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Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries > General
Scandals in food, growth of supermarket power, new technologies and crises in obesity have shaken popular trust in food across Europe. The BSE epidemic, concern over GM foods, dioxin scares and avian flu have placed consumer trust and how to restore it at the top of government agendas. Uncovering surprising differences between countries, "Trust in Food" examines these issues to challenge the idea of the consumer as a sovereign individual and to demonstrate how consumption is institutionalized within societies.
Due to globalization and internationalization of agri-food production, the arena of competition and competitive advantage is moving from individual firms operating on spot markets towards supply chains and networks. Therefore, coordination between firms within the chain becomes more important. Topics like costs, efficiency, risk and investment analysis have received little empirical attention within chain and network research. Nonetheless, these performance measures are of vital importance for continuity of individual companies, chains and networks. This book aims at offering a coherent view on this matter by discussing the possibilities and limitations of quantifying performance, risks and investments in the agri-food chain. A wide variety of approaches from different economic disciplines was used to analyse the complex systems of agri-food supply chains and develop appropriate models for management decision support.
Statistics is a key characteristic that assists a wide variety of professions including business, government, and factual sciences. Companies need data calculation to make informed decisions that help maintain their relevance. Design of experiments (DOE) is a set of active techniques that provides a more efficient approach for industries to test their processes and form effective conclusions. Experimental design can be implemented into multiple professions, and it is a necessity to promote applicable research on this up-and-coming method. Design of Experiments for Chemical, Pharmaceutical, Food, and Industrial Applications is a pivotal reference source that seeks to increase the use of design of experiments to optimize and improve analytical methods and productive processes in order to use less resources and time. While highlighting topics such as multivariate methods, factorial experiments, and pharmaceutical research, this publication is ideally designed for industrial designers, research scientists, chemical engineers, managers, academicians, and students seeking current research on advanced and multivariate statistics.
"The complexity and tensions of industrial innovation processes are fleshed out through the analysis of an intriguing case study from the food industry. Drawing together insights from multiple disciplines, this book shows the controversial nature of innovation processes."--
This book examines the decade from 2004 to 2013 during which people in China witnessed both a skyrocketing number of food safety crises, and aggregating regulatory initiatives attempting to control these crises. Multiple cycles of "crisis - regulatory efforts" indicated the systemic failure of this food safety regime. The book explains this failure in the "social foundations" for the regulatory governance of food safety. It locates the proximate causes in the regulatory segmentation, which is supported by the differential impacts of the food regulatory regime on various consumer groups. The approach of regulatory segmentation does not only explain the failure of the food safety regime by digging out its social foundation, but is also crucial to the understanding of the regulatory state in China.
The first and second editions of Food Microbiology and Hygiene are established reference texts for the food industry, giving practical information on food microbiology, hygiene, quality assurance and factory design. This third edition has been revised and updated to include the latest developments concerning HACCP, food legislation and modern methods of microbial examination. The book is designed for microbiologists working in the food industry, quality assurance personnel and academic researchers.
"The Real Thing: Coke's Bumpy Ride through India", is a non-fiction real life story of the Atlanta-based The Coca Cola Company's long troubled business journey, partly its own making and partly because of its wrong assessment of India's regulatory system and administrative framework. The content combines a painstaking research by the author into various aspects of the company's operations over a period of time and his insider's knowledge with a reporter's detachment. The chapters are constructed brick by brick to chronicle the company's and brand Coca-Cola's business moves in the sub-continent, following more of a hybrid than purely global or local standard. Entering India in 1991 after a 14-year exile, Coke's subsequent policies and practices have been mired in controversy. The pesticides in colas, the closure of the company's Kerala plant following its expose as a groundwater guzzler, and the company's constant fight with environmentalists, social activists and the government provided the impetus for writing this book. Having tracked Coke for over two decades, Nantoo Banerjee's book provides, possibly for the first time in India, a well-researched look into the operation of a major multinational - its managerial practices, especially some of the critical moves and decisions taken by its senior executives in Atlanta, Tokyo, Hong Kong and New Delhi, internal intrigue, customer care policies, external pressures and ruthless ambition. The book is brilliantly bold and lives up to the author's reputation as one of the country's best-known investigative business journalists.
