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Excerpt from First Research Conference on Utilization of Safflower: Held May 25-26, 1967, Albany, California The world food supply, or more accurately, deficiencies in the world food supply, is a subject frequently before us in the news. Before I come to the subject of oilseeds, I would like to sketch some aspects of the world food situation. It must be recognized at the outset that inadequacies in diets are personal and individual. A shortage of food is experienced by an individual. When we look at the world today, however, we see vast areas where very large numbers of people are perilously underfed and even larger numbers are on inadequate diets. We can then speak of poorly fed countries. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
This book portrays how the commercial development of safflower oil was done, how the different players involved approached the problem, and what can be learned from this that might help in the evolution of other "new" crops.
First published in 1975, this book looks at the different ways in which food protein can be produced. Special attention is given to sources from which food protein could be made by simple techniques in regions where protein deficiency is acute. Also covered are quality control and the acceptability of novel foods.