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No Thumbnail AvailableProjectProgramme / project reportPrograma para la formación de acuicultores en el centro regional latinoamericano de acuicultura 1978
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Las denominaciones empleadas en este documento y la forma en que aparecen presentados los datos que contiene no implican, de parte de la Organizacin de las Naciones Unidas para la Agricultura y la Alimentacin, juicio alguno sobre la condicin jurdica de pases, territorios, ciudades o zonas, o de sus autoridades, ni respecto de la delimitacin de sus fronteras o lmites. Este documento es propiedad de la Organizacin de las Naciones Unidas para la Agricultura y la Alimentacin, y no podr ser reprod ucido, ni en su totalidad ni en parte, por cualquier mtodo o procedimiento, sin una autorizacin por escrito del titular de los derechos de autor. Las peticiones para tal autorizacin, especificando la extensin de lo que se desea reproducir y el propsito que con ello se persigue, debern enviarse al Director de Publicaciones, Organizacin de las Naciones Unidas para la Agricultura y la Alimentacin, Via delle Terme di Caracalla, Roma, Italia. -
Brochure, flyer, fact-sheetBrochureCurso de preparación para la peste porcina africana 2023Los centros de formación virtual (VLC, por sus siglas en inglés) son plataformas en línea creadas para desarrollar y mejorar las estrategias y capacidades del enfoque “Una salud” en todas las regiones de la FAO. Nuestra misión es proporcionar a nuestros alumnos acceso a una formación inclusiva, atractiva y de alta calidad empleando diversas metodologías. Los VLC siguen un modelo descentralizado que permite a las regiones de la FAO desarrollar e impartir cursos que tengan en cuenta atentamente las necesidades y los contextos regionales. A su vez, gracias a este modelo es posible ampliar esta oferta lectiva y compartir recursos y buenas prácticas entre los VLC. En este folleto se presenta brevemente uno de los cursos de los centros de formación virtual y se explica su contenido y estructura.
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Brochure, flyer, fact-sheetBrochureCurso de preparación para la gripe aviar 2023Los centros de formación virtual (VLC, por sus siglas en inglés) son plataformas en línea creadas para desarrollar y mejorar las estrategias y capacidades del enfoque “Una salud” en todas las regiones de la FAO. Nuestra misión es proporcionar a nuestros alumnos acceso a una formación inclusiva, atractiva y de alta calidad empleando diversas metodologías. Los VLC siguen un modelo descentralizado que permite a las regiones de la FAO desarrollar e impartir cursos que tengan en cuenta atentamente las necesidades y los contextos regionales. A su vez, gracias a este modelo es posible ampliar esta oferta lectiva y compartir recursos y buenas prácticas entre los VLC. En este folleto se presenta brevemente uno de los cursos de los centros de formación virtual y se explica su contenido y estructura.
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Book (series)Technical studyThe impact of climate variability and extremes on agriculture and food security - An analysis of the evidence and case studies
Background paper for The State of Food Security and Nutrition in the World 2018
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No results found.Global climate studies show that not only temperatures are increasing and precipitation levels are becoming more varied, all projections indicate these trends will continue. It is therefore imperative that we understand changes in climate over agricultural areas and their impacts on agriculture production and food security. This study presents new analysis on the impact of changing climate on agriculture and food security, by examining the evidence on recent climate variability and extremes over agricultural areas and the impact of these on agriculture and food security. It shows that more countries are exposed to increasing climate variability and extremes and the frequency (the number of years exposed in a five-year period) and intensity (the number of types of climate extremes in a five-year period) of exposure over agricultural areas have increased. The findings of this study are compelling and bring urgency to the fact that climate variability and extremes are proliferating and intensifying and are contributing to a rise in global hunger. The world’s 2.5 billion small-scale farmers, herders, fishers, and forest-dependent people, who derive their food and income from renewable natural resources, are most at risk and affected. Actions to strengthen the resilience of livelihoods and food systems to climate variability and extremes urgently need to be scaled up and accelerated. -
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 (stand-alone)Manual / guideProcessing of fresh-cut tropical fruits and vegetables: A technical guide 2010
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No results found.There has been a marked upward trend in production and consumption of fruits and vegetables in Asia and the Pacific in recent years. Along with rising consumer demand has come greater awareness of food safety issues and increased need for convenience and quality. Selection of high quality horticultural produce for processing and implementation of good practices during processing operations are required to assure both the quality of the produce and the safety of the final product. This technical guide reviews, from a theoretical and practical perspective, the critical issues that must be addressed for fresh-cut produce to meet consumer demand for convenience, quality and safety. A case study on fresh-cut processing in Thailand is included. The guide should be of practical value to small processors, trainers and extension workers who provide support to individuals engaged in production of fresh-cut tropical produce for sale.