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Hazelnut Coffee $8.49 Our 100% Arabica gourmet coffee is infused with the smooth and nutty tasted of fresh hazelnut. Whole Bean 12 oz. |
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Decaffeinated Coffee $6.49 A distinctive and balanced flavor for those who love the richness of a darker roast and the smooth flavor of a lighter roast coffee. Ground 13 oz. |
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Crescent City Blend® Coffee $8.49 A tribute to the rich, bold coffee served in New Orleans. Whole Bean 12 oz. |
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Dark Roast Coffee $6.49 The rich aroma of our original coffee blend will awaken your senses. Ground 16 oz. |
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Brazil Santos Bourbon Coffee $8.49 This delectable gourmet coffee yields an enticingly smooth cup with a rich aroma and mild acidity. Whole Bean 12 oz. |
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French Vanilla Coffee $8.49 A truly delectable and luxuriously sweet French Vanilla coffee you are sure to enjoy. Whole Bean 12 oz. |
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Pecan Praline Coffee $8.49 Our Pecan Praline flavored coffee is a truly delightful Southern treat. Whole Bean 12 oz. |
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Fresh-O-Lator® Coffee Canister $29.95 Our airtight canister will preserve the freshness of your favorite coffee. |
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Kenya Coffee $8.49 Bright acidity and fruity flavors combine for a wonderfully aromatic cup with a taste that maintains a refined winey character. Whole Bean 12 oz. |
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Around the World Gourmet Coffee Sampler $34.95 Explore four specialty coffees from distinctive coffee-growing regions around the world. Whole Bean Four 12 oz. packages. |
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Medium Roast Coffee $6.49 This extraordinarily aromatic and light-roasted blend produces a fragrant and mellow cup. Ground 16 oz. |
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Kona Blend Coffee $8.49 Our Kona Blend is light-medium roasted and produces a sweet and mellow floral tone. Whole Bean 12 oz. |
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Café Special® Coffee $5.99 Roasted medium-dark to a rich brown color for a distinctive café taste and aroma. Ground 12 oz. |
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Breakfast Blend Coffee $8.49 Ease into the day as we do down in New Orleans with the smooth and mellow flavor of our Breakfast Blend. Ground 12 oz. |
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New Orleans Blend® Coffee and Chicory $5.49 Indulge in a delicate combination of fine Arabica beans and high quality chicory that is steeped in the traditions of New Orleans. Ground 16 oz. |
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Louisiana Blend™ Medium-Dark Coffee $8.49 This blend of gourmet Latin American coffees embodies the distinctive flavor of Louisiana. Whole Bean 12 oz. |
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Phillips Exports $79.99 Phillips Exports – Premium Photographic Print |
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Rare Exports – Group $9.99 Rare Exports – Group – Masterprint |
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Rare Exports – Sign $12.49 Rare Exports – Sign – Masterprint |
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Rare Exports – Santa $9.99 Rare Exports – Santa – Masterprint |
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The Future of German Industrial Exports $17.12 The Future of German Industrial Exports |
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On The Relation Of Imports To Exports $18.2 On The Relation Of Imports To Exports |
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Exports Declared For The United States… $24.09 Exports Declared For The United States… |
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The Future Of German Industrial Exports $17.12 The Future Of German Industrial Exports |
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”A sense of taste with a sense of place”: Coffee identities across the United States and El Salvador. $49.99 Salvadoran exports of specialty grade coffee increased from 8% to 30% of total coffee exports between 2002 and 2006 with the United States purchasing the lion’s share (Consejo Salvadoreno del Cafe 2007). Specialty coffee, a product that differentiates itself in the market in terms of quality and the emphasis placed on the singularity and traceability of its origins, has altered the ways in which producers and consumers of coffee identify themselves in relation to one another. “Taste” and “place” become tropes that allow us to understand the trajectory of coffee culture in time and space where culture is a “…historical product and historical force—shaped and shaping, socially constituted and socially constitutive” (Roseberry 1989:53). Coffee allows us to explore the construction of individual and collective identities amidst diverse experiences with capitalism and to consider what it means to be a producer and a consumer of commodities in a global context. |
