DOCSLIB.ORG

Agribalyse 3.0 La Base De Donnees Francaise D’Icv Sur L’Agriculture Et L’Alimentation

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Agribalyse 3.0 La Base De Donnees Francaise D’Icv Sur L’Agriculture Et L’Alimentation AGRIBALYSE 3.0 LA BASE DE DONNEES FRANCAISE D’ICV SUR L’AGRICULTURE ET L’ALIMENTATION Rapport méthodologique- Annexes REPORT In partnership with : TABLE OF CONTENTS Annexes ................................................................................................................................................... 6 1 Densité utilisées pour les liquies ...................................................................................................... 6 2 Parts non comestibles – matière première végétale et oeufs .......................................................... 7 3 Mix de consummation de matière premières pour les aliments les plus emblématiques consommés en France, source de données et années ................................................................... 9 4 Poissons et crustacés : proxy utilisés et parts non commestibles ................................................. 13 6 Poissons et crustacés : jeux de données exclus et nouveaux jeux de données ........................... 18 7 Mise à jour des jeux de données pour la viande de bœuf dans ACYVIA – prise en compte des allocations économiques ................................................................................................................ 19 7.1 Identified error ........................................................................................................................... 19 7.2 Updates to datasets in Agribalyse® 3.0 ................................................................................... 19 7.3 Results ...................................................................................................................................... 23 7.3.1 Quarters .............................................................................................................................. 23 7.3.2 Offals ................................................................................................................................... 24 7.4 Generation and adaptation of other datasets in Agribalyse®3.0 .............................................. 25 7.5 Conclusion ................................................................................................................................ 25 8 Volume d’eau évaporé par le processus de séchage .................................................................... 26 9 Proxy et évaluation DQR pour le fromage ..................................................................................... 27 10 Liste des dummy ............................................................................................................................ 37 10.1 Gate to gate dummy processes ................................................................................................ 37 10.2 Cradle to gate dummy “industrial” processes and raw materials ............................................. 38 11 Recettes ANSES correspondants aux produits alimentaires CIQUAL (fichier excel disponible sur demande) ....................................................................................................................................... 39 12 Recettes du distributeurs correspondants aux produits CIQUAL .................................................. 87 13 Recettes CIQUAL approchées par l’ANSES et recettes du distributeurs ou autres recettes CIQUAL .......................................................................................................................................... 92 14 Recettes CIQUAL utilisées comme proxy pour approcher des jeux de données existants ......... 142 15 Recettes CIQUAL non incluses dans Agribalyse 3.0 ................................................................... 146 16 Mix de consommation de matières premières – origine des produits et sources des données .. 154 17 Type d’emballage appliqués aux produits alimentaires CIQUAL par sous-groupes .................... 205 18 Chaînes de valeur nouvellement créées et processus unitaires connexes ................................. 211 18.1 Cherry ..................................................................................................................................... 211 18.1.1 Cherry, conventional, national average, at orchard/FR U ................................................. 211 18.2 French bean ............................................................................................................................ 215 18.2.1 French bean, conventional, national average, at farm gate/FR U .................................... 215 18.3 Shrimps ................................................................................................................................... 218 18.3.1 Shrimp feed, in mass unit (AGB 3.0) /FR U ...................................................................... 218 Agribalyse 3.0 – the French agricultural and food LCI database | PAGE 2 18.3.2 1000 PLs of shrimps produced in hatchery (AGB 3.0) /FR U ........................................... 220 18.3.3 1kg of fresh shrimps, China production (AGB 3.0) /FR U ................................................. 222 18.3.4 References ........................................................................................................................ 223 18.4 Mussels ................................................................................................................................... 225 18.4.1 Mussel, unshelled, at processing (AGB 3.0) /FR U .......................................................... 