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FAO-RAP 2014. Policy Measures for Micro, Small and Medium Food Processing Enterprises in the Asian
Cover photographs: Top left: Hiroyuki Konuma Top right: Zulkarnaen Syrilokesywara Bottom left: Roby Hartono Putro Bottom right: Norbert Ambagan RAP PUBLICATION 2014/27 Policy measures for micro, small and medium food processing enterprises in the Asian region FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS REGIONAL OFFICE FOR ASIA AND THE PACIFIC Bangkok, 2014 i The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views or policies of FAO. ISBN 978-92-5-108682-7 © FAO, 2015 FAO encourages the use, reproduction and dissemination of material in this information product. Except where otherwise indicated, material may be copied, downloaded and printed for private study, research and teaching purposes, or for use in non-commercial products or services, provided that appropriate acknowledgement of FAO as the source and copyright holder is given and that FAO’s endorsement of users’ views, products or services is not implied in any way. All requests for translation and adaptation rights, and for resale and other commercial use rights should be made via www.fao.org/contact-us/licence-request or addressed to [email protected]. -
Fermented Foods Fermented Foods
FERMENTED FOODS Fermented foods are among the oldest processed foods and have been eaten in almost all countries for millennia. They include fermented cereal products, alcoholic drinks, fermented dairy products and soybean products among many others. Details of the production of individual fermented foods are given in the following Technical Briefs: • Dairy ppproducts:products: Cheese making ; Ricotta Cheese Making ; Soured Milk and Yoghurt ; Yoghurt Incubator • Fruit and vegetable products: Gundruk (Pickled Leafy Vegetable) Banana Beer ; Grape Wine ; Toddy and Palm Wine ; Tofu and Soymilk Production ; Dry Salted Lime Pickle ; Dry Salted Pickled Cucumbers ; Green Mango Pickle ; Lime Pickle (Brined) ; Pickled Papaya ; Pickled Vegetables ; Fruit Vinegar ; Pineapple Peel Vinegar ; Coffee Processing . • Meat and fffishfish productsproducts: Fresh and Cured Sausages. This technical brief gives an overview of food fermentations and examples of fermented foods that are not included in the other technical briefs. Types of food fermentations Fermentations rely on the controlled action of selected micro-organisms to change the quality of foods. Some fermentations are due to a single type of micro-organism (e.g. wines and beers fermented by a yeast named ‘ Saccharomyces cerevisiae’ ), but many fermentations involve complex mixtures of micro-organisms or sequences of different micro-organisms. Fermented foods are preserved by the production of acids or alcohol by micro-organisms, and for some foods this may be supplemented by other methods (e.g. pasteurisation, baking, smoking or chilling). The subtle flavours and aromas, or modified textures produced by fermentations cannot be achieved by other methods of processing. These changes make fermentation one of the best methods to increase the value of raw materials. -
Microorganisms in Fermented Foods and Beverages
Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11 -
THE ROUGH GUIDE to Bangkok BANGKOK
ROUGH GUIDES THE ROUGH GUIDE to Bangkok BANGKOK N I H T O DUSIT AY EXP Y THANON L RE O SSWA H PHR 5 A H A PINKL P Y N A PRESSW O O N A EX H T Thonburi Democracy Station Monument 2 THAN BANGLAMPHU ON PHE 1 TC BAMRUNG MU HABURI C ANG h AI H 4 a T o HANO CHAROEN KRUNG N RA (N Hualamphong MA I EW RAYAT P R YA OAD) Station T h PAHURAT OW HANON A PL r RA OENCHI THA a T T SU 3 SIAM NON NON PH KH y a SQUARE U CHINATOWN C M HA H VIT R T i v A E e R r X O P E N R 6 K E R U S N S G THAN DOWNTOWN W A ( ON RAMABANGKOK IV N Y E W M R LO O N SI A ANO D TH ) 0 1 km TAKSIN BRI DGE 1 Ratanakosin 3 Chinatown and Pahurat 5 Dusit 2 Banglamphu and the 4 Thonburi 