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Journal articles on the topic 'Food and drink exports'

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Author: Grafiati

Published: 10 December 2022

Last updated: 28 January 2023

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1

Hasni. "DAYA SAING EKSPOR PRODUK MAKANAN OLAHAN INDONESIA KE TIMUR TENGAH." Buletin Ilmiah Litbang Perdagangan 12, no. 2 (December 31, 2018): 235–66. http://dx.doi.org/10.30908/bilp.v12i2.325.

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AbstrakPenelitian ini bertujuan untuk menganalisis daya saing ekspor produk makanan olahan Indonesia di sepuluh negara Timur Tengah dan rekomendasi kebijakannya. Data yang digunakan adalah data sekunder dan diolah dengan metode RCA dinamis. Hasil penghitungan RCA dinamis menunjukkan bahwa posisi daya saing produk makanan olahan dengan kategori Lagging Opportunity dan Lost Opportunity berpotensi untuk ditingkatkan ekspornya ke Timur Tengah. Produk makanan olahan yang perlu ditingkatkan ekspornya adalah minuman ringan, snack/camilan dan makanan olahan lainnya. Peningkatan ekspor produk makanan olahan ke Timur Tengah dapat dilakukan dengan cara a) meningkatkan peran Atase Perdagangan dan ITPC untuk memperoleh informasi pasar, serta melakukan promosi ekspor, b) melakukan koordinasi di dalam dan luar negeri untuk memperoleh sertifikasi keamanan produk makanan olahan yang berorientasi ekspor, c) mempercepat perjanjian perdagangan untuk memperluas akses pasar melalui penurunan tarif impor makanan olahan dari Indonesia, d) memberikan pelatihan dan pendampingan kepada eksportir UKM termasuk desain dan pengemasan, dan e) merundingkan penyederhanaan dokumen ekspor dengan biaya yang terjangkau. AbstractThe objectives of this study are to analyze the competitiveness of Indonesian processed food exports in the ten Middle East countries and formulate recommendations to increase Indonesia's processed food exports to those countries. The data used in this study was secondary data and estimated by using dynamic RCA method. By using the dynamic RCA method, it was found that the position of the competitiveness of processed food products in the Lagging Opportunity and Lost Opportunity categories have potential to be increased as exports products to the Middle East. These processed products are soft drinks, snacks and other processed foods. The processed food products export to the Middle East can be increased by: a) encouraging Indonesia’s Trade Representatives (Trade Attaches and ITPC) to facilitate doing business between Indonesia and Middle East, b) coordinating domestic and foreign stakeholders to obtain export-oriented food safety certification, c) accelerating the establishment of trade agreements to expand market access through reduced tariffs on imported processed foods from Indonesia, d) increasing competitiveness of export products by providing training and assistance to SME exporters including design and packaging, and e) Negotiating to simplify export documents process at affordable costs.

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2

Bernatonyte, Dalia. "Estimation of export specialization: Lithuanian case." Equilibrium 10, no. 3 (September 30, 2015): 129. http://dx.doi.org/10.12775/equil.2015.028.

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This paper investigates the nature and pattern of export specialization in Lithuania. The aim of this paper is to estimate the nature and pattern of Lithuanian export specialization under the existing conditions. Seeking to define the nature and pattern of export specialization, the basic methods of export specialization measurement and the nature and pattern of export specialization in trade between Lithuania and the EU are determined. For measurement of the pattern of export specialization in Lithuania two approaches are adopted. The index of export specialization is used to determine the pattern of comparative advantage. Secondly, trade dissimilarity index is used to predict structural changes in Lithuanian exports. Using these methods of measurement and standard international trade classification (SITC), the nature and pattern of Lithuanian export specialization was determined. It was found that the biggest flows from Lithuania to the EU are in the following groups: food, drink and tobacco; raw materials; mineral fuels, lubricants and related materials. These calculation results show the main directions of nature and pattern of export specialization. This research could be useful for preparing and forecasting the possibilities of Lithuanian export development.

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3

Houston, G. F. B., and L. D. Smith. "Food and drink in Scotland: the economic base." Proceedings of the Royal Society of Edinburgh. Section B. Biological Sciences 87, no. 3-4 (1986): 115–23. http://dx.doi.org/10.1017/s0269727000004231.

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SynopsisWhile food and drink expenditure per head in Scotland is much the same as in the rest of the U.K., primary food production is at a relatively higher level, food processing is slightly less important and alcoholic drink production very much higher. Food production in Scotland is almost 80% of food consumption but probably less than 40% of what we cat has remained within the country all the way from farm or sea to the Scottish consumer. Over half of Scottish consumers' food expenditure goes to processing and distribution and around a quarter to the farming and fishing industry; the balance is spent on imports. Farm output has roughly doubled over the past 30 years while farm prices (relative to other prices) have roughly halved. In recent years food manufacturing has regained the production levels of 1979 while other manufacturing has declined by over 10%. The alcoholic drink industry has suffered much more from the recession. The relatively stable domestic demand for food conceals changes in the pattern of that demand and the development of all sections of the Scottish food and drink economy depends on their adapting to these changes as well as exploiting opportunities to replace imports or develop export markets.

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Chiaricati, Federico. "Nationalism and nation-building in the dietary consumption of Italian migrants in the United States: a transnational perspective." Modern Italy 25, no. 4 (September 25, 2020): 403–19. http://dx.doi.org/10.1017/mit.2020.52.

