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| goat meat nutrition data: Goat Science Sándor Kukovics, 2023-01-18 This volume provides a comprehensive overview of goat keeping and farming. It includes twenty-two chapters that address such topics as breeding and selection, goat reproduction, production systems, the effects of goat farming on the environment, the use of goat byproducts, the economics of goat farming, and much more. |
| goat meat nutrition data: Nutritive Value of Foods Susan E. Gebhardt, Ruth H. Matthews, 1997-11 |
| goat meat nutrition data: Ancestral Diets and Nutrition Christopher Cumo, 2020-11-19 Ancestral Diets and Nutrition supplies dietary advice based on the study of prehuman and human populations worldwide over the last two million years. This thorough, accessible book uses prehistory and history as a laboratory for testing the health effects of various foods. It examines all food groups by drawing evidence from skeletons and their teeth, middens, and coprolites along with written records where they exist to determine peoples’ health and diet. Fully illustrated and grounded in extensive research, this book enhances knowledge about diet, nutrition, and health. It appeals to practitioners in medicine, nutrition, anthropology, biology, chemistry, economics, and history, and those seeking a clear explanation of what humans have eaten across the ages and what we should eat now. Features: Sixteen chapters examine fat, sweeteners, grains, roots and tubers, fruits, vegetables, and animal and plant sources of protein. Integrates information about diet, nutrition, and health from ancient, medieval, modern and current sources, drawing from the natural sciences, social sciences, and humanities. Provides comprehensive coverage based on the study of several hundred sources and the provision of over 2,000 footnotes. Presents practical information to help shape readers’ next meal through recommendations of what to eat and what to avoid. |
| goat meat nutrition data: Goat Meat Production and Quality Osman Mahgoub, Isam T. Kadim, Edward Cottington Webb, 2012 Written by some of the world's leading goat meat scientists, and drawing from the most recent publications in the field, this book comprehensively covers the most important areas of goat meat production. Chapters discuss the role of genetics, breeding, reproduction, and nutrition in producing good quality, profitable goat meat. The mineral, amino acid and fatty acid composition of goat meat is also addressed, along with a discussion of its nutritive value, aimed at highlighting its health benefits over other red meats. |
| goat meat nutrition data: Storey's Guide to Raising Meat Goats, 2nd Edition Maggie Sayer, 2010-12-08 Discover how raising your own meat goats can be a fun and profitable endeavor. Offering plenty of tips for creating an economically viable operation and identifying niche markets for your products, Storey’s Guide to Raising Meat Goats shows you how to care for a thriving and productive herd full of healthy and happy animals. |
| goat meat nutrition data: Handbook of Milk of Non-Bovine Mammals Young W. Park, George F. W. Haenlein, William L. Wendorff, 2017-05-08 THE ONLY SINGLE-SOURCE GUIDE TO THE LATEST SCIENCE, NUTRITION, AND APPLICATIONS OF ALL THE NON-BOVINE MILKS CONSUMED AROUND THE WORLD Featuring contributions by an international team of dairy and nutrition experts, this second edition of the popular Handbook of Milk of Non-Bovine Mammals provides comprehensive coverage of milk and dairy products derived from all non-bovine dairy species. Milks derived from domesticated dairy species other than the cow are an essential dietary component for many countries around the world. Especially in developing and under-developed countries, milks from secondary dairy species are essential sources of nutrition for the humanity. Due to the unavailability of cow milk and the low consumption of meat, the milks of non-bovine species such as goat, buffalo, sheep, horse, camel, Zebu, Yak, mare and reindeer are critical daily food sources of protein, phosphate and calcium. Furthermore, because of hypoallergenic properties of certain species milk including goats, mare and camel are increasingly recommended as substitutes in diets for those who suffer from cow milk allergies. This book: Discusses key aspects of non-bovine milk production, including raw milk production in various regions worldwide Describes the compositional, nutritional, therapeutic, physio-chemical, and microbiological characteristics of all non-bovine milks Addresses processing technologies as well as various approaches to the distribution and consumption of manufactured milk products Expounds characteristics of non-bovine species milks relative to those of human milk, including nutritional, allergenic, immunological, health and cultural factors. Features six new chapters, including one focusing on the use of non-bovine species milk components in the manufacture of infant formula products Thoroughly updated and revised to reflect the many advances that have occurred in the dairy industry since the publication of the acclaimed first edition, Handbook of Milk of Non-Bovine Mammals, 2nd Edition is an essential reference for dairy scientists, nutritionists, food chemists, animal scientists, allergy specialists, health professionals, and allied professionals. |
