The future role of agriculture in the Arab region’s food security

The 2007–2008 food crisis and subsequent economic recession have severely undermined food security and agricultural sustainability worldwide. Failures in market functioning and trade openness have posed particularly high risks to the import-dependent countries in the Arab region. Many of the global causes of the price spikes are still in place, creating uncertainty about food availability and access in the future. Especially in the Arab region, these uncertainties are compounded by water scarcity. A long-term outlook is essential for formulating appropriate policy and investment strategies in order to ensure future food security for the region. After a brief discussion of trends in agricultural growth and investment, this paper presents projections by the International Model for Policy Analysis of Agricultural Commodities and Trade (IMPACT) on agriculture production, trade, demand, prices, and food security up to 2025 and 2050. Simulations are used to compare a baseline scenario (with climate change) with two scenarios incorporating increased investment and supportive policies. The results highlight the key role of agricultural research, as well as expanded irrigation, improved natural resource management, and enhanced market efficiency, in improving food security. Four priority areas are proposed: investments in agricultural research and development, rural infrastructure, and rural institutions; more open regional and international trade to facilitate commodity flows and alleviate supply shortages; pro-poor food and nutrition interventions; and cross-cutting issues of policy coherence, gender dimensions, inclusion of traditional populations, and coordination mechanisms to deal with climate change and ecosystem challenges.     

Household food security,economic empowerment,and the social capital of women’s shea butter production in Mali

Shea butter, an edible oil and lotion produced primarily by women in over twenty-one countries in sub-Saharan Africa and consumed locally and exported internationally, can contribute considerably to achievement of several United Nations Sustainable Development Goals. This study investigated the importance of shea butter to women and their families for food security, household economy, women’s empowerment, and social capital. It highlights the vital social value of shea butter in cooperative labor for production, gifting customs among women, and traditional and religious ceremonies. In addition, this study identifies critical opportunities for and obstacles to further market expansion. Based on a mixed methods approach employed in Mali from 2009 to 2014, this study included participant observation, interviews, surveys, and focus group discussions as well as shea tree mapping and weighing of shea and firewood. Major challenges that exist for shea market expansion and food security potential include climate change and globalization of other competing world edible oils. Nevertheless, there are promising opportunities for the shea market with the extensive shea tree distribution, growth of consumer support for environmentally and socially conscious products, and capacity building efforts of rural shea nut collectors and butter producers by the Global Shea Alliance.     

The impact of tablecloth on consumers’ food perception in real-life eating situation

It has been known that contextual factors, such as atmospherics, can influence consumers’ perception of food and the overall consumption experience. This study aimed to investigate the influence of table linen on food perception. A total of 247 participants were provided meals with different table linens, either fabric or paper linen, in a real restaurant setting. The results demonstrated a fabric table linen contributed to a significant higher preference of the appetiser, first course consumed upon arrival, and of the meal quality in general. The fabric linen had no significant impact on the liking of the main dish and dessert, which were preferred similarly to that of paper table linen. However, a better service, ambiance and overall experience at the restaurant were attributed to the fabric table linen. Regarding the meal environmental elements, three quarters of the participants considered the table linen as an important element when they were eating at the restaurant. These results therefore demonstrate the importance of the table linen on consumers’ perception of food.     

“Modeling the impact of natural resource-based poverty traps on food security in Kenya: The Crops, Livestock and Soils in Smallholder Economic Systems (CLASSES) model”

We investigate the interactions between natural resource-based poverty traps and food security for smallholder farms in highland Kenya using a recently developed system dynamics bio-economic model. This approach permits examination of the complex interactions and feedback between farm household economic decision-making and long-term soil fertility dynamics that characterize persistent poverty and food insecurity among smallholders in rural highland Kenya. We examine the effects of changing initial endowments of land and stocks of soil organic matter on smallholders?? well being, as reflected in several different indicators. We show that larger and higher quality land endowments permit accumulation of cash and livestock resources and conservation of soil organic matter relative to smaller or more degraded farms. This suggests the existence of asset thresholds that divide food secure households from food insecure ones.     

