Relevant bibliographies by topics / Edible oils and fats

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Edible oils and fats'

Author: Grafiati
Published: 4 June 2021
Last updated: 29 July 2024

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Journal articles on the topic "Edible oils and fats"

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ABESHIMA, Toshiyuki. "Fractionation of Edible Oils and Fats." Journal of Japan Oil Chemists' Society 47, no. 6 (1998): 553–61. http://dx.doi.org/10.5650/jos1996.47.553.

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MARUYAMA, Takenori. "Analysis of Edible Fats and Oils." Journal of Japan Oil Chemists' Society 48, no. 10 (1999): 1097–108. http://dx.doi.org/10.5650/jos1996.48.1097.

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Zschau, Werner. "Bleaching of edible fats and oils." European Journal of Lipid Science and Technology 103, no. 8 (2001): 505–51. http://dx.doi.org/10.1002/1438-9312(200108)103:8<505::aid-ejlt505>3.0.co;2-7.

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Hussein, Mohamed Amr. "Palm Oil Use in North Africa and West Asia." Food and Nutrition Bulletin 15, no. 2 (1994): 1–2. http://dx.doi.org/10.1177/156482659401500217.

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Edible oils and fats are important sources of food energy in North Africa and West Asia. Because of the high cost of animal fats and increased awareness of potential harm from their excessive consumption, the rise of vegetable oils is increasing. Palm oil has recently been introduced in response to the shortfall in the local production of edible fats and oils, and it is predicted that it will gain increasing acceptance and use because of its versatility and safety.
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Flickinger, Brent D. "Utilizing Biotechnology in Producing Fats and Oils with Various Nutritional Properties." Journal of AOAC INTERNATIONAL 90, no. 5 (2007): 1465–69. http://dx.doi.org/10.1093/jaoac/90.5.1465.

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Abstract The role of dietary fat in health and wellness continues to evolve. In today's environment, trans fatty acids and obesity are issues that are impacted by dietary fat. In response to new information in these areas, changes in the amount and composition of edible fats and oils have occurred and are occurring. These compositional changes include variation in fatty acid composition and innovation in fat structure. Soybean, canola, and sunflower are examples of oilseeds with varied fatty acid composition, including mid-oleic, high-oleic, and low-linolenic traits. These trait-enhanced oils
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Goodwin, Barry K., Daniel Harper, and Randy Schnepf. "Short-Run Demand Relationships in the U.S. Fats and Oils Complex." Journal of Agricultural and Applied Economics 35, no. 1 (2003): 171–84. http://dx.doi.org/10.1017/s1074070800006015.

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Fats and oils play a prominent role in U.S. dietary patterns. Recent concerns over the negative health consequences associated with fats and oils have led many to suspect structural change in demand conditions. Our analysis considers short run (monthly) demand relationships for edible fats and oils. In that monthly quantities of fats and oils are likely to be relatively fixed, an inverse almost ideal demand system specification is used. A smooth transition function is used to model a switching inverse almost ideal demand system that assesses short-run demand conditions for edible fats and oils
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Rohman, Abdul, Mohd Al’Ikhsan B. Ghazali, Anjar Windarsih, et al. "Comprehensive Review on Application of FTIR Spectroscopy Coupled with Chemometrics for Authentication Analysis of Fats and Oils in the Food Products." Molecules 25, no. 22 (2020): 5485. http://dx.doi.org/10.3390/molecules25225485.

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Currently, the authentication analysis of edible fats and oils is an emerging issue not only by producers but also by food industries, regulators, and consumers. The adulteration of high quality and expensive edible fats and oils as well as food products containing fats and oils with lower ones are typically motivated by economic reasons. Some analytical methods have been used for authentication analysis of food products, but some of them are complex in sampling preparation and involving sophisticated instruments. Therefore, simple and reliable methods are proposed and developed for these auth
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ENDO, Yasushi. "Flavor Components in Edible Fats and Oils." Journal of Japan Oil Chemists' Society 48, no. 10 (1999): 1133–40. http://dx.doi.org/10.5650/jos1996.48.1133.

