An Introduction to State Trading in Agriculture / AER-783 17 Table 5Classifying Stes Based on Their Control of Domestic Markets and Trade
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Form 104 School Lunch Meal Pattern Grains Fact Sheet 6.2015.Pub
School Lunch Meal Pattern Grains Fact Sheet Form 104 All grains must be Whole Grain-Rich (WGR) June 2015 Whole GrainGrain----RichRich (WGR) Barley Wheat (Red) Dehulled barley Bulgur (cracked wheat) DehulledDehulled----barleybarley flour Bromated wholewhole----wheatwheat flour Whole barley Cracked wheat or crushed wheat WholeWhole----barleybarley flakes Entire wheat flour WholeWhole----barleybarley flour Graham flour Whole grain barley Sprouted wheat WholeWhole----graingrain barley flour Sprouted wheat berries Stone ground wholewhole----wheatwheat flour Brown Rice Toasted crushed whole wheat Brown rice Wheat berries Brown rice flour Whole bulgur Whole durum flour Corn Whole durum wheat flour Whole corn WholeWhole----graingrain bulgur WholeWhole----corncorn flour WholeWhole----graingrain wheat Whole cornmeal WholeWhole----wheatwheat flour WholeWhole----graingrain corn flour WholeWhole----wheatwheat pastry flour WholeWhole----graingrain grits Whole wheat flakes Oats Wheat(White) Oat groats Whole white wheat Oatmeal or rolled oats Whole white wheat flour Whole oats WholeWhole----oatoat flour Wild Rice Rye Wild rice Whole rye WildWild----ricerice flour Rye berries WholeWhole----ryerye flour WholeWhole----ryerye flakes Less Common Grains To be whole grains “whole” must be listed before the grain name Amaranth Buckwheat Einkorn Emmer (faro) Kamut ® Millet Quinoa Sorghum (milo) Spelt Teff Triticale Grain Facts: To be considered WGR, the product must contain 100% whole grain OR be at least 50 Form 104 percent whole grains, any remaining grains must be enriched and any non-creditable June 2015 grains must be less than 2 percent (¼ ounce equivalent) of the product formula. For more information, see Whole Grain Resource for NSLP and SBP Manual No more than two grain-based desserts can be credited per week. -
The Canadian Wheat Board, Warburtons, and the Creative
The Canadian Wheat Board and the creative re- constitution of the Canada-UK wheat trade: wheat and bread in food regime history by André J. R. Magnan A thesis submitted in conformity with the requirements for the degree of Doctor of Philosophy Graduate Department of Sociology University of Toronto © Copyright by André Magnan 2010. Abstract Title: The Canadian Wheat Board and the creative re-constitution of the Canada-UK wheat trade: wheat and bread in food regime history Author: André J. R. Magnan Submitted in conformity with the requirements for the degree of Doctor of Philosophy Graduate Department of Sociology University of Toronto, 2010. This dissertation traces the historical transformation of the Canada-UK commodity chain for wheat-bread as a lens on processes of local and global change in agrofood relations. During the 1990s, the Canadian Wheat Board (Canada‟s monopoly wheat seller) and Warburtons, a British bakery, pioneered an innovative identity- preserved sourcing relationship that ties contracted prairie farmers to consumers of premium bread in the UK. Emblematic of the increasing importance of quality claims, traceability, and private standards in the reorganization of agrifood supply chains, I argue that the changes of the 1990s cannot be understood outside of historical legacies giving shape to unique institutions for regulating agrofood relations on the Canadian prairies and in the UK food sector. I trace the rise, fall, and re-invention of the Canada-UK commodity chain across successive food regimes, examining the changing significance of wheat- bread, inter-state relations between Canada, the UK, and the US, and public and private forms of agrofood regulation over time. -
Whole Grains Fact Sheet
