Globalizing organic: nationalism, neoliberalism, and alternative food in Israel

2021 ◽  
pp. 1-2
Author(s):  
Jennifer R. Shutek
Keyword(s):  
Alternative Food

Utilization Of White-Meat, Red-Meat And Super Red Dragon Fruit (Hylocereus sp) Skin Waste As An Alternative Food Source

2018 ◽  
Vol 1 (01) ◽  
pp. 18-21
Author(s):  
Yulian Syahputri ◽  
Diana Widiastuti
Keyword(s):  
Dietary Fiber ◽  
Food Source ◽  
Red Meat ◽  
Raw Material ◽  
Alternative Food ◽  
Sodium Metabisulfite ◽  
White Meat ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Alternative Food Source

Dragon fruit skin, waste material (dragon fruit waste), will have a profitable sale value if it can be used as a food raw material. Dragon fruit skin waste contains relatively high dietary fiber so it can be used as a food raw material. This study aims to utilize dragon fruit skin waste for the manufacture of dragon fruit skin flour as an alternative food source. Some tests are made on white-meat dragon fruit skin, red-meat dragon fruit skin and super red dragon fruit skin. The preliminary study is the soaking of the three types of dragon fruit skin in two solutions, namely 0.1% sodium citrate and 0.1% sodium metabisulfite to prevent the browning effect on flour. Dragon fruit skin flour from the soaking with both solutions is then characterized physically, including its texture, color, flavor and rendement. The best physical characterization is followed by chemical characterization, including the contents of water, ash, protein, fat, carbohydrate, dietary fiber, minerals (Fe, Na, K, Ca and P), and also microbiological characterization of Escherichia coli, molds and Bacillus cereus. The chemical and microbiological characterization shows that the red-meat dragon fruit skin flour has better results than the white-meat and super red dragon fruit skin flour does. The red-meat dragon fruit skin flour contains 8.80% water, 0.20% ash, 2.35% fat, 7.69%, protein, 68,29% carbohydrate and 28,72% dietary fiber as well as 4.40 mg K, 8.76 mg Na , 0.65 mg Fe , 10.20 mg Ca and 32.58 mg P. Keywords: Waste, Dragon Fruit Skin, Dragon Fruit Skin Powder, Alternative Food Source

ANALISIS DAYA SAING DAN STRATEGI PENGEMBANGAN AGRIBISNIS GANDUM LOKAL DI INDONESIA

2013 ◽  
Vol 1 (1) ◽  
pp. 9
Author(s):  
Lukman Muhammad Baga ◽  
Agnes A. D. Puspita
Keyword(s):  
Swot Analysis ◽  
Food Product ◽  
Development Strategies ◽  
Alternative Food ◽  
Staple Food ◽  
Competitive Position ◽  
Wheat Production ◽  
Indonesian Government ◽  
High Carbohydrate ◽  
Developing Strategies

<em>Wheat is an alternative food product that contains high carbohydrate, which is currently consumed by many Indonesian people in order to substitute their staple food of rice.  However, Indonesia must import large amount of this product, and during the last decade the imported volume has dramatically increased.  In 2008 the imported wheat reached 4.9 million tons. Since 2001, Indonesian Government has developed domestic wheat agribusiness which aimed to establish industrial villages of domestic wheat production.  However, due to some obstacles, the program is not successful yet. Therefore, it is needed to study the competitive position of wheat agribusiness in Indonesia.  The study’s objectives are (1) to portrait the current domestic wheat agribusiness in Indonesia, (2) to analyze the domestic wheat competitive position, and (3) to formulate strategy for developing domestic wheat agribusiness in Indonesia as an effort to fulfill some part of domestic wheat demand and to build industrial villages of wheat production. The study was conducted in 2009. Data have been analyzed by using the frame of Porter’s Diamond Theory in order to find out the competitive position of Indonesian domestic wheat agribusiness.  Afterwards, SWOT analysis is used to investigate internal strengths and weaknesses as well as external opportunities and threats of Indonesian wheat agribusiness in order to formulate the developing strategies. Finally, the approach of strategic architecture is used to arrange the formulated strategies where it can be easier to get the picture. The conclusion of Porter’s Diamond analysis showed that each subsystems of domestic wheat agribusiness in Indonesia still do not support one to another, therefore, its competitiveness becomes weak. In order to strengthen its competitiveness, domestic wheat agribusiness needs to be developed more properly by paying attention to development strategies which have been consciously formulated and put in mapping of strategic architecture.</em>

Standarisasi Ganyong (Canna edulis ker) Sebagai Pangan Alternatif Pasien Diabetes Mellitus

