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Crop modeling is a powerful tool for estimating yield and water use efficiency, and it plays an important role in determining water management strategies. Under the condition of scarce water supply and drought, deficit irrigation can lead to greater economic gains by maximizing yield per unit of water. Studies have shown that deficit irrigation significantly increased yield, crop evapotranspiration, and water use efficiency as compared to full irrigation requirement. However, this approach requires precise knowledge of crop response to water as drought tolerance varies considerably by growth stage, species and cultivars. This study was conducted in Lasta district, for two successive years to evaluate the effects of water shortage on potato production and water use efficiency, as well as to test the AquaCrop model for potato-producing areas. The irrigation water levels for potatoes were 100%, 75%, and 50% of crop evapotranspiration (ETc). Six treatments were arranged using a randomized complete block design. Climate, soil, and crop data were calibrated using observed weather parameters, and measured crop parameters conducted in the 2018/19 growing season. The model was validated using the observed data conducted in the 2019/20 growing season. The calibration of the model revealed a good fit for canopy cover (CC) with a coefficient of determination ( R 2 ) = .98, Root mean square error (RMSE) = 9.6%, Nash-Sutcliffe efficiency ( E ) = 0.92, index of agreement ( d ) = 0.98, and coefficient of residual moss (CRM) = −0.07, and good prediction for biomass ( R 2 = .98, RMSE = 1.8 t ha −1 , E = 0.96, d = 0.99, CRM = −0.13). Similarly, the validation result showed good fit for CC by 100% water application at development and mid growth season and a 75% water applied at the other stages ( R 2 = .98, RMSE = 9.4%, E = 0.94, d = 0.98, CRM = −0.12). The AquaCrop model is simple to use, requires fewer input data, and has a high level of simulation precision, making it a useful tool for forecasting crop yield under deficit irrigation and water management to increase agricultural water efficiency in data-scarce areas.

Understanding soil types of a given area is an important prerequisite to design optimum management strategies such as irrigation water management. The study was thus conducted on characterization and classification of Zamra irrigation scheme in Abergelle district of Amhara Region, which has an area of 196.16 ha. For this study, 53 auger observations, four profile pits, extensive visual observations, reconnaissance survey, and descriptions of soil profiles and laboratory analysis were used to study the morphological and physicochemical properties of the soils of the scheme. Twelve disturbed and undisturbed soil samples were collected from all profiles of each genetic horizon for laboratory analysis. The soils of the study area were identified based on Food and Agricultural Organization of the United Nations/World Reference Base for Soil Resources (FAO/WRB) 2015. The results revealed that the textural classes of all profiles of the study site ranged from sandy clay loam to sandy loam. The chemical properties of the soil in terms of total nitrogen, organic matter, and available phosphorus were in the very low and low categories as per the criteria developed by Tekalign and Olsen, respectively, whereas exchangeable bases (Ca, Mg, K, and Na), cation exchange capacity, and extractable micronutrients (Fe, Mn, Zn, and Cu) were medium to high. Based on morphological, physical, and chemical analyses, the soils were classified as Leptic Regosols (Eutric, Loamic; 21.99% of the area), Vertic Cambisols (Hypereutric; 17.87%), Haplic Regosols (Eutric; 36.69%), and Rhodic Nitisols (Eutric; 23.44%). Therefore, management techniques that enhance soil fertility (including crop rotations, manuring, fallow periods, proper management of crop residues, and leguminous cover crops) and water-saving technologies suitable to the terrain of the area are the best options to enhance land productivity in the area.

Food safety is an important public health issue in the U.S. Eating at restaurants and other food service facilities increasingly has been associated with food borne disease outbreaks. Food safety training and certification of food mangers has been used as a method for reducing food safety violations at food service facilities. However, the literature is inconclusive about the effectiveness of such training programs for improving food safety and protecting consumer health. The purpose of this study was to examine the effect of food manger training on reducing food safety violations. We examined food inspection reports from the Toledo/Lucas County Health Department (Ohio) from March 2005 through February 2006 and compared food hygiene violations between food service facilities with certified and without certified food managers. We also examined the impact on food safety of a food service facility being part of a larger group of facilities. Restaurants with trained and certified food managers had significantly fewer critical food safety violations but more non-critical violations than restaurants without certified personnel. Institutional food service facilities had significantly fewer violations than restaurants, and the number of violations did not differ as a function of certification. Similarly, restaurants with many outlets had significantly fewer violations than restaurants with fewer outlets, and training was not associated with lower numbers of violations from restaurants with many outlets. The value of having certified personnel was only observed in independent restaurants and those with few branches. This information may be useful in indicating where food safety problems are most likely to occur. Furthermore, we recommend that those characteristics of institutional and chain restaurants that result in fewer violations should be identified in future research, and efforts made to apply this knowledge at the level of individual restaurants.

Food safety is an important public health issue in the U.S. Eating at restaurants and other food service facilities increasingly has been associated with food borne disease outbreaks. Food safety training and certification of food mangers has been used as a method for reducing food safety violations at food service facilities. However, the literature is inconclusive about the effectiveness of such training programs for improving food safety and protecting consumer health. The purpose of this study was to examine the effect of food manger training on reducing food safety violations. We examined food inspection reports from the Toledo/Lucas County Health Department (Ohio) from March 2005 through February 2006 and compared food hygiene violations between food service facilities with certified and without certified food managers. We also examined the impact on food safety of a food service facility being part of a larger group of facilities. Restaurants with trained and certified food managers had significantly fewer critical food safety violations but more non-critical violations than restaurants without certified personnel. Institutional food service facilities had significantly fewer violations than restaurants, and the number of violations did not differ as a function of certification. Similarly, restaurants with many outlets had significantly fewer violations than restaurants with fewer outlets, and training was not associated with lower numbers of violations from restaurants with many outlets. The value of having certified personnel was only observed in independent restaurants and those with few branches. This information may be useful in indicating where food safety problems are most likely to occur. Furthermore, we recommend that those characteristics of institutional and chain restaurants that result in fewer violations should be identified in future research, and efforts made to apply this knowledge at the level of individual restaurants.