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ENDO, Yasushi. "Minor Components in Edible Fats and Oils." Journal of Japan Oil Chemists' Society 39, no. 9 (1990): 611–17. http://dx.doi.org/10.5650/jos1956.39.9_611.

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MATSUI, Nobuya. "Edible Fats and Oils for Food Manufacturing." Journal of Japan Oil Chemists' Society 40, no. 10 (1991): 915–22. http://dx.doi.org/10.5650/jos1956.40.915.

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Dissertations / Theses on the topic "Edible oils and fats"

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Aladedunye, Adekunle Felix. "Inhibiting thermo-oxidative degradation of oils during frying." Thesis, Lethbridge, Alta. : University of Lethbridge, Dept. of Chemistry and Biochemistry, 2011, 2011. http://hdl.handle.net/10133/3257.

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The present study sought for practical ways to improve the frying performance of oils without compromising the availability of the essential fatty acids and nutraceuticals. To this end, the influence of temperature, oxygen concentrations, and compositions of minor components on frying performance was investigated. A novel frying protocol, utilizing carbon dioxide blanketing, was developed and found to significantly improve the performance of the frying oil. Optimizing both the amounts and the compositions of endogenous minor components also improved the performance of the frying oil. Twenty on
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Zamani, Younes. "Determination of physical characteristics of food fats." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape10/PQDD_0007/MQ44324.pdf.

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Li, Hui 1970. "Analysis of edible oils by Fourier transform near-infrared spectroscopy." Thesis, McGill University, 2000. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=36819.

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Fourier transform near-infrared (FT-NIR) spectroscopy was investigated as a means of quantitative analysis of edible fats and oils. Initially, a method of simultaneously determining the cis and trans content, iodine value and saponification number of neat fats and oils using a heated transmission flow cell was developed. Two partial least squares (PLS) calibrations were devised, a process-specific calibration based on hydrogenated soybean oil and a more generalized calibration based on many oil types, the latter able to analyze oils from a variety of sources accurately and reproducibly. Method
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Lazarick, Kelsey. "Cause of color component formation in oils during frying." Thesis, Lethbridge, Alta. : University of Lethbridge, Dept. of Chemistry and Biochemistry, c2012, 2012. http://hdl.handle.net/10133/3303.

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Color formation in oils during frying is one of the most noticeable degradation reactions that occur in the frying oil. Degradation reactions cause formation of products that positively and negatively impact the nutritional and sensory qualities of both the food being fried and the frying oil. The origins of these pigment forming reactions in the oil and the factors affecting these reactions are not well understood. Assessments of the mechanisms, the components involved and external conditions affecting oil darkening were conducted. The effect of basic food ingredients, commercially sold and
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Rindt, Allyson. "Consumer acceptance of cranberry seed oil in several food formulations." Online version, 2008. http://www.uwstout.edu/lib/thesis/2008/2008rindta.pdf.

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Sedman, Jacqueline. "Application of Fourier transform infrared spectroscopy in the analysis of edible fats and oil." Thesis, McGill University, 2000. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=36833.

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The application of Fourier transform infrared (FTIR) spectroscopy in the assessment of oil quality and stability and the determination of the degree and type (cis or trans) of unsaturation of fats and oils was investigated. FTIR spectroscopy was shown to provide a rapid means of monitoring changes in oils undergoing oxidation or subjected to thermal stress. Absorption bands associated with common primary and secondary oxidation products were identified by relating them to those of spectroscopically representative reference compounds, and a quantitative approach based on the use of oils spiked
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Cash, Gregory Anthony. "Studies of the oxidation and stabilisation of vegetable oils and model compounds." Thesis, Queensland University of Technology, 1986. https://eprints.qut.edu.au/35985/1/35985_Cash_1986.pdf.

