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Author : Lauren Gwin
Publisher : Unknown
Page : 128 pages
File Size : 40,5 Mb
Release : 2013
Category : Electronic
ISBN : OCLC:1241284179
Author : Tasos Hovardas,Stephen Redpath,José Vicente López-Bao,Vincenzo Penteriani,Arie Trouwborst
Publisher : Frontiers Media SA
Page : 250 pages
File Size : 48,5 Mb
Release : 2021-06-29
Category : Science
ISBN : 9782889669288
Author : Lauren Gwin,Arion Thiboumery,Richard P. Stillman
Publisher : Unknown
Page : 43 pages
File Size : 42,6 Mb
Release : 2013
Category : Beef industry
ISBN : OCLC:875695431
Author : Steve Martinez
Publisher : DIANE Publishing
Page : 87 pages
File Size : 42,9 Mb
Release : 2010-11
Category : Social Science
ISBN : 9781437933628
This comprehensive overview of local food systems explores alternative definitions of local food, estimates market size and reach, describes the characteristics of local consumers and producers, and examines early indications of the economic and health impacts of local food systems. Defining ¿local¿ based on marketing arrangements, such as farmers selling directly to consumers at regional farmers¿ markets or to schools, is well recognized. Statistics suggest that local food markets account for a small, but growing, share of U.S. agricultural production. For smaller farms, direct marketing to consumers accounts for a higher percentage of their sales than for larger farms. Charts and tables.
Author : Anonim
Publisher : Unknown
Page : 1136 pages
File Size : 41,8 Mb
Release : 2006
Category : Meat industry and trade
ISBN : CORNELL:31924095721449
Author : Henning Steinfeld,Pierre Gerber,T. D. Wassenaar,Food and Agriculture Organization of the United Nations,Vincent Castel,Cees de Haan
Publisher : Food & Agriculture Org.
Page : 418 pages
File Size : 55,7 Mb
Release : 2006
Category : Business & Economics
ISBN : 9251055718
"The assessment builds on the work of the Livestock, Environment and Development (LEAD) Initiative"--Pref.
Author : James Matson,Jeremiah Thayer,Jessica Shaw
Publisher : Government Printing Office
Page : 84 pages
File Size : 42,9 Mb
Release : 2015-09-17
Category : Business & Economics
ISBN : 0160929849
This report is part of a multi-volume technical report series entitled, Running a Food Hub, with this guide serving as a companion piece to other United States Department of Agriculture (USDA) reports by providing in-depth guidance on starting and running a food hub enterprise. In order to compile the most current information on best management and operations practices, the authors used published information on food hubs, surveyed numerous operating food hubs, and pulled from their existing experience and knowledge of working directly with food hubs across the country as an agricultural business consulting firm. The report’s main focus is on the operational issues faced by food hubs, including choosing an organizational structure, choosing a location, deciding on infrastructure and equipment, logistics and transportation, human resources, and risks. As such, the guide explores the different decision points associated with the organizational steps for starting and implementing a food hub. For some sections, sidebars provide “decision points,” which food hub managers will need to address to make key operational decisions. This illustrated guide may assist the operational staff at small businesses or third-party organizations that may provide aggregation, marketing, and distribution services from local and regional producers to assist with wholesale, retail, and institution demand at government institutions, colleges/universities, restaurants, grocery store chains, etc. Undergraduate students pursuing coursework for a bachelor of science degree in food science, or agricultural economics may be interested in this guide. Additionally, this reference work will be helpful to small businesses within the food trade discipline.
Author : Coad, L.,Fa, J.E.,Abernethy, K.,Van Vliet, N.,Santamaria, C.,Wilkie, D.,El Bizri, H.R.,Ingram, D.J.,Cawthorn, D-M.,Nasi, R.
Publisher : CIFOR
Page : 200 pages
File Size : 41,8 Mb
Release : 2019-01-30
Category : Electronic
ISBN : 9786023870837
The meat of wild species, referred to in this report as ‘wild meat’, is an essential source of protein and a generator of income for millions of forest-living communities in tropical and subtropical regions. However, unsustainable harvest rates currently
Author : Anonim
Publisher : Unknown
Page : 1016 pages
File Size : 46,5 Mb
Release : 1996
Category : Education
ISBN : UOM:39015079872068
Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 139 pages
File Size : 45,5 Mb
Release : 2013
Category : Technology & Engineering
ISBN : 9789251079201
Greenhouse gas emissions by the livestock sector could be cut by as much as 30 percent through the wider use of existing best practices and technologies. FAO conducted a detailed analysis of GHG emissions at multiple stages of various livestock supply chains, including the production and transport of animal feed, on-farm energy use, emissions from animal digestion and manure decay, as well as the post-slaughter transport, refrigeration and packaging of animal products. This report represents the most comprehensive estimate made to-date of livestocks contribution to global warming as well as the sectors potential to help tackle the problem. This publication is aimed at professionals in food and agriculture as well as policy makers.
