A unique history of Cuba, captured in the life and times of the famous rum dynasty
The Bacardis of Cuba, builders of a rum distillery and a worldwide brand, came of age with their nation and helped define what it meant to be Cuban. Across five generations, the Bacardi family has held fast to its Cuban identity, even in exile from the country for whose freedom they once fought. Now National Public Radio correspondent Tom Gjelten tells the dramatic story of one family, its business, and its nation, a 150-year tale with the sweep and power of an epic.
The Bacardi clan--patriots and "bon vivants," entrepreneurs and intellectuals--provided an example of business and civic leadership in its homeland for nearly a century. From the fight for Cuban independence from Spain in the 1860s to the rise of Fidel Castro and beyond, there is no chapter in Cuban history in which the Bacardis have not played a role. In chronicling the saga of this remarkable family and the company that bears its name, Tom Gjelten describes the intersection of business and power, family and politics, community and exile.

Nearly every day brings news of another merger or acquisition involving the companies that control our food supply. Just how concentrated has this system become? At almost every key stage of the food system, four firms alone control 40% or more of the market, a level above which these companies have the power to drive up prices for consumers and reduce their rate of innovation. Researchers have identified additional problems resulting from these trends, including negative impacts on the environment, human health, and communities. This book reveals the dominant corporations, from the supermarket to the seed industry, and the extent of their control over markets. It also analyzes the strategies these firms are using to reshape society in order to further increase their power, particularly in terms of their bearing upon the more vulnerable sections of society, such as recent immigrants, ethnic minorities and those of lower socioeconomic status. Yet this study also shows that these trends are not inevitable. Opposed by numerous efforts, from microbreweries to seed saving networks, it explores how such opposition has encouraged the most powerful firms to make small but positive changes.

After Turning Your Baking Hobby Into an Income - Achieve Everything You've Ever Wanted Hello Friend, My name is Caren Curb. I want to help you unleash your hidden potential You can reach "Easy-Street" by following my proven steps to success After reading and implementing my recommendations in my first book, you no doubt are benefitting and making a nice supplemental income. Now it is time to make things right, develop a real up and coming business enterprise, and make things happen so you can live a really comfortable and financially independent life. The sky's the limit and you can do it These Strategies Changed My Life. Eventually Sell Your Business and Retire Sell Franchises and Train Beginners Train Consultants and Add Them to Your Team Open Bakeries and Restaurants Impact the Lives of Hundreds Around the World Step by Step Instructions are Included.

Global wine production totaled roughly 27 billion liters in 2012. The European Union (EU) dominates world production, accounting for nearly 60% of all wine produced each year. France, Italy, and Spain are among the principal EU wine-producing countries. This book provides an overview of issues pertaining to the U.S. wine industry within ongoing U.S. trade negotiations in the proposed Trans-Pacific Partnership (TPP) and the proposed Transatlantic Trade and Investment Partnership (TTIP); presents the outlook for wine production, trade, consumption, and stocks for the EU-28; provides a statistical wine report; and examines the international wine market.

The "Top 25 Restaurant KPIs of 2011-2012" report provides insights into the state of restaurant performance measurement today by listing and analyzing the most visited KPIs for this functional area on smartKPIs.com in 2011. In addition to KPI names, it contains a detailed description of each KPI, in the standard smartKPIs.com KPI documentation format, that includes fields such as: definition, purpose, calculation, limitation, overall notes and additional resources. While dominated by KPIs reflecting cost performance and material handling, other popular KPIs come from categories such as transportation, time performance, delivery quality and warehousing. This product is part of the "Top KPIs of 2011-2012" series of reports and a result of the research program conducted by the analysts of smartKPIs.com in the area of integrated performance management and measurement. SmartKPIs.com hosts the largest catalogue of thoroughly documented KPI examples, representing an excellent platform for research and dissemination of insights on KPIs and related topics. The hundreds of thousands of visits to smartKPIs.com and the thousands of KPIs visited, bookmarked and rated by members of this online community in 2011 provided a rich data set, which combined with further analysis from the editorial team, formed the basis of these research reports.

