scholarly journals Economic Forces Influencing Value-Added Food Industries: Implications for Southern Agriculture

1989 ◽  
Vol 21 (1) ◽  
pp. 13-22 ◽  
Author(s):  
Ralph D. Christy ◽  
John M. Connor
Keyword(s):  
Labor Force ◽  
Value Added ◽  
Economic Activities ◽  
Food Industries ◽  
The Past ◽  
Important Link ◽  
Economic Forces ◽  
Production Agriculture ◽  
Value Added Products

During the past few decades, U. S. agriculture has experienced remarkable gains in productivity and efficiency. While the number of farms has declined, the economic activities supporting production agriculture continue to comprise a major sector of the U. S. economy. The value-added food and fiber complex serves as an important link between production agriculture and the larger U. S. economy. Value-added products from agriculture have a retail value of more than $700 billion annually and engage about 20 percent of the U. S. labor force (ESCOP).

Whey Utilization: Sustainable Uses and Environmental Approach

2021 ◽  
Vol 59 (2) ◽  
Author(s):  
Elizabeta Zandona ◽  
Marijana Blažić ◽  
Anet Režek Jambrak
Keyword(s):  
Whey Proteins ◽  
Organic Matter Content ◽  
Value Added ◽  
Edible Films ◽  
Matter Content ◽  
Raw Material ◽  
Sustainable Utilization ◽  
The Past ◽  
Food Applications ◽  
Value Added Products

The dairy industry produces large amounts of whey as a by- product or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, possibilities of more environmentally and economically efficient whey utilisation have been studied, primarily to convert unwanted end products into a valuable raw material. Sustainable whey management is mostly oriented to biotechnological and food applications for the development of value-added products such as whey powders, whey proteins, functional food and beverages, edible films and coatings, lactic acid and other biochemicals, bioplastic, biofuels and similar valuable bioproducts. This paper provides an overview of the sustainable utilization of whey and its constituents, considering new refining approaches and integrated processes to covert whey, or lactose and whey proteins to high value-added whey-based products.

scholarly journals Development of ‘Lignin-First’ Approaches for the Valorization of Lignocellulosic Biomass

Molecules ◽  
2020 ◽  
Vol 25 (12) ◽  
pp. 2815 ◽  
Author(s):  
Tamás I. Korányi ◽  
Bálint Fridrich ◽  
Antonio Pineda ◽  
Katalin Barta
Keyword(s):  
Lignocellulosic Biomass ◽  
Structural Modification ◽  
Complex Structure ◽  
Value Added ◽  
Original Structure ◽  
Reaction Conditions ◽  
The Past ◽  
Pulp Paper ◽  
New Strategy ◽  
Value Added Products

Currently, valorization of lignocellulosic biomass almost exclusively focuses on the production of pulp, paper, and bioethanol from its holocellulose constituent, while the remaining lignin part that comprises the highest carbon content, is burned and treated as waste. Lignin has a complex structure built up from propylphenolic subunits; therefore, its valorization to value-added products (aromatics, phenolics, biogasoline, etc.) is highly desirable. However, during the pulping processes, the original structure of native lignin changes to technical lignin. Due to this extensive structural modification, involving the cleavage of the β-O-4 moieties and the formation of recalcitrant C-C bonds, its catalytic depolymerization requires harsh reaction conditions. In order to apply mild conditions and to gain fewer and uniform products, a new strategy has emerged in the past few years, named ‘lignin-first’ or ‘reductive catalytic fractionation’ (RCF). This signifies lignin disassembly prior to carbohydrate valorization. The aim of the present work is to follow historically, year-by-year, the development of ‘lignin-first’ approach. A compact summary of reached achievements, future perspectives and remaining challenges is also given at the end of the review.

scholarly journals Whey Utilisation: Sustainable Uses and Environmental Approach

2021 ◽  
Vol 59 (2) ◽  
pp. 147-161
Author(s):  
Elizabeta Zandona ◽  
Marijana Blažić ◽  
Anet Režek Jambrak
Keyword(s):  
Whey Proteins ◽  
Organic Matter Content ◽  
Value Added ◽  
Edible Films ◽  
Matter Content ◽  
Raw Material ◽  
The Past ◽  
Sustainable Utilisation ◽  
Food Applications ◽  
Value Added Products

The dairy industry produces large amounts of whey as a by- or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, possibilities of more environmentally and economically efficient whey utilisation have been studied, primarily to convert unwanted end products into a valuable raw material. Sustainable whey management is mostly oriented to biotechnological and food applications for the development of value-added products such as whey powders, whey proteins, functional food and beverages, edible films and coatings, lactic acid and other biochemicals, bioplastic, biofuels and similar valuable bioproducts. This paper provides an overview of the sustainable utilisation of whey and its constituents, considering new refining approaches and integrated processes to covert whey, or lactose and whey proteins to high value-added whey-based products.

