Agriculture & International Development
Textbooks, research and professional titles in Agriculture and International Development
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2023Food Composition Table for the Practice
The small Souci/Fachmann/Kraut
by Founded by S.W. Souci, W. Fachmann and H. Kraut. Revised by Dr. Petra Steinhaus. Edited by the Leibniz Institute of Food Systems Biology at the Technical University of Munich.
■ How many omega-3 fatty acids does salmon contain? ■ Which dairy product contains the most calcium? ■ How iron-rich is spinach, really? Whether calories, vitamins or amino acids – whether in field beans, bananas, eggs, chicken, parmesan cheese or onion – it is all here. The compact edition of the time-tested „large SFK [Souci/Fachmann/Kraut]“ offers tested data on over 70 ingredients in more than 360 foods, systematically structured according to food groups. This edition with thousands of values has been completely revised and updated by the Leibniz Institute of Food Systems Biology at the Technical University of Munich. Extra: 32 summary tables cover more than 300 other, less common foods and allow for targeted, clear comparisons. 16 orientation tables provide information about foods with particularly high or low amounts of ingredients. Nutritional values, energy content, main components and ingredients displayed in uniform systematics and a practical format – just look it up!
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Food & DrinkThe Golden Book of Home Cooking
by Food & Life Studio
The Golden Book of Home Cooking is a beautifully printed cookbook with over 400 different approachable Chinese food recipes. The book collects recipes from the 10-year accumulation of seven food bloggers with more than 10 million followers, including Yuan Zhuzhu, Mi Tang, Xie Wanyun, Meng Xiangjian, Die Er, Liang Fengling and Cook Chen. Accompanied with audios of 419 recipes, videos of 84 recipes, and nearly 100 health tips, the book offers the first "visible and audible" grand feast to household chefs through a combination of media, allowing them to enjoy the benefits of technology and cook with love and passion.
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Business, Economics & LawOctober 2004Qualities of food
by Mark Harvey, Andrew McMeekin, Alan Warde
In this book, the complexity and the significance of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. Chapters address a number of intriguing questions: how do people make judgments about taste? How do such judgments come to be shared by groups of people?; what social and organisational processes result in foods being certified as of decent or proper quality? How has dissatisfaction with the food system been expressed? What alternatives are thought to be possible? The multi-disciplinary analysis of this book explores many different answers to such questions. The first part of the book focuses on theoretical and conceptual issues, the second part considers processes of formal and informal regulation, while the third part examines social and political responses to industrialised food production and mass consumption. Qualities of food will be of interest to researchers and students in all the social science disciplines that are concerned with food, whether marketing, sociology, cultural studies, anthropology, human nutrition or economics.
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November 2023One Welfare Animal Health and Welfare, Food Security and Sustainability
by Rebeca García Pinillos, Stella Maris Huertas Canén
This thought-provoking book explores the link between animals, people and their social and physical environments in relation to livestock farming, food safety, food security and sustainability. Providing an overview of livestock farming and animal related food production systems in a one welfare context, One Welfare: Animal Health and Welfare, Food Security and Sustainability begins by considering the interconnections of animals, humans and their environment. It then expands into the food production system, and considers the integration of positive welfare, stress, use of welfare indicators and the economic perspective. Written by a team of international experts, it connects theory with best practice examples and case studies from both organizations and individuals that have successfully implemented a one welfare approach. Essential reading for academics and practitioners who work within farming, food systems and international development, this ground-breaking text is also an important read for veterinary and animal welfare professionals.
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October 2020Simple Food!
Anti the Food Frenzy in Our Minds
by Thomas A. Vilgis
This book follows a unique path in the ubiquitous food debate: it leads us on the trail of the origins of our food culture, from the Neolithic period to the present day. Thomas A. Vilgis has compiled a guide that combines scientific with cultural or sociological aspects. How did Stone Age man poach food? Which cereal varieties were cultivated first? What is the mysterious umami flavour all about? The cultural historical excursion gets interactive with plenty of recipes for those curious to test Kimchi with birch leaves or red cabbage in their dessert.
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2020Interactions between Medicines and Food
by Prof. Dr. Martin Smollich and Dr. Julia Podlogar
Interactions between medicines and foodstuffs may be just as clinically relevant as interactions between individual drugs. A single meal contains several hundred potentially interacting compounds that, in an individual patient, may be the deciding factor as to whether a treatment is successful or not. The resulting, sometimes serious risks are not known to most patients – nor to many physicians and pharmacists. This practical handbook enables anyone interested in applied pharmacotherapy to keep abreast of the complex field of drug interactions. The authors – proven experts in clinical pharmacology and pharmaconutrition – describe the most important interactions and give concrete recommendations for action. Tables and overviews permit fast access to potentially problematic combinations. This completely updated edition now also includes information about fruit juices and curcumin as well as a new chapter on food interactions in oncology.
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Agriculture & related industriesJuly 2010Agri-food Chain Relationships
by Edited by Christian Fischer, Monika Hartmann.
