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The purpose of this paper is to use a dynamic model of optimal patent design and, in the presence of information externalities, to study the evolution of technological progress in the context of a pharmaceutical industry.

A theoretical analysis approach is adopted to drive the paper’s findings.

Pharmaceutical firms with an active drug discovery program behave strategically in their R&D and in the product markets. It is shown that a firm holding an earlier-expiring patent only chooses to proceed with R&D activates when the patent it holds expires if the expected discounted payoff net of R&D costs yielded by this action is positive. The expected discounted payoff net of R&D costs obtained by this firm is then decreasing in R&D costs, increasing in the cumulative quality discovered in the past R&D activates, and decreasing in the number of past R&D activities, etc.

The preceding literature on the topic works with only one brand, the brand with the highest quality. As well, the demand is assumed to be completely inelastic. In the conventional models of patent design, the role of competitive fringe firms is discussed implicitly. The model presented in this research is a rigorous continuous in-time dynamic model. It considers several differentiated products. Furthermore, the demand for a brand is taken to be a function of income, its price, and the prices of other brands. The interaction of the fringe firm with other patent-holding firms is also explicitly considered under this framework.

The complexity in determining the quality of a credence good like wine increases due to the lack of mandatory ingredient labeling. This has generated a significant information asymmetry in the wine market, leading consumers to delegate their purchase decisions to expert rankings and wine guides. This paper explores whether expert assessments reduce the information asymmetry caused by the absence of ingredient labeling in the wine market.

By employing analysis of variance (ANOVA) in a sample of 304 wines included in the Wine Guide of the Spanish Consumers Organization (OCU), this paper assesses the extent to which expert assessments based on sensory evaluations converge with the objective cues provided by laboratory analysis in wine quality evaluations.

Results reveal a mismatch between expert assessments and laboratory analyses. Chemical aspects such as SO₂ levels or volatile acidity, sensorial factors such as intensity and persistence, and extrinsic variables such as the region of origin or wine type play an important role in the quality ranking of wines.

These findings call for the inclusion of objective intrinsic cues in expert sensory assessments to provide consumers reliable information about wines and to resolve the apparent dissonances in wine quality assessments.

The large number and big variety of online databases in the field of environmental sciences and chemistry underlines the need for a comparative evaluation approach. In this paper 12 evaluation criteria are presented. The criteria are divided into: • general criteria: SI (size of the data‐source), CO (cost of one hour online searching), UP (update of online database), and AV (availability on other media) • chemical‐relevant criteria: NU (number of chemicals), ID (identification parameter for chemicals), CT (testset chemicals), CD (development of chemicals) • environmental‐relevant criteria: IP (information parameters for chemical substances), PD (parameter development) and • criteria describing environmental chemicals: US (use of chemical substances), QU (quality of database). A six number scoring system is applied on these criteria. Furthermore a comparative evaluation approach, the so‐called Hasse‐diagram‐technique is presented for 19 bibliographic online databases using the criteria mentioned above. In this approach maximals (‘good’ databases) and minimals (‘bad’ databases) can be identified, for example. Using the Hasse‐diagram‐technique changes in the database content from 1995 to 1998 applied on the 19 databases can be visualised.

Examination of BP Chemicals′ integration of TQM into its corporate strategy, helping to turn around a £200 million loss in 1981. Shows how the crisis led to a will to survive among the workforce and the launch of a campaign to provide what BP′s customers were asking for, namely, consistent quality. Outlines the culture shock involved in emphasising product consistency and working as a partner with customers ‐ all now integral to BP′s way of working. Illustrates how more people were brought into the decision‐making processes, changing the leadership style from direction and delegation to coaching and supporting. Concludes that BP Chemicals has found a better way to do business and is enjoying tangible benefits from TQM even though, at the time of writing, there is a deep recession in the marketplace.

The purpose of this study is to investigate the chemical and microbiological quality of biscuits and bread through the partial substitution of the wheat flour.