Exploring fruit’s role in dessert: The Dessert Flip and its impact on university student acceptance and food waste

The Dessert Flip is a plant-forward strategy to increase the sustainability and healthfulness of desserts that “flips” the relative proportion of full-calorie desserts like cake with fruit garnishes—simultaneously increasing servings of fruit and reducing added sugar, saturated fat, and calories. In a university dining hall, students (n = 86) were served a full-sized entrée followed by a dessert randomized over three weeks: a conventional plated dessert (20% fruit, 80% cake), a flipped dessert (60% fruit, 40% cake), and a subtle “stealth” flipped dessert with peach purée in the cake (45% fruit, 55% cake). The flipped dessert was preferred over the conventional and the stealth versions in ranking and in overall, appearance, color, and flavor liking (p < 0.05), and the stealth dessert was not significantly different than the conventional cake. Food waste (%) was significantly lower in the flipped dessert than in the conventional or the stealth flipped desserts and the proportion of cake waste not significantly different between treatments. Subjects rated strawberries as the most suitable fruit for dessert by itself or as part of a dessert, while fruits commonly eaten as snacks such as apples, oranges, and grapes were considered significantly less dessert-like. In a follow-up free choice study with all dining hall users, students took significantly more servings of the flipped dessert than the conventional, although the average food waste was not significantly different. These data suggest that both the Dessert Flip and the stealth Dessert Flip can be successful strategies for plant-forward dietary change.     

The effects of actor-partner’s meal production focus on satisfaction with food related life in cohabiting couples

This paper reports the estimation of an Actor-Partner Interdependence Model (APIM), examining how meal preparation focus – measured by taste, context, and thrift–affect actor’s and partner’s satisfaction with food-related life (SWFRL) in cohabiting couples. Questionnaires were administered to 187 different-sex couples in Denmark. Both members of the couple reported their degree of agreement with a set of statements regarding meal production focus and the SWFRL scale. Using the APIM and structural equation modeling, we found that the woman’s SWFRL was positively associated with her own focus on taste in meal production (actor effect), as wells as by her partner’s focus on taste (partner effect). Women’s SWFRL was also positively associated with their own focus on physical context in meal production, and negatively by their partner’s focus on physical context. The man’s SWFRL only was positively associated with his own focus on physical context (actor effect) and by his partner’s focus on thrift in meal production (partner effect). These results suggest that meal-preparation focus relationships between members of a couple, through by both actor and partner effects, can effectively contribute to increase both their satisfaction with food-related life, and their well-being.     

The consumer’s perception of artificial food additives: Influences on acceptance,risk and benefit perceptions

Food additives, such as food colours or sweeteners, play an important part in food supply. For a variety of reasons, some consumers might regard the use of food additives, especially artificial ones, with suspicion; food additives are considered unnatural, unhealthy or even a public health risk. The goal of this study was to investigate consumers’ perceptions and the most essential variables related to the acceptance of food additives. Two versions of a paper-and-pencil questionnaire, one investigating artificial food colours and the other investigating artificial sweeteners, were distributed to a large sample of Swiss German households. The final samples for artificial food colours and artificial sweeteners comprised 506 and 487 participants respectively. The questionnaires contained items on consumers’ acceptance, risk and benefit perception, trust in regulators, knowledge of regulation and their preference for natural products. The relationships between variables were investigated in a path model, which was constructed based on a review of previous literature. The path coefficients suggested that risk and benefit perceptions significantly influence the acceptance of the two selected food additives. The risk and benefit perceptions were influenced by consumers’ knowledge of regulation, their trust in regulators, and their preference for natural products. In the discussion, the study’s findings are examined in terms of their implications for further research and for the development of concrete communication materials.     

Athletic abs or big bellies: The impact of imagery,arousal levels,and health consciousness on consumers’ attitudes towards plant-based protein products

Research suggests that health-related imagery influences consumers’ product attitudes, and that both appetitive, positively framed and aversive, negatively framed imagery can be used to boost health-related responses. Arousal has been suggested as a mechanism driving such responses, but few studies in food-related consumer research have examined the link between arousal and consumers’ product attitudes. The present cross-national study, involving almost 1000 consumers (N = 959) from Denmark, Germany, Spain, and the UK, experimentally investigated whether prior exposure to healthy (vs. unhealthy) imagery influences consumers’ attitudes towards a plant-based protein product. Furthermore, the study examined whether the impact of imagery type on consumers’ product attitudes would be mediated by the arousal levels evoked by the imagery, and whether this presumed effect would be moderated by health consciousness. Participants were randomly assigned to one of the imagery conditions (healthy, unhealthy), after which they stated their arousal levels, product attitudes, health consciousness, and product-related emotions. The results revealed that arousal mediates the impact of exposure to healthy (vs. unhealthy) imagery on consumers’ product attitudes, such that healthy imagery outperforms unhealthy imagery. This effect was particularly powerful among health conscious consumers. Taken together, these findings suggest that reliance on communication campaigns, advertising efforts, and marketing messages that induces arousal seems to effectively bolster consumers’ product attitudes, with potential downstream effects on purchase and choice behavior.     

