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Prepackaging Lettuce At Shipping Point Classic Reprint
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Book Synopsis Prepackaging Lettuce at Shipping Point (Classic Reprint) by : Peter G. Chapogas
Download or read book Prepackaging Lettuce at Shipping Point (Classic Reprint) written by Peter G. Chapogas and published by Forgotten Books. This book was released on 2017-10-28 with total page 56 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Prepackaging Lettuce at Shipping Point In December 1959, the U. S. Department of Agriculture packaging search staff began exploring the possibilities of wrapping lettuce in rink films. The first cross-country test shipment was initiated in gust 1960 and more tests followed. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Book Synopsis Lettuce Prepackaged at Shipping Point: A Preliminary Market Survey (Classic Reprint) by : U. S. Agricultural Marketing Service
Download or read book Lettuce Prepackaged at Shipping Point: A Preliminary Market Survey (Classic Reprint) written by U. S. Agricultural Marketing Service and published by Forgotten Books. This book was released on 2018-03-18 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Lettuce Prepackaged at Shipping Point: A Preliminary Market Survey Test shipments were made from Salinas, Calif., during the summer of 1960, and again in 1961. Most of these tests indicated that polystyrene film was a 'safer' film to use than the other films, which were generally more moisture proof. It is safer' in that it allows some dehydration, helping to prevent sliming and decay-particularly if the lettuce is not properly refrigerated. Some Salinas shippers made a few commercial shipments during the late summer of 1961, and one shipper began shipping in sizable quantities out of Salinas in the late fall of 1961. These shipments and the attendant publicity stimu lated great activity on the part of the lettuce industry. About 10 lettuce shippers made commercial shipments of shrink-film-wrapped lettuce out of the Imperial Valley, California, and Yuma, Ariz., areas during the winter season of 1962. The outstanding advantage of shrink-film packaging is the reduction of freight costs. According to L. M. Cox, Western Growers Association traffic manager, savings in freight amount to $231 a car for a 700-carton load from California to New York. The freight per carton of prepackaged lettuce weighing 31 pounds is 98 cents, compared to for an equivalent 47-pound carton of regular pack. One receiver estimated that it will eventually cost him more to buy untrimmed lettuce in cartons than shrink-film-wrapped lettuce, because of this difference in freight costs. This difference will be accentuated when piggyback shipments begin with -pound trailer loads (shipped two to a railroad flatcar) on which refrigeration charges will be equivalent to those now paid for a single refrigerator car. Another advantage is that the consumer may get a better head of lettuce, with less bruising and more green leaves remaining intact and edible (even though she has to discard one discolored leaf because of dehydration), than she would be getting, on the average, if the lettuce were shipped untrimmed and perhaps badly bruised from bulge packing, thus requiring extensive trimming at the retail store. Other advantages to prepackaging lettuce at shipping point, also are claimed. Some growers report higher yields of marketable lettuce whenit is prepackaged at the shipping point, because, even though a head of lettuce may be unmarketable if untrimmed, it frequently can be prepackaged if the outer damaged leaves are trimmed off. It may be possible to use lighter test weight and cheaper cartons by dropping from a 47-pound pack to a 3l-pound pack. Also, considerable savings in retail labor and packaging costs should be realized by the retailer even if he does need to retrim some shrink-film-wrapped lettuce because of poor appearance. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Book Synopsis Prepackaging Lettuce at Shipping Point by : Peter G. Chapogas
Download or read book Prepackaging Lettuce at Shipping Point written by Peter G. Chapogas and published by . This book was released on 1964 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Prepackaging Lettuce at Shipping Point by : Peter G. Chapogas
Download or read book Prepackaging Lettuce at Shipping Point written by Peter G. Chapogas and published by . This book was released on 1964 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Prepackaging Lettuce at Shipping Point by :
Download or read book Prepackaging Lettuce at Shipping Point written by and published by . This book was released on 1962 with total page 6 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Transit Temperatures and Arrival Condition of California Lettuce and Table Grapes Shipped to the Far East (Classic Reprint) by : C. Max Harris
Download or read book Transit Temperatures and Arrival Condition of California Lettuce and Table Grapes Shipped to the Far East (Classic Reprint) written by C. Max Harris and published by Forgotten Books. This book was released on 2018-05 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Transit Temperatures and Arrival Condition of California Lettuce and Table Grapes Shipped to the Far East Transit temperatures in three van containers of lettuce, loaded in an air-stack pattern, aver aged about 36° F C) during 15 days in transit from Oakland, Calif., to Hong Kong. Temperatures throughout the loads varied by only 2° to 3° F to 15° C) from the average. Atmospheres in two of the van containers loaded with lettuce were modified at shipping point. The third van container was a normal air control. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Book Synopsis Fresh-Cut Fruits and Vegetables by : Olusola Lamikanra
Download or read book Fresh-Cut Fruits and Vegetables written by Olusola Lamikanra and published by CRC Press. This book was released on 2002-02-14 with total page 482 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive reference for the emerging fresh-cut fruits and vegetable industry, Fresh-cut Fruits and Vegetables: Science, Technology and Market focuses on the unique biochemical, physiological, microbiological, and quality changes in fresh-cut processing and storage. It highlights the distinct equipment design, packaging requirements, production economics, and marketing considerations for fresh-cut products. Based on the extensive research in this area during the last 10 years, this reference is the first to cover the complete spectrum of science, technology, and marketing issues related to this field.
