The Effects of pH-Neutral Electrolysed Oxidising Water on Growth and Development of Chrysanthemums

The aim of the study was to analyse the effects of pH-neutral electrolysed oxidising water (pH-neutral EOW), prepared by using the Envirolyte® system, on the growth and development of chrysanthemums. The experiment included two varieties of potted ('Tonka Blanc', 'Jahou CoCo') and two cut flower varieties of chrysanthemums ('Annecy White', 'Ninja'). The test plants planted in pots were irrigated with three different solutions of pH-neutral EOW (0%, 0.1% and 0.2%). Based on the results of the study, we can confirm that pH-neutral EOW has a significant effect on the growth and development of the studied chrysanthemum varieties. In potted chrysanthemums, we found a significant effect on the increased number and diameter of inflorescences, as well as fresh and dried weight of the plant and inflorescences. Chrysanthemums for cut flowers were taller and more developed, with a greater weight of the aboveground part of the plant. Its effect on the growth and development of the studied varieties depended on the solution of the mixture. Best results were observed with the 0.2% solution of pH-neutral EOW.

Blood Profile of Growing Rabbits Fed Pro-Vitamin A Fortified Cassava Peel Meal Based Diets

The effect of feeding pro-vitamin A cassava peel meal (PCPM) based diets to growing rabbits (n=48) for 61 days on their haematology and serum biochemical parameters was investigated. T1, T2, T3, and T4 diets were formulated with inclusion levels of 0, 15, 30, and 45%, respectively. In a completely randomized design, the rabbits were randomly allocated to four experimental groups of twelve animals each, with four rabbits constituting a replicate. On the last day of the study, blood samples were taken from each animal and analyzed for haematological and serum biochemical indices. The results of the proximate composition of experimental diets revealed that T2, T3, and T4 had high (p<0.05) ash values. T1 diet had higher (p<0.05) metabolizable energy (ME) in comparison with T3, and T4 diets. Red blood cells (RBC) and white blood cells (WBC) were improved (p<0.05) significantly in 15, 30, and 45% PCPM inclusions. T3 and T4 had better (p<0.05) packed cell volume (PCV) values, haemoglobin (Hb), mean cell haemoglobin (MCH), and mean cell haemoglobin concentration (MCHC) than T1 and T2. The treatment groups (T2, T3 and T4) had significantly higher (p<0.05) total protein, globulin, creatinine, total bilirubin, and aspartate amino transferase (AST). Cholesterol and urea levels were lowered significantly (p<0.05) in T3 and T4. All of the blood parameters were within the normal physiological range for clinically healthy rabbits, indicating that PCPM was beneficial to the rabbits' blood formation and health. T4 group had the best results and was recommended for enhanced rabbit production.

Effect of Microcredit on Profit Efficiency of Small-Scale Poultry Farmers Oyo State, Nigeria

This study investigated the effect of microcredit on profit efficiency of small-scale poultry farmers in Oyo State. Multistage sampling procedure was used to select two hundred poultry farmers for the study. Data collected were analysed using descriptive statistics, Heckman selection model, stochastic frontier and Tobit models. Result from descriptive statistics showed that men (78%) are predominantly involved in poultry production. The average age of poultry farmers in the area of study is approximately 43 years. Most of the farmers are married (77.5%) and literate (80.5%). Furthermore, most of the respondents (73.5%) had access to microcredit with 87.5% belonging to one farmer’s association or the other. Heckman two-stage selection model revealed that membership of cooperative/farmer’s association and contact with extension agent are the significant factors influencing farmer’s access to microcredit. The second stage of the model reveals that age, years of education, household size, years of farming experience, distance to source of microcredit, timeliness of microcredit and stock size are the significant factors influencing the amount of microcredit obtained by farmers. Results obtained from the stochastic frontier model showed that smallholder poultry farmers had an average profit efficiency of 54.0% in poultry production. Furthermore, the Tobit model (Model 1) results revealed that amount of microcredit, distance to source of microcredit, interest rate and loan repayment period significantly influenced farmer’s profit efficiency while in the second model, years of formal education, poultry farming experience and membership of cooperative/farmer’s association influenced farmer’s profit efficiency. The results of two-side censored Tobit model suggest that microcredit variables are the most favourable variables for line of action. This suggested that policy makers should ensure that microcredit available through the agricultural credit programmes get to the needy farmers.

A Review of Tannins in Berries

Tannins are a group of polyphenolic compounds synthesized and accumulated by higher plants as secondary metabolites. They are divided into hydrolysable tannins and proanthocyanidins and are found in many plant tissues in which they occur in diverse structures and amounts. This review provides a brief background on tannin distribution in plants, and summarizes the current literature on tannins in strawberries, raspberries, blueberries, currently the most commonly cultivated and consumed berries, and chokeberries, which have become popular in the last decades. The effects of processing and storage on tannin composition and levels in processed products are also provided.

