1,721,036 research outputs found
Sustainable food systems for food security
Full text linkFood and nutritional security refers to the challenge of providing sustainable, healthy and accessible food to all people. It has four interconnected dimensions: availability, access, utilization and stability. Tackling this tremendous challenge means transforming our food systems and mobilizing key stakeholders and decision-makers to leverage intersectoral knowledge and scientific evidence. From 2014 to 2020, CIRAD and INRAE led an ambitious interdisciplinary flagship programme on the transitions for global food security called GloFoodS. Authored by principal investigators and contributors to research projects funded by GloFoodS, this book is representative of the programme’s interdisciplinary research but does not claim to provide exhaustive coverage of topics and approaches of food security. It presents recent research findings from many disciplines, including the life, engineering and social sciences. The findings were drawn from different analysis scales as well as from the combination of local and global food security approaches. The various chapters explore issues such as food system governance, balance and discrepancies between agricultural supply and food needs, the role of innovations in providing high-quality foods and promoting resilient value chains, and the role of local resource management in achieving food security. This book will be of interest to a broad scientific audience of researchers, academics, food systems professionals and decision-makers, as well as readers interested in food and nutritional security issues. Découvrez aussi sur notre boutique en lign
Sustainable food systems for food security
Full text linkFood and nutritional security refers to the challenge of providing sustainable, healthy and accessible food to all people. It has four interconnected dimensions: availability, access, utilization and stability. Tackling this tremendous challenge means transforming our food systems and mobilizing key stakeholders and decision-makers to leverage intersectoral knowledge and scientific evidence. From 2014 to 2020, CIRAD and INRAE led an ambitious interdisciplinary flagship programme on the transitions for global food security called GloFoodS. Authored by principal investigators and contributors to research projects funded by GloFoodS, this book is representative of the programme’s interdisciplinary research but does not claim to provide exhaustive coverage of topics and approaches of food security. It presents recent research findings from many disciplines, including the life, engineering and social sciences. The findings were drawn from different analysis scales as well as from the combination of local and global food security approaches. The various chapters explore issues such as food system governance, balance and discrepancies between agricultural supply and food needs, the role of innovations in providing high-quality foods and promoting resilient value chains, and the role of local resource management in achieving food security. This book will be of interest to a broad scientific audience of researchers, academics, food systems professionals and decision-makers, as well as readers interested in food and nutritional security issues. Découvrez aussi sur notre boutique en lign
Chemiluminescent and bioluminescent assays as innovative prospects for mycotoxin determination in food and feed
No full textMycotoxin contamination of food and feedstuffs is among the top priorities for human and animal safety. The currently used techniques for mycotoxin determination, either chromatography or ELISA, are unsuitable for routine in-field assessment. There is an urgent need for other accurate, simple and cost-effective techniques that can be used as a screening tool for a rapid estimation of mycotoxin contamination in commodity lots. This paper reviews the literature on the use of chemiluminescence (CL) and bioluminescence (BL) assays for direct or indirect mycotoxin assessment. The chemiluminescence immunoassays, adenosine triphosphate (ATP) bioluminescence and bioassays are reviewed and their advantages and limitations discussed. These techniques used in food testing and the pharmaceutical industry offer promise as rapid techniques for mycotoxin determination. Chemiluminescence and bioluminescence bioassays are the most innovative alternatives to the conventional techniques used for mycotoxin determination in food and feed
Introduction [Durabilité des systèmes pour la sécurité alimentaire]
No full textSource Agritrop Cirad (https://agritrop.cirad.fr/608490/)International audienc
Introduction [Sustainable food systems for food security]
No full textSource Agritrop Cirad (https://agritrop.cirad.fr/601378/)International audienc