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”A sense of taste with a sense of place”: Coffee identities across the United States and El Salvador. $49.99 Salvadoran exports of specialty grade coffee increased from 8% to 30% of total coffee exports between 2002 and 2006 with the United States purchasing the lion’s share (Consejo Salvadoreno del Cafe 2007). Specialty coffee, a product that differentiates itself in the market in terms of quality and the emphasis placed on the singularity and traceability of its origins, has altered the ways in which producers and consumers of coffee identify themselves in relation to one another. “Taste” and “place” become tropes that allow us to understand the trajectory of coffee culture in time and space where culture is a “…historical product and historical force—shaped and shaping, socially constituted and socially constitutive” (Roseberry 1989:53). Coffee allows us to explore the construction of individual and collective identities amidst diverse experiences with capitalism and to consider what it means to be a producer and a consumer of commodities in a global context. |
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Best Dives of Jamaica $6.99 Jamaica’s first tourists arrived in the late 1800s by banana boat, the result of a brainstorm by New England sea captain Lorenzo Down Baker, who fell in love with this mountainous island of delights. By the turn of the century banana exports had grown and Jamaica had become one of the trendiest vacation spots in the world. Today most tourists arrive by jet and cruise ship. In all, 1.3 million tourists -arrive each year to experience Jamaica’s watersports, mountain vistas, night life and duty-free shopping. At 4,411 square miles, it is the third-largest island in the Caribbean after Cuba and Hispaniola. Geographically, it is a cornucopia of scenic wonders. Miles of soft sand beaches and lush greenery line the coasts, and high mountains loom inland. Overall, the terrain is very mountainous, with half of the land -rising above 1,000 feet. The highest point, Blue Mountain Peak, soars to 7,402 feet. – higher than any other peak in the eastern half of North America. Hundreds of wild rivers and plunging waterfalls crisscross the mountains and moisten the fertile valleys, which produce some of the world’s best coffee, fruits, flowers and vegetables. The flatter southern coast can look like the African savanna or the Indian plains and has alternating black and white sand beaches as well as -mineral springs. Offshore reef tracts provide a bounty of dive and snorkeling sites. Many are a short swim from the beach. Wall dives predominate as Jamaica’s north stretch of reef edges the Great Cayman Trench. A ledge of shallow reefs stretches around the island’s perimeter. Depths range from extreme shallows to awesome depths. Based on the classic, Best Dives of the Caribbean, this guide zeroes in on thebest dives of Jamaica. It includes the latest and best dive and snorkel sites, each rated for visual excellence and marine life. The author’s knowledge of the Caribbean sites is unparalleled. From sunken planes and snorkel trails to blue holes, the best destinations beneath the waves |
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Commercial Raw Materials $14.27 Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free.This is an OCR edition with typos.Excerpt from book:Chicory roots, when roasted and ground, are used as CHICORY ROOTS a substitute or as an adulterant for coffee. Some persons find coffee harmful, and prefer to use chicory or some other substance, such as roasted barley, to make a drink, since these things do not contain caffeine, the stimulating principle found in coffee, tea, and chocolate. The chicory plant ( textit{Cichorium intybus) has a pale blue flower, and is a common weed along roadsides. Much of the chicory used is imported from Germany and France, but there are several factories for its preparation in the United States. Cacao beans are the source of cocoa and chocolate. CACAO BEANS Ecuador exports more cacao beans than any other country. Venezuela, Brazil, Mexico, Trinidad, the East Indies, and Ceylon are important producers. The fruits of the cacao tree ( textit{Theobroma cacao) are six to ten inches in length, with thick, leathery rinds, and each contains fifty or more seeds, usually called beans. In some places the seeds, after removal from the pods, are prepared by simply drying in the sun. In other places they are piled up, or buried in earth, and before being dried, undergo several days’ fermentation, which, it is believed, develops the flavor and aroma. In commerce both the unfermented and the fermented, or ” rotted” beans are extensively used, although fermented beans are considered the best. In the trade, beans are known from their locality of production or shipment, as Esmeralda, Guayaquil, Caracas, Surinam, Mexican, Bahia, etc. In the process of manufacture, cacao beans are first roasted and then crushed, breaking readily into small pieces. The shells are winnowed out, leaving the fragments of beans known, commercially, as cocoa nibs. Bitter chocolate is made by grinding cocoa nibs to a fi… |
