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Rogoff, Barbara, Karen Topping, Jacquelyn Baker-Sennett, and Pilar Lacasa. "Mutual Contributions of Individuals, Partners, and Institutions: Planning to Remember in Girl Scout Cookie Sales." Social Development 11, no. 2 (May 2002): 266–89. http://dx.doi.org/10.1111/1467-9507.00198.
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Owens, Mark F., Adam D. Rennhoff, and Charles L. Baum. "Consumer demand for charitable purchases: Evidence from a field experiment on Girl Scout Cookie sales." Journal of Economic Behavior & Organization 152 (August 2018): 47–63. http://dx.doi.org/10.1016/j.jebo.2018.06.002.
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Chattopadhyay, Pritam. "The role of Affiliate Marketing in Digital Space: A Conceptual Approach." International Journal for Modern Trends in Science and Technology 6, no. 5 (May 26, 2020): 53–59. http://dx.doi.org/10.46501/ijmtst060509.
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Modern day marketing had gone through lots of changes and disruptions. Some of the changes are created lots of positive impact on conventional business model. The usual revenue generation model has been gone through lots of forward and backward integration. Marketers started adapting those changes positively and they are trying their best to respond to those changes. Change has become the only constant of the marketplace. In business world, it has observed that most of the advertisers are trying to employ affiliate network to track their various affiliate campaign. Measurement of affiliate campaign is important to strengthen the revenue generation model and would help to monitor other business related activities. Monitoring of E-commerce platform will become practically impossible without the inclusion of affiliate network. At the same time digital marketers cannot ignore the role of advertisers to track various affiliate campaign as well. The role of network is to offer specific tracing link to various affiliates so that they can link the text with affiliate’s website which could be effectively beneficial for the customer at the same time. Since the time of consumer 2.0, the roles of affiliates are redefined and they are helping customers’ click on the websites. It depends on the number of times customers’ click on cookie when its dropped on their computer and it is registered by the affiliate network. So, whenever the whole process would be completed from customer end, a confirmation reached at advertiser’s page and the tracking of affiliate’s network can be completed. Affiliate network plays a crucial role to find the sales recorded in their platform. Affiliate’s network is responsible for recording and publishing such data. With the help of a common platform advertiser and affiliates both able to find the sales process and tracking could be done effectively. At the same time, commission will also be tracked during the procedure. Commission structure can be traced well. The performance of the campaign can be evaluated with the help of Price tag, order ID, information about sales, promotion code and product stock keeping units (SKUs). Despite of lots of measures taken in advance still there are different types of complications and various options to improve the overall tracking model. The research paper is basically focusing on the online or e-marketing and the role of Affiliate marketing. As affiliates play a major role in online marketing platform, it is explained in different contexts as well. One thing is quite evident by analyzing the modern marketing platform that the e-channel would be the next trendsetting thing in the field of marketing.
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Bergemann, Dirk, and Alessandro Bonatti. "Selling Cookies." American Economic Journal: Microeconomics 7, no. 3 (August 1, 2015): 259–94. http://dx.doi.org/10.1257/mic.20140155.
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We propose a model of data provision and data pricing. A single data provider controls a large database that contains information about the match value between individual consumers and individual firms (advertisers). Advertisers seek to tailor their spending to the individual match value. The data provider prices queries about individual consumers' characteristics (cookies). We determine the equilibrium data acquisition and pricing policies. Advertisers choose positive and/or negative targeting policies. The optimal query price influences the composition of the targeted set. The price of data decreases with the reach of the database and increases with the fragmentation of data sales. (JEL C78, D83, L11, L82, M37)
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Chaerunnisa, Niken, and Ade Momon. "PERBANDINGAN METODE SINGLE EXPONENTIAL SMOOTHING DAN MOVING AVERAGE PADA PERAMALAN PENJUALAN PRODUK MINYAK GORENG DI PT TUNAS BARU LAMPUNG." JURNAL REKAYASA SISTEM INDUSTRI 6, no. 2 (May 30, 2021): 101. http://dx.doi.org/10.33884/jrsi.v6i2.3694.
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PT Tunas Baru Lampung is a company that produces palm cooking oil products under the Rose Brand brand. In product sales, companies sometimes experience ups and downs. Based on the sales data from Rose Brand Cooking Oil, the size of 1 L has fluctuated or in each period it changes and is not always boarding. Even though product sales are one of the important things to be evaluated from time to time on an ongoing basis. To predict future sales, forecasting is done. The forecasting method used is Double Exponential Smoothing and Moving Average. The method of accuracy will be compared using MSE, MAD, and MAPE. The results showed a comparison of the accuracy and the smallest error value in each method. By using the weight values 0.1, 0.3, 0.4, 0.5, 0.6, 0.7, and 0.8 on the Single Exponential Smoothing method the weight value is 0.8 or α = 0.8, namely MSE of 250,570,764.80, MAD of 12,922.32 and MAPE of 33.55 Then, using the movement value n = 3 in the Moving Average method has an accuracy of 438,980,942.75 MSE, 18,142.14 MAD, and 41.37 MAPE. After comparing the accuracy of the two methods, the Single Exponential Smoothing method is the best method to predict sales of Rose Brand 1 L Cooking Oil products.
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Aminah, Aminah. "RETORIKA BAHASA SALES PRODUK BUMBU MASAK DI KOTA BANJARMASIN (RHETORICAL LANGUAGE OF THE SELLERS OF COOKING SEASONING PRODUCTS IN BANJARMASIN CITY)." JURNAL BAHASA, SASTRA DAN PEMBELAJARANNYA 9, no. 1 (April 16, 2019): 46. http://dx.doi.org/10.20527/jbsp.v9i1.6248.
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AbstractRhetorical Language of The Sellers of Cooking Seasoning Products in Banjarmasin City. The purposesof this research are: 1) to identify the forms of rhetorical languages of the sellers of seasoning products inBanjarmasin, 2) to identify the functions of rhetorical languages of the sellers of seasoning products inBanjarmasin, and 3) to identify the rhetorical language strategies of the sellers of seasoning products inBanjarmasin. This research includes descriptive qualitative research type. The data collected in this studyare types, functions, and meanings of the sentences that are said in sales in marketing cooking seasonings.The data are obtained from interviews and literature study. Data collection is done through documentation,interviews and observations. Data collection is analyzed through four stages, namely classifying data, datareduction, data presentation, and data conclusion. From the results of this study, it is concluded that: (1)the forms of rhetorical language of the sellers of the cooking seasoning products in Banjarmasin areprioritizing simple and easy wording to understand and set the tone in speaking because these things canaffect consumer responses to the messages expressed by the sellers about the seasoning products, (3) therhetorical strategies used by the sellers in marketing cooking seasoning products are throughpersuasiveness by using first impressions, attracting empathy, and building credibility and empathy.It isexpected that the results of this study can help improve the language skills of the salesmen in marketingcooking seasoning products and the results of this study can be a reference for future researches related torhetorical languages.Key words: rhetorical language, sellers, forms, functions, strategyAbstrakRetorika Bahasa Sales Produk Bumbu Masak di Kota Banjarmasin.Tujuan dalam penelitian ini adalah:1) Untuk mengetahui bentuk retorika berbahasa sales produk bumbu masak di Banjarmasin. 2) Untukmengetahui fungsi retorika berbahasa sales produk bumbu masak di Banjarmasin, dan 3) Untukmengetahui strategi retorika berbahasa sales produk bumbu masak di Banjarmasin. Penelitian initermasuk jenis penelitian deskriptif kualitatif. Data yang dikumpulkan dalam penelitian ini adalah jenis,fungsi, dan makna dari kalimat yang diucapkan sales dalam memasarkan bumbu masak. Data tersebutdiperoleh dari hasil wawancara dan studi pustaka. Pengumpulan data dilakukan melalui dokumentasi,wawancara dan observasi. Data yang terkumpul dianalisis melalui empat tahap, yakni mengklasifikasikandata, reduksi data, penyajian data dan penyimpulan. Dari hasil penelitian dapat disimpulkan bahwa: (1)Bentuk retorika berbahasa sales produk bumbu masak di Banjarmasin adalah mengutamakan pemilihankata yang sederhana dan mudah dimengerti serta mengatur nada dalam berbicara karena hal-hal tersebutdapat mempengaruhi respon konsumen terhadap pesan yang disampaikan oleh sales mengenai bumbumasak, (2) Fungsi retorika berbahasa sales produk bumbu masak di Banjarmasin meliputi empat aspek,yaitu : menyampaikan informasi, pendidikan, menghibur, dan mempengaruhi orang lain, (3) Strategiretorika yang digunakan oleh sales dalam memasarkan produk bumbu masak adalah melalui persuasif47melalui kesan pertama, menarik empati, membangun kredibilitas dan empati. Diharapkan hasil penelitianini dapat membantu meningkatkan kemampuan berbahasa sales dalam memasarkan produk bumbu masakdan hasil penelitian ini dapat menjadi salah satu acuan untuk penelitian yang berkaitan dengan retorikabahasa.Kata-kata kunci: retorika bahasa sales, bentuk, fungsi, strategi
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Polkinghorne, R., J. Philpott, A. Gee, A. Doljanin, and J. Innes. "Development of a commercial system to apply the Meat Standards Australia grading model to optimise the return on eating quality in a beef supply chain." Australian Journal of Experimental Agriculture 48, no. 11 (2008): 1451. http://dx.doi.org/10.1071/ea05181.
