scholarly journals Successful selling of packed fresh fruit and vegetable

2009 ◽  
Vol 57 (6) ◽  
pp. 215-224
Author(s):  
Radmila Presová ◽  
Oldřich Tvrdoň ◽  
Lucie Hrdá
Keyword(s):  
Fruits And Vegetables ◽  
Consumer Demand ◽  
Fresh Fruit ◽  
Fruit And Vegetables ◽  
Consumer Confidence ◽  
Fruit And Vegetable ◽  
High Quality ◽  
Specific Data ◽  
Quality Health

The paper deals with the marketability of packaged fruit and vegetables, as a new trend of satisfying consumer needs, in connection with selling-culture of stall selling and self-stores sales. It emphasize fact that food have to be wrapped into the quality, health packages, under the conditions of the Act. 477/2001 Coll.Specific data for the analytical part of this paper was provided by Hortim International Ltd. This company has operate on the Czech market since 1995. Analysis of the economic results confirmes the legitimacy of the sale of packaged fresh fruits and vegetables, but there will be neccesary longer lasting promotion. This fact also confirmed the research of consumer demand, that was made by authors. Determinant for the success sales are these factors: consumer confidence that the packaged products of fruit and vegetables are high quality.

scholarly journals Changes in carotenoid intake from fruit and vegetables in the Spanish population over the period 1964–2004

2007 ◽  
Vol 10 (10) ◽  
pp. 1018-1023 ◽  
Author(s):  
F Granado ◽  
S Blázquez ◽  
B Olmedilla
Keyword(s):  
High Performance ◽  
Fruits And Vegetables ◽  
Vegetable Consumption ◽  
Fresh Fruit ◽  
Fruit And Vegetables ◽  
Spanish Population ◽  
Fruit And Vegetable ◽  
Total Consumption ◽  
Chromatography Analysis ◽  
Consumption Data

AbstractObjectiveTo assess changes in carotenoid intake based on the variations in the consumption of fresh fruit and vegetables in the Spanish population over the period 1964–2004.DesignConsumption data of fresh fruit and vegetables from Family Budget Surveys carried out in 1964, 1980, 1990 and 2004. Consumption data (g per person per day) accounted for >90% of fruit and vegetable consumption at each time point. Quality controlled high-performance liquid chromatography analysis of the carotenoid composition of Spanish fruit and vegetable was used.SubjectsRandomly selected, private households throughout Spain (20 800 households in 1964, 30 311 households in 1980, 21 155 households in 1990 and 6000 households in 2004). Twelve vegetables and 16 fruits representing 89–96% of the total consumption of fresh fruit and vegetables were used.ResultsIndividual consumption of fruit and vegetables has changed over this period, altering the total and individual intake of carotenoids. Total carotenoid intake increased from 2.5 mg per person per day in 1964 to 4.1 mg per person per day in 1990, with a decrease to 3.3 mg per person per day in 2004. These increments are due to an increase in lycopene, α- and β-carotene, while a decrease in lutein and zeaxanthin is observed during the last decade. A continuous and consistent decrease in the relative contribution of lutein in the diet is observed over the period studied.ConclusionAlthough the consumption of fruit and vegetables is still consistent with a Mediterranean-type pattern, modifications in the consumption of individual fruits and vegetables have provoked changes in total and specific carotenoid intake with potential relevance in human health.

scholarly journals Fruit and vegetables – fresh or processed – which are a better source of vitamin C?*

2019 ◽  
Vol 65 (3) ◽  
Author(s):  
Izabela Gutowska ◽  
Patrycja Marszałek ◽  
Irena Baranowska-Bosiacka ◽  
Agnieszka Łukomska ◽  
Marta Goschorska ◽  
...  
Keyword(s):  
Vitamin C ◽  
Fruits And Vegetables ◽  
Winter Season ◽  
Fresh Fruit ◽  
Fruit And Vegetables ◽  
Fruit And Vegetable ◽  
Commercial Products ◽  
Essential Component ◽  
Normal Body ◽  
Study Material

Introduction: Vitamin C is an essential component of our diet. Its presence is necessary for normal body functioning. The main sources are fruits and vegetables.The aim of the study was to evaluate the content of vitamin C in both raw and processed fruits and vegetables and products available commercially in the autumn/winter period.Materials and methods: The study material comprised 14 types of fruits and vegetables and commercial products made from them, in which we determined the content of vitamin C.Results: Differences were found in vitamin C content between fresh fruits and vegetables vs. processed fruit and vegetable products.Conclusions: Fresh fruit and vegetables are not always the best source of vitamin C in the autumn/winter season. In some cases, processed fruits and vegetables are richer in this vitamin.

scholarly journals A Scoping Review of the Operationalization of Fruit and Vegetable Variety

