Although interest in value-added dairy products is increasing, empirical evidence regarding their economic viability remains limited. Specifically, there is a lack of research on the economic viability and cost structure of traditional fermented dairy products, such as sweet curd (Mishti Doi), within regional value chains. This study aims to assess the economic viability of sweet curd production across four blocks in the Terai District of West Bengal, India, by analysing cost structures, profitability, market concentration, and seasonal production dynamics. Primary data were collected from 31 purposively selected dairy processing units over one year (April 2024 to March 2025) using structured interview schedules. Data were analyzed using benefit-cost ratio analysis, market concentration indices (CR4, HHI, Gini coefficient), and the seasonal index. The results indicate that variable costs constitute 98.6% of total production costs, with fluid milk accounting for 59–62% (Rs 44–51/kg). Regional production costs range from Rs 71.84/kg in Coochbehar-II to Rs 86.35/kg in Alipurduar-I, driven largely by milk procurement price differentials (Rs 36.61–42.91/L). Benefit-cost ratios range from 1.44 to 1.72, confirming economic viability across all blocks, with Coochbehar-II recording the highest profit margin at 71.9% (net profit: Rs 51.68/kg). Low Gini coefficients (0.07–0.15) indicate equitable distribution of market shares. Seasonal indices range from 86% during the monsoon (July–September) to 112.57% during the festive season (September–December). Labor costs account for 9.24% of total production expenses, combining family and hired Labor. Spoilage rates are effectively managed below 0.64%. The study concludes that sweet curd production is economically promising across the Terai region, with an average benefit-cost ratio of 1.61 and weighted average profit margins of 37.9%. Improving milk procurement strategies and adopting adaptive seasonal management are critical to enhancing long-term profitability and sustainability within the dairy value chain.

With the global population projected to continue to increase, the necessity for food security (i.e., a region’s ability to reliably provide food to its residents) becomes ever-present. Aquaculture is currently one of the most prevalent methods for propagating aquatic species, though aquaponics (i.e., combining aquaculture and hydroponics to artificially propagate aquatic species and plants) is often considered a more sustainable food production method in comparison. Though aquaponics is promising both environmentally and socially, the general aquaponics business model is failing to generate proper revenue in many instances. The addition of value-added and value-recovered processes is one option for producers to increase the value of their final products without major capital investment. A paper survey was deployed for this study for both aquaculture and aquaponics operations, given the current prevalence of aquaculture and infancy of aquaponics in the United States. The survey aims to understand the basic parameters of their operation while also gauging interest in the addition of value-added and value-recovered products for their operations. Less than half of the respondents were interested in value-added and value-recovered products for several different reasons. The survey also provides useful information related to operation, prior experiences, and potential future directions for aquaponics in the United States, though investigation into consumer preferences is required for optimized success of the aquaponics industry.

Abstract This study investigated the effects of strawberry-based marination combined with sous vide (SV) cooking on the quality characteristics of poultry and bovine meats, including chicken, rooster, beef, and heifer. The experimental design consisted of two treatments for each meat type: a control marinade without strawberries and a strawberry-enriched marinade, followed by vacuum packaging and SV cooking at 80 °C for 40 min. Physicochemical properties (pH, moisture, water-holding capacity, cooking and drip losses, lipid oxidation), microbiological safety, microstructural features, and sensory attributes were evaluated. The inclusion of strawberries reduced marinade pH from 4.90 to 3.63 and significantly lowered meat pH values (5.39–5.42) compared to control treatments, influencing water retention and cooking behavior. Moisture content ranged from 64.70% to 75.03%, with strawberry-marinated samples generally exhibiting higher cooking loss but improved oxidative stability, as indicated by reduced TBA. Strawberry-based marination, regardless of meat type, resulted in below detection limits of total mesophilic aerobic bacteria, coliforms, psychrophilic bacteria, and yeast–mold following SV cooking, whereas raw meats exhibited microbial loads up to 5.54 log CFU/g. Microstructural analysis revealed that strawberry-marinated SV samples exhibited more compact and homogeneous muscle fiber structures, which were associated with improved texture perception. Sensory evaluation confirmed that strawberry-treated meats received higher scores for color, flavor, and overall acceptability, particularly in bovine samples. Overall, the results demonstrate that strawberry-enriched marination combined with sous vide cooking enhances microbial safety, oxidative stability, and sensory quality across different meat types, supporting its potential as a natural and clean-label processing strategy for value-added meat products.

