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In the course of development of human communities towards industrially advanced societies of today, there have been changes not only in economic conditions in the majority of fields of human activity but also in the ways of providing for food, which went hand in hand with changes in living conditions. Large‐scale industrial production has brought about major changes in the way of life of the population. The development of industrial agglomerations results in a growing number of city dwellers, most of whom have no chance of producing foodstuffs of their own in kind. The distance between residential and industrial areas has been growing, the number of employed women has risen considerably. These are but a few factors affecting the way of boarding, particularly in households.

Considers the requirement for information security within the domain of online distance learning. A generic module structure is presented which represents a high level abstraction of the different stages of the educational process. Discusses the main security issues that must be considered at each stage. These various requirements are being addressed in practice by the security framework being developed by the SDLearn research project, a collaborative initiative between higher academic establishments in the UK and Germany.

This paper considers the issue of security in the provision of online distance learning. Security represents an aspect that may not suggest itself as a high priority in an educational environment, but evidence indicates that it is definitely required. The discussion presents an overview of the key security requirements and the main technical elements needed to address them.

The purpose of this study was to assess the bacterial viability, antioxidative activity, antimutagenicity and sensory evaluation of fermented onion types by using probiotic starters after fermentation at 37 °C for 24 hours and storage in the refrigerator for 28 days.

For onion fermentation, Lactobacillus acidophilus (LA-5), Bifidobacterium bifidum (BB-12), and Streptococcus thermophilus (ST) were utilised. This research was conducted on three types of onion: white onion, red onion and scallion. With a 5% brine solution, the onions were sliced into 3-5 cm long and 1-2 cm wide slices. The process of fermentation was achieved by adding 2% (10⁸ CFU/ gm) of fresh probiotic starter and incubating it for 24 hours at 37 °C. The fermented onion samples were kept in the refrigerator for 28 days. After fermentation and storage, the pH and total acidity were estimated, the vitality of probiotic bacteria was evaluated in samples of the onion species. The Gas chromatography-mass spectrometry (GC-MS) technique was used to identify the bioactive components in fermented onion types. The antioxidant activity of fermented onions was measured using the 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging activity assay and the hydroxyl radical scavenging activity test. The Ames test was used to detect the antimutagenicity of fermented onion samples.

After fermentation, the fermented scallion (p = 0.036) has the highest vitality of all the starter bacteria species. The fermentation of onion types produced a pH of between 4.1–4.7 and 0.19–0.23% total acidity, which is in the range of reduced 3.1–3.5 pH values and 0.42–0.63% total acidity after 28 days. The viability of Lactobacillus acidophilus and Bifidobacterium bifidum in fermented scallions was Log. 7.79 and 7.57 CFU/gm. The GC-MS technique found 14 bioactive compounds in fermented white onions and 13 compounds in fermented white onions, with 15 compounds in scallion fermentation. The majority of these bioactive compounds are strong antioxidants. The antioxidant properties of fermented scallion significantly increased after 28 days of storage time, showing an inhibitory effect on the DPPH assay (p = 0.02) and the scavenging activity of the hydroxyl radical assay (p = 0.01). Sensory evaluation tests revealed that the fermented scallion was a suitable product in terms of appearance, aroma and overall acceptability.

Commercially accessible probiotic foods account for a sizable portion of the consumer market. Furthermore, as consumer interest in healthy eating grows, so does demand for plant-based goods. All onion types fermented with probiotic bacteria have many chemical compounds that have both antioxidant and carcinogenic activity. The fermented scallion onion sample was significantly superior to the rest of the other types of onions.

This new measure of consumer law of some forty‐odd sections, a short Act by present standards but as far‐reaching as any legislation since the war, establishes a code of conduct in commerce and trade which few will be able to ignore, from the manufacturer down to the counter‐hand. Operative from November 30th of this year, traders will require to urgently consider their sales practices, advertising, labelling and their trade descriptions; sales staff will need to be instructed in their new responsibilities. The new law is not just for consumer‐retailer transactions, but extends to trade between different branches of all trades, so that a retailer will be protected against misleading descriptions and misrepresentations by a manufacturer and the latter against misdescriptions of ingredients or components.