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A major trial was conducted to develop, test and demonstrate the application of Meat Standards Australia (MSA) research findings in a beef retailing environment. A new concept retail store was established whereby a mix of raw beef products and pre-cooked meals were merchandised under an eating quality grade defined by MSA palatability scores. Products were presented fully prepared within cooking method with pricing based on the predicted cooked results. Large price differentials were established between the three grades offered, with 5-star product priced at more than double the 3-star product. The principle of pricing being directly related to eating quality was extended from the retail store sales to fabrication and the purchase of source cattle from producers. This encouraged considerable innovation to optimise eating quality and returns, demonstrating the potential for truly transparent value-based pricing systems to achieve change. Novel systems were developed to break down and fabricate the carcass into ‘retail-ready’ product with extensive software development to trace the eating quality, value and location of individual cuts and products. Detailed feedback provided the producer with an accurate measure of value and sufficient data to evaluate possible alternative production strategies. Results at each level of the supply chain were encouraging with compound annual growth in sales exceeding 12% at retail level and continued innovation through fabrication and on-farm areas combining to improve eating quality and financial outcomes. It was demonstrated that the consumer focus delivered by MSA grades could be applied at a commercial level providing an opportunity to reposition beef as a contemporary consumer product and to implement a value-based system across all sectors.
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Lambe, Fiona, Oliver Johnson, Caroline Ochieng, Lillian Diaz, and Koheun Lee. "What’s health got to do with it?" Journal of Social Marketing 9, no. 1 (January 7, 2019): 94–110. http://dx.doi.org/10.1108/jsocm-03-2018-0027.
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Purpose Clean cookstoves have emerged over the past half century as an important technological innovation to reduce indoor air pollution from cooking with traditional fuels. However, widespread adoption remains elusive, suggesting the need for other measures to accompany dissemination of clean cookstoves. Despite knowledge about health impacts of cookstove smoke and a body of evidence pointing to the efficacy of health education for supporting behaviour change, health messaging is relatively unexplored in the cookstove sector. This paper aims to present findings from action research in Cambodia that investigates how social innovation around positive and negative health messaging influences demand for clean biomass cookstoves. Design/methodology/approach An action research approach was taken, involving the design and implementation of a health marketing campaign alongside promotion of a clean burning biomass cookstove. Four communes were assigned as intervention communes and a fifth as the control group. Among the four intervention communes, two were provided with positive health messaging and the other two with negative health messaging. The methods included a baseline study of 381 households using structured surveys, roll-out of the health campaign, in-depth interviews with households and sales agents, ten focus group discussions with households and an endline structured survey of all 381 households. Findings Neither the type (positive/negative) nor the intensity of the health campaigns had a significant impact on stove sales. Sales results show no pattern in either variable, and sales in the control commune were not lower than in communes where health campaigns were used. However, health messaging did increase awareness about health impacts of cooking with traditional biomass burning stoves. For almost all communes, in particular those that received positive-tone messages, an increased awareness of the health impact of cooking with traditional biomass burning stoves was observed. Cookstove price and personal characteristics of individual sales agents were shown to be the strongest factors affecting sales. Research limitations/implications The study relied on sales agents to deliver pre-assigned health messages. However, some sales agents did not follow instructions in delivering the messages, which made it difficult to compare the efficacy of the different campaign approaches. Due to a delay in the study, the campaign overlapped with the planting season when disposable incomes of famers is typically limited, reducing their ability to purchase a new cookstove. The 10-week duration of the campaign may not have been long enough to see an impact on sales, particularly for a product viewed as expensive for the average consumer. Practical implications The skill and motivation of individual sales agents can greatly affect cookstove marketing campaigns. The efficacy of individual sales agents appears to have been the strongest factor affecting sales, with the most successful sales agent using a combination of messages, including health information, to convince households to purchase the stoves. This warrants further study; designers of stove promotion campaigns might be able to learn from the behaviour and strategies of highly effective sales agents. Price continues to be an important factor influencing the adoption of clean cookstoves. In Cambodia, the main drivers of cookstove purchase (beside the sales agent) were availability of disposable income, time and fuel saved. Social implications Health messaging was shown to have minimal effect on cookstove purchase. Indeed, it is clear that cookstove adoption is influenced by multiple factors linked in complex ways. This is a very important finding for public health workers, who need to think more broadly about how they achieve the public health goals associated with cleaner cooking through approaches that do not necessarily focus on individual health goals. Originality/value Although health messaging has shown promise as an approach for supporting behaviour change in other sectors, it has not been widely studies in the context of clean cookstove adoption. This paper contributes to filling this gap and suggests some lines of enquiry for future research. The study pioneered innovative methods such as action research, use of graphic images and using established local sales agents as means of communicating messages about the health risks of cooking smoke and the benefits of improved cookstoves.
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VICTORIA, ALEXANDER CVJ, and Dr M. GANESAN Dr. M. GANESAN. "A Study on Role of Sales Promotion in FMCG Products Towards Instant Cooking Food Products (With Special Reference to Chennai City)." Indian Journal of Applied Research 4, no. 1 (October 1, 2011): 292–95. http://dx.doi.org/10.15373/2249555x/jan2014/85.
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Halunko, Valentyn, Kseniia Kurkova, and Vitalii Oksin. "METHODS OF ASSESSING THE EFFICIENCY OF INTERNET MARKETING COMMUNICATIONS." Baltic Journal of Economic Studies 4, no. 4 (September 2018): 76–86. http://dx.doi.org/10.30525/2256-0742/2018-4-4-76-86.
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The purpose of the study is to systematize the methodological foundations for evaluating the effectiveness of marketing communications on the Internet. In the literature, there are often limited definitions of interactivity, which do not reveal the essence and do not allow fully realizing the marketing opportunities associated with its phenomena. Today, interactive video, gaming technologies, which are increasingly used in the creation of advertising and communication materials, provide unprecedented opportunities for users to create and flexibly change their own scenarios for the development of events, to guide the history of the video and its heroes, which, among other things, makes it possible to make the presentation object not only goods or services but also the practice of behaviour in different situations of their purchase and consumption. In Internet marketing communications, preconditions for estimating the time budget, general stay in the network, implementation of specific behavioural scenarios of the full-fledged functioning of the user as a representative of the target audience, including through various devices and due to multimedia character, are formed. Optimization of Internet communications of enterprises is carried out on the basis of cyclic interactive communication and timely adjustments of parameters of the received traffic from automated services such as Google analytics, Yandex Metrica, CoMagic, and others. An audience behaviour analysis becomes possible by the use of cookie data. This fragment of data stored on Internet users’ computers reveals the broad opportunities for enterprises to target their advertising, identifying the target audience, for example, by geographic location of users, tracking their interests, counting impressions and passing through banners. Due to the high level of inherent interactivity, simplification of activity realization, and its coordination in a virtual environment, with real results, the development of marketing communications on the Internet contributes to the transition from the integrated application of specialized tools and technologies to their genuine integration. These new opportunities, subject to their implementation, will update one more aspect – the achievement of the effectiveness of Internet communications in marketing. Attempts and methodical options for the formation of a holistic set of marketing communications, with their declared effectiveness, have become widespread. The author proposes a more adaptive system for evaluating the effectiveness of marketing communications, where a balanced system of indicators and stages of work are complemented by the classical algorithms that create the necessary preconditions for preventing or neutralizing the identified problems in the organization of Internet marketing communications. The effectiveness of the CPM model depends entirely on the derivative results of user behaviour (review of site materials, ordering and purchasing goods). Therefore, depending on the goals of the campaign, that is, expanding the target audience or promoting sales, the result may be more predictable. The success of online platforms is based on the consistent development of activities, which is harmonized by three benchmarks: differentiation, effectiveness, efficiency. If earlier, marketing monitoring of the audience and behaviour of Internet users was mainly based on the features of its persons or contingents, and the information context, today it needs to be integrated (contextual targeting, retargeting, and other tools).
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Shimmura, Takeshi, Syuichi Oura, Kenji Arai, Nobutada Fujii, Tomomi Nonaka, Takeshi Takenaka, and Takashi Tanizaki. "Multiproduct Traditional Japanese Cuisine Restaurant Improves Labor Productivity by Changing Cooking Processes According to Service Product Characteristics." International Journal of Automation Technology 12, no. 4 (July 3, 2018): 449–58. http://dx.doi.org/10.20965/ijat.2018.p0449.
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This study introduces three cooking process improvements for a multiproduct traditional Japanese cuisine restaurant to improve labor productivity and to assess relations between offered process changes and service product characteristics. Restaurant productivity is the lowest among service industries because restaurants are labor-intensive. Therefore, the industry is affected by service product characteristics. Combining line and cell cooking systems, batch cooking using partial freezers, and combining built-to-order and built-to-plan cooking are introduced into actual multiproduct traditional Japanese cuisine restaurants to change cooking operations and improve labor productivity. Results show that all cooking process changes reduce work hours. The correlation coefficient between work hour and sales revenue improved by line and cell cooking, but it is degraded by batch cooking and built-to-order and built-to-plan cooking. Line and cell cooking enhance simultaneity and reduce the influence of perishability because the system adopts hourly work hours to fluctuation of hourly sales by changing cooking systems (line/cell). However, the system does not resolve heterogeneity and intangibility difficulties because the system is intended to resolve quantitative difficulties of cooking operation systems. Batch cooking systems reduce the influence of simultaneity and perishability of service products because the method reduces cooking frequency using partial freezers. Furthermore, the system improves heterogeneity because the restaurant can provide head-chef-made dishes even if the chef is not working at the restaurant. However, the system does not resolve difficulties of intangibility because the system is not designed to improve customers’ subjective evaluation for service. Built-to-order and built-to-plan cooking reduce the respective influences of simultaneity, perishability, and heterogeneity of service products to some degree because built to plan teams also practice batch cooking using partial freezers. However, the system does not resolve the difficulty of intangibility because the system is not intended to improve customers’ subjective evaluation for service.
