Food Processing Activities Research Articles

Does Stakeholder Pressure Matters in Adopting Sustainable Supply Chain Initiatives? Insights from Agro-Based Processing Industry

Over the past few years, sustainable supply chain initiatives (SSCIs) have grabbed attention in the domestic, as well as global, marketplace of the food sector. Nowadays, the success of the entire food supply chain depends on the prosperity of farms, local communities, trader processors, and agro-based industries. Despite its importance, food processing industries (FPIs) are encountering various hurdles in achieving sustainable business goals due to the sheer number of potential barriers. Due to this reason, stakeholders are continuously pressuring the management of FPIs to embrace sustainable food processing activities. In light of this, the present study aims to apply a hybrid fuzzy analytical hierarchy process (F-AHP) framework, based on fuzzy technique for order preference by similarity to the ideal solution (F-TOPSIS), for analyzing the barriers and prioritizing the possible pathways in adopting the SSCIs for the development of FPIs. Based on the extensive review of literature and panel consultation with experienced experts, a total of seven main barriers, forty-two sub barriers, and five possible pathways as strategic tools were finalized and ranked. An empirical case investigation of a Pakistani-based food processing company has been taken to check the practical application of the proposed framework along with sensitivity analysis. The findings of this study reveal that the lack of sustainable outsourcing factors were found as the top-ranked barrier in implementing SSCIs, and the possible pathway to overcome this barrier is the appropriate management of the procurement cycle. The major contribution of this study is to establish a barriers prioritization framework and suggest possible pathways to overcome these barriers for the successful implementation of SSCIs. Finally, the theoretical, managerial, and policy implications are provided as a way forward for the concerned stakeholders and policymakers.

Food Allergy Consumption According to Halalan Tayyiban Perspective: A Review

Food allergies are the effects of a detrimental reaction from the body's immuntive system on certain types of food that are considered harmful to the body. Food allergies are also considered a critical issue in food safety and food quality management systems. In fact, the issue of food allergy consumption is also discussed from the aspects of medical and food industry to prevent any risk of consuming food that is harmful to consumers. Generally, the implementation of the concept of ‘halalan tayyibban’ only focuses on the study of raw materials, food processing activities and storage of final ingredients from illegal, clean and safe to be eaten elements. However, this aspect of food allergy intake is not discussed comprehensively based on the perspective of ‘Halalan Tayyiban’. Therefore, this article uses a qualitative approach through document analysis to describe the importance of consuming allergic foods according to the perspective of ‘halalan tayyiban’ in-depth. In addition, the aspects of food allergy control and management through food quality management system are also discussed. This study also suggests that the assessment of risk analysis and food allergy management be discussed in more depth according to the Islamic perspective based on the sources of the Quran and hadith. Hence, this study will have a positive impact on improving the halal auditing process and strengthening the integrity of food product status in line with the concept of ‘halalan tayyiban.’

Milling Cereals/Legumes and Stamping Bread in Mauretanian Tamuda (Morocco): An Interdisciplinary Study

Recent archaeological excavations (2016–2019) in the city of Tamuda (northern Morocco) yielded evidence of commercial milling and bread-making facilities dated to the Mauretanian period (first century BC). This article presents the results of the excavation of two Mauretanian buildings (E0 7 and E0 8) in the Eastern Quarter, in which evidence for flour milling and, indirectly, the preparation of bread were found. These buildings included four rooms used for milling (with low quern-stones of the rotary, saddle, and Pompeian types), as well as warehouses (full of amphorae) and other rooms of undetermined functions. Palynological analysis has indicated the milling of cereal, peas, and faba beans, while soil micromorphology revealed the roasting of hazelnuts and raised the possibility of using fish bones for the production of fish flour. Especially relevant was the discovery of a circular clay mold decorated with a heroic fishing scene, used for the decoration of bread and pies. These elements demonstrate the chaine operatoire of bread-making—milling, dough production and decoration, and other food processing activities. This is the first time that archaeometric techniques are applied to study milling facilities in Morocco, and it is the only known association of bread stamps and pre-Roman milling facilities in North Africa.

