Earthprint Ltd

11 Books found

Books

  • Milk for health and wealth

    Milk for health and wealth

    Smallholder dairying offers high returns to land and labour, a source of regular income, gives women an opportunity to become economically active, encourages cooperation between smallholders and transfers capital from urban centres to rural areas through the trade of milk: a low risk and low cost activity that has the potential to reduce poverty and improve livelihoods. [NOTE: The main target audience for the FAO Diversification booklets are ...

  • Where does the carbon footprint fall? Developing a carbon map of food production

    Where does the carbon footprint fall? Developing a carbon map of food production

    The concept of local food is appealing to many consumers. But it is difficult to define what actually constitutes local food. Given the globalised nature of agricultural markets, bread baked in a small village bakery in England may be made from grain grown in Canada. Similarly, many of the inputs to a West Country dairy farm selling local ice cream may come from outside the UK.One of the purported advantages of local food relates to red

  • Milk and Milk Products - First edition. FAO/WHO Codex Alimentarius

    Milk and Milk Products - First edition. FAO/WHO Codex Alimentarius

    This volume includes Codex standards on milk, milk powders, condensed milks, creams, butter and all sorts of cheeses, and other related texts such as the Code of Hygienic Practice for Milk and Milk Products , published in this compact format to allow their wide use and understanding by governments, regulatory authorities, food industries and retailers, and consumers. This first edition includes all texts adopted by the Codex Alimentarius ...

  • Setting up and running a small-scale dairy processing business

    Setting up and running a small-scale dairy processing business

    This manual describes the establishment of a business using fruits and vegetables, including different products and processes, potential markets, the equipment and facilities required, and quality assurance for each type of product. The business of managing a fruit or vegetable business is also covered, including health and safety issues, and managing staff, finances and business strategy. Guidance to different types of processing is included, ...

  • Rearing dairy goats ( US$ 14.00 for 10 Copies )

    Rearing dairy goats ( US$ 14.00 for 10 Copies )

    This 8-page fold-out leaflet, practical for use in the field and easy to read, covers the subject of rearing dairy goats. It gives some background to the subject, outlines processes and provides tips, tables and explanatory line drawings.

  • Benefits and Potential Risks of the Lactoperoxidase System of Raw Milk Preservation. Report of an FAO/WHO technical meeting. FAO headquarters, Rome, 2

    Benefits and Potential Risks of the Lactoperoxidase System of Raw Milk Preservation. Report of an FAO/WHO technical meeting. FAO headquarters, Rome, 2

    Lactoperoxidase is an enzyme that is naturally present in milk. The activation of the lactoperoxidase in the presence of hydrogen peroxide and thiocyanate, both of which are naturally present in milk, has a bacteriostatic effect on raw milk and effectively extends the shelf life of raw milk for 7-8 hours under ambient temperatures of around 30ºC or longer at lower temperatures. Such an extension of the shelf-life particularly under warm ambient ...

  • Livestock Report 2006 (En)

    Livestock Report 2006 (En)

    The 2006 Livestock Report Highlights critical issues that arise from the globalisation of the Livestock sector. It is the first of a series that aims to stimulate broad debate, and to this end it covers a wide spectrum of topics. Five papers take a global perspective on various topics (including the management of transboundary animal diseases, the future of small-scale dairying, animal genetic resources...) and one takes a snapshot of t

  • Small farmers economic organisations and public policies – A comparative study

    Small farmers economic organisations and public policies – A comparative study

    In Bolivia, small farmers economic organisations (organizaviones ecόnomicas campesinas – OECs) are increasingly being talked about as actors that could play a key role in channelling proposals and programmes for sustainable agriculture, in the context of market liberalisation and globalisation.But what are OEC’s? What is their function? How important are they to farming families? How do they influence production and marketing processes?

  • Fodder oats: a world overview (En)

    Fodder oats: a world overview (En)

    Series: FAO Plant Production and Protection SeriesThis book, well illustrated, brings together information on the state of fodder oats worldwide, and is aimed mainly at agronomists and extension workers. It contains a series of regional studies focusing on oats used as fodder rather than grain. Oats are well adapted to areas of mild winters or cold climates with short growing seasons; their use is also expanding rapidly as a winter soil

  • Guide to good dairy farming practice 2004 (En)

    Guide to good dairy farming practice 2004 (En)

    This guide has been developed by the FAO/International Diary Federation Task Force on Good Dairy Farming Practices in a user-friendly format for dairy farmers. When adopted it will support the marketing of safe, quality-assured milk and dairy products, and focus on the relationship between consumer safety and best practice at farm level. The guidelines on individual practices have been drawn from existing schemes around the world but are not ...

  • Technology of making cheese from camel milk (Camelus dromedarius), (The). (En)

    Technology of making cheese from camel milk (Camelus dromedarius), (The). (En)

    Series: FAO Animal Production and Health PapersResearch has shown that the camel is the most efficient domestic animal for converting vegetative matter into work, milk and meat. Camel milk is already used for human consumption, in its fresh or fermented forms or as butter, but only rarely as cheese. Camel milk is more technically difficult to process than milk from other domestic animals and some researchers have even claimed that camel