Functional Food and Sustainable Development Once Met in the Argan Forest: The Tale of the Argan Oil

2016 ◽  
pp. 309-320 ◽  
Author(s):  
Dom Guillaume ◽  
Zoubida Charrouf
Keyword(s):  
Sustainable Development ◽  
Functional Food ◽  
Argan Oil

scholarly journals Argan Oil, Functional Food, and the Sustainable Development of the Argan Forest

2008 ◽  
Vol 3 (2) ◽  
pp. 1934578X0800300 ◽  
Author(s):  
Zoubida Charrouf ◽  
Dominique Guillaume
Keyword(s):  
Functional Food ◽  
Large Scale ◽  
Economic Value ◽  
Developed Countries ◽  
Scale Production ◽  
The Sustainable Development ◽  
Argan Oil ◽  
Large Scale Production ◽  
Argan Tree

For years, in southwestern Morocco, the decline of the argan forest has been accompanied by the concomitant desert encroachment. Preservation of this forest by increasing the economic value of argan tree was proposed twenty years ago, but successful large scale production of certified, high quality argan oil, an edible oil introduced as a functional food, has only been recently achieved. Argan oil is now marketed in most developed countries, despite its elevated price, and protection of the argan forest is now seriously being considered. The aim of this work is to present the recent progress made in argan oil production, the ways explored to commercialize the oil extraction by-products, and recent attempts to use other argan tree parts as part of a long term aim to preserve the argan forest.

Bioactive compounds and nutritional significance of virgin argan oil - an edible oil with potential as a functional food

2012 ◽  
Vol 70 (5) ◽  
pp. 266-279 ◽  
Author(s):  
Carmen Cabrera-Vique ◽  
Rocío Marfil ◽  
Rafael Giménez ◽  
Olga Martínez-Augustin
Keyword(s):  
Bioactive Compounds ◽  
Functional Food ◽  
Edible Oil ◽  
Argan Oil

scholarly journals Physicochemical, microbiological and sensorial characteristics of flour and prepared cookies from the reject cashew (Anacardium occidentale L.) neglected

2021 ◽  
Vol 10 (3) ◽  
pp. e38410313417
Author(s):  
Leonardo Bruno Aragão de Araújo ◽  
Jefferson Romáryo Duarte da Luz ◽  
Débora Batista ◽  
Andréia da Cunha Bezerra ◽  
Heryka Myrna Maia Ramalho ◽  
...  
Keyword(s):  
Sustainable Development ◽  
Functional Food ◽  
New Products ◽  
Nutritional Composition ◽  
Microbiological Analysis ◽  
Bakery Products ◽  
Important Food ◽  
The Sustainable Development ◽  
Simple Possibility ◽  
Prepared Food

Nowadays, one of the main objectives of biotechnological development of new products is linked to processes and methods improvement. In this sense, the aim of this work is to promote the sustainable development of the residue obtained from the cashew´s organic reject material aiming at to produce a target flour to be applied as a functional food. In fact, the nutritional composition of the cashew flour showed an important food profile related to fibers and carbohydrates. In relation to the prepared food as a simple possibility, cookies were produced, and its sensorial characteristics were carried out in individual booths, with 100 non trained evaluators. The results showed that the cookies demonstrated a satisfactory acceptance profile in several analyzed attributes. Concerning to the microbiological analysis, nonsignificant presence of microorganisms was detected. So, the processed cashew flour showed to be nutritionally acceptable and together with a good sensorial acceptance, can be considered as a suitable biomass to produce a large amount of bakery products.

scholarly journals The argan oil project: going from utopia to reality in 20 years

OCL ◽  
2018 ◽  
Vol 25 (2) ◽  
pp. D209 ◽  
Author(s):  
Zoubida Charrouf ◽  
Dominique Guillaume
Keyword(s):  
Sustainable Development ◽  
Rural Areas ◽  
Oil Quality ◽  
Chemical Study ◽  
Access To Education ◽  
Economic Progress ◽  
Argan Oil ◽  
Integrated Research ◽  
Research Action ◽  
Detailed Chemical

The “argan oil project” is nowadays considered as an economic success that harmoniously combined sustainable development, integrated research-action and socio-economic progress. Actually, it was a long battle whose main stages are presented here. The main stages of the argan oil project include a detailed chemical study of argan oil in order to certify argan oil quality and establish an official quality norm and obtain a geographic indication, pharmacological analyses to certify cosmetic argan oil safety, and finally a strong desire to develop Moroccan rural areas by implementing women’s cooperatives and easing the women’s access to education.

Argan Oil

2008 ◽  
Vol 39 (10) ◽  
pp. 29
Author(s):  
LESLIE S. BAUMANN
Keyword(s):  
Argan Oil

The Role of Customary Law in Sustainable Development

2006 ◽  
Author(s):  
Peter Orebech ◽  
Fred Bosselman ◽  
Jes Bjarup ◽  
David Callies ◽  
Martin Chanock ◽  
...  
Keyword(s):  
Sustainable Development ◽  
Customary Law
Sign in / Sign up

Export Citation Format

Share Document