Jordan Journal of Agricultural Sciences最新文献

{"title":"Evaluating the Performance of the AquaCrop Model to Soil Salinity in Jordan Valley","authors":"Luma Hamdi, Ayman Suleiman","doi":"10.35516/jjas.v20i2.2335","DOIUrl":"https://doi.org/10.35516/jjas.v20i2.2335","url":null,"abstract":"The demand to apply a decision support system to simulate salinity and drought is increasing with time, particularly in arid and semi-arid regions like Jordan, where the threat of land degradation by salinization is of high concern.   The main objective of this research was to evaluate the response of the AquaCrop model to soil salinity in Jordan Valley. Two experiments were conducted, one at the field and the other at the greenhouse. Three water salinity levels (S): S1 (control = 2 dS m−1), S2 (4 dS m−1), and S3 (8 dS m−1) with three irrigation amounts (R): R1 (control = 120%), R2 (100%), and R3 (70%) were used in the field. Four levels of saline water (S):S1 (control =0.65), (4) S2, (8) S3, and (10) dS m-1) S4 were used in the greenhouse. In both experiments, grain yield, and aboveground biomass were measured after harvesting. Soil salinity and pH were measured every three weeks during the growing season to monitor soil salinization. Results showed that the final field grain yield was good in calibration and validation, with a 0.96 agreement index (d). The efficiency factor (E) was 0.86 and 0.87 for calibration and validation, respectively, while the normalized root mean square error (NRMSE) was less than 4 %.  Field biomass d-index of 0.87 and 0.71 and E of 0.65 and 0.45 for Calibration and Validation were found, respectively. In the greenhouse experiment, the results were less satisfactory.  Grain yield showed d-index of 0.84 and 0.88 in calibration and validation, respectively, while biomass showed poor results. All statistical criteria used in this research indicated that the model can simulate grain yield and biomass properly in the field, however, biomass statistical results were less accurate. Overall it is recommended, to use AquaCrop for soil salinity management in Jordan Valley.","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"57 3-4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139866021","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Screening of Wild Lactobacillus Plantarum Found in Brine Solution of Naturally Fermented Cucumbers","authors":"Mounia A. Benzerzoura, Hamzah Al-Qadiri, M. Sadder, A. Mahafzah, I. Hamadneh","doi":"10.35516/jjas.v19i4.376","DOIUrl":"https://doi.org/10.35516/jjas.v19i4.376","url":null,"abstract":"Fermentation has been used as a simple technique for preserving vegetables since ancient days. This research work aimed to isolate, characterize, and identify wild Lactobacillus plantarum found in a brine solution (8% w/v NaCl) of naturally fermented cucumber. Cucumber samples were naturally fermented at ambient temperature for 14 days in a brine solution, in which lactic acid bacteria (LAB) were then cultured (37℃, 48 h) within 24 h for 3, 5, 7, 10, and 14 days. Seventeen different LAB strains were isolated and identified within the different time intervals of fermentation using morphological, biochemical API 50 CHL, PCR verification using Lactobacillus subspecies-specific genes primer, and 16S rRNA gene sequencing. The API confirmed strains were further verified by PCR to be L. plantarum subsp. plantarum M23 based on the amplified gene fragment separation by gel electrophoresis and gene sequencing. After 24 h of fermentation, the most dominant LAB-identified strains were Leuconostoc mesenteroides, Tetragenococcus halophilus, and L. plantarum M23, respectively. Starting from the fifth day of fermentation, L. plantarum M23 controlled the fermentation process as the dominant LAB. The drop in the pH value was significant (from 6.8 to 3.18) due to the variations in the LAB strains throughout the 14 days of fermentation. Further investigation will be carried out to study the production of plantaricin, which has great importance in food biopreservation.","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"74 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139017332","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of