Expectations drive our lives and actions. Our interpretation of the scene out in front governs whether or not we eat and whether or not we patronize a store or restaurant. The activity of the moment is pursued not only for duty or immediate pleasure but also with the dread, excitement, or merely boredom that lies ahead. The stimulus provided by the total appearance of the object or scene engenders expectations of the outcome of our involvement with the object or event. Throughout the food chain, expectations are at the heart of quality judgements and price. On entering a restaurant or pub we may subconsciously judge qualities such as cleanliness, comfort, privacy, and quality. A major part of these judgements are responses to the visual properties of the space. This book tackles expectations and how they arise, expectations associated with strangers involved in the food industry, with the business faAade, advertisement and packaging, as well as expectations engendered in store and restaurant and from the food itself. This holistic approach has been taken because total appearance images and expectations are critical in separate and interlinking ways to all aspects of food research, development, production, marketing, sales and preparation, as well as consumption. Above all, they are critical to each individual customer whether they are in the kitchen, store, restaurant or pub. This book seeks to help those in all areas of industry who contribute to the visual stimulus experienced by the customer. These include architects, store designers, and food producers, whether they be banquet chef or manufacturer, as well as those in advertising and packaging or having responsibilityfor training customer contact staff. It will also serve as a text for students and graduates of food science, marketing in its widest sense, retailing, and those concerned with food and its presentation. Although this book is directed at members of the food industry, the philosophy, approach, and interpretation apply to all industries and service sectors that depend on a person's visual appraisal of an object, scene, or situation.
The book is divided in 3 sections, each containing several chapters: Section 1 includes chapters that identify and discuss several ethical issues along the food chain, with particular detail of issues in the food industry and in consumer behavior; Section 2 includes chapters that present the basis of a code of conduct in the food profession as well as the description of existing codes of conduct of food industry and food scientist professionals, including ethics of publishing, and also ethics in risk communication; Section 3 includes chapters based on case studies with examples of teaching approaches currently used in teaching food ethics, easy to implement and already tested and confirmed as successful examples that engage students in this topic. Although professional ethics in food supply chain is claimed as an essential topic to be addressed in any degree program, few higher education institutions that currently include a module on ethics in their study programs. In g eneral, it is argued that ethics is a topic addressed along the curriculum and embedded in the contents of the modules. However, ethics, for its importance, needs a different teaching and educational approach, and this book achieves that..
Fruit and vegetables are both major food products in their own
right and key ingredients in many processed foods. There has been
growing research on their importance to health and techniques to
preserve the nutritional and sensory qualities desired by
consumers. This major collection summarises some of the key themes
in this recent research.
1 Markets, Sources, and the Marketing System.- 1. The United States Market for Food.- 2. The United States Market for Fresh Fruits and Vegetables.- 3. Sources of Fresh Fruits and Vegetables.- 4. Major Sources of Supply: California, Florida, and Mexico.- 5. The Marketing System and Firms Involved: An Overview.- 6. Marketing Systems for Three Major Fruits and Vegetables: Oranges, Apples, and Tomatoes.- 2 The Marketing Environment.- 7. Market Information: Agricultural Statistics, Grading and Inspection, Market News, and Other Information Sources.- 8. Market Prices and Price Analysis.- 9. Trade Practices, Credit Ratings, and Regulation of Trading (Perishable Agricultural Commodities Act).- 10. Cooperative Marketing.- 11. Marketing Orders.- 12. Pesticide Use and Food Safety.- 13. Nutritional Quality and Nutrition Marketing.- 14. Generic, Brand, and Private Label Advertising and Promotion.- 3 Marketing Operations and Firms.- 15. International Trade.- 16. Shipping Point Operations and Firms.- 17. Long Distance Transportation.- 18. Wholesaling at Destination and Terminal Market Facilities.- 19. Food Retailers and Retailing.- 20. The Foodservice Industry.- 21. Direct Marketing by Farmers to Consumers.- 4 Epilogue.- 22. Future Prospects.
Wine tourism is a rapidly growing field of industry and academic
interest with changes in the consumer markets in recent years,
showing an enormous interest in 'experiential' travel. Wine Tourism
Around the World is therefore an invaluable text for both students
and practitioners alike and provides: Academic researchers and students in tourism and hospitality
fields, as well as anyone connected with the wine industry, will
find this book an essential guide to understanding the global
impacts of wine tourism and the consequent economic, social and
environmental impacts and opportunities.
