Impact of the Globalization on a More Even Distribution of Economic Essay

Impact of the Globalization on a More Even Distribution of Economic Activity - Essay Example II. Measuring Globalisation: It is very difficult to measure globalization basing on the movement of production factors. Dispersion of production happens in order to have more access to inputs and so also more access to the external markets. Since there are interdependencies between the factors such as direct investment flows generate exports and movement of knowledge and technology while exports can also generate technology transfers and new inflow of FDI, measuring the extent of globalization becomes a difficult task. However there are some indicators by which one can have a fair idea of extent of globalization. Some of them as cited in the OECD Handbook on Economic Globalisation Indicators are: A. Globalisation through FDI- 1. What is the FDI position (inward and outward) as a share of GDP 2. What is the balance of inflows and outflows of direct investment for a given country 3. What is the propensity to reinvest earnings (earnings/income) from direct investment 4. What is the share of foreign-controlled affiliates in economic output. B. Globalisation through Trade: 1. Share of total exports in GDP. 2. Average of exports in GDP. 3. Share of domestic final demand met by imports. 4. Share of GDP generated by total exports. There are many such indicators mention of which is beyond the purview of this essay. FDI1 is a good measure to know the extent of economic activities across the globe. "To create, acquire or expand a foreign subsidiary, MNEs undertake FDI. The total direct capital owned by non-residents in a given country each year constitutes the stock of FDI" (Navaretti & Venables, 3). As stated earlier that with a propensity of access to market and also access to inputs companies goes for cross border activities or disperses their business... This essay attempts to analyze the development of economic activities in various regions of the world under the influence of the globalization processes. After the year 1980 the world witnessed a new movement for the global economic integration, which was rapid rapid due to technological changes in various sectors. The unprecedented technological change in the transport and communication sector making the swift movement of goods and services, human resources and information on knowledge and technology across the globe at a cheaper cost is the main factor which continues to drive the globalization process. The changing attitude of the people and more liberal government policies contributed to deepen and widen the process of the economic integration by shifting the focus of the planners from national economies to an integrated world economy. With breaking of the trade barriers and changing of the economic policies of the nations across the world make the companies to become transnational by opening up subsidiaries to distribute the business processes throughout the world. Though the process of economic integration occurring at a faster rate in the developed countries but the same is yet to be achieved at rapid rate in developing world. What is needed for redressing global imbalances is a responsible multilateral effort, rather than pressure on parts of the developing world. A well-coordinated international macroeconomic approach would improve the chances of the poorer countries to consolidate their gains in growth performance

The use of emulsifiers in the food industry Essay

The use of emulsifiers in the food industry - Essay Example In this paper, the need, use and importance of emulsifiers in food industry will be clearly depicted. The importance of emulsifiers in different food preparations will also be explained by examples. 2.0 Emulsifiers Emulsifiers are the chain of molecules which possess one water-loving i.e. hydrophilic nature on one end of the chain and oil-loving, i.e. hydrophobic nature at the other end. For example, when oil and water are added together, it does not mix and the oil floats in the water surface. This mixture can only be possible when emulsifier is added in them. After mixture of emulsifier, oil and water get lightly dispersed with each other forming stable, homogenous smooth mixture (Food Info, 2009). Emulsifier is generally a product which facilitates two substances to mix up homogeneously which ordinarily may not be possible to mix well. For example, mayonnaise is an ‘emulsified food product’. To enhance the taste and texture of this food product, emulsifier is added wi th other ingredients. In food products, the emulsified mixture are the combination of at least two components or â€Å"phases† which in general do not mix well all together. Oil and water are the two phases in mayonnaise (Bernstein, n.d.). 3.0 Importance The food industry uses various types of emulsifiers while producing variety of food products. The simplest type of emulsifier used in food industry is a natural emulsifier which is derived from a source of vegetable referred to as ‘lecithin’. This natural emulsifier has been derived from soybeans though other types of emulsifiers are derived from various other sources. For the production of lecithin, the soy oil is expressed from the soil beans, which is ultimately treated with steam. This emulsifier is commonly used in chocolate bars and chocolate candy. The presence of lecithin with other various ingredients in chocolate facilitates to uphold stability and avert separation and spoilage. In the food industry, em ulsifiers are a foremost ingredient group that are used in products. The primary importance of emulsifiers is to increase the improvement of food palatability. The food products which make use of fats or fatty ingredients need the presence of emulsifier in order to maintain their reliability and quality. Several products of chocolate coatings and icings require this as they make fatty things. The disadvantage of the existence of these fats is primarily â€Å"mouthfeel†, which they convey to the final product. The addition of emulsifiers makes the finished product more delicious since it reduces the slippery content from the product after tasting of the fat component. Consequently, texture and stability does not negotiate taste and consumer acceptability (Bernstein, n.d.). 4.0 Applications of Emulsifiers Emulsifier is used in variety of food productions in the food industry. Several examples can highlight the importance of use of emulsifier: It is used in making bread because without the use of emulsifier it becomes dry, low in volume and get decayed easily. Two types of emulsifiers are used in bread, which are dough strengtheners and dough softeners. In dough strengtheners, diacetyl tartaric acid esters and sodium or calcium stearoyl-2-lactylate are included which help to make the dough stronger; and dough softener includes mono- and di-glycerides of fatty acids,