It is only fair to say that this work is backed by a larger basis of research than exists in most countries. For nearly twenty years, that is since the formation of the “Dehydration Committee” by the Department of Agriculture in 1923, experiments have been carried on to determine the best methods of dehydrating Canadian apples, and the experience gained is now being applied to the dehydration of vegetables. One point which has been emphasised consistently throughout the work of the Committee is that high quality and fine flavour are essential for fruit or vegetables to be processed. During the past winter the Canadian Government was informed that the British Government was interested in dehydrated vegetables to an amount of approximately 1,000 tons. While the Canadian industry was not equipped to handle on short notice such a large order, immediate steps were taken in the establishment of test plants and the speeding up of experimentation. At that time representatives from the United Kingdom pointed out that no commercial samples of dehydrated vegetables from any country had been considered entirely satisfactory from the point of view of nutrition. The Canadian tests indicate that dehydrated vegetables can be of fine flavour and retain from 50 to 75 per cent. of the original vitamin content. Five experimental dehydration plants have been operating for some months, processing potatoes, carrots, turnips and cabbages from the 1941 crop. These are being held as a reserve supply for the Canadian Army. On the basis of these results, Canada should be able to supply large quantities of high‐quality dehydrated vegetables. The actual methods of dehydration employed vary according to the product. The simplest is that applied to the drying of fruits. Many of these, such as dates, figs, raisins, are dried in the whole state; others, apricots for example, are halved and pitted, while apples should be peeled, cored and sliced. Cut fruits, such as apricots and apples, are treated with sulphur dioxide, which acts as a steriliser and prevents discolourisation. Such fruits must be cooked before using in order to drive off the sulphur, but other dried fruits can be used without soaking or cooking. The moisture is removed by natural drying in the sun or by artificial evaporation. Many of the dehydration processes lie in the realm of chemical technology, but a short sketch of the principles involved may be of interest. The dehydration process used in the case of vegetables involves careful cleaning and cutting into small pieces, shreds or flakes. These are then “blanched” in steam or boiling water and placed in the dryer. While the amount of moisture which should be left varies with the particular vegetable, it should never exceed 7 per cent., and best results indicate a moisture content of 3 to 5 per cent. Substantial progress has already been made in research into the pre‐treatment of the vegetables. Cabbages, for example, should be “blanched” in steam, potatoes in plain water, and carrots in salt water. Investigation is continuing, however, into the actual drying of the vegetables and particularly as to the proper stage of maturity at which dehydration should take place. So far, it appears that no vegetables which are woody or fibrous have produced satisfactory results. Soft fruits, such as raspberries or strawberries, are reduced to a pulp, after the preliminary cleaning and “blanching.” This pulp is forced out over a heated drum, and when drying is completed looks something like “coloured crepe paper.” This filmy layer is broken into small fragments for packing and storage. It is reported that the original flavour and colour of the fruit is well maintained. The handling of milk and eggs, which are very liquid in their original form, requires a different process. After testing and preliminary sterilisation, the liquid is sprayed into a drying chamber where hot air in constant motion reduces it to a powder which falls to the floor. Although dehydrated foods can be kept under conditions of ordinary storage, they do require special care in packing. Metal containers are unnecessary, but the cartons must be impervious to moisture, to changes in temperature and to the attacks of insects and rodents. Canadian experience also indicates that removal of the oxygen in the container and its replacement by an inert gas, such as hydrogen, prevents any recurrence of chemical change and retains flavour for a considerably longer period. The acceptance of any product in war‐time, even for civilian consumption is, of course, no proof of its continued acceptance under normal conditions. Shortages of supply and the exigencies of the situation necessitate strange substitutions. Sometimes these are found better than the original product, and in the post‐war period tend to replace it. But this only occurs when the new substance or material has intrinsic advantages and can compete on a basis of quality. Many of us can remember the reaction in Great Britain against Canadian bacon after the last war, resulting from war‐time shipments of a type and quality to which the British were not accustomed. Long years of effort were necessary to break down the prejudice against Canadian bacon which was built up at that time. In the present war Canadian bacon is being prepared to suit the British palate. Since dehydrated foods have not yet come into general war‐time use it is impossible to prophesy regarding post‐war markets, but there are a number of interesting sidelights on the situation. One of the industries hardest hit by the tin shortage has been the manufacture of dog food, which had been growing rapidly in the pre‐war years. These manufacturers have been the first to produce dehydrated products to be sold to the general public, truly a case of “trying it out on the dog.” While we do not attempt to draw any analogy between dog biscuits and food for human consumption, it will be interesting to watch the results of this experiment. Dogs are certainly not interested in eating things that are good for them regardless of flavour, and if our canine friends accept the new preparations it will at least indicate that a palatable product has been obtained. The palatability of food can only be determined in use. It is feared, for example, that dehydrated vegetables would tend to become monotonous in constant use. General consumer interest has, however, been aroused by the wide publicity which has been given the industry, and already commercial dehydrators in the United States are studying the possibilities of civilian markets. The future of this development would appear to depend upon the assurance of quality, as the convenience of such products is undeniable.

