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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.

Humans usually assess options not in terms of absolute value, but relative to reference points. The framing of alternatives can strongly affect human decision-making, leading to different choices depending on the context within which options are presented. Similar reference-point effects have been recently reported in ants, in which foragers show contrast effects: Ants overvalue a medium-quality food source if they were expecting a poor one, and vice versa for expectations of good food. However, studies of human consumer psychology have demonstrated that expectations, for instance, from product labels, can drive value perception in the opposite direction, via a process of assimilation. For example, an expensive bottle of wine is perceived as more enjoyable compared with a cheaper bottle, even if the wine is the same. In this study, we demonstrate a similar labeling-association effect in an insect: Ants showed assimilation effects by spending twice as long drinking at medium-quality food if it was scented with an odor previously associated with high quality than if it was scented with a poor-quality label. The presence of odor cues in the food during consumption and evaluation is critical, as without them, odor-driven expectations of quality result in contrast, not assimilation effects. The addition of a quality label in the food thus reverses contrast effects and causes value to be aligned with expectations, rather than being contrasted against them. As value judgment is a key element in decision-making, relative value perception strongly influences which option is chosen and ultimately how choices are made. (PsycInfo Database Record (c) 2020 APA, all rights reserved).

The current food system is associated with poor health outcomes, food insecurity, and significant environmental damage. While, globally, more than enough food calories are produced than theoretically needed, this does not guaranty a good quality diet for all. At the same time, the environmental pressures of the current food system threaten several planetary boundaries, which define the environmental limits within which humans can safely operate. This narrative review gives a brief overview of the shortcomings of the current food system regarding its impact on nutrition, health, and the environment. It outlines recent advancements in the development of guidelines for a healthy and sustainable diet and discusses options on how to realize such a dietary transformation, involving all stakeholders in the food value chain.

Visible liquid inside food packages is perceived as unattractive to consumers, and may result in food waste—a significant factor that can compromise sustainability in food value chains. However, an absorber with overdimensioned capacity may cause alterations in texture and a dryer product, which in turn may affect consumers’ satisfaction and repurchase. In this study we compared the effect of a number of liquid absorbent pads in combination with headspace gas composition (60% CO2/40% N2 and 75% O2/25% CO2) and gas-to-product volume ratio (g/p) on drip loss and quality of fresh chicken breast fillets. A significant increase in drip loss with an increasing number of liquid absorbent pads was documented. The increase was more pronounced in 60% CO2/40% N2&nbsp, compared to 75% O2/25% CO2. By comparing packaging variants with a different number of liquid absorbent pads, a higher drip loss for all tested was found at g/p 1.8 compared to g/p 2.9. Total viable counts (TVC) were independent of whether there was free liquid in contact with the product, and TVC was independent of gas composition. Differentiation between the gas compositions was seen for specific bacterial analyses. While significant changes were observed using texture analysis, sensory evaluation of the chicken breast fillets did not show any negative effect in texture related attributes. This study demonstrates the importance of optimized control of meat drip loss, as product-adjusted liquid absorption may affect economy, food quality, and consumer satisfaction, as well as food waste.

International audience; Inclusive business models are promoted as unique opportunities to combine profitability for firms needing reliable supply from small-scale farmers with market inclusion for those farmers. In environments with weak public institutions, such agreements may be conducive to sustainable income, yet costly or even impossible to enforce. They rely on firms willing to provide investment while being exposed to high appropriability hazards. This paper explores the relationship between investments, appropriability hazards, and safeguards based on ten African case studies. Results suggest that in environments in which commitments are hard to secure, the business model chosen is largely determined by safeguarding against side-selling.

The purpose of this study was to identify the effects of a food tourism video clip created by a destination marketing organization on potential tourists’ perceptions of the destination’s food values, familiarity with the destination’s food, behavioral involvement with the destination’s food, and intention to visit the destination for food tourism. A number of important findings were generated. First, of the five food values, “global food” and “attractive food” significantly influenced the respondents’ familiarity with Hong Kong food. Second, for the Generation Y group, Hong Kong food values such as “global food”, “attractive food”, and “realistic restaurants” had strong effects on the viewers’ behavioral involvement with Hong Kong food, while no such relationship was found between food value and behavioral involvement with Hong Kong food among the non-Generation Y group. Third, comparison of two generation groups showed that “realistic restaurants” had significantly more influence on behavioral in...

