Loss Of Product Quality Research Articles

Effects of under-water cutting treatments on oleocellosis development, quality and shelf-life of minimally processed Persian lime fruit

The main problem for minimally processed acid limes commercialization is oleocellosis, a physiopathy generated on the surface of the fruit by the release of essential oils from flavedo’s oil glands due to processing, which causes sinking of the tissue, necrosis and loss of product quality. In order to reduce this problem, we evaluate the effect of underwater cutting (UWC), either alone or in combination with other chemicals treatments on the development of oleocellosis and quality of minimally processed Persian lime.Persian lime fruit was cut into 8 wedges inside a refrigerated chamber at 10 °C under water (UWC) at 4 °C (control) or UWC with calcium lactate (5%) and 4-hexylresorcinol (4HR, 1 mM), either alone or in combination. The obtained minimally processed Persian lime fruit were washed, disinfected and stored in crystal clear polystyrene clam shells at 7.5 °C for 10 d. Visual quality and physicochemical parameters were determined. UWC + calcium presented the lowest levels of dehydration, weight loss, lipid peroxidation and the minimum damage at the cutting surface, showing to be the best treatment for minimally processed Persian lime reaching 10 d of shelf life and retaining marketable quality.

Quality and reliability oriented maintenance for multistage manufacturing systems subject to condition monitoring

For manufacturing systems, product quality and machine reliability are two key health indicators, which usually deteriorate as a result of machine deterioration. Maintenance can mitigate the machine deterioration and consequently improve product quality and machine reliability. In this context, we propose a quality and reliability oriented condition-based maintenance (CBM) policy for the serial multistage manufacturing systems. In the policy, the conditions of quality-related components are monitored to evaluate the quality loss of final products and the system failure rate, which are further compared with the corresponding thresholds to decide whether to trigger preventive maintenance (PM). When PM is triggered, a cost-based improvement factor is introduced to identify the importance ranking of PM groups and then determine a group of machines for PM. This factor is developed based on importance measure and jointly considers the improvement of quality and reliability and the reduction of maintenance costs. A multi-level CBM decision-making process is developed to evaluate the total cost over the planning horizon for decision optimization. The effectiveness and superior performance of the proposed CBM policy is demonstrated through a case study of a serial four-stage machining system producing shaft sleeves.

The incorporation of sourdough in sugar-reduced biscuits: a promising strategy to improve techno-functional and sensory properties

The demand for sugar-reduced, low-sugar, or even sugar-free food products is increasing. Sweet bakery products are the second main source of added sugar after sugary drinks. The reduction of sugar causes a loss of product quality, since sugar contributes to structure and flavour. The most common sugar replacers on the market are polyols, which act as sweet bulking agents. However, alternatives, which can be considered as ‘clean-label’ are in high demand. Sourdough technology was applied using the bi-functional lactic acid bacteria strain Leuconostoc citreum TR116. This strain is able to produce mannitol, which contributes to sweetness, and/or exopolysaccharides to compensate structure loss in sugar-reduced products. Besides the full-sugar biscuit (C1), biscuits reduced in sugar by 75% by wheat starch (C2) or by commercially available mannitol (C3) were considered as controls. Wheat starch as a sugar replacer created a lower biscuit firmness (− 10.7 N), while mannitol increased the hardness significantly (+ 12.9 N). Both sugar replacers caused less biscuit spreading and a poorer sensory profiles. The addition of sourdough (5% or 10%) in a sugar-reduced biscuit by wheat starch (C2) improved the viscoelastic properties, dough stickiness and dough hardness, as well as biscuit firmness. Furthermore, it contributed to colour (lowered the ΔE value) and increased sweetness and flavour intensity (+ 140%; + 139%). The predicted GI of C2-biscuits (73.5) were lower than C3-biscuits (80.8). Sourdough did not influence the release of reducing sugars during digestion. In conclusion, 10% sourdough incorporation represents a useful tool to overcome quality loss caused by the reduction of sugar by improving texture, taste and flavour.

