LCA of food products and production systems

2000 ◽  
Vol 5 (4) ◽  
Author(s):  
Karin Andersson
Keyword(s):  
Production Systems ◽  
Food Products

Life cycle assessment (LCA) of food products and production systems

1994 ◽  
Vol 5 (5) ◽  
pp. 134-138 ◽  
Author(s):  
Karin Andersson ◽  
Thomas Ohlsson ◽  
Pär Olsson
Keyword(s):  
Life Cycle Assessment ◽  
Life Cycle ◽  
Production Systems ◽  
Food Products

scholarly journals Value creation in agri-food products in emerging economies: Evidences from Angola

2019 ◽  
Vol 8 (5) ◽  
pp. 35-45
Author(s):  
Alvaro Dias ◽  
◽  
Joffrana Xavier Oliveira ◽  
Beatriz Corchuelo Martinez-Azua ◽  
Pedro Eugenio Lopez-Salazar ◽  
...  
Keyword(s):  
Emerging Economies ◽  
Value Creation ◽  
Production Systems ◽  
Field Research ◽  
Food Products ◽  
Customer Relationships ◽  
Product Analysis ◽  
Extensive Field ◽  
Local Product ◽  
Advanced Production

Local products are underappreciated by Angolan consumers. However, there are some pioneer cases of local agri-food products that are valuing their producers. In as far as studies related to the creation of local value in Angola go; there is still a scarcity of literature. In this sense, the objective of this research is to shed light on what is being done in the field of value creation in local agri-food products. This study is anchored on extensive field research and comparative case studies of three Angolan agri-food products. In-depth interviews to producers and retailers and field and product analysis were used to compare the strategies of value creation. This article provides an operationalization of a model to assess value creation strategies on local agri-food products in emerging economies. We also provide empirical evidence from Angola, a country lacking scholar research. Firms show some efforts to create value in the "information" dimension, materialized through careful packaging and labeling, conveying of a set of informative elements that strengthen local product benefits. The progress in the remaining four value creation sources is yet unclear. The 'product' benefits from more advanced production systems and customer relationships revealed a strong weakness due to the nonexistence of consistent work with the distribution channels. Keywords: Angola, agri-food; Value creation, Local products; Sources of value; Emerging economies; Africa. JEL: M31; M37; Q13; O55

scholarly journals Evaluating Animal-Based Foods and Plant-Based Alternatives Using Multi-Criteria and SWOT Analyses

2020 ◽  
Vol 17 (21) ◽  
pp. 7969
Author(s):  
Irene Blanco-Gutiérrez ◽  
Consuelo Varela-Ortega ◽  
Rhys Manners
Keyword(s):  
Food Systems ◽  
Production Systems ◽  
Food Products ◽  
Food Sector ◽  
Novel Food ◽  
Stakeholder Groups ◽  
Taste Processing ◽  
Processed Products ◽  
Swot Analyses ◽  
Novel Products

Global diets have transitioned in recent decades with animal and processed products increasing. Promoting a reversal in these trends towards plant-based diets could reduce the environmental impacts of food systems and reduce the prevalence of non-communicable diseases and malnutrition. In Spain, a reference point for the Mediterranean diet (predominantly plant-source based), plant-based alternatives to traditional animal-based products are receiving increased attention. However, limited focus has been given to the opinions of stakeholder groups on the potential of these novel products. We evaluate the opinions of stakeholders within the Spanish agri-food sector, using multicriteria and SWOT analyses, on traditional and novel food products. Stakeholders involved in the supply chain of food products (producers, processors, and distributors) were critical of novel plant-based foods, highlighting problems with their taste, processing technology, and high prices. These results contrast with the perspectives of policymakers, researchers, environmental NGOs, and consumers who see novel products more positively - healthier, more sustainable, and highly profitable. These results illustrate the more traditional mindset seen in Spanish production systems, contrasting with the rapidly shifting tastes and demands of consumers and the potential legislative orientation of policymakers. This study calls for improved understanding and collaboration between stakeholders to better manage complex choices that affect the future of food systems during their needed transformation.

Component flow analysis — an effective approach to production systems' design

1972 ◽  
Vol 51 (5) ◽  
pp. 165 ◽  
Author(s):  
I.G.K. Ei-Essawy ◽  
J. Torrance
Keyword(s):  
Production Systems ◽  
Flow Analysis ◽  
Systems Design

Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

2020 ◽  
pp. 64-70
Author(s):  
Mariya Y. Medvedevskikh ◽  
Anna S. Sergeeva
Keyword(s):  
Reference Materials ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Animal Feed ◽  
Raw Materials ◽  
Meat Products ◽  
Metrological Traceability ◽  
Food Products ◽  
Freeze Dried ◽  
Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

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