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Trilogi University with the community ‘Kampung Ramah Lingkungan’ (KRL) Seroja Kahuripan have conducted underweight prevention services in Cibitung Wetan Village, Pamijahan, Bogor. This service activity aims to educate importance of nutritious food, train in creating greenhouses and hydroponic installations, cultivate vegetable crops and their processing to increase the food value as prevention of underweight. The method was carried out in several stages: 1) The preparation and coordination; 2) Implementation; and 3) monitoring and evaluation. Based on the data, it was known that 13,69% of children aged 0–23 months are observed with underweight with body weight far below the standard and 34,44% of children are approaching as underweight. Efforts to prevent underweight were carried out by strengthening the identity of partners, the construction of greenhouse and hydroponic installation as well as training in vegetable cultivation carried out by the team so that partners can be independent in providing nutritious food. The yields of vegetables and their processed products in form of nuggets and jerky have provided food value added increasement to partners. As a result, increasement in the number of partner members from 15 to 54 people, the formation of a group logo as identity reinforcement, the construction of greenhouse facilities and hydroponic installations series, increasement of partner’s knowledges and skills in hydroponic cultivation and crops processing, and increasement partner’s awareness of underweight issue. The results of partner’s satisfaction questionnaire showed that 85% were very satisfied with the program and they hoped for sustainable and further fostering.

Introduction. Cantharellus cibarius L. is a wild mushroom that has been part of human diet for many centuries. However, there is little reliable information about its nutritional value, storage conditions, shelf life, and processing. The research objective was to study the nutritional value of C. cibarius growing in West Siberia, as well as to define its storage and processing conditions. Study objects and methods. The research featured fresh and processed (boiled and salted) wild chanterelles (C. cibarius) obtained from the forests of the Novosibirsk region. The mushrooms were tested for amino acids, fatty acids, nutrients, reducing sugars, trehalose, mannit, glycogen, fiber, mucus, squalene, ash, minerals, vitamins, trypsin inhibitor, chlorides, mesophilic and facultative anaerobes, etc. The samples also underwent sensory evaluation. Results and discussion. The samples of C. cibarius proved to have a high nutritional value. The samples contained 3.6% proteins, including essential amino acids; 3.9% carbohydrates, including sugars and dietary fiber; and 0.7% lipids, including saturated, monounsaturated, and polyunsaturated acids. In addition, C. cibarius appeared to be rich in biologically active substances. It contained trypsin inhibitors that reduce the absorption of protein compounds. Purchasing centers can be recommended to use 70–80% relative air humidity. At 0–2°C, the storage time was five days; at 5–10°C – three days; at 15–20°C – two days; at 20–30°C – one day. Before processing, the mushrooms were washed twice in non-flowing water. C. cibarius also proved to be a valuable raw material for boiled and salted semi-finished products. The optimal boiling time was 5–10 min. Lightly-, medium-, and strong-salted semi-finished mushrooms were ready for consumption after the fermentation was complete, i.e. after day 15, 10, and 3, respectively. Conclusion. Boiled and salted semi-finished products from Siberian C. cibarius demonstrated excellent sensory qualities and can become part of various popular dishes.

This Special Issue of the IEEE Journal on Emerging and Selected Topics in Circuits and Systems (JETCAS) is dedicated to circuits and systems applied to innovative products for the agriculture and food value chain.