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Santoso, Aprih, and Audi Sispradana. "Analysis toward purchase decision determinant factors." Asian Management and Business Review 1, no. 2 (August 30, 2021): 155–64. http://dx.doi.org/10.20885/ambr.vol1.iss2.art7.
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The problem with this research is that there is a tendency to decrease demand for Hemart brand cooking oil in 2018-2019. This makes it a challenge for the Hemart cooking oil product distributor company to find out the factors that influence the decline in purchases. This study aims to analyze brand image, product quality, promotion and knowledge of sales promotion on the purchasing decisions of PT. Transfarma Semarang Branch. The population in this study were all consumers of PT. Transfarma Semarang Branch, which amounted to 566 consumers, while the sampling technique used was a non-probability sampling technique with purposive sampling and the analytical tool used in this study was multiple linear regression. The results showed that the variables of consumer confidence, consumer experience and sales promotion had a positive and significant effect on purchasing decisions of PT. Transfarma Semarang Branch and the results of the adjusted R square value in the regression model were obtained at 0.584, which means that 58.4 percent of the purchasing decision variables can be explained by the variables of consumer confidence, consumer experience and sales promotion while the remaining 41.6 percent is explained by other variables outside of this study.
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Mufiyati, Rahayu, and Nawari Nawari. "PENGARUH SALES PROMOSION DAN PERSONAL SELLING TERHADAP KEPUTUSAN PEMBELIAN PADA UD. CIPTA KARYA ABADI LAMONGAN." HUMANIS: Jurnal Ilmu-Ilmu Sosial dan Humaniora 12, no. 1 (January 31, 2020): 1–12. http://dx.doi.org/10.52166/humanis.v12i1.1867.
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UD. Cipta Karya abadi is a company engaged in trading household appliances. Its flagship product is the multipurpose pot CKA POT. Using special and unique concepts in the sales activities of superior products, namely by direct sales, by conducting promotions, introducing products and even directly practicing cooking demonstrations in front of prospective customers. The purpose of this research is to find out the effect of Sales Promotion and Personal Selling partially or simultaneously on Purchasing Decisions. The number of samples in this study were 98 respondents. While the sampling technique used in this study was simple random sampling technique. The data is analyzed using the SPSS program, Variable Sales Risk (X1) = 0,000 <0,05, Personal Selling Variable (X2) = 0,000 <0,05. From the equation above the variable significance of the price is smaller than 0.05, the significance of the Sales Promosion variable is smaller than 0.005 and the significance of the small Personal Selling variable is greater than 0.05, then the X1 variable has a positive effect on Y and X2 has a positive effect on variable Y.
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Somoza-Coutiño, Gilberto, Arnoldo Wong-Villarreal, Cristina Blanco-González, and Gustavo Yañez-Ocampo. "Selección de bacterias nativas del estado de Chiapas, productoras de biosurfactantes a partir de aceite usado de cocina." Mexican Journal of Biotechnology 1, no. 2 (January 7, 2016): 57–66. http://dx.doi.org/10.29267/mxjb.2016.1.2.57.
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El aceite usado de cocina fue utilizado como fuente de carbono para la generación de biosurfactantes microbianos, estos productos son tensoactivos que pueden ser aplicados para el tratamiento de ambientes contaminados con compuestos orgánicos persistentes. Se realizó la selección de nueve cepas de bacterias nativas del Estado de Chiapas en agar con medio selectivo de sales minerales y azul de metileno, mediante la detección de cepas bacterianas formadoras de halos de crecimiento de blanco de metilo. Las cepas bacterianas seleccionadas fueron crecidas en medio liquido con 2 % v/v de aceite usado de cocina como única fuente de carbono en matraces erlenmeyer de 125 mL, con una agitación de 120 rpm durante 144 horas a temperatura ambiente. Se determinaron las propiedades tensoactivas durante el experimento. La tensión superficial de las cepas C y D fue de 27.9 y 27.4 mN/m respectivamente y las cepas A, B y 83 presentaron valores de índice de emulsión mayores a 20 %. Se concluyó que las cepas bacterianas nativas producen biosurfactantes utilizando como sustrato el aceite usado de cocina y tienen la capacidad de producirlo.
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Houts, Lisa M. "The Brownie Baker Case: Ingredients Of Success." Journal of Business Case Studies (JBCS) 5, no. 4 (June 24, 2011): 41. http://dx.doi.org/10.19030/jbcs.v5i4.4711.
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This case study examines The Brownie Baker, which makes gourmet and specialty baked goods, from an operations management perspective. Its product line includes brownies, muffins, Danishes, cookies, cakes, and Hispanic pastries. Located in Fresno, California, the bakery distributes its products across much of the United States. The Brownie Baker was acquired by president and CEO, Dennis Perkins, in 1990. What started with four or five employees and $180,000 in annual sales has grown to 80 employees and more than 10 million dollars in sales in 2007. Perkins down-to-earth, receptive management style coupled with product innovations and productivity improvements have been key ingredients in the companys successful growth. Perkins himself was named the Small Business Administrations Central California Business Person of the Year in 1999, and The Brownie Baker was awarded the Small Business Administrations Western Region Choice Award in 2004. This case details the operations strategies and management techniques that have led to these accomplishments.
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Hartini, Sri, and Yohanes Martono. "Pemberdayaan Petani Singkong Desa Kendel, Kecamatan Kemusu, Kabupaten Boyolali melalui Sentuhan Fortifikasi-Fermentasi Singkong." Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat 1, no. 1 (October 2, 2015): 35. http://dx.doi.org/10.29244/agrokreatif.1.1.35-40.
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Kendel village located in the Kemusu District, Boyolali. Cassava is one of the agricultural products in the region with 2.110 tons harvested cassava to the breadth of 212.4133 ha per year. Cassava plants is favorite plants for the population because it is relatively easy to cultivate and as a management area strategy because of limited water availability on the hilly areas. Up to now, post harvest processing of cassava is still using conventional methods and on sale in the form of raw cassava with its peels, and gaplek (dried cassava). While the cooked one are also served with simple ways, such as boiled cassava, fried cassava, roasted cassava, and lemet cassava. One of the constraints on the creation of cassava processing is limited diversification knowledge of the society Kendel as well as people do not yet understand the fortification of cassava. Close cooperation between Satya Wacana Christian University, Trukajaya Foundation, and Cassava Farmers Group realized empowerment, sortification, post harvest, advanced products, and increasing on economic value. The collabor ation was empowering community by using of participatory rural appraisal (PRA) method. Training have been done on post harvest handling, fortified cassava flour (mocaf), the manufacture of various products of mocaf flour, marketing training for products, monitoring and evaluation of processed products, and networking with other partners to develop programs based on local wisdom potential and organic as well. Various products have been produced from cassava flour fortified, processed products such as brownies, banana cake, cupcake, or cookies. Mocaf fortified flour sales price was Rp 8.000/kg.
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Ulrich, Anna Marie Dyhr, and Svend Hollensen. "The Incubator Concept as an Entry Mode option for SME’s." TRANSNATIONAL MARKETING JOURNAL 2, no. 1 (May 31, 2014): 1–19. http://dx.doi.org/10.33182/tmj.v2i1.414.
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The aim of this article is to investigate the relevance of an alternative entry mode, the incubator concept. Such an alternative entry mode like the so-called incubator is increasingly being used as a shortcut or bridge to a distant market. In-depth qualitative research on a selected case (Kelsen Group selling butter cookies to India) reveals the reasoning behind the entry mode choice of a company entering an emergent market (India). The incubator option provides the opportunity for a company to bridge the ‘gap’ between a low-control entry mode (e.g. importer or distributor) and high-control entry mode (e.g. wholly owned sales subsidiary), without involving too high risks and still keep a reasonable level of control.
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Hipolito, Cirilo Nolasco, Fabiola Hernández-Sánchez, Martha Elena Aguilera-Morales, José Luis Lorenzo-Manzanarez, Leticia Guadalupe Navarro-Moreno, and Yie-Hua Tan. "The Effect of Different Cooking Methods on The Nutritional Composition f Tilapia (Oreochromis Sp.)." Journal of Applied Science & Process Engineering 7, no. 1 (April 30, 2020): 489–99. http://dx.doi.org/10.33736/jaspe.1990.2020.
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Tilapia (Oreochromis sp.) is a fish that is gaining ground in cultivation and sales because of its nutritional properties: high protein content, vitamins, and minerals with few unhealthy saturated fats as in red meats. This work aimed to evaluate the effect of cooking on the chemical composition, Aw, and pH, in addition to the electrophoretic, and fatty acid profile of the Tilapia using an electric oven, microwave and steaming as cooking methods. The results showed that the nutritional components of Tilapia changed significantly (p<0.05) at two temperatures and at two potencies used. Microwave and steaming preserved better the proteins in the Tilapia after its cooking. Electrophoresis results showed a decrease in intensity and number of bands depending on the type of treatment to which the meat was subjected. On the other hand, the electric oven method at 2 temperatures resulted with the highest increase in essential fatty acids (45% and 36%), with a slight decrease in the ω-6 family, because of a probable hydrolysis or oxidation of the same. The steam cooking showed a slight increase in essential fatty acids, but microwave oven preserved better the proteins, indicating that this could be a good method for cooking Tilapia.
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Truninger, Monica. "Cooking with Bimby in a moment of recruitment: Exploring conventions and practice perspectives." Journal of Consumer Culture 11, no. 1 (March 2011): 37–59. http://dx.doi.org/10.1177/1469540510391221.
