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Honey peaches are rich in a variety of vitamins and are well known in China as the queen of fruit. However, as highly climacteric fruit, peach is too easy to affect its economic value. In this paper, a new passive modified atmosphere packaging system was proposed to solve the lack of water vapour removal capacity – which is still the technical bottleneck of passive modified atmosphere packaging. This paper aims to address this issue.

Under the conditions of relative humidity 85−90% and temperature 28°C−38°C, the influence of new passive modified atmosphere packaging on the shelf life and quality of 70% ripe peaches was studied in the paper. The effect of the new passive modified atmosphere packaging (PMAP) on fruit appearance, colour, taste, flavour, soluble solids, Vitamin C and titratable acid was investigated.

Regardless of whether 1-Methylcyclopropene is added or not, the research results show that the new PMAP has a significant effect on extending the shelf life and maintaining the quality of peaches. Compared with the control group, the shelf life of peaches treated with modified atmosphere packaging and 1-Methylcyclopropene was prolonged by 7 and 11 days, increasing the retailer's revenue by 44 and 75%.

A new integrated structure, which is composed of two types of films with high oxygen and high water vapour permeability was designed for the retail of peaches at room temperature. The former was mainly responsible for regulating the concentration of O₂ and CO₂, while the latter was for removing water vapour and regulating the relative humidity in PMAP.

A case study based on a number of similar businesses but illustrating some general points applicable to any independent retail business. Discusses the importance of location and a potential customer base and how these can be used to advantage. Considers the product range which needs to suit customers′ needs but should not be so broad as to be a hindrance to effective shop‐keeping; and the importance of layout for displaying products and ease of stock control. Considers, also, deliveries, advertising, accounting and priorities.

Inniskillin Winery is at the forefront of an expanding wine tourism region in the Niagara Peninsula. This paper focuses on Inniskillin's efforts to adopt consumer‐led strategies to market Icewine to increasing numbers of Japanese tourists. Produced after the grapes have frozen on the vine, Icewine is an exclusive premium product. In a society where the price of the gift has become a barometer of the sender's sincerity, Icewine is well suited for the traditional Japanese custom of gift giving. This paper examines how Inniskillin's customer‐led marketing strategy matches with the psychological background of the Japanese target segment enabling the winery to sell 80–90% of all Icewine produced to its Japanese tourists.

Upon completion of this case study, students will be able to understand Recaudo's contribution to sustainability; analyze circular economy principles in Recaudo's operations; understand Recaudo's contributions to Sustainable Development Goals; exploring Recaudo's role in social innovation.

The purpose of this case study is to understand sustainability practices in a Mexican microenterprise that employs fair trade, circular economy and local cuisine. Despite implementing these practices, the founder aims to expand impact and further professionalize them. The study poses questions to enhance her proposals in social innovation and aims to reach business schools and entrepreneurs initiating enterprises.

This case study can be useful for undergraduate students majoring in fields such as business administration, entrepreneurship, sustainability studies and hospitality management; for postgraduate students pursuing advanced degrees in areas like sustainable business management, social entrepreneurship and development studies; and for professionals and practitioners in the restaurant industry, sustainability consulting firms and non-governmental organizations (NGOs) focusing on sustainable development.

Teaching notes are available for educators only.

CSS 3: Entrepreneurship.

We can think of those with a cynical turn of mind who might consider not a little of the present output of the parliamentary machine as “harem scarem” law, but the indecent haste, the freak urgency of some politically inspired laws apart, it is only too obvious that law is being made under rush conditions, and the reasons are not far to seek. A hectic, over‐active party executive, feverishly pushing ahead with its policies produces impossible working conditions for the parliamentary draftsmen. Law, whether it is statute or regulation, has never been more complex than it is today; time allowed for parliamentary debate is completely inadequate; too many and varied interests have to be taken into account, to say nothing of the vast range of delegated legislation. The urgency of some legislation is doubtful; it is difficult to see the need for all the hurry; a little more time in proper debate would prevent some of the loopholes which subsequently appear and render the law more comprehensible; incomprehensibility and justice are rarely compatible. As Diplock L J., said in the Court of Appeal in Rex. v. Industrial Injuries Commissioner ex parte Cable (1968) 1 A.E.R., 9, a few months ago—“Judges have been at their wits' end to know what some of the provisions mean. It would be a good thing if time could be found to remedy the blemishes.”

The British countryman is a well‐known figure; his rugged, obstinate nature, unyielding and tough; his part in the development of the nation, its history, not confined to the valley meadows and pastures and uplands, but nobly played in battles and campaigns of long ago. His “better half”—a term as true of yeoman stock as of any other—is less well known. She is as important a part of country life as her spouse; in some fields, her contribution has been even greater. He may grow the food, but she is the provider of meals, dishes, specialties, the innovating genius to whom most if not all British food products, mostly with regional names and now well‐placed in the advertising armentarium of massive food manufacturers, are due. A few of them are centuries old. Nor does she lack the business acumen of her man; hens, ducks, geese, their eggs, cut flowers, the produce of the kitchen garden, she may do a brisk trade in these at the gate or back door. The recent astronomical price of potatoes brought her a handsome bonus. If the basic needs of the French national dietary are due to the genius of the chef de cuisine, much of the British diet is due to that of the countrywoman.

