Sustainability Challenges in the Agrofood Sector (eBook)
John Wiley & Sons (Verlag)
978-1-119-07274-4 (ISBN)
About the Editor
Dr Rajeev Bhat is currently working as Associate Professor and Head of Food Science Department at the Fiji National University, Fiji Islands. Dr Bhat has nearly 17 years of research experience, gained by working in India, South Korea, Malaysia and Germany. His major theme of research revolves around food security, food safety and sustainable food production.
Sustainability Challenges in the Agrofood Sector covers a wide range of agrofood-related concerns, including urban and rural agriculture and livelihoods, water-energy management, food and environmental policies, diet and human health. Significant and relevant research topics highlighting the most recent updates will be covered, with contributions from leading experts currently based in academia, government bodies and NGOs (see list of contributors below). Chapters will address the realities of sustainable agrofood, the issues and challenges at stake, and will propose and discuss novel approaches to these issues. This book will be the most up-to-date and complete work yet published on the topic, with new and hot topics covered as well as the core aspects and challenges of agrofood sustainability.
About the Editor Dr Rajeev Bhat is currently working as Associate Professor and Head of Food Science Department at the Fiji National University, Fiji Islands. Dr Bhat has nearly 17 years of research experience, gained by working in India, South Korea, Malaysia and Germany. His major theme of research revolves around food security, food safety and sustainable food production.
Title Page 5
Copyright Page 6
Contents 7
List of Contributors 10
Foreword 15
Preface 18
Introductory Note: Future of Agrofood Sustainability 20
Chapter 1 Food Sustainability Challenges in the Developing World 23
1.1 Introduction 23
1.2 Agriculture and the Food Sustainability Sector 24
1.2.1 Biodiversity and Agriculture 27
1.2.2 Agricultural Development 28
1.2.3 Agriculture: Pests and Rodents 29
1.2.4 Agriculture and Organic Farming 30
1.2.5 Livestock, Poultry and Aquaculture 31
1.3 Food Security and the Developing World 33
1.3.1 Poverty, Hidden Hunger and Diseases 35
1.3.2 Emerging Diseases 36
1.3.3 Stability of Food Supply and Access to Safe, High-quality Foods 37
1.3.4 Food Diversification 38
1.3.5 Health (dietary) Supplements 39
1.3.6 Food Wastage 39
1.3.7 Food Safety 41
1.3.8 Sustainability Challenges in the Food Industry 41
1.4 Conclusions and Future Outlook 42
References 44
Chapter 2 The Role of Small-scale Farms and Food Security 55
2.1 Introduction 55
2.2 The Elusive Search for Sustainability 56
2.3 Food Security, the Bio-economy and Sustainable Intensification 58
2.4 Global Land Grabs or Agricultural Investment? 61
2.5 Farm Succession 63
2.6 Conclusions and Future Outlook 65
References 67
Chapter 3 Sustainability Challenges, Human Diet and Environmental Concerns 70
3.1 Introduction 70
3.2 The Current State of the World Food System 73
3.3 Health and Diet 74
3.4 What is Stopping People from Consuming ‘Healthy’ Food 75
3.5 The Relationship between Diet and Environmental Impacts 76
3.6 Animal Protein Consumption 79
3.7 Methods of Environmental Impact Assessment 80
3.8 Metrics of Environmental Impact Assessments 81
3.9 Consumers’ Understanding of Diet and the Environmental Impacts 83
3.10 Interventions in Diet 83
3.11 Conclusions and Future Outlook 85
