"Consumer demand for local foods, including local meat, has increased over the past two decades (Martinez 2010, Low and Vogel 2011, Johnson, Marti et al. 2012, Gwin, Thiboumery et al. 2013, Sand 2013, Rushing and Goldblatt 2014). For the past four years, the −́£What's Hot Culinary Forecast' published by the National Restaurant Association, based on surveys of about 1,300 professional chefs across the country, has listed "Locally Sourced Meat and Seafood" as the number one food trend (National Restaurant Association 2015). As the demand for local meat has increased, it has increased pressure throughout the supply chain to fulfill this demand. Many farmers are interested in this rising demand, as selling their products locally has many potential benefits for them, such as developing long-term relationships with their consumers, earning a premium price for their products, and earning more direct profit (Martinez 2010, Gwin, Thiboumery et al. 2013). Between the farmer and the consumer, though, are many important steps in the supply chain, particularly in the case of meat. Processing, distribution, and regulation are three areas that matter, particularly in a meat supply chain, for getting the product from farmer to consumer, and the broader network involved in bringing meat to market involves a variety of actors and relationships between them. A well-established conventional meat supply chain exists, but local products often are unable to move through that supply chain or cannot do so in a way that is economically sustainable for the local producer. The conventional meat supply chains operates on large volumes of consistent size, quality, and type of animals, processed extremely efficiently and quickly, and distributed via complex national and international distribution systems. Small processors and producers cannot easily participate in this conventional meat supply chain, and generally operate within a local or regional supply chain that operates on smaller volumes, and can accommodate some variation in size and type of animal (Bloom and Hinrichs 2011, Johnson, Marti et al. 2012, Matthews and Johnonson 2013). Strengthening the local or regional meat supply chain strengthens the small processors and producers, which move their products through that supply chain. Other than adding to the economic viability of these businesses, developing a strong regional supply chain can have other positive impacts which will be further explored later in this paper, include potential for more environmentally sustainable animal production and processing, and potential for business decisions that value social justice. ..." -- from introduction.

The Agricultural Outlook 2021-2030 is a collaborative effort of the Organisation for Economic Co-operation and Development (OECD) and the Food and Agriculture Organization (FAO) of the United Nations. It brings together the commodity, policy and country expertise of both organisations as well as input from collaborating member countries to provide an annual assessment of the prospects for the coming decade of national, regional and global agricultural commodity markets. The publication consists of 11 Chapters; Chapter 1 covers agricultural and food markets; Chapter 2 provides regional outlooks and the remaining chapters are dedicated to individual commodities.

Market research guide to the food industry a tool for strategic planning, competitive intelligence, employment searches or financial research. Contains trends, statistical tables, and an industry glossary. Includes one page profiles of food industry firms, which provides data such as addresses, phone numbers, and executive names.

This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, toxicology, and quality assurance, and gives a broad insight into the product’s safety and health hazards. The book considers the safety of fermented meat products through a whole food chain approach. It focuses on requirements for strict hygienic and technological procedures to prevent potential risk during the production of ready-to-eat products. The book does not aim to serve as negative publicity for meat products. Just the opposite – it points out to the complexity of prevention and control of potential hazards/risks in the production which greatly contributes to a higher total value of fermented meat products. This reference book is a result of collaborative efforts of a number of distinguished authors with international reputation from renowned institutions and it is intended to both academic and professional audience.

The next stage in the food revolution: a radical way to select fruits and vegetables and reclaim the flavor and nutrients we've lost. Ever since farmers first planted seeds 10,000 years ago, humans have been destroying the nutritional value of their fruits and vegetables. Unwittingly, we've been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for more than 400 generations. Eating on the Wild Side reveals the solution -- choosing modern varieties that approach the nutritional content of wild plants but that also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmer's market, and introduces simple, scientifically proven methods of preparation that enhance their flavor and nutrition. Based on years of scientific research and filled with food history and practical advice, Eating on the Wild Side will forever change the way we think about food.