food balance sheets

تطبيقات اشتراطات و متطلبات أمان وسلامة الغذاء Food Safety Management Systems safety , Hygiene , GMP , GHP , ISO22000 , FSSC , ....etc - النظافة الميكانيكية وتكنولوجيا التعقيم و التبخير و مكافحة الآفات - Mechanical Cleaning & Fumigation & Pest Control
آليات وطرق تنظيف المعدات و عمليات النظافة الميكانيكية وما يخص الاساليب التطبيقية و الوقائية فى تكنولوجيا التبخير و التعقيم و مكافحة الافات - التعقيم و التبخير و تكنولوجيا مكافحة الافات - Mechanical Cleaning of Machines & Fumigation & Pest Control Technology
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عبد الرحمن الجارحي
عضو فعال
عضو فعال
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اشترك في: الجمعة مايو 04, 2018 1:00 am

food balance sheets

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food balance sheets


Acronyms v
Acknowledgements vii
Preface ix
Chapter 1
Introduction 1
1.1. Overview 1
1.2. What is a Food Balance Sheet? 2
1.3. Potential uses of FBS 3
1.4. Caution in interpreting FBS estimates 7
1.5. Fundamental principles of FBS construction 9
1.6. Summary 10
Chapter 2
Methodological principles for the construction of country-level FBS 11
2.1. Overview 11
2.2. The basic identity and approach 11
2.2.1. Supply and use variables 13
2.2.2. Additional variables 16
2.3. Linking Supply Utilization Accounts (SUAs) to FBS through
standardization using commodity trees 19
2.3.1. Commodity trees 21
2.3.2. Processing shares 23
2.4. The recommended balancing mechanism 25
2.4.1. Approaches to distributing the imbalance at FBS level 28
2.4.2. Constraints on the balancing process 33
2.5. Summary 34
Chapter 3
Da ta for FBS compilation: considerations, sources and imputation 35
3.1. Overview 35
3.2. Assembling a TWG and assigning roles 36
3.3. Determining product scope 36
3.4. Data assessment and other preliminary considerations 37
3.4.1. Data comparability 37
3.4.2. Data quality, flags and tolerance intervals 41
3.4.3. Data search and assessmen


Suggested data sources and imputation 48
3.5.1. Production 48
3.5.2. Trade (imports and exports) 54
3.5.3. Stocks and stock changes 57
3.5.4. Food availability 60
3.5.5. Food processing 64
3.5.6. Feed 66
3.5.7. Seed 69
3.5.8. Tourist food 73
3.5.9. Industrial use 75
3.5.10. Loss 76
3.5.11. Residual and other uses 80
3.5.12. Additional parameters 80
3.6. Summary 82
Chapter 4
Step-by-step guide to FBS construction 83
4.1. Introduction 83
4.2. Filling in an SUA table 84
4.3. Balancing SUA accounts for derived commodities 91
4.4. Standardization and Aggregation 92
4.4.1. Standardization rules by variable 92
4.4.2. Standardized and aggregated table 96
4.5. Balancing 96
4.6. Nutrient supplies and calorie estimates 101
4.7. Deriving per capita estimates 103
4.8. Validation and troubleshooting unfeasible solutions 104
4.9. Validation through working groups 106
4.10. Summary 106
Chapter 5
Da ta quality considerations, dissemination and FBS interpretation 107
5.1. Introduction 107
5.2. Quality considerations 108
5.3. Dissemination 111
5.3.1. The case for wider dissemination of FBS data 111
5.3.2. Suggested presentation 112
5.3.3. Metadata 115
5.4. Interpretation 116
5.5. Summary 117
References 118
ANNEX 1: Tourist food



Sample blank SUA table for paddy rice. 19
TABLE 2-2 Unbalanced sorghum supply and utilization in Country Z. 28
TABLE 2-3 Step 1 – Unbalanced sorghum table with quantified error. 29
TABLE 2-4 Step 2 – Sum individual variable errors to calculate aggregated error. 29
TABLE 2-5 Step 3 – Calculate proportion of aggregated error for each individual variable. 30
TABLE 2-6 Step 4 – Distribute the imbalance proportionally. 31
TABLE 3-1 Sample flags denoting source. 42
TABLE 3-2 Examples of tolerance intervals by variable. 46
TABLE 3-3 Sample data assessment grid. 47
TABLE 3-4 Hypothetical sown area, harvested area and ratiosh for sunflowers in country A. 71
TABLE 4-1 Blank oats SUA table 84
TABLE 4-2 Oats SUA table with official production data added. 85
TABLE 4-3 Oats SUA table with official trade data added. 85
TABLE 4-4 Oats SUA table with imputed stock change data added. 86
TABLE 4-5 Oats SUA table with calculated food processing data added. 87
TABLE 4-6 Oats SUA table with calculated bran of oats production data added. 88
TABLE 4-7 Oats SUA table with imputed food data added. 88
TABLE 4-8 Oats SUA table with official feed data on oats added. 89
TABLE 4-9 Oats SUA table with imputed seed use data added. 89
TABLE 4-10 Oats SUA table with imputed tourist food added. 90
TABLE 4-11 Oats SUA with estimated industrial use added. 90
TABLE 4-12 Oats SUA with imputed loss added. 91
TABLE 4-13 Balance check on SUA accounts for commodities derived from oats. 91
TABLE 4-14 Balanced SUAs for products derived from oats. 92
TABLE 4-15 Standardization of commodities to primary equivalent, and subsequent aggregation. 94
TABLE 4-16 Unbalanced FBS table for oats commodity equivalent. 96
TABLE 4-17 Calculating the imbalance in the unbalanced FBS table. 97
TABLE 4-18 Tolerance interval percentages assigned. 98
TABLE 4-19 Errors quantified and aggregated error calculated. 98
TABLE 4-20 Proportion of aggregated error for each individual variable calculated. 99
TABLE 4-21 Distributing the imbalance proportionally. 100
TABLE 4-22 Food quantities scaled up based on balanced FBS. 101
TABLE 4-23 Converting food quantities into nutrient values. 102
TABLE 4-24 Nutrient values are summed to one another. 102
TABLE 4-25 Per capita nutrients calculated. 103
TABLE 4-26 Balanced FBS table for oats. 104
TABLE 5-1 Sample presentation 1 of data table including flags. 109
TABLE 5-2 Sample presentation 2 of data table detailing sources
and tolerance intervals in table footnotes. 109
TABLE 5-3 Sample table layout of FBS data organized by year. 112
TABLE 5-4 Sample table layout of FBS data organized by commodity.
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