Appcc B Sico
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An Enterprise Map of Zambia
Over the first decade of the new millennium, Zambia's real GDP rose by 80%. Much of this rise came from the mining sector, but a substantial fraction came from the manufacturing sector, whose output rose by 50% in real terms over the decade. This volume provides a detailed account of Zambia's current industrial capabilities. From mining-related industries through general manufacturing, agribusiness and construction, it describes the structure of each of the country's major industries. It provides detailed profiles of fifty leading industrial companies that together represent the frontier of current capabilities in each area of activity. Along the way, it addresses key issues of current interest. Where did the capabilities of Zambia's leading industrial companies come from? How many of these companies came from abroad? How many had their origins in the public sector? And how many were set up by domestic trading companies that began local manufacturing operations? The copper industry generates three-quarters of Zambia's export earnings. But to what extent has Zambia developed downstream capabilities in the manufacture of copper products? How large a role is China playing in the flow of Foreign Direct Investment to Zambia? And in what industries are Chinese companies active? This is the fourth volume in John Sutton's "Enterprise Map" series, which profiles the industrial capabilities of selected countries in sub-Saharan Africa. Volumes on Ethiopia, Ghana and Tanzania have already appeared. The forthcoming fifth volume will be on Mozambique.
Nitrates in Groundwater
The first book devoted entirely to the problem of nitrate risk and behaviour in groundwater, this volume includes twenty-seven papers selected from those presented during the Euromeeting of the International Association of Hydrogeologists "Nitrate in Groundwater in Europe" held in Wisla, Poland in 2002. The problems presented and discussed in Wisla
Fermented Meat Products
This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, toxicology, and quality assurance, and gives a broad insight into the product’s safety and health hazards. The book considers the safety of fermented meat products through a whole food chain approach. It focuses on requirements for strict hygienic and technological procedures to prevent potential risk during the production of ready-to-eat products. The book does not aim to serve as negative publicity for meat products. Just the opposite – it points out to the complexity of prevention and control of potential hazards/risks in the production which greatly contributes to a higher total value of fermented meat products. This reference book is a result of collaborative efforts of a number of distinguished authors with international reputation from renowned institutions and it is intended to both academic and professional audience.