Search results

1 – 10 of 36
Per page
102050
Citations:
Loading...
Access Restricted. View access options
Article
Publication date: 1 February 1993

Jeffrey T.J. Lamont

Moldova is one of the smallest constituent Republics of the C.I.S., with a population of just 4.3 million inhabitants. In agrifood terms however, Moldova has traditionally been…

116

Abstract

Moldova is one of the smallest constituent Republics of the C.I.S., with a population of just 4.3 million inhabitants. In agrifood terms however, Moldova has traditionally been one of the key “food baskets” for the rest of the former Soviet Union. Nowhere is this more marked than in the production of wine, with Moldova still supplying 20% of the total wine production of the former Soviet Union. In Central and East European terms the Moldovan wine industry is substantial; producing annually as much wine as Hungary and “Czechoslovakia” combined. This paper provides an overview of the Moldovan wine industry, highlighting key production and structural difficulties facing it as it attempts to gain access to hard currency earning markets outside the former Soviet Union. In particular, the problems caused by the recent reversion to the traditional monopoly‐monopsony structure within the Moldovan wine marketing channel are analysed. Suggestions are made for true liberalisation of the Moldovan wine marketing system, based upon three elements:‐ (i) De‐nationalisation, and a move to new private structures of ownership of Moldovan wineries; (ii) Modernisation of vineyard practices and production methods, driven by private incentive. (iii) The establishment of effective networks of marketing and distribution, based upon private wineries pursuing real markets.

Details

International Journal of Wine Marketing, vol. 5 no. 2/3
Type: Research Article
ISSN: 0954-7541

Keywords

Access Restricted. View access options
Article
Publication date: 1 April 2003

Georgios I. Zekos

Aim of the present monograph is the economic analysis of the role of MNEs regarding globalisation and digital economy and in parallel there is a reference and examination of some…

101588

Abstract

Aim of the present monograph is the economic analysis of the role of MNEs regarding globalisation and digital economy and in parallel there is a reference and examination of some legal aspects concerning MNEs, cyberspace and e‐commerce as the means of expression of the digital economy. The whole effort of the author is focused on the examination of various aspects of MNEs and their impact upon globalisation and vice versa and how and if we are moving towards a global digital economy.

Details

Managerial Law, vol. 45 no. 1/2
Type: Research Article
ISSN: 0309-0558

Keywords

Access Restricted. View access options
Article
Publication date: 1 December 1910

At a meeting of the Council of the Royal Borough of Kensington, on November 22, Councillor J. BROOKE‐LITTLE, Chairman of the Public Health Committee, brought up a report as…

27

Abstract

At a meeting of the Council of the Royal Borough of Kensington, on November 22, Councillor J. BROOKE‐LITTLE, Chairman of the Public Health Committee, brought up a report as follows:—

Details

British Food Journal, vol. 12 no. 12
Type: Research Article
ISSN: 0007-070X

Access Restricted. View access options
Article
Publication date: 1 January 1979

In order to succeed in an action under the Equal Pay Act 1970, should the woman and the man be employed by the same employer on like work at the same time or would the woman still…

744

Abstract

In order to succeed in an action under the Equal Pay Act 1970, should the woman and the man be employed by the same employer on like work at the same time or would the woman still be covered by the Act if she were employed on like work in succession to the man? This is the question which had to be solved in Macarthys Ltd v. Smith. Unfortunately it was not. Their Lordships interpreted the relevant section in different ways and since Article 119 of the Treaty of Rome was also subject to different interpretations, the case has been referred to the European Court of Justice.

Details

Managerial Law, vol. 22 no. 1
Type: Research Article
ISSN: 0309-0558

Access Restricted. View access options
Book part
Publication date: 18 September 2023

Brian Brown and Virginia Kuulei Berndt

Abstract

Details

Body Art
Type: Book
ISBN: 978-1-80455-808-9

Access Restricted. View access options
Article
Publication date: 1 January 1943

The complex cellular structure and chemical nature of fruit and vegetable tissues retard evaporation so that under no conditions of temperature and humidity does the rate of…