Denton Marks uses economic analysis, in plain and simple language, to demystify the wine world and to enrich our understanding of it. This remarkable book could well serve as an introduction to the wine industry for economists or as an introduction to economics for the wine industry. Up to date and thorough, Marks has undertaken a prodigious task.' - Orley Ashenfelter, Princeton University, and Co-Founder and President, American Association of Wine Economists, US'What is welcome with Denton Marks's book is its exploration beyond the narrow focus of wine pricing. The outline of how wine fits into key economic processes is illuminating, and the understanding of the political economy of wine is especially helpful. Crucially, the examination of how wine functions as a cultural good is a real expansion of our understanding of its social and economic context, underlining that value is not merely a financial construct but includes intangible, symbolic meaning as well.' - Steve Charters MW, School of Wine and Spirits Business, Burgundy School of Business, France 'Denton Marks's book fills a void in both the economics and the wine-related literature. It offers the economics student insights into the wine world and the wine professionals insights into economic thinking. Certainly, this is the first 'wine economics' textbook.' - Karl Storchmann, New York University, US and Managing Editor, Journal of Wine Economics 'Marks harvests wine's potential as a lens through which to view human economic behavior- and economic misbehavior - taking readers on a sophisticated but accessible and comprehensive tour of the fascinating nooks and crannies of the wine market. Perhaps the crowning achievement is the original and thought-provoking treatment of some of the thorniest philosophical and scientific dilemmas unique to wine, including price signals, asymmetric information, and sensory intersubjectivity. This is a much-needed book from an economist who knows the subject.' - Robin Goldstein, Author of The Wine Trials, Blind Taste, and blindtaste.com/ 'Most professions show a professional interest in wine, and economics is no exception: it can help us understand how wine markets work. But since economics is considered by many as a rather 'dry' subject, wine can boost student enthusiasm for economics. This book exploits those two interests by helping non-economists understand wine producer and consumer behavior and helping college students understand economics.' - Kym Anderson, Wine Economics Research Centre, University of Adelaide and Australian National University, Australia Wine and the wine trade are steeped in culture and history; few products have consistently enjoyed both cultural importance and such wide distribution over time even seen by some as 'an elixir of life'. While wine has been produced and consumed for centuries, what is distinctive about the economics of wine? Professor Marks's book is an accessible exploration of the economics of wine, using both basic principles and specialized topics and emphasizing microeconomics and related research. Drawing upon economic themes such as International Trade and Public Choice, Wine and Economics also relates economic reasoning to management issues in wine markets. The discussion ranges from economic fundamentals and wine and government, to the challenge of knowing what is in the bottle and the importance of wine as a cultural good. This novel and comprehensive introduction to the subject is an invaluable resource for students, scholars and anyone interested in wine and the wine industry.
Lawries' Meat Science, Ninth Edition continues to be a classic reference in the meat world. It has been used by numerous generations of meat professionals since its first edition in 1966. The new edition brings four new chapters and updated information related to the latest advances in meat animals breeding and technologies for meat preservation, processing, and packaging. In addition, new relevant aspects of nutritional value, quality and safety of meat as well as methodologies for authenticity and traceability are provided with a compilation of chapters written by a select group of the most experienced and knowledgeable people in the meat field. This book covers essential information and latest advances and developments, from the initial meat animal's growth and development to the time of slaughter and to the processing technologies, packaging and distribution till consumption of its meat. Relevant aspects of its composition, nutritional value, eating quality, consumer acceptance, safety and sustainability issues are also covered.
Herbs and spices are among the most versatile and widely used
ingredients in food processing. As well as their traditional role
in flavouring and colouring foods, they have been increasingly used
as natural preservatives and for their potential health-promoting
properties, for example as antioxidants. Edited by a leading
authority in the field, and with a distinguished international team
of contributors, the Handbook of herbs and spices provides an
essential reference for manufacturers wishing to make the most of
these important ingredients.
The food industry faces an unprecedented level of scrutiny.
Consumers are not only concerned with the safety and quality of
food products but also the way in which they are produced. At the
same time the food industry has developed new ways of assuring
appropriate standards for its products and their methods of
production, developing systems such as TQM and HACCP to identify
and manage key steps in production. These new methods require new
skills in auditing. Auditing in the food industry provides an
authoritative guide to the range of standards and the auditing
skills they demand.
This book investigates the birth and evolution of craft breweries around the world. Microbrewery, brewpub, artisanal brewery, henceforth craft brewery, are terms referred to a new kind of production in the brewing industry contraposed to the mass production of beer, which has started and diffused in almost all industrialized countries in the last decades. This project provides an explanation of the entrepreneurial dynamics behind these new firms from an economic perspective. The product standardization of large producers, the emergence of a new more sophisticated demand and set of consumers, the effect of contagion, and technology aspects are analyzed as the main determinants behind this 'revolution'. The worldwide perspective makes the project distinctive, presenting cases from many relevant countries, including the USA, Australia, Japan, China, UK, Belgium, Italy and many other EU countries.
This is the second edition of the definitive analysis of the
international wine trade. This new edition focuses on individual
trade flows across the major importing and exporting countries,
examines the increasing role of food retailers in wine selling and
looks for the future trends which will shape the industry in the
new millennium.