Food value chains in developing countries are changing in response to the increasing quality and safety demands of domestic and international customers. Tighter vertical ties are developing to comply with these stringent quality requirements. In addition, the issue of limited bargaining power for smallholders in these coordinated chains has prompted a renewed interest in cooperative organizations. In Ethiopia, a partnership between a domestic trading firm and a cooperative union has helped enhancing capabilities at the supply-base as well as strengthening the cooperative’s internal governance, managerial capabilities, and financial and non-financial resources. Based on in-depth interviews, our paper presents a case study on how this partnership operates. Good technical assistance provided by the union, with support from the exporting company and an NGO, is one of the key success factors of this partnership. The study also highlights that a high price is not necessarily a driver for a successful partnership, as predetermined prices are preferred by farmers despite relatively higher prices on the local market.

Background Personalisation of foods opens for improving individuals’ quality of life. In the personalised food approach, the focus of research is food, its components and the possibilities of different processes throughout the food value chain to impact on individuals and their needs. Scope and approach In this paper, we will provide an overview of how research from a personalised food perspective can benefit consumers that require special food offerings. The paper is structured along the food chain addressing the following topics: i) Food raw material and components, ii) Food processing and culinary aspects, iii) Food digestion and microbiota, iv) Food perception. Key findings and conclusions The paper highlights how food and its composition influence personal requirements, and how processing of the foods can contribute to optimised products for consumer groups. Furthermore, much attention has been accorded how digestion and microbiota are sensitive to food consumed and how this vary with consumer group. Finally, consumers’ perceptions and preferences play an important part in how foods are presented and chosen. More research is needed to utilise the possibilities of personalising foods to improve life for consumers with different needs.

Проведена сравнительная оценка качества и пищевой ценности мяса цыплятбройлеров и яиц курнесушек, полученных от птиц опытной группы, в рацион которых добавляли в течение 6 и 4 недель соответственно кормовой концентрат, включающий комплекс биологически активных веществ и пробиотическую микрофлору, в количестве 0,3 к массе корма. В качестве контрольной была группа птиц, получавших только основной рацион. Установлено, что содержание белка и жира в мясе цыплятбройлеров опытной группы выше на 7,02 и 2,44 соответственно по сравнению с содержанием белка и жира в мясе цыплятбройлеров контрольной группы. Содержание фосфолипидов, витаминов А и Е в мясе цыплятбройлеров опытной группы соответственно в 2,12 2,4 и 2,2 раза выше по сравнению с аналогичным показателем контрольной группы. При исследовании кулинарных свойств мяса цыплятбройлеров установлено, что суммарная балльная оценка вареного фарша, приготовленного из мяса цыплятбройлеров опытной группы, составила 46,0 баллов, контрольной группы 40,5 баллов, бульона 39,8 и 38,0 баллов соответственно. Введение комплексного кормового концентрата в рацион молодняка курнесушек способствовало получению большего количества яиц (на 17,1) более высокой пищевой ценности по сравнению с аналогичными показателями контрольной группы. Установлено, что в яйцах, полученных от курнесушек опытной группы, содержится жира на 11,52, фосфолипидов в 2,08 раза, витаминов А и Е соответственно в 2,66 и 2,27 раза больше, чем в яйцах от курнесушек контрольной группы. Содержание вкаротина в желтке яиц от курнесушек опытной группы в 4,4 раза выше, чем в желтке яиц от курнесушек контрольной группы., Comparative evaluation of quality and nutritive value of meat of broiler chickens and egg laying hens, obtained from birds of the experimental group in which diet was added for 6 and 4 weeks respectively feed concentrate including biologically active substances and probiotic microflora in the amount of 0,3 by weight of the feed carried out. The group of birds obtained only the basic diet was as a control. It was found that the protein and fat content in the meat of broiler chickens of the experimental group is higher compared to the protein and fat content in the meat of broiler chickens of the control group by 7,02 and 2,44 respectively. The content of phospholipids, vitamins A and E in the meat of broiler chickens of the experimental group respectively in 2,12 2,4 and 2,2 times higher compared to the control group. In the study of culinary properties of meat of broiler chickens found that the total scoring of boiled minced meat prepared from meat of chickensbroilers experimental group amounted to 46,0 points, the control group is 40,5 points, broth 39,8 and 38,0 points respectively. The introduction of a complex feed concentrate in the diet of young laying hens contributes to the production of more eggs (on 17,1) of higher nutritional value compared to the control group. It was found that eggs obtained from laying hens of the experimental group contain fat by 11,52, phospholipids by 2,08 times, vitamins A and E respectively by 2,66 and 2,27 times more than eggs from laying hens of the control group. The content of вcarotene in the yolk of eggs from laying hens of the experimental group is 4,4 times higher than in the yolk of eggs from laying hens of the control group., №5-6(371) (2019)

