Originally published in 1993 Locke's Distillery is being reissued to celebrate the one hundred and fiftieth anniversary of the company. Despite market dominance by Scotch in this century, Irish whiskey remains its peer. Locke's Distillery has been manufacturing its famous brand of whiskey on the banks of the Brusna river in Kilbeggan, Co. Westmeath, since 1757, linking Ireland's industrial past to its future. From business archives and family papers, Andy Bielenberg has written a compelling history of the fluctuating fortunes of the distillery, tracing its origins and transformations in organization through the years to its present-day revival. He surveys the buildings and machinery, the process of distillation and marketing strategies, as well as documenting the Locke family's role within the company and their contribution to the social life of the midlands. Illustrated by period photographs, portraits and trade labels, and augmented by useful tables and appendix matter, Locke's Distillery will be of keen interest to regional and economic historians, and fascinate all who savour Irish whiskey and its traditions.

During El Niao episodes the normal patterns of tropical precipitation and atmospheric circulation become disrupted triggering extreme climate events around the globe: droughts, floods and affecting the intensity and frequency of hurricanes. Disasters create poverty traps that increase the prevalence of food insecurity and malnutrition. Agriculture is one of the main sectors of the economy that could be severely affected by El Niao event. FAO monitors the El Niao-Southern Oscillation (ENSO) phenomenon, among other weather related hazards, with a special focus on the potential impacts on the agricultural sector. The objective of this study is to enhance our understanding the El Niao phenomenon using FAO's Agricultural Stress Index System (ASIS). This study is carried out under the auspices of the new FAO Strategic Framework, for the Strategic Objective 5 Increase the resilience of livelihoods to threats and crises. The study outcomes are expected to enhance further discussions on our understanding of the El Niao Phenomenon and add to the growing literature. This would in turn improve effective early warning capabilities of FAO and partners to issue and trigger timely disaster risk reduction measures.

This publication presents the results of an FAO/IAEA coordinated research project (CRP) on the use of irradiation to ensure the safety and quality of pre-prepared foods. There is an increasing worldwide demand for pre-prepared and take-away meals. However, the traditional methods of preparing convenience foods via retort-processing and freezing are being replaced in favour of chilled foods, due mainly to their fresher and often more appealing appearance. Chilled prepared foods, however, are non-sterile and their heightened potential for microbiological contamination creates a considerable limitation to their shelf-life. The findings of this CRP demonstrate that radiation processing of pre-prepared meals results in a safer product by eliminating existing pathogens, and thereby reducing health risks while extending the foods' commercial shelf-life. This publication presents the findings of the CRP and offers a discussion of the possible further utilization and marketing of this new application of irradiation technology.

Completely updated for 2020, Food and Beverage Market Place contains more information than ever before, including thousands of new entries, and enhancements to many existing entries. This 2019 edition offers completely revised and greatly expanded Food Product Category and Supplier Product Category Indexes - finding a product or service has never been easier. With over 40,000 companies, 80,000+ key executive contacts and in-depth product categories Food & Beverage Market Place lets you find the products, services and new clients required to operate your business - quicker and easier than ever before.

Completely updated for 2018, Food and Beverage Market Place contains more information than ever before, including thousands of new entries, and enhancements to many existing entries. This 2014 edition offers completely revised and greatly expanded Food Product Category and Supplier Product Category Indexes - finding a product or service has never been easier. With over 40,000 companies, 80,000+ key executive contacts and in-depth product categories Food & Beverage Market Place lets you find the products, services and new clients required to operate your business - quicker and easier than ever before.

Completely updated for 2018, Food and Beverage Market Place contains more information than ever before, including thousands of new entries, and enhancements to many existing entries. This 2014 edition offers completely revised and greatly expanded Food Product Category and Supplier Product Category Indexes - finding a product or service has never been easier. With over 40,000 companies, 80,000+ key executive contacts and in-depth product categories Food & Beverage Market Place lets you find the products, services and new clients required to operate your business - quicker and easier than ever before.