scholarly journals Fermented fish products in South and Southeast Asian cuisine: indigenous technology processes, nutrient composition, and cultural significance

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
Yutika Narzary ◽  
Sandeep Das ◽  
Arvind Kumar Goyal ◽  
Su Shiung Lam ◽  
Hemen Sarma ◽  
...  
Keyword(s):  
Value Added ◽  
Nutritional Composition ◽  
Potential Hazard ◽  
Cultural Significance ◽  
Fish Products ◽  
Fermented Fish ◽  
Food Industries ◽  
Catabolic Activity ◽  
Technology Processes ◽  
Value Added Products

AbstractThe cleaner production of biomass into value-added products via microbial processes adds uniqueness in terms of food quality. The microbe-mediated traditional process for transforming biomass into food is a sustainable practice in Asian food industries. The 18 fermented fish products derived through this process as well as the associated micro-flora and nutritional composition have been focused. This review aims to update the process of green conversion biomass into value-added food products for a more sustainable future. Fish products are classified based on the substrate and source of the enzymes used in fermentation, which includes the three types of technology processing discussed. According to the findings, these fermented fish contain a plethora of beneficial microbiota, making them a valuable source of probiotics that may confer nutritional and health benefits. Bacillus (12 products), Lactobacillus (12 products), Micrococcus (9 products), and Staphylococcus (9 products) were the most common bacterial genera found in 18 fermented fish products. Consuming fermented fish products is beneficial to human health due to their high levels of carbohydrate, protein, fat, and lactic acid. However, biogenic amines, which are produced by certain bacteria as a by-product of their catabolic activity, are a significant potential hazard in traditionally fermented fish.

Consecutive lipase immobilization and glycerol carbonate production under continuous-flow conditions

2016 ◽  
Vol 6 (13) ◽  
pp. 4743-4748 ◽  
Author(s):  
Raquel A. C. Leão ◽  
Stefânia P. de Souza ◽  
Daniel O. Nogueira ◽  
Guilherme M. A. Silva ◽  
Marcus V. M. Silva ◽  
...  
Keyword(s):  
Physical Properties ◽  
Continuous Flow ◽  
Value Added ◽  
Glycerol Carbonate ◽  
Flow Conditions ◽  
Lipase Immobilization ◽  
Carbonate Production ◽  
Food Industries ◽  
Value Added Products

Several value-added products can be produced from glycerol and among these products glycerol carbonate (GC) has received much attention in recent years because of its physical properties and wide application in the chemical, pharmaceutical and food industries.

scholarly journals Fermentation: A Boon for Production of Bioactive Compounds by Processing of Food Industries Wastes (By-Products)

Molecules ◽  
2018 ◽  
Vol 23 (10) ◽  
pp. 2560 ◽  
Author(s):  
Pardeep Sadh ◽  
Suresh Kumar ◽  
Prince Chawla ◽  
Joginder Duhan
Keyword(s):  
Bioactive Compounds ◽  
Food Processing ◽  
Nutritive Value ◽  
Value Added ◽  
Bioactive Components ◽  
Food Industries ◽  
Current Review ◽  
Excellent Source ◽  
By Products ◽  
Value Added Products

A large number of by-products or wastes are produced worldwide through various food industries. These wastes cause a serious disposable problem with the environment. So, now a day’s different approaches are used for alternative use of these wastes because these by-products are an excellent source of various bioactive components such as polyphenols, flavonoids, caffeine, carotenoids, creatine, and polysaccharides etc. which are beneficial for human health. Furthermore, the composition of these wastes depends on the source or type of waste. Approximately half of the waste is lignocellulosic in nature produced from food processing industries. The dissimilar types of waste produced by food industries can be fortified by various processes. Fermentation is one of the oldest approaches and there are three types of fermentation processes that are carried out such as solid state, submerged and liquid fermentation used for product transformation into value added products through microorganisms. Selections of the fermentation process are product specific. Moreover, various studies were performed to obtain or fortified different bioactive compounds that are present in food industries by-products or wastes. Therefore, the current review article discussed various sources, composition and nutritive value (especially bioactive compounds) of these wastes and their management or augmentation of value-added products through fermentation.

scholarly journals Cultivation of Mushrooms and Their Lignocellulolytic Enzyme Production Through the Utilization of Agro-Industrial Waste