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This article employs a transnational perspective to examine the relationship between food and drink consumption by Italians in the United States in the nineteenth and twentieth centuries and Italy's process of nation-building. The phenomena of emigration and colonisation were often interlinked, especially after Italy's defeat at Adua, Ethiopia, in 1896. This threw prime minister Francesco Crispi's form of colonialism into crisis and launched a different approach, based on the creation of a ‘Greater Italy’: a sort of Commonwealth based on cultural and economic ties between the Kingdom of Italy and Italian communities abroad. They were asked to be the bridgehead for Italy's economic and cultural expansion by consuming its exports, especially food and drink products. This required the development of shared feelings of national belonging among the emigrants, by breaking down the local identities that still prevailed and were particularly evident in the sphere of diet, as well as in religion, social life and language. The article analyses the promotional material that reflected the drive to foster Italian national sentiment in the nineteenth and twentieth centuries, and which helped to create an Italy both within and outside national borders.

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5

Bizmpiroulas, Athanasios, Konstantinos Rotsios, and Georgios Kartsiotis. "Determinant of Export Success Factors: The Perception of Greek Food and Drink Export Companies." International Journal of Economics and Business Administration II, Issue 2 (December 1, 2014): 77–98. http://dx.doi.org/10.35808/ijeba/40.

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6

Andualem, Atsedemariam, Belachew Tegegne, Sewunet Ademe, Tarikuwa Natnael, Gete Berihun, Masresha Abebe, Yeshiwork Alemnew, et al. "COVID-19 infection prevention practices among a sample of food handlers of food and drink establishments in Ethiopia." PLOS ONE 17, no. 1 (January 24, 2022): e0259851. http://dx.doi.org/10.1371/journal.pone.0259851.

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Background Cases of coronavirus disease (COVID-19) are increasing at an alarming rate throughout the world, including Ethiopia. Food handlers in food and drink establishments are at high risk of exposure to the virus due to their many daily contacts with customers. Since there is a paucity of evidence about infection prevention practices and associated factors among this high-risk group in Ethiopia including in Dessie City and Kombolcha Town, this study was designed to address this gap. Method An institution-based cross-sectional study was conducted among 422 food handlers in Dessie City and Kombolcha Town food and drink establishments in July and August 2020. The study participants were selected using a simple random sampling technique. Data were collected by trained data collectors using a pretested structured questionnaire and an on-the-spot observational checklist. Data were entered into EpiData version 4.6 and exported to STATA version 14.0 for data cleaning and analysis. Data were analyzed using bivariable and multivariable logistic regression model at 95% confidence interval (CI). From the bivariable analysis, variables with a p-value <0.25 were retained into multivariable analysis. Finally, variables that had a p-value <0.05 were declared as factors significantly associated with good infection prevention practices of COVID-19 among food handlers. Main findings The overall rate of good practice in infection prevention among food handlers was 43.9% (95% CI: 39.2–48.4%). Among the total 401 food handlers, 79.8% had good knowledge and 58.4% had a favorable attitude about COVID-19 infection prevention. Factors significantly associated with good COVID-19 infection prevention practices were: educational status of college or above (AOR = 1.97; 95% CI: 1.32–3.75), food handling work experience greater than five years (AOR = 2.55; 95% CI: 1.43–5.77), availability of written guidelines within the food and drink establishment (AOR = 2.68; 95% CI: 1.52–4.75), and taking training about infection prevention (AOR = 3.26; 95% CI: 1.61–6.61). Conclusion Our findings showed that around one-third of food handlers had good infection prevention practices. Thus, to reduce COVID-19 transmission, integrated work is urgently needed to further improve food handlers’ good practices, knowledge and attitude about infection prevention through providing health education, training and by making written infection prevention guidelines available in food and drink establishments.

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Suliantoro, Irwan. "Analisis Sektor Unggulan Kabupaten Tegal Berdasarkan PDRB Tahun 2016-2021." JURNAL MANAJEMEN KEUANGAN PUBLIK 6, no. 2 (December 23, 2022): 168–81. http://dx.doi.org/10.31092/jmkp.v6i2.1887.

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Gross Regional Domestic Product (GRDP) is a parameter that reflects the general welfare of a region. GRDP data can be used to analyze the progress of the economic development of a region in a certain period. The objectives of this research are: 1) To examine the sectors which are the basis for the economic development of Tegal Regency based on the 2016-2021 GRDP; 2) To assess the leading sectors that contribute to the economic development of Tegal Regency based on the 2016-2021 GRDP. The basic sector is the sector that exports its products outside the region. The leading sector is the basic sector whose product growth rate exceeds the growth rate of the same sector in its upper-level region. The research method used in this study is descriptive quantitative which examines GRDP data with Location Quotient Analysis and Dynamic Location Quotient Analysis. The results of the study show that there are 3 leading sectors that contribute to the economic growth of Tegal Regency, namely the Mining and Quarrying sector; sector of Provision of Accommodation and Food and Drink; and the Other Services sector. From the results of the mapping of the leading sectors, it is necessary to formulate a development planning strategy by giving high priority to these three sectors. However, since the total contribution of the three sectors is very small, for the initial stage, the development planning strategy can be focused on the Food and Drink Provision sub-sector. Keywords: Basic Sector, Location Quotient, Dynamic Location Quotient, Tegal

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Marcella, Rita, Sylvie Davies, and Dorothy Williams. "The language strategies of Scottish exporters in the food and drink sector." Journal of Small Business and Enterprise Development 9, no. 4 (December 2002): 358–69. http://dx.doi.org/10.1108/14626000210450540.

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9

Ragimun and Sri Widodo. "Strategy of Strengthening Food and Beverage Industry in Indonesia." Journal of Economics and Behavioral Studies 11, no. 4(J) (September 26, 2019): 102–10. http://dx.doi.org/10.22610/jebs.v11i4(j).2924.

