The traits of the breeding plant or animal that are desirable in their progeny. (http://agclass.nal.usda.gov/mtwdk.exe?k=default&l=60&w=59775&n=1&s=5&t=2)
Any single or multiple materials, whether processed, semi-processed or raw, intended to be fed directly to food-producing animals. (Smits, C.H.M., Li, D., Patience, J.F. and den Hartog, L.A. 2021. Animal nutrition strategies and options to reduce the use of antimicrobials in animal production. FAO Animal Production and Health Paper No. 184. Rome, FAO. https://doi.org/10.4060/cb5524en)
Strains of yeast, often Saccharomyces cerevisiae, that are used in the production of beer. Also other species are also used in brewing. (Adapted from FAO, 1999. Glossary of Biotechnology and Genetic Engineering, FAO Research and Technology Paper No. 7, Rome.)
Lees are deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of "fining", to the bottom of a vat of wine after fermentation and aging. (Wikipedia, 2024. Lees (fermentation) https://en.wikipedia.org/wiki/Lees_(fermentation))
The foot (pl.: feet) is an anatomical structure found in many vertebrates. It is the terminal portion of a limb which bears weight and allows locomotion. (Wikipedia, 2024. Foot. https://en.wikipedia.org/wiki/Foot)
Red carotenoid pigment of animal or vegetable origin (butter, liver, apricots, etc.), used as a food colorant. Lycopene is a bright red carotenoid pigment found in tomatoes. (FAOTERM)