Fortified Biscuit with Acid and Sweet Whey Proteins and Its Effects on Body Weight, Indices of Body Composition and Antioxidant Capacity in Rats","authors":"Nisreen Abdel Fattah Al-Awamleh, Musa Noman Ahmed, Ghadeer Mehyar","doi":"10.35516/jjas.v19i4.760","DOIUrl":"https://doi.org/10.35516/jjas.v19i4.760","url":null,"abstract":"The effect of sweet (SW) and acid whey (AW) proteins on body weight (BW) and composition (BC), and antioxidant capacity (AC) is uncertain. We dehydrated SW and AW proteins obtained from local white cheese and labneh production lines, developed biscuits containing these protein powders and evaluated biscuits' sensory attributes and proximate nutrient contents, and investigated their effects on BW, indices of BC, and AC in rats. Four types of biscuit were prepared: plain (PB), albumin (ALB), SWB, and AWB. Five isocaloric and isonitrogenous diets containing Albumin (control), PB, ALB, SWB, and AWB were used.  Sixty adult male Sprague-Dawley rats were used, 10 were sacrificed at the start, and the remainder were randomly assigned to the five diet groups (10 rats/ group) and fed for four weeks. BW, food (FI) and water (WI) intake, food efficiency ratio (FER), serum AC, liver weight (LW), Lee index (LI), body mass index (BMI), length, and abdomen (AS) and chest (CC) circumferences were measured following standard protocols. AW was higher in ash and fat whereas lower in carbohydrates but similar to SW in protein and moisture contents. ALB had the highest protein content, AWB had the most increased fat and ash contents, and SWB had the highest moisture content. PB had the highest carbohydrates and the lowest ash contents among the other biscuits. PB and SWB were the best in all sensory attributes tested and the overall acceptability compared to other biscuits. The four biscuit diets kept similar BW, whereas the control diet kept the highest BMI, LI, and LW, which was also not significantly different from the initial group. Animals fed the PB diet had the most increased length, abdomen, AS, and CC, whereas these measurements were lowest in animals fed SWB and AWB diets which were not different from the control. Animals fed the AWB diet had the highest WI, but all other diets were not significantly different from the control diet in FI and FER. Serum AC was the highest in animals fed SWB and AWB diets that were insignificantly different from the initial group, whereas it was the lowest in PB and AWB diets. Given their sensory attributes and effects on AC and BW status, SW and AW may be used as protein substitutes in bakery products; however, further studies are warranted. \u0000Keywords: Body weight, Sweet whey, Acidic whey, Proximate nutrients, Body composition, Antioxidant capacity, Rat.","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"23 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139014494","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Antimicrobial and Antioxidation Activities of Olive Pomace Extract in Pasteurized White Cheese","authors":"Hadjer Ferguous, Ghadeer Mehyar, Salam A. Ibrahim","doi":"10.35516/jjas.v19i4.432","DOIUrl":"https://doi.org/10.35516/jjas.v19i4.432","url":null,"abstract":"Olive pomace from an olive mill was collected in December 2021. Proximate analysis revealed that the major constituents of the pomace were fiber (60.85 %) and fat (11.91%). Extraction of the olive pomace by methanol provided a higher yield, phenolic content, and free radical scavenging ability than the ethanol extract, but the latter was used due to its lower toxicity level as the extract is used in foods.  