This book describes the consequences of an increased demand for food for human consumption for
the global food industry. In four concise chapters the authors explore the trend for the
overproduction of food the concomitant diminution of raw materials and the increase in
environmental concerns. Chapter one describes the variations in biochemical properties of
fishmeal depending on the season and geographical location. Chapter two discusses how the
expansion of cropland and pastures to meet the rising demand for food is damaging the
environment while chapter three examines the impact of bee viruses on food crops and
production. Lastly the fourth chapter addresses the issue of food adulteration and provides
specific examples of fraud in the American dairy industry. This book is of interest to
researchers working in the area of food production in academia and industry as well as
certification and scientific bodies involved in food inspection.