225 18.4.2 References ........................................................................................................................ 227 18.5 Algae ....................................................................................................................................... 228 18.5.1 Seaweed non-optimized production, 1kg algae (Laminaria), fresh weight (AGB 3.0) /FR U .......................................................................................................................................... 228 18.5.2 Optimized seaweed production, 1kg algae (Laminaria), fresh weight (AGB 3.0) /FR U .. 230 18.5.3 Algae (Laminaria), fresh, at farm (AGB 3.0) /FR U ........................................................... 233 18.5.4 Algae (Laminaria), dried, consumption mix (AGB 3.0) /FR U ........................................... 235 18.5.5 References ........................................................................................................................ 236 18.6 Cooking ................................................................................................................................... 237 18.6.1 Cooking, industrial, 1kg of cooked product (AGB 3.0)/ FR ............................................... 237 18.7 Canning ................................................................................................................................... 244 18.7.1 Canning fruits or vegetables, industrial, 1kg of canned product (AGB 3.0)/ FR U ........... 244 18.9 Orange Juice, Pressed ........................................................................................................... 251 18.9.1 Orange juice; industrial production; at plant; NFC; 1L (AGB 3.0) /FR U .......................... 251 18.9.2 References ........................................................................................................................ 252 18.10 Apple Juice, pressed .............................................................................................................. 253 18.10.1 Apple juice; industrial production; at plant; NFC; 1L (AGB 3.0) /FR U ............................. 253 18.10.2 References ........................................................................................................................ 254 18.11 Beer ........................................................................................................................................ 256 18.11.1 Beer, regular (4-5° alcohol), at plant (AGB 3.0) /FR U ..................................................... 256 18.12 Veal : quarter, offals and ground veal ..................................................................................... 264 18.12.1 Live veal storage; industrial production; French production mix; at plant; 1kg of living animal ................................................................................................................................ 264 18.12.2 Slaughtering and chilling; of veal; 1kg of veal carcass (POUi)(AGB 3.0) /FR U............... 265 18.12.3 Slaughtering and chilling of veal, 1 kg of veal quarter (PDi) (AGB 3.0) /FR U ................. 268 18.12.4 Slaughtering and chilling; of veal; 1kg of edible offal (PDi) (AGB 3.0) /FR U ................... 270 18.12.5 Fresh ground veal production; industrial production; French production mix, at plant; Economic Allocation; 1 kg of fresh ground veal (PDi) (AGB 3.0) /FR U ........................... 272 18.12.6 References ........................................................................................................................ 274 18.14 Lamb : quarter and offals ........................................................................................................ 276 18.14.1 Live lamb storage; industrial production; French production mix; at plant; 1kg of living animal (AGB 3.0) /FR U .................................................................................................... 276 18.14.2 Slaughtering and chilling; of lamb; 1kg of lamb carcass (POUi) (AGB 3.0) /FR U
Load more

Recommended publications
  • 12523379.2011.Pdf
    DESARROLLO Y SELECCIÓN DE UNA MEZCLA DE HIDROCOLOIDES COMO AGENTE TEXTURANTE, EN EL QUESO TIPO GOUDA EDUAR ENRIQUE RAMÍREZ CAMARGO Tesis de grado para optar al título de Magíster en Ciencia y Tecnología de Alimentos Director M. Sc. José Uriel Sepúlveda Valencia Codirector M. Sc. Diego Alonso Restrepo Molina UNIVERSIDAD NACIONAL DE COLOMBIA FACULTAD DE CIENCIAS AGROPECUARIAS POSGRADO EN CIENCIA Y TECNOLOGÍA DE ALIMENTOS MEDELLÍN 2011 1 GRADECIMIENTOS Sin duda alguna, mis más sinceros agradecimientos a la Universidad Nacional de Colombia y a la empresa TECNAS S.A, por darme la oportunidad y posibilidad de poder desarrollar este trabajo y esta formación; dándome las herramientas necesarias y su apoyo para el logro de mis objetivos. Que Dios guarde a cada una las personas que aportaron su grano de arena para la cristalización de este proyecto. Con gran afecto a la Gerente General de Tecnas S.A., Luz Marina Jaramillo Henao, a la Gerente Técnica, Luz Stella Vanegas Pérez, a la Asistente de Soporte Tecnológico, Bibiana María Jaramillo, a Sandra Adarve Espinosa, Laboratorista de la Fundación INTAL, al Director, Codirector y al Asesor de Estadística Keneth Roy Cabrera, por su dedicación en esta investigación. 2 DEDICATORIA Gracias a Dios por permitirme salir cada día adelante, pese a los obstáculos y adversidades de la vida, que con gran esfuerzo he podido superar cada barrera que se me ha presentado. A mis padres Etelvina Camargo y Marcelino Ramírez, a mis hermanos Victor Ledis, Yaneth, Nancy, y Yuliana, a mi tía Martha Camargo, por su apoyo incondicional en cada momento de mi vida y en el desarrollo de este proyecto.
