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

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).

Download Full-text

Economic Contributions of Agriculture, Natural Resources, and Food Industries in Florida in 2015

EDIS ◽

10.32473/edis-fe1020-2017 ◽

2017 ◽

Vol 2017 (5) ◽

Author(s):

Alan W. Hodges ◽

Mohammad Rahmani ◽

Christa D. Court

Keyword(s):

Value Added ◽

Economic Modeling ◽

Labor Income ◽

Food Industries ◽

Business Taxes ◽

Commodity Production ◽

Industry Output ◽

Property Income ◽

Broad Array ◽

Industry Sectors

This analysis was conducted using the Implan regional economic modeling system and associated state and county databases (IMPLAN Group LLC) to estimate economic multipliers and contributions for over 500 different industry sectors. Multipliers capture the indirect and induced economic activity generated by re-spending of income or sales revenues in a regional economy. A collection of 121 industry sectors were included in the analysis to represent the broad array of activities encompassed by agricultural and natural-resource commodity production, manufacturing, distribution and supporting services in Florida. Economic contributions can be measured in terms of employment, industry output, value added, exports, labor income, other property income, and business taxes. A glossary of economic terms used in this report is provided following this summary.

Download Full-text

Value Added from the Perspective of Econophysics

Comparative Economic Research ◽

10.18778/1508-2008.24.35 ◽

2021 ◽

Vol 24 (4) ◽

pp. 137-152

Author(s):

Ihor Hurnyak ◽

Nataliya Struk ◽

Aleksandra Kordonska

Keyword(s):

Regression Models ◽

Economic Value ◽

Value Added ◽

Economic Value Added ◽

Accounts Receivable ◽

Goods And Services ◽

Accounts Payable ◽

Intermediate Consumption ◽

Economic Forces ◽

Business Efficiency

The production, or value added, approach to GDP involves calculating an industry or sector’s output and subtracting its intermediate consumption (the goods and services used to produce the output) to derive its value added. The value added at the macro level depends on business efficiency. It reflects an increase in value that a business creates by undertaking the production process. We assumed that the market creates thousands of vibrating energies, coming from other enterprises, with different frequencies. The purpose of this article is to verify whether the econophysics approach could be successfully used to assess a business from the perspective of the interaction between economic forces. Thus, we propose that the term ‘value added’ be understood as a certain amount of accumulated energy of enterprises that comes from the interaction of basic economic forces and economic vibrating forces of accounting. Using regression models, we show the influence of basic forces, like debt and the stock market, and vibrating ones (i.e., accounts payable, accounts receivable, inventory) on the economic value added by testing US, European, and emerging markets. We confirmed the relevance and appropriateness of the econophysics approach to estimating the economic value added.

Download Full-text

Efficient production of myo-inositol in Escherichia coli through metabolic engineering

10.21203/rs.3.rs-17410/v3 ◽

2020 ◽

Author(s):

Ran You ◽

Lei Wang ◽

Congrong Shi ◽

Hao Chen ◽

Shasha Zhang ◽

...

Keyword(s):

Escherichia Coli ◽

Metabolic Engineering ◽

Carbon Flux ◽

Value Added ◽

Efficient Production ◽

Wild Type ◽

Food Industries ◽

E Coli ◽

Mixed Carbon Source

Abstract Background: The biosynthesis of high value-added compounds using metabolically engineered strains has received wide attention in recent years. Myo-inositol (inositol), an important compound in the pharmaceutics, cosmetics and food industries, is usually produced from phytate via a harsh set of chemical reactions. Recombinant Escherichia coli strains have been constructed by metabolic engineering strategies to produce inositol, but with a low yield. The proper distribution of carbon flux between cell growth and inositol production is a major challenge for constructing an efficient inositol-synthesis pathway in bacteria. Construction of metabolically engineered E. coli strains with high stoichiometric yield of inositol is desirable.Results: In the present study, we designed an inositol-synthesis pathway from glucose with a theoretical stoichiometric yield of 1 mol inositol/mol glucose. Recombinant E. coli strains with high stoichiometric yield (>0.7 mol inositol/mol glucose) were obtained. Inositol was successfully biosynthesized after introducing two crucial enzymes: inositol-3-phosphate synthase (IPS) from Trypanosoma brucei, and inositol monophosphatase (IMP) from E. coli. Based on starting strains E. coli BW25113 (wild-type) and SG104 (ΔptsG::glk, ΔgalR::zglf, ΔpoxB::acs), a series of engineered strains for inositol production was constructed by deleting the key genes pgi, pfkA and pykF. Plasmid-based expression systems for IPS and IMP were optimized, and expression of the gene zwf was regulated to enhance the stoichiometric yield of inositol. The highest stoichiometric yield (0.96 mol inositol/mol glucose) was achieved from recombinant strain R15 (SG104, Δpgi, Δpgm, and RBSL5-zwf). Strain R04 (SG104 and Δpgi) reached high-density in a 1-L fermenter when using glucose and glycerol as a mixed carbon source. In scaled-up fed-batch bioconversion in situ using strain R04, 0.82 mol inositol/mol glucose was produced within 23 h, corresponding to a titer of 106.3 g/L (590.5 mM) inositol.Conclusions: The biosynthesis of inositol from glucose in recombinant E. coli was optimized by metabolic engineering strategies. The metabolically engineered E. coli strains represent a promising method for future inositol production. This study provides an essential reference to obtain a suitable distribution of carbon flux between glycolysis and inositol synthesis.