The aim of this work is to study quality and safety parameters of developed recipes of liver pastes with a partial replacement of liver by aubergine powder that allows to improve their food value and to introduce them in food rations of people, working at toxic enterprises, living on ecologically polluted territories and all population layers. This work is devoted to studying quality and safety parameters of liver pastes with aubergine powders, produced by infrared drying at temperature 50–60°С. Chemical parameters, established for developed paste products, are presented. The use of aubergine powders gives a possibility to increase biological and food values, to widen the assortment of pastes with prognosticated quality parameters, to form new consumption properties of products, to use the food potential of vegetable supplements more completely. It has been proved, that new pastes with using aubergine powders confirmed advantages of developed products over traditional ones. New products have a balanced chemical composition, low energetic value, decreased content of easily assimilated carbohydrates and increased content of healthy ingredients of functional and treating-prophylactic destination. These studies testify the quality and safety of developed paste recipes. It has been established, that adding aubergine powders in paste recipes results in increasing a food value at the expanse of raising an amount of carbohydrates, content of irreplaceable amino acids, enrichment with mineral substances and vitamins.

Humans usually assess things not in terms of absolute value, but relative to reference points. The framing of alternatives can strongly affect human decision-making, leading to different choices depending on the context within which options are presented. Similar reference-point effects have been recently reported in ants, in which foragers show a contrast effect: ants overvalue a medium-quality food source if they were expecting a poor one, and vice versa for expectations of good food. However, studies of human consumer psychology have demonstrated that expectations, for example from product labels, can drive value perception in the other direction via assimilation. For example, an expensive bottle of wine is perceived as more enjoyable compared to a cheaper bottle, even if the wine is the same. In this study, we demonstrate a similar labelling-association effect in an insect: ants showed assimilation effects by spending twice as long drinking at a medium quality food source if it was scented with an odour previously associated with high quality than if it was scented with a poor-quality label. The presence of odour cues in the food during consumption and evaluation is critical, as without them, odour-driven expectations of quality result in contrast, not assimilation effects. The addition of a quality label in the food thus reverses contrast effects and causes value to be aligned with expectations, rather than being contrasted against them. As value judgement is a key element in decision-making, relative value perception strongly influences which option is chosen, and ultimately how choices are made.

We study post-harvest losses (PHL) in important and rapidly growing rural–urban value chains in Ethiopia. We analyze self-reported PHL from different value chain agents – farmers, wholesale traders, processors, and retailers – based on unique large-scale data sets for two major commercial commodities, the storable staple teff and the perishable liquid milk. Aggregate PHL over all segments of the value chain (farmer to retailer) in the most prevalent marketing channel for teff and milk amount to between 2.2 and 3.3 percent and 2.1 and 4.3 percent of total produced quantities, respectively. Estimates of PHL from this research are found to be lower than is commonly assumed. We complement these findings with primary data from urban food retailers for more than 4,000 commodities. We find that the emerging modern retail sector in Ethiopia is characterized on average by half the level of PHL than is observed in the traditional retail sector. This is likely due to more stringent quality requirements in procurement systems, to sales of more packaged – and therefore better protected – commodities, and to better refrigeration, storage, and sales facilities. The further expected expansion of modern retail in these settings should therefore likely lead to a lowering of PHL in food value chains, at least at the retail level.

