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Co-products in the Swedish Seafood Processing Industry Co-products in the Swedish Seafood Processing Industry A Swedish study found another way of increasing the value of processing co-products is to make the extraction of muscle from the rest raw material more cost effective. Many processors interviewed for the study stated that it was possible to cut out relatively large amounts of meat from backbones of salmon by hand, but that it was not performed in large extent since it was too time consuming. (...) There are machines available that can mechanically separate bone and meat today by pressing the raw material through a perforated rotating drum. (...) These techniques open possibilities for production of foods for human consumption using rest raw materials. For example, the mince produced by the techniques mentioned can be added to fish products or used to produce surimi.
Language:English
Score: 1445930.1 - https://www.fao.org/flw-in-fis...nts/appropriate-technology/es/
Data Source: un
Co-products in the Swedish Seafood Processing Industry Co-products in the Swedish Seafood Processing Industry A Swedish study found another way of increasing the value of processing co-products is to make the extraction of muscle from the rest raw material more cost effective. Many processors interviewed for the study stated that it was possible to cut out relatively large amounts of meat from backbones of salmon by hand, but that it was not performed in large extent since it was too time consuming. (...) There are machines available that can mechanically separate bone and meat today by pressing the raw material through a perforated rotating drum. (...) These techniques open possibilities for production of foods for human consumption using rest raw materials. For example, the mince produced by the techniques mentioned can be added to fish products or used to produce surimi.
Language:English
Score: 1445930.1 - https://www.fao.org/flw-in-fis...nts/appropriate-technology/fr/
Data Source: un
Co-products in the Swedish Seafood Processing Industry Co-products in the Swedish Seafood Processing Industry A Swedish study found another way of increasing the value of processing co-products is to make the extraction of muscle from the rest raw material more cost effective. Many processors interviewed for the study stated that it was possible to cut out relatively large amounts of meat from backbones of salmon by hand, but that it was not performed in large extent since it was too time consuming. (...) There are machines available that can mechanically separate bone and meat today by pressing the raw material through a perforated rotating drum. (...) These techniques open possibilities for production of foods for human consumption using rest raw materials. For example, the mince produced by the techniques mentioned can be added to fish products or used to produce surimi.
Language:English
Score: 1445930.1 - https://www.fao.org/flw-in-fis...nts/appropriate-technology/zh/
Data Source: un
Indeed the EU bears a huge responsibility in its increasing dependency on imported oilseeds and meals, which would continue to grow with capping coupled supports to EU oilseeds because of the alleged BHA constraints. (...) We see that: - imports of raw oilseeds accounted for 55.6% of EU28 production on average from 2014/5 to 2018/19; - imports of oilseed meals accounted for 76.2% of EU production on average; - soybean imports accounted for 77.6% of all oilseed imports on average; - EU soybean meals production, including meal equivalent of raw soybean, accounted for only 6.2% on average of imports. - imports of palm and soy oil (with that included in raw soybean imports) accounted for 9.758 Mt on average of which 6.984 Mt of palm oil Table 1 – EU increasing dependency on oilseeds imports, particularly of soybean