Molecules ◽  
2020 ◽  
Vol 25 (12) ◽  
pp. 2811 ◽  
Author(s):  
Jaturong Kumla ◽  
Nakarin Suwannarach ◽  
Kanaporn Sujarit ◽  
Watsana Penkhrue ◽  
Pattana Kakumyan ◽  
...  
Keyword(s):  
Industrial Waste ◽  
Enzyme Production ◽  
Value Added ◽  
Mushroom Cultivation ◽  
Food Industries ◽  
Global Environmental Problems ◽  
Lignocellulosic Substrates ◽  
Global Environmental ◽  
By Products ◽  
Value Added Products

A large amount of agro-industrial waste is produced worldwide in various agricultural sectors and by different food industries. The disposal and burning of this waste have created major global environmental problems. Agro-industrial waste mainly consists of cellulose, hemicellulose and lignin, all of which are collectively defined as lignocellulosic materials. This waste can serve as a suitable substrate in the solid-state fermentation process involving mushrooms. Mushrooms degrade lignocellulosic substrates through lignocellulosic enzyme production and utilize the degraded products to produce their fruiting bodies. Therefore, mushroom cultivation can be considered a prominent biotechnological process for the reduction and valorization of agro-industrial waste. Such waste is generated as a result of the eco-friendly conversion of low-value by-products into new resources that can be used to produce value-added products. Here, we have produced a brief review of the current findings through an overview of recently published literature. This overview has focused on the use of agro-industrial waste as a growth substrate for mushroom cultivation and lignocellulolytic enzyme production.

scholarly journals THE ROLE OF ECONOMIC ACTIVITIES’ CLUSTERS IN GROSS VALUE ADDED GENERATION IN THE BALTIC STATES

2017 ◽  
Vol 5 ◽  
pp. 401-412
Author(s):  
Rima RubÄŤinskaitÄ— ◽  
GindrutÄ— KasnauskienÄ—
Keyword(s):  
Labor Force ◽  
Labour Force ◽  
Value Added ◽  
Retail Trade ◽  
Baltic States ◽  
Economic Activities ◽  
Regional Economic ◽  
Gross Value Added ◽  
The Baltic ◽  
The Impact

: Economic globalization affects regional development through different economic value creation chains. The structure of regional economic activities’ groups and size of clusters could also influence the structure and size of gross value added in a particular region. This paper examines the impact of the main labor force indicators on the generated gross value added in diverse economic activities in the Baltic States and the neighbor regions of Finland and Poland in the period of 2000-2013 according to Eurostat data. The research has shown that the structure of economic activities clusters in the Baltic States (Estonia, Latvia, Lithuania) significantly differs from the neighboring regions of Poland and Finland. We also found that the labour force input has a significant impact on the following economic activities’ clusters in the Baltic States: “Industry (except construction)”, “Wholesale and retail trade, transport, accommodation and food service activities”, “Construction”, “Professional, scientific and technical activities; administrative and support service activities”, “Financial and insurance activities”, “Arts, entertainment and recreation; other service activities; activities of household and extra-territorial organisations and bodies”. The impact of the labor force on generated gross value added differs in diverse economic activities. The authors believe that the results of this study could be useful for policy makers in building more progressive national and regional economic development strategies.

scholarly journals Development of agri-food products export in Ukraine

Ekonomika APK ◽  
2021 ◽  
Vol 315 (1) ◽  
pp. 28-33
Author(s):  
Oleksandr Zakharchuk
Keyword(s):  
Raw Materials ◽  
Value Added ◽  
Food Products ◽  
Practical Significance ◽  
Food Industries ◽  
Product Categories ◽  
Stage Of Development ◽  
Current State ◽  
Livestock Products ◽  
Value Added Products

The purpose of the article is to investigate the current state of production of value-added food products, its trends and export prospects. Research methods. The study was carried out using the following methods: structural-functional (description and explanation of the system for creating value-added products), comparison (determination of properties and characteristics based on the collected statistical data on the production of raw materials and value-added products), abstract-logical (theoretical generalizations and the wording of categories and conclusions). Research results. The levels of production of raw livestock products and value-added products have been investigated. The concept and essence of value added from agricultural products to food products are highlighted. Opportunities for the development of industrial industry and development prospects are noted. The stage of development of value-added food production and further prospects of the sector have been determined. Scientific novelty. The existing information on the concept of value added is summarized and examples are given in the Ukrainian sector of agricultural commodities and value-added products. The features and mechanisms of work of the agricultural and food sectors have been determined. Practical significance. As a result of the study, it becomes possible to identify value-added products of the agricultural and food industries. Indicators of changes in production by years and types of product categories are given. Tabl.: 3. Refs.: 10.

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