Results 121 to 130 of about 118,702 (305)

How Does Cultural and Colonial Heritage Affect Optimal Branding Strategies? Evidence From the Rice Sector in Senegal

Agribusiness, EarlyView.
ABSTRACT Africa's cultural and colonial heritage has profoundly segmented rice markets. Whereas in ancient centers of rice domestication, consumers maintained preferences for local rice consistent with their cultural heritage, preferences have shifted toward imported Asian rice in coastal areas around seaports, due to prior exposure to colonial import ...
Kofi Britwum, Matty Demont
wiley   +1 more source

Staging an Experience of Cultural Heritage Preservation: Consumers' Willingness to Pay for Heirloom Rice in the Philippines

Agribusiness, EarlyView.
ABSTRACT The Cordillera Administrative Region in the Philippines is home to terraced rice embedded in centuries of cultural heritage. However, weak market incentives threaten sustained production, jeopardizing indigenous communities' cultural heritage and the in situ biodiversity of rice genetic resources.
Kofi Britwum, Matty Demont
wiley   +1 more source

The Impacts of Health and Environmental Information Nudges on Meat Choices: Where Does Goat Meat Fit?

Agribusiness, EarlyView.
ABSTRACT Amidst a recent surge in US goat meat imports to meet growing demand, this study contributes to the meat demand literature by examining consumer preferences for goat meat, a relatively healthy and environmentally friendly alternative to other popular meats.
Binod Khanal, Sunil P. Dhoubhadel, Rodolfo M. Nayga Jr.   +2 more
wiley   +1 more source

Entomophagy — An evaluation of quality and acceptability of Raphia palm weevil larvae (Rhynchophorus phoenicis) as influenced by thermal processing methods

Теория и практика переработки мяса
In this study, the quality and acceptability factor of Raphia palm weevil larvae (Rhynchophorus phoenicis) as influenced by different thermal processing methods were investigated.
E. S. Apata, I. R. Ebe, O. O. Olaleye, S. A. Olanloye, A. O. Joda   +4 more
doaj   +1 more source

A Cooking-Centric Approach to Diabetes Education Through Modifying Ethnic Recipes [PDF]

, 2018
Dietary behaviors influence the progression of metabolic diseases. This pilot study investigated the effects of culturally-tailored diabetes workshops on the cooking/eating behaviors and metabolic outcomes of diabetes patients in Iran.
Sepideh Ashrafzadeh, Elnaz Farajirad, Ana Baylin, Sepehr Rassi, Hossein Malekafzali, Sahar Ashrafzadeh   +5 more
core  

Charting the Path to Increased Oil Palm Output in Ghana Beyond Area Expansion: Technology or Managerial Capacity — Which Leads the Way?

Agribusiness, EarlyView.
ABSTRACT This study sets out to investigate the prospects for raising oil palm output in sub‐Saharan Africa, particularly Ghana, without further expansion of cropland. Given global concerns about oil palm's role in deforestation and land use change, the focus is on enhancing productivity on existing farmlands.
Jacob Asravor, Francis Tsiboe, Ayobami Adetoyinbo, Jacob Ankamah   +3 more
wiley   +1 more source

Who Are the Consumers of European Farmers' Markets? A Cross‐Country Analysis

Agribusiness, EarlyView.
ABSTRACT With substantial growth in the number of farmers' markets (FMs) in developed countries, the number of consumers visiting FMs is also increasing. This study comparatively assesses the consumers of FMs in three European countries where FMs traditionally play a distinctive role in food supply chains.
Áron Török, Gréta Maró, Zsófia Jámbor, Zalán Márk Maró, Barbara Tocco, Péter Balogh, Péter Czine   +6 more
wiley   +1 more source

GC-MS, GC-IMS, and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Prepared Using Different Cooking Methods

Foods
The cooking method is extremely important for the production of low-salt, wet-marinated, fermented golden pomfret because it strongly influences its flavor components and organoleptic quality.
Qiuhan Chen, Xuebo Yang, Pengzhi Hong, Meijiao Liu, Zhuyi Li, Chunxia Zhou, Saiyi Zhong, Shouchun Liu   +7 more
doaj   +1 more source

Swedish Consumers' Willingness‐to‐Pay for Plant‐Based Proteins in Pasta Sauce: Preferences and Policy Scenarios

Agribusiness, EarlyView.
ABSTRACT This paper explores Swedish consumers' protein preferences by estimating the willingness‐to‐pay (WTP) for minced meat and plant‐based proteins in pasta sauce from an in‐store experiment (n = 206) and an online discrete choice experiment (n = 517). On average, the WTP was highest for minced meat.
Emilia Mattsson, Anna Kristina Edenbrandt, Jens Rommel, Sarah Säll   +3 more
wiley   +1 more source

Analysing the Impact of Resistant Starch Formation in Basmati Rice Products: Exploring Associations with Blood Glucose and Lipid Profiles across Various Cooking and Storage Conditions In Vivo

Foods
Common cooking methods were used to prepare basmati rice products, including boiling 1 (boiling by absorption), boiling 2 (boiling in extra amount of water), frying, and pressure cooking.
Prabhjot Kaur, Harpreet Kaur, Renuka Aggarwal, Kiran Bains, Amrit Kaur Mahal, Lachhman Das Singla, Kuldeep Gupta   +6 more
doaj   +1 more source