This study aims to analyze the role of local Micro, Small, and Medium Enterprises (MSMEs) in utilizing lemongrass (Cymbopogon citratus) as the main ingredient for mosquito repellent products and its contribution to improving the economy of the community in Timbang Jaya Village. Lemongrass contains essential oils that function as a natural insect repellent, making it a potential raw material for value-added products such as mosquito repellent sprays, aromatherapy candles, and herbal lotions. This research employed a descriptive qualitative method with data collected through interviews, observations, and literature studies. The findings indicate that local MSMEs play a significant role in the production process, product innovation, and marketing of lemongrass-based products. Besides generating additional income, this development also creates new job opportunities and supports the village’s economic independence. However, several challenges remain, including limited capital, lack of processing technology skills, and competition with chemical-based products. The recommended solutions include capacity building through training and mentoring, better access to funding, and strengthening digital marketing strategies. Therefore, the development of mosquito repellent products from lemongrass by MSMEs not only contributes to the community’s economic growth but also provides an environmentally friendly alternative beneficial for public health.

Net zero carbon impulse – assessment of waste plastic and biomass char from the thermochemical process as a value-added product: A unified view

Model-guided metabolic engineering of 2-phenylethanol in Arabidopsis.

Effect of age on the physicochemical quality of pork and fresh-style sausages from gilts and culled sows.

Effect of different heat treatments on the physicochemical properties and in vitro digestion of black highland barley flour.

Electro-biochemical profiles of the boosted CO2-to-acetate conversion in microbial electrosynthesis using FeS-Hydrochar modified cathodes.

This study analysis the medicine-less, value-added food products sourced from Coimbatore city, emphasizing naturally derived, chemical-free innovations that enhance nutritional value without synthetic pharmaceuticals or additives. Focusing on local resources like organic grains, fruits, and traditional ingredients, the research analyzes production processes, market dynamics, and consumer perceptions in the region, revealing opportunities in health-focused items such as fortified probiotic foods, spirulina-based supplements, and modernized traditional snacks that promote wellness through inherent bioactive compounds. Findings highlight Coimbatore's potential as a hub for affordable, pesticide-free products amid rising demand for clean-label alternatives, while addressing challenges like pricing and awareness to boost adoption and economic viability for small-scale producers.

This experimental-developmental study aimed to develop a bottled jackfruit-salmonete (mullet) dish as an innovative, affordable, and nutritious alternative to traditional canned sardines, addressing concerns over rising fish prices and depleting marine resources in the Philippines. The study specifically sought to determine the sensory qualities and acceptability of the product across three treatments: Treatment A (Tomato Sauce), Treatment B (Corn Oil), and Treatment C (Brine Solution). Using a completely randomized design with three replications, the products were evaluated by ten expert panellists and 100 consumer respondents using a Nine-Point Hedonic Scale. Data were analyzed using mean scores to determine acceptability levels. Results from expert evaluations revealed that Treatment B (Corn Oil) consistently obtained the highest mean ratings across sensory attributes, particularly in appearance, aroma, color, taste, and texture, all described as “Very Much Appealing” to “Extremely Soft and Intact.” Consumer acceptability tests confirmed these findings, with Treatment B garnering the highest grand mean (Liked Extremely), followed by Treatment A and Treatment C. The findings suggest that bottled jackfruit-salmonete dish, particularly with corn oil, is a highly acceptable product with potential for commercialization. This innovation offers practical implications for food entrepreneurs, jackfruit growers, and fishermen by providing a value-added product that utilizes local resources, promotes food security, and offers a healthy, protein-rich meal option for Filipino families.

Electrochemical CO 2 reduction reaction (eCO 2 RR) offers a promising pathway toward a circular economy by converting CO 2 into value-added products such as formate, carbon monoxide, and ethanol. Among the products, formate has gained particular attention as a versatile C 1 building block. Pilot-scale demonstrations have reached kilogram-scale CO 2 conversion per day using large-area electrodes. Thus, the sustainability of this highly electricity-intensive process critically depends on its integration into the renewable energy landscape. Foremost battery storage is required to ensure continuous operation of eCO 2 RR while utilizing solar power and addressing its variability. In this study, we developed and applied a tailored photovoltaic (PV) system with battery storage to evaluate long-term renewable energy supply for eCO 2 RR at different scales (10 cm 2 –300 cm 2 Sn–GDE setups), using the UFZ location in Leipzig, Germany, as a reference site. For developing such a stand-alone power supply at the reference site, PV power generation data obtained using the Renewable Spatial–Temporal Electricity Production (ReSTEP) simulation model, which is based on real weather data, were combined with experimentally derived energy demands of the eCO 2 RR setups at different scales. As a result, the required number of PV panels and batteries for reliable year-round operation was determined. The results show that the number of solar modules scales proportionally with the electrode size, while sufficient battery storage is essential to buffer up to three consecutive days without sunlight and maintain safe discharge limits. For the 100 cm 2 setup, additional off-grid simulations demonstrate that increasing the battery capacity improves both system reliability and battery lifespan. Overall, this study demonstrates that tailored PV systems with battery buffering can enable sustainable operation of eCO 2 RR from laboratory to pilot scales, highlighting a practical route for integrating this technology into future electrobiorefineries and advancing its readiness toward industrial deployment.

