industryterm:dairy products

  • GRAIN | Indian dairy under threat from new trade deals
    https://grain.org/e/6257

    India’s 150 million small dairy farmers, local cooperatives and networks of small-scale vendors have made the country the world’s largest producer of milk and ensured its self-sufficiency. The handful of transnational corporations that dominate the global dairy industry are still only marginal players in India, and only a tiny fraction of dairy products are imported into the country or exported out. But several new trade pacts that cater to transnational corporations, like the Regional Comprehensive Economic Partnership (RCEP) or the proposed deals pending with Europe, threaten to radically change the map and wipe out India’s small dairy producers. This update from GRAIN assesses what is at stake with current trade talks for India’s dairy farmers and vendors, and the consumers they supply.

  • La moitié des adultes qui croient avoir des allergies alimentaires n’en ont pas - Sciences - Numerama
    https://www.numerama.com/sciences/453118-la-moitie-des-adultes-qui-croient-avoir-des-allergies-alimentaires-

    De nombreuses personnes se croient à tort allergiques à des aliments. En s’intéressant aux allergies alimentaires des adultes, des chercheurs ont fait cette découverte.

    #selon_une_étude_récente les humains sont hypocondriaques

    • en quelques mots,…

      Lactose Intolerance: The Norm Among the World’s Peoples
      American Journal of Pharmaceutical Education Vol. 64, Summer 2000
      http://archive.ajpe.org/legacy/pdfs/aj640216.pdf

      PROLOGUE
      Lactose intolerance is presented to students in the third profes- sional year as a portion of a required four-hour course titled “Nonprescription Product Therapeutics.” Taught three times yearly, the course uses the textbook Nonprescription Product Therapeutics. The section on lactose intolerance occupies 30- 45 minutes, depending on student questions. The lecture is supplemented with an examination of lactose intolerance prod- ucts purchased by the university for demonstration purposes. Products include lactase tablets and solutions, reduced-lactose milks and lactose-free milk substitutes.

      While the ethnic and racial background of our university is refreshingly diverse, the majority of students remain Caucasian. Many Caucasians have one dietary factor in com- mon: they are able to drink milk as adults. Pharmacy students are like most other students in their desire to appear normal, both socially and medically. A major goal of this lecture is to broaden the world view of average Caucasian students to allow them to come to the realization that those who can drink milk as adults are actually abnormal, being an exception to the rule among the world’s peoples. In this way, the student might gain a heightened understanding of the pervasiveness of lactose intolerance.

      A secondary goal of the lecture is to differentiate food allergies from food intolerances. Many lay people misunder- stand the difference, but the astute pharmacist can clarify both conditions. This allows patients with a simple intolerance such as lactose intolerance to titrate their intake to the level below that which causes symptoms, helping ensure that the maximal nutritional value may be obtained from dairy products.

    • un exemple (le premier venu,…) d’information « objective » (voir le nom du site)

      La prévalence de l’intolérance au lactose | Savoir laitier
      https://www.savoirlaitier.ca/donnees-scientifiques/intolerance-au-lactose/la-prevalence-de-l-intolerance-au-lactose

      La prévalence au Canada
      La véritable prévalence de l’intolérance au lactose est inconnue. Selon les résultats d’une enquête nationale canadienne, la prévalence de l’intolérance au lactose autodéclarée est de 16 %. Cependant, chez un grand nombre de personnes qui se déclarent intolérantes au lactose, aucune malabsorption du lactose n’a été établie au moyen d’une épreuve diagnostique objective. Par conséquent, il est peu probable que la cause de leurs symptômes gastro-intestinaux soit liée au lactose.

      et en France ?
      Intolérance au lactose : Fiabilité de l’étude sur les français | LaNutrition.fr (2015)
      https://www.lanutrition.fr/les-news/combien-de-francais-sont-intolerants-au-lactose-

      Dans un article récent publié par notre confrère Les Echos, le directeur général de Candia, M. Giampaolo Schiratti, assure que « 6 à 10% des Français » sont intolérants au lactose, le sucre du lait. D’où viennent ces chiffres, et surtout sont-ils fiables ?
      […]
      L’industrie laitière minimise systématiquement aussi bien la prévalence de l’intolérance au lactose que ses manifestations. Son leitmotiv depuis des années, c’est que seuls 6 à 10% des Français ne tolèrent pas le lactose, d’où ces chiffres dans Les Echos. Ils sont bien évidemment faux.

