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DocumentTechnical reportIOTC-2015-WPM06-INF01 Title: ISSF Technical Report 2015-06: 2015 ISSF Stock Assessment Workshop | Characterizing Uncertainty in Stock Assessment and Management Advice. 2015
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Book (series)Technical reportReport of the Third Meeting of the Technical Advisory Committee of the Central Asian and Caucasus Regional Fisheries and Aquaculture Commission, Bishkek, Kyrgyzstan, 16–18 February 2015, Bishkek, Kyrgyzstan, 16–18 February 2015 / ???????? ???????????: ?????? ????????? ???????????? ???????????????? ???????? ???????????? ???????? ?? ??????? ????????? ? ???????????? ? ??????????? ???? ? ?? ???????, ??????, ?????????? ??????????, 16-18 ??????? 2015 ? 2016
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No results found.Третье совещание Технического консультативного комитета (ТКК) Региональной комиссии по рыбному хозяйству и аквакультуре в Центральной Азии и на Кавказе (CACFish) состоялось в Бишкеке (Кыргызская Республика) с 16 по 18 февраля 2015 года. В работе приняли участие пять стран-членов: Азербайджан, Армения, Кыргызстан, Таджикистан и Турция. На совещании также присутствовали страны, не являющиеся членами CACFish, а именно: Грузия, Казахстан и Узбекистан. Комитет обсудил и разработал научные рекомендаци и на рассмотрение Комиссии, а именно: (i) Мониторинг, контроль и наблюдение (МКН) в рыбном хозяйстве, (ii) управление рыбьими инкубаторами во внутренних водах, (iii) Добровольные руководящие принципы обеспечения устойчивого маломасштабного рыболовства в контексте продовольственной безопасности и искоренения бедности. ТКК проанализировал прогресс, достигнутый в выполнении 5-летней рабочей программы (2011- 2015 гг.) Комитет одобрил подготовленную Секретариатом вторую 5-летнюю рабочую программу (20 16-2020 гг.) с некоторыми изменениями. ТКК также одобрил свою программу работы на межсессионный период 2015-2017 годов. The Third Meeting of the Technical Advisory Committee (TAC) of the Central Asian and Caucasus Regional Fisheries and Aquaculture Commission (CACFish) was organized in Bishkek, Kyrgyzstan, from 16 to 18 February 2015. The meeting was attended by five Member States: Azerbaijan, Armenia, Kyrgyzstan, Tajikistan and Turkey. Also attending were the following non-CACFish Member States: Georgia, Kazakhstan, and Uzbekistan. The TAC discussed and generated scientific recommendations on the following issue s for consideration by CACFish: (i) fisheries monitoring, control and surveillance (MCS); (ii) inland fish hatchery management; and (iii) Voluntary Guidelines for Securing Sustainable Small- Scale Fisheries in the Context of Food Security and Poverty Eradication. The TAC revised the progress with the five-year Work Programme of CACFish (2011–2015). The TAC approved with some modifications the second-term five-year Work Programme (2016–2020) prepared by the CACFish Secretariat. The TAC further ad opted its programme of work for the intersessional period 2015–2017. -
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Book (stand-alone)High-profileState of knowledge of soil biodiversity - Status, challenges and potentialities
Report 2020
2020Also available in:
No results found.There is increasing attention to the importance of biodiversity for food security and nutrition, especially above-ground biodiversity such as plants and animals. However, less attention is being paid to the biodiversity beneath our feet, soil biodiversity, which drives many processes that produce food or purify soil and water. This report is the result of an inclusive process involving more than 300 scientists from around the world under the auspices of the FAO’s Global Soil Partnership and its Intergovernmental Technical Panel on Soils, the Convention on Biological Diversity, the Global Soil Biodiversity Initiative, and the European Commission. It presents concisely the state of knowledge on soil biodiversity, the threats to it, and the solutions that soil biodiversity can provide to problems in different fields. It also represents a valuable contribution to raising awareness of the importance of soil biodiversity and highlighting its role in finding solutions to today's global threats. -
Book (stand-alone)Technical bookSoil erosion: the greatest challenge for sustainable soil management 2019
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Despite almost a century of research and extension efforts, soil erosion by water, wind and tillage continues to be the greatest threat to soil health and soil ecosystem services in many regions of the world. Our understanding of the physical processes of erosion and the controls on those processes has been firmly established. Nevertheless, some elements remain controversial. It is often these controversial questions that hamper efforts to implement sound erosion control measures in many areas of the world. This book, released in the framework of the Global Symposium on Soil Erosion (15-17 May 2019) reviews the state-of-the-art information related to all topics related to soil erosion. -
Book (stand-alone)Corporate general interestPulses: nutritious seeds for a sustainable future 2016
The aim of raising global awareness on the multitude of benefits of pulses was integral to the International Year of Pulses. This coffee table book is part guide and part cookbook— informative without being technical. The book begins by giving an overview of pulses, and explains why they are an important food for the future. It also has more than 30 recipes prepared by some of the most prestigious chefs in the world and is peppered with infographics. Part I gives an overview of pulses and giv es a brief guide to the main varieties in the world. Part II explains step-by-step how to cook them, what to keep in mind and what condiments and instruments to use. Part III underscores the five messages that FAO conveys to the world about the impact pulses have on nutrition, health, climate change, biodiversity and food security. Part IV illustrates how pulses can be grown in a garden patch with easy gardening instructions and how they are grown in the world, highlighting major world producers , importers and exporters. Part V takes the reader on a journey around the world showing how pulses fit a region’s history and culture and visits 10 internationally acclaimed chefs as they go the market to buy pulses. Back at their restaurant or home, each chef prepares easy dishes and gives their best kept secrets. Each chef provides 3 recipes that are beautifully illustrated.