Search Results (27)

Designing sustainable farming systems in mountainous regions is particularly challenging because of complex economic, social, and environmental factors. Production models prioritizing sustainability and environmental protection require integrated assessment methodologies that can address multiple criteria and incorporate diverse stakeholders’ perspectives while ensuring accuracy and applicability. Life cycle assessment (LCA) and multi-actor multi-criteria analysis (MAMCA) are two complementary approaches that support “eco-design” strategies aimed at identifying the most sustainable options, including on-farm transformation processes. This study presents an integrated application of LCA and MAMCA to four supply chains: rye bread, barley beer, cow cheese, and goat cheese. The results show that cereal-based systems have lower environmental impacts than livestock systems do, although beer’s required packaging significantly increases its footprint. The rye bread chain emerged as the most sustainable and widely preferred option, except under high-climatic risk scenarios. In contrast, livestock-based systems were generally less favorable because of greater impacts and risks but gained preference when production security became a priority. Both approaches underline the need for a deep understanding of production performance. Future assessments in mountain contexts should integrate logistical aspects and cooperative models to enhance the resilience and sustainability of short food supply chains. Full article

Increasing interest is being devoted to innovative food products enriched with fruits and vegetables to enhance the nutritional and bioactive properties from the perspective of sustainable management. The addition (10, 15, and 20%) of blueberry fruits derived from two spontaneous flora varieties from the Rarău (G) and Ciocănești (C) mountains (Romania) into ‘French’ bread resulted in increased maximum breaking strength and mechanical work in spherical dough up to 10 and 15% in variety G, and deformation strength up to 20% integration; the untreated control displayed the highest values in the strips of dough. The 20% incorporation of both blueberry varieties in bread enhanced total, open, and closed porosity, maximum strength, gummosity, and chewiness, as well as titratable acidity, total soluble solids, vitamin C, flavonoids, anthocyanins, and antioxidant activity. Resilience and pH showed the highest levels in the untreated bread, which also exhibited the highest values of the color components ‘L’, ‘a’, and ‘b’ in both the bread crust and crumb. The untreated control showed the highest scores for some sensory features, and in most cases, an increasing trend with the fruit integration rising from 10 to 20% was recorded. The addition of blueberries represents an interesting strategy for creating bread as an innovative functional food under sustainable supply chain management. Full article

Traditional cereals, recognised for their adaptability, high nutritional value, and unique sensory characteristics, have largely been excluded from global food supply chains. Recent shifts in consumption patterns, particularly in urban areas, indicate a growing demand for high-quality bread, creating new opportunities for farmers interested in sustainable production techniques and traditional varieties. However, challenges such as seed availability, regulatory constraints, marketing strategies, and logistical barriers persist. This study, conducted within the framework of the CERTRA project—Development of Traditional Cereal Value Chains for Sustainable Food in Portugal—aims to enhance the traditional cereal value chain in Portugal by identifying key challenges and opportunities and proposing effective development strategies. The research employs a mixed-method approach, including documentary research, a SWOT analysis based on the scientific literature and stakeholder insights, and a case study methodology examining twelve successful European initiatives. The findings highlight strengths such as seed sovereignty, resilience under low-input farming, and market potential through certification and short food supply chains. However, weaknesses such as lower yields, mechanisation challenges, and seed access restrictions remain critical obstacles. Our analysis suggests that participatory breeding programs, farmer-led seed networks, and hybrid distribution models integrating direct sales, online platforms, and local partnerships can support the revitalisation of traditional cereals. Future research should focus on consumer preferences, branding strategies, and technological innovations that enhance processing efficiency while preserving the ecological and cultural value of traditional varieties. Full article

This study examined the vertical transmission of wheat price among the main value chain, looking at the pricing behaviour of certain role players in the wheat production/supply and the distribution of bread, which is a major staple food consumed in South Africa. A nonlinear autoregressive distributed lag (NARDL) model was used to analyse the yearly time series data for the period of 2000 to 2022. The results of the stationarity test showed that all variables were of order one, I (1). The study used two pairs, namely farmgate price and retail price, and farmgate price and wholesale price, to examine the existence of asymmetry between these prices, with rainfall and temperature as control variables. The results indicate the existence of a positive long-run asymmetry of 35.9% between the farmgate price of wheat and retail price of bread, and 3.49% asymmetry between the farmgate price and wholesale price of wheat. To develop informed policies on food security, this study suggests that the government should enhance regular access to data and sustain its monitoring and communication of food price information across the whole country. For farmers, a policy on price transparency can help them to establish a public platform to share market prices, ensuring that they receive fair prices. This paper also recommends the provision of subsidies for wheat farmers to help the wheat industry, reduce the cost of bread production, and make bread more affordable and accessible for consumers. Full article

