14 pgs., The provision of farm management decision support and advisory services to insure climate resilient agricultural production systems, especially for subsistence farmers, depends on data on such producers. The main objective of the paper was to generate such data by comparing the status quo regarding dryland, subsistence grain farmers’ perceptions of climate variability, their adaptation strategies and crop productivity. Using a survey questionnaire, the comparison was made across time (2014 and 2017) in selected municipalities of Limpopo province. The findings across time and aggregated for all the different local municipalities investigated were similar regarding respondents’ perceptions of climate variability, adaptation strategies used and crop productivity. The perceptions revealed that respondents were aware of the reality of climate variability and its negative effects on their crop and livestock production, Agricultural productivity amongst extension and non-extension recipients was low, with minimal differences. These findings auger well for the development of common strategies to improve the effectiveness of the support for farm management including climate variability that is provided by the public agricultural extension service to the group of producers in this study to reduce the negative effects of climate variability on their crop productivity. This will eventually help to improve their food security.
8 pages, Cultured meat is a novel food technology that promises to produce meat in a more environmentally friendly and animal-friendly way. We conducted an internet survey in ten countries (Australia, China, England, France, Germany, Mexico, South Africa, Spain, Sweden and the US) with a total sample of 6128 participants. Results suggest that there are large cultural differences regarding the acceptance of cultured meat. French consumers were significantly less accepting of the idea than consumers in all other countries. Perceived naturalness of and disgust evoked by cultured meat were important factors in the acceptance of this novel food technology in all countries. Trust in the food industry, food neophobia and food disgust sensitivity indirectly and directly influenced the acceptance of cultured meat in almost all countries. In order to increase the acceptance of cultured meat, the similarity of cultured meat to traditional meat needs to be emphasized rather than the rather technical production process, which may evoke associations of unnaturalness and disgust.
