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MeetingMeeting documentProvisional Annotated Agenda of the Thirty-sixth Session of the FAO Regional Conference for Asia and the Pacific (APRC 36) APRC/22/1 Rev.1 2022This is the Provisional Annotated Agenda of the Thirty-sixth Session of the Asia Pacific Regional Conference. It gives abstracts for each paper or event presented at APRC 36.
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MeetingMeeting documentProvisional Timetable of the Thirty-sixth Session of the FAO Regional Conference for Asia and the Pacific (APRC 36) - APRC/22/INF/2 Rev.2 2022The Time Table lays out the order of the meeting in detail with a schedule and with references to relevant papers and other meeting related to the roll-out of the meeting.
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Book (stand-alone)Technical bookThe future of food and agriculture - Trends and challenges 2017
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No results found.What will be needed to realize the vision of a world free from hunger and malnutrition? After shedding light on the nature of the challenges that agriculture and food systems are facing now and throughout the 21st century, the study provides insights into what is at stake and what needs to be done. “Business as usual” is not an option. Major transformations in agricultural systems, rural economies, and natural resources management are necessary. The present study was undertaken for the quadrennial review of FAO’s strategic framework and for the preparation of the Organization Medium-Term plan 2018-2021. -
Book (series)Technical studyEdible seaweed food guide 2025
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No results found.This manual provides a practical guide for preparing seaweed-based foods in China, and it aims to raise global awareness of the nutritional and culinary potential of edible seaweeds. Seaweed is abundant across global marine ecosystems and has been consumed by humans for thousands of years. It includes a wide variety of taxa, such as cyanobacteria, microalgae and macroalgae (commonly referred to as seaweed). Increasingly recognized as a nutritious and sustainable food source, seaweed is rich in proteins, vitamins, unsaturated fatty acids, polysaccharides, dietary fibre and essential minerals.In addition to their nutritional benefits, edible seaweeds offer distinctive sensory attributes, such as an umami taste and a pleasant crunchy texture, which have made them integral to culinary traditions in many coastal communities, particularly in China. The growing interest in sustainable, plant-based and health-promoting foods underscores seaweed’s potential to contribute to global food and nutrition security.This manual begins with an overview of the development of the seaweed industry in China and a discussion of the nutritional composition of various edible species. It then provides detailed guidance on the preparation of foods using 16 common seaweed species from the red algae (including Porphyra, Gelidium amansii, Gracilaria, Chondrus ocellatus, Eucheuma and Bangia atropurpurea), brown algae (including Laminaria japonica, Undaria pinnatifida, Sargassum fusiforme and Durvillaea antarctica), green algae (including Ulva prolifera, Caulerpa lentillifera, Monostroma nitidum, Enteromorpha Prolifera and Chlorella Vulgaris) and other algae (including Spirulina). Both industrial and household processing methods are described, and each recipe includes information on ingredients, nutritional content and preparation steps. This manual also categorizes seaweed-based products into types such as intermediate products, ready-to-eat items, home-cooked dishes and functional foods. By documenting innovative applications and sharing practical knowledge, this manual seeks to promote the broader use of seaweed in diverse dietary contexts and to support efforts toward healthy, sustainable and inclusive food systems. -
BookletCorporate general interestEmissions due to agriculture
Global, regional and country trends 2000–2018
2021Also available in:
No results found.The FAOSTAT emissions database is composed of several data domains covering the categories of the IPCC Agriculture, Forestry and Other Land Use (AFOLU) sector of the national GHG inventory. Energy use in agriculture is additionally included as relevant to emissions from agriculture as an economic production sector under the ISIC A statistical classification, though recognizing that, in terms of IPCC, they are instead part of the Energy sector of the national GHG inventory. FAO emissions estimates are available over the period 1961–2018 for agriculture production processes from crop and livestock activities. Land use emissions and removals are generally available only for the period 1990–2019. This analytical brief focuses on overall trends over the period 2000–2018.