AIMS Agriculture and Food最新文献_第3页

Tray-drying is a new way to valorise white-fleshed peach fruit 托盘干燥是一种新的白桃果肉保鲜方法

AIMS Agriculture and Food Pub Date : 2023-01-01 DOI: 10.3934/agrfood.2023050

Pasquale Roppolo, Ilenia Tinebra, Roberta Passafiume, Alessio Allegra, Giuseppe Sortino, Paolo Inglese, Vittorio Farina

{"title":"Tray-drying is a new way to valorise white-fleshed peach fruit","authors":"Pasquale Roppolo, Ilenia Tinebra, Roberta Passafiume, Alessio Allegra, Giuseppe Sortino, Paolo Inglese, Vittorio Farina","doi":"10.3934/agrfood.2023050","DOIUrl":"https://doi.org/10.3934/agrfood.2023050","url":null,"abstract":"<abstract> Pescabivona is a highly appreciated fruit by consumers for its sweet flavour and juicy flesh; however, it has a short shelf life and is susceptible to postharvest damage, such as mechanical injury, loss of texture and alteration of organoleptic properties. Therefore, it's necessary to develop new methods of processing and conservation for this fruit. The aim of this study was to analyse the effects of tray-drying in white peach slices and cubes at 70 ℃ for 12 hours in order to extend their shelf-life and increase its commercial availability over a long period and to obtain a new food product. The physicochemical and sensory properties of dried fruits were assessed during 30 days of storage in polyamide/polyethene (PA/PE) bags containing two gas mixtures (treatments): MAP-N2 (100% N2) and MAP-P (78% N2, 21% O2 and 0.04% CO2), at room temperature (20 ± 1 ℃). Both MAP treatments kept the fruit firmness, with MAP-P slightly more effective. Slicing produced fruit with a good appearance and firmness, while cubing produced sweet fruit with a caramel flavour and a chewier firmness. In addition, packing with MAP-N2 reduced the phenomenon of fruit browning. Overall, this study provides significant information on the drying process (time-temperature treatments) and packaging techniques (MAP) of white-fleshed peach to obtain a novel food product. </abstract>","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"96 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136202553","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}

引用次数: 0

Validation of a rapid test to dose SO2 in vinegar SO2在醋

AIMS Agriculture and Food Pub Date : 2023-01-01 DOI: 10.3934/agrfood.2023001

Irene Dini, Antonello Senatore, Daniele Coppola, Andrea Mancusi

{"title":"Validation of a rapid test to dose SO2 in vinegar","authors":"Irene Dini, Antonello Senatore, Daniele Coppola, Andrea Mancusi","doi":"10.3934/agrfood.2023001","DOIUrl":"https://doi.org/10.3934/agrfood.2023001","url":null,"abstract":"<abstract> Sulfur dioxide is generally used in wine and vinegar production. It is employed to decrease the bacteria' growth, improve the wines' aroma (since it supports the extraction of polyphenols during maceration), protect the wines from chemical oxidation and the musts from chemical and enzymatic oxidation (blocking free radicals and oxidase enzymes such as tyrosinase and laccase). The composition and storage conditions (i.e., pH, temperature, and alcohol levels) affect oenological results. In various countries, competent authorities have imposed legal limits since it can have toxic effects on humans. It is crucial to dose SO2 levels to allow vinegar production and compliance with legal limits. The iodometric titration named \"Ripper test\" is the legal method used to dose it in vinegar. In this work, an automatized colorimetric test was validated using the international guidelines ISO/IEC (2017) to allow its use instead of the Ripper test. The test reliability was verified on white, red, and balsamic vinegar with low or high SO2 content. The automatized test showed linearity, precision, and reproducibility similar to the Ripper test, but the accuracy parameter was not respected for the vinegar with a low concentration of SO2. Therefore, the automatized colorimetric test can be helpful to dose SO2 in vinegar with high concentrations of SO2. </abstract>","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135007840","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}

引用次数: 2

Simultaneous isoquercitin and gallic acid production of Aspergillus niger on Triphala byproduct under solid state fermentation in packed-bed bioreactor 黑曲霉在填充床生物反应器固体发酵下对Triphala副产物同时产异槲皮素和没食子酸的研究

