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This paper aims to evaluate hematological parameters, blood glutathione (GSH), serum glucose-6-phosphate dehydrogenase (G6-PD) and liver function in favism animals' models after oral intake with a mixture of pickled olives and Vicia faba (V. faba) seeds.

Favism is a life-threatening hemolytic crisis. It results from the ingestion of V. faba by the individuals. The hemoglobin (Hb), hematocrit (Hct), red blood cells (RBCs), white blood cells (WBCs), serum glucose, blood GSH, serum G6-PD, serum thiobarbaturic acid reactive substances (TBARS), liver protein and liver function were evaluated after oral administration with a mixture of pickled olives with V. faba seeds in favism animals' models.

The favism-, vicine- and convicine-treated animals showed a significant decrease (p < 0.01) in Hb (6.42, 7.23 and 5.96 g/dl), Hct (25.4, 26.4 and 25.1%), RBCs (2.56, 2.45 and 2.60 106 cells/mm³, WBCs (4.35, 4.25 and 4.30 103 cells/mm³), serum glucose (95.8, 97.1 and 96.5 mg/dl), blood GSH (24.7, 26.6 and 23.8 mg/dl), serum G6-PD (15.8, 15.9 and 15.7 U/L), serum aspartate aminotransferase (6.35, 6.59 and 5.97 U/L), alanine aminotransferase (4.49, 4.61 and 4.50 U/L), total protein (6.54, 6.59 and 6.40 g/dl), albumin (3.84, 3.91 and 3.75 g/dl), globulin (2.70, 2.48 and 2.65 g/dl) and liver protein (3.37, 3.10 and 3.42 g/g tissue) but a significant increase (p < 0.01) in serum TBARS (38.7, 38.9 and 39.4 nmol/dl), alkaline phosphatase (275, 271 and 281 U/L) and total bilirubin (0.93, 0.89 and 0.91 mg/dl) compared to Hb (16.3 g/dl), Hct (45.3%), RBCs (5.80 106 cells/mm³), WBCs (9.45 103 cells/mm³), serum glucose (96.5 mg/dl), blood GSH (39.7 mg/dl), serum G6-PD (36.1 U/L), serum TBARS (18.0 nmol/dl), serum aspartate aminotransferase (19.8 U/L), alanine aminotransferase (9.23 U/L), alkaline phosphatase (214 U/L), total bilirubin (0.57 mg/dl), total protein (8.76 g/dl), albumin (4.85 g/dl), globulin (3.91 g/dl) and liver protein (6.28 g/g tissue) in control group. The oral administration with pickled olives + V. faba, pickled olives + vicine and pickled olives + convicine into favism animals' models, vicine-treated animals and convicine-treated animals, respectively pushed all the above-mentioned parameters to near the control levels.

V. faba contains vicine and convicine glycosides. Vicine and convicine glycosides in V. faba are hydrolyzed by intestinal microflora to aglycones divicine and isouramil, respectively. Divicine and isouramil are highly reactive compounds generating free radicals where divicine and isouramil are the main factors of favism. The ß-glucosidase in pickled olives converts both vicine and convicine glycosides into aglycones divicine and isouramil, respectively, in aerobic condition outside the human body (in inactive forms) and prevent these glycosides to cause favism.

In view of the Regulations issued on October 4, 1906, by the Argentine Government with regard to the sanitary inspection of meat foods, the Local Government Board, at the request of the Foreign Office, have formulated a number of conditions to be complied with by traders in England and Wales who prepare or pack meat foods for export to Argentina, and who desire that such exportations should be accompanied by an official attestation of precautions taken to safeguard the wholesomeness of the foods in question.

After great Wars, the years that follow are always times of disquiet and uncertainty; the country is shabby and exhausted, but beneath it, there is hope, expectancy, nay! certainty, that better times are coming. Perhaps the golden promise of the fifties and sixties failed to mature, but we entered the seventies with most people confident that the country would turn the corner; it did but unfortunately not the right one! Not inappropriate they have been dubbed the “striking seventies”. The process was not one of recovery but of slow, relentless deterioration. One way of knowing how your country is going is to visit others. At first, prices were cheaper that at home; the £ went farther and was readily acceptabble, but year by year, it seemed that prices were rising, but it was in truth the £ falling in value; no longer so easily changed. Most thinking Continentals had only a sneer for “decadent England”. Kinsmen from overseas wanted to think well of us but simply could not understand what was happening.

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.

The purpose of the study is to study diversification among Australian olive growers in various regions, as well as perceived opportunities and challenges of olive growing from the perspective of micro olive growers. In doing so, the study considers and adopts the theory of planned behaviour (TPB).

Semi-structured interviews with 24 micro olive growers operating in the Australian state of New South Wales were conducted.

The findings partly identify alignment with the TPB. Essentially, attitude or growers’ favourable assessment to diversify appears to determine growers’ intention to implement diversification strategies, including adding value to olive production, and marketing it through tourism. In contrast, subjective norm, which refers to the impact of social influence or pressures, in the case of the present study to growing olives or to diversifying into olive oil production, was to a great extent disconfirmed.