Acknowledgements 85
References 85
Chapter 4 Sustainable Challenges in the Agrofood Sector: The Environment Food–Energy–Water Nexus 100
4.1 Introduction 100
4.2 Challenges of Sustainability in the Agrofood System 101
4.3 Food–Energy–Water Nexus 104
4.4 Dynamics of Agricultural Productions 109
4.5 Sustainable Agrofood Businesses: Supply-Chain Perspective 110
4.5.1 Suppliers 110
4.5.2 Producers 111
4.5.3 Processors 111
4.5.4 Transporters and Distributors 112
4.5.5 Marketers and Sellers 112
4.5.6 Consumers 112
4.6 Life Cycle Assessment (LCA) 113
4.7 Role of government in promoting sustainable development 113
4.8 Transparency of information 117
4.8.1 Barriers to Implementation 117
4.9 Innovations in Agrofood Businesses 118
4.9.1 Biological Catalysts 118
4.9.2 Renewable Energy and Energy Conservation 118
4.10 Food safety 119
4.11 Food wastes 119
4.12 Conclusions and future outlook 121
References 122
Chapter 5 Dynamics of Grain Security in South Asia: Promoting Sustainability through Self-sufficiency 125
5.1 Introduction: Overview of the Grain Sector in South Asia 126
5.2 Food security in India: From Green Revolution to trade revolution 129
5.3 Involvement of WTO and its implications for Food Security 131
5.4 Sustainability in Grain Production in South Asia: Can self-sufficiency be the key? 132
5.5 Conclusions and Future Outlook 135
References 138
Chapter 6 Local Food Diversification and Its (Sustainability) Challenges 141
6.1 Introduction 141
6.2 Global challenges in food and Nutrition Security 142
6.3 Nutritional Status and Health Implication in Asian Countries 146
6.4 Changes in Diet Composition 149
6.4.1 Early Diet Composition: Local Food Diet 149
6.4.2 People Change their Diet Composition 149
6.4.3 The Consequences of Changing Diet Composition 152
6.5 Contributing Factors of Nutritional Status 153
6.6 Local Food Diversification to Improve Nutritional Status and Community Welfare 156
6.6.1 Local Food Production in the Region 156
6.6.2 Local Food Consumption 158
6.7 Local Food Diversification in Indonesia: A Case Example 159
6.7.1 Staple Food in Indonesia 159
6.7.2 Local Food Production 162
6.8 The Importance of Food Diversification 163
6.9 Local Food Diversity and Its Utilization for Staple and Functional Food 163
6.10 Strategy for Food Diversification and Sustainability 165
6.11 Conclusions and Future Outlook 165
References 166
Chapter 7 Sustainable Supply Chain Management in Agri-food Chains: A Competitive Factor for Food Exporters 172
7.1 Introduction 172
7.2 Sustainable Supply Chain Management as a Concept 174
7.2.1 Dimensions of a Sustainable Food Chain 176
7.2.2 How to Evaluate Sustainability within Supply Chain 176
7.2.3 Traceability in Food Chains 178
7.2.4 Labelling in Food Chains 179
7.2.5 Country of Origin (COO) 182
7.3 Food Quality and Safety Standards 184
7.4 The Case: Seed potatoes from High Grade Area in Finland 185
7.5 Case study: Exporting Organic Berry Products to Germany 186
7.5.1 The Company 186
7.5.2 The Overview from the Interviews 187
7.5.3 Conclusions from the Case 190
7.6 Conclusions and Future Outlook 191
References 192
Chapter 8 How Logistics Decisions Affect the Environmental Sustainability of Modern Food Supply Chains: A Case Study from an Italian Large-scale Retailer 197
8.1 Introduction 197
8.2 The Large-scale Retailer Distribution Network 200
8.3 Assessing the Environmental Impacts 202
8.3.1 The Frozen Products Network 202
8.3.2 The Perishable Products Network 208
