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The need for germplasm banks that safeguard the vegetable genetic resources is more than justified by the genetic erosion aggravated in the last few decades, not only in the cultivars, but also in traditional landraces and wild relatives. Topics discussed in this book include the germplasm of melons, woodland grapes, sweet and sour cherries, soybean, and an alternative tool for the germplasm conservation in wild mammals.
Food today is over-corporatized and under-regulated. It is involved in many immoral, harmful, and illegal practices along production, distribution, and consumption systems. These problematic conditions have significant consequences on public health and well-being, nonhuman animals, and the environment, often simultaneously. In this insightful book, Gray and Hinch explore the phenomenon of food crime. Through discussions of food safety, food fraud, food insecurity, agricultural labour, livestock welfare, genetically modified foods, food sustainability, food waste, food policy, and food democracy, they problematize current food systems and criticize their underlying ideologies. Bringing together the best contemporary research in this area, they argue for the importance of thinking criminologically about food and propose radical solutions to the realities of unjust food systems.
This book presents a modelling framework in which epidemiological model results are integrated with an economic model of the U.S. agricultural sector to enable estimation of the economic impacts of outbreaks of foreign-source livestock diseases. To demonstrate the model, the study assessed results of a hypothetical outbreak of foot-and-mouth disease (FMD). The modelling framework includes effects of the FMD episode on all major agricultural products and assesses these effects on aggregate supply, demand, and trade over 16 quarters. Model results show a potential for large trade-related losses for beef, beef cattle, hogs, and pork, though relatively few animals are destroyed. This model is more comprehensive than previous work because it has components for modelling both economic effects and disease-spread effects from an outbreak, for which the results can be integrated. It also assesses the effects of a disease outbreak on major agricultural sectors- livestock and crops- along vertical market chains, from production to consumption. Thirdly, it projects the impact of the disease outbreak over 20 calendar quarters, rather than for just one year.
More than a fifth of the worlds farmers live in India, which has over a billion inhabitants to support and feed. From Independence in 1947 to the lifting of trade barriers in 2001, this book explains how the Indian Union has succeeded in becoming one of the worlds leading food producers, but also why it is still a land of poverty. The various aspects of the question are addressed, from the environment (cultural and natural, local and international) to institutions and food products. The ins and outs of the green revolution are obviously discussed, but so are those of other less familiar coloured revolutions (white for dairy, yellow for vegetable oils, blue for agriculture), not forgetting horticultural and poultry dynamics, as well as products that give India its flavour (spices, tea and other plantation crops). Three core issues are debated at the end: the unsolved problem of poverty and under-nutrition, the worrying deterioration of natural resources, and the recent economic liberalization. This half-century review, which takes the form of a handbook for a broad readership, enlightens us on both the past and future paths of the worlds biggest democracy.
The world needs nutrition-driven agriculture that operates within planetary boundaries. But a recent OECD report on New Zealands environmental performance shows how our agricultural sectors continual push at those boundaries poses grave risks. Meantime, a range of health indices show that how and what we eat makes many of us ill. Plus, valuable revenue and jobs are lost because we dont champion the great food we do produce. Robust policies, new solutions and best practice for sustainable food production and consumption are needed. Thirty-one experts give their views on how New Zealand can lead the way.
The authors of this book discuss the most recent advancements in food microbiology research. Chapters include a review on the factors which help to choose the conditions that assure food microbial stability and contribute to food safety and quality; an examination of the prevalence of one of the most important food-borne pathogens, L. monocytogenes, particularly in fruits and vegetables; emerging bacteria detection methods in food and culture media using mass spectrometry (MS); detection techniques of Salmonella, of which infections from animal food play an important role in public health and particularly in food safety; and case studies of yeasts in fruit wine fermentations, which can have important implications for developing fruit wine and can contribute to an important advancements in any fermentation products.
World egg consumption is increasing, particularly in developing countries. This creates new challenges, particularly for more intensive systems which have played a major role in increasing production and productivity. Intensive systems face a continuing threat from zoonoses. At the same time, consumer expectations about both safety, sensory and nutritional quality have never been higher. There is also increasing concern about the environmental impact of and animal welfare issues in egg production. Drawing on an international range of expertise, this book reviews key research addressing these issues. Part 1 looks at developments in understanding of egg composition and chemistry. The book then reviews pathogens in eggs, including methods of transmission and techniques to prevent or remove contamination. The final part of the book reviews advances in understanding, measuring and enhancing the sensory and nutritional quality of eggs. Achieving sustainable production of eggs Volume 1: Safety and quality will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in egg production. It is accompanied by Volume 2 which reviews animal welfare and sustainability issues.