6 Downtown Bangkok Democracy Monument area About this book Rough Guides are designed to be good to read and easy to use. The book is divided into the following sections and you should be able to find whatever you need in one of them. The colour section is designed to give you a feel for Bangkok, suggesting when to go and what not to miss, and includes a full list of contents. Then comes basics, for pre-departure information and other practicalities. The city chapters cover each area of Bangkok in depth, giving comprehensive accounts of all the attractions plus excursions further afield, while the listings section gives you the lowdown on accommodation, eating, shopping and more. -
1 Introduction
Formulation of an Integrated River Basin Management and Development Master Plan for Marikina River Basin VOLUME 1: EXECUTIVE SUMMARY 1 INTRODUCTION The Philippines, through RBCO-DENR had defined 20 major river basins spread all over the country. These basins are defined as major because of their importance, serving as lifeblood and driver of the economy of communities inside and outside the basins. One of these river basins is the Marikina River Basin (Figure 1). Figure 1 Marikina River Basin Map 1 | P a g e Formulation of an Integrated River Basin Management and Development Master Plan for Marikina River Basin VOLUME 1: EXECUTIVE SUMMARY Marikina River Basin is currently not in its best of condition. Just like other river basins of the Philippines, MRB is faced with problems. These include: a) rapid urban development and rapid increase in population and the consequent excessive and indiscriminate discharge of pollutants and wastes which are; b) Improper land use management and increase in conflicts over land uses and allocation; c) Rapidly depleting water resources and consequent conflicts over water use and allocation; and e) lack of capacity and resources of stakeholders and responsible organizations to pursue appropriate developmental solutions. The consequence of the confluence of the above problems is the decline in the ability of the river basin to provide the goods and services it should ideally provide if it were in desirable state or condition. This is further specifically manifested in its lack of ability to provide the service of preventing or reducing floods in the lower catchments of the basin. There is rising trend in occurrence of floods, water pollution and water induced disasters within and in the lower catchments of the basin. -
ASH NEW ZEALAND Tobacco Returns Analysis 2013 1 TOBACCO
ASH NEW ZEALAND Tobacco Returns Analysis 2013 TOBACCO RETURNS ANALYSIS 2013 Tobacco manufacturers and importers in New Zealand are required to file their annual tobacco returns pursuant to section 35 of the Smokefree Environments Act 1990. The tobacco returns consist of two components – Schedule A and Schedule B. Schedule A is the information about ingredients and amounts used in their tobacco products. Schedule B is the company list of all their products, retail price and sale quantity We analysed data from Schedule B in order to understand the brand positioning of the major tobacco companies. This includes analysis of retail price, sale volume and estimated sales returned of all tobacco brands. Market share also is estimated based on this data. This analysis accounted for cigarette and loose leaf tobacco products sold within New Zealand (or domestic market). Information provided by tobacco companies may vary and hence the results of the analysis. British American Tobacco New Zealand (BATNZ) provided recommended retail prices as at January 2013 while Imperial Tobacco New Zealand and Philip Morris provided theirs as at December 2013. This had resulted in artificially higher estimates of average retail price and sale return for BATNZ products due to the January 2014 tax increase. Having considered this, most of the results on overall tobacco market in this analysis were presented according to the sale quantity and hence better accuracy. Fourteen companies filed their tobacco returns in 2013. As this analysis only included cigarette and loose leaf tobacco products, three companies were excluded as they sold cigar or other tobacco products. Tobacco Returns 2012 can be accessed through the National Drug Policy New Zealand website (http://www.ndp.govt.nz/moh.nsf/indexcm/ndp-tobacco-returns-2012 ). -