8.3.3 The Dry Products Network 210
8.3.4 Summary of the Comparison 214
8.4 Conclusions and Future Outlook 217
Acknowledgements 217
References 217
Chapter 9 Strengthening Food Supply Chains in Asia: Challenges and Strategies 219
9.1 Introduction 219
9.2 Agriculture and Food Security Issues in Asia 220
9.3 Agricultural Marketing in Asia 221
9.3.1 Unorganized Food Supplies 222
9.3.2 Post-harvest Losses 222
9.3.3 Lack of Primary and Secondary Infrastructure 223
9.3.4 Unorganized Markets 224
9.3.5 Lack of Marketing Information and Intelligence 225
9.4 Climate Change 226
9.5 Agricultural Marketing: Lessons from India 226
9.5.1 Food Supply Chain Challenges in India 227
9.5.2 Agricultural Marketing Reforms 227
9.6 Strategies to Strengthen Food Supply Chains 228
9.6.1 Consumer Orientation 228
9.6.2 Stakeholder Collaboration 228
9.6.3 Development of Secondary Infrastructure 229
9.6.4 Development of Roads and Transport Systems 229
9.6.5 Use of Information and Communication Technologies 229
9.6.6 Food Processing 230
9.6.7 Creation of Alternative Markets 230
9.7 Conclusions and Future Outlook 230
Chapter 10 Revolutionizing Food Supply Chains of Asia through ICTs 234
10.1 Introduction 234
10.2 Challenges Before Food Supply Chains in Asia 235
10.3 Information as an Important Input for Farmers 236
10.4 Information and Communication Technologies: A Promising Potential 237
10.5 Revolutionizing Agriculture with ICTs 238
10.6 Challenges 243
10.7 Conclusions and Future Outlook 244
References 245
Chapter 11 Sustainability, Materiality and Independent External Assurance: An Exploratory Study of the UK’s Leading Food Retailers 249
11.1 Introduction 249
11.2 Sustainability 250
11.3 Materiality and External Assurance 252
11.4 Food Retailing in the UK 256
11.5 Frame of Reference and Method of Inquiry 257
11.6 Findings: Sustainability 258
11.7 Findings: Materiality 262
11.8 Findings: External Assurance 264
11.9 Discussion 266
11.10 Conclusions and Future Outlook 271
References 273
Chapter 12 Environmental Sustainability of Traditional Crop Varieties: Reviewing Approaches and Key Issues for a Multilevel Evaluation 277
12.1 Introduction 277
12.2 Crop Varieties, Cultivars or Landraces? 278
12.3 Environmental Outreaches in Growing Traditional Cultivars 280
12.4 Argument One: Biodiversity as Base for Sustainability 283
12.4.1 Representative Case Study: Banana and Plantain in Uganda 283
12.5 Argument Two: Better Environmental Performance 284
12.5.1 Representative Case Study: Apple Ancient Varieties in Northern Italy 285
12.6 Environmental Performance as a Methodological Issue 286
12.6.1 Specificities of Low/High?input Systems 287
12.7 General Issues Emerging from Literature Review 288
12.7.1 Ancient Cultivars as Sociocultural Values 288
12.7.2 On the Paradox of Genetically Modified Crops and Sustainability 289
12.8 Conclusions and Future Outlook 290
References 291
Chapter 13 Cradle-to-gate Life Cycle Analysis of Agricultural and Food Production in the US: A TRACI Impact Assessment 296
13.1 Introduction 296
13.1.1 Sustainable Agriculture Systems 296
13.1.2 Environmental Impact Categorization 297
13.1.3 Life Cycle Assessment 298
13.1.4 Long-Term Policymaking 298
13.1.5 TRACI Impacts 299
13.2 Literature Review 300
13.3 IO-LCA Methodology 302
13.3.1 IO-LCA 302
13.3.2 TRACI Impact Assessment 302
13.3.3 Data 303
13.3.4 Environmental Impact Assessment Indicators 305
13.4 Results 306
13.4.1 Life Cycle Impact Inventory 306
