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The present study aims to use goat (Bhakarwali spp.) meat and its edible offal (heart and liver) in preparation of goat pickle and to enhance its shelf-life using food-grade glucono-delta-lactone (GDL) as the preservative.

The goat meat was used at 50 per cent and edible offals were used at 50 per cent, whereas liver and heart were used at 25 per cent each in the preparation of goat pickle. This formulation of goat meat pickle was prepared in two different oils, namely, mustard oil and olive oil. These designer goat meat pickles were evaluated based on physicochemical and sensory evaluation. Further, GDL was added to these designer pickles prepared in both mustard and olive oil, as preservatives and studied for its storage quality for 90 days at room temperature (30 ± 2°C). The prepared goat meat pickle was evaluated for physico-chemical, sensory and microbiological profiles on 0th, 15th, 30th, 45th, 60th, 75th and 90th day.

The pH was recorded significant (p < 0.05) decrease on successive days irrespective of oils (mustard and olive oil) and GDL as acidifying agent and preservative used, respectively, but the rate of decrease in pH was comparatively lower in goat pickle with added GDL. The protein, fats and ash levels significantly (p < 0.05) increased, and the moisture level significantly (p < 0.05) decreased from 0th day to 90th day of storage irrespective of oils and preservatives used. The overall acceptability score of goat pickle made in olive oil and with added GDL was significantly (p < 0.05) higher during storage. The designer goat pickle with addition of GDL was safe for human consumption even after 90 days, whereas designer goat pickle without addition of GDL, was safe till 60th day of storage.

The shelf-life of the product was evaluated till only 90 days, which should have been extended. However, the study was committed towards assessing the problem for only 90 days.

GDL can be used to preserve the goat pickle made of meat, and edible offal can be preserved for more than 90 days.

Because of utilization of edible offal, even low-income groups of population can consume animal protein at a lower cost.

Thus, the used food grade GDL at 0.02 per cent enhanced the shelf-life of the prepared designer goat pickle stored at room temperature (30 ± 20°C) by lowering its pH and acted as an excellent preservative.

This study aims to have a product with enhanced shelf stability from the Kadaknath bird. It is localized to its native tract in India and is unknown to a major part of the world. As in tropical countries, the meat products prepared have limited shelf-life and restricted market access, hence, the pickle was developed to enhance its access to areas other than a native tract of Kadaknath.

The product was developed to assess the effect of cooking and dehydration on sensory and microbial features while enhancing shelf stability. A comparison between cooking methods i.e. steam cooking (SC) and microwave cooking (MC) followed by dehydration to get steam cooked + dehydration (SCD) and microwave cooked + dehydration (MCD) were subjected for the study.

The study revealed that sensory evaluation, from 0 to 100 days, for all the sensory parameters indicated that SC and MC samples scored more values than SCD and MCD, however, with the storage the values increased initially on the 20th day followed by a gradual decrease. The total plate count (colony forming unit) on 0 day for SC and MC were 2.51 and 2.46, whereas for SCD and MCD the values were 1.94 and 1.98, respectively, indicating significantly (P = 0.01) lower values in dehydrated meat pickle preparations (SCD and MCD) in comparison to samples prepared without dehydration (SC and MC). Similarly, on the 60th day, the meat pickle treatments mentioned as SC and MC had the yeast and mold counts (colony forming unit) detected as 1.79 and 1.88, respectively, however, the organisms were not detectable in treatments SCD and MCD.

Developed product may be suitable for long distance marketing and making the local delicacy available to distant places.

The literature review indicated that though meat pickles have been prepared earlier most of the preparations involved chemical preservatives/antioxidants and trials with hurdles such as dehydration and cooking variations were scanty.

In every industry there are resources. Some are moving, others more fixed; some are technical, others social. People working with the resources, for example, as buyers or sellers, or users or producers, may not make much notice of them. A product sells. A facility functions. The business relationship in which we make our money has “always” been there. However, some times this picture of order is disturbed. A user having purchased a product for decades may “suddenly” say to the producer that s/he does not appreciate the product. And a producer having received an order of a product that s/he thought was well known, may find it impossible to sell it. Such disturbances may be ignored. Or they can be used as a platform for development. In this study we investigate the latter option, theoretically and through real world data. Concerning theory we draw on the industrial network approach. We see industrial actors as part of (industrial) networks. In their activities actors use and produce resources. Moreover, the actors interact − bilaterally and multilaterally. This leads to development of resources and networks. Through “thick” descriptions of two cases we illustrate and try to understand the interactive character of resource development and how actors do business on features of resources. The cases are about a certain type of resource, a product − goat milk. The main message to industrial actors is that they should pay attention to that products can be co-created. Successful co-creation of products, moreover, may require development also of business relationships and their connections (“networking”).