Economic potentials of artisanal food processing microenterprises in West Africa: case of \u201catta\u201d production in Cotonou (Benin)

Rapid population growth and urbanization in West Africa have led to profound changes in the lifestyles and diets of urban dwellers. These changes are marked by greater preference for healthier and more nutritious foods, easy to prepare and to consume while saving time. Hence, the development of small-scale food processing and catering activities in the cities. However, despite its importance, the urban food industry still faces several constraints, mainly the lack of equipment that would save cooking time and increase the nutritional quality of final products for consumers. Promoting optimum food processing technologies and business processes has therefore become a major concern for research and policy-makers. This study was conducted as part of the ICOWPEA research project aimed at assessing the economic and sales potential of artisanal food processing microenterprises that produce “atta,” a cowpea fritter or snack, in the city of Cotonou. A sample of twenty-seven women-headed microenterprises was randomly selected from a list of 125 recorded in 22 streets distributed across 13 districts of the city. They were interviewed using a structured questionnaire. The survey allowed us to assess how they function, their production costs, and financial performance. The surveyed microenterprises belonged to woman artisans, average age 45, who ran their own businesses. Microenterprises allow many young family members to enter the informal job market. While knowledge is mostly transmitted from mother to daughter and based on learning by doing, very simple processing tools are used. Although mechanical milling is used at some stages of cowpea processing, overall, artisanal “atta” production is a low-profitability business with a return rate of only 11.7%. However, it contributes to feeding the family and rewards family labor that accounts for up to 27.6% of total production cost. In addition to creating jobs for low-income female youth, the activity accounts for a remarkable share of the urban food business sector in Cotonou. Technological upgrading and business empowerment are required for these women to become real entrepreneurs and to overcome the key constraints they face, including the lack of access to credit and absence of improved technologies, training and government recognition. In that respect, appropriate policies are needed to take them out of poverty and make Benin the emerging economy it aspires to be. In particular, a dedicated investment and business development support scheme is required to better meet the growing domestic urban food demand and, in the near future, to envisage the export of stabilized and safer finished cowpea products.

Políticas públicas e mudanças institucionais: as trajetórias dos agricultores familiares nas atividades de processamento de alimentos no Rio Grande do Sul – Brasil

A partir da década de 1990, as atividades de processamento de alimentos começaram a sofrer modificações, estimuladas pelo contexto político-governamental, que induziu novas formas de produção e comercialização no âmbito da agricultura brasileira. Dentre tais mudanças, várias políticas públicas foram desenvolvidas com a finalidade de regrar a produção, o processamento e os mercados dos alimentos da agricultura familiar. Apesar dos avanços nas discussões sobre os efeitos das políticas públicas nessa realidade, há lacunas para compreender em que medida elas influenciam as formas como as famílias interpretam e conduzem tais atividades. Para tanto, este artigo teve como objetivo analisar o papel que os programas e as políticas públicas exercem no processo de mudança institucional nas atividades de processamento desenvolvidas pela agricultura familiar. A pesquisa foi realizada em quatro regiões do Rio Grande do Sul (Coredes: Hortênsias, Jacuí Centro, Sul e Vale do Rio dos Sinos). Foram entrevistadas 64 famílias (agricultores familiares) que processam alimentos, utilizando um formulário semi-estruturado, diários de campo e observações. Para a análise dos dados, foram utilizadas as técnicas análise de conteúdo e escala likert. As famílias foram divididas em 4 grupos (trajetórias), que mostram as diferenças nas formas como iniciaram e modificaram tecnicamente as suas atividades de industrialização. Neste contexto, o Programa Nacional de Alimentação Escolar (PNAE) foi considerado como a política pública que influenciou a ocorrência de mudanças institucionais, identificadas pelas novas técnicas no ambiente da produção e pelas inovações nas relações de mercado. Tais mudanças são explicadas pelo processo de operacionalização dessa política pública, que demanda novas formas de planejamento produtivo das propriedades, além da organização social e coletiva para atender os contratos de comercialização.