The production, marketing and exportation of food is particularly important to the Irish economy. The sector continues to grow and has played a very significant role in Ireland's financial recovery. This important new book provides a much needed overview of the field. It traces the history and development of the fledgling system of food law as it was in Ireland during colonial times and the Irish Free State, through to an examination of the current dynamic relationship between International, European Union and domestic laws on matters such as food safety, food labelling and advertising, protected food names, hygiene and food contamination. The book also contains detailed assessments of the ways in which the law is used to address current health concerns, such as those related to nutrition, obesity and alcohol abuse, as well as such issues as food fraud, animal welfare, organics and the use of technologies like genetic modification, cloning and nanotechnology in food production.
Winner of the Outstanding Manuscript Award from Phi Alpha Theta, this work explains how nationhood emerges by viewing countries as cultural artifacts, a product of "invented traditions." In the case of France, scholars sharply disagree, not only over the nature of French national identity but also over the extent to which diverse and sometimes hostile provincial communities became integrated into the nation. In When Champagne Became French: Wine and the Making of a National Identity, Kolleen M. Guy offers a new perspective on this debate by looking at one of the central elements in French national culture -- luxury wine -- and the rural communities that profited from its production.
Focusing on the development of the champagne industry between 1820 and 1920, Guy explores the role of private interests in the creation of national culture and in the nation-building process. Drawing on concepts from social and cultural history, she shows how champagne helped fuel the revolution in consumption as social groups searched for new ways to develop cohesion and to establish status. By the end of the nineteenth century, Guy concludes, the champagne-producing provinces in the department of Marne had developed a rhetoric of French identity that promoted its own marketing success as national. This ability to mask local interests as national concerns convinced government officials of the need, at both national and international levels, to protect champagne as a French patrimony.
Food security and nutrition can only be assured if it is based on sustainable production practices and crop seeds of good quality and purity. Good quality seeds are needed on farm as a major asset to boost crop yields. However, availability of good quality seeds largely depends on investment by the private sector, which depends on availability of a significant market to ensure profit. But, enforcement of different national seed legislations, which is the case in many countries, for example in Africa, does not provide a seed market large enough to attract investment from the private sector. In this context, the Food and Agriculture Organization of the United Nations (FAO) encourages and supports regional harmonization of rules governing quality control, certification and marketing of crop seeds. While regional harmonization enlarges the seed market and makes it attractive for investment by the private sector, care must be taken to upgrade the seed standards by insertion of the list of dangerous seed borne pests, pathogens and weeds, to anticipate on their possible spread over entire regions. With regard to weeds, contamination of crop seeds by weed propagules is an important issue in several countries in Africa, Asia and Latin America. Contamination of crop seeds by weed propagules contributes to spreading of weeds to places where they were not encountered before, which increases weed management cost incurred by the farmer, may take land out of production and may become an impediment to sustainable crop production intensification.
An international expert meeting on the potential food safety implications of the application of nanotechnologies in the food and agriculture sectors was convened by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) in June 2009. The key findings, conclusions and recommendations of the meeting were published in 2010 (FAO/WHO, 2010) and are briefly summarized in this publication. This report was commissioned by FAO and WHO with the objective of summarizing and analyzing the information that has become available since the 2009 expert meeting and determining possible courses of action to be followed by FAO and WHO in this matter.
Brewery Huyghe, also known as 'The Brewery of Delirium Tremens' or 'The Brewery of the Pink Elephant', is one of the largest family brewers in Belgium. This book delves deep into the heart of this successful independent business. Discover its history, production processes, tasting profiles and food pairing notes. A must-have for any Belgian beer connoisseurs, or fans of the Pink Elephant.
Gloucestershire is a large county, rich in food and drink heritage. Famous for Double Gloucester cheese and the cheese rolling event, Old Spot pigs, cider and the birthplace of prominent tea merchant Thomas Twining, Gloucestershire's culinary history is both colourful and diverse. Nutcrack Sunday and Puppy Dog Pie (don't worry, it hasn't always been made from cute canines), ancient markets and progressive agriculturists represent just a few of the many interesting stories that contribute to this county's food and drink narrative. In this book Emma Kay looks at the regional fare and dishes that have characterised Gloucestershire over the years, as well as its food and drink markets and famous producers and cooks. Stinking Bishops and Spotty Pigs: Gloucestershire's Food and Drink will appeal to all those who are interested in the history of Gloucestershire and its food and drink heritage.
The purpose of this book is to integrate aspects of food product marketing with traditional agricultural marketing. This novel approach fills a gap in the current literature and reflects a growing trend to teach these subjects in an integrated way. The authors are leading authorities from the USA and Europe and the book has been developed from a very successful series of courses run for several years by the International Center for Advanced Mediterranean Agronomic Studies (CIHEAM) in Zaragoza, Spain. These courses have been attended by postgraduates from a wide range of countries, so the book is likely to have worldwide appeal.