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Every two minutes, one Bimby is sold somewhere in the world. This multi-food processor (also known as Thermomix) has gained wide sales success in many southern European countries and promises to revolutionize the way people cook, learn about cooking, coordinate and plan food practices at home. In a period where debates about cooking skills are paradoxical; some voices concerned with deskilling, while others enhance the visibility of cooking education in the media, this domestic technology is heralded as a ‘magic’ gadget that turns dreadful cooks into notable ‘chefs’. This processor cannot be purchased in shops; it is being directly sold by salespersons that make a demonstration in future clients’ houses. These are usually social events where the host invites friends and family for a free meal swiftly produced by Bimby under the demonstrator’s supervision. Demonstrators can be seen as cultural intermediaries both marketing the product and conveying normative and symbolic messages about cooking, and also instructing on technology use. The event mixes economic, social and cultural elements, and offers a good illustration of the cultural economy workings operating in it. Based upon a case study of a demonstration — seen as a moment of recruitment of new cooking practitioners — the article examines issues around cooking competence informed by theories of practice (Shove and Pantzar, 2005; Shove et al., 2007) and conventions theory (Boltanski and Thévenot, 2006 [1991]; Thévenot, 2006). It is suggested that bringing a conventions together with a practice perspective offers up the possibility of developing a distinctly sociological account to analyse cooking competences in particular, and practices more generally.
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Leary, Jon, Bridget Menyeh, Vimbai Chapungu, and Karin Troncoso. "eCooking: Challenges and Opportunities from a Consumer Behaviour Perspective." Energies 14, no. 14 (July 19, 2021): 4345. http://dx.doi.org/10.3390/en14144345.
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New opportunities are opening for electric cooking (eCooking) as a cost-effective, practical and desirable solution to the twin global challenges of clean cooking and electrification. Globally, momentum is building behind the transformative potential of eCooking to achieve a range of environmental and social impacts. However, cooking is a complex, culturally embedded practice, that results in an array of behavioural change challenges that must be understood and overcome for these new opportunities to translate into impact at scale. The Modern Energy Cooking Services (MECS) programme was designed to explore this space and pilot innovative new eCooking services with the potential to rapidly scale. This paper reflects upon the programme’s key learnings to date on the behavioural change dimension of eCooking. It consolidates what we now know on the subject and highlights the gaps that remain, where further investigation is needed. The evidence shows that the uptake of eCooking can be hindered by (often false) perceptions around cost, taste and safety, the high cost and steep learning curve for new appliances, the lack of awareness/availability/after-sales service for energy-efficient appliances and the reluctance of male decision-makers to authorise appliance purchases. However, it also shows that the convenience and potential cost savings offered by energy-efficient appliances can offer an aspirational cooking experience and that uptake could be driven forward rapidly by urbanisation and changing lifestyles.
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YADA, KATSUTOSHI, HIROSHI MOTODA, TAKASHI WASHIO, and ASUKA MIYAWAKI. "CONSUMER BEHAVIOR ANALYSIS BY GRAPH MINING TECHNIQUE." New Mathematics and Natural Computation 02, no. 01 (March 2006): 59–68. http://dx.doi.org/10.1142/s1793005706000294.
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In this paper, we discuss how graph mining system is applied to sales transaction data so as to understand consumer behavior. First, existing research of consumer behavior analysis for sequential purchase pattern is reviewed. Then we propose to represent the complicated customer purchase behavior by a directed graph retaining temporal information in a purchase sequence and apply a graph mining technique to analyze the frequent occurring patterns. In this paper, we demonstrate through the case of healthy cooking oil analysis how graph mining technology helps us understand complex purchase behavior.
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Karpoff, Jonathan M., D. Scott Lee, and Gerald S. Martin. "The Cost to Firms of Cooking the Books." Journal of Financial and Quantitative Analysis 43, no. 3 (September 2008): 581–611. http://dx.doi.org/10.1017/s0022109000004221.
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AbstractWe examine the penalties imposed on the 585 firms targeted by SEC enforcement actions for financial misrepresentation from 1978–2002, which we track through November 15, 2005. The penalties imposed on firms through the legal system average only $23.5 million per firm. The penalties imposed by the market, in contrast, are huge. Our point estimate of the reputational penalty—which we define as the expected loss in the present value of future cash flows due to lower sales and higher contracting and financing costs—is over 7.5 times the sum of all penalties imposed through the legal and regulatory system. For each dollar that a firm misleadingly inflates its market value, on average, it loses this dollar when its misconduct is revealed, plus an additional $3.08. Of this additional loss, $0.36 is due to expected legal penalties and $2.71 is due to lost reputation. In firms that survive the enforcement process, lost reputation is even greater at $3.83. In the cross section, the reputation loss is positively related to measures of the firm's reliance on implicit contracts. This evidence belies a widespread belief that financial misrepresentation is disciplined lightly. To the contrary, reputation losses impose substantial penalties for cooking the books.
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McCARTNEY, G., J. COWDEN, S. MURRAY, and S. AHMED. "The use of a new virtual cohort study design to investigate an outbreak of E. coli O157 linked to a supermarket delicatessen." Epidemiology and Infection 138, no. 10 (February 10, 2010): 1439–42. http://dx.doi.org/10.1017/s0950268810000257.
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SUMMARYIn outbreaks of foodborne disease associated with retail outlets, the outlet often closes as a precaution before the specific food vehicle has been identified. Suspect food vehicles may be named as part of general control measures. A conventional case-control study cannot be performed because both cases and potential controls are likely to be aware of the hypothesis and therefore potentially biased. Modern sales recording systems in many food retail outlets may provide a basis for constructing a virtual cohort and allow a statistical inference to be made about various possible vehicles of infection. In 2007, an outbreak of E. coli O157 infection in Paisley, Scotland, was linked to cooked meat from a supermarket delicatessen using descriptive epidemiology. Construction of a virtual cohort allowed a relative risk and confidence interval to be estimated which supported the hypothesis of cooked beef topside being the vehicle of infection. This novel method could be valuable in the investigation of future outbreaks.
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Dąbrowska-Cendrowska, Olga. "Guidance Magazines for Woman: Crisis, Stagnation, or Development." Respectus Philologicus 28, no. 33 (October 25, 2015): 165–76. http://dx.doi.org/10.15388/respectus.2015.28.33.16.
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Female press is a broad segment of the press market. Some publications touch many topics, such as monthly Claudia, while others are dedicated to one specific field of everyday life, e.g., My cooking (Moje gotowanie) or I have a baby (Mam dziecko). Regardless of the release profile of the magazine, the press offer is addressed to women and based on the transmission of different types of advice adjusted to the prospective target group. Due to this offer, female readers can cope with all their problems and find answers to all the questions. The commercialization of the media is leading to the deepening of segmentation of female magazines, the goal of which is to reach the widest possible audience and achieve satisfactory results of the copy sales. This article attempts to answer the question what conditions the guidance bi-weekly and the guidance monthly magazines for women issued by companies with foreign capital, such as: Bauer Media Poland, Edipresse Poland, Burda Media Poland. The conclusions are drawn on the basis of data on the average copy sales published by the Association Press Distribution Control for the surveyed magazines.
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Wicaksono, Arie, Widayat, and Singgih Saptadi. "Waste Cooking Oil into Biodiesel Transformation and its Economical Potency through Circular Economic Model in Semarang Barat Area Indonesia." E3S Web of Conferences 125 (2019): 14010. http://dx.doi.org/10.1051/e3sconf/201912514010.
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The circular economic scheme is applied to utilize the waste cooking oil from semarang barat resident area as raw material of biodiesels, the results shown that biodiesels production was able to produce 82.54% of biodiesels yields and analyzed refer to Keputusan Direktur Jendral Minyak dan Gas Bumi No.13483K/24/DJM/2006 specification including FAME concentration, Flash Point, Density, Viscosity and calorie value. Based on the analysis, the biodiesel produced has the potential as a substitute for diesel oil used for boiler fuel. This scheme is able to generate net income of IDR 135,542,430 per year from the biodiesel utilization on the difference of diesel oil utilization for boiler fuel and IDR 14,928,656 per year from crude glycerol sales.
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Kar, Abhishek, Shonali Pachauri, Rob Bailis, and Hisham Zerriffi. "Using sales data to assess cooking gas adoption and the impact of India’s Ujjwala programme in rural Karnataka." Nature Energy 4, no. 9 (July 15, 2019): 806–14. http://dx.doi.org/10.1038/s41560-019-0429-8.
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Proaps, Alexandra B., and Rebecca A. Kennedy. "Enhancing HF/E Outreach Goals Through Multidisciplinary Collaboration." Ergonomics in Design: The Quarterly of Human Factors Applications 22, no. 3 (July 2014): 23–25. http://dx.doi.org/10.1177/1064804614526196.
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Past Human Factors and Ergonomics Society (HFES) President Eduardo Salas emphasized how important it is for human factors/ergonomics (HF/E) professionals to embrace other disciplines. As members of the HF/E community, we can reach a wider audience and increase awareness of our discipline by collaborating with others who share our vision for improving human–technology interaction. We interviewed two past recipients of HFES’s Oliver Keith Hansen Outreach Award, recognizing service and excellence in outreach in HF/E. Nancy J. Cooke and Ronald G. Shapiro each highlighted areas in which HF/E students and professionals can enhance their outreach efforts through multidisciplinary collaboration.
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Journal, Baghdad Science. "Survey study of intestinal parasites on Fresh vegetables collected from some Baghdad Sales and its role in human infection." Baghdad Science Journal 10, no. 1 (March 3, 2013): 32–40. http://dx.doi.org/10.21123/bsj.10.1.32-40.
