Agro-food Industry Research Articles

Sustainable Lean Six-sigma: A new framework for improve sustainable manufacturing performance

Sustainable Manufacturing is essential in supporting a more sustainable production process in the current era. However, continuous improvement research that utilizes Manufacturing Sustainability Index (MSI) scores in improving Sustainable Manufacturing performance is still limited. Therefore, this study aims to propose a new framework for evaluating Manufacturing Sustainability based on lean Six Sigma and Sustainable Manufacturing concepts using Sustainable Value Stream Mapping (Sus-VSM). We call this new framework Sustainable Lean Six-sigma (SLSS) based on the DMAIC (Define, Measure, Analyze, Improve, Control) approach. The SIPOC diagram and the Delphi method are used in the Define stage to select relevant indicators. Then, the selected indicators were evaluated in the Measure stage, and the Manufacturing Sustainability Index (MSI) was calculated. At the Analyze stage, the Sus-VSM is analyzed. At the Improve stage, improvement proposals are made using Failure Mode and Effect Analysis (FMEA), and a future Sus-VSM is created. Finally, in the Control stage, check sheets are created to control the implementation of the proposed improvements. In the DMAIC process, Sus-VSM is used as a production flow mapping using a traffic light system to map indicators in each process and MSI values on the production line. A case study was also conducted on the Agro-Food Industry. The results showed that the proposed framework could be implemented in the company and successfully improved the Manufacturing Sustainability Index (MSI) score from 88.78% to 93.80%. The implication of this research shows the potential of using the SLSS framework in improving manufacturing sustainability performance in industrial sectors.

MinkSORT: A 3D deep feature extractor using sparse convolutions to improve 3D multi-object tracking in greenhouse tomato plants

The agro-food industry is turning to robots to address the challenge of labour shortage. However, agro-food environments pose difficulties for robots due to high variation and occlusions. In the presence of these challenges, accurate world models, with information about object location, shape, and properties, are crucial for robots to perform tasks accurately. Building such models is challenging due to the complex and unique nature of agro-food environments, and errors in the model can lead to task execution issues. In this paper, MinkSORT, a novel method for generating tracking features using a 3D sparse convolutional network in a deepSORT-like approach, is proposed to improve the accuracy of world models in agro-food environments. MinkSORT was evaluated using real-world data collected in a tomato greenhouse, where it significantly improved the performance of a baseline model that tracks tomato positions in 3D using a Kalman filter and Mahalanobis distance. MinkSORT improved the HOTA from 42.8% to 44.77%, the association accuracy from 32.55% to 35.55%, and the MOTA from 57.63% to 58.81%. Different contrastive loss functions for training MinkSORT were also evaluated, and it was demonstrated that it leads to improved performance in terms of three separate precision and recall detection outcomes. The proposed method improves world model accuracy, enabling robots to perform tasks such as harvesting and plant maintenance with greater efficiency and accuracy, which is essential for meeting the growing demand for food in a sustainable manner.

Application of whole-cell biosensors for analysis and improvement of L- and D-lactic acid fermentation by Lactobacillus spp. from the waste of glucose syrup production

BackgroundLactic acid is one of the most important organic acids, with various applications in the food, beverage, pharmaceutical, cosmetic, and chemical industries. Optically pure forms of L- and D-lactic acid produced via microbial fermentation play an important role in the synthesis of biodegradable polylactic acid. Alternative substrates, including by-products and residues from the agro-food industry, provide a cost-effective solution for lactic acid production and are a promising avenue for the circular economy.ResultsIn this study, the transcription factor (TF)-based whole-cell biosensor strategy was developed for the L- and D-lactic acid determination. It was cross validated with commonly used high-performance liquid chromatography and enzymatic methods. The utility of biosensors as an efficient analytical tool was demonstrated by their application for the lactic acid determination and fermentation improvement. We explored the ability of Lacticaseibacillus paracasei subsp. paracasei, Lactobacillus delbrueckii subsp. lactis, and Lactobacillus amylovorus to biosynthesize optically pure L-lactic acid, D-lactic acid or mixture of both from organic-rich residual fraction (ORRF), a waste of glucose syrup production from wheat starch. The fermentation of this complex industrial waste allowed the production of lactic acid without additional pretreatment obtaining yields from 0.5 to 0.9 Cmol/Cmol glucose.ConclusionsThis study highlights the utility of whole cell biosensors for the determination of L- and D-forms of lactic acid. The fermentation of L-lactic acid, D-lactic acid and mixture of both by L. paracasei, L. lactis, and L. amylovorus, respectively, was demonstrated using waste of glucose syrup production, the ORRF.