The chapters of this book provide a better understanding of wine economics, by addressing new issues such as sustainable development, food authenticity, financial expectations and consumption economics. Many of the discussed topics have been recently developed by economists (e.g. global warming and wine tourism) despite having been mostly covered by specialists in management, marketing and geography. Other fields correspond to new investigations of traditional topics, such as ranking wines or consumer behaviour, and new analyses in strategic choice (for example how to bottle wine or to sell bulk wine, to select grape varieties at replanting, to distinguish attitudes, intentions and behaviour in exporting). "Wine Economics" draws attention to the positioning of different market players and explores alternative regulations for public policy.
Contemporary wine marketing practice is changing rapidly due to the intensity of industry competition, the emergence of numerous media options, and the dynamics of market segments. As new wineries emerge onto the global stage, both they and the entrenched firms must remain well-informed and leverage the latest marketing and sales approaches in order to succeed. Contemporary Wine Marketing and Supply Chain Management intricately weaves academic knowledge, practical insights, and firsthand wisdom from wine executives around the world. Drawing on over 200 interviews and visits with winery owners, executives and managers in five countries, industry experts across marketing and supply chain management examine successful marketing frameworks as they apply to growers, wineries, distributors, and retailers. Combined with contemporary expertise in brand management, sales, research, social media, this book explores exciting and effective business practices and offers contemporary marketing ideas that will help wineries thrive.
A number of recent books, magazines, and television programs have emerged that promise to take viewers inside the exciting world of professional chefs. While media suggest that the occupation is undergoing a transformation, one thing remains clear: being a chef is a decidedly male-dominated job. Over the past six years, the prestigious James Beard Foundation has presented 84 awards for excellence as a chef, but only 19 were given to women. Likewise, Food and Wine magazine has recognized the talent of 110 chefs on its annual "Best New Chef" list since 2000, and to date, only 16 women have been included. How is it that women - the gender most associated with cooking - have lagged behind men in this occupation? Taking the Heat examines how the world of professional chefs is gendered, what conditions have led to this gender segregation, and how women chefs feel about their work in relation to men. Tracing the historical evolution of the profession and analyzing over two thousand examples of chef profiles and restaurant reviews, as well as in-depth interviews with thirty-three women chefs, Deborah Harris and Patti Giuffre reveal a great irony between the present realities of the culinary profession and the traditional, cultural associations of cooking and gender. Since occupations filled with women are often culturally and economically devalued, male members exclude women to enhance the job's legitimacy. For women chefs, these professional obstacles and other challenges, such as how to balance work and family, ultimately push some of the women out of the career. Although female chefs may be outsiders in many professional kitchens, the participants in Taking the Heat recount advantages that women chefs offer their workplaces and strengths that Harris and Giuffre argue can help offer women chefs - and women in other male-dominated occupations - opportunities for greater representation within their fields.
This book demonstrates how the Thalidomide catastrophe of the 1960s and the BSE crisis of the 1990s led to regulatory regimes for pharmaceuticals and foodstuffs in Europe. However, the developmental paths of these regimes differ - and so does the efficiency and legitimacy of regulatory policy-making.
The second edition ofMicrobiologyofFoods6:MicrobialEcologyofFoodCommodities was written by the ICMSF, comprising 16 scientists from 11 countries, plus consultants and other contributors to chapters. The intention of the second edition was to bring the ?rst edition (published in 1996) up to date, taking into account developments in food processing and packaging, new products, and recognition of new pathogens and their control acquired since the ?rst edition. Theoverallstructure ofthechapters hasbeen retained,vizeachcovers(i)theimportantpropertiesof thefoodcommoditythataffectitsmicrobialcontentandecology,(ii)theinitialmicro?oraatslaughteror harvest, (iii) the effects of harvesting, transportation, processing, and storage on the microbial content, and (iv) an assessment of the hazards and risks of the food commodities and (v) the processes applied to control the microbial load. In 1980s, control of food safety was largely by inspection and compliance with hygiene regulations, together with end-product testing.MicroorganismsinFoods2:SamplingforMicrobiologicalAnalysis: PrinciplesandSpeci?cApplications(2nded.1 986)putsuchtestingonasounderstatisticalbasisthrough samplingplans,whichremainusefulwhenthereisnoinformationontheconditionsunderwhichafood has been produced or processed, e.g. at port-of-entry. At an early stage, the Commission recognized that no sampling plan can ensure the absence of a pathogen in food. Testing foods at ports of entry, or elsewhere in the food chain, cannot guarantee food safety.
The unique characteristic of the international banana trade is
distinguished from other commodity trades by the intensity of its
politics and the importance of a small number of companies which
have dominated the trade for over |
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