13.4.2 Onsite and Supply Chain Decomposition 316
13.5 Conclusions and Future Outlook 317
References 324
Chapter 14 Ensuring Self-sufficiency and Sustainability in the Agrofood Sector: Sustainability Challenges in Agriculture and Modelling 329
14.1 Introduction: Sustainability Challenges in Agriculture 329
14.2 Quantitative Analysis and Modelling of Sustainability 335
14.2.1 Assessment of Agricultural Sustainability 335
14.2.2 Sustainability Analysis in Presence of Trade 336
14.2.3 Dynamical Model of Agricultural Self?Sustainability 337
14.2.4 Modelling of Population Growth 337
14.2.5 Dynamics of Primary Resources: Land and Water 338
14.2.6 Agricultural Productivity and Technology Demand 338
14.2.7 Production, Demand and Availability of Food 339
14.2.8 Dynamics of Import and Export 339
14.2.9 Total Water Available and Demand 340
14.2.10 Trade of Virtual (Embedded) Water 341
14.2.11 Projections and Timescales of Water Sustainability Due to Virtual Water Trade 342
14.2.12 Calibration 344
14.2.13 Dynamics of Agricultural Self?Sustainability in a Changing Climate 344
14.2.14 Simulation and Validation of ASeS: Case Study of India 345
14.2.15 Evolution and Projection of ASeS 347
14.2.16 Critical Population Load (Carrying Capacity) 348
14.2.17 Virtual Water Trade and Loss of Water Sustainability 348
14.2.18 Water Availability and Vulnerability to Virtual Trade 350
14.3 Quantification of Sustainability Based on Resource Criticality 352
14.4 Technology Demand 352
14.5 International Trade and Food Sustainability 355
14.6 Conclusions and Future Outlook 358
References 360
Chapter 15 Sustainability Challenges Involved in Use of Nanotechnology in the Agrofood Sector 365
15.1 Introduction 365
15.2 Nanotechnological Applications in Agricultural Practices 367
15.2.1 Nanotechnology in Plant?Based Agricultural Production 367
15.2.2 Nanotechnology in Animal Production and Animal Health 369
15.2.3 Nanotechnology for Water Quality 370
15.3 Nanotechnological Applications in Food 371
15.3.1 Food Processing 372
15.3.2 Food Packaging 374
15.4 Current Status of Regulation of Nanomaterials in Food 379
15.4.1 European Union 380
15.4.2 United States 380
15.4.3 Australia and New Zealand 381
15.4.4 Latin America 381
15.4.5 Hurdles in the Evaluation and Regulation of the Use of Nanotechnology in Foods 382
15.5 Conclusions and Future Outlook 383
References 383
Chapter 16 Sustainability of Nutraceuticals and Functional Foods 391
16.1 Introduction 391
16.2 Nutraceuticals and Functional Foods for Health 393
16.3 Health Foods and Food Markets 398
16.4 Economy and Management of the Health Food System 399
16.5 Food Safety and Food Security Perspective 401
16.6 Conclusions and Future Outlook 405
References 406
Chapter 17 Innovation and Sustainable Utilization of Seaweeds as Health Foods 412
17.1 Introduction 412
17.2 Global Seaweed Industry 414
17.2.1 Taxonomic Classification and Geographic Distribution of Seaweeds 414
17.2.2 Market and Application of Seaweeds 415
17.2.3 Seaweed Cultivation 417
17.3 Health-Promoting Properties of Seaweeds 417
17.3.1 Nutritional Benefits of Seaweeds 417
17.3.2 Metabolic Syndrome Prevention 421
17.3.3 Antagonistic and Anti?Carcinogenic Activities 422
17.3.4 Immunomodulation Activities 425
17.3.5 Other Health Benefits 426
17.4 Novel Application of Seaweeds as Health Foods 426
17.4.1 Bakery Products, Pasta and Noodles 427
17.4.2 Beverages and Fermented Drinks 428
17.4.3 Meat Products 429