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The food and beverage industry has an important role to play in the Indonesian economy. This industry's contribution to the GDP of the non-oil and gas industry reaches almost 34 percent and absorbs a lot of labor. The purpose of this paper is to analyze the strategy of strengthening the food and beverage industry which can improve the performance and competitiveness of Indonesia's food and beverage industry sector. The approach used is a descriptive approach. The results of the analysis show that for some food commodities have a low competitiveness, while the beverage industry which is dominated by soft drinks and alcoholic beverages, Spirits drinks and Beer has an increasing trend. To improve the competitiveness and performance of Indonesian food and beverage products, the government has carried out several policies, but not yet optimal. The strengthening effort that must be made by the Government is to increase exports to non-optimal markets (Untapped Market Countries). In addition, for the development of small and medium industries, the industrial sector also needs fiscal incentives as well as increased industrial technology capabilities.

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Viana, Edilson Jardim, Iasnaia Maria de Carvalho Tavares, Leonardo Milani Avelar Rodrigues, Maria das Graças Cardoso, José Carlos Baffa Júnior, Simone Andrade Gualberto, and Cristiane Patrícia De Oliveira. "Evaluation of toxic compounds and quality parameters on the aged Brazilian sugarcane spirit." Research, Society and Development 9, no. 8 (July 9, 2020): e395985544. http://dx.doi.org/10.33448/rsd-v9i8.5544.

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The typical Brazilian sugarcane spirit, called “cachaça”, is a drink known and marketed throughout the world. Its worldwide popularity was due to the drink called caipirinha, where cachaça is used as one of its main ingredients. Thus, there is a growing concern with its quality. Among the limiting factors for the quality of cachaça from the point of view of food security and suitability for trade and export, the presence of toxic compounds is one of the most important. Some toxic compounds may be present in the cachaça through contamination or formation during the production stages. Aiming to investigate the presence of some of these compounds in cachaças from Bahia, twenty-seven samples of aged cachaças were collected and analyzed regarding their identity and quality standards. For this purpose, analyzes of quality parameters in relation to alcohol content, acidity, copper, furfural, methanol, ethyl carbamate, higher alcohols, butan-1-ol, and butan-2-ol. Regarding the quality standards, while 74.1% of the samples were not in conformity with the limit established by the law concerning the contents of toxic compounds such as copper, furfural, or ethyl carbamate. Knowledge on the quality of Brazilian cachaça is of great importance for its recognition, since it is marketed throughout the country with growing insertion into the international market.

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11

Ngoc-Huy, Dinh Tran, Nguyen Thi Hang, Le Thi Thanh-Huong, and Pham Van Hong. "FOOD AND DRINK PROCESSING FROM LYCHEE PRODUCTS IN THE NORTHERN PROVINCES OF VIETNAM - AND ROLES OF AGRICULTURE PROJECT FINANCING." Revista de Investigaciones Universidad del Quindío 33, no. 1 (July 21, 2021): 187–95. http://dx.doi.org/10.33975/riuq.vol33n1.555.

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The purpose of this study focuses on presenting the food and drink process in the case of making lychee juice and lychee-tea combination fruit juice in a tropical country such as Vietnam. We mainly use methods of qualitative analysis, synthesis and inductive methods, with description and explanatory methods. Authors also use a value chain approach from a material supply (lychee products) to production and market distribution.Research results show us that choosing good red lychee together with good green or black tea, esp. Lipton tea, which is produced from the region of material supplying in the Northern region of Vietnam, then mixed with sugar and ice, using little vegetables will be very good for everybody health, functioning as medical treatment to prevent heart disease, and helps men and women stronger.In the meantime, we also propose lychee and tea planting policies and capital financing policies in the country, esp. In the north of Vietnam. For instance, the nation needs to continue to negotiate with countries that have not yet allowed Vietnam’s fresh lychee to be imported into developed countries (such as Korea, ...); The state/province cooperates with donors and businesses in trade promotion activities in potential export markets for Vietnamese lychee and fruit products (Japan, Korea, US, EU, ASEAN…).

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12

Fryandini, Dita, Rhian Indradewa, and Tantri YanuarRahmat Syah. "Human Capital Plan for Business Startups “Innovation of Subang Honey Pineapple Beverage”." International Journal of Research and Review 8, no. 10 (October 8, 2021): 45–50. http://dx.doi.org/10.52403/ijrr.20211008.

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Health is the most important capital in life choices. So that health itself is desired by everyone. Maintaining health can be done by maintaining a diet, adequate rest, exercise and consuming vitamins derived from fruits and vegetables. Increasing activity will make the body need food and drink intake that has high nutritional content. Vitamin C is obtained from many fruits. One of the fruits that contain lots of vitamin C is pineapple. Pineapple contains 39-49 grams of vitamin C contained in half a glass (125ml) of pineapple. In addition to vitamin C, pineapple is also famous for the bromelain content in it. Pineapple is one type of fruit that is liked by the community. In Indonesia, pineapple has a high potential as an export commodity. Keywords: Startups, Human Capital Plan, Human Capital.

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13

Serrano, Raul, Nieves García-Casarejos, Salvador Gil-Pareja, Rafael Llorca-Vivero, and Vicente Pinilla. "The internationalisation of the Spanish food industry: the home market effect and European market integration." Spanish Journal of Agricultural Research 13, no. 3 (August 28, 2015): e0104. http://dx.doi.org/10.5424/sjar/2015133-7501.