Download or read book Bad Bug Book written by Mark Walderhaug and published by Createspace Independent Publishing Platform. This book was released on 2014-01-14 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Bad Bug Book 2nd Edition, released in 2012, provides current information about the major known agents that cause foodborne illness.Each chapter in this book is about a pathogen—a bacterium, virus, or parasite—or a natural toxin that can contaminate food and cause illness. The book contains scientific and technical information about the major pathogens that cause these kinds of illnesses.A separate “consumer box” in each chapter provides non-technical information, in everyday language. The boxes describe plainly what can make you sick and, more important, how to prevent it.The information provided in this handbook is abbreviated and general in nature, and is intended for practical use. It is not intended to be a comprehensive scientific or clinical reference.The Bad Bug Book is published by the Center for Food Safety and Applied Nutrition (CFSAN) of the Food and Drug Administration (FDA), U.S. Department of Health and Human Services.
Book Synopsis Advances in Fresh-Cut Fruits and Vegetables Processing by : Olga Martin-Belloso
Download or read book Advances in Fresh-Cut Fruits and Vegetables Processing written by Olga Martin-Belloso and published by CRC Press. This book was released on 2010-10-21 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers. Correspondingly, researchers have ramped up efforts to provide adequate technologies and practices to assure product safety while keeping n
Download or read book The Bad Bug Book written by FDA and published by Imp. This book was released on 2004 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Bad Bug was created from the materials assembled at the FDA website of the same name. This handbook provides basic facts regarding foodborne pathogenic microorganisms and natural toxins. It brings together in one place information from the Food & Drug Administration, the Centers for Disease Control & Prevention, the USDA Food Safety Inspection Service, and the National Institutes of Health.
Download or read book Out Of Control written by Kevin Kelly and published by Basic Books. This book was released on 2009-04-30 with total page 528 pages. Available in PDF, EPUB and Kindle. Book excerpt: Out of Control chronicles the dawn of a new era in which the machines and systems that drive our economy are so complex and autonomous as to be indistinguishable from living things.
Book Synopsis The Sergeants Major of the Army by :
Download or read book The Sergeants Major of the Army written by and published by . This book was released on 2010 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Improving Food Safety Through a One Health Approach by : Institute of Medicine
Download or read book Improving Food Safety Through a One Health Approach written by Institute of Medicine and published by National Academies Press. This book was released on 2012-09-10 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: Globalization of the food supply has created conditions favorable for the emergence, reemergence, and spread of food-borne pathogens-compounding the challenge of anticipating, detecting, and effectively responding to food-borne threats to health. In the United States, food-borne agents affect 1 out of 6 individuals and cause approximately 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths each year. This figure likely represents just the tip of the iceberg, because it fails to account for the broad array of food-borne illnesses or for their wide-ranging repercussions for consumers, government, and the food industry-both domestically and internationally. A One Health approach to food safety may hold the promise of harnessing and integrating the expertise and resources from across the spectrum of multiple health domains including the human and veterinary medical and plant pathology communities with those of the wildlife and aquatic health and ecology communities. The IOM's Forum on Microbial Threats hosted a public workshop on December 13 and 14, 2011 that examined issues critical to the protection of the nation's food supply. The workshop explored existing knowledge and unanswered questions on the nature and extent of food-borne threats to health. Participants discussed the globalization of the U.S. food supply and the burden of illness associated with foodborne threats to health; considered the spectrum of food-borne threats as well as illustrative case studies; reviewed existing research, policies, and practices to prevent and mitigate foodborne threats; and, identified opportunities to reduce future threats to the nation's food supply through the use of a "One Health" approach to food safety. Improving Food Safety Through a One Health Approach: Workshop Summary covers the events of the workshop and explains the recommendations for future related workshops.
Book Synopsis Postharvest Handling by : Nigel H. Banks
Download or read book Postharvest Handling written by Nigel H. Banks and published by Academic Press. This book was released on 2009-02-21 with total page 637 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consideration of the interactions between decisions made at one point in the supply chain and its effects on the subsequent stages is the core concept of a systems approach. Postharvest Handling is unique in its application of this systems approach to the handling of fruits and vegetables, exploring multiple aspects of this important process through chapters written by experts from a variety of backgrounds. Newly updated and revised, this second edition includes coverage of the logistics of fresh produce from multiple perspectives, postharvest handing under varying weather conditions, quality control, changes in consumer eating habits and other factors key to successful postharvest handling. The ideal book for understanding the economic as well as physical impacts of postharvest handling decisions. Key Features: *Features contributions from leading experts providing a variety of perspectives *Updated with 12 new chapters *Focuses on application-based information for practical implementation *System approach is unique in the handling of fruits and vegetables
Book Synopsis The American Way of Eating by : Tracie McMillan
Download or read book The American Way of Eating written by Tracie McMillan and published by Simon and Schuster. This book was released on 2012-02-21 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: A journalist traces her 2009 immersion into the national food system to explore how working-class Americans can afford to eat as they should, describing how she worked as a farm laborer, Wal-Mart grocery clerk, and Applebee's expediter while living within the means of each job.
Book Synopsis On Food and Cooking by : Harold McGee
Download or read book On Food and Cooking written by Harold McGee and published by Simon and Schuster. This book was released on 2007-03-20 with total page 898 pages. Available in PDF, EPUB and Kindle. Book excerpt: A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
Book Synopsis Toxicological Profile for Pyrethrins and Pyrethroids by :
Download or read book Toxicological Profile for Pyrethrins and Pyrethroids written by and published by . This book was released on 2003 with total page 334 pages. Available in PDF, EPUB and Kindle. Book excerpt:
