scholarly journals The Challenges of Organic Production and Marketing in Europe and Spain: Innovative Marketing for the Future With Quality and Safe Food Products

2009 ◽  
Vol 21 (2-3) ◽  
pp. 166-190 ◽  
Author(s):  
Antonio Colom-Gorgues
Keyword(s):  
Food Products ◽  
Organic Production ◽  
The Future ◽  
Safe Food

scholarly journals СТАН РОЗВИТКУ ОРГАНІЧНОГО ВИРОБНИЦТВА В УКРАЇНІ Й ПОЛТАВСЬКІЙ ОБЛАСТІ ТА ПЕРСПЕКТИВИ ЙОГО ДОСЛІДЖЕННЯ

2012 ◽  
pp. 207-211
Author(s):  
Ю. О. Чухліб
Keyword(s):  
Organic Agriculture ◽  
Raw Materials ◽  
Food Products ◽  
Organic Production ◽  
Status And Trends ◽  
The Status ◽  
Safe Food ◽  
Definition Of

Обґрунтована потреба в екологізації сільськогос-подарського виробництва для сприяння збережен-ня навколишнього середовища та виробництвабезпечної харчової продукції й сировини. Наведеновизначення поняття «органічне сільське господар-ство» та зазначені його основні особливості. Про-ведено огляд літературних джерел щодо стану йтенденцій розвитку органічного сільськогосподар-ського виробництва в Україні, зокрема в Полтав-ській області. Окреслено основну проблематикудослідження щодо сфери органічного виробництвав найближчі роки. Substantiated the necessity of greening agriculture to promoteenvironmental preservation and production of safe food products and food raw materials. Given the definition of "organicfarming" and described its main features. Review of literatureregarding the status and trends of organic agriculture inUkraine, particularly in the Poltava region. Defined basic problems of research in the organic production sphere in the comingyears.

scholarly journals Consumer Preferences for Private Label Brand vs. National Brand Organic Juice and Eggs: A Latent Class Approach

2021 ◽  
Vol 13 (13) ◽  
pp. 7028
Author(s):  
Ellen J. Van Loo ◽  
Fien Minnens ◽  
Wim Verbeke
Keyword(s):  
Orange Juice ◽  
Latent Class ◽  
Consumer Preferences ◽  
Latent Class Model ◽  
Organic Food ◽  
Food Products ◽  
Organic Production ◽  
Private Label ◽  
National Brand ◽  
Major Barrier

Many retailers have expanded and diversified their private label food product assortment by offering premium-quality private label food products such as organic products. With price being identified as the major barrier for organic food purchases, private label organic food products could be a suitable and more affordable alternative for many consumers. While numerous studies have examined consumer preferences for organic food, very few organic food studies have incorporated the concept of private labels. This study addresses this research gap by studying consumer preferences and willingness to pay for national brand and private label organic food using a latent class model. Specifically, this study analyzes consumer preferences for organic eggs and orange juice and the effect of national branding versus private label. Findings show heterogeneity in consumer preferences for production method and brand, with three consumer segments being identified based on their preferences for both juice and eggs. For eggs, about half of the consumers prefer private label and organic production, whereas one-quarter clearly prefers organic, and another quarter is indifferent about the brand and the organic production. For orange juice, the majority (75%) prefer the national brand. In addition, one-quarter of the consumers prefers organic juice, and about one-third values both organic and the national brand.

scholarly journals Towards Sustainable Private Labels in an Autonomous Community during COVID-19—Analysis of Consumer Behavior and Perception on the Example of Tenerife

2021 ◽  
Vol 13 (13) ◽  
pp. 7467
Author(s):  
Maksymilian Czeczotko ◽  
Hanna Górska-Warsewicz ◽  
Wacław Laskowski ◽  
Barbara Rostecka
Keyword(s):  
Consumer Behavior ◽  
Research Question ◽  
Environmentally Friendly ◽  
Food Products ◽  
Organic Production ◽  
Autonomous Community ◽  
Private Labels ◽  
Chi Square ◽  
And Cluster Analysis ◽  
Environmentally Friendly Production

Our study aimed to analyze consumer behavior and perception towards private labels (PLs) in Tenerife as an autonomous community during COVID-19, with special attention given to sustainability aspects. The research was conducted on a sample of 500 adults purchasing PLs using quota selection and the CAWI method. We formulated four research questions related to factors of PL choice, the relationship between frequency of PL purchases, consumers’ age and income, perceived changes in PLs, and evaluation of PL products including sustainability. The latter research question referred to such product characteristics as local and environmentally friendly production, organic production, and production according to traditional technologies using only natural ingredients. For a detailed analysis of consumer behavior, we used Pearson’s chi-square test, the rho-Spearman correlation coefficient, and cluster analysis. The most important factors for purchasing PL products were lower prices compared to leading brands, attachment to a given chain, and the feeling of safety and trust in PL products. The frequency of purchase of PL food products, except for alcohol, significantly negatively correlates with age, which means that the purchase of PLs from the analyzed product categories decreases with age. The increased availability and improved image and quality of PLs were identified as the most important changes in PLs. PL food products were rated by consumers as fresh, minimally processed and with quality certificates. Environmentally friendly production methods, nutritional value, and origin from an area close to home were also indicated.