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This thesis describes the use of a novel chemiluminescence (CL) technique to deter·mine the extent of oxidation and stability in both model compounds and vegetable oils. As it is the presence of hydroperoxides in vegetable oils that leads to theirdeterioration, the hydroperoxides of methyl linoleate (MU were used as model compounds in a CL study of hydroperoxide decomposition in nitrogen, both in the bulk and on active substrates. The largest signals and the fastest decays occurred on neutral alumina. The results indicate induced decomposition via a bimolecular initiation of hydropero
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Midson, Kerri. "Comparative deterioration of frying oil due to different heat exchangers /." [St. Lucia, Qld.], 2004. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe17848.pdf.

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Memon, Khalida Perveen. "Solid fat index determination by Fourier transform (FTIR) spectroscopy." Thesis, McGill University, 1996. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=24028.

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This work describes an investigation of the development of a Fourier Transform Infrared (FTIR) spectroscopic method for the determination of Solid Fat Index (SFI) of fats as a possible replacement of the traditional dilatometric procedure. The initial approach considered was the use of an existing FTIR analytical package which was designed to measure iodine value (IV), saponification number (SN), and cis and trans content. It was hypothesized that these measures could be related to SFI using multiple linear regression (MLR), thereby allowing the existing analytical package to simultaneously ma
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Robertson, Katherine Anne. "Effect of flour protein content on the utilization of shortening and cellulose in biscuits." Thesis, Virginia Tech, 1988. http://hdl.handle.net/10919/45172.

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Biscuits were prepared from eighteen different recipe formulations. The biscuits were made from flour containing 7.53%, 8.99%, and 10.05% protein with 30, 40, and 50 grams of shortening and 0 or 2.2 grams of microcrystalline cellulose (MCC). Biscuit quality was assessed by objective and sensory evaluation. The caloric content of the biscuits was also determined by bomb calorimetry. No significant differences were detected in biscuit volume, crumb and crust color, or tenderness. The biscuits prepared with lower levels of shortening were moister than the biscuits prepared with higher levels of
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Books on the topic "Edible oils and fats"

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Porta, Richard A. Della. Edible oils manual. 2nd ed. AOCS Press, 2006.

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Creber, Ann. Oils. Edited by Williams Chuck. Weldon Owen, 1994.

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Creber, Ann. Oils. Angus & Robertson, 1991.

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Institute of Shortening and Edible Oils. Technical Committee., ed. Food fats and oils. 8th ed. Institute of Shortening and Edible Oils, 1999.

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Institute of Shortening and Edible Oils. Technical Committee. Food fats and oils. 6th ed. Institute of Shortening and Edible Oils, Inc., 1988.

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Michael, Jee, ed. Oils and fats authentication. Blackwell Pub., 2002.

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Lewis, Harrison, ed. The complete fats & oils book: Howto buy, use, and control fats & oils. Avery Publishing Group, 1996.

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Marangoni, Alejandro G. Structure function of edible fats. AOCS Press, 2012.

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Erasmus, Udo. Fats that heal, fats that kill: The complete guide to fats, oils, cholesterol, and human health. Alive Books, 1993.

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Bhvāʺ, ʼOṅʻ Khyinʻ. Mranʻ māʹ cāʺ suṃʺ mhu dha leʹ nhaṅʻʹ cāʺ suṃʺ chī. Tuiṅʻʺ Laṅʻʺ Cā pe Tuikʻ, 2000.

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Book chapters on the topic "Edible oils and fats"

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Knochen, Moisés, and Germán Morales. "Edible fats and oils." In Handbook of Mineral Elements in Food. John Wiley & Sons, Ltd, 2015. http://dx.doi.org/10.1002/9781118654316.ch24.

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Fedeli, Enzo, and Giulio Testolin. "Edible Fats and Oils." In The Mediterranean Diets in Health and Disease. Springer US, 1991. http://dx.doi.org/10.1007/978-1-4684-6497-9_6.

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Belitz, H. D., W. Grosch, and P. Schieberle. "Edible Fats and Oils." In Food Chemistry. Springer Berlin Heidelberg, 2004. http://dx.doi.org/10.1007/978-3-662-07279-0_15.