Abstract Postharvest losses remain a significant barrier to global food security and sustainability. This review positions persimmon ( Diospyros kaki ) as a model fruit for sustainable innovation, examining its potential through three interconnected pillars: preservation technologies, packaging strategies, and value-added product development. The climacteric properties and limited seasonality of persimmon hinder its commercialization but also create opportunities for innovation. Evidence indicates that preservation methods such as edible coatings, modified atmosphere packaging, ethylene inhibition, and advanced drying and extraction techniques can effectively delay softening, reduce microbial spoilage, and extend shelf life. Concurrently, packaging solutions using biopolymeric materials, active components, and tailored mechanical protection have been shown to mitigate physiological disorders and transport-related damage. Furthermore, persimmon by-products are a valuable resource for recovering dietary fiber, pectin, carotenoids, phenolic compounds, antimicrobial tannins, biopolymeric films, nanoparticles, and bioenergy, enabling multiple valorization pathways. Collectively, these findings suggest that combining postharvest technologies with by-product valorization strategies can significantly reduce food loss and waste while generating high-value products. This review highlights the importance of holistic approaches that integrate postharvest innovation with environmental responsibility, offering insights applicable to other perishable crops.

The growing accumulation of coal beneficiation waste represents a significant environmental and technological challenge while simultaneously creating opportunities for the resource recovery within circular economy frameworks. This study presents the development and process-oriented evaluation of an environmentally safe technology for converting coal beneficiation waste into potassium humate, with the simultaneous recovery of molybdenum compounds via alkaline extraction. The proposed solution is designed to improve resource efficiency, reduce the volume of waste directed to landfilling, and generate a high value-added product for agricultural and technological applications. The process flow includes preliminary characterization and preparation of the waste, determination of moisture, ash, and organic matter content, and the separation of metal-bearing fractions. Alkaline extraction was carried out using potassium hydroxide under controlled temperature and reaction time conditions, followed by purification and concentration of the humate solution. The process management strategy focuses on optimizing key technological parameters, including alkali concentration, solid-to-liquid ratio, temperature, and reaction time, to maximize humate yield while preserving functional groups responsible for biological activity. Comprehensive physicochemical, thermal, and mineralogical analyses confirmed the stability of the aluminosilicate matrix and the suitability of the material for alkaline processing without adverse structural degradation. Biological tests using oat (Avena sativa) demonstrated that potassium humate derived from coal beneficiation waste exhibits higher growth-stimulating effectiveness than a conventional commercial humate. Economic analysis revealed a strong correlation between humic acid content and added value, confirming the feasibility of transforming coal beneficiation waste from an environmental burden into a valuable secondary resource.

The present investigation aimed to find the optimal conditions for the spray drying conditions of finger millet milk blended with jamun juice, with a novel approach of producing the powder without any additional carrier agents. A three-factor three-level RSM design was employed to optimize inlet spray drying temperature (T; 150-170 °C), ratio of millet milk to jamun juice (MJ; 1–3) and flow rate (FR; 150–250 mL/h) based on powder yield, color change (ΔE), total phenolic content (TPC), DPPH assay (DPPH) and solubility (S). The optimum drying conditions were determined as 150 °C inlet spray drying temperature, 212.89 mL/h flow rate and 1:1 MJ ratio, yielding a desirability of 0.995. Under these conditions, the product showed a powder yield of 34.07%, high total phenolic content (119.34 g GAE/100g), 80.13% DPPH, ΔE of 22.84 and solubility of 55.02%. Structural and molecular characterization of the optimal powder using SEM, XRD and FTIR confirmed amorphous morphology with retained bioactive compounds. The developed product contains the nutritional benefits of both finger millet and jamun, offering potential for use in the development of value-added food products.

