Search Results (41)

The article frames the co-design activities developed in Phase 3 of the DeinSite project, aimed at promoting product innovation in traditional craft districts through dialogue between young designers, artisans, museums, and SMEs in Southern Italy. It introduces the DeinSite Co-Design Framework, a replicable methodological model integrating three complementary types of co-design–Open, Participatory, and Prototype-Led Co-Design–that guide the entire design process, from field research to co-creation to digital experimentation. Within this framework, the article delves into the Manus Maris workshop, focused on cameo and coral, a key sector of Campania’s productive activity. The workshop interprets the marine environment as a creative, cultural, and productive ecosystem, inspiring new narratives and formal languages that combine artisanal memory and technological innovation. Through collaborative activities, physical–digital prototyping, and an intergenerational exchange between designers and craftsmen, Manus Maris has generated experimental jewellery collections reinterpreting the local tangible and intangible heritage. The findings highlight the framework’s potential as a tool for activating systemic innovation in Southern Italy’s artisanal districts, enhancing museums as cultural and production hubs and promoting new synergies between tradition and contemporary design. The proposed model is a transferable methodology, useful for regenerating “Handmade in Italy” supply chains and constructing territorial ecosystems oriented towards innovation, sustainability, and international competitiveness. Full article

Traditional handmade papers from China, Japan, and Korea, including Xuan paper, Washi, and Hanji, are difficult to distinguish visually because they share cellulose-rich compositions and similar appearances. This study applied near-infrared hyperspectral imaging (NIR-HSI) and machine-learning classifiers to identify selected traditional handmade papers by country and product type. Spectra in the 1250–1700 nm region were analyzed using k-nearest neighbors, support vector machines, and artificial neural networks. The models achieved high classification performance, with F1-scores of up to 1.000, and Y-scrambling confirmed that the results were not attributable to random class assignment. SHAP analysis identified important wavelength regions near 1256, 1360, 1404, 1449, 1537, 1576, 1635, and 1685 nm, which were associated with C–H, O–H, phenolic, hydrogen-bonded polysaccharide, and lignin-related vibrations. These bands varied among paper groups and provided chemically meaningful information for classification, while SAM visualization revealed pixel-level spectral similarity. These results show that NIR-HSI provides a compact, nondestructive, and interpretable approach for classifying selected East Asian handmade papers. Full article

Archaeological research on Santiago Island (Cape Verde) offers a strategic framework for investigating ceramic material culture shaped by Iberian and African interactions during the early modern period. This study presents first-stage results from a non-destructive archaeometric analysis of pottery fragments recovered from early colonial sites and curated at the Museu de Arqueologia in Praia. Using portable X-ray fluorescence spectroscopy (pXRF), low-fired, handmade vessels associated with African technological traditions were analysed to determine their elemental composition and potential provenance. The work also focused on sugar moulds, containers used in the refining of this product, one of the most important in Atlantic colonisation. The resulting geochemical data is compared with established reference groups from the Iberian Peninsula, Atlantic Africa, and Macaronesia. Elemental variability indicates the use of diverse clay sources and production techniques, reflecting hybrid technological practices shaped by cultural interaction and provisioning constraints. These results contribute to ongoing research within the CERIBAM (Iberian Atlantic Expansion in North Africa and Macaronesia) and Palarq-funded projects, which aim to reconstruct early colonial ceramic networks and sociotechnical dynamics. By integrating archaeometric data with archaeological and historical perspectives, this study aims to demonstrate the utility of non-invasive analytical protocols for understanding ceramic technology, intercultural exchange, and Atlantic material connectivity in early Creole formations while preserving the integrity of the collections. Full article

