scholarly journals Value of Starch in Indian Traditional Food System

2020 ◽  
Author(s):  
Shyamalima Gogoi
Keyword(s):  
Food System ◽  
Traditional Food

scholarly journals Food System Digitalization as a Means to Promote Food and Nutrition Security in the Barents Region

Agriculture ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 168 ◽  
Author(s):  
Dele Raheem ◽  
Maxim Shishaev ◽  
Vladimir Dikovitsky
Keyword(s):  
Digital Technology ◽  
Food Processing ◽  
Food System ◽  
Traditional Food ◽  
Local Food System ◽  
Food And Nutrition Security ◽  
Nutrition Security ◽  
Cross Border ◽  
Barents Region ◽  
Food And Nutrition

The consumption of food and its safety are important for human security. In this paper, we reviewed the literature on future possibilities for transforming the food system through digital solutions in the Barents region. Such digital solutions will make food business operators more efficient, sustainable, and transparent. Developing cross-border infrastructures for digitalization in the region will break the isolation of the local food system, thus simplifying the availability of processed, novel and safe traditional food products. It is necessary for food growers and processors to respond to the trends driven by consumers’ demand while ensuring their safety. Our review highlights the opportunities provided by digital technology to ensure safety and help food business operators predict consumer trends in the future. In addition, digitalization can create conditions that are necessary for the diversification of organizational schemes and the effective monitoring of food processing operations that will help to promote food and nutrition security in the Barents region.

scholarly journals Supermarket-Led Development and the Neglect of Traditional Food Value Chains: Reflections on Indonesia’s Agri-Food System Transformation

2019 ◽  
Vol 11 (2) ◽  
pp. 498 ◽  
Author(s):  
Thomas Vetter ◽  
Marianne Nylandsted Larsen ◽  
Thilde Bech Bruun
Keyword(s):  
Value Chain ◽  
Food Systems ◽  
Agricultural Development ◽  
Food System ◽  
Rapid Expansion ◽  
Value Chains ◽  
Traditional Food ◽  
System Transformation ◽  
Food Retail ◽  
Food Value

The rapid expansion of modern food retail encapsulated in the so-called ‘supermarket revolution’ is often portrayed as a pivotal driving force in the modernization of agri-food systems in the Global South. Based on fieldwork conducted on horticulture value chains in West Java and South Sulawesi, this paper explores this phenomenon and the concerted efforts that government and corporate actors undertake with regard to agri-food value chain interventions and market modernization in Indonesia. The paper argues that after more than 15 years of ‘supermarket revolution’ in Indonesia, traditional food retail appears not to be in complete demise, but rather adaptive and resilient to its modern competitors. The analysis of local manifestations of supermarket-led agricultural development suggests that traditional markets can offer certain advantages for farmers over supermarket-driven value chains. The paper further identifies and discusses two areas that have so far been neglected by research and policymaking and which warrant further investigation: (i) the simultaneous transformations in traditional food value chains and their relation to modern markets, and (ii) the social and environmental performances of modern vis-à-vis traditional food value chains.

scholarly journals Middlemen Market Power and Land Reform Policy Implication: An Imperfect Competition Analysis for the Traditional Food Market of Vietnam

2018 ◽  
Vol 10 (5) ◽  
pp. 31
Author(s):  
Ngo Chi Thanh
Keyword(s):  
Distribution System ◽  
Policy Implication ◽  
Land Reform ◽  
Imperfect Competition ◽  
Food System ◽  
Choice Model ◽  
Food Distribution ◽  
Traditional Food ◽  
Reform Policy ◽  
Food Market

The traditional food distribution system is often characterized by small farmers and of several retailer called middlemen who sell their products on market. Since the intermediaries and their market powers are largely considerable in the food market, this paper proposes an industrial organization model of the middlemen in this conventional food distribution system for developing countries. Since most of the works in this field has adopted an empirical approach, the focus of our study in this paper will be instead on theoretical model. In order to analyze this situation, we borrow several arguments from the theory of imperfect competition. We assume that middlemen have oliopsony and oligopoly power in the up and down stream of the food system. We defined the consumer behavior by discrete choice model and study the quantity flow from small producers to the consumers by mean of Cournot competition. We address the question of land reform policy implication by creating a productivity shock in order to examine the effect of this instrument on the wealth of both farmers and consumers.

