Improper stakeholder practices are considered a primary driver of food loss. This study aims to investigate the consequences of pre- and post-harvest practices on extending the shelf life of agro-food products, identifying which practices yield the highest marginal returns for quality. Using Fractional Regression Models (FRM) and Ordinary Least Squares (OLS), the research analyzed data from 343 Egyptian grape farmers and intermediaries. Key findings at the farmer level include significant food loss reductions through drip irrigation (13.9%), avoiding maturity-accelerating chemicals (24%), increased farmer-cultivated area (6.1%), early morning harvesting (8.7%), and improved packing (13.7%), but delayed harvesting increased losses (21.6%). For intermediaries, longer distances to market increased losses by 0.15%, while using proper storage, marketing in the formal markets, and using an appropriate transportation mode reduced losses by 65.9%, 13.8%, and 7.9%, respectively. Furthermore, the interaction between these practices significantly reduced the share of losses. The study emphasizes the need for increased public–private partnerships in agro-food logistics and improved knowledge dissemination through agricultural extension services and agri-cooperatives to achieve sustainable food production and consumption. This framework ensures robust, policy-actionable insights into how stakeholders’ behaviors influence postharvest losses (PHL). The findings can inform policymakers and agribusiness managers in designing cost-efficient strategies for reducing PHL and promoting sustainable food systems.
The global functional food market was valued at approximately USD 280.7 billion in 2021, with a projected growth rate of 8.5% from 2022 to 2030. Functional foods are attractive to a diverse global population due to their potential to improve and maintain human health. Plant-based diets contain numerous secondary metabolites that may influence health and disease prevention, with a primary focus on the potential bioactivity and nutritional relevance of several classes of phytochemicals, such as polyphenols, flavonoids, saponins, tannins, carotenoids, phytoestrogens, and fructooligosaccharides, many of which are found in cassava leaves (Manihot esculenta Crantz). The purpose of this chapter is to provide an in-depth overview of the potential use of cassava leaves as functional foods, with an emphasis on traditional knowledge and practices. Evidence from various regions in Indonesia indicates that cassava leaves have long been utilized, both as food and as conventional medicine. Its widespread use is due to its rich composition of nutrients, minerals, vitamins, and phytochemicals, including carbohydrates, essential amino acids, dietary fiber, β-carotene, phenolics, anthocyanins, flavonoids, tannins, and saponins, which are widely associated with its various beneficial properties for health such as antidiabetic, anti-inflammatory, antibacterial, and anti-obesity effects.
In recent years, global climate fluctuation has been obvious and has had a significant impact on the food industry system, which makes the impact of climate change on the resilience of the food industry supply chain of great concern. Based on this, this paper selects the panel data of 30 provinces in China from 2011 to 2022; it takes the relationship between climate change and the toughness of the food industry supply chain as the entry point, and probes deeply into the intrinsic mechanism of the impact of climate change on the toughness of the food industry supply chain. The study found the following: First, climate change has a significant negative impact on the food industry supply chain resilience, and in climate change, the impact of temperature on the food industry supply chain resilience is significantly higher than the impact of rainfall on the food industry supply chain resilience. Second, the mechanism of the effect of climate change on food industry supply chains exhibits substantial heterogeneity between major food-producing regions and non-major food-producing ones and varies across different levels of mechanization. Third, crop diversification within the study scope remarkably mitigates the negative effect of temperature fluctuations on the resilience of the food industry supply chain. Therefore, the food supply chain system must enhance its capacity to withstand climate change, and current and future resilience should be strengthened by advancing the implementation of adaptation policies, plans, and actions that drive transformation.
Lisa Tuppo, Claudia Alessandri, Laura Zaccaro
et al.