    [Show full text]
  • Montbeliarde : Bred for the French Cheese Industry
    Montbeliarde : Bred for the French cheese Industry The main use of milk in France is cheese making and France is recognized widely and internationally for its high quality and diversity of cheeses. It looks like a detail but the cheese industry allowed a lot of mountain areas to sustain economically thanks to their pastures and cows herds. Areas like Alps, Jura, Pyrenees, Massif Central and Vosges are renowned for their specific cheeses that keep local activities in hard access regions. More recently, changes that are affecting the dairy industry lead to more added value products such as cheese, which gives new opportunities for that industry. To achieve better economic efficiency, dairy farmers of the Montbeliarde area (Central east of France) organized themselves for decades around local cooperatives running small cheese plants called “Fruitières”. There, dairy farmers sell cheese instead of milk and developed strategies to get a better product, increasing cheese yield (on the cow side) and increasing the quality and flavour of cheese (process side). All this led to a maximum of added value and made “Comte” cheese the N°1 high quality cheese in all France for years (45.000 tons/year). The genetic side is important and several scientific studies demonstrated it. The cheese process depends a lot on both bacteriological and organoleptical milk quality. A- Factors influencing Cheese Yield 1-Protein content Cheese Yield is proportional to milk % of protein up to 3,8%. Above that figure, cheese yield doesn’t increase significatively. 2-Casein type. Casein is the principal protein in milk. During the cheese making process, casein solidifies, curdles or coagulates into cheese through the action of rennet.
    [Show full text]
  • Technology of Cheesemaking
    P1: SFK/UKS P2: SFK/UKS QC: SFK/UKS T1: SFK Color: 1C fm BLBK264-Law April 15, 2010 13:41 Trim: 244mm X 172mm Technology of Cheesemaking Second Edition Edited by Barry A. Law R&D Consultant to the Dairy Industry Victoria, Australia and A.Y. Tamime Consultant in Dairy Science and Technology Ayr, UK A John Wiley & Sons, Ltd., Publication iii P1: SFK/UKS P2: SFK/UKS QC: SFK/UKS T1: SFK Color: 1C fm BLBK264-Law April 15, 2010 13:41 Trim: 244mm X 172mm iii P1: SFK/UKS P2: SFK/UKS QC: SFK/UKS T1: SFK Color: 1C fm BLBK264-Law April 15, 2010 13:41 Trim: 244mm X 172mm Technology of Cheesemaking Second Edition i P1: SFK/UKS P2: SFK/UKS QC: SFK/UKS T1: SFK Color: 1C fm BLBK264-Law April 15, 2010 13:41 Trim: 244mm X 172mm The Society of Dairy Technology (SDT) has joined with Wiley-Blackwell to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry, from practitioners to technologists, working in both traditional and modern large-scale dairy operations. For information regarding the SDT, please contact Maurice Walton, Executive Director, Society of Dairy Technology, P. O. Box 12, Appleby in Westmorland, CA16 6YJ, UK. email: [email protected] Other volumes in the Society of Dairy Technology book series: Probiotic Dairy Products (ISBN 978 1 4051 2124 8) Fermented Milks (ISBN 978 0 6320 6458 8) Brined Cheeses (ISBN 978 1 4051 2460 7) Structure of Dairy Products (ISBN 978 1 4051 2975 6) Cleaning-in-Place (ISBN 978 1 4051 5503 8) Milk Processing and Quality Management (ISBN 978 1 4051 4530 5) Dairy Fats (ISBN 978 1 4051 5090 3) Dairy Powders and Concentrated Products (978 1 4051 5764 3) ii P1: SFK/UKS P2: SFK/UKS QC: SFK/UKS T1: SFK Color: 1C fm BLBK264-Law April 15, 2010 13:41 Trim: 244mm X 172mm Technology of Cheesemaking Second Edition Edited by Barry A.