Current directions of inclusive development of small and medium-sized enterprises of Ukraine in the agricultural industry

The article is devoted to studying the critical role played by small and medium-sized enterprises (SMEs) in forming the system of inclusive development of the agro-food industry in Ukraine. The urgency of this issue becomes evident in the conditions of a full-scale war and the need for post-war reconstruction. To achieve this goal, the work uses various research methods, including survey-analytical, abstract-logical generalization, graphic method, system analysis, and synthesis. In this work, the institutional prerequisites of the concept of inclusive development were determined, strategies in this direction were outlined, and scientific approaches to interpreting the term "inclusive development" were generalized. We offer a conceptual model of the inclusive development of SMEs in Ukraine and have identified the role of SMEs in forming an inclusive environment of the agro-food sector. The development of SMEs in the agri-food industry should be based on inclusiveness, which involves including different groups of society, ensuring equal opportunities, and supporting participation in entrepreneurship. The agri-food sector requires the ability of SMEs to develop sustainably and innovate. Inclusive development should focus on creating conditions for innovative growth, which will contribute to the competitiveness of enterprises. It is essential to emphasize the role of SMEs in fulfilling the social mission, mainly promoting the preservation and development of regional communities, and ensuring quality products and employment. Effective inclusive development involves establishing partnerships between SMEs, the public sector, and government institutions and ensuring access to financial, technological, and educational resources. The inclusive development of SMEs in the agri-food sector must consider gender aspects, promoting equal access of women and men to entrepreneurial activities. The article also analyzes the existing and prospective state support mechanisms for SMEs in wartime. We consider how SMEs can influence the country's post-war reconstruction in the context of the agri-food industry. Our further research will be aimed at substantiating the main directions of SME development in the conditions of an inclusive economy, improving the toolkit for assessing the inclusive development of SMEs and substantiating the model of inclusive development of SMEs in the agri-food industry. Keywords: small and medium-sized enterprises, inclusive development, inclusion, concept of inclusive development, model of inclusive development, agri-food industry, agri-food enterprises

Evaluation of rice bran varieties and heat treatment for the development of protein/starch-based bioplastics via injection molding

Improper management of disposable plastics and resource depletion pose significant environmental challenges, prompting interest in alternatives like bioplastics. These novel materials can be produced from by-products of the agro-food industry, offering solutions and valorizing waste. Rice bran, a substantial by-product of rice processing, is abundant and cost-effective, rich in proteins and starch. These components can be transformed into industrial-grade bioplastics through proper processing. This study evaluates the impact of rice bran varieties and thermal treatment during processing on bioplastic development for injection molding. After defatting and sieving, rice bran was mixed with glycerol and subjected to injection molding at 150 °C. Results indicate that parboiled systems, especially from japonica rice bran, showed high viscoelastic moduli and tensile strength. These systems exhibited a denser structure, resulting in lower water absorption. This research sheds light on the connection between rice bran variety, heat treatment, and the final properties of derived bioplastics. This research contributes significantly to understand the relationship between the variety of rice bran and the impact of heat treatment on the ultimate properties of the derived bioplastics.

Sustainable Ice Cream Base: Harnessing Mango Seed Kernel (Mangifera indica L. var. Tommy Atkins) Waste and Cheese Whey

The agro-food industry plays a crucial role in enhancing living standards; however, inadequate losses and waste management persists as significant challenges within its processes. Particularly, mango and cheese processing generate substantial waste, leading to ecological disruptions, economic losses, and concerns related to food security and public health. To address these issues, this study was aimed at utilizing this waste to produce a high-quality ice cream base, thereby valorizing the discarded materials. This approach not only adds nutritional value but also contributes to food security and sovereignty. The raw materials (cheese whey, oil, and starch) were subjected to physicochemical characterization, leading to the development of three different ice cream base formulations. Subsequently, the ice cream bases were evaluated for their physicochemical, functional, and sensory properties. The findings of this study revealed that mango seed kernel and cheese whey waste contain valuable components that enable the creation of an ice cream base with excellent physicochemical, functional, and sensory properties. Moreover, this research showcases a promising solution for effectively valorizing food waste and generating value-added products such as ice cream, thus promoting sustainability and resource optimization within the agro-food industry.