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<p>The objective of this study was to analyse, from a long-term perspective, the factors determining the process of the internationalisation of the Spanish agrifood industry. The paper concentrates on the empirical verification of the existence of a home market effect in the food and drink industries in Spain and on the effects on trade flows of integration into the European Union. With this aim in mind, we took into account the latest contributions to the estimation of the gravity equation for a sample of export flows from 13 agrifood subsectors between 1970 and 2012, with a destination of 175 markets. From the results of the study the existence of the “home market effect” stands out as the determining factor of the increasing process of internationalisation in the majority of the subsectors of the food industry. On this point, the presence of this effect is remarkable in the most dynamic industries, where the process of restructuring caused by the development of the internal market was more intense. Furthermore, the influence of the process of European integration has been shown by the literature to be a very important factor. Our results qualify in part the results of previous studies, since the positive effect appeared later than expected. The positive effects did not appear until the completion of the process of transition by the dismantling of the barriers established in the treaty of accession to the European Union.</p>

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Lytovchenko, A. M., T. Z. Moskalets, V. V. Moskalets, A. V. Kuznetsov, A. Yu Tokar, and A. H. Vovkohon. "Technological basis for the formation of the quality of wine materials from the sea buckthorn (Hippophae rhamnoides L.) depending fruits on their processing methods and yeast species diversity." Horticulture: Interdepartment Subject Scientific Collection, no. 75 (2020): 205–17. http://dx.doi.org/10.35205/0558-1125-2020-75-205-217.

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The further strategy of the fruit and small fruit crops cultivation in our country must foresee the review of the food market formation conjuneture from the viewpoint of the population provision with biologically valuable foods and raw materials for the processing and food industries, and not just gross production of some export-attractive species fruit and berry products. To solve this problem, special attention is to be paid to the growing of minor fruit and small fruit plants, which ensure, first of all, raw materials valuable for biology as sources of producing functional products. Tak-ing into cosiderations the study of new sea buckthorn at the Institute of Horticulture NAAS of Ukraine during 2018-2020 concerning biochemical parameters, their suitability for processing and product manufacturing inland wines. The obtained results made it possible to differentiate sea buckthorn regards the indicators of the wine materials aroma-forming complex and their fruits favourability for processing and the final product quality. Among such genotypes the varieties Adaptyvna, Osoblyva and Yantarna (F 1-15-9), were selected that became a ground for analytical search of the technological ways of forming the quality of wine materials from sea buckthorn fruits. Bases of many years of experience and laboratory research data obtained during 3 years. The technological grounds for using of various methods of processing sea buckthorn fruits and yeasts in the conditioning of thewine materials and the production of quality table wines. In this regard, based on the use of sea buckthorn fruits, a technology and recipe for table semi-sweet wine "Sea buckthorn" was developed, which is made in the case of fermentation of sea buckthorn juice in a mixture with sugar in accordance with DSTU 6036. The obtained functional drink was tested in the Central Testing Commission of the wine industry of the Ministry of Agrarian Policy of Ukraine, where it received high marks for high quality. As the result, the technological instruction for the production of the mentioned above table wine was prepared and approved according to the established customs (TI 00413297-27:2020). The developed technological methods ena-ble to form high quality of the wine materials from sea buckthorn fruits, which is the reason for close cooperation with the production of growing and processing products of the minor fruit and small fruit crops and will make it possible to increase the efficiency and quality of the functional beverages for the healthy nutrition.

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Brown, J. P. "Food and drink." British Dental Journal 195, no. 5 (September 2003): 230. http://dx.doi.org/10.1038/sj.bdj.4810505.

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Saputra, Mochammad Arif, Noor Harini, and Rista Anggriani. "Kajian Sifat Fisikokimia Permen Jelly oleh Tiga Varietas Jahe (Zingiber officinale) dan Perbedaan Konsentrasi Ekstrak Karagenan dari Rumput Laut (Eucheuma cottoni)." Food Technology and Halal Science Journal 3, no. 2 (July 31, 2020): 110. http://dx.doi.org/10.22219/fths.v3i2.13213.

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Ginger is one type of medicinal plants and spice, which has been known by the Indonesian people. Usefulness of ginger suchas for seasoning, mixed food/drink, medicines and cosmetics. Ginger has a distinctive aroma due to essential oil content and a specific flavor that is spicy derived from oleoresin compounds. Consumption continuously is excellent for health. Ginger has a spicy flavor is difficult to fresh, it needs to be inovaded. In this research ginger is processed into jelly candy. Jelly candies require a gel-forming material to form a chewy texture. In this research, the gel-forming material is used in the Caragenan. The Caragenan is exported using a solution of KOH 10%. This research aims to determine the effect of ginger varieties against the brightness of jelly candies, antioxidants, flavors and aromas, knowing the influence of the addition. The research was conducted in two phases. The first phase of the extraction of carrageenan from seaweed Euchema cottoni used a solution of KOH 10%. Caragenan extract is further analyzed for yield, moisture content, viscosity and gel strength. The second stage was making ginger jelly candy production with difference of caragenan concentration using nest design (Nested). The parent factor of three varieties of ginger is ginger elephant, red ginger and ginger emprit, while the concentration of caragenan, 7 grams, 8 grams and 9 grams. The analyzed parameters were water content, water content, sugar reduction, antioxidant, texture, color , pH and organoleptic (texture, aroma, color and flavor). The results showed that three varietas of ginger affect the brightness of jelly sweets, antioxidants, flavors and aromas. Best was results obtained at the treatment of Ginger Javanese with the addition of a 9 g caragenan with 82.331% of antioxidant activity, 4.835 N of texture, 13.132% of water content, 4.9 (strong) of organoleptic Aroma, 4.5 (supple) of organoleptic texture, and 4.6 (spicy) of flavor.