Daknamu (Broussonetia × kazinoki), the primary fiber source for hanji (traditional Korean handmade paper), provides fibers that are highly durable and used in fine-edition publishing as well as in the conservation and restoration of cultural heritage materials and historic books. However, hanji production has declined due to decreased farm cultivation of B. × kazinoki, emphasizing the need for efficient vegetative propagation. This study evaluated the effects of three rooting media (commercial substrate, a mixture of commercial substrate and decomposed granite soil, and decomposed granite soil) and two plant growth regulators (auxins), 1-naphthaleneacetic acid (NAA) and indole-3-butyric acid (IBA), including a rooting powder containing 0.8% IBA, on rooting performance and physiological responses. Decomposed granite soil produced the highest rooting rate, and the rooting effect index peaked with the rooting powder treatment. Exogenous auxins consistently increased the rooting rate and improved root traits. Photosynthetic activity was enhanced in decomposed granite soil, indicating improved water uptake following root development. Chlorophyll fluorescence showed a low F_v/F_m ratio and a JIP pattern indicative of stress. Soil analyses confirmed greater aeration and drainage in decomposed granite soil but revealed limitations in post-rooting water and nutrient availability. Root traits were positively correlated with photosynthetic parameters and available phosphorus, whereas electrical conductivity, cation-exchange capacity, moisture, organic matter, total nitrogen, and exchangeable cations were negatively correlated. Decomposed granite soil combined with 1500 mg·L⁻¹ IBA or rooting powder provided practical conditions for nursery-scale propagation. These findings provide a scientific basis for developing efficient cutting propagation systems for B. × kazinoki in farms and nurseries. Full article

Bark and ambrosia beetles (Coleoptera: Curculionidae: Scolytinae) are major pests of agricultural and forest systems and include some species which attack hazelnut (Corylus avellana L.) as well. Although hazelnut cultivation is increasingly threatened by insect and mite pests, yet little is known about how management practices can reduce infestations. This study investigated bark and ambrosia beetles in hazelnut orchards from two highly productive areas: Viterbo district (central Italy) and Samegrelo-Zemo Svaneti region (Republic of Georgia). Three phytosanitary management strategies were compared across 2023–2024: Integrated Pest Management, organic farming, and renaturalised orchards. Monitoring also evaluated three ethanol-baited trap designs: three designs in Italy (handmade red funnel [BR] and bottle [TT] and commercial multi-funnel [MF]) and only TT in Georgia. Anisandrus dispar, Hypothenemus eruditus, Xyleborinus saxesenii, and Xylosandrus germanus were detected in both countries, while Xyleborus monographus occurred only in Italy. Xyleborinus saxesenii was the dominant species in both regions. Beetle populations differed among management strategies, being lowest in organic orchards and highest in integrated and renaturalised systems. Trap performance also varied, with BR consistently outperforming commercial MF. These findings highlight the influence of management and monitoring tools on scolytine populations, offering practical insights for sustainable hazelnut production. Full article

This paper presents the development of handmade paper from fique residues, evaluating its technical and environmental viability through a scientific approach aimed at supporting low-income rural communities. The residues were characterized to assess their suitability for papermaking, with fiber crystallinity and chemical structure analyzed using X-ray diffraction (XRD) and ATR-FTIR spectroscopy. Pulps were produced from fique fibers and a 30:70 fique fiber–bagasse blend using a chemical-free mechanical pulping process, designed for easy implementation in rural settings. The effects of dyeing on pulp performance were also examined, and environmental impacts were assessed through a Life-Cycle Assessment (LCA). The average fiber length, diameter, and lumen of fique fibers were 1.83 mm, 26.5 μm, and 17.4 μm, respectively. Handsheets from fique pulp achieved a tensile index of 13.0 N·m/g and a burst index of 1.42 kPa·m²/g, while the fique fiber–bagasse blend reached 11.09 N·m/g and 1.05 kPa·m²/g. The corresponding sheet densities were 0.316 and 0.380 g/cm³. The dyeing process led to a reduction in the mechanical strength of the handmade paper. Environmental analysis indicated that fique tow fiber has a more favorable impact profile than other non-wood alternatives, such as aquatic weed fiber. Compared to results from similar studies, fique demonstrates strong potential as a high-quality, sustainable raw material for artisanal papermaking. These findings support its application in decentralized, eco-friendly production systems, contributing to rural development and circular economy strategies. Full article