    [Show full text]
  • Tales of Mold-Ripened Cheese SISTER NOËLLA MARCELLINO, O.S.B.,1 and DAVID R
    The Good, the Bad, and the Ugly: Tales of Mold-Ripened Cheese SISTER NOËLLA MARCELLINO, O.S.B.,1 and DAVID R. BENSON2 1Abbey of Regina Laudis, Bethlehem, CT 06751; 2Department of Molecular and Cell Biology, University of Connecticut, Storrs, CT 06269-3125 ABSTRACT The history of cheese manufacture is a “natural cheese both scientifically and culturally stems from its history” in which animals, microorganisms, and the environment ability to assume amazingly diverse flavors as a result of interact to yield human food. Part of the fascination with cheese, seemingly small details in preparation. These details both scientifically and culturally, stems from its ability to assume have been discovered empirically and independently by a amazingly diverse flavors as a result of seemingly small details in preparation. In this review, we trace the roots of cheesemaking variety of human populations and, in many cases, have and its development by a variety of human cultures over been propagated over hundreds of years. centuries. Traditional cheesemakers observed empirically that Cheeses have been made probably as long as mam- certain environments and processes produced the best cheeses, mals have stood still long enough to be milked. In unwittingly selecting for microorganisms with the best principle, cheese can be made from any type of mam- biochemical properties for developing desirable aromas and malian milk. In practice, of course, traditional herding textures. The focus of this review is on the role of fungi in cheese animals are far more effectively milked than, say, moose, ripening, with a particular emphasis on the yeast-like fungus Geotrichum candidum.
    [Show full text]
  • Journées Techniques Nationales Elevage Biologique « Qualité Et Cahier Des Charges »
    Journées Techniques Nationales Elevage Biologique « Qualité et Cahier des charges » J-P Coutard© ITAB© Angers 17 et 18 octobre 2006 REMERCIEMENTS L’ITAB remercie chaleureusement l’ensemble des personnes ayant contribué à la réalisation de ces journées techniques nationales élevage biologique : - Les membres de la commission technique élevage de l’ITAB, et en particulier son bureau : André Le Dû (professionnel, Président du bureau), Bernard Gaubert (professionnel ITAB), Denis Fric (GABLIM), Anne Haegelin (Pôle scientifique AB Massif Central), Jean-Marie Morin (Formabio), Christel Nayet (Chambre d’agriculture Drôme) et Jérôme Pavie (Institut de l’élevage). Ces personnes ont contribué fortement à la construction du programme de ces deux journées : qu’ils en soient sincèrement remerciés. - L’ensemble des intervenants, animateurs et rapporteurs, garants de la qualité des exposés et de leur déroulement. - Les administrateurs et salariés des partenaires régionaux, pour leur appui et leurs compétences : Coordination AgroBiologique des Pays de la Loire (CAB), Chambre Régionale d’Agriculture des Pays de la Loire (CRA), Groupement des Agriculteurs Biologiques et Biodynamistes Anjou (GABB Anjou), et la ferme expérimentale de Thorigné d’Anjou. Merci en particulier à Christine Lemarié (CAB), Elisabeth Baudry (CRA), Virginie Beaupérin (GABB Anjou) et Jean-Paul Coutard (ferme expérimentale de Thorigné d’Anjou) pour leur efficacité. - Le Conseil Régional des Pays de la Loire et le Conseil Général du Maine et Loire pour leur soutien financier. Journées
    [Show full text]
  • Soups & Stews Cookbook
    SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food
    [Show full text]
  • Biochemistry of Cheese Ripening