2019 ◽  
Vol 4 (2) ◽  
pp. 111
Author(s):  
Veni Dayu Putri ◽  
Fitri Dyna
Keyword(s):  
Diabetes Mellitus ◽  
Resistant Starch ◽  
Proximate Analysis ◽  
Alternative Food ◽  
Crude Fiber ◽  
Food Ingredient ◽  
Testing Method ◽  
Total Food ◽  
Fiber Protein ◽  
Arrowroot Starch

<p><em>Manusia membutuhkan nutrisi untuk memenuhi kebutuhan tubuh seperti karbohidrat, protein, lemak, vitamin dan mineral. Perubahan gaya hidup dan pola konsumsi pangan masyarakat berpengaruh terhadap peningkatan penyakit degeneratif seperti diabetes mellitus (DM). Konsumsi serat dari pati resisten/resistant strach (RS) sangat diperlukan untuk mencegah DM. RS merupakan salah satu pangan hasil modifikasi yang berpotensi sebagai ingredient pangan fungsional. Ganyong merupakan pangan sumber karbohidrat yang mudah ditanam yang dapat dijadikan pangan alternatif bagi penderita DM dengan memodifikasi pati ganyong menjadi RS sehingga mengurangi kandungan indeks glikemiknya (IG). Penelitian ini bertujuan untuk mengetahui kadar abu, air, protein, karbohidrat, lemak dan serat kasar RS ganyong termodifikasi. Pengolahan pati ganyong menjadi RS dilakukan dengan metode autoclaving-cooling dengan 3 siklus pada suhu 130oC dan analisis proksimat mengacu pada metode pengujian SNI 01-2891-1992. Hasil analisis proksimat RS ganyong dibandingkan dengan pati ganyong memperlihatkan peningkatan kadar abu (0,68%), protein (0,56%), lemak (0,28%) dan serat kasar (6,61%), sementara kadar air dan karbohidrat mengalami penurunan yaitu 9,38% dan 74,25%.  Dapat disimpulkan bahwa RS ganyong bisa digunakan sebagai pangan alternatif pada pasien DM karena semakin tinggi nilai kadar serat, protein dan lemak suatu pangan, maka nilai IG semakin rendah. Bagi penderita DM dapat memilih produk pangan yang akan dikonsumsi yang memiliki IG rendah dengan ciri tingginya nilai serat pangan total, lemak dan protein.</em></p><p><em><br /></em></p><p><em><em>Humans need nutrients to fulfill the body’s need such as carbohydrates, proteins, fats, vitamins and minerals. Changes in lifestyle and patterns of food consumption affect the increase in degenerative diseases such as diabetes mellitus (DM). Consumption of fiber from resistant starch is very necessary to prevent DM ,. Resistant starch (RS) is a modified food that has the potential as a functional food ingredient. Arrowroot is a food source of carbohydrates that is easily planted that can be used as an alternative food for people with DM by modifying arrowroot starch into RS thereby reducing the content of the glycemic index (GI). The purpose of this research was to determine ash content, water content, protein, carbohydrates, fat and crude fiber arrowroot RS modified by autoclaving cooling. The procedure of arrowroot starch into RS is carried out by autoclaving cooling method with 3 cycles at 130oC. Proximate analysis conducted refers to the SNI 01-2891-1992 testing method. The results of proximate analysis of arrowroot RS compared to arrowroot starch showed increased levels of ash (0,68%), protein (0,56%), fat (0,28%) and crude fiber (6,61%), while water and carbohydrate content decreased 9,38% and 74,25% respectively. The results showed that arrowroot RS can be used as an alternative food in DM patients because the higher the value of fiber, protein and fat of a food, the lower the GI value. For patients of DM can choose food products that will be consumed that have a low GI with a high value of total food fiber, fat and protein.</em></em></p>

Running wild in the marketplace: the articulation and negotiation of an alternative food network

2017 ◽  
Vol 33 (7-8) ◽  
pp. 502-528 ◽  
Author(s):  
Ingrid Kajzer Mitchell ◽  
Will Low ◽  
Eileen Davenport ◽  
Tim Brigham
Keyword(s):  
Alternative Food ◽  
Food Network ◽  
Alternative Food Network

scholarly journals Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of “Beer Flavor” in Non-Alcoholic Beer

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1914
Author(s):  
Scott Lafontaine ◽  
Kay Senn ◽  
Laura Knoke ◽  
Christian Schubert ◽  
Johanna Dennenlöhr ◽  
...  
Keyword(s):  
North American ◽  
Alternative Food ◽  
Chemical Components ◽  
Sensory Panel ◽  
Food And Beverage ◽  
Beer Flavor ◽  
Chemical Techniques ◽  
Selection Of