Sources of income in rural households at Kdol Tahaen Commune, Bavel District, Battambang

Poverty in Cambodia is largely a rural phenomenon. Thus, creating sources of rural income to address rural poverty is required to reduce national poverty. This study used a structured questionnaire to explore the sources of income and the factors affecting income generation of a rural commune in Battambang Province, in the northwest of Cambodia. It was found that 68% of total household income in the commune was from agricultural sources, while there were very few sources of non- agricultural income. Villagers who sourced non-agricultural income, generally worked informally conducting activities such petty trade or manual labor for construction projects. Very few villagers engaged in formal employment, and those who did were in occupations such as doctors, teachers, or soldiers. These results suggest that efforts to improve rural livelihoods should focus on adding value to agricultural production via food processing or other industrial activities. Additionally, it is important to create diversified sources of alternative, non-agricultural income via low- or semi-skilled employment.

PERAN PEREMPUAN DALAM MERUMAH


 
 
 Title: The Roles of Wemen in Domestic Activities
 Women, especially mother, has a major role in build and maintain a home, as shown by various ethnic groups in the world. The various roles of woman indicated in protection, give a sense of comfort, and safety for the baby and all family member. Mother is person who gives a shade of home through food processing activities and how to primp her self. The efforts collecting building materials, to decorate, and chose home furnishings are dominant activities that mother does. This study is explore the problems of designing of home by women in the past were intended to justify the design of art and architecture. This study based on literature that shows the role of the mother in build, manage, and interpreting a house. The method of this study base on secondary data and then weave every aspects to build the hypotheses. These information show that women as housewives have a significant role in shaping the house as culturally or physically. The results showed that women as mother very dominant in giving the feel and shape of house.
 
 

Caractérisation de la filière porcine dans les villes de Pala et Moundou en zone des savanes du sud-ouest du Tchad

L’étude a caractérisé les différents segments de la filière porcine des villes de Pala et Moundou en zone des savanes au Tchad. Des enquêtes transversales et rétrospectives, associées à des observations directes, ont été menées auprès de producteurs, de transformateurs et de consommateurs répartis dans ces deux villes. Au total, 1318 porcs ont été dénombrés dont 354 femelles en âge de reproduction. Le nombre de mises bas moyen par an a été de 1,8 et la taille de la portée de 7,2 porcelets. La productivité numérique annuelle par femelle a été de 11 porcelets. Pour l’ensemble des carcasses transformées annuellement, plus de la moitié était traitée à Moundou, la seconde ville du Tchad. A Pala, les consommateurs ont préféré la viande grillée. A Moundou, les préférences ont été partagées entre la viande en friture, et la viande au four ou grillée. Les résultats ont aussi montré que l’élevage de porcs visait l’amélioration des revenus de la famille grâce à la vente d’animaux, et la production d’animaux autoconsommés. Par la diversité des produits transformés, les activités de transformation et de préparation alimentaire, les acteurs de la filière ont mis à la disposition des consommateurs des aliments carnés à un coût relativement modéré. Les innovations majeures observées dans la filière étaient une porcherie améliorée, un abattoir privé, une société d’élevage et de commercialisation des viandes, et une boucherie-charcuterie pour la transformation et la distribution. La production, la transformation et la commercialisation de la viande porcine ont généré des emplois et amélioré le revenu des différents acteurs de la filière.

Aspects of EAFRD projects implementation in Romania during 2007-2013 and 2014-2020

As for all EU member states, EAFRD is an important part of the CAP implementation in Romania. By a comparative study, the present paper analyses some aspects of EAFRD projects, implemented in Romania during 2007-2013 and 2014-2020 programming periods. The analysis was focused on projects addressed to farming and food processing activities, using relevant AFIR reported data. Investments for agricultural holdings recorded better results during the second period, compared to the first one: a much lower cancelling rate and a higher total value of the projects. However, the increased average value showed a preference for larger farms. More financing opportunities and better consultancy services should be made available to medium farms. While also presenting a positive improvement, of a significantly decreased cancelling rate, investments for food processing activities also showed a much lower total value. This should be a cause for concern, as insufficient food processing facilities represents one of the main problems of the Romanian agri-food sector. Investments in mentioned sector must be promoted and made a priority in the upcoming 2021-2027 programming period.