Food safety affects everyone worldwide and will remain a global challenge to human health in the foreseeable future requiring the rapid, sensitive, efficient and inexpensive detection of food contaminants. Biosensors have long been investigated to be part of a solution. In fact, current research trends of nanoscale science and technology, efforts of miniaturization and connectivity enabled through the internet of things boost biosensors’ capabilities to a degree that they surely will play a major part of the answer to this global challenge. Surprisingly though, the adaption of such biosensors to function along the entire food value chain and hence also include important aspects of sustainable agriculture and food fraud has been neglected so far. In this review, the latest developments of biosensors addressing these issues are presented for the years 2015–2019 and point toward important new strategies needed to truly ensure safe food in a sustainable global market.

This research examined post-disaster consumer perception of food value and their effects on purchase intent by focusing on Japanese seafood industry after the Great East Japan earthquake. Online surveys on consumers living in Tokyo and Osaka Prefectures were conducted to investigate consumer value perceptions of Miyagi salmon in 2012 and 2015. Multiple-group structural equation modeling (SEM) on the 2012 survey results showed that desire to contribute to restoration (social value) had the greatest positive influence on purchase intent in both regions. Concern about radiation threats (safety value) had a negative influence on purchase intent, with a stronger impact in Osaka than Tokyo. In comparison, the 2015 results revealed a reduction in the effects of these two potent factors (i.e., safety value and social value) on purchase intent only in Osaka. The beneficial value of seafood had a general positive influence on purchase intent, but its magnitude of effect differed by regional and chronological context. Among these three values, sales promotion with emphasis on social value is more effective than with other values. In cases of future disasters in a similar context, marketers are recommended to adopt different value transfer strategies according to geographical and temporal diversity.

Large agri-industries fuel the upgrading of certain food chains. This chapter presents the risks of smallholders not benefitting from this upgrading. The first risk is that upgrading does not spread to all food value chains, generating territorial inequalities. The second is that the most endowed smallholders are included while the poorest are excluded. The third risk is that those smallholders who are included tend to be in a weak bargaining position against large agri-industries. As a result, most smallholders do not get higher incomes from upgrading food chains.

The ability of small-scale farmers to earn a living income is critical to ensure their viability and economic success. This paper argues that closing the living income gap for small-scale farmers requires tackling the underlying imbalance in risk and market power that many of them face when engaging in global food value chains. This imbalance is not accidental, but reinforced by the way individual supply chains, commodity sectors, and public policy agendas are set up and operate. The paper identifies entry points for lead buyers to help close income gaps for small-scale farmers.

The purpose of this study was to analyze meal management behaviors for Korea dietary acculturation among multicultural families in Korea. The study compared differences in meal management behaviors among 90 multicultural families. Results of the study were as follows: cultural adaptation to Korea got higher with increasing age; marriage immigrants with longer marriage duration and with children showed higher cultural adaptation to Korea. Regarding food value of marriage immigrant women, `eating favorite food` was the highest in the 20s, while `satisfaction with Korean dietary lifestyle` was high in Chinese and in those with longer residency. Most of them replied `myself` for the meal manager of their multicultural family. When surveyed on major difficulties in Korean meal management, existence of children showed significant difference for `cooking`, and period of residency and existence of children made significant difference for `taste`. In conclusion, meal management behavior of multicultural families was influenced by socioeconomic factors. Further research is needed for more quantitative analysis and understanding of the effect of dietary patterns on nutritional status and quality of life in multicultural families.

This study was carried out to develop an intermittent energy-saving drying process that best preserves the quality attributes of the onion. Onion slices, 5 mm thick were dried at 45, 55 and 65°C under air flow rates of 20, 24 and 28 dm3/s. The first critical drying time determined was between 0.75 and 3.5 h while the second was between 3.25 and 14 h. The most energy-efficient couple (temperature; air flow) was (65°C; 24 dm3/s). An intermittent drying process (step-down) was developed and these critical drying times and the most energy-efficient couple were put into consideration. This step-down process was compared to the most energy saving continuous drying at 65°C under the air flow of 24 dm3/s. The results showed an improvement on the energy efficiency of 12.70% of the intermittent process compared with continuous drying and the nutritional quality, particularly the fat content (166.04%), the vitamin C (53.85%) and proteins (2.50%) were significantly maintained. The modeling of drying kinetics (by ten empirical models) showed that the model Two term exponential and the model of Midilli described both the continuous drying and the developed intermittent process.

