Fresh Food Products Research Articles

Transcending Food-Miles: Unpacking the Drivers of In-Store Vertical Farming Adoption Among Food Retailers in France

This paper examines the potential of in-store vertical farming technologies in urban food retail as a solution to the increasing demand for fresh, locally sourced food. By enabling a “sell where you produce” model, vertical farming can reduce food miles, enhance traceability, and lower carbon emissions. The study applies the Unified Theory of Acceptance and Use of Technology (UTAUT) to analyze factors influencing the adoption of these technologies among food retailers in Rouen, France, with a particular focus on the role of risk aversion in shaping attitudes and decisions. The findings highlight that performance expectancy and facilitating conditions are the key drivers of adoption intentions among retail store managers. However, perceived risks, such as high investments and operational costs, pose significant barriers, while social influence appears to have little impact on their decisions. The study underscores the importance of conducting economic evaluations and risk assessments of vertical farming practices to ensure their long-term viability. As vertical farming holds the potential to boost fresh food production in urban areas, reduce food miles, and create sustainable supply chains, it is crucial to carefully weigh its benefits and risks to support its successful adoption in urban food retail.

Prospects of pulsed electric fields technology in food preservation and processing applications from sensory and consumer perspectives

SummaryPulsed electric field (PEF) technology is emerging as a versatile and effective alternative to traditional thermal processing, adeptly meeting consumer demands for fresh, safe, tasty, nutritious, and sustainable food products. By applying high‐voltage electric pulses for microseconds to milliseconds, PEF achieves microbial inactivation with minimal thermal impact. Beyond preservation, PEF technology can be used as a pre‐treatment for raw food materials to modify their cell structure, thus facilitating the subsequent food processing steps. Although initially applied to liquid foods, PEF application has been expanded to a diverse range of food categories, including juices, wines, potatoes, meats, and freeze‐dried products. Each application of PEF involves specific process parameters, which significantly influence the product outcomes. This review discusses the application of PEF across various food categories, with a focus on its impact on sensory attributes under different settings. The discussion will mainly revolve current research gaps and proposes strategies to increase consumer acceptance of PEF‐treated products, along with approaches for effectively communicating the benefits of this novel processing technology. It was found that emphasising the sensory, nutritional, and shelf‐life benefits on product packaging, and highlighting its environmental‐friendly benefit can improve consumer acceptance of PEF‐treated products. Furthermore, educating industry practitioners about the advantages of PEF is crucial for its broader implementation in food manufacturing. The successful advancement of PEF technology hinges on collaboration efforts among technologists, industry experts, sensory, and consumer scientists.

Influence of Ultrasonication and UV-C Processing on the Functional Characteristics and Anticarcinogenic Activity of Blackthorn Vinegar.

In recent years, consumer trends have been changing toward fresh food products such as fruit juice, vinegar, etc. that are a good source of bioactive components, high nutritional characteristics, and beneficial microorganisms. Blackthorn (Prunus spinosa L.) vinegar (BV) is one of these nutritious foods. The study aims to examine the efficacy of ultraviolet-C (UV-C) light applied by a modified reactor and ultrasonication on bioactive compounds (total phenolic, total flavonoid, ascorbic acid content, and antioxidant activity) of traditionally produced BV. Furthermore, the volatile organic compound (VOC) profile, hydroxymethylfurfural (HMF) content, cytotoxicity properties, and color were assessed. UV-C light and ultrasonication processes enriched most bioactive components, but these methods did not significantly improve ascorbic acid (p > 0.05) compared to pasteurization. Twenty-seven volatile compounds were analyzed in order to determine the VOC profile. As a result, thermal and nonthermal methods were found to affect the profile significantly (p < 0.05). No significant differences were detected in total soluble solids (4.70-4.77), titratable acidity (3.81-3.87), and pH (3.39-3.41) values. The anticarcinogenic activities of UV-C-treated BVs were more significant than others. Nonthermal treatments were generally better than pasteurization in maintaining and enriching the quality of BV. In this study, UV-C light and ultrasonication technology can be used as an alternative to traditional thermal techniques to improve the quality of BV.