Lithic Technology at Loiyangalani, a Late Middle Stone Age Site in the Serengeti, Tanzania

Loiyangalani is important to the understanding of human occupation patterns in the Serengeti and Northern Tanzania during the Middle Stone Age in terms of food-processing activities and lithic technology. The abundant faunal remains at the site show that it was used for game processing. The lithic technology was based on prepared core methods, dominated by the discoid and Levallois types, for the production of flakes. The retouched tools found at the site (scrapers, denticulates, and notches) are characteristic of activities associated with animal butchering while those connected with hunting activities are scarce. Some previous studies proposed that the Middle Stone Age occupation at Loiyangalani represents an independent industry in the region since the techno-typological differences noted between it and the neighboring sites are quite striking. We revisit this hypothesis by using three approaches—taphonomy, typology, and technology—for analyzing the MSA assemblage in Loiyangalani. We then compare the data from these three analyses with two other MSA industries in Northern Tanzania—Mumba and Nasera. Using principal component and cluster analyses to evaluate the typological and technological variation in these three industries, we show the patterns of differences and similarities among them and offer explanations for these patterns.

Applied food safety requirements in the case of organic farmers’ food processing activity and their effects on the production

The improvement of the organic farming is a basic aim of the national agricultural policy for years. The new CAP 2014-2020 also strengthen the central role of organic agriculture in the fight against climate change, the protection of the environment and the preservation of biodiversity. The organic farms are usually small scale enterprises so their development also relating to the improvement of the Short Food Supply Chains which is supported in the frame of the Rural Development Programme. The health related characteristics of the food product gained on importance in the past decade among the European consumers. The organics has more favourable characteristics from this aspect as compared to the conventional food, which is due to the organic producing principles. However the food safety, hygienic characteristic of the food stemming from local small scale farmers are similar to the organics. The aim of the article is to reveal the judgement of the applied rules by the organic and small scale farmers and to find the main differences in food safety level in the two product categories in this field.

Isolation and Characterization of Bifidobacterium longum subsp. longum BCBL-583 for Probiotic Applications in Fermented Foods

Recent human gut microbiome studies have supported that the genus Bifidobacterium is one of the most beneficial bacteria for human intestinal health. To develop a new probiotic strain for functional food applications, fourteen fecal samples were collected from healthy Koreans and the strain BCBL-583 was newly selected and isolated from a 25-year-old Korean woman's fecal sample using the selective medium for Bifidobacterium. Subsequent fructose-6-phosphate phosphoketolase (F6PPK) test and 16S rRNA gene sequencing analysis of the strain BCBL-583 confirmed that it belongs to B. longum subsp. longum. The stress resistance tests showed that it has oxygen and heat tolerance activities (5- and 3.9-fold increase for 24 h at 60 and 120 rpm, respectively; 78.61 ± 6.67% survival rate at 45°C for 24 h). In addition, gut environment adaptation tests revealed that this strain may be well-adapted in the gut habitat, with gastric acid/bile salt resistance (85.79 ± 1.53%, survival rate under 6 h treatments of gastric acid and bile salt) and mucin adhesion (73.72 ± 7.36%). Furthermore, additional tests including cholesterol lowering assay showed that it can reduce 86.31 ± 1.85% of cholesterol. Based on these results, B. longum BCBL-583 has various stress resistance for survival during food processing and environmental adaptation activities for dominant survival in the gut, suggesting that it could be a good candidate for fermented food applications as a new probiotic strain.

Food processing as a risk factor for antimicrobial resistance spread along the food chain

Farms and food industries rely to a large extent on the use of biocides as disinfectants and other antimicrobial agents and preservatives with antimicrobial properties in order to provide food of high microbiological quality and safe for consumers. However, in the last decades it has become apparent that long-term sub-lethal exposure to these antimicrobial agents can exert a selective pressure leading to the emergence and spread of microbial strains with a reduced susceptibility to the used antimicrobials, which can persistently colonize food-processing environments and recurrently contaminate food. In addition, it may induce resistance to unrelated and clinically relevant antibiotics, in a phenomenon known as cross-resistance. This review aims to provide insights on how antimicrobial resistance emergence and spread can be affected by certain food processing activities and to discuss recent research focused on different pathways through which biocides and other antimicrobials could co-select for bacteria resistant to clinically relevant antibiotics.