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17

Lucan, Sean C., Andrew R. Maroko, Achint N. Patel, Ilirjan Gjonbalaj, Brian Elbel, and Clyde B. Schechter. "Healthful and less-healthful foods and drinks from storefront and non-storefront businesses: implications for ‘food deserts’, ‘food swamps’ and food-source disparities." Public Health Nutrition 23, no. 8 (March 30, 2020): 1428–39. http://dx.doi.org/10.1017/s1368980019004427.

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AbstractObjective:Conceptualisations of ‘food deserts’ (areas lacking healthful food/drink) and ‘food swamps’ (areas overwhelm by less-healthful fare) may be both inaccurate and incomplete. Our objective was to more accurately and completely characterise food/drink availability in urban areas.Design:Cross-sectional assessment of select healthful and less-healthful food/drink offerings from storefront businesses (stores, restaurants) and non-storefront businesses (street vendors).Setting:Two areas of New York City: the Bronx (higher-poverty, mostly minority) and the Upper East Side (UES; wealthier, predominantly white).Participants:All businesses on 63 street segments in the Bronx (n 662) and on 46 street segments in the UES (n 330).Results:Greater percentages of businesses offered any, any healthful, and only less-healthful food/drink in the Bronx (42·0 %, 37·5 %, 4·4 %, respectively) than in the UES (30 %, 27·9 %, 2·1 %, respectively). Differences were driven mostly by businesses (e.g. newsstands, gyms, laundromats) not primarily focused on selling food/drink – ‘other storefront businesses’ (OSBs). OSBs accounted for 36·0 % of all food/drink-offering businesses in the Bronx (more numerous than restaurants or so-called ‘food stores’) and 18·2 % in the UES (more numerous than ‘food stores’). Differences also related to street vendors in both the Bronx and the UES. If street vendors and OSBs were not captured, the missed percentages of street segments offering food/drink would be 14·5 % in the Bronx and 21·9 % in the UES.Conclusions:Of businesses offering food/drink in communities, OSBs and street vendors can represent substantial percentages. Focusing on only ‘food stores’ and restaurants may miss or mischaracterise ‘food deserts’, ‘food swamps’, and food/drink-source disparities between communities.

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Semenova, Elena. "Promoting agricultural and food exports." Russian Journal of Management 9, no. 3 (December 11, 2021): 36–40. http://dx.doi.org/10.29039/2409-6024-2021-9-3-36-40.

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The growth of agricultural exports is due to a focused state policy that ensures the development of the Russian agro-industrial complex. The mechanisms used to stimulate agricultural and food exports are divided into general (federal) and individual financial and non-financial support instruments (regional), have different degrees of demand by agricultural producers and different regional involvement in their application. There was an increase in exports, a low share in the export of deep processing products, a discrepancy between the placement of agricultural production and the structure of exports, an expansion of state support measures, their positive and negative impact on the market, various regional involvement in export processes, and a high concentration of exports in the Rostov region.

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19

DeNotto, Michael. "Food and Drink in History." Charleston Advisor 22, no. 3 (January 1, 2021): 23–28. http://dx.doi.org/10.5260/chara.22.3.23.

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Adam Matthew Digital’s historical, primary source-focused Food and Drink in History will amply support not only food studies programs, but multiple disciplines across academia including historical research, gender studies, business and marketing programs, health and nutrition programs, technology programs, social science and education programs, and interdisciplinary studies. Its extensive and international collection of cookbooks represent ethnicities and cultures across the globe and time, as well as rarities like multiple versions of the Apicus Cookbooks; it contains historical videos, video interviews and cooking demonstrations, government documents, menus, periodicals, and ephemera, with the bulk of the material being from the sixteenth to twenty-first century, and all of it dealing with either the production and/or consumption of food and drink.

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20

Janko, Veselinovic. "Food and drink serving contract." Zbornik radova Pravnog fakulteta, Novi Sad 46, no. 2 (2012): 223–38. http://dx.doi.org/10.5937/zrpfns46-2052.

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21

While, Alison. "Our food and drink obsession." British Journal of Community Nursing 19, no. 6 (June 2, 2014): 310. http://dx.doi.org/10.12968/bjcn.2014.19.6.310.

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22

Macdonald, I. "Food and drink in sport." British Medical Bulletin 48, no. 3 (1992): 605–14. http://dx.doi.org/10.1093/oxfordjournals.bmb.a072566.

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23

Apgar, Michael A. "FOOD FOR THOUGHT ON DRINK." Ground Water 28, no. 1 (January 1990): 114. http://dx.doi.org/10.1111/j.1745-6584.1990.tb02236.x.

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24

Stevens, M. D. "Food and drink federation conference." Food Control 1, no. 3 (July 1990): 189–91. http://dx.doi.org/10.1016/0956-7135(90)90012-2.

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25

Whiting, Charles. "Food and Drink in Shepard's Theater." Modern Drama 31, no. 2 (June 1988): 175–83. http://dx.doi.org/10.3138/md.31.2.175.

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26

Clement, Elaine, and Patricia A. Scott. "No food, no drink, no noise." College & Research Libraries News 55, no. 2 (February 18, 2020): 81–83. http://dx.doi.org/10.5860/crln.55.2.81.

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27

Wood, Jacqui. "Food and drink in European prehistory." European Journal of Archaeology 3, no. 1 (2000): 89–111. http://dx.doi.org/10.1179/eja.2000.3.1.89.