The most important phytonutrients of sea buckthorn ( Hippophae rhamnoides L.) berry are carotenoids, flavonoids, anthocyanins, sugars, organic and amino acids, water and fat-soluble vitamins, tannins and pectin substances, phospholipids, macro- and microelements. In the Chelyabinsk region it is almost impossible to find well-groomed industrial plantings of sea buckthorn, since its main areas (600 hectares) are concentrated in amateur and home gardens. To form a healthy diet, it is important not only to ensure the safety of horticultural products, but also to raise the priority of signs that determine consumer demand, namely the quality and chemical composition of fruits, their saturation with the necessary micronutrients. While studying food and biologically active substances of sea buckthorn berries of the "Velikan" variety growing in different garden agrocenoses of the Chelyabinsk region it has been determined that sea buckthorn berries cultivated in the garden "Lokomotiv-1" (Chelyabinsk) contain more flavonoids (by 21.4 %), proteins (by 17.4 %), mineral elements - Al (in 5.3 times), V (3.4 times), Cu (3 times), Ti (2.4 times), Ca and Fe (1.9 times), Mn (1.5 times), in berries obtained in the garden "Dizelist-1" (Chelyabinsk region, Troitsk) contains more sugars (by 15.1 %), as well as Mo and Sr (2-2.3 times), Se (1.4 times), Cr (by 76.2 %), etc. In terms of Se content, the studied fruits exceed the clarke values by 4-6 times; in terms of Pb content, they turned out to be as close as possible to the upper limit of MPC according to the requirements of the Technical Regulations of the Customs Union. The study of the mineral composition of sea buckthorn is especially important in the context of the ecological disadvantage of the Chelyabinsk region due to the pollution of the environment with heavy metals.

Progress towards many United Nations Sustainable Development Goals depends on interventions in food value chains, yet data and methods have thus far limited the production of cross-nationally comparable estimates of food value chains’ magnitudes. Here we develop a standardized method and data series to estimate the distribution of consumer food expenditures between value-added activities on farms and in the post-farmgate value chain. Using data from 61 countries over 2005–2015, representing 90% of the global economy, we show that farmers receive, on average, 27% of consumer expenditure on foods consumed at home and a far lower percentage of food consumed away from home. That figure consistently falls in the 16–38% range for middle- and high-income countries and falls significantly as incomes rise. The large and growing post-farmgate food value chain merits greater attention as the world grapples with the economic, environmental and social impacts of food systems. The distribution of consumer food expenditures across value-added activities on farms and in the post-farmgate value chain, although important, has been overlooked. Building on a global food dollar series, this study shows how the farm and post-farmgate shares of consumer food expenditures evolve in response to changing economic, demographic and agricultural conditions in different regions.

Malaysian seed industry is at an early phase of development due to a lack of participation and an undeveloped seed industry, hence, previous research on this area is very limited. This research adopts Yin’s case study approach which have been applied in a wide range of scholarly studies to the context of agribusiness research project . The findings of this study pertain to the components in the food value chain that influence food security which reveal that the respondents perceive food security is built on four important dimensions; namely, accessibility, availability, stability and utilization. Based on the respondents’ view, Malaysia’s food security status is not at the most healthy level since respondents noted the import bill remains at an all-time high causing an urgent need to address this problem. Most feel an increase in agriculture productivity is the most likely recommended option. Agriculture productivity depends on agriculture input of which, the seed is the fundamental component of the food value chain, hence, respondents suggested intensifying the seed industry to increase productivity.

This study formulated different flours from sprouted water melon seed and evaluated the proximate and sensory properties akara-analogue potential in Nigeria. The results showed that proximate composition: moisture (7.06-8.46%), protein (19.14%-37.24%), fibre (0.23-0.36%), fat (22.77-26.58%), ash (2.44-3.47%) and carbohydrate (30.58-41.91%) were significantly different at p

A food value of carrot roots is determined by a content of such chemical composition components as dry substance, ascorbic acid, carotene and other. The carrot value is also determined by its ability to be stored for a long time. The research aim was to study a food value change of different carrot sorts at storage open in boxes. The research gives an ability to search a carrot sort, suitable for long storage, and also to search arrangements for better preservation of carrot nutritiousness at storage. It has been established, that the dynamics and intensity of losses of the roots’ food value depends on sort peculiarities. Thus, during 7.5 months of storage sorts Daryna, Shantane KL and Nant Kharkiv lost from 0.92 to 4.12 % of dry substance. The content of total sugar decreased by 0.16 and 0.77 % of its initial content in sorts Daryna and Nant Kharkiv, whereas Shantane demonstrated the content increase at the end of storage by 0.29 %. The same tendency was observed also by changes of the content of monosaccharides and saccharose. The content of ascorbic acid and carotene during storage varied from increase to decrease. At the end of storage losses of ascorbic acid and carotene were 1.43–1.93 and 3.42–4.26 mg/100 g respectively. The content of nitrates at the end of storage in Daryna roots remained at the initial level – 202 mg/kg of the humid mass, in Shantane and Nant Kharkiv it decreased by 18 and 26 % respectively. At that it must be noted, that the processes of nutritiousness changes were more intensive in Daryna and Nant Kharkiv roots. In Shantane the carrot roots content changes of chemical composition components were slower.

