Download or read book The Livestock and Meat Industry of West Germany written by Claude Edwin Dobbins and published by . This book was released on 1963 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Uruguay s Livestock and Meat Industry written by Dwight R. Bishop and published by . This book was released on 1963 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The West German Market for Meat and Updated Appendices written by Great Britain. Meat and Livestock Commission and published by . This book was released on 1986 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Danish Poultry Meat Industry Classic Reprint written by Edward Karpoff and published by Forgotten Books. This book was released on 2018-09-10 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from The Danish Poultry Meat Industry Denmark's participation in the ec's Common Agricultural Policy (cap) for poultry became effective February On that date, Denmark gained vastly improved access (and soon thereafter, free access) to the markets of West Germany, the world's largest poultry import market. Prior to enlargement of the bc, the Netherlands had held the favored external supply position with respect to Germany. This obvious benefit to Danish poultry producers carried with it necessary adjustments. Membership in EC required abandonment of Denmark's pre-existing Grain Plan and the Home Marketing Scheme, which respectively established the level of cost for feed, the largest expense in poultry production, and assured necessary subsidies for the production of poultry output beyond the offtake of the domestic market. In place of these schemes Danish producers are now subject to the EC cap for Cereals, and the EC Poultry cap with its export subsidy system. An already-evident increase in Danish home consumption of poultry meat is an additional new factor in the Danish poultry situation. It follows from the shifts to the EC system from a solely Danish system of poultry guidance which, through January 1973, taxed the domestic sale of poultry. This internal tax is now removed By the summer of 197 3, the expected consequence of this removal - a reduced domestic retail price contributed to the increased domestic offtake of poultry. This increased domestic use will compete with export availability so far as the distribution of supplies, and therefore competition in international markets, is concerned. The reaction in the next few years of-the Danish poultry industry to the potentially changed factors of production cost and product price is perhaps the most uncertain of the factors that will be critical to the establishment of a new equilibrium. In the summer of 1973, and for some months preceding, poultry meat production was judged to be less profitable to the farmer than production of either pork or milk. Additionally, for the short run the 1973 turmoil in the feedstuffs markets (both proteins and cereals) and in meat prices is likely to introduce more violent short term imbalances in the broiler industry than in other animal industries, because the broilers' short production cycle invites quicker production adjustments than can be achieved with swine or cattle. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Livestock s Long Shadow written by Henning Steinfeld and published by Food & Agriculture Org.. This book was released on 2006 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The assessment builds on the work of the Livestock, Environment and Development (LEAD) Initiative"--Pref.
Download or read book Slaughterhouse written by Gail A. Eisnitz and published by Prometheus Books. This book was released on 2009-09-25 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: Slaughterhouse is the first book of its kind to explore the impact that unprecedented changes in the meatpacking industry over the last twenty-five years — particularly industry consolidation, increased line speeds, and deregulation — have had on workers, animals, and consumers. It is also the first time ever that workers have spoken publicly about what’s really taking place behind the closed doors of America’s slaughterhouses. In this new paperback edition, author Gail A. Eisnitz brings the story up to date since the book’s original publication. She describes the ongoing efforts by the Humane Farming Association to improve conditions in the meatpacking industry, media exposés that have prompted reforms resulting in multimillion dollar appropriations by Congress to try to enforce federal inspection laws, and a favorable decision by the Supreme Court to block construction of what was slated to be one of the largest hog factory farms in the country. Nonetheless, Eisnitz makes it clear that abuses continue and much work still needs to be done.
Download or read book Subject Catalog written by Library of Congress and published by . This book was released on 1982 with total page 1004 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Meat written by Simon Fairlie and published by Chelsea Green Publishing. This book was released on 2010-12-17 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat: A Benign Extravagance is a groundbreaking exploration of the difficult environmental, ethical and health issues surrounding the human consumption of animals. Garnering huge praise in the UK, this is a book that answers the question: should we be farming animals, or not? Not a simple answer, but one that takes all views on meat eating into account. It lays out in detail the reasons why we must indeed decrease the amount of meat we eat, both for the planet and for ourselves, and yet explores how different forms of agriculture--including livestock--shape our landscape and culture. At the heart of this book, Simon Fairlie argues that society needs to re-orient itself back to the land, both physically and spiritually, and explains why an agriculture that can most readily achieve this is one that includes a measure of livestock farming. It is a well-researched look at agricultural and environmental theory from a fabulous writer and a farmer, and is sure to take off where other books on vegetarianism and veganism have fallen short in their global scope.
Download or read book Guide to Reprints written by and published by . This book was released on 1989 with total page 998 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The National Union Catalogs 1963 written by and published by . This book was released on 1964 with total page 650 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book National Agricultural Library Catalog 1966 1970 Subjects written by National Agricultural Library (U.S.) and published by . This book was released on 1973 with total page 744 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book National Agricultural Library Catalog written by National Agricultural Library (U.S.) and published by . This book was released on 1973 with total page 744 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Beyond Beef written by Jeremy Rifkin and published by HarperThorsons. This book was released on 1994 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the first three parts of this book an exploration of the historical role of cattle in Western civilization is given. Part four examines the human impact of the modern cattle complex and the world beef culture. The range of environmental threats that have been created, in part, by the modern cattle complex is described in part five. Part six examines the psychology of cattle complexes and the politics of beef eating in Western society. The author hopes that this book will contribute to moving our society beyond beef
Download or read book The Classical Tradition in West European Farming written by George Edwin Fussell and published by Fairleigh Dickinson Univ Press. This book was released on 1972 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt: This definitive account of the nature and development of farming practices from Greek and Roman times to the mid-19th century describes how each generation of farmers based their methods on the spoken word of former centuries.
Download or read book Standards and Labeling Policy Book written by United States. Food Safety and Inspection Service. Standards and Labeling Division and published by . This book was released on 1991 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fast Food Nation written by Eric Schlosser and published by Houghton Mifflin Harcourt. This book was released on 2012 with total page 387 pages. Available in PDF, EPUB and Kindle. Book excerpt: An exploration of the fast food industry in the United States, from its roots to its long-term consequences.
Download or read book Handbook of Meat and Meat Processing Second Edition written by Y. H. Hui and published by CRC Press. This book was released on 2012-01-11 with total page 1003 pages. Available in PDF, EPUB and Kindle. Book excerpt: Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industry The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham The safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.
