scholarly journals The Future of Climate Resilience in Wheat

2022 ◽  
Author(s):  
Janet M Lewis ◽  
Matthew Reynolds
Keyword(s):  
Food Industry ◽  
Grain Protein Content ◽  
Seasonal Temperature ◽  
Research Needs ◽  
Critical Part ◽  
Environmental Threats ◽  
Climate Resilience ◽  
Farmer Adoption ◽  
Yield Gain ◽  
Improved Cultivars

As the most widely cultivated crop globally - providing 20% of all human calories and protein - there is an urgent need to increase wheat’s resilience to harsher climates [1]. The risk of simultaneous crop failures due to heat and/or drought in global “breadbaskets” has risen and is projected to rise further [2-4]. Severe water scarcity events are predicted for up to 60% of the world’s wheat-growing areas by the end of this century [5]. Furthermore, for each 1°C increase in average seasonal temperature, it is predicted that wheat yields will decrease by 6% on average globally, and much more in some already marginal environments where wheat is a traditional staple food [6,7]. At the current rate of yield gain, wheat production is predicted to fall well short of future demand due to population growth alone. Emerging environmental threats only make the challenge harder. On top of this, demand by consumers, farmers and the food industry is predicted to increase due to wheat’s high grain-protein content relative to other cereals, wide growing range and adaptability to most environmental stresses. Since farmer adoption of improved cultivars is a critical part of adaptation [8], new and more targeted breeding efforts are needed to ensure that wheat's climate resilience is maximized [9-11]. This article briefly outlines research that has been conducted and current research needs to develop climate resilient wheat.

scholarly journals Genetic improvement of bread wheat yield and associated traits in Spain during the 20th century

2012 ◽  
Vol 151 (1) ◽  
pp. 105-118 ◽  
Author(s):  
M. SANCHEZ-GARCIA ◽  
C. ROYO ◽  
N. APARICIO ◽  
J. A. MARTÍN-SÁNCHEZ ◽  
F. ÁLVARO
Keyword(s):  
Plant Height ◽  
20Th Century ◽  
Wheat Yield ◽  
Grain Weight ◽  
Wheat Improvement ◽  
Yield Gain ◽  
Significant Yield ◽  
Improved Cultivars ◽  
Testing Environments ◽  
New Germplasm

SUMMARYA collection of 26 wheat genotypes widely grown in Spain during the 20th century was evaluated in eight contrasting environments in order to quantify breeding achievements in yield and associated traits. From 1930 to 2000, yield increased at a rate of 35·1 kg/ha/yr or 0·88%/yr, but estimations of relative genetic gain (RGG) were environment-dependent. RGG estimated for yield were positively associated with the average minimum daily temperatures from sowing to heading in the testing environments (R2 = 0·81; P < 0·01). The number of grains/spike and the number of spikes/m2 increased at a rate of 0·60%/yr and 0·30%/yr, respectively, while grain weight remained unchanged. The present study detected two main episodes of yield improvement during the century. The first one coincided with the introduction, during the 1950s, of the first improved cultivars derived from intra-specific crosses, which increased the yield of landraces by 30% due to an increase of c. 58% in the number of grains/spike, accompanied by a 16% reduction in grain weight. These initial cultivars (termed ‘old-bred’ in a previous study by Sanchez-Garcia et al. 2012) exhibited a higher harvest index (HI), increased from 0·25 to 0·40, but maintained the same aboveground biomass at maturity as the landraces (despite reducing both plant height and the number of tillers/plant) due to increases in the proportion of tillers bearing spikes. The second yield gain occurred after the introduction, in the early 1970s, of semi-dwarf germplasm from CIMMYT (International Maize and Wheat Improvement Centre) and some French cultivars. This new germplasm further reduced plant height, improved HI up to 0·45 and increased the number of tillers/plant while maintaining their rate of fertility, thus resulting in a yield gain of c. 37%. The cultivars released during the last decade of the century did not contribute to significant yield improvements.

E-Commerce Logistics

2012 ◽  
Vol 4 (3) ◽  
pp. 1-22 ◽  
Author(s):  
Anu Bask ◽  
Mervi Lipponen ◽  
Markku Tinnilä
Keyword(s):  
Systematic Review ◽  
21St Century ◽  
State Of The Art ◽  
Future Research ◽  
The Internet ◽  
Research Needs ◽  
Research Issues ◽  
Critical Part ◽  
Academic Literature ◽  
A Minor

E-commerce has attracted increasing interest at the beginning of the 21st century, in both academia and practice. Today, the Internet is commonly used by both consumers and businesses as a means of purchasing goods. The authors’ study focuses on e-commerce logistics, focusing on the physical delivery of goods sold over the Internet. Based on a systematic review of articles, the authors will summarize and analyze the main findings of academic literature and highlight certain research issues recognized on this topic. The main objective is to study the state-of-the-art of e-commerce logistics research and future research needs. The reviewed articles have been formed into seven categories, and each category is discussed in the paper. The largest categories discuss e-commerce logistics in relation to retail strategies, logistics strategies and structures, and buyer preferences. Although logistics is a critical part of e-commerce, it seems based on the review that not many e-commerce logistics solutions have been developed or studied in current research, and logistics has often been treated as only a minor issue among other issues in e-commerce.

scholarly journals Open Innovation and Value Creation in Crop Genetics

2020 ◽  
pp. 71-93
Author(s):  
Mathias L. Müller ◽  
Hugo Campos
Keyword(s):  
Open Innovation ◽  
Agronomic Traits ◽  
Venture Capitalists ◽  
Novel Technologies ◽  
Climate Resilience ◽  
Crop Genetics ◽  
Development Processes ◽  
Improved Cultivars ◽  
Daunting Challenge ◽  
Gain Access

