Potential Of Local Food Research Articles

Marketing local food and cuisine culture online: a case study of DMO’s websites in Egypt

Purpose Given the increased importance of food in tourists’ travel experience, the purpose of this paper is to explore the current and future potential of local food and foodways in marketing Egyptian destinations online. Design/methodology/approach The content of 20 Egyptian destination marketing organization (DMO) websites was subject to a content analysis. A checklist was developed based on literature analysis. The frequencies of information related to food culture and cuisine marketing were tallied, followed by a qualitative assessment of contents from the various websites. The results were further discussed with DMO representatives to provide contextualized insights as to the future potential of utilizing local food and food tourism initiatives as a component of DMOs website marketing in Egypt. Findings The study noted some initial efforts for Egyptian DMO websites to market food culture and gastronomic practices; however, the results suggest that the usage of food culture on Egyptian DMOs websites is still in its infancy. The study also highlights the challenges that need to be tackled as well as the resources required for food tourism development. Practical implications This study illustrates the need and potential capacity of Egyptian DMO websites to market food culture and local cuisines (including traditional foods and table manners). These results are expected to help Egyptian DMOs to strategically embrace local cuisine and food culture as a vehicle for destination marketing. Originality/value This case study provides insights for African and other developing economies in their destination marketing. The proposed framework and guidelines are intended to potentially serve as a framework for destination marketers and entrepreneurs to optimize the tourism potential of food culture.

Identifikasi Potensi Pangan Lokal untuk Penganekaragaman Produk Pangan Kota Balikpapan

The purpose of this study was to determine the potential of superior local food in the Balikpapan City. The method used in this research is descriptive method. Data collection techniques using the location survey and institutional survey methods. The identification of local food potential in the Balikpapan City in this study in terms of the food sector in terms of availability. Based on the results of data analysis that has been carried out in the city of Balikpapan, there are about 12 (twelve) types that are widely cultivated by farmers, namely: sweet corn, papaya, banana, cempedak, lai / durian fruit, dragon fruit, sweet potato / wood, pineapple, salak, and rambutan. Although some other plants are also found, but relatively few in number, such as tomatoes, cucumber, guava, and others. The existence of local food in the Balikpapan City area has the potential to be developed into various food products

Local Food Potentials and Agroecology in Yogyakarta Special Province, Indonesia

This paper attempts to unveil the hidden potential of the local food through local food mapping, drawing local food potential based on the “triple burden” theory from Professor Moerdijati Gardjito. An index, called “index of food relocalisation” is adopted and then modified into different name called local food index due to data availability, which is expected to provide a geographical location of the local food potential by proposing a research questions: where do the local food potentials distribute in Yogyakarta Special Province, and why the local food potentials located in that particular area(s)? The findings show that Gunungkidul and Kulonprogo are two potential regencies with their local food crops availabilities This finding is accompanied by an explanation from the analysis from the agroecological subzone and spatial income distribution of paddy and second crops, production activities.

Karakteristik Minuman Ready to Drink dengan Variasi Konsentrasi CMC dan Rasio Kacang Tunggak dan Kacang Hijau

Indonesia is a country that is rich in natural resources and has the potential of local food from various types of beans that have the potential to add nutrients to the diet or daily menu. One of them is cowpea, which is still a lot of people have not processed the beans optimally. So as to increase the economic value and increase the variation of processed cowpea made by cowpea juice mixed with green beans (1: 3; 2: 2; 3: 1) with the addition of CMC (0.1%, 0.2%, 0.3 %) as stabilizer. The effect of CMC on green bean juice drinks and cowpea juice resulted in a descriptive test not significantly different while the preference test was found in the 1: 3 treatment with 0.1% CMC concentration. The highest total sugar is 1: 3 treatment with the addition of 0.2% CMC concentration of 10.6% while the lowest total sugar is in treatment 3: 1 addition of 0.3% CMC concentration of 4.89%. Protein levels in the treatment of 1: 3 added 0.1% CMC concentration which was equal to 5.74%.