in meal equivalent 1000 t 2014/15 2015/16 2016/17 2017/18 2018/19 Average 18-19/14-15 EU oilseeds (soybean, rapeseed, sunflower seed) production and imports Production 35377 32067 31322 35126 31996 33178 -9.6% Imports 15760 18742 19054 18600 20136 18458 +27.8% Import/prod. 44.5% 58.4% 60.8% 53% 62.9% 55.6% +41.3% EU oilseeds meals (of soybean, rapeseed, sunflower) production and imports Production 28767 29579 29270 30819 30350 29757 +5.5% Imports 22283 23810 22179 22680 22427 22676 +0.6% Import/prod. 77.5% 80.5% 75.8% 73.6% 73.9% 76.2% -4.6% EU production and imports of soybean meals and soybeans in meal equivalent (79.2%) Production 1835 2371 2477 2671 2584 2388 +40.8% " in meal equivalent 1453 1878 1962 2115 2047 1891 +40.9% Imports 13190 14784 14051 14100 15500 14325 +17.5% " in meal equivalent 10446 11709 11128 11167 12276 11345 +17.5% Direct import of meal 18601 20185 18305 18800 18700 18918 +0.5% Total meal import eq 29047 31894 29433 29967 30976 30263 +6.6% Prod/imports meal eq 5% 5,9% 6,7% 7,1% 6,6% 6,2% +32% Imports of palm oil and soybean oil including oil equivalent of raw soybean (17,8%) Palm oil 6943 7121 6774 7100 6980 6984 +0.5% Soybean oil 276 322 287 295 301 296 +9.1% " in soybean imports 2334 2532 2615 2432 2478 2478 +6.2% Total soybean oil 2610 2854 2902 2727 2779 2774 +6.5% Total palm+soy oil 9553 9975 9676 9827 9759 9758 +2.2% Share of pure protein in feed use of EU and total origins in oilseeds and pulses (field pea, broad bean, lupin) EU oilseeds 6.48 6.04 5.80 Total oilseeds 20.53 21.59 21.17 EU/total oilseeds 31.6% 28% 27.4% EU pulses (1000 t) 0.52 0.73 0.71 EU pulses/EUoilseed 8% 12.1% 12.2% EU pulses/all oilseed 2.53% 3.38% 3.35% Source: https://ec.europa.eu/agriculture/market-observatory/crops/oilseeds-protein-crops/balance-sheets_en This EU increasing dependency on imports of the oilseeds chain (seeds, meals, vegetable oil) has large detrimental impacts on the environment (large scale land degradation, deforestation and loss of biodiversity), eviction of farmers (land grabbing) for these large farms and exploitation of manpower of the exporting countries – mainly of South America for soybean and South East Asia (Indonesia and Malaysia for palm oil, but also from Colombia, without forgetting new plantations in Subsaharan Africa) – as well as in the EU given the overall positive impact of oilseeds on the EU environment, even if the production of pulses and other legumes (not concerned by the BHA) would be better but it is still very low. 4 Let us just quote extensively two remarquable reports on the impact of EU soybean imports and palm oil imports on the destruction of the environment in the exporting countries of Argentina and Brazil for soybean imports and mainly of Indonesia and Malaysia for palm oil. (...) For Europe, the cost for soybean import from Brazil and Argentina is about 10 billion $/y (34 million ton in 2008 and a market price for soybean meal in 2008 of about 300 $/metric ton). The benefit for Europe could be represented by the value of the European livestock sector fed with soybean; 145 billion $ in 2008.
Language:English
Score: 1445302.1 - https://www.wto.org/english/fo...e__blair_house_agreement_e.pdf
Data Source: un
On the supply ... Prices of raw tuna firmed up in April 16-07-2021 International trade for canned and processed tuna posted positive results during the first quarter of 2021. However, the weak market trend continues for fresh and frozen tuna for direct consumption, which command higher prices than canning raw material. Supply According ... Strong global trade for canned tuna persisted throughout 2020 07-04-2021 Consumption of inexpensive and shelve-stable canned tuna increased worldwide in 2020 and generated brisk international trade. Demand for frozen raw materials also increased from the large production bases in Asia and Europe to meet growing demand.