Tobacco products face varying levels of taxation in different locations, creating opportunities and incentives for illicit trade. Cigarettes are taxed at the federal, state, and in some cases, local levels. According to industry representatives, taxes and other fees make up significant components of the final price of cigarettes, averaging 53 percent of the retail price. This book examines incentives that are important for understanding cross-border and illicit trade in tobacco products; and different schemes used to generate profits from cross-border and illicit trade in tobacco products.

Consultant and long-time Food and Drug Administration (FDA) food labeling expert James Summers answers the many questions surrounding FDA food labeling regulations and compliance in Food Labeling Compliance Review. This comprehensive manual and fully searchable, accompanying CD-ROM are designed to aid in understanding the requirements of the FDA. Food Labeling Compliance Review is a must-have for regulatory officials, industry personnel, and others responsible for assuring that the label and labeling of domestic and imported food products in interstate commerce comply with the requirements of the Federal Food, Drug and Cosmetic Act, as amended. The new fourth edition of Food Labeling Compliance Review fully covers recently enacted provisions requiring labeling for allergens, trans fats, and qualified health claims. Clearly illustrated with dozens of charts, sample label panels and "Nutrition Facts" boxes, Food Labeling Compliance Review is the practical, no-nonsense tool needed by both the experienced and inexperienced food label reviewer. * Current, complete, and accurate food labeling guidance concerning FDA regulations * Covers new requirements for labeling allergens, trans fats, and qualified health claims * Essential for all food manufacturers, packers, labelers, relabelers, and distributors * Fully illustrated with clear Q and A explanations * Fully-searchable CD-ROM enables quick look ups

Food fraud, or the act of defrauding buyers of food or ingredients for economic gain -- whether they be consumers or food manufacturers, retailers, and importers -- has vexed the food industry throughout history. Some of the earliest reported cases of food fraud, dating back thousands of years, involved olive oil, tea, wine, and spices. These products continue to be associated with fraud, along with some other foods. Although the vast majority of fraud incidents do not pose a public health risk, some cases have resulted in actual or potential public health risks. This book provides an overview of issues pertaining to food fraud and "economically motivated adulteration" or EMA, a category within food fraud. The book also examines the approaches that FDA uses to detect and prevent economic adulteration of food and medical products and the challenges FDA faces in detecting and preventing economic adulteration and views of stakeholders on options for FDA to enhance its efforts to address economic adulteration.

Once considered a rare and exotic sweetener, sugar was not always as widely available or important as it is today. As part of the human diet for nearly all of recorded history, sugar has evolved over time, becoming quite a common commodity. Yet the very simplicity of this common sweetener masks the highly complex and elaborate global trade that has developed around it. Now, The International Sugar Trade offers the only comprehensive reference guide to the worldwide market. A sweeping analysis of the entire sugar industry, it covers everything from the product's historical beginnings to the complex geopolitical and financial forces that have dominated the worldwide sugar trade during recent decades.

Over the past fifty years, especially, the international trade in sugar has changed dramatically. Since it is either imported or exported by every country on earth, sugar has become an integral component of the economic relationships among nations. Because of that unique position, the trade in sugar has both reflected—and been affected by—a wide range of divergent forces, including global politics, health consciousness, the emergence of developing nations as suppliers and consumers, and many others.

Perhaps the greatest change in the international sugar trade has been the trend toward price stabilization. Historically at the mercy of everything from war to weather, the price of sugar has always been extremely volatile. But, following such trends as the development of sugar substitutes, an overall decline in per capita consumption, and an increase in the overall amount of sugar on the open market, the price of sugar has leveled off considerably. This comparatively recent stability has profoundly altered the manner in which sugar is traded on the world market, and while this has created new opportunities to profit in sugar, it has also made trading in sugar commodities more complex than ever before.

In this important new reference, A. C. Hannah and Donald Spence explore the broad scope of the entire sugar market, providing an essential global tour of the international sugar trade in all its intricacy. Everything is here, from cultivation and refinement to importing and exporting, from commodity trading and tariffs to substitutes and consumption. The International Sugar Trade provides comprehensive coverage of:

• The history of sugar—from cultivation and refining to end use
• Trends in world production, consumption, and international trade
• Crucial information on export marketing, contracts, trade, and prices
• The policies of the world's major sugar producers—with particular attention focused on likely developments in Eastern Europe, Asia, and Cuba
• The impact of existing sugar substitutes and those under development
• The sugar trade cycle and marketing chain, descriptions of key players, and detailed coverage of the sugar futures markets.

