Cho, Khin Mar (author) and Tobias, Donald Jerome (author)
Format:
Paper
Publication Date:
2010-09-14
Published:
USA
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 178 Document Number: C30708
Notes:
Presented at Tropentag 2010, Conference on International Research on Food Security, Natural Resource Management and Rural Development, Zurich, Switzerland, September 14-16, 2010. 14 pages.
7 pages, Climate change is considered primarily as a human-created phenomenon that is changing the way humans live. Nowhere are the impacts of climate change more evident than in the food ecosphere. Climate-induced changes in temperature, precipitation, and rain patterns, as well as extreme weather events have already started impacting the yield, quality, and safety of food. Food safety and the availability of food is a fundamental aspect of ensuring food security and an adequate standard of living. With climate change, there have been increasing instances of observed changes in the safety of food, particularly from a microbiological standpoint, as well as its quality and yield. Thus, there is an urgent need for the implementation of advanced methods to predict the food safety implications of climate change (i.e., future food safety issues) from a holistic perspective (overall food system). Artificial Intelligence (AI) and other such advanced technologies have, over the years, permeated many facets of the food chain, spanning both farm- (or ocean-) to-fork production, and food quality and safety testing and prediction. As a result, these are perfectly positioned to develop novel models to predict future climate change-induced food safety risks. This article provides a roundup of the latest research on the use of AI in the food industry, climate change and its impact on the food industry, as well as the social, ethical, and legal limitations of the same. Particularly, this perspective review stresses the importance of a holistic approach to food safety and quality prediction from a microbiological standpoint, encompassing diverse data streams to help stakeholders make the most informed decisions.
25 pages, Growth in the worldwide consumption of poultry meat, especially in developing countries, has resulted in increasing trade, raising concerns and criticisms about imports. Such concerns and criticisms include the potential to collapse the domestic industry and lead to job losses. This paper, therefore, analyzes the role of personal factors in driving the frequency of chicken meat consumption in general and, in particular, domestic and imported chicken. Results from a survey of 500 urban consumers in Ghana show that attitudes and perceptions are key factors influencing chicken meat consumption. Specifically, concerns about food safety, price, and the lack of convenience reduce regular domestic chicken consumption, while perceived quality and ethnocentrism increase regular consumption. Regarding imported chicken, price, convenience, and availability influence frequent consumption. Promotional activities that highlight the quality aspects in terms of taste and freshness of domestic chicken meat can give domestic actors a competitive advantage.
2 pages., via database., Incentive advertising, the offering of
merchandise to encourage the purchase,
sale, or dealing in a particular product,
is an important part of the food industry's advertising effort. Approximately I
out of every 4 food promotion dollars is
spent on some form of an incentive offer. Coupons, which, by contrast reward
the purchaser with a discount, and
media advertisements which are both informative and image creating, account
for the remaining portion of the food
advertising bill.