Language:English
Score: 1403983.6 - https://www.fao.org/in-action/...befish/market-reports/tuna/en/
Data Source: un
Foods GRAINS AND GRAIN 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 MAIZE, white Fresh, on cob Raw Boiled Dried, uncooked Samp or Mealie-rice Uncooked Sadza Mealie-meal, uncooked Straight run Refined 60% (extraction) Cornflour Stem MILLET Bulrush (mhunga) Whole grain, raw Meal Sadza Finger (rapoko) Whole grain, raw Meal Sadza OATMEAL Raw Boiled RICE, white Raw Boiled Brown, raw SORGHUM Whole grain, raw g 1 kcal PRODUCTS 69,0 70,7 11,6 11,6 70,0 12,0 12,7 12,1 75,0 11,6 16,0 70,0 12,2 12,6 70,0 9,2 86,8 12,2 72,3 12,5 11,3 102,3 89,0 355,8 363,1 115,0 356,3 363,2 356,2 59,0 354,6 349,0 130,0 333,6 332,0 120,0 389,0 54,3 357,4 111,3 357,0 356,4 Proximate and inorganic le in P ro g 3,5 3,0 9,6 8,7 3,0 9,5 8,3 4,5 0,5 12,4 7,5 4,0 7,2 6,2 2,0 13,1 1,9 6,8 2,1 7,6 10,7 1 g 1,3 1,6 4,2 0,7 1,0 3,7 1,8 2,1 (0) 4,9 3,6 2,0 1,6 1,5 0,7 7,2 1,0 0,6 0,2 1,6 3,2 •b oh yd ra te C ai g 22,2 18,4 72,3 78,6 24,0 72,8 78,6 84,0 (14,0) 71,4 77,1 23,0 75,7 78,8 26,0 68,6 9,6 80,6 25,7 77,5 73,4 'c iu m mg 5,8 2,5 13.0 8,3 3,0 16,3 8,5 7,0 25,0 31,3 17,3 8,0 350,6 328,7 120,0 48,8 7,5 8,6 5,5 15.9 27.4 | 1 •ng 62,4 89,1 246,8 48,7 — 241,0 49,0 45,7 289,7 186,0 — 307,0 213,5 — 378,3 50,0 109,5 31,0 161,0 293.3 IRENE C. CHITSIKU 79 Table I (com) Constituents Vitamins 1 1 mg mg mg R.E.a mg mg mg mg mg 0,7 0,7 2,7 2,7 1,5 3,0 3,1 1,6 2,0 9,6 29,0 2,0 9,6 31,2 2,0 4,2 0,6 1,2 0,6 1.9 279,7 118,0 299,0 (80,0) — 288.0 30.5 (30,0) - (408,0) 370.7 51.5 95.3 33.0 1 17.0 2.0 13.5 20.0 (1,0) — 11,3 26,0 - (11.0) — (11.0) - 11.2 399.0 14.3 188.0 9.0 80,00 80,00 25,67 22,50 — 24,00 22,50 0 0 30,00 — — 15,00 0 0 0 0 0 0 11,33 7,00 0 0 0 0,75 0 (0) 0.75 0 0 - 0 0 0 0 0 0 0,15 0.1 I 0.36 0.08 0,05 0,35 0.17 0,01 - 0,35 0,20 0,50 0,33 0,24 0.10 0.50 0,07 0.09 0.03 0.27 0,08 0,08 0,11 0,04 0,5 0,10 0,05 0 — 0,16 0,18 0,03 0,10 0,11 0,02 0,12 0.02 0,03 0.02 0.06 1,70 0,17 1,98 0,30 0 1,60 0,90 0,10 2,03 1,00 1,00 1,50 0,80 0.50 1.00 0.10 1.58 0.43 2.X8 (0.19) (0,16) (Tr) - 0.16 (0,01) 0,17 (0.051 0.59 (0) (0) — — - (0) — _ — — - — 0 (0) 0 (0) (0) 37,70 33,00 (0.90) (3,80) (6,70) (9,00) (Tr) — - - • 43.70 (6,00) 17,28 (6.00) IX. 57 5,8 240.5 (7.0) 12.50 0.38 0.13 3.47 48.95 80 NUTRITIVE VALUE OF FOODS Table I (com) Proximate and