An Introductory Handbook To Cocoa Certification
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Tapping the Green Market
| Author | : Abraham Guillen |
| Publisher | : Routledge |
| Total Pages | : 471 |
| Release | : 2012-08-21 |
| Genre | : Nature |
| ISBN | : 1136555242 |
There is a rapidly growing interest in, and demand for, non-timber forest products (NTFPs). They provide critical resources across the globe fulfilling nutritional, medicinal, financial and cultural needs. However, they have been largely overlooked in mainstream conservation and forestry politics. This volume explains the use and importance of certification and eco-labelling for guaranteeing best management practices of non-timber forest products in the field. Using extensive case studies and global profiles of non-timber forest products, this work not only seeks to further our comprehension of certification processes but also broaden understanding of non-timber forest product management, harvesting and marketing. It should be useful to forest managers, policy-makers and conservation organizations as well as for academics in these areas.
Oils and Fats Authentication
| Author | : Michael Jee |
| Publisher | : John Wiley & Sons |
| Total Pages | : 224 |
| Release | : 2009-02-12 |
| Genre | : Technology & Engineering |
| ISBN | : 1405152990 |
Quality assessment and the need for authentication are important features of the food and personal care products industries. This volume provides an overview of the methods relevant to analysis and authentication of oils and fats. All the major oils and fats are included. Chapter authors are drawn from the academic and industrial sectors. The volume is directed at chemists and technologists working in the food industry, the pharmaceutical industry and in oils and fats processing. It will also be of interest to analytical chemists and quality assurance personnel.
Bread, Wine, Chocolate
| Author | : Simran Sethi |
| Publisher | : HarperCollins |
| Total Pages | : 279 |
| Release | : 2015-11-10 |
| Genre | : Social Science |
| ISBN | : 006222154X |
Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply. Food is one of the greatest pleasures of human life. Our response to sweet, salty, bitter, or sour is deeply personal, combining our individual biological characteristics, personal preferences, and emotional connections. Bread, Wine, Chocolate illuminates not only what it means to recognize the importance of the foods we love, but also what it means to lose them. Award-winning journalist Simran Sethi reveals how the foods we enjoy are endangered by genetic erosion—a slow and steady loss of diversity in what we grow and eat. In America today, food often looks and tastes the same, whether at a San Francisco farmers market or at a Midwestern potluck. Shockingly, 95% of the world’s calories now come from only thirty species. Though supermarkets seem to be stocked with endless options, the differences between products are superficial, primarily in flavor and brand. Sethi draws on interviews with scientists, farmers, chefs, vintners, beer brewers, coffee roasters and others with firsthand knowledge of our food to reveal the multiple and interconnected reasons for this loss, and its consequences for our health, traditions, and culture. She travels to Ethiopian coffee forests, British yeast culture labs, and Ecuadoran cocoa plantations collecting fascinating stories that will inspire readers to eat more consciously and purposefully, better understand familiar and new foods, and learn what it takes to save the tastes that connect us with the world around us.
World Agriculture and the Environment
| Author | : Jason Clay |
| Publisher | : Island Press |
| Total Pages | : 583 |
| Release | : 2013-02-22 |
| Genre | : Business & Economics |
| ISBN | : 161091015X |
World Agriculture and the Environment presents a unique assessment of agricultural commodity production and the environmental problems it causes, along with prescriptions for increasing efficiency and reducing damage to natural systems. Drawing on his extensive travel and research in agricultural regions around the world, and employing statistics from a range of authoritative sources including the United Nations Food and Agriculture Organization, the author examines twenty of the world’s major crops, including beef, coffee, corn, rice, rubber, shrimp, sorghum, tea, and tobacco. For each crop, he offers comparative information including: • a “fast facts” overview section that summarizes key data for the crop • main producing and consuming countries • main types of production • market trend information and market chain analyses • major environmental impacts • management strategies and best practices • key contacts and references With maps of major commodity production areas worldwide, the book represents the first truly global portrait of agricultural production patterns and environmental impacts.
Handbook on Trade and the Environment
| Author | : Kevin Gallagher |
| Publisher | : Edward Elgar Publishing |
| Total Pages | : 369 |
| Release | : 2010-01-01 |
| Genre | : Political Science |
| ISBN | : 1848446047 |
Handbook on Trade and the Environment is a good source for those looking for a better understanding of political issues, of legal debates, and of the state of discussion between government, industry, NGO, and private sector groups on topics that are not often treated elsewhere. Judith M. Dean, World Trade Review I would recommend the book to anyone concerned with the interaction of trade and the environment. John Goodier, Reference Reviews In this comprehensive reference work, Kevin Gallagher has compiled a fresh and broad-ranging collection of expert voices commenting on the interdisciplinary field of trade and the environment. For over two decades policymakers and scholars have been struggling to understand the relationship between international trade in a globalizing world and its effects on the natural environment. The authors in this Handbook provide the tools to do just that. The editor s well-worked introduction synthesizes the emerging themes of the collection, which is divided into three sections: trade and environmental quality, trade and environmental politics, and trade and environmental policy. Topics include the extent to which trade liberalization creates pollution havens where dirty industries flock to poorer countries with lax environmental standards, and conversely, how multinational corporations bring cleaner environmental technologies to developing countries when they choose to move abroad. The volume also addresses the extent to which national environmental policy and/or global environmental agreements clash with the emerging rules of the World Trade Organization and whether such environmental policies hinder export competitiveness. Finally, numerous political economy analyses of the complex political coalitions that arise to adapt to and mitigate changes in trade and environmental policy are provided. In addition to broader overviews of the field, in-depth case studies of nations and regions are offered, including the United States, the European Union, China, India and Mexico as well East Asia, Latin America, and Africa. The volume will serve as a guide for scholars new to the field as well as students and policy-makers needing a quick reference to the research on the interface between trade and the environment.