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Commercial Raw Materials $26.99 Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free.This is an OCR edition with typos.Excerpt from book:Chicory roots, when roasted and ground, are used as CHICORY ROOTS a substitute or as an adulterant for coffee. Some persons find coffee harmful, and prefer to use chicory or some other substance, such as roasted barley, to make a drink, since these things do not contain caffeine, the stimulating principle found in coffee, tea, and chocolate. The chicory plant ( textit{Cichorium intybus) has a pale blue flower, and is a common weed along roadsides. Much of the chicory used is imported from Germany and France, but there are several factories for its preparation in the United States. Cacao beans are the source of cocoa and chocolate. CACAO BEANS Ecuador exports more cacao beans than any other country. Venezuela, Brazil, Mexico, Trinidad, the East Indies, and Ceylon are important producers. The fruits of the cacao tree ( textit{Theobroma cacao) are six to ten inches in length, with thick, leathery rinds, and each contains fifty or more seeds, usually called beans. In some places the seeds, after removal from the pods, are prepared by simply drying in the sun. In other places they are piled up, or buried in earth, and before being dried, undergo several days’ fermentation, which, it is believed, develops the flavor and aroma. In commerce both the unfermented and the fermented, or ” rotted” beans are extensively used, although fermented beans are considered the best. In the trade, beans are known from their locality of production or shipment, as Esmeralda, Guayaquil, Caracas, Surinam, Mexican, Bahia, etc. In the process of manufacture, cacao beans are first roasted and then crushed, breaking readily into small pieces. The shells are winnowed out, leaving the fragments of beans known, commercially, as cocoa nibs. Bitter chocolate is made by grinding cocoa nibs to a fi… |
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Commercial Raw Materials $22.75 Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free.This is an OCR edition with typos.Excerpt from book:Chicory roots, when roasted and ground, are used as CHICORY ROOTS a substitute or as an adulterant for coffee. Some persons find coffee harmful, and prefer to use chicory or some other substance, such as roasted barley, to make a drink, since these things do not contain caffeine, the stimulating principle found in coffee, tea, and chocolate. The chicory plant ( textit{Cichorium intybus) has a pale blue flower, and is a common weed along roadsides. Much of the chicory used is imported from Germany and France, but there are several factories for its preparation in the United States. Cacao beans are the source of cocoa and chocolate. CACAO BEANS Ecuador exports more cacao beans than any other country. Venezuela, Brazil, Mexico, Trinidad, the East Indies, and Ceylon are important producers. The fruits of the cacao tree ( textit{Theobroma cacao) are six to ten inches in length, with thick, leathery rinds, and each contains fifty or more seeds, usually called beans. In some places the seeds, after removal from the pods, are prepared by simply drying in the sun. In other places they are piled up, or buried in earth, and before being dried, undergo several days’ fermentation, which, it is believed, develops the flavor and aroma. In commerce both the unfermented and the fermented, or ” rotted” beans are extensively used, although fermented beans are considered the best. In the trade, beans are known from their locality of production or shipment, as Esmeralda, Guayaquil, Caracas, Surinam, Mexican, Bahia, etc. In the process of manufacture, cacao beans are first roasted and then crushed, breaking readily into small pieces. The shells are winnowed out, leaving the fragments of beans known, commercially, as cocoa nibs. Bitter chocolate is made by grinding cocoa nibs to a fi… |