Functional foods play a key role in human health and disease. Garlic (Allium sativum) is an eminent plant and has been part of food since ancient times due to its high medicinal food value. The unpleasant taste and odor of raw garlic make consumers reluctant for its use. With consumer demand, the trend for black garlic is getting attention worldwide. Black garlic is obtained from fresh garlic after a controlled fermentation process at high humidity and temperature. The fermentation process causes implausible changes in its physicochemical properties. Several in vitro and in vivo studies have been conducted to elucidate the effect of this natural agent against different health disorders and it has been found that black garlic is an effective in decreasing diabetic, hypercholesterolemic atherosclerosis, hyperlipidemic hypertension, inflammation, oxidative stress, cancer, and different neuro risks. The market for black garlic is developing rapidly to its positive functionality for human health. In the present review article, we have recapitulated the nutritional, chemical, bioactivity, physiochemical modifications during processing, food, and medicinal use and current knowledge of the subject, as well as the sensory aspects, and proposed future prospects on their possible applications as a functional food product.

The food sector is driven by a large number of actors, including primary producers, manufacturers, logistics providers, retailers, and consumers. At each phase of the food value chain, a significant amount of data is generated that provides important information to the agents involved in processing and flow of food products from farm to fork. Proper handling of food data has a crucial role in providing safe, quality and affordable products to the increasing world population. The independent production of food data, without following any specific guidelines and procedures, often results in inconsistent and incomparable datasets that cannot be directly utilised by multiple users. Data harmonisation means reconciling various types, levels and sources of data in formats that are compatible and comparable, and thus useful for better decision making. In the food sector, one way of performing data harmonisation is to represent food data according to reliable classification and description systems. Another approach towards harmonisation is to match various food concepts to the existing and widely used ontologies. Furthermore, harmonisation is facilitated by following specific guidelines and procedures during data collection processes. This study explores some of the most important tools, frameworks and methodologies for data harmonisation in the food sector.

Nutraceutical is a popular term in food biology and pharmacology due to dual values (Food & medicine). The recent health problems being attention towards the screening of natural nutraceutical from the nature. Buchanania cochinchinensis is a tree species native to India and fruits are used as a food and medicines. Therefore, this tree is suitable for detail studies to do value addition & sustainable utilization from wild to keep nature healthy. The present study revealed that it is a tree having food, ethnomedicinal, pharmacological, ecological and socio-cultural values. The present chapter highlights the importance of wild nutraceutical.

Forest fire is one of the burning issue throughout the world. It creates lot of negative impacts on biodiversity. There are number of causes of forest fires as per landscapes. Among the observed causes, collection of Mahua flowers (Madhuca longifolia) is very common and a major cause of forest fire. Madhuca longifolia is also known for its food, medicinal, ecological and socio-cultural values. Keeping the importance and as a causing factor of forest fire, an attempt has been made to do field survey works to collect the field information on Madhuca longifolia from selected areas of Odisha state, India. The results revealed that even Madhuca longifolia is an important tree species, it is responsible for the forest fire. The chapter brings attention towards the need of a strategy to reduce forest fire and maximum utilization of its plant parts for sustainable development and biodiversity conservation.

Santhal community is one of the oldest tribe in India. The tribe has a long history of traditional practices for using plant parts as a food and medicine which makes them one the most ethnic tribe. They usually formulate the herbal drugs from nutraceutical plants available in their near forest and treat various ailments. Their traditional knowledge itself a gem to solve food and healthcare problems. Mainly the problem includes the food scarcity and to cure diseases. The objective of the present study was to conduct ethnobotanical study and collect information regarding specific climbers used as food plants by the Santhal community. Survey was carried out during the period of 2019-2022 in Odisha and Jharkhand states of India through random questionnaire. The results revealed that about 25 common climbers are used as a food by the Santhal. The most common enumerated climbers used as a food are Benincasa hispida, Citrullus lanatus, Cucumis melo, Coccinia grandis, Cucurbita maxima, Cucurbita moschata, Momodica dioica, Momordica charantia, Trichosanthes dioica, Trichosanthes cucumerina, Luffa cylendrica, Luffa ageyptica, Lagenaria siceraria etc. The chapter highlights the food values of locally available climbers to fight against food problems.