The coffee supply chain generates over 10 million tons of waste annually, with 70% comprising the fruit pulp and skin. This study investigates using coffee cherry flour from fresh coffee husk as an alternative ingredient in pastries with baking powder and baker’s yeast. We characterized the nutritional and physicochemical properties of this flour, developed high-fiber recipes, and evaluated the effects of substituting wheat flour with varying proportions of coffee cherry flour in plain cakes and sweet yeast breads. We found that coffee cherry flour reduced yeast dough volume increase and pastry specific volume in the coffee cherry flour pastries but enriched them with higher mineral and dietary fiber content compared to the wheat flour pastries. Full article

Different modifications of the standard bread recipe have been proposed to improve its nutritional and health benefits. Here, we utilized the in vitro Human Gut Simulator (HGS) to assess the fermentation of one such artisan bread by human gut microbiota. Dried and milled bread, composed of almond flour, psyllium husks, and flax seeds as its three main ingredients, was first subjected to an in vitro protocol designed to mimic human oro-gastro-intestinal digestion. The bread digest was then supplied to complex human gut microbial communities, replacing the typical Western diet-based medium (WM) of the GHS system. Switching the medium from WM to bread digest resulted in statistically significant alterations in the community structure, encoded functions, produced short-chain fatty acids, and available antioxidants. The abundances of dietary fiber degraders Enterocloster, Mitsuokella, and Prevotella increased; levels of Gemmiger, Faecalibacterium, and Blautia decreased. These community alterations resembled the previously revealed differences in the distal gut microbiota of healthy human subjects consuming typical Mediterranean vs. Western-pattern diets. Therefore, the consumption of bread high in dietary fiber and unsaturated fatty acids might recapitulate the beneficial effects of the Mediterranean diet on the gut microbiota. Full article

The use of by-products as functional ingredients for bread recipes may open up new horizons in terms of product innovation to increase nutraceutical characteristics and/or shelf-life. In this research, the ability of residual products from important food chains (Citrus and wine) to influence the water binding capacity of dough and bread was investigated in order to create industrial breads of high quality with prolonged shelf-life in the absence of any chemical additives (e.g., ethanol, sorbic acid, and propionic acid). The product under study is the ‘Pan Bauletto bianco con olio EVO’ (white bakery bread with EVO oil), an ‘industrial bread’ type usually treated with ethanol before being marketed, aiming to prolong its short shelf-life. The effect of the addition of different amounts of pectin (Citrus supply chain) and grape pomace (wine supply chain), in combination or not, has shown promising results from both a technological point of view and the increasing shelf-life, allowing to obtain products with high nutraceutical value and interesting properties. Full article

The COVID-19 pandemic and the Russian–Ukrainian war have significantly impacted global supply chains, including the food supply chain, in numerous countries. As one of the leading wheat importers, Egypt has been adversely affected by the simultaneous occurrence of these two events. Baladi bread is an integral part of the daily diet in Egypt, so any disruption affecting its availability can have a severe impact on the country’s food security. This study aims to simulate the causes and effects of potential disruptions that could occur, such as increased transportation time, unavailability of sourcing, and surge in demand due to lockdowns and panic buying. The East Cairo region was chosen as a case study to model the Baladi bread supply chain. A discrete-event simulation model was developed using anyLogistix software (version 2.15.1) for this study. Five key performance indicators were selected to evaluate, analyze, and compare the outcomes of each scenario in terms of the performance and operation of the food supply chain: service level by product, lead time, demand backlog, average daily available inventory in the mills, and on-hand inventory of wheat in the silos. The results indicate that the supply chain has been significantly impacted by the disruptions caused by these two events, leading to decreased availability of Baladi bread, unmet demand, extended lead times, and high backlogs. By utilizing the research findings, proactive strategies can be developed to minimize the impact of such disruptions in the future and maximize food security and supply chain resilience. Full article