| goat meat nutrition data: Tables of Composition and Nutritional Value of Feed Materials Institut national de la recherche agronomique (France), Institut national agronomique Paris-Grignon, Association française de zootechnie, 2004 |
| goat meat nutrition data: Cooking Dehydrated Foods United States. War Department, 1943 |
| goat meat nutrition data: Recent Advances in Animal Nutrition W. Haresign, D.J.A. Cole, 2013-10-22 Recent Advances in Animal Nutrition — 1987 focuses on the advancement of techniques, procedures, and processes in animal nutrition. The selection first discusses techniques for identifying the metabolizable energy (ME) content of poultry feeds and the impact of declaration of ME value of poultry feeds. Methods for determining the ME of feeds; formulation of products and declaration of energy; species and ages of birds; and analytical problems are considered. The book also discusses the effects of diarrhea and wet litter in meat poultry; the inclusion of phosphorus in the diet of laying hens; natural products for egg yolk pigmentation; and the addition of enzymes to enhance the utilization of pig and poultry diets. The text also examines the nutrition of goats and cattle; immunity, nutrition, and performance in animal production; and methods of identifying the amino acid requirement of pigs. The book highlights as well the reactions of consumers to meat quality. Consumption trends; changes in eating patterns, retailing, and consumer purchasing patterns; and fatness and eating quality are considered. The book is a good source of information for readers wanting to study animal nutrition. |
| goat meat nutrition data: An Invitation to Indian Cooking Madhur Jaffrey, 2023-11-21 A beautiful fiftieth-anniversary edition of the essential Indian cookbook—the final word on the subject (The New York Times)—featuring a new introduction by the author and a new foreword by Yotam Ottolenghi An instant classic upon publication, this book teaches home cooks perfect renditions of dishes such as Mulligatawny Soup, Whole Wheat Samosas, and Chicken Biryani, alongside Green Beans with Mustard, Khitcherie Unda (scrambled eggs, Indian style), and Nargisi Kofta (large meatballs stuffed with hard-boiled eggs). The “queen of Indian cooking (Saveur), Madhur Jaffrey helped introduce generations of American home cooks to the foods of the subcontinent. In An Invitation to Indian Cooking—widely considered one of the best cookbooks of all time and enshrined in the James Beard Foundation’s Cookbook Hall of Fame—Jaffrey gives readers a sweeping survey of the rich culinary traditions of her home. Living in London and homesick, she was prompted to re-create the dishes of her Delhi childhood. Jaffrey taught herself the art of Indian cuisine and, in this groundbreaking book, she shares those lessons with us all. Featuring more than 160 recipes, the book covers everything from appetizers, soups, vegetables, and meats to fish, chutneys, breads, desserts, and more. From recipes for formal occasions to the making of everyday staples such as dals, pickles, and relishes, Jaffrey’s “invitation” has proved irresistible for generations of American home cooks. Beautifully redesigned—and with a new foreword by the author and a new introduction by superfan, Yotam Ottolenghi—and featuring Jaffrey's own illustrations, this anniversary edition celebrates An Invitation to Indian Cooking’s half a century as the go-to text on Indian cooking. |
| goat meat nutrition data: European Nutrition and Health Report 2009 I. Elmadfa, 2009-09-23 The main objective of the report at hand was to gather available and authorized data, both published and unpublished, on the nutrition and health situation in the countries of the European Union (EU). Whereas the first report, released in 2004, included 13 EU member states and Norway, the 2009 edition covers 24 EU member states and Norway. For the collection of data, the researchers concentrated on the following points: The description of trends in food supply in the EU, focusing also on the different regions; the comparison of average daily individual food availability at household level; the evaluation of individual food consumption and energy and nutrient intake; the description of data on diet-related health indicators and status; and the analysis of food and nutrition policies in countries of the European Union. Throughout, the impact of age and gender is emphasized, and special attention is being paid to the different regions of the EU. The broad scope of the subjects covered and the improved quality of the data collected make the European Nutrition and Health Report 2009 an accurate documentation and sound source of information. Providing a basis for the work of the institutions responsible for health and nutrition policy, it is especially suitable for use in international comparisons of the nutrition and health situation. |
