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Book (stand-alone)Manual / guideA guide to good agricultural practices for commercial production of ginger under field conditions in Jamaica 2020
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No results found.A guide to good agricultural practices for commercial production of ginger under field conditions in Jamaica introduces the utilization of the single bud technology in field production systems. This technology provides a means of multiplying the limited available clean planting material and its propagation under nursery conditions. This technology forms the basis of the ginger certification programme and when supported by Good Agriculture Practices (GAPs) as described herein should help ginger growers boost their levels of production. This information has been compiled predominantly from locally validated investigations and accepted norms in the ginger industry worldwide. It incorporates the use of technologies such as drip irrigation, integrated nutrition management and integrated pest management. The aim of this manual is to provide the user with a step-by-step process flow and thorough understanding of the processes and inputs involved in the application of the single bud technology in ginger field production systems. Please note that this system of production is new to Jamaica and warrants that interested growers receive training and conduct evaluations of this system first in their own environment. Care must be taken to ensure that the recommended practices are followed to achieve the desired result. -
BookletManual / guideA good practice guide for ethical and inclusive communications involving small-scale fisheries 2022This guide provides practical and simple guidance on how to communicate about small-scale fisheries in an inclusive, responsible and ethical way that respects the 108 million rights holders who depend on small-scale fisheries for food and income. By promoting positive narratives about small-scale fisheries and following good communication practices, we can all contribute to improving food security and nutrition, reducing poverty, and supporting a thriving subsector. At the heart of this communication guide is the Voluntary Guidelines for Securing Sustainable Small-Scale Fisheries in the Context of Food Security and Poverty Eradication (SSF Guidelines), the first internationally-agreed instrument dedicated to the sector. This guide brings to life the various principles and recommendations in the SSF Guidelines about information and communication, ensuring we can implement them in the spirit they were intended. The guide is broken up into different sections, allowing readers to quickly find the information and advice they need.
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Brochure, flyer, fact-sheetBrochureGood practices template 2015A good practice is not only a practice that is good, but a practice that has been proven to work well and produce good results, and is therefore recommended as a model. It is a successful experience, which has been tested and validated, in the broad sense, which has been repeated and deserves to be shared so that a greater number of people can adopt it.
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DocumentGuidelineGood Practices for Regulatory Inspections: Guidelines for Reformers 2005
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BookletHigh-profileFAO Strategy on Climate Change 2022–2031 2022The FAO Strategy on Climate Change 2022–2031 was endorsed by FAO Council in June 2022. This new strategy replaces the previous strategy from 2017 to better FAO's climate action with the Strategic Framework 2022-2031, and other FAO strategies that have been developed since then. The Strategy was elaborated following an inclusive process of consultation with FAO Members, FAO staff from headquarters and decentralized offices, as well as external partners. It articulates FAO's vision for agrifood systems by 2050, around three main pillars of action: at global and regional level, at country level, and at local level. The Strategy also encourages key guiding principles for action, such as science and innovation, inclusiveness, partnerships, and access to finance.
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Book (stand-alone)Manual / guideFood Handler's Manual: student 2017Food-borne diseases (FBDs) are one of the most frequent public health problems in daily life. The hazards that cause FBD may occur in the different stages of the food chain (from primary production to the table). Independently from its origin, once the food reaches the consumer it may have an impact on public health and cause severe economic damage to the establishments devoted to its preparation and sale. These two events may cause loss of confidence and the closing down of a business. Fortunately, the measures for preventing food contamination are very simple and may be applied by anyone who handles food, by following easy rules for hygienic food handling. The purpose of this Manual is to provide to people who handle food the information they need to facilitate and apply good food handling practices. In addition, it seeks to provide basic information about food safety that Latin American and Caribbean countries may adapt to their own needs. The Manual is organized into three Modules and Appendices focusing on the following topics: (1) food hazards; (2) FBDs; and (3) hygienic measures to prevent food contamination. The evaluation at the end, is part of the Manual. Its purpose is to assess the knowledge acquired during the course regarding the importance of hygienic food handling for public health.