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Commercial Raw Materials; Their Origin, Preparation and Uses $14.14 Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free.This is an OCR edition with typos.Excerpt from book:Chicory roots, when roasted and ground, are used as CHICORY ROOTS a substitute or as an adulterant for coffee. Some persons find coffee harmful, and prefer to use chicory or some other substance, such as roasted barley, to make a drink, since these things do not contain caffeine, the stimulating principle found in coffee, tea, and chocolate. The chicory plant ( textit{Cichorium intybus) has a pale blue flower, and is a common weed along roadsides. Much of the chicory used is imported from Germany and France, but there are several factories for its preparation in the United States. Cacao beans are the source of cocoa and chocolate. CACAO BEANS Ecuador exports more cacao beans than any other country. Venezuela, Brazil, Mexico, Trinidad, the East Indies, and Ceylon are important producers. The fruits of the cacao tree ( textit{Theobroma cacao) are six to ten inches in length, with thick, leathery rinds, and each contains fifty or more seeds, usually called beans. In some places the seeds, after removal from the pods, are prepared by simply drying in the sun. In other places they are piled up, or buried in earth, and before being dried, undergo several days’ fermentation, which, it is believed, develops the flavor and aroma. In commerce both the unfermented and the fermented, or ” rotted” beans are extensively used, although fermented beans are considered the best. In the trade, beans are known from their locality of production or shipment, as Esmeralda, Guayaquil, Caracas, Surinam, Mexican, Bahia, etc. In the process of manufacture, cacao beans are first roasted and then crushed, breaking readily into small pieces. The shells are winnowed out, leaving the fragments of beans known, commercially, as cocoa nibs. Bitter chocolate is made by grinding cocoa nibs to a fi… |
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Douwe Egberts Decaff Ground Coffee 8.8oz/250g $7.99 The history of Douwe Egberts starts in 1753, when a husband and wife opened The White Ox, a gourmet shop, in the North of Holland. Their offerings focused on coffee, tea and tobacco– products that were imported from the Far East and traded in Amsterdam. Sales grew rapidly and soon Douwe Egberts started a wholesaling and distribution business. They built their first coffee roasting plant in 1919 and began exporting their premium quality coffee in 1930. By 1960, Douwe Egberts accounted for more than half of Dutch coffee exports. Few coffees can match the heady power and richness of this popular blend. |
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Douwe Egberts Filter Blend Ground Coffee 8.8oz/250g $7.49 The history of Douwe Egberts starts in 1753, when a husband and wife opened The White Ox, a gourmet shop, in the North of Holland. Their offerings focused on coffee, tea and tobacco– products that were imported from the Far East and traded in Amsterdam. Sales grew rapidly and soon Douwe Egberts started a wholesaling and distribution business. They built their first coffee roasting plant in 1919 and began exporting their premium quality coffee in 1930. By 1960, Douwe Egberts accounted for more than half of Dutch coffee exports. Few coffees can match the heady power and richness of this popular blend. |
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Economy Of Colombia $14.14 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Chapters: Economy of Colombia, Currency of Colombia, Federación Nacional de Cafeteros de Colombia, Mineral Industry of Colombia, Colombian Peso, United States – Colombia Free Trade Agreement, Andean Trade Promotion and Drug Eradication Act, Poverty in Colombia, Water Privatization in Colombia, Coffee Production in Colombia, Immigration to Colombia, Emigration From Colombia, Bolsa de Valores de Colombia, Taxation in Colombia, Panela, Colombian Real, Ministry of Finance and Public Credit, Ministry of Commerce, Industry and Tourism. Excerpt: The Andean Trade Promotion and Drug Eradication Act (ATPDEA) is a trade preference system by which the United States grants duty-free access to a wide range of exports from four Andean countries: Bolivia , Colombia , Ecuador , and Peru . It was enacted on October 31, 2002 as a replacement for the similar Andean Trade Preference Act (ATPA). The purpose of this preference system is to foster economic development in the Andean countries to provide alternatives to cocaine production.History On December 4, 1991, under the George H. W. Bush administration, the United States enacted the Andean Trade Preference Act (ATPA), eliminating tariffs on a number of products from Bolivia , Colombia , Ecuador , and Peru . Its objective was the strengthening of legal industries in these countries as alternatives to drug production and trafficking. The program was renewed on October 31, 2002 by the George W. Bush administration as the Andean Trade Promotion and Drug Eradication Act (ATPDEA). Under the renewed act, Andean products exempted from tariffs increased from around 5,600 to some 6,300. ATPDEA was set to expire on December 31, 2006 but was renewed by Congress for six months, up to June 30, 2007. A further extension was granted on June 28, 2007, this |
