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MeetingMeeting documentPolyvinyl alcohol (PVA) - 61st Joint FAO/WHO Expert Committee on Food Additives (JECFA) Meeting - Chemical and Technical Assessment (CTA), 2003 2003
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MeetingMeeting documentMagnesium Stearate - 80th Joint FAO/WHO Expert Committee on Food Additives (JECFA) Meeting - Chemical and Technical Assessment (CTA), 2015 2015
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No results found.This Chemical and Technical Assessment summarizes data and information on Magnesium stearate submitted to JECFA by the sponsor in December 2014. Magnesium stearate is used as anticaking agent, lubricant and release agent, emulsifier, binder, thickener and antifoaming agent. Typical applications in food industry include food supplement tablets, capsules and powders, compressed and granulated mints and candy, chewing gum, herbs and spices and, bakery ingredients. The use levels in these categories range from 0.05-3% w/w. Magnesium stearate is an off-white to white, fine, light powder that is greasy to the touch and practically insoluble in water and in anhydrous ethanol. The commercial form of food additive magnesium stearate is mainly composed of variable proportions of magnesium stearate and magnesium palmitate and minor proportions of other magnesium salts of fatty acids, obtained from edible fats and oils of animal or vegetable origin. Magnesium salts of fatty acids had been previous ly included in the INS number 470 (Salts of fatty acids). An Acceptable Daily Intake for its use in food has not been allocated by the 29th meeting of JECFA since there was no food uses reported to JECFA at that time. Their deletion from the Codex International Numbering System had been proposed at the 42nd Session of the CCFA in 2010. The International Alliance of Dietary/Food Supplement Associations (IADSA) offered technological justification for not deleting this additive and the CCFA assigne d therefore the INS number 470(iii) at the 43rd Session in 2011. -
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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. -
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. -
Book (series)FlagshipThe State of World Fisheries and Aquaculture 2020
Sustainability in action
2020The 2020 edition of The State of World Fisheries and Aquaculture has a particular focus on sustainability. This reflects a number of specific considerations. First, 2020 marks the twenty-fifth anniversary of the Code of Conduct for Responsible Fisheries (the Code). Second, several Sustainable Development Goal indicators mature in 2020. Third, FAO hosted the International Symposium on Fisheries Sustainability in late 2019, and fourth, 2020 sees the finalization of specific FAO guidelines on sustainable aquaculture growth, and on social sustainability along value chains. While Part 1 retains the format of previous editions, the structure of the rest of the publication has been revised. Part 2 opens with a special section marking the twenty fifth anniversary of the Code. It also focuses on issues coming to the fore, in particular, those related to Sustainable Development Goal 14 and its indicators for which FAO is the “custodian” agency. In addition, Part 2 covers various aspects of fisheries and aquaculture sustainability. The topics discussed range widely, from data and information systems to ocean pollution, product legality, user rights and climate change adaptation. Part 3 now forms the final part of the publication, covering projections and emerging issues such as new technologies and aquaculture biosecurity. It concludes by outlining steps towards a new vision for capture fisheries. The State of World Fisheries and Aquaculture aims to provide objective, reliable and up-to-date information to a wide audience – policymakers, managers, scientists, stakeholders and indeed everyone interested in the fisheries and aquaculture sector.