Developments in World Dairy Markets, 2002-2006
| Author | : William D. Dobson |
| Publisher | : |
| Total Pages | : 32 |
| Release | : 2006 |
| Genre | : Dairy products industry |
| ISBN | : |
Developments In World Dairy Markets 2002 2006
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OECD-FAO Agricultural Outlook 2002
| Author | : OECD |
| Publisher | : OECD Publishing |
| Total Pages | : 205 |
| Release | : 2002-06-24 |
| Genre | : |
| ISBN | : 9264193448 |
The OECD Agricultural Outlook 2002-2007, now in its eighth edition, shows that sluggish economic growth, weak demand and continued high levels of spending on farm support are slowing the recovery in world prices.
OECD-FAO Agricultural Outlook 2006
| Author | : OECD |
| Publisher | : OECD Publishing |
| Total Pages | : 212 |
| Release | : 2006-07-04 |
| Genre | : |
| ISBN | : 9264024611 |
An assessment of agricultural market prospects based on projections that extend to 2015 for production, consumption, trade, stocks and prices of mainly temperate zone agricultural commodities.
Advances in Dairy Products
| Author | : Francesco Conto |
| Publisher | : John Wiley & Sons |
| Total Pages | : 482 |
| Release | : 2017-11-13 |
| Genre | : Technology & Engineering |
| ISBN | : 1118906438 |
Advances in Dairy Product Science & Technology offers a comprehensive review of the most innovative scientific knowledge in the dairy food sector. Edited and authored by noted experts from academic and industry backgrounds, this book shows how the knowledge from strategic and applied research can be utilized by the commercial innovation of dairy product manufacture and distribution. Topics explored include recent advances in the dairy sector, such as raw materials and milk processing, environmental impact, economic concerns and consumer acceptance. The book includes various emerging technologies applied to milk and starter cultures sources, strategic options for their use, their characterization, requirements, starter growth and delivery and other ingredients used in the dairy industry. The text also outlines a framework on consumer behavior that can help to determine quality perception of food products and decision-making. Consumer insight techniques can help support the identification of market opportunities and represent a useful mean to test product prototypes before final launch. This comprehensive resource: Assesses the most innovative scientific knowledge in the dairy food sector Reviews the latest technological developments relevant for dairy companies Covers new advances across a range of topics including raw material processing, starter cultures for fermented products, processing and packaging Examines consumer research innovations in the dairy industry Written for dairy scientists, other dairy industry professionals, government agencies, educators and students, Advances in Dairy Product Science & Technology includes vital information on the most up-to-date and scientifically sound research in the field.
Encyclopedia of Dairy Sciences
| Author | : |
| Publisher | : Academic Press |
| Total Pages | : 4072 |
| Release | : 2011-03-25 |
| Genre | : Technology & Engineering |
| ISBN | : 0123744075 |
Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. Fully reviewed, revised and updated with the latest developments in Dairy Science Full color inserts in each volume illustrate key concepts Extended index for easily locating information
Livestock in a Changing Landscape, Volume 1
| Author | : Henning Steinfeld |
| Publisher | : Island Press |
| Total Pages | : 449 |
| Release | : 2013-03-06 |
| Genre | : Nature |
| ISBN | : 1597269263 |
The rapidly changing nature of animal production systems, especially increasing intensification and globalization, is playing out in complex ways around the world. Over the last century, livestock keeping evolved from a means of harnessing marginal resources to produce items for local consumption to a key component of global food chains. Livestock in a Changing Landscape offers a comprehensive examination of these important and far-reaching trends. The books are an outgrowth of a collaborative effort involving international nongovernmental organizations including the United Nations Food and Agriculture Organization (UN FAO), the International Livestock Research Institute (ILRI), the Swiss College of Agriculture (SHL), the French Agricultural Research Centre for International Development (CIRAD), and the Scientific Committee for Problems of the Environment (SCOPE). Volume 1 examines the forces shaping change in livestock production and management; the resulting impacts on landscapes, land use, and social systems; and potential policy and management responses. Volume 2 explores needs and draws experience from region-specific contexts and detailed case studies. The case studies describe how drivers and consequences of change play out in specific geographical areas, and how public and private responses are shaped and implemented. Together, the volumes present new, sustainable approaches to the challenges created by fundamental shifts in livestock management and production, and represent an essential resource for policy makers, industry managers, and academics involved with this issue.