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Ethnie In Tansania $14.14 Kapitel: Nguni, Massai, Makonde, Luhya, Luo, Tonga, Okiek, Swahili, Chagga, Hadza, Nyamwezi, Iraqw, Ngindo, Wayao, Niloten, Zigula, Barabaig, Mijikenda, Sandawe, Baganda, Kuria, Mwanga, Zaramo, Matumbi, Hehe, Digo, Makua, Gorowa, Rungu, Wakinga, Pare, Sukuma, Hima. Aus Wikipedia. Nicht dargestellt. Auszug: The Chaga (also called Wachaga, Chagga, Jagga, Dschagga, Waschagga, or Wachagga) are Bantu-speaking indigenous Africans and the third largest ethnic group in Tanzania. They live on the southern and eastern slopes of Mount Kilimanjaro and Mount Meru, as well as in the Moshi area. Their relative wealth comes from not only the favorable climate of the area, but also from successful agricultural methods which include extensive irrigation systems and continuous fertilization practiced for thousands of years. They were one of the first tribes in the area to convert to Christianity. This may have given them an economic advantage over other ethnic groups, as they had better access to education and health care as Christians. The Chagga descend from various Bantu groups who migrated from the rest of Africa into the foothills of Kilimanjaro. While the Chagga are Bantu-speakers, they do not speak a single language but rather a number of related Chagga dialects. These dialects are related to Kamba, which is spoken in northeast Kenya, and to other languages spoken in the east such as Dabida and Pokomo. The Chagga area is traditionally divided into a number of chiefdoms. The Chagga are culturally related to the Pare, Taveta and Teita peoples. They follow a patrilineal system of descent and inheritance. The Chagga subsist primarily by agriculture, using irrigation on terraced fields and oxen manure. Although bananas are their staple food, they also cultivate various crops including yams, beans, and maize. In agricultural exports, the Chagga are best known for their Arabica coffee, which is exported to American and European markets, |
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International comparison and evaluation of agricultural productivity growth. $49.99 Long-run food price changes respond to long-run changes in food demand, quasi-fixed and variable production factors, and agricultural productivity. Recent global food-price volatility puts a renewed spotlight on the trends and sources of any agricultural productivity growth. Because food prices’ most critical effects are on human hunger, it is especially important to examine productivity conditions in newly emerging economies. Two such economies evaluated in this dissertation are Indonesia and Brazil.;As agriculture’s share of the Indonesian economy declines in the post-Green Revolution era, government attention increasingly has shifted to the industrial sector and away from agriculture. In light of these trends, we use province-level data and a multi-output frontier distance function approach to estimate product-specific productivity change on Indonesian farms, decomposing it into its technical-change and efficiency-change components. We find, at a 1.4% annual growth rate, that technical change has been modest and that little of this growth can be ascribed to government research efforts. Furthermore, average farm efficiency relative to the best-practice frontier has declined 0.4% per annum, so that mean productivity has risen by only 1% per year. Over-centralization of the agricultural research system may partly account for this poor performance.;Brazil now is the largest coffee, sugar, and fruit juice producer, second-largest soybean and beef producer, and third-largest corn and broiler producer. It has overtaken the U.S. in poultry exports, nearly matches the U.S. in soybean exports, and dominates global trade in frozen orange juice. To test and better understand these advances, we draw on decennial farm censuses to examine technical change and efficiency in Brazilian agriculture. Our approach is to estimate a stochastic, multi-product, output distance frontier, using a translog functional form and data disaggregated to the micro-region (sub-state) level. Using |
