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Exploring the Uptake of Genetically Modified White Maize by Smallholder Farmers: the Case of Hlabisa, South Africa
Exploring the uptake of genetically modified white maize by smallholder farmers: The case of Hlabisa, South Africa Mankurwana H Mahlase MHLMAN031 Town Cape A dissertation submitted in full fulfilmentof of the requirements for the award of the degree of Master of Science in Environmental and Geographical Science University Faculty of Science University of Cape Town October 2016 The copyright of this thesis vests in the author. No quotation from it or information derived from it is to be published without full acknowledgement of the source. The thesis is to be used for private study or non- commercial research purposes only. Published by the University of Cape Town (UCT) in terms of the non-exclusive license granted to UCT by the author. University of Cape Town COMPULSORY DECLARATION This work has not been previously submitted in whole, or in part, for the award of any degree. It is my own work. Each significant contribution to, and quotation in, this dissertation from the work, or works, of other people has been attributed, and has been cited and referenced. Signature: Date: ii Abstract The use of genetically modified (GM) crops to resolve food security and poverty issues has been met with controversy and scepticism. The rationale for this research was to highlight the nuanced reasons as to why smallholder farmers are motivated to use agricultural biotechnology. The aim of this study was to explore the uptake of GM maize by South African smallholder farmers in order to contribute towards understanding the implications of agricultural biotechnology in smallholder agriculture. Using the case studies of Hlabisa in KwaZulu-Natal, the objectives were; (i) to investigate the perceived benefits and problems associated with the uptake of GM maize. -
Third World Network
TWN Third World Network November 19, 2020 Director-General Qu Dongyu UN Food and Agriculture Organization Viale delle Terme di Caracalla 00153 Rome, Italy Dear Director-General Qu Dongyu, The 350 civil society and Indigenous Peoples organizations from 63 countries listed below represent hundreds of thousands of farmers, fisherfolk, agricultural workers and other communities, as well as human rights, faith-based, environmental and economic justice institutions. We are writing to express our deep concern over your stated plans to strengthen official ties with CropLife International. We strongly urge you to reconsider this alliance. Deepening collaboration with CropLife, a trade association representing the interests of corporations which produce and promote dangerous pesticides, directly undermines FAO’s priority of minimising the harms of chemical pesticide use worldwide, “including the progressive ban of highly hazardous pesticides (HHPs).” It also undermines the principles set out in FAO’s Code of Conduct on Pesticide Management, and ties the agency with producers of harmful, unsustainable chemical technologies — relinquishing FAO’s role as a global leader supporting innovative approaches to agricultural production that promote the progressive realization of the right to adequate food in the context of national food security, sustainability and resilience. Reliance on hazardous pesticides is a short-term fix that undermines the rights to adequate food and health for present and future generations, as stated in the 2017 report of the Special Rapporteur on the right to food. A recent analysis of industry records documents that CropLife members, BASF, Bayer Crop Science, Corteva Agriscience, FMC and Syngenta, make more than one-third of their sales income from HHPs — the pesticides that are most harmful to human health and the environment. -
The Convention on Biological Diversity: Biodiversity, Access and Benefit-Sharing