The International Sugar Trade contains the most essential and up-to-date information currently available. It includes numerous tables and graphs describing production, consumption, and trade for nearly every country. It also includes five complete appendices exploring sugar and the environment; sugar and health; the Brazilian Alcohol Programme; international sugar agreements; and historical statistics covering the period from 1955 to 1994. It is a vital resource for anyone involved in the international sugar trade.

"[The International Sugar Trade] is a comprehensive account of sugar, the commodity. [It] is aimed at a wide audience, from specialists looking for more background to traders coming to sugar for the first time, students, nonspecialists, and laymen in search of an introduction to the fascinating world of sugar."—from the Preface.

The only complete guide to sugar, one of the world's most important and heavily traded soft commodities, this authoritative overview provides in-depth coverage of a wide range of essential topics, including:

• Origins, background, and production
• The world sugar economy today
• The sugar futures markets
• International sugar agreements
• Consumption trends of substitute products
• Key issues for the future

The best way to avoid food-borne illnesses is to prevent contaminants from getting into food. Public health is a constant concern for world health authorities since not only food-borne illnesses but also diverse human illnesses associated to fat, salt and sugar intake, are increasingly prevalent. These diseases are caused by micro-organisms, harmful chemicals or excess of some food components in foods which people preferably drink or eat. On the other hand, chemicals can produce both acute and chronic diseases depending on the level of contaminants present in the food. When the level of contaminants is high, the result may be an acute disease with dramatic consequences, but when the level of contaminants is low; they may accumulate in a live organism and produce a long term disease. Usually, chemical contaminants are found in the environment, both naturally and produced by human activity. In this sense, prevention is therefore the principal focus of all safety quality systems in the food industry and rules to change this system in order to assure people safe food products of the required quality by the consumer are discussed. Since food contamination can happen at any place during processing, it is necessary to evaluate all the hazards that can occur all along the food production chain, identifying inputs, and analysing and controlling all critical points to keep hazards at acceptable levels.

Food Truck 411: The Essential Information To Run A Successful Food Truck, is a new book written by Brian Branigan, owner and operator of Tortillaville, a popular Mexican fare food truck, located in Hudson, NY. Tortillaville co-owner and partner, Allison Culbertson, created the recipes, and the book design. Food Truck 411: the First Comprehensive Food Truck Book Written by a Food Truck Cook. Food Truck 411is a week-in-the-life, a photo book, a cook book, and a food truck operators vantage point of life-inside the box. It is written with the intent to assist the budding food truck entrepreneur, although, anyone intrigued with the modern-day food truck trend, is certain to take interest. And, if you like Mexican food, the back portion of the book offers a generous helping of over 30 winning recipes. Those of you who are entertaining the thought of opening a food truck (or even a cafe), can confidently look to this book as a trusty and reliable road atlas. It will get you there sooner, and it will save you both time and money.

This book provides an overview of general legal and technical requirements for food and agricultural imports and exports imposed by the Russian Federation and Ukraine. Many of Russia's food and trade regulations have or are undergoing reform as the Russia-Belarus-Kazakhstan Customs Union (CU) continues policy integration. Russia also continues to adjust policies pursuant to its recent WTO accession. In practice, Russia continues coordinating policy reform closely with the European Union, and as a result, changes in regulation reflect those of its primary trade partner. Additionally, the Ukraine possesses a complicated and costly food safety system inherited from the Soviet Union. Controls are implemented by various state agencies that often have overlapping functions. In late 2010, the Government of Ukraine started a major reform of the regulatory system aimed at reducing the number of controlling bodies and clear separation of their authorities.