Completely updated for 2018, Food and Beverage Market Place contains more information than ever before, including thousands of new entries, and enhancements to many existing entries. This 2014 edition offers completely revised and greatly expanded Food Product Category and Supplier Product Category Indexes - finding a product or service has never been easier. With over 40,000 companies, 80,000+ key executive contacts and in-depth product categories Food & Beverage Market Place lets you find the products, services and new clients required to operate your business - quicker and easier than ever before.

Completely updated for 2020, Food and Beverage Market Place contains more information than ever before, including thousands of new entries, and enhancements to many existing entries. This 2019 edition offers completely revised and greatly expanded Food Product Category and Supplier Product Category Indexes - finding a product or service has never been easier. With over 40,000 companies, 80,000+ key executive contacts and in-depth product categories Food & Beverage Market Place lets you find the products, services and new clients required to operate your business - quicker and easier than ever before.

Completely updated for 2015, Food and Beverage Market Place contains more information than ever before, including thousands of new entries, and enhancements to many existing entries. This 2014 edition offers completely revised and greatly expanded Food Product Category and Supplier Product Category Indexes - finding a product or service has never been easier. With over 40,000 companies, 80,000+ key executive contacts and in-depth product categories Food & Beverage Market Place lets you find the products, services and new clients required to operate your business - quicker and easier than ever before.

This publication compiles five studies and provide an overview of the conceptual bases for assigning monetary and non-monetary values to plant genetic resources for food and agriculture. It also constitutes the first steps towards a projection of benefit flows over time.It provides first an overview of both the conceptual bases for assigning economic values (monetary and non-monetary) to plant genetic resources for food and agriculture, and the existing methodologies for establishing such values. Chapter 2 comprises an economic analysis of the values of global seed production and their distribution across crops, regions and countries, in order to provide estimates for potential monetary flows, as well as the overall value levels used in the mathematical model of Chapter three. Chapter 3 constitutes the core of this book and presents a model of potential flows of income into the Benefit-Sharing Fund. Chapter 4 develops and tests informatics methodologies that make possible large-scale computational analyses of patent and other databases. Its aim is to assess the commercial use of material brought under the terms and conditions of the SMTA, and to value and quantify non-monetary benefits.

Over the past twenty-five years, the world of artisan food and beverages has evolved from a few interesting point of sale items to huge sponsorships of everything from the Academy Awards and NASCAR to breast cancer research and public television. It used to be that a nice press kit and a smiling face could usually get you some coverage. Now we see celebrity chefs, podcasts, and concert tour logistics have all become part of the package. Artisan food and beverage has become big business, and at least some of the public relations programs have grown up alongside the industry. But for most producers, the challenges still remain as they do for all small businesses: there isn't the money to compete on a national scale and the only hope for success in the world of public relations is to be more cost effective, more targeted, and smarter than the competition. From wine producers and brewers, to bakers and breakfast bar makers, smart, effective, and focused are the bywords of success. Making sure that's how you approach your public relations effort is what this book is all about.

The toxicological monographs and monograph addenda contained in this volume were prepared by a WHO Core Assessment Group that met with the FAO Panel of Experts on Pesticide Residues in Food and the Environment in a Joint Meeting on Pesticide Residues (JMPR) in Rome, Italy, on 9-18 September 2008.Six of the substances evaluated by the WHO Core Assessment Group (azoxystrobin, chlorantraniliprole, mandipropamid, prothioconazole, spinetoram and spirotetramat) were evaluated for the first time. Six compounds (buprofezin, hexythiazoz, flusilazole, procymidone, profenofos) were re-evaluated within the periodic review program of the Codex Committee on Pesticide Residues (CCPR). Reports and other documents resulting from previous Joint Meetings on Pesticide Residues are listed in Annex 1.

In this book the author explains in lay terms how and why there has been such a huge increase in food poisoning over the past ten years, what should be done about it by governments and what action you can take to safeguard yourself and your family.'