Completely randomized experiment with four treatments and nine replications was used in this study. The quality of biscuits and bread formulations was monitored by chemical parameters (moisture, ashes, protein, lipids, pH, water activity, acidity and carbohydrates) and microbiological parameters (coliforms at 35 and 45ºC, coagulase positive Staphylococcus and Salmonella sp.).

The formulation of biscuits containing 25, 50 and 75% of cassava flour and formulation of bread containing 10, 20 and 30% of cassava flour had higher carbohydrate content compared to the control formulation (p = 0.014). This was associated with the incorporation of cassava flour, which is an excellent producer of carbohydrates compared to other cereals. All formulations showed values <3 for coliforms at 35 and 45ºC and coagulase positive Staphylococci, as well as an absence for Salmonella sp.

The present attempt was made to formulate biscuits and bread with a reduction in wheat flour and the addition of manioc flour, with the objective of reaching products with higher carbohydrate content and low gluten content, to improve the nutritional level and commercial value of these products.

The purpose of this paper is to investigate the potential quality of Kamut® (triticum turgidum turanicum) as an ancient relative of modern durum wheat for food preparation and Egyptian consumption.

The methodology included in this paper is based on quality evaluation of Kamut wheat of the Dashure-Fayume geographical origin physically, chemically and technologically compared to Beni Suef 1, Beni Suef 3 and Suhag 3, the most dominant durum varieties in Egypt. After that, producing a specific end product (traditional couscous) regarded the critical quality aspects in Kamut wheat.

The results obtained showed that Kamut grains had higher physical properties indicating higher milling yield potential. Besides, Kamut flour was remarkable with higher protein and oil content. The use of a farinograph for assessing the rheological properties of Kamut dough has proven a useful quality for its measured characteristics compared to the Egyptian durum varieties. The good physical and rheological properties, coupled with high protein content, validated that Kamut is a valuable addition to the Egyptian diet and suited for the production of pasta and/or couscous. The sensory attributes of traditional couscous were significantly (p < 0.05) highly acceptable to the panelists.

These results lead to valuable addition and improvement of the Egyptian diet which consider The Sustainable Agricultural Development Strategy (SADS) towards 2030 in Egypt based on achieving higher rates of food security in strategic goods in regard to improve food quality and safety, especially Kamut wheat which produces high quality grains without artificial fertilizers and pesticides.

The purpose of this paper is to investigate the organizational change taking place within New Zealand water utilities as a result of implementing Total Quality Management (TQM) models (i.e. TQM experts’ teachings, ISO 9000 standards, and quality awards). Implementation was intended to enhance their performance and the quality of drinking water provided to the community.

This study was conducted by investigating the quality management system in three different case studies from the Waikato Region of New Zealand. The main study methodology is involved in methodological triangulation in which the researcher used more than one technique for data collection and data analysis. This paper reports on two of those techniques: face to face interviews conducted with the managers of the three case studies under investigation; and participant observation at the water treatment plants of the same three territorial local authorities (TLAs).

The comparative analysis drawn between the three different cases showed that two of the case studies are applying TQM models but at different stages, while the third case study is not implementing any of the TQM models. The difference between the performances of TLAs adopting a TQM model versus the TLAs who are not is related to their organizational strategy. This in turn has an impact on the sustainability of the quality of water provided to the community of the Waikato Region.

The paper emphasises the importance of breadth and depth of organizational change in the three TLAs in view of the following themes: training personnel in quality systems, customer satisfaction with water quality, purchasing equipment/chemicals, process control, inspection and testing, calibration, corrective and preventive action where drinking water is below standard (non‐conformance) and control of quality records.

The paper provides a useful case of TQM application in water utilities services.

Small farmers, being the primary producers of crops, are the key players in the food supply chain. Yet, they remain the most marginalized in the value chain. The marginalization of small farmers can affect food sustainability. The purpose of this paper is to identify opportunities for bringing more value to small farmers in an agricultural value chain.