51

Abstract

The complex cellular structure and chemical nature of fruit and vegetable tissues retard evaporation so that under no conditions of temperature and humidity does the rate of evaporation from them equal that from a free water surface. When conditions are such that surface evaporation from the tissues exceeds the rate of moisture diffusion to the surface, the surface becomes dry and hard and seals in the moisture. This condition, known as case‐hardening, is overcome by reducing the temperature of the air or by increasing the humidity. The maximum rate of drying, then, is attained by using the highest temperature which will not injure the product, the humidity being sufficient to prevent case‐hardening. In general practice the temperature of the air entering the drying chamber should not exceed 160° to 170° F. The humidity at the air‐outlet end of the drier should not greatly exceed 65 per cent. In driers employing recirculation the conditions of temperature and humidity may be largely controlled by varying the recirculation. The velocities of air flow which produce the most efficient results in the drying chamber depend upon several conditions. In general the rate of drying increases with the velocity of air movement. Low air velocities tend to bring about slow and uneven drying. Exceedingly high velocities may not be used profitably because a point is app ched at which the materials will be blown from the trays or at which the increased speed of drying will not offset the cost of operating a larger fan. Velocities of 600 to 800 feet per minute through the drying chamber are satisfactory in tunnel driers; lower velocities are permissible in compartment driers. The most practical means of removing moisture from the air, and at the same time conserving heat, is through the steady discharge of a portion of the air leaving the drying chamber. The rest dries efficiently when mixed with fresh air from the outside and reheated. All forced‐draught driers, therefore, should be provided with recirculation ducts connecting the air‐outlet end of the drying chamber with the heaters and with dampers controlling the air discharged, recirculated, and drawn from the outside. Dehydrated fruits and vegetables should have a uniform moisture content low enough to inhibit undesirable microbic and chemical changes within the food, and they should be free from any part of the life cycle of moths or other insects. The moisture content of dehydrated foods directly controls deterioration within the food, and the protection afforded by sulphuring or blanching will not prevent insufficiently dried products from soon becoming unfit for use. Dehydrated products having a low moisture content are not readily attacked by insects. In the long run the additional protection afforded by a low moisture content will more than make up to the producer the loss resulting from the longer drying time and greater weight shrinkage involved. To assure best keeping qualities the moisture content of fruits containing much sugar should not exceed 15 to 20 per cent., while that of other fruits and vegetables should not exceed 5 to 10 per cent., the preference in both cases being for the lower percentage. The texture, or feel, of products is a guide in determining when the proper stage of dryness has been reached. At a given moisture content products usually feel softer when hot than after they have been cooled, and often they feel softer after standing until the moisture has become evenly distributed throughout the pieces than when first cooled. A rough test for moisture in dried fruits is to take up a double handful, squeeze it tight into a ball, and release the pressure. If the fruit seems soft, mushy, or wet, and sticks together when the pressure is released, the moisture content is probably 25 per cent. or more. If the fruit is springy, and, when the pressure is released, separates in a few seconds to form pieces of approximately the original size and shape, the moisture content is usually about 20 to 25 per cent. If the fruit feels hard or horny and does not press together, falling apart promptly when the pressure is released, the moisture content is probably below 20 per cent. At the proper stage of dryness vegetables look thoroughly dry and are often hard or crisp. The Association of Official Agricultural Chemists has published a method for the determination of moisture in dried fruits. In using methods of this type, care must be taken to select a composite sample from different parts of the lot, so that it will be representative of the lot as a whole, and directions for preparing the sample must be carefully followed in order to obtain dependable results. Products are never uniformly dry when removed from the drier. Large pieces and pieces not as directly exposed to the currents of heated air as most of the material contain more moisture than the rest. Products should be stored in large bins until the moisture becomes evenly distributed. This period of curing will usually take several weeks. An alternative method is to place the dried product in large friction‐top cans for curing, thus insuring complete protection from contamination and insect infestation. Leafy vegetables, like spinach, must remain in the drier until the moisture content of the stems is very low. At this point the product is bulky and the leaves are brittle. For economy in packing and handling it is desirable to reduce the bulk by compression. For this purpose the leaves are exposed to currents of cool damp air until they have reabsorbed just enough moisture to make them slightly flexible. For convenience in handling and to facilitate the application of heat or fumigation, products should be packed in the room where they were cured and stored. Such a room should be strictly clean, dry, cool and well ventilated. The doors should fit tightly, and the windows should be covered with fine‐mesh screen to exclude dust and insects. An abundance of light assists in detecting the presence of insects and in keeping the room clean. The types of containers chosen for packing will depend largely upon the severity of the storage conditions, with particular reference to the humidity and to chances of insect infestation. An ideal container would be one which, while moderate in cost, would keep the product from absorbing moisture when exposed to the most severe conditions of storage and shipment, and would be impervious to insects. Sealed tin cans and glass jars give absolute protection against moisture absorption and insect infestation. Friction‐top cans are nearly as good. Tin containers, necessary for export shipments of dehydrated foods, are more expensive than paper containers. Wooden boxes are generally used for bulk goods. Liners of heavy paper or cardboard, and sometimes additional liners of waxed paper, are used. The use of moisture‐proof cellophane packages is increasing. All types of paper containers with which experiments have been made allow the absorption of moisture when the products are stored in damp places. Also paper containers do not give perfect protection against all insects, some of which can bore holes in paper, while the larval forms of others are so small that they can crawl through the slightest imperfections at the joints where the cartons are sealed. Most products, however, keep satisfactorily in double or triple moisture‐proof cellophane or waxed‐paper bags packed in waxed, moisture‐proof cartons, provided the initial moisture content is low and no live insects in any form enter the package. Packing in insect‐proof and moisture‐proof packages cannot be too greatly stressed.