Geneza i pojęcie żywności lokalnej w powiązaniu z ideą zrównoważonej konsumpcji

W opracowaniu dokonano przeglądu aparatu pojęciowego i genezy żywności lokalnej, na podstawie przeglądu definicji z uwzględnieniem regulacji prawnych, potocznych sposobów jej ujmowania i prac badawczych, prowadzonych przez ośrodki naukowe i różne instytucje – krajowe i zagraniczne – i na tej podstawie zaprezentowano własną propozycję. Celem artykułu było przedstawienie genezy i pojęcia żywności lokalnej w kontekście zrównoważonej konsumpcji. Prowadząc analizę, dokonano przeglądu literatury przedmiotu, a wynikające z niego ustalenia udokumentowano dostępnymi informacjami statystycznymi i rynkowymi. Badania wykazały, że instytucje publiczne dostrzegają potencjał żywności lokalnej i upatrują w niej możliwość pobudzania rozwoju obszarów wiejskich Unii Europejskiej. Żywność lokalna stanowi alternatywny nurt w podejściu do sposobu, w jaki konsumpcja żywności może być przekształcona na rzecz jej równoważenia. Świadomi i odpowiedzialni konsumenci rozpoznający własne ograniczenia, ceniący tradycję, stanowią o nowej jakości w społeczeństwie (będąc specyficzną formą kapitału społecznego), co przekłada się na większe możliwości produkcyjne żywności lokalnej i stanowi podstawę do dalszego rozwoju zrównoważonej konsumpcji.

Dampak Perubahan Pola Konsumsi Pangan Lokal Ubi dan Sagu Menjadi Pangan Beras di Kampung Makimi, Distrik Makimi, Kabupaten Nabire, Provinsi Papua

The Impact of Changes in Local Food Consumptionof Sweet Potato and Sago into Rice Food,in Kampung Makimi, Makimi District,Nabire Regency, Papua ProvinceThe impact of rice policy is a change in the pattern of local food consumption of thecommunity. This study aims to determine the impact of changes in the pattern ofconsumption of sweet potato and sago local food into rice food consumption. Thesampling method uses simple random sampling as many as 40 household headsfrom402 populations, theanalysis method used in this study is qualitative descriptive. Theresults showedthe impact of changes in the pattern of consumption of local food ofsweet potatoes and sago into rice consumption was a massive shift in publicconsumption resulted in a decrease in the level of preference for local sweet potato andsago food consumption. Most households prefer to consume rice food, because it tastesgood and is easily accessible. This can be seen by the amount of rice consumption asmuch as 1,443.8 kg / year, while the amount of sweet potato consumption is 182.4 kg /year, and sago is 728 kg / year. The negative impact of government policies andprograms on rice food availability has resulted in reduced production of local sweetpotatoes and sago. So the price of sweet potatoes and sago became expensive. Changesin the pattern of consumption of local foods of sweet potatoes and sago into riceresulted in an increase of 18.75% in Diabetes Meliatus in Makimi Makimi Village.Suggestion that can be submitted as input is that necessary to process local food intovalue-added commodities that can attract households to consume local food. Thegovernment is expected to formulate regulations related to the food sovereigntyprogram, especially local sweet potatoes and sago. Government policies for theassistance of raskin should be reduced by quota, and replaced by a food subsidiesprogram based on local food. There needs to be a tithe regarding the diversification ofconsumption of nutritiousbalanced food, especially in utilizing local food potential.

Mesin Penumbuk Tepung Mocaf Dengan Sistem Rack And Gear

Diversification of non-rice food by utilizing existing local food sources, such as corn and tubers, is an effort to maintain food security so that food for the people of Indonesia is reflected in the availability of sufficient food, both in quantity and quality, safe, equitable and affordable. Location-specific non-rice staples can be used as the start of a revival of food diversification in the region, which is ultimately expected to reduce national rice consumption. Policy direction by developing diversification (processing) and consumption of food based on local resources. One of the potentials that can be developed to increase local food potential in Tanah Bawah, is the development of food processing made from cassava. Food products that have been produced by local villagers in the form of mocaf flour and other types of food. During this time, the production process is done manually which requires a lot of manpower and time, so it is less productive. For this reason, it is necessary to design the construction of a pulverization machine by using rack and gear mechanics that can mash the mocaf flour smoothly and evenly in an efficient way. Based on the results of the trial, this machine can mash flour evenly, smooth with a capacity of 5kg/15 minutes.