Evaluation of in vitro digestibility of Aspergillus oryzae fungal biomass grown on organic residue derived-VFAs as a promising ruminant feed supplement

BackgroundAs demand for high quality animal feed continues to raise, it becomes increasingly important to minimize the environmental impact of feed production. An appealing sustainable approach to provide feed fractions is to use organic residues from agro-food industry. In this regard, volatile fatty acids (VFAs) such as acetic, propionic and butyric acids, derived from bioconversion of organic residues can be used as precursors for production of microbial protein with ruminant feed inclusion potential. This study aims to investigate the in vitro digestibility of the Aspergillus oryzae edible fungal biomass cultivated on VFAs-derived from anaerobic digestion of residues. The produced fungal protein biomass, along with hay clover silage and rapeseed meal were subjected to various in vitro assays using two-stage Tilley and Terry (TT), gas, and bag methods to evaluate and compare its digestibility for application in ruminant feed.ResultsThe produced fungal biomass contained a higher crude protein (CP) (41%–49%) and rather similar neutral detergent fiber (NDF) (41%–56%) compared to rapeseed meal. The rumen in vitro dry matter digestibility (IVDMD) of the fungal biomass in the TT method ranged from 82% to 88% (statistically similar to that of the gas method (72% to 85%)). The IVDMD of fungal biomass were up to 26% and 40% greater than that of hay clover silage and rapeseed meal, respectively. The type of substrate and bag method had pronounced effect on the fermentation products (ammonium-N (NH4+-N), total gas and VFAs). Fungal biomass digestion resulted in the highest release of NH4+-N (340–540 mg/L) and the ratio of acetate to propionate ratio (3.5) among subjected substrates.ConclusionThe results indicate that gas method can be used as a reliable predictor for IVDMD as well as fermentation products. Furthermore, the high IVDMD and fermentation product observed for Aspergillus oryzae fungal biomass digestion, suggest that the supplementation of fungal biomass will contribute to improving the rumen digestion by providing necessary nitrogen and energy to the ruminant and microbiota.

INNOVATIVE AND SUSTAINABLE MULTI-SERVICE MODELS TO BOOST LIVESTOCK FARMING SYSTEM

INNOVATIVE AND SUSTAINABLE MULTI-SERVICE MODELS TO BOOST LIVESTOCK FARMING SYSTEM

Physicochemical, Hydration and Steady Shear Rheological Properties of Flours Derived From Different Crop Residues From the Honduran Agro–Food Industry

This study aimed to determine the physicochemical, hydration, and rheological characteristics of flours derived from different crop residues (taro, cassava, maize, and banana) affected by climate change in Honduras and to investigate their potential application in food processes. The physicochemical (moisture content, ash, protein, crude fat, starch, amylose content, and color), hydration (water absorption capacity (WAC), water absorption index (WAI), water solubility index (WSI), swelling power (SP), true and bulk density), pasting (pasting temperature, peak, trough, breakdown, setback, and final viscosity), and rheological properties of the flours were evaluated. Taro flour had the highest values of ash content, WAI and SP and the lowest for crude fat, amylose content, bulk density and peak, breakdown, setback viscosity and consistency index. Cassava flour had the highest breakdown viscosity and flow behavior index values and the lowest for protein content, hysteresis loop area, yield stress, and consistency index. Maize flour had the highest crude fat, protein, and amylose content, bulk density, WAC, setback viscosity, hysteresis loop area, and yield stress, and the lowest values were for ash, protein content, WSI, pasting temperature, breakdown viscosity, and flow behavior index. Banana flour had the highest starch, carbohydrate, WSI, pasting temperature, peak viscosity and consistency index, and the lowest value for protein content, WAI and SP. The study's results have determined the compositional value and functionality of the flours obtained from the agro-residues studied for their potential use in different food products. Keywords: Crop residues flour; Food security; Change climatic; physicochemical characterization; steady shear