Details

British Food Journal, vol. 45 no. 1
Type: Research Article
ISSN: 0007-070X

Access Restricted. View access options
Book part
Publication date: 17 December 2007

Frank Collins, Suzanne Lowensohn and Michael K. Shaub

Abstract

Details

Research on Professional Responsibility and Ethics in Accounting
Type: Book
ISBN: 978-0-76231-393-8

Access Restricted. View access options
Article
Publication date: 1 January 1978

The Equal Pay Act 1970 (which came into operation on 29 December 1975) provides for an “equality clause” to be written into all contracts of employment. S.1(2) (a) of the 1970 Act…

1512

Abstract

The Equal Pay Act 1970 (which came into operation on 29 December 1975) provides for an “equality clause” to be written into all contracts of employment. S.1(2) (a) of the 1970 Act (which has been amended by the Sex Discrimination Act 1975) provides:

Details

Managerial Law, vol. 21 no. 1
Type: Research Article
ISSN: 0309-0558

Access Restricted. View access options
Book part
Publication date: 31 March 2015

Elizabeth Miller

Tribeca is a predominantly wealthy, white neighborhood in New York City and is a microcosm of the service-and-information-based economy that characterizes many communities in…

Abstract

Purpose

Tribeca is a predominantly wealthy, white neighborhood in New York City and is a microcosm of the service-and-information-based economy that characterizes many communities in global cities today. Tribeca residents are mostly affluent and work in high-end, service-oriented professions, consuming low-end personal services produced locally. Many of the people who provide these personal services in Tribeca are foreign-born. This chapter explores the nature of intergroup contact between native residents and immigrant service workers to understand how they navigate social boundaries of race/ethnicity, nation-of-origin, occupation, and social class.

Methodology/approach

This chapter is based on six years of ethnographic data collection and participant observation, in addition to interviews with 66 informants, including both immigrant service workers and Tribeca residents.

Findings

This research highlights the importance of local contextual factors in shaping how people perceive one another and interact. Although in Tribeca this intergroup contact fails to alter boundaries of race, class, and nation-of-origin, residents and immigrants still have meaningful interpersonal contact, which is the result of bridging, or overlooking, existing social boundaries.

Originality/value

The results of this research challenge the assumption that relations between natives and immigrants in stratified settings are characterized by resentment or hostility. Instead, contextual factors in Tribeca shape intergroup perceptions and contact in a way that allows for positive interpersonal, albeit largely superficial, relationships to take root.

Details

Immigration and Work
Type: Book
ISBN: 978-1-78441-632-4

Keywords

Available. Content available
Book part
Publication date: 30 November 2018

Michael Polgar

Free Access. Free Access

Abstract

Details

Holocaust and Human Rights Education
Type: Book
ISBN: 978-1-78754-499-4

1 – 10 of 36
Per page
102050