Download Full-text

Development of Mango and Tomato Paste and It's Physico-Chemical Characterization

International Journal of Scientific Research in Science Engineering and Technology ◽

10.32628/ijsrst207537 ◽

2020 ◽

pp. 165-171

Author(s):

Dakshan Kumar Nethaji ◽

Sakamuri Suresh ◽

J. Esther Hellan Prasanna ◽

V. Vijayagopal ◽

Gurusamy Ramesh

Keyword(s):

Chemical Characterization ◽

Value Added ◽

Food Industries ◽

Mango Tree ◽

Tomato Paste ◽

Physico Chemical ◽

Wide Range ◽

Tomato Product ◽

Tomato Pulp ◽

Fresh Pulp

Mangoes are most widely used in cuisine. The Soil requirement for cultivation of Mango tree is a hardy perennial and evergreen tree and it can be grown on a wide range of soils. Value added product such as Milk Shakes can be obtained from fresh pulp of Mango which acts as an excellent source of Vitamin-A and flavonoids. Similar to that high quality Tomato product can be prepared from tomato pulp by using uniformly ripened, red colour tomato. Thus Tomato is nutritious and mostly eaten as processed fruit. So the importance of Climatic Fruit in food industries for the manufacturing of value added Product has received great attention. So the objective of present study is to analyse the composition of mango and tomato and to develop the pulp, and also to know its shelf life which favour the health benefits.

Download Full-text

Biocatalytic Production of Aldehydes: Exploring the Potential of Lathyrus cicera Amine Oxidase

Biomolecules ◽

10.3390/biom11101540 ◽

2021 ◽

Vol 11 (10) ◽

pp. 1540

Author(s):

Elisa Di Fabio ◽

Alessio Incocciati ◽

Alberto Boffi ◽

Alessandra Bonamore ◽

Alberto Macone

Keyword(s):

Amine Oxidase ◽

Aqueous Media ◽

Value Added ◽

Primary Amines ◽

Food Industries ◽

Reactive Chemicals ◽

Lathyrus Cicera ◽

Amino Oxidase ◽

Purification Protocol ◽

Biocatalytic Process

Aldehydes are a class of carbonyl compounds widely used as intermediates in the pharmaceutical, cosmetic and food industries. To date, there are few fully enzymatic methods for synthesizing these highly reactive chemicals. In the present work, we explore the biocatalytic potential of an amino oxidase extracted from the etiolated shoots of Lathyrus cicera for the synthesis of value-added aldehydes, starting from the corresponding primary amines. In this frame, we have developed a completely chromatography-free purification protocol based on crossflow ultrafiltration, which makes the production of this enzyme easily scalable. Furthermore, we determined the kinetic parameters of the amine oxidase toward 20 differently substituted aliphatic and aromatic primary amines, and we developed a biocatalytic process for their conversion into the corresponding aldehydes. The reaction occurs in aqueous media at neutral pH in the presence of catalase, which removes the hydrogen peroxide produced during the reaction itself, contributing to the recycling of oxygen. A high conversion (>95%) was achieved within 3 h for all the tested compounds.

Download Full-text

Conversion of chicken viscera into protein hydrolysate for palatant production

Malaysian Journal of Fundamental and Applied Sciences ◽

10.11113/mjfas.v0n0.615 ◽

2017 ◽

Vol 13 (4) ◽

pp. 606-611

Author(s):

Muhammad Afiq Khir Anuar ◽

Nur Husna Haron Narashid ◽

Madihah Md Salleh ◽

Adibah Yahya

Keyword(s):

