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Author: Laurian Unnevehr
Publisher: Int. Rice Res. Inst.
Keywords: quality, grain, asia, national, economics, projects, international, report, demand, rice, terminal, consumer, idrc
Number of Pages: 257
Published: 1992
ISBN-10: 9712200302
ISBN-13: 9789712200304
Overview; Consumer demand for rice quality; Rice quality at the retail level; Rice grain quality and the marketing system; Rice grain quality in selected international markets.
26512
Author: Unknown
Publisher: DIANE Publishing
Keywords: grain, inspecting, handlers, practical, procedures
Number of Pages: 91
Published:
ISBN-10: 1428953965
ISBN-13: 9781428953963
40660
Author: Carol Collar
Publisher: UCANR Publications
Keywords: small, grain, forages, production
Number of Pages: 7
Published:
ISBN-10: 1601074123
ISBN-13: 9781601074126
52612
Author: International Rice Research Institute
Publisher: Int. Rice Res. Inst.
Keywords: rice, research, conference, august, korea, seoul, international, papers, grain, marketing, quality, issues, selected
Number of Pages: 76
Published: 1991
ISBN-10: 9712200124
ISBN-13: 9789712200120
Trends and patterns in Asian rice consumption; Assessing rice quality characteristics and prices in selected international markets; Consumer demand for rice grain quality; Parboiling and consumer demand for parboiled rice in South Asia; Rice grain quality as an emerging priority in national rice breeding programs; Research priorities for improving rice grain quality.
33575
Author: Unknown
Publisher: DIANE Publishing
Keywords: grain, worldwide, market, australia, boards, canada, wheat
Number of Pages: 68
Published: 1992-08-01
ISBN-10: 1568060076
ISBN-13: 9781568060071
Examines Canada and Australiaąs grain export marketing systems, government assistance to wheat producers during the last 5 years, their export credit systems, and new export practices.
40041
Author: S. S. Deshpande
Publisher: Food & Agriculture Org.
Keywords: global, perspective, nuts, seeds, grain, legumes, fermented
Number of Pages: 132
Published: 2000-09
ISBN-10: 9251044449
ISBN-13: 9789251044445
This bulletin reviews the production of meat substitutes, condiments and bread-like products in various regions of the world, through the fermentation of grain legumes, seeds and nuts, Such traditional fermentation technologies, which are rapidly being lost, improve the nutritional quality and palatability of these protein-rich foods, while reducing levels of their toxic constitutents and fuel requirement for their preparation.
12008
