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Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries > General
This unique book is a collection of articles published by the
author in leading newspapers around the world. The papers focus on
food chains and new concepts and ideas on how to increase
competitiveness and value within the food and agricultural sectors.
The book gives a comprehensive description of the food chain and
suggests methods and tools that can be used by companies to
re-structure their innovative market strategies. It discusses
up-to-date trends, world food crises, integrated food chains and
strategic planning for companies in the food sector. It also covers
international investments and the role of governments in food
chains.
The book will motivate readers to rethink how business is
conducted in the food chain and proposes new strategies for
companies in the food sector. It is a must-read for entrepreneurs
and researchers who are active in the food chain network.
Written From A "Farm-To-Fork" Perspective, Food Safety: Theory And
Practice Provides A Comprehensive Overview Of Food Safety And
Discusses The Biological, Chemical, And Physical Agents Of
Foodborne Diseases. Early Chapters Introduce Students To The
History And Fundamental Principles Of Food Safety. Later Chapters
Provide An Overview Of The Risk And Hazard Analysis Of Different
Foods And The Important Advances In Technology That Have Become
Indispensable In Controlling Hazards In The Modern Food Industry.
The Text Covers Critically Important Topics And Organizes Them In A
Manner To Facilitate Learning For Those Who Are, Or Who May Become,
Food Safety Professionals. Topics Covered - Risk And Hazard
Analysis Of Goods - The Prevention Of Foodborne Illnesses And
Diseases - Safety Management Of The Food Supply - Food Safety Laws,
Regulations, Enforcement, And Responsibilities - The Pivotal Role
Of Food Sanitation/Safety Inspectors Instructor Resources
Powerpoint Presentations, Test Bank, And An Instructor'S Manual,
Are Available As Free Downloads.
Globalization has become perhaps the most central--and one of the
most contested--terms in the social sciences in the present day. If
one wishes to understand the conditions in which different groups
of people live today, it seems increasingly impossible to ignore
the aspects of those conditions that are seen to be characterized,
or influenced, by "global" forces, movements and phenomena.
Regarding particular phenomena, no matter how apparently "local" or
parochial in nature, as being located within "global" flows or
systems or structures, seems today to be a very necessary component
of any effective sort of social investigation. Many social
scientific scholars in the last decade or so have engaged in a
"global turn" in their thinking, investigating key areas and facets
of human life--such as work, economy, cities, politics, and
media--in terms of how these are being affected, influenced and
changed by (what can be taken to be) "globalizing forces." Themes
of inter-societal, trans-societal and cross-planetary connections,
structures, processes and movements are increasingly central across
the social sciences, including sociology, anthropology, geography,
political science, economics, international relations, and many
humanities disciplines too. Moreover, such themes--and the
controversies and polemics often attached to them--have become
common currency in many spheres outside the academy, with
politicians, businesspeople, political activists and citizens of
all varieties taking up ideas associated with "globalization," and
deploying them both to make sense of, and also sometimes to try to
change, the world around them. This book covers the issues of
globalization as they relate to food. Contributors include Carole
Counihan, Alan Warde, Pat Caplan, Alex McIntosh, Rick Wilk, Jeff
Sobal, Marianne Lien and Krishnendu Ray.
Food shortage and rising prices of food commodities have not crept
up on us. The life-and-death implications of food insecurity have
burst upon the world`s consciousness within the last 18 months (as
of June 2008). This book attempts to bring into focus, in a
succinct manner, the various facets of the problem and the
solutions suggested by government, institutions, scientists and
administrators. If understanding of the problem and its
ramifications are notched even to a small degree by this book, it
will have served its purpose. It is concerned with raising
awareness of the impending tragedy and, at the same time stressing
the many solutions that have been thrown up.