Very limited research has investigated the motivations of micro olive growers, especially in the Southern Hemisphere. In particular, the use of the TPB has been adopted to a very limited extent in the context of micro-farm diversification, including among emerging industries such as olive growing in Australia. The study addresses these current research gaps.

The main purpose of this paper is to propose a model of economic development able to generate a cross‐border sustainable economic development, in regions in conflict. The Italian industrial district model implements a community industry synergy process led by the authorities according to a top‐down approach. The cluster model implements a clustering specialization process led, in the American version, by a bottom‐up approach and in the European version by a top‐down approach. The regional innovation system (RIS) provides the regional and international innovation networking required for both models in order to confront the global competition. The proposed progressive model creates the industrial specialization (industrial district) required for the development of the clustering process supported by the RIS.

The authors have selected, from the list of producers (growers and producers of olive oil), a random sample of 103 growers of olives and producers of olive oil from both groups from the Northern regions (Galilee in Israel and the Northern West Bank): 26 Palestinian growers, 25 Palestinian producers, 13 Israeli growers and 39 Israeli producers of olive oil, and interviewed them.

The results show that the community‐industry synergy of the industrial district model is supported by the economic actors from both sides of the border but refused for political reasons by the regional authorities and professional associations. The raw material (olives), the human capital and the knowledge required in order to start the clustering process exist.

The study has evaluated the Israeli‐Jewish and Arab and the Palestinian olive sector, and clearly indicates that bottom‐up decision‐making process is the only way for the moment for initiating the cluster and RIS models in the olive sector. The intervention of a third party is required in order to start the bottom‐up implementation of the industrial district model and launch the clustering process.

The main contribution of this paper lies in organizing the industrial district in such a way that it will generate a cluster in the long run. Thus, it is called progressive model.

A practical fisherman or fishmonger has no difficulty in recognising the different members of the cod family. To the layman (and most public analysts and inspectors of food and drugs are perhaps to be included in this category) the problem is less easy. But if a sample includes (or consists of) a thick sectional slice complete with skin, its identification will be assisted by reference to the following table. Special importance should be attached to the black and strongly marked lateral line of the haddock, and to the “specks” to be seen with the aid of a small lens, or even with the naked eye, on each of the scales of the hake.

The learning outcomes are as follows:• demonstrate an understanding of the fruit farming process;• compare the pros and cons of farming different fruits;• understand the general characteristics of entrepreneurs and identify the issues they face;• compare the risk and returns from two types of investments;• apply capital budgeting techniques to ascertain the best available investment option; and• perform sensitivity analysis based on different anticipated situations for a new business.

Since his birth, Mr Bashir Khan, a 45-year-old father of four, lived as a farmer in Kallar Kahar, Pakistan. He owned 15 acres of land which he used to cultivate wheat and millet. He decided to start fruit farming after harvesting wheat in April 2021 to satisfy his long-standing desire to own a garden. He recently met a friend who was earning well from grape farming, who suggested that Khan set up a vineyard farm which could become a profitable venture for him. At the same time, Khan learned that the government had declared the Potohar region of Pakistan an olive valley, and was giving massive subsidies on olive cultivation. Khan now had a choice of fruits to plant on his land. One of his relatives, Omar Khayam, was an accountant at a firm. Khayam offered to conduct a feasibility analysis for Khan, to provide the relevant data, and help Khan select a high profit-yielding fruit farm.

Introductory finance courses at the undergraduate and postgraduate levels as well as executive training courses focused on the agri-finance discipline.

Teaching notes are available for educators only.

CSS 1: Accounting and Finance.

This paper aims to review scientific contributions that are essential to reduce the challenges to food security in Africa through food processing and appropriate storage technologies.

Several literature studies on the role of food processing and appropriate storage technologies in ensuring food security and food availability in Africa were critically reviewed.

The study revealed that the world faces multiple challenges to food security including under nutrition and overconsumption, rising food prices, population growth, rapid diet transitions, threats to agricultural production, inefficient production practices and supply chains and declining investment in food system research. Many people lack adequate amounts of foods that are rich in the nutrients needed for a healthy and productive life. According to FAO, 1996, chronic undernutrition affects 43 per cent of the Africa’s population or some 215 million people in sub-Saharan Africa. Food security is highly instrumental to the economic growth and sustainability of any country. The use of simple but effective on- and off-farm storage facilities and agro-processing technology should be promoted to add value to products and increase their shelf-life. The Strategic Grain Reserve Scheme should be modernized, strengthened and upgraded to a National Food Reserve Program, which will enable it to handle all staples and essential food products. This will help in attainment of national food security goal. It is also crucial to promote and develop agro-processing in the various African countries for the evolution of virile agro-allied industries and rural micro-enterprises.

The paper reviewed the role of food processing and appropriate food storage technologies in ensuring food security and availability in Africa. There are insufficient data and information on adoption of new food processing and appropriate storage technologies in Africa. Although, there have been some instances where the introduction of modern techniques has resulted in products rejection by consumers.

The paper helps in reviewing food situation in Africa and how to make food available for the people and Africa food secured.

This paper revealed strategies that could be used to improve food security and ensuring food availability in Africa.

This review paper is of value to policymakers, government agencies responsible for food quality control and assurance and consumers to make food available and affordable for the people.