Cambodian Journal of Natural History
Cambodian Journal of Natural History Artisanal Fisheries Tiger Beetles & Herpetofauna Coral Reefs & Seagrass Meadows June 2019 Vol. 2019 No. 1 Cambodian Journal of Natural History Editors Email: [email protected], [email protected] • Dr Neil M. Furey, Chief Editor, Fauna & Flora International, Cambodia. • Dr Jenny C. Daltry, Senior Conservation Biologist, Fauna & Flora International, UK. • Dr Nicholas J. Souter, Mekong Case Study Manager, Conservation International, Cambodia. • Dr Ith Saveng, Project Manager, University Capacity Building Project, Fauna & Flora International, Cambodia. International Editorial Board • Dr Alison Behie, Australia National University, • Dr Keo Omaliss, Forestry Administration, Cambodia. Australia. • Ms Meas Seanghun, Royal University of Phnom Penh, • Dr Stephen J. Browne, Fauna & Flora International, Cambodia. UK. • Dr Ou Chouly, Virginia Polytechnic Institute and State • Dr Chet Chealy, Royal University of Phnom Penh, University, USA. Cambodia. • Dr Nophea Sasaki, Asian Institute of Technology, • Mr Chhin Sophea, Ministry of Environment, Cambodia. Thailand. • Dr Martin Fisher, Editor of Oryx – The International • Dr Sok Serey, Royal University of Phnom Penh, Journal of Conservation, UK. Cambodia. • Dr Thomas N.E. Gray, Wildlife Alliance, Cambodia. • Dr Bryan L. Stuart, North Carolina Museum of Natural Sciences, USA. • Mr Khou Eang Hourt, National Authority for Preah Vihear, Cambodia. • Dr Sor Ratha, Ghent University, Belgium. Cover image: Chinese water dragon Physignathus cocincinus (© Jeremy Holden). The occurrence of this species and other herpetofauna in Phnom Kulen National Park is described in this issue by Geissler et al. (pages 40–63). News 1 News Save Cambodia’s Wildlife launches new project to New Master of Science in protect forest and biodiversity Sustainable Agriculture in Cambodia Agriculture forms the backbone of the Cambodian Between January 2019 and December 2022, Save Cambo- economy and is a priority sector in government policy. -
Signalling Virtue, Promoting Harm: Unhealthy Commodity Industries and COVID-19
SIGNALLING VIRTUE, PROMOTING HARM Unhealthy commodity industries and COVID-19 Acknowledgements This report was written by Jeff Collin, Global Health Policy Unit, University of Edinburgh, SPECTRUM; Rob Ralston, Global Health Policy Unit, University of Edinburgh, SPECTRUM; Sarah Hill, Global Health Policy Unit, University of Edinburgh, SPECTRUM; Lucinda Westerman, NCD Alliance. NCD Alliance and SPECTRUM wish to thank the many individuals and organisations who generously contributed to the crowdsourcing initiative on which this report is based. The authors wish to thank the following individuals for contributions to the report and project: Claire Leppold, Rachel Barry, Katie Dain, Nina Renshaw and those who contributed testimonies to the report, including those who wish to remain anonymous. Editorial coordination: Jimena Márquez Design, layout, illustrations and infographics: Mar Nieto © 2020 NCD Alliance, SPECTRUM Published by the NCD Alliance & SPECTRUM Suggested citation Collin J; Ralston R; Hill SE, Westerman L (2020) Signalling Virtue, Promoting Harm: Unhealthy commodity industries and COVID-19. NCD Alliance, SPECTRUM Table of contents Executive Summary 4 INTRODUCTION 6 Our approach to mapping industry responses 7 Using this report 9 CHAPTER I ADAPTING MARKETING AND PROMOTIONS TO LEVERAGE THE PANDEMIC 11 1. Putting a halo on unhealthy commodities: Appropriating front line workers 11 2. ‘Combatting the pandemic’ via marketing and promotions 13 3. Selling social distancing, commodifying PPE 14 4. Accelerating digitalisation, increasing availability 15 CHAPTER II CORPORATE SOCIAL RESPONSIBILITY AND PHILANTHROPY 18 1. Supporting communities to protect core interests 18 2. Addressing shortages and health systems strengthening 19 3. Corporate philanthropy and COVID-19 funds 21 4. Creating “solutions”, shaping the agenda 22 CHAPTER III PURSUING PARTNERSHIPS, COVETING COLLABORATION 23 1. -
