Property rights refer to a bundle of rights to use, control, and transfer assets, including land. These include the rights to occupy, enjoy, and use; to restrict others from entry or use; to dispose, buy, or inherit; to develop or improve; to cultivate; to sublet; to realize financial benefits; and to access services in association with land. (FAOLEX. 2025. Glossary https://www.fao.org/faolex/)
Argan oil is the main product of the argan tree and perhaps its most well-known product globally. It is made from the nut of the fruit on the Argan tree and is used both in cooking, in a similar way to olive oil, and cosmetics, for nourishing both skin and hair. (FAO. 2021. The Moroccan landscape, traditions and communities behind argan and its oil. https://www.fao.org/newsroom/story/The-Moroccan-landscape-traditions-and-communities-behind-argan-and-its-oil/en)
It is a vegetable fat derived from the kernels of the shea nut (nut kernels from the tree) scientifically known as Vitellaria paradoxa, C.F. Gaertn (synonyms: Butyrospermum paradoxum, Butyrospermum parkii), from the Sapotaceae family. (CXS 325R-2017, FAO, 2017)
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The primary export market for shea butter is in the chocolate and confectionery industry. However, shea is also used as a cooking fat, food accompaniment and skin-care product in West Africa.
Any area specifically designated and delineated by law for protection purposes. The essence is that within the area, a special legal regime applies, including special restrictions and/or prohibitions. (FAOLEX. 2025. Glossary https://www.fao.org/faolex/)
An association is a group of people, organizations, institutions, companies or the like united by a common interest or goal, organized with varying degrees of formality (AGROVOC Team)
A field of science that uses computers, databases, mathematics, and statistics to collect, store, organize, and analyze large amounts of biological data. (FAO. 2025. Glossary for aquatic genetic resources for food and agriculture. CGRFA-20/25/6.2/Inf.1. https://openknowledge.fao.org/handle/20.500.14283/cd4254en)
Capture fisheries refer to the hunting, collecting and gathering activities directed at removing or collecting live wild aquatic organisms (predominantly fish, molluscs and crustaceans) including plants from the oceanic, coastal or inland waters for human consumption and other purposes by hand or more usually by various types of fishing gear such as nets, lines and stationary traps. (OECD/FAO (2022), OECD-FAO Agricultural Outlook 2022-2031, OECD Publishing, Paris, https://doi.org/10.1787/f1b0b29c-en.)
The practices, representations, expressions, knowledge, skills – as well as the instruments, objects, artefacts, and cultural spaces associated therewith – that communities, groups, and, in some cases, individuals recognize as part of their cultural heritage. (FAOLEX. 2025. Glossary https://www.fao.org/faolex/)
Group of people that has its own functions with responsibilities, authorities and relationships to achieve its objectives. (Adapted from ISO/TMB/SAG SF - Strategic Advisory Group on Smart Farming, Final Report – January 2023 https://www.iso.org/files/live/sites/isoorg/files/publications/en/2023_SAG-SF_Final_Report.pdf)
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Organizations as entities. For organization as activity, see "organization" <c_330894>.
Transformation of raw ingredients and intermediates into products intended for human consumption, with the purpose of improving digestibility, bio-availability of nutrients and energy, taste, appearance, safety, storability and distribution. (FAO, 2014. Food Losses and Waste in the Context of Sustainable Food Systems, (MK698).)
A traditional food plant in Africa, from the hibiscus family, that is valued for its edible green fruits. When the seed pods are cooked, they result in a characteristic ‘goo’ or slime. (African Seed Enterprises, FAO and AfricaRice, 2011 http://www.fao.org/3/i1853e/i1853e02.pdf)