A traditional dairy product from northern Colombia is suero costeño (SC), typically handmade through artisanal processes involving the natural fermentation of raw cow’s milk (RM); it is characterized by a creamy texture and a distinctive sensory profile, with a sour/salty taste and rancid odor. This study aimed to determine the chemical identity (using GC-FID/MSD) of SC and RM samples (from eight locations in the department of Córdoba-Colombia) by analyzing volatile components (trapped by HS-SPME and SDE) and fatty acid content. Consequently, the most notable results were as follows: (a) myristic (7–12%), stearic (12–17%), oleic (13–23%), and palmitic (21–29%) acids were the most abundant constituents [without significant differences among them (p > 0.05)] in both RM and SC fats; these were also expressed as polyunsaturated (2–5%), monounsaturated (26–36%), saturated (59–69%), omega-9 (19–30%), omega-6 (0.5–1.6%), and omega-3 (0.2–1.2%) fatty acids; (b) differences in the composition (p < 0.05) of the volatile fractions were distinguished between RM and SC samples; likewise, the SC samples differed (from each other) in their volatile composition due to the preparation processes applied (processes with raw milk and natural fermentation had less variability); nonetheless, it was possible to determine the volatilome for the artisanal product; and (c) the major components responsible for the chemical identity of SC were ethyl esters (of linear saturated and unsaturated acids, short/medium chains), aliphatic alcohols (linear/branched, short/long chains), aliphatic aldehydes (long chains, >C₁₄), alkyl methyl ketones (long chains, >C₁₁), sesquiterpenes (caryophyllane/humulane types), monoterpenes (mono/bi-cyclics), short-chain fatty acids, and aromatic alcohol/acid, among others. Full article

In this study, we focused on information regarding the food preparation process and aimed to investigate the influence of the presence of a person cooking on food evaluation. For the same-food-photo (rice ball or miso soup), participants had to complete a nine-item questionnaire related to their food evaluation using a seven-point Likert scale, divided into cases where only the name of the food was written and where it was written as being machine-made or handmade. We also administered the same questionnaire divided into cases with text-only recipes, with photos of cooking utensils and ingredients, or with photos of the cook. The groups labeled with only the food names and the handmade label had significantly higher scores than those labeled as being machine-made regarding healthiness, time and effort, and whether the food was ‘made with love.’ The text-only versions significantly improved the appearance of the miso soup compared to photos with the cook. This study revealed that information regarding food being handmade had a more positive impact than that which was machine-made, but this was comparable to text-only photos. Because the handmade label can be influenced by context, future research should investigate in more detail the circumstances in which the handmade label influences it. Full article

In Portugal, cheese holds a prominent position as a major dairy product, with traditional varieties enjoying widespread acclaim. A number of these cheeses have earned Protected Designations of Origin status, showcasing their unique qualities and regional significance. Notable examples include “Serra da Estrela”, “Serpa”, and “Terrincho”. The production of cheese relies heavily on heating and cooling processes, which account for a substantial portion of the total energy consumed. This research endeavour undertakes a detailed description and analysis of traditional cheesemaking practices within Portugal’s interior central region, with a particular emphasis on the economic and energetic efficiency of refrigeration systems. For this purpose, thirty-one traditional cheese production facilities were examined and classified into two distinct groups: Traditional Industrial Producers and Traditional Handmade Producers. The analysis was conducted through two separate case studies. The findings reveal that a significant 58% of the energy consumed by these facilities is attributed to electrically powered cooling systems, encompassing components such as fans, compressed air systems, and illumination. Within the production processes, fuel combustion, primarily naphtha or propane, serves the purpose of water heating and steam generation. Based on energy consumption reports, the Specific Energy Consumption of electricity was determined to be 0.283 kWh/lRM for TIP and 0.169 kWh/lRM for THP. Furthermore, several linear regression models were developed to explore the relationships between parameters such as cold room volume, compressor power, and raw material quantity. The study also identified key factors contributing to reduced energy efficiency within the facilities. These factors include inadequate insulation of buildings and cold rooms, outdated and poorly maintained refrigeration equipment situated in suboptimal locations, and cold rooms and compressors that are oversized and not optimised for efficient operation. Full article