Six (6) species of small African land snails (SALS) were picked from bushes and home gardens in seven (7) locations in Benin metropolis. The SALS were identified by means of a picture chart and examined for their physical characteristics, shell properties, population pattern and relative abundance during season in the locations. Chemical analysis was performed to determine the proximate and mineral compositions of the SALS and to compare these with those of the common GALS, Achatina marginata. Along with the GALS, the SALS found in the metropolis belong mainly to the genus – Lumicolaria. They are rainy season gastropods; their presence became visible in April; population became significant in May; and then increased significantly to reach their peaks in July; and thereafter reduced significantly in August. There were no differentials respecting relative abundance of various species based on location in Benin metropolis. Instead the different locations sampled, fittingly represented replications of measurements and figures rather than differential biodiversity of snail species. The six species of SALS identified were L. flamnae (black and white), L.numidica, (yellow brown), L.martesiana (brown), L.aethiops (brown), L. feline (white), L.aurora (white and black). Morphologically the SALS measured 5.0 – 7.5cm in length, and 2.0 – 2.1cm in diameter. The number of whorls on shell varied from 6 – 9 between the species. There were variabilities in shell colors, sizes and relative standard live weight of the snails. The SALS and GALS showed similarity in physical characteristics and chemical composition, except in size. This means that SALS, like the GALS, also have high potential food value. Studies on the production and utilization of SALS were thus recommended. Six (6) espèces de petits escargots terrestres africains (le 'SALS') ont été cueillies dans des buissons et des jardins potagers dans sept (7) localités de la métropole du Benin. Les 'SALS' ont été identifiés au moyen d'une carte illustrée et examinés pour leurs caractéristiques physiques, les propriétés de la coquille, la structure de la population et l'abondance relative pendant la saison dans les emplacements. Une analyse chimique a été réalisée pour déterminer les compositions proximales et minérales du 'SALS' et pour les comparer avec celles du 'GALS' commun, Achatinamarginata. Avec les 'GALS', les 'SALS' trouvés dans la métropole appartiennent principalement au genre - Lumicolaria. Ce sont des gastéropodes de saison des pluies; leur présence est devenue visible en avril; la population est devenue importante en mai; puis a augmenté de manière significative pour atteindre leurs sommets en juillet; et par la suite considérablement réduit en août. Il n'y avait pas de différentiels concernant l'abondance relative des diverses espèces en fonction de l'emplacement dans la métropole béninoise. Au lieu de cela, les différents emplacements échantillonnés représentaient de manière appropriée des réplications de mesures et de chiffres plutôt que la biodiversité différentielle des espèces d'escargots. Les six espèces de SALS identifiées étaient L. flamnae (noir et blanc), L.numidica, (jaune brun), L.martesiana (brun), L.aethiops (brun), L. feline (blanc), L.aurora (blanc et noir). Morphologiquement, le SALS mesurait 5.0 à 7.5 cm de longueur et 2.0 à 2.1 cm de diamètre. Le nombre de verticilles sur coquille variait de 6 à 9 entre les espèces. Il y avait des variations dans la couleur de la coquille, la taille et le poids vif standard relatif des escargots. Les 'SALS' et 'GALS' ont montré des similitudes dans les caractéristiques physiques et la composition chimique, sauf en taille. Cela signifie que les 'SALS', comme les 'GALS', ont également une valeur alimentaire potentielle élevée. Des études sur la production et l'utilisation des 'SALS' ont donc été recommandées.