Forty-two commercial non-alcoholic beer (NAB) brands were analyzed using sensory and chemical techniques to understand which analytes and/or flavors were most responsible for invoking the perception of “beer flavor” (for Northern Californian consumers). The aroma and taste profiles of the commercial NABs, a commercial soda, and a carbonated seltzer water (n = 44) were characterized using replicated descriptive and CATA analyses performed by a trained sensory panel (i.e., 11 panelists). A number of non-volatile and volatile techniques were then used to chemically deconstruct the products. Consumer analysis (i.e., 129 Northern Californian consumers) was also used to evaluate a selection of these NABs (i.e., 12) and how similar they thought the aroma, taste and mouthfeels of these products were to beer, soda, and water. The results show that certain constituents drive the aroma and taste profiles which are responsible for invoking beer perception for these North American consumers. Further, beer likeness might not be a driver of preference in this diverse beverage class for Northern Californian consumers. These are important insights for brewers planning to create products for similar markets and/or more broadly for companies interested in designing other functional/alternative food and beverage products.

scholarly journals How alternative food networks work in a metropolitan area? An analysis of Solidarity Purchase Groups in Northern Italy

2019 ◽  
Vol 7 (1) ◽  
Author(s):  
Lucia Baldi ◽  
Danilo Bertoni ◽  
Giuseppina Migliore ◽  
Massimo Peri
Keyword(s):  
Metropolitan Area ◽  
Environmental Sustainability ◽  
Northern Italy ◽  
Alternative Food ◽  
Alternative Food Networks ◽  
Food Network ◽  
Alternative Food Network ◽  
High Motivation ◽  
Small Producers

Abstract Our paper focuses on Solidarity Purchase Group (SPG) participants located in a highly urbanized area, with the aim to investigate the main motivations underlining their participation in a SPG and provide a characterization of them. To this end, we carried out a survey of 795 participants involved in 125 SPGs in the metropolitan area of Milan (Italy). Taking advantage of a questionnaire with 39 questions, we run a factor analysis and a two-step cluster analysis to identify different profiles of SPG participants. Our results show that the system of values animating metropolitan SPG practitioners does not fully conform to that traditionally attributed to an alternative food network (AFN). In fact, considerations linked to food safety and healthiness prevail on altruistic motives such as environmental sustainability and solidarity toward small producers. Furthermore, metropolitan SPGs do not consider particularly desirable periurban and local food products. Observing the SPGs from this perspective, it emerges as such initiatives can flourish also in those places where the lack of connection with the surrounding territory is counterbalanced by the high motivation to buy products from trusted suppliers who are able to guarantee genuine and safe products, not necessarily located nearby.

scholarly journals Alternative Agri-Food Systems Under a Market Agencements Approach: The Case of Multifunctional Farming Activity in a Peri-Urban Area

Environments ◽  
2021 ◽  
Vol 8 (7) ◽  
pp. 61
Author(s):  
Maria Cecilia Mancini ◽  
Filippo Arfini ◽  
Federico Antonioli ◽  
Marianna Guareschi
Keyword(s):  
Urban Area ◽  
Food Systems ◽  
Food System ◽  
Large Body ◽  
Alternative Food ◽  
Design Stage ◽  
Alternative Food Networks ◽  
Alternative Food Systems ◽  
Design And Implementation ◽  
Trade Offs

(1) Background: A large body of literature is available on the environmental, social, and economic sustainability of alternative food systems, but not much of it is devoted to the dynamics underlying their design and implementation, more specifically the processes that make an alternative food system successful or not in terms of its sustainability aims. This gap seems to be particularly critical in studies concerning alternative food systems in urban and peri-urban agriculture (UPA). This paper explores how the design and implementation of multifunctional farming activity in a peri-urban area surrounding the city of Reggio Emilia in the Emilia-Romagna region of Italy impact the achievement of its sustainability aims. (2) Methods: The environmental, social, and economic components of this project are explored in light of the sociology of market agencements. This method brings up the motivations of the human entities involved in the project, the role played by nonhuman entities, and the technical devices used for the fulfillment of the project’s aims. (3) Results: The alternative food system under study lacked a robust design phase and a shared definition of the project aims among all the stakeholders involved. This ended in a substantial mismatch between project aims and consumer expectations. (4) Conclusions: When a comprehensive design stage is neglected, the threefold aim concerning sustainability might not be achievable. In particular, the design of alternative food systems must take into account the social environment where it is intended to be put in place, especially in UPA, where consumers often live in suburban neighborhoods wherein the sense of community is not strong, thus preventing them from getting involved in a community-based project. In such cases, hybridization can play a role in the sustainability of alternative food networks, provided that some trade-offs occur among the different components of sustainability—some components of sustainability will be fully achieved, while others will not.

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