The objectives of this research are to examine the demand for processed foods by emerging markets and to assess demand determinants and potential import growth. Processed foods are the fastest growing segment of U.S. agricultural exports and hence it is imperative to understand the underlying factors behind this growth. Based on a “modified gravity model,” we estimate U.S. exports of processed foods to 10 low and middle-income countries from 1980-2002 using fixed effects method. A classical linear regression model estimates U.S. exports to 60 low and middle-income countries. Results from the classical model indicate that population and income have a positive effect on the demand for processed foods by low and middle-income countries. As expected, exchange rates, tariffs and distance have an inverse relationship with U.S. exports. Empirical results from the fixed-effects model are similar, with the exception of population. The empirical results of this research imply that among emerging markets, middle-income countries that have open trade policies and are in relative close proximity to the U.S. offer better opportunities for U.S. exports of processed foods.

This dissertation measures the extent of relationship between production, processing and marketing channels of fig products in Turkey for the period 1971-2003. We first provide a detailed analysis of world and Turkish fig products market. We then estimate the own price and cross price elasticities of fig products in Turkey by using simultaneous systems. The results imply that the demand facing Turkish dried fig processors is inelastic. Moreover also the producer-level dried fig price elasticity has inelastic structure. The study also finds evidence of a complementary structure between fig products apart from fresh fig.

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Thesis (Ph. D.)--Ohio State University, 2008. / Title from first page of PDF file. Includes bibliographical references (p. 124-132).

The aim of this study was to examine the production efficiency of processed triticale and compared to unmodified triticale during 135 day feeding experiment on ponds in the system Naděj. Dosing of feed, feeding technique and condition of the market carp in experimental ponds, the quality and quantity of natural food were observed. At the end of the experiment the main production indicators were evaluated and data were statistically evaluated. Higher production efficiency of mechanical and thermally processed cereals was not proved. The highest production efficiency was observed in variant with triticale supplementary feeding without processing (FCR ? 1.4; SGR ? 0.97 %.d-1; PER ? 6.74) and in variant with thermally processed triticale (FCR ? 1.63; SGR ? 0.88 %.d-1; PER ? 5.79). The lowest effective production was reached using grinded triticale (FCR ? 1.68; SGR ? 0.86 %.d-1; PER ? 5.62). Results were affected by different levels of quantity of zooplankton in the monitored ponds.

The main object of my thesis was to analyse shopping and consumer behaviour on the market with processed cheese. On the basis of this analysis I worked out on the recommendations for producer of processed cheese. First I studied expert literature and secondary sources. It the second part of my thesis I have done a consumer research. I received 305 completed questionnaires. I processed results into coding format to create the graphs. I made a recommendations for producer of processed cheese.

