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Water and water policy in world food supplies
1987
Jordan, W.R. (ed.)
Water and water policy in world food supplies
1987
Jordan, Wayne R.
FOOD SECURITY IN A WATER-SCARCE WORLD: MAKING VIRTUAL WATER COMPATIBLE WITH CROP WATER USE AND FOOD TRADE Texto completo
2013
David Oscar YAWSON | Barry MULHOLLAND | Tom BALL | Sushil MOHAN | Philip WHITE
Virtual water has been proposed as a mechanism with potential to reduce the effects of water scarcity on food security. To evaluate the role of virtual water in reducing the effect of water scarcity on food security, all components of the available water resource in agricultural areas must be quantified to provide a basis for evaluating food imports driven by water scarcity. We refer to this situation as ‘agri-compatible connections’ among water scarcity, virtual water, and food security. To date, this has not been captured in the literature on water scarcity, virtual water flows and food security. The lack of agri-compatibility has rendered the virtual water concept seemingly inconsistent with trade theories and water-food security policy needs. We propose two requirements for achieving agri-compatible connections: (i) the limit of crop production imposed by water scarcity should be captured by quantifying all components of the water available to satisfy specific crop water requirement in the importing economy, and (ii) food import should satisfy ‘water-dependent food security’ need, which is the actual or potential food security gap created by insufficient available water from all sources for crop production (all other things being equal). Further, we propose that agri-compatible water scarcity should capture three key elements: (i) a reflection of aridity or drought potential, (ii) quantification of all the components of water resource available to a given crop at a given locality and time, and (iii) use of crop- and catchment-specific water scarcity factors to evaluate the effect of crop production and virtual water on water scarcity. In this paper, we show the conceptual outlines for the proposed agri-compatible connections. Achieving agri-compatible connections among water scarcity, virtual water and food security will enhance the analysis and understanding of the role of virtual water for food security in the importing economy and water scarcity in the exporting economy. We suggest that achieving agri-compatibility will improve the use of virtual water as a mechanism to reduce existing and future pressures on global food security
Mostrar más [+] Menos [-]Handbook of food isotherms
1982
Iglesias, Héctor A. | Chirife, Jorge
Abstract: A handbook is devoted entirely to water vapor sorption data of foods and food components and includes over1000 isotherms. A mathematical description is provided for over 800 of the isotherms. An introductory section discussesthe equilibrium relation between the moisture content of foods and water activity (related to the relative humidity of the surrounding atmosphere) depicted in the water sorption isotherms of foods; changes affected by water activity (microbial growth, enzymatic reactions, non-enzymatic browning and lipid oxidation, food texture changes) also are discussed. The main recommended uses of the water sorption isotherms are discussed, as well as the influence of food pretreatments, composition, and food species differences. Guidelines are included for the graphical representation of experimental data on water sorption in foods, and on the criteria used for the compilation and representation of the data. (wz).
Mostrar más [+] Menos [-]Food and Water Distribution Report
2021
Aden, Liban
The Present situation of the people is not bad thought they still need more relief and humanitarian aid such as food parcels health and education services in order to improve their living condition therefore we suggest to help that people in order to little survive their lives and improve tier wellbeing. ANNEX
Mostrar más [+] Menos [-]Water treatment in food industry Texto completo
2018
Krasnova T.
The author considered the contemporary state of the issue of water treatment in food and beverages production. The article presents regulated water quality parameters for drinking and bottled water, for dairy industry, beer and soft drinks production, as well as for production of vodka, vodka for export, and baby food. The article shows that water from central utility and drinking water supply needs additional treatment to produce food and beverages. It should be cleaned from hardness salts, iron, manganese, mineral salts, organic compounds and microbial contamination. Besides, many companies use groundwater sources (from wells). That makes water treatment procedure even more complicated. The author considered such treatment methods as ion exchange, magnetic water treatment, catalyzed oxidation, deferrization using sorption-filtering materials from mineral raw materials, aeration, reverse osmosis, electrodialysis, activated carbon adsorption. The author shows the treatment mechanisms, their advantages and disadvantages. The article indicates which materials and equipment can be used to apply these methods in water treatment practice. It describes new techniques for effective water treatment such as radiolysis, cavitation and advanced oxidation treatment techniques. It gives flow diagram of bottled water production depending on its origin and content of impurities which is used by the companies working in Gelendzhiksky district, Lipetsk and Kemerovo. The author analyzed the contemporary state of the issue of water treatment in food and beverages production companies based on the available information and assessed the technical level of water treatment systems. The article reveals that only companies which produce alcoholic drinks such as vodka, liquors, and beer use a number of water treatment procedures which meet modern requirements. In general, food production companies face water treatment issue. Labor intensive, expensive and non-environmentally friendly water treatment methods are used everywhere. But they do not always guarantee required water quality. For that reason water treatment schemes in food industry should be revised. The author gives recommendations to replace traditional technologies with modern ones.
Mostrar más [+] Menos [-]Water and Other Food Constituents Texto completo
2016
Schuck, Pierre
absent
Mostrar más [+] Menos [-]The Water for Food Paradox Texto completo
2013
Chartres, C. | Sood, A.
This paper considers whether there will be sufficient water available to grow enough food for a predicted global population of 9 billion in 2050, based on three population and GDP growth modelling scenarios. Under the a low population growth with high GDP growth scenario, global consumptive water demand is forecast to increase significantly to over 6,000 km3, which is approximately 3,000 km3 greater that consumptive use in the year 2000. Also of concern is that rising global temperatures are going to increase potential evaporation, and t us irrigation water demand, by up to 17%. Sustainable intensification of agriculture can provide solutions to this predicament. However, productivity growth i not fast enough and we face considerable risks in the next 20 to 30 years. Concerted action to combat food insecurity and water scarcity is required based on agricultural research and development, policy reform and greater water productivity, if the world is to feed its growing population.
Mostrar más [+] Menos [-]Irrigue water and food safety Texto completo
2010
Bruno Biavati | Paola Mattarelli
Seventy-one percent of the earth’s surfaces are covered by oceans.Water therefore are an important habitat for the microorganisms and the other living things.A consistent microbial biodiversity is present in water from phototrophs to chemioorganotrophs. The complex relathionships between different microorganisms and the environment are often modified by organic, chemical and physic contaminations. The input of organic material can determine pathogen pollution. The presence of pathogens has to be monitored to eliminate serious problems for animal and human health. Water, in fact, can be a vehicle direct (drinking water) or indirect (irrigue water) for microbial pathogens.
Mostrar más [+] Menos [-]Water scarcity and food security
2009
Chartres, Colin J. | Varma, Samyuktha