The extract contained high concentrations of phenolic compounds, particularly syringic, p-coumaric, vanillin, and caffeic acid which accounted for ~80% of the total phenolic content. When the olive pomace extract (OPE) was used (0.08%) in pasteurized white cheese (PWC), the counts of mesophilic aerobes were significantly reduced to 3.62 log10 CFU/g after 30d of storage at 5°C compared to the control (4.04 log10CFU/g) after the same storage period. The corresponding values for LAB were 3.38 log10 CFU/g and 3.79 log10 CFU/g, respectively. The yeasts and molds were eliminated from the cheese for 14d at all of the tested OPE concentrations (0.01% to 0.08%). Fortification of cheese with OPE alleviated the increase in titrable acidity in cheese during storage, but the fortified cheese exhibited sensory attributes similar to those of the control cheese. It can thus be concluded that fortification of PWC with OPE improves the chemical and microbial attributes of the cheese","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"291 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139016661","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chemical and Functional Properties of Mahlab Tree (Prunus mahaleb) Exudate Gum","authors":"A. Amr, Mohammed Saleh, E. Foufou, Meghzili Batoul, Mohammad H. Shahein","doi":"10.35516/jjas.v19i4.309","DOIUrl":"https://doi.org/10.35516/jjas.v19i4.309","url":null,"abstract":"Prunus mahaleb (Mahlab) is one of the gums-producing species of the Rosaceae family. The gums produced by many members of this family were extensively investigated except those of Mahlab. Hence, the work aims to study the chemical and functional properties of this gum which is produced from trees grown in Jordan. Exudate nodules were collected in the summer of 2021 from Mahlab trees and sorted according to their color into grades I, II, and III. The chemical composition, hygroscopicity, swelling index, water absorption, emulsification and foaming capacities, solubility, and foam stability of these grades were measured. Proximate composition showed significant (P ≤0.05) variations between the three grades in all of their proximate components except protein. Grade I had the greatest moisture and fat content of 18.0 and 3.29%, respectively. Grade III had the highest protein (though non-significantly (P>0.05) different from other grades) and ash content of 1.10 and 2.91%, respectively. All grades had similar, though significantly (P≤ 0.05) different levels of calcium, sodium, potassium, and magnesium. Also, their HPLC - detected sugar profiles consisted of xylose (17.65-19.77% w/w), rhamnose (10.10-12.34%w/w), arabinose (53.35-62.01% w/w) and galactose (9.88-14.50%w/w). Results showed significant (P ≤0.05) differences between the three grades in their functional properties, with grade III having the greatest swelling index and water absorption capacity of 7.52 and 16.52%, respectively. Grade I has the greatest hygroscopicity of 6.57% while grade II has the greatest foaming capacity of 21.02%.  All grades showed a non-Newtonian-type shear-thinning behavior. Based on the results of this study, it is evident that Mahlab tree exudate gums pose chemical and functional properties typical of other known hydrocolloids.","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"259 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138986474","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impacts of Enzymatic Modifications of Legume's [i.e., Chickpea (Cicer arietinum) and Lentil (Lens culinaris)] Protein Extracts on Pasta Functional Characteristics\"","authors":"Mohammed Saleh, Rania Ghanem, Youngseung Lee","doi":"10.35516/jjas.v19i4.548","DOIUrl":"https://doi.org/10.35516/jjas.v19i4.548","url":null,"abstract":"This study investigated the effect of enzymatic hydrolysis of chickpea and lentil protein extracts on pasta functional characteristics. Wheat flour was substituted with 0, 5, 10, 15,and 20% of hydrolyzed protein extract and non-hydrolyzed extracts from lentils and chickpea flours. Study treatment includes sequential enzymatic followed by acid and then alkaline treatments. Enzymatic hydrolysis of legume protein extracts had significant impacts on legume functional characteristics increase in legume protein hydrolysis resulted in a linear increase in water absorption regardless of enzymatic hydrolysis and/or chemical extraction method. Results showed a decrease in water absorption with protein hydrolysis while enzymatic hydrolysis before protein extraction treatment resulted in the greatest water absorption among treatments. Additionally, chickpea and lentil treatments impacted the treated farinograph resulting in faster arrival time with the enzymatic modification. For instance, arrival time decreased from 138 to 318% for lentils