Onion seeds have one of the lowest longevity among the cultivated crops as it loses viability within a year. The unmarketable seeds have no reported food value or feed value. Onion seeds contain considerable oil content which has potential industrial utility. The present study reports the changes in the quality of seed oil extracted from seeds stored for one year (2019-2020), after which the seeds were unmarketable due to low germination. The physico-chemical properties of seed oil were studied in four onion (Allium cepa L.) varieties (Bhima Safed, Bhima Super, Bhima Dark Red and Bhima Shakti) by standard analytical test. The per cent oil content varied from 12.94% - 16.02% and storage resulted in 0.64% loss in seed oil content. The mean seed germination in freshly harvested seeds was 80.50%, which declined to 52.33% after one year of ambient storage. The electrical conductivity, which measures the membrane integrity increased by 108.60% in one-year-old seeds. The physico-chemical properties of the seed oil deteriorated with the age of the seed. In comparison to the control, the acid values and peroxide values of the seed oil increased by 51.11% and 12.90% respectively, while saponification value decreased by 36.18%. Among the varieties, Bhima Dark Red had the highest degradation in the seed storability and vigour, which also had the highest deterioration in the lipid quality. The present study reports for the first time the degradation of seed lipids during ageing in onion which might be contributing to the poor storability of onion seeds.

Wheat spelt is a promising crop. A high food value and high-quality biochemical composition of grains make wheat spelt favorably remarkable for groats production. Preservation of the food value is an important task of food production, but regimes of grain processing must provide good culinary quality and consumption safety. The aim of our work is to study regimes of irradiation and humidification of wheat spelt grains, influencing the output and culinary quality of the ready product; development of recommendations as to production of rolled groats. There is studied an influence of different regimes of water-thermal processing on the total output of groats and rolled groats of the highest sort. The reliable connection between the output of rolled groats of the higher sort and duration of irradiation by the electromagnetic field of the ultrahigh frequency and grain humidification has been established. No essential connection as been established between humidification and the total output of groats. The duration increase of UHF-irradiation (>120–140s) conditions the essential growth of dust middlings and decrease of rolled groats of the highest sort. The long-term irradiation (180s) conditions the decrease of groats boiling duration by 17% comparing with the short-term processing (20s). The established influences of the factors are preconditions for transferring obtained technological solutions and their use under conditions of existing groats factories of different productivity

Quinoa is a dicotyledonous species for seeds and, therefore, is not known as a cereal grain and is a pseudograin, which is introduced nowadays as a new crop in the world. Population growth and the need for more food put additional pressure on the environment, especially on water resources and agronomic ecosystems. This has led to more attention to plants that grow at different latitudes and altitudes. Climatic and environmental changes affect agricultural inputs, especially water resources. So, the best way of adapting to the current situation is the introduction of low-water, salt resistant, and drought-tolerant plants to the recent climatic changes. Water scarcity has become a serious problem in many countries. This restriction has had a significant impact on the development of countries. The plants which grow in arid and semi-arid regions are often exposed to adverse environmental factors, such as drought or salinity. Salinity and drought stress, more than any other factor, decrease crop yields around the world. These two abiotic stresses are the main limiting factors for crop production, especially in arid and semi-arid regions of the world. Quinoa is an exceptional plant that can adapt to adverse conditions and can serve as a solution to the challenge of global food security. Recent droughts that occurred in the world have prompted governments to include plants in their development plans, which are adapted to the country's existing water and soil conditions and have high nutritional value. This way, quinoa cultivation can ensure their food security in the coming years.

It is urgent to enrich floury products with vegetable magnesium sources. One of such plants is garden spinach – one-year plant, a representative of Spinacia genus. For this aim, there were studied functional-technological properties of wholegrain flour for substantiating preparation in the chapatti technology. Research results demonstrated that barley flour had the most water-absorbing capacity – 400%, this parameter was almost twice less in rice and wheat flour. The most fat-retaining capacity was inherent to barley flour – 87%, whereas in the control (highest sort wheat flour) this index was 25%. Technological parameters of spinach preparation in the chapatti composition have been determined: particles size – 250 up tomcm; optimal amount of introduction of wholegrain flour to the mass – 3%; swelling process duration after dough mixing – 15–20min for creating a total spatial structure. The energetic value calculation testifies that the caloric number of chapatti is unessential, comparing with main dishes and is in average 220.0kcal/100g. Thus, the use of spinach together with wholegrain flour in chapatti gives a possibility to increase a provision degree of the daily need in main nutritive substances for the human organism. The aim of the work is to develop technologies of new types of culinary products and their introduction at public food enterprises