SANBI Biodiversity Series 3 The Convention on Biological Diversity: biodiversity, access and benefit-sharing. A resource for learners (Grades 10–12) by Anastelle Solomon & Paul Le Grange Pretoria 2006 SANBI Biodiversity Series The South African National Biodiversity Institute (SANBI) was established on 1 September 2004 through the signing into force of the National Environmental Management: Biodiversity Act (NEMBA) No. 10 of 2004 by President Thabo Mbeki. The Act expands the mandate of the former National Botanical Institute to include responsibilities relating to the full diversity of South Africa’s fauna and flora, and builds on the internationally respected programmes in conservation, research, education and visitor services developed by the National Botanical Institute and its predecessors over the past century. The vision of SANBI is to be the leading institution in biodiversity science in Africa, facilitating conservation, sustainable use of living resources, and human well-being. SANBI’s mission is to promote the sustainable use, conservation, ap- preciation and enjoyment of the exceptionally rich biodiversity of South Africa, for the benefit of all people. SANBI Biodiversity Series will publish occasional reports on projects, technologies, workshops, symposia and other activities initiated by or executed in partnership with SANBI. Illustrations: Tano September Technical editor: Emsie du Plessis Design & layout: Daleen Maree Cover design: Daleen Maree How to cite this publication SOLOMON, A. & LE GRANGE, P. 2006. The Convention on Biological Diversity: biodiversity, access and benefit-sharing. A resource for learners (Grades 10–12). SANBI Biodiversity Series 3. South African National Biodiversity Institute, Pretoria. ISBN 1-919976-31-0 © Published by: South African National Biodiversity Institute Obtainable from: SANBI Bookshop, Private Bag X101, Pretoria, 0001 South Africa. -
Spice Is the Variety of Life
www.ABCWorldFood.com SPICE IS THE VARIETY OF LIFE If you think that spice is the variety of life and love international cuisine, ABCWorldFood is the product for you. ABCWorldFood is the only food database that contains traditional recipes for 174 countries of the world in all course categories: appetizers, soups, salads, breads, main courses, side dishes, desserts, snacks, and beverages. NATIONAL CUISINE ABCWorldFood is also the only that database covers food culture for 174 countries of the world in six categories: National Cuisine, Regional Cuisine, Daily Meals, Dining Etiquette, Special Occasion Foods, and Food Trivia. FEATURES • 174 Countries • 9,000+ Food Photos • 1,700+ Food Quotes • 7,000+ Recipes • 650+ Ingredient Articles • Personal Recipe Book RECIPES • 1,400+ Food Culture Articles • 800+ Food Glossary Terms • Share and Print Options BENEFITS • Libraries benefit from ABCWorldFood’s relevance and appeal to diverse library populations. • Students use ABCWorldFood to research food culture and recipes for country projects. • Members of international food clubs have access to classic recipes for every country. • Culinary schools use ABCWorldFood as a research tool for both recipes and food culture. FOOD CULTURE ABCWorldFood is mobile friendly, automatically adapting to the screen size of any desktop, laptop, tablet, or smartphone. INGREDIENTS www.ABCWorldFood.com UNUSUAL FOODS 616 E. Eighth Street, Suite 7 | Traverse City, MI 49686 USA | T: +1 800 833 8586 X 4 | F: +1 231.642.5300 | www.WorldTradePress.com | [email protected] Food Culture by Country 1,400+ Food Culture Articles Daily Meals Did You Know? Regional Cuisine Special Occasion Foods National Cuisine Dining Etiquette 616 E. -
Genetically Modified Crops in Africa: Implications for Small Farmers
Genetically Modified Crops in Africa: Implications for Small Farmers Devlin Kuyek August 2002 Implications for Small Farmers About this Briefing This briefing was researched and written by Devlin Contents Kuyek for Genetic Resources Action International (GRAIN) and a group of NGOs that aim to raise awareness about the implications of genetic engineering and intellectual property rights for 1. INTRODUCTION 1 small farmers in Africa. These NGOs include SACDEP (Kenya), RODI (Kenya), Biowatch (South Africa), ISD (Ethiopia), Jeep (Uganda), CTDT (Zimbabwe), Pelum (Regional, Southern 2. THE PAST PREDICTS THE FUTURE 1 Africa), ITDG (International), Gaia Foundation (International) and ActionAid (International). Did Africa miss a revolution? 