In this article, we explain what shapes food value chains through the analysis of selected aquaculture industries in four key Asian producing countries. Worldwide production of aquatic resources has grown rapidly in the past few decades, and aquaculture production in Asia has played a decisive role in this growth. We examine the main forms of coordination found along these value chains and the role that institutional frameworks play in governing them. We observe that negative publicity, driven by NGO and media campaigns, has led to increased use of third-party certification and the adoption of public and private standards. We find that the most sophisticated aquaculture operations in Asia are found in value chains led by retailers and branded processors and where the quality of domestic institutional frameworks has facilitated compliance with increasing demands from buyers overseas. Finally, we reflect on the sustainability challenges of aquaculture and provide four broad observations on the governance of food value chains.

The present study has been carried from Bhusara maun under Muzaaffarpur district of Bihar”. Fish diversity on this lentic water body has been studied in detail with its food value and commercial status. Twenty eight Fish species of fishes were recorded, which belonged to 20 genera and 14 families. A classified list of fishes has been given. The Indian major carps and few fresh species are commercially important groups in the Bhusara maun Keywords: Fish species, diversity, food value. Commercially important.

Summary Small-scale assemblers are both the most vilified and least understood actors in food value chains in Sub-Saharan Africa. Drawing on data from Kenya, Zambia, Malawi, and Mozambique, this article explores how maize assemblers influence the market access conditions of small-scale farmers. Assembly markets for maize are found to be highly competitive in terms of the number of traders operating and marketing margins. Farmers’ market access conditions in remote areas are particularly improved by the operation of assembly traders. Direct state operations in markets have sometimes unintentionally exacerbated market access conditions for farmers through their effects on rural assembly markets. While smallholder farmers face important marketing challenges, the brightest prospects for effectively addressing them require greater support for the development of competitive assembly markets rather than supplanting them.

This chapter analyzes policies related to the agriculture–nutrition linkages that encourage optimal nutrition transition. Countries going through economic transformation also face a distorted nutritional transition in moving from under-nutrition to optimal nutrition. It investigates dietary diversity as a pathway to better nutritional status. The quality of food and its contribution to optimal nutrition status is analyzed in the context of developing policies and programs that can help enhance the nutritional contribution of local food, agriculture systems, and food value chains.

This paper presents the experience of Piraeus Bank in innovative agri-food value chain financing, beginning with an answer to the question of what elements could differentiate an agri-finance model and make it considered as innovative. In nowadays, the answer should be identified in complex solutions related to the total effect of the financing, not only with respect to the borrower but also to the whole value chain in which he participates and even the local economy. As an example, the Contract Farming Financial Program offered by Piraeus Bank aims at coordinating and supporting contractual partnerships between Primary Agricultural Units and Commercial / Processing Enterprises in a closed, controlled financial eco-system.

Restaurant chefs and owners have a potentially influential role to play in promoting the use of local foods and supporting producers. Indeed chefs are taste makers, and their conceptualization of local food can influence consumers' perceptions, knowledge and geographical awareness. Yet their role is not well documented in research literature. In-depth interviews were conducted with seven purposively selected chefs in Galway City, Ireland, who are seeking to develop a local cuisine. Menus, websites, and statements of philosophy were also analyzed. Attention focused on the definition of local food, sources of supply, how local food is used in cuisine, and how it is presented on menus. Common themes among restaurants include the geographic stretching of local food to include artisan products, issues of seasonality and variability in supply, and questions about the authenticity of promoting the use of local foods. There are opportunities for building linkages between chefs and local producers, to promote authentic use of locally sourced foods. Recommendations are made for five strategies to build a sustainable local food geography, based on strengthening the farmer- to-chef shortened value chain.

The National School Lunch Program (NSLP) is one of the United States’ largest domestic food aid programs. The NSLP provides states with both cash and commodity foods for school meals. This research assessed the success of the school commodity program by comparing states’ available annual funding to the value of foods that states actually received from 2001 to 2009. Results indicate that an in-kind food funding system is not desirable for schools; states failed to receive entitled commodity food value in most years, resulting in annual funding losses for schools of $35–87 million. Inconsistent funding inhibits schools’ ability to improve meals and, ultimately, child nutrition outcomes. In light of these results, it is recommended that a cash benefit should replace the National School Lunch Program’s commodity food program.

According to the theory of conventions, food value chains (FVCs) involve a complex array of actors who share an agreement about the qualities embodied in their particular foodstuff. Nevertheless, t...