Abstract The development of cultivars exhibiting improved climate resilience and containing effective input and agronomic traits and their adoption by growers and acceptance by supply chains, consumers, and society remain essential drivers of a successful agricultural strategy directed to feed the world and overcome the challenges brought by nature, an increasingly stringent regulatory environment, and an ever-growing population. In order to deliver on the daunting challenge of providing affordable, nutritious food to humankind, while reducing agriculture’s environmental footprint, new innovation models are needed. Open innovation is being adopted by seed companies in order to tap into the vast pool of human talent available beyond their boundaries and increase their ability to generate, adopt, develop, and bring to market novel technologies while building upon the increasing global community of innovators and harnessing the resources of venture capitalists. In addition, open innovation can help streamline product development processes, as well as lead to the exploration of novel markets which would otherwise go unexploited. At the same time, open innovation provides the means for other firms and entrepreneurs to gain access to technologies which would be beyond the scope of their development abilities but which can be leveraged to create significant value for their own customers and markets. This chapter provides an updated perspective on the most salient aspects of open innovation. Though its main focus is crop genetics and the development of improved cultivars, the general principles discussed also apply to other activities associated with the value chains linking agriculture and customers.

scholarly journals Strategies to Broaden the Applications of Olive Biophenols Oleuropein and Hydroxytyrosol in Food Products

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 444
Author(s):  
Mariana Monteiro ◽  
Andreia F. R. Silva ◽  
Daniela Resende ◽  
Susana S. Braga ◽  
Manuel A. Coimbra ◽  
...  
Keyword(s):  
Functional Food ◽  
Food Industry ◽  
Food Product ◽  
Research Needs ◽  
Processing Conditions ◽  
Antitumor Activities ◽  
Food Ingredients ◽  
Wide Range ◽  
Health Promoting ◽  
The Impact

Oleuropein (OLE) and hydroxytyrosol (HT) are olive-derived phenols recognised as health-promoting agents with antioxidant, anti-inflammatory, cardioprotective, antifungal, antimicrobial, and antitumor activities, providing a wide range of applications as functional food ingredients. HT is Generally Recognised as Safe (GRAS) by the European Food Safety Authority (EFSA) and the Food and Drug Administration (FDA), whereas OLE is included in EFSA daily consumptions recommendations, albeit there is no official GRAS status for its pure form. Their application in food, however, may be hindered by challenges such as degradation caused by processing conditions and undesired sensorial properties (e.g. the astringency of OLE). Among the strategies to overcome such setbacks, the encapsulation in delivery systems and the covalent and non-covalent complexation are highlighted in this review. Additionally, the synthesis of OLE and HT derivatives are studied to improve their applicability. All in all, more research needs however to be carried out to investigate the impact of these approaches on the sensory properties of the final food product and its percussions at the gastrointestinal level, as well as on bioactivity. At last limitations of these approaches at a scale of the food industry must also be considered.

scholarly journals Recent Developments in Smart Food Packaging Focused on Biobased and Biodegradable Polymers

2021 ◽  
Vol 5 ◽  
Author(s):  
Pablo R. Salgado ◽  
Luciana Di Giorgio ◽  
Yanina S. Musso ◽  
Adriana N. Mauri
Keyword(s):  
Food Production ◽  
Food Industry ◽  
Food Packaging ◽  
Driving Forces ◽  
Scale Up ◽  
Future Research ◽  
Research Needs ◽  
Regulatory Aspects ◽  
Biobased Polymers ◽  
Recent Developments

Food packaging has a crucial function in the modern food industry. New food packaging technologies seek to meet consumers and industrial's demands. Changes related to food production, sale practices and consumers' lifestyles, along with environmental awareness and the advance in new areas of knowledge (such as nanotechnology or biotechnology), act as driving forces to develop smart packages that can extend food shelf-life, keeping and supervising their innocuousness and quality and also taking care of the environment. This review describes the main concepts and types of active and intelligent food packaging, focusing on recent progress and new trends using biodegradable and biobased polymers. Numerous studies show the great possibilities of these materials. Future research needs to focus on some important aspects such as possibilities to scale-up, costs, regulatory aspects, and consumers' acceptance, to make these systems commercially viable.

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

Understanding Limited Use of Amplification in Infants and Children Who Are Hard of Hearing

2015 ◽  
Vol 25 (1) ◽  
pp. 15-23 ◽  
Author(s):  
Ryan W. McCreery ◽  
Elizabeth A. Walker ◽  
Meredith Spratford
Keyword(s):  
Hard Of Hearing ◽  
Hearing Aid ◽  
Management Strategies ◽  
Infants And Children ◽  
Future Research ◽  
Research Needs ◽  
Case Examples ◽  
Hearing Aid Use ◽  
Wide Range ◽  
In Infants And Children

The effectiveness of amplification for infants and children can be mediated by how much the child uses the device. Existing research suggests that establishing hearing aid use can be challenging. A wide range of factors can influence hearing aid use in children, including the child's age, degree of hearing loss, and socioeconomic status. Audiological interventions, including using validated prescriptive approaches and verification, performing on-going training and orientation, and communicating with caregivers about hearing aid use can also increase hearing aid use by infants and children. Case examples are used to highlight the factors that influence hearing aid use. Potential management strategies and future research needs are also discussed.

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