The Consumers' Association is designing a campaign which will encourage catering establishments to introduce more healthy dishes onto their menus. In preparation for this initiative, catering students at Brighton Polytechnic were asked to devise a dessert trolley that would be both appetising and nutritious. This part of a menu presents health‐conscious caterers and customers with perhaps their greatest challenge, as typically all the best intentions seem to dissolve into oodles of cream, lashings of syrup and coatings of chocolate.

The case, briefly reported in the last issue of BFJ, an appeal to a Milk and Dairies Tribunal arising out of a local authority's refusal to grant a licence to a milk distributor because he failed to comply with a requirement that he should provide protective curtains to his milk floats, was a rare and in many ways, an interesting event. The Tribunal in this case was set up under reg. 16(2) (f), Milk (Special Designation) Regulations, 1963, constituted in accordance with Part I, clause 2 (2), Schedule 4 of the Regulations. Part II outlines procedure for such tribunals. The Tribunal is similar to that authorized by S.30, Food and Drugs Act, 1955, which deals with the registration of dairymen, dairy farms and farmers, and the Milk and Dairies (General) Regulations, 1959. Part II, Schedule 2 of the Act provided for reference to a tribunal of appeals against refusal or cancellation of registration by the Ministry, but of producers only. A local authority's power to refuse to register or cancellation contained in Part I, Schedule 2 provided for no such reference and related to instances where “public health is or is likely to be endangered by any act or default” of such a person, who was given the right of appeal against refusal to register, etc., to a magistrates' court. No such limitation exists in respect of the revoking, suspending, refusal to renew a licence under the Milk (Special Designation) Regulations, 1963; an appeal against same lies to the Minister, who must refer the matter to a tribunal, if the person so requests. This occurred in the case under discussion.

Some people assert that the tendency of modern Governments is to be too grandmotherly. They urge that people must not depend on the Government preventing them from coming to harm, and that they should be self‐reliant. This is very true, but nowadays one individual cannot be a specialist in everything. The ordinary person has to take a great many things on trust. For instance, a passenger by train is not able to inspect the engine and look at all the wheels, examine the whole length of railway, and in other ways assure himself that he and his are fairly safe from the results of the carelessness of others. On the contrary, he has to trust to the “powers that be” that they have adjusted the laws concerning responsibility in case of accident to any train that, on the average, the proper amount of care has been exercised. It is the same with weights and measures; a purchaser cannot always carry about with him a pair of scales and a set of weights to ensure his not being cheated; he has to trust to the Government and its inspector. And the Food and Drugs Acts constitute an attempt to protect people who are not in a position to protect themselves from being cheated. It has been suggested that the same principle should be extended to ensuring the proper cooking of food. The digestibility of most foods depends very largely upon the cooking, and yet how many of those who keep restaurants or roadside inns are really capable of cooking food properly? A busy man at the lunch hour and a cyclist at an inn are usually in a hurry. They have to eat the food supplied or go for some hours without any, and there ought to be some means invented to ensure the food being fit to eat. There would, of course, have to be some legal definition of “well‐done” or “under‐done” meat, and what a cup of “fresh” tea ought to be. The exact hardness of potatoes allowable by law would give rise to appeal cases, and some glaring case of an egg boiled too hard might send a landlord to prison for a month. Boarding‐houses might even be brought within the administrations of the Proper Cooking of Food Acts.

Contemporary studies and reports point to the potential of value‐added products as an alternative income stream as well as a means of extending the product line of many agriculturalists. While there is a well documented growth of initiatives and interest in the establishment of commercial kitchen technologies to develop value‐added products in many rural communities, such growth has not been accompanied by research, particularly relating to the producers' perspective on such developments. This study seeks to examine the extent to which small farm operators in one rural Alabama community are interested in becoming involved with value‐adding their product line.

A total of 33 small growers from Chilton County, Alabama, participated in this study by completing a questionnaire.

The findings demonstrate that much of what respondents grow could be further processed into value‐added products. Also, while almost one‐fourth of the participants acknowledge the need for a commercial kitchen, the majority are interested in both selling blemished/unmarketable produce for processing and forming a group to work towards adding value to their produce. The findings also point to the fact that the concept of value‐adding produce and the implications for the same area are little understood amongst many rural farmers.

Both the chosen geographical/physical location of the farms – that is, in one single farming community – and the low number of participating businesses limit the generalisability of the findings. However, the study's overall findings could be of assistance to future research efforts and, in particular, replication studies in other rural areas.

Many farmers could maximise their produce by means of developing value‐added products and could potentially increase their revenues in the process. However, other gains may be of equal or more importance. For instance, extending an area of their business and fully utilising their produce's intrinsic rewards, learning experiences and increased motivation could have important implications for many rural communities and farming industries.

This study seeks to fill the existing gap of knowledge with regard to small farmers' perceptions on maximisation of their produce, an area closely related to value‐added product development. To date, research on the farm operator perspective with regard to these dimensions continues to be limited.