Farm Animal Surgery

Agriculture and Forestry Division, Volume 2: Agrarian Development in Peasant Economies: Some Lessons from Kenya tackles various areas of concerns in agriculture in the context of peasant economy. The title provides examples from the Kenyan agrarian development policies. The text first covers concern in improving agricultural production, and then proceeds to tackling post-war Kenya. Next, the selection talks about Kenyan agrarian revolution, along with the economics and features of peasant agriculture. The sixth chapter discusses government and agrarian development, while the seventh chapter details further problems of agrarian reform. The book will be of great interest to political scientists, economists, agriculturists, and sociologists.

FROM THE PREFACE: The abundance of insects can change dramatically from generation to generation; these generational changes may occur within a growing season or over a period of years. Such extraordinary density changes or "outbreaks" may be abrupt and ostensibly random, or population peaks may occur in a more or less cyclic fashion....The goal of this book is to update and advance current thinking on the phenomenon of insect outbreaks. The contributors have reviewed relevant literature in order to generate a synthesis providing new concepts and important alternatives for future research. More importantly, they have presented new ideas or syntheses that will stimulate advances in thinking and experimentation.

Insects, mites, and ticks have a long history of evolving resistance to pesticides, host-plant resistance, crop rotation, pathogens, and parasitoids. Insect resistance management (IRM) is the scientific approach to preventing or delaying pest evolution and its negative impacts on agriculture, public health, and veterinary issues. This book provides entomologists, pest management practitioners, developers of new technologies, and regulators with information about the many kinds of pest resistance including behavioral and phenological resistance. Abstract concepts and various case studies provide the reader with the biological and economic knowledge required to manage resistance. No other source has the breadth of coverage of this book: genomics to economics, transgenic insecticidal crops, insecticides, and other pest management tactics such as crop rotation. Dr. David W. Onstad and a team of experts illustrate how IRM becomes efficient, effective and socially acceptable when local, social and economic aspects of the system are considered. Historical lessons are highlighted with new perspectives emphasized, so that future research and management may be informed by past experience, but not constrained by it.

"Molecular Wine Microbiology features rigorous scientific content written at a level comprehensible for wine professionals as well as advanced students. It includes information on production and spoilage issues, the microbial groups relevant for wine production and microbial wine safety. Microbiology has long been recognized as a key tool in studying wine production, however only recently have wine microbiology studies been addressed at a molecular level, increasing the understanding of how microbiology impacts not only the flavor quality of the wine, but also its safety. Understanding, at a molecular level, how a starter culture can impact ethanol, glycerol, volatile phenols, mannoproteins, biogenic amines or ochratoxin A of a wine are just some of the core points that must be considered in order to achieve maximium consumer acceptability while addressing safety concerns during processing and storage. While other books offer insights into the technological aspects of enology, this book is written by expert microbiologists, who explore the positive and negative impacts of gene function in the production of wine, from a microbiological point of view. Key Features. Winner of the 2012 Jury Award in Enology from the International Organisation of Vine and Wine. Presents the most current methods of studying the microbiology of wine. Includes latest identification and typing methods, reducing identification time from days and weeks to minutes and hours. Provides important knowledge about the impact of microbiological factors at the molecular level for reduction of wine spoilage and increased wine quality and safety"

Understanding the causes and contributing factors leading to outbreaks of food-borne illness associated with contamination of fresh produce continues to be a worldwide challenge for everyone from the growers of fresh-cut produce through the entire production and delivery process. Additionally researchers both at universities and in government agencies are facing an increased challenge to develop means of preventing these foodborne illness occurrences. The premise of this book is that when human pathogen contamination of fresh produce occurs, it is extremely difficult to reduce pathogen levels sufficiently to assure microbiological safety with the currently available technologies. A wiser strategy would be to avoid crop production conditions that result in microbial contamination to start. These critical, problem-oriented chapters have been written by researchers active in the areas of food safety and microbial contamination during production, harvesting, packing and fresh-cut processing of horticultural crops, and were designed to provide methods of contamination avoidance. Coverage includes policy and practices in the US, Mexico and Central America, Europe, and Japan.