Shareholder inspection rights form an important tool for shareholder protection. They offer shareholders seeking information private access to specific books and records of the company that are otherwise not publicly available. While there has been a discourse on the topic in some jurisdictions such as Delaware (USA), it has not received scholarly treatment at an international level. This Research Handbook seeks to alter that, and signifies the first endeavor to engage in a comprehensive and comparative analysis of shareholder inspection rights across 19 different jurisdictions representing five continents. Themes emerging from the study include the historical evolution of inspection rights, the statutory design of the inspection regime, how inspection rights interact with disclosure norms under securities regulation, and the manner in which inspection rights are actually utilized by shareholders. While there is some commonality among jurisdictions, the larger story is one of divergence, which is understandable since local needs tend to drive the design and operation of the regime. The Research Handbook on Shareholder Inspection Rights is invaluable to academics, scholars, and students working the area of corporate law and governance, legal practitioners working in corporate law and, in particular, shareholder litigation and regulators and government bodies overseeing the corporate sector, including corporate and securities regulators.

This book offers a clear description of all the balsamic vinegars and/or similar products produced in the world, their differences in composition, quality and use. This encompasses all the steps for the production of Traditional Balsamic Vinegar: grape composition, crushing, concentration of the must, alcoholic and acetic fermentation, ageing, sensorial properties and quality of the final product. This book covers extensively all the balsamic vinegars, especially the industrial ones that have a really large market and diffusion.

This book offers a clear description of all the balsamic vinegars and/or similar products produced in the world, their differences in composition, quality and use. This encompasses all the steps for the production of Traditional Balsamic Vinegar: grape composition, crushing, concentration of the must, alcoholic and acetic fermentation, ageing, sensorial properties and quality of the final product. This book covers extensively all the balsamic vinegars, especially the industrial ones that have a really large market and diffusion.

Vinegars can be considered as acidic products of special importance for the enri- ment of our diet, and resulting from the desired or controlled oxidation of ethanol containing (liquid) substrates. The traditional use and integration of vinegars in numerous cultures can be traced back to ancient times. In fact, the cultural heritage of virtually every civilization includes one or more vinegars made by the souring action (of micro-organisms) following alcoholic fermentation. It has been do- mented that the Egyptians, Sumerians and Babylonians had experience and tech- cal knowledge in making vinegar from barley and any kind of fruit. Vinegar was very popular both in ancient Greece and Rome, where it was used in food prepa- tions and as remedy against a great number of diseases. In Asia, the first records about vinegar date back to the Zhou Dynasty (1027-221 BC) and probably China's ancient rice wines may have originally been derived from fruit, for which (malted) rice was substituted later. The historical and geographical success of vinegars is mainly due to the low technology required for their production, and to the fact that several kinds of raw materials rich in sugars may easily be processed to give vinegar. In addition, vi- gars are well-known and accepted as safe and stable commodities that can be c- sumed as beverages, health drinks or added to food as preservatives or as flavo- ing agents.