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Agriculture remains the dominant sector in the economies of most Sub-Saharan African countries. However, the experience of agricultural growth in the region stands in sharp contrast to the robust performance of agriculture in many Asian countries, particularly China. In a number of African countries, labor productivity has fallen and land productivity has not risen significantly. In China, on the other hand, land and labor productivities have increased steadily over the past two decades. An examination of factors underlying the contrasting experiences of China and countries in Sub-Saharan Africa reveals important differences in the institutional and policy environments affecting the use of new and profitable technologies to raise land and labor productivities.

Investments: Commodities --- Infrastructure --- Agribusiness --- Industries: Food --- Agriculture: General --- Investment --- Capital --- Intangible Capital --- Capacity --- Food --- Beverages --- Cosmetics --- Tobacco --- Wine and Spirits --- Agricultural Policy --- Food Policy --- Agricultural economics --- Investment & securities --- Macroeconomics --- Agriculture, agribusiness & food production industries --- Agricultural law --- Agricultural sector --- Agricultural commodities --- Food production --- Agricultural policy --- Economic sectors --- Commodities --- Production --- National accounts --- Agricultural industries --- Farm produce --- Saving and investment --- Food industry and trade --- Agriculture and state --- China, People's Republic of

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"A great primer. . . . If you're new to the natural/organic/biodynamic wine debates, Authentic Wine is the place to start."-Huffington Post"This is one of the most engaging, thoughtful and enlightening books on contemporary wine. . . . A manifesto for an industry looking to shape its future."-Wine And SpiritsNaturalness is a hot topic in the wine world. But what exactly is a "natural wine"? For this pioneering book, best-selling wine writer Jamie Goode teams up with winemaker and Master of Wine Sam Harrop to explore the wide range of issues surrounding authenticity in wine. They begin by emphasizing that wine's diversity, one of its strengths, is currently under threat from increasingly homogenized commercial wines that lack a sense of place. Drawing on a global array of examples and anecdotes, Goode and Harrop examine complex concepts-terroir, biodynamics, and sustainability-in clear language. They also discuss topics including cultured and wild yeasts, wine "faults," the carbon footprint of the wine industry, "natural" as a marketing concept, and more. Authentic Wine illuminates a subject of great interest to wine producers, consumers, and anyone wondering where the wine industry is headed.

Wine and wine making. --- Organic wines. --- Organic viticulture. --- acidification. --- alcoholic beverages. --- books about wine. --- books for sommelier. --- california wine. --- food and wine. --- healthy wine. --- homemade wine. --- how to make wine. --- napa valley. --- natural foods. --- natural wine. --- organic cooking. --- organic farming. --- organic wine. --- reverse osmosis. --- science of wine. --- sustainability. --- sustainable farming. --- vineyards. --- vino lovers. --- wine and spirits. --- wine and viticulture. --- wine chemistry. --- wine class. --- wine consumers. --- wine experts. --- wine industry. --- wine lover gifts. --- wine lovers. --- wine making process. --- wine producers. --- wine tasting.

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Divided Spirits tells the stories of tequila and mezcal, two of Mexico's most iconic products. In doing so, the book illustrates how neoliberalism influences the production, branding, and regulation of local foods and drinks. It also challenges the strategy of relying on "alternative" markets to protect food cultures and rural livelihoods. In recent years, as consumers increasingly demand to connect with the people and places that produce their food, the concept of terroir-the taste of place-has become more and more prominent. Tequila and mezcal are both protected by denominations of origin (DOs), legal designations that aim to guarantee a product's authenticity based on its link to terroir. Advocates argue that the DOs expand market opportunities, protect cultural heritage, and ensure the reputation of Mexico's national spirits. Yet this book shows how the institutions that are supposed to guard "the legacy of all Mexicans" often fail those who are most in need of protection: the small producers, agave farmers, and other workers who have been making tequila and mezcal for generations. The consequences-for the quality and taste of tequila and mezcal, and for communities throughout Mexico-are stark. Divided Spirits suggests that we must move beyond market-based models if we want to safeguard local products and the people who make them. Instead, we need systems of production, consumption, and oversight that are more democratic, more inclusive, and more participatory. Lasting change is unlikely without the involvement of the state and a sustained commitment to addressing inequality and supporting rural development.

Mescal --- Mescal industry --- Agave products industry --- Liquor industry --- Mezcal --- Liquors --- Pulque --- E-books --- Mescal industry. --- Mescal. --- Production management --- Biotechnology --- Mexico --- agave tequila. --- agave. --- alcohol branding. --- alcohol industry. --- alcohol production. --- booze. --- branding liquor. --- denominations of origin. --- food and agriculture. --- history of mezcal. --- history of tequila. --- liquor production. --- local food movement. --- local spirits. --- making tequila. --- mexican liquor. --- mexican mezcal. --- mexican tequila. --- mexicos national spirits. --- mezcal or tequila. --- mezcal. --- production of mezcal. --- production of tequila. --- protected food branding. --- small tequila producers. --- taste of place. --- tequila. --- terroir. --- wine and spirits.

