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    Wyświetlanie 1-5 z 5
    Tytuł:
    Value added choice Factors influencing value-added agricultural choice within smallholder farming agribusinesses of Gauteng Province in South Africa
    Autorzy:
    Melembe, Tumiso
    Senyolo, Grany Mmatsatsi
    Mmbengwa, Victor Mbulaheni
    Powiązania:
    https://bibliotekanauki.pl/articles/1886397.pdf
    Data publikacji:
    2021-07-04
    Wydawca:
    Uniwersytet Przyrodniczy w Poznaniu. Wydawnictwo Uczelniane
    Tematy:
    agro-processing
    ordinary least squares
    small holder farmers
    value addition
    Gauteng
    Opis:
    This paper investigated factors influencing value addition agricultural choices of smallholder farming agribusinesses in the Gauteng Province, South Africa, using the Ordinary Least Squares regression model. The study used randomly sampled data collected from 102 smallholder farmers by the National Agricultural Marketing Council and the Gauteng Department of Agriculture and Rural Development. Four types of value addition were identified, namely postharvest, food preservation, milling, and post-slaughter. The results revealed that the number of people in the household, permanent workers, and access to training influences smallholder farmers’ choice of post-harvest, food preservation, and post-slaughter value addition. Besides, milling value addition is influenced by the size of the farm, grain, and livestock production, together with access to information and training. These results call for government intervention in promoting agro-processing and value addition activities to encourage farmer participation, income generation, and poverty alleviation, thus improving the farmers’ livelihoods.
    Źródło:
    Journal of Agribusiness and Rural Development; 2021, 60, 2; 183-191
    1899-5241
    Pojawia się w:
    Journal of Agribusiness and Rural Development
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Value addition to Pongamia biodiesel industry through bioethanol production from pressed oil cake using Bacillus cereus
    Autorzy:
    Venkatesh, K.H.
    Rao, V.C.
    Powiązania:
    https://bibliotekanauki.pl/articles/2096993.pdf
    Data publikacji:
    2020
    Wydawca:
    Polska Akademia Nauk. Czytelnia Czasopism PAN
    Tematy:
    Pongamia pinnata
    oil cake hydrolysate
    bioethanol
    Bacillus cereus
    value addition
    Opis:
    Pongamia pinnata, a tree bearing oil seeds, has been one of the prime focus among nonedible oil sources for biodiesel production in most parts of India. The oil cake obtained after the extraction of oil serves as an adequate source of cellulose, hemicellulose, proteins, lipids, and starch. The scarce literature data available suggest very low conversion rate of complex sugars to fermentable sugars and further to bioethanol. In the present work, a sulfuric acid hydrolysate obtained from Pongamia oil cake (POC) under microwave irradiation was anaerobically fermented using Bacillus cereus ATCC 14579. Under anaerobic and acidic conditions, the process parameters affecting the bioethanol production efficiency (BPE) were screened and optimized using statistical experimental designs. Of the seven parameters screened (glucose concentration, yeast extract as nitrogen source, agitation speed, pH, inoculum size, fermentation time, and temperature), only 3 were found to be significant and to increase BPE. The significant parameters were optimized using the Box-Behnken experimental design to obtain an optimal condition of 9 g/l reducing sugars, pH 4.6 maintained with acetate buffer, and fermentation period of 51 h that yielded 92% BPE with 4.2 g/l ethanol. Moreover, it was observed that the use of a buffer system to maintain broth pH, especially acetate buffer, significantly improved BPE. Low concentration of fermentation inhibitors is the key factor for improved BPE. The research outcome suggests that the production of dual fuel from Pongamia pinnata, viz. biodiesel and bioethanol, could not only improve the process economics but also reduce waste generation.
