International Journal of Agricultural and Life sciences (Skyfox Publishing Group)
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Determinants of adoption of home garden agroforestry practice and its role to food security in Southern Ethiopia
Full text linkEthiopia\u27s adoption of home garden agroforestry practice is influenced by a number of factors. This study explores the complex network of variables that affect food production, livelihoods, and farmers\u27 decisions to participate in agroforestry in home gardens in the Aleta Chuko Woreda. One common tactic to address food-related challenges is agroforestry. This research aims to evaluate the factors that lead to the adoption of agroforestry practices in home gardens and their impact on food security within the area. The sample households were chosen through a multistage sampling technique. 312 households also took part in the home survey. To triangulate survey data, key informant interviews and focus groups were held. Binary Logit regression models and descriptive statistics were applied. The outcomes of the findings demonstrated the significance of home garden agroforestry practices in the investigated area. Addressing nutritional concerns, and giving households extra revenue streams particularly for women counterparts were all favorable effects. This is due to they have unique knowledge for identification of local crop species. The majority of the area\u27s forest trees are important for preventing and responding to potential climate change extremes and provision of medicinal value. Moreover, homes within the research region stated that technology is crucial for adjusting to and reducing the dangers associated with climate change. The practice of agroforestry home gardens in Southern Ethiopia has a long history. It has a substantial use in the southern Ethiopia adaptation and mitigation to climate change hazards. When it comes to implementing home garden agroforestry, family size, cooperative group participation, educational status, and access to credit and extension services all show statistically significant connections. Thus, in order to help farmers improve their standard of living and improving food security status, the government and other supporting organizations should support home garden agroforestry practices
A Comprehensive Review of Safety, Security, and Food Waste in the Food Supply Chain Logistics
Full text linkThe food supply chain logistics (FSCL) plays a vital role in ensuring food reaches consumers safely and efficiently. As the global food system becomes more complex, ensuring the safety, security, and minimizing food waste throughout the supply chain has become increasingly important. This review examines the key challenges and solutions associated with food safety, food security, and food waste in the FSCL, highlighting their interdependence and the need for integrated solutions. Food safety encompasses measures to prevent contamination, spoilage, and health hazards from farm to fork, utilizing technologies such as traceability systems. Food waste, which accounts for approximately one-third of global food production, results from inefficiencies and improper handling throughout the supply chain, with significant losses occurring in production, distribution, and consumption stages. Strategies to combat food waste include improving logistics infrastructure, better inventory management, and consumer education. This review advocates for a holistic approach to improving safety, security, and waste reduction in the FSCL, emphasizing the adoption of advanced technologies, policy interventions, and sustainable practices to create a more resilient, efficient, and sustainable food syste
Food Production, Availability, Agricultural Systems, and Food Security: A Detailed Review
Full text linkFood production, availability, agricultural systems, and food security are intricately linked components of the global food system. Ensuring food security, defined as the availability, access, and stability of sufficient, safe, and nutritious food for all, is one of the most pressing challenges faced by both developed and developing countries. This comprehensive review explores the relationship between food production and availability, the role of agricultural systems in ensuring food security, and the critical factors that influence these processes, including climate change, technological advancements, policy frameworks, and socioeconomic factors. Food availability is shaped by both the efficiency of agricultural systems and the effectiveness of food distribution networks. This involves addressing post-harvest losses, improving storage and transportation infrastructure, and managing global trade dynamics. The review also delves into the impact of climate change on food systems, highlighting the need for resilient agricultural practices and adaptive policies to ensure long-term food security. The review concludes by advocating for a holistic, interdisciplinary approach to food security that integrates sustainable agricultural development, policy interventions, technological innovation, and community-level resilience to ensure equitable and sustainable food systems for future generations
Review of Dairy Production, Processing, and Strategies for Milk Marketing Development
Full text linkDairy production and processing involve the conversion of raw milk into a variety of consumable products such as milk, cheese, butter, yogurt, and ice cream. The process begins at dairy farms, where milk is collected from animals like cows, goats, and sheep. It is then transported to processing facilities, where it undergoes several key stages, including pasteurization, homogenization, fermentation, and coagulation, to ensure safety, quality, and desirable sensory properties. Pasteurization eliminates harmful pathogens, while homogenization prevents cream separation, producing smooth, uniform milk. Fermentation, facilitated by specific bacterial cultures, is essential for products like yogurt and cheese, which develop their unique flavors and textures. Dairy production and processing remain a cornerstone of the global food industry, supporting nutritional needs, economic growth, and food security. As consumer preferences and environmental concerns evolve, the dairy industry continues to innovate, integrating sustainability practices and improving processing techniques to meet future challenges
Himalayan Dioscorea villosa: A Comprehensive Analysis
Full text linkHimalayan Dioscorea villosa, a species of wild yam indigenous to the Himalayan region, has garnered attention for its diverse phytochemical composition and traditional medicinal uses. This comprehensive analysis explores the botanical, phytochemical, pharmacological, and ethnobotanical aspects of Himalayan Dioscorea villosa. The review synthesizes existing literature to provide insights into its taxonomical classification, morphological characteristics, and distribution patterns in the Himalayan ecosystem. It delves into the phytochemical profile of Dioscorea villosa, highlighting the presence of bioactive compounds such as diosgenin, flavonoids, alkaloids, and saponins. Moreover, the review examines the traditional uses of Himalayan Dioscorea villosa in folk medicine, shedding light on its purported therapeutic properties in treating various ailments. Furthermore, this analysis critically evaluates pharmacological studies elucidating the anti- inflammatory, antioxidant, antimicrobial, anticancer, and hormone-modulating activities of Dioscorea villosa extracts and isolated compounds. The pharmacokinetics and toxicological aspects of Himalayan Dioscorea villosa are also discussed, emphasizing the need for further research to ascertain its safety profile and dosage recommendations. Additionally, cultivation practices and conservation strategies for sustaining wild yam populations in the Himalayan region are addressed
