Leisure in Living Local through Food and Farming

This article reflects on aligning leisure research with the local foods movement while placing the local foods movement into the larger framework of sustainability and the fields of leisure and recreation. The local foods movement has persisted during difficult economic times; growth in local foods venues and young people endeavoring to establish small-scale sustainable farms continues to flourish. Given the history of leisure research and its continued success alleviating participation barriers and constraints, the need for leisure researchers to focus on local food systems is imperative and timely. This essay highlights the notion of leisure in living through local foods and the serious leisure aspects of small-scale sustainable agriculture. This article also encourages leisure researchers to explore and assess the relationships between the local foods movement and small-scale farming as embedded in the larger framework of sustainability.     

Technological Innovation Drivers in Rural Small Food Industries in Iran

The first step in devising the best incentives to support innovation is to investigate factors that affect the development of innovations. This article contributes to exploring such factors in small food industries in the rural areas of Tehran province, Iran. Using a census sampling method, 111 managers of 60 active firms were interviewed. The results showed that in general the level of technological innovation is low in the studied firms. The managers do not find the technological changes successful in bringing benefit to their firms. Even though correlation analysis indicated a complex association matrix between independent variables, only the firm's capacity of production was associated with technological innovation as a dependent variable. Furthermore, the regression analysis revealed that factors which influence technological innovation are the firm's age, formal research and development, fixed capital, and capacity of production. The results of this study were used to derive practical suggestions for managers and policymakers to increase technological innovation in the studied industry.     

浅析互动式教学法在《食品安全性》教学中的应用

相对于传统的单向式教学法而言,互动式教学法不失为一种很好的教学方法,它能在教学过程中充分发挥教师和学生双方的主观能动性,通过师生之间、学生与学生之间、学生与消费群体之间的对话、讨论等多种方式,以达到思想、理论和信息的交流与启发,提高学生的学习热情,注重个性发展,培养学生的综合素质。本文详细论述了互动式教学法在《食品安全性》课程教学中的应用。     

Convenience,Price, Product

Abstract

This study examines the factors motivating consumers' purchases of specialty food and beverage products via the Internet. While convenience is often cited as a motivating factor, price and product selection have also been identified. This study considered convenience in terms of time, space, and effort. It also identifies several specific sub-categories for price and products. Among respondents who had made a recent online purchase, convenience-related issues were most frequently cited as being relevant to the purchase decision. Product-related factors were important for nearly one-third of the respondents. Price was of relatively little importance.     

Unveiling ways to reach organic purchase: Green perceived value,perceived knowledge,attitude, subjective norm,and trust

This paper aims to investigate organic food consumption based on the perspectives of an extended research model by integrating the theory of consumption value (TCV) and the theory of reasoned action (TRA). First, we tried to find out how five consumption values of functional, social, emotional, conditional, and epistemic in classic TCV influence consumption choice especially in the sustainable consumption domain of organic food, interpreted as green perceived value (GPV) in the reflective-reflective second-order latent. Second, as an attempt to extend the classic TRA, this study included trust and perceived knowledge in the research model in addition to the subjective norm, attitude, and behavioral intention. A partial least square structural equation method (PLS-SEM) was adopted to examine our research model with 251 samples. Our results revealed that GPV significantly affects consumer attitudes. Consumer attitudes and subjective norms also have a significantly positive effect on purchase intention. As an extended TRA, GPV has a significantly positive effect on trust while trust significantly impacts purchase intention. Further, perceived knowledge positively influences attitude and trust. By jointly considering TCV and TRA, this study proposes several implications emphasizing how GPV and perceived knowledge affects consumers’ organic food consumption choice based on the role of increased trust.     

《食品质量管理学》实践教学改革研究

食品质量管理学是食品质量与安全专业的必修课程,为提高实践教学质量,培养学生的实践能力,从教学内容、教学方法、实践操作能力及考核方式等方面,对食品质量管理学实践教学改革进行了探讨。     

保障国家粮食安全的对策建议

农田水利是粮食生产的命脉,是保障粮食安全不可或缺的重要前提.保障我国粮食安全,必须首先重视农田水利发展中的根本性问题,明确农田水利设施的公益性,创新农田水利公共制度安排.其次,要在引入市场化供给机制的同时,加强政府配套制度支撑,完善投入稳定增长机制,加大中央对土地出让收益的统筹力度,增加水利建设中长期贷款,并给予适当财政贴息,鼓励水利企业上市融资,建立“一事一议”激励约束机制,打破市场失灵与政府失灵双重困境.再次,要加强提高水资源利用效率的技术支撑,推广农业节水灌溉技术,提高用水效率和效益,实现水利跨越式发展.     

The effect of information on consumers' willingness to pay for natural and organic chicken

This study examined the effect of definitions for organic and natural on willingness to pay a premium for organic over natural chicken. Data were collected using surveys and experimental auctions that were conducted before and after information was presented. Before information, approximately two‐thirds of participants inaccurately equated the requirements of natural with those for organic. After information, nearly 50% increased their premium, while 30% decreased their premium. Logistic regression results showed that consumers who had overestimated the requirements for natural were most likely to have an increased premium after information, with significantly higher bids for organic. For those who decreased their premium after information, awareness of consuming genetically modified (GM) foods was a key variable. The non‐genetically modified (non‐GM) requirement of organic appears to be of low value to some consumers. Overall, consumer confusion regarding organic and natural standards may be having substantial impacts on the two markets.     

Consumer coping strategies: a study of consumers committed to eating local

This paper deals with consumer coping strategies when consumers experience difficulties in implementing an innovation. The particular setting for exploring this issue is a group of consumers in Michigan who are committed to eating local. The paper explores how these consumers cope or balance their commitment to eating local with the constraints they face on buying and preparing local food Following a literature review of coping strategy and consumer coping strategies in relation to innovations, the paper presents the results of three focus groups conducted with members of a Student Organic Farm, a food cooperative and a Slow Food Convivium. The consumers we interviewed mostly adopt problem‐centred, confrontative strategies: they change their food‐consumption habits including shopping, purchasing, cooking, storing and obviously, eating. None of these changes are easy to implement, and most require re‐allocations of time as well as trade‐offs to overcome time and cost barriers. In return, some of these consumers feel empowered. This study allows us to offer a working hypothesis that the process is dynamic: the more committed consumers are, the more they adopt problem‐centred, confrontative strategies and forget more fatalist emotion‐centred or avoidance strategies. These findings contribute to literature on consumers' coping strategies and suggest future research avenues.     

木薯变性淀粉在食品工业中的应用概述

木薯变性淀粉作为食品添加剂应用在食品工业中有其独特的优势,随着人们对木薯变性淀粉的认知,其使用范围逐步得到拓展,使用量逐渐增大。文章阐述了食品工业中常用的几种淀粉基食品添加剂及其应用发展趋势,并结合笔者多年从事变性淀粉技术研发的经验,着重介绍了几种木薯变性淀粉的性能,以及其在肉制品、面制品等行业的应用情况。