ЭКОНОМИЧЕСКИЙ АНАЛИЗ РЕЗЕРВОВ ПОВЫШЕНИЯ КОНКУРЕНТНОЙ УСТОЙЧИВОСТИ И ЭФФЕКТИВНОСТИ ДЕЯТЕЛЬНОСТИ КОММЕРЧЕСКОЙ ОРГАНИЗАЦИИ

Цель: Приведенная научная статья раскрывает проблемы анализа корпоративных резервов обеспечения устойчивости коммерческой организации на конкурентном рынке, выступающих фундаментом сохранения (развития) позиций на рынке, поддержания поступлений от основного и прочих видов деятельности, устойчивости и центральным направлением в системе комплексного экономического анализа хозяйственной деятельности. Обсуждение: Для необходимости выжить в непростых экономических условиях и обеспечить конкурентоспособную деятельность на рынках требуется на регулярной основе уделять внимание повышению эффективности использования имеющихся ресурсов. Рациональность структуры капитала, достаточность средств для формирования активов, стабильность денежных потоков неразрывно связаны со способностью организации оптимально принимать управленческие решения в текущей, инвестиционной и финансовой деятельности. Это позволит изыскивать даже в сложных и нестабильных условиях средства для инновационного и инвестиционного развития, что обеспечит фундамент перспективного успеха. Автор обосновывает значимость анализа резервов в системе экономического анализа, приводит сравнительный анализ подходов к сущности резервов в различных сферах деятельности, систематизирует корпоративные резервы, реализуемых рядом крупных компаний на практике. Понимание и грамотная работа в области поиска, оценки, аналитической поддержки принятия взвешенных управленческих решений по использованию финансовых и нефинансовых резервов позволят более экономно и рационально управлять ресурсами без потери в качестве в продукции и бизнес-процессах. Результаты: Авторами раскрыты теоретические положения анализа конкурентоспособности и оценки резервов повышения эффективности деятельности, систематизированы направления образования корпоративных резервов, приведена группировка источников оптимизации поступлений (притоков) и расходований (оттоков) денежных средств, раскрыто содержание и особенности применения на практике.

DEVELOPMENT OF METHODS FOR OBTAINING POLYSACCHARIDES FROM BIRCH LEAVES (BETULA PENDU-LA ROTH., BETULA PUBESCENS EHRH.)

The development of a complex technique for the extraction and purification of polysaccharides from birch leaves (Betula pendula Roth.,Betula pubescens Ehrh.) (PSfB) was the purpose of this study. The following characteristics were used as criteria for evaluating the effect of the parameters studied on the production of target substances: yield of PSfB (gravimetric method), protein content (spectrophotometric method), molecular weight distribution (high performance exclusion chromatography) and degree of purification from low molecular weight impurities (LMWI) (IR) spectroscopy).During the experiment, the optimal parameters were determined at various stages of obtaining the PSfB: degree of raw materials grinding – 1.2–3 mm, pH of the extractant (purified water with pH=7), the ratio of raw materials : extractant (1 : 20), extraction temperature (50 °C), temperature and degree of evaporation (50 °C; 4 times), the ratio of concentrate : ethanol (1 : 3) and the method of purification from the LMWI (ultrafiltration).The result of this work is an optimized method for obtaining PSfB, allowing to achieve high yield without loss of product quality (minimum allowable content of low molecular weight impurities with the highest content of high molecular weight fractions).This technique is the basis for the development of laboratory regulations for obtaining an active pharmaceutical substance based on polysaccharides from birch leaves.

Application and Evaluation of a Pectin-Based Edible Coating Process for Quality Change Kinetics and Shelf-Life Extension of Lime Fruit (Citrus aurantifolium)

Uncertain storage conditions lead to considerable quality loss in lime fruits, which affect their consumer acceptability. Studies aimed at quantifying the kinetics of quality changes under different storage conditions are valuable for minimizing the product quality loss and improving their marketability. The objective of this study was to quantify the effect of pectin-based coating on the kinetics of quality change in stored limes fruits using a pre-established coating process. Lime fruits were immersed in the coating emulsion and then surface dried, cooled, and evaluated after storage for different times at selected temperatures (10–25 °C). Quality characteristics evaluated include physical (texture and color), chemical (ascorbic acid, pH, titrable acidity, total soluble solids), and physiological (respiration rate) properties. Results revealed that with the passage of time, the fruits showed progressive increase in shriveling or wilting and loss in green color, and higher temperatures accelerated these changes. The respiration rate in control samples reached 79, 35, and 7 mL CO2/(kg·h) after 7 days at 25 °C and 22 days at 15 and 10 °C, respectively, while those of coated samples were limited to 40, 32, and 1.06 mL CO2/(kg·h) after 11, 25, and 32 days at the same storage temperatures. Control fruits suffered 6%, 10%, and 24% weight loss following 8 days of storage at 10, 15, and 20 °C, respectively, while the losses in coated fruits were lower (2%, 4%, and 17%, respectively). A zero-order model was found appropriate for weight loss, along with a color a value and ΔE, while a first-order model was found to be better for firmness, brix to acidity ratio, ascorbic acid, and b and L values (R2 > 0.9). The Arrhenius model was suitable for temperature sensitivity of the rate constants.