This paper makes use of action research, studying the potato value chain, in a developing agricultural country Pakistan. The authors conducted an in-depth study of 37 farmers in four regions, each being a large potato growing ecosystem. The study examined the end-to-end decision-making processes, sources of input (both physical and information), cultivation and sales practices, cost structure, productivity and profitability of the farmers in potato farming.

Large variations exist in the crop yield, cost structure and profitability of farmers within each of and among the four regions due to differences in cultivation practices and approach to sales. There is a significant potential to lower costs, increase yield and enhance overall profitability by using the existing better processes. By addressing the issues faced by small farmers their profits can be potentially doubled. The paper also discusses potential means of recrafting and streamlining the value chain to bring more value to small farmers.

The paper provides a detailed account of how different interventions can increase the value for small farmers. Since the current food supply chain and sustainability are under stress, worldwide, the findings of this study have implications for farmers as well as policy makers.

The literature on streamlining the agricultural value chain and enhancing the share of small farmers is scarce. Improving the value chain and reducing the marginalization of small farmers is an essential step toward increasing food sustainability.

The purpose of this paper is to determine the influences of fat content and storage temperature on the quality of frozen pork patties during storage to evaluate the shelf life set by the manufacturer.

Changes in moisture content, acid value, peroxide value, thiobarbituric acid value, total volatile basic nitrogen content, and the sensory score of frozen pork patties with 10 and 15 percent fat contents during storage at −5, −15, and −23°C for six months.

Although microbiological quality remained unchanged, moisture content decreased, and lipid rancidity and protein putrefaction increased significantly during storage. More rapid deterioration in quality was observed in patties stored at −5°C than those stored at lower temperatures. Lipid rancidity and protein putrefaction increased more rapidly (but not significantly) in patties with 15 percent fat than those with 10 percent fat. Overall acceptance of the sensory properties was closely correlated with the above quality indicators, except thiobarbituric acid value. Acceptable qualities of the samples were maintained for the first two, four, and six months under storage at −5, −15, and −23°C, respectively.

The current shelf life of frozen pork patties set by manufacturers, assuming a storage temperature of −18°C, needs to be readjusted considering practical storage temperatures.

No studies have comprehensively explored the effects of fat content and storage temperatures on the quality of ground meat products during frozen storage. These approaches to determine quality changes may be useful for manufacturers to predict and control the quality of their products.

The purpose of this paper is to focus on natural food additives identified in the drumstick (Moringa Oleifera) and their probable application as novel ingredients in the development of functional food products. This plant additive has attracted interest as one of the prominent candidates for the purpose of improving processing, quality and the safety of various livestock foods such as meat, milk, fish and their products. The search of natural food additives for the processing and preservation of high-quality, ready-to-eat products has notably increased due to the adverse effects of chemical additives on human health.

Traditionally, Moringa is a pan-tropical plant species, which is well-known for its nutritional and medicinal properties in human nutrition. Its leaves, seeds, flowers, pods (fruit), bark and roots are extremely valuable sources of nutrition for people of all ages. Moringa is nowadays also considered as an important source of nutraceuticals which may find wide application in the food industry. These nutraceuticals have a positive impact on the body’s function or condition by affecting the digestive, endocrine, cardiovascular, immune and nervous systems, and it may ultimately influence health.

Several additives that are released in vitro or in vivo from various parts of Moringa have been attributed to different health effects, including antimicrobial properties, antioxidant activities, anti-tumour, anti-inflammatory, anti-ulcer, anti-atherosclerotic, anti-convulsant activities and there is enhancement of nutritional and organoleptic attributes of various livestock foods. Extensive research has been undertaken to identify and characterize these additives as a new source of biologically active ingredients for the development of functional foods with specific benefits for human health.

This paper focuses on the properties, utilization and scope of Moringa Oleifera in livestock products, all of which indicate that its effective utilization is the need of the hour.