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The purpose of this paper is to develop a new salad cream formulation from a mixture of tofu and coconut oil for replacement of egg yolk and soy oil, respectively.

A salad cream formulation mainly composing of edible oil, egg and vinegar was formulated. Ratios of egg yolk and soy oil were replaced by tofu and coconut oil, respectively. The formulated salad creams were determined for pH, color, viscosity, protein and fat. Sensory acceptances of formulated products was evaluated by using a seven-point hedonic scale test and untrained panelists (n=30). The formulated salad creams were stored in a refrigerator for 14 days and determined for pH, color and viscosity.

The results showed that the formulated salad creams using the mixture of 50 percent tofu and 50 percent egg yolk (RE) by weight of egg yolk ratio in control presented 4.25+0.01 of pH which was comparable to control. The highest scores in the sensory test were obtained in the formula using 37 percent coconut oil by weight of salad cream. The formulated salad creams using tofu and coconut oil (REC) presented 4.42+0.03 of pH, 4.25+0.05 cm. of viscosity, and 87.36+0.44 (L), −1.13+0.04 (a), 16.32+0.22 (b) of color values. Protein and fat contents were 4.79 and 27.59 percent (w/w) in the REC, respectively. After storage under refrigerated, pH, color and viscosity of the modified product were less changed.

Replacement of egg yolk and soy oil with tofu and coconut oil in salad creams was feasible. The REC was less changed in its quality both fresh and after storage. It was accepted in sensory evaluation. The REC could prepare at home and being a food choice for consumers.

Vegetable oils are usually considered commodities. The purpose of this paper is to use disaggregated import data from Switzerland to show two phenomena. The first is that a growing high-price segment exists in these markets; the second is that least developed countries (LDC) are usually excluded from the benefits of this niche.

A detailed quantitative and qualitative analysis for coconut oil is carried out, using fixed effects regressions for the quantitative part and objective hermeneutics for the qualitative part.

The analysis indicates that prices depend on the quantity imported and on the country of origin and that entrepreneurs outside the LDC attempt to create new niche markets, whereas actors in the bulk markets tend to ignore these niches and to continue relying on LDC.

Bulk markets may continue to exist, but the importance of niches is certainly increasing and should be extended to LDC.

It could be shown which market dynamics exist and which of them leave LDC behind.

The objective of this work is to study the fatty acid profile of coconut oil in the kernel in relation to maturity of the nut and season of fertilization in five selected varieties of coconut.

The coconut oil from the popular cultivars/hybrids were studied in post‐monsoon, pre‐monsoon and monsoon seasons at 7, 8, 10 and 12 months after fertilization.

Nuts that fertilized in the post monsoon season were found to have higher oil contents. Of the five varieties, COD×WCT had lesser amounts of caprylic, capric and lauric acids and greater amounts of the long chain fatty acids. Though significant differences were observed in fatty acid concentrations in nuts differing in their variety and season of tagging, the trend remained the same.

The study helps to ensure the safety of the usage of coconut oil as dietary oil, from the nature of fatty acids present.

The purpose of this paper is to compare the effects of repeatedly heated coconut oil, mustard oil and sunflower oil on antioxidant status in cholesterol-fed Sprague Dawley rats.

The test oils were heated at 210 ± 10°C for 15 h. Male Sprague Dawley rats were divided into six groups of six animals each. In total, 15% fresh/heated oils and 1% cholesterol were mixed with the experimental diet and fed to the animals for 60 days.

Chemical analysis revealed that repeated heating of oils resulted in changes in fatty acid composition and elevated lipid peroxidation, the effects being lower in heated coconut oil. Body weight gain significantly decreased in heated coconut oil (p = 0.02), heated mustard oil (p = 0.022) and heated sunflower oil (p = 0.001) fed animals. Malondialdehyde level was significantly increased (p = 0.001) in tissues of heated oils fed animals. Concentration of protein oxidation products was significantly increased (p = 0.001) in heated oils fed animals. Activities of antioxidant enzymes were decreased (p = 0.001) in heated oils fed animals. Total thiols were decreased (p = 0.001) in tissues of animals that were fed heated oils. Animals that were fed heated mustard oil and heated sunflower oil showed lower antioxidant levels and higher oxidation products when compared to those fed heated coconut oil.

Studies comparing the effects of thermally oxidized oils that vary in fatty acid composition are rare. The effects of fresh and heated oils that vary in fatty acid constitution, namely, coconut oil, mustard oil and sunflower oil, in cholesterol-fed rats are studied.

The purpose of this paper is to investigate applicability of hexagonal boron nitride (h-BN) powder as a solid lubricant additive in coconut oil and to determine the tribological behavior of PEEK rubbed with DIN2080 tool steel, under prepared green lubricating condition.

In this study, tiribological performance of PEEK against the DIN2080 tool steel is investigated with green lubricant. Coconut oil was used as green lubricant and 4 per cent wt. h-BN powder was added as lubricant additive into the coconut oil. Reciprocal pin-plate tribological test were applied under dry, coconut oil and coconut oil+h-BN lubrication condition. Friction coefficients were recorded and wear behavior of the samples investigated by mass loss measurement and topographical inspection of wear track by optical profilometer.