This incredible success story tells in accurate, humorous detail how two sophisticated New Yorkers left the rat race and bought a farm in Nova Scotia. When their cow, Daisy, gave them too much milk for their little family, Sonia Jones started making dairy products for the local health food stores. Her recipes for yogurt, ice-cream, cheese spreads and cheesecakes took the province by storm, and soon the company began to grow like Topsy. The Jones's enterprise was so successful that they ended up becoming the proud owners of a multi-million dollar corporation. WHAT THE PRESS IS SAYING: The author relates the story in an engaging fashion, even describing setbacks cheerfully. There is added charm in accounts of veteran farmers whose advice was invaluable to the couple, to whom rural life at first was utterly alien. -Jim Morrison, Publishers Weekly The most appealing idea in this book is the notion that small-scale capitalismcan help preserve both ecological balance and individual freedom. Especially when applied to farming, the vision brings out the Jeffersonian in us all; and the author is always cheerily optimistic about its prospects. "The chickens fattened themselves on maggots; the pigs took care of the wastage emanating from the kitchen or the dairy-case shelves; and the tourists liquidated the farm-related food products so the cash could then be used to keep the business growing." This is a striking passage-a sort of yuppie version of Virgil's "Georgics," with a notable element of truth. -Bob Coleman, New York Times A colorful parade of well-drawn characters and tragicomical events, from a leaky filling machine to two years of production built on a kitchen stove and Styrofoam boxes. This all but ensures the Jones's life will soon be the subject of a made-for-TV movie. Would Jane Fonda care to play the confident, unstoppable Sonia? -Jennifer Henderson, Toronto Financial Post What's especially interesting about Jones' story is that her company was asuccess in spite of itself. It was in business before it even had a name; it had no plan and no start-up money. That's nothing short of amazing when you consider that everything written or said about entrepreneurship stresses developing a solid business proposal, having a sound marketing plan, and spending a fortune to launch the enterprise. -Marilyn Linton, Lifestyle Editor, Toronto Sunday Sun

PRE/TEXT 21.1-4 2013 - CONTENTS. Special Issue: FOOD THEORY. "Introduction" by Jenny Edbauer Rice and Jeff Rice - "The Good Body, Skilled in Eating" by Donovan Conley - "Food for Thought" by Phillip Foss - "Un(Loveable) Food" by Jenny Edbauer Rice - "Love In The Time of Global Warming" by Mark Stern - "The Organic Libertarian: How Deregulation Should Benefit Small Farms" by Eric Reuter - "Consuming Iowa, or How I Learned to Stop Worrying and Love Earl Butz" by David M. Grant - "The Urban Food Database and the Pedagogy of Attunement" by Jodie Nicotra - "Menu Literacy" by Jeff Rice - "The Erotic Pleasures of Danger Foods" by Zachary Snider - "My Conversion from Religion to Chocolate" by Alan McClure - "Rhetorical Theory in the Light of Food: The Meaning of Authority in Top Chef Masters" by Roland Clark Brooks - "Cook, Eat, and Write the Self: L'ecriture Feminine, Alice Waters, and the Slow Food Revolution" by Heather Eaton McGrane - "American Craft Brewers: A Story of Collaboration & Creativity" by Greg Koch

Navigating the Foodservice Channel is an essential resource for manufacturers, distributors, brokers, and chain operators. It will quickly give your new employees a solid understanding of the structure and workings of the Foodservice channel; knowledge that often takes months and years to accumulate through experience.

Are you a food producer entrepreneur? Then this book is for you How did the founders of innocent drinks, G'NOSH and MOMA beat thousands of other fabulous food entrepreneurs to win a space on supermarket shelves? And once they were there, how did they win the battle to convince sceptical, time-strapped shoppers to try them over more established brands? Tessa Stuart knows how, because she helped them do it. In this practical, inspirational book, she draws on her 15 years in the food industry to reveal a tried and tested set of principles for getting you from idea, to a product on the shelf, and to being THE next household name. "Got a great food or drink product that no one knows about? Need to grow sales? This book will show you how to ROCK your pack's on-shelf impact, to give your business the very best chance of being seen, heard, noticed and bought." Charlotte Knight, founder and owner of G'NOSH Dips

In this book, the authors present current research in the study of meat consumption and health. Topics include strategies to improve the healthy properties of meat and meat products; the nutritional value of fermented meat products; bioactive peptides derived from beef hydrolysates of Hanwoo and their bioactivities; evaluation of food additives in fresh meat preparations; the quality of dietary protein in Africa; and the microbiological quality of meat-based dishes purchased from food service establishments in Spain.