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The Common Agricultural Policy in 2014-2020 - Pavli Kova Klara - Bog - LAP Lambert Academic Publishing - Plusbog.dk

The Common Agricultural Policy in 2014-2020 - Pavli Kova Klara - Bog - LAP Lambert Academic Publishing - Plusbog.dk

The Common Agricultural Policy (CAP) was established more than 50 years ago, in 1957. It was the first policy agreed to by the Member States to delegate certain powers on the EU level. The original purpose of the CAP was to guarantee food security after the tragic experience of the Second World War. It was successful and the food production in Europe increased again. However, even after food security was guaranteed, the CAP still has the largest expenditure from the EU budget. A necessity to guarantee food security and later on challenge to overproduction, forced the Member States to extend the protectionism instruments. However, as time has shown, these instruments have been distorting the world trade market and harm less developed countries. It has been reflected by the World Trade Organization by exerting pressure on the EU (and other main world trade distorting actors), requiring further reduction of export subsidies and market access measures, in order to achieve liberalization.

DKK 103.00
1

Physiological Studies on the Potato Tuber - A M Moussa Sameh - Bog - LAP Lambert Academic Publishing - Plusbog.dk

Physiological Studies on the Potato Tuber - A M Moussa Sameh - Bog - LAP Lambert Academic Publishing - Plusbog.dk

Potatoes (Solanum tuberosum L.) are a versatile, carboahydrate-rich food, highly popular worldwide, and prepared and served in a variety of ways. Freshly harvested, potato tuber contains about 80 percent water and 20 percent dry matter. About 60 to 80 percent of the dry matter is starch. On a dry weight basis, the protein content of potato is similar to that of cereals and much higher in comparison with other root and tubers crops, but very low in fat. This research was conducted in an attempt to improve potato plant characteristics and tuber quality; i,e, productivity, specific gravity, starch, sugars (total and reducing contents) to produce acceptable crisp product at the end; through spraying the growing plants with some different concentrations of hydrogen peroxide; in addition to determine the best cultivar among the tested ones as for crisp production.

DKK 85.00
1