scholarly journals Using Mobile Fruit Vendors to Increase Access to Fresh Fruit and Vegetables for Schoolchildren

Author(s):  
JM Tester ◽  
IH Yen ◽  
B Laraia
2014 ◽  
pp. 147-166 ◽  
Author(s):  
Wojciech J. Florkowski ◽  
Anna M. Klepacka ◽  
Padmanand Madhavan Nambiar ◽  
Ting Meng ◽  
Shengfei Fu ◽  
...  

2021 ◽  
pp. 59-80
Author(s):  
Valentina Lacivita ◽  
Matteo Alessandro Del Nobile ◽  
Amalia Conte

2020 ◽  
Vol 119 (476) ◽  
pp. 311-337 ◽  
Author(s):  
Shiela Chikulo ◽  
Paul Hebinck ◽  
Bill Kinsey

Abstract The functioning of markets is premised on the creation of collaborative relationships and networks. Food markets in Zimbabwe are evolving in response to state interventions that aim to restructure the marketplace and the flow of produce. This article explores Mbare Musika, the oldest and largest marketplace in Harare supplying the city with fresh fruit and vegetables. We analyse Mbare Musika from the perspective of the interactions among farmers and retailers, vendors, transporters, intermediaries, officials, and customers, in creating and sustaining a specific enduring market. We use actor narratives to understand the ordering and (re)ordering of people and produce in the context of informalization, shifting polycentric relationships, and market infrastructure to sustain livelihoods anchored on the circulation of large volumes of diverse fresh produce. The market is overtly economic in outlook but, intrinsically, it is a social arena where discourses are continuously reconstructed, reproduced, and expressed through daily interactions. We situate Mbare Musika in past and present sociopolitical processes of transformation in Zimbabwe.


1983 ◽  
Vol 66 (6) ◽  
pp. 1377-1379
Author(s):  
Ron B H Wills ◽  
Pushparany Wimalasirl ◽  
Heather Greenfield

Abstract The vitamin C content of several fresh fruit and vegetables was determined by a liquid chromatographic (LC) method which gave simultaneous separate values for ascorbic acid and dehydroascorbic acid (DHA) and by the official AOAC methods of microfluorometry and dye-titration. The levels of ascorbic acid obtained by LC and dye-titration were in good agreement, except for a few colored products where it was difficult to determine the end point of the titration. The combined values for ascorbic acid and DHA obtained by LC and microfluorometry were in agreement for most produce, but for about one-third of the samples, the values obtained by microfluorometry were significantly higher.


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