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Belitz, H. D., and W. Grosch. "Edible Fats and Oils." In Food Chemistry. Springer Berlin Heidelberg, 1999. http://dx.doi.org/10.1007/978-3-662-07281-3_15.

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Taamalli, Amani, Ibrahim M. Abu-Reidah, and Hedia Manai-Djebali. "Edible Oils and Fats." In Emerging Food Authentication Methodologies Using GC/MS. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-30288-6_4.

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Danthine, Sabine. "Fats and Oils: Physicochemical Properties of Edible Oils and Fats." In Handbook of Molecular Gastronomy. CRC Press, 2021. http://dx.doi.org/10.1201/9780429168703-43.

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Rossell, J. B. "Development of purity criteria for edible vegetable oils." In Lipid Analysis in Oils and Fats. Springer US, 1998. http://dx.doi.org/10.1007/978-1-4613-1131-7_8.

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Goh, Kok Ming, Kar Lin Nyam, and Chin Ping Tan. "Processing Contaminants in Edible Oil." In Recent Advances in Edible Fats and Oils Technology. Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-5113-7_14.

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Chong, Wai-Ting, Yee-Ying Lee, Teck-Kim Tang, and Eng-Tong Phuah. "Minor Components in Edible Oil." In Recent Advances in Edible Fats and Oils Technology. Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-5113-7_5.

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Marikkar, J. M. Nazrim. "Adulteration in Oils and Fats Industry." In Recent Advances in Edible Fats and Oils Technology. Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-5113-7_17.

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Conference papers on the topic "Edible oils and fats"

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Ullmann, Tai. "Sustainability opportunities in edible oils and fats supply chain." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/doyk7304.

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At Cargill, our ambition is to build the most sustainable food supply chains in the world. From small family farms to global shipping lanes, Cargill works every day to implement new sustainable practices to reduce our impact on the planet and protect people. We know that we must address climate change and conserve water and forests, while meeting the rising demand for food. These are complex challenges, but we have overcome many obstacles to keep our food system resilient and we will continue. We feel a deep responsibility to protect the planet and its people, to ensure a cleaner, safer future
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Galberd, Zachary, and Eric Appelbaum. "Filter Media Options in Renewable Fuels and Edible Oils." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/gdwg6339.

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With the additional capacity being brought on in the biofuel space, additional filter media options must be considered. Adding capacity to the North American Diatomaceous Earth (DE) marketplace is a challenge but perlite and cellulose are viable alternatives. Both Biodiesel and Renewable Diesel are derived from fats and oils. These fats and oils can often present processing challenges due to contaminants that interfere with the efficiency of the reaction which need to be treated with adsorbent clays to protect catalyst activity. The use of DE, perlite or cellulose will improve the performance
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Kuhlmann, Jan, and Nicolaus von Mouillard. "Solutions for modern routine analysis of mycotoxins in edible oils." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/pbep9435.

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Mycotoxins are a large and heterogenic group of biogenic organic compounds that can impact the quality and safety of foods. Due to the diversity of fungi, different kinds of foods are affected by different mycotoxins. Some of them have received special attention due to their high frequency of occurrence or due to their toxicity. For example, aflatoxin B1 is genotoxic and one of the most carcinogenic biogenic compounds known so far. Hence, it is not surprise that several authorities worldwide have set maximum levels for this compound as well as for the most relevant further mycotoxins in certai
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Papastergiadis, Antoinos, and Wim de Greyt. "MOSH/MOAH in edible oils and fats: current status and mitigation solutions." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/mcyo3900.

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Mineral oil saturated hydrocarbons (MOSH) and mineral oil aromatic hydrocarbons (MOAH) are main constituents of mineral oil-based lubricants that can find their way into food through various points in the production chain. Studies on contamination of oils and fats with MOSH and MOAH have progressed enough and it is now evident that in the coming years monitoring and mitigation measures will be implemented in the oils and fats industry. Accurate characterization and quantification of these contaminants is now possible, allowing to further study and assess consumer exposure and eventually establ
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Frolova, Yuliya, Roman Sobolev, and Alla Kochetkova. "FOOD INGREDIENTS OF A LIPID NATURE WITH VITAMINS D3 AND K2, STRUCTURED BY BEESWAX MONOESTERS." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-139.

