World food [[electronic resource] ] : production and use / / Alfred R. Conklin, Jr., Thomas Stilwell

• Autore: Conklin Alfred Russel <1941->
• Pubblicazione: Hoboken, N.J., : Wiley-Interscience, c2007
• Descrizione fisica: 1 online resource (461 p.)
• Disciplina: 338.1; 338.19
• Soggetto topico: Food supply; Agriculture; Nutrition
• Altri autori: StilwellThomas C
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: WORLD FOOD; CONTENTS; PREFACE; 1 REPRESENTATIVE FARMS FROM AROUND THE WORLD; 1.1 The Face of Subsistence Farming in the Philippines: Donio; 1.2 The Face of an Ecuadorian Family Farm: Aída and Octavio; 1.3 The Face of a Large Commercial Farm in the United States: Steve; 1.4 Conclusion: A Concise Comparison; Questions; References; 2 HUMAN NUTRITION; 2.1 Meals of Farmers; 2.2 Introduction; 2.3 Energy; 2.4 Protein and Amino Acids; 2.5 Carbohydrates; 2.6 Fats, Oils, and Lipids; 2.7 Fiber; 2.8 Vitamins; 2.9 Minerals; 2.10 How the Body Uses Nutrients; 2.11 Diets of the Three Farmers ; 2.12 ConclusionsQuestions; Bibliography; 3 GRAIN CROPS; 3.1 Food Grains on the Three Farms; 3.2 Maize and Sorghum Production; 3.3 Wheat and Barley Production; 3.4 Rice Production; 3.5 Soybean Production; 3.6 Other Grains; 3.7 Nutrient Content of Crops; 3.8 Conclusions; Questions; References; Bibliography; 4 VEGETABLES; 4.1 Vegetable Production in Each Farming System; 4.2 Types of Vegetables and their Uses; 4.3 Importance of Vegetables in World Trade; 4.4 History; 4.5 Cultivation; 4.6 Protection; 4.7 Leafy Vegetables; 4.8 Immature Seeds as Vegetables; 4.9 Melons, Squash, and Cucumber ; 4.10 Petiole and Stem Vegetables4.11 Root Vegetables; 4.12 Other Vegetables; 4.13 Transport and Storage of Vegetables; 4.14 Conclusions; Questions; References; Bibliography; 5 ROOT CROPS; 5.1 Root Crops on the Three Farms; 5.2 Introduction; 5.3 Root Crops; 5.4 Botanical Descriptions; 5.5 Tubers; 5.6 Cassava: Modified Roots; 5.7 Taro: Corm; 5.8 Other Common Root Crops; 5.9 Genetically Modified Root Crops; 5.10 Nutritional Values of Carbohydrate-Rich Root Crops; 5.11 Preparation and Consumption; 5.12 Conclusions; Questions; Bibliography; 6 FRUITS, BERRIES, AND NUTS ; 6.1 Fruit, Berry, and Nut Production on the Three Farms6.2 Introduction; 6.3 Tree Fruits; 6.4 Tropical Fruits; 6.5 Subtropical Fruits; 6.6 Temperate Fruits; 6.7 Berries; 6.8 Nuts; 6.9 Coconut; 6.10 Other Uses of Fruit and Nut Trees; 6.11 Peanuts; 6.12 Conclusions; Questions; Bibliography; References; 7 FARM ANIMALS AND FISH; 7.1 Animals on the Three Farms; 7.2 Importance in World Agriculture; 7.3 Animal Production Systems; 7.4 Chicken, Duck, and Goose Production; 7.5 Cattle and Buffalo Production; 7.6 Sheep and Goat Production; 7.7 Swine Production; 7.8 Aquaculture; 7.9 Other Farm Animals ; 7.10 Nutrition7.11 Conclusions; Questions; References; Bibliography; 8 CLIMATE AND FOOD PRODUCTION; 8.1 Climate at the Three Farms; 8.2 Climatic Zones of the Three Farms; 8.3 Classification of Climatic Zones; 8.4 Crop Production and Climate; 8.5 Precipitation Patterns and Crop Production; 8.6 Day Length; 8.7 Length of Growing Season; 8.8 Growing Degree Days; 8.9 Humidity; 8.10 Adverse Weather Conditions; 8.11 Climate Change and Possible Effects on Food Production; 8.12 Conclusions; Questions; References; Bibliography; 9 SOILS AND WATER; 9.1 Soil on the Three Farms; 9.2 Introduction ; 9.3 Available Land
• Sommario/riassunto: A comprehensive look at food production and consumption worldwide This global overview of agriculture discusses all of the primary aspects of food production and relates that information to human nutritional needs. It covers everything from food crop production to food preparation. Beginning with a detailed description of representative farms in different climates, World Food: Production and Use:Describes how and where food is produced and who produces itCompares and contrasts different farming systems and describes how local culture and environment influence food producti
• Titolo autorizzato: World food
• ISBN: 1-281-00229-1; 9786611002299; 0-470-16872-2; 0-470-16871-4
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910830752603321
• Lo trovi qui: Univ. Federico II