Effects of ammonium thiosulfate and guanyl thiourea as calcium ammonium nitrate inhibitors on fertilization and plants

The effects and decomposition of ammonium thiosulfate and guanyl thiourea, a nitrification inhibitor, are discussed. When ammonium thiosulfate and guanyl thiourea are used as nitrification inhibitors, leaching of ammonium nitrate from calcium ammonium nitrate in soil is reduced, while the yields and nitrogen intake of the plant are increased. When ammonium thiosulfate and guanyl thiourea are used, labor costs are reduced without any loss of product yield or quality. The use of ammonium nitrate products containing ammonium thiosulfate and guanyl thiourea reduced the nitrogen requirement for maximum efficiency. In this study, the effect of ammonium thiosulfate and guanylthiourea on calcium ammonium nitrate and how it affects nitrogen concentration under fertilization conditions were discussed. however, the results obtained by monitoring the loss of nitrogen concentration and the change in nitrate and ammonium concentrations over a specified time period indicate that the ammonium thiosulfate and guanylthiourea used are the best choice as an inhibitor candidate.

Innovative electrotechnological systems to provide the temperature modes of technological pipelines

Introduction: the systems of thermal effects on thermo-dependent, viscous and highly viscous liquids under conditions of the Arctic and the Extreme North are considered. Low efficiency and danger of heating systems based on burned hydrocarbons, heated liquids and steam are shown. Electrothermal heating systems used to maintain thermo-dependent fluids in a fluid state are considered. The evaluation of the effectiveness of the application of the most common electrothermal system — heating cables (tapes). The most effective electrothermal system based on induction technologies has been determined. Materials and methods: considered methods of thermal exposure to maintain the fluid properties of thermo-dependent fluids at low extreme temperatures. Results: presents an induction heating system and options for its implementation in the Extreme North and the Arctic. Conclusions: induction heating system to minimize loss of product quality, improve the system performance under changing process conditions, eliminate fire product, to reduce the influence of the human factor.

Characterization of caking for crystalline materials: Comparison and statistical analysis of three mechanical tests

Undesired agglomeration of powders, known as caking, results in the loss of product quality and is unacceptable in many powder industries. Information on how ambient conditions influence the cake strength is essential to prevent caking. Although there are a lot of existing methods to form caked samples and even more to characterize them, there is still no consensus regarding these methods. Repeatability is rarely evaluated and the comparative studies remain infrequent. As a deliquescent powder, sucrose is characterized by a threshold Relative Humidity (RH), called Deliquescence Relative Humidity (DRH), above which it turns into an aqueous solution. Partially deliquesced crystals are linked by liquid bridges of aqueous solution. When the RH is decreased below the DRH, these liquid bridges recrystallize into solid bridges to form a hard cake. In this study, an accelerated caking device was developed to obtain homogeneous caked samples of sucrose under controlled conditions. Three mechanical tests were compared on the basis of their sensitivity and repeatability: the uniaxial compression test, the diametrical compression test (tensile test) and the shear test. The varying parameter was the amount of water uptaken before drying, and the data were fitted by cross-validated local linear nonparametric regression. The best mechanical test was found to be the shear test, giving a sharp failure of the cake along a predetermined failure surface and a linear relationship between the cake strength and the amount of water uptaken.