What’s in a name? The effects of sound symbolism and package shape on consumer responses to food products

In the global market, consumers are exposed to multiple brand names in unfamiliar languages. Even meaningless words can trigger certain semantic associations. This phenomenon is known as sound symbolism, i.e., the direct link between a sound and a meaning. Sound symbolism helps consumers to form product expectations based on unfamiliar brand names. Product expectations can be also formed based on various elements of packaging design, including colours, shapes and materials. This study investigated the effects of unfamiliar brand names (“Asahi” vs. “Ramune”), package shapes (round vs. angular) and product types (muesli cookie vs. butter cookie) varied in perceived healthiness (low vs. high) on perceived product healthfulness, product evaluation, taste expectations and purchase intention. General health interest (GHI) was used as the moderating variable. The results showed that package shape and product type significantly influenced the perceived product healthfulness of the two experimental products. Brand name alone did not affect consumer responses. However, the congruent combination of product shape and brand name (round “Ramune” cookie) was preferred to incongruent combinations. Furthermore, the congruent combinations (“Ramune” butter cookie and “Asahi” muesli cookie) were expected to taste better and were more likely to be purchased compared to incongruent combinations. These results suggest that congruency between the type of product, brand name, and package design is important for creating a successful brand strategy. The study also showed that the effects of sound symbolism and congruency on perceived product healthfulness are more pronounced for consumers with low interest in healthy eating. However, further research is needed to generalise our results to other product groups.     

Influence of post-harvest application rates of cyprodinil,treatment time and temperature on residue levels and efficacy in controlling green mould on ‘Valencia’ oranges

The effectiveness of heat treatments with water and cyprodinil in controlling post-harvest green mould caused by Penicillium digitatum was investigated on artificially inoculated ‘Valencia’ oranges. Residue levels of cyprodinil were determined in the oranges as a function of active ingredient concentration, temperature and treatment time. Cyprodinil residues were significantly dependent on treatment time when applied at 600 mg l^?1 and 20°C, but not when fruit were treated at 150–300 mg l^?1. The application of cyprodinil at 50 or 100 mg l^?1 at 55°C for 30 s produced similar residue levels, while residues increased when the application rate was 150 mg l^?1. Cyprodinil at 100 mg l^?1 and 60°C produced a significant increase in residues compared to treatment at 50 mg l^?1; no significant increase in residues was found when the application rate was raised from 100 to 150 mg l^?1. In comparison to treatments performed at 20°C, the application of a heated cyprodinil mixture resulted in significantly higher residues in fruit. All treatments with cyprodinil at 20°C similarly reduced green mould after 7 days of storage at 20°C. After 18 days, treatment with cyprodinil at 600 mg l^?1 for 30 s was more effective than at 150–300 mg l^?1. When dip time was extended to 90 or 180 s, treatment efficacy was positively related to fungicide concentration. Treatments with water at 55°C for 30 s were as effective as cyprodinil at 50–100 mg l^?1, but less effective than cyprodinil at 150 mg l^?1. After 7 days, treatment with water or cyprodinil at 50–150 mg l^?1 and 60°C were equally effective in controlling green mould; while, after 18 days, treatment with cyprodinil at 150 mg l^?1 was consistently more effective than at 50–100 mg l^?1 or hot water alone.     

The effect of the nutri-score label on consumer’s attitudes,taste perception and purchase intention: An experimental pilot study

A large number of studies has emerged on the environmental impacts of diets, with most studies concluding that a diet rich in plant-based foods, that are low in salt, sugar, and fat, and score high in nutritional values, confers both improved health and environmental benefits. Currently, new interventions are being implemented to improve people’s eating behavior, because most people overconsume unhealthy snacks, containing high proportions of salt, sugar and fat. The purpose of the current pilot study was to investigate the effects of the Nutri-Score label on three different snack bars on consumers’ attitudes, taste perception, and purchase intention towards these food products. An experimental study was conducted with a between subject design (food packaging with Nutri-Score label versus without) among 192 participants (M_age 31.7 years, SD 14.3 years; 63% female). Results showed that there were no effects found for the effect of the Nutri- Score label on consumers’ attitudes, taste perception and purchase intention. Bayesian analyses support the conclusion that the null hypothesis is accepted. These findings show that integrating the Nutri-Score label on food packages did not modify cognitive responses of consumers towards these food products. Changing consumption behaviors is challenging and more empirical and theoretical understanding is needed.     