      En effet, la non-persistance de la lactase (intolérance au lactose) varie en Europe selon un gradient nord-sud et ouest-est. Elle est d’environ 10% en Suède, 18% en Finlande, 15% en Allemagne et en Grande-Bretagne, 15-20% en Autriche, 20% dans le nord de l’Italie, plus de 80% en Sardaigne, 55% dans les Balkans. En France, elle est d’environ 17% dans le nord et 65% dans le sud, soit au final environ 41% de la population.

      Mais ne comptez pas sur l’industrie laitière pour l’ébruiter.

  • The role of trade in the greenhouse gas footprints of EU diets
    https://www.sciencedirect.com/science/article/pii/S2211912418300361


    Fig. 3. Dietary emissions presented in A) food item groups (categories ‘Meat, eggs’ and ‘Dairy’ also include the emissions from feed production), B) production regions.

    Meat and egg consumption represents the largest share of food supply #emissions in all EU countries (Fig. 3A), ranging from 49% to 64% (EU average 56%), followed by the consumption of dairy products that account for 16–36% of the dietary emissions (EU average 27%). Direct consumption of cereals, rice, and maize account for 2–8% of the emissions (EU average 4%). Beverages and stimulants, and the consumption of vegetable oils for food account on average for less than 5% each. Emissions related to feed embedded in animal product consumption account for approximately 37% of the total emissions.

    Most emissions from the production and trade of the EU food supply are caused by the consumption of domestic products or imports from other European countries (EU average 64%) (Fig. 3B). Latin America (EU average 25%) is the second most important import region followed by Asia (EU average 7%) and Africa (EU average 3%). The dominance of domestic production and intra-EU trade is expected, as most of the emissions accounted in our study are related to animal product consumption. Animal products in the EU are generally produced in nearby countries, and food and feed crops are also traded from regions further away.

    #climat #agriculture


    • Fig. 2. Production- and trade-related dietary emissions of the average diets in EU countries.

      Emissions here account for the direct food consumption and the feed used in the production of the animal products that were consumed. Enteric fermentation (14–30%, EU average 22%) and manure management (15–25%, EU average 22%) are major emission sources followed by inorganic (8–26%, EU average 14%) and organic (2–6%, EU average 3%) fertilizer use (Fig. 2). International transportation emissions account only for approximately 6% of the emissions (3–20%). Non-CO2 emissions dominate the picture and account on average for over 60% of the total emissions. Land use change emissions account for on average 30% of the emissions (min 17% Latvia, max 43% the Netherlands).

  • Meat industry driving ’astounding’ levels of deforestation, report finds
    https://www.edie.net/news/7/Meat-industry-driving--astounding--levels-of-deforestation--report-finds

    A new investigation by Mighty Earth, Rainforest Foundation Norway, and Fern has linked large-scale deforestation, fires, and human rights abuses in Argentina and Paraguay’s Gran Chaco region to meat producers across the globe.

    Growing demand for soy production has led to cases of deforestation around Gran Chaco, with the new investigation using satellite mapping and drone footage to capture cases of biome being burned and cleared for production.

    Almost 28 million tonnes of soy product was imported to Europe from Latin and South America in 2016, which is used to raise livestock for meat, poultry and dairy products sold at European supermarkets and restaurants.

    #viande #soja #agroindustrie #Argentine #Paraguay #forêt #déforestation

  • Beyond Monsanto’s GMO Cotton: Why Consumers Need to Care What We Wear
    http://ronnie.organicconsumers.org/beyond-monsantos-gmo-cotton-why-consumers-need-to-care-what

    3. GMO and toxic cotton: You’re eating it. Keep in mind that most of the world’s highly contaminated cotton seeds and cotton gin trash end up in animal feed (especially non-organic dairy) and in low-grade vegetable cooking oils, purchased by consumers or used in fast food restaurants and school cafeterias. Non-organic cotton is one of the most toxic crops on the planet.