Applications of chitosan in the agri-food sector: A review

Chitosan is a natural and renewable polysaccharide that can form biopolymers. It is derived from the deacetylation of chitin mainly from crustaceans' shells, but also from fungi and insects. Thanks to unique characteristics such as antimicrobial effects, antioxidant properties or film forming capacities, it has triggered an important amount of research in the last decade about possible applications in industrial fields. The main application field of chitosan is the food industry where it can be used for preservation purposes and shelf-life improvement for fresh food products such as fruits or meat. For beverages, it is used for clarification and fining as well as elimination of spoilage flora in beverages like fruit juices or wine. And in agriculture, it can be used as a plant protection product through different mechanisms like the elicitation of plant defences. The mechanisms of action of chitosan on microorganisms are multiple and complex but revolve mostly around the disturbance of microorganisms’ membranes and cell walls resulting in the leakage of cell material. The use of chitosan is still minor but is promising in finding environmentally friendly alternatives to synthetic chemicals and plastics. Therefore, its characterization is primordial for the future of sustainable production and preservation processes.

Optimization of cold chain logistics distribution paths for community buying considering cost and time window: The case of J Center

AbstractIn recent years, the community group buying market has been developing rapidly, and the group buying categories are mainly fresh food, so one of the keys to the success of the community group buying platform lies in the supply chain logistics, in which the cold chain logistics is the key to guarantee the fresh food products for the time and quality. In this paper, on the combing research of the theories and problems of community group purchase, cold chain logistics, and vehicle path planning, in view of the existing problems of cold chain logistics and distribution business in Jinan distribution center of J company's community group purchase, taking into account the actual demand of the grid station and the characteristics of the fresh products to be stored at low temperatures, we constructed the optimization model of the cold chain logistics and distribution path that minimizes the total cost under the demand of the fuzzy time window of the grid station, and designed the distribution area is divided by using K‐means clustering, and then, the distribution path in each sub‐distribution area is optimized and solved by genetic algorithm, and then, the validity of the optimization scheme is verified, the number of distribution trucks used is reduced by two, and the distribution cost is reduced by 12.77%, and optimization measures such as promoting the standardization of warehousing and distribution, and creating a digital and integrated logistics information platform are proposed.

Technological innovations in accounting for food supply chain management

The food supply chain management sector has undergone significant transformations in recent years, largely driven by technological innovations aimed at enhancing efficiency, transparency, and sustainability. This review delves into the burgeoning realm of technological advancements in accounting within the food supply chain management domain. Technological innovations such as blockchain, Internet of Things (IoT), artificial intelligence (AI), and big data analytics have revolutionized traditional accounting practices in the food supply chain. Blockchain technology, for instance, has emerged as a promising solution for enhancing transparency and traceability throughout the supply chain by providing an immutable ledger of transactions. This ensures the authenticity of data related to food products, from origin to consumption, thus mitigating risks associated with fraud and food safety incidents. Moreover, the integration of IoT devices enables real-time monitoring of various parameters such as temperature, humidity, and location, thereby ensuring optimal conditions for food transportation and storage. This not only minimizes wastage but also enhances the overall quality and freshness of food products. Artificial intelligence and machine learning algorithms play a pivotal role in optimizing inventory management and demand forecasting processes. By analyzing vast amounts of historical data and current market trends, these technologies facilitate accurate predictions of consumer demand, thereby reducing stockouts and overstocking scenarios. Furthermore, big data analytics enables stakeholders to derive valuable insights from large datasets generated across the supply chain. These insights aid in identifying inefficiencies, optimizing resource allocation, and making data-driven decisions to enhance profitability and sustainability. However, despite the numerous benefits offered by technological innovations in accounting for food supply chain management, challenges such as data security, interoperability, and the need for skilled personnel remain significant hurdles to widespread adoption. Addressing these challenges will be crucial in harnessing the full potential of technology to create a more resilient, transparent, and sustainable food supply chain ecosystem. In conclusion, technological innovations in accounting have emerged as key enablers in revolutionizing the food supply chain management landscape. By leveraging blockchain, IoT, AI, and big data analytics, stakeholders can unlock new opportunities for enhancing efficiency, transparency, and sustainability throughout the food supply chain. Keywords: Accounting, Food, Supply Chain, Management, Technology, Innovation, Review.