Against the background of global market liberalization, increasing consumer awareness and concerns and the spreading of complex technology, new ways to produce, distribute and consume food are evolving. The organization of agricultural production and distribution systems need to adapt, including the development and maintenance of sustainable business relationships between farmers, food processors and grocery retailers. While agricultural value chains have been promoted for decades, more attention is needed on how to enable economic agents to develop lasting relationships and trust within value chains. Using qualitative and quantitative empirical results, Agri-food Chain Relationships offers an insight into the sustainability of current agribusiness relationships and discusses how these may be improved. Theoretical foundations for analysing agri-food chain relations are considered alongside case studies of different countries, food chains and chain stages regarding the issues of sustainable relationships and trust.
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Agriculture & related industriesJuly 2001Food Safety and International Competitiveness
The Case of Beef
by John Spriggs, Grant E Isaac
Food safety is currently one of the most important issues confronting consumers, producers and distributors. It cannot be dealt with as just a physical problem but must be considered as a multi-dimensional one, affected by politics, economics and social influences. This book focuses on the specific example of food safety in the beef industry in the USA, Canada, the UK and Australia. It outlines the experience of a number of countries with food safety problems (such as BSE) and examines:drivers for change and institutional arrangements within the four countrieswhether there is a socially optimal approach to food safetyhow much consumers can rely on the industry to police itself and governments to look after their interestsIt also examines the implications for competitiveness and world trade.
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Humanities & Social Sciences2021Taste of the Soviet Union: Food and Eaters in the Art of Life and the Art of Cinema (mid-1960s - mid-1980s)
by Olena Stiazhkina
This book is about Soviet people - women, men, children - who ate at home, at work, on the road, in kindergartens and schools, in the system of the Soviet canteens. It describes those who fought for their food in long queues to the empty shops, at collective farm markets, gathered it in their own gardens, obtained it through bribes and barter exchanges and stole it at workplaces. It is about those who created the food surpluses in the system of the shadow economy and about those who refused food as a way of rebellion against the system and about those who managed to preserve national cuisine despite its deliberate extermination by the Bolsheviks and calling national dishes "simple nationalism." Food culture is considered not only as a sign of the late Soviet consumer revolution, but also as one of the powerful mechanisms of social engineering and (self) coercion. The real world of Soviet eaters is analysed together with the artistic world where filmmakers created and broadcasted the images of Soviet food, as an object representing repressive society in which taste was as problematic and almost unattainable as food and freedom associated with taste and choice.
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Dietetics & nutritionApril 2011Chemical Food Safety
by Leon Brimer, Mette Tingleff Skaanild
Chemical food safety deals with all aspects of chemical risks in the food chain, predominantly with the biologically active components of food, additives, contaminants and their toxicology. Preventing the contamination of food with problematic chemical compounds requires a thorough understanding of how compounds enter and pass through the food production process, in addition to toxicology and risk management. Chemical Food Safety covers the underlying principles and applied science required to understand, analyse and take professional action on food safety problems and questions that call for interventions at a local, national or international level. The text follows food contaminants through the production and processing of plant, fungal, algal and animal foods, including oral exposure and intestinal absorption. Risk assessment is explained in the context of targeted future risk management and risk communication, with a view to assessing, managing and communicating risk in the food chain. Chemical Food Safety is ideal for higher level students as well as those working in the food production industry, consultants and national food authorities.
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Agriculture & related industriesMay 2009Intellectual Property Rights and Food Security
by Michael Blakeney
Intellectual Property Rights (IPRs) play an important role in the struggle for food security and encouraging agricultural research and development. This book examines these roles as well as the international relationship between IPRs, agricultural biotechnology, access to biological resources, food security and globalisation, paying particular attention to proposals for the protection of Farmers' Rights, traditional knowledge, GM crops and the impact of competition laws. It proposes a number of recommendations for action in deploying IPRs in order to reach greater food security globally.
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EconomicsFebruary 1997Agro-food Marketing
by Edited by Daniel I Padberg, Christopher Ritson, Luis Miguel Albisu
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 Centre 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.
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MedicineFebruary 2019Agriculture for Improved Nutrition
Seizing the Momentum
by Shenggen Fan, Sivan Yosef, Rajul Pandya-Lorch
Approximately 800 million people suffer from hunger, 2 billion from lack of micronutrients and more than 2 billion from excessive weight and obesity. There is renewed interest in reshaping agricultural and food systems at global, regional and national levels, so that poor and vulnerable people have access to nutritious sustenance. This book reviews research findings, results from on-the-ground programmes and interventions, and policy experiences from the past 5-10 years. It examines the direct and indirect effects of agriculture on nutrition, following the agricultural value chain to explore this complex relationship, from biodiversity and crop fortification, to programme evaluation, to the impact of agricultural policies on consumers' choices and actions. It explores the roles of various stakeholders along the chain including women and the private sector, and cross-cutting themes such as data and capacity building. Developing country experiences and the knowledge and action gaps that remain in truly integrating agriculture and nutrition aims and related practices are considered. Key features: -Considers the evidence base on the relationship between agriculture and nutrition. -Includes insights from internationally renowned researchers. -Presents data from real-world settings that is highly relevant to the challenges currently faced by developing countries. This book is ideal for policy-makers and students studying agriculture, international development and nutrition.