Using coconut oil as lubricant provided 80 per cent reduction of friction coefficient and 33.4 per cent reduction of wear rate. Addition of h-BN into the coconut oil provide 84 per cent reduction of friction coefficient and 56 per cent reduction of wear rate. The results showed that vegetable oil is promising lubricant for sustainable manufacturing. h-BN serves to increase lubricant performance and decrease wear of the surfaces.

Petrochemical lubricants are one of the major sources of environmental pollution and health hazards. Development and use of environmental and health friendly lubricants support sustainability and reduce wear, friction and energy consumption. With this consciousness, recent studies have focused on green tribology and green lubricants such as vegetable oils, ionic liquid bio-lubricants and bio-based polymers.

In literature study coconut oil was proposed as green lubricant while h-BN powder was proposed as solid lubricant. However, applicability of h-BN powder in coconut oil has not been explored yet. Moreover, wear and friction property of PEEK material with DIN 2080 tool steel pair surface has not been studied yet with green lubricants.

This paper explores the institutional challenges and opportunities in Fiji's integration into the global value chain. Fiji is naturally endowed with coconut palms across its many islands. However, the coconut sector remains rudimentary with little value-addition. Coconut products of high-value are now being produced and exported throughout the world. While many coconut producing countries have benefitted from this coconut demand surge, Fiji has been unable to benefit from the international market.

This study utilizes a mixed-methods approach to analyze the challenges and opportunities. First, an analysis is done on a macro-level at the link between institutional quality and Fiji's export of coconut products. Then, primary data is collected with semi-structured interviews with key stakeholder groups in regions of Fiji. The goal is to gain an understanding of the perceived challenges and opportunities from each actor.

The empirical results show that institutional quality matters for Fiji's coconut exports. Increased scores in the government effectiveness and voice and accountability indicators enhance coconut exports from Fiji, suggesting that domestic institutions play an important role. Interviews with key actors reveal that communications among each stakeholder group are fragmented. The main institutional actors and the producers have different perceptions of the industry's challenges, thus resulting in different ideas on how to address the issues.

This study is limited by the data availability of coconut production and trade volume of more specific products. Furthermore, due to the transportation and weather constraints during our visit to Fiji, certain parts of the island were not accessible.

This paper uses a mixed-methods approach to assess a specific case study.

Entrepreneurship, Strategic Marketing, Innovation, New product development (NPD).

This case is suitable to be used in advanced undergraduate, and MBA/MSc.

This case illustrates the challenges related to commercializing an innovative product, the coconut dehusking machine in the Malaysian market. It revolves around the issues pertaining to the pre and post-lunch activities and bottleneck of the coconut dehusking and defibering (CDD) machine which was developed by Md Akhir in July 2003. Md Akhir, the senior research officer at Mechanization and Automation Research Centre, Malaysian Agricultural Research and Development Institute (MARDI), believed that it was the first coconut dehusker in Malaysia. During 2000, farmers used to dehusk coconut manually, as there was no readily available machine to help them. Thus, Md Akhir felt the necessity to innovate such a machine that could help the farmers to dehusk efficiently in comparatively less effort and time. From 2003 to 2005, he presented his innovation in several national and international exhibitions and received accolades for such innovative product. In 2005, MARDI signed the memorandum of agreement of five years to license the CDD with Phytofolia Sendirian Berhad without having Md Akhir’s consent. Phytofolia was a comparatively new company owned by two entrepreneurs – Azmin Samin and Abd Hamid. During 2007, Phytofolia changed the specification of the CDD without informing to Md Akhir. Furthermore, two machines were sold to a company in Papua New Guinea, but no feedback was sought about the performance of the modified CDD. The price of CDD was set very high and thus the local farmers refused to buy it. In 2009, Hamid left Phytofolia due to disagreement with his business partner. He collaborated with Mr Sigiarno a venture capitalist from Indonesia and offer MARDI RM200,000 up-front to buy the IP of the CDD. At the end of the contract, Phytofolia failed to pay the royalty to MARDI and the contract ended in 2010. By seeing the fall of memorandum of agreement, MARDI asked Md Akhir to decide the next step whether to sign new agreement with Phytofolia, to sign agreement with Hamid’s newly formed company Kelapa Gading, to giving up commercialization and provide this machine to the farmers free of cost or to create a start-up company, fabricate and market the CDD. Md Akhir was really confused about which way to go!

Using this case, students can learn how a small and/or medium scale company can strategize its new product launch. Based on the given industry scenario, students can realize the potential challenges that are related to launching a new product. Furthermore, this case demonstrates that producing a high-quality product is not enough to succeed in the market; right strategy also plays an important role in making it successful. Finally, it can be also learned that proper marketing strategy, good coordination and communication with support companies as well as internal harmony are three important factors that contributes in any business success. Overall, entrepreneurship students will learn how to use the opportunity and manage the innovation. On the other hand, strategic marketing students will learn the importance of adopting proper strategy, while the students who are undertaking the new product development course will be benefited by seeing the practical situation of a new product launch, its rise and its fall.

