The demand for natural resources, energy and food facing the contemporary perception of sustainability is imposing challenges to the productive sectors in accordance with market guidelines. In this context, the Brazil...The demand for natural resources, energy and food facing the contemporary perception of sustainability is imposing challenges to the productive sectors in accordance with market guidelines. In this context, the Brazilian agribusiness seeks to maintain external competitiveness and to satisfy growing domestic demands. In beef production, this competitiveness pervades traceability, food safety and sustainability. This article aims to identify the sustainability state of the art in agribusiness and characterize it within the Brazilian beef chain. Descriptive methodology, combining a literature review and a documentary data survey were adopted. An outline of the dimensions of agribusiness sustainability, drawn from benchmark practices, indicates that environmental, social and technological demands have become part of the industry＇s agenda. The data for beef cattle point to a growth in production but demonstrate that expansion has occurred in areas of environmental tension, which creates a demand for sustainability in the beef chain. A table of guidelines for sustainability demonstrates that although perceptions are not yet harmonized among the links in the whole beef chain, many of the technological guidelines for sustainable production may increase the producer＇s economic efficiency. In the Brazilian case, the increment of initiatives and dissemination of sustainable practices among the beef chain is desirable to provide a coordinated response of production, processing and distribution organizations facing market opportunities for sustainable livestock.展开更多
The ＂overissuance of currency＂ statement has been prevalent in China＇s economics and finance sector for many years, but it is an unscientific argument. Its theoretical basis is that GDP corresponds to currency issu...The ＂overissuance of currency＂ statement has been prevalent in China＇s economics and finance sector for many years, but it is an unscientific argument. Its theoretical basis is that GDP corresponds to currency issued by the central bank but overlooks the fact that what money in circulation really corresponds to is the aggregate price of traded goods （including commodities, labor and financial products）. It also overlooks how fast money is circulated and the production and operation costs incorporated in commodities. Practically, this statement ignores the fact that the remainder of M2-MO in China is made up of various deposits whose direct function is substantially d^fferent Jbom that of currency. The underlying reason for China＇s huge sum of various deposits in M2 is that the proportion of consumption in GDP is decreasing and the investment rate is lower than the savings rate. It is natural for the M2 money supply to outnumber GDP in China. In essence, China＇s CPI growth is the result of price spikes rather than inflation. Accordingly, the major solution should be a combination offinancial policies and administrative measures rather than monetary policies.展开更多
Afyon kaymak （milk cream） is traditional dairy product of Afyon city which is a junction of Middle Anatolia and West regions and famous with its thermal tourism and food. However, challenging production process led ...Afyon kaymak （milk cream） is traditional dairy product of Afyon city which is a junction of Middle Anatolia and West regions and famous with its thermal tourism and food. However, challenging production process led Afyon kaymak to lose its importance. Although buffalo milk is the raw material of traditional Afyon kaymak, cow milk can be used in the process. In traditional process, milk is filtered with double cheesecloth and gotten into the aluminum or tinned copper milk cream pans where the capacity is around 2.5-3.0 L. Half-filled pan is warm up to 90-95 ℃. Pans are carried to cool area and left until cooling. Milk cream on the cooled pans is lined by a pin. New milked milk is added to the lined cream in pans and heated for 1 h. It is covered and held on for 6-8 h. While holding period is until afternoon on summer time, it is until mid-afternoon in winter. Covers of the pans are opened and hold in a cool place until morning and, thus, cream is chilled. Cream layer on pans are lined and gotten out of pans. Cream as circle is divided into four pieces and left to the cream package after turning down. In this review, we aimed to give some information about Afyon kaymak and its production methods.展开更多
This paper features a case study, which looks at the use of financial and non-financial indicators （NFIs） of performance in the monitoring of a production process. It highlights the apparent deficiencies in the use ...This paper features a case study, which looks at the use of financial and non-financial indicators （NFIs） of performance in the monitoring of a production process. It highlights the apparent deficiencies in the use of some indicators and provides opportunities for the implementation of preferred alternatives and for improvements in the organization and evaluation of the production process.展开更多
文摘The demand for natural resources, energy and food facing the contemporary perception of sustainability is imposing challenges to the productive sectors in accordance with market guidelines. In this context, the Brazilian agribusiness seeks to maintain external competitiveness and to satisfy growing domestic demands. In beef production, this competitiveness pervades traceability, food safety and sustainability. This article aims to identify the sustainability state of the art in agribusiness and characterize it within the Brazilian beef chain. Descriptive methodology, combining a literature review and a documentary data survey were adopted. An outline of the dimensions of agribusiness sustainability, drawn from benchmark practices, indicates that environmental, social and technological demands have become part of the industry＇s agenda. The data for beef cattle point to a growth in production but demonstrate that expansion has occurred in areas of environmental tension, which creates a demand for sustainability in the beef chain. A table of guidelines for sustainability demonstrates that although perceptions are not yet harmonized among the links in the whole beef chain, many of the technological guidelines for sustainable production may increase the producer＇s economic efficiency. In the Brazilian case, the increment of initiatives and dissemination of sustainable practices among the beef chain is desirable to provide a coordinated response of production, processing and distribution organizations facing market opportunities for sustainable livestock.
文摘The ＂overissuance of currency＂ statement has been prevalent in China＇s economics and finance sector for many years, but it is an unscientific argument. Its theoretical basis is that GDP corresponds to currency issued by the central bank but overlooks the fact that what money in circulation really corresponds to is the aggregate price of traded goods （including commodities, labor and financial products）. It also overlooks how fast money is circulated and the production and operation costs incorporated in commodities. Practically, this statement ignores the fact that the remainder of M2-MO in China is made up of various deposits whose direct function is substantially d^fferent Jbom that of currency. The underlying reason for China＇s huge sum of various deposits in M2 is that the proportion of consumption in GDP is decreasing and the investment rate is lower than the savings rate. It is natural for the M2 money supply to outnumber GDP in China. In essence, China＇s CPI growth is the result of price spikes rather than inflation. Accordingly, the major solution should be a combination offinancial policies and administrative measures rather than monetary policies.
文摘Afyon kaymak （milk cream） is traditional dairy product of Afyon city which is a junction of Middle Anatolia and West regions and famous with its thermal tourism and food. However, challenging production process led Afyon kaymak to lose its importance. Although buffalo milk is the raw material of traditional Afyon kaymak, cow milk can be used in the process. In traditional process, milk is filtered with double cheesecloth and gotten into the aluminum or tinned copper milk cream pans where the capacity is around 2.5-3.0 L. Half-filled pan is warm up to 90-95 ℃. Pans are carried to cool area and left until cooling. Milk cream on the cooled pans is lined by a pin. New milked milk is added to the lined cream in pans and heated for 1 h. It is covered and held on for 6-8 h. While holding period is until afternoon on summer time, it is until mid-afternoon in winter. Covers of the pans are opened and hold in a cool place until morning and, thus, cream is chilled. Cream layer on pans are lined and gotten out of pans. Cream as circle is divided into four pieces and left to the cream package after turning down. In this review, we aimed to give some information about Afyon kaymak and its production methods.
文摘This paper features a case study, which looks at the use of financial and non-financial indicators （NFIs） of performance in the monitoring of a production process. It highlights the apparent deficiencies in the use of some indicators and provides opportunities for the implementation of preferred alternatives and for improvements in the organization and evaluation of the production process.