For improving the amino acid and organoleptic characteristics of floury confectionary products, new recipes of waffles with fillings of natural raw materials “Summer temptation” and “Coco pleasure” have been created. Only organic raw materials were used for both recipes. The composition of waffles “Summer temptation” included: buckwheat flour, reed sugar, creamy butter, dry skimmed milk and sea-buckthorn oil, lemongrass powder. Rice flour, coco sugar, dry coco milk, lemongrass powder were added to the composition of waffles “Coco pressure”. A control sample is waffles “Artek”, produced by the traditional recipe. The main difference between the offered samples is in fact that the new waffles are produced of organic raw materials only and contain non-traditional ones in their composition. Wheat flour, lipid base and sugar are replaced in the samples. This paper offers a qualimetric assessment scale for waffles quality and presents assessment results

Food is necessary for growth and health. Carbohydrate protein and fat are three main type of macronutrients. Vitamins and minerals are two main micronutrients. All macro and micro nutrients should be taken in ample and balanced amount. Any one taken in large amount or low nutrition can cause disease or malnutrition. Overeating and high calorie diet cause high risk of cardiovascular disease, diabetes, dementia, cancer, Liver disease, lower energy balance, stone in kidney and gall bladder and also Respiratory diseases. Comparative account of Nutritional values of Oryza sativa and Echinochola colona are discussed in the present paper. Oryza sativa is staple food used in East India, North India and South India. West India (Specially Rajasthan) Triticum aestivum, Pennisetum glaucum, Sorgum bicolor, Hordeum vulgare, Cicer arietinum are taken as food. During fast Echinochola colona, Fagopyrum tataricum, Amaranthus, Eleocharis dulcis are taken. Comparative studies of nutritional values of Oryza sativa and Echinochola colona are done in the present paper. Indian Himalayan saints observe fast and eat selected food during fast. These saints are disease free and live long life. Now a days world is suffering from diabetes, cardiovascular diseases, cancer, dementia and Corona virus. Vegetarian diet, increases immunity can be solution to some extant to these microbial infection problems.

Purpose: This paper aims to identify social and environmental issues in value chain of food companies to create shared value. We provided most affecting social and environmental issues on businesses companies value chain; in addition to that we provided some solutions to social and environmental problems based on shared value concept. Design/methodology/approach: The authors provide a proposed approach based on the specificity of problems and issues in agricultural and global food companies. The objective is to identify environmental and social issues in food value chain in order to invest in these issues to create shared value. Findings: We found that every primary and secondary activity within food value chain is characterized by some social and environmental problems. We analyzed these social and environmental issues in every single activity. In addition to that we provided proposed solutions to these social and environmental issues using shared value concept in every single activity within company value chain. Research limitations/implications: This research paper determines social and environmental issues in value chain for food global companies; however, more research is needed to find other social and environmental issues in other sectors. Practical implications: This overview may help and give ideas to owners and managers of food companies to rethink their overall value chain by detecting environmental and social issues and used shared value concept to turn these environmental and social issues into a business opportunity. Originality/value: A unique view of value chain analyzed by identifying environmental and social issues using shared value concept.

For widening the assortment of floury confectionary products of organic raw materials, recipes of new cupcakes of sandy dough “Cosmic” and “Lunik” were offered. The recipe of cakes “Cosmic” included the organic raw materials: rice flour, grinded ginger, lemongrass powder, coconut sugar, creamy butter and sea buckthorn oil, mélange of chicken eggs, black ashberry jam. The recipe of cakes “Lunik” included rice flour, combined with spelt one, lemongrass powder, coconut sugar, creamy butter and sea buckthorn oil, mélange of chicken eggs, organic blackberry jam. A control sample was baskets with jelly and fruits, prepared by the traditional recipe. The main difference of the offered samples is in fact that they are prepared of the organic raw materials only. Margarine is a fatty base of the control sample. It is offered to replace the fatty base by creamy butter and sea buckthorn oil. The production technology of a sandy semi-product consists of four stages: preparation of raw materials for production, preparation of a sandy semi-product, its formation, baking. This paper offers the developed scale of organoleptic estimation of the cupcake quality and presents results of studying its food value. The highest quality level by organoleptic parameters was fixed in the “Lunik” sample – 0.96; in the “Cosmic” sample, the quality level is also rather high – 0.95; the control sample differed by much lower quality level – 0.83. The developed samples differed by lower energetic value, namely, 351.00 kcal and 313.50 kcal in the “Cosmik” and “Lunik” samples, respectively, whereas for the control sample this number was 433.70 kcal. The offered recipes of cupcakes included the higher protein content than the control – 7.40 and 7.58g/100 g for “Cosmic” and “Lunik” samples, respectively, whereas the protein content in the control was 5.40 g/100 g.