Global Trends in the Dairy Industry Outlook for the Baltics
| Author | : OECD |
| Publisher | : OECD Publishing |
| Total Pages | : 187 |
| Release | : 2002-06-19 |
| Genre | : |
| ISBN | : 9264194290 |
This conference proceedings takes a detailed look at the outlook for the dairy industry in the Baltics.
World Development Report 2008
| Author | : World Bank |
| Publisher | : World Bank Publications |
| Total Pages | : 390 |
| Release | : 2007-10-15 |
| Genre | : Business & Economics |
| ISBN | : 0821368095 |
The world's demand for food is expected to double within the next 50 years, while the natural resources that sustain agriculture will become increasingly scarce, degraded, and vulnerable to the effects of climate change. In many poor countries, agriculture accounts for at least 40 percent of GDP and 80 percent of employment. At the same time, about 70 percent of the world's poor live in rural areas and most depend on agriculture for their livelihoods. 'World Development Report 2008' seeks to assess where, when, and how agriculture can be an effective instrument for economic development, especially development that favors the poor. It examines several broad questions: How has agriculture changed in developing countries in the past 20 years? What are the important new challenges and opportunities for agriculture? Which new sources of agricultural growth can be captured cost effectively in particular in poor countries with large agricultural sectors as in Africa? How can agricultural growth be made more effective for poverty reduction? How can governments facilitate the transition of large populations out of agriculture, without simply transferring the burden of rural poverty to urban areas? How can the natural resource endowment for agriculture be protected? How can agriculture's negative environmental effects be contained? This year's report marks the 30th year the World Bank has been publishing the 'World Development Report'.
Food Products Evolution: Innovation Drivers and Market Trends
| Author | : Angela Tarabella |
| Publisher | : Springer |
| Total Pages | : 149 |
| Release | : 2019-06-29 |
| Genre | : Technology & Engineering |
| ISBN | : 3319238116 |
Modern awareness of nutrition issues can be understood correctly if considered the destination of a historic journey, the critical aspects and outcomes of which have led to the current situation. In fact, over time there have been changes to scientific knowledge, food availability and processing and preservation methods. Commercial exchange has increased considerably between the countries of the world – so much so that it has defined a completely different scenario to the past and has influenced food availability, distribution models, preservation methods and the composition of individual foodstuffs. The products consumed on a daily basis throughout the world in industrialised countries have undergone review by the food industry, incorporating great aspects of innovation that make them highly different in their structure, content and even the packaging that protects and contains them. After covering the subject of innovation in the food sector, this Brief of work will discuss the various first- and second-generation product categories distributed in Europe starting from the period of post-war reconstruction, in order to illustrate the reasons that led to their birth and development on the market. Specific examples are shown for each proposed class, including highlights of their properties, technologies, innovation potential, related regulations, and distinctive features.
Advances in Fruit Processing Technologies
| Author | : Sueli Rodrigues |
| Publisher | : CRC Press |
| Total Pages | : 475 |
| Release | : 2012-05-18 |
| Genre | : Technology & Engineering |
| ISBN | : 1439851522 |
One of the main concerns of the food industry is the need for high-quality fresh fruits and fruit products with good sensory quality, long shelf life, and high nutritional value. To meet these demands, new processing technologies are under investigation and development. Advances in Fruit Processing Technologies incorporates fundamentals in food processing as well as the advances made in recent years to improve final product quality. With contributions from a panel of international researchers who present a blend of classical and emerging technologies, the book explores: Ozone, ultrasound, irradiation, pulsed electric field, vacuum frying, and high-pressure processing Ultraviolet and membrane processing Enzymatic maceration, freeze concentration, and refrigeration The effect of processing on sensory characteristics and nutritional value New trends in modified atmosphere packaging The use of fruit juices as a vehicle for probiotic microorganisms Prebiotic oligosaccharides as an alternative for dairy products Incorporating a series of case studies on the application of various technologies, the book reviews their advantages, limitations, successes, and failures. The contributors also examine the implications of food processing technologies on waste production, energy use, and resource requirements. This comprehensive survey of methods for optimizing fruit quality is an ideal resource for those in the fruit and vegetable industry looking for innovations that can improve efficiency, reduce waste, and cut costs.
