Minimally Processed Vegetables Research Articles

Investigating processing practices and microbiological quality of minimally processed vegetables in Brazil.

Minimally processed vegetables (MPVs) are marketed as convenient and healthy choices for consumers. However, the absence of post-commercialization treatments raises concerns about their microbiological safety. This study investigated the processing practices of 28 Brazilian MPV plants and compared the microbiological quality of these products with fresh counterparts in the city of Sao Paulo, Brazil. Through cluster analysis, the processing plants were categorized into two groups: group 1 (nineteen plants) primarily uses chemical substances in the washing step, while group 2 (nine plants) avoids chemical use but employs similar rinsing practices. Microbiological analysis of 100 samples (49 unprocessed and 51 MPVs) revealed no significant differences in microbial group counts (Enterobacteriaceae, coliforms, and E. coli) between the in natura (unprocessed) and MPV products. However, the prevalence of E. coli was higher in natura vegetables than in MPVs. The results indicated the presence of Salmonella DNA (from either dead or live cells or residual DNA) in 4 samples (3 in natura and 1 MPV) using conventional PCR, suggesting the presence of the pathogen in these samples. Listeria monocytogenes was absent, but Listeria innocua was found in two unprocessed products. The study suggests that certain MPVs have microbial loads similar to unprocessed vegetables, potentially serving as carriers for pathogen transmission. These findings emphasize the importance of understanding practices in Brazilian MPV processing plants, informing the implementation of control measures to improve MPV safety and shelf-life, thusensuring microbiological safety.

Minimally Processed Vegetables in Brazil: An Overview of Marketing, Processing, and Microbiological Aspects.

The global demand for minimally processed vegetables (MPVs) has grown, driven by changes in the population's lifestyle. MPVs are fresh vegetables that undergo several processing steps, resulting in ready-to-eat products, providing convenience for consumers and food companies. Among the processing steps, washing-disinfection plays an important role in reducing the microbial load and eliminating pathogens that may be present. However, poor hygiene practices can jeopardize the microbiological quality and safety of these products, thereby posing potential risks to consumer health. This study provides an overview of minimally processed vegetables (MPVs), with a specific focus on the Brazilian market. It includes information on the pricing of fresh vegetables and MPVs, as well as an examination of the various processing steps involved, and the microbiological aspects associated with MPVs. Data on the occurrence of hygiene indicators and pathogenic microorganisms in these products are presented. The focus of most studies has been on the detection of Escherichia coli, Salmonella spp., and Listeria monocytogenes, with prevalence rates ranging from 0.7% to 100%, 0.6% to 26.7%, and 0.2% to 33.3%, respectively. Foodborne outbreaks associated with the consumption of fresh vegetables in Brazil between 2000 and 2021 were also addressed. Although there is no information about whether these vegetables were consumed as fresh vegetables or MPVs, these data highlight the need for control measures to guarantee products with quality and safety to consumers.

Minimally Processed Vegetables: Consumer Profile, Consumption Habits, and Perceptions of Microbiological Risk

This study was conducted to characterize the profile of Brazilian consumers of minimally processed vegetables (MPV) by analyzing consumption habits and perceptions of microbiological risk. An online survey with 27 closed-end questions was administered using Google Forms. The survey consisted of questions regarding participants’ demographic characteristics, consumption of fresh vegetables and MPV, and perception of the microbiological risk associated with the consumption of MPV. The majority of the 1,510 participants (77.5%) were women, 42.3% were 26 to 40 years of age, 42.3% were married, 19.7% were students, 54.4% had a graduate degree, and 39.4% had a monthly family income between 5 and 15 times the minimum wage. Most participants (95.3%) reported consuming fresh vegetables, but only 45.4% reported the consumption of MPV. Among MPV consumers, convenience and practicality were the main determining factors (77.8%) in the purchase of these products. The high price of MPV was the main limiting factor (66.4%). Pearson’s chi-square test indicated that only monthly family income was positively associated with the consumption of vegetables and the perception of microbiological risks related to MPV. These data contribute to a better understanding of the profile of Brazilian MPV consumers and will be important as an exposure assessment component of vegetable risk assessment models.

