Storage Changes Stable Isotope Composition of Cucumbers

Vegetable food stuff produced under controlled and identical conditions from one farm of identical “age” (batch) has a similar isotopic composition. This fact can be used to control the origin of vegetables. This question is of special relevance when food-contaminations have to be traced back to the producer, or certain production claims have to be controlled. However, as vegetables are harvested, brought to whole-sale merchants and to retail shops, where they remain until being bought by the consumer, one has to consider possible changes in isotopic composition during this transfer period, when comparing vegetables of questioned origin with reference samples taken directly from the field/producer. We investigated changes in the isotope composition of vegetables during storage by studying as an example cucumbers from one batch. We stored the cucumbers in a vegetable storage under controlled conditions and removed one sample every day and analyzed its isotopic composition. We found changes in the δ15N and δ18O isotope values over the investigated period of 21 days, with both parameters showing positive linear correlations, and maximum enrichments with time of more than 1.5‰ for δ15N and more than 2‰ for δ18O. However, within the interval the samples remained in a saleable condition the isotope variations remained more or less within the variability of the sample batch. Our study demonstrates that changes in the isotopic signature in vegetables might occur after harvest during storage and have to be taken into account when (commercial) samples collected in a market are investigated.

Multi-functions of Protaetia brevitarsis surensis (PBS, Larvae for Food) Reported in South Korea

Nowadays most people in advanced countries endangered under adult diseases such as hypertension, diabetes, hyperlipidemia, inflammatory disease, human oxidation, and liver-related diseases. In South Korea also very serious situation for the adults and children by the changing from vegetable food to animal food and changed labor pattern from physical labor to mental labor. We aim to review Protaetia brevitarsis surensis (PBS)’s beneficial multi-functions on human with research reports and verification of well-known common sense in South Korea, which was commonly known as medicinally very effective in liver related diseases. PBS larvae known as cold body characteristics, so, it more effective to Yang-in(Oriental physical constitution classification method: Warm body which Jinseng, Panax ginseng, not available people) than Um-in(Cool body- Jinseng available people). The functional effects mostly known effective on liver related diseases mainly by oriental clinic and as folk remedies. However, nowadays PBS larvae’s folk remedies and other multi-functions scientifically researched and that results verified by many papers such as whitening of skin therapeutic effects, prevention of breast cancer, inflammatory disease, human oxidation, and liver-related diseases. For the increasing of medicinal effects, advanced fermentation and ethanol extraction methods will be very useful compared to non-fermentation of PBS larvae and water extraction. So, we concluded that PBS could diminish or decreasing the adult diseases and it will be very useful food and medicinal materials simultaneously for the human food and medicine by the advanced extraction methods.

Transitioning to the safe and just space inside ‘the doughnut’ by means of agroecological niche food systems: insights from Chile and Uruguay

To operate within the safe and just operating space captured by the doughnut metaphor, sustainability transitions are needed in the food system. Niche food systems with highly distinct practices and organization constitute a treasure chest of alternatives from which society can build new futures. Policy has little awareness of niche food systems and their potential contributions to sustainability transitions. Importantly, this limits society’s ability to adapt. Here, we review findings from an ongoing scientific project into different components of the vegetable food systems in Chile and Uruguay. The aim of the project is to investigate options for transitioning to low- or no-pesticide vegetable food systems. The results show: 1. the presence of promising alternative vegetable food systems in Chile, which are, however, highly marginalized and disempowered; 2. a diversity of vertical and horizontal producer arrangements in Uruguay and the need for value-driven as well as market-driven engagement; and 3. major possibilities for improving production systems to arrive within the doughnut by taking a systems perspective at the farm scale that includes the farm families and their networks. Consequences of these findings for alternative vegetable food systems are discussed.

Familiarity trumps playfulness: Exploring children’s preferences for playful design of vegetables

Vegetable-based food and drink products are becoming more popular in the United States with increased awareness of health benefits as well as their positive environmental impact. Yet, there is a lack of attention in marketing these healthy vegetable food products to children, particularly in comparison to less-nutritious food products that are effectively utilizing child-oriented design in the marketplace. This article includes four exploratory studies. The first three studies are part of a co-design process involving children and chefs to create playful vegetable products that appeal to children. These studies result in a variety of playful vegetables concepts which are then evaluated in different methods by children. The preliminary results of these studies indicate that children do not prefer playful versions of vegetables significantly more than familiar versions. The final study presented in this article specifically examines the role of familiarity and colour on a child’s preference towards select vegetable products. Contrary to expectations, a trend uncovered in all four studies demonstrate children’s inclination towards the more familiar versions of a vegetable, illustrating a need for more appropriate design interventions to effectively bring about positive changes in children’s food choices.