Autoconf18 Report EN.Pdf
8th Edition CPRJ Plastics in Automotive Conference & Showcase and 2018 Annual Conference of Society of Automotive Engineers of Chongqing 8-9.11.2018 | Venue: Radisson Blu Hotel Chongqing Shapingba Adsale Publishing Ltd. ( Adsale Group) Society of Automotive Engineers of Chongqing China Plastics & Rubber Journal CHINAPLAS Society Plastics Engineers (SPE) SpecialChem.com Guangzhou International Electric Vehicles Show 2018 Guangzhou International Auto Parts & Accessories Exhibition China Central and Western Regions Plastics Industry Alliance More Details:AdsaleCPRJ.com/AutoConference 1 / 20 8th Edition CPRJ Plastics in Automotive Conference & Showcase and 2018 Annual Conference of Society of Automotive Engineers of Chongqing Salute to the Following Sponsors 2 / 20 8th Edition CPRJ Plastics in Automotive Conference & Showcase and 2018 Annual Conference of Society of Automotive Engineers of Chongqing Conference Programme Morning Session 08:00-12:15 08:00 Audience Reception 08:40 Welcome Remarks Adsale Group, Adsale Publishing Ltd. General Manager, Janet Tong The Moderator: Society of Automotive Engineers of Chongqing, Vice President, Jianping Lou Prof. Yansong He 08:50 Yanfeng Plastic Omnium Automotive Exterior Systems Co., Ltd. - Wei Wang, Head of Smart Manufacturing The development of unmanned manufacturing for automotive exterior design 09:20 HuaChen Automotive Engineering Research Institute - Zhi li, Chief Engineer of Automotive Engineering Research Institute &Leader of Non-metal Material The applications and development roadmap of non-metal materials for light weighting of Brilliance Auto Group. 09:50 Jinyoung (Xiamen) Advanced Materials Technology Co., Ltd. - Steven Gao, Director of Vehicle Material, Jinyoung Advanced Materials Leading Solutions on New Energy Vehicle Application 10:10 Ningbo Shuangma Machinery Industry Co., Ltd. - Yupeng Liu, CTO Research and application of fiber reinforced thermoplastic composites molding technology 10:30 Coffee Break / Networking / Exhibition Visiting 11:00 Changan Ford Automobile Co., Ltd. -
Sample Download
UMAMI 1 A Message from the Umami Information Center n pursuit of even more flavorful, healthy cooking, seas researchers. As a result, umami was internation- chefs the world over are turning their attention ally recognized as the fifth taste, joining the existing Ito umami. four basic tastes, and in 2002, the presence of umami Once there were thought to be four basic—or pri- receptors in the taste buds on the tongue was revealed: mary—tastes: sweet, sour, salty and bitter. Until that further scientific proof cementing umami's status as a is, Japanese scientist Dr. Kikunae Ikeda noted the primary taste. presence of another savory taste unexplainable solely In December 2013 “Washoku, traditional dietary by these four. In 1908 Ikeda attributed this fifth taste cultures of the Japanese” was accorded Intangible to the amino acid glutamate found in large quantities Cultural Heritage status by UNESCO. Japanese cui- in kombu seaweed, and dubbed it “umami.” Then sine is currently enjoying a burgeoning international in 1913 Shintaro Kodama found inosinate to be the profile thanks to the growing awareness of healthy umami component in dried bonito flakes (katsuo- eating choices. One characteristic of Japanese food bushi), and in 1957, Dr. Akira Kuninaka discovered is the skillful use of umami to create tasty, healthy umami in guanylate, later identifying guanylate as dishes without animal fats. Umami—a Japanese the umami component in dried shiitake mushrooms. word now internationally recognized—is a key ele- Glutamate, inosinate and guanylate are the three ment in palatability or “deliciousness,” and a focus dominant umami substances, and are found not only of intense interest among people involved in food, in kombu and katsuobushi, but other foods as well. -
