Sardine tracking survey in Jamaica
Kingston; Caribbean Food and Nutrition Institute; Nov. 1991. 15 p. tab. (CFNI-J-26-91).
Monography
in En
| LILACS
| ID: lil-142467
Responsible library:
JM2.1
Localization: JM2.1; CFNI-J-26-91
ABSTRACT
For the period covered by the study sardines were still being used by a wide crossection of the society. The ease in preparing sardines, their nutritive value and cost were chief factors affecting the amounts purchased and used. Sardines were a standard breakfast and lunch item. They were also used by the lower income groups for dinner. It, therefore could be concluded that inspite of price movements, sardines are still being used by all socio-economic groups in the society
Search on Google
Collection:
01-internacional
Database:
LILACS
Main subject:
Fish Products
Aspects:
Equity_inequality
Country/Region as subject:
Caribe ingles
/
Jamaica
Language:
En
Year:
1991
Document type:
Monography
Country of publication:
Jamaica