Marking of Country of Origin on U.S. Imports
Author:
Publisher:
Published: 1997
Total Pages: 14
ISBN-13:
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Complying with the Made in USA Standard
Author: United States. Federal Trade Commission
Publisher:
Published: 1998
Total Pages: 56
ISBN-13:
DOWNLOAD EBOOKStandards and Labeling Policy Book
Author: United States. Food Safety and Inspection Service. Standards and Labeling Division
Publisher:
Published: 1991
Total Pages: 366
ISBN-13:
DOWNLOAD EBOOKThe Oxford Handbook of Luxury Business
Author: Pierre-Yves Donzé
Publisher: Oxford University Press
Published: 2022
Total Pages: 649
ISBN-13: 0190932228
DOWNLOAD EBOOKThis innovative volume brings together contributions from leading experts in the study of luxury to present the full range of perspectives on luxury business, from a variety of social science approaches. Topics include conceptual foundations and the evolution of the luxury industry; the production of luxury goods; luxury branding and marketing; distributing luxury; globalization and markets; and issues of morality, inequality, and environmental sustainability. The Oxford Handbook of Luxury Business is a necessary resource for all students and researchers of the field as well as for forward-thinking industry professionals.
Economics of Food Labeling - Scholar's Choice Edition
Author: Elise Golan
Publisher:
Published: 2015-02-16
Total Pages: 52
ISBN-13: 9781298044181
DOWNLOAD EBOOKThis work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Innovations in Food Labelling
Author: J Albert
Publisher: Elsevier
Published: 2014-01-23
Total Pages: 185
ISBN-13: 1845697596
DOWNLOAD EBOOKIncreasingly, consumers desire information about the health, safety, environmental and socioeconomic characteristics of food products. These traits often cannot be detected by sight, smell or taste. Therefore, consumers must use food labels to select products that meet their needs and preferences. The growing consumer and industry interest in food labels presents challenges for governments, which must ensure that the product information is accurate, truthful and not misleading to consumers. Governments must decide whether provision of information should be mandatory or voluntary. With the increase in global trade in food, there is a need to harmonize food labels so that product information is understood and relevant to foreign markets.Innovations in food labelling provides information about the principles and requirements of food labelling and reviews the latest trends in this important area. Following an introduction on the evolution of food labelling, further chapters cover the Codex Alimentarius and food labelling, international trade agreements, nutrition labelling, allergies and food labels and environmental and social labels, among other topics.An essential reference for food regulatory agencies, food law experts and professionals in the food industry responsible for labelling as well as consumer and environmental associations with an interest in labelling. - Provides important information about the principles and requirements of food labelling and reviews the trends in this area - Documents label evolution and considers standards and legal issues, as well as protection of the environment and sustainable food production - Features labels for a variety of different markets, including organic foods, and addresses social issues such as association of food quality with location
Advances in Food and Beverage Labelling
Author: Paul Berryman
Publisher: Elsevier
Published: 2014-12-03
Total Pages: 267
ISBN-13: 1782420932
DOWNLOAD EBOOKAdvances in Food and Beverage Labelling reviews recent advances in labelling research and regulation, covering issues such as nutrition and hazard information, traceability, health claims and standardisation, as well as new labelling technologies and consumer issues. The EU Food Information Regulation will come into force in December 2014 and the book is designed to provide timely and useful information to manufacturers in this area, as well as on a global scale. Part one covers the different types of information that can, or must be present on a food label. Part two looks at recent developments in food labelling technology, regulations and enforcement. - Brings together contributions from industry, trade bodies, government and academia. - Offers timely advice for those concerned with the legal framework for food labelling, with information about the EU Food Information Regulation, as well as the US market. - Reviews issues surrounding nutrition and health claims and GM, ethical and environmental labelling.
Importing Into the United States
Author: U. S. Customs and Border Protection
Publisher:
Published: 2015-10-12
Total Pages: 0
ISBN-13: 9781304100061
DOWNLOAD EBOOKExplains process of importing goods into the U.S., including informed compliance, invoices, duty assessments, classification and value, marking requirements, etc.
Livestock, Dairy, and Poultry Outlook
Author: Kenneth Mathews
Publisher: CreateSpace
Published: 2015-10-27
Total Pages: 28
ISBN-13: 9781518771439
DOWNLOAD EBOOKAs the last quarter of 2015 begins, production data show that total red meat and poultry production, aggregated over the first three quarters of 2015, increased by less than 1 percent over the same period of 2014. In the first three quarters of 2015, beef production is about 3 percent below production in the same period last year. Cattle prices so far in 2015 have averaged almost 3 percent above prices in the same period of 2014. Production effects of disease outbreaks link the pork and poultry sectors, but in divergent directions: the pork sector continues to recover from the effects of porcine epidemic diarrhea (PEDv) outbreaks last year, with total production in the first three quarters of 2015 almost 8 percent ahead of the same period in 2014. The poultry sector is recovering from Highly Pathogenic Avian Influenza (HPAI), the effects of which has fallen so far on the turkey sector (2 percent lower production) and the egg sector (5 percent lower production). Turkey prices have averaged almost 6 percent above the same period last year; average egg prices are almost 36 percent above the same period of 2014. Broiler production is up in 2015 by 4 percent.