Role of Cultural Heritage in the Development of Gastronomy Tourism in the Rural Area: Case of the Vipava Valley

Food is a reflection of natural resources, social, economic and cultural development, which is why specific features develop in cuisine, nutrition and technology. Dishes become typically territorial because of the terroir that shapes the characteristics of the local dishes and ingredients. When planning a proper gastronomic tourism offer for the requirements of the modern tourist, it is essential to base the gastronomy on everything that is given to us by both modern cultural influences and those from the past. The research focuses on gastronomy and cuisine as interpretive tools for learning about the cultural heritage of the Vipava Valley. Based on existing theoretical findings, we examined the potential of gastronomic tourism and the role of heritage in it through semi-structured interviews with experts from various fields related to Vipava gastronomy or material and non-material cultural heritage. The findings of the interviews were confirmed by analyzing three cases from the local environment. Consolidation and upgrading of gastronomy tourism of the Vipava Valley primarily depends on the stimulating economic environment, respect for the heritage itself and individual innovations. Sustainable development of the destination is based on a strong identity of the local people and is connected with rich natural resources and the heritage of producing and processing of safe, seasonal and high-quality raw materials. The research has confirmed the great role of nature in shaping the cultural heritage in the rural areas.

Role of Cultural Heritage in the Development of Gastronomy Tourism in the Rural Area: Case of the Vipava Valley

Food is a reflection of natural resources, social, economic and cultural development, which is why specific features develop in cuisine, nutrition and technology. Dishes become typically territorial because of the terroir that shapes the characteristics of the local dishes and ingredients. When planning a proper gastronomic tourism offer for the requirements of the modern tourist, it is essential to base the gastronomy on everything that is given to us by both modern cultural influences and those from the past. The research focuses on gastronomy and cuisine as interpretive tools for learning about the cultural heritage of the Vipava Valley. Based on existing theoretical findings, we examined the potential of gastronomic tourism and the role of heritage in it through semi-structured interviews with experts from various fields related to Vipava gastronomy or material and non-material cultural heritage. The findings of the interviews were confirmed by analyzing three cases from the local environment. Consolidation and upgrading of gastronomy tourism of the Vipava Valley primarily depends on the stimulating economic environment, respect for the heritage itself and individual innovations. Sustainable development of the destination is based on a strong identity of the local people and is connected with rich natural resources and the heritage of producing and processing of safe, seasonal and high-quality raw materials. The research has confirmed the great role of nature in shaping the cultural heritage in the rural areas.

Sensory Evaluation of Dry Persimmons of the Tipo (Diospyros kaki L. f.) Variety

The study carried out at the Faculty of Agriculture and Life Sciences of the University of Maribor aimed to evaluate the attractiveness of dried persimmon fruit depending on the method of preparing the fruit for drying. The methods varied in terms of the ripeness of the fruit, the thickness and shape of the slices, the presence of seeds (in fertilised fruits) and the presence of peel. Sensory evaluation was performed by students and staff, using a hedonic scale, where evaluators evaluated the appearance (shape and colour) and taste (sugar-acid ratio, texture, tartness, presence of fruit peel, and general impression) of the fruit. Dried unfertilized persimmons, with the presence of peel, cut into 3 mm thick slices, were given the highest score for overall attractiveness. In terms of taste, unfertilised, peeled persimmon slices scored the highest. Considering all parameters, the results showed that unfertilised persimmons were more suitable for drying and that the presence of the peel was not a disturbing factor for consumers.

The Occurrence of Cultivated Plants in the Region of Styria from the Palaeolithic till the Middle Ages

The aim of this review study was to analyse large paleo-botanical datasets derived from investigations of 35 archaeological sites and published during a longer time period. The presence of 18 selected crop taxa has been monitored in the region of Styria. Our results indicate that in the Copper Age, the cultivation and usage of proso millet (Panicum miliaceum) and the einkorn wheat (Triticum monococcum) was present. From the Bronze Age period, the most commonly grown taxa are barley (Hordeum vulgare), proso millet, emmer wheat (Triticum dicoccum) and spelt wheat (Triticum spelta). In the Iron Age, some new crops emerged along with the already common foxtail millet (Setaria italica) and common flax (Linum usitatissimum), a species first found in Styria during this exact period. The importance of Roman period for Styria lies in the introduction of new taxa like the Persian walnut (Juglans regia), of which remnants were also found in the studied area. The late Antiquity and Middle Ages are a wide time frame where all important cereal taxa were already known from previous periods and were also grown in the studied area, with the exception of oat (Avena sativa) and durum wheat (Triticum durum), of which remnants were absent from this period.