Technological innovations in accounting for food supply chain management

The food supply chain management sector has undergone significant transformations in recent years, largely driven by technological innovations aimed at enhancing efficiency, transparency, and sustainability. This review delves into the burgeoning realm of technological advancements in accounting within the food supply chain management domain. Technological innovations such as blockchain, Internet of Things (IoT), artificial intelligence (AI), and big data analytics have revolutionized traditional accounting practices in the food supply chain. Blockchain technology, for instance, has emerged as a promising solution for enhancing transparency and traceability throughout the supply chain by providing an immutable ledger of transactions. This ensures the authenticity of data related to food products, from origin to consumption, thus mitigating risks associated with fraud and food safety incidents. Moreover, the integration of IoT devices enables real-time monitoring of various parameters such as temperature, humidity, and location, thereby ensuring optimal conditions for food transportation and storage. This not only minimizes wastage but also enhances the overall quality and freshness of food products. Artificial intelligence and machine learning algorithms play a pivotal role in optimizing inventory management and demand forecasting processes. By analyzing vast amounts of historical data and current market trends, these technologies facilitate accurate predictions of consumer demand, thereby reducing stockouts and overstocking scenarios. Furthermore, big data analytics enables stakeholders to derive valuable insights from large datasets generated across the supply chain. These insights aid in identifying inefficiencies, optimizing resource allocation, and making data-driven decisions to enhance profitability and sustainability. However, despite the numerous benefits offered by technological innovations in accounting for food supply chain management, challenges such as data security, interoperability, and the need for skilled personnel remain significant hurdles to widespread adoption. Addressing these challenges will be crucial in harnessing the full potential of technology to create a more resilient, transparent, and sustainable food supply chain ecosystem. In conclusion, technological innovations in accounting have emerged as key enablers in revolutionizing the food supply chain management landscape. By leveraging blockchain, IoT, AI, and big data analytics, stakeholders can unlock new opportunities for enhancing efficiency, transparency, and sustainability throughout the food supply chain. Keywords: Accounting, Food, Supply Chain, Management, Technology, Innovation, Review.

Cellulose acetate/chitosan composite film loaded with ground cinnamon for active packaging: water vapor sorption kinetic, compounds release, and antimicrobial effect

This study evaluated structural, physical, and water sorption properties of cellulose acetate/chitosan composite film incorporated with ground cinnamon as an antimicrobial. The controlled release of antimicrobial compounds and antimicrobial effects on Escherichia coli and Staphylococcus aureus were also monitored. The composite film formed highly porous and fibrous materials with higher thermal resistance. A higher ratio of chitosan in the film improved the swelling degree and water-vapor absorption capacity but reduced adsorption rates. Consequently, antimicrobial compounds, including eucalyptol, naphthalene, and β-caryophyllene, were more quickly released from the composite film with a larger chitosan ratio, affecting stronger antimicrobial effects. The inclusion of ground cinnamon with residual fat content in the film contributed to an extended inhibition of microbial growth in an indirect packaging system. Understanding the chitosan/cellulose acetate ratio in the film composite formation and the incorporation of ground cinnamon is important to control the compounds' release and generate long-term antimicrobial effects of active packaging materials on fresh food products.

Intelligent System/Equipment for Quality Deterioration Detection of Fresh Food: Recent Advances and Application.