Carob syrup, a traditional Mediterranean functional beverage obtained from Ceratonia siliqua (L.) pods, has been historically valued for its nutritional properties but is currently underutilized. This study compared the prebiotic potential of three handmade carob syrups produced by Tunisian women with commercial benchmarks from Italy, Greece and Cyprus. The prebiotic activity was evaluated by prebiotic scores, bifidogenic activity and volatilome characterization (SPME GC/MS) together with physicochemical and nutritional parameters. The results showed that Tunisian handmade products exhibited lower growth of pathogenic Escherichia coli compared to commercial samples. The prebiotic activity, tested against probiotic lactobacilli and bifidobacteria mixtures, showed a hierarchy of efficacy: fructo-oligosaccharides (FOSs) > Tunisian handmade products > Greek and Cypriot benchmarks > Italian benchmark. Volatilome analysis revealed about 40 compounds, mainly organic acids and aldehydes, with higher concentrations in handmade products. Positive correlations were found between prebiotic activity and short-chain fatty acids and n-hexadecanoic acid, while furfural showed negative correlations. The Tunisian artisanal products showed a higher prebiotic potential compared to the commercial counterparts, due to their higher content and diversity of organic acids. However, the presence of furfural in Tunisian products needs to be monitored due to potential toxicity concerns. Full article

In this study, we developed a cost-effective and rapid method for fabricating force-sensing resistor (FSR) sensors as an alternative to commercial force sensors. Our aim was to achieve performance characteristics comparable to existing commercial products while significantly reducing costs and fabrication time. We analyzed the material composition of two widely used commercial force sensors: Interlink FSR-402 and Flexiforce A201-1. Based on this analysis, we selected 4B and 9B pencils, which contain high concentrations of graphite, and silicone sealant to replicate these material properties. The fabrication process involved creating piezoresistive sheets by shading A4 copy paper with 4B and 9B pencils to form a uniform layer of graphite. Additionally, we prepared a mixture of 9B pencil lead powder and silicone sealant, ensuring a consistent application on the paper substrate. Measurement results indicated that the force sensor fabricated using a mixture of 9B pencil powder and silicone sealant exhibited electrical and mechanical characteristics closely resembling those of commercial sensors. Load tests revealed that the hand-made sensors provided a proportional voltage output in response to increasing and decreasing loads, similar to commercial FSR sensors. These results suggest that our fabrication method can produce reliable and accurate FSR sensors suitable for various applications, including wearable technology, robotics, and force-sensing interfaces. Overall, this study demonstrates the potential for creating cost-effective and high-performance FSR sensors using readily available materials and simple fabrication techniques. Full article

Saccharopolyspora is a key microorganism in the fermentation of traditional fermented foods, capable of producing saccharifying and liquefying enzymes at elevated temperatures. However, the specific mechanisms and regulatory pathways governing Saccharopolyspora’s response to ambient temperatures are not yet fully understood. In this study, the morphological differences in Saccharopolyspora rosea screened from traditional handmade wheat Qu at different temperatures were initially explored. At 37 °C, the mycelium exhibited abundant growth and radiated in a network-like pattern. As the temperature increased, the mycelium aggregated into clusters. At 50 °C, it formed highly aggregated ellipsoidal structures, with the mycelium distributed on the spherical surface. Subsequently, we assessed the biomass, saccharifying enzyme activity and liquefying enzyme activity of Saccharopolyspora rosea cultured at 37 °C, 42 °C and 50 °C. Furthermore, transcriptome analysis demonstrated that Saccharopolyspora rosea employs mechanisms related to the carbon metabolism, the TCA cycle, glycine, serine and threonine metabolisms, and microbial metabolism in diverse environments to coordinate its responses to changes in environmental temperature, as verified by the expression of typical genes. This study enhances our understanding of the differences in high-temperature enzyme production by Saccharopolyspora, and offers valuable guidance for the traditional fermented food industry to drive innovation. Full article

