“Cigarettes a la carte”
explains that methods must be employed to increase the static
Table 1 Chronology of selected industry documents involving taste, puff volume, and vent blocking from various manufacturers 1955 to 1994*
Philip Morris BAT/B&W/Imperial RJ Reynolds Lorillard
1955 Puff volume 75 Taste 49
1956 Taste 53
1959 Taste 50 55
1960 Taste 54
1967 Puff volume 86 87
Vent blocking 125
1968 Vent blocking 122
1969 1970 Puff volume 97
1971 Puff volume 78
1972 Puff volume 79
1974 Puff volume 109
1975 Puff volume 76 81
1977 Puff volume 77 82 107 Puff volume 108 Vent blocking 108
Vent blocking 120 121
1978 Puff volume 88 Puff volume 112
1979 Puff volume 103 Puff volume 101
1980 Puff volume 74 Taste 59 Puff volume 93 94
1981 Puff volume 95 96
1982 Vent blocking 123 124 Taste 47 Puff volume 102 Puff volume 111
Vent blocking 119
1983 Puff volume 80
1984 Puff volume 84 Puff volume 20
Vent blocking 130
1985 Vent blocking 131
1986 Puff volume 98
1987 Puff volume 105
1989 Taste 60
1990 Taste 65 Puff volume 92
1994 Taste 44 45 Puff volume 110
*The cites in this table are meant to be illustrative rather than representative of materials on this topic to be found on the internet. (...) One might wonder if the issue of behavioural vent blocking (discussed below) is at odds with the issue of vent induced lighter taste. After all, if vents were completely blocked might not the cigarette taste become the same as its unventilated counterpart? (...) The stain pattern studies cited above
demonstrate that the system works for several popular brands.
Language:English
Score: 1447092.6
-
https://www.who.int/fctc/treat...nts/ArtElevenKozlowskiFive.pdf
Data Source: un
While some groups in many societies are working on these challenges, the net gain over the decades appears to have been modest, if positive at all.
The Taste Problem.
6 John Kenneth Galbraith has been one of the incisive analysts of the nature of competition and the manipulation of tastes through advertising and the failure of societies to reach reasonable solutions to their collective problems.
8
Certain preference or taste patterns, together with their associated value systems, can be virtually guaranteed to create dissatisfaction in a society, and are thus undesirable per se. There is also an important link to morality, since tastes and preferences interface with the values by which right and wrong are defined. (...) While this pattern is certainly not universal, a large number of
11
countries have shared the experience, including several from Latin America and fast- growing China.
Language:English
Score: 1388764.1
-
https://www.un.org/en/ecosoc/meetings/2005/docs/Berry.pdf
Data Source: un
Another unique ware found on board was a Dragonhead ewer (a large ornate jug for carrying water), nearly 1 metre in length with a design modelled on Western Asian metal ware and with a ‘lozenge’ pattern popular in Iran and Iraq, but decorated with a Chinse style dragon head on top. Goods such as the dragonhead ewer are indicative of the ways in which Tang, China and Abbasid tastes and aesthetics were combined to produce unique objects for trade via the Silk Roads.
(...) Here materials such as Cobalt from the Iranian plateau, production techniques in Chinese ceramics, and the aesthetic tastes of the markets in Tang China and Abbasid West Asia, combined to produce unique trade wares.
Language:English
Score: 1346504.3
-
https://en.unesco.org/silkroad...silk-road-wares-tang-shipwreck
Data Source: un
It takes some time for a person’s taste buds to adjust, but once they get used to less salt, one is more likely to enjoy food and notice a broader range of flavours.
(...) Whilst this may be true at first, taste buds soon become accustomed to less salt and you are more likely to enjoy food with less salt, and more flavour.
“Foods high in salt taste salty.” Some foods that are high in salt don't taste very salty because sometimes they are mixed with other things like sugars that mask the taste.