17.4.4 Food Supplement Carriers 430
17.5 Challenges for a Sustainable Seaweed Industry 431
17.5.1 Development of New Applications and Technologies 431
17.5.2 Improving Seaweed Quality, Productivity and Constant Supply 432
17.5.3 Managing Biodiversity and Ecological Impact 434
17.5.4 Policies and Regulations 436
17.6 Conclusions and Future Outlook 437
17.6.1 Economic Importance of Seaweed 437
17.6.2 Needs and Recommendations 438
17.6.3 Future Research Direction 439
Acknowledgements 440
References 440
Chapter 18 Agrofoods for Sustainable Health Benefits and Their Economic Viability 457
18.1 Introduction 457
18.2 Agrofoods and Globalization 458
18.3 Phytochemistry 459
18.3.1 Grapes 459
18.3.2 Pomegranate 462
18.3.3 Citrus Fruits 463
18.3.4 Carrot 465
18.3.5 Spinach 465
18.4 Phytochemicals and Market Value 466
18.5 Conclusions and Future Outlook 467
References 467
Chapter 19 Sustainability Challenges in Food Tourism 473
19.1 Introduction 473
19.2 Sustainability Challenges Incurred in Food Tourism 476
19.2.1 Defining Food Resources and their Impact on Food Tourism 477
19.2.2 Supply Chain of Food Resources 480
19.2.3 Constraints and Sustainability Challenges in Procurement and Outsourcing of Raw Materials 485
19.2.4 Agro-Tourism and the Local Economy 487
19.2.5 Pattern of Consumption of Local Cuisines and Food Products 488
19.2.6 Formal Organoleptic Training for Consistency of Local Cuisines 489
19.3 Conclusions and Future Outlook 492
References 494
Chapter 20 Diversification, Innovation and Safety of Local Cuisines and Processed Food Products: Emerging Issues and the Sustainability Challenges 504
20.1 Introduction 504
20.2 Choice of Local Cuisines: Impact of Diversification and Innovation 506
20.2.1 Local Cuisines: Diversification and Innovation 507
20.2.2 Local Cuisines and Local Food Products: Authenticity and Proliferation 508
20.2.3 Local Food Products: Diversification and Innovation 510
20.3 Microbiological Food Safety Issues in Local Cuisines 511
20.3.1 Food-Transmitted Diseases 512
20.3.2 Traveller’s Diarrhoea (TD) 513
20.3.3 Avoidance of Food Transmitted Diseases 513
20.3.4 Prevention of Food Contamination and Food Poisoning Outbreak 515
20.4 Production Planning, Processing Treatments, Market Complaints and Production Control of Local Food Products 517
20.5 Food Wastages in the Food Service and Manufacturing Sectors 519
20.6 Conclusions and Future Outlook 520
References 522
Chapter 21 Soil Health, Crop Productivity and Sustainability Challenges 531
21.1 Introduction 531
21.2 Soil Quality/Health: Concepts and Definitions 533
21.3 Soil Health Indices/Indicators 534
21.4 Soil Constraints in Crop Production and Productivity 537
21.5 Concept of Healthy Soil 538
21.6 Emerging Sustainable Challenges in Soil Health Management 541
21.7 Soil Health and its Management 542
21.8 Conclusions and Future Outlook 544
References 546
Chapter 22 Analysing the Environmental, Energy and Economic Feasibility of Biomethanation of Agrifood Waste: A Case Study from Spain 554
22.1 Introduction 554
22.2 Method Adopted 555
22.2.1 Experimental Setup 555
22.2.2 Preparation of Substrates 556
22.2.3 Start-Up of the Anaerobic Digestion Process 557
22.2.4 Analytical Method Adopted 557
22.2.5 Estimate of Environmental Benefits of Biomethanation 558
22.2.6 Calculation of Energy Potential of Anaerobic Digestion 558
22.2.7 Estimate of Economic Feasibility of Biomethanation 558
22.3 Major Outcome of this Study 559
