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ProjectProgramme / project reportRecetario de alimentos autóctonos 2011
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No results found.Recetario producido para el rescate de la cultura alimen- taria autóctona. Incluye 44 recetas propias de las comunidades rurales del municipio nicaragüense de San Juan de Limay. Clasificadas en re- cetas de maíz-sorgo, hojas verdes, sopas, ayote y guisos, refrescos y bebidas, atoles y postres. -
Brochure, flyer, fact-sheetBrochureIncorporación de alimentos locales y autóctonos en los programas de alimentación escolar, con un criterio nutricional. Experiencias y propuesta de aplicación al caso de la cultura indígena Mapuche en la Araucanía 2018
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No results found.Este documento corresponde a las investigaciones desarrolladas en el marco de la V Convocatoria del Observatorio del Derecho a la Alimentación de América Latina y el Caribe (ODA-ALC). La generación de dichas investigaciones fue producto de un cofinanciamiento de la FAO y las instituciones académicas participantes de la convocatoria. ---- This document corresponds to the research carried out within the framework of the V Convocation of the Right to Food Observatory of Latin America and the Caribbean (ODA-ALC). The generation of such research was the product of co-financing from FAO and the participating academic institutions. -
Book (stand-alone)General interest bookRecetario de preparaciones, elaboradas con alimentos locales de las microcuencas Agua Fría/Jutiapa y Canahuí/Jalapa 2008
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No results found.El recetario debe de ser utilizado como una guía informativa, acerca de los alimentos disponibles en las microcuencas Agua Fría/Conguaco, Jutiapa y Canahuí/Jalapa (pudiendo ser aplicable a otras regiones del país) o bien para fortalecer la disponibilidad y el consumo de alimentos locales, ofreciéndoles a las familias varias formas de preparación de alimentos, valorando con esto los recursos que ellos mismos producen en los espacios de Patio-Hogar y Milpa.
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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. -
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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MeetingMeeting documentResidue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82nd meeting 2016: Allura Red AC 2017
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No results found.Prepared at the 82nd JECFA and published in JECFA Monograph 19 (2016) superseding specifications prepared at the 28th JECFA (1984) and published in FNP 31/1 (1984) and FNP 52 (1992). Metals and arsenic specifications revised at the 59th JECFA (2002). An ADI of 0-7 mg/kg bw was established at the 25th JECFA (1981). Allura Red AC Consists of disodium 6-hydroxy-5-(2-methoxy-5-methyl-4- sulfonato-phenylazo)-2-naphthalenesulfonate and subsidiary colouring matters together with sodium chloride and/or sodium sulfate as the principal uncoloured components. It is manufactured by coupling diazotized 4-amino-5-methoxy-2-methylbenzenesulfonic acid with 6-hydroxy-2-naphthalene sulphonic acid. The resulting dye is purified and isolated as the sodium salt.