scholarly journals Colonisation, the New World Order, and the eradication of traditional food habits in East Africa: historical perspective on the nutrition transition

2008 ◽  
Vol 11 (7) ◽  
pp. 662-674 ◽  
Author(s):  
Verena Raschke ◽  
Bobby Cheema
Keyword(s):  
East Africa ◽  
Multinational Corporations ◽  
Food Habits ◽  
New World ◽  
Food System ◽  
Communicable Disease ◽  
Nutrition Transition ◽  
World Order ◽  
Traditional Food ◽  
New World Order

AbstractObjectiveTo discuss factors which have underpinned the nutrition transition in the countries of East Africa, including Kenya, Uganda and Tanzania, from early colonisation to the current, oppressive political–economic structure.ResultsColonisation and neocolonisation in accordance with the desires of the New World Order have ensured the systematic extirpation of indigenous and traditional food habits in East Africa. These indigenous and traditional food habits, associated with myriad health benefits, have been progressively replaced by the globalised food system of the multinational corporations, a system inherently associated with the creation of non-communicable disease (NCD) epidemics throughout this region and globally. While the simplification of the East African food culture may be most apparent today, the nutrition transition has actually occurred over the past 400 years, since the onset of colonial occupation.ConclusionsIt is imperative that greater efforts be directed towards exposing the colonial and neocolonial forces which have undermined food security and health status in East Africa. Heightened awareness of these forces is essential for proposing genuine solutions to the nutrition transition and related NCD epidemics throughout this region and, indeed, worldwide.

Traditional Food System Provides Dietary Quality for the Awajún in the Peruvian Amazon

2007 ◽  
Vol 46 (5-6) ◽  
pp. 377-399 ◽  
Author(s):  
M. L. Roche ◽  
H. M. Creed-Kanashiro ◽  
I. Tuesta ◽  
H. V. Kuhnlein
Keyword(s):  
Food System ◽  
Dietary Quality ◽  
Traditional Food ◽  
Peruvian Amazon

scholarly journals Strengthening adolescents’ connection to their traditional food system improves diet quality in remote Alaska Native communities: results from the Neqa Elicarvigmun Pilot Study

2019 ◽  
Vol 9 (5) ◽  
pp. 952-961 ◽  
Author(s):  
Andrea Bersamin ◽  
Betty T Izumi ◽  
Jennifer Nu ◽  
Diane M O’brien ◽  
Mallie Paschall
Keyword(s):  
Food Security ◽  
Diet Quality ◽  
Alaska Native ◽  
Food System ◽  
Fish Intake ◽  
Traditional Food ◽  
Traditional Foods ◽  
Native Communities ◽  
School Based ◽  
Experimental Community

Abstract In remote Alaska Native communities, traditional foods are inextricably linked to health and food security. Degradation of the traditional food system over the past several decades has resulted in a shift in dietary patterns that have contributed to increased rates of chronic diseases and food insecurity among Alaska Native People. Interventions are needed to address this. Our objectives were to evaluate the preliminary efficacy of a school-based intervention—Neqa Elicarvigmun or the Fish-to-School Program—on diet quality, fish intake, and attitudes and beliefs around traditional foods (specifically fish) using a pre–post comparison group design with data collection occurring at three time points. Study participants were 76 middle and high school students in two remote Alaska Native communities (population <900) in southwestern Alaska. We used a participatory approach to design the school-based, multilevel intervention that included activities in the cafeteria, classroom, and community. Multilevel analyses showed that students in the experimental community showed significant improvements in diet quality compared to the comparison community (Beta = 4.57; p < .05). Fish intake, measured using the stable nitrogen isotope ratio of hair, a validated biomarker, also increased significantly in the experimental community (Beta = 0.16; p < .05). Leveraging the cultural and physical resources of the traditional food system for the Neqa Elicarvigmun program represents a strength-based approach that improves diet quality, increases adolescents’ connection to their traditional culture, and by promoting the local food system supports food security. Embedding the program into the local culture may result in faster adoption and greater sustainability of the program.