Impact of bacteriocins from Lactococcus lactis CRL1109 and citric acid on the microbiological, physicochemical and sensory qualities of minimally processed vegetables

The increasing demand for fresh vegetables and for convenience foods is causing an expansion of minimally processed vegetables (MPV) market. The MPV industry is constantly looking for new technologies to maintain quality and for inhibit undesired microbial growth along the production chain. Biopreservation is considered a promising strategy to reduce the chemical preservatives use. In this work, the individual effect of the bacteriocin Bac1109, produced by Lactococcus lactis CRL1109, and citric acid (C. acid) in minimally processed carrots and purple cabbage stored at 4 °C for 12 d in aerobic packaging (AP) and modified atmosphere packaging (MAP) was evaluated. A significant reduction of the spoilage microorganism growth (Leuconostoc mesenteroides CRL950) and total viable cell count was achieved with the Bac1109 addition in the MPV after 12 d of storage. This treatment delayed respiratory activity, reduced the loss of carotenoid, chlorophyll and total phenolic content, and did not cause drastic changes in pH or colorimetric parameters. The addition of C. acid to the MPV reduced the loss of pigments, phenolic compounds and delayed the rate of respiration of vegetables; however, this treatment did not exert an effective microbiological control, producing unacceptable sensory changes. The samples treated with Bac1109 in AP were the most accepted by consumers, showing the highest scores in each tested attribute. The use of Bac1109 could represent a natural alternative to replace chemical additives as a vegetable biopreservative, leading to a balance between the demand for safe products and their physico-chemical and sensorial conservation.

Persistence and survival of Cryptosporidium parvum oocysts on lamb's lettuce leaves during plant growth and in washing conditions of minimally-processed salads

Cryptosporidium is the causative agent of cryptosporidiosis, which results, among others, in profuse diarrhoea. Transmission to humans occurs via the faecal-oral route directly by contact with infected hosts or indirectly by waterborne or foodborne routes. For the latter, parasite transmission is closely linked to the oocyst's ability to persist and survive in food matrices. In this study, we evaluated the persistence and survival of Cryptosporidium oocysts in lamb's lettuce: i) during plant growth and ii) in conditions mimicking the industrial washing process applied in minimally-processed vegetables (MPV). Results show that oocysts persisted during the growth of lamb's lettuce, i.e. two months from the 2-leaf stage until the 8-leaf harvest time (−0.89 Log10 of oocysts). However, their survival decreased from as early as one week (−0.61 Log10), and only 6 % of oocysts remained infective at the time of harvest. The washing process had a limited effect on parasite load (<0.5 Log10) and no effect on survival; chlorination of washing water did not improve the efficiency (removal and inactivation) of the process. The ability of C. parvum to persist and survive throughout the food chain may drive its transmission to humans through MPV products. Appropriate management measures should be implemented at each operational level to limit contamination and ensure food safety of fresh produce.

Willingness to pay and sensory acceptability for minimally processed vegetables: behavior of consumers with different household incomes

Willingness to pay (WTP) and sensory acceptability for minimally processed (MP) vegetables were studied. A total of 116 participants of two different household incomes (HI) were considered. Two types of preparations (bags with whole vegetables and trays with MP vegetables), and two types of presentations (mix vegetables for soup and mix vegetables for salad), were evaluated. Low income (LI) participants offered more money in general than the medium-high income (MI) participants. However, the offers of the two preparations (soup and salad) did not show significant differences. The 4 samples (two preparations: soup and salad; and two presentations: bags and trays) had good sensory acceptability with values between 6.5 and 8.3, on a scale of 1-9. MI consumers had higher acceptability for mixed vegetables for soup than for salad vegetables; however, LI participants showed no difference between the types of preparation, observing for both samples (soup and salad) high acceptability. For both HI, Check All That Apply (CATA) questions showed that phrases such as “It is unreliable” and “I distrust how it was prepared” were associated with the trays, while the phrase “It takes time to prepare or cook” was associated with bags.

Application of Edible Coating to Fresh-cut and Minimally-processed Vegetables: A Review

Edible films and coatings based on natural ingredients attract much interest today as an efficient, safe and ecologic approach for food products’ quality and shelf-life enhancement. Edible films and coatings protect food from mechanical and microbial damage, reduce moisture and volatiles escape, inhibit biochemical deterioration processes and improve food appearance, as well as enhance the products’ nutritional value. Advanced edible films and coatings can also serve as a matrix for the delivery of active agents such as natural antimicrobials, nutraceuticals, antibrowning agents and natural flavor and aroma compounds. For this purpose nano technology-based approaches can be exploited. The vegetables are more amenable crops for fresh-cut and minimally processed market that renders ready-to-cook produce that saves the time of today’s engaged life. The cut surface of the cut vegetables is prone to loss of weight, moisture and nutrients though packed. This review deals with the application of the edible coating to the fresh-cut and minimally-processed vegetables to serve purpose increasing shelf-life by reducing the post-harvest losses. Various methods and materials employed in the edible coating of vegetables are also discussed in this review.