whole grains Fact sheet what is whole grain? To understand the term “whole grain,” let’s start with a few Bran: protects basics. the seed •Fiber •B vitamins A grain is really a seed from any number of cereal plants •Trace Minerals (such as wheat or barley). A grain kernel has 3 parts—the germ, bran, and endosperm— and each of them contains unique nutrients and vitamins. Germ: nutrient To make flour, grain is milled (or ground)… storehouse •B Vitamins Endosperm: •Vitamin E …when the bran and germ are extracted and only the provides endosperm is milled, that makes white flour. •Trace Minerals energy •Antioxidants •Carbohydrates •Healthy Fats •Protein …when all 3 of parts of the kernel are milled, that makes •Some B Vitamins whole grain flour, also referred to as whole wheat flour. Whole grains not only retain more B vitamins, minerals like iron and zinc, protein and carbohydrates, they also deliver antioxidants, phytonutrients, and beneficial fiber. When it comes to good stuff for you, they can even compete with fruits and vegetables! the whole grains council The Whole Grain Council (WGC) has defined whole grain as having “100% of the original kernel, and therefore all the nutrients and vitamins, must be present to qualify as whole grain.” To identify products that contain significant sources of whole grains, look for the WGC stamp printed on the bags, boxes, or containers of those food items that qualify. whole grains Fact sheet what do the doctors say? • Have 3 servings of whole grains per day, or at least 48 grams per day. -
Review of the Moratorium on Genetically Modified Canola in Victoria Published by the Victorian Government Department of Primary Industries, Melbourne, November 2007
DEPARTMENT OF PRIMARY INDUSTRIES Review of the moratorium on genetically modified canola in Victoria Published by the Victorian Government Department of Primary Industries, Melbourne, November 2007 © The State of Victoria, 2007 This publication is copyright. No part may be reproduced by any process except in accordance with the provisions of the Copyright Act 1968 (Cwth). Authorised by: Victorian Government 1 Spring Street, Melbourne Victoria 3000 Australia ISBN 978-1-74199-675-3 (print) ISBN 978-7-74199-676-0 (online) Disclaimer: This publication is copyright. Reproduction and the making available of this material for personal, in-house or non-commercial purposes is authorised, on condition that: • the copyright owner is acknowledged • no official connection is claimed • the material is made available without charge or at cost • the material is not subject to inaccurate, misleading or derogatory treatment. Requests for permission to reproduce or communicate this material in any way not permitted by this licence (or by the fair dealing provisions of the Copyright Act 1968) should be directed to the Customer Service Centre, 136 186 or email [email protected]. For more information about DPI visit the website at www.dpi.vic.gov.au or call the Customer Service Centre on 136 186. 30 October 2007 Minister for Agriculture Victoria Dear Minister As members of the independent Review of the moratorium on genetically modified canola in Victoria, we are pleased to submit our report to you. We would like to thank all those who took part in the Review by either providing submissions or other information to us or taking part in consultations. -
Grower Representation and Its Impact on the Governance Structure of the Australian Grains Industry Terence C Farrell Α
Grower Representation and its Impact on the Governance Structure of the Australian Grains Industry Terence C Farrell α Abstract The Australian wheat industry has changed considerably in structure and governance during the past 15 years. The most important changes have been the deregulation of the domestic market and privatisation of the former Australian Wheat Board into AWB Limited. Through these changes growers have become shareholders in the various companies. Governance of the monopsonistic relationship between AWB Limited and AWB International by the Federal Minister of Agriculture and the Grains Council of Australia through the Wheat Export Authority has proved ineffective. Hence a national organisation that represents shareholders is recommended to increase grower governance of the supply chain and marketing of wheat. Key Words: Grain, Marketing, Infrastructure, Competition and Governance. The presentation of this paper was sponsored by Grain Growers Association. The views presented in this paper are strictly those of the author and may not coincide with the views or opinions of Grain Growers Association or its members. Contributed paper presented to the 48th Australian Agricultural and Resource Economics Society Conference, Melbourne, February 11-13, 2004. I would like to thank Alistair Watson for useful information and comments. α Terence Farrell, 11 Cynthia Crescent, Armidale, NSW 2350. Phone 02 6771 2093. Email: [email protected] Table of Contents Page Introduction…………………………………………………………………………1 Background………………………………………………………………………….2 Path to Deregulation………………………………………………………………...2 Railway Companies.