Post-2008 global food crisis the prices of perishable high-value food commodities, such as vegetables and fruits, in India have risen faster and become more volatile compared to that of cereals. The welfare consequences of price shocks though are well understood yet the policy responses to manage these remain blurred because of a lack of clarity on their causes. Focusing on onions that comprise an important constituent of the Indian diet, the purpose of this paper is to explore causes of high price volatility.

Using high-frequency time series data on wholesale prices and arrivals of onions in major markets and other relevant variables, this paper analyzes causes of price volatility from several angles, that is production shocks, seasonality in production and market arrivals, internal trade, export policies and market power of intermediaries on the supply chain.

Despite markets being integrated and no significant climatic shocks to production there exists a strong element of uncertainty in market arrivals of onions, pointing toward the market power immediate downstream the production or alternatively anti-competition trade practices in major markets as a cause of high price volatility. The measures to manage price volatility, such as an increase in minimum export prices and bans on exports, are also not found to have an immediate cooling effect on prices.

The agricultural policy should provide for a system of market intelligence to monitor anti-competitive trade practices along the supply chain, and to take proactive trade control measures to prevent frequent ups and downs in domestic prices. In addition, it should provide for incentives for developing efficient supply chains and for the cultivation of onions in the regions that have agronomic potential but it has remained underexploited due to one or the other constraint.

Excessive volatility in food prices impacts farmers, consumers, processors, and traders and even political system. It may distort production and investment decisions of farmers and intermediaries on the value chains, leading to inefficient allocation of resources. The poor consumers may be forced to reduce food and non-food productive expenditures. If persists for a longer period, it may lead to political instability too.

Several studies have analyzed volatility in food prices and causes thereof. However, rarely any of these has examined volatility in prices of perishable high-value food commodities. This paper is an attempt toward filling this gap.

A total of 12 Alliums, used for culinary purposes, were examined for anti‐bacterial activity against Escherichia coli using disc assay and minimum lethal concentration methods. The 12 Alliums were: garlic (Allium sativum); onion (A. cepa); shallot (A. cepa var. ascolonicum); everlasting onion (A.cepa “Perutile”); ramsons (A.ursinum); leek (A. porrum); chives (A. schoenoprasum); wild leek (A. ampeloprasum); Babington’s leek (A. ampeloprasum var. babingtonii); Chinese chives (A. ramosum); nodding onion (A. cernuum) and crow garlic (A. vineale). Garlic, ramsons, wild leek, Babington’s leek, Chinese chive and crow garlic exhibited anti‐bacterial activity. The correlation coefficient between the results of the disc assay and minimum lethal concentration methods was highly significant (r = 0.977; p = 0.0001).