Tree fodder is an important constituent of livestock feed in the mid‐hills of Nepal, particularly so during the dry winter. The purpose of this paper is to compare the ranking of tree fodders by indigenous goat raisers to the selectivity of fodder by goats.

Fodder from six trees, namely, khanayo (Ficus semicordata), sal (Shorea robusta), kabro (Ficus lacor), pakhuri (Ficus globerrima), katus (Catannopsis tribuloides) and aanp (Mangifera indica) are used. Goat raisers rank the six fodders, giving 1 as the most preferred by goats and 6 as the least preferred. In addition, a feeding trial is carried out in which the six fodders are offered simultaneously to adult, castrated male and lactating, female local khari goats and intake of each fodder is determined.

Khanayo (1.00) is ranked highest by the goat farmers, followed by kabro (2.47), pakhuri (3.58), sal (4.16), aanp (4.56) and katus (5.21). Selectivity by the goats is highest in khanayo and kabro, intermediate in aanp and pakhuri and lowest in katus and sal. The correlation between farmer ranking and goat selectivity approaches significance (r=0.48; Mantel P<0.09). A significant correlation is found between fodder selections of male and female goats (r=0.68; Mantel P<0.01). Among components, fodder selectivity of goats is highly correlated (P<0.01) with calcium concentration only. Generally, goats select fodders high in calcium and crude protein and minimize intakes of fodders high in lignin and condensed tannins.

The indigenous population is knowledgeable about the fodder preference of goats but, in practice, they generally offer only one fodder species to the goats at a feeding. However, this paper shows that the goats consume and, most likely, require a mixed diet of tree fodders in satisfying their requirements of nutrients and energy while minimizing their intake of detrimental. This should be taken into consideration by the farmers when feeding their livestock.

The whole kingdom from north to south at the time of writing is enveloped in freezing Arctic weather, reminiscent of the North Russian campaign of long ago. The normal winter is relatively mild, mainly a Westerly pattern, occasionally wild and windy, wet with a rare cold “snap”. There are variations in the pattern, damp and warm in the south‐west, few frosts and rarely any snow; in the north of the country, Scotland, much colder, with the south‐east partaking of the weather pattern of the land mass of the Continent. The variations appear more of the mild weather in the South and colder, appreciably, in the North; recalling service personnel stationed at Gosport who did not need an overcoat all winter, whereas in the North, many found it necessary to wear a light overcoat tor most of the year, the south‐east corner of England, obtaining no help from the warming Gulf Stream, often gets the worst of the weather, which it has done to a very considerable extent in this winter.

Every seaport with foreign‐going shiping trade has always had its “foreign” quarters; every large city hat had its Oriental traders and services, eg., Chinese laundries, Indian restaurants, Italian restaurants, greengrocers, ice cream and biscuit manufacturers; all of which has meant that foreign foods were not unknown to food inspectors and the general public in its discerning quest for exotic food dishes. It was then largely a matter of stores specially stocking these foods for their few users. Now it is no longer the coming and going of the foreign seaman, the isolated laundry, restaurant, but large tightly knit communities of what have come to be known as the “ethnic minorities”, from the large scale immigration of coloured peoples from the old Empire countries, who have brought their families, industry and above all their food and eating habits with them. Feeding the ethnic minorities has become a large and expanding area within the food industry. There are cities in which large areas have been virtually taken over by the immigrant.