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There is a wealth of archaeological evidence, from bones excavated in prehistoric middens, piles of fruit stones and sea shells, that give us concrete indications of food consumed at various prehistoric sites around Europe. In addition to this information, we have pollen analysis from settlement sites and charred plant macrofossils. Wetland archaeology informs us in much more detail about not only the types of foods that were being eaten in prehistory but also, in some cases, their cooking techniques. This paper will explore whether or not a popular misconception about the daily diet in prehistory has its roots in the analysis of stomach contents of various bog bodies found in Europe.

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Papadimos, Thomas John, and S. Veena Satyapriya. "Food and Drink and the Mitochondrion." Critical Care Medicine 47, no. 8 (August 2019): e720. http://dx.doi.org/10.1097/ccm.0000000000003771.

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Wood, Roy C. "Food & drink: The cultural context." Tourism Management 50 (October 2015): 69–70. http://dx.doi.org/10.1016/j.tourman.2015.01.012.

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Horner, Susan, and N. G. Vinod. "Food and Drink As Tourism Product." Atna - Journal of Tourism Studies 1, no. 1 (January 1, 2006): 96–108. http://dx.doi.org/10.12727/ajts.1.9.

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India is trying to grow the levels of inbound tourism and it has focussed on a number of tourism products to target the growing number of tourists, including cultural tourism, beach tourism, adventure tourism, ecotourism, and spa and well-being tourism.All of these tourism products emphasize the opportunity that exists for the future development of culturally based tourism as part of the ongoing 'Incredible India' campaign.The growth of cultural tourism relies on a subtle combination of a number of tourism resources to target the post-modern consumer who desires wider holiday experiences (Swarbrooke and Horner,1999).Food and drink can contribute to the development of cultural tourism as it provides an important resource when it is used in combination with another factor such as traditional crafts, heritage, attractions, festivals and special events, and religious sites(Swarbrooke,1999).The opportunities to exploit food and drink as a tourism product are numerous, although it has traditionally been viewed as being of secondary importance compared to another tourism resources

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Nazarko, Linda. "Providing residents with food and drink." Nursing and Residential Care 7, no. 7 (July 2005): 293–96. http://dx.doi.org/10.12968/nrec.2005.7.7.18233.

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Andersson, Tommy D. "Food & Drink: The Cultural Context." Annals of Tourism Research 52 (May 2015): 197–98. http://dx.doi.org/10.1016/j.annals.2015.02.003.

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Kamdaeng, O., and K. Singkaew. "Effects of royal lotus petals on antioxidants of bael-rosella mixed herbal drink." Food Research 5, no. 1 (January 31, 2021): 366–70. http://dx.doi.org/10.26656/fr.2017.5(1).374.

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This research aimed to study the quantity of royal lotus petals and the antioxidant activity in the bael-rosella mixed herbal drink. The recipe of the bael-rosella mixed herbal drink included dried bael, dried rosella, sugar and water at 8.55, 0.85, 5.13 and 85.47%, respectively. The drink was comprised of various amounts of royal lotus petals at 1.25, 1.5, 2.0 and 2.5%. The results showed that 2.0% of royal lotus petals in the mixed herbal drink contained 10°Brix. Regarding the acceptance of the consumers, 2.0% of the lotus petals in the mixed herbal drink recipe was highly satisfied. The antioxidant activity of dried royal lotus petals in the bael-rosella mixed herbal drink showed the amounts of DPPH, metal chelation (MC50) and inhibition of lipid peroxidation (LC50) at 0.91±0.01 mg/mL, 10.79±1.76 mg/mL and 11.96±1.21 mg/mL, respectively. Hence, the bael-rosella mixed herbal drink added with royal lotus petals can be considered as a healthy herbal drink.

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Shishkina, Natalia. "Prospects for Food Exports to China." Russian and Chinese Studies 4, no. 1 (March 31, 2020): 18–27. http://dx.doi.org/10.17150/2587-7445.2020.4(1).18-27.

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The Russian economy is now closely linked and largely depends on the existing relationships with other countries. Devaluation of the ruble in 2014 and subsequent decline in living standards contribute to contraction of demand in almost all consumer markets in the country. However, this may be an impetus to development of industries which products are potentially interesting for export to other countries, in particular, to China. Despite the slowdown in growth, China’s economy remains one of the fastest growing economies in the world, which significantly affects the welfare of the country’s population. An important trend has been urbanization of the population during recent decades. In accordance with this, the consumer habits and interests of the Chinese population have changed: the demand for Western, non-traditional food products is growing, e-commerce is developing, consumers are becoming more demanding about the quality and characteristics of food. At the same time, food exports from Russia to China are increasing. Active growth of supplies is observed for frozen fish and seafoods, seeds of oil crops, vegetable oil of various kinds, confectionery, chocolate products, and other products. The Chinese food market is extremely capacious and promising for Russian producers. However, the development of trade in this area is hampered by restrictions still remaining on supply of agricultural products to the export market. Russian producers will need a lot of efforts in order to take a strong position on the largest food market in the world.

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Cornwell-Kelly, Malachy. "Mixes and Muddles with Food Exports." European Business Law Review 5, Issue 7 (July 1, 1994): 171–73. http://dx.doi.org/10.54648/eulr1994055.

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Belyaev, S. A., E. L. Zolotareva, and Yu V. Lisitsyna. "STATE REGULATION OF FOOD PRODUCTS EXPORTS." Вестник Алтайской академии экономики и права 1, no. 4 2022 (2022): 24–30. http://dx.doi.org/10.17513/vaael.2131.

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Belyaev, S. A., E. L. Zolotareva, and Yu V. Lisitsyna. "STATE REGULATION OF FOOD PRODUCTS EXPORTS." Вестник Алтайской академии экономики и права 1, no. 4 2022 (2022): 24–30. http://dx.doi.org/10.17513/vaael.2131.