scholarly journals Transitioning towards Organic Farming: Perspectives for the Future of the Italian Organic Wine Sector

2021 ◽  
Vol 13 (5) ◽  
pp. 2815
Author(s):  
Francesca Varia ◽  
Dario Macaluso ◽  
Ida Agosta ◽  
Francesco Spatafora ◽  
Giovanni Dara Guccione
Keyword(s):  
International Markets ◽  
Organic Production ◽  
Economic Effects ◽  
Economic Determinants ◽  
The Future ◽  
Food And Beverage ◽  
Dynamic Perspective ◽  
National Certification ◽  
Wine Sector ◽  
Organic Wine

In recent years, after the publication of Regulation (EU) 2018/848 on organic production and the labelling of organic products, all stakeholders have been considering threats and opportunities in the development of the organic food and beverage sector. The aim of the study outlined in this paper was to analyse the development prospects of the Italian organic wine sector in light of the Common Agricultural Policy (CAP) environmental and climate objectives. Specifically, the study focussed on applying a System Dynamics Approach (SDA) and a Network Analysis in order to explain how the most relevant social–economic determinants of the national organic wine sector are in all likelihood influencing the hoped-for shift from conventional to organic production. Such conversion appeared to be worth exploring because, despite the increasing global demand for organic wine, the economic effects on the entire system are still somewhat unclear from a dynamic perspective. The results of the study clearly demonstrated that public policies and regulatory actions at the national and European level will continue to be very influential for the future of the national organic wine system. Different development pathways, such as groups of operators and the adoption of the new national certification system for the sustainability of the entire wine supply chain, should be undertaken by Italian “small wine operators” in order to gain international markets.

FOOD SECURITY OF THE RUSSIAN FEDERATION AND THE VORONEZH REGION: EXITING THE CRISIS AFTER THE CORONOVIRUS PANDEMIA

2020 ◽  
Vol 2 (7) ◽  
pp. 73-81
Author(s):  
L. P. BESSONOVA ◽  
◽  
T. N. TERTYCHNAYA ◽  
A. N. YAKOVLEV ◽  
S. F. YAKOVLEVA ◽  
...  
Keyword(s):  
Food Security ◽  
Russian Federation ◽  
Food Products ◽  
Industrial Complex ◽  
Economic Space ◽  
Voronezh Region ◽  
Soviet Space ◽  
The Russian Federation ◽  
Safe Food

The article shows the role of the agro-industrial complex in ensuring food security of the state. Characterized are the changes that have occurred in recent months in connection with the coronavirus pandemic. Proposals are made about possible strategic transformations of food enterprises that will allow Russian producers to overcome the risks that have arisen and provide consumers with high-quality and safe food products. Rosstat data for the period from 2012 to 2018 on the production of basic food products in the Russian Federation and the Voronezh region, the purchasing power of the population, as well as their consumption of basic food products are presented. The analysis of the actual nutrition of the population of the Russian Federation and the Voronezh region. Proposals have been made that to overcome the post-crisis crisis, it is necessary to restore Russia's influence in the post- Soviet space and the formation of a single economic space within the EAEU.

scholarly journals Potential Application of Essential Oils for Mitigation of Listeria monocytogenes in Meat and Poultry Products

2020 ◽  
Vol 7 ◽  
Author(s):  
Mojtaba Yousefi ◽  
Nasim Khorshidian ◽  
Hedayat Hosseini
Keyword(s):  
Listeria Monocytogenes ◽  
Essential Oils ◽  
Food Industry ◽  
Antimicrobial Properties ◽  
Food Products ◽  
Cell Permeability ◽  
Bioactive Components ◽  
Plant Essential Oils ◽  
Poultry Products ◽  
Safe Food

One of the most important challenges in the food industry is to provide healthy and safe food. Therefore, it is not possible to achieve this without different processes and the use of various additives. In order to improve safety and extend the shelf life of food products, various synthetic preservatives have been widely utilized by the food industry to prevent growth of spoilage and pathogenic microorganisms. On the other hand, consumers' preference to consume food products with natural additives induced food industries to use natural-based preservatives in their production. It has been observed that herbal extracts and their essential oils could be potentially considered as a replacement for chemical antimicrobials. Antimicrobial properties of plant essential oils are derived from some main bioactive components such as phenolic acids, terpenes, aldehydes, and flavonoids that are present in essential oils. Various mechanisms such as changing the fatty acid profile and structure of cell membranes and increasing the cell permeability as well as affecting membrane proteins and inhibition of functional properties of the cell wall are effective in antimicrobial activity of essential oils. Therefore, our objective is to revise the effect of various essential oils and their bioactive components against Listeria monocytogenes in meat and poultry products.