IF 1.8

AIMS Agriculture and Food Pub Date : 2023-01-01 DOI: 10.3934/agrfood.2023020

Pattarabhorn Pakaweerachat, Worasaung Klinthong, K. Ohtaguchi, T. Chysirichote

{"title":"Simultaneous isoquercitin and gallic acid production of Aspergillus niger on Triphala byproduct under solid state fermentation in packed-bed bioreactor","authors":"Pattarabhorn Pakaweerachat, Worasaung Klinthong, K. Ohtaguchi, T. Chysirichote","doi":"10.3934/agrfood.2023020","DOIUrl":"https://doi.org/10.3934/agrfood.2023020","url":null,"abstract":"Triphala byproduct from hot-water extraction (TPB), which was a traditional process, was valorized by solid state fermentation in this research. Since the leftovers from the extraction contain high rutin and tannin contents, they were hydrolysable to isoquercitin and gallic acid, which were their monomers, respectively. Aspergillus niger, a producer of α-L-rhamnosidase and β-glucosidase, was cultured on the TPB to produce both isoquercitin and gallic acid, which were powerful antioxidants used in medical applications. The solid-state fermentation (SSF) was conducted in the three-layered packed-bed bioreactor aerated with humid air at different rates (0.1, 0.2 and 0.3 L/L/min or vvm). The highest isoquercitin and gallic acid production rates were found in the SSF, with 0.1 vvm at 1.14/h and 0.3 vvm at 3.12/h, respectively. The interaction of aeration rate and fermentation time significantly affected the fungal growth and the production of gallic acid, while the isoquercitin production was affected only by the fermentation time. Moreover, the differences of their production yields in different positions of bed along the height of bioreactor found to be useful to design the harvesting period of the fermentation products including isoquercitin or gallic acid or simultaneous isoquercitin and gallic acid. The results clearly showed that aeration, harvesting time, and position of the bioreactor were crucial in designing the process for isoquercitin, gallic acid, or both.","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"1 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70183440","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}

引用次数: 0

Analyzing the characteristics of degraded glucomannan of Amorphophallus oncophyllus using hydrogen peroxide and ultrasonication 双氧水和超声波法分析魔芋葡甘露聚糖的降解特性

IF 1.8

AIMS Agriculture and Food Pub Date : 2023-01-01 DOI: 10.3934/agrfood.2023031

D. H. Wardhani, H. N. Ulya, Irvan Maulana, Shafira Salsabila, A. C. Kumoro, J. A. Vázquez

{"title":"Analyzing the characteristics of degraded glucomannan of Amorphophallus oncophyllus using hydrogen peroxide and ultrasonication","authors":"D. H. Wardhani, H. N. Ulya, Irvan Maulana, Shafira Salsabila, A. C. Kumoro, J. A. Vázquez","doi":"10.3934/agrfood.2023031","DOIUrl":"https://doi.org/10.3934/agrfood.2023031","url":null,"abstract":"Glucomannan, one of the viscous polysaccharides, has been applied for various purposes in food industries. However, its high viscosity limits glucomannan in some applications e.g., as an injectable material and encapsulant in the spray drying method. Hence, glucomannan modification is needed to fulfill specific characteristics in such applications. This study investigated the modification of glucomannan properties under degradation treatment using hydrogen peroxide and ultrasonication in ethanol solvent. The modifications of glucomannan were conducted in a 35% hydrogen peroxide solution for 4 h and 40 kHz ultrasonication in 50% ethanol solvent. The combination of ultrasonication and oxidation significantly reduced the glucomannan viscosity, molecular weight, and swelling but increased the solubility. The oxidation, ultrasonication, or their combination approach increased carbonyl content, whiteness, and syneresis. The degradation created a coarse surface on the glucomannan particles. Interestingly, although the oxidation or the ultrasonication reduced glucomannan crystallinity, the combination of both methods increased this property. This result confirmed the synergetic treatments of the oxidation using hydrogen peroxide and the ultrasonication could effectively modify the properties of glucomannan including reducing the viscosity to the level that allowed the glucomannan to be spray-dried.","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"1 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70183739","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}

引用次数: 0

The circular economy model in the agri-food sector: A new strategy for the regional development 农业食品循环经济模式:区域发展的新战略