Environmental impacts of food waste in Europe

Approximately 88 Million tonnes (Mt) of food is wasted in the European Union each year and the environmental impacts of these losses throughout the food supply chain are widely recognised. This study illustrates the impacts of food waste in relation to the total food utilised, including the impact from food waste management based on available data at the European level. The impacts are calculated for the Global Warming Potential, the Acidification Potential and the Eutrophication Potential using a bottom-up approach using more than 134 existing LCA studies on nine representative products (apple, tomato, potato, bread, milk, beef, pork, chicken, white fish). Results show that 186 Mt CO2-eq, 1.7 Mt SO2-eq. and 0.7 Mt PO4-eq can be attributed to food waste in Europe. This is 15 to 16% of the total impact of the entire food supply chain. In general, the study confirmed that most of the environmental impacts are derived from the primary production step of the chain. That is why animal-containing food shows most of the food waste related impacts when it is extrapolated to total food waste even if cereals are higher in mass. Nearly three quarters of all food waste-related impacts for Global Warming originate from greenhouse gas emissions during the production step. Emissions by food processing activities contribute 6%, retail and distribution 7%, food consumption, 8% and food disposal, 6% to food waste related impacts. Even though the results are subject to certain data and scenario uncertainties, the study serves as a baseline assessment, based on current food waste data, and can be expanded as more knowledge on the type and amount of food waste becomes available. Nevertheless, the importance of food waste prevention is underlined by the results of this study, as most of the impacts originate from the production step. Through food waste prevention, those impacts can be avoided as less food needs to be produced.

Linear Pottery Culture sandstone supply strategies in north-western Europe: The example of macrolithic tool production in the Aisne Valley, France (late 6th millennium BCE)

Among the new technologies that emerged in the Neolithic, the development of macrolithic implements was a key technological shift which accompanied the development of food processing (querns) and craft activities (e.g. polishers). Throughout the Early Neolithic of continental Europe (Linear Pottery Culture [LBK] contexts, 5500–4900 BCE), it has been observed that sandstones (sedimentary rocks) were virtually the only resource used for the production of macrolithic blanks. Our study focuses on a particularly well documented area of the Paris Basin, located along an 80 km stretch of the Aisne valley, which was intensively occupied by LBK populations. By combining regional and local approaches (based on geological maps and field surveys) to sedimentary sandstone sources and diversity on the one hand, and a technological analysis of macrolithic production on six LBK sites on the other, we have been able to correlate accessibility and quality of sandstones with specific raw material supply and management strategies developed by LBK populations. The high resolution model of mineral resource exploitation highlights how the dependence of Neolithic people on certain specific rocks led them to develop quite complex strategies for the production of macrolithic tools, even at a local scale.

Survey on Demand and Operation Status of Care Farms in South Korea

This study was conducted to investigate needs and operational status for care farming of education or experience farms in South Korea. A questionnaire made up of 38 questions was developed for this study. The survey was conducted online among owners in education and experience farms (total 264 sites) in Seoul and nine provinces in September 2017. A total of 78 questionnaires were collected and the response rate was 44.6%. As the results, the purposes of farm operation reported as experience (85.9%), education (79.5%), production of agricultural products (67.9%), and healing (47.4%). Main visitors in education and experience farm were children and adolescents (89.7%), adults (51.3%), and families (46.2%). A farm activity program was mainly provided by a one-time experience using crops (69.2%), animals (16.7%), and food processing activity (10.3%). Fifty percent of the responding farmers received support from the government and the local government such as public relations (32.5%), operational funding (32.5%), and management consulting (15.0%). The lack factor of operating in farms was lower profit system (24.4%), poor farm infrastructure (21.8%), and lack of promotion and marketing ways (16.7%). 97.5% of the respondents reported ‘very necessary’ and ‘necessary’ of care farming. Specifically, the care farming service reported that priority should be given to children and adolescents (55.1%) and people with emotional and behavior disorder (15.4%). The present study is anticipated to offer the efficient management of care farm and provides reference data of the policy suggestion for care farming setting in South Korea.