Bread is the staple food in many parts of the world. Like other foods, bread can contain mycotoxins resulting from microbial development throughout the supply chain (from field to table). In this study, baguette-style bread from small artisanal bakeries (direct) and supermarkets (par-baked loaves made by large companies) in Castile and Leon (Spain) was analyzed. Both white and whole-grain breads were collected from all retail outlets. The mycotoxins analyzed included deoxynivalenol (DON), ochratoxin (OTA), and aflatoxin B1 and B2 (AFB1, AFB2). All of the bread samples studied had mycotoxin levels below the maximum limits established by legislation. The presence of DON was higher than that of OTA, and AFB1 and AFB2 could not be quantified. Industrial breads had higher levels of DON and OTA (only in the whole-grain breads) compared to artisanal breads. However, no significant differences were found between white and industrial breads beyond those mentioned above. These results demonstrate that the established control chains ensure low mycotoxin content in bread of this type. Full article

Increasing cropping system diversity can promote agricultural sustainability; however, identifying suitable alternative crops for regional growing conditions, supply chains, and markets is challenging. This review considers the potential for buckwheat production and consumption in western Washington (WWA). Buckwheat production is modest in WWA but is promising as a weed suppressive summer crop in organic systems and a short-season alternative to cereal grains. Key challenges for production in the region include flood sensitivity and sensitivity to heat at seed set, which should be breeding targets in WWA. Other production challenges include access to suitable production, storage, and transportation equipment. Regarding end-use qualities, buckwheat is composed of ash (1.1–3.1%), moisture (7.6–11.7%), crude fat (0.9–5.4%), crude fiber (0.8–10.6%), protein (6.8–17.9%), and starch (65.6–76.8%). Information about buckwheat fraction (starch and protein) functionality is limited. Buckwheat has been tested in an array of products, including pasta, noodles, cakes, cookies, bread, and beer. To enhance the quality of buckwheat food products, various enzymes and activation ingredients including transglutaminase, xanthan gum, and calcium hydroxide have been explored. Simultaneously addressing these research gaps for food products and crop production systems will be critical to successfully investing in and developing a regional supply chain in WWA. Full article

Rice is one of the major food crops across the globe, and its quality and safety highly influence human health. It is the basis of many different products, including rice flour, rice bread, noodles, rice vinegar, and others. Therefore, the rice supply chain has garnered increasing attention due to the high demand for food safety. Furthermore, malpractices in the rice supply chain can impact farmers by generating low revenues despite their great efforts in rice cultivation. In addition, they would cause governments to suffer significant economic losses due to the high cost of importing rice crops from other countries during the off-season. These issues derive from the lack of reliability, trust, transparency, traceability, and security in the rice supply chain. In this research, we propose a secure, trusted, reliable, and transparent framework based on a Blockchain for rice crop supply chain’s traceability from farm to fork. A new crypto token, the Rice Coin (RC), is introduced to keep a record of all transactions between the stakeholders of the rice supply chain. Moreover, the proposed framework includes an economic model and a crypto wallet and introduces an Initial Coin Offering (ICO) for the RC. Based on smart contracts, a transaction processing system was developed for the transparency and traceability of rice crops, including the conversion of the RC to fiat currency. Furthermore, the InterPlanetary File System (IPFS) is proposed in this research to store encrypted data of companies, retailers, and farmers, so to increase data security, transparency, and availability. In the end, the experimental results showed a better performance of the proposed framework compared to already available supply chain solutions in terms of transaction verification time, transaction average gas cost, and new block latency. Full article

Most of the approximately 105 million Egyptians depend on wheat in the form of baladi bread for their daily diet. Millions of smallholders along the River Nile have produced wheat for millennia; however, in more recent history, the wheat demand and supply ratio has dramatically changed. The first wheat imports in Egyptian history were in 1966. Today, domestic production meets only half of the wheat consumption, and Egypt has become the largest wheat importer in the world. Before the Russia–Ukraine war, 85% of the wheat imports to Egypt came from Russia and Ukraine. The war and the associated disruption of the wheat supply chains has put Egypt on the top list of so-called “developing countries highly threatened by food crises”. Against this backdrop, we analyzed decision-making factors and perceptions of wheat-producing smallholders in the Nile River Delta, the wheat basket of Egypt. The study draws on nine months of empirical fieldwork in the Nile River Delta. We employed a mixed approach to data collection, combining interviews and focus group discussions with smallholders, experts, and agriculture extension agents with transect walks and field observations. In total, 246 randomly selected wheat-growing smallholders were interviewed in four divisions in the Nile River Delta. Our findings show that the production of wheat by smallholders is highly influenced by system-immanent factors, such as subsistence need for home consumption and the presence and intensity of animal husbandry, as well as by external factors, such as the domestic prices for wheat determined by the government in each season and the time of the declaration of these prices. These factors affect smallholders’ decisions to increase or decrease their wheat cultivation area. However, the study also showed that the factors influencing farmers’ decisions to grow wheat or implement innovative practices vary across different areas within the same region. Smallholders struggle with poor access to fundamental production factors and are discontented with the low provision of extension and support services as well as poor market structures. These constraints act as disincentives for smallholders to produce (more) wheat. They need to be addressed and eliminated to increase domestic production and to reduce Egypt’s dependency on expensive and unreliable wheat imports. Full article