inorganic No. Foods I kcal mg 22 Meal 23 Sadza SWEET SORGHUM 24 Stem, fresh WHEAT 25 Whole grain, raw Flour 26 Whole meal 27 Brown 28 White, household Macaroni 29 Raw 30 Boiled SUGAR CANE 31 Stem, fresh VEGETABLES BEANS Green 32 Raw 33 Boiled Dried, raw 34 Butter 35 Haricot BEETROOT 36 Raw 37 Boded BLACKJACK 38 Fresh, raw CABBAGE Common 39 Raw 40 Boded CARROT Peeled 41 Raw 42 Boiled 12,3 70,0 75,0 12,5 12,3 12,4 12,7 10,6 72,8 84,4 348,0 120,0 59,0 367,8 108,0 51,3 85,9 36,8 10,3 3,0 0,5 332,8 13,1 334.6 12,5 348,2 11,7 355.7 10,6 12,4 3,8 2,9 1,5 (1.7) 2,0 1,8 1,6 1,0 1,5 0,5 0,2 76,3 23,0 (14,0) 70,3 71,3 72,9 75,4 76,3 22,5 11,2 3,4 0,7 5,4 21,3 10,0 25,0 40,9 41,5 23,6 17,6 22,0 8,0 17,0 207,0 341,8 330,0 233,0 97,7 1613 48,5 43,0 90,0 92,0 11,3 10,8 87,9 88,9 32,4 23,2 330,0 319,4 39,1 34,5 2,1 1,7 21,1 21,8 1,6 1,3 0,2 0,2 1,4 1,6 0,1 0,1 6,1 4,8 59,6 56,4 8,7 7,8 45,9 43,2 78,6 129,4 20,2 18,0 43,2 37,9 310,0 332,5 40,2 263 154,8 49,7 92,2 93,5 89,2 91,2 25,0 19,7 35,5 28,3 1,6 1,4 1,0 0,8 0,2 0,2 0,2 0,2 5,2 3,9 8,0 6,4 47,7 45,1 35,7 34,0 33,9 25,0 343 27,5 IRENE C. (...) Foods a g PEANUT (GROUNDNUT) Dried, shelled 61 Raw 52 Roasted, salted S3 Butter, smooth PEAS Fresh 54 Raw 55 Boiled 56 Dried, raw PEPPER Sweet, green >7 Raw « Boiled POTATOES, peeled >9 Raw '0 Boiled PUMPKIN, raw All varieties 1 Mature fruit 2 Immature fruit 3 Leaves, fresh 4 RADISH, raw 5 RAPE, raw 5 RUNI, fresh, raw SOYABEAN 7 Dried, raw SPINACH 3 Raw > Boiled SQUASH, raw ) All varieties SWEET POTATOES All varieties 1 Raw > Boiled 1 TARO, raw 5,9 2,5 2,5 75,7 81,3 11,8 91,5 94,5 78,3 «2,0 91,0 94,3 86,5 93,7 86,6 82,2 8,7 91,0 92,0 92,5 69,2 71,1 74,0 4 kcal 591,0 580,9 591,5 85,0 65,8 330,8 28,9 17,7 80,8 69,8 28,8 18,7 41,0 17,0 48,0 68,0 375,3 25,3 22,7 24,1 112,5 104,0 94,9 1 g 27,0 25,4 25,1 6,4 5,2 22,8 1,4 1,1 2,1 1,9 1,0 0,8 4,6 0,9 4,1 5,9 36,3 2,9 2,9 1,1 1,9 1.3 2. i Fa t g 47,8 47,8 49,1 0,4 0,4 1,4 0,4 0,3 0,1 0,1 0,1 0,1 0,5 0,1 0,4 1,0 18,3 0,3 0,3 0,2 0,6 0,4 0,2 g 19,7 21,6 18,4 15,5 11,0 58,5 5,4 3,4 18,3 16,0 6,1 4,2 6,0 3,5 6,2 8,9 23,8 3,8 3,5 5,1 26,0 24,6 22,0 a mg 58,1 70,9 53,4 28,7 19,5 70,3 13,2 9a 8,7 5,8 25,0 17,0 259,5 32,8 (370,0) 410,0 202,1 91,8 92,9 21,4 30,7 29,7 30,9 ing 404,7 394,7 400,0 105,8 91,8 332,8 33,1 17,6 50,8 39,9 32,2 (32,0) (96,0) 27,0 (110,0) 70,0 592,8 50,0 37,9 30,8 48,6 45,5 86,6 IRENE C.