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Carter, Colin A., and Caroline Gunning-Trant. "China's Food Exports Face Dumping Laws." American Journal of Agricultural Economics 88, no. 5 (December 2006): 1227–34. http://dx.doi.org/10.1111/j.1467-8276.2006.00937.x.

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Curzi, D., L. Pacca, and A. Olper. "Trade collapse, quality and food exports." Applied Economics Letters 20, no. 18 (December 2013): 1614–17. http://dx.doi.org/10.1080/13504851.2013.829191.

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Macilwain, Colin. "Rules agreed over GM food exports." Nature 403, no. 6769 (February 2000): 473–74. http://dx.doi.org/10.1038/35000732.

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Babic, Jasna, Sanja Mitic, and Mirjana Gligorijevic. "Improvement of food exports from Serbia." Marketing 43, no. 1 (2012): 24–32. http://dx.doi.org/10.5937/markt1201024b.

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Ibrahim, Amna, Bushra Qamar, Sundus Fituri, Zoha Akbar, Tamara Al-Abdi, and Zumin Shi. "Association between Soft Drink Consumption and Asthma among Qatari Adults." Nutrients 11, no. 3 (March 13, 2019): 606. http://dx.doi.org/10.3390/nu11030606.

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We aimed to examine the association between soft drink consumption and asthma and lung function among Qatari adults. In the cross-sectional study, we used data from 986 Qatari participants aged 20 years and above attending the Qatar Biobank Study. Usual consumption of soft drink was assessed using a food frequency questionnaire. Lung function was measured by spirometry and asthma was based on self-report. The associations between soft drink consumption and asthma and lung function were assessed using multivariable logistic and linear regression, respectively. In total, 65 participants out of 986 (6.6%) reported having asthma. A clear dose-response relationship between soft drink consumption and asthma was found. High soft drink consumers (≥7 times/week) were 2.60 (95% CI 1.20–5.63) times more likely to have asthma as compared to non-consumers. The association was partly mediated by BMI and inflammation. Diet soft drink consumption was positively associated with asthma (OR 1.12 (95% CI 1.02–1.23)) but not with lung function. Regular soft drink consumption was inversely associated with FEV1, but not with FVC. In conclusion, soft drink consumption is positively associated with asthma in Qatari adults. The association is partly mediated by obesity and inflammation. Limiting soft drink consumption should be taken into consideration for asthma prevention.

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Andrei, Tudorel, Bogdan Oancea, and Andreea Mirică. "Agriculture export variety and the short and long run impact on agriculture export." Agricultural Economics (Zemědělská ekonomika) 68, No. 4 (April 14, 2022): 137–45. http://dx.doi.org/10.17221/37/2022-agricecon.

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In this paper, we investigated the extent to which the accession to the EU has had an effect on increasing the variety of exports of agri-food categories for two Eastern European countries, namely Romania and Bulgaria. We also assessed the impact of changes in the variety of exports of agri-food categories on the dynamics of the volume of exports of agri-food products for these two countries and used the entropy to measure the variability of exports of agri-food products by categories. The results confirm the important role played by related variety in increasing a country's long-term exports of agri-food products and show that the high concentration of exports on a small number of categories of agri-food products that include mostly agricultural raw materials cannot ensure a sustainable increase in the export of agri-food products for Romania. In the case of Bulgaria, the related variety has a positive impact on ensuring a sustainable increase in agri-food exports. The accession to the EU was an important factor for the increase of the exported agri-food goods for Romania while in the case of Bulgaria, the accession to the EU did not mark a positive or negative shock on the volume of exports of agri-food products.

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Краснова, Тамара, and Tamara Krasnova. "Water treatment in food industry." Food Processing: Techniques and Technology 48, no. 1 (January 10, 2019): 15–30. http://dx.doi.org/10.21603/2074-9414-2018-1-15-30.

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The author considered the contemporary state of the issue of water treatment in food and beverages production. The article presents regulated water quality parameters for drinking and bottled water, for dairy industry, beer and soft drinks production, as well as for production of vodka, vodka for export, and baby food. The article shows that water from central utility and drinking water supply needs additional treatment to produce food and beverages. It should be cleaned from hardness salts, iron, manganese, mineral salts, organic compounds and microbial contamination. Besides, many companies use groundwater sources (from wells). That makes water treatment procedure even more complicated. The author considered such treatment methods as ion exchange, magnetic water treatment, catalyzed oxidation, deferrization using sorption-filtering materials from mineral raw materials, aeration, reverse osmosis, electrodialysis, activated carbon adsorption. The author shows the treatment mechanisms, their advantages and disadvantages. The article indicates which materials and equipment can be used to apply these methods in water treatment practice. It describes new techniques for effective water treatment such as radiolysis, cavitation and advanced oxidation treatment techniques. It gives flow diagram of bottled water production depending on its origin and content of impurities which is used by the companies working in Gelendzhiksky district, Lipetsk and Kemerovo. The author analyzed the contemporary state of the issue of water treatment in food and beverages production companies based on the available information and assessed the technical level of water treatment systems. The article reveals that only companies which produce alcoholic drinks such as vodka, liquors, and beer use a number of water treatment procedures which meet modern requirements. In general, food production companies face water treatment issue. Labor intensive, expensive and non-environmentally friendly water treatment methods are used everywhere. But they do not always guarantee required water quality. For that reason water treatment schemes in food industry should be revised. The author gives recommendations to replace traditional technologies with modern ones.