Focus on local food production and supply chains has heightened in recent years, as evidenced and amplified by the COVID-19 pandemic. This study aimed to assess the suitability of soft red winter (SRW) wheat breeding lines for local artisan bakers interested in locally sourced, strong gluten wheat for bread. Seventy-six genotyped SRW wheat breeding lines were milled into whole wheat flour and baked into small loaves. Bread aroma, flavor, and texture were evaluated by a sensory panel, and bread quality traits, including sedimentation volume, dough extensibility, and loaf volume, were measured to estimate heritability. SE-HPLC was performed on white flour, and breeding lines were characterized for different protein fraction ratios. Heritability of loaf volume was moderately high (h² = 0.68), while heritability of sedimentation volume, a much easier trait to measure, was slightly lower (h² = 0.55). Certain protein fraction ratios strongly related to loaf volume had high heritability (h² = 0.7). Even though only a moderate heritability estimate of dough extensibility was found in our study, high positive correlations were found between this parameter and sedimentation volume (r = 0.6) and loaf volume (r = 0.53). This low-input and highly repeatable parameter could be useful to estimate dough functionality characteristics. Flavor and texture heritability estimates ranged from 0.16 to 0.37, and the heritability estimate of aroma was not significantly different from zero. However, the sensorial characteristics were significantly correlated with each other, suggesting that we might be able to select indirectly for aroma by selecting for flavor or texture characteristics. From a genome-wide association study (GWAS), we identified six SNPs (single nucleotide polymorphisms) associated with loaf volume that could be useful in breeding for this trait. Producing high-quality strong gluten flour in our high rainfall environment is a challenge, but it provides local growers and end users with a value-added opportunity. Full article

In recent years, consumers have shown considerable attention to functional foods that can provide various benefits. At the same time, the awareness of the problem of waste generation from the agri-food supply chains has increased; thus, scholars and practitioners are devoting great attention to sustainable food waste management. Within the wine processing, the production phase generates by-products such as marc, grape seeds, stems, and wine lees. In most cases, these by-products are treated as waste rather than as a resource, creating environmental, economic, and social impacts related to their disposal. By contrast, the reuse of oenological by-products in food production can have several health benefits, since they are rich in functional molecules such as fibres, polyphenols, and vitamin E, and can also trigger a circular economy model. The aim of this research is to investigate the acceptance of consumers towards bread enriched with oenological by-products through the application of k-means clustering, providing insights on the characterisation of groups of consumers based on their specific features and declared attitudes. The results showed three different consumers’ clusters, highlighting that the acceptance of this enriched bread is not influenced by the consumers’ socio-economic features, but it is related to consumers’ sensitivity. Therefore, target strategies should be put in place to inform consumers about the benefits associated with the consumption of bread enriched with oenological by-products. Full article

Background: Bread, a basic need for the survival of human beings, is highly perishable, has a short shelf-life, and loses its quality and potency after its date of expiry. This leads to a considerable amount of bread waste and loss in the economy. This study explores and analyses the most common causes of wastage in the bread supply chain and proposes key strategies for waste mitigation in bread-producing industries in the context of Indian bakeries. Methods: Based on a systematic literature review and pilot studies, Monte-Carlo simulation techniques were applied to conduct the analysis. Results: The results indicate that bread should be recalled from the market after three days rather than the usual six, and the strategy used by companies A and E (in this study) is recommended. Conclusions: These tactics ensure that any bread returned to the company is in great condition, giving us two to three days to transform the bread into some by-products. It will help managers, decision makers, and specialists create a successful waste-reduction strategy. Full article