…..…………………………………………………………….5 Ports…………………………………………………………………………………7 Industry Governance………………………………………………………………...8 The Role of the Federal Minister for Agriculture…………………………………..11 Growers Representation…………………………………………………………….12 The New Structure………………………………………………………………….13 Bibliography………………………………………………………………………..15 Tables Page Table 1. Selected Changes in the Bulk Handling Industry 1989-2003.……………4 Table 2. -
Annual Report 1998-1999.Pdf (PDF, 3.37MB)
VISION AND MISSION IFC CENTRE OBJECTIVES 3 CHAIRMAN’S REPORT 4 MANAGING DIRECTOR’S REPORT 6 STRUCTURE AND MANAGEMENT 10 COOPERATIVE LINKAGES 14 RESEARCH PROGRAM 1 16 PROGRAM 2 29 PROGRAM 3A 37 PROGRAM 3B 41 PROGRAM 4 45 PROGRAM 5 51 EDUCATION AND TRAINING 61 UTILISATION, COMMERCIALISATION AND LINKS 69 STAFFING AND ADMINISTRATION 71 PATENTS, PUBLICATIONS, GRANTS AND AWARDS 72 PERFORMANCE INDICATORS 76 1 MAJORMAJOR ACHIEVEMENTSACHIEVEMENTS ANDAND OUTCOMESOUTCOMES PROGRAM 1 PROGRAM 2 I A new method for detecting molecular I Commercial launch of the WheatRite test markers to accelerate wheat breeding. for rain damage. I New wheat germplasm with major I Improved quality at harvest and receival: benefits for processors and consumers. agronomy and storage procedures developed for growers and users. PROGRAM 3 PROGRAM 4 I Aids for the management of microbe I Methods for the rapid assessment of the contamination in wheat and flour mills. shelf-life of frozen dough products. I Enhanced process control in bakeries I Product quality improvements; knowledge leading to cost savings and superior of the effects of different starches and products. other ingredients on bread, pasta and noodles. PROGRAM 5 EDUCATION & TRAINING I New equipment and methods to evaluate I Multiple advisory aids provided to growers. wheat and flour properties. Great Grain quality assurance scheme I Quality tests to accelerate wheat piloted. breeding. I Tertiary educated scientists and technologists enter the industry, 2 Develop new wheats and new products. Develop improved diagnostic -
A Review on KAMUT Khorasan Wheat
International Journal of Food Sciences and Nutrition ISSN: 0963-7486 (Print) 1465-3478 (Online) Journal homepage: http://www.tandfonline.com/loi/iijf20 Ancient wheat and health: a legend or the reality? A review on KAMUT khorasan wheat Alessandra Bordoni, Francesca Danesi, Mattia Di Nunzio, Annalisa Taccari & Veronica Valli To cite this article: Alessandra Bordoni, Francesca Danesi, Mattia Di Nunzio, Annalisa Taccari & Veronica Valli (2017) Ancient wheat and health: a legend or the reality? A review on KAMUT khorasan wheat, International Journal of Food Sciences and Nutrition, 68:3, 278-286, DOI: 10.1080/09637486.2016.1247434 To link to this article: https://doi.org/10.1080/09637486.2016.1247434 © 2016 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group Published online: 28 Oct 2016. Submit your article to this journal Article views: 2866 View related articles View Crossmark data Citing articles: 4 View citing articles Full Terms & Conditions of access and use can be found at http://www.tandfonline.com/action/journalInformation?journalCode=iijf20 INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 2017 VOL. 68, NO. 3, 278–286 http://dx.doi.org/10.1080/09637486.2016.1247434 COMPREHENSIVE REVIEW Ancient wheat and health: a legend or the reality? A review on KAMUT khorasan wheat Alessandra Bordonia,b , Francesca Danesia , Mattia Di Nunziob , Annalisa Taccaria and Veronica Vallia aDepartment of Agri-Food Sciences and Technologies, University of Bologna, Cesena, Italy; bInterdepartmental Centre of Agri-Food Research, University of Bologna, Cesena, Italy ABSTRACT ARTICLE HISTORY After WWII, the industrialized agriculture selected modern varieties of Triticum turgidum spp. Received 28 July 2016 durum and spp. -