For over 65 years, the U.S. Department of Agriculture has purchased commodity foods for the National School Lunch Program (NSLP) in an effort to support both schools and food producers. Based on data from 339 Minnesota school districts from 2001–2008, this research examined whether the NSLP's in-kind food program is an efficient and equitable way to fund school food services. Multivariate models suggested that the program is inefficient, though offered limited insight into district-level factors that affected utilization of commodity funding, and therefore offered less clear conclusions about equity. It was estimated that districts obtained just $0.60 in commodity food value given a $1 increase in available commodity funding over the years observed, and that the commodity program's system of 'reconciled' and 'rollover' funding accounted for much of this discrepancy. Based on these results, it is recommended that a cash benefit replace the NSLP's current in-kind food benefit for schools. Copyright 2011, Oxford University Press.

This study aimed to capture the underlying quality dimensions (value antecedents) that distinguish between first‐timers and repeaters and that cultivate festival loyalty. Structural relationships were analyzed across the quality dimensions, value, and loyalty for first‐time and repeat visitors. Structural equation modeling revealed that program and convenient facilities alone were antecedents to value for repeaters, whereas food and souvenir, as well as program and convenient facilities, were value antecedents for first‐timers. Specifically, repeat visitors showed stronger relationships on program value and convenient facility value than did first‐time visitors. On the other hand, first‐time visitors associated more strongly with relationships on food value and souvenir value than did repeat visitors. This distinction resulted in a stronger value‐loyalty relationship for repeat visitors than for first‐time visitors. These findings contribute to the understanding of festival‐attendee behavior and thus, pro...

Problems of influencing insect populations by changing the food quality. In forest entomology, as opposed to plant and livestock breeding it is not possible at the present stage to make use of changes in food quality as a routine technique for influencing insect populations. Although noticeable reactions of insects to changes in food quality have been known for a long time research on this matter has not yet reached a stage far beyond a first tentative screening. A careful elaboration of these questions is suggested to master the forthcoming problems like the cultures of clones of spruce trees or fertilizing of forest trees.

Summary. Mourning Chats (Enanthe lugens in the Helwan area in Lower Egypt winter along the lower spurs of the mountains. Each bird occupies a separate territory from which it excludes other Mourning Chats, and wherein it sings. “Winter” song is most energetic in the months of July to October; at this season the main singing hours are in the early morning and early evening. In the period November to February song is less frequent, and is most often heard in the late afternoon. In the hot weather of the autumn the birds select perches in shade during the mid-day hours. Evidence is advanced that there is a measure of interspecific territorial competition between Mourning Chats, Hooded Chats (Enanthe monacha and White-tailed Chats (Enanthe leucopyga. The possible relevance of this interspecific territorial practice to the hypothesis of the “food value” of territory is discussed.

Purpose A body of literature and case studies has developed as part of the reporting, outreach and evaluation of the local and regional food system projects supported by grants and other funders. Yet, there is concern that food value chains are promoted without adequately evaluating the viability of these businesses, or how these markets affect the performance and welfare of key stakeholders: farm vendors and local communities/economies. Design/methodology/approach This paper reviews and summarizes a comprehensive set of U.S.-based case studies focused on food value chains. We conduct a meta-analysis to systematically capture what available case study evidence tells us about: 1) trends in the viability of food value chain businesses; 2) the impact of these businesses on participating farm vendors; and, 3) the associated community economic development outcomes (framed in terms of ‘wealth creation’). Findings In addition to sharing findings from the meta-analysis, we demonstrate how the lack of standardized protocols for case study development is a barrier to learning about metric comparisons, best practices, and what impacts these food value chain businesses may have. We conclude with some recommendations of how the field can move forward to evaluate and share lessons learned using more uniform, project-driven case study development. Originality/value This is the first study to conduct a systematic meta-analysis of U.S. food value chain businesses.

In the article the review of literary sources iscarried out in relation to the features of food value, of qualityand safety of dairies, basic kinds over and methods of theirfalsification are brought, the analysis of features offalsification of such foods is conduced, basic sources oftoxicological danger of these, falsification, of the state oflegislation and normative documents in relation to technicalrequirements and requirements to quality of dairies inUkraine, existent laboratory methods of establishment oftheir quality and safety, examined necessity introduction fornormative documentation method analysis for establishmentnaturalness.

