British Food Journal: Volume 95 Issue 2

Local Cheese Demand Characteristics in Crete: A Qualitative and Quantitative Survey

C.N. Roussis, C.H. Skiadas

Crete is the largest island of Greece and fifth of theMediterranean basin which produces traditional and high‐quality cheesesfrom sheep′s and goat′s milk. Reports a qualitative…

The Impact of New Food Legislation on the Hotel Industry

C.J. Griffith, P.D. Coleman

Reports on a survey assessing hoteliers′ knowledge andunderstanding of the recently introduced Food Safety Act 1990 and FoodHygiene (Amendment) Regulations 1990/1991. Forty per…

Food Consumption Patterns: An Elderly Population in Leicester Receiving Meals on Wheels

C.H. Tilston, R.J. Neale, K. Gregson, C.H. Tyne

Presents the results of a self‐completed questionnaire aimed atdetermining the dietary patterns of all meals on wheels (MOW) forelderly recipients in Leicester which was…

Improving the Market Performance of Northern Ireland Mushrooms

Michael C.F. Cook

During the 1980s, mushroom production developed as the mostimportant sector of the Northern Ireland horticultural industry.Describes a strategic programme by which Northern…

Cereal Production in the European Community

Andrew Fearne, Rosalind Warren

Discusses the results of a survey of farmers in four key cerealproducing countries in the European Community. The economic results forthe 1991 harvest showed how Danish producers…

Gum Arabic: Recent Developments – Pros and Cons

D.M.W. Anderson

Outlines recent developments in the international regulatoryspecification for gum arabic and warns prospective buyers of theloopholes involved.