This is an update to the landmark guide to foodborne diseases and
how to prevent them.It is estimated that more than 100 million
foodrelated illnesses are recorded in the United States alone each
year, from undercooked fastfood hamburgers to chicken contaminated
with salmonella. Today, there are added worries due to increased
potential for food contamination on the global market, the prospect
of terrorism against the food supply, and the lack of adequate
regulation of food products and handling. Food safety has become a
daily concern. Written by renowned food expert Morton Satin, ""Food
Alert!, Second Edition"" provides an up-to-date and comprehensive
examination of the causes, dangers, and prevention of foodborne
diseases.New and updated topics include: the deficiencies of modern
food handling that allow germs and bacteria to thrive; protection
and prevention from exposure to foodborne illnesses; immediate
steps one should take if food poisoning strikes; the 20 most common
causes of foodborne illnesses in the kitchen; increasingly complex
food labeling; the growing threat of bioterrorism; new government,
industry, and consumer advocacy initiatives; up-to-date information
on inadequate reporting of foodborne disease incidents; and, more.
Until the late 19th century the food industry was restricted to a
few activities, usually based on small scale industries. The links
between agriculture and food processing were very tight. Due to
increased purchasing power, population growth and urbanisation, the
demand for food grew substantially. This was not only the case for
basis products as corn and potatoes, but also and especially for
more expensive, quality products as meat, fish and dairy produce.
These developments generated, together with the essential
technological innovations, the creation and development of modern
food processing in specialized shops and factories. In only a few
decades these industries transformed from an important complement
to the primary agricultural production on the farms to a much
comprising industrial business. At the end of the 20th century food
processing has evolved into a modern, high-tech industry, dominated
by a few large enterprises, offering a wide range of products. This
volume aims to turn the spotlight on this often neglected but
important link in the food chain.
Food: The Key Concepts presents an exciting, coherent and
interdisciplinary introduction to food studies for the beginning
reader. Food Studies is an increasingly complex field, drawing on
disciplines as diverse as Sociology, Anthropology and Cultural
Studies at one end and Economics, Politics and Agricultural Science
at the other. In order to clarify the issues, Food: The Key
Concepts distills food choices down to three competing
considerations: consumer identity; matters of convenience and
price; and an awareness of the consequences of what is consumed.
The book concludes with an examination of two very different future
scenarios for feeding the world's population: the technological
fix, which looks to science to provide the solution to our future
food needs; and the anthropological fix, which hopes to change our
expectations and behaviors. Throughout, the analysis is illustrated
with lively case studies. Bulleted chapter summaries, questions and
guides to further reading are also provided.
"Reconnecting Consumers, Producers and Food" presents a detailed
and empirically grounded analysis of alternatives to current models
of food provision. The book offers insights into the identities,
motives and practices of individuals engaged in reconnecting
producers, consumers and food. Arguing for a critical revaluation
of the meanings of choice and convenience, "Reconnecting Consumers,
Producers and Food" provides evidence to support the construction
of a more sustainable and equitable food system which is built on
the relationships between people, communities and their
environments.
The book gives an overview of the organic sector, both in Italy and
in the US, and to show how agricultural economists are performing
analyses dealing with organic produce on different points in the
supply chain. The book covers economic issues raised by organic
farming, taking into account the consumer's needs but also the
managerial and budget constraints experienced by the farmers. Farm
management methodologies, as well as marketing analyses have been
applied to specific research topics involving several industries in
the agri-food sector. The papers strive to answer questions that
have a managerial relevance: e.g. Are the producers ready to adopt
organic farming techniques, and are the consumers willing to pay a
premium price for a certified organic produce? Most of the
contributions were presented during the 8th Padova-Minnesota
Conference on Food, Agriculture, and the Environment, held in
Stout's Lodge, Red Cedar Lake, Wisconsin, on August 26-28, 2002.
The editors have added authors to round out the subject.
This research focuses on the complex issue of olive oil processing
and the resulting technological changes associated with the olive
oil industry during this industry's expansion from a small scale
domestic to large-scale industrial technology during the
Chalcolithic through Iron Ages (c. 4300-586 BC) in Syro-Palestine.