A Comprehensive Review of Traditional Food Processing Methods and Their Effects on Food Security
Full text linkTraditional food processing methods, which have been used for centuries across various cultures, play a crucial role in ensuring food security. These methods, including fermentation, drying, smoking, milling, and preservation, help extend the shelf life of food, improve its nutritional quality, and enhance food availability, especially in regions prone to seasonal fluctuations and food shortages. Traditional processing methods also contribute to the development of local economies by empowering small-scale farmers and processors. However, these techniques can have both positive and negative effects on food security, depending on their efficiency, scalability, and sustainability. This review explores a range of traditional food processing methods, analyzing their impact on food preservation, nutrient retention, and the socio-economic aspects of food security. Additionally, it discusses the challenges and opportunities presented by integrating traditional food processing into modern food systems. Emphasis is placed on how these methods can complement contemporary technologies to build resilient food systems that address hunger, malnutrition, and poverty, particularly in rural and resource-poor settings
Effect of canning on the canning attributes and proximate composition of Bruchid Resistant, Maz-type common bean Lines
Full text link: Screening of bean lines for canning attributes and proximate composition is an important input for the food industry, bean researchers, and other end users. The objective of this study was to evaluate Maz-Lines common beans for their canning quality and proximate composition. Three Maz-type common bean lines were subjected to nine different canning treatments. Canning attributes and proximate composition of those maz-type canned common beans were evaluated using standard official methods. The result showed that maz-type common bean lines and the canning process significantly affected canning attributes. Consequently, the percentage of washed-drained weight ranged from 64.80 to 73.17% and 67.23 to 70.97% due to the effects of different canning treatments and maz-common bean lines, respectively. The result indicated the hydration coefficient varied from 1.03 to 1.05. The degree of clumping, appearance, splitting degree, and starchiness were also determined by the visual rating procedure. The result of those visual ratings of all three Maz-type common beans revealed promising canning quality traits. Good canning quality was obtained in a sample soaked for 40 minutes at ambient temperature, followed by blanching for 40 minutes at 75oc. The canning process caused an increase in crude protein, crude fat, total carbohydrate, and energy values in canned beans. However, the moisture and crude fiber contents of canned beans decreased as a result of varied canning treatments. It can be concluded that canning attributes and some proximate composition of the Maz-type common bean line were improved by the canning process
Sterols and Phytosterols: A Review
Full text linkDifferent classes of gelators molecules have been generating interest in recent years due to their specific nature and to their oil structuring capacity. To meet a particular food product’s requirement, oil structuring agents or oleogelators should be capable of producing gel systems with a certain level of tailoring proficiency, which will allow them to serve as feasible alternatives as fat substitute drivers. Food engineering perceives that the principles of food formulation should always comprise food safety and quality concepts without disregarding consumer acceptance as a priority when developing a novel food product. It is thus extremely challenging to meet all criteria stating that in order to serve as an agent for oil structuring, these alternatives should be food grade, affordable, nonreactive with other ingredients, versatile, and prone to tailoring features. Within the design of novel food products, underestimating these considerations is certainly a recipe for disaster, since new food systems should offer very similar sensory perceptions for consumers in addition to healthier benefits
Microplastics in Food Environment: Sources, Consequences and Control Strategies: Chapter 12
No full textIncreasing accumulation of microplastics in the environment and food are of significant concern. It is unavoidable for people to consume tainted food that contains MPs, which is dangerous for both food security and people’s health. This situation creates the need to focus on monitoring and eradicating MPs across the food supply chain. MPs can move across the food chain by trophic transfer, thus leading to bioaccumulation of contaminants. MPs occur in feed, raw food and in processed foods. MPs exist in various types, size and shape which affects their absorption and degree of hazard. This review highlights the existence of MPs in food and explain its implications to food security and potential risks to human health
Detection of VBNC State Strains within the Biofilm Matrix of SS-304 Coupon Immersed in Meat Waste by PMA-PCR Assay: Chapter 16
No full textFoodborne pathogens, when present in food products, can lead to various diseases and pose significant food safety risks. The Salmonella Sp. is a common foodborne pathogen known for its various harmful effects, such as production of endotoxins, enterotoxins and invasiveness. The Viable but Non-Culturable (VBNC) state is a bacterial survival mechanism that occurs under adverse conditions. It poses a considerable challenge to both public health and food safety. The aim of this research is to establish a Propidium Monoazide- Polymerase Chain Reaction (PMA-PCR) technique capable of swiftly and sensitively detecting inducted Salmonella Sp., including its Viable but Non-Culturable (VBNC) pathogens in food samples. However, the efficacy of PMA in food waste sample has not been explored previously. In this study, SS-304 coupons were submerged in meat waste for 7 days and amount of biofilm formation were assessed at 3 and 7days interval and a total of 25 biofilm-forming bacterial strains were isolated and partially identified and the EPS production was also determined for further studies. The results showed that the addition of 1% acetic acid could directly kill Salmonella sp. cells and inhibit the formation of the VBNC state with a nutrition concentration of 25, 50, and 100%. By PMA-PCR method, the number change of cells during VBNC induction was monitored successfully. We assessed the capacity of PMA dye in food waste to identify DNA originating from viable bacteria