scholarly journals Against the Odds: The Survival of Traditional Food Knowledge in a Rural Alberta Community

2014 ◽  
Vol 1 (1) ◽  
pp. 54 ◽  
Author(s):  
Jennifer Braun ◽  
Mary Beckie
Keyword(s):  
Rural Communities ◽  
Social Practice ◽  
Food System ◽  
Sustainable Consumption ◽  
Traditional Food ◽  
Knowledge And Skills ◽  
Food Knowledge ◽  
History Of ◽  
Normative Expectations ◽  
Practice Framework

The globalization and industrialization of the agri-food system has been linked to declining knowledge and skills in the general population related to growing, preserving and cooking food. In rural communities, loss of this knowledge and associated culture and traditions has been further exacerbated by depopulation due to outmigration and the subsequent erosion of social and physical infrastructure. Counter to this trend of food deskilling, however, are the efforts of individuals who are actively working to maintain and perpetuate traditional food practices. The purpose of this research was to understand what factors motivate and enable the preservation of gardening, cooking and canning skills among a group of women and their children in a small rural community in Alberta. Qualitative research methods were used to gather relevant data, which were analyzed using a social practice theoretical lens. Findings from this study revealed four conditions influencing the continuation of these social practices among the research participants: the experience and history of scarcity; normative expectations; a close connection to family; and, development of a community of practice. This study illustrates the relevance of a social practice framework for examining food knowledge and skills, and points to the potential of this approach for understanding and promoting pro-environmental behaviour and sustainable consumption in the food system.

scholarly journals Specific features in the traditional food system of the Village of Bolshemurly in Bolsherechensky District of Omsk Region in the second half of the 20-th -beginning of the 21-st centuries

2020 ◽  
Vol 15 ◽  
pp. 241-246
Author(s):  
M. N. Tikhomirova ◽  
Keyword(s):  
Food System ◽  
Local Features ◽  
Ethnic Composition ◽  
Traditional Food ◽  
Age Composition ◽  
Distinctive Features ◽  
The Past ◽  
Geographical Environment ◽  
The Village

On the basis of field materials, local features were identified in the traditional food system of the residents of the village of Bolshemurly, depending on the natural and geographical environment, and the age composition of the population. As a result of comparing the food elements of the Tatars of this village and residents of other settlements of the Bolsherechensky district, the Tarsky and Sedelnikovsky districts of the Omsk region, common and distinctive features were revealed. It has been established that an important reason for differences in dishes and technologies is the specifics of the ethnic composition of the population of the village of Bolshemurly in the past.

scholarly journals Climate change, community capitals, and food security: Building a more sustainable food system in a northern Canadian boreal community

2018 ◽  
Vol 5 (2) ◽  
pp. 111-141
Author(s):  
Andrew Spring ◽  
Blair Carter ◽  
Alison Blay-Palmer
Keyword(s):  
Climate Change ◽  
Food Systems ◽  
Food System ◽  
Multiple Stressors ◽  
Food Sources ◽  
Traditional Food ◽  
Sustainable Food ◽  
Community Capitals ◽  
Sustainable Food System ◽  
Impacts Of Climate Change

Canada’s North offers unique food systems perspectives. Built on close cultural and spiritual ties to the land, the food systems within many northern communities still rely on the harvesting and gathering of traditional food and function through the sharing of food throughout the community. However, social, economic and environmental pressures have meant that some communities rely more on food purchased from the stores, which can be unhealthy and expensive, leading to high rates of food insecurity and chronic health problems in many communities in the North. Northern communities are now dealing with the impacts of climate change that are increasing pressure on the food system by limiting both access to the land and the availability of traditional food sources. This research presents a case study from the Northern Canadian boreal community of Kakisa, Northwest Territories. Using a Participatory Action Research (PAR) methodology, community members play an active role in identifying threats to the community food system, as well as developing community-based solutions to foster adaptation and transformation of their food systems to become more resilient to the impacts of climate change. By using the Community Capitals Framework to identify multiple stressors on the food system this research illustrates how a community can allocate available capitals to adapt to the impacts of climate change as well as identify which capitals are required to build a more sustainable food system.

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