IF 1.8

AIMS Agriculture and Food Pub Date : 2023-01-01 DOI: 10.3934/agrfood.2023045

Giulia Chiaraluce, D. Bentivoglio, A. Finco

{"title":"The circular economy model in the agri-food sector: A new strategy for the regional development","authors":"Giulia Chiaraluce, D. Bentivoglio, A. Finco","doi":"10.3934/agrfood.2023045","DOIUrl":"https://doi.org/10.3934/agrfood.2023045","url":null,"abstract":"It is undeniable that the agri-food system is one of the greatest waste-producing sectors, with the inevitable generation of a certain quantity of scraps due to processing at an industrial level. Circular economy may offer a valid solution to overcome this problem, but the application of the model requires the availability of reliable data about quality and quantity of waste, which are currently missing. For this purpose, the objective of this paper is to address the issue of waste generation in the agri-food industry using a survey questionnaire. In-depth interviews were conducted with the owners or the technicians of selected case studies from the Marche region agri-food sector. Then, mass balance was applied based on primary data collected during the interviews. Moreover, to explore the potentiality of the circular model for the development of a regional agri-food sector, barriers, opportunities and services were also investigated. Results identified the vegetable and olive oil transformation as the most impacting in terms of quantities of waste produced. Food business operators currently find it difficult to give a proper definition of circular economy and envision the implementation of the model soon. However, they are also very enthusiastic and positive in finding alternative solutions to recover the waste. A great support could be provided by establishing a regional database for waste qualification and quantification. This work could be useful for policy makers, helping to understand the hurdles that agribusiness entrepreneurs shall face in this economic transition.","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"1 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70183819","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}

引用次数: 0

Agronomic performance, yield stability and selection of doubled haploid rice lines in advanced yield trials 双单倍体水稻高产试验的农艺性能、产量稳定性及选育

AIMS Agriculture and Food Pub Date : 2023-01-01 DOI: 10.3934/agrfood.2023054

Wira Hadianto, Bambang Sapta Purwoko, Iswari Saraswati Dewi, Willy Bayuardi Suwarno, Purnama Hidayat, Iskandar Lubis

{"title":"Agronomic performance, yield stability and selection of doubled haploid rice lines in advanced yield trials","authors":"Wira Hadianto, Bambang Sapta Purwoko, Iswari Saraswati Dewi, Willy Bayuardi Suwarno, Purnama Hidayat, Iskandar Lubis","doi":"10.3934/agrfood.2023054","DOIUrl":"https://doi.org/10.3934/agrfood.2023054","url":null,"abstract":"<abstract> Anther culture is a widely utilized technique in rice breeding because of its simplicity and effectiveness in rapidly obtaining pure lines in the form of doubled haploid plants. The selection of doubled haploid (DH) rice lines derived from anther culture in advanced yield trials is an important step for obtaining superior DH lines. We aimed to determine agronomic performance, including yield and yield stability in order to select lowland DH rice lines that are high yield and have good agronomic performance based on the selection index method. The research was conducted in Indonesia at three locations, i.e., Bogor (West Java), Indramayu (West Java) and Malang (East Java) from July to December 2022. The genotypes tested were 29 DH lines and three check varieties (Inpari-42 Agritan GSR, Inpari-18 Agritan and Bioni63 Ciherang Agritan) using a randomized complete block design (RCBD) with genotypes as a single factor and three replications. High heritability values are found in all agronomic characters, except the percentage of filled grain/panicle, the percentage of empty grain/panicle and productivity. The yield stability based on the Kang method showed that 15 lines were stable and had high productivity. Phenotypic correlation analysis showed that the number of productive tillers, days to flowering, days to harvesting, number of filled grains/panicle and percentage of filled grains all had positive values and significantly correlated with productivity. Phenotypic path analysis showed that the character of days to harvesting, number of filled grains/panicle, number of productive tillers and percentage of filled grains/panicle directly affected the productivity. Based on the weighted selection index, 12 DH lines were selected due to having a positive and higher index (8.54 to 0.28) than the Bioni63 Agritan and Inpari 18 check varieties. Among those lines, 9 DH lines were also stable based on the Kang Method. </abstract>","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135007302","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}