The ultimate goal is to see if the level or type of olive oil
technology used at sites can be determined based on their olive
remains. However, before this could occur, the author prepares a
methodology, the components of which include 1) an ethnographic
study investigating how traditional oil pressing and processing
affect olive remains, and the incorporation of those remains into
the archaeological record, and 2) experimental studies to determine
how different processing methods might affect olive remains and
their incorporation into the archaeological record. The results
from the experimental and ethnographic studies are then applied to
archaeological remains from a Late Neolithic site to determine the
possible type of processing technology. The type of processing
indicated by the comparison of the experimental to the
archaeological remains, crushing in a small basin, matches the
olive oil processing artifacts and features found at the site. The
methods used in this study can be applied to other
paleoethnobotanical remains and technologies. Contents:
Introduction; Origins and early history of the olive; Ethnographic
research; Experimental research; Testing an archaeological sample;
Olive oil, trade, and the city state; Conclusions.
Did food poisoning play a role in the Salem witch trials, leading
to the hanging of nineteen men and women? Which poison recently
laced the food of Russian ex-KGB agent Viktor Litvinenko, and how
did it kill him? In Death in the Pot, internationally renowned food
expert Morton Satin documents several culinary mishaps and misdeeds
in an engrossing narrative that spans the ancient world to the
present day. Historic events both tragic and bizarre have resulted
from adulterated food. In the fifth century BCE, the great plague
of Athens, probably caused by contaminated cereals, led to the
defeat of the Athenians in the Peloponnesian War. In the
prescientific Middle Ages, illnesses resulting from contaminated
food were often attributed to the wrath of God or malevolent
spirits. Heavily infectious ergot induced a spasmodic muscle
condition, which the Church named "St. Anthony's Fire" and
interpreted as retribution by God on heretics. Similarly, in
seventeenth-century America the hallucinogenic symptoms of moldy
grain were thought by Puritans to be signs of witchcraft. Even the
madness of King George III, which played a role in the American
Revolution, may have been induced by accidental arsenic poisoning.
In the twentieth century, Satin recounts the efforts of modern
industrial societies to make food safer; in some cases these
efforts were heroic. For example, in the early days of the Food and
Drug Administration a "Poison Squad" was formed, consisting of
young scientists who willingly acted as guinea pigs to test the
toxic effects of chemical additives. Today, the government has
focused on the hazards of food bioterrorism. Satin concludes by
describing measures taken to protect the public from intentional
and unintentional poisoning, as well as recounting recent poisoning
incidents. Both a fascinating glimpse into history from a unique
angle and an authoritative reference work on food safety, Death in
the Pot offers entertaining and informative reading for laypersons
as well as experts in food technology and public health.
This work is a detailed survey of food safety issues today, from
E-coli contamination in fruits and vegetables to food production
practices that increase antibiotic resistance. Is our food safe?
Much of the corn, soybeans, and canola oil we eat has been
genetically modified, but we don't know the long-term effects of GM
foods on our health and the environment. We also consume
antibiotic-resistant strains of bacteria through the meat we eat,
and we face new threats like mad cow disease, avian flu, and
bioterrorism. Food Safety: A Reference Handbook, Second Edition
provides a broad, readable, and level-headed overview of these and
other food safety controversies. Through a combination of
statistics and substantive information, it delineates the nature
and scope of the issues. It also introduces readers to the
researchers, activists, industries, and government agencies that
play a role in the battle for food safety—an issue that impacts
us all.
The Codex basic texts on food hygiene lay a firm foundation for
understanding how rules and regulations on food hygiene are
developed and applied. The General Principles of Food Hygiene cover
hygiene practices from primary production through to final
consumption, highlighting the key hygiene controls at each stage.
This compact volume also contains the most internationally used
description of the Hazard Analysis and Critical Control Point
(HACCP) System and guidelines (revised in 2003) for its
application; principles for the establishment and application of
microbiological criteria for foods, and principles and guidelines
for the conduct of microbiological risk assessment. The texts will
be of use to government authorities, food industries and all food
handlers, and consumers as well as teachers and students of food
hygiene.