The quality of fresh foods tends to deteriorate rapidly during harvesting, storage, and transportation. Intelligent detection equipment is designed to monitor and ensure product quality in the supply chain, measure appropriate food quality parameters in real time, and thus minimize quality degradation and potential financial losses. Through various available tracking devices, consumers can obtain actionable information about fresh food products. This paper reviews the recent progress in intelligent detection equipment for sensing the quality deterioration of fresh foods, including computer vision equipment, electronic nose, smart colorimetric films, hyperspectral imaging (HSI), near-infrared spectroscopy (NIR), nuclear magnetic resonance (NMR), ultrasonic non-destructive testing, and intelligent tracing equipment. These devices offer the advantages of high speed, non-destructive operation, precision, and high sensitivity.

Farm Fresh Products Web Market

Abstract: Farmers Web Market represents a transformative approach to the fresh food supply chain, aiming to establish a direct connection between farmers and consumers. Traditional food supply chains often involve multiple intermediaries, leading to increased costs, delays, and a loss of product freshness and quality. In contrast, harnesses the power of technology to streamline the process, enabling farmers to connect directly with consumers, thereby ensuring the availability of high-quality, locally sourced fresh food products. The platform serves as a comprehensive marketplace, providing farmers with a digital platform to showcase their produce and enabling consumers to access a diverse range of fresh food items. Through detailed farmer profiles and product listings, consumers gain insights into the origin, farming practices, certifications, and sustainability initiatives associated with each product, fostering trust and transparency in the supply chain. Farmers have the opportunity to create personalized profiles, where they can showcase their farming practices, certifications, and commitment to sustainability. This transparency allows consumers to make informed decisions about their purchases and supports farmers in building direct relationships with their customers . The platform offers consumers an intuitive interface to browse, search, and filter products based on various criteria such as type, origin, farming practices, and price. Consumers can explore detailed product information, including nutritional values, farming methods, and environmental impact, empowering them to make conscious purchasing decisions. It facilitates direct transactions between farmers and consumers, eliminating the need for intermediaries and ensuring fair prices for both parties. By cutting out unnecessary middlemen, farmers can receive better returns for their produce, while consumers benefit from competitive prices and access to fresher products.

Analysis Of The Design And Construction Of A Water Spinach (Ipomoea Aquatica) Vegetable Drying Chamber With A Spiral Type Heater

The food drying process is an innovative method to change the process of reducing the water content of fresh food products of plant origin to slow down the emergence and growth of unwanted microorganisms. This heating system has four heating elements, where the heating elements used have a power of 1200W because each heating element has a power of 300W. During the drying process, it is known that the average air temperature in the drying room is higher when using solar energy compared to a heating system. The average temperature measurement during the day is 38°C. The measurement results tend to be constant, with an average of 34°C for 7 hours using the heating system. The battery voltage shows an increase every hour. At 08:30 am the battery voltage was 12.3V, and until 16.00 the voltage was 13.57V. This dryer is sourced from solar energy because using solar for drying requires a longer time, namely 8 hours (08.30-16.00), compared to using a heating system for 7 hours.

Antimicrobial activity of chitosan- edible films containing a combination of carvacrol and rosemary nano-emulsion against Salmonella enterica serovar Typhimurium and Listeria monocytogenes for ground meat

This research aimed to assess the potential of active food packaging as an innovative approach to enhance the quality of fresh food products. Specifically, our focus was on developing chitosan edible films combined with rosemary nanoemulsion (Ch-RNE) and carvacrol nano-emulsion (Ch-CNE) as effective antibacterial food packaging solutions. The efficacy of these films against artificially inoculated L. monocytogenes (NCTC 13372\\ ATCC® 7644) as a Gram-positive bacterium, and S. enterica serovar Typhimurium (ATCC 14028) as a Gram-negative bacterium, in ground meat was investigated. The size of the prepared nano-emulsions was characterized using zeta sizer, FTIR and HRTEM. The MIC of both nano-emulsions against both pathogens was found to be 0.78 % and 1.56 %. Filmogenic mixtures were casted using these concentrations, which were then dried and evaluated for their physical and mechanical properties.

