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The purpose of this paper is to investigate the potential quality of Kamut® (triticum turgidum turanicum) as an ancient relative of modern durum wheat for food preparation and Egyptian consumption.

The methodology included in this paper is based on quality evaluation of Kamut wheat of the Dashure-Fayume geographical origin physically, chemically and technologically compared to Beni Suef 1, Beni Suef 3 and Suhag 3, the most dominant durum varieties in Egypt. After that, producing a specific end product (traditional couscous) regarded the critical quality aspects in Kamut wheat.

The results obtained showed that Kamut grains had higher physical properties indicating higher milling yield potential. Besides, Kamut flour was remarkable with higher protein and oil content. The use of a farinograph for assessing the rheological properties of Kamut dough has proven a useful quality for its measured characteristics compared to the Egyptian durum varieties. The good physical and rheological properties, coupled with high protein content, validated that Kamut is a valuable addition to the Egyptian diet and suited for the production of pasta and/or couscous. The sensory attributes of traditional couscous were significantly (p < 0.05) highly acceptable to the panelists.

These results lead to valuable addition and improvement of the Egyptian diet which consider The Sustainable Agricultural Development Strategy (SADS) towards 2030 in Egypt based on achieving higher rates of food security in strategic goods in regard to improve food quality and safety, especially Kamut wheat which produces high quality grains without artificial fertilizers and pesticides.

Adopting a customer-dominant logic perspective, the purpose of this paper is to understand how some tourists decide on unusual trips and how they associate meanings to transform their experience into an event.

This research is exploratory and involves three qualitative data collection techniques. The authors conducted individual interviews complemented by travel narratives with tourists that decided to undertake off-track travel. The third method is ethnographic and focuses on tourists participating in a singular ritualistic festival.

Several factors explained how off-track travelers associate meanings to turn their real-life experience into a successful event. These factors cover three main concepts: discovery, social link and identity.

The authors propose managerial implications for ordinary service providers in the tourism sector. Managers should attempt to provide tourists with a framework within which they can create their own events and take initiatives. They must be supportive of tourists re-enhancing their experience and making efforts to create their own event.

This research explains how services must be less standardized to satisfy tourists looking for immersion, exoticism and authenticity and to support their initiatives.

The research objective is to explore consumers' (those of ethnic origin and non-ethnic origin) motivation for choosing ethnic food.

A total of 120 respondents were approached at Padang restaurants in Jakarta, and personal interviews were conducted using soft laddering techniques linking to means-end chain (MEC) analysis. The associations among attributes, consequences and values were mapped into a graphical hierarchy to depict the cognitive structure of consuming ethnic food.

The unique and spicy taste of Padang food, as well as preferences for the cuisine, was identified as the determinants of consumption of Padang food. In addition, the Minang people still considered the food's origin and tradition when consuming it. “Financial security” and “happiness” were identified as the desired values that consumers want to achieve.

The extent to which acculturation affects consumers' decision-making on consuming ethnic food has not been significantly investigated.

Padang food can be promoted by highlighting its traditions and unique, spicy taste. These are key messages to attract consumers of Padang ethnic food.

The paper presents an original motivations and cognitive structures for eating Padang food.

This paper aims to explore the socio-cultural meanings of functional foods for Tunisian consumers and to understand how these meanings shape their preferences and practices in the particular context of a Middle-East and North African (MENA) region.

A constructivist perspective based on multi-qualitative methods was designed allowing data collection in a natural setting through focus groups interviews, individual in-depth interviews and projective techniques among Tunisian consumers.

Findings show the complexity and importance of conscious and unconscious non-health-related socio-cultural factors in the construction and acceptance of functional foods by the Tunisian consumer. Common sense knowledge, social environment and tradition shape the constructions and practices of functional foods. These factors may act as a shortcut to compensate for unhealthy behaviour and as a social marker to reflect trendiness and identity.

The findings are specific to the Tunisian setting and may be not transferable to other settings.

The role of information is central in functional food acceptance. Communication on health effects should consider not only the formal nutritional health benefit but also lay knowledge.

The findings of this research contribute in the government’s understanding of Tunisian’s constructions of health and well-being by suggesting that besides health motives, non-health-related factors such as lay knowledge, social influences and conspicuous consumption play an important role in functional foods choice.