PINHEIRO, Neuma Maria de Souza. Avaliação da qualidade microbiológica de frutos minimamente processados comercializados em supermercados de Fortaleza. 2002. 73 p. Dissertação (mestrado) - Universidade Federal do Ceará, Centro de Ciências Agrárias, Departamento de Tecnologia de Alimentos, Fortaleza-CE, 2002 / Submitted by Nádja Goes (nmoraissoares@gmail.com) on 2016-06-23T11:54:19Z No. of bitstreams: 1 2002_dis_nmspinheiro.pdf: 201077 bytes, checksum: 3e33aec41ee014124ddb1eb995f81b93 (MD5) / Approved for entry into archive by Nádja Goes (nmoraissoares@gmail.com) on 2016-06-23T11:54:34Z (GMT) No. of bitstreams: 1 2002_dis_nmspinheiro.pdf: 201077 bytes, checksum: 3e33aec41ee014124ddb1eb995f81b93 (MD5) / Made available in DSpace on 2016-06-23T11:54:34Z (GMT). No. of bitstreams: 1 2002_dis_nmspinheiro.pdf: 201077 bytes, checksum: 3e33aec41ee014124ddb1eb995f81b93 (MD5) Previous issue date: 2002 / The consumers’ search for a healthy diet involves fresh fruits and vegetables intake. At the same time, there is a crescent demand on fast and easy-toprepare foods, like the minimally processed. Minimal processing has been described as handling, preparing, packing, and distribution of agricultural products, throughout certain procedures, such as selection, cleaning, peeling and cutting, that do not affect the sensory characteristics of the products, aggregating value to them. As result, natural and practice products that require less time to prepare, attempting to modern life needs. The purpose of the minimally processed is offer a product similar to the fresh one, with a longer shelf-life, safe, presenting nutritive and sensory quality. There are some factors that limit consumption of these products related to their shelflife, such as increasing of respiration rate and of ethylene production, enzymatic browning, surface white discoloration, water loss and microbial changes. This work has focused on this last factor. Twenty samples of guava, mango, melon var. “japonês”, papaya var. “formosa” and pineapple, marketed in Fortaleza-Ce, were analyzed considering indicative microorganisms, and total and fecal coliforms, Staphylococcus aureus, Yeasts and Molds and Salmonella sp. Based on results, it could be suggest the quality control, observing the good manufacturing procedures, to further implementation of a preventive HACCP system, assuring to the consumer a healthy and safety product. / A busca dos consumidores por uma dieta saudável envolve o consumo de frutas e hortaliças frescas, ao mesmo tempo que há uma demanda crescente por alimentos de preparo fácil e rápido, como os minimamente processados. O processamento mínimo tem sido descrito como a manipulação, preparo, embalagem e distribuição de produtos agrícolas, através de procedimentos como seleção, limpeza, lavagem, decascamento e corte, que não afetem suas características organolépticas, agregando valor aos mesmos. Como resultado obtêm-se produtos naturais, práticos, cujo preparo requer menos tempo, atendendo às exigências da vida moderna. A finalidade dos alimentos minimamente processados é oferecer ao consumidor um produto parecido com o fresco, com uma vida útil mais prolongada, com garantia de segurança, qualidade nutritiva e sensorial. Existem alguns fatores que limitam o consumo destes produtos, os quais estão envolvidos na sua vida útil, tais como: aumento da respiração e da produção de etileno, escurecimento enzimático, descoloração da superfície, perda de água e sobretudo alterações microbiológicas. No presente trabalho, o enfoque foi dado a este ultimo fator. Foram analisadas 20 amostras de goiaba, manga, melão japonês, mamão formosa e abacaxi minimamente processados e comercializados em supermercados da cidade de Fortaleza-Ce, considerando-se a pesquisa dos microrganismos indicadores, coliformes totais e coliformes fecais e Sthafylococcus aureus , bem como contagem de bolores e leveduras e detecção de patógeno como Salmonella sp. Através dos resultados deste trabalho, permitiu-se sugerir a necessidade de controle de qualidade, observando as boas práticas de fabricação, para posterior implementação de um sistema preventivo de APPPC, Análise de perigos e pontos críticos de controle, para se assegurar um produto saudável e seguro para o consumidor.

The aim of this study was based on laboratory analysis of each parameter, an assessment of livestock interventions, current methods and techniques used in fishing enterprises. Experiments carried out on the market carp in ponds in the system Naděj and the hatcheries under the pond Svět where it was used mechanically and cooked cereals. After processing the fish fillets was done by measuring muscle textural profile. The highest average value of the hardness of the fish ponds was measured in control samples (25,008 ? 3,507 kg). Followed by samples of fish that were unprepared food whatsoever triticale (19,530 ? 2,842 kg). Fish feeding whole triticale heat-treated at 100 ° C (9,990 ? 1,506 kg) and heat-treated triticale mashed at 100 ° C (10,031 ? 1,696 kg) showed similar values of stiffness. The highest average value of the hardness of fish hatcheries was measured in samples of fish that were food whatsoever (20,420 ? 1,456 kg). In addition, followed in descending order of fish samples, which posed a triticale cooked at 100 ° C (11,198 ? 3,334 kg) of wheat at 100 ° C (10,286 ? 1,234 kg), barley at 100 ° C (8,564 ? 1,532 kg), and rye at 100 ° C (7,519 ? 1,993 kg).

