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Book (stand-alone)Technical bookStrengthening goose meat production through rural tourism and gastronomy in Türkiye
Strategic action plan
2025Also available in:
No results found.This publication summarizes the findings of an FAO-supported project on goose meat production in Kars, highlighting traditional breeding practices, value chain dynamics, and the cultural significance of geese in the region. It emphasizes the role of women and rural communities, while also exploring opportunities to link traditional food systems with rural tourism and gastronomy-based development. The report offers insights to inform future policy and development efforts aimed at sustaining local livelihoods and preserving cultural heritage. -
Book (stand-alone)Technical bookProtect children and young workers from occupational safety and health risks in agriculture
A facilitator's visual guide
2022Also available in:
No results found.The visual guide has been designed for use to lead in discussion with stakeholders and target groups on how to prevent and reduce exposure of children and young workers to occupational safety and health risks in agriculture. The aim of this tool is to raise awareness and knowledge on the hazards that children and young workers in agriculture are exposed to, the physical and mental risks associated with such exposure, and how to address these to protect children's wellbeing and improve working conditions, especially for younger workers of legal working age. -
Book (stand-alone)Technical bookMeat 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.
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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 Food Security and Nutrition in the World 2021
Transforming food systems for food security, improved nutrition and affordable healthy diets for all
2021In recent years, several major drivers have put the world off track to ending world hunger and malnutrition in all its forms by 2030. The challenges have grown with the COVID-19 pandemic and related containment measures. This report presents the first global assessment of food insecurity and malnutrition for 2020 and offers some indication of what hunger might look like by 2030 in a scenario further complicated by the enduring effects of the COVID-19 pandemic. It also includes new estimates of the cost and affordability of healthy diets, which provide an important link between the food security and nutrition indicators and the analysis of their trends. Altogether, the report highlights the need for a deeper reflection on how to better address the global food security and nutrition situation.To understand how hunger and malnutrition have reached these critical levels, this report draws on the analyses of the past four editions, which have produced a vast, evidence-based body of knowledge of the major drivers behind the recent changes in food security and nutrition. These drivers, which are increasing in frequency and intensity, include conflicts, climate variability and extremes, and economic slowdowns and downturns – all exacerbated by the underlying causes of poverty and very high and persistent levels of inequality. In addition, millions of people around the world suffer from food insecurity and different forms of malnutrition because they cannot afford the cost of healthy diets. From a synthesized understanding of this knowledge, updates and additional analyses are generated to create a holistic view of the combined effects of these drivers, both on each other and on food systems, and how they negatively affect food security and nutrition around the world.In turn, the evidence informs an in-depth look at how to move from silo solutions to integrated food systems solutions. In this regard, the report proposes transformative pathways that specifically address the challenges posed by the major drivers, also highlighting the types of policy and investment portfolios required to transform food systems for food security, improved nutrition, and affordable healthy diets for all. The report observes that, while the pandemic has caused major setbacks, there is much to be learned from the vulnerabilities and inequalities it has laid bare. If taken to heart, these new insights and wisdom can help get the world back on track towards the goal of ending hunger, food insecurity, and malnutrition in all its forms. -
Book (series)Manual / guideGood practices for the meat industry 2004In recent years, public concern about the safety of foods of animal origin has heightened due to problems that have arisen with bovine spongiform encephalopathy (BSE), as well as with outbreaks of food-borne bacterial infections, and food contamination with toxic agents (e.g. dioxin). These problems have serious implications for national food safety, the development of the animal products industry and for international trade in livestock products. The purpose of this manual on Good pract ices for the meat industry is to provide updated comprehensive information and practical guidelines for the implementation of the new Code of hygienic practice for meat, when adopted by the Codex Alimentarius Commission. The publication is intended to guide managers of abattoirs and the meat industry. It will also be of value to veterinarians engaged in meat inspection, with their supervisory roles in meat hygiene. The manual is published in detachable modules and also serves as a trai ning resource.