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Fresh vegetables are an important part of a healthy diet. The consumption of raw vegetables without cooking or good washing can be a major rout of transmission to the parasitic infection. The goal of this study was to determine the intestinal parasitic contamination of fresh vegetables from vegetables sales markets in Baghdad province during the different above months of the year. A total of 303 samples of different vegetables were randomly selected from three wholesale markets distributed through different regions in Baghdad (East, West and South) and then were examined by a floatation method. The present study showed that the collected vegetables were contaminated with 12 species of intestinal parasites, and the total percentage of contamination was 161 (53.1%) . ZnSo4 solution showed the highest percentage of contaminated vegetables (31.2%) while sucrose showed the lowest percentage (8.9%).
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Rajamanickam. "A STUDY ON CUSTOMER SATISFACTION TOWARDS SAKTHI MASALA PRODUCTS IN SALEM DISTRICT." International Journal of Research -GRANTHAALAYAH 4, no. 5SE (May 31, 2016): 113–19. http://dx.doi.org/10.29121/granthaalayah.v4.i5se.2016.2735.
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SAKTHI MASALA” the Queen of spices as the household name among the millions today, it was doing Turmeric trading for some time. Later entered into the arena of pure spice powders like Turmeric, Chilli and Coriander. This inquisitiveness lets to enter into masala world with boldness. This masala encountered a lot of hurdles, since selling masala powders during those days to the oriental women who are traditionally conservative; it was not easy to sell. It was concept sealing on “Easy Cooking” rather than marketing food products with self-determination and persistent attempts it was able to get into the kitchens of our country and the rest of the world. The store may look like a miracle, but the hard work, the pot holes and the bumps on the way and the stormy inclement weather are known only to producer. The person who stood behind produce masala for all those achievement was with help of their business partner.
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Kušar, Anita, Maša Hribar, Živa Lavriša, Nina Zupanič, Urška Pivk Kupirovič, Hristo Hristov, Helena Abramovič, et al. "Assessment of trans-fatty acid content in a sample of foods from the Slovenian food supply using a sales-weighting approach." Public Health Nutrition 24, no. 1 (July 28, 2020): 12–21. http://dx.doi.org/10.1017/s1368980020001949.
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AbstractObjective:Consumption of trans-fatty acids (TFA) is a well-established risk factor for CVD morbidity and mortality. Our objective was to investigate TFA levels in Slovenian food supply.Design:Cross-sectional study.Setting:Selected foods (n 282) were purchased in Slovenia (2016), and the TFA content was determined. The sample included pre-packed foods with/without declared partially hydrogenated vegetable oils (PHO), as well as non-pre-packed foods. A sales-weighting approach was used to ponder different market shares of the products.Results:While the majority of the investigated samples had low levels of TFA, up to 6·8 g of TFA per 100 g of food was observed in certain foods. Within pre-packed foods (n 207), the highest proportion of samples with high TFA levels was found among cookies with labelled PHO: 69 % (n 18) would exceed European Union regulatory TFA limit (2 g industrial TFA per 100 g of fats), which will be implemented in April 2021. Among the investigated non-pre-packed foods (n 75), only croissants contained notable TFA levels (mean 0·90 (sd 0·97); maximum 3·3 g/100 g), with about half of the samples exceeding 2 g TFA per 100 g of fats.Conclusions:In 2016, some foods in Slovenian food supply still contained notable amounts of TFA. Foods with listed PHO as an ingredient were usually higher in TFA as compared with foods not labelled to contain PHO. Biscuits were identified as the most concerning category of pre-packed foods, while croissants contained highest levels of TFA within non-pre-packed foods.
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MCLAUGHLIN, JOSEPH B., LOUISA J. CASTRODALE, MICHAEL J. GARDNER, RAFIQ AHMED, and BRADFORD D. GESSNER. "Outbreak of Multidrug-Resistant Salmonella Typhimurium Associated with Ground Beef Served at a School Potluck." Journal of Food Protection 69, no. 3 (March 1, 2006): 666–70. http://dx.doi.org/10.4315/0362-028x-69.3.666.
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An outbreak of gastroenteritis occurred among at least 47 persons attending a school potluck. Illness was associated with consumption of ground beef (estimated odds ratio, 16.3; 95% confidence interval, 2.2 to 338.3). Salmonella Typhimurium isolated from infected individuals and the implicated ground beef revealed identical pulsed-field gel electrophoresis patterns and was multidrug resistant. The implicated ground beef was improperly handled during the cooking process and stored above the U.S. Food and Drug Administration cooling temperature standard for >15 h before being served. This outbreak demonstrates the limitations of food safety regulations in settings where foods are prepared in the home environment for communal potlucks, bake sales, or other such gatherings held at schools, churches, or other institutions. Public health authorities should encourage school and other institutional administrators to develop policies that require dissemination of safe food preparation guidelines to prospective food handlers when such events are scheduled.
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Marling, Karal Ann. "Betty Crocker's Picture Cook Book: The Aesthetics of American Food in the 1950s." Prospects 17 (October 1992): 79–103. http://dx.doi.org/10.1017/s0361233300004671.
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Since its publication in 1950, Betty Crocker's Picture Cook Book has Oproven a perennial favorite, the gift of choice at bridal showers, especially in the deluxe, ring-bound edition that once sold for a mere $3.95 (or $3 with premium coupons from cake-mix boxes). Second on the all-time culinary bestsellers' list-where it noses out The Joy of Cooking (1931) and The I Hate to Cook Book (1960) - the familiar red-and-white volume with the old-timey, Early American designs on the cover broke records that first year when it outsold Kon-Tiki, The Lonely Crowd, and Hubbard Cobb's Your Dream Home. In the spring of 1951, delighted General Mills executives presented the millionth copy to the American Mother of the Year and the distributer, McGraw-Hill, shipped another 950,000 units to retailers. A year later, with the book in its seventh printing, sales had passed the two million mark and there was no end in sight.
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McClements, David Julian, Jochen Weiss, Amanda J. Kinchla, Alissa A. Nolden, and Lutz Grossmann. "Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs." Foods 10, no. 2 (January 27, 2021): 260. http://dx.doi.org/10.3390/foods10020260.
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The modern food system is seeing a change in consumption patterns provoked by several drivers—including ethical, health, and environmental concerns—that are increasing the sales of meat analog foods. This change is accompanied by increased research and development activities in the area of plant-based meats. The aim of the present review is to describe methods that are being employed by scientists to analyze and characterize the properties of meat alternatives and to propose standardized methods that could be utilized in the future. In particular, methods to determine the proximate composition, microstructure, appearance, textural properties, water-holding properties, cooking resilience, and sensory attributes, of plant-based meat are given. The principles behind these methods are presented, their utility is critically assessed, and practical examples will be discussed. This article will help to guide further studies and to choose appropriate methods to assess raw materials, processes, products, and consumption behavior of meat analogs.
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Lee, Ching-Sung, Yen-Cheng Chen, Pei-Ling Tsui, Cheng-Wei Che, and Ming-Chen Chiang. "Application of Fuzzy Delphi Technique Approach in Sustainable Inheritance of Rural Cooking Techniques and Innovative Business Strategies Modeling." Agriculture 11, no. 10 (September 26, 2021): 924. http://dx.doi.org/10.3390/agriculture11100924.
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Transformation and sustainable development must be undertaken in accordance with the trends of the times, which presents challenges to rural areas worldwide. In addition to preserving rural food specialties and presenting them in new ways to attract consumers, these areas must link farmers’ production, processing, sales, and management. It is imperative to sustainably pass on rural foods and theircooking techniques and integrate them into innovative business strategies so that delicious rural foods can be sold on the consumer market, boosting rural economies and their development. The main objective of this research was to conduct indicator modeling and empirical analysis for the sustainable inheritance of Taiwan’s rural cooking techniques and the development of innovative marketing strategies. The Fuzzy Delphi Technique was used as the main research method to select agricultural experts and rural household economy organizations for indicator modeling and empirical analysis. The results of the research indicate that agricultural experts believe that market operation is the primary developmental focus of cultural inheritance and innovation, whereas household economy organizations believe that education, training, promotion, and development are the primary developmental focuses. The greatest contribution and innovation of this research are the findings that culinary education and training, organized by the farmers’ association, can sustainably pass on traditional rural cooking techniques, and the process of incorporating local ingredients into commercial gourmet food should also consider aspects of the economic and marketing strategies of market operation, facilitating the sustainable inheritance of unique, traditional, local, and rural food culture.
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Krisnatalia, Heni. "MARKETING MIX 7P DIBALIK SUKSESI KREATIF BISNIS KULINER BERTEMA ETNIK SEOUL PALACE SEMARANG (7P-Marketing Mix Behind The Creative Succession of Culinary Business with Ethnic Theme in Seoul Palace Semarang)." ETNOREFLIKA: Jurnal Sosial dan Budaya 10, no. 1 (March 1, 2021): 76–85. http://dx.doi.org/10.33772/etnoreflika.v10i1.1068.
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This study aims to determine the effect of 7P-Marketing Mix Elements (Product, Price, Place, Promotion, People, Process, and Physical Evidence) on the "Seoul Palace" Semarang Restaurant to identify the concept of an ethnic-themed restaurant and to analyze it based on a study using a qualitative descriptive approach , carried out through observation, interview with restaurant managers, and documentation. Based on the research carried out on the concept of an ethnic-themed restaurant, it can be stated that there are 3 basic aspects supporting the restaurant's existence, including an atmosphere that is characterized by ethnicity, especially Korea in accordance with the theme it carries as an attraction to its visitors. The quality of the product is maintained with a variety of selected imported ingredients to produce the taste of ethnic dishes. Guidelines “first-come, first-served visitors always” puts first-arriving visitors first. Meanwhile, the results of the 7P marketing mix of products, in terms of product itself, its quality, brand, packaging, label, and type of product have been fully fulfilled, pricing is measured by the cost of competing products through cost-based pricing, with a variety of payment systems offered from the cost of competing products, strategic choice of place and supported by word of mouth promotion, publicity, to sales promotion with human resources (people) understanding the menu and cooking procedures for Korean food. The process (the process) offers open kitchen facilities and self-service cooking which is a series of physical evidence replete with supporting factors.