Effect of the combination of hydrothermal and atmospheric treatment on the quality and shelf life of tomato (Solanum lycopersicum L.) minimally processed

The tomato minimally processed (MP) is a value-added alternative for whole fruits into the market. However, this type of product has a short shelf life. It is considered that the application of heat treatment and the modification of the atmosphere prolong the shelf life of MP vegetables. The objective of this study was to evaluate the effect of the application of heat treatment (HT) by immersion in water at 10, 40 and 55 °C before cutting, combined with atmospheres of 5% O2 + 5 and 10% CO2 and air as control, on sensory, microbial, functional parameters for 12 days at 5 °C. For 5 min, fruit were immersed into water at different temperatures, 24 h before cutting. Later the fruit was cut in slices and placed in plastic trays and stored under different atmospheres. In both trials weight loss, color, firmness, soluble solids, titratable acidity, total phenols, antioxidant capacity, ethylene production, respiratory activity, microbial counts and sensory parameters were evaluated. The results showed that HT at 55 °C and a storage in 5% O2 + 10% CO2 decreased respiratory activity, ethylene production and firmness losses. On the contrary, total phenols and antioxidant capacity increased in the first 3 days of storage. Slices treated with HT at 10 °C and stored in air atmosphere showed the lowest visual appearance and texture and the highest translucency scores. Slices stored in atmospheres of 5% O2 and 10% CO2 had the lowest mesophilic bacteria, psychrophilic bacteria, enterobacteria, mold and yeast counts for 9 days at 5 °C. Therefore, high HT temperature of 55 °C used with 5% O2 and 10% CO2 keep the tomato slices in good condition for 9 days.

Microbiological Status and Quality Traits of Ready-to-Eat Minimally Processed Vegetables Sold in Córdoba, Argentina

Background: The changes and the availability of processed foods have increased the demand for ready-to-eat foods, such as Minimally Processed Vegetables (MPVs). The purpose of this work was to evaluate the microbiological status and quality traits of the MPVs obtained from retail outlets of Córdoba, Argentina.&#x0D; Methods: Totally, 60 MPVs of 12 brands (30 single-ingredient salads and 30 mixed salad trays) were randomly sampled from different retail outlets of Córdoba, Argentina. The samples were analyzed according to international standards for Total Coliforms (TC), Fecal Coliforms (FC), Escherichia coli, Salmonella spp., Staphylococcus aureus, and Yeast and Molds (YM). The quality traits (respect to physical and sensory properties) of the MPVs were evaluated. Statistical analyses were performed with InfoStat.&#x0D; Results: All 60 MPV samples were positive for TC, ranging from 1.32 to 3.38 log Most Probable Number (MPN)/g. FC counts ranged from 0.30 to 1.95 log MPN/g. Out of 60 samples, 15 (25%) were positive for E. coli. Three brands of mixed trays were positive for S. aureus. Regarding sensory characteristics, the parameters such as freshness, turgid, normal color, decay, and dehydration were compliance in 42 out of 60 (70%) samples.&#x0D; Conclusion: Some MPVs sampled from Córdoba, Argentina showed low microbiological quality and imperfect quality traits.

Biodegradable and Edible Film Based on Persimmon (Diospyros kaki L.) Used as a Lid for Minimally Processed Vegetables Packaging