The lengthy review of the Food Standards Committee of this, agreed by all public analysts and enforcement officers, as the most complicated and difficult of food groups subject to detailed legislative control, is at last complete and the Committee's findings set out in their Report. When in 1975 they were requested to investigate the workings of the legislation, the problems of control were already apparent and getting worse. The triology of Regulations of 1967 seemed comprehensive at the time, perhaps as we ventured to suggest a little too comprehensive for a rational system of control for arguments on meat contents of different products, descriptions and interpretation generally quickly appeared. The system, for all its detail, provided too many loopholes through which manufacturers drove the proverbial “carriage and pair”. As meat products have increased in range and the constantly rising price of meat, the “major ingredient”, the number of samples taken for analysis has risen and now usually constitutes about one‐quarter of the total for the year, with sausages, prepared meats (pies, pasties), and most recently, minced meat predominating. Just as serial sampling and analysis of sausages before the 1967 Regulations were pleaded in courts to establish usage in the matter of meat content, so with minced meat the same methods are being used to establish a maximum fat content usage. What concerns food law enforcement agencies is that despite the years that the standards imposed by the 1967 Regulations have been in force, the number of infringements show no sign of reduction. This should not really surprise us; there are even longer periods of failures to comply; eg., in the use of preservatives which have been controlled since 1925! What a number of public analysts have christened the “beefburger saga” took its rise post‐1967 and shows every indication of continuing into the distant future. Manufacturers appear to be trying numerous ploys to reduce the content below the Regulation 80% mainly by giving their products new names. Each year, public analysts report a flux of new names and ingenious defences; eg, “caterburgers” and similar concocted nomenclature, and the defence that because the name does not incorporate a meat, it is outside the statutory standard.

Without aspiring to emulate Robert Browning's song thrush, we venture to repeat an admonition on smoking in the food trade of almost a decade ago. (The Smoking Habit, 1962, BFJ, 64, 79). The first time it coincided with a little research we had undertaken, which later saw the light of day epitomized in article form and was enthusiastically (sic) commented upon in sections of the press and then died as if it had never been born. (Tobacco and Lung Cancer, 1965, Med. Offr., 2955, 148). Now, it coincides with the most concentrated, officially inspired, campaign, so far, mounted against the evils of smoking. The most striking fact about all these national efforts every few years is the lack of success in real terms. A marketing organization achieving such poor results would count it a costly failure. It would be unfair to say that none have given up, but with a habit so ingrained, determination is required and in many, if not most, of those able to refrain, the craving is so great that they are smoking again within a week or so. Overall, the smoking population is enormous, including, as it does, girls and women‐folk. Once, it was undignified for a woman to be seen smoking. We recall a visit by Queen Mary to the village Manor House, just after the First War; she was an expert in antique furniture and came to see the manor's collection. When Her Majesty asked for a cigarette, the village rang with astonishment for days. Nothing as amazing had happened since Cavaliers and Roundheads tethered their horses beneath the three great poplars which stood on the green. “Queen Mary! 'er smokes!”

The transformation of France under De Gaulle from the “sick man of Europe” with governments changing every few months, to one of the world's strongest economies, holds lessons for us all. Of course France's virtual self‐sufficiency in food and fuel always ensured an eventual resurgence under a strong and stable government. We thought of this recently on a trip to Western Provence, the oldest part of France and one off the beaten tourist track. It was one of the earliest provinces of Imperial Rome and in each settlement the Romans tried to reproduce a petite Rome, with arena, theatre, baths and villas, so that many Provencal towns have as many Roman antiquities as Rome itself. In its beauty of line and colour, its architecture, clustered villages on hilltops and the tall Lombardy pines, the countryside looks Italian, but the people seem unlike the Italian, Spanish or French. We thought them descendants of the ancient Gaul, whose tribes settled all over Western Europe, from the shores of the Mediterranean to Galway Bay.

This chapter examines the financial performance efficiency of the restaurant sector in Croatian counties over the period 2013–2017. Today's tourists are ambitious explorers who travel in order to find and explore new experiences and motives for travelling as long as there are interesting things, activities and offers which correspond to their preferences. Among the many motives that today's tourist decides to travel, gastronomic tourism certainty plays an important role. The observation period began in 2013, since that was the year when Croatia acceded to the European Union and joined all the other prominent European food destinations. In order to evaluate the financial performance efficiency, the methodology of the data envelopment analysis (DEA) was applied separately to the data processing of each year. The results of the Charnes–Cooper–Rhodes model showed that only four counties (Lika-Senj, Zadar, Istria and Dubrovnik-Neretva) achieved continuous efficiency over the whole observed period. In 2013 the results of scale efficiency showed that 10 counties (Krapina-Zagorje, Karlovac, Bjelovar-Bilogora, Lika-Senj, Požega-Slavonia, Zadar, Šibenik-Knin, Split-Dalmatia, Istria and Dubrovnik-Neretva) achieved a score of 1, and in later years there was a decrease. One of the main obstacles of the existing inefficiencies in the entire restaurant sector in Croatian counties is certainly changeable tax legislation and lack of employees in the restaurant sector.