Nutrients ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 2868
Author(s):  
Allison N. Marshall ◽  
Alexandra van den Berg ◽  
Nalini Ranjit ◽  
Deanna M. Hoelscher
Keyword(s):  
Scoping Review ◽  
Nutrient Intake ◽  
English Language ◽  
Fruits And Vegetables ◽  
Human Study ◽  
Fruit And Vegetables ◽  
Dietary Quality ◽  
Lifestyle Behaviors ◽  
Fruit And Vegetable ◽  
Healthy Growth

Adequate consumption of fruits and vegetables is critical for healthy growth and development. Less is known about fruit and vegetable variety, with variation in operationalization of variety. This review aims to identify currently available evidence operationalizing fruit and vegetable (FV) variety through a scoping review to summarize, compare, and critically evaluate the operationalization of variety. A secondary aim is to examine the implications of measuring FV variety and outcomes including dietary quality/nutrient intake. PubMed, Medline, PsycINFO were searched using the following criteria: (1) human study participants ages 2 years and above; (2) assessment of fruit variety consumption, vegetable variety consumption, or combined fruit and vegetable variety consumption; and (3) peer-reviewed publication available in the English language. Etiologic, intervention, and determinant studies were eligible to be included, and 47 studies met inclusion criteria. Differences in operationalization of variety were found. Findings included associations of FV variety with aspects of nutrient intake, dietary behaviors, lifestyle behaviors, and health outcomes. There were no studies that assessed conventionally grown produce vs. organic produce, and none of the included studies assessed cultivar. Nonstandard classification of fruit and vegetables, differences in fruit and vegetables grown in other countries, and the restriction to studies published in the English language may have excluded studies examining variety published in languages other than English. Operationalization of variety should be reported to allow one to explore comparability across studies, use national or international guidelines for greater comparability, associate variety with nutrient intake, and change variety behaviors via intervention.

scholarly journals Determinants of Fruit and Vegetable Consumption Behavior in Student Elementary School of Pekanbaru

2019 ◽  
Vol 2 (1) ◽  
pp. 36
Author(s):  
Christine Vita Gloria Purba ◽  
Alhidayati Alhidayati ◽  
Riri Maharani ◽  
Lia Indriyani Hutabarat
Keyword(s):  
Elementary School ◽  
Fruits And Vegetables ◽  
Vegetable Consumption ◽  
Cross Sectional Study ◽  
Fruit And Vegetable Consumption ◽  
Fruit And Vegetables ◽  
P Value ◽  
Fruit And Vegetable ◽  
Cross Sectional ◽  
Role Of Parents

Background; Based on the results of the 2013 Ministry of Health's Basic Health Research in children aged 10 years and above who consumed less fruit and vegetables with a yield of 93.5%. Less fruits and vegetables consumption will inhibit the growth and development of children and increase the risk of disease. Objectives; To determined the determination of fruit and vegetable consumption in students of Elementary School 130 Pekanbaru City in 2018. Material and Method; type of research used analytic survey used cross sectional study. This research was carried out in Elementary School 130 Pekanbaru City. The sample of this study was students of class v and vi in Elementary School 130 Pekanbaru City who were taken by exhaustic sampling with a total of 113 samples. Results; there was a relationship between pleasure with a P value = 0,000 and POR = 9,200 (CI = 2,756-32,853), the role of parents in relation to vegetables with P value = 0.02 and POR = 4.163 (CI = 1.590-10,898), menu variation with P value = 0.003 and POR = 4.218 (CI = 1.549-11,485) with the help of fruit and vegetable consumption. There was no relationship between knowledge with P value = 0.792 and POR = 807 (CI = 340-1199), peer support with P value = 0.410 and POR = 1.479 (CI = 581-3,761). Conclusion; For mothers to pay attention to the intake of fruit and vegetables for children, be more creative to process food for children.

scholarly journals Faktor-Faktor yang Berhubungan dengan Konsumsi Sayur dan Buah pada Siswa Sekolah Dasar

2017 ◽  
Vol 10 (2) ◽  
pp. 75
Author(s):  
Mindo Lupiana ◽  
Sadiman Sadiman
Keyword(s):  
Elementary School ◽  
Elementary School Students ◽  
Fruits And Vegetables ◽  
Vegetable Consumption ◽  
Fruit And Vegetable Consumption ◽  
Fruit And Vegetables ◽  
Fruit And Vegetable ◽  
School Students ◽  
Cross Sectional ◽  
Factors Associated

<em>Indonesian people's fruit consumption is still relatively low compared to other countries that do not have the resources to produce fruits. <strong>Purpose:</strong> this study was to determine the factors associated with fruit and vegetable consumption in elementary school students. <strong>Method</strong><strong>s:</strong> This research method uses a cross sectional design. The research population was all students in class V totaling 123 students and the study sample was 100 students who were determined using simple random sampling. This research was conducted in Negeri 1 Rajabasa Raya Bandar Lampung City. Data processing in this study was univariate and bivariate using the chi square test. <strong>Results:</strong> The results showed that the factors associated with fruit and vegetable consumption were preference (p = 0.001), knowledge (p = 0,000) and attitude (p = 000). The unrelated variable is the availability at home (p = 0.813). <strong>Conclusion:</strong> Factors that increase consumption of fruit and vegetables in elementary school students are preference, good knowledge, and supportive attitude. Socialization needs to be done to increase knowledge about the benefits and effects of less consumption of fruit and vegetables, put up a poster media about the benefits and effects of less consumption of fruits and vegetables.</em>

scholarly journals Purchase policies to fresh fruit and vegetables in supermarkets in Campo Grande, Brazil