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Acclaimed importer and wine guru Terry Theise, long known for his top-notch portfolio and his illustrious writing, now offers this opinionated, idiosyncratic, and beautifully written testament to wine. What constitutes beauty in wine, and how do we appreciate it? What role does wine play in a soulful, sensual life? Can wines of place survive in a world of globalized styles and 100-point scoring systems? In his highly approachable style, Theise describes how wine can be a portal to aesthetic, emotional, even mystical experience-and he frankly asserts that these experiences are most likely to be inspired by wines from artisan producers.

Wine and wine making -- Miscellanea. --- Wine and wine making. --- alcoholic beverages. --- boutique wines. --- california wine. --- famous vineyards. --- food and wine. --- french wine. --- gifts for wine lovers. --- guide to wine drinking. --- james beard award. --- napa valley. --- oenophiles. --- sommelier books. --- vino lovers. --- vinophile. --- wine aficionado. --- wine and champagne. --- wine and culture. --- wine and spirits. --- wine bible. --- wine books. --- wine collectors. --- wine drinkers. --- wine education. --- wine experts. --- wine grading. --- wine guide. --- wine importers. --- wine lit. --- wine palate. --- wine professionals. --- wine tasting guide. --- wine vineyards. --- world of fine wine. --- Wine and wine making

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Food processing is expected to affect content, activity and bioavailability of nutrients; the health-promoting capacity of food products depends on their processing history. Traditional technologies, such as the use of antimicrobials and thermal processing, are efficient in increasing nutritional value to an extent, though they may not be effective at addressing food safety, particularly when it comes to maintaining the food's molecular structure. Modern food processing plants improve the quality of life for people with allergies, diabetics, and others who cannot consume some common food elements. Food processing can also add extra nutrients, such as vitamins. Processed foods are often less susceptible to early spoilage than fresh foods and are better suited for long-distance transportation from the source to the consumer. However, food processing can also decrease the nutritional value of foods and introduce hazards not encountered with naturally occurring products. Processed foods often include food additives, such as flavourings and texture-enhancing agents, which may have little or no nutritive value, and may in fact be unhealthy. This book deals with the subject of food processing in a unique way, providing an overview not only of current techniques in food processing and preservation (i.e., dairy, meat, cereal, vegetables, fruits and juice processing, etc.) but also the health and safety aspects: food technologies that improve nutritional quality of foods, functional foods, and nanotechnology in the food and agriculture industry. The text also looks into the future by defining current bottlenecks and future research goals. This work will serve as a ready reference for the subject matter to students and researchers alike.