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Technology, Engineering & AgricultureNovember 2018GM Food Systems and their Economic Impact
by Tatjana Brankov, Koviljko Lovre
The development of transgenic crops is revolutionary, but what does it mean for food production, prices and the environment? This is the first book to examine the economic evidence in a methodical way. It initially describes the historical evolution of biotechnology and defines key terms, before moving on to explore transgenic technology and food regime concepts. The book analyzes genetically modified organism (GMO) policy as part of overall agrarian policy, considering neoregulation in the USA, the EU, Brazil, Russia, China, India, South Africa and Serbia; as well as discussing agricultural performance, support and trade relations. The effect of transgenic food production on world food prices is also examined, along with food security at global and regional levels, and the links between GMOs and world hunger. The environmental implications of transgenic technology are considered through analysis of pesticide and fertilizer usage and efficiency, and pesticide consumption in GMO and non-GMO producing countries. Finally, the book considers the entry of transgenic ingredients into the food chain and lists the products affected. Key features: - Detailed analysis of economic data. - Comparison of international trends, including BRICS countries (Brazil, Russia, India, China and South Africa) and Serbia. - Evaluation of environmental and food security implications. - Glossary of important terms. This book will be valuable for agricultural economists, including students at Masters and PhD level. It will also be of interest to agricultural engineers, food technologists, nutritionists, industry representatives, policy makers, policy advisers and analysts and NGOs.
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March 2022Food Industry 4.0
Unlocking Advancement Opportunities in the Food Manufacturing Sector
by Wayne Martindale, Linh Duong, Sandeep Jagtap, Mark Swainson
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Animal husbandryJanuary 1992Nutritive Requirements of Ruminant Animals
Protein
by Agricultural and Food Research Council Technical Committee
This books discusses the nuritive requirements of ruminant animals
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Microbiology (non-medical)November 2012Beneficial Microorganisms in Agriculture, Food and the Environment
Safety Assessment and Regulation
by Edited by Ingvar Sundh, Andrea Wilcks, Mark S. Goettel.
Microorganisms are widely used in various beneficial applications, including food, pest control, bioremediation, biodegradation, biofuel processes, and plant symbiosis and growth stimulation. his book provides an overview of the available methodology for safety assessments of microorganisms, including determination of their infectivity and whether they produce toxic or sensitising substances. Also covered are the regulatory systems in risk assessment and management of microbial products, quarantine legislations, international treaties, the importance of public risk perception and risk reduction behaviour.
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Agriculture & related industriesJune 1997Transformation of the Agri-food System in Central and Eastern Europe and the New Independent States
by Jill E Hobbs, William A Kerr, James D Gaisford
This book offers a coherent perspective on the transition to a market-based agri-food system in the Central and Eastern European Countries and the New Independent States of the former Soviet Union. It provides a formal analysis of the entire food chain from farm inputs to final consumers including imports and exports. Major components of the agribusiness sector (inputs, farm-level marketing, processing, distribution and retailing) are all dealt with in separate chapters. In addition there is coverage of food security, multinationals, commercial law, finance and building market institutions. Theoretical chapters are devoted to problems concerning prices, transactions costs and bilateral monopoly. This theoretical discussion gives an in depth discussion of the difficulties underlying the process of transition to a market-based agri-food system and forms a consistent focus for the book as a whole. Overall, the book makes a highly original contribution to the literature on this topical subject and will be indispensable for agricultural and food economists, as well as general economists and others interested in the topic of economies in transition.
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Dietetics & nutritionMarch 2003Health, Nutrition and Food Demand
by Wen S Chern, Kyrre Rickertsen
Over the last two decades, increasing concerns about health risks related to diets have had significant impacts on food consumption patterns in the United States and Europe. This timely book presents the results of several comparative studies of the impacts of health information on food consumption behaviour amongst various socio-economic groups, and across many different countries. It also provides economic analysis of food demand estimations, and implications for future global food systems.
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Agronomy & crop productionMarch 2011Agrobiodiversity Management for Food Security
a Critical Review
by Jillian M Lenné, David Wood, Ken E Giller, Jonathan Gressel, Rodomiro Ortiz, John Witcombe
Agrobiodiversity provides most of our food through our interaction with crops and domestic animals. Future global food security is firmly anchored in sound, science-based management of agrobiodiversity. This book presents key concepts of agrobiodiversity management, critically reviewing important current and emerging issues including agricultural development, crop introduction, practical diversity in farming systems, impact of modern crop varieties and GM crops, conservation, climate change, food sovereignty and policies. It also addresses claims and misinformation in the subject based on sound scientific principles.