Local food in China: a viable destination attraction

PurposeThe subject of food has been well researched by academics, and is often employed by tourism destination practitioners. However, a review of relevant literature indicates that there is a lack of research reported and written in English on the importance of food in Chinese local regional development. The purpose of this paper is to assess the potential of local food to act as a destination attraction, and contribute to the development of local regions in China, by examining the food-related motivation, involvement, satisfaction, and behavioural intentions of Chinese domestic tourists.Design/methodology/approachData were collected using interviewer-completed questionnaire from a sample of 1,353 domestic tourists at eight destinations geographically spread or in one region in China.FindingsThe results reveal three types of food-related behaviour (which are described and evaluated below). While gender is seen to be significant, other demographical factors, such as ages and educational levels, do not appear to influence the level of interests and involvement in local food for Chinese domestic tourists.Originality/valueThis study is a contribution towards assessing the potential for using local food as a tool to develop local regions in China, and to obtain a better understanding of the market segmentation of Chinese local food tourists. It assists in identifying potential food tourists towards whom marketing should be addressed.

Entrepreneur community prospect of snack made from local food by balinese women

This quantitative descriptive study describes the entrepreneurship of local snacks food products made by Balinese women, which include the potential of local food for cassava and sweet potatoes, efforts to empower Balinese women in processing potential local food in their region, marketing strategies, adaptability to business activities with domestic activities, constraints in the development of food production businesses, the benefits of the business community, and the public response to local cassava and sweet potato products. The research subjects were Balinese women food entrepreneurs in the area of Buleleng which specialized in processing local cassava and sweet potato food. Research data was collected through interviews, and observations. The study found that Balinese female entrepreneurs develop food products made from local cassava and sweet potato foods, namely traditional snacks and modern snacks, sufficient quality of production, small scale businesses (home industries), using online marketing strategies (through social media), communities business has benefits and an important role for smooth and sustainable business, adaptability of entrepreneurial activities and high domestic tasks. The development of entrepreneurial snacks made from local food made from cassava and sweet potatoes has a great opportunity to develop. The community gave a positive response to snacks from cassava and sweet potatoes.

Governments, grassroots, and the struggle for local food systems: containing, coopting, contesting and collaborating

Local sustainable food systems have captured the popular imagination as a progressive, if not radical, pillar of a sustainable food future. Yet these grassroots innovations are embedded in a dominant food regime that reflects productivist, industrial, and neoliberal policies and institutions. Understanding the relationship between these emerging grassroots efforts and the dominant food regime is of central importance in any transition to a more sustainable food system. In this study, we examine the encounters of direct farm marketers with food safety regulations and other government policies and the role of this interface in shaping the potential of local food in a wider transition to sustainable agri-food systems. This mixed methods research involved interview and survey data with farmers and ranchers in both the USA and Canada and an in-depth case study in the province of Manitoba. We identified four distinct types of interactions between government and farmers: containing, coopting, contesting, and collaborating. The inconsistent enforcement of food safety regulations is found to contain progressive efforts to change food systems. While government support programs for local food were helpful in some regards, they were often considered to be inadequate or inappropriate and thus served to coopt discourse and practice by primarily supporting initiatives that conform to more mainstream approaches. Farmers and other grassroots actors contested these food safety regulations and inadequate government support programs through both individual and collective action. Finally, farmers found ways to collaborate with governments to work towards mutually defined solutions. While containing and coopting reflect technologies of governmentality that reinforce the status quo, both collaborating and contesting reflect opportunities to affect or even transform the dominant regime by engaging in alternative economic activities as part of the ‘politics of possibility’. Developing a better understanding of the nature of these interactions will help grassroots movements to create effective strategies for achieving more sustainable and just food systems.