22.3.1 Inventory of Wastes Generated by Agrifood Industries in Extremadura, Spain 559
22.3.2 Physicochemical Characterization of the Agrifood Waste 560
22.3.3 Anaerobic Digestion Experiments 562
22.3.4 Environmental Benefits of Biomethanation 564
22.3.5 Energy Benefits 566
22.3.6 Design and Sizing of Anaerobic Digestion Plants to Treat the Main Agrifood Waste Generated by An Average-Size Company in Extremadura, Spain 566
22.3.7 Economic Feasibility of the Construction of Industrial-Scale Anaerobic Digestion Plants 568
22.4 Conclusions and Future Outlook 569
Acknowledgements 570
References 570
Chapter 23 Agricultural Waste for Promoting Sustainable Energy 573
23.1 Introduction 573
23.2 Agricultural Biomass Category 575
23.3 Estimate of Availability and Potential of Agricultural Biomass Resources 575
23.4 Sustainability of Agricultural Biomass 579
23.4.1 Environmental Concerns 580
23.4.2 Social Concerns 583
23.4.3 Economic Concerns 585
23.5 Conversion of Agricultural Waste for Promoting Sustainable Energy Technology 586
23.5.1 Thermo-Chemical Conversion 588
23.5.2 Combustion Technology 588
23.5.3 Pyrolysis 589
23.5.4 Gasification 589
23.5.5 Physical Conversions 590
23.5.6 Bio-Chemical Process 590
23.6 Conclusions and Future Outlook 591
References 592
Chapter 24 Membrane Technology in Fish-processing Waste Utilization: Some Insights on Sustainability 597
24.1 Introduction 597
24.2 Membrane Technology 599
24.2.1 Membrane Processes 599
24.2.2 Pressure Driven Membrane Filtration 600
24.2.3 Benefits and Limitations 602
24.3 Fishmeal Processing Wastewater 603
24.4 Surimi Processing Wastewater 605
24.5 Cooking Juice 609
24.5.1 Tuna Cooking Juice 609
24.5.2 Crustacean and Shellfish Cooking Juice 610
24.6 Solid Waste 611
24.6.1 Gelatin from Fish Skin 611
24.6.2 Protein Hydrolysate and Protease from Fish Viscera 612
24.6.3 Bioactive Peptides from Fish Protein 613
24.6.4 Oligosaccharides from Chitosan 613
24.7 Conclusions and Future Outlook 614
References 615
Chapter 25 Sustainability Issues, Challenges and Controversies Surrounding the Palm Oil Industry 618
25.1 Introduction 618
25.2 Wastewater and Solid Residues from the Palm Oil Industry 619
25.3 Bioethanol Production from Lignocellulosic Biomass 621
25.4 Anaerobic Digestion of Wastewater and Solid Residues in the Palm Oil Industry 624
25.4.1 Biogas Production 624
25.4.2 Biohydrogen Production 628
25.5 Integrated System of Sustainability and Bioenergy Production for Zero Emission 628
25.6 Conclusions and Future Outlook 631
References 631
Chapter 26 Sustainability Challenges in the Coffee Plantation Sector 638
26.1 Introduction 638
26.2 Sustainable Challenges in the Coffee Sector In India 639
26.2.1 On-Farm Challenges 639
26.2.2 Off-Farm Challenges 646
26.2.3 Marketing and Export Challenges 649
26.3 Ecosystem Service and Environmental Challenges 651
26.3.1 Soil Fertility Degradation and Restoration 652
26.3.2 Soil and Water Pollution: Waste Disposal and its Ecological Effects 652
26.3.3 Biodiversity Conservation 653
26.3.4 Conservation of Shade Trees in Coffee Plantations (Deforestation and Afforestation) 653
26.4 Sustainable Challenges for the Government Linked to Coffee Production 654
26.4.1 Global Price Fluctuation, Market Volatility, Market Intelligence 654
26.4.2 Farm Finance and Subsidies 655
26.4.3 Quality Issues and Certification 656
26.4.4 Research and Extension Services 656
26.4.5 Promotion and Marketing 656
26.5 Conclusions and Future Outlook 657
References 659