Soil amended with biochar is considered a significant response to climate change, remediation of degraded soils, and agronomic improvements. An artisanal mobile pyrolysis kiln was developed for small-sized biomass inputs. Approximately 190 kg of biochar was produced in 21 carbonisation processes using acai residues (Euterpe oleracea Mart.) as raw material, as they are among the most abundant agro-industrial residues in the Amazon. It is a valuable and underutilised biomass resource, often inadequately discarded, causing environmental impact and health risks. The physicochemical and structural characteristics of four representative biochar samples from the pyrolysis processes were evaluated using different techniques. The produced biochar had an average pH of 8.8 and the ICP-OES results indicate that the most abundant elements were potassium (K) and phosphorus (P). Results of the elemental composition indicate that the produced biochar has a very stable carbon with an average H/C ratio of 0.23 and O/C ratio of 0.16, indicating that the pyrolysis performed was effective in transforming organic and volatile compounds into stable structures. Variations in nutrient contents call for soil application planning, as performed for other agricultural inputs. The developed mobile kiln can be adapted and favour the decentralisation of biochar production among small and medium-sized producers. Here, we show that even with variations in artisanal production, the biochar produced exhibits favourable characteristics for agronomic use and combating climate changes. Full article

This study investigates the physical, mechanical, and structural characteristics of handmade paper samples derived from cellulose extracted from grass clippings using two distinct methods as follows: (1) alkali treatment and (2) alkali treatment followed by bleaching, coupled with the incorporation of barium sulfate as a mineral filler. Our investigation revealed that the handmade paper samples’ densities, moisture contents, and thicknesses varied within the ranges of 0.436 to 0.549 g/cm³, 5.60 to 2.51%, and 0.41 to 0.50 mm, respectively. The tensile strength and folding endurance of the papers produced through alkali treatment with barium sulfate were notably superior to those produced from bleached pulp and barium sulfate. Our analysis indicates that several critical factors, including paper density, thickness, the crystallinity index, and the microfibrillar structure of cellulose, intricately influence the mechanical and strength properties of the samples. Using Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD) techniques, we identified characteristic cellulose bonds and examined cellulose’s crystalline and amorphous phases. Additionally, the crystallinity index of the samples was determined using both the Segal and peak deconvolution methods. Scanning electron microscopy (SEM) micrographs revealed interconnected networks of cellulose fibers with varying thicknesses and lengths, along with incorporated mineral filler within the cellulose fiber structure. Variations in mineral particle retention were attributed to the presence or absence of cellulose microfibrils. These findings contribute to our understanding of the observed strength characteristics of the paper samples and underscore the potential applications of cellulose derived from grass clippings, especially when combined with barium sulfate as a mineral filler in paper production. Full article

This study aimed to produce a handmade paper bag from natural sources of fiber, namely snake plant (Dracaena trifasciata) leaves and bamboo (Bambusa vulgaris) sheaths. The researchers successfully developed and produced the product, noting significant contributions in the field of environmental and green processes, ultimately leading toward solutions to major problems on Earth. Specifically, this study determined the quality of the produced bag in terms of weight, durability, and reusability. The findings of the tests conducted showed that the handmade paper bag with dimensions of 7.5” × 4” × 10” has an average weight of 78.33 g, which means that it is slightly heavier than commercial bags. Thickness is a big factor that can affect the weight of the paper bag, which means that the thicker the paper, the heavier the basic weight, which results in a greater load-carrying capacity. As such, the durability test conducted revealed the strength of the produced bag, represented by a weight-carrying capacity of 5.05 kg. It also can endure heavy weights for an extended period of time, which implies that it is capable of carrying even more than 5.05 kg. Meanwhile, a real-word usage simulation was also conducted to determine the reusability of the bag. This was conducted by walking with each bag with the full weight in a 50-m distance per walk cycle. Based on the test, it is concluded that the bag can be reused 20 times on average, which exceeded the standard of only 3 reuses. In conclusion, the paper bags produced from snake plant and bamboo sheath fibers exhibit good quality for usage, and thus, these have the potentiality to create sustainable and organic paper bags. Full article