Exploring the potential of local food and drink entrepreneurship in rural Wales

This paper presents an interdisciplinary investigation into local scale case studies from across rural food and drink-based activities including microenterprises that produce and widen markets for local foods and drinks including food tourism initiatives. Case study analysis is used to investigate first, how entrepreneurship may translate policy into means of addressing a range of social and economic challenges of rural communities in Wales and second, the broader contributions that rural entrepreneurship and social enterprises have made in delivering sustainable local food and drink-based initiatives that have broader community value added. The context for case study analysis includes discourse on equitable and appropriate development, partnership working and community decision making and empowerment within the governance framework of One Planet Wales Sustainable Development commitment. This analysis is timely given current directions in European funding towards broader rural development and the promotion of food and drink heritage based rural tourism by Welsh Government as a tool of choice for ensuring rural wellbeing.

Superior local food potential: synbiotic soy milk as innovation to reduce caries risk in pregnant mother

Superior local food potential: synbiotic soy milk as innovation to reduce caries risk in pregnant mother

EFEKTIFITAS PEMBERIAN BISKUIT IKAN BILIH (Mystacoleucus padangensis) TERHADAP STATUS GIZI DAN MORBIDITAS

The problem of malnutrition in children under five years is not a new thing, but the problem is still actual . One of the alleviation program for malnurition problem is food supplementation. The biscuits are used as food supplementation in the community , is still a food manufacturer based flour and it hasn’t enriched yet by exploring the potential of local food that is rich in nutrients, such as fishery products.
 This research was aimed to see the effect of Bilih fish (Mystacoleucus padangensis) biscuits on nutritional status and morbidity of malnutrition children under five years in the region of Belimbing Health Centre, Padang city.
 The study is an experimental research with pre-post test one group design. Preliminary research was done to get the formula Bilih fish flour biscuits by using a completely randomized design (CRD) continued by acceptance with organoleptic test. The subjects of the research were children ages 2-5 years who where WAZ-scores ≤ -2 SD conducted purposively. The treatmen was given 5 times a week for 3 week. Data collected by antrophometry for nutritional status, interview for morbidity and 24 hour- recall for intake energy and nutritions. Data was analyzed in the continuous stages: data analysis to obtain the best functional biscuit formulation was obtained by ANOVA test with 95 % confidence level. The effect of Bilih fish biscuits on nutritional status and morbidity was analyzed by paired T-Test.
 It was found that the best biscuits formula from Bilih fish was formula F1 (Addition 10 gr of Bilih Fish flour, 500 kkal energy, 7,8 gr protein and 1,9 mg zinc). The average change of WAZ-scores was 0,2 SD after treatmen. There was a decline in the number of children under five suffering from diarrhea and acute respiratory infection after treatment. There was a difference of nutritional status, intake of energy and nutrients, suffering from acute respiratory infection before and after giving the biscuits from Bilih fish flour. There was no difference in suffering from diarrhea before and after treatmen.
 Giving the biscuits from bilih fish flour can increase WAZ-score.
 Further research conducted need to look at the acceptability and the efficacy of Bilih fish flour usage in the food processing techniques to improve the value of the food nutrition.

The potential for local croplands to meet US food demand

Local food systems may facilitate agroecological practices that conserve nutrient, energy, and water resources. However, little is known about the potential for local food systems to scale beyond niche markets and meet a substantial fraction of total food demand. Here we estimate the upper potential for all existing US croplands to meet total US food demand through local food networks. Our spatially explicit approach simulates the years 1850 through 2000 and accounts for a wide range of diets, food waste, population distributions, cropland areas, and crop yields. Although we find that local food potential has declined over time, particularly in some coastal cities, our results also demonstrate an unexpectedly large current potential for meeting as much as 90% of the national food demand. This decline in potential is associated with demographic and agronomic trends, resulting in extreme pressures on agroecological systems that, if left unchecked, could severely undermine recent national policies focused on food localization. Nevertheless, these results provide a spatially explicit foundation for exploring the many dimensions of agroecosystem sustainability.