In this chapter, developments at the interface between mineral nutrition in animals and humans are considered: the particular relationship between mineral nutrition of of livestock that affects humans or human activity that affects the mineral nutrition of livestock which includes: the impact of...

The physiological functions; risk factors, pathogenesis, clinical signs, diagnosis, treatment and prevention of cobalt deficiency; cobalt levels in feed and concentrates; requirement; toxicity and effects of cobalt supplementation on productive performance and product quality in poultry, pigs,...

This chapter describes the effects of mineral intake; the mineral balance and status in the blood, tissues and excreta; mineral supplementation and the effects on milk and egg production and quality; the biochemical, genomic and proteomic markers of mineral deficiencies and excesses and correction...

The targeted market, distribution channels, and major promotion practices for figs and fig products are addressed in this chapter.

This chapter provides a detailed description on traditional fig products from major producing regions such as the Mediterranean and Latin America, as well as commercial production of fig products through industrial processes. Traditional fig products covered include: fig paste; fig jams and...

Breeding strategies in fig are classified as either classical breeding or modern strategies. Modern strategies hold promise for increasing selection efficiency. They include marker-assisted selection, mutation breeding, transgenic plant development, and, recently, genome-editing approaches using...

The aim of this chapter, as well as discussing the nutritional aspects of brebas and figs, is to focus on the bioactive compounds present in brebas and figs and how these compositions are affected by the ripening process, as well as their subsequent postharvest life. Finally, the impact of these...

This chapter aims to give a broad view by summarizing the most relevant and recent studies considering the importance of fig flavor. The results of these studies have indicated that figs can be used as a good source of phenolic compounds. Given the important antioxidant property of phenolic...

This chapter gives a wide overview of mycotoxin occurrence in figs, chiefly aflatoxins, ochratoxin A, and fumonisins, by reporting the results of scientific papers on incidence, levels of contamination, major microbial agents, and conditions favoring the formation of mycotoxins. As dried fruits...

In this chapter, the major postharvest pests damaging dried figs are introduced and key issues regarding their management are discussed. Information is given on their description, distribution, host range, life cycle and damage to the crop. The most widely found stored-product pests in the...