scholarly journals Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics

Molecules ◽  
2021 ◽  
Vol 26 (17) ◽  
pp. 5417
Author(s):  
Krzysztof Smarzyński ◽  
Paulina Sarbak ◽  
Przemysław Łukasz Kowalczewski ◽  
Maria Barbara Różańska ◽  
Iga Rybicka ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Food Products ◽  
Essential Amino Acids ◽  
Consumer Acceptance ◽  
Low Field ◽  
Nmr Study ◽  
The Future ◽  
Future Supply ◽  
Low Field Nmr ◽  
Small Change

The growing human population renders challenges for the future supply of food products with high nutritional value. Here, we enhanced the functional and nutritional value of biscuits, a popular sweet snack, by replacing the wheat flour with 2%, 6%, or 10% (w/w) cricket powder. Consumer acceptance ratings for reference and 2% augmented cookies were comparable, whereas the higher levels of enhancement received inferior consumer scores. This relatively small change in biscuit recipe provided significant and nutritionally desirable enhancements in the biscuits, observed in a series of analyses. An increase in the protein content was observed, including essential amino acids, as well as minerals and fat. This conversion also affected the physical properties of the biscuits, including hardness, and water molecular dynamics measured by 1H NMR. Cricket powder-augmented biscuits join the line of enhanced, functionally superior food products. This and similar food augmentation provide a viable scenario to meet the human food demands in the future.

scholarly journals Conceptual bases of investment support of organic production development in agricultural enterprises

2021 ◽  
Vol 11 (3) ◽  
pp. 118-125
Author(s):  
H.А. Kharchenko ◽  
◽  
O.A. Mazur ◽  
Keyword(s):  
Food Products ◽  
Financial Economic ◽  
Organic Production ◽  
Agricultural Enterprises ◽  
Priority Areas ◽  
Ecological Economic ◽  
Production Development ◽  
Organic Products ◽  
Main Factors

he article substantiates and analyzes the main approaches to the interpretation of economic categories “investment support” and “investment support for development”. Peculiarities of investment support for domestic enterprises engaged in the production of organic products are analyzed in the article. The necessity and prospects for the development of organic production of agri-food products as an innovative direction of agrarian business are substantiated. It has been proven that the investment support of organic agricultural enterprises involves systematic management and includes several interrelated components. The expediency of determining the sources and volumes of investment resources that can be attracted by the enterprise for the production of organic products is substantiated; priority areas for the development of effective methods of using investment resources have been identified. The main types of investments aimed at the production of organic products are identified. Theoretical and practical aspects of organic production in Ukraine are considered. The main indicators of organic production by domestic producers are analyzed. The main types of organic products in Ukraine, the total number of certified enterprises, and the area involved in the production of organic products are identified. The main ecological, economic, and social advantages of organic production are described. The main factors hindering the attraction of investments in the development of organic production are investigated. The system of financial, economic, organizational, social, and legal measures that will ensure the formation of a system of investment support for the development of agricultural enterprises engaged in the production of organic products were offered.

scholarly journals Influence of oil combinations on the structural properties of oleogels

2021 ◽  
Vol 285 ◽  
pp. 05009
Author(s):  
Yuliya Frolova ◽  
Roman Sobolev ◽  
Alla Kochetkova
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Structural Properties ◽  
Acid Composition ◽  
Vegetable Oils ◽  
Food Products ◽  
Optimal Choice ◽  
The Future

Studies of the effect of combinations of vegetable oils on the properties of oleogels will provide useful information from a technological viewpoint for the optimal choice of the composition of the oleogel used, as well as regulate the fatty acid composition of food products based on oleogels. This work aimed to study the effect of combinations of sunflower and linseed oils on the properties of oleogels structured with beeswax. As a result of the studies carried out, data were obtained on the change in the structure of oleogels depending on the ratio of oils, which, from a practical viewpoint, in the future, will make it possible to expand the range of food products containing oleogels.

scholarly journals Biopreservative nisin: its application to fishery products

2010 ◽  
Vol 5 (3) ◽  
pp. 79 ◽  
Author(s):  
Yusro Nuri Fawzya
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Acidic Medium ◽  
Bacillus Stearothermophilus ◽  
Food Additives ◽  
Chemical Properties ◽  
Food Products ◽  
Gram Positive Bacteria ◽  
Fishery Products ◽  
Safe Food

The need for safe food products amid increasingly perceived widespread use of various foodadditives which are sometimes hazardous to health. Preservative is one of food additives intendedto extend the shelf life of food products. The preservative produced by lactic acid bacteria isbacteriocin. Nisin, one of bacteriocin produced by LAB Lactococcus lactis,is considered safeand allowed its use in many countries, including Indonesia. This preservative is widely used forfood products due to its ability in inhibiting bacteria, especially Gram-positive bacteria such asClostridium botulinum, Staphylococcus aureus, Streptococcus hemolyticus, Listeriamonocytogenes, Bacillus stearothermophilus, and Bacillus subtilis.Nisin works actively at lowpH and can be used singly or in combination with other preservation treatments. Based on itsphysico chemical properties and bioactivity, the use of nisin in fishery products is more suitable infermentation process as well as fish canned in acidic medium such as tomato sauce.

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