Changes in bacterial loads, gas composition, volatile organic compounds, and glucosinolates of fresh bagged Ready-To-Eat rocket under different shelf life treatment scenarios

Temperature abuse and improper shelf life treatment of Ready-to-Eat wild rocket is a leading cause of product quality losses and consumer rejection. It can cause the deterioration of appearance, the build-up of bacterial numbers, and the production of off-odours. This study subjected commercially produced and processed bags of wild rocket to various temperature and shelf life duration treatments that could hypothetically be experienced by a consumer, purchasing bags from supermarkets that have suffered cold-chain breaches. We take a unique experimental perspective that accounts for potential temperature variation scenarios within supermarkets and the home. Bacterial counts, volatile organic chemical production, glucosinolate concentration, and internal bag atmosphere composition were measured under these temperature scenarios and across growing seasons. Our results showed that the season of purchase significantly affects wild rocket respiration and bacterial loads. Prolonged high temperature abuses increased microbial loads, disulfide abundance, and reduced content of the glucosinolate glucoerucin. Short temperature abuse treatments resulted in no significant changes in bacterial numbers, providing bags were returned to cool-chain conditions. Samples stored under these conditions (<5 °C) saw no significant changes. The effect of growth season also significantly affects wild rocket respiration. Summer-grown produce had high bacterial loads, but winter-grown had a higher respiration rates. These data illustrate the importance of maintaining cold-chain conditions for wild rocket to preserve key glucosinolate compounds and prevent sulfide formation via bacterial propagation and anaerobic respiration.

Insect infestation and quality loss of major stored products in Ghana

Insect infestation and quality loss of major stored products in Ghana

Psocoptera (Psocodea) in Spice and Medicinal Dehydrated Plants Sold in Bulk in a Big Metropolis in Brazil

In Brazil, the production of dried herbs and condiments is on a smaller scale than that of its other agricultural sectors; however, it has been growing and attracting new producers, driven by the stimulus to provide healthy and gourmet foods. Insects in the order Psocoptera may cause loss of quality in such dried foods, and because of their small size, these insects can be easily transported by commerce. No information is available on how these insects may be entering Brazil via the importation of dehydrated products or how they may be exported with the increase of Brazilian dried food production. To examine these issues, 10 sites offering foods sold in bulk within the city of São Paulo, Brazil, were chosen. At each food site, the same 20 species of aromatic spice and medicinal dehydrated plants were purchased. In the laboratory, they were analyzed for the presence of insects immediately after acquisition. After removal of nymphal and adult psocopterans, the plants were kept in vials under environmental conditions to be investigated 40 days later. Psocopterans were found in 12 of the 20 dehydrated plant species. Eleven psocopteran species were recorded, including six species of unidentified Liposcelis. Liposcelis bostrychophila (Badonnel) was found in all samples with the presence of insects. The other frequent species were Liposcelis entomophila (Enderlein) and Lepinotus reticulatus (Enderlein). Lepinotus reticulatus constitutes the first record in Brazil. In total, 1,021 insects were recorded in the evaluation right after purchase, and this number grew to 3,734 individuals recovered 40 days later under laboratory conditions. The data show that in a relatively short period of storage, a population increase occurs that may cause loss of product quality and a decrease in organoleptic properties. Thus, it is necessary to have greater surveillance of the products so that consumers have access to quality dehydrated foods.

Computer‐aided design and experimental testing of continuous flow cooling of viscous foods

AbstractComputer‐aided studies, comprising computational fluid dynamics and heat transfer models, were used to simulate continuous flow cooling of viscous foods. Initially, model validation studies were conducted, giving a good correlation between simulation results and experimental data on cooling of sweet potato puree. Additional computer‐aided studies were performed to compare cooling efficiency of two different flow configurations, with the product flowing within the inner tube and the annulus of a tube‐in‐tube heat exchanger, respectively. Cooling of sweet potato puree was significantly improved for the annular product flow compared with the other case, resulting in a bulk temperature at the exit of the heat exchanger lower by 12 ± 4 °C. Therefore, the simulation results indicate that annular product flow could potentially improve cooling efficiency by 25% for sweet potato puree, due to the increased heat transfer to the environment.Practical applicationsDuring cooling of viscous foods, such as fruit and vegetable purees, laminar flow, and low thermal conductivity lead to a nonuniform, slow cooling process resulting in degradation of food quality. Improvement and optimization of the cooling process in a tube‐in‐tube heat exchanger, with an implementation of annular flow for the product, could potentially result in (1) enhancement of cooling efficiency, (2) reduction of cooling‐related product quality losses, and (3) improvement of sanitary conditions, by eliminating condensation formation.

