"In Oil for Food, Eckart Woertz analyzes the geopolitical implications behind the current investment drive of Arab Gulf countries in food insecure countries like Sudan or Pakistan. Having lived in Dubai for seven years, and drawing on extensive archival sources and interviews, he gives the inside story of how regional food security concerns have developed historically, how domestic agro-lobbies shape policy making, and how the failed attempt to develop Sudan as an Arab bread-basket in the 1970s carries important lessons for today's investments drive." --

Essential Oils in Food Preservation, Flavor and Safety discusses the major advances in the understanding of the Essential Oils and their application, providing a resource that takes into account the fact that there is little attention paid to the scientific basis or toxicity of these oils. This book provides an authoritative synopsis of many of the complex features of the essential oils as applied to food science, ranging from production and harvesting, to the anti-spoilage properties of individual components. It embraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oils. With more than 100 chapters in parts two and three, users will find valuable sections on botanical aspects, usage and applications, and a section on applications in food science that emphasizes the fact that essential oils are frequently used to impart flavor and aroma. However, more recently, their use as anti-spoilage agents has been extensively researched. - Explains how essential oils can be used to improve safety, flavor, and function - Embraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oils - Provides exceptional range of information, from general use insights to specific use and application information, along with geographically specific information - Examines traditional and evidence-based uses - Includes methods and examples of investigation and application

Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential. Specialty oils and fats have an increasing number of applications in the food industry, due to growing consumer interest in "clean label functional foods and the emerging markets in "free-from and specialist foods. Part One of this book covers the properties and processing of specialty oils and fats, with a focus on the chemistry, extraction, and quality of different fats and oils, including chapters on shea butter, tropical exotic oils, and structured triglycerides. Part Two looks at the applications of specialty oils and fats in different food and nutraceutical products, such as confectionary, ice cream, and margarine. Specialty Oils and Fats in Food and Nutrition is a key text for R&D managers and product development personnel working in the dairy, baking, and dairy analogue sectors, or any sector using fats and oils. It is a particularly useful reference point for companies reformulating their products or developing new products to alter fat content, as well as academics with a research interest in the area, such as lipid scientists or food scientists. - Authored by an industry expert with 35 years of experience working for Unilever and Loders Croklaan - Broad coverage encompasses tropical exotic oils, tree nut oils, algal oils, GM vegetable oils, and more - Addresses growing application areas including nutraceuticals, infant formula, and ice cream and confectionery

A shocking outline of the interlinked crises in energy and agriculture — and appropriate responses The miracle of the Green Revolution was made possible by cheap fossil fuels to supply crops with artificial fertilizer, pesticides, and irrigation. Estimates of the net energy balance of agriculture in the US show that ten calories of hydrocarbon energy are required to produce one calorie of food. Such an imbalance cannot continue in a world of diminishing hydrocarbon resources. Eating Fossil Fuels examines the interlinked crises of energy and agriculture and highlights some startling findings: The world-wide expansion of agriculture has appropriated fully 40% of the photosynthetic capability of this planet. The Green Revolution provided abundant food sources for many, resulting in a population explosion well in excess of the planet's carrying capacity. Studies suggest that without fossil fuel based agriculture, the US could only sustain about two thirds of its present population. For the planet as a whole, the sustainable number is estimated to be about two billion. Concluding that the effect of energy depletion will be disastrous without a transition to a sustainable, relocalized agriculture, the book draws on the experiences of North Korea and Cuba to demonstrate stories of failure and success in the transition to non-hydrocarbon-based agriculture. It urges strong grassroots activism for sustainable, localized agriculture and a natural shrinking of the world's population. Dale Allen Pfeiffer is a novelist, freelance journalist and geologist who has been writing about energy depletion for a decade. The author of The End of the Oil Age, he is also widely known for his web project: www.survivingpeakoil.com.

