scholarly journals Development of a Visual Servo System for Robotic Fruit Harvesting

2021 ◽  
Vol 3 (4) ◽  
pp. 840-852
Author(s):  
Duke M. Bulanon ◽  
Colton Burr ◽  
Marina DeVlieg ◽  
Trevor Braddock ◽  
Brice Allen
Keyword(s):  
Production System ◽  
Food Production ◽  
Degrees Of Freedom ◽  
Servo System ◽  
Visual Servo ◽  
Depth Sensor ◽  
Sustainable Food ◽  
Six Degrees Of Freedom ◽  
And Performance ◽  
Food Production System

One of the challenges in the future of food production, amidst increasing population and decreasing resources, is developing a sustainable food production system. It is anticipated that robotics will play a significant role in maintaining the food production system, specifically in labor-intensive operations. Therefore, the main goal of this project is to develop a robotic fruit harvesting system, initially focused on the harvesting of apples. The robotic harvesting system is composed of a six-degrees-of-freedom (DOF) robotic manipulator, a two-fingered gripper, a color camera, a depth sensor, and a personal computer. This paper details the development and performance of a visual servo system that can be used for fruit harvesting. Initial test evaluations were conducted in an indoor laboratory using plastic fruit and artificial trees. Subsequently, the system was tested outdoors in a commercial fruit orchard. Evaluation parameters included fruit detection performance, response time of the visual servo, and physical time to harvest a fruit. Results of the evaluation showed that the developed visual servo system has the potential to guide the robot for fruit harvesting.

Perspectives of potassium solubilizing microbes in sustainable food production system: A review

2019 ◽  
Vol 133 ◽  
pp. 146-159 ◽  
Author(s):  
Annum Sattar ◽  
Muhammad Naveed ◽  
Mohsin Ali ◽  
Zahir A. Zahir ◽  
Sajid M. Nadeem ◽  
...  
Keyword(s):  
Production System ◽  
Food Production ◽  
Sustainable Food ◽  
Sustainable Food Production ◽  
System A ◽  
Food Production System

scholarly journals Strategy for the Sustainability of a Food Production System for the Prosperity of Low-Income Populations in an Emerging Country: Twenty Years of Experience of the Peruvian Poultry Association

2018 ◽  
Vol 10 (11) ◽  
pp. 4035 ◽  
Author(s):  
Alejandro Fontana ◽  
Ignacio de los Ríos Carmenado ◽  
Johan Villanueva-Penedo ◽  
José Ulloa-Salazar ◽  
Denisse Santander-Peralta
Keyword(s):  
Low Income ◽  
Rural Areas ◽  
Production System ◽  
Food Production ◽  
Production Systems ◽  
Positive Impact ◽  
Three Dimensions ◽  
Sustainable Food ◽  
Emerging Country ◽  
Food Production System

This research shows a business initiative that has been able to integrate into an environmentally sustainable food production system, such as poultry farming, a positive impact on food security and public health patterns of low-income populations in an emerging country. For a process that took 20 years, the adopted strategy has become a positive experience of sustainability and prosperity in low-income populations in Peru. The objective of the research is to conceptualize and identify the key elements of this experience so that its replication in other food production systems to impact favorably the prosperity of such vulnerable population. The Working With People (WWP) model, a validated methodology for analyzing the sustainability and prosperity of rural areas in Europe, is used for the analysis of this experience. The analysis shows that the presence of the three dimensions of this model (political-contextual, technical-business, and ethical-social) ensure the sustainability of a food production system that has an impact on the prosperity of low-income populations in emerging countries. This balance is important to enrich the connections between sustainability and prosperity, with other concepts such as core values in companies, public-private cooperation, food safety, inclusion and consumption patterns.

scholarly journals Organic agriculture and sustainable food production system: Main potentials

2011 ◽  
Vol 144 (1) ◽  
pp. 92-94 ◽  
Author(s):  
Hossein Azadi ◽  
Sanne Schoonbeek ◽  
Hossein Mahmoudi ◽  
Ben Derudder ◽  
Philippe De Maeyer ◽  
...  
Keyword(s):  
Organic Agriculture ◽  
Production System ◽  
Food Production ◽  
Sustainable Food ◽  
Sustainable Food Production ◽  
Food Production System

scholarly journals Estimation of Carbon Dioxide Emissions from a Traditional Nutrient-Rich Cambodian Diet Food Production System Using Life Cycle Assessment

2021 ◽  
Vol 13 (7) ◽  
pp. 3660
Author(s):  
Rathna Hor ◽  
Phanna Ly ◽  
Agusta Samodra Putra ◽  
Riaru Ishizaki ◽  
Tofael Ahamed ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Life Cycle Assessment ◽  
Life Cycle ◽  
Co2 Emissions ◽  
Production System ◽  
Agricultural Production ◽  
Carbon Dioxide Emissions ◽  
Food Production ◽  
Carbon Dioxide Co2 ◽  
Food Production System

Traditional Cambodian food has higher nutrient balances and is environmentally sustainable compared to conventional diets. However, there is a lack of knowledge and evidence on nutrient intake and the environmental greenness of traditional food at different age distributions. The relationship between nutritional intake and environmental impact can be evaluated using carbon dioxide (CO2) emissions from agricultural production based on life cycle assessment (LCA). The objective of this study was to estimate the CO2 equivalent (eq) emissions from the traditional Cambodian diet using LCA, starting at each agricultural production phase. A one-year food consumption scenario with the traditional diet was established. Five breakfast (BF1–5) and seven lunch and dinner (LD1–7) food sets were consumed at the same rate and compared using LCA. The results showed that BF1 and LD2 had the lowest and highest emissions (0.3 Mt CO2 eq/yr and 1.2 Mt CO2 eq/yr, respectively). The food calories, minerals, and vitamins met the recommended dietary allowance. The country’s existing food production system generates CO2 emissions of 9.7 Mt CO2 eq/yr, with the proposed system reducing these by 28.9% to 6.9 Mt CO2 eq/yr. The change in each food item could decrease emissions depending on the type and quantity of the food set, especially meat and milk consumption.

scholarly journals FoodSQRBlock: Digitizing food production & supply chain with blockchain & QR code in the cloud

2021 ◽  
Author(s):  
Somdip Dey ◽  
Suman Saha ◽  
Amit Singh ◽  
Klaus D. Mcdonald-Maier
Keyword(s):  
Supply Chain ◽  
Food Safety ◽  
Production System ◽  
Food Production ◽  
Large Scale ◽  
Production Data ◽  
Blockchain Technology ◽  
Large Scale Integration ◽  
Scale Integration ◽  
Food Production System

<div><div><div><p>Food safety is an important issue in today’s world. Traditional agri-food production system doesn’t offer easy traceability of the produce at any point of the supply chain, and hence, during a food-borne outbreak, it is very difficult to sift through food production data to track produce and origin of the outbreak. In recent years, blockchain based food production system has resolved this challenge, however, none of the proposed methodologies makes the food production data easily accessible, traceable and verifiable by consumers or producers using mobile/edge devices. In this paper, we propose FoodSQRBlock (Food Safety Quick Response Block), a blockchain technology based framework, which digitizes the food production information, and makes it easily accessible, traceable and verifiable by the consumers and producers by using QR codes. We also propose a large scale integration of FoodSQRBlock in the cloud to show the feasibility and scalability of the framework, and experimental evaluation to prove that.</p></div></div></div>

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