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Impact of policies on the conservation of sharks in the large pelagic fishery









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    Book (series)
    Technical study
    Panorama de la seguridad alimentaria y nutricional en América Latina y el Caribe 2019
    Hacia entornos alimentarios más saludables que hagan frente a todas las formas de malnutrición
    2019
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    América Latina y el Caribe logró reducir en 20 millones el número de subalimentados con respecto el año 2000. Sin embargo, el 2018 marca el cuarto año consecutivo en el que el hambre muestra alzas continuas. • La inseguridad alimentaria moderada o grave en América Latina se incrementó de forma considerable. Este aumento produjo que más de 32 millones de personas se sumaran a los casi 155 millones que vivían en inseguridad alimentaria en la Región en 2014-2016. La Región ha mostrado progresos significativos en la reducción de la desnutrición infantil y, se encuentra sensiblemente alejada y por debajo de las prevalencias mundiales de desnutrición de niñas y niños. Sin embargo, la malnutrición por peso excesivo en la Región es de las más altas en el mundo y sigue incrementándose. Este año, el Panorama de la seguridad alimentaria y nutricional en América Latina y el Caribe se centra en los entornos alimentarios y describe algunas de las principales políticas que los países de América Latina y el Caribe están desarrollando en éstos para enfrentar las distintas formas de malnutrición.
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    Book (series)
    Proceedings
    Poultry in the 21st Century 2008
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    The findings and conclusions of the conference are expected to assist in the identification of policy measures that address the consequences of structural change in the poultry sector. Three main themes were identified for the conference: (i) sector trends and impacts; (ii) risks and opportunities for poultry production; (iii) poultry as a development tool. For each of the themes, several authors were identified to prepare background and review papers on specific topics. Five poultry sector country studies were commissioned for important poultry producing countries, namely: Brazil, China, Egypt, India, and Thailand. An expert consultation, including key authors, was held 3-4 May 2007 in Rome to further develop the topics and scope of the conference.
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    Meat processing technology for small- to medium-scale producers 2007
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    Over the next decade there will be an increase in global meat production from the current annual production of 267 million tons in 2006 to nearly 320 million tons by 2016. Almost exclusively, developing countries will account for the increase. The greater demand for meat output will be met by a further shift away from pastoral systems to intensive livestock production systems. As these systems cannot be expanded indefinitely due to limited feed availability and for environmental reasons, other m easures must be taken to meet the growing demand. The only possible alternatives are making better use of the meat resources available and reducing waste of edible livestock parts to a minimum. This is where meat processing plays a prominent role. It fully utilizes meat resources, including nearly all edible livestock parts for human food consumption. This practical and easy to understand manual is intended for meat processors in developing countries, in particular those who want to improve thei r existing manufacturing methods and anyone who is interested in entering this specific food sector, as well as for teaching purposes. It is a comprehensive compendium on all important topics relevant to the small- to medium-size meat processing sector, with more that 400 colour photographs, drawings and graphs. The manual also includes a series of practical topics which are important in meat processing but which are usually not sufficiently referred to or not found at all in meat processing han dbooks. This includes the handling and maintenance of equipment and tools, workers' appliances, workers' safety in using equipment and tools, meat processing under basic conditions, traditional meat drying, preparation of natural sausage casings from intestines of slaughter animals, the comprehensive listing and description of nonmeat ingredients, the manufacturing of meat products with high levels of extenders and fillers, as well as sources and processing technologies for animal fats in meat p roduct manufacturing, providing much-needed practical advice towards product diversification.