An Introductory Guide to EC Competition Law and Practice
| Author | : Valentine Korah |
| Publisher | : |
| Total Pages | : 1440 |
| Release | : 1994 |
| Genre | : Antitrust law |
| ISBN | : |
Confectionery Products Handbook (Chocolate, Toffees, Chewing Gum & Sugar Free Confectionery)
| Author | : NPCS Board |
| Publisher | : ASIA PACIFIC BUSINESS PRESS Inc. |
| Total Pages | : 647 |
| Release | : 2013-10-02 |
| Genre | : Cooking |
| ISBN | : 8178331535 |
Confectionery manufacture has been dominated by large-scale industrial processing for several decades. Confectionery implies the food items that are rich in sugar and often referred to as a confection and refers to the art of creating sugar based dessert forms, or subtleties (subtlety or sotelty), often with pastillage. The simplest and earliest confection used by man was honey, dating back over 3000 years ago. Traditional confectionery goes back to ancient times, and continued to be eaten through the Middle Ages into the modern era. Sugar confectionery has developed around the properties of one ingredient – Sucrose. It is a non- reducing disaccharide. The principal ingredient in all confectionery is sucrose, which in its refined form has little flavour apart from its inherent sweetness. This handbook contains Packaging in the confectionery industry, Structure of sugar confectionery, Flavouring of confectionery, Confectionery plant, Ingredients, Quality control and chemical analysis, Medicated confectionery and chewing Gum, Chocolate flow properties, General technical aspects of industrial sugar confectionery manufacture, Manufacture of liquorice paste, Extrusion cooking technology, Manufacture of invert sugar, Marzipan and crystallized confectionery. The manufacture of confectionery is not a science based industry, as these products have traditionally been created by skilled confectioners working empirically. The aim of this handbook is to give the reader a perspective on several processes and techniques which are generally followed in the confectionery industry. The texture and technological properties of confectionery products are to a large extent controlled by its structure. The book is aimed for food engineers, scientists, technologists in research and industry, as well as for new entrepreneurs and those who are engaged in this industry. TAGS How to Start Manufacturing Project of Chocolate, Chewing Gum manufacturing, Sugar Free Confectionery manufacturing, Liquorice Paste manufacturing, Cream Paste manufacturing, Aerated Confectionery manufacturing, Invert Sugar manufacturing, Jam manufacturing, Jelly manufacturing, Marmalade manufacturing, Toffee and Caramel Industry, Confectionery Products Business, Agro Based Small Scale Industries Projects, Bakery and confectionery Products, bakery and confectionery projects, bakery and confectionery projects, bakery plant project, bakery project plan, bakery project pdf, biscuit manufacturing project, bread manufacturing project, candy manufacturing process pdf, candy production process, chocolate manufacturing project pdf, confectionery and bakery Based Small Scale Industries Projects, confectionery and bakery Processing Based Profitable Projects, confectionery and bakery Processing Industry in India, confectionery and bakery Processing Projects, confectionery project pdf, Detailed Project on bakery and confectionery, Download free project profiles on confectionery, Download free project profiles on bakery, Feasibility on Bakery and Confectionery, Food Processing & Agro Based Profitable Projects, Food Processing Industry in India, Food Processing Projects, Free Project Profiles on confectionery and bakery manufacturing, How to start a confectionery and bakery Production Business, How to Start a Food Production Business, How to Start confectionery and bakery Processing Industry in India, How to Start Food Processing Industry in India, Indian bakery recipes pdf, Industrial Market Techno Economic on Bakery and Confectionery , List of Confectionery Products, Bakery Products, list of Indian bakery products, Market Survey cum Techno-Economic feasibility study on bakery and confectionery, Most Profitable confectionery and bakery Processing Business Ideas, Most Profitable Food Processing Business Ideas, new small scale ideas in confectionery and bakery processing industry, Pre-Investment Feasibility Study on bakery and confectionery, project profiles on confectionery and bakery, Project on Bakery and Confectionery Products, project on bakery manufacturing unit, project on chocolate industry, project on confectionery and bakery processing industries, project on confectionery industry, project on Confectionery manufacturing unit, rusk manufacturing project, Small Scale confectionery and bakery Processing Projects, Small Scale Food Processing Projects, Starting a confectionery and bakery Processing Business, Starting a Food or Beverage Processing Business, sugar candy manufacturing process, toffee and candy manufacturing plant project, toffee manufacturing project
Routledge Handbook of Islam in the West
| Author | : Roberto Tottoli |
| Publisher | : Routledge |
| Total Pages | : 493 |
| Release | : 2014-09-19 |
| Genre | : Political Science |
| ISBN | : 1317744020 |
Islam has long been a part of the West in terms of religion, culture, politics and society. Discussing this interaction from al-Andalus to the present, this Handbook explores the influence Islam has had, and continues to exert; particularly its impact on host societies, culture and politics. Highlighting specific themes and topics in history and culture, chapters cover: European paradigms Muslims in the Americas Cultural interactions Islamic cultural contributions to the Western world Western contributions to Islam Providing a sound historical background, from which a nuanced overview of Islam and Western society can be built, the Routledge Handbook of Islam in the West brings to the fore specific themes and topics that have generated both reciprocal influence, and conflict. Presenting readers with a range of perspectives from scholars based in Europe, the US, and the Middle East, this Handbook challenges perceptions on both western and Muslim sides and will be an invaluable resource for policymakers and academics with an interest in the History of Islam, Religion and the contemporary relationship between Islam and the West.
