Main pointsThough stakeholders are already aware of the importance of sustainable non-timber forest product (NTFP) management and integrated watershed management, they have yet to fully appreciate or implement them.Experiences from community facilitation show that management of one type of traditional NTFP – tengkawang (illipe nut) – from its upstream cultivation to downstream marketing could become an entry point for integrated landscape management in the Labian-Leboyan watershed.Lessons learned from activities in several Iban Dayak communities show that external facilitation from outside the villages is important as it can accelerate collaboration processes between village communities and external stakeholders; and help in establishing local strategies that integrate modern knowledge with customary rules.

The sustainable forestry challenge. The failure of implementation of forestry laws in Brazil. Enforcement of forestry laws in Finland. Analysis and recommendations.

Non-wood forest products (NWFPs) have been vitally important to forest-dwellers and rural communities for centuries. This publication is a product of the Food and Agriculture Organization's attention to this long-neglected area of forestry. It contains reports describing the status, management and importance of NWFPs in 11 Asian countries.

This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section. Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.

The destruction of the tropical forests proceeds Nobody at the symposium believed that the rapidly. We all know that this has global ecologi tropical forest area would remain untouched. cal and economical consequences. The problem The population explosion takes care of that argu is of such magnitude that it can only be com ment. The two main problem areas before us are pared to warfare. The destruction of tropical first the wise utilization of that portion of the forests is not only detrimental to the global forest which will be used - especially the intro ecology but also poses a serious threat to the duction of planned forestry in such areas, and people living in this area. Furthermore the over second, the development of a good plan for utilization of such a valuable resource poses a nature conservation in the tropics. serious threat to the next generations. The papers presented at the symposium will Apart from the problem generated for the most certainly not solve all the problems but we people in those regions and on earth in general hope they contribute to the very much needed, there is a moral obligation to preserve the vast continued discussion of possible solutions which biological diversity in the tropical forests. We must be implemented in the near future.

Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins and carbohydrates) are one of the three macronutrients and therefore an essential part of a healthy diet. The ability to process oils and fats to make them acceptable as part of our food supplies is a key component in our overall knowledge of them. Without this ability, the food that we consume would be totally different, and much of the flexibility available to us as a result of the application of processing techniques would be lost. Obviously we need to know how to process fatty oils, but we also need to know how best to use them once they have been processed. This second edition of Edible Oil Processing presents a valuable overview of the technology and applications behind the subject. It covers the latest technologies which address new environmental and nutritional requirements as well as the current state of world edible oil markets. This book is intended for food scientists and technologists who use oils and fats in food formulations, as well as chemists and technologists working in edible oils and fats processing.