1 The briefing looks at the push to bring GM crops and technologies to Africa and tries to sort out what Africa’s Green Revolution 2 the implications will be for Africa’s small farmers. It especially focuses on the situation in East and Southern Africa. The briefing does not share the 3. THE FORCES BEHIND THE CROPS 4 optimism of the proponents of genetic engineering. Rather, it views genetic engineering as an extension Who are the crop pushers? 4 of the Green Revolution paradigm that failed to address the needs of Africa’s small farmers and served only to exacerbate their problems. 4. TRUSTING THE ‘EXPERTS’ 7 The many groups and individuals who gave time and information to the preparation of this paper Bt Cotton and biosafety 10 are gratefully acknowledged. Comments on the paper may be addressed to Devlin Kuyek at [email protected] 5. SURELY THERE’S A BETTER WAY? 13 Published in August 2002, by Genetic Resources Action International (GRAIN): Sweeter potatoes without biotech 13 Girona 25, pral, Barcelona 08010, Spain Tel: +34 933 011 381 Bt Maize: Big companies working for Fax: +34 933 011 627 big farmers 15 Email: [email protected] 1 Web: www.grain.org Green Revolution, Gene Revolution .. -
Consumption of Spices and Ethnic Contamination in the Daily Diet Of
Chironi et al. Journal of Ethnic Foods (2021) 8:6 Journal of Ethnic Foods https://doi.org/10.1186/s42779-021-00082-8 ORIGINAL ARTICLE Open Access Consumption of spices and ethnic contamination in the daily diet of Italians - consumers’ preferences and modification of eating habits Stefania Chironi1, Simona Bacarella2, Luca Altamore1, Pietro Columba1 and Marzia Ingrassia1* Abstract Currently, consumers appear to have diversified characteristics with regard to food tastes and consumption habits. The globalization of markets and the migration phenomenon contributed to the modification of food preferences of consumers who gradually introduce into their eating habits foods and recipes typical of the tradition of foreign countries. In this scenario, also in Italy, it is going to increase the use of “foreign products” with the consequent fusion of traditional cuisine techniques and recipes with ingredients that are typical of foreign countries and cultures. Foods and ingredients originally consumed in Asian or South American countries are increasingly consumed by Italian people, who have notoriously a strong “food identity,” who generally follow the Mediterranean Diet, and who consume typical products of the country. More particularly, the use of “new” or “novel” spices compared to those traditionally used in the preparation of Italian food has grown in the last 10 years. This study is an exploratory survey on the consumption of spices in Sicily (Southern Italy), which is an Italian Region with a high level of immigrated people and a good level of social integration and progressive inclusion. The objective of this study is to know whether and how Sicilian consumers’ consumption preferences, use, and purchasing behaviors with regard to spices changed in the last few years. -
Tourism and Gastronomy Heritage: Foodscapes, Cuisine and Gastronomy Tourism Destinations
3rd International Conference UNESCO Chair / UNITWIN-UNESCO Network “Culture, Tourism, Development“ Tourism and Gastronomy heritage: Foodscapes, Cuisine and Gastronomy Tourism Destinations Turisme i patrimoni gastronòmic: paisatges alimentaris, cuina i destinacions de turisme gastronòmic Turismo y patrimonio gastronómico: paisajes alimentarios, cocina y destinos de turismo gastronómico Tourisme et patrimoine gastronomique : paysages alimentaires, cuisine et destinations touristiques gastronomiques Turismo e patrimonio gastronomico : paesaggi alimentari, cucina e destinazioni turistiche gastronomiche Turismo e patrimônio gastronômico: paisagens alimentares, cozinha e destinos turísticos gastronômicos Barcelona (Catalonia, Spain), June 16-19th 2014 First announcement and call for papers INTRODUCTION The 3rd International Conference UNESCO Chair / UNITWIN-UNESCO Network “Culture, Tourism, Development” centred on Tourism and Gastronomy Heritage: Foodscapes, Cuisine and Gastronomy Tourism Destinations to be held from 16 to 19, 2014, in Barcelona (Catalonia, Spain). This meeting aims to present current research and trends in gastronomy heritage and tourism based on biodiversity and cultural diversity of our territories, most of them promoted as gastroregions and gastronomy tourism destinations. UNESCO has contributed to reinforce the gastronomy heritage promoting universal value of cultural landscapes, more of them foodscapes, inscribed in the World Heritage List; including culinary and traditional food expressions and manifestations in the -
