Recommended by the IIR / IIR document
Environmentally sustainable cold chains for the livestock sector in Bangladesh.
Author(s) : EVANS J., ALLOUCHE Y.
Type of monograph: Booklet
Summary
The World Bank Group is engaged in supporting Bangladesh’s agriculture sector to develop the cold chain for meat and dairy products. The ongoing World Bank lending operation entitled ‘Livestock & Dairy Development Project’ (LDDP) helps smallholder farmers and agro-entrepreneurs improve livestock production levels, access to markets and quality enhancement; all of which will improve integration into more eicient private sector-led value chains. The work described in this brochure summarizes the needs for cooling in the meat and dairy value chains in Bangladesh. It advises the public and policy makers on technically and financially feasible cooling solutions that would help promote the adoption of eicient and more climate-friendly cold chain.
This brochure was developed by the following project partners: IIR, RD&T, BRAC university, BUET university, UoB and Heriot Watt universtities, as a technical assistance activity to the world bank on the "Livestock and Dairy Development Project in Bangladesh" (LDDP P161246).
Available documents
Format PDF
Pages: 8
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Details
- Original title: Environmentally sustainable cold chains for the livestock sector in Bangladesh.
- Record ID : 30030417
- Languages: English
- Subject: Technology, Developing country, Environment
- Publication: Iif-iir - Paris
- Publication date: 2022/06
Indexing
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Themes:
Cold chain, interfaces;
Meat and meat products;
Milk and dairy products;
Energy efficiency, energy savings;
Refrigeration and perishable products: general information;
Food quality and safety. Microbiology;
Poultry;
Ice creams;
Refrigeration and perishable products: regulations and standards - Keywords: Cold chain; Bangladesh; Meat; Milk; Food industry; Case study; Sustainability; Cooling; Cooling load; Renewable energy; Environment; Low GWP; Natural refrigerant; Solar cooling
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- Formats : PDF
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- Date : 2005/11
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- Source: Rev. Ferment. Ind. aliment. - vol. 36 - n. 358
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