Gyan Dairy: charting the growth strategy

Learning outcomes This case should facilitate participants to analyze the influence of internal and external factors on a growing company in the dairy, agro and food industries; analyze the drivers of a company’s competitive advantage; evaluate the relevance of the company in the new product-markets; and propose growth strategies for the expansion of the business beyond the core markets. Case overview/synopsis Gyan Dairy began its journey in 2007 and operated in the business-to-business segment by supplying skimmed milk powder and white butter to other dairy players. Then, the company launched its packaged milk brand in Lucknow – the capital city of Uttar Pradesh – one of the largest provinces in India. By the end of 2020, Gyan was the leading private dairy brand in Uttar Pradesh. The company’s vision was to become one of the top dairy brands in India by 2035. While deliberating on the growth choice, the company’s senior management debated whether to strengthen the company’s position in the existing markets or expand operations in adjacent locations. Increasing market share would have led to price wars or advertising costs. Diversifying into product categories involved the risk of product–market misfit and new product development and marketing costs. However, pursuing these options would further strengthen the company’s position in the North Indian market. Expanding into new locations would help establish the company’s presence across different parts of India. However, both these options were replete with various challenges. Expanding into new markets needed one of the promoters of the Gyan Diary, to relocate, build new markets and institutional connections and build a completely new localized economy of scale, which would create a financial burden on existing operations until the new operation was self-sustainable. However, in this journey, they would find and build a model to help expand their operations in other countries as well. Ideally, the company could pursue all the options, but this was not possible due to constrained resources. This case allows students to discuss and evaluate alternate growth options associated with operationalizing the growth strategy choices in perishable branded food categories beyond existing markets and products. In addition, it also helps discuss how to arrive at such decisions after analyzing the focal firm’s market opportunities and existing capabilities. This case is helpful for the “growth strategy” module in the strategic management core course in a general MBA program and in specialized MBA programs in food and agri-business management. Complexity academic level This case is suitable for graduate-level courses on strategic management courses in general management programs and agri-business management programs. In a strategic management course, the case will help cover topics such as analysis of the internal and external environment of the firm and growth and expansion strategies. This case will help teach how to build competitive advantage in dairy and agro-food industries and the strategic analysis needed while pursuing growth decisions. Emerging markets, including India, are the growth markets for leading multinational companies in the food and dairy industries. Supplementary materials Teaching notes are available for educators only. Subject code CSS 11: Strategy.

Inhibition of Enzymes Involved in Neurodegenerative Disorders and Aβ1-40 Aggregation by Citrus limon Peel Polyphenol Extract.

Alzheimer's (AD) and Parkinson's diseases (PD) are multifactorial neurogenerative disorders of the Central Nervous System causing severe cognitive and motor deficits in elderly people. Because treatment of AD and PD by synthetic drugs alleviates the symptoms often inducing side effects, many studies have aimed to find neuroprotective properties of diet polyphenols, compounds known to act on different cell signaling pathways. In this article, we analyzed the effect of polyphenols obtained from the agro-food industry waste of Citrus limon peel (LPE) on key enzymes of cholinergic and aminergic neurotransmission, such as butyryl cholinesterase (BuChE) and monoamine oxidases (MAO)-A/B, on Aβ1-40 aggregation and on superoxide dismutase (SOD) 1/2 that affect oxidative stress. In our in vitro assays, LPE acts as an enzyme inhibitor on BuChE (IC50 ~ 73 µM), MAO-A/B (IC50 ~ 80 µM), SOD 1/2 (IC50 ~ 10-20 µM) and interferes with Aβ1-40 peptide aggregation (IC50 ~ 170 µM). These results demonstrate that LPE behaves as a multitargeting agent against key factors of AD and PD by inhibiting to various extents BuChE, MAOs, and SODs and reducing Aβ-fibril aggregation. Therefore, LPE is a promising candidate for the prevention and management of AD and PD symptoms in combination with pharmacological therapies.

Distributed Ledger Technologies for Food Sustainability indexing

The agro-food industry currently faces increasing environmental, social, and economic challenges, emphasizing the need for an effective assessment of food sustainability. While existing certification schemes serve to evaluate food production systems' sustainability, they are often complex, laborious, and prone to errors and result in a transparency deficit and a lack of trust in the process. This paper introduces a novel solution using Distributed Ledger Technology (DLT) to facilitate certificate generation and verification, with the goal of contributing to the attainment of the European Sustainable Development Goals (SDGs). Leveraging Blockchain technology, the solution creates an unalterable record of food sustainability certificates that can be verified with ease, enhancing efficiency, transparency, and trustworthiness in the certification process. The feasibility of the proposed DLT approach is demonstrated through a proof-of-concept implementation, which shows that the proposed solution can significantly improve the certificate generation and verification process. The resultant framework presents a secure and reliable solution for food sustainability certification, which can benefit various stakeholders in the food industry, such as producers, retailers, and consumers. The proposed DLT solution promises a significant transformation in generating and verifying food sustainability certificates, fostering more sustainable food production systems.