Les biodéchets alimentaires en zone urbaine : une ressource pour l'économie circulaire entre villes et agriculture
No full textSource Agritrop Cirad (https://agritrop.cirad.fr/608509/) * Autres projets (id;sigle;titre): ;GloFoodS;(FRA) GloFoodS// ;;(FRA) Projet P&G City// ;;(FRA) Projet Bidons bleus//International audienc
Le manioc, entre culture alimentaire et filière agro-industrielle
Full text linkThe cassava-processing industry plays a key role in food safety and in the economies in the Global South, mainly in rural areas but increasingly in cities too. Climate change is expected to play an even greater role in world agriculture. This book brings together all of the available knowledge on cassava and highlights the agronomic and commercial issues surrounding this crop. It presents an overview of cassava production worldwide, covering all of the various aspects of the plant (botany, genetics), as well as its main forms of cultivation, its diseases and pests. It describes how to use, consume and process cassava
Danger dans l'assiette
No full textLes moisissures sont présentes partout dans notre environnement. Certaines sont inoffensives et utiles à l'homme pour donner du goût au fromage, au pain, au vin, à la bière, à la charcuterie... Mais d'autres peuvent se révéler dangereuses, voire mortelles. Il suffit de quelques jours pour que des fruits, des légumes ou des aliments cuits moisissent. Parfois, c'est directement dans les champs que se développent ces champignons microscopiques. Rien ne leur échappe, mais tous ne sont pas toxiques. Pourtant, certaines espèces peuvent produire des molécules dangereuses appelées mycotoxines. Invisibles à l'oeil nu, elles agissent insidieusement et leur toxicité est maintenant avérée. Elle se manifeste de façon aiguë en conduisant parfois à la mort, mais surtout de façon chronique avec, à terme, des maladies comme le cancer. Le développement de moisissures toxiques sur des aliments n'est pas nouveau. C'était même un fléau au Moyen Âge, avec des milliers de victimes atteintes du fameux "mal des ardents" dû à une moisissure du seigle. Saviez-vous d'ailleurs que l'on en extrait de nos jours la drogue appelée LSD ? Cet ouvrage décrypte ces dangers alimentaires dans le quotidien de chacun, que les produits proviennent du marché local, international, bio ou équitable. Il dévoile de façon accessible la nature de ces toxines et présente les moyens permettant de contrer leurs effets. Peut-on vivre au quotidien avec les mycotoxines ? Quelles moisissures sont un danger pour la santé ? Y a-t-il des aliments à risque ? Peut-on aussi trouver des mycotoxines dans la viande, les oeufs ou le lait ? Y a-t-il des populations plus exposées ? Au fait, les sorcières de Salem ont-elles été empoisonnées par des mycotoxines ? Sommaire : 1- Moisissures et mycotoxines. 2- Quels sont les effets sur la santé de l'homme et des animaux ? 3- Que deviennent les mycotoxines une fois absorbées ? 4- Comment gérer le risque lié aux mycotoxines ? 5- Comment vivre au quotidien avec les mycotoxines
Innovative measures for ensuring food safety in the food value chain
No full textFood safety is a major research topic due to the increasing concern of consumers with public health related issues, along with the stronger sanitary standards set for international trade. To face these constraints and ensure prevention and control of food contaminants, it is essential to implement Food Quality Management Systems (FQMS) and Food Safety Management Systems (FSMS) based on the application of the Hazard Analysis and Critical Control Points (HACCP) method and its prerequisites (Good Practices) throughout the food value chain. However, considering only the technical or analytical features is not enough for this implementation. There is an urgent need for a systematic/proactive, cost-effective approach towards the control of contaminants and phytosanitary residues along the agri-food chains. Efficient FQMS should take into account the socio-economic context along with the organizational and technological capabilities of the chain stakeholders, including farmers, seed producers, cooperatives, storage and transportation infrastructures, SMEs and big enterprises, as well as market intermediaries and actors. On the other hand, this approach of FQMS establishment could be coupled with a collective scientific expertise, at national or regional level, in order to give insight and recommendations to policy-makers, public health and regulatory authorities. The coupling of these two approaches is an innovative way to make food safety a reality, especially in the specific context of less developed countries. This chapter summarises these innovative measures for food safety implementation in agri-food chains, with illustrations in African, Latin American and Asian countries
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