Purpose – This paper seeks to argue that a new and broader definition of food value should be introduced that includes other factors than the traditional mantra of nutritional value, appearance, and the like. This paper introduces the concept of food consumption value (FCV). Design/methodology/approach – The development of FCV is based upon various research traditions and corresponding bodies of literature. The four constituting parts of FCV origins in different lines of scholarly theorising. These lines of thought are discussed separately. Collectively, they form the breeding ground of the concept of food consumption value. Findings – The consumer-centred framework of FCV consists of four elements. Product value refers to food's features and functionalities like taste or texture. Process value refers to consumers' interest in the practices and processes of food production. Ethical considerations (consumer concerns) are thus taken into account. Furthermore, FCV encompasses location value and emotional value. Location value refers to the setting in which food is purchased or consumed. Emotional value is the most elusive element of FCV, because it refers to “feel goods” such as experience, entertainment, (self) indulgence or identity values with respect to the consumption of food products or brands. Practical implications – The message of FCV for (marketing) practitioners in the field of food is that value creation should depart from assessing consumer value in narrow senses such as value for money. The feelings that foods can arouse are anything but valueless intangibilities, but crucial assets of value creation and competitiveness. Another practical implication of FCV is that for value creation in the food supply chain it is a sine qua non that downstream (location value) and upstream (process value) are fine-tuned consistently and constructively. Originality/value – This paper is the first exploratory study on the development of the new concept of FCV that examines consumer value beyond tangible product attributes and price. This broader concept of FCV aims to interpret value in terms that adjust to today's consumer-oriented food market. Though inspired by other interpretations of value in marketing and food studies, FCV differs from these.

1. Throughout the war the food value of the dietaries investigated with one exception showed great constancy, temporary shortage of certain commodities being compensated for by the greater use of others, especially of flour.2. The food consumed was determined much more by the income and dietary habits of the families than by the restrictions imposed by rationing. The marked variations in the energy value of one dietary from time to time (normally a generous one) were directly caused by changes of income.3. The children of three families were markedly below the average in height and weight. As the energy available in the food of these families only averaged 40 per cent. above their basal requirements calculated according to age and body surface, it seems probable that the interruption of growth had been caused by an insufficient supply of food.4. A fourth family had at two periods of study an equally low intake of energy, but during the other two studies had at least 100 per cent. above the basal energy requirements. As the children were normal in development, growth was apparently unchecked by the temporary periods of food shortage.

This study dealt with farmers' perception of two improved cassava cultivars (TMS 30555 & TMS 4(2) 1425), and two local cassava cultivars (ogbeku & eduyeye) in Isoko North Local Government Area of Delta State. It collected data through questionnaire from 150 farmers in 8 extension cells. It used Likert-type scale that ranged from 0 to 3 to measure perception on each cultivar of cassava. Mean scores and regression analysis were used to analyse the data. It was found that farmers had an overall mean perception score of 1.56 for TMS 30555 indicating low perception, TMS 4(2) 1425 had moderate perception level of 2.38, Ogbeku had high perception score of 2.72, while Eduyeye had a moderate perception score of 2.41. TMS 30555 had a low score because of its low starch content and low gari quantity when processed, though it scored high on early maturity and taste of processed gari. Ogbeku as a local cultivar has high starch and gari content with good taste and has tubers that stay longer in the soil without getting rotten. Quantity of the byproduct of cassava, taste of byproduct, maturity time and disease resistance significantly contributed to farmers' perception of the cassava cultivars. Apart from good agronomic characteristics of disease resistance and early maturity, farmers' perception of cultivars is also tied to food value issues, field storability and socioeconomic issues. These non-agronomic factors should be considered by crop breeders in entrenching desirable traits in crop cultivars to ensure a sustained acceptability of improved crop cultivars and better contribute to food security in local communities. Keywords : Cassava, Cultivars, Perception Global Approaches to Extension Practice Vol. 3 (2) 2007: pp. 1-8

First paragraph:In this issue of JAFSCD we present the state of the art in small and medium-sized food value chains — primarily from a North American perspective, but also with perspectives from Europe and South America. Values-based food supply chains (value chains) are strategic alliances between farms, ranches, and other supply chain partners who deal in sufficient volumes of high-quality, differentiated food products and distribute rewards equitably across the supply chain. As Stevenson and colleagues remind us, in FVCs, farmers and ranchers are treated as strategic partners, not as interchangeable — and exploitable — input suppliers. Ideally, all partners in these business alliances recognize that creating maximum value for the product depends on significant interdependence, collaboration, and mutual support.