Whole Wheat Pasta Recipe 031211
Recipe: Whole Sonora Wheat Fettuccine or Noodles Note: Whole Ethiopian Blue Tinge wheat can also be made into fettuccine with this recipe Most commercial extruded Italian pasta is made with durum wheat but Italians, like the Chinese, also use common soft wheat for cut pasta and noodles. Sonora wheat is a common soft wheat, with a light golden bran color. Stone ground whole Sonora wheat flour with water, makes up into simple cut-ribbon pasta, or noodles, very well indeed. However, there is an art to making quick cooking, fork-twirling cut ribbons, or fettuccine as the Italians would call them. In developing this method I received good advice and thank my long time friend Sam Huang who works with California wheat daily in the laboratory of the California Wheat Commission. The method below owes much to Sam Huang, especially the need for an exceedingly stiff dough that finally rolls out to be beautifully soft and pliable. Pasta from a softer starting dough is not easily cut and is impossible to hang out to dry, without it stretching and falling from the drying rack. Nor is this a grainy textured whole wheat pasta, because all the flour is added at the beginning and has ample time to become thoroughly hydrated and for the bran to become very soft. The final method, which is my responsibility, includes the use of very warm water. Still I am ready to receive any comments from which to learn; I am as yet quite new to this style of pasta making. For example, when I hang this pasta to dry, it curls somewhat and makes it difficult to store in a package without breaking*. -
Whole Grain Goodness
Nutrition Know-How Child Health Specialty Clinics Whole Grain Goodness What is a whole grain? A whole grain food has all three parts of the grain, and each part has different vitamins and minerals that work together to provide nutrition. Many people only think of wheat and other bread products when they hear the word “grain,” but there are many foods that contain whole grains. Why do whole grains matter? Whole grains are higher in fiber, iron and vitamins than processed grains like white flour. Fiber can help your child pass bowel movements, and iron and vitamins are very important for a child’s growth and development. People who eat more whole grains are less likely to struggle with their weight and other serious health conditions like colon cancer. How much whole grain does my child need? This depends on your child’s age and size. A good guide is to make at least half of your child’s grain servings whole grain. For example, if your child eats 6 servings of grain, at least 3 of those servings should be whole grain. How do I know if a food is whole grain? Look for the words “whole grain” on the package. Foods with at least 51% whole grain will have a special label on them like the one shown at the top of this page. You can also check the ingredients; to be a whole grain product a food should have a whole grain listed as the first ingredient. A whole grain bread will have “whole wheat flour” as the first ingredient. -
Ublic Policy Cover-8
50993 Public Policy Text 25/7/07 1:47 PM Page 44 PUBLIC POLICY VOLUME 2 NUMBER 1 2007 44 – 57 Deregulating Australia's Wheat Trade: from the Australian Wheat Board to AWB Limited Geoff Cockfield University of Southern Queensland Linda Courtenay Botterill The Australian National University In 2006 in Australia there was an inquiry into allegations of kickbacks being paid to the former Iraqi regime by the grain trading company AWB Limited. The inquiry and its aftermath provided an opportunity for proponents of unregulated trade in wheat to press for the removal of the AWB’s control of export sales. This article is a review of the history of the development and dismantling of wheat marketing regulation in Australia, treated as a case study to illustrate two things: the shift in the prevailing values in Australian agricultural policy over the last 35 years; and the way in which