Fodder grown in Algeria occupies 20% of the total UAA (agricultural area use) of the country. They are dominated by so-called "dry" fodder. The conversion of northern fallow land and steppe to self-regenerating legumes in an annual Cereal / Medicago rotation system may increase it. At the early flowering stage, the results indicate that the mineral content of the annual alfalfa is consistent; it varies from 9 to 14% of the DM (Dry matter). The species M. truncatula (Tr238) has the highest value (18%), which decreases the organic matter content. The nitrogen content is high with a maximum of 29% M ciliaris(S5) and a minimum of 20% M. intertexta (I107): the M. ciliaris species is the best provided in MAT (total nitrogenous matter) with an average of 27% against M. intertexta: 23 %. The highest NDF (neutral detergent fibre) content, 46% of the MS (dry matter) is recruited among M. intertexta (I253) quite logically, ADF (acid detergent fibre) and ADL (lignin) follow with 21 and 9% as respective maximas for all populations. However, on average, the ADL content is only 5% with a minimum of 2.6% for C2 M. ciliaris. It is interesting to note, the positive sign of the correlation between factors N. of Rods / m² and ADF: the amount of DM (thus indirectly lignin) increases in parallel with the age of the plant, as NDF and ADF. Considered first by test, the recorded digestibility values are equal to or greater than 70%: 75; 73; 74; 79 (respectively for tests 1 to 4) and on average, 75%. The average digestibility per species is 77; 73 and 75% for M ciliaris, M truncatula and M intertexta. Variations between populations and species are low: 3.4 and 3.1% respectively. The 20 or so populations of local annual alfalfa studied showed a great genetic variability of the studied parameters, which constitutes an important genetic capital in which the breeder could draw at leisure. Abbreviations: MAT, total nitrogenous matter ;ADF, acid detergent fibre; DM, dry matter; UAA, agricultural area use,; NDF, neutral detergent fibre ; N. of Rods / m² ,Number of Rods / m².

We explore the possibility that common ownership may constitute a competition concern, raising issues of unilateral effects, horizontal collusion, vertical exclusion and vertical exploitation. We p...

The urban population is facing shortage of food items and organic food materials. Therefore, researchers, entrepreneurs and food lovers are searching food from wild food plants. The tribal markets are the perfect platforms for screening wild food plants for future urban foods. Therefore, an attempt has been made to the survey of tribal markets of Bonai Forest Division, Odisha for enumerating commonly used wild foods. The survey results revealed that about 10 wild edible food species are commonly sold in most of tribal markets of study areas. They could be the future foods for the urban population.

The paper presents the scientific justification for the creation of a food product, that can satisfy the physiological needs of a person in the necessary energy, as well as the functional nature, created taking into account the nutritional value of food. The authors have chosen a method of limiting chemotaxis – the process of directing bacteria to the attractants, thereby preventing the development of microorganisms. The selected source of structural collagen protein – tripe, was cleaned and ground in a meat grinder, treated with diocide (dimethyl sulfoxide (DMSO) + sodium chloride or (CH3)2S = O + NaCl), introduced into sausage mince in exchange for lard. Mince was grinded and packed into protein shell, fried, boiled, and smoked. Obtained semi-smoked sausage product became more stable in storage than boiled sausage because it contained less moisture, had a high nutritional value and functionality. DMSO has been proven to have antioxidant effects. It prevents the oxidation of lipids by H2O2 and inhibits free radicals such as OH.