| goat meat nutrition data: Fermented Meat Products Nevijo Zdolec, 2017-11-22 This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, toxicology, and quality assurance, and gives a broad insight into the product’s safety and health hazards. The book considers the safety of fermented meat products through a whole food chain approach. It focuses on requirements for strict hygienic and technological procedures to prevent potential risk during the production of ready-to-eat products. The book does not aim to serve as negative publicity for meat products. Just the opposite – it points out to the complexity of prevention and control of potential hazards/risks in the production which greatly contributes to a higher total value of fermented meat products. This reference book is a result of collaborative efforts of a number of distinguished authors with international reputation from renowned institutions and it is intended to both academic and professional audience. |
| goat meat nutrition data: Nutrient Requirements of Beef Cattle Subcommittee on Beef Cattle Nutrition, Committee on Animal Nutrition, Board on Agriculture, National Research Council, 2000-05-16 As members of the public becomes more concious of the food they consume and its content, higher standards are expected in the preparation of such food. The updated seventh edition of Nutrient Requirements of Beef Cattle explores the impact of cattle's biological, production, and environmental diversities, as well as variations on nutrient utilization and requirements. More enhanced than previous editions, this edition expands on the descriptions of cattle and their nutritional requirements taking management and environmental conditions into consideration. The book clearly communicates the current state of beef cattle nutrient requirements and animal variation by visually presenting related data via computer-generated models. Nutrient Requirements of Beef Cattle expounds on the effects of beef cattle body condition on the state of compensatory growth, takes an in-depth look at the variations in cattle type, and documents the important effects of the environment and stress on food intake. This volume also uses new data on the development of a fetus during pregnancy to prescribe nutrient requirements of gestating cattle more precisely. By focusing on factors such as product quality and environmental awareness, Nutrient Requirements of Beef Cattle presents standards and advisements for acceptable nutrients in a complete and conventional manner that promotes a more practical understanding and application. |
| goat meat nutrition data: Keto for Fertility Cookbook Robert Kiltz, Maria Emmerich, 2022 |
| goat meat nutrition data: Food Safety and Informal Markets Kristina Roesel, Delia Grace, 2014-10-03 Animal products are vital components of the diets and livelihoods of people across sub-Saharan Africa. They are frequently traded in local, unregulated markets and this can pose significant health risks. This volume presents an accessible overview of these issues in the context of food safety, zoonoses and public health, while at the same time maintaining fair and equitable livelihoods for poorer people across the continent. The book includes a review of the key issues and 25 case studies of the meat, milk, egg and fish food sectors drawn from a wide range of countries in East, West and Southern Africa, as part of the Safe Food, Fair Food project. It describes a realistic analysis of food safety risk by developing a methodology of ‘participatory food safety risk assessment’, involving small-scale producers and consumers in the process of data collection in a data-poor environment often found in developing countries. This approach aims to ensure market access for poor producers, while adopting a realistic and pragmatic strategy for reducing the risk of food-borne diseases for consumers. |
| goat meat nutrition data: Farming Meat Goats Barbara Vincent, 2018-05-01 Goat meat is growing in popularity in Australia and is also an important export industry. It offers many opportunities for large- and small-scale farmers who need to diversify or seek alternative enterprises. Farming Meat Goats provides producers with comprehensive and practical information on all aspects of the goat meat industry. It covers selecting and preparing a property, choosing breeding stock, breeding, health care and nutrition, drought feeding, condition scoring and marketing. This second edition of Farming Meat Goats has been updated throughout and contains new information about the National Livestock Identification System, current regulations for ovine Johne's disease and animal welfare during transportation, and information about marketing. It will allow farmers to produce animals to specification for targeted markets in Australia and overseas including: butchers; supermarkets; restaurants; on-farm live sales; sales to abattoirs that specialise in Halal kills; and breeding stock either as replacements or for improved herd genetics. |