Analysis of the Chemical Composition and Evaluation of the Antioxidant, Antimicrobial, Anticoagulant, and Antidiabetic Properties of Pistacia lentiscus from Boulemane as a Natural Nutraceutical Preservative.

Pistacia lentiscus L. has traditionally been employed as a diuretic and stimulant in the treatment of hypertension. Our interest centered on analyzing the chemical profile of the plant's leaves and its in vitro, in vivo, and in silico antioxidant, antimicrobial, anticoagulant, and antidiabetic effects in order to valorize this species and prepare new high-value products that can be used in the agro-food and pharmaceutical industries. When this species' essential oil was hydrodistilled and subjected to GC-MS analysis, the results showed that the principal components were germacrene D (17.54%), spathulenol (17.38%), bicyclogermacrene (12.52%), and terpinen-4-ol (9.95%). The extraction of phenolic compounds was carried out by decoction and Soxhlet. The determination of total polyphenols, flavonoids, and tannins of aqueous and organic extracts by spectrophotometric methods demonstrated the richness of this species in phenolic compounds. Chromatographic analysis by HPLC/UV-ESI-MS of the aqueous extract of P. lentiscus revealed the presence of 3,5-di-O-galloyl quinic acid, gallic acid, and 3,4,5-tri-O-galloyl quinic acid specific to this species. The study of antioxidant activity by three methods (DPPH, FRAP, and Total Antioxidant Capacity) revealed that P. lentiscus is a very promising source of natural antioxidants. The antimicrobial activity of the essential oil and aqueous extract (E0) was studied by microdilution on the microplate. The results revealed the effectiveness of the aqueous extract compared to the essential oil against Gram-negative bacteria (K. pneumoniae, A. baumannii, E. aerogenes, E. cloacae, P. fluorescence, Salmonella sp., Shigella sp., and Y. enterolitica) and candidoses (C. krusei and C. albicans). The measurements of prothrombin time (PT) and activated partial thromboplastin time (aPTT) of the aqueous extract (E0) can significantly prolong these tests from concentrations of 2.875 and 5.750 mg/mL, respectively. The antihyperglycemic effect of the aqueous extract (E0) showed a strong in vitro inhibitory activity of α-amylase and α-glucosidase compared to acarbose. Thus, it significantly inhibited postprandial hyperglycemia in Wistar albino rats. The in-silico study of the major compounds of the essential oil and extract (E0) carried out using PASS, SwissADME, pkCSM, and molecular docking tools confirmed our in vitro and in vivo results. The studied compounds showed a strong ability to be absorbed by the gastrointestinal tract and to passively diffuse through the blood-brain barrier, a similarity to drugs, and water solubility. Molecular docking experiments deduced the probable mode of action of the identified compounds on their respective target proteins, such as NADPH oxidase, thrombin, α-amylase, and α-glucosidase. Furthermore, given the demonstrated antioxidant, antimicrobial, anticoagulant, and antidiabetic effects, we can affirm the richness of P. lentiscus in bioactive molecules and its use in traditional medicine as a source of preservative agent.

A Circular Economy Approach in the Development of Superabsorbent Polymeric Matrices: Evaluation of the Mineral Retention

This manuscript focuses on the production of polymeric matrices enriched in minerals and antioxidant compounds. The biopolymers employed are obtained from different by-products of the agro-food industry (porcine plasma protein, pea protein concentrate and soy protein isolate), which helps to revalorize them. Two different manufacturing techniques are employed to produce these matrices: 3D-printing and injection molding. Bioactivity was enhanced through immersion of the samples in magnesium glutamate and iron lactate solutions. To incorporate these minerals and bioactive compounds into the matrices, two additional stages are required: (1) an immersion stage in a mineral/bioactive containing solution, which allows simultaneous removal of the glycerol employed as plasticizer and entrapment of the minerals and bioactive compounds; and (2) a subsequent freeze-drying stage. Matrices produced through these manufacturing processes were assessed through water uptake capacity, mineral analysis, bioactivity and color measurements. The studied matrices have great potential in the food industry, as the threshold for claiming a significant mineral content was reached after the immersion stage. The presence of bioactive compounds could avoid the degradation of these matrices when food processing includes stages at relatively high temperatures.