Purpose: This community service initiative was developed to strengthen local economic capacity and promote the utilization of indigenous natural resources within community-based enterprises. Research Methodology: The program specifically aimed to empower the residents of RT 01, Sei Selincah Subdistrict, Kalidoni District, Palembang City by introducing an innovative value-added herbal product in the form of gambir-based jelly candy. To achieve this objective, the service activities included program socialization, partner needs assessment, and technical training sessions that used simple kitchen equipment. Results: Participants were also trained in product packaging and labeling using basic branding tools like a label sticker paper, as well as in production cost calculation through spreadsheet software and simple marketing strategies using social media platforms. The pre-test and post-test results demonstrated a knowledge increase of 61.82%, with the average score rising from 62.67 in the pre-test to 94.85 in the post-test. Conclusions: The results demonstrated a notable increase in the participants’ technical skills, knowledge, and confidence, as evidenced by their ability to independently produce gambir jelly candies and initiate a small-scale home-based business. Limitations: Overall, the program effectively enhanced community competence, encouraged local product innovation, and supported long-term economic empowerment. Contributions: These outcomes contribute to sustainable livelihood development and strengthen the community’s self-reliance in creating functional herbal products with added value.

Selective oxidative C-H functionalization is central to upgrading simple hydrocarbons into value-added products, but controlling hydrogen atom abstraction with cost-effective first-row transition-metal catalysts remains challenging. Here, we examine four complexes, [LNi(X)] (X = -OCO2H (1a), -OC(O)CH3 (2a), -ONO2 (3b), and tBu-terpy (4b); L = N,N'-(2,6-dimethylphenyl)-2,6-pyridinedicarboxamidate), to elucidate how electronic and steric properties of ancillary ligands modulate HAA mechanisms. DFT analysis reveals a mechanistic bifurcation: complexes with anionic ancillary ligands (1b-3b) activate DTBP via PCET, where proton transfer to the ligand is coupled with β-electron transfer to the metal, with the strongly electron-withdrawing -ONO2 group in 3b enhancing PCET asynchronicity and lowering the barrier. In contrast, the neutral, bulky tBu-terpy ligand in 4b weakens the Ni···Ncarb bond, favoring an oxidative asynchronous HAT pathway in which both protons and electrons transfer to the primary carboxamide nitrogen. This assignment is supported by IBO analysis, projected dipole-moment evolution, Hirshfeld spin populations, asynchronicity parameters, and condensed Fukui functions, which distinguish PCET from HAT and quantify oxidative asynchronicity. Overall, this work establishes design principles for tuning PCET and HAT reactivity through a ligand-controlled electronic structure in first-row transition-metal catalysts.

Lignin is one of the most common biopolymers on Earth. In nature, lignin is primarily deconstructed by fungi into mixtures of aromatic compounds that are then assimilated by bacteria and fungi. Industrially, lignin is primarily generated as a byproduct of pulp and paper production and burned for process heat. However, if the appropriate assimilatory pathways were identified, deconstructed lignin could be funneled into value-added products using engineered bacteria. Foundational work has described pathways for assimilation of diverse monomeric aromatic compounds such as protocatechuate, ferulate, and syringate, as well as select dimers including those with β-O-4 and 5-5 interunit linkages. Recent advances have elucidated additional pathways for dimer assimilation, including pathways for new substrates as well as parallel pathways for previously characterized substrates. Comparing these dimer assimilation pathways can illuminate the underlying biochemical logic of assimilation for lignin-associated aromatic dimers and provide opportunities for metabolic engineering to enhance lignin valorization.

Recent advances in microbial lignin degradation and upcycling of lignin-derived aromatic compounds.

Electrocatalytic hydrogen production is pivotal for advancing the transition to green energy. However, its widespread application is hindered by the limited efficiency of electrocatalysts and the sluggish kinetics of the anodic oxygen evolution reaction (OER). Developing high-performance, durable, and cost-effective electrocatalysts, coupled with the substitution of OER with thermodynamically more favorable oxidation reactions, represents a promising strategy to address these challenges. Herein, we successfully fabricated a novel transition metal-based high-entropy hydroxyl carbonate (HE-HC) catalyst. Comprehensive experimental and computational characterizations demonstrate that the resulting catalyst exhibits superior catalytic activity for the benzyl alcohol oxidation reaction (BOR), achieving high selectivity and Faradaic efficiency (FE) toward the value-added product, benzoic acid. This work not only presents a novel metal-organic framework (MOF)-derived high-entropy catalyst for efficient alcohol oxidation co-electrolysis but also provides fundamental insights into the design principles of multi-metallic catalysts for coupled energy conversion and chemical synthesis processes.