    Government regulatory agencies, prompted by large cotton farmers and the garment industry, falsely claim that cotton is not a “food crop,” (in spite of the fact that 60 percent of what is harvested by weight ends up in the food chain). This means that super-toxic pesticides and herbicides are allowed to be sprayed, in copious quantities, on the cotton plant. So-called cotton by-products—cotton seeds, cotton seed oil and cotton gin trash—end up being sold and consumed as ingredients in both animal feed and human food. The pesticide residues in cottonseed accumulates in the fatty tissues of dairy cows, and are passed on in the milk and dairy products consumed by humans. Cottonseed oil is routinely laced into a variety of food products, from vitamins to potato chips, and is often addes to olive oil without being labeled. This means that GMOs and pesticide residues from cotton crops find their way into a wide range of non-organic food products, triggering health issues including food allergies, cancer and liver, kidney and immune system damage.

    [...]

    7. Chemical-intensive clothing poses dangers to human health. Skin is the body’s largest organ. One of its major jobs is to protect internal systems. But skin also acts as a conduit, a way of entering the bloodstream through absorption. Chemicals and #pesticides from synthetic materials and non-organic cotton make their way into human bodies through our skin. If you care about what you put in your body, you must also care what you put on your body. Health issues from such toxic chemical exposure range from headache to asthma to cancer.

    #OGM #santé #coton

  • The vegan movement split, and now the disruptor has the meat industry on high alert, by Chase Purdy — Quartz
    http://qz.com/829956/how-the-vegan-movement-broke-out-of-its-echo-chamber-and-finally-started-disrupt
    https://qzprod.files.wordpress.com/2016/11/pigs.jpg?quality=80&strip=all&w=1600

    A 2001 schism splintered the vegan community into two camps: absolutists who tout veganism as an all-or-nothing moral imperative, and pragmatists who quietly advocate for incremental change. The vegan movement’s brain finally outgrew its heart, and in less than two decades the pragmatic vein of the movement has morphed into one of the biggest disruptors of the American food system.

    (...) Fast-forward 16 years and that small group of pragmatists have built the movement they imagined. Friedrich leads The Good Food Institute, a lobbying shop in DC that represents the interests of meat-alternative food products; Shapiro helped mastermind a cage-free ballot initiative in Massachusetts that will reshape how food animals are produced across the country; Prescott has made inroads into major investment banks; Meier leads undercover investigation efforts to expose the poor living conditions of many farm animals; and Tetrick, who as a college student would travel from West Virginia to DC to hang out with the pragmatists, was a founder of Hampton Creek, the well-known eggless condiments company.

    (...) Voters who empathize with farm animals were much more likely to buy into Shapiro’s measure. That’s where Erica Meier and Compassion Over Killing comes in: By leading undercover investigation of factory farms, Meier’s team gathers the opposition research needed to make a compelling case to the public. And if sales data show consumers care about animal welfare, Matthew Prescott can use—and has used—it to convince investment banks to pressure companies, such as McDonald’s, to change their practices.

    Meanwhile, companies such as Perfect Day (cow-free milk), Beyond Meat (plant-based meat), and Hampton Creek (eggless condiments) are developing meat and dairy products marketed as better for the environment and the animals. And to ease those new products into the marketplace, people such as Bruce Friedrich work to shape federal regulations that dictate how those new products can be marketed.
    Despite the broad reach and proven efficacy of the vegan pragmatism, not everyone in the larger vegan movement is impressed.

