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The purpose of this paper was to study the genetic variability, heritability, heat tolerance indices and phenotypic and genotypic correlation studies for traits of 250 elite International Center for Agricultural Research in the Dry Areas (ICARDA) bread wheat genotypes under high temperature in Wad Medani, Center in Sudan.

Bread wheat is an important food on a global level and is used in the form of different products. High temperature associated with climate change is considered to be a detrimental stress in the future on world wheat production. A total of 10,250 bread wheat genotypes selected from different advanced yield trials introduction from ICARDA and three checks including were grown in two sowing dates (SODs) (1st and 2nd) 1st SOD heat stress and 2nd SOD non-stress at the Gezira Research Farm, of the Agricultural Research Corporation, Wad Medani, Sudan.

An alpha lattice design with two replications was used to assess the presence of phenotypic and genotypic variations of different traits, indices for heat stress and heat tolerance for 20 top genotypes and phenotypic and genotypic correlations. Analysis of variance revealed significant differences among genotypes for all the characters. A wide range, 944-4,016 kg/ha in the first SOD and 1,192-5,120 kg/ha in the second SOD, was found in grain yield. The average yield on the first SOD is less than that of the secondnd SOD by 717.7 kg/ha, as the maximum and minimum temperatures were reduced by 3ºC each in the second SOD when compared to the first SOD of the critical stage of crop growth shown.

Similar wide ranges were found in all morpho-physiological traits studied. High heritability in a broad sense was estimated for days to heading and maturity. Moderate heritability estimates found for grain yield ranged from 44 to 63.6 per cent, biomass ranged from 37.8 to 49.1 per cent and canopy temperature (CT) after heading ranged from 44.2 to 48 per cent for the first and secondnd SODs. The top 20 genotypes are better than the better check in the two sowing dates and seven genotypes (248, 139, 143, 27, 67, 192 and 152) were produced high grain yield under both 1st SOD and 2nd SOD.

The same genotypes in addition to Imam (check) showed smaller tolerance (TOL) values, indicating that these genotypes had a smaller yield reduction under heat-stressed conditions and that they showed a higher heat stress susceptibility index (SSI). A smaller TOL and a higher SSI are favored. Both phenotypic and genotypic correlations of grain yield were positively and significantly correlated with biomass, harvest index, number of spikes/m², number of seeds/spike and days to heading and maturity in both SODs and negatively and significantly correlated with canopy temperature before and after heading in both SODs.

Genetic variations, heritability, heat tolerance indices and correlation studies for traits of bread wheat genotypes under high temperature

This study aims to examine the influence of the entrepreneurial orientation (EO) dimensions (innovativeness, risk-taking, proactiveness, competitive aggressiveness and autonomy) on the export performance (EXP) of small and medium enterprises (SMEs).

In this study a cross-sectional survey design was used and data were collected from 250 managers of manufacturing-exporting SMEs in Tanzania. The developed conceptual model was empirically tested using confirmatory factor analysis and hierarchical regression.

The results reveal that innovativeness, risk-taking, competitive aggressiveness and autonomy have a significant positive influence on EXP. However, proactiveness hurts EXP. Additionally, findings indicate that the dimensions of EO do not have an equal impact on SMEs’ EXP.

This study only covered SMEs; future studies would be advised to include large firms because they may behave differently with respect EO due to their resource advantages. Furthermore, this study was conducted in a single country, Tanzania, and thus the findings should be interpreted cautiously, since each country has specific institutional frameworks that foster entrepreneurship and entrepreneurial culture in a different way.

The context of this study contributes significantly to the research’s originality. The study contributes to the body of knowledge on the EO-EXP link in developing countries, where research on EO-export is scant, and it further contributes to the debate on the EO-EXP link by demonstrating that the dimensions of EO do not have an equal impact on SMEs’ EXP, and accordingly a disaggregated approach would be more meaningful. Furthermore, the study contributes with regards the role of competitive aggressiveness and autonomy in improving SMEs’ EXP, which has received little attention in previous studies.

It is globally recognized that food waste has significant economic, social and environmental impacts. This study endeavors to identify the individuals' underlying factors that affect food waste behavior in a social context in Egypt.

Due to the scarcity of research illustrating food waste in a social context, a qualitative research paradigm is employed. In-depth semi-structured interviews are conducted with 18 Egyptian households to report their experiences, thoughts and feelings while eating in a social context.

Based on thematic analysis using grounded theory procedures, eight main elements affecting creation and reduction of food waste in social contexts are identified. Additionally, the authors investigate the role of emotions in social dining contexts. A key finding is that food waste in social events is inevitable and is the acceptable norm in the Egyptian culture. Thus, the first step to reduce food waste is paying more attention to change culture. Persuading people with the negative consequences of food waste issue on behalf of their cultural values will be more challenging and may require more innovative approaches.

Although food waste issue is one of the contemporary issues in the world, very little is known about how social food consumption leads to food waste behavior. This study employs social influence theory and the collectivistic culture orientation to investigate the unanswered question of why food gets wasted in social meal context.