Teaching notes are available for educators only. Please contact your library to gain login details or email support@emeraldinsight.com to request teaching notes.

CSS 3: Entrepreneurship

Cooking can adversely affect chemical characteristics of edible oils. The purpose of this paper is to determine biochemical changes due to cooking in commonly used Indian fats and oils through an experimental study.

Changes in chemical properties of various edible oils [Indian ghee (clarified butter), hydrogenated oil, coconut oil, mustard‐rapeseed oil, groundnut oil, soyabean oil, cottonseed oil and sunflower oil] were studied. Oils were subjected to various cooking methods (shallow frying, sautéing, single deep frying and multiple deep fryings) using an inert substance. Peroxide content was estimated as index of fatty‐acid oxidation, free fatty acids, iodine value for determination of fatty‐acid unsaturation and trans‐fatty acids at baseline and after cooking using colorimetric and gas‐liquid chromatography methods. Three samples were analyzed for each process (n = 144). Significance of change was determined using t‐test.

There was a significant increase in peroxide content (mEq/L) of Indian ghee from 1.83±0.03 at baseline to 4.5–6.6 by different cooking methods, hydrogenated oil (0.45±0.07 to 1.7–8.5), coconut oil (1.01±0.01 to 3.2–9.2), mustard‐rapeseed oil (0.90±0.01 to 2.1–5.3), groundnut oil (0.96±0.01 to 1.9–3.7), soyabean oil (0.86±0.02 to 1.9–3.4), cottonseed oil (0.71±0.01 to 2.9–6.4) and sunflower oil (1.09±0.01 to 2.3–10.2) (p<0.05). Free fatty acid content (g/100 g) was in undetectable amounts in all the fats at baseline and increased in Indian ghee (0.16–0.22), hydrogenated oil (0.09–0.23), coconut oil (0.09–1.39), mustard‐rapeseed oil (0.07–0.19), groundnut oil (0.09–0.18), soyabean oil (0.06–0.12), cottonseed oil (0.09–0.22) and sunflower oil (0.08–0.13). Trans‐fatty acids increased from 0.1% at baseline to 14.5% after sautéing and shallow frying and 15.8–16.8% after deep frying in hydrogenated oils (p<0.01). The iodine value decreased, indicating a decrease in unsaturated fats, insignificantly. The largest amount of oxidation was observed by shallow frying and free‐fatty‐acid formation by multiple deep frying. Hydrogenated, coconut and sunflower oils were the most susceptible to oxidation and soyabean oil the most resistant. Single deep frying caused the least changes in chemical composition of various fats and oils. Indian cooking practices significantly increase the peroxides, free fatty acids and trans‐fatty acids in edible oils and fats. Single deep frying appears to be the least harmful method and soyabean oil the least susceptible to degradation.

The paper offers an experimental study to determine biochemical changes due to cooking in commonly used Indian fats and oils.

The purpose of this paper is to investigate the degree of improvement in mechanical properties of aluminum alloy (AA6063) after processing with equal channel angular extrusion (ECAE) using four environmentally benign lubricants.

Aluminum (Al) 6063 bar was annealed at 350°C for 1 hour, machined and cut to billets measuring 14 × 14 × 44 mm3. These specimens for extrusions were machined to the specified dimension to a visibly good finish. The billets were extruded through ECAE die of 14 × 14 mm2 channel cross-section area; the channel angle was 120°; and the angle of the outer arc of the channels was 30°. The punch and container used for the experiment were made of tool steel alloy AISI D2, and were chromium-coated and polished. Four lubricants such as palm, olive, coconut and groundnut oils were used in this study.

The yield, ultimate tensile strengths (UTS) and the ductility of the material ECAEed with palm oil as lubricant, which gave the least extrusion pressure, produces the maximum yield, UTS and ductility, followed by groundnut oil and coconut oil, while olive oil gave the least yield strength, (UTS) and ductility. However, palm oil and olive oil have better load reduction than other lubricants. Furthermore, from the hardness results, though scattered, all of the points at the tensile strained side of the extrudate lie within a reasonably narrow band, suggesting a high degree of homogeneity and greater hardness value within the rod than the compressive side after being ECAEed.

It is shown in the paper that all the lubricants tested greatly enhanced mechanical properties of Al 6063 and can effectively replace the petroleum-based lubricants used in forging operations.

Strategic Management.

MBA, Executive MBA.

This case deals with Harsh Mariwalla’s struggle to develop an innovative company from scratch. The journey of innovation is not an easy one. Marico was forced to compete with multinationals in many markets where it operated. Constant pressure from rivals has made the company develop a new innovative business model, which is expected to generate profitability and sustainable competitive advantage.

Students will be able to appreciate the business models, understand the competitive moves by rivals, understand strategy formulation and implementation, understand product innovation and competitive advantage and understand the ability to tackle competition with innovation.

Teaching notes are available for educators only. Please contact your library to gain login details or email support@emeraldinsight.com to request teaching notes.

CSS 11: Strategy.