引用次数: 0

Leavening capacity, physicochemical and textural properties of wheat dough enriched with non-commercial unripe banana flours 香蕉粉对小麦面团的发酵能力、理化性质及质构特性的影响

AIMS Agriculture and Food Pub Date : 2023-01-01 DOI: 10.3934/agrfood.2023052

Mutshidzi Matidze, Tsietsie Ephraim Kgatla, Mpho Edward Mashau

{"title":"Leavening capacity, physicochemical and textural properties of wheat dough enriched with non-commercial unripe banana flours","authors":"Mutshidzi Matidze, Tsietsie Ephraim Kgatla, Mpho Edward Mashau","doi":"10.3934/agrfood.2023052","DOIUrl":"https://doi.org/10.3934/agrfood.2023052","url":null,"abstract":"<abstract> Banana is a highly nutrient-dense, widely produced and consumed tropical fruit. <italic>Luvhele</italic> and <italic>mabonde</italic> non-commercial unripe banana cultivars were used to produce the flour and substituted the wheat flour at four levels (10%, 20%, 30% and 40%) for dough production. The water and oil holding capacity of the blended flour samples and the pH, titratable acidity, leavening capacity, proximate composition and texture of the dough were determined. Incorporation of <italic>Luvhele</italic> and <italic>Mabonde</italic> flour improved the blended flours' water and oil holding capacity. At 0 min and level 40%, the pH of the dough sample decreased from 5.79 (control) to 5.27 in both banana cultivars. The volume of the dough decreased from 195.00 mL (control) at 30 min to 128.33 mL (<italic>luvhele</italic>) and 125.00 mL (<italic>mabonde</italic>), respectively. The proximate composition of the blended dough increased in terms of ash, fiber, fat and carbohydrate. However, a decrease in protein and moisture contents at p &lt; 0.05 was also observed. The hardness of the dough increased significantly with increased amounts of unripe banana flour substitutions. On the other hand, the control sample recorded a high cohesiveness (1.22). Doughs added with <italic>mabonde</italic> flour recorded high adhesion. The results of this work demonstrate that non-commercial unripe banana flour can be used as an alternative functional component for baked products with improved nutritional value. </abstract>","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135007486","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}

引用次数: 0

Impact of extrusion on the physicochemical parameters of two varieties of corn (Zea mays) 挤压对两种玉米品种理化参数的影响(Zea may )

AIMS Agriculture and Food Pub Date : 2023-01-01 DOI: 10.3934/agrfood.2023046

Cinthya Calderón, María Quelal, Elena Villacrés, Luis Armando Manosalvas-Quiroz, Javier Álvarez, Nicole Villacis

{"title":"Impact of extrusion on the physicochemical parameters of two varieties of corn (Zea mays)","authors":"Cinthya Calderón, María Quelal, Elena Villacrés, Luis Armando Manosalvas-Quiroz, Javier Álvarez, Nicole Villacis","doi":"10.3934/agrfood.2023046","DOIUrl":"https://doi.org/10.3934/agrfood.2023046","url":null,"abstract":"<abstract> Ecuador has a significant genetic diversity of maize, which comes in different shapes, sizes and colors and plays a crucial role in food security. This research aimed to evaluate the physicochemical parameters of the extrusion process of two improved maize varieties (INIAP-176 and INIAP-180). The factors under study were two temperatures (140 ℃ and 150 ℃) and two screw speeds (230 rpm and 280 rpm). The applied extrusion conditions showed significant effects on the nutritional content, functional properties, texture attributes and sensory acceptability. The extruded products presented average values of 2.64% moisture, 0.61% ash, 8.54% protein, 0.61% ether extract, 1.55% crude fiber and 88.70 g/100 g were nitrogen-free extract (NFE) about dry weight of sample. Also, extrusion of the two maize varieties at a temperature of 150 ℃ and a screw speed of 280 rpm recorded high values of the expansion index and low levels of bulk density for functional properties. Instrumental texture analysis determined that the best attributes expressed as hardness, fracturability and adhesiveness in the expanded maize obtained from INIAP-176 at a speed of 280 rpm. The application of extrusion in these improved maize varieties allowed the production of high-quality snacks for the consumer. </abstract>","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"49 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135594245","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}

