Grain Markets in Europe, 1500–1900
Grain Markets in Europe, 1500–1900

Author: Karl Gunnar Persson

Publisher: Cambridge University Press

Published: 1999-12-09

Total Pages: 197

ISBN-13: 1139426311

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In this 1999 book, Karl Gunnar Persson surveys a broad sweep of economic history, examining one of the most crucial markets - grain. His analysis allows him to draw more general lessons, for example that liberalization of markets was linked to political authoritarianism. Grain Markets in Europe traces the markets' early regulation, their poor performance and the frequent market failures. Price volatility caused by harvest shocks was of major concern for central and local government because of the unrest it caused. Regulation became obsolete when markets became more integrated and performed better through trade triggered by falling transport costs. Persson, a specialist in economic history, uses insights from development economics, explores contemporary economic thought on the advantages of free trade, and measures the extent of market integration using the latest econometric methods. Grain Markets in Europe will be of value to scholars and students in economic history, social history and agricultural and institutional economics.

FAS M.
FAS M.

Author: United States. Foreign Agricultural Service

Publisher:

Published:

Total Pages: 456

ISBN-13:

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Trends in Wheat and Bread Making
Trends in Wheat and Bread Making

Author: Charis M. Galanakis

Publisher: Academic Press

Published: 2020-11-19

Total Pages: 487

ISBN-13: 0128231912

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Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple. The book also includes chapters on new breads and bakery products fortified with plant-processing-by-products and/or natural antioxidants, and explores efforts to improve biotechnological processes and fermentation for bread making. It is an excellent resource for researchers, industry professionals and enterprises hoping to produce enhanced bread products through processing-related nutritional and quality improvements. - Addresses gluten free products, organic farming and production techniques, enzymatic and biotechnological techniques, fortification of breads with plant by-products, and phenol-rich substrates - Fills the gap in current resources, focusing on the application of new technologies for processing practices - Provides a guide to industrial and commercialized applications of innovative breadmaking