This paper contributes to extend functional foods literature by exploring the complex interconnected conscious and unconscious socio-cultural constructions behind functional food choice. It contributes also to the understanding of the food consumer behaviour in the specific cultural context of the Arab-Muslim MENA region, an under investigated setting.

The purpose of this paper is to explore the experiences of asylum seekers who were entitled to use a foodbank but who had ceased attending the service, to understand why they were not using the charity, and to investigate their food-related experiences.

This study employed a mixed-method approach utilising telephone interviews. Interviews were conducted with 70 asylum seekers in Melbourne, Australia, between September 2015 and February 2016. Interviews explored food-related settlement experiences, food insecurity and experiences of hunger.

Two-thirds of participants were identified as experiencing food insecurity. Despite food and financial insecurity, participants were not using the foodbank as frequently as they were entitled as: the food was not culturally or religiously appropriate to them; asylum seekers with income felt uncomfortable taking food from others who were perceived to be in greater need; or because they were experiencing transport barriers. Participants also experienced a range of physical and mental health concerns.

Ensuring asylum seekers have access to culturally appropriate foods and services is essential. However, given the diversity in foodbank membership, it may not be feasible to provide all of the desired foods at no cost; instead, increased access to culturally appropriate foods may be achieved through a subsidy programme. Novel or alternative approaches to community engagement and food distribution may be needed to increase food security and to decrease hunger in this group.

The purpose of this paper is to explore the routine, everyday experiences and attitudes people bring to cooking and eating and aims to compare the significance of such culinary cultures to diets in France and Britain.

The initial phase of this qualitative, comparative research involved in-depth interviews with 13 French and 14 British citizens who were each asked to reflect upon foods eaten in the home, preparation methods and issues surrounding dietary practices and culinary cultures. The next phase of the research asked “experts” working within the field to reflect and elaborate upon the initial findings and in total ten French and nine British “experts” were interviewed.

The results reveal how to a greater extent French respondents relied upon raw ingredients from which they more regularly prepared “traditional”, structured and commensal meal occasions. Such a food model remains a significant part of everyday life and culinary cultures in France support the consumption of a relatively healthy diet unlike in Britain.

This is a small exploratory study based on a limited number of respondents. Further research would benefit from observing what people actually do rather than relying on what people say they do.

Those responsible for promoting healthier diets need to further prioritise the significance of culinary cultures to cooking practices and diet.

While the influence of domestic cooking practices on food intake has received some scholarly attention, this paper presents a more holistic insight into how culinary cultures can play a significant mediating role on diets more generally.

The authors assess the development potential of cowpea beyond grain in local markets in Mali by: (1) identifying trader types and types of cowpea products sold; (2) examining trader roles; (3) estimating gross margins and their determinants; and (4) discussing policy opportunities to further develop the value chain.

The authors analyze data collected through observation and semi-structured questionnaires from 487 sellers in 26 markets, including market, seller, and product characteristics. The authors also calculate gross margins and conduct a regression analysis to identify influential factors.

The authors identify several types of cowpea sellers in local markets, including processor-retailers, retailers of fresh leaves and fodder, and grain retailers, collectors and wholesalers. Women dominate the marketing of processed products and fresh leaves. The marketing of boiled cowpeas offers retailers higher margin rates compared to fritters and pancakes. Grain sellers, who are mostly men, have lower margins but sell larger quantities. Processor-retailers bring more value to the cowpea value chain. Specialization of the seller in cowpea, regional location of the market and day of the market fair all influence gross margins.

Future work should explore consumer preferences for different types of cowpea products.

This study of the cowpea value chain in Mali has revealed the multidimensional character of the cowpea plant, which goes far beyond its grain and highlight the important roles played by women.

In Mali, dairy processors mostly use imported powdered milk rather than local fresh milk, constraining the development of a domestic milk sector. We investigate factors motivating a firm's choice of milk input, to identify measures that can encourage demand for fresh milk.

We utilize case study data from nine firms that use fresh and powdered milk to varying degrees, and which are representative of dairy processing in Bamako. To model firm motivations, we assess how each input contributes to or detracts from firm competitive advantage, through its influence on cost and differentiation.

Firms using fresh milk pay a higher input price, incur higher transaction costs and face additional challenges in production and distribution. Firms distinguish themselves from competitors through four potential sources of differentiation: novel product types, quality enhancements, quality-signaling and unique packaging. However, fresh milk firms are less likely to exploit each source of differentiation.