An Integrated Method for Sustainable Performance Assessment: a Case Study on Indonesian Coffee Agro-food Industry

An Integrated Method for Sustainable Performance Assessment: a Case Study on Indonesian Coffee Agro-food Industry

Production and Bioconversion Efficiency of Enzyme Membrane Bioreactors in the Synthesis of Valuable Products.

The demand for bioactive molecules with nutritional benefits and pharmaceutically important properties is increasing, leading researchers to develop modified production strategies with low-cost purification processes. Recent developments in bioreactor technology can aid in the production of valuable products. Enzyme membrane bioreactors (EMRs) are emerging as sustainable synthesis processes in various agro-food industries, biofuel applications, and waste management processes. EMRs are modified reactors used for chemical reactions and product separation, particularly large-molecule hydrolysis and the conversion of macromolecules. EMRs generally produce low-molecular-weight carbohydrates, such as oligosaccharides, fructooligosaccharides, and gentiooligosaccharides. In this review, we provide a comprehensive overview of the use of EMRs for the production of valuable products, such as oligosaccharides and oligodextrans, and we discuss their application in the bioconversion of inulin, lignin, and sugars. Furthermore, we critically summarize the application and limitations of EMRs. This review provides important insights that can aid in the production of valuable products by food and pharmaceutical industries, and it is intended to assist scientists in developing improved quality and environmentally friendly prebiotics using EMRs.

Analysis Of Agroindustry Tofu In Household Scale Rambipuji District Jember Regency

Tofu productions business is a household-scale industry that is able to compete with the large-scale agro-food industry and provide income for its producers. This research aims to: (1) calculate the size of profits in the agro-industrial sector (2)Tofu the magnitude of the efficiency of the agribusiness sector (3) Tofu the factors that affect the production in the agro-industrial sector and (4) Tofu the scale of households in the Rambipuji district of Jember. The analyses used in this study are: (1) cost analysis and profit analysis (2) cost efficiency analysis (3) Cobb-Douglass analysis; and (4) double linear regression analysis. The results of the research are: (1) The agro-industrial sector tofu the scale of households at Rambipuce Prefectures with a profitable amount of Rp. Rp 31.527,27 per production in one day, (2) the efficiency value of more than one is Rp 1,43, so it can be said that the agro-industrial industry is already efficient, (3) the positive and significant influencing factors are soybeans and gasoline, the negative and significant influence factors are dry coconut leaves, seals and labor, the positive influence factor and non-significant influence is wood, the negatively influential factor and not significant is wood scrap.

ENSURING THE DEVELOPMENT OF ENTITIES OF THE AGRICULTURAL INDUSTRY OF UKRAINE IN THE CONDITIONS OF THE FORMATION OF AN INCLUSIVE ECONOMY

In the context of ensuring the development of the national economy and its subjects, as a single economic system in the modern conditions of its functioning, the definitions of such economic categories as: "inclusive development", "inclusive development of the agro-food sector", "the structure of subjects of the national economy", "subjects of the agricultural sector".
 It has been proven that the influence of economic crises and globalization processes on the development and effective functioning of the national economy, the formation of the activities of its economic subjects (industries, enterprises, their associations, etc.) can both contribute to their development and have a negative impact and the cessation of activity. The system of inclusive development of the agro-food sector has been studied - macro-, meso- and micro-contours, which make it possible to distribute the contributions and roles of the participants in the process of creation and implementation of the finished product, works, services, as well as the purpose of its creation.
 In order to ensure the efficiency of functioning, competitiveness and development of subjects of the agro-food industry of Ukraine, the aspects of their economic transformation in modern conditions are considered. It is proved that the main goal of such economic transformation is to increase the efficiency of the activities of enterprises or their associations, and the peculiarity of the development of approaches to the management of industrial entities in the conditions of transformation is determined by the goals and objectives of such a transformation process.
 A persistent economic transformation (private) is proposed for subjects of the agro-food industry, which can be structured depending on the level of its occurrence and the goals of its implementation (macro-, meso-, mini-, nano-levels) and is considered by us as soft, moderate or hard transformation of the subjects' own activity based on the analysis of the persistence of their activity and criterion evaluation.

Analysis of Market Structure and Behavior for the Resilience of Msmes Agro-Food Industry in Malang City

Analysis of Market Structure and Behavior for the Resilience of Msmes Agro-Food Industry in Malang City

Analysis of Market Structure and Behavior for the Resilience of Msmes Agro-Food Industry in Malang City

Analysis of Market Structure and Behavior for the Resilience of Msmes Agro-Food Industry in Malang City