The food safety and contamination practices were explained in this book. The microbial contamination of the food products was emphasized in detail. Some of the harmful bacteria that produces food borne toxins were illustrated. Some of the advanced techniques that can be used in the analysis of the food contaminants was explained in this book. Various types of flavors that enhance the customer's satisfaction was explained with examples. Some of the molecular techniques that can determine the quality of the food was discussed. Some of the chemical contaminants that spoil the food products were described with popular examples. The evaluation of food safety protocols was described by considering the local legislations of various countries. The process of food fortification and its role in the food processing industries was discussed in detail.
Soy and Soy-Based Foods in Health and Nutrition is a book that outlines the importance of soy in the world food market and emphasizes on the manner in which soy is gaining importance in a world that is adopting vegan diet more and more. Soy is a rich source of protein and is a primary protein source in vegan food in US as well as in Asia Pacific regions. The soy consumption has gone up by many folds in the recent past and is expected to shoot even further. The book makes the readers realize this by quoting several examples of its applications and farm-raising.
More recently, the food and nutrition panorama has become much more meticulous. Currently, personalized food and nutrition involves an ever increasing in-depth approach, evaluating a person's genes, eating habits, training schedules, sleep patterns, microbiome, and even the metabolome. The roles that food plays in peoples' lives are wide ranging and may include comfort, sustenance and nutrition, as well as survival, addiction and poison. In this book, the concept of personalized food is explored. It covers the practices of home cooking as well as picky eaters. It looks into the why the personalized nutrition changes over a lifetime. The book also presents a look into what the future holds, with concepts such as the quantified self and a discussion of current dietary recommendations.
This book draws together empirical research across a range of contemporary examples of food tourism phenomenon in Asia to provide a holistic picture of their role and influence. It encompasses case studies from around the pan-Asian region, including China, Japan, South Korea, Thailand, Singapore, Vietnam, and India. The book specifically focuses on and explicitly includes a variety of perspectives of non-Western and Asian research contexts of food tourism by bringing multidisciplinary approaches to food tourism research and wider evidence of food and tourism in Asia.
Studies that assess and analyse people's nutrition-related knowledge, attitudes and practices (KAP) are a useful method for gaining such an insight into peoples' personal determinants of their dietary habits. The manual offers guidance and practical steps for planning and conducting a KAP survey, and for analysing and reporting the survey findings
The average American today consumes some 150 pounds of sugars, plus substantial amounts of artificial sweeteners, each year. How this came to be and how sweeteners have affected key aspects of the American experience is the story of Sweet Stuff. This book is the first detailed history on the subject. The narrative covers the major natural sweeteners, including sugar and molasses from cane, beet sugar, corn syrup, sorghum syrup, honey, and maple, as well as the artificial sweeteners saccharin, cyclamate, aspartame, and sucralose. Sweet Stuff discusses sweeteners in the context of diet, science and technology, business and labor, politics, and popular culture. It looks at the ways that federal and state governments promoted some sweeteners and limited the distribution of others. It examines the times when newer and less costly sweeteners threatened the market dominance of older and more expensive ones. Finally, it explores such complex issues as food purity, food safety, and truth in advertising. Sweet Stuff will appeal to those interested in food culture, American culture, and American history.
After reading this intriguing book, a glass of wine will be more than hints of blackberries or truffles on the palate. Written by the author of the popular, award-winning website DrVino.com, "Wine Politics" exposes a little-known but extremely influential aspect of the wine business - the politics behind it. Tyler Colman systematically explains how politics affects what we can buy, how much it costs, how it tastes, what appears on labels, and more. He offers an insightful comparative view of wine-making in Napa and Bordeaux, tracing the different paths American and French wines take as they travel from vineyard to dining room table. Colman also explores globalization in the wine business and illuminates the role of behind-the-scenes players such as governments, distributors, and prominent critics who wield enormous clout. Throughout, "Wine Politics" reveals just how deeply politics matters - right down to the taste of the wine in your glass tonight.
To meet growing demand, the FAO has estimated that world poultry production needs to grow by 2-3% per year to 2030. Much of the increase in output already achieved has been as a result of improvements in commercial breeds combined with rearing in more intensive production systems. However, more intensive systems and complex supply chains have increased the risk of rapid transmission of animal diseases and zoonoses. Consumer expectations of sensory and nutritional quality have never been higher. At the same time consumers are more concerned about the environmental impact of poultry production as well as animal welfare. Drawing on an international range of expertise, this book reviews research on safety, quality and sustainability issues in poultry production. Part 1 discusses risks from pathogens, detection and safety management on farms and in slaughterhouse operations. Part 2 looks at ways of enhancing the flavour, colour, texture and nutritional quality of poultry meat. Finally, the book reviews the environmental impact of poultry production. Achieving sustainable production of poultry meat Volume 1: Safety, quality and sustainability will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in poultry production. It is accompanied by two further volumes which review poultry breeding, nutrition, health and welfare.
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