Production planning in an indoor farm: Using time and space requirements to define an efficient production schedule and farm size

Abstract Indoor agriculture is an innovative and environmentally sustainable approach to high-quality food production, utilizing advanced technology to reduce water usage by 95% and achieve a 100-fold increase in production per unit of land compared to conventional farming systems. These enclosed systems provide year-round production of pesticide-free fresh food, even in cities with less favourable climates, addressing food deserts and creating employment opportunities in urban areas. However, the industry faces significant challenges, primarily stemming from substantial investment and operating costs, exacerbated by a limited understanding of the input-output relationship within these systems. This study employs a bioeconomic framework to establish a foundational production function based on growth cycle duration (time) and required growing area (space). Through a partial budget analysis, a 19-day production schedule was identified to provide the highest contribution margin to profits. Results set the minimum size of this hypothetical lettuce indoor farm at 273 m2, rendering it suitable for installation in urban areas. The farm harvests 118 kg per day, within an 800 m2 growing area distributed across four vertically stacked shelves. Estimates of economic output sensitivity to exogenous factors in the US context are also presented, along with a comparison between cost-minimizing and revenue-maximizing strategies.

Genetic and environmental effects on processing productivity and food product yield: drudgery of women's work.

Cassava processing is a crucial source of livelihood for rural farmers and processors in Nigeria and Cameroon. This study investigated the varietal effect on the processing productivity of women farmer processors within their working environment and compared this with the food product quality as evaluated by the processors and the field yield. Field trials were established in Nigeria (Benue and Osun state) and Cameroon (Littoral region). Eight cassava genotypes were evaluated. These eight varieties included newly bred genotypes, commercial checks and varieties provided and preferred by the processors. The roots of these genotypes were harvested and processed into gari and eba by processors. The time of each processing step was recorded. Processors assessed the quality of the roots and food products using pairwise ranking. In the field trials in Cameroon and Nigeria (Benue state), the newly bred genotypes showed superior performance in terms of dry matter content and fresh and dry yield. During processing, genotypes showed significant variation for most assessed parameters in both countries. Some newly bred varieties exhibited lower productivity that can make them more prone to drudgery than the local commercial checks and the varieties provided and preferred by the processors. Newly bred varieties were mostly ranked higher or equal to processors' preferred varieties concerning fresh root and food product quality. In the Cameroon location there were significant varietal differences in processing productivity and drudgery index which suggest that the particular processing methods there - such as pressing methods and fermentation time - cause these varietal differences to matter more. The varieties that were tested were observed to differ in yield, product quality, processing productivity, and potential drudgery levels. Some breeders' germplasms displayed a combination of increased yields and good product quality and good processor productivity. Those varieties that showed low processor productivity should be avoided during selection to avoid increased labour burden and associated drudgery of women processors. Further research is recommended to enhance food product color, latent culinary qualities, and processing productivity of newly bred varieties to improve acceptability and reduce processing drudgery for women. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Thermochemical Co-Liquefaction of Fruit Pomace’s Blends in a Binary Solvent System Toward Value-Added Bioproducts

Abstract Poland belongs to the most meaningful producers of fresh food products in the European Union, e.g., apples, cherries, carrots, as well as currants. A significant part of these products are subjected to further processing, which results in the generation of an abundant amount of wet residues, such as pomace. The present paper aims to investigate the possibility of co-processing various industrial residues in the form of fruit pomaces through thermochemical liquefaction toward high-energy-density biocrude and biochar. More specifically, industrial wastes received from commercial juice production, i.e., blackcurrant, apple, and cherry pomaces, were converted under subcritical conditions of the water-isopropyl alcohol solvent system at fixed conditions. Particular focus was put on testing binary and ternary mixture feedstock systems and the possibility of predicting the bioproduct yield. Furthermore, the quality of the resultant biocrudes was analyzed by means of FTIR, GC-MS, and elemental analysis. For all separately studied raw materials and their binary and ternary mixtures, the dominant group fraction was biocrude with its yield ranging between 45.8 and 54.5 wt%. Produced liquids exhibit high energy density (HHV between 30.1 and 32.4 MJ/kg); thus, all of them pose perspective alternative fuels for generating heat and electricity. Also, the solid biochars presented a high energy density (HHV around 24–26 MJ/kg) and can be considered as an alternative energy carrier. The postulated approach aims to increase the flexibility and profitability of future technology of processing useless waste toward value-added bioproducts for the chemical and energy sectors.

