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DocumentFactsheetExploiting Dairy Production Potential in Sri Lanka - TCP SRL 3501 2018
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No results found.Small-scale dairying plays a crucial role in the livelihoods and food security of many smallholders and rural communities in Sri Lanka. Dairy products are essential to providing low-cost and high quality protein, minerals and vitamins, and great potential exists for the development of the dairy industry. However, domestic production falls short of its potential and much of the demand for dairy products is met by importing milk powder. Dairy production costs are relatively low for farmers, but development of the industry is hindered by a shortage of steady supplies of feed. Therefore, this project aimed to increase milk production by improving feeding and management techniques and increasing the feed base. -
Brochure, flyer, fact-sheetBrochureCelebrating 40 Years of Country Representations in Asia and the Pacific 2018
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No results found.The formal establishment of FAO offices in countries of Asia and the Pacific began in 1977 – a legacy of Edouard Saouma, who served as FAO Director-General from 1976 to 1993. Saouma’s vision was a Food and Agriculture Organization that was working on the ground, side by side with the Organization’s constituents to better help them fight hunger and poverty and to do so concretely and demonstrably. He achieved this goal by agreeing with governments to post FAO Representatives in their countries and open official FAO Representation Offices there. Prior to this, and since its inception, FAO had been represented by Senior Agricultural Advisers – intermediates – based within UNDP country offices. The test case for the new model was Lebanon. In 1977 the first FAO Representation office was opened there. Within the year, the Asia-Pacific region established five country offices in quick succession. Bangladesh and Nepal were established in February, India in March, followed by Myanmar (then known as Burma) in October and the Philippines in November. By the end of the decade, a further five country offices were created in Viet Nam, Pakistan, Lao People’s Democratic Republic and Indonesia in 1978, in that order, and they were joined by Sri Lanka in 1979. Forty years after the first country Representation offices opened, FAO’s commitment and determination to work in partnership to help its member nations achieve zero hunger and food security, in an environmentally tenable and sustainable way, while improving rural livelihoods, is as strong as ever. This brochure formally acknowledges and celebrates these partnerships and their achievements so far. -
No Thumbnail AvailableBook (stand-alone)Technical reportIrrigation technology transfer in support of food security. (Water Reports - 14) 1997
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Book (series)FlagshipThe State of the World's Land and Water Resources for Food and Agriculture (SOLAW)
Managing systems at risk
2011This edition of The State of the World’s Land and Water Resources for Food and Agriculture presents objective and comprehensive information and analyses on the current state, trends and challenges facing two of the most important agricultural production factors: land and water. Land and water resources are central to agriculture and rural development, and are intrinsically linked to global challenges of food insecurity and poverty, climate change adaptation and mitigation, as well as d egradation and depletion of natural resources that affect the livelihoods of millions of rural people across the world. Current projections indicate that world population will increase from 6.9 billion people today to 9.1 billion in 2050. In addition, economic progress, notably in the emerging countries, translates into increased demand for food and diversified diets. World food demand will surge as a result, and it is projected that food production will increase by 70 percent in t he world and by 100 percent in the developing countries. Yet both land and water resources, the basis of our food production, are finite and already under heavy stress, and future agricultural production will need to be more productive and more sustainable at the same time. -
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. -
Book (series)FlagshipThe State of Food and Agriculture 2019
Moving forward on food loss and waste reduction
2019The need to reduce food loss and waste is firmly embedded in the 2030 Agenda for Sustainable Development. Food loss and waste reduction is considered important for improving food security and nutrition, promoting environmental sustainability and lowering production costs. However, efforts to reduce food loss and waste will only be effective if informed by a solid understanding of the problem. This report provides new estimates of the percentage of the world’s food lost from production up to the retail level. The report also finds a vast diversity in existing estimates of losses, even for the same commodities and for the same stages in the supply chain. Clearly identifying and understanding critical loss points in specific supply chains – where considerable potential exists for reducing food losses – is crucial to deciding on appropriate measures. The report provides some guiding principles for interventions based on the objectives being pursued through food loss and waste reductions, be they in improved economic efficiency, food security and nutrition, or environmental sustainability.