Influence of Partial Root-zone Saline Irrigation Management on Tomato Yield and Fruit Quality from a Potted-plant Study

This research aimed to evaluate the yield and quality of tomato plants under different managements of salt stress by adopting the partial root-zone saline irrigation (PRSI) system. The experiment was conducted in a greenhouse at the Universidade Federal Rural do SemiÁrido (UFERSA), Mossoró, Rio Grande do Norte (RN), Brazil. The experimental design was completely randomized, with six treatments and four replicates, totaling 24 plots. The treatments consisted of six different irrigation management regimes using low and high saline water (S1–0.5 and S2–5.0 dS·m−1), applied with or without PRSI, such that one side of the root-zone was submitted to saline water whilst the other side was water low salinity irrigated. For treatments T1 (control), T2 (S2 water), and T3 (alternate irrigation system between S1 and S2, with a cycling period of 15 d for each one), the PRSI was not applied; T4 (irrigation with S1 and S2, adopting the PRSI system from phase II to phase IV), T5 (irrigation with S1 and S2 in phase II, alternating in phase III; in phase III the inversion of the remaining water was made until the end of phase IV), and T6 (irrigation with S1 and S2, adopting the PRSI system in phase II, with the water switched between low and high saline water every 15 days, remaining until the end of phase IV) treatments were under the PRSI. The number of fruit per plant, fruit weight, fruit longitudinal and transverse diameter, pulp firmness, soluble solids content, titratable acidity, pH, vitamin C, color relation (a*/b*), lycopene, and β-carotene were determined as parameters for the fruit yield and quality evaluation. Our findings reinforce the importance of the use of PRSI systems followed by irrigation managements without loss of product quality, such as demonstrated by T4 and T5 water managements.

Effects of recombinant carrot antifreeze protein from Pichia pastoris GS115 on the physicochemical properties of hydrated gluten during freeze-thawed cycles

The deterioration of gluten network caused by ice formation or recrystallization in frozen dough is one of the major factors causing the quality loss of bakery products. In this study, the effects of recombinant carrot antifreeze protein (rCaAFP) from Pichia pastoris GS115 on the physicochemical properties of hydrated gluten, including sodium dodecyl sulphate solubility, glutenin macropolymer (GMP) depolymerization, disulfide bonds content, secondary structure, rheological properties, and microstructure, were investigated during freeze-thawed cycles. The rCaAFP alleviated GMP depolymerization, weakened the damage of freeze-thawed cycles to disulfide bonds, secondary structure, and microstructure of hydrated gluten, and protected the rheological properties of hydrated gluten during freeze-thawed cycles. These results clearly demonstrate the utility of rCaAFP as a potent cryoprotectant in the preservation of hydrated gluten during frozen storage. This study may gain more insights into the deterioration process of wheat gluten during frozen storage and provide a theoretical basis for better preservation of frozen dough by rCaAFP from the perspectives of structure and functionality of gluten protein.

Optimal manufacturing target setting by considering process adjustment cost and quality loss

In this study, the author considers the optimal manufacturing target setting problem with process adjustment cost and product quality loss. Assume that the process adjustment cost is proportional to the square of process mean and reciprocal of variance. The asymmetric linear quality loss function is adopted for measuring the product quality. The uniform distribution of quality characteristic is addressed in the formulation of mathematical model. The optimal manufacturing target will be obtained by minimizing the expected total cost of product.

Improvement of a Splicing Machine to Decrease Abrupt Tension Changes and Tail Defects during the Roll Exchange Process in a Roll-to-Roll Manufacturing System

The use of the splicing system is necessary to exchange a fully unwound roll to a new one without stopping the roll-to-roll manufacturing machine. However, abrupt tension changes and tail defects, which is an overlap of completely unwound films with films in the process of being unwound, could occur during the roll exchange phase causing film loss and deterioration of product quality. Herein, we improved the splicing machine in an industrial scale R2R manufacturing system to decrease abrupt tension errors and tail defects. First, the effects of the factors generating the tail defects in the splicing machine on the net tail lengths were analyzed using designed mathematical models. Furthermore, the reason for the abrupt tension disturbance in the roll exchange process was determined. Based on the analyses, a passive dancer system was applied to the unwinding section to attenuate the tension error, and the time interval between the pressing and cutting phases was decreased by changing the signal processing method of the previous version of the splicing machine. Experimental results showed that the abrupt tension change was decreased by an average of 46.5%, while tail lengths were decreased by more than 2.5 times, thereby verifying the superior performance of the upgraded splicing machine.

