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In English, French and Spanish. Parallel title: Statistiques des pãches: produits. FAO fisheries series no. 41
This yearbook contains annual statistical data on international production and foreign trade of fishery commodities for recent years up to 2002. It includes data series on production of processed and preserved fishery products in terms of quantity, and on imports and exports of fishery products in terms of quantity and value. It also gives statistics of apparent consumption of fish and fishery products, the value of world catches, the disposition of fishery production and direction of trade for selected countries.
This ninth annual edition of Vital Signs takes the world's pulse by compiling a wide-ranging collection of trends that identify both problems and progress in the quest for a sustainable society. It highlights both alarming situations and encouraging developments. Part One is a comprehensive presentation of the key indicators in areas such as food, agriculture, energy, atmosphere, economics, transport and the military. Part Two provides in-depth special feature articles on: environmental features, such as transgenic crops and paper recycling; economic features, such as environmental taxes and corporate mergers; and social features, such as tuberculosis, prisons and women in politics.
Companion to: State of the world.
This yearbook presents a range of statistical data on international production and foreign trade of fishery commodities for recent years up to 2001. It includes data series on production of processed and preserved fishery products in terms of quantity and on imports and exports of fishery products in terms of quantity and value. It also gives statistics of apparent consumption of fish and fishery products, the value of world catches, the disposition of fishery production and direction of trade for selected countries.
The processing and supply of fish products is a huge global business. Like other sectors of the food industry it depends on providing products which are both safe and which meet consumers' increasingly demanding requirements for quality. With its distinguished editor and international team of contributors, Safety and quality issues in fish processing addresses these two central questions.Part one looks at ways of ensuring safe products. There are 3 chapters on the key issue of applying HACCP systems in an increasingly international supply chain. These are complemented by chapters on identifying and controlling key hazards from pathogens and allergens to heavy metals, parasites and toxins. Part two contains a range of contributions analysing various aspects of fish quality. Two introductory chapters consider how concepts such as quality, freshness and shelf-life may be defined. This chapter provides a context for chapters on modelling and predicting shelf-life, key enzymatic influences on postmortem fish colour, flavour and texture, and the impact of lipid oxidation on shelf-life. Part three of the book looks at ways of improving quality through the supply chain. An initial chapter sets the scene by looking at ways of creating an integrated quality chain. There are then a series of chapters on key processing and preservation technologies ranging from traditional fish drying to high pressure processing. These are followed by a discussion of methods of storage, particularly in maintaining the quality of frozen fish. Two final chapters complete the book by looking at fish byproducts and the issue of species identification in processed seafood.As authoritative as it is comprehensive, Safety and quality issues in fish processing is a standard work on defining, measuring and improving the safety and quality of fish products. - Addresses how to provide fish products which are safe and also meet consumers' increasingly demanding requirements for quality - Examines ways of ensuring safe products, from the application of HACCP systems in an international supply chain to the identification and control of hazards from pathogens, allergens, heavy metals, parasites and toxins - Outlines how to identify and control hazards, from pathogens and allergens to heavy metals, parasites and toxins
A definitive one-volume guide to all sub-Saharan African countries, providing invaluable economic and directory data.