Food Industry And The Environment Practical Issues And Cost Implications

Editorial Introduction.- J.m. Dalzell.- 1 Food From Animals: Environmental Issues And Implications.- 1.1 Introduction.- 1.2 Disposal Of Animal Excreta.- 1.3 Energetic Efficiency.- 1.4 Environmental Influences Upon Perceptions Of Quality In Food From Animals.- 1.4.1 Flavour.- 1.4.2 Fatness.- 1.4.3 Freedom From Undesired Characteristics.- 1.4.4 Animal Welfare Perceptions.- 1.5 Conclusion.- 2 Organic And Non-organic Agriculture.- 2.1 Background.- 2.2 What Is Organic Farming?.- 2.3 Organic Husbandry Techniques.- 2.4 The Environmental Impact Of Agriculture.- 2.4.1 Pesticides.- 2.4.2 Nitrates.- 2.4.3 Wildlife.- 2.4.4 Soil Erosion.- 2.4.5 Energy And Non-renewable Resources.- 2.5 Physical And Financial Performance Of Organic Farms.- 2.5.1 Yields.- 2.5.2 Prices.- 2.5.3 Costs.- 2.5.4 Profitability.- 2.6 Standards For Organic Food And Farming.- 2.6.1 Ec Regulations.- 2.6.2 Labelling.- 2.6.3 Other Schemes.- 2.7 Future Trends.- 2.7.1 Towards A Sustainable Agriculture.- 2.7.2 Environment First: A Concept For Agriculture?.- Further Reading.- References.- 3 The Environmental Implications Of Genetic Engineering In The Food Industry.- 3.1 Introduction.- 3.2 The Regulatory Climate.- 3.3 Consumer Acceptability.- 3.4 A Case Study: The Genetically Engineered Tomato.- 3.4.1 The Techniques Of Genetic Subtraction.- 3.4.2 Metabolic Studies Of The Recombinant Tomato.- 3.4.3 Field Trials Of The Recombinant Tomato.- 3.4.4 Ethylene Production In Recombinant Tomatoes.- 3.4.5 The Engineering Of Processing Tomatoes.- 3.4.6 Regulatory Approval Of The Recombinant Tomato.- 3.4.7 Legal Dispute.- 3.5 A Case Study: Chymosin Produced By Genetic Engineering.- 3.5.1 The Biosynthesis Of Mammalian Chymosin.- 3.5.2 The Choice Of Host Organism.- 3.5.3 Construction Of The Genetically Engineered K. Lactis.- 3.5.4 Production Of Chymosin.- 3.5.5 Safety Of Production.- 3.5.6 The Chemical And Functional Properties Of Chymosin Produced By The Genetically Engineered K.