INFLUENCE OF FERTILIZERS AND GROWTH REGULATOR ON THE CHANGE OF BIOCHEMICAL PROPERTIES OF HYBRIDS OF ONION DURING STORAGE

Research staff All-Russian Scientific Research Institute of Vegetable Growing – Branch of the Federal State Budgetary Scientific Institution Federal Scientific Vegetable Center in collaboration with Russian state agrarian University – Moscow Timiryazev agricultural Academy conducted research (2014-2016) on the effect of fertilizers and plant growth regulators on changes in the quality of onions of the Pervenets F1, Bennito F1 hybrids and Poisk 012 F1 during storage. As a result of research, the greatest effect was obtained from the complex application of N90P90K90 in combination with trace elements (tenso-cocktail) and a growth regulator Zircon. This system allowed to obtain high biochemical parameters of onions. At the end of the 7 months of storage (October-may), the highest dry matter and sugar content and the minimum nitrate content was observed in Pervenets F1 onions, as well as in hybrid Bennito F1. In the latematuring hybrid onions Poisk 012 F1 at the end of storage, the dry matter content decreased to 6,8-7,3%, sugars to 3,6-4,1%, vitamin "C" to 3,2-4,9 mg%, and nitrates increased to 92,1 mg/kg, which led to a decrease in product quality and large losses of onions from diseases and natural losses (up to 48-59%). The main reason for these losses was the lack of maturity of bulbs,low solids and sugars during harvest. It is obvious that for long-term storage it is necessary to use bulbs with a dry matter content of at least 10%. It was found out that feeding of onions during the beginning of the formation of food organizations with potassium nitrate, treatment with a growth regulator of Zircon and a complex of microelements of tenso-cocktail contributes to better preservation of the quality of onions.

Donor characteristics do not influence transfusion-related acute lung injury incidence in a secondary analysis of two case-control studies

ObjectiveTo investigate the relation between donor characteristics and TRALI incidence. BackgroundTransfusion-related acute lung injury (TRALI) is a potentially fatal complication of transfusion. In pre-clinical studies and several clinical studies, TRALI has been related to loss of product quality during red blood cell (RBC) storage, called the “storage lesion”. Donor characteristics, as for example age, genetics and life style choices influence this “storage lesion”. We hypothesized that donor sex, age and blood type is related to TRALI incidence. Methods/materialsWe performed a secondary analysis of two cohort studies, designed to identify TRALI risk factors by matching TRALI patients to transfused controls. We obtained donor sex, age and blood type from the Dutch Blood Bank Sanquin and investigated TRALI incidence in patients who were exposed to a certain donor characteristic. We used Kruskal-Wallis testing to compare the number of transfused products and Chi2 testing to compare proportions of TRALI patients and transfused control. ResultsAfter implementation of the male-donor only plasma strategy, patients received more transfusion products from male donors. However, we did not detect a relation between TRALI incidence and donor sex. Both TRALI patients and transfused controls received mainly products from donors over 41 years old, but donor age did not influence TRALI risk. Donor blood type, the transfusion of blood type-compatible and blood type-matched products also had no influence on TRALI incidence. ConclusionWe conclude that in two cohorts of TRALI patients, donor age, donor sex and donor blood type are unrelated to TRALI.

How does the intermediaries’ power affect farmers-intermediaries’ trading relationship performance?

The paper investigates the effects of intermediaries’ exercise of their power over farmers on the trading relationship performance between them. The trading relationship performance between farmers and intermediaries is conceptualised as being composed of four dimensions, namely (1) Relationship profitability, (2) Relationship flexibility, (3) Product quality and (4) Post-harvest losses. Structural Equation Modelling (SEM) is employed to test the hypotheses of the paper. The SEM analysis shows that intermediaries’ power over farmers affects the performance of the relationship in different ways, depending on the dimension of power that they exercise. Thus, when intermediaries’ exercise their power over farmers’ margin, relationship performance is hampered. On the other hand, when they exercise their power over farmers’ input selection activities or over harvesting and delivery activities the performance is improved. Furthermore, the result show that intermediaries’ power affects relationship performance also indirectly through relationship quality and conflict between farmers and intermediaries. The mediated effects through relationship quality and conflict of power on relationship performance are in the same line as the direct effects of each dimension of intermediaries’ power. The policy implication of these results is that any initiative that aims at enhancing food value chains performance (like reducing post-harvest losses) or improving smallholders business opportunities, should start first by changing the mind-set of the trading parties (especially of intermediaries) “from power over” one another to “power with” each other.