Food industry and trade --- Safety measures. --- Microbiology. --- Food—Biotechnology. --- Food Microbiology. --- Food Science. --- Microbial biology --- Biology --- Microorganisms --- food processing --- food hygiene --- meat product --- storage of food --- food technology --- Tecnologia dels aliments --- Enginyeria alimentària --- Enginyeria d'indústries alimentàries --- Enginyeria dels aliments --- Tecnologia alimentària --- Tecnologia d'aliments --- Tecnologia --- Additius alimentaris --- Biotecnologia alimentària --- Microbiologia dels aliments --- Aliments --- Begudes --- Indústria alimentària --- tehnologie alimentară --- tecnologia alimentare --- Lebensmitteltechnologie --- teicneolaíocht an bhia --- prehrambena tehnologija --- livsmedelsteknik --- teknologji ushqimi --- potravinárska technológia --- potravinářská technologie --- levensmiddelentechnologie --- прехрамбена технологија --- technologia żywności --- elintarviketeknologia --- élelmiszer-technológia --- levnedsmiddelteknologi --- pārtikas tehnoloģija --- maisto technologija --- прехранбена технологија --- tecnología alimentaria --- živilska tehnologija --- хранителна технология --- τεχνολογία τροφίμων --- technologie alimentaire --- tecnologia alimentar --- toidutehnoloogia --- teknoloġija alimentari --- Lebensmitteltechnik --- skladištenje hrane --- съхранение на храна --- pārtikas uzglabāšana --- stóráil bia --- skladování potravin --- Lebensmittellagerung --- stockage des aliments --- stoccaggio degli alimenti --- ħżin tal-ikel --- depozitarea alimentelor --- armazenagem de alimentos --- elintarvikkeiden varastointi --- élelmiszer-tárolás --- lagring av livsmedel --- toiduainete ladustamine --- αποθήκευση τροφίμων --- складиштење хране --- opslaan van levensmiddelen --- uskladnenie potravy --- складирање храна --- maisto laikymas --- skladiščenje hrane --- almacenamiento de alimentos --- oplagring af levnedsmidler --- ruajtje e ushqimit --- przechowywanie żywności --- depósito frigorífico --- wijnpakhuis --- deposito frigorifero --- sklad lihovin --- entrepôt frigorifique --- entreposto frigorífico --- podrum --- vínna pivnica --- vinný sklep --- вински подрум --- cave vinicole --- veini ja kangete alkohoolsete jookide ladu --- depozit de vin-alcool --- Weinkeller --- cantina vinicola --- αποθήκη-ψυγείο --- depozit frigorific --- cold storage plant --- wijnkelder --- vinski podrum --- skladištenje namirnica --- smočnica --- sklípek --- hladno spremište --- sklad destilátů --- sklad alkoholických nápojů --- Kellerei --- cellier --- borospince --- celeiro --- chladírna --- qilar vere --- chai --- šaldykla --- подрум --- vīna un alkoholisku dzērienu noliktava --- οιναποθήκη --- wine and spirits storehouse --- kølelager --- vyno rūsys --- vinlager --- sklad vína a destilátov --- cave vinícola --- vīna pagrabs --- cantina --- provisiekamer --- veinikelder --- magazinë vere dhe pijesh --- vinkällare --- külmhoone --- matkällare --- viinikellari --- pincészet --- chladný skladovací priestor --- adega --- wine cellar --- bodega --- kylmävarasto --- Kühlhauslagerung --- koelhuis --- ambient frigorifer --- cramă --- alkoholijuomien varasto --- fryslager --- vyno ir spirito sandėlis --- Fleischerzeugnis --- lihatuote --- gaļas produkts --- kødprodukt --- prodott tal-laħam --- produto à base de carne --- húskészítmény --- месен производ --- köttprodukt --- prodotto a base di carne --- produit carné --- mesni proizvod --- masný výrobek --- produkt mishi --- mesni izdelek --- lihatoode --- месни производ --- προϊόν κρέατος --- produs din carne --- táirge feola --- mėsos produktas --- producto cárnico --- mäsový produkt --- vleesproduct --- produkt mięsny --- месен продукт --- köttextrakt --- vleesprodukt --- külmad lihalõigud --- säilykeliha --- skinke --- pashtet - pâté --- produkt baserad på kött --- pašteta --- carne de conserva --- viktualier --- Wurstwaren --- gaļas ekstrakts --- pateu de ficat --- pástétom --- bacon szalonna --- varžu kājiņas --- lihaekstrakt --- kødpostej --- guščja jetra --- späck --- mljeveno meso --- töödeldud lihasaadus --- šalti mėsos gaminiai --- coscia di rana --- békacomb --- mėsos pusgaminis --- felvágott --- mishra të përgatitura --- pasta de fígado --- Froschschenkel --- coxas de rã --- product op basis van vlees --- Fleischwaren --- pršut --- konzervirana govedina --- mäsový nárez --- žąsų kepenėlės --- estratto di carne --- pasta de carne --- jamón --- spek --- pâté --- žąsų kepenų paštetas --- hideg húskészítmény --- upravené mäsá --- vleespastei --- meat extract --- Wurst --- Verarbeitungserzeugnis aus Fleisch --- колбас --- förädlad köttprodukt --- bacon --- produit à base de viande --- produkte të përpunuara mishi --- desa --- frølår --- паштета --- žablji kraci --- spæk --- paštetas --- sausage --- saucisse --- πολτός κρέατος --- mesna prerađevina --- laardi --- sammakonreidet --- мелено месо --- salsicha --- λαρδί --- pasteet --- peekon --- picioare