat
distribution through marketing channels. Use of meat animal
by-products. Principles of Meat Science incorporates: New knowledge
of muscle structure and biology. Advances in meat processing.
Packaging and distribution technologies. Improvements in sanitation
and food safety practices. Principles of Meat Science targets
courses whose students have taken appropriate introductory courses
including introductory biology, chemistry, and mathematics courses,
and also have completed an introductory animal science, food
science, or animal industry course.
The hospitality industry is a unique and diverse industry. This
book tells the history, organizational structure, and management
strategies of the hospitality industry. Traditionally an
entrepreneurial business, the hospitality industry today includes
organizations ranging from small independent cafes and inns to
large multinational corporations. The author highlights key hotel,
restaurant, and casino companies, and explains the concepts of
franchising, consortia, and management contracts. The book divulges
how the hospitality product is different from other industries:
part service and part product, produced and consumed
simultaneously, and the role of the customer as part of the service
process. The book explains how perishable inventory and labor
intensity affect hotels, restaurants, and casinos. The author also
reviews policies that promote or restrict tourism and travel, guest
and employee safety, labor regulations, food safety laws, and
requirements for accommodations for customers with disabilities.
This text explains key strategic management decisions of the
hospitality industry. The author projects how global expansion and
sustainability efforts are shaping the industry, but also warns of
the ongoing threats of pandemics and terrorism to travel.
The start of a thrilling new series, from bestselling author Lizzie
Lane set in Bristol which follows three friends through thick and
thin.Bristol 1939. School leaver Maisie Miles suspects her father,
a small-time crook, has an ulterior motive for insisting she gets a
job at the W. D. H. O. Wills tobacco factory but keeps it to
herself. She's befriended by effervescent Phyllis Mason and
kind-hearted Bridget Milligan who take pity on her and take Maisie
under their wing. But beneath their happy go lucky exteriors they
all harbour dreams and worries about what the future holds. Engaged
to be married Phyllis dreams of romance and passion but when it
comes there are dire consequences. Bridget seemingly the level
headed one harbours a horror of something unspeakable that she
cannot easily come to terms with. There's great comradeship at the
tobacco factory, and with the advent of war everything is about to
change and even the closest friendships are likely to be strained.
Praise for Lizzie Lane: 'A gripping saga and a storyline that will
keep you hooked' Rosie Goodwin 'The Tobacco Girls is another
heartwarming tale of love and friendship and a must-read for all
saga fans.' Jean Fullerton 'Lizzie Lane opens the door to a past of
factory girls, redolent with life-affirming friendship, drama, and
choices that are as relevant today as they were then.' Catrin
Collier 'If you want an exciting, authentic historical saga then
look no further than Lizzie Lane.' Fenella J Miller What readers
are saying about The Tobacco Girls:'The Tobacco Girls is another
heartwarming tale of love and friendship and a must-read for all
saga fans.' Bestselling Author, Jean Fullerton 'Lizzie Lane opens
the door to a past of factory girls, redolent with life-affirming
friendship, drama, and choices that are as relevant today as they
were then.' Bestselling Author, Catrin Collier 'Lizzie Lane's
stories get me to and from work every day. Love them.' Reader
Review
The industrial food system has created a crisis in the United
States that is characterized by abundant food for privileged
citizens and "food deserts" for the historically marginalized. In
response, food justice activists based in low-income communities of
color have developed community-based solutions, arguing that
activities like urban agriculture, nutrition education, and
food-related social enterprises can drive systemic social change.
Focusing on the work of several food justice groups - including
Community Services Unlimited, a South Los Angeles organization
founded as the nonprofit arm of the Southern California Black
Panther Party - More Than Just Food explores the possibilities and
limitations of the community-based approach, offering a networked
examination of the food justice movement in the age of the
nonprofit industrial complex.
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.
From its eighteenth-century beginnings, the Santa Barbara wine
industry achieved success by embracing a 'wine by design' model. In
this process farmers, wine makers, and entrepreneurs overcome
roadblocks like diseases, government policies and regulations, and
environmental concerns by utilizing the latest technological
advances coupled with agribusiness capitalism. As the American
demand for premium wine-grapes intensified in the late twentieth
century, the Northern California wine industry rapidly grew its
boutique and innovative local designer winemaking to increase
profit to meet demand and compete on a global scale. Set in the
context of the regional, national, and global wine community, this
story illuminates a regional story of how the Santa Barbara wine
industry found solutions to current market conditions while
utilizing local traditions to develop a new version of local wine
terroir. An accomplishment that allowed them to compete in the
global marketplace yet develop highly specialized wine that is
unique to the region. By employing leading-edge technology and
entrepreneurship, the California Central Coast region of Santa
Barbara became a model for the American vision of agricultural
innovation and an integral part of the international wine trade,
developing a personalized version of local wine terroir.
This publication provides a risk assessment of known toxins leading
to ciguatera poisoning as well as guidance on risk management
options, including establishing and/or strengthening surveillance
programmes and monitoring transmission through the food web.
Ciguatera poisoning (CP) is one of the most common food-borne
illnesses related to seafood consumption. While in some regions it
has been known for centuries, its true incidence is not fully
understood, with an estimated 10 000-50 000 people affected every
year. CP is predicted to become more common due to climate change
and the globalization of trade, which may contribute to its spread.
CP is caused by the consumption of marine species that have become
toxic from feeding on toxic benthic dinoflagellates (Gambierdicus
toxicus) or from the consumption of carnivorous marine species that
have consumed other toxic species that have fed on the
dinoflagellate. Gambierdicus toxicus is found primarily in the
tropics and more than 400 aquatic species are known to be vectors
of ciguatera
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