Practically all countries of Asia have pledged at the national as
well as international level to reduce the number of hungry and food
insecure. A concrete step in this direction was taken in the World
Food Summit in Rome, in 1996, when the nations resolved to reach
the goal of food security. It was further reiterated at the
Millennium Summit held in New York in 2000 where the United Nations
adopted the Millennium Declaration, which contains goals and
targets in important areas of human development. One of these goals
is to eradicate extreme poverty and hunger. This particular study
aimed to examine the results of the efforts to achieve food
security in Asian Countries in the context of Millennium Goals.
Having adopted the basic premise that factors determining food
security can be best understood at the country level, the study was
based on country case studies: two least developed countries
(Cambodia and Nepal), two medium-income countries undergoing fast
structural changes (Indonesia and Thailand), and one large and fast
developing country (India).
In this provocative new book, Owen Bird writes frankly and with
authority on the German wine industry; how it got into trouble and
how it can rescue itself. He gives considerable insight into the
pre-eminence of Riesling as driving the future of the industry. An
in-depth analysis of German wine laws, labelling, competition from
the New World and the advent of "flying winemaking" are all
presented from a winemaking point of view. The steps taken by the
German Wine Institute and the Verband Deutscher Pradikatsweinguter
(VDP) to renew the image of German wine are compared and
contrasted. For the first time in English, the new "Great Growths"
Classification system launched by the VDP is explained and the
individual terroirs discussed making this an ideal reference book
and providing a current overview of the German wine industry.
The Road to Dr Pepper, Texas is the story of Dublin Dr Pepper
Bottling Co., a David-Goliath case study of the world's first Dr
Pepper bottling plant and the only one that has always used pure
cane sugar in spite of compelling reasons to switch sweeteners. The
book traces the story from the founder's birth through the
contemporary struggles of a tiny independent, family-owned
franchise against industry giants. Owners of the plant have been
touched by every major social, economic, and political issue of the
past 114 years, and many of those forces threatened the survival of
the plant. The Dublin plant's 100th birthday in 1991 was a turning
point because the national media created an identity so unique that
it has taken on a life of its own. Thanks to the Travel Channel,
Food Network, Texas Monthly, Southern Living, and others, the
Dublin plant and museum attract tens of thousands of tourists every
year, and Dublin Dr Pepper is consumed around the world through
Internet sales. ""The Road to Dr Pepper, Texas"" tells how a small
plant ignored most of the cherished rules of production and
marketing - and succeeded - in spite of not speeding up production,
not expanding its franchise area, not cutting production costs, and
not adapting to changing times.
Whenever we turn on the TV, flip a page in a magazine, or glance at
a flyer in the grocery store, we are constantly bombarded with
nutritional advice. Almond products can boost your memory! Milk
helps build up your bones! Cereal is part of a doctor-approved
balanced breakfast for growing girls and boys! Study after study
tells us what we should eat, how much, and when. Words like
"superfood" and "guilt free" convince us that we're making the
right choice when we pluck an item off the shelf and head for the
checkout line. We count on nutrition science to guide us through
the overwhelming choices in our local grocery store and helps us
make the best decisions for our health. Except it often doesn't.
Many of these studies we rely on to make decisions are not funded
by unbiased third parties-they're actually funded by companies
seeking to buoy their own products. As renowned food expert Marion
Nestle reveals in Unsavory Truth, most nutrition societies,
committees, and departments are actually in the food industry's
pocket. Whether it's a study claiming moderate exercise is enough
to cancel out the calories in sugary sodas (backed by Coca-Cola) or
a report about how blueberries can reduce the risk of erectile
dysfunction (backed by the US Highbush Blueberry Council), the food
industry has learned how to turn selective disclosure and partisan
probes into major profit. Like Big Pharma has corrupted medical
science, so Big Food has corrupted nutrition. In a nation where
more than two-thirds of adults and one-third of children are
considered overweight or obese, it's never been more important to
put our public health first. With stricter legislation for food
companies and researchers, stricter policies for societies and
journals, and better consumer education, Nestle argues that we have
a fighting chance to get our country's nutrition back on track.
With riveting prose and unmatched investigative rigor, Unsavory
Truth reveals how big food companies took over nutrition
science-and how we can take it back.
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