Handbook of Vegetables and Vegetable Processing PDF Download
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Author: Muhammad Siddiq
Publisher: John Wiley & Sons
ISBN: 1119098947
Category : Technology & Engineering
Languages : en
Pages : 1104
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Book Description
Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. Handbook of Vegetables and Vegetable Processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology. Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins This important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology.
Author: A. K. Singh
Publisher:
ISBN: 9788190757799
Category : Farm produce
Languages : en
Pages : 270
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Book Description
Good Agricultural Practices: Food Safety For Fresh Produce Presents The Various Aspects Of The Good Agricultural Practices And Certification Of Its Product. Chapters Cover Information On Issues And Challenges Of Fresh Fruits And Vegetable Export; Contaminants And Toxicants; And Concept And Requirements Of Good Agricultural Practices (Gap). It Presents Global Gap, Asian Gap And India Gap A Voluntary Standard Required By Many Supermarket Chains In Europe, And The National And Regional Gap Standards Currently Operating In Asia. Standards For Good Manufacturing Practices (Gmp) Also Included For Those Who Process Agricultural Products To Produce Foods. The Chapter Goes On To Describe On-Farm And Microbial Food Safety For Fresh Produce; Pathogen Contamination During Production And Harvest; Packaging Of Fresh Fruits And Vegetable For Exports; Gap For Production Of Fresh Fruits And Vegetables; And Worker Health, Safety And Welfare. These Standards Are Relevant To Fruits And Vegetables Growers, Researchers, Students And Extension Officers As They Cover The Agricultural Production Process, From Inputs To The Production.
Author:
Publisher:
ISBN:
Category : Agricultural industries
Languages : en
Pages : 46
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Book Description
![WHO Guidelines on Good Agricultural and Collection Practices [GACP] for Medicinal Plants PDF](https://books.google.com/books/content/images/frontcover/rFc0DgAAQBAJ?fife=w80-h100)
Author: World Health Organization
Publisher: World Health Organization
ISBN: 9241546271
Category : Business & Economics
Languages : en
Pages : 81
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Book Description
Medicinal plant materials are supplied through collection from wild populations and cultivation. Under the overall context of quality assurance and control of herbal medicines WHO developed the Guidelines on good agricultural and collection practices (GACP) for medicinal plants providing general technical guidance on obtaining medicinal plant materials of good quality for the sustainable production of herbal products classified as medicines. These guidelines are also related to WHO's work on the protection of medicinal plants aiming promotion of sustainable use and cultivation of medicinal plants. The main objectives of these guidelines are to: (1) contribute to the quality assurance of medicinal plant materials used as the source for herbal medicines to improve the quality safety and efficacy of finished herbal products; (2) guide the formulation of national and/or regional GACP guidelines and GACP monographs for medicinal plants and related standard operating procedures; and (3) encourage and support the sustainable cultivation and collection of medicinal plants of good quality in ways that respect and support the conservation of medicinal plants and the environment in general. These guidelines concern the cultivation and collection of medicinal plants and include certain post-harvest operations. Good agricultural and collection practices for medicinal plants are the first step in quality assurance on which the safety and efficacy of herbal medicinal products directly depend. These practices also play an important role in protection natural resources of medicinal plants for sustainable use.