Made available in DSpace on 2014-06-11T19:33:40Z (GMT). No. of bitstreams: 0 Previous issue date: 2010-05-13Bitstream added on 2014-06-13T19:23:55Z : No. of bitstreams: 1 martins_rn_dr_jabo.pdf: 2474760 bytes, checksum: e83a101de743b7d10a0c8a6df9d9eb8f (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) / Este trabalho teve como objetivo avaliar o estádio de maturação, tipos de embalagens, uso de aditivos naturais e temperaturas de armazenamento de pêssegos „Aurora-1‟ minimamente processados visando sua qualidade e manutenção da vida de prateleira. Os frutos foram adquiridos em pomar comercial localizado no município de Taiúva-SP nos meses de outubro e novembro de 2007 e 2008. O trabalho foi dividido em cinco experimentos: no primeiro foram estudados estádios de maturação “de vez” e “maduro”. No segundo testou-se o efeito da aplicação de ácido ascórbico ou cloreto de cálcio. No terceiro verificou-se o efeito de embalagens como atmosfera modificada passiva. No quarto, foi verificado o efeito de temperaturas de refrigeração e tipos de cortes. No quinto testou-se o efeito da aplicação de ácido ascórbico, l-cisteína, ácido ascórbico e cloreto de cálcio, ácido cítrico e isoascorbato de sódio na prevenção do escurecimento enzimático. As análises de aparência, massa fresca, firmeza, coloração, composição gasosa, sólidos solúveis, acidez titulável, razão sólidos/acidez, pH, açúcares solúveis e redutores, pectina total e solúvel, solubilização, ácido ascórbico, atividade das enzimas peroxidase e polifenoloxidase foram efetuadas a cada três dias para os experimentos 1, 2, 3 e 5 e, a cada quatro dias para o quarto experimento. Frutos no estádio de maturação “de vez” levaram a produtos com melhor aparência e maiores teores de açúcares e de ácido ascórbico. Produtos tratados com ácido ascórbico a 2% apresentaram melhor aparência, maior conteúdo de açúcares e de ácido ascórbico, manutenção da cor e menor atividade enzimática. O filme de PVC 14 μm proporcionou boa conservação da aparência e prevenção do escurecimento dos produtos. A interação do armazenamento a 3 ºC e corte do fruto em oito fatias proporcionaram... / This study aimed to evaluate the maturation stage, packaging types, natural additives use and storage temperatures of minimally processed „Aurora-1‟ peaches in order to maintain their quality and shelf life. The fruits were purchased from a commercial orchard in the area of Taiúva-SP in October and November, 2007 and 2008. The work was divided in five experiments: in the first one, maturated green and maturated stages were studied. In the second one, it was tested the effect of ascorbic acid or calcium chloride application. In the third one, it was observed the packaging effect as passive modified atmosphere. In the fourth one, it was showed the effect of cooling temperatures and cutting types. In the fifth one, it was tested the effect of ascorbic acid, l-cysteine, ascorbic acid and calcium chloride, citric acid and sodium isoascorbate to prevent enzymatic browning. Analyses of appearance, fresh weight, firmness, color, gas composition, soluble solids, acidity, ratio, pH, soluble and reducing sugars, total and soluble pectin, solubilization, ascorbic acid, peroxidase and polyphenoloxidase activity were done each three days for the first, second, third and fifth experiments, and each four days for the fourth one. Matured green fruits led to products with better appearance and higher levels of sugars and ascorbic acid. Products treated with 2% ascorbic acid showed a better appearance, higher content of sugars and ascorbic acid, color maintenance, and lower enzymatic activity. 14μm PVC film use showed good appearance preservation and browning prevention of the products. Interaction between storage at 3°C and fruit cutting into eight slices provided the best product appearance, with a higher content of soluble solids. 1% Cysteine gave non-characteristic product odor, which limited its use. Minimally processed 'Aurora-1' peaches can be sold for up to nine days, when matured... (Complete abstract click electronic access below)