2012 ◽  
Vol 30 (1) ◽  
pp. 132-136 ◽  
Author(s):  
Dario de O Lima-Filho ◽  
Leidy Diana de S de Oliveira ◽  
Eluiza AM Watanabe ◽  
Marcia Mitiê D Maemura
Keyword(s):  
Fruits And Vegetables ◽  
Fresh Fruit ◽  
Fruit And Vegetables ◽  
Internal Circulation ◽  
Comparative Cost ◽  
Fresh Vegetables

This study aims to analyze purchase policies to fruits and vegetables in supermarkets in Campo Grande, Brazilian Midwest. Thirteen interviews were conducted with representatives from supermarkets, small, medium and large, responsible for purchasing fresh vegetables. By analyzing the responses obtained through interviews, we can observe that producers make almost the entire supply of fruits and vegetables in large supermarkets from other states, and the small and medium establishments usually buy more with the local producer. For retailers, the fruits and vegetables represent an important factor to create internal circulation of customers in stores and a factor of attraction of clients too, in addition, this products offer high profitability. For the supermarket, the fruits and vegetables locally produced are fresher and have lower comparative cost. However, supply regularity, the volume and variety offered by local producers are considered unsatisfactory.

scholarly journals Take Five, a nutrition education intervention to increase fruit and vegetable intakes: impact on attitudes towards dietary change

1998 ◽  
Vol 80 (2) ◽  
pp. 133-140 ◽  
Author(s):  
Annie S. Anderson ◽  
David N. Cox ◽  
Susan McKellar ◽  
Joanna Reynolds ◽  
M. E. J. Lean ◽  
...  
Keyword(s):  
Nutrition Education ◽  
Fruits And Vegetables ◽  
Vegetable Consumption ◽  
Fruit And Vegetables ◽  
Education Intervention ◽  
Health Campaigns ◽  
Fruit And Vegetable ◽  
Intervention Programme ◽  
Situational Barriers ◽  
Public Health Campaigns

To assess the response of low consumers of fruit and vegetables to a nutrition education intervention programme, data were collected from 104 adults on attitudinal variables related to ‘eating more fruit, vegetables and vegetable dishes’. Questionnaires (based on the theory of planned behaviour) assessing perceived barriers to increasing fruit and vegetable consumption were administered before an action-orientated intervention programme and at the end of the intervention period (8 weeks). Questionnaire scores for belief-evaluations in the intervention groups pre- and post-study indicated that support of family and friends, food costs, time constraints and shopping practicalities (in order to increase intake of fruit, vegetable and vegetable dishes) were barriers to greater consumption of these foodstuffs. Perceived situational barriers to increasing intakes of fruits and vegetables were: limited availability of vegetables, salads and fruit at work canteens, take-aways, friends' houses and at work generally. Following the intervention the number of visits to the shops was perceived as a greater barrier for increasing intakes of fruit and vegetables. Perceived practical opportunities for increasing intakes highlighted drinking fruit juice, taking fruit as a dessert, having fruit as a between-meal snack and eating two portions of vegetables with a meal. About two-thirds of intervention subjects achieved the recommended fruit and vegetable target, but it is concluded that practical issues and situational barriers need to be addressed for the success of future public health campaigns.

scholarly journals Innovative Preservation Technology for the Fresh Fruit and Vegetables

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 719
Author(s):  
Bernardo Pace ◽  
Maria Cefola
Keyword(s):  
Fruits And Vegetables ◽  
Fresh Fruit ◽  
Fruit And Vegetables ◽  
Cold Chain ◽  
Chain Packing ◽  
Inappropriate Use ◽  
Research Activities ◽  
Preservation Technology ◽  
Nutritional Characteristics ◽  
Fresh Products

The preservation of the freshness of fruits and vegetables until their consumption is the aim of many research activities. Quality losses of fresh fruit and vegetables during cold chain are frequently attributable to an inappropriate use of postharvest technologies. Moreover, especially when fresh produce is transported to distant markets, it is necessary to adopt proper postharvest preservation technologies in order to preserve the initial quality and limit microbial decay. Nowadays, for each step of supply chain (packing house, cold storage rooms, precooling center, refrigerate transport and distribution), are available innovative preservation technologies that, alone or in combination, could improve the fresh products in order to maintain the principal quality and nutritional characteristics. The issue groups five original studies and two comprehensive reviews within the topic of preservation technologies related to innovative packaging and postharvest operation and treatments, highlighting their effect on quality keeping.

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