引用次数: 0

Forecasting arabica coffee yields by auto-regressive integrated moving average and machine learning approaches 用自回归综合移动平均和机器学习方法预测阿拉比卡咖啡产量

AIMS Agriculture and Food Pub Date : 2023-01-01 DOI: 10.3934/agrfood.2023057

Yotsaphat Kittichotsatsawat, Anuwat Boonprasope, Erwin Rauch, Nakorn Tippayawong, Korrakot Yaibuathet Tippayawong

{"title":"Forecasting arabica coffee yields by auto-regressive integrated moving average and machine learning approaches","authors":"Yotsaphat Kittichotsatsawat, Anuwat Boonprasope, Erwin Rauch, Nakorn Tippayawong, Korrakot Yaibuathet Tippayawong","doi":"10.3934/agrfood.2023057","DOIUrl":"https://doi.org/10.3934/agrfood.2023057","url":null,"abstract":"<abstract> Coffee is a major industrial crop that creates high economic value in Thailand and other countries worldwide. A lack of certainty in forecasting coffee production could lead to serious operation problems for business. Applying machine learning (ML) to coffee production is crucial since it can help in productivity prediction and increase prediction accuracy rate in response to customer demands. An ML technique of artificial neural network (ANN) model, and a statistical technique of autoregressive integrated moving average (ARIMA) model were adopted in this study to forecast arabica coffee yields. Six variable datasets were collected from 2004 to 2018, including cultivated areas, productivity zone, rainfalls, relative humidity and minimum and maximum temperatures, totaling 180 time-series data points. Their prediction performances were evaluated in terms of correlation coefficient (R2), and root means square error (RMSE). From this work, the ARIMA model was optimized using the fitting model of (p, d, q) amounted to 64 conditions through the Akaike information criteria arriving at (2, 1, 2). The ARIMA results showed that its R2 and RMSE were 0.7041 and 0.1348, respectively. Moreover, the R2 and RMSE of the ANN model were 0.9299 and 0.0642 by the Levenberg-Marquardt algorithm with TrainLM and LearnGDM training functions, two hidden layers and six processing elements. Both models were acceptable in forecasting the annual arabica coffee production, but the ANN model appeared to perform better. </abstract>","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135611755","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}

引用次数: 0

Sustainable public procurement and constrained agricultural entrepreneurship 可持续的公共采购和受限的农业创业

IF 1.8

AIMS Agriculture and Food Pub Date : 2023-01-01 DOI: 10.3934/agrfood.2023032

M. De Rosa, Annalisa Castelli, L. Bartoli, Martina Francescone

{"title":"Sustainable public procurement and constrained agricultural entrepreneurship","authors":"M. De Rosa, Annalisa Castelli, L. Bartoli, Martina Francescone","doi":"10.3934/agrfood.2023032","DOIUrl":"https://doi.org/10.3934/agrfood.2023032","url":null,"abstract":"This paper analyzes the relevance of green public procurement (GPP) in boosting the transition to more sustainable and innovative regional and localized agrifood systems. Many scholars have emphasized the importance of the GPP in stimulating various positive effects and impacts on the sustainability of agrifood systems. Framed within the context of the sustainable competitiveness of localized agrifood systems, the GPP represents an excellent opportunity for a more sustainable farming sector. If well exploited, it may relaunch smallholder farms' competitiveness on a regional scale. Moreover, the GPP effectively addresses sustainability issues like fighting food insecurity and reducing food waste. The possibility of adhering to these localized modes of food provisioning engenders constrained rural entrepreneurship due to the regulatory system which mandates compliance by the farming sector. The paper provides an empirical analysis of the region Lazio of Italy to evidence the eventual propensity of regional farms and eventual entry barriers. The results of the analysis show, on the one side, high interest primarily within regional organic farms; on the other side, the results evidence that compliance with mandatory regulation and organizational and logistic assets represent the principal limit to exploit this opportunity fully. Consequently, reduced exploitation of this opportunity is translated into a rate of transition to more sustainable regional farming systems.","PeriodicalId":44793,"journal":{"name":"AIMS Agriculture and Food","volume":"1 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70183796","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}

引用次数: 0