    #militer dans le #capitalisme

  • Alternative Foods, Activism and Strawberries in California - Books & ideas
    http://www.booksandideas.net/Alternative-Foods-Activism-and-Strawberries-in-California.html

    For instance, because the local food movement has come to cater to relatively wealthy consumers, the food justice movement has been trying to create alternative sources of food in lower-income areas, many of which are populated by non-white people. The idea is to provide healthier, local food to people who live in food deserts: places with little access to fresh fruit, vegetables, meat and dairy products, places where there were only convenient stores and liquor stores. There has been enormous effort in the last decade to set up community gardens, produce delivery services, farmers’ markets in those neighborhoods. But as my students came to see, much of these efforts are coming from white, affluent people, and are almost a missionary practice. Like most missionary practices, they often don’t resonate in neighborhoods that they are trying to serve. Many people living in those neighborhoods just want a supermarket to be located there, and they don’t want the white hippies telling them what to eat. I wrote an article on this that’s been widely circulated [4]. I have seen how this type of friendly critique helps move the conversation forward. Many of these organizations are now very conscious of the problem and work hard to address the needs of community residents. This is just one example where scholarly critiques have generated a positive response in alternative food movements, which has changed its discourse.

    So much of food studies has becoming focused on assessing the alternatives, with a kind of more activist orientation. I started that trend and I have to confess I am a little tired of it now, even when it is not entirely laudatory and uncritical. Organics, community gardens, farmers markets, community-supported agriculture, food justice are good topics, but these represent a minute percentage of how food is produced and distributed. It’s obviously a lot easier to study people in a community garden or a farmer’s markets than understand how a complex supply chain works, especially given that so much information is proprietary.

    Still, there are new trends that deserve studying. I just put in a proposal for a multicampus collaboration on “science, technology and the future of food” which I hope will be a platform to encourage new directions in food studies. The hope is to look at new food inventions such as in vitro meat or plant proteins as substitutes for eggs, and understand how the boundaries of what constitutes food are being reshaped by such inventions.

  • Combien faut-il the gallons of water (pas le temps de faire la conversion, désolé) pour produire...

    http://panethos.wordpress.com/2014/01/20/down-the-drain-water-usage-for-common-products

    Meat and dairy products

    1,799 gallons of water to produce one pound of beef
    1,382 gallons of water to produce one pound of sausage
    880 gallons of water to produce one gallon of milk
    756 gallons of water to produce one pound of pork
    731 gallons of water to produce one pound of sheep
    589 gallons of water to make processed cheese
    468 gallons of water to produce one pound of chicken
    400 gallons of water to produce one pound of eggs
    371 gallons of water to produce one pound of fresh cheese
    138 gallons of water to produce one pound of yogurt
    127 gallons of water to produce one pound of goat

    Fruit, grains, and vegetables (rain and irrigation water both are factored in)

    449 gallons of water for one pound of rice
    379 gallons of water for one pound of figs
    198 gallons of water for one pound of barley
    193 gallons of water for one pound of plums
    185 gallons of water for one pound of cherries
    154 gallons of water for one pound of avocados
    132 gallons of water for one pound of wheat
    109 gallons of water for one pound of corn
    103 gallons of water for one pound of bananas
    84 gallons of water for one pound of apples
    79 gallons of water for one pound of grapes
    55 gallons of water for a pound of oranges
    43 gallons of water for a pound of beans
    33 gallons of water for a pound of strawberries
    31 gallons of water for a pound of potatoes
    25 gallons of water for a pound of eggplant

    Common goods

    2,800 gallons of water to produce one cotton bed sheet
    1,008 gallons of water to produce one gallon of wine
    766 gallons of water to produce one cotton t-shirt
    634 gallons of water to produce one hamburger
    53 gallons of water to produce one glass of milk
    37 gallons of water to produce one cup of coffee
    32 gallons of water to produce on glass of wine
    20 gallons of water to produce on glass of beer
    9 gallons of water to produce one cup of tea

    Energy

    Oil consumes 1.01 gallons of water for each kilowatt-hour
    Coal consumes 0.15 gallons of water for each kilowatt-hour
    Natural gas consumes 0.10 gallons of water for each kilowatt-hour
    Nuclear energy (uranium) consumes 0.09 gallons of water each kilowatt-hour
    Wind energy consumer 0.00 gallons of water for each kilowatt-hour

    #eau #consommation #production