Chapter 27 Food Safety Education: Training Farm Workers in the US Fresh Produce Sector 665
27.1 Introduction 665
27.2 Agriculture in the US 666
27.3 Food Safety Laws and Regulations Related to Fresh Produce 668
27.3.1 Produce Safety Alliance 670
27.3.2 Food Safety Preventative Controls Alliance 671
27.3.3 Sprout Safety Alliance 671
27.4 Prevention and Control Strategies 671
27.5 Role of the Farm Workers in Preventing Foodborne Disease 672
27.6 Elements of Good Training Programmes 674
27.6.1 Theoretical Framework 675
27.6.2 Adult Learning Theory 675
27.6.3 Mode of Training 676
27.6.4 Credibility of the Trainer 677
27.6.5 Evaluating Training Programmes 678
27.7 Conclusions and Future Outlook 678
References 679
Chapter 28 Sustainability Challenges and Educating People Involved in the Agrofood Sector 682
28.1 Introduction 682
28.2 Education for Sustainable Development 684
28.3 Planning Education for Sustainable Development for People Involved in the Agrofood Sector 685
28.4 Themes for the Education of People Involved in the Agrofood Sector 687
28.4.1 Conservation and Environmental Protection 688
28.4.2 Sustainable Consumption and Production 689
28.4.3 Environmentally Sustainable Technologies 690
28.4.4 Sustainable Cities 690
28.4.5 Other Themes on Sustainability 691
28.5 Conclusions and Future Outlook 692
References 693
Index 697
EULA 715
| Erscheint lt. Verlag | 8.2.2017 |
|---|---|
| Sprache | englisch |
| Themenwelt | Naturwissenschaften ► Biologie |
| Naturwissenschaften ► Geowissenschaften | |
| Technik ► Lebensmitteltechnologie | |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| Schlagworte | Agriculture • agrofood sustainability, food security, food sustainability, Food Diversification, Soil Health, Crop Productivity, Agricultural Wastes, Life Cycle Analysis, Agricultural Marketing • Food Management • Food Processing, Production & Manufacture • Food Science & Technology • Herstellung u. Verarbeitung von Lebensmitteln • Landwirtschaft • Lebensmittel • Lebensmittelforschung u. -technologie • Lebensmittel-Management • Nachhaltiger u. organischer Landbau • Nachhaltigkeit • Sustainable & Organic Agriculture |
| ISBN-10 | 1-119-07274-3 / 1119072743 |
| ISBN-13 | 978-1-119-07274-4 / 9781119072744 |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
PDF (Adobe DRM)Kopierschutz: Adobe-DRM
Adobe-DRM ist ein Kopierschutz, der das eBook vor Mißbrauch schützen soll. Dabei wird das eBook bereits beim Download auf Ihre persönliche Adobe-ID autorisiert. Lesen können Sie das eBook dann nur auf den Geräten, welche ebenfalls auf Ihre Adobe-ID registriert sind.
Details zum Adobe-DRM
Dateiformat: PDF (Portable Document Format)
Mit einem festen Seitenlayout eignet sich die PDF besonders für Fachbücher mit Spalten, Tabellen und Abbildungen. Eine PDF kann auf fast allen Geräten angezeigt werden, ist aber für kleine Displays (Smartphone, eReader) nur eingeschränkt geeignet.
Systemvoraussetzungen:
PC/Mac: Mit einem PC oder Mac können Sie dieses eBook lesen. Sie benötigen eine
eReader: Dieses eBook kann mit (fast) allen eBook-Readern gelesen werden. Mit dem amazon-Kindle ist es aber nicht kompatibel.
Smartphone/Tablet: Egal ob Apple oder Android, dieses eBook können Sie lesen. Sie benötigen eine
Geräteliste und zusätzliche Hinweise
Buying eBooks from abroad
For tax law reasons we can sell eBooks just within Germany and Switzerland. Regrettably we cannot fulfill eBook-orders from other countries.
aus dem Bereich