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Fats and oils are an essential part of a well-balanced diet. However, the food industry has&#x0D; traditionally used hydrogenated oils containing saturated and trans-isomeric fatty acids to provide the&#x0D; desired texture in fat-based foods. Structured edible oils (oleogels) are being considered to replace&#x0D; chemically modified oils. Oleogels can be used not only as an alternative to solid fats and hydrogenated&#x0D; oils, but also as carriers of biologically active substances. The aim of the study: a comparative analysis&#x0D; of the properties of oleogels containing fat-soluble vitamin
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Kuhn, Susanne, and Michael Koch. "Recent analytical methodologies for the determination of MOSH/MOAH in edible oils & fats." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/jwfv6121.

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As an undissolved complex mixture, petroleum hydrocarbons pose a special challenge not only to toxicologists. Since this contaminant was first detected to migrate from cardboard packaging into foods in 1995, toxicological knowledge, methodology and awareness of petroleum sources have evolved. Likewise, the requirements for an analytical method in-creased. The risks of aromatic petroleum hydrocarbons (MOAHs), and in particular 3-7 ring MOAHs, has been increasingly emphasized by EFSA. Edible oils and fats are among the foods at high risk for mineral oil contamination. They are also one of the mo
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Sagar, James, Kate Kemsley, Marcel Lachenmann, Rachel Brignall, and Yvonne Brignall. "High throughput authenticity screening of high value edible oils with benchtop NMR." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/nqle8204.

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The high value of edible oils such as olive and argan makes them economically attractive targets for adulteration. Argan oil is becoming increasingly widely used in areas from cooking to cosmetics due to its reported pharmacological effects. Because argan oil is recognised as a Protected Geographical Indication product of its native Morocco, supply is limited. These two factors have led to argan oil becoming one of the most expensive edible oils in the world, leading to increasing numbers of cases of adulteration.As a typical nut oil, argan oil is composed predominantly of triglycerides. In pr
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Delmonte, Pierluigi, Andrea Milani, and Sarah Prebihalo. "Detection of partially hydrogenated vegetable oils in food products based on fatty acid composition." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/uova4161.

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Partially hydrogenated oils (PHO), the products of incomplete hydrogenation of edible oils with hydrogen gas in the presence of a catalyzer, were originally introduced into food commerce more than a century ago. Over the years, PHOs became the preferred choice for many food applications, as their production techniques and composition were optimized to meet specific technological, and stability demands. Since the beginning of the current century, several countries adopted regulations aimed to curtail the dietary intake of PHOs. To date, no method is available for the detection of PHOs in commer
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Hernandez, Ernesto, and Rob Reintjes. "Recent developments on thin film and short path evaporation technologies for edible oils processing." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/zlex8082.

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Short path distillation and thin film evaporation are generally associated with processing of heat-sensitive oils that require short residence times, high heat and mass transfer coefficients and shorter contact times. Thin film evaporation and short path distillation processes that normally operate at lower temperatures and higher vacuums are commonly used in the processing heat-sensitive oils like omega 3 oils and concentration of omega 3 ethyl esters. These technologies are now also being considered for the removal of processing and environmental contaminants from oils like palm, soybean and
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McGrath, Thomas, Adrian Covaci, Els Van Hoeck, et al. "Gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-high resolution mass spectrometry (LC-HRMS) approaches for analysis of chlorinated paraffins in edible fats and oils." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/wycg9726.

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Chlorinated paraffins (CPs) are high production volume chemicals composed of complex mixtures of thousands of compounds that have been applied widely as flame retardants and plasticizers. CPs have demonstrated toxic and bioaccumulative properties, while evidence suggests dietary intake to constitute a major pathway for human exposure. This study reports on the optimization and validation of an analytical method for the quantification of short- and medium-chained CPs (SCCPs and MCCPs, respectively) using gas chromatography-mass spectrometry (GC-MS) in fats and oils, and the development of liqui
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Reports on the topic "Edible oils and fats"

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Mailer, Rodney, and STEFAN GAFNER. Olive Oil Laboratory Guidance Document. ABC-AHP-NCNPR Botanical Adulterants Prevention Program, 2021. http://dx.doi.org/10.59520/bapp.lgd/evfu8793.