    Źródło:
    BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology; 2020, 101, 2; 147-158
    0860-7796
    Pojawia się w:
    BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Challenges facing forest production value addition and implication on economic development
    Autorzy:
    Oke, Razaq Ajibola
    Powiązania:
    https://bibliotekanauki.pl/articles/1076684.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Forest Economics
    Forest products
    Marketability
    Value Addition
    Opis:
    There is need for forest policies to include value addition in the production and marketing of timber forest products, TFPs and non-timber forest products, as well as NTFPs to promote forest activities and to improve the livelihood of both rural and urban people and further enhance the trade and marketability of these products. Processing of forest products is imperative to their marketability. This review identifies the challenges facing forest products production and their implications on the economy. It draws upon different case studies from around the world. The paper concludes that value addition will go a long way in enhancing its acceptability.
    Źródło:
    World News of Natural Sciences; 2019, 25; 130-140
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    A customer’s possibilities to increase the performance of a service provider by adding value and deepening the partnership in facility management service
    Autorzy:
    Sillanpää, E.
    Junnonen, J. M.
    Sillanpää, I.
    Saari, A.
    Powiązania:
    https://bibliotekanauki.pl/articles/406932.pdf
    Data publikacji:
    2016
    Wydawca:
    Polska Akademia Nauk. Czytelnia Czasopism PAN
    Tematy:
    relationship development
    service development
    facility management
    performance increase
    value addition
    Opis:
    Reliable and good suppliers are an important competitive advantage for a customer and that is why the development of suppliers, improvement of performance and enhancement of customership are also in the interest of the customer. The purpose of this study is to clarify a customer’s possibilities to increase the performance of a service provider and to develop the service process in FM services and thus help to improve partnership development. This research is a qualitative research. The research complements the existing generic model of supplier development towards partnership development by customer and clarifies the special features that facility management services bring to this model. The data has been gathered from interviews of customers and service providers in the facility management service sector. The result is a model of customers’ possibilities to develop the performance of service providers from the viewpoint of value addition and relationship development and in that way ensure added value to the customer and the development of a long-term relationship. The results can be beneficial to customers when they develop the cooperation between the customer and the service provider toward being more strategic and more partnership focused.
    Źródło:
    Management and Production Engineering Review; 2016, 7, 2; 50-61
    2080-8208
    2082-1344
    Pojawia się w:
    Management and Production Engineering Review
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    The influence of inulin addition as fat substitute on reducing energy value and consumer acceptance of model pork meatballs
    Wpływ dodatku inuliny jako zamiennika tłuszczu na wartość energetyczną i akceptację konsumencką modelowych klopsów wieprzowych
    Autorzy:
    Flaczyk, E.
    Gorecka, D.
    Kobus, J.
    Szymandera-Buszka, K.
    Powiązania:
    https://bibliotekanauki.pl/articles/826265.pdf
    Data publikacji:
    2009
    Wydawca:
    Polskie Towarzystwo Technologów Żywności
    Tematy:
    addition
    consumer acceptance
    fat substitute
    inulin
    pork meatball
    energy value
    meatball
    Opis:
    The aim of the study was to examine the effect of inulin gel, used as a fat substitute, on energy value and consumer acceptance of model meatballs fresh and cold-stored. The experimental material consisted of pork meatballs with two inulin levels. Replacement of part pork fat with inulin resulted in reducing level of fat and calorie contents. Moreover, after 14 day of cold storage of meatballs, consumer acceptance of these products with a 25% replacement of pork back fat by inulin was higher in comparison with the control sample. During 14 day of cold storage of such pork meatballs the delay of adverse sensory attributes were observed.
    Określono wpływ inuliny stosowanej jako zamiennik tłuszczu w pulpetach mięsnych na zawartość podstawowych składników chemicznych, ich wartość kaloryczną oraz akceptację konsumencką. Wykazano, że zastąpienie boczku wieprzowego inuliną w pulpetach mięsnych spowodowało obniżenie w nich zawartości tłuszczu i kaloryczności. Pulpety, w których zastąpiono boczek uwodnioną inuliną na poziomie 25 % cechowały się wyższą akceptacją konsumencką w porównaniu z próbą kontrolną w czasie 14 dni chłodniczego przechowywania pulpetów.
    Źródło:
    Żywność Nauka Technologia Jakość; 2009, 16, 4
    1425-6959
    Pojawia się w:
    Żywność Nauka Technologia Jakość
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-5 z 5

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