| goat meat nutrition data: Nutrients in Dairy and Their Implications for Health and Disease Ronald Ross Watson, Robert J Collier, Victor Preedy, 2017-06-21 Nutrients in Dairy and Their Implications for Health and Disease addresses various dairy products and their impact on health. This comprehensive book is divided into three sections and presents a balanced overview of the health benefits of milk and milk products. Summaries capture the most salient points of each chapter, and the importance of milk and its products as functional foods is addressed throughout. |
| goat meat nutrition data: Protein and Amino Acid Requirements in Human Nutrition World Health Organization, 2007-12-15 Human nutrition. |
| goat meat nutrition data: Goat Science Sándor Kukovics, 2018-06-20 Goat science covers quite a wide range and varieties of topics, from genetics and breeding, via nutrition, production systems, reproduction, milk and meat production, animal health and parasitism, etc., up to the effects of goat products on human health. In this book, several parts of them are presented within 18 different chapters. Molecular genetics and genetic improvement of goats are the new approaches of goat development. Several factors affect the passage rate of digesta in goats, but for diet properties, goats are similar to other ruminants. Iodine deficiency in goats could be dangerous. Assisted reproduction techniques have similar importance in goats like in other ruminants. Milk and meat production traits of goats are almost equally important and have significant positive impacts on human health. Many factors affect the health of goats, heat stress being of increasing importance. Production systems could modify all of the abovementioned characteristics of goats. |
| goat meat nutrition data: Protein and Amino acid nutrition Anthony Albanese, 2012-12-02 Protein and Amino Acid Nutrition describes the state of knowledge concerning the nutrition of proteins and amino acids. Topics range from the effect of some therapeutic agents on protein and amino acid nutrition, to species and age differences in amino acid requirements; utilization of D-amino acids; effect of proteins and amino acids on the growth of adult tissue in vitro; and amino acid requirements of animals and young adults. This volume is organized into 16 chapters and begins with an overview of the nutritional implications of the metabolic interrelationships of amino acids. The next chapters discuss experiments that tested the differences in amino acid requirements due to the differences in age and in species among animals, the biochemical individuality of amino acid requirements, and the utilization of dietary proteins. This book explains the synthesis of tissue proteins in relation to the essential amino acids; the link between food energy and nitrogen metabolism; and the use of the repletion method to measure the nutritive value of proteins, protein hydrolyzates, and amino acid mixtures. The final chapter discusses the nutritional needs of the older age groups. This book is intended for scientists, students, and researchers interested in human and animal nutrition. |
| goat meat nutrition data: Goat Meat Production in Asia C. Devendra, International Development Research Centre (Canada), Sind Agriculture University, 1988 |
| goat meat nutrition data: Changes in the Sheep Industry in the United States National Research Council, Division on Earth and Life Studies, Board on Agriculture and Natural Resources, Committee on the Economic Development and Current Status of the Sheep Industry in the United States, 2008-09-26 The U.S. sheep industry is complex, multifaceted, and rooted in history and tradition. The dominant feature of sheep production in the United States, and, thus, the focus of much producer and policy concern, has been the steady decline in sheep and lamb inventories since the mid-1940s. Although often described as an industry in decline, this report concludes that a better description of the current U.S. sheep industry is an industry in transition. |
| goat meat nutrition data: Fat Content and Composition of Animal Products National Research Council, Board on Agriculture, Food and Nutrition Board, Board on Agriculture and Renewable Resources, Assembly of Life Sciences, Commission on Natural Resources, 1976-02-01 |
| goat meat nutrition data: Goat Production and Research in the Tropics Australian Centre for International Agricultural Research, 1985 |
| goat meat nutrition data: Real Food Has Curves Bruce Weinstein, Mark Scarbrough, 2010-05-11 CURVE YOUR APPETITE. Dumping the fake stuff and relishing real food will make you feel better, help you drop pounds, and most importantly, take all the fear out of what you eat. Does that sound too good to be true? It isn’t—despite the fact that lately we’ve given up ripe vegetables for the canned stuff; tossed out sweet, tart orange juice for pasteurized concentrate; traded fresh fish for boil-in-a-bag dinners; and replaced real desserts with supersweet snacks that make us feel ridiculously overfed but definitely disappointed. The result? Most of us are overweight or obese—or heading that way; more and more of us suffer from diabetes, clogged arteries, and even bad knees. We eat