legislative cycles, reviews, institutional change and particular events provide opportunities for policy advocates to press for change, in this case over at least 40 years. It is argued here that the dominant paradigm for trading agricultural commodities shifted from one based on agrarian collectivism and sectoral stabilisation to a less regulated system with the focus on the values of efficiency and competitiveness. In November 2005 the Australian Government established an inquiry with the powers of a Royal Commission headed by Terence Cole to investigate allegations that the corporation AWB Limited1 (formerly the statutory authority Australian Wheat Board) had made payments to Saddam Hussein’s regime in Iraq through a Jordanian-based transport company in order to secure wheat sales, accusations originally raised by the UN Oil-for-Food inquiry headed by Paul Volker. -
Australian Wheat Varieties: Grain Quality Data on Recently Registered Varieties
VALUE ADDED WHEAT CRC PROJECT REPORT Australian Wheat Varieties: Grain Quality Data on Recently Registered Varieties Compiled by: G.B. Cornish1,2 I.L. Batey1,3 and C.W. Wrigley1,3 1 Value Added Wheat CRC Ltd, North Ryde, NSW 2 SARDI Grain Quality Research Laboratory, Adelaide, S.A. 3 Food Science Australia, North Ryde, NSW Date: October 2002 VAWCRC Report No: 8 Copy No: 79 CONFIDENTIAL (Not to be copied) Value Added Wheat CRC has taken all reasonable care in preparing this publication. Value Added Wheat CRC expressly disclaims all and any liability to any person for any damage, loss or injury (including economic loss) arising from their use of, or reliance on, the contents of this publication. Australian Wheat Varieties: Grain Quality Data on Recently Registered Varieties G.B.Cornish1, 2 I.L.Batey1, 3, and C.W.Wrigley1, 3 1Value-Added Wheat CRC, North Ryde, NSW 2SARDI Grain Quality Research Laboratory, Adelaide, South Australia, and 3Food Science Australia, North Ryde, NSW This report provides quality data on wheat varieties that have recently been registered, thereby supplementing an earlier report, entitled ‘Current Australian Wheat Varieties: Grain Quality Data’, by Wrigley et al. (2001), published as Report No 48 of the Quality Wheat CRC. Also provided in this report is an up-dated table of attributes and genes relevant to grain quality (Table 1), plus a list of the grades to which specific varieties are acceptable in the 2002/3 harvest (Table 2.). Refer to the earlier report for an explanation of the genes described in this up-dated version. -
The Whole Story on Whole Grains UPMC Adult Spina Bifida Clinic Fall
UPMC Adult Spina Bifida Clinic Fall 2020 Newsletter The Whole Story on Whole Grains A healthy, balanced diet includes a variety of food groups: fruits, vegetables, dairy, proteins, and grains. Frequently, whole grains are recommended as a good choice for a healthy diet. But what exactly are whole grains? What is the Grains food group? Read on to learn more! Which foods fit into the Grains food group? The Grains food group includes foods such as wheat, rye, barley, oats, quinoa, cornmeal, and rice, as well as foods made from these ingredients. So, foods such as breads, pastas, cereals, crackers, and tortillas are also included in the Grains group. Grains provide our body with energy in Autumn the form of carbohydrates. They also provide fiber, which helps keep us feeling full, promotes regular bowel movements, and can help with Preparations lowering cholesterol levels. Unless you have a medical condition for The poet William Cullen Bryant which you have been instructed to eat a low fiber diet by your doctor, called autumn “the year’s last, fiber is an important part of a healthy diet. Grains also contain minerals loveliest smile.” The vibrant such as iron, magnesium, and B vitamins such as thiamin, riboflavin, changes in color that mark the niacin, and folate. However, the amount of these nutrients depends on end of hot summer days remind whether the item is a whole grain or a refined grain. us that we also must adapt and What are whole grains versus refined grains? change with the seasons. This newsletter focuses on tips A whole grain, simply put, contains the “whole” grain.