and from 123 to 183% for chickpea indicating a faster dough developing time that would contribute to saving in pasta processing time. Cooking loss of pasta during cooking decreased from 2.5% in the control treatment to 1.2% (i.e., 208% reduction) in the acid, alkaline treated chickpea and to 0.4% (i.e., 625% reduction) in treated lentil samples. The use of Papain (EC 3.4.22.2) enzymatic treatment was the most effective in decreasing the cooking loss of cooked pasta. Cooked pasta hardness also decreased from 2010.6 N in the control sample to 97.7, 39.9 and111.7 N for acidic, sequential acid then for the alkaline treatment of chickpea, respectively. Similar results were reported for lentils with hardness ranging from 48.1, 47.1 to 50.0 N. Therefore, the use of enzymatic modifications would contribute to improved pasta quality characteristics","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"578 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139020840","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Yeast Cell Wall on Gut Health, Immunity and Milk Production of Dairy Cattle in Normal and Heat Stress Conditions. Review","authors":"Ola K. Mahasneh, Anas Abdelqader, Abdur-Rahman A. Al-Fataftah","doi":"10.35516/jjas.v19i3.149","DOIUrl":"https://doi.org/10.35516/jjas.v19i3.149","url":null,"abstract":"This review focuses on the most recent literature to bring to light the major beneficial effects of the yeast cell wall (YCW) and its products on dairy cattle. These products include viable yeast, yeast culture, nutritional yeast, and fractionated yeast products. The yeast cell wall is one of these products and belongs to the fractionated yeast products used to promote production performance and health in dairy cows. The yeast and YCW were proven to have positive impacts on dairy cattle performance in terms of milk yield, milk components, and overall quality. As well, these products showed beneficial effects under heat stress conditions. The YCW is a natural fermentation derivative of yeast cells such as Saccharomyces cerevisiae species consists mainly of β-glucan (29% to 64%), mannan (31%), and some other compounds like protein (13%), lipids (9%), chitin (1–2%) with β-glucan and mannan being the main bioactive molecules. The mode of action through which YCW elicit their beneficial functions in dairy cow explain their effect on cows' metabolism and digestion, immunity, rumen and intestine health, and subsequent performance and well-being. These modes of action include improving gastrointestinal (GI) tract health, stimulating immune system components as it is considered an immunomodulator additive, mycotoxin binding ability, and improving antioxidant capacity. Therefore, yeast and YCW products are one of the promising areas of ruminant nutrition in dairy cows, not only because of their nutritional and health benefits to dairy cows but also due to their negligible residual effects on dairy cows’ bodies and products.","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135588791","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Natural Virus Infection on Field-Grown Eight Tomato Genotypes (Lycopersicon esculentum)","authors":"Opeyemi Tunde Osundare, Ayodele Anthony Fajinmi, Ademola Ridwan Adelu","doi":"10.35516/jjas.v19i3.203","DOIUrl":"https://doi.org/10.35516/jjas.v19i3.203","url":null,"abstract":"Tomato is the leading fruit vegetable in the world with over 177.04 metric tons of world production on a yearly basis but the production is generally more hindered by diseases than pests, as it is grown all through the world. This study evaluated the effects of natural virus infection on eight tomato genotypes, carried out at the Teaching and Research Farm of Federal University Oye-Ekiti. The eight tomato genotypes were arranged in a randomized complete block design with three replicates. Data collected were averaged and analyzed using Statistical Analysis System (SAS, 9.4) and significant means separated by the Tukey test. The results showed that a percentage increase in disease incidence among the genotypes was directly associated with decreasing yield but was not significant. Therefore, the viral disease incidence is associated with a