California Dairy Industry Statistics for ... PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download California Dairy Industry Statistics for ... PDF full book. Access full book title California Dairy Industry Statistics for ... by California Crop and Livestock Reporting Service. Download full books in PDF and EPUB format.
Author: California Crop and Livestock Reporting Service
Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 758
Get Book Here
Book Description
Author: California Crop and Livestock Reporting Service
Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 758
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Dairying
Languages : en
Pages : 428
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Cattle trade
Languages : en
Pages : 448
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 808
Get Book Here
Book Description
Author: Douglas Livingston
Publisher:
ISBN:
Category : Dairy farms
Languages : en
Pages : 590
Get Book Here
Book Description
Author: United States Temporary Controls Office
Publisher:
ISBN:
Category :
Languages : en
Pages : 436
Get Book Here
Book Description
Author: Richard Eldridge Copley
Publisher:
ISBN:
Category : Dairying
Languages : en
Pages : 416
Get Book Here
Book Description
Author: Will Allen
Publisher: Chelsea Green Publishing
ISBN: 1933392460
Category : Business & Economics
Languages : en
Pages : 306
Get Book Here
Book Description
"From the start, farmers and consumers opposed the marketers' noxious shill. But more than a century of collusion among advertisers, editors, scientists, large-scale farmers, government agencies - and even Dr. Seuss - convinced most farmers to use deadly chemicals, hormones, antibiotics, and, more recently, genetically modified organisms." "Akin to seminal works on the topic like Upton Sinclair's The Jungle, Arthur Kallet and F. J. Schlink's 100,000,000 Guinea Pigs, and Rachel Carson's Silent Spring, The War on Bugs - richly illustrated with dozens of original advertisements and promotions - details both the chemical industry's relentless efforts and the recurring waves of resistance by generations of consumers, farmers, and activists against toxic food, a struggle that continues today but with deep roots in the long rise of industrial agriculture."--BOOK JACKET.
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 716
Get Book Here
Book Description
Author: Catherine Donnelly
Publisher: Chelsea Green Publishing
ISBN: 1603587853
Category : Political Science
Languages : en
Pages : 226
Get Book Here
Book Description
A prominent food scientist defends the use of raw milk in traditional artisan cheesemaking. Raw milk cheese--cheese made from unpasteurized milk--is an expansive category that includes some of Europe's most beloved traditional styles: Parmigiano Reggiano, Gruyère, and Comté, to name a few. In the United States, raw milk cheese forms the backbone of the resurgent artisan cheese industry, as consumers demand local, traditionally produced, and high-quality foods. Internationally award-winning artisan cheeses like Bayley Hazen Blue (Jasper Hill, VT) would have been unimaginable just forty years ago when American cheese meant Kraft Singles. Unfortunately the artisan cheese industry faces an existential regulatory threat. Over the past thirty years the US Food and Drug Administration (FDA) has edged toward an outright ban on raw milk cheeses. Their assault on traditional cheesemaking goes beyond a debate about raw milk safety; the FDA has also attempted to ban the use of wooden boards, the use of ash in cheese ripening, and has set stringent microbiological criteria that many artisan cheeses cannot meet. The David versus Goliath existence of small producers fighting crushing regulations is true in parts of Europe as well, where beloved creameries are going belly-up or being bought out because they can't comply with EU health ordinances. Centuries-old cheese styles like Fourme d'Ambert and Cantal are nearing extinction, leading Prince Charles to decry the "bacteriological correctness" of European regulators. The dirty secret is that Listeria and other bacterial outbreaks occur in pasteurized cheeses more often than in raw milk cheeses, and traditional processes like ash-ripening have been proven safe. In Ending the War on Artisan Cheese, Dr. Catherine Donnelly forcefully defends traditional cheesemaking, while exposing government actions in the United States and abroad designed to take away food choice under the false guise of food safety. This book is fundamentally about where and how our food is produced, the values we place on methods of food production, and how the roles of tradition, heritage, and quality often conflict with advertising, politics, and profits in influencing our food choices.