North Dakota Office of State Tax Commissioner Tobacco Directory List of Participating Manufacturers (Listing by Brand) As of May 24, 2019
North Dakota Office of State Tax Commissioner Tobacco Directory List of Participating Manufacturers (Listing by Brand) As of May 24, 2019 **RYO: Roll-Your-Own Brand Name Manufacturer 1839 U.S. Flue-Cured Tobacco Growers, Inc. 1839 RYO U.S. Flue-Cured Tobacco Growers, Inc. 1st Class U.S. Flue-Cured Tobacco Growers, Inc. American Bison RYO Wind River Tobacco Company, LLC Amsterdam Shag RYO Peter Stokkebye Tobaksfabrik A/S Ashford RYO Von Eicken Group Bali Shag RYO Commonwealth Brands, Inc. Baron American Blend Farmer’s Tobacco Co of Cynthiana, Inc. Basic Philip Morris USA, Inc. Benson & Hedges Philip Morris USA, Inc. Black & Gold Sherman’s 1400 Broadway NYC, LLC Bo Browning RYO Top Tobacco, LP Bugler RYO Scandinavian Tobacco Group Lane Limited Bull Brand RYO Von Eicken Group Cambridge Philip Morris USA, Inc. Camel R.J. Reynolds Tobacco Company Camel Wides R.J. Reynolds Tobacco Company Canoe RYO Wind River Tobacco Company, LLC Capri R.J. Reynolds Tobacco Company Carlton R.J. Reynolds Tobacco Company CF Straight Virginia RYO Von Eicken Group Charles Fairmon RYO Von Eicken Group Chesterfield Philip Morris USA, Inc. Chunghwa Konci G & D Management Group (USA) Inc. Cigarettellos Sherman’s 1400 Broadway NYC, LLC Classic Sherman’s 1400 Broadway NYC, LLC Classic Canadian RYO Top Tobacco, LP Commander Philip Morris USA, Inc. Crowns Commonwealth Brands Inc. Custom Blends RYO Wind River Tobacco Company, LLC Brand Name Manufacturer Danish Export RYO Peter Stokkebye Tobaksfabrik A/S Dark Fired Shag RYO Von Eicken Group Dave’s Philip Morris USA, Inc. Davidoff Commonwealth Brands, Inc. Djarum P.T. -
Annual Report 2 0 Annual Report 1 8 年度報告
Annual Report 2018 年度報告 2238 股份代號: (於中華人民共和國註冊成立的股份有限公司) Important Notice 1. The Board, supervisory committee and the directors, supervisors and senior management of the Company warrant the authenticity, accuracy and completeness of the information contained in the annual report and there are no misrepresentations, misleading statements contained in or material omissions from the annual report for which they shall assume joint and several responsibilities. 2. All directors of the Company have attended meeting of the Board. 3. PricewaterhouseCoopers issued an unqualified auditors’ report for the Company. 4. Zeng Qinghong, the person in charge of the Company, Feng Xingya, the general manager, Wang Dan, the person in charge of accounting function and Zheng Chao, the manager of the accounting department (Accounting Chief), represent that they warrant the truthfulness and completeness of the financial statements contained in this annual report. 5. The proposal for profit distribution or conversion of capital reserve into shares for the reporting period as considered by the Board The Board proposed payment of final cash dividend of RMB2.8 per 10 shares (tax inclusive). Together with the cash dividend of RMB1.0 per 10 shares (including tax) paid during the interim period, the ratio of total cash dividend payment for the year to net profit attributable to the shareholders’ equity of listed company for the year would be approximately 35.66%. 6. Risks relating to forward-looking statements The forward-looking statements contained in this annual report regarding the Company’s future plans and development strategies do not constitute any substantive commitment to investors and investors are reminded of investment risks.