    Blackwell Publishing, Ltd. SYMPOSIUM CONTRIBUTION Biochemistry of cheese ripening PAUL L H McSWEENEY Department of Food and Nutritional Sciences, University College, Cork, Ireland Rennet-coagulated cheeses are ripened for periods ranging from about two weeks to two or more years depending on variety. During ripening, microbiological and biochemical changes occur that result in the development of the flavour and texture characteristic of the variety. Biochemical changes in cheese during ripening may be grouped into primary (lipolysis, proteolysis and metabolism of residual lactose and of lactate and citrate) or secondary (metabolism of fatty acids and of amino acids) events. Residual lactose is metabolized rapidly to lactate during the early stages of ripening. Lactate is an important precursor for a series of reactions including racemization, oxidation or microbial metabolism. Citrate metabolism is of great importance in certain varieties. Lipolysis in cheese is catalysed by lipases from various source, particularly the milk and cheese microflora, and, in varieties where this coagulant is used, by enzymes from rennet paste. Proteolysis is the most complex biochemical event that occurs during ripening and is catalysed by enzymes from residual coagulant, the milk (particularly plasmin) and proteinases and peptidases from lactic acid bacteria and, in certain varieties, other microorganisms that are encouraged to grow in or on the cheese. Secondary reactions lead to the production of volatile flavour compounds and pathways for the production of flavour compounds from fatty acids and amino acids are also reviewed. Keywords Amino acid catabolism, Cheese flavour, Cheese ripening, Citrate metabolism, Lipolysis, Metabolism of fatty acids, Metabolism of lactate, Proteolysis. E-mail: [email protected] The biochemical changes occurring during rip- INTRODUCTION ening may be grouped into primary events that Rennet-coagulated cheeses are ripened for periods include the metabolism of residual lactose and of ranging from about two weeks (e.g.
    [Show full text]
  • Press Kit Lille 2016
    www.lilletourism.com PRESS KIT LILLE 2016 ALL YOU NEED IS LILLE Press Release Just 80 minutes away from London, 1 hour from Paris and 35 minutes from Brussels, Lille could quite easily have melted into the shadows of its illustrious neighbours, but instead it is more than happy to cultivate and show off all that makes it stand out from the crowd! Flemish, Burgundian and then Spanish before it became French, Lille boasts a spectacular heritage. A trading town since the Middle Ages, a stronghold under Louis XIV, a hive of industry in the 19th century and an ambitious hub in the 20th century, Lille is now imbued with the memories of the past, interweaved with its visions for the future. While the Euralille area is a focal point of bold architecture by Rem Koolhaas, Jean Nouvel or Christian de Portzamparc, the Lille-Sud area is becoming a Mecca for fashionistas. Since 2007, some young fashion designers (sponsored by Agnès b.) have set up workshops and boutiques in this new “fashion district” in the making. With lille3000, it’s the whole city that has started to look towards the future, enjoying a dramatic makeover for this new recurrent event, geared towards contemporary art and innovation. The European Capital of Culture in 2004, Lille is now a leading light in this field, with the arts ma- king themselves quite at home here. From great museums to new alternative art centres, from the Opera to the theatres through the National Or- chestra, culture is a living and breathing part of everyday life here.