Food and Health in Europe: Europe: in Health and Food WHO Regional Publications
Food and health in Europe: Food and health WHO Regional Publications European Series, No. 96 a new basis for action Food and health in Europe: a new basis for action 96 The World Health Organization was established in 1948 as a specialized agency of the United Nations serving as the directing and coordinating authority for international health matters and public health. One of WHO’s constitutional functions is to provide objective and reliable information and advice in the field of human health, a responsibility that it fulfils in part through its publications programmes. Through its publications, the Organization seeks to support national health strategies and address the most pressing public health concerns. The WHO Regional Office for Europe is one of six regional offices throughout the world, each with its own programme geared to the particular health problems of the countries it serves. The European Region embraces some 870 million people living in an area stretching from Greenland in the north and the Mediterranean in the south to the Pacific shores of the Russian Federation. The European programme of WHO therefore concentrates both on the problems associated with industrial and post-industrial society and on those faced by the emerging democracies of central and eastern Europe and the former USSR. To ensure the widest possible availability of authoritative information and guidance on health matters, WHO secures broad international distribution of its publications and encourages their translation and adaptation. By helping to promote and protect health and prevent and control disease, WHO’s books contribute to achieving the Organization’s principal objective – the attainment by all people of the highest possible level of health. -
STORYTIME PASSPORT to the WORLD! L Watch the Storytime Videos and Read This Book a P AYH to Travel Around the World
BOOKS ARE YOUR STORYTIME PASSPORT TO THE WORLD! L Watch the Storytime Videos and read this book A P AYH to travel around the world. Follow along to create RI O your very own adventure! O U E S You can explore cultures and countries around the P E world without having to physically travel. All you need is this passport to guide you on your way! Go to PeoriaPlayHouse.org/ playhouse-at-home/storytime to find the Storytime videos. C What is in this passport? H M • Country Spotlights IL U • Fun Facts D E • Yummy Recipes R S • Country and World Maps E U • Vocabulary from Different languages N’S M • Interesting Activities • Passport Checklist PASSPORT 2 Create Your Own Passport! A passport allows you to go from one country to another. Make your own passport here to explore the world with the PlayHouse! Listen to the story Finders Keepers? NAME: A True Story in India written by Robert Arnett and illustrated by Add Your Smita Turakhia Picture Here https://youtu.be/ -_58v9qB_04 DATE OF BIRTH: Finders Keepers? A True Story in India is a story about doing the right thing. Think about the different ways you can do the right thing or help NATIONALITY: people through good deeds. What are a few you (country you live in) can think of? SIGNATURE: A PLAYH RI O O U E S P E India is very diverse, which means people come ID NUMBER: from a lot of different backgrounds. India is a (make your own big country, and there are many differences in 9 digit number ) C the way people live including what they eat, the H M I U language they speak, and the type of clothing L E D R S they wear. -
Own-Brand Food, Homewares, Health and Beauty