Enrichment of chips with fibre from a tiger-nut (Cyperus esculentus) milk co-product at ‘source of fibre foods’ and ‘high fibre content foods’ levels: impact on processing,physico-chemical and sensory properties

The impact of integrating a tiger-nut milk co-product into the wheat chip production process for enriching fibre content to meet European recommendations for ‘source of fibre foods’ and ‘high fibre content foods’ was studied. Four different flours, based on their composition and particle size, were obtained from the co-product. Wheat flour was substituted at the 5%, 10% and 20% levels with the co-product, and the processing, physico-chemical and sensory properties of chip were studied. In the baking phase, mass loss was more marked for the substituted samples (42%) than the control (34%), but differences diminished after the tempering time (33%) by absorbing moisture from the environment. This effect was related to the increased chips surface (≈43%) in the forming phase because dough retraction decreased. The co-product as a fibre source produced alterations to chip processing and its physico-chemical properties should be taken into account. However, chips positively impacted consumer acceptability.     

Consumers’ acceptance of recycled water in meat products: The influence of tasting,attitudes and values on hedonic and emotional reactions

Community opposition to potable recycled water may extend to recycled water in food production. Past research on recycled potable water indicates that the closer the risk of personal contact or ingestion, the less acceptable it is. Despite purification and expert assurances, emotional responses, including disgust, may present as major psychological barriers to the environmental and commercial benefit of recycled water use in food production. Consumers (n = 101) were presented with meat products purported to be processed or containing recycled water (3 levels of proximity to ingestion) along with a control product (containing tap water). Hedonic and 18 emotional responses were elicited. Validated survey instruments were used to measure world views (values), beliefs supportive of environmental actions and food technology neophobia seeking to explain variation in hedonic and emotional responses. Surprisingly, consumers were found to be generally accepting and willing to try foods containing or in close proximity to recycled water when that water was collected, treated and returned to drinking water standards within the factory. All hypotheses pertaining to associated values, beliefs and neophobia were rejected. The study suggests that recycling water within a food factory, when supported by a credible and trustworthy source of information, is likely to be met with positive emotional and affective responses. Using a broad range of affective and emotional responses was useful in understanding acceptance of foods that may be associated with perceived risk.     

“I prepared my own carrots”. The effect of participation in an out-of-home cooking session on Dutch 4–6-year-old children’s vegetable consumption

Involvement in vegetable preparation is thought to be an effective strategy to increase children’s vegetable intake, but the evidence from experimental studies is scarce. A between-subject experiment was executed in a restaurant setting to investigate the effect of participation in vegetable preparation on 4–6-year-old children’s vegetable intake. After a baseline evening meal, intervention children (N = 50) participated in a vegetable preparation session together with an enthusiastic chef. Control children (N = 51) participated in small groups in a book-reading activity. Subsequently, they ate an evening meal. Follow-up sessions at one month and three months were included to assess possible longer-term effects. Vegetable intake was the main outcome. Secondary outcomes were vegetable choice and involvement in food-related activities at home. For all four sessions, children’s vegetable intake ranged between 50 and 60 g in both conditions (p > 0.05). Participation in carrot preparation did not increase children’s vegetable intake. Involvement in food-related activities at home remained stable in the intervention group, whereas it decreased slightly in the control group (p = 0.01). A cluster analysis identified four distinct vegetable eating patterns over time, suggesting that there are different segments of children. To conclude, participating once in an out-of-home vegetable preparation session with an enthusiastic chef did not influence children’s intake of a familiar vegetable, but it may support their general involvement in food-related activities at home.     

Effects of milling on aromatics,lipophilic phytonutrients,and fatty acids in unprocessed white rice of scented rice ‘Cheonjihyang-1-se<Emphasis Type="Bold">’</Emphasis>

To understand effects of milling, scented rice ‘Cheonjihyang-1-se’ was milled from 10 to 140 s and changes in volatiles, phytonutrients, and fatty acids were evaluated. Among 43 identified odor-active compounds, four volatiles, including hexan-3-one, exhibited decreases of up to 78%, while four others including (E)-non-2-enal, increased following milling. Levels of 2-acetyl-1-pyrroline, the most distinctive popcorn-flavoring compound in scented rice, were not affected by the degree of milling (DM). Partial least squares discriminant analyses of volatiles were able to differentiate white rice according to the DM. Benzene and 2-pentylfuran showed the highest variable importance in projection scores, which could be applied in estimating the DM of rice. Milling significantly decreased tocopherols, tocotrienols, squalene, phytosterols contents and oleic acid composition, while palmitic acid composition was increased. These results suggest milling-dependent variations in phytonutrient levels and lipid composition, as well as changes in aroma and subsequent market quality, in ‘Cheonjihyang-1-se’ rice.