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Hafner, Edvina, and Igor Pravst. "Evaluation of the Ability of Nutri-Score to Discriminate the Nutritional Quality of Prepacked Foods Using a Sale-Weighting Approach." Foods 10, no. 8 (July 22, 2021): 1689. http://dx.doi.org/10.3390/foods10081689.
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The implementation of mandatory front-of-pack nutrition labelling is currently being discussed in the European Union (EU). The Nutri-Score (NS) was developed in France to empower consumers to make informed and healthier food choices. Based on strong evidence of its efficacy in supporting healthy choices, it has already been implemented for voluntary use in some EU member states, making it relevant to developing a harmonised EU scheme. This study aimed to evaluate the NS’s discriminating ability on products available in the food supply and compare it with Slovenian national nutritional recommendations based on an adapted WHO Europe (WHOE) profile. The innovative approach of the study is that we used sale-weighting to address the public health importance of available foods, with consideration of market share. We profiled 15,822 products available in the Slovenian food supply in 2017. The NS had a high ability to discriminate food products based on nutritional composition. Products that are generally encouraged in dietary recommendations (fruits, vegetables, cereals) had, in most cases, better NS grades than less favourable products (confectionery, snack foods, added fats), which is also in line with the national nutrition policy programme. The discriminating ability of the model was also shown within food (sub)categories (e.g., plain and flavoured yoghurt). Sale-weighting showed that offerings do not always reflect sales. Major differences between offerings and sales were observed for beverages, dairy, fruits/vegetables, and edible oils/emulsions. Additionally, sale-weighted distribution tended towards less favourable nutritional composition, particularly in categories with overall smaller offerings of products with favourable composition. The NS showed moderate agreement with the WHOE profile (κ = 0.57); differences were particularly observed in flavoured yoghurts, juices, cooking oils, and cheeses. Modelling the operation of the NS with representative real-life food samples provided insight valuable for developing and implementing harmonised mandatory front-of-pack nutrition labelling in Europe.
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Woodhouse, Leila, Patricia Bussell, Stacey Jones, Helen Lloyd, Wendy Macdowall, and Rowena Merritt. "Bostin Value." Social Marketing Quarterly 18, no. 3 (September 2012): 221–33. http://dx.doi.org/10.1177/1524500412460667.
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“Bostin Value” was a pilot scheme aiming to improve fruit and vegetable consumption in a deprived neighborhood in the borough of Dudley, England. Research identified the need to address both supply and demand to encourage the target audience (parents/carers of young children) to consume more fruit and vegetables along with their children. Bostin Value improved supply through commissioning a local greengrocer to sell fresh fruit and vegetables twice a week at a local primary school. Promotions were used to encourage sales, including a loyalty card system, money off vouchers, and recipe cards. To increase demand, educational sessions were run at the school to improve parent’s skills in cooking seasonal produce. Children at the school received tasting workshops to encourage them to try a variety of fruit and vegetables. Results saw the mean portions of fruit consumed weekly by parents significantly increase from 2.4 portions in April 2009 to 3.1 in July 2010. This was mirrored in children whose weekly portions increased from 2.6 to 3.7. The mean number of different fruits and vegetables tasted by children also increased significantly.
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Shoenfelt, Elizabeth L. "How Much Do We Really Know About Employee Resilience? More, If We Include the Sport Psychology Resilience Research." Industrial and Organizational Psychology 9, no. 2 (June 2016): 442–46. http://dx.doi.org/10.1017/iop.2016.36.
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Britt, Shen, Sinclair, Grossman, and Klieger (2016) present an argument for consolidation and conceptual unification of the resilience research. As one of the few industrial–organizational (I-O) psychologists who regularly work in the sport psychology field, I was compelled to note the omission by Britt et al. of any reference to the resilience research in the sport psychology domain. As an I-O psychologist practicing sport psychology, I have stood on the shoulders of giants in applying with athletes and coaches our I-O theory and knowledge in areas such as motivation (e.g., Locke & Latham, 2002), training (e.g., skill acquisition, automaticity, deliberate practice, expertise, adaptive expertise, error based learning; e.g., Chen, Thomas, & Wallace, 2005; Ericsson, Krampe, & Tesch-Romer, 1993; Ericsson, & Lehmann, 1996; Logan, 1988; Lorenzet, Salas, & Tannenbaum, 2005), leadership, and group and team dynamics (e.g., Colquitt, Noe, & Jackson, 2002; Salas, Cooke, & Rosen, 2008). I-O psychology tends to be on the vanguard in these areas, whereas sport psychology lags somewhat behind (compare Locke & Latham, 2002, with Gould, 1993, and Weinberg & Weigand, 1993; compare Vroom & Yetton, 1973, with Chelladurai & Haggerty, 1978). However, resilience has been a central research focus for sport psychologists for some time; it is a relatively recent area of interest for I-O psychologists. Interestingly, Britt et al. did not include even a single reference from the sport psychology literature. I strongly encourage I-O psychologists studying resilience to review, borrow, and build on the sport psychology research in this area.
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Enge Bertelsen, Bjørn. "Valuable Subversions: Gendered Generativity and Sorcerous Production in Central Mozambique." Valuation Studies 4, no. 1 (November 25, 2016): 41–66. http://dx.doi.org/10.3384/vs.2001-5992.164141.
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How is one to analyze the existence of a subterranean dwarfish couple (zwidoma) occupying the space underneath cooking places and whose central purpose is to reinforce a market woman’s sales—but simultaneously feeding off her very body? Using urban and rural ethnographic material from central Mozambique, where such assemblages comprising the zwidoma and a woman are integral to economic life and social orders, this article contextualizes such constellations—effectively interferences within various domains of value—by undertaking an analysis of gendered modalities of generativity. Further, by meditating on various understandings of cosmology and, ultimately, the dynamics constituting the realms of the real, it presents an alternative to influential analyses of capitalism, such as the notion of “occult economies.” An argument is made not only for value’s dynamic and changeable nature but also for the necessity to appreciate instances of its subversion with destructive effects. The article underlines, therefore, how such subversions of value, in various forms, is in line with Tsing’s (2015) general argument that critical explorations of capitalism and regimes of valuation and production are best undertaken in peri-capitalist zones—such as urban and rural Mozambique.
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Richardson, R. I., A. A. Taylor, and P. D. Jolley. "Added value products from lamb." BSAP Occasional Publication 14 (January 1990): 115–24. http://dx.doi.org/10.1017/s0263967x00002111.
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AbstractChanges in eating patterns for reasons of cost, health or convenience, have resulted in reduced consumption of lamb. Carcass meat is being replaced by more processed, added value meat in the home, but novel lamb products have been difficult to develop due to small muscle size, hard fat and strong flavours. If value is to be added to lamb, texture and flavour of lamb and lamb products must be optimized. Whilst the use of electrical stimulation for beef carcasses, to avoid potential cold-induced toughening in modern chilling systems, is standard practice, little British lamb is stimulated in this way.Restructuring can upgrade smaller or tougher and/or fatter parts of the carcass. It allows for regular portions of standard shape, size and composition, as in reformed hams, burgers, grillsteaks or sausages. The small size of the lamb carcass makes it expensive to bone and trim fat and connective tissue for the production of such products. This could be an increasing disadvantage if high quality, reformed, fresh products, using new binding technologies such as alginate or enzyme systems, gain a significant market share.The ready meals market is expanding rapidly and although meat may not be the major component, it is usually the most expensive. These products may be fully sterile shelf-stable, cooked and frozen, or, more commonly, cooked and chilled with a shelf-life of a few days with carefully controlled refrigeration. Packaging has been highly developed for marketing these products. Unfortunately, traditional lamb products, such as moussaka and shepherds pie, are often now made from cheaper beef.Larger lamb carcasses with lower fat, the use of mechanical bone removal or robotic butchery systems, innovative product or recipe design and the use of good packaging and presentation, would all aid in the development of lamb meat and meat product sales.
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Anis, Chintya Stefanny, Agnes E. Loho, and Grace A. J. Rumagit. "ANALISIS PENGELOLAAN RANTAI PASOK TEPUNG KELAPA PADA PT. XYZ DI SULAWESI UTARA." AGRI-SOSIOEKONOMI 13, no. 1 (January 26, 2017): 81. http://dx.doi.org/10.35791/agrsosek.13.1.2017.14922.
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The purpose of this study are: (1) Identify the supply chain model of coconut desiccated at PT. XYZ and (2) to analyze the supply chain management of desiccated coconut at PT. XYZ. The research was conducted over 2 months ie from September to November 2016 and is located in PT. XYZ (pseudonym), in North Sulawesi. The data used in this research are primary and secondary data. The primary data obtained through field observation and direct interviews. Interviews were conducted with the company related logistics company to find a picture of the supply chain and supply chain management is done by the company. In addition, the researchers also conducted interviews with coconut farmers and collectors to determine the condition of the current coconut price as well as the flow of raw material coconuts from the famers to supplier. Secondary data were obtained from the relevant literature, as well as documents and reports that are owned by companies and agencies. This study focuses on the management of the flow of material and information flow of the supply chain of coconut flour at PT. XYZ. The results of observations and interviews were analyzed with descriptive qualitative analysis methods. The results showed that (1) Members of coconut flour supply chain at. XYZ, namely (a) the raw material supplier of coconut spread in some areas, (b) PT. XYZ for purchasing, sales, shipping and production, (c) Expediting Services to send products from Bitung harbor, next to the port of Tanjung Priok to be exported to the country of destination, (d) The customer, in this case the food companies that require raw materials coconut flour to be produced into chocolate bars, cookies, dessert, and so forth. (2) (a) Selection of supplier PT. XYZ is good enough, because every supplier who will supply the raw material to go through the interview stage, made a deal with the company and agree to the terms proposed by the company. PT. XYZ also maintain good relations with its suppliers with visits annually; (b) the flow of material and information flow is managed by PT. XYZ is good enough. Any information purchasing, sales, shipping and finance centered PT.XYZ headquarters is located in Manado and PT. XYZ manage information about the quantity of raw materials available in the warehouse and general condition of the plant.