too much of the fake stuff, yet we’re still hungry. And not satisfied. Who hasn’t tried to change all that? Who hasn’t walked into a supermarket and thought, I’m going to eat better from now on? So you load your cart with whole-grain crackers, fish fillets, and asparagus. Sure, you have a few barely satisfying meals before you think, Hey, life’s too short for this! And soon enough, you’re back to square one. For real change, you need a real plan. It’s in your hands. Real Food Has Curves is a fun and ultimately rewarding seven-step journey to rediscover the basic pleasure of fresh, well-prepared natural ingredients: curvy, voluptuous, juicy, sweet, savory. And yes, scrumptious, too. In these simple steps—each with its own easy, delicious recipes—you’ll learn to become a better shopper, savor your meals, and eat your way to a better you. Yes, you’ll drop pounds. But you won’t be counting calories. Instead, you’ll learn to celebrate the abundance all around. It’s time to realize that food is not the enemy but a life-sustaining gift. It’s time to get off the processed and packaged merry-go-round. It’s time to be satisfied, nourished, thinner, and above all, happier. It’s time for real food. Shape your waist, rediscover real food, and find new pleasure in every meal as Bruce Weinstein and Mark Scarbrough teach you how to: • Eat to be satisfied • Recognize the fake and kick it to the curb • Learn to relish the big flavors you’d forgotten • Get healthier and thinner • Save money and time in your food budget • Decode the lies of deprivation diets • Relish every minute, every bite, and all of life REAL FOOD. REAL CHANGE. REAL EASY. |
| goat meat nutrition data: The Goat Sue Weaver, 2021-03-16 The Goat: A Natural History offers a complete overview of this captivating creature, from the goatish Greek god Pan, to their cognitive capacity and typical milk yields. It is no secret that goats are highly intelligent. They are also curious, gentle, independent, very social, and full of character. They hate to get wet and will avoid puddles. Among the first domesticated animals, goats are a common character in western mythology. In ancient Greece, Crete, and Egypt, goats even received divine honours. Goats are increasingly appreciated for their high adaptability to a wide variety of environmental conditions, and will thrive in the warmer, dryer world of the future. This book reveals everything you need to know about the natural history of a fascinating animal. |
| goat meat nutrition data: The Composition of Foods Robert Alexander McCance, Elsie May Widdowson, 1960 |
| goat meat nutrition data: Australia's food & nutrition 2012 Australian Institute of Health and Welfare, 2012 Australia's food & nutrition 2012 highlights the key components of the food and nutrition system. It describes the system from 'paddock to plate' and how food choices affect our health and the environment.--Publisher website. |
| goat meat nutrition data: A View from the Herd Richard W. Redding, 2024-04-15 In this book, the late Richard Redding synthesizes his decades-long work on the ancient agricultural economy of Egypt. Drawing on a diverse range of data, including zooarchaeology, ancient texts, and iconographic sources, he explores the role of cattle, sheep, goats, and pigs in the economic infrastructure of ancient, mainly Pharaonic, Egypt and the complexities of decision-making processes that shaped the use and management of these vital livestock resources. The book integrates zooarchaeological and historical data with information on unimproved breeds of cattle, sheep, goats, and pigs from Egypt and the broader Middle East as well as considers texts and tomb paintings. Redding argues that understanding the interplay between economic forces, environmental factors, and herders' knowledge of animal characteristics is crucial for unraveling the dynamic nature of decision-making. The author explores herd growth rates, meat yields, caloric and nutritional benefits, and optimal herd structures. By employing that data and ecological models, including the annual Nile floods, he provides insights into the adaptive strategies employed by ancient Egyptian herders. In this way, Redding examines the economic rationale behind ancient Egyptian herding communities. His models of Pharaonic herding strategies generate expectations tested using zooarchaeological evidence. Redding long advocated the modeling approach he demonstrates here, understanding zooarchaeological data through a lens of animal biology and environmental context. This work should therefore spark wide interest among archaeologists working in disparate regions. |
| goat meat nutrition data: Food and Nutrition in Numbers Food and Agriculture Organization (Fao), 2014 This pocketbook, part of the Statistical Yearbook suite of products, provides the reader with the most up-to-date numbers on food and nutrition globally. It is structured in two sections: the first one addresses thematic spreads related to food security and nutrition, including detailed food consumption data collected from national household budget surveys. The second one includes comprehensive country and regional profiles with indicators categorized by anthropometry, nutritional deficiencies, supplementation, dietary energy supplies, preceded by their setting. The Food and Nutrition in Numbers pocketbook not only focuses on indicators of food security and nutritional outcomes, but also on the determinants that contribute to healthy lives. |