Despite its good intentions, mismanagement and corruption plagued the UN's Oil-for-Food Program: More than 2,200 companies paid 1.8 billion in illegal surcharges and kickbacks to the Iraqi regime The UN Security Council stood by as the Iraqi regime outright smuggled about 8.4 billion of oil during the Program years in violation of UN sanctions The Iraqi regime steered oil contracts for political advantage by giving rights to buy oil to dozens of global political figures sympathetic to Iraq's goal to loosen or overturn the UN sanctions The Iraqi regime provided Benon Sevan, the UN's chief administrator of the Program, with rights to buy more than 7 million barrels of oil UN-related humanitarian agencies collected tens of millions of dollars for costs they never incurred, and some built factories in Iraq that weren't needed or that never worked at all. Even UN Secretary-General Kofi Annan was tainted by it But the whole story has never been told in one place.

Fats and Oils Handbook (Nahrungsfette und Öle) acknowledges the importance of fats and oils and surveys today's state-of-the-art technology. To pursue food technology without knowing the raw material would mean working in a vacuum. This book describes the raw materials predominantly employed and the spectrum of processes used today. It is the updated and revised English version of Nahrungsfette und Ole, originally printed in German. It contains 283 tables, 647+ figures, and over 850 references. "If you can afford only one book on oils and fats, their composition, processing and use, then this should probably be the one!" - Presents details on the composition, chemistry, and processes of the major fats and oils used today - Includes hundreds of illustrations and tables, making the concepts easier to read and grasp - Acknowledges the importance of fats and oils offers details on relevant technologies

The harvesting, processing and consumption of edible insects is one of the main keys to the sustainability of food chains on the African continent. Insects are the largest and most successful group of animals on the planet and it is estimated that they comprise 80% of all animals. This makes edible insects extremely important to the future survival of large populations across Africa and the world. Insects offer a complete animal protein that includes all 9 essential amino acids and are very competitive with other protein sources. They are also a good source of beneficial unsaturated fats, and many insects have a perfect Omega 3:6 balance. African Edible Insects As Alternative Source of Food, Oil, Protein and Bioactive Components comprehensively outlines the importance of edible insects as food and animal feed and the processing of insects in Africa. The text also highlights indigenous knowledge of edible insects and shows the composition and nutritional value of these insects, plus presents reviews of current research and developments in this rapidly expanding field. All of the main types of edible insects are covered, including their nutritional value, chemical makeup, and harvesting and processing details. The various preparation technologies are covered for each insect, as are their individual sensory qualities and safety aspects. A key aspect of this work is its focus on the role of insects in edible oils and gelatins. Individual chapters focus on entomophagy in Africa and the various key aspects of the continent's growing edible insect consumption market. As it becomes increasingly clear that the consumption of insects will play a major role in the sustainability of food chains in Africa, this work can be used as a comprehensive and up-to-date singular source for researchers looking for a complete overview on this crucial topic.

“Olmsted makes you insanely hungry and steaming mad--a must-read for anyone who cares deeply about the safety of our food and the welfare of our planet.” —Steven Raichlen, author of the Barbecue! Bible series “The world is full of delicious, lovingly crafted foods that embody the terrain, weather, and culture of their origins. Unfortunately, it’s also full of brazen impostors. In this entertaining and important book, Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters.” —Kirk Kardashian, author of Milk Money: Cash, Cows, and the Death of the American Dairy Farm You’ve seen the headlines: Parmesan cheese made from wood pulp. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. So many fake foods are in our supermarkets, our restaurants, and our kitchen cabinets that it’s hard to know what we’re eating anymore. In Real Food / Fake Food, award-winning journalist Larry Olmsted convinces us why real food matters and empowers consumers to make smarter choices. Olmsted brings readers into the unregulated food industry, revealing the shocking deception that extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch in which counterfeiting is rampant and in which the consumer ultimately pays the price. But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft. Part cautionary tale, part culinary crusade, Real Food / Fake Food is addictively readable, mouthwateringly enjoyable, and utterly relevant.

First published in 1987. The result of one of the most ambitious computer-projected assessments of future US energy supplies ever conducted, this pioneering study from the U. of New Hampshire's Complex System Research Center used an immense range of geological, social, and economic statistics to project a wide variety of probable energy scenarios well into the 21st century. Annotation copyrighted by Book News, Inc., Portland, OR