    [Show full text]
  • Recipe List by Page Number
    1 Recipes by Page Number Arugula and Herb Pesto, 3 Lemon-Pepper Arugula Pizza with White Bean Basil Sauce, 4 Shangri-La Soup, 5 Summer Arugula Salad with Lemon Tahini Dressing, 6 Bok Choy Ginger Dizzle, 7 Sesame Bok Choy Shiitake Stir Fry, 7 Bok Choy, Green Garlic and Greens with Sweet Ginger Sauce, 8 Yam Boats with Chickpeas, Bok Choy and Cashew Dill Sauce, 9 Baked Broccoli Burgers, 10 Creamy Dreamy Broccoli Soup, 11 Fennel with Broccoli, Zucchini and Peppers, 12 Romanesco Broccoli Sauce, 13 Stir-Fry Toppings, 14 Thai-Inspired Broccoli Slaw, 15 Zesty Broccoli Rabe with Chickpeas and Pasta, 16 Cream of Brussels Sprouts Soup with Vegan Cream Sauce, 17 Brussels Sprouts — The Vegetable We Love to Say We Hate, 18 Roasted Turmeric Brussels Sprouts with Hemp Seeds on Arugula, 19 Braised Green Cabbage, 20 Cabbage and Red Apple Slaw, 21 Cabbage Lime Salad with Dijon-Lime Dressing, 22 Really Reubenesque Revisited Pizza, 23 Simple Sauerkraut, 26 Chipotle Cauliflower Mashers, 27 Raw Cauliflower Tabbouleh, 28 Roasted Cauliflower and Chickpea Curry, 29 Roasted Cauliflower with Arugula Pesto, 31 Collard Green and Quinoa Taco or Burrito Filling, 32 Collard Greens Wrapped Rolls with Spiced Quinoa Filling, 33 Mediterranean Greens, 34 Smoky Collard Greens, 35 Horseradish and Cannellini Bean Dip, 36 Kale-Apple Slaw with Goji Berry Dressing, 37 Hail to the Kale Salad, 38 Kid’s Kale, 39 The Veggie Queen’s Husband’s Daily Green Smoothie, 40 The Veggie Queen’s Raw Kale Salad, 41 Crunchy Kohlrabi Quinoa Salad, 42 Balsamic Glazed Herb Roasted Roots with Kohlrabi,
    [Show full text]
  • Colors, Distributor of Fine Foods
    Colors, Distributor of Fine Foods Colors Gourmet Pizza Ultrathin Flatbread Style Pizza Crusts - Round Also Available in Whole Wheat and Herb Dough Ultrathin Style Crust is our thinnest crust and is made without a raised border for "edge to edge" topping. This crust is the ideal choice for a thin crispy pizza, grilled flatbread, or served with dipping sauces. This crust works great in Panini grills and is the choice of health conscious customers who prefer a lighter pizza with less dough, particularly when made with our whole wheat dough. Case Pk Case Pk 04" Ultrathin Pizza Crust 175 06" Ultrathin Pizza Crust 60 08" Ultrathin Pizza Crust 60 10" Ultrathin Pizza Crust 72 12" Ultrathin Pizza Crust 72 14" Ultrathin Pizza Crust 30 16" Ultrathin Pizza Crust 24 18" Ultrathin Pizza Crust 24 Half Sheet Ultrathin Pizza Crust 24 Rustic Style Pizza Crusts Colors' newest creation! This hand-tossed, irregularly shaped pizza crust with its bubbly rim will have your customers believing you made it from scratch in your own pizza kitchen. We have perfected a dough that offers a nice crunch out of the oven while retaining a soft and chewy inside. This attractive artisan crust serves as a great canvas for you to create the "star" of your in-room dining menu and will keep the "pizza delivery guy" at bay. Case Pk Case Pk 07"-08" Rustic Pizza Crust 40 13"-14" Rustic Pizza Crust 16 09"-10" Rustic Pizza Crust 28 15"-16" Rustic Pizza Crust 18 11"-12" Rustic Pizza Crust 28 07" - 08" Rustic Oval Flatbread 64 09" - 10 Rustic Oval Flatbread 64 11" - 12" Rustic Oval Flatbread 64 California Style Pizza Crusts Also Available in Whole Wheat and Herb Dough The California Style Crust has Colors’ distinctive hand shaped rolled border.