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Luckman, Gary James. "Food irradiation: Australian quarantine regulatory attitude toward food exports." Radiation Physics and Chemistry 57, no. 3-6 (March 2000): 235–37. http://dx.doi.org/10.1016/s0969-806x(99)00469-7.

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Mustafa, Basil. "Inspiring Best Business Practices." Journal of Emerging Economies and Islamic Research 3, no. 3 (September 30, 2015): 1. http://dx.doi.org/10.24191/jeeir.v3i3.9063.

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The people of Turkey ought to be congratulated for their hard work in achieving a sustained record of economic stability with growth over the last decade or more. Unemployment rate, particularly given the continuous growth of workforce, and inflation, remain the significant challenges. Nevertheless, Turkey maintained its Gross Domestic Product (purchasing power parity) share of the world’s total and improved its GDP’s percentage on exports of goods and services. Turkey’s exports to the UK have been growing steadily from about $2billion in 2001 to about $8billion in 2010 with the exception of 2009. Turkish industries in various sectors have been producing quality goods. In view of the growing popularity of the oriental drink Turkish “coffee” and that of coffee houses in England, one of the most innovative products of Turkey is the coffeemaker.

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Murnaghan, David. "Food for thought." Physics World 34, no. 11 (December 1, 2021): 28iv. http://dx.doi.org/10.1088/2058-7058/34/11/35.

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Getnet, Wollelaw, Wubie Aycheh, and Taddele Tessema. "Determinants of Food Taboos in the Pregnant Women of the Awabel District, East Gojjam Zone, Amhara Regional State in Ethiopia." Advances in Public Health 2018 (October 1, 2018): 1–6. http://dx.doi.org/10.1155/2018/9198076.

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Background. Food taboos have great effect on pregnant women through prohibited essential food and/or drinks. It is transferred from generation to generation and has negative effect on pregnant mothers' health. Objective. To assess magnitude of food taboo and associated factors among pregnant women attending antenatal care at public health institutions in Awabel district, Northwest Ethiopia, 2016. Methods. Institutional based cross-sectional study was conducted. Three hundred seven pregnant women were selected for the study. All governmental health institutions in the district were included for the study. Data were entered in to Epi-Data version 3.1 and exported to SPSS version 20 for analysis. Multiple logistic regression analysis was conducted to identify independent predictors of food taboo. Results. Twenty-seven percent of pregnant mother encountered food taboos. Avoided food items by pregnant mothers were linseed, coffee, tea, cabbage, porridge, wheat bread, banana, pimento, groundnut, salty diet, nug, sugarcane, pumpkin, and coca drinks. Reasons mentioned for avoidance of this food items were plastered on the fetal head, making fatty baby which is difficult for delivery, fear of abortion, and fetal abnormality. Age of the mother AOR= 2.97 (1.71-5.16), income AOR= 0.28 (0.11-0.72), and previous antenatal care AOR= 2.33 (1.89-5.47) were significantly associated with food taboo. Conclusion. Our study revealed that considerable proportion of food taboo exists during pregnancy in the study area. This can be improved by strengthening the nutrition counseling components of antenatal care follow-up.

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Shahzad, Faisal, Jamshed Khan Khattak, Mobeen Jamshed Khattak, and Fahad Shahzad. "Impact of consumer socialization on soft drink consumption and mediating role of consumer generational behavior." British Food Journal 117, no. 3 (March 2, 2015): 1205–22. http://dx.doi.org/10.1108/bfj-08-2013-0219.

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Purpose – The purpose of this paper is to explore how consumers’ socialization influences soft drink consumption behavior in Pakistan. Since consumer socialization has long been considered but it is important to understand whether the extent of consumer socialization in terms of soft drink consumption influences consumer behavior by taking into consideration consumer cohorts. Design/methodology/approach – The quantitative research is based on consumer survey method by using Likert scale questionnaire. Convenience sampling technique with a sample size of 637 is used. Data are analyzed by using cronbach α, ANOVA, correlation and multiple regressions. Findings – Overall, the findings maintain the impact of consumer socialization on soft drink consumption. Such influence of consumer socialization through social media, cultural groups and social groups encourages soft drink socialization behavior. Additionally there is also an evidence of mediating role of consumer generational behavior in soft drink consumption. Research limitations/implications – The results of this paper extend knowledge of how consumer socialization affects soft drink consumption behavior and provide important insights into how consumer cohorts should be targeted. The Chosen research approach is a limitation of the study. Practical implications – The results are of value to academic researchers, soft drink industry practitioners in a way that it will help them to portray marketing and advertising activities by taking into consideration consumer cohorts behavior. Social implications – This paper addresses an untapped issue on how cohorts socialization at different social setting impact on consumer soft drink consumption behavior. Originality/value – This paper fulfills a recognized need to study soft drink socialization in terms of cohort’s behavior.

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Strojny, Jacek. "Agricultural production in Poland and agri-food exports." Wiadomości Statystyczne. The Polish Statistician 63, no. 4 (April 27, 2018): 58–72. http://dx.doi.org/10.5604/01.3001.0014.0646.

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The research is aiming at the identification of the dynamic causality between agricultural production in Poland and exports of agri-food goods. Identification of the magnitude and direction of these variables may be used for economic policy forming. The study covers the period of 1991—2013 and is based on the data from the FAO; the research employs the vector autoregression methodology (VAR). The study comprises, among others, the analysis of the impulse response function and variance decomposition of forecasts’ errors of VAR model variables. The results of the research show that agricultural production in Poland is shaped by both own and exports delays. On the other hand, agri-food exports are mainly influenced by their own development trends. This means that, in the VAR model, exports should be seen as a priority ('more exogenous').

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