Author : A. M. Pearson,T. R. Dutson
Publisher : Springer Science & Business Media
Page : 408 pages
File Size : 51,6 Mb
Release : 2012-12-06
Category : Science
ISBN : 9781461521495
The RACCP (hazard analysis critical control point) concept for food products was an outgrowth of the US space program with the demand for a safe food supply for manned space flights by the National Aeronautics and Space Administration (NASA). The original work was carried out by the Pillsbury Company under the direction of Roward E. Bauman, who as the author of chapter 1 describes the evolution of the RACCP system and its adaptation to foods. The second chapter discusses the adoption of RACCP principles and explains how they fit into the USDA and FDA meat, poultry and seafood inspection systems. The next chapter discusses how RACCP principles can be extended to production of meat, poultry and seafoods, a most important area involved in producing a safe food supply. Chapter 4 deals with the use of RACCP in controlling hazards encountered in slaughtering and distribution of fresh meat and poultry, while chapter 5 discusses the problem - both spoilage and hazards - involved in processing and distribution of meat, poultry and seafood products. Chapter 6 covers the entire area of fish and seafoods, including both fresh and processed products from the standpoints of spoilage and hazards.
Author : David Neven
Publisher : Food & Agriculture Organization of the UN (FAO)
Page : 92 pages
File Size : 42,8 Mb
Release : 2014
Category : Business & Economics
ISBN : UIUC:30112116928224
Using sustainable food value chain development (SFVCD) approaches to reduce poverty presents both great opportunities and daunting challenges. SFVCD requires a systems approach to identifying root problems, innovative thinking to find effective solutions and broad-based partnerships to implement programmes that have an impact at scale. In practice, however, a misunderstanding of its fundamental nature can easily result in value-chain projects having limited or non-sustainable impact. Furthermore, development practitioners around the world are learning valuable lessons from both failures and successes, but many of these are not well disseminated. This new set of handbooks aims to address these gaps by providing practical guidance on SFVCD to a target audience of policy-makers, project designers and field practitioners. This first handbook provides a solid conceptual foundation on which to build the subsequent handbooks. It (1) clearly defines the concept of a sustainable food value chain; (2) presents and discusses a development paradigm that integrates the multidimensional concepts of sustainability and value added; (3) presents, discusses and illustrates ten principles that underlie SFVCD; and (4) discusses the potential and limitations of using the value-chain concept in food-systems development. By doing so, the handbook makes a strong case for placing SFVCD at the heart of any strategy aimed at reducing poverty and hunger in the long run.
Author : Anonim
Publisher : Unknown
Page : 1620 pages
File Size : 49,5 Mb
Release : 2007
Category : Export controls
ISBN : UCSD:31822035821768
Author : OECD
Publisher : OECD Publishing
Page : 280 pages
File Size : 55,8 Mb
Release : 2021-01-11
Category : Electronic
ISBN : 9789264967830
Food systems around the world face a triple challenge: providing food security and nutrition for a growing global population; supporting livelihoods for those working along the food supply chain; and contributing to environmental sustainability. Better policies hold tremendous promise for making progress in these domains.
Author : Donald D. Bell,William D. Weaver
Publisher : Springer Science & Business Media
Page : 1422 pages
File Size : 44,5 Mb
Release : 2012-12-06
Category : Science
ISBN : 9781461508113
Commercial Chicken Meat and Egg Production is the 5th edition of a highly successful book first authored by Dr. Mack O. North in 1972, updated in 1978 and 1984. The 4th edition was co-authored with Donald D. Bell in 1990. The book has achieved international success as a reference for students and commercial poultry and egg producers in every major poultry producing country in the world. The 5th edition is essential reading for students preparing to enter the poultry industry, for owners and managers of existing poultry companies and for scientists who need a major source of scientifically based material on poultry management. In earlier editions, the authors emphasized the chicken and its management. The 5th edition, with the emphasis shifted to the commercial business of managing poultry, contains over 75% new material. The contributions of 14 new authors make this new edition the most comprehensive such book available. Since extensive references are made to the international aspects of poultry management, all data are presented in both the Imperial and Metric form. Over 300 tables and 250 photos and figures support 62 chapters of text. New areas include processing of poultry and eggs with thorough discussions of food safety and further processing. The business of maintaining poultry is discussed in chapters on economics, model production firms, the use of computers, and record keeping. Updated topics include: breeders and hatchery operations; broiler and layer flock management; replacement programs and management of replacements; nutrition; and flock health. New chapters address flock behavior, ventilation, waste management, egg quality and egg breakage. Other new features include a list of more than 400 references and a Master List of the tables, figures, manufacturers of equipment and supplies, research institutions, books and periodicals, breeders, and trade associations. Commercial growers will find the tables of data of particular interest; scientists will be able to utilize the extensive references and to relate their areas of interest to the commercial industry's applications; and students will find that the division of the book into 11 distinct sections, with multiple chapters in each, will make the text especially useful.