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Delate, Kathleen, Andrea McKern, Robert Turnbull, James T. S. Walker, Richard Volz, Allan White, Vincent Bus, et al. "Organic Apple Systems: Constraints and Opportunities for Producers in Local and Global Markets: Introduction to the Colloquium." HortScience 43, no. 1 (February 2008): 6–11. http://dx.doi.org/10.21273/hortsci.43.1.6.
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The global market for total organic product sales was $20 billion in 2005, continuing an annual growth rate of 20% to 35%. In the United States, there were 937,000 ha of certified organic land in 2003 with 5626 ha of organic apples [Malus sylvestris (L.) Mill var. domestica (Borkh.) Mansf.]. Increases in organic fruit production have been associated with improved pest management methods, the use of disease-resistant cultivars, and organic-focused marketing schemes. Often constrained by lower apple yields and smaller fruit size compared with conventional counterparts, key challenges for organic growers include regulation of nutrient cycling processes to maintain crop yields while minimizing the need for external inputs. In local or regional organic markets, disease-resistant apple cultivars, such as ‘Enterprise’, ‘Liberty’, ‘Redfree’, and ‘Gold Rush’, have gained increased acceptance, whereas exporting countries have continued their use of cultivars susceptible to scab [Venturia inaequalis (Cooke)]. Integrated insect pest management approaches, including the use of kaolin clay, codling moth granulosis virus, and spinosad-based insecticides, have been successfully developed to comply with export standards and quarantines, and to meet market demand. Key pests, such as codling moth [Cydia pomonella (L.)], have been managed at damage levels less than 5% using these approaches. Future pest management strategies in organic apple production will focus on development of scab-resistant cultivars with enhanced storage capability and reduction in inputs associated with negative environmental and health effects.
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Herawati, Novitha, Triana Lindriati, and Ida Bagus Suryaningrat. "PENERAPAN BISNIS MODEL KANVAS DALAM PENENTUAN RENCANA MANAJEMEN USAHA KEDELAI EDAMAME GORENG." JURNAL AGROTEKNOLOGI 13, no. 01 (June 18, 2019): 42. http://dx.doi.org/10.19184/j-agt.v13i01.8554.
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Business model canvas (BMC) is a strategic management and lean start-up template for developing new or documenting existing business models. It is a visual chart with elements describing a firm's or product's value proposition, infrastructure, customers, and finances. It assists firms in their aligning activities by illustrating potential trade-offs. Business model canvas focuses on the idea of creating value in a business. The purpose of implementation of BMC was to determined the best business planning of fried edamame, when it applied to the industry or MSMEs (Micro, Small and Medium Enterprises). The method in the research used descriptive method, while the data analysis used qualitative analysis. Primary data collection was obtained from interviews. Analysis was done by compiling the initial hypothesis, hypothesis testing and verification of business model canvas (BMC). The results showed that the business model strategy for fried edamame products in the value proposition component were crispy, natural, labeled and applied good cooking oil for use. The customer segment component were the buyers of the entire Jember Regency including men and women over 20 years old with middle income. Components of revenue streams were fried edamame product sales, sale of unused oil, and sale of edamame peel to farmers, while the component channels were direct selling and retailers for fried edamame product.
Keywords: business model, fried edamame, strategy, value proposition
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Shrestha, Prakash. "Challenges and Scopes of Pottery Industry." Pravaha 24, no. 1 (June 12, 2018): 147–58. http://dx.doi.org/10.3126/pravaha.v24i1.20234.
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Pottery is unique art of making artifacts from clay. It produces different kinds of clay and ceramics items such as flowerpots, water and grain storage jars, large vessels for distilling rice spirits called rakshi, cooking pots, tableware, stoneware cups, bowls, and plates, stoneware pitcher and mug, etc. This research aims to examine challenges faced by the pottery industries and to examine scopes of the pottery industries in Nepal. This research is based on the descriptive method. The results show that there is good scope in the this industry but the people involved in this industry are facing different kinds of challenges or problems like shortage of raw materials, manpower, and lack of space to dry the formed pottery, firing pottery, to store the finished goods along with the different raw materials. The sales of the product in the national and international markets are being increased. This industry is being affected by the change in lifestyle and different substitute products. The intermediaries get good profits but they face the problem of getting the products damaged, demand dependent on the festive occasion, problem of transportation, etc. Study shows that there is a huge demand for Nepali handmade ceramic products in the international market due to their improved quality. Buyers are willing to pay a premium for handmade goods, which are propelling exports. Pravaha Vol. 24, No. 1, 2018, Page: 147-158
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Mbanza, Sylvestre, and Reginal Octove Muhoza. "Contribution of Food Quality Management on the Growth of Food Service Industry in Rwanda: A Case of Lemigo Hotel." EAST AFRICAN JOURNAL OF EDUCATION AND SOCIAL SCIENCES 1, no. 3 (December 27, 2020): 164–71. http://dx.doi.org/10.46606/eajess2020v01i03.0055.
Full textAbstract:
The study sought to assess the contribution of food quality management on the growth of food service industry in Rwanda, a case of Lemigo hotel. The study focused on identifying the procedures of food quality management, assessing the contribution of food quality management on the growth of the hotel and finding out the challenges of food quality management and the measures to be taken. By descriptive research design, questionnaires were distributed to 62 participants. The analysis of the data was done through descriptive statistics. The study concluded that the hotel provides some appropriate procedures which are used to maintain the food quality like purchasing the quality of raw food, receiving, storing and issuing the raw food items appropriately and using the right way of cooking method. Further the food quality management contributes to the growth of Lemigo Hotel since providing quality food increases the overall quality, the sales and the competition edge of the hotel. However, there are some challenges in food quality management like skills gap among employees. The study recommends setting up of appropriate standards that reduce risks and maintaining effective quality control on a regular basis among food production staff. Also, there is a need of employees’ periodic training on food handling practices to improve their own knowledge and skills for improving their efficiency and quality products to the customers.
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Taiwo, I. O., O. A. Olopade, and N. A. Bamidele. "Microbial load of some imported frozen fish species in Lagos, Nigeria." Nigerian Journal of Animal Production 44, no. 3 (January 2, 2021): 152–60. http://dx.doi.org/10.51791/njap.v44i3.756.
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Freezing preserves food by stopping the growth and multiplication of microbes or by halting enzymatic activities in foods that would otherwise cause spoilage. This study was conducted to identify and profile the microbes present in frozen fish. Five frozen fish species, Trachurus trachurus, Scombers combrus, Larimichthys crocea, Gadus chalcogrammus and Oreochromis niloticus, were purchased from Ijora–Olopa frozen fish sales outlet in Lagos State and transported in ice-flakes to the laboratory for microbiological analysis of the skin, muscles and gills. S. scombrus and G. chalcogrammus had the highest (5.30 x 102 cfu/g) and lowest microbial loads (1.85 x 102 cfu/g) respectively. The result however showed that L. crocea and G. Chalcogrammus were noticed to be significantly different (P<0.05) for coliform count on both the skin and the gills. These values were much higher than the recommended public health and safety standard values that ranged from 5.0 × 10 and 1.0 × 106CFUg-1, approved by Nigerian National Agency for Drug Administration and Control (NAFDAC). Hence, it is necessary that frozen foods should be properly cooked before consumption and effective hazard analysis and critical control points implemented. The predominant bacteria species isolated were Bacillus subtilis, Pseudomonas spp., Staphylococcus aureus, E. Coli and Salmonella spp while the predominant fungal species isolated were Apergillus flavus, A. fumigatus, A. niger and Yeast.
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Hartanti, Hartanti, and Rina Oktiyani. "Pengembangan Strategi Pemasaran Ayam Barokah Melalui Digital Marketing." Widya Cipta: Jurnal Sekretari dan Manajemen 4, no. 2 (September 16, 2020): 183–90. http://dx.doi.org/10.31294/widyacipta.v4i2.8791.