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International comparison and evaluation of agricultural productivity growth. $49.99 Long-run food price changes respond to long-run changes in food demand, quasi-fixed and variable production factors, and agricultural productivity. Recent global food-price volatility puts a renewed spotlight on the trends and sources of any agricultural productivity growth. Because food prices’ most critical effects are on human hunger, it is especially important to examine productivity conditions in newly emerging economies. Two such economies evaluated in this dissertation are Indonesia and Brazil.;As agriculture’s share of the Indonesian economy declines in the post-Green Revolution era, government attention increasingly has shifted to the industrial sector and away from agriculture. In light of these trends, we use province-level data and a multi-output frontier distance function approach to estimate product-specific productivity change on Indonesian farms, decomposing it into its technical-change and efficiency-change components. We find, at a 1.4% annual growth rate, that technical change has been modest and that little of this growth can be ascribed to government research efforts. Furthermore, average farm efficiency relative to the best-practice frontier has declined 0.4% per annum, so that mean productivity has risen by only 1% per year. Over-centralization of the agricultural research system may partly account for this poor performance.;Brazil now is the largest coffee, sugar, and fruit juice producer, second-largest soybean and beef producer, and third-largest corn and broiler producer. It has overtaken the U.S. in poultry exports, nearly matches the U.S. in soybean exports, and dominates global trade in frozen orange juice. To test and better understand these advances, we draw on decennial farm censuses to examine technical change and efficiency in Brazilian agriculture. Our approach is to estimate a stochastic, multi-product, output distance frontier, using a translog functional form and data disaggregated to the micro-region (sub-state) level. Using |
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International comparison and evaluation of agricultural productivity growth. $69 Long-run food price changes respond to long-run changes in food demand, quasi-fixed and variable production factors, and agricultural productivity. Recent global food-price volatility puts a renewed spotlight on the trends and sources of any agricultural productivity growth. Because food prices’ most critical effects are on human hunger, it is especially important to examine productivity conditions in newly emerging economies. Two such economies evaluated in this dissertation are Indonesia and Brazil.;As agriculture’s share of the Indonesian economy declines in the post-Green Revolution era, government attention increasingly has shifted to the industrial sector and away from agriculture. In light of these trends, we use province-level data and a multi-output frontier distance function approach to estimate product-specific productivity change on Indonesian farms, decomposing it into its technical-change and efficiency-change components. We find, at a 1.4% annual growth rate, that technical change has been modest and that little of this growth can be ascribed to government research efforts. Furthermore, average farm efficiency relative to the best-practice frontier has declined 0.4% per annum, so that mean productivity has risen by only 1% per year. Over-centralization of the agricultural research system may partly account for this poor performance.;Brazil now is the largest coffee, sugar, and fruit juice producer, second-largest soybean and beef producer, and third-largest corn and broiler producer. It has overtaken the U.S. in poultry exports, nearly matches the U.S. in soybean exports, and dominates global trade in frozen orange juice. To test and better understand these advances, we draw on decennial farm censuses to examine technical change and efficiency in Brazilian agriculture. Our approach is to estimate a stochastic, multi-product, output distance frontier, using a translog functional form and data disaggregated to the micro-region (sub-state) level. Using |
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Landforms of S o Tom and Pr ncipe: Islands of S o Tom and Pr ncipe, Mountains of S o Tom and Pr ncipe, S o Tom Island, Ilh u Das Rolas $9.16 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Chapters: Islands of São Tomé and Príncipe, Mountains of São Tomé and Príncipe, São Tomé Island, Ilhéu Das Rolas, Pico de São Tomé, Tinhosa Pequena, Tinhosa Grande, Ilhéu Das Cabras, Ilhéu Caroço, Ilheu Bom Bom, List of Volcanoes in São Tomé and Príncipe, Pedras Tinhosas. Excerpt: São Tomé Island – Wikipedia, the free encyclopedia The main language is Portuguese, but there are many speakers of Forro and Angolar (Ngola), two Portuguese-based creole languages. The entire island of São Tomé is a massive shield volcano which rises from the floor of the Atlantic Ocean, over 3,000 m (10,000 ft) below sea level. It formed along the Cameroon line, a linear rift zone extending from Cameroon southwest into the Atlantic Ocean. Most of the lava erupted on São Tomé over the last