Biodegradable films based on persimmon (Diospyros kaki L.) with glycerol and pectin were developed, characterized, and applied as a lid for bowls with minimally processed vegetables (MPV) (cucumber, carrot, and beetroot), with PVC as a positive control. Microbiological and physical parameters of MPV were investigated during refrigerated storage. The films presented high values of water vapor permeability (WVP) (5.77–6.63 × 10−6 g h−1 m−1 Pa−1) and water solubility (WS) (68.80–80.86 %) and 0.75–1.35 MPa, 17.71–20.55%, and 3.82–10.06 MPa of tensile strength (TS), elongation at break (EB), and Young’s modulus (YM), respectively. The addition of glycerol and pectin decreased TS and increased YM, EB, and WS of films. Thermogravimetric analysis showed two important steps of degradation related to glycerol, polymer backbone, pectin, and monosaccharide ring: 205 and 335 °C. Scanning electron microscopy revealed a homogenous microstructure of the films. The film with lower WVP and thickness, higher TS, good flexibility, and a more vivid color was selected as a lid for MPV bowls. Vegetables covered with film or PVC presented similar results regarding thermotolerant coliform evolution (< 3 to 160 MPN g−1); psychrophiles and fungi count (< 2 to 8.72 log CFU g−1); pH value (5.95 to 6.18 for cucumber; 5.96 to 6.10 for carrot; 6.02 to 5.75 for beetroot); and optical properties. Persimmon film reduced the dehydration process of MPV, though to a lower extent than PVC. This study indicates the potential of persimmon-based film as an alternative to synthetic lids for vegetable packaging.

Edible coatings used for conservation of minimally processed vegetables: a review

The minimally processed vegetable (MPV) market has been growing in recent decades. This growth is related to the change in lifestyle and eating habits of consumers who seek practical and healthy food for consumption. Maintaining the characteristics and quality of MPVs is a significant challenge for producers and traders. Minimal processing steps increase the perishability of these MPVs, thus increasing oxidative reactions and their metabolic rate. The research focused on the development of technologies that reduce these reactions gained prominence. Edible films and coatings produced from natural sources have emerged as alternative packaging for food applications and have received attention due to their advantages, such as their biodegradable and renewable nature, availability, and cost. The use of edible coatings for the preservation of vegetables in the postharvest condition, whether intact or minimally processed, has been identified as an emerging technology of great potential as they can control the internal atmosphere of MPVs. Biopolymers such as polysaccharides, lipids, and proteins have been evaluated in the formulation of these coatings. The choice of appropriate material will depend on the characteristics of the plant, the biopolymer, and the intended objectives of the film. This review aims to present some application examples, the main types of edible coatings, and the application techniques used in MPVs based on the literature, to assist a choice that can generate greater coating efficiency.

Evaluation of the microbiological quality of minimally processed vegetables

Abstract The aim of this study was to evaluate the hygienic-sanitary quality of minimally processed vegetables commercialized in the city of Concordia, Santa Catarina State, Brazil. Eight distinct products, sold in 3 different supermarkets, totalizing 24 samples were evaluated. Of the analyzed samples, just one was in discordance with the microbiological parameters established by the Brazilian legislation (210 MPN/g of coliforms at 45 °C for Kale 2). Beyond the absence of Salmonella sp. indicated in legislation, all samples also indicated the absence of positive coagulase staphylococci and Listeria monocytogenes. The most expressive microbial counts were obtained when evaluating the aerobic mesophilic microorganisms (ranging from 2.8×102 to 2.7×107), and for molds and yeasts (ranging from 4.5×102 to 4.9×105). We highlight that the quality and shelf-life of minimally-processed vegetables directly depend on the handling throughout the production chain, since obtaining the raw material, to processing and commercialization. Thus, periodic evaluations of these products can reduce the risks to consumer health and favor the commercial expansion of the segment of fresh and minimally processed vegetables.

Antimicrobial susceptibility and sessile behaviour of bacteria isolated from a minimally processed vegetables plant

In this study, 20 heterotrophic bacteria from a minimally processed vegetables (MPV) plant were tested for their susceptibilities to five antibiotics (tetracycline, erythromycin, ampicillin, levofloxacin and ciprofloxacin), their (co)aggregation abilities and their survival under gastric simulated conditions. Peracetic acid (PA) and sodium hypochlorite (SH), both at 50 ppm, were evaluated for their abilities to control biofilms of these bacteria. In general, the Gram-negative bacteria were found to be more resistant to the selected antibiotics. Two isolates, Rhanella aquatilis and Stenotrophomonas maltophilia, demonstrated multidrug resistance. Only Rhodococcus erythropolis presented aggregation potential, while no bacterium survived under the gastric conditions. The biofilm experiments showed PA as less efficient than SH in killing biofilms and neither of the disinfectants was able to fully eliminate the biofilms. Significant regrowth was observed for most of the biofilms. The results indicate that alternative and/or complementary disinfection strategies are required to guarantee food safety.