reduction in the fruit yield of tomatoes but some tomato genotypes like; F1 COBRA26 and “TIWANTIWA” with high seedling vigor had significant fruit yield under natural virus infection on the field.","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"33 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135587863","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of NP and Blended NPSB Mineral Fertilizer on Black Cumin Yield in Central Highlands of Ethiopia","authors":"Eticha Shiberu, Nigussie Dachassa, Temesgen Desalegn, Tesfaye Balemi","doi":"10.35516/jjas.v19i3.191","DOIUrl":"https://doi.org/10.35516/jjas.v19i3.191","url":null,"abstract":"Black cumin (Nigella sativa L) is an important spice and medicinal plant cultivated in Ethiopia. However, the seed yield of the crop is low due to low soil fertility and poor soil fertility management. A field experiment was conducted to determine the effect of nitrogen and phosphorus (NP) and blended nitrogen, phosphorus, sulfur, and boron (NPSB) fertilizers on seed yield and yield components of black cumin. The experiment consists of three levels of N/P2O5 (20/15, 40/30, and 60/45 kg N/P2O5 ha–1 in the form of UREA and tri-super phosphate); and four levels of blended NPSB (0, 50, 100 and 150 kg ha–1) laid in RCBD design arranged in a factorial and replicated three time. The research was conducted during the 2017/18 primary season in the central highlands of Ethiopia. The interaction of NP and blended NPSB significantly influenced yield and yield components (P ≤0.01). The application of 40/30 kg N/P2O5 and 150 kg blended NPSB ha–1 resulted in the highest seed yield (1.85 t ha–1) and the highest net benefit of (78,137 ETB ha–1). Therefore, the application of 40/30 kg N/P2O5 and 150 kg NPSB ha–1 resulted in more than double the current national average yield and benefits black cumin-producing farmers in the central highlands of Ethiopia.","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"81 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135587864","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"التقدير القياسي لدوال تكاليف إنتاج أصناف اللوز البعل في محافظة حمص","authors":"Rana Almnsour, Khitam Idris, Jamal Al-Ali","doi":"10.35516/jjas.v19i3.167","DOIUrl":"https://doi.org/10.35516/jjas.v19i3.167","url":null,"abstract":"استهدف البحث التقدير القياسي لدوال تكاليف أصناف اللوز البعل، وذلك من خلال دراسة هيكل تكاليف إنتاج أصناف اللوز في محافظة حمص للموسم الزراعي (2019)، واعتمد في تحقيق أهدافه على التحليل الإحصائي والقياسي للبيانات الأولية التي تم جمعها عن طريق المقابلة الشخصية لـعينة من (380) مُزارع في منطقة الريف الشرقي للمحافظة. أوضحت النتائج أن أصناف اللوز المزروعة للاستهلاك الأخضر(عوجا- ضفادعي) كان للصنف عوجا أعلى إنتاجية مقارنة مع الصنف الضفادعي، أما الأصناف الجافة فقد حقق الصنف الفرنسي أعلى إنتاجية مقارنة مع باقي الأصناف المزروعة، حيث بلغت إنتاجيته (164.7) كغ / دونم، أما أقل إنتاجية فكانت للصنف البلدي حيث بلغت (104.48) كغ/دونم كما بينت التحليل الوصفي لهيكل تكاليف الإنتاج أن أعلى قيمة لإجمالي التكاليف كانت للصنف الفرنسي وأدناه للصنف البلدي، أما من ناحية الربح المحقق فقد احتل الصنف الفرنسي المرتبة الأولى حيث وجد أن استخدام ليرة سورية واحدة من الأصول المتغيرة للصنف الفرنسي أدت إلى ربح وقدره(3.38) ل.س. أوضحت نتائج تقدير دالة التكاليف الكلية أن النموذج التكعيبي هو الأكثر ملائمة، ومن خلال تقديرها في الأجل القصير تبين ابتعاد حجوم الإنتاج الفعلية لكافة الأصناف عن مثيلاتها المعظمة للربح والمحققة للكفاءة الاقتصادية، وهذا يدل على انخفاض كفاءة استخدام العناصر الانتاجية الأمر الذي يتطلب ضرورة إعادة توجيه الموارد المستخدمة في الإنتاج بما يسمح بزيادة كفاءتها، وبلغ حجم الإنتاج الأمثل في الأجل الطويل (23.71) طن بواقع (85.8) دونم. ويتطلب مستوى الانتاج هذا مساحة مثالية تبلغ (42) دونم، وتم حساب الحد الأدنى للسعر الذي يبيع به مزارعي اللوز (249100.17) ل.س /طن، وتم اشتقاق دالة العرض في المدى الطويل، وتبين أن هناك علاقة موجبة بين الكمية المعروضة من اللوز والسعر، عندما يكون السعر أكبر من (249100.17) ل.س/ طن، وتبين من خلال قياس الكفاءة الفنية أن حوالي ((28% من الموارد الاقتصادية لم تستغل بشكل أمثل.","PeriodicalId":14707,"journal":{"name":"Jordan Journal of Agricultural Sciences","volume":"64 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135588795","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}