Language:English
Score: 1325443.7
-
https://www.who.int/news-room/...t-sheets/detail/salt-reduction
Data Source: un
The second blog on Reshaping Food Retail focuses on the crucial role of food retail marketing practices in shaping an environment that influences children’s dietary preferences, their food and drink choices, and family purchasing patterns. Indeed, UNICEF analyses of sales trends [ these can be found below ] demonstrate a rise in sales of highly processed food and drink containing excessive amounts of unhealthy fat, sugar and salt in different settings. (...) The third blog on Marketing Unhealthy Food to Children focuses on the promotion of highly processed and unhealthy food and drink and how this influences the desires, tastes, and eating habits of a new generation to the detriment of their health and well-being. (...) Download the Euromonitor Analyses
Analysis of Euromonitor International Data in China
Analysis of Euromonitor International Data in Philippines
Analysis of Euromonitor International Data in Viet Nam
Download the Landscape Analyses
Landscape Analysis and Priority Actions in Vietnam
Landscape Analysis and Priority Actions in the Philippines
Landscape Analysis and Priority Actions in Mongolia
Landscape Analysis and Priority Actions in China
Download the Reports
Sweet-sounding adverts that leave a sour taste
Controls on the marketing of food and non-alcoholic beverage
Unhealthy digital food marketing to children in Philippines
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Language:English
Score: 1319690.7
-
https://www.unicef.org/eap/pre...y-and-improving-diets-children
Data Source: un
By accessing this
disaggregated information, this study explores the pricing behavior of firms across destinations
and further examines whether the observed patterns are led by heterogeneity of “tastes” across
destinations. (...) The importance of the diversity of tastes across destinations is then tested in an extension of the
analysis. (...) Most importantly, each country might
have its own taste and sensitivity to the varieties of coffee.
Language:English
Score: 1272520.7
-
https://www.wto.org/english/re...wkshop14_e/valentina_rollo.pdf
Data Source: un
THE MEASUREMENT OF INFLATION AND CHANGES IN THE COST OF LIVING : PAPER / SUBMITTED BY THE ECE SECRETARIAT
The Fisher index, on the other hand, is not presumed to
be biased either way.
Changes in tastes
15. The generalizations made above are fairly robust when tastes do not
change and the same goods and services are available in both time periods.
(...) Consumer preferences
may be expected to change as a result. Such changes in tastes must affect
consumers welfare but, as already emphasized, a CoL index does not attempt
to measure changes in the cost of living over time unless tastes remain the
same. (...) Changes in tastes may also disturb the usual relationships between
Laspeyres and Paasche indexes.
Language:English
Score: 1259376.9
-
daccess-ods.un.org/acce...en&DS=CES/AC.49/1997/37&Lang=E
Data Source: ods
1
Sweet-sounding adverts that leave a sour taste:
Social-media marketing of unhealthy food to children in East Asia and Pacific
2
Ackn
Acknowledgements
This publication was prepared through the support of the Nutrition Section of the UNICEF East Asia and Pacific Regional office.
(...) Descriptive words help consumers visualise the taste and smell while ‘you deserve it’ statements encourage consumers to indulge themselves.
(...) These
influencers also act as marketers for unhealthy highly processed foods, featuring
their packaging, showing the products, and tasting them with pleasure and
enjoyment in their videos.
3.
Language:English
Score: 1224715.4
-
https://www.unicef.org/eap/med...ldren%20-%20Quilt%20Report.pdf
Data Source: un
Nutrient contents in foods can vary significantly because:
of environmental, genetic and processing influences such as feed, soil, climate, genetic resources (varieties/cultivars, breeds), storage conditions, processing, fortification and market share;
each country has its own consumption pattern resulting in country-specific foods, recipes and brand-name foods (commercial foods with the same brand-name can have varying composition due to taste or fortification regulations across borders)
food biodiversity highly influences the composition of foods: nutrient values may vary up to 1000 times among different varieties of the same foods.
Language:English
Score: 1211076.4
-
https://www.fao.org/nutrition/food-composition/ar/
Data Source: un
Nutrient contents in foods can vary significantly because:
of environmental, genetic and processing influences such as feed, soil, climate, genetic resources (varieties/cultivars, breeds), storage conditions, processing, fortification and market share;
each country has its own consumption pattern resulting in country-specific foods, recipes and brand-name foods (commercial foods with the same brand-name can have varying composition due to taste or fortification regulations across borders)
food biodiversity highly influences the composition of foods: nutrient values may vary up to 1000 times among different varieties of the same foods.
Language:English
Score: 1211076.4
-
https://www.fao.org/nutrition/food-composition/en/
Data Source: un