| goat meat nutrition data: Standards and Labeling Policy Book United States. Food Safety and Inspection Service. Standards and Labeling Division, 1991 |
| goat meat nutrition data: Goat Nutrition Pierre Morand-Fehr, 1991 Feeding behaviour of goats at the trough; Feeding behaviour of goats on rangelands; Dry matter intake of adult goats; Water metabolism and intake in goats; Digestion in goats; Energy requirements and allowances of adult goats; Energy nutrition in growing goats; Protein nutrition and requirements of adult dairy; Protein nutrition and requirements of growing goat; Mineral nutrition of goat; Vitamin nutrition of goats; Etiological aspects of nutritional and metabolic disorders of goats; Forage utilization in goats; Evaluation and utilization of rangeland feeds by goats; Evaluation and utilization of concentrates in goats; Growth promotors for fattening kids; Intensive feeding of dairy goats; Influence of feeding on goat milk composition and technological charact eristics; Goat breeding and feeding systems in Mediterranean sylvo-pastoral areas; Body condition scoring of goats in extensive conditions; Milk feeding systems of young goats; Weaning: a critical period for young kids; Postweaning feeding of young goats; Influence of feeding and rearing methods on the quality of young goat carcasses. |
| goat meat nutrition data: European Nutrition and Health Report 2004 I. Elmadfa, Elisabeth Weichselbaum, 2005-01-01 The European Nutrition and Health Report is the first comprehensive assessment of the present status of nutrition and health in Europe, and of the available resources and requirements for compatible and representative data from different countries. 13 EU member states and Norway have participated in this project, pursuing three main goals: Compilation of available nutrient intake and health data Identification of major nutrition and health problems Identification of problems concerning the methods and compatibility of data collection The main topics include food supply and availability, energy and nutrient intake in different age groups, health indicators and status, obesity, physical activity and smoking. The Appendix offers a detailed publication of national reports and single projects. This book provides a solid basis for the planning of future projects in nutrition and health and should be of great interest to all professionals in the fields of nutrition, preventive medicine and public health as well as to health policy makers. |
| goat meat nutrition data: Microbiology Laboratory Guidebook United States. Food Safety and Inspection Service. Microbiology Division, 1998 |
| goat meat nutrition data: Fiber Ingredients Susan Sungsoo Cho, Priscilla Samuel, 2009-06-18 This book summarizes available fiber sources and how they can be incorporated into new food products to provide improved health benefits. It rigorously examines health claims, recent research, and contradictory data; covers fiber for weight and glycemic control, and intestinal regularity; and discusses how food producers can find fiber sources and |
| goat meat nutrition data: Extension Goat Handbook , 1984 |
| goat meat nutrition data: Hyperspectral Imaging in Agriculture, Food and Environment Alejandro Isabel Luna Maldonado, Humberto Rodriguez-Fuentes, Juan Antonio Vidales Contreras, 2018-08-01 This book is about the novel aspects and future trends of the hyperspectral imaging in agriculture, food, and environment. The topics covered by this book are hyperspectral imaging and their applications in the nondestructive quality assessment of fruits and vegetables, hyperspectral imaging for assessing quality and safety of meat, multimode hyperspectral imaging for food quality and safety, models fitting to pattern recognition in hyperspectral images, sequential classification of hyperspectral images, graph construction for hyperspectral data unmixing, target visualization method to process hyperspectral image, and soil contamination mapping with hyperspectral imagery. This book is a general reference work for students, professional engineers, and readers with interest in the subject. |
| goat meat nutrition data: Encyclopedia of Food and Health , 2015-08-26 Approx.3876 pages Approx.3876 pages |
| goat meat nutrition data: Nutrition Abstracts and Reviews , 2006 |
| goat meat nutrition data: Policy atlas on food and nutrition security and resilience: Kenya Marivoet, Wim, Ulimwengu, John M., Sall, Leysa Maty, 2020-06-26 This report is the final outcome of various knowledge products and training material, usually labelled as “printed eAtlas”, which have been developed and shared with Civil Society Organizations (CSOs) under the Voice for Change Partnership (V4CP) programme. |
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