Language:English
Score: 1396618.3 - https://www.fao.org/fileadmin/..._food_omposition_table__1_.pdf
Data Source: un
Unfortunately, many ready-to-eat meals and convenience foods such as pot noodles, pizzas, burgers and fries fall into the category of unhealthy foods. (...) Where possible, try to order healthier options by checking the label, reduce the number of ready-to-eat meals that your family eat a week, take care to control portion sizes and where possible cook or prepare meals using fresh ingredients. (...) Rather than giving children sweet or salty snacks, try out some healthier options like chopped fruit or vegetables that can be eaten raw.     5. Start cooking and have fun! Not everyone has the luxury of being able to cook at home.
Language:English
Score: 1392492 - https://www.unicef.org/eap/how-eat-well-while-staying-home
Data Source: un
On the supply ... Prices of raw tuna firmed up in April 16-07-2021 International trade for canned and processed tuna posted positive results during the first quarter of 2021. However, the weak market trend continues for fresh and frozen tuna for direct consumption, which command higher prices than canning raw material. Supply According ... Strong global trade for canned tuna persisted throughout 2020 07-04-2021 Consumption of inexpensive and shelve-stable canned tuna increased worldwide in 2020 and generated brisk international trade. Demand for frozen raw materials also increased from the large production bases in Asia and Europe to meet growing demand.
Language:English
Score: 1387600.8 - https://www.fao.org/in-action/...obefish/marketreports/tuna/es/
Data Source: un
Unfortunately, many ready-to-eat meals and convenience foods such as pot noodles, pizzas, burgers and fries fall into the category of unhealthy foods. (...) Where possible, try to order healthier options by checking the label, reduce the number of ready-to-eat meals that your family eat a week, take care to control portion sizes and where possible cook or prepare meals using fresh ingredients. (...) Rather than giving children sweet or salty snacks, try out some healthier options like chopped fruit or vegetables that can be eaten raw.     5. Start cooking and have fun! Not everyone has the luxury of being able to cook at home.
Language:English
Score: 1384713.2 - https://www.unicef.org/laos/st...ow-eat-well-while-staying-home
Data Source: un
Comment view | المنتدى العالمي المعني بالأمن الغذائي والتغذية تجاوز إلى المحتوى الرئيسي FAO Header menu إطبع إرسال عن المنظمة في ميدان العمل البلدان الموضوعات المطبوعات المطبوعات الإحصائيات الشراكات English Español Français العربية 中文 Русский المنتدى العالمي المعني بالأمن الغذائي والتغذية المنتدى العالمي المعني بالأمن الغذائي والتغذية Main navigation Homepage معلومات أساسية الأنشطة الموارد أخبار أعضاء المنتدى الشركاء أستاذ دكتور Pathawit Chongsermsirisakul Chulalongkorn University and SiPa Research Organization تايلند 08.10.2020 In the crisis of the COVID epidemic, there is a shift in the raw materials and ingredients businesses that will be used for cooking across the country. (...) All countries have turned to domestic or regional consumers as humans still have to consume three meals a day to survive. Local food is the only way for all countries, even higher or more expensive than ever. (...) Therefore, Real-time monitoring should be designed and utilized to strengthen of existing local food production such as the cop strategies, climate, conflict data of local food raw materials and ingredients, price information, and other factors to identify the likelihood of acute food insecurity and help policy makers enact timely policy responses for early warning systems and support preventative policy responses to food crisis risk in each local area.
Language:English
Score: 1379700.6 - https://www.fao.org/fsnforum/index.php/ar/comment/10235
Data Source: un