Consumer response to adjustable price and shelf-life of fresh food products under effective preservation policy

Food products deteriorate with time, that affects their freshness and demand. Several preservation policies have been suggested in literature for controlling the deterioration. This research work proposes a supply chain model comprising of a manufacturer and a retailer for deteriorating products with controllable rates of deterioration by improving product’s lifetime (freshness) through preservation in form of storage conditions and delayed ripening agents (preservatives). Customers’ purchasing power controls the purchase quantity; thereby allowing them to buy more products for lower prices and vice versa. This observation is incorporated in this study by considering selling price dependent demand for fresh food items. The proposed model considers a variable (lifetime dependent) component of selling price to integrate consumers’ behavior of buying fresher products for higher prices. The proposed supply chain is presented as a nonlinear mathematical model which is solved by using analytical optimization methods and numerical approaches. Considering the given assumptions, this study explores optimal decision-making for selling price, investment in preservation technology (PT), and cycle time for optimizing product’s freshness, deterioration rate, and demand to maximize the total supply chain profit. The results of the numerical experiments reveal the benefits of the proposed policies by exhibiting significant improvements in product’s freshness, deterioration rate, demand, and profitability. A nexus of the product’s freshness, selling price, and demand is investigated which suggests keeping the total selling price unchanged while improving the demand by increasing freshness through the proposed preservation policy. Some managerial insights are provided for decision-making within food chains.

COLD LOGISTICS AS A COMPONENT OF TRANSPORT AND LOGISTICS SYSTEMS IN PORT CITIES

Abstract.Cold logistics in the modern world is gaining more and more relevance. The development of international trade and the globalization of the economy contribute to an increase in the volume of transportation of goods that require special storage and transportation conditions. Cold logistics originated in the pharmaceutical industry, now more and more goods require a special temperature regime - agricultural products, fish and meat products, etc. Also, in connection with the growing popularity of a healthy lifestyle and increasing awareness of the importance of proper nutrition, the demand for fresh vegetables and fruits is actively growing. This presents new tasks and requirements for the cold logistics system.Changes in temperature regimes, increased air humidity levels, and other factors can negatively impact the quality and safety of products during transportation. Therefore, addressing these issues requires the implementation of innovative technologies and logistics management strategies aimed at ensuring stability and safety of supplies.As a result of the conducted research, it was found that cold logistics represents an important field of logistics specializing in effectively maintaining temperature conditions during the storage and transportation of products. This sector plays a key role in ensuring the safety, quality, and freshness of food products, especially those prone to rapid spoilage.Recently, there has been a trend towards consolidation of cold supply chains. Understanding the essence of cold logistics and the peculiarities of the transportation organization in the cold chain are important aspects for ensuring the efficiency and reliability of logistics processes.This article examines theoretical approaches to defining the concept of "cold logistics", investigates the characteristic features of cold logistics, provides a characterization of "fresh" and "frozen" category goods, identifies factors stimulating and restraining the development of the cold logistics market, and explores the interaction of participants in cold supply chains in transport and logistics systems of port cities.Keywords: cold logistics, transport and logistics system, port cities, supply chain

Coordinating principal-agent and incentive strategy of cold chain logistics service in fresh food supply chain.