million years has been basalt. The youngest dated rock on the island is about 100,000 years old, but numerous more recent cinder cones are found on the southeast side of the island. The higher slopes of the island are forested and form part of the Obo National Park, but agriculture is important near the north and east coasts. The chief exports are cocoa, coffee, copra, and palm products, while there is also a fishing industry. Large reserves of oil are in the ocean between Nigeria and São Tomé. The discovery has been lamented by some as endangering the nation’s political stability and natural environment. In response to these concerns the government of São Tomé and Príncipe has drawn up legislation in an attempt to ensure the efficient and equitable use of oil revenues over time. The island “boasts” a mere 63 regular bird |
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Port Cities and Towns in Venezuela: Maracaibo, Puerto La Cruz, Puerto Ordaz and San Felix, Puerto Pritu, Puerto Cabello, La Guaira, Chuao $10.75 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Chapters: Maracaibo, Puerto La Cruz, Puerto Ordaz and San Felix, Puerto Píritu, Puerto Cabello, La Guaira, Chuao, Pedernales, Delta Amacuro. Excerpt: Chuao is a small village located in the northern coastal range of Venezuela . It was founded in the 16th century. The village is famous for its cacao plantations where some of the finest cocoa beans in the world are produced. The village is surrounded by mountains and dense rainforests to the south and by the Caribbean Sea to the north. There is no road access and visitors must come by boat from the town of Puerto Colombia along the coast, or by foot, crossing the mountains and the luxurious cloud forest from Turmero near Maracay . In the Chuao plantation there are currently pure Criollo and hybrid varieties of cacao being grown. Criollo beans from Chuao are of very high quality, and are considered Venezuela’s finest beans together with Porcelana Blanca beans from Lake Maracaibo (another genetically pure variety of Criollo). Gallery Chuao Bay Cacao pods in the Chuao plantation Chuao cocoa beans under the sun Plaza de Secado. The Church yard where the cocoa beans are sun dried Coordinates : 10°29 36 N 67°31 38 W / 10.49333°N 67.52722°W / 10.49333; -67.52722 A hyperlinked version of this chapter is at La Guaira La Guaira is the capital of the Venezuelan state of Vargas and the country’s chief port. It was founded in 1577 as an outlet for Caracas , 30 km to the southeast. The town and the port were badly damaged during the December 1999 floods and mudslides that affected much of the region. Today, La Guaira exports cacao , coffee , and tobacco , coco beans. See also (online edition) A hyperlinked version of this chapter is at Maracaibo item Nickname (s): “La Tierra del Sol Amada” (English : “The |
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Port Settlements in Central America: Belize City, Puerto Cort s, Acajutla, Crist bal, Col n, Puerto Barrios, Col n, Panama, La Uni n $11.02 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Chapters: Belize City, Puerto Cortés, Acajutla, Cristóbal, Colón, Puerto Barrios, Colón, Panama, La Unión, El Salvador, Puerto San José, Puerto Quetzal, Coxen Hole, Santo Tomás de Castilla, Puerto Castilla, Honduras, Port of Limón. Excerpt: Acajutla Acajutla is a seaport and municipality in Sonsonate Department , El Salvador . The town is located at 13°35 24 N 89°50 01 W / 13.59°N 89.83361°W / 13.59; -89.83361 on the Pacific Coast of Central America and is El Salvador’s principal seaport from which a large portion of the nation’s exports of coffee, sugar, and balsam are shipped. As a municipality, Acajutla is one of seventeen such districts in Sonsonate. As of 1992, the population of the town was 18,008, and of the municipality 47,678. Nearby towns and villages to the main town include Hacienda Atalaya (0.5 nm), El Flor (1.7 nm), Hacienda San Antonio (1.7 nm) and Club Salinitas (3.6 nm). History Spanish conquistador Pedro de Alvarado , under the command of Hernan Cortés , had conquered Mexico and Guatemala before coming to the vicinity of Acajutla. There he met heavy resistance, but defeated the indigenous people in 1524 and conquered all of present-day El Salvador at the Battle of Acajutla . Acajutla became an important colonial port for the Spanish Empire as part of the Kingdom of Guatemala , which was subordinate to the Viceroyalty of New Spain . Following the complete independence of El Salvador in 1838, the economy of the nation became increasinging dependent on the export of coffee. The rapid growth of this lucrative “cash crop” led to profound socio-economic changes in the region, and drew of the attention of foreign investors and the local plantation owners to Acajutla, where infrastructure |
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