Springer | English | 1995 | ISBN: 146848513X | 2305 Pages | PDF | 119.71 MB
Three Fundamental Stages of Food Production
In this encyclopedia, three fundamental stages of food production are addressed:
1. The start or initiation of the natural food-growth cycle-the seeds, root stocks, seedling trees, the mating or artificial insemination of livestock, the stocking of fisheries, among others.
2. The nurture of growing plants and animals through harvest, roundup, and post harvest preparation, from which point “raw” food materials go either to (a) the fresh market; or (b) processors.
3. The processing of “raw” food materials into more refined and complex products for the marketplace. Traditionally, in some countries, the processing aspects of food production have been referred to as food technology.
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