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Abstrak - Perkembangan tekhnologi yang makin pesat mempengaruhi tren pemasaran saat ini, dimana mulai beralih ke pemasaran online atau digital marketing. Digital Marketing System memberikan kemudahan dalam berkomunikasi dan bertukar informasi, juga lebih mudah dalam menawarkan produk, serta jangkauan pemasarannya lebih luas dan efisiensi biaya pemasaran. Kemudahan inilah alasan penggunaan Digital Marketing System di Peternakan Ayam Barokah Karangwuni, Doplang,Teras, Boyolali . Metode penelitian yang digunakan adalah diskriptif kualitatif. Sumber data diperoleh dari hasil wawancara dengan para narasumber (informan) seperti peternak, pesaing, maupun konsumen, serta dari hasil observasi media online. Uji kevalidan data menggunakan triangulasi sumber. Teknik analisis data menggunakan analisis kualitatif yang terdiri dari reduksi data, penyajian data, dan penarikan kesimpulan. Hasil penelitan penilitian menunjukkan bahwa terdapat penurunan penjualan dikarenakan permintaan menurun ditambah dengan kondisi pandemi covid 19, Untuk mengantisipasi menurunnya penjualan secara konvensional, peternakan ayam Barokah melakukan pemasaran langsung kepada konsumen tanpa melalui distributor, merubah produk dalam bentuk ayam matang, dan dengan digital marketing system, seperti menggunakan media sosial berupa Facebook, WhatsApp maupun Instagram, yang kemudian dikembangkan dengan Website. Pengembangan strategi digital marketing tersebut melalui tahap segmentasi, targeting, dan positioning. Kemudian mengkombinasikan 3 unsur bauran pemasaran berupa harga, produk, dan tempat, untuk mendukung maka unsur kempat yaitu promosi sebagai inti dari strategi digital marketing. Pengembangan strategi digital marketing berisi informasi mengenai variasi produk, harga dan cara pemesanan, penjualan langsung maupun layanan pesan antar. Kata Kunci: Strategi Marketing, Digital Marketing Abstract - The rapid development of technology has influenced the current marketing trends, which have begun to shift to online marketing or digital marketing. Digital Marketing System provides convenience in communicating and exchanging information, also easier in offering products, as well as wider marketing reach and marketing cost efficiency. This ease is the reason for the use of Digital Marketing System in Barokah Karangwuni Chicken Farm, Doplang, Teras, Boyolali. The research method used is descriptive qualitative. Data sources were obtained from interviews with informants (informants) such as farmers, competitors, and consumers, as well as from online media observations. Data validity test uses source triangulation. Data analysis techniques using qualitative analysis consisting of data reduction, data presentation, and drawing conclusions. The results of the research show that there is a decrease in sales due to decreased demand coupled with the condition of the covid pandemic 19, To anticipate the conventional decline in sales, Barokah chicken farms do direct marketing to consumers without going through distributors, changing products in the form of cooked chicken, and with a digital marketing system, such as using social media in the form of Facebook, WhatsApp and Instagram, which are then developed with the Website. The development of digital marketing strategies is through the stages of segmentation, targeting, and positioning. Then combine the 3 elements of the marketing mix in the form of price, product, and place, to support the four elements, namely promotion as the core of digital marketing strategy. Development of digital marketing strategies containing information on product variations, prices and ways to order, direct sales and delivery services.Keywords: Marketing Strategy, Digital Marketing
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Adamczyk, Wojciech. "Trzy skandale, trzy raporty. Redakcje i ombudsmani prasowi w sytuacjach kryzysowych na przykładach „The Washington Post”, „The New York Times” i „Los Angeles Times”." Przegląd Politologiczny, no. 4 (November 2, 2018): 213–28. http://dx.doi.org/10.14746/pp.2012.17.4.15.
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The paper deals with the issue of the supervision of the media that frequently exceed the standards observed by journalistic circles and their social environments. The direct victims of breaches of deontological principles in the profession and work of journalists primarily involve the recipients, journalistic circles and the reputation of a given medium. There are also indirect consequences, such as a loss of confidence that translates into lower sales or reduced advertising. In the cases that are commonly termed media scandals a crisis situation emerges. The analysis of the problem and the recovery of a tarnished reputation and lost confidence of recipients are usually performed by teams of experienced journalists, appointed ad hoc by edi-torial boards or by press ombudsmen working in the media, which is much less frequent. This paper discusses both scenarios. Three famous scandals have been selected from among many examples. One involves the 1980 case of the journalist Janet Cooke from The Washington Post whose Pulitzer Prize was withdrawn after she admitted that her award-winning story was a fabrication. Another case is the equally high-profile case of The Los Angeles Times from 1999, which marked a conflict of interest, following the publication of a special issue devoted to the sports arena that was being erected in the city at that time. The third scandal occurred in The New York Times in 2003, and concerned mass plagiarism and fabrication of press materi- als by that daily’s reporter, Jason Blair. The attempts to regain reader trust involved, among other things, the publication of reports drawn up by specially appointed teams of press ombudsmen.
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Moon, Jukrin, S. Camille Peres, and Farzan Sasangohar. "Defining Team Cognition in Emergency Response: A Scoping Literature Review." Proceedings of the Human Factors and Ergonomics Society Annual Meeting 61, no. 1 (September 2017): 894–95. http://dx.doi.org/10.1177/1541931213601702.
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With so many natural and man-made disasters bringing catastrophic losses worldwide, the initial response is the one during which real-time decision-making is particularly important for the overall performance. During the response phase, first responders with diverse backgrounds (e.g., fire, medical, law enforcement, or public work) need to work together as an ad hoc team to save lives and infrastructures at risk. For successful response operations, cognition (i.e., the ability to support timely and effective decision-making) needs to be understood not only at the individual level but also at the team level. Yet, team cognition still remains to be an inadequately addressed topic in emergency response literature (Bigley & Roberts, 2001; Comfort, 2007; Majchrzak, Jarvenpaa, & Hollingshead, 2007). While the need to study real-world teams in the context of “broader sociotechnical systems” has been documented in team cognition and behavior literature (Kozlowski & Ilgen, 2006; Salas, Cooke & Rosen, 2008; DeChurch and Zaccaro, 2010), emergency response literature lacks attention to emergency responders’ collective efforts. Unlike many other cognitive psychology research topics, the theoretical growth of team cognition has been primarily driven by application needs – i.e., “there was no time to wait for a psychology of team cognition” because applications were “needed yesterday” (Cooke et al. 2007). That is, the scarcity of literature can be traced back to lack of efforts in conceptualizing and operationalizing team cognition in the unique context of emergency response. Most of all, the emergency response field must first come to consensus on what it means by team cognition. As it stands, there are at least five research domains of team cognition (Wildman, Salas, & Scott, 2014), i.e., team mental models, transactive memory systems, team situation awareness, strategic consensus, and interactive team cognition (ITC). While each of these domains highlights some aspects of the multifaceted construct of team cognition, the direction of future research hinges on having a clear conceptualization of team cognition – particularly in the context of emergency response. A scoping review of literature was conducted as an initial effort to outline and synthesize how team cognition has been defined in the field of emergency response. Using targeted keyword searches in MEDLINE, COMPENDEX and CINAHL, the total of 1,799 articles published in English after 1994, which either empirically or otherwise investigated team cognition in emergency response were retrieved. After the initial search, paper titles, abstracts, and full texts were subsequently reviewed to exclude irrelevant ones and to define the subset for detailed review. Our qualitative analysis identified inconsistencies in definitions that may generate redundant research efforts and hinder the generalization of findings. Three main research gaps with respect to defining team cognition in emergency response are identified. (1) Team cognition needs to be defined at the team level, viewing a team either as an aggregated group of individuals or a cognitive system. (2) Product-based and process-based definitions of team cognition need to be clearly differentiated and aligned with two distinct views on a team. While team cognition has a nuanced literature that describes subtle distinctions between two perspectives (i.e., an emergent state vs. a cognitive process) (Durso, Rawson, & Girotto, 2007; Cooke et al. 2007; Saner et al. 2009), emergency response literature has yet to produce research that shows satisfactory exploration on those distinctions. (3) Team cognition needs to be redefined in the unique context of emergency response. As posited by the ITC theory (“team cognition is inextricably tied to context”, Cooke et al. 2013), team cognition in emergency response could differ depending on the nature of the surrounding dynamic context including team, task, and environment. However, different constructs are taken directly from other disciplines and only very few of them are redefined in the context of emergency response (Sætrevik, 2015). This research documents the first component of the multistage on-going project that investigates how interactions among human, team, and technology affect team cognition and performance in emergency response. Based on the synthesis, a working definition for future work is presented as: “a collective cognitive process of team members 1) perceiving changes in the status of critical elements, 2) adapting in response to the perceived changes, and 3) learning from past performance, which supports timely and effective coordinated decision-making and manifests itself as behavioral patterns of dynamic interactions among individuals and technologies”. Future work in progress includes developing an appropriate measurement technique for team cognition based on working definition, designing and evaluating potential technologies to support team cognition in the simulated emergency response environment (i.e., Emergency Operations Training Center, TEEX, College Station, TX).
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Мистенева, Светлана, Svetlana Misteneva, Елена Солдатова, Elena Soldatova, Наталья Щербакова, Natalia Shcherbakova, Тимофей Герасимов, Timofey Gerasimov, Михаил Талейсник, and Mikhail Taleysnik. "Effect of Pumpkin Husks on Cracker Dough Fermentation." Food Processing: Techniques and Technology 49, no. 3 (September 23, 2019): 413–22. http://dx.doi.org/10.21603/2074-9414-2019-3-413-422.
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Problems of rational and balanced nutrition for children and teenagers attract the attention of scientists around the world. Nowadays, pediatricians, nutritionists, and parents are interested in researches that study the nature and structure of children’s diet. The food market is wide and diverse. However, most foods, including confectionary products for children, do not correspond with the principles of healthy nutrition, food legislation, and the achievements of modern food science. As a result, it is difficult for consumers to select physiologically important products for their children. The government of the Russian Federation has defined the main directions for the development of food products designed for children. The program involves expanding their range and improving their quality and safety. In addition, domestic food industry should be based on echnical regulations, the latest scientific achievements, and global trends in production management and choice of raw materials, as well as in the design of specialized confectionery products and healthy foods. The present paper describes how specialized confectionery products for children of preschool and school age can be improved and fortified with vitamins and minerals. The authors introduce some criteria that distinguish this category from mass products. In this connection, the paper also covers some basic problems of the development of food for children in the Russian Federation. It describes the regulatory legal acts for confectionery products for children in the countries of the Customs Union. The authors believe that there is a need for a single regulatory document to control the development and sales of specialized products for children. The results of the research confirm the relevance of the work performed by the All-Russian Research Institute of Confectionery Industry on the development of State Standards for cookies for preschoolers and schoolchildren.