de broască --- mëlçi pate --- Gänsestopfleber --- lard --- sālīta liellopu gaļa --- kinkku --- presunto --- prepared meats --- zosu aknas --- Schinkenspeck --- ficat de gâscă --- insaccati --- gåslever --- slanina --- anca de rana --- cuisse de grenouille --- εκχύλισμα κρέατος --- pancetta affumicata --- tocino --- šunka --- βατραχοπόδαρα --- produto transformado à base de carne --- mėsos pasta --- producto transformado a base de carne --- fedevarer --- studená misa --- mëlçi rose --- dešra --- proshutë --- leikkeleet --- Fleischextrakt --- húsipari termék --- bekons --- шунка --- soolaliha --- αλλαντικά --- extracto de carne --- sūdyta jautiena --- paté de carne --- ζαμπόν --- Schinken --- carne sărată de vită --- gåselever --- worstje --- husacia pečeň --- salchichón --- vleesextract --- korv --- žabie stehná --- sonka --- žabí stehýnka --- mish i kripur --- perdirbtas mėsos produktas --- φουά γκρα --- köttpastej --- πατέ κρέατος --- cârnăciori --- lardo --- Speck --- prosciutto --- libamájpástétom --- producto a base de carne --- cietie ārējie tauki --- gaļas pastēte --- feldolgozott hús --- fiambre --- kobasica --- σαλάμι --- virsli --- spracovaný mäsový produkt --- rasvamaks --- pasticcio di carne --- grodlår --- šoninė --- sózott marhahús --- salchicha --- hanhenmaksa --- frogs' legs --- kulen --- lihasaadus --- sallam --- Corned Beef --- zpracovaný masný výrobek --- hanemaks --- carne preparată --- këmbë bretkose --- füstölt sonka --- ekstrakt mishi --- сланина --- produit transformé à base de viande --- vleeswaren --- húskivonat --- husí játra --- pâté de viande --- pålægsvarer --- kolbász --- Fleischpastete --- extrait de viande --- mėsos ekstraktas --- embutido --- κορν μπιφ --- jambon --- cold meats --- extrato de carne --- charcutaria --- μπέικον --- pastë mishi --- sink --- kødekstrakt --- charcuterie --- προϊόν με βάση το κρέας --- chorizo --- kikkerbilletjes --- verwerkt product op basis van vlees --- meat paste --- mezeluri --- konnakoivad --- λουκάνικο --- foie gras --- charkuterivara --- salumi --- corned beef --- gaļas pārstrādes produkts --- ganzenlever --- lihapiirakka --- upravená masa --- ham --- libamáj --- pastă de carne --- aukstā gaļa --- pekoni --- подготовки од месо --- manzo sotto sale --- zosu aknu pastēte --- lihauute --- șuncă --- pølse --- kumpis --- προϊόν μεταποίησης του κρέατος --- toucinho --- proshuta dhe sallame --- masový nářez --- processed meat product --- skinka --- hurka --- šķiņķis --- vorst --- studená mísa --- varlių kojelės --- goose liver --- Würstchen --- sláinteachas bia --- higjienë e ushqimit --- higiene alimentar --- higiene alimentaria --- maisto higiena --- igienă alimentară --- хигијена хране --- higiena živil --- hygiena potravín --- igiene alimentare --- pārtikas higiēna --- voedselhygiëne --- hygiène alimentaire --- élelmiszer-higiénia --- υγιεινή τροφίμων --- toiduhügieen --- levnedsmiddelhygiejne --- Ernährungshygiene --- higijena hrane --- хигиена на храната --- хигиена на хранене --- elintarvikehygienia --- hygiena výživy --- iġjene fl-ikel --- higiena żywienia --- livsmedelshygien --- higijena namirnica --- food sanitation --- hygiena potravin --- Lebensmittelhygiene --- táplálkozási higiéné --- transformación alimentaria --- trasformazione alimentare --- pārtikas pārstrāde --- toiduainete töötlemine --- živilska predelava --- przetwórstwo spożywcze --- spracovanie potravín --- transformação de alimentos --- përpunim ushqimi --- elintarvikkeiden jalostus --- zpracování potravin --- élelmiszer-feldolgozás --- Lebensmittelverarbeitung --- forarbejdning af levnedsmidler --- прерада хране --- levensmiddelenverwerking --- преработка на храна --- μεταποίηση τροφίμων --- proċessar tal-ikel --- prerada hrane --- maisto produktų perdirbimas --- próiseáil bhia --- transformation alimentaire --- prelucrarea hranei --- bearbetning av livsmedel --- преработване на храна --- elaborazione degli alimenti --- verwerking van voedingsmiddelen --- behandling av livsmedel --- transformação dos produtos alimentares --- transformation de produit alimentaire --- spracovanie stravy --- processing of food --- elintarvikkeiden käsittely --- bearbetning av livsmedelprodukter --- përpunim i artikujve ushqimorë --- processing of foodstuffs --- traitement des aliments --- trasformazione dei prodotti alimentari --- Lebensmittelbehandlung --- μεταποίηση ειδών διατροφής --- Nahrungsmittelverarbeitung --- tratamiento de alimentos --- toidu töötlemine --- trattamento di alimenti --- преработка на прехранбени производи --- maisto perdirbimas --- tratarea produselor alimentare --- levnedsmiddelforarbejdning --- επεξεργασία τροφίμων --- tratamento dos alimentos --- pārtikas produktu pārstrāde --- tratarea alimentelor --- transformación de productos alimenticios --- behandeling van levensmiddelen --- spracovanie pokrmov --- food processing. --- food hygiene. --- meat product. --- storage of food. --- food technology.