    [Show full text]
  • Culture Ripened Artisan Farmhouse Soft Cheeses
    International Specialised Skills Institute Inc CULTURE RIPENED ARTISAN FARMHOUSE SOFT CHEESES Virginia Reid National ISS Institute Overseas Fellowship Fellowship supported by the Department of Education, Science and Training, Commonwealth of Australia ISS Institute Inc. 2006 © Table of Contents 1.0 Acknowledgements……………………………………………………………………….3 Awarding body: ISS Institute Fellowship Sponsor About the Fellow Individuals and Organisations 2.0 The Fellowship Program……………………………………………………………….8 Aim of the Fellowship The Skills / Knowledge Gaps 3.0 The Australian Context……………………………………………………………….13 Peak Organisations Key Representatives 4.0 International Context………………………………………………………………….17 Program context Destinations 5.0 Findings……………………………………………………………………………………….71 6.0 Recommendations………………………………………………………………………77 7.0 Government……….……………………………………………………………………….77 Industry……….………………………………………………...……………………………78 Business……….……………………………………………..…………………………....79 Professional associations………….……………………………….……………….79 Education and Training……….………………………...………………………….80 Community……….………………………...…………………..………………………..81 ISS Institute……….………………………………………...……………………….….82 Further Skills Gaps……….………………………...………………..…………..….82 7.0 References…………………………………………………………………………….……83 8.0 Attachments…………………………………………………………………………………83 Virginia Reid 2006 2 Acknowledgements I would like to thank the following individuals and organisations who gave generously of their time and their expertise to assist, advice and guide me throughout the Fellowship program 1.1 Awarding body: ISS
    [Show full text]
  • ARTISAN CHEESE LIST *P - Pasteurised *V - Vegetarian
    *UP – Unpasteurised ARTISAN CHEESE LIST *P - Pasteurised *V - Vegetarian Price per kg unless otherwise stated Abbaye de Citeaux 48.00 France UP Cow Abondance 35.00 France UP Cow Barbers 1833 Vintage Reserve Cheddar 15.00 England P V Cow Barkham Blue 34.00 England P V Cow Bath Blue Organic 26.00 England P V Cow Bath Soft Cheese Organic 32.00 England P V Cow Bavarian Smoked 9.00 Germany P V Cow Beaufort 29.00 France UP Cow Berkswell 35.00 England UP Ewe Black Bomber 22.00 Wales P V Cow Blacksticks Blue 23.00 England P V Cow Bleu d'Auverge 22.00 France P Cow Bleu des Basque 30.00 France UP Ewe Brie aux Truffes 45.00 France UP Cow Brie de Meaux 23.00 France UP Cow Brillat Savarin 25.00 France P Cow Brun de Noix 34.00 France UP Cow Buche de Chèvre 18.00 France P Goat Burrata 125g 2.95 Italy UP Buffalo Cabri d'Ici 200g 5.55 France UP Goat Cambozola Grand Noir 22.00 Germany P V Cow Camembert aux Truffes 200g 10.95 France UP Cow Camembert Lait Cru 5.95 France UP Cow Cashel Blue 22.00 Ireland P V Cow Champignon 19.00 Germany P V Cow Charcoal Briquette 200g 4.95 England P V Cow Chaumes 30.00 France P Cow Chebris 30.00 France U Goat/Ewe Comte 24 mois 36.00 France U Cow Comte St Antoine 12 mois 29.00 France U Cow Cornish Yarg 24.00 England P V Cow Crottins 3.25 France UP Goat Delice de Bourgogne 25.00 France P Cow Dolcelatte 24.00 Italy P V Cow Dorset Red 17.00 England P V Cow Emmental Grand Cru 25.00 Switzerland UP Cow Epoisses 38.00 France UP Cow Epoisses Boxed 10.95 France UP Cow Feta Barrel Aged 200g 2.95 Greece P V Goat/Ewe Fontina 28.00 Italy
    [Show full text]