Lord Woolton, the Minister of Food, stated in the House of Lords, on March 11th, that “to reduce the tonnage used for the transport of wheat” the Government had decided to increase to 85 per cent. the ratio of flour from the wheat milled in this country; and that it will be illegal to sell, except under licence, any “white” bread from April 6th. In the discussion that followed, Lord Horder stated that he and his medical colleagues were satisfied that no other step concerning the nation's food was so calculated to raise the level of the nation's nutrition. He added that there was no evidence that 85 per cent. extraction flour is indigestible; and that where bread of any kind is permissible in diseases of the digestive system, it may be given with impunity. Moreover, Sir Ernest Graham Little, M.D., has rendered a great service to the public by his oft‐repeated and strong advocacy, in the House of Commons, of better bread than that which constitutes the “white loaf.” The unanimous verdict of those who are best qualified to express an opinion supports the conclusion that adequate nutrition is the prime requirement for the physical well‐being of mankind. Neglect this and all other hygienic props fail to support us. It is deplorable, therefore, that so little has been done hitherto in the sphere of national welfare to support the findings of science in favour of the more adequate loaf which has been so powerfully advocated for years. It is no exaggeration to state that the “white loaf” has been a real impediment to an improvement in the hygienic development of the growing child; as the “national loaf” (which will be superior to the “standard bread” of the last war) will not only reduce the tonnage for the transport of wheat, but will also greatly benefit the children, more especially those of the poorer section of the community with whom bread is the main food. Although from a standpoint of nutrition the “National” loaf falls short of the desirable “Wholemeal” loaf, it certainly represents a valuable step in the right direction. As the much impoverished wheat of the “white loaf” is a matter for considerable national concern, it is an anomaly that it should be permitted, seeing that similar impoverishments of natural foodstuffs have for long been punishable by law. For instance, prosecutions and fines for the watering of milk occupy pages of most issues of The British Food Journal. Why, then, should the serious reduction of the valuable mineral matter and vitamins of the wheat used for the wheaten loaf be suffered to continue? The general public do not readily accept guidance upon what they should eat, and it is unlikely that they will have displayed a concerted predilection for the “national loaf” by the time the war ends. But by then much will have been gained by the reduction of prejudice and the increased accommodation which even short phases of custom can confer. Therefore the war‐time expedient of a “national loaf” may very usefully contribute to the perpetuity of its advantages. If we are wise, propaganda to this end will be maintained meanwhile, and be made to develop in power and authority during the early clays of peace. If the Government and the Local Health Authorities are in default in impressing, and (if need be) imposing such a major interest to the nation, the passing of the “white loaf” will soon be followed by its return. Especially is it to be hoped that the Ministry of Health will then give greater support to the advocacy of a better loaf than hitherto. The British Food Journal has often given expression to the public need for an improved loaf, and if this is destined to become an accomplished fact it will partake of the nature of a crowning event to our modest efforts.

The analysis focuses on the perspective of overall strategic fit in the supply chain of onion seed in Nepal. The purpose of this paper is to analyze current status of onion seed sector in Nepal from the perspective of selected functional strategies that fit in supply chain, and also identifies how various actors involved coordinate among each other.

The integrated approach has been used. It is an actor-oriented approach used to trace product flows. Supply chains generally include several actors for the onion seeds supply chain in Nepal, all those actors may or may not be applicable. However, initial approach would be to first look for these actors then subsequently identify existing supply and its actors. Some traditional methods of product and market analysis isolate operational costs along various stages of production. But, this paper used more comprehensive methodology that has taken into account an entire spectrum of associated activities and inputs.

Result revealed that the market actors of supply chain are taking significant benefit of value addition due to more investment in value creation. Vertical coordination is completely absent and the existence of horizontal coordination is in fragile form. The functional strategies in the upstream as well as the market side are not properly matching with the preference of the downstream actors of supply chain. It is suggested that the supply chain activities should work with different functional strategies such as proper drying and storage of seed and production of preferred varieties to satisfy the need of end consumers.

It covers a single crop.

The findings and methodological discussions aim at providing practical guidance for supply chain researchers on how to analyze the strategic fit in supply chain.