Bøger af S. Wright

1 Introduction.- 1.1 Introduction.- 1.2 Organic farming.- 1.3 Conversion.- 1.4 Conservation grades.- 1.5 The cost of organic farming.- 1.6 How subsidies make organic farming uncompetitive.- 1.7 How does it work?.- 1.8 First World agriculture and Third World poverty.- 1.9 Fair trade and organic farming.- 1.10 History of the UK organic movement.- 1.11 Market size and share.- 1.12 Producers, processors and marketeers.- References.- 2 UK and European Community (EC) legislation.- 2.1 Introduction.- 2.2 Situation in the UK and the EC prior to EC legislation.- 2.3 Development of EC legislation.- 2.4 Summary of EC legislation as at 30 October 1993.- 2.4.1 Council Regulation 2092/91.- 2.4.2 Commission Regulation 94/92.- 2.4.3 Commission Regulation 1535/92.- 2.4.4 Council Regulation 2083/92.- 2.4.5 Commission Regulation 3457/92.- 2.4.6 Commission Regulation 3713/92.- 2.4.7 Commission Regulation 207/93.- 2.4.8 Commission Regulation 1593/93.- 2.4.9 Commission Regulation 2608/93.- 2.4.10 Commission Regulation 468/94.- 2.4.11 Commission Regulation 688/94.- 2.5 Structure of the EC legislation.- 2.6 Future developments on standards.- 2.7 Aid for organic farming.- 2.8 Overview.- References.- 3 Organic certification and the importation of organically produced foods.- 3.1 Introduction.- 3.2 Organic certification and its importance.- 3.3 Organic standards and certification protocol.- 3.4 Development of organic certification as a legal requirement.- 3.5 The structure of organic certification schemes in the EU.- 3.6 Certification protocol.- 3.6.1 Determination of eligibility of a business for organic certification.- 3.6.2 Making an application.- 3.6.3 Inspection.- 3.6.4 Post-inspection activities and certification.- 3.7 Imports of organically produced foods.- 3.7.1 Imports from approved Third Countries.- 3.7.2 Imports from non-approved Third Countries.- 3.8 The dynamics of organic certification.- Acknowledgement.- References.- 4 Fruit and vegetables.- 4.1 Introduction.- 4.2 Market structure and history.- 4.3 Availability.- 4.4 Growing systems compared.- 4.4.1 Non-organic growing systems.- 4.4.2 Organic growing systems.- 4.5 Types of market.- 4.5.1 Wholesale market.- 4.5.2 Supermarkets.- 4.5.3 Manufacturing/processing.- 4.6 Imports.- 4.7 Market overview.- 4.8 The future.- 5 Cereal products.- 5.1 Principal crops.- 5.1.1 Availability.- 5.1.2 Quality.- 5.2 Producing organic cereals.- 5.3 Processing requirements.- 5.3.1 Audit trail.- 5.3.2 Handling and processing.- 5.3.3 Ingredients.- 5.4 Existing products.- 5.5 Summary.- 6 Organic meat and meat products.- 6.1 Introduction.- 6.2 Legislation.- 6.3 Organic meat production.- 6.3.1 Production standards.- 6.3.2 Production systems.- 6.4 Processing and marketing organic meat.- 6.4.1 Processing standards.- 6.4.2 Marketing.- 6.5 Some practical processing and marketing considerations.- 6.5.1 Slaughtering and cutting organic meat.- 6.5.2 Retail outlets.- 6.5.3 Processed foods.- Acknowledgement.- References.- 7 Dairy products.- 7.1 Introduction.- 7.2 The significance of milk.- 7.3 Milk quality.- 7.4 Animal husbandry on an organic dairy farm.- 7.4.1 Organisation.- 7.4.2 Living conditions.- 7.4.3 Feeding.- 7.4.4 Treating disease.- 7.4.5 Breeding.- 7.4.6 Weaning.- 7.5 Liquid milk processing.- 7.6 Cheese production.- 7.7 Yogurt making.- 7.8 Cream and butter production.- 7.9 Ice-cream and frozen yogurt production.- 7.10 Marketing organic dairy products.- 7.11 Market development.- 7.12 Types of organic dairy units.- 7.12.1 Processing on-farm.- 7.12.2 The independent dairy.- 7.12.3 The specialist organic dairy.- 7.13 Legislation.- 7.14 Summary.- 8 Other organic processed foods.- 8.1 Introduction.- 8.2 Organic spreads.- 8.2.1 Jams/pure fruit spreads.- 8.2.2 Nut butters.- 8.2.3 Chocolate and carob spreads.- 8.2.4 Tahini.- 8.2.5 Honey.- 8.3 Organic juices and grain syrups.- 8.3.1 Fruit and vegetable juices.- 8.3.2 Grain-based syrups.- 8.4 Organic sauces and pickles.- 8.4.1 Sauces.- 8.4.2 Pickles and olives.- 8.4.3 Mustard...

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

A detailed study of the terms of international loan documentation with comprehensive explanations of the purpose of the provisions and of areas which may require negotiation and with an emphasis on the wording of the Loan Market Association documents.

The increasing interest in organic foods has created a need for this book, the first practical manual to cover the processing of organic food and drink. An initial introduction to organic food is followed by a review of organic legislation (chapter 2) and the organic certification process (chapter 3).

A detailed study of the terms of international loan documentation with comprehensive explanations of the purpose of the provisions and of areas which may require negotiation and with an emphasis on the wording of the Loan Market Association documents.