Gyro (food) fatty enough, strips of fat are added so that the roasting meat always remains moist and crisp. The rate of roasting can be adjusted by varying the strength of the heat, the distance between the heat and the meat, and the speed of the spit rotation, allowing the cook to adjust to varying rates of consumption. The outside of the meat is sliced vertically in thin, crisp shavings when done. In Greece it is generally served in an oiled, lightly grilled piece of pita, rolled up with sliced tomatoes, chopped onions, fries, and tzatziki. Gyro (food) A gyro or gyros
Food distribution of most modern foods. An increase in the use of technology for farming has transformed the small local farm of the 1940s in to large production facilities. Several federal agencies, such as the US Department of Agriculture and the Food and Drug Administration, manage and sustain the productivity of the US food distribution system. Food distribution in Latin America is mainly dominated by large distributors and chains. Efforts have been made to compete with the industrialization of the food distribution system through the establishment of four types of organizations: consumer purchasing organizations, consumer cooperatives, voluntary chains, and retailer purchasing associations.