Protein Hydrolysate ◽

Value Added ◽

Soy Sauce ◽

Aroma Compound ◽

Pet Food ◽

Human Food ◽

Food Industries ◽

Protein Waste ◽

Chicken Viscera ◽

Pet Owner

Flavor and aroma cannot be separated in food industries. The manipulation of the ingredients to increase the taste has started since early civilization. Common example of the earliest application of ingredients to increase the savory taste of the food is soy sauce production. The process of digging out the aroma and flavor includes frying, stewing, grilling as well as fermenting. Nowadays, much complex savory system in food can be achieved through several processes such as Maillard reaction and protein hydrolysate production. The food produced will not only be tasty but healthy. This concept was first focusing on human food production. However, the increasing number of pet owner for about 10% annually since 2008 as reported by US Pet Owner Society demands the same concept to be implemented in pet food industries. Since most pet owners considered their pets as part of their family, the pet food source from 4D (dead, dying, disable and diseased) animals are unacceptable. Therefore, the pet food industries are competing with human food industries to get the clean source of meat for food as well for flavor production. An alternative to overcome this is by utilizing the viscera of the slaughtered chicken for palatant or flavor production. Aside from meat, bones and feathers, viscera are also abundantly being considered as waste and were not fully utilized. They are rich in protein. The protein can be recovered using suitable process and later turned into a value-added product such as flavor. There is a study available for converting the protein waste into protein hydrolysate via chemical and physical technique. However, only few reports are available for the conversion process via indigenous microbes and enzymes. It is believed that the indigenous microbes and enzymes (protease, peptinase) can be utilized for protein hydrolysate production which will later can be utilized as palatant. The palatant produced should have Sulphur-based aroma compound such as 2-methyl-3-furanthiol and 2-furfuryl-thiol which serve as precursors for chicken aroma.

Download Full-text

Value-Added Compounds with Health Benefits Produced from Cheese Whey Lactose

Lactose and Lactose Derivatives ◽

10.5772/intechopen.94197 ◽

2020 ◽

Author(s):

Hada María Guevara-Alvarado ◽

Néstor Gutiérrez-Méndez ◽

Esther Carrillo-Pérez ◽

Einar Vargas-Bello-Pérez ◽

José Carlos Rodríguez-Figueroa

Keyword(s):

Intestinal Motility ◽

Cheese Whey ◽

Value Added ◽

Well Being ◽

Environmental Pollutant ◽

High Quality ◽

Food Industries ◽

Synthetic Reactions ◽

Health Promoting

Cheese whey (CW) is the yellow-green liquid main by-product from cheese manufacturing. Historically, it has been recognized as a major environmental pollutant. Nowadays, it represents a source of high-quality nutrients, such as lactose. Enzymatic bioprocesses, chemical synthetic reactions and microbial bioprocesses use lactose as substrate to obtain relevant derivatives such as lactitol, lactulose, lactosucrose, sialyllactose, kefiran and galacto-oligosaccharides. These lactose derivatives stimulate the growth of indigenous bifidobacteria and lactobacilli improving the intestinal motility, enhancing immunity and promoting the synthesis of vitamins. Also, they have versatile applications in pharmaceutical, biotechnological and food industries. Therefore, this book chapter shows the state of the art focusing on recent uses of CW lactose to produce value-added functional compounds and discusses new insights associated with their human health-promoting effects and well-being.

Download Full-text

Isolation of Industrial Important Bioactive Compounds from Microalgae

Molecules ◽

10.3390/molecules26040943 ◽

2021 ◽

Vol 26 (4) ◽

pp. 943

Author(s):

Vimala Balasubramaniam ◽

Rathi Devi-Nair Gunasegavan ◽

Suraiami Mustar ◽

June Chelyn Lee ◽

Mohd Fairulnizal Mohd Noh

Keyword(s):

Renewable Energy ◽

Bioactive Compounds ◽

Potential Application ◽

Future Prospect ◽

Biological Activities ◽

Value Added ◽

Rich Source ◽

Bioactive Components ◽

Research Gaps ◽

Food Industries

Microalgae are known as a rich source of bioactive compounds which exhibit different biological activities. Increased demand for sustainable biomass for production of important bioactive components with various potential especially therapeutic applications has resulted in noticeable interest in algae. Utilisation of microalgae in multiple scopes has been growing in various industries ranging from harnessing renewable energy to exploitation of high-value products. The focuses of this review are on production and the use of value-added components obtained from microalgae with current and potential application in the pharmaceutical, nutraceutical, cosmeceutical, energy and agri-food industries, as well as for bioremediation. Moreover, this work discusses the advantage, potential new beneficial strains, applications, limitations, research gaps and future prospect of microalgae in industry.

Download Full-text

Russian Food Import Ban – Impacts on Rural and Regional Development in Finland

European Countryside ◽

10.2478/euco-2020-0027 ◽

2020 ◽

Vol 12 (4) ◽

pp. 506-526

Author(s):

Nina Hyytiä

Keyword(s):

Computable General Equilibrium ◽

Value Added ◽

Computable General Equilibrium Model ◽

Economic Effects ◽

The European Union ◽

Rural Regions ◽

Food Industries ◽

A Minor ◽

Agriculture And Food ◽

Dynamic Computable General Equilibrium

AbstractThis paper investigates the economic effects of the food import ban that Russia imposed vis-à-vis the European Union in 2014 on the development of two structurally different rural regions in Finland. A detailed, rural-urban dataset was compiled for use with a recursive dynamic computable general equilibrium model. In the medium run, the overall economic effects of the trade ban were negative for both regions, and the value added of agriculture and food industries fell notably. When the rigidities of capital availability were relaxed, regional GDP and employment increased in South Ostrobothnia as, for instance, metal industry and construction accelerated economic growth. In North Karelia, where agriculture and food industry account for a minor share of economy, other industries could not compensate the losses the ban caused. Accordingly, the impacts were dependent on the economic structure of the region.

Download Full-text