This information-packed resource tells you how to improve profitability through marketing and merchandising.

This book includes:

• Comprehensive listing of trade organizations, information bureaus, and agencies offering promotional information.
• Appendix listing wineries that are producing secondary wine labels.
• A new chapter on low and nonalcoholic beverages.
• New statistics on microbreweries.
• Vintage charts.

Plastics are the most important class of packaging materials. This successful handbook, now in its second edition, covers all important aspects of plastic packaging and the interdisciplinary knowledge needed by food chemists, pharmaceutical chemists, food technologists, materials scientists, process engineers, and product developers alike.
This is an indispensable resource in the search for the optimal plastic packaging. Materials characteristics, additives and their effects, mass transport phenomena, quality assurance, and recent regulatory requirements from FDA and European Commission are covered in detail with ample data.

An estimated one-third of all American adults eats something from at a fast-food restaurant every day. Millions start their mornings with paper-wrapped English muffin breakfast sandwiches, order burritos hastily secured in foil for lunch, and end their evenings with extravalue dinners consumed in cars. But while people of all ages and backgrounds enjoy and depend on fast food, it does not mean the same thing to each of us. For African Americans, as acclaimed historian Marcia Chatelain reveals in Franchise, fast food is a source of both despair and power-and a battlefield on which the fight for racial justice has been waged since the 1960s. On the one hand, we rightly blame fast food for the rising rates of obesity and diabetes among black Americans, and fast food restaurants are viewed as symbols of capitalism's disastrous effects on our nation's most vulnerable citizens. Yet at the same time, Chatelain shows, fast food companies, and McDonald's in particular, have represented a source of economic opportunity and political power. After Martin Luther King, Jr.'s assassination in 1968, many activists turned to entrepreneurship as the means to achieving equality. Civil rights leaders, fast food companies, black capitalists, celebrities, and federal bureaucrats began an unlikely collaboration, in the belief that the franchising of fast food restaurants, by black citizens in their own neighborhoods, could improve the quality of black life. Equipped with federal loans and utterly committed to the urban centers in which they would open their little sites of hope, black franchise pioneers achieved remarkable success, and by the late 2000s, black-franchised McDonald's restaurants reported total sales exceeding $2 billion. Fast food represented an opportunity for strivers who had been shut out of many industries, denied promotions in those that would tolerate them, and discouraged, in numerous ways, from starting their own businesses, all because of the color of their skin. But a parallel story emerged, too-of wealth being extracted from black communities, of the ravages of fast food diets, of minumum wage jobs with little prospect for advancement. Taking us from the first McDonald's drive-in in San Bernardino in the 1940s to civil rights protests at franchises in the American South in the 1960s and the McDonald's on Florissant Avenue in Ferguson in the summer 2014, Chatelain charts how the fight for racial justice is intertwined with the fate of black businesses. Deeply researched and brilliantly told, Franchise is an essential story of race and capitalism in America.

Culinary luminaries like renowned chefs Eric Ripert of Le Bernardin, Michel Richard of Citronelle, and Molly Hanson of Grill 23; chef, writer, and educator Dan Barber of Blue Hill; chef-entrepreneurs Alison Lane and Andrew Silva of Mirabelles; knight of the French Order of the Merite Agricole, chef Raymond Ost of Sandrine s; and food writer and former CEO of Clicquot, Inc., Mireille Guiliano, share their heartfelt philosophies about food. Their tantalizing recipes will expand any home cook s culinary repertoire. Twenty-five years ago Allison Hooper and Bob Reese began crafting artisanal dairy products in the European style. They developed a vital link with local farms that continues to this day: Vermont Butter & Cheese Company supports a network of more than 20 family farms that provide milk that meets the highest standards of purity. As Allison learned on a family farm in France, quality originates at the source with the people who work the land and the pride they take in its yield. In a Cheesemaker s Kitchen celebrates their perhaps improbable success. It is the story of pioneers in the fledgling American artisan cheese industry and how they bootstrapped a small, socially responsible business.