Fecha/hora: 03/06/2024 05:21:53

Biblioteca(s): | INIA Tacuarembó.
Fecha corriente: | 26/10/2015
Fecha de la última actualización: | 25/11/2016
Autoria: | MONTOSSI, F.; CAZZULI, F.
Afiliación: | FABIO MARCELO MONTOSSI PORCHILE, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; FIORELLA CARLA CAZZULI ALBA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay.
Título: | From farm to fork: the uruguayan experience.
Año de publicación: | 2015

Fuente/Imprenta:

In: Simpósio Internacional de Ciência da Carne (2o.Pirassununga, SP)Anais; Saulo da Luz e Silva et al. (Orgs). Pirassununga : Faculdade de Zootecnia e Engenharia de
Alimentos/Faculdade de Medicina Veterinária e Zootecnia, 2015.

Páginas: | p. 22-33
Idioma: | Inglés
Contenido: | Uruguay has designed its sustainable intensification strategies over the years, taking into account that one of the goals is to feed 42% more people in 2050 than we do today. In order to succeed in this pursuit, specifically considering meat production, this country has tackled the following issues: traceability, soil utilisation and management plans, animal welfare, climate change mitigation, animal breeding, genomics and conversion efficiency, meat seen as healthy food for human nourishment, taking into consideration rural inhabitant´s life quality (automation and reducing supplementation frequency, supply chain integration and brand developing, certification and marketing campaigns. Not only strictly productive, technological or industrial activities must be enhanced and/or adopted, but also beef and lamb meat products must cease to be seen as mere commodities and start to be considered as a highly nutritious healthy food instead. Only through a multidimensional and inter institutional approach, as well as private-public partnerships and constructing State policies based on solid scientific foundations, can this endeavour be performed.
Thesagro: | CARNE; SALUD HUMANA; URUGUAY.
Categoría del tema: | Q01 Ciencia y tecnología de los alimentos
URL: | http://www.ainfo.inia.uy/digital/bitstream/item/5091/1/anais-2o-simposio-internacional-ciencia-da-carne-2015-1.pdf
Registro original: | INIA Tacuarembó (TBO)
Ejemplares: | TBO - (100938-1) - INI - PC - DD -  -  -  - DIS