Total Number % of Female % of Male Worker Buying Group ZS Number Site name Address Country of Workers Workers Workers Representation Morrisons Food ZS1000075 Single Source Stafford Park 6, Telford, TF3 3AT United Kingdom 120 58% 42% Yes Morrisons Food ZS1000097 Huegli UK Ltd Oxleasow Road, Redditch, B98 0RE United Kingdom 99 51% 49% Yes Morrisons Food ZS1000985 Oakham Ales - Maxwell Road Maxwell Road, Woodston, Peterborough, PE2 7JB United Kingdom 40 23% 78% No Morrisons Food ZS1000990 Fromageries Papillon Impasse de la Route de Tiergues, Lauras, Roquefort Sur Soulzon, 12250 France 83 48% 52% Yes Morrisons Food ZS1001380 Mademoiselle Desserts - Valade Lieu Dit Valade, Condat Sur Trincou, 24530 France 500 46% 54% Yes Morrisons Non-Food ZS1001455 Kim Duc Vinh Loc 2 Industrial Zone, Long Hiep Commune, Ben Luc District, Long An Province, 850000 Vietnam 800 60% 40% Yes Morrisons Food ZS1001947 Alimentos Sumar S.A. - El Tejar Carretera Interamericana, El Tejar, 1 Guatemala 230 65% 35% No Morrisons Food ZS1002139 Konspol Bis Poznańska Street, Slupca, 62-400 Poland 939 59% 41% Yes Morrisons Food ZS1002164 Place UK Ltd Church Farm, Tunstead, Norwich, NR12 8RQ United Kingdom 577 38% 62% Yes Morrisons Food ZS1002170 TH21 - Minburi Suwinthawong Rd, Sansab, Minburi, Bangkok, 10510 Thailand 1360 61% 39% No Morrisons Food ZS1002195 Baronie UK Darwin Road, Willowbrook Industrial Estate, Corby, NN17 5XZ United Kingdom 136 54% 46% Yes Morrisons Food ZS1002269 Valeo Confectionary - Liverpool Beech Street, Liverpool, L7 0HA United Kingdom 184 41% 59% Yes -
Traditional Foods in Europe- Synthesis Report No 6. Eurofir
This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Synthesis report No 6: Food Quality and Safety thematic priority. Traditional Foods Contract FOOD – CT – 2005-513944. in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal Synthesis Report No 6 Traditional Foods in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Food Quality and Safety thematic priority. Contract FOOD-CT-2005-513944. Traditional Foods in Europe Contents 1 Introduction 2 2 What are traditional foods? 4 3 Consumer perception of traditional foods 7 4 Traditional foods across Europe 9 Austria/Österreich 14 Belgium/België/Belgique 17 Bulgaria/БЪЛГАРИЯ 21 Denmark/Danmark 24 Germany/Deutschland 27 Greece/Ελλάδα 30 Iceland/Ísland 33 Italy/Italia 37 Lithuania/Lietuva 41 Poland/Polska 44 Portugal/Portugal 47 Spain/España 51 Turkey/Türkiye 54 5 Why include traditional foods in European food composition databases? 59 6 Health aspects of traditional foods 60 7 Open borders in nutrition habits? 62 8 Traditional foods within the EuroFIR network 64 References 67 Annex 1 ‘Definitions of traditional foods and products’ 71 1 Traditional Foods in Europe 1. Introduction Traditions are customs or beliefs taught by one generation to the next, often by word of mouth, and they play an important role in cultural identification. -
Unit-1 Introduction to the Art of Cookery
Advance Food Production HM-102 UNIT-1 INTRODUCTION TO THE ART OF COOKERY STRUCTURE 1.1 Introduction 1.2 Objective 1.3 Culinary history 1.3.1 Culinary history of India 1.3.2 History of cooking 1.4 Modern haute kitchen 1.5 Nouvelle cuisine 1.6 Indian regional cuisine Check your progress-I 1.7 Popular international cuisine 1.7.1 French cuisine 1.7.2 Italian cuisine 1.7.3 Chinese cuisine 1.8 Aims and objectives of cooking 1.9 Principles of balanced diet 1.9.1 Food groups 1.10 Action of heat on food 1.10.1 Effects of cooking on different types of ingredients Check your progress-II 1.11 Summary 1.12 Glossary 1.13 Check your progress-1 answers 1.14 Check your progress-2 answers 1.15 Reference/bibliography 1.16 Terminal questions 1.1 INTRODUCTION Cookery is defined as a ―chemical process‖ the mixing of ingredients; the application and withdrawal of heat to raw ingredients to make it more easily digestible, palatable and safe for human consumption. Cookery is considered to be both an art and science. The art of cooking is ancient. The first cook was a primitive man, who had put a chunk of meat close to the fire, which he had lit to warm himself. He discovered that the meat heated in this way was not only tasty but it was also much easier to masticate. From this moment, in unrecorded past, cooking has evolved to reach the present level of sophistication. Humankind in the beginning ate to survive.