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9251385556
Category : Technology & Engineering
Languages : en
Pages : 94
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Book Description
Groundnut, a significant oilseed crop in Myanmar, is predominantly cultivated by subsistence farmers in all the three regions of the Central Dry Zone. However, it has untapped potential for increased productivity, quality, and market competitiveness through improved crop technologies and the adoption of good agricultural practices (GAP). The adoption of GAP techniques, harmonious with natural agroecosystems and Indigenous Peoples' knowledge, including organic manuring, integrated pest management (IPM), and climate-resilient crop varieties, can be easily adopted by resource-poor farmers. Effective management of limited resources is achievable by careful selection and use of high-quality, environmentally safe inputs like seeds and fertilizers. The current emphasis on consumer awareness necessitates safe, quality food production and resource efficiency, emphasizing the need for better organization of groundnut growers through project-guided marketing to sustain productivity and increase income. Under the Food and Agriculture Organization of the United Nations’ Global Agriculture and Food Security Climate-Friendly Agribusiness Value Chain (FAO-GAFSP-CFAVC) Programme, GAP dissemination for target crops, including groundnut, is a priority. This involves upgrading existing GAP standards based on Myanmar's and ASEAN's practices. The enhanced GAP version focuses on food safety, produce quality, worker health and safety, and environmental management. Implementing GAP will not only enhance food safety and quality but also promote ecological sustainability in groundnut production cropping systems. Validation and contextualization were achieved through comprehensive research, stakeholder discussions, and insights from relevant stakeholders, including FAO experts. GAP rollout involves capacity building among lead farmer organizations, public–private partners, and value chain actors. The framework covers pre- and post-harvest practices for safe, quality groundnut production tailored to small and medium farmers. Key messages facilitate agronomic management practices, supported by farmer organizations, sensitization, technical assistance, and market linkages. On-farm demonstrations, Farmer Field Schools (FFS), training, and information and communications technology (ICT) tools supplement GAP promotion. Existing user-friendly integrated pest management (IPM) handbooks and FFS curriculum for groundnut support the framework, leveraging farmers' capacity building and complementing affiliated GAP initiatives.
Author: International Finance Corporation
Publisher: World Bank Publications
ISBN: 1464812780
Category : Business & Economics
Languages : en
Pages : 357
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Book Description
The world’s population is expected to reach 9.8 billion in 2050. Meanwhile, concurrent rises inincomes and urbanization are driving increased consumption of meat, dairy, and biofuels.Meeting the demand for food, feed, and biofuel will require a global production increase of almost50 percent relative to 2012. Production in South Asia and Sub-Saharan Africa—where 95 percentof farms are smaller than five hectares—must double at a minimum.A key element of policies to increase food production will be promoting improved food quality,as the health costs of too much, too little, and the wrong types of food become increasinglyevident. Additional initiatives must address how to reduce food losses; globally, one-third of foodproduction is lost or wasted at different stages in the food chain each year. Climate change isbringing further stressors.These challenges also present opportunities. Around the world, 450 million smallholder farmersare plagued by low productivity and poor access to inputs, technology, knowledge, financing, andmarkets. Agribusinesses are increasingly working directly with smallholder farmers in low- andmiddle-income countries to help secure a sustainable supply of key agricultural commodities whileboosting rural incomes and economic growth. Sourcing directly from smallholders can expand afirm’s supply base, reduce margins paid to collectors and middlemen, facilitate improvements in qualityand yield, and deliver premium prices for a certified fair-trade or sustainably produced product.Smallholders also represent a growing market for farm inputs, information, and financial services.Agribusiness firms can help smallholders to increase productivity and improve crop quality; accessknow-how to mitigate social and environmental impacts; develop farm management skills and combinetheir production with other farmers to achieve sufficient scale to be effective market players;and meet the growing demand for safe, sustainable food by improving practices and introducingtraceability and certification systems.Working with Smallholders: A Handbook for Firms Building Sustainable Supply Chains shows howagribusinesses can develop more sustainable, resilient, and productive supply chains and illustratesthe substantial impact of doing so on development. The book compiles innovative solutions andcutting-edge ideas to meet the challenges, and it incorporates a diverse collection of hands-oncase studies from across the world that cover a variety of agribusiness sectors. This second editionbuilds on the lessons learned and provides updates in leading trends and technologies from thoseprovided in the first edition published in 2014.
Author:
Publisher: Food & Agriculture Organization of the UN (FAO)
ISBN:
Category : Gardening
Languages : en
Pages : 640
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Book Description
This publication capitalizes on the experience of scientists from the North Africa and Near East countries, in collaboration with experts from around the world, specialized in the different aspects of greenhouse crop production. It provides a comprehensive description and assessment of the greenhouse production practices in use in Mediterranean climate areas that have helped diversify vegetable production and increase productivity. The publication is also meant to be used as a reference and tool for trainers and growers as well as other actors in the greenhouse vegetables value chain in this region.