With the increasing production and circulation of fresh food, society's requirements for product quality have also increased. Currently, upstream and downstream enterprises in the fresh food supply chain tend to delegate the cold chain transportation of fresh food to third-party cold chain logistics (CCL) service providers who offer more professional integrated preservation services. This study adopts coordination theory to research the delegation, coordination, and incentive strategies between a Fresh Food Producer, Distributor, and CCL Service Provider. The aim is to promote the efforts of the CCL Service Provider in improving freshness and achieving the overall optimal interests of the fresh food supply chain. First, the basic models of the Fresh Food Producer and Distributor individually entrusting the CCL Service Provider are established under different information conditions. Second, a collaborative delegation agency model between the Fresh Food Producer and Distributor is established on top of the basic models. Finally, through the optimal decision solutions under different information conditions and numerical calculations of preservation benefit levels, the following conclusions are drawn: (1) The more transparent and open the information environment, the more it can encourage the CCL Service Provider to improve the quality of their preservation services, allowing the Fresh Food Producer and Distributor to obtain more significant preservation benefits. However, when information is completely transparent, the incentive mechanisms formulated by the Fresh Food Producer and Distributor become ineffective. (2) Collaborative cooperation strategies can encourage the CCL Service Provider to enhance their preservation efforts while strengthening the effectiveness of relevant incentive strategies for the Fresh Food Producer and Distributor.

The Influence of certification on perceived product quality of livestock food products

Product safety in the livestock food product industry needs to control several factors that potentially cause health problems. Product certification regulation becomes one of the important requirements to ensure that offering livestock products is safe for consumers. This study aims to investigate the effect of product certification implemented in Indonesia for livestock food products that were MD, Halal, Organic, and NKV on the perceived product quality of fresh and processed livestock food products. This experiment involved student participants as surrogates of livestock food products consumers. This research was conducted with laboratory experimental between-subjects design and participants were placed into experimental groups using matching assignments. Eggs and processed milk were used as the research objects to represent fresh and processed livestock food products respectively. Product packaging and labels of eggs and processed milk were designed as experimental instruments, including certification attached to the product label. Manipulation check was conducted to ensure the effectiveness of experimental treatments. Data was analysed using ANOVA. The results indicated no difference in perceived product quality (p > 0.05) between control and treatment groups on fresh livestock food products. However, the effect of certification on the perceived product quality of processed livestock food products was significantly different. Furthermore, the post hoc test indicated the difference in perceived product quality in processed livestock food products was between Halal and NKV certifications (p ≤ 0.1).

Intercropping on Mars: A promising system to optimise fresh food production in future martian colonies.

Future colonists on Mars will need to produce fresh food locally to acquire key nutrients lost in food dehydration, the primary technique for sending food to space. In this study we aimed to test the viability and prospect of applying an intercropping system as a method for soil-based food production in Martian colonies. This novel approach to Martian agriculture adds valuable insight into how we can optimise resource use and enhance colony self-sustainability, since Martian colonies will operate under very limited space, energy, and Earth supplies. A likely early Martian agricultural setting was simulated using small pots, a controlled greenhouse environment, and species compliant with space mission requirements. Pea (Pisum sativum), carrot (Daucus carota) and tomato (Solanum lycopersicum) were grown in three soil types ("MMS-1" Mars regolith simulant, potting soil and sand), planted either mixed (intercropping) or separate (monocropping). Rhizobia bacteria (Rhizobium leguminosarum) were added as the pea symbiont for Nitrogen-fixing. Plant performance was measured as above-ground biomass (g), yield (g), harvest index (%), and Nitrogen/Phosphorus/Potassium content in yield (g/kg). The overall intercropping system performance was calculated as total relative yield (RYT). Intercropping had clear effects on plant performance in Mars regolith, being beneficial for tomato but mostly detrimental for pea and carrot, ultimately giving an overall yield disadvantage compared to monocropping (RYT = 0.93). This effect likely resulted from the observed absence of Rhizobia nodulation in Mars regolith, negating Nitrogen-fixation and preventing intercropped plants from leveraging their complementarity. Adverse regolith conditions-high pH, elevated compactness and nutrient deficiencies-presumably restricted Rhizobia survival/nodulation. In sand, where more favourable soil conditions promoted effective nodulation, intercropping significantly outperformed monocropping (RYT = 1.32). Given this, we suggest that with simple regolith improvements, enhancing conditions for nodulation, intercropping shows promise as a method for optimising food production in Martian colonies. Specific regolith ameliorations are proposed for future research.