Literature reports suggest that the presence of proteins in pomegranate seeds is responsible for sensitization and IgE-mediated allergic reactions. The objective of this study was the analysis of a pomegranate seed extract and the isolation and characterization of proteins contained in high amounts. The extract characterization showed a protein profile with main bands at about 18 kDa and below 10 kDa upon SDS-PAGE, and molecules were recognized by specific IgEs upon immunoblotting. Then, two new 2S albumins, a monomeric and a heterodimeric one, were isolated by using classical biochemical methods. They were identified via direct protein sequencing and mass spectrometry, and their primary structure was analyzed and compared with homologous allergenic proteins via bioinformatics. In an Italian population of 703 suspected allergic patients, analyzed by using the FABER® test, the frequency of sensitization to the monomeric and heterodimeric 2S albumins was 1.7% and 0.28%, respectively. This study reports for the first time the isolation and characterization of two 2S albumins from pomegranate seeds. The clinical relevance of these molecules needs further investigation, for instance in populations having different exposures and allergy profiles.
AbstractThis study was carried out to predict the effects of yeast culture on growth, intake, and digestibility in vitro of calves for fattening. The trial involved 16 fattening calves divided into two homogeneous groups (n = 8), based on the initial body weight (414 ± 25.1 kg and 416 ± 24.4 kg) (p = .96) for the control group (C) and the experimental group (Y). The ration is wheat straw and concentrate. Group Y additionally receives a quantity of 10 g/calf/day of yeast culture. The quantity of feed was 5 kg DM/calf/day of wheat straw and 8kg DM/calf/day of concentrate. This trial lasted 112 days. We measure the weights every two weeks with a cattle scale and also the rejected quantities of wheat straw at each measure. A significant increase (p < .01) in total average daily gain (adgT) during the trial was observed at 200g/calf. In addition, an increase (p < .01) in the final weight gain (FWG) was observed at 19 kg/calf for group Y compared with group C. Intake does not vary with the yeast culture. The feed conversion rate (FCR) was lower for group Y compared with group C (7.8 ± 0.2 versus 9.6 ± 0.5, p < .01). We observed a notable increase in ruminal pH for group Y compared with group C.
This study aimed to explore food and nutrition related concerns during the post-lockdown period and their impacts on food shopping, preparation, and eating behaviors. Design: A cross-sectional study was conducted through online questionnaire. We collected data on food and nutrition related concerns, socio-demographic characteristics, and changes in dietary behaviors. Participants: A total of 2267 responses were received from people living in 31 provinces across mainland China and 1994 participants were included in the final analysis. Analysis: Linear and multinomial logistic regression analyses were performed to evaluate the association among food and nutrition related concerns, socio-demographic factors, and dietary behaviors Results: About 56% of participants reported moderate to high levels of concerns related to food and nutrition. Contracting the virus when dining out or through contaminated foods were the top two concerns, followed by overnutrition. Higher levels of concerns were found among people who were older, overweight, or obese, having lower income and education, and living in urban areas, or whose family contained vulnerable individuals. Compared with the pre-COVID-19 period, people who were more concerned about food and nutrition were more likely to report changes in their food purchases and consumption; they were also more likely to eat from individual plates, using serving chopsticks, and separating plates and utensils for raw and cooked foods during the post COVID-19 lockdown period. Conclusion and Implication: Food and nutrition related concerns during the post-lockdown period were prevalent and associated with changes in dietary behaviors. Preventative policies and nutritional guidance should be developed to address these concerns in order to reduce inappropriate dietary behaviors amid public health crises.
Seaweeds are a source of food throughout the Pacific region. Kiribati, however, does not have a strong history of using seaweed in their diets, despite having reliable access to indigenous edible seaweeds. A series of peer-led seaweed training workshops held in Kiribati between 2018 and 2019 provided women with knowledge, skills, and motivational support needed to engage in the seaweed supply chain, from harvesting, processing, and marketing to consumption. This study aimed to identify opportunities and enablers to support women’s participation across the seaweed supply chain. Structured interviews with 49 women explored their interest and expected costs and benefits from involvement in the supply chain. There was high interest in most seaweed-related activities and the key motivators were health and nutrition for themselves and their family. Participants were also interested in developing and sharing new skills and saw the potential for income generation. However, there were also clear barriers including a desire for further training in seaweed harvesting, processing, and recipe creation; additional social support; and in public promotion. Given the natural resources and desire of women to engage in developing this new edible seaweed supply chain in Kiribati, there is now a need for capacity development to build social and economic wellbeing and food security across the broader community. Additional peer-to-peer training opportunities may look to other Pacific Islands where seaweed is already an established and traditional food.