Convenience food with environmentally-sustainable attributes: A consumer perspective

The use of chemicals in agriculture poses risks on both human health and the environment. Regulatory measures, both mandatory and voluntary, have been introduced to promote a reduction in the use of pesticides. The proliferation of such standards is related to the gradual shift of consumer preferences towards food with reduced negative health and environmental impacts. Beside consumer demand for sustainable food products, convenience food is also assuming an increasingly important role in developed countries. Among such products, minimally-processed vegetables are showing a growing positive trend, but their production has also negative effects on the environment.The goal of this study is to investigate the interaction between environmentally-friendly and healthy convenience food, and to investigate the determinants behind the purchase of healthy convenience food products with environmentally-sustainable attributes, focusing on minimally-processed vegetables labelled with voluntary standards related to integrated agriculture.To do so, we started from the Theory of Planned Behaviour and tested the efficacy of an extended model by considering also other variables which were found to affect significantly food choices. Data were collected by means of face-to-face interviews with 550 consumers in charge of grocery shopping in the metropolitan area of Milan, in northern Italy. Structural equation modelling was performed to analyse the relative importance of the constructs on consumer behaviour. Results confirm the relations of Ajzen's theory and reveal positive relations with consumer food shopping habits, food-related environmental behaviour, gender, income and knowledge. A negative relation with agricultural practices concern also emerges, highlighting that the most concerned consumers may prefer other more stringent environmental certifications.

Characterization of the heterotrophic bacteria from a minimally processed vegetables plant

The knowledge on the microorganisms present in an industrial process is crucial to delineate the best strategy for their effective control. The aims of the present work were to isolate, identify and characterize (in terms of production of proteases, gelatinases and siderophores, quorum-sensing inhibition and biofilm formation) the resident heterotrophic bacteria present in a minimally processed vegetables (MPV) plant where sodium hypochlorite was used for decontamination. A total of 47 isolates were obtained with 49% belonging to the Pseudomonas genera. Twenty different bacterial species were identified and the conveyor belt in the high care area was found to be a significant source of contamination. Most of the isolates were capable of producing virulence related molecules and all isolates were able to form biofilm. Pseudomonas was the genera with the highest biofilm formation ability, being the predominant microflora along the process chain. Even if no relevant foodborne pathogen was isolated, the results clearly propose that improvements in decontamination during processing are required to effectively control microbial presence in the final product.

Disinfection with neutral electrolyzed oxidizing water to reduce microbial load and to prevent biofilm regrowth in the processing of fresh-cut vegetables

Product decontamination is one of the most important processes of the hygienic practice in food industries such as Minimally Processed Vegetables (MPV) plants and sodium hypochlorite (NaOCl) solutions are commonly used as a biocide for disinfection. Although it may be corrosive and irritating when compared to alternative biocides, this biocide is frequently applied at high concentrations. This work aims at studying the use of lower concentrations of chlorine by testing neutral electrolyzed oxidizing water (NEOW) as a chlorine-source disinfectant in fresh-cut salad processing. Assays were performed at industrial and laboratory scale. Results showed that lower doses of chlorine from NEOW (30ppm) are as effective as higher concentrations of the traditional chlorine from NaOCl (80ppm) in the reduction of total microbial population at industrial scale. Moreover, in laboratory studies, the NEOW chlorine was also more effective in biofilm eradication, as well as a biofilm preventive agent. NEOW can thus be a successful alternative water disinfection technique, reducing the free chlorine concentration needed to sanitize salads, also decreasing water consumption whilst taking into account environmental and food quality impacts.

Efficacy of antimicrobial combinations to reduce the use of sodium hypochlorite in the control of planktonic and sessile Escherichia coli

Foodborne illness outbreaks linked to fresh produce are becoming more frequent and widespread. The types and properties of the chemical agents used for washing, cleaning and disinfection procedures, particularly their toxicity are the key indicators of environmental performance of a minimally processed vegetables (MPV) industry. The main aims of this work were focused on the evaluation of selected disinfectants (chlorine dioxide, peracetic acid, hydrogen peroxide, copper sulphate, vanillin and sodium bicarbonate) alone and combined with sodium hypochlorite on the control of Escherichia coli planktonic and sessile cells. The most effective disinfectants tested in planktonic cells were peracetic acid (6mM) and chlorine dioxide (3mM) and the best combination with sodium hypochlorite (3mM) was obtained with peracetic acid (2mM). In sessile cells, hydrogen peroxide and vanillin had antagonistic effects in combination with sodium hypochlorite whereas sodium bicarbonate efficiency was enhanced when combined with sodium hypochlorite.