Since the early experiments of Gudernatsch,1 who produced an acceleration of growth and a delay of metamorphosis of tadpoles fed upon fresh thymus tissue, several investigators have obtained diverse results by feeding thymus glands, either fresh or dried, to amphibian larvae. Uhlenhuth2, 3 found that when only thymus tissue was given to newly hatched urodeles, their growth was retarded. This was attributed to the particular food value of the thymus since the animals grew at a normal rate when other food was added to the diet. Contrary to the above observations, Kahn4 and Romeis5 found that thymus accelerated the growth of amphibian larvae. Swingle,6 however, fed fresh and powdered thymus to Rana larvae and observed no retardation or acceleration of growth or metamorphosis. The rather extensive literature has been covered in a brief review by Gudernatsch.7Asher and Ratti8 prepared a thymus extract, thymocrescin, which in their hands has produced marked acceleration of growth as well as a gonadotropic effect...

SUMMARYInfant feeds, to be safe, must be free from potentially pathogenic organisms but not necessarily sterile. In-bottle terminal heating is the preferred means of producing such feeds and the advantages and disadvantages of high and low pressure heating methods, including the effect upon the food value of the feeds, are discussed. The safety of a low pressure method in use in Princess Alexandra Hospital, Harlow is described. The choice of method of provision of safe feeds; terminal heating in a central milk kitchen or obtaining a commercial supply should be decided on economic grounds. Hospitals using such commercial supplies, however, should make provision for training mothers in the hypochlorite method of disinfection of bottles and teats and also ensure that their trainee nurses and midwives still receive adequate instruction in the hygiene of feed preparation.

Rarely do people who eat chocolate and confectionery consider its food value—they eat candy because they like it. Sometimes it is called a “fun food.”

Numerous scientific investigators have shown that the protein in different kinds of pollens varies widely in quality, quantity, and food value for honey bees, Apis mellifera L. (Todd and Bretherick 1942; Lunden 1956; Standifer 1966, 1967). However, apiculturists and other entomologists engaged in studies of insect nutrition frequently disregard these findings and incorporate pollens of unknown source and chemical composition (see references cited in Standifer et al. 1960, Standifer 1967) into experimental diets. The present investigation was made at the Honey Bee Pollination Investigations Laboratory at Tucson, Ariz., to determine the effect of equal amounts of 2 chemically different pollens and of a pollen substitute diet on the growth of nurse honey bees as indicated by the morphological development of the hypopharyngeal glands.

IN the brief account in NATURE1 (Dec. 25, 1937) of a lecture by Sir Frederick Keeble on “Foundations of Terrestrial Life: The Soil and the Green Plant”, the conclusion to which he had come is stated thus: “This hypothesis is that the health and strength of people and their evolution, and the permanence of human societies depend on the soil and the greeery ancin plant.” This recognition of the fundamental importance of the green plant suggests a reference to another but vent resume of science contained in the much-discussed first chapter of Genesis (verse 30). “And to every beast of the earth and to every fowl of the heavens and to every creeping-one upon the earth in which is the soul of life, I have given every greenness of herb for food.” (President Harper's translation.) The customary translation is "every green herb" ; but the Hebrew words are far more emphatic than the English translation ; they read: “every greenness of green herb”. The Hebrew word for “green herb” is one of the widest significance, and seems, according to Gesenius, to include every herb that has food value both for man and beast.

It has been remarked that the medical men of the present day are distinguished above all who have preceded them by their practical knowledge of dietetics. It may with equal truth be said that the people of the present day exhibit more intelligent interest in the discussion of sanitary problems, both public and private, than any preceding generation, and this interest appears to be steadily increasing. In fact, it is a most encouraging sign of our advance in civilization, and a favorable evidence of our culture at this end of the century, that so large a proportion of the community is demanding exact information as to the positive and economic value of the various alimentary substances offered to man as his daily food. Probably there is no other substance of this kind which is attracting more general attention at this time than alcohol, nor about which the desire for an