Author: David Moss
Publisher: GRIN Verlag
ISBN: 3656624364
Category : Business & Economics
Languages : en
Pages : 10
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Book Description
Essay from the year 2010 in the subject Business economics - Business Management, Corporate Governance, grade: B, King`s College London, language: English, abstract: Risk management planning is undertaken to be able to identify the risks in a business, assess them, formulate strategies to mitigate the risks and monitor the resultant performance of the business. Preparing a risk management plan requires identification of potential risks to a business. This is done through understanding of the scope of possible risks which will be essential in developing a realistic, cost effective strategy for dealing with the risks. Assess the business need determine the risk. Risk assessment process is also essential and is done with proper knowledge on a business key services, staff, resources and major areas that could result to failure of the business. Risk management process will therefore involve systematic application of management policies, practices and procedures to all the tasks of establishing the context of business risks, identifying, analyzing, assessing, treating, monitoring and communicating (Culp, 2001). Each cycle in the process is vital since it contributes progressively to business improvement. This is through providing the management with greater insight into available risks and their impacts on operation of the business. To best analyze the risks and come up with the best strategies we got organized into a team having a good understanding of the tasks and objectives of the area of the business that needed to be analyzed. The marketing activities of the business bring both success and failure to a business if not carefully undertaken. Our risk management planning process was to determine the various risks associated with a business marketing activities and come up with best ways to help the business solve them. Understanding the internal environment of the company was our first stage in the process. It involved getting familiarized with the risk management philosophy of the business and various integrity and ethical values including the business commitments to competencies. Also we looked at the organizational structure with how authority and responsibilities are assigned and various marketing standards.
Author: Julie A. Caswell
Publisher: Springer Science & Business Media
ISBN: 9401170762
Category : Science
Languages : en
Pages : 355
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Book Description
Public concern about the safety and healthfulness of the food supply grew markedly during the 1980s. Numerous government, academic, interest group, and media reports questioning the adequacy of the food safety regulatory system formed the basis for this increase in concern. While public concern focused most directly on pesticide residues in food, scientists emphasized the risks of illness associated with microbiological contamination of food. Much additional attention was focused on the food supply as a result of the striking consensus on dietary recommendations that emerged in the late 1980s based on increased scientific knowledge of linkages between diet and health. Relatively little research on the economic aspects of food safety and nutrition issues had been conducted up to the mid-1980s. These aspects are complex. On the consumer demand side, they include consumers' perceptions of the risks associated with particular food products, how demographic characteristics influence consumers' processing of risk information and subsequent changes in food demand behavior, and the monetary value consumers might place on changes in the risk profiles of products. The economic benefits and costs associated with current food consumption patterns are a major determinant of demand for improved food safety and dietary change through government regulation. While a more complete picture of risks, benefits, and costs has been emerging recently, much is yet unknown.
Author: Great Britain: Department for Environment, Food and Rural Affairs
Publisher: Stationery Office
ISBN: 9780112432845
Category : Technology & Engineering
Languages : en
Pages : 122
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Book Description
This code (CoGAP) consolidates and updates the former three separate codes for water, soil and air. The publication offers practical interpretation of legislation and provides good advice on best practice; 'good agricultural practice' means a practice that minimises the risk of causing pollution while protecting natural resources and allowing economic agriculture to continue. It has been written by technical specialists from Defra and Natural England. All farm staff and contractors on the farm who handle, store, use, spread or dispose of any substances that could pollute water, soil or air should be aware of their responsibilities and know about the causes and results of pollution. They should know how and when to operate and maintain the equipment they use, and know what to do in an emergency. The CoGAP provides an important point of reference, based around the main operations that farmers, growers and land managers might undertake; the advice covers activities carried out in the field, but also management plans, farm infrastructure and waste management.
Author: James Matson
Publisher: Government Printing Office
ISBN: 9780160929847
Category : Business & Economics
Languages : en
Pages : 84
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Book Description
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.