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Extra virgin olive oil is often described as the healthiest of all commercially available edible oils. Olive oil has a high percentage of monounsaturated fat and because it is generally consumed in the unrefined (virgin) crude state, the oil contains natural compounds which would otherwise be removed in refining. The high value of the virgin oil compared to refined seed oils make it highly susceptible to adulteration. This laboratory guidance document provides a review of (1) analytical methods used to determine whether olive products have been adulterated and, if so, (2) methods to identify t
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Borden, Robert C. Development of Permeable Reactive Barriers (PRB) Using Edible Oils. Defense Technical Information Center, 2008. http://dx.doi.org/10.21236/ada495565.

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Wilson, George. Commercial Approval Plan for Synthetic Jet Fuel from Hydrotreated Fats and Oils. Defense Technical Information Center, 2009. http://dx.doi.org/10.21236/ada501088.

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Márquez-Ruiz, Gloria. Analysis of Used Frying Oils and Fats by High-Performance Size-Exclusion Chromatography. AOCS, 2011. http://dx.doi.org/10.21748/lipidlibrary.39204.

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Riha, B., B. Brian02 Looney, M. Miles Denham, C. Christopher Bagwell, R. Richard Hall, and C. Carol Eddy-Dilek. STUDIES TO SUPPORT DEPLOYMENT OF EDIBLE OILS AS THE FINAL CVOC REMEDIATION IN T AREA SUMMARY REPORT. Office of Scientific and Technical Information (OSTI), 2006. http://dx.doi.org/10.2172/900334.

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Kholoshyn, Ihor, Svitlana Mantulenko, Accola Sharon Joyce, Daniel Sherick, Talgat Uvaliev, and Victoria Vedmitska. Geography of agricultural exports from Ukraine. EDP Sciences, 2021. http://dx.doi.org/10.31812/123456789/4618.

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Based on the generalization and systematization of scientific and accounting data, the article considers agriculture as one of the leading sectors of the Ukrainian economy, providing 50% of foreign exchange earnings from exports of all goods from the country. The structure and geography of agricultural exports from Ukraine are analyzed. The existing export potential of the studied sector of the national economy and the level of self-sufficiency of Ukraine in agri-food products are revealed. Four specialization types of agricultural exports from Ukrainian regions are established: areas with dom
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Kholoshyn, Ihor, Svitlana Mantulenko, Accola Sharon Joyce, Daniel Sherick, Talgat Uvaliev, and Victoria Vedmitska. Geography of agricultural exports from Ukraine. EDP Sciences, 2021. http://dx.doi.org/10.31812/123456789/4618.

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Based on the generalization and systematization of scientific and accounting data, the article considers agriculture as one of the leading sectors of the Ukrainian economy, providing 50% of foreign exchange earnings from exports of all goods from the country. The structure and geography of agricultural exports from Ukraine are analyzed. The existing export potential of the studied sector of the national economy and the level of self-sufficiency of Ukraine in agri-food products are revealed. Four specialization types of agricultural exports from Ukrainian regions are established: areas with dom
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Small Farmers, Big Dreams: Creating Value at the Base of the Pyramid in Mexico. Inter-American Development Bank, 2010. http://dx.doi.org/10.18235/0006282.

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In rural Mexico, small farmers tend to grow staple crops like beans and corn, and sell them only in their immediate communities. With little accessto national supply chains or the working capital they need to expand their farms, they remain at subsistence levels. Meanwhile, Mexico is developing ever-higher rates of obesity and related health issues, leading the government to call for food companies to cut their use of saturated oils and trans-fats, and to implement public incentive plans to diversify the country's agricultural profile. Sabritas, a leading Mexican snack foods producer owned by
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