Effect of Processing and Drying Methods on the Nutritional Characteristic of the Multi-cereals and Legume Flour

Cereals and legumes of today are more nutritious and healthful than ever before. Cereals and legumes processing is one of the oldest and the most essential part of all food technologies. Besides, it forms a large and indispensable component of the food production chain. The cereals and legume processing industry is as diverse as its range of products. Drying and dewatering plays an important role in food manufacturing and food processing activities worldwide often one of the last operations in the food processing. In this study three sets of ingredients were chosen they subject to different treatment and drying conditions. The results found that significant difference was observed in the nutritional composition of different treatment and different drying conditions. The developed composite mix has possessed to have good nutritional properties and it possess o have good health benefits. This mix can be used for further product development.

As trajetórias dos agricultores familiares nas atividades de processamento de alimentos no Rio Grande do Sul: uma tipologia da evolução

As atividades de processamento de alimentos emergiram como temáticas importantes dentro da área do Desenvolvimento Rural, especialmente em meados da década de 1990. Ao considerar a história, percebe-se que essas atividades evoluíram ao longo do tempo. Os agricultores adotaram novas práticas e novos processos, influenciados por um conjunto de conhecimentos e saberes técnicos. O presente artigo tem como objetivo apresentar uma proposta de uma tipologia para caracterizar a trajetória das atividades de processamento de alimentos, utilizando como contexto empírico a realidade de quatro regiões gaúchas. Foram entrevistadas 64 famílias (agricultores familiares) que processam alimentos, utilizando um formulário semi-estruturado, observações e diários de campo para coletar os dados. Para análise dos dados, foi utilizada a técnica qualitativa denominada análise de conteúdo, que guiou a construção das tipologias. Foram identificados quatro grupos distintos de famílias, que retratam a diversidade de suas trajetórias nessas atividades. As principais diferenças entre os grupos referem-se: aos objetivos das famílias, a forma como iniciaram e modificaram a produção, empregando conhecimentos técnicos. A tipologia permite ampliar o conhecimento sobre o “universo” diverso que caracteriza essas atividades no Rio Grande do Sul, contribuindo para a reflexão sobre as intervenções preconizadas pelos programas e políticas públicas para a agricultura familiar.

The role of life cycle assessment in supporting sustainable agri-food systems: A review of the challenges

Life cycle thinking is increasingly seen as a key concept for ensuring a transition towards more sustainable production and consumption patterns. As food production systems and consumption patterns are among the leading drivers of impacts on the environment, it is important to assess and improve food-related supply chains as much as possible. Over the years, life cycle assessment has been used extensively to assess agricultural systems and food processing and manufacturing activities, and compare alternatives “from field to fork” and through to food waste management. Notwithstanding the efforts, several methodological aspects of life cycle assessment still need further improvement in order to ensure adequate and robust support for decision making in both business and policy development contexts. This paper discusses the challenges for life cycle assessment arising from the complexity of food systems, and recommends research priorities for both scientific development and improvements in practical implementation. In summary, the intrinsic variability of food production systems requires dedicated modelling approaches, including addressing issues related to: the distinction between technosphere and ecosphere; the most appropriate functional unit; the multi-functionality of biological systems; and the modelling of the emissions and how this links with life cycle impact assessment. Also, data availability and interpretation of the results are two issues requiring further attention, including how to account for consumer behaviour.

Bacteriological quality of drinking water at point of use and hand hygiene of primary food preparers: implications for household food safety

Quality of water for consumption and food processing activities is universally accepted as an essential component to ensure food safety at household (HH) level. Along with safe water, hand hygiene is also an important factor for reducing diarrheal illnesses. This was a cross-sectional study conducted in rural and urban HHs to detect hygiene indicators in drinking water samples at point of use (PoU) (n = 150) and their association with the hand hygiene of primary food preparers (n = 150). Overall, 24.7% and 9.3% of drinking water samples (PoU), 48% and 20% of hand rinse samples were contaminated by faecal coliforms and E. coli, respectively. Both drinking water (PoU) and hand rinse samples collected from rural HHs showed higher contamination, followed by those from urban slums and low income HHs. Significant association (p < 0.05) and probable risk with faecal coliforms (OR. 2.5; 95% CI: 1.1–5.4) and E. coli (OR. 14.5; 95% CI: 4.1–50.7) was found between hand rinses and drinking water samples that had bacteriological contamination. These results suggest that there was an extensive cross contamination at HH level. So, targeted education is essential on safe food/water handling practices in HHs to prevent food safety risks.