Competitive advantage is a useful framework for understanding firm behavior in developing markets and can be applied in other contexts to strengthen external validity.

The extant economics literature on African dairy development has been surprisingly silent on the threat of import competition. This research is one of the first to investigate this issue in the under-studied middle segment of food value chains.

This article intends to explore the Sub-Saharan African students' perceptions on their cross-cultural adaptation to the Moroccan society by probing into their adaptive strategies adopted in order to overcome day-to-day challenges as well as factors impeding their adaptation processes. To this end, three central research questions are advanced: (1) what are the factors that influence Sub-Saharan students' cross-cultural adaptation to the Moroccan society? (2) How do Sub-Saharan students perceive the role of host communication competence, host interpersonal relationship, ethnic proximity, host receptivity and personality type in facilitating or hindering their adaptation? And (3) how do they undergo their cross-cultural adaptation to the Moroccan society?

The main aim of this article is to explore African Sub-Saharan students' perceptions on their adaptation to Moroccan society as well as factors affecting their adaptive experiences. Due to the complex nature of this research, opting for mixed-methods research, the combination of both qualitative and quantitative, would best serve the objective of this study. For this purpose, qualitative methods (interviews) are used to collect non-numerical data about factors that facilitate or hinder the cross-cultural adaptation of Sub-Saharan students in Morocco in the first phase, and then quantitative methods (questionnaires) are used to collect numerical data about their perceptions of their adaptation in the Moroccan society in the second phase.

The results of the present study revealed that a large number of Sub-Saran African students are well adapted to the Moroccan culture, but with discrepant degrees. Their adaptation is mainly influenced by an array of intersected factors. Firstly, the participants showed that the more they were aware of the Moroccan culture and language, the more likely they would be able to function properly and effectively in different social settings. Secondly, it was found that establishing social ties with the host members was perceived as significant for easing their adaptation due to the cultural, emotional and academic support these ties provided. Thirdly, host receptivity was perceived as an important factor that facilitated the students' cross-cultural adaptation. With the case of some participants, host receptivity, however, hindered their adaptation because they were subject to different types of discriminatory and racist behaviours by some Moroccans. Lastly, intercultural personality traits displayed in flexibility, prior cross-cultural move and intercultural empathy were found to contribute to the students' overall functional fitness in the

This is the first research to tackle the issue of Sub-Saharan African students' cultural adaptation in Morocco.

The aim of this paper is to evaluate the storage stability of improved dambu, a steamed granulated dumpling product generally made from millet, was produced from maize (Zea mays), millet (Pennisetum glaucum), sorghum (Sorghum bicolor) and acha (Digitaria exilis). It is a popular mid‐day meal of the Fulanis of Nigeria normally sprinkled into fermented skimmed milk or whole milk and sugar may be added to taste.

Improved dambu was prepared in the laboratory using decorticated clean cereal grains which were pulverished into coarse particles, mixed with spices, preservative (sorbic acid) and water and steamed for 20 min. The improved dambu products were packaged in low‐density polyethylene (LDPE), LDPE with plastic and LDPE with paperboard and stored at room temperature (25 ^○C) for six days. Analysis was carried out on the products following documented and established procedures.

Data obtained indicated that during storage, pH decrease was observed while titratable acidity increased for improved dambu products. The microbial load (cfu/g) increased with storage time for all the products packaged in LDPE, LDPE with plastic and LDPE with paperboard. Dambu has a limited storage life of one day at room temperature (25 ^○C) and four days with 0.2 per cent (w/w) sorbic acid as preservative. Micro‐organisms of significance in the products are Aspergillus sp, Penicillum sp, Candida sp, Staphylococcus aureus and Enterobacter aerogenes. The nature of the microflora suggested that dambu is a good substrate for fungal growth. In the comparative study of dambu products with and without sorbic acid, there was no significant difference in the mean scores for all the assessed parameters.

The consumption of dambu from different cereal grains is encouraged especially where a particular cereal is off season. The shelf‐life of dambu was extended to four days by using 0.2 per cent (w/w) sorbic acid as preservative and packaged in LDPE with plastic and LDPE with paperboard. Further research should be carried out to extend the shelf‐life more.

The findings have suggested that dambu is necessary to cereal industry and baby foods (weaning foods).

The results of this research contributes to the knowledge of cereal meals, especially those that are indigenous to Nigeria and West Africa.