Many smallholder farmers in developing countries have used sustainable traditional agricultural techniques to ensure food safety and sustainability over the centuries. However, value of products, especially as an inexpensive substitution for “modern” organic products countries, is rarely studied. Using contingent valuation method, we compared Chinese consumers’ perceptions preferences products....

Hurdle technology is a method of ensuring that food products will be safe for consumption and extending their shelf life. It also ensures that pathogens in food products will be eliminated. Hurdle technology is used in food industry for the gentle but effective preservation of foods. The shelf life, sensory and nutritional quality of foods are based on applications of combined preservative fact...

This research was conducted in the west forest of Guilan, northern Iran. Data from various harvesting methods for 20 years were collected. Results showed that, productivity rate of round wood, pulp wood and fuel wood has had an upward trend, while rate of traditional products (lumber, sawn wood, charcoal, etc.) has had a downward trend. Production cost has been investigated in this research. Th...

Current research activities in the area of trading digital products usually focus on specific legal or technical problems, neglecting the underlying business models and their implications on retail information systems. There is a need for a framework in to order the structure the diverse research efforts. Within the paper retailing of digital products is positioned within the wider field of ele...

Antibiotic susceptibility was evaluated for 182 Enterococcus spp. isolated from Alheira, Chouriça de Vinhais and Salpicão de Vinhais, fermented meat products produced in the North of Portugal. Previously, a choice was made from a group of 1060 isolates, using phenotypic and genotypic tests. From these, 76 were previously identified as Enterococcus faecalis, 44 as Enterococcus faecium, one as En...

The study provides original analytical data on the micronutrient profile of some traditional Italian hams, representative of the major ham categories produced in Italy: 4 dry-cured hams (Modena, Nazionale, Parma, San Daniele), 3 cooked hams (Cotto, Scelto, Alta Qualità), 1 smoked ham (Speck). Data on macronutrients (protein, lipid, moisture), energy, trace elements (Fe, Zn, Cu, Mn, Se), B vitam...

The oxidation state of traditional fish products was measured by determining the malondialdehyde (MDA) level by HPLC and the results were compared to those given by a spectrophotometric method. The procedure involves oxidation of the products by incubation at 40 degrees C for 3 d. Samples were steam distilled in a Kjeldahl distillation apparatus and the MDA was determined in the aqueous distill...

Within the information society, the development of the electronic commerce offers meaningful employment opportunities in the Community, above all for small and medium-sized enterprises. These opportunities also regard food products and in particular the local ones. The ecommerce and its marketing strategies allow them to be well-known. This paper describes a study of the e-commerce of tradition...

traditional dea models deal with measurements of relative eciency ofdmus regarding multiple - inputs vs. multiple-outputs. one of the drawbacksof these model is the neglect of intermediate products or linkong activities. af-ter pointing out needs for inclusion of them to dea models. we propose hybridmodel that can deal with intermediate products formally using this model wecan evaluate divisio...