Microbial evaluation of fresh, minimally-processed vegetables and bagged sprouts from chain supermarkets.

The aim of this study was to evaluate the bacterial and fungal quality of minimally-processed vegetables (MPV) and sprouts. A total of 116 samples of fresh-cut vegetables, ready-to-eat salads, and mung bean and wheat sprouts were randomly collected and analyzed. The load of aerobic mesophilic bacteria was minimum and maximum in the fresh-cut vegetables and fresh mung bean sprouts respectively, corresponding to populations of 5.3 and 8.5 log CFU/g. E. coli O157:H7 was found to be absent in all samples; however, other E. coli strains were detected in 21 samples (18.1%), and Salmonella spp. were found in one mung bean (3.1%) and one ready-to-eat salad sample (5%). Yeasts were the predominant organisms and were found in 100% of the samples. Geotrichum, Fusarium, and Penicillium spp. were the most prevalent molds in mung sprouts while Cladosporium and Penicillium spp. were most frequently found in ready-to-eat salad samples. According to results from the present study, effective control measures should be implemented to minimize the microbiological contamination of fresh produce sold in Tehran, Iran.

Synergistic inhibition of bacteria associated with minimally processed vegetables in mixed culture by carvacrol and 1,8-cineole

Abstract This study assessed the effect of the combined application of carvacrol (CAR) and 1,8-cineole (CIN) against bacteria associated with minimally processed vegetables (MPV), namely Listeria monocytogenes, Aeromonas hydrophila and Pseudomonas fluorescens, in mixed culture. For this, Fractional Inhibitory Concentration (FIC) index, time-kill in vegetable-based broth, vegetable matrices and confocal and scanning electron microscopy analysis were carried out. CAR and CIN displayed Minimum Inhibitory Concentrations (MIC) of 1.25 and 40 μL/mL, respectively. FIC index of the combined compounds was 0.25 against the mixed inoculum, suggesting a synergic interaction. The application of CAR and CIN alone (MIC) or combined (1/8 MIC + 1/8 MIC) in vegetable-based broth caused a decrease (p

Qualidade e segurança de vegetais minimamente processados: proposta de estruturas de governança entre os agentes da cadeia e os sinais da qualidade

A adequada gestão da qualidade e da segurança dos alimentos é essencial para o alcance de vantagens competitivas para as empresas de processamento mínimo de vegetais. Para essa gestão, são necessários controles preventivos, específicos e sistemáticos durante as etapas de produção dos alimentos para que os produtos atinjam os atributos desejados de qualidade. A cadeia de vegetais minimamente processados (VMP) é composta de produtores rurais, empresa processadora, transportadores de produtos finais e empresas varejistas e mercado institucional. Nesta cadeia, as transações entre seus agentes, apesar da alta frequência, são caracterizadas por grande assimetria de informações e diferenças nas especificidades dos ativos destes agentes, promovendo a possibilidade de ações oportunistas entre eles, principalmente nas relações entre produtores rurais e empresa processadora. Isto gera impactos negativos para a qualidade e a segurança do produto final e, como consequência, pode promover a seleção adversa pelo mercado consumidor e risco moral para as empresas processadoras. O objetivo deste trabalho foi definir e propor as estruturas de governança, entre os agentes desta cadeia, que minimizem os impactos negativos para a qualidade e segurança dos VMP, a partir da análise das especificidades do ativo entre estes agentes e dos atributos das transações. Adotou-se como método de pesquisa o estudo de casos múltiplos compreendendo 18 unidades de análise em duas cadeias de VMP localizadas nos estados de São Paulo e do Rio de Janeiro. Verificou-se que a empresa processadora lidera as transações entre os agentes em função da alta especificidade do seu ativo, em detrimento dos demais agentes. Propõem-se as estruturas de governança híbrida e hierárquica entre esses agentes, cujas formas de contratação dependem do agente e do tipo de matéria-prima transacionado.