基础设施在中国农业全要素生产率中的作用

This paper uses the Malmquist index to examine the sources of Total Factor Productivity (TFP) in Chinese agriculture. The overall goal of this study is to create a framework for assessing the trend of China’s agricultural infrastructure and to measure its impact on Total Factor Productivity. The main methodological contribution is to provide more contributive measure of crop-specific technologies. Based on the province-level panel data set during 1988–2002, the primary finding is that infrastructure has positively and statistically significant association with the estimated coefficient on Total Factor Productivity for rice, wheat, maize, and bean. An erratum to this article is available at .     

School meals and pupil satisfaction. Evidence from Italian primary schools

This paper aims to analyse to what extent pupils value the characteristics of the state school foodservice and identify which variables affect the degree of pupils’ satisfaction with the quality of school meals. A representative sample of 33 state primary schools providing meals was extracted for the metropolitan city of Naples. Two questionnaires were distributed, one to the headteachers concerned and the other to 5th grade pupils (10–11 years old). Information about the catering companies was mainly sourced from the AIDA database. Pupil satisfaction was measured by two key variables: pleasantness of eating at school and food tastiness. Controlling for pupil, family, school, foodservice and catering company characteristics, the paper shows that the catering company size negatively impacts upon pupil satisfaction with the foodservice, whereas the estimated meal average production cost is positively associated with pupil satisfaction. The study could assist city boroughs in devising meal quality indicators to be taken into account in designing competitive tendering.     

利用螯合树脂分离富集法消除鱼粉中氯化钠对铅、镉测定的干扰

本文通过螯合树脂吸附,将铅、镉和氯化钠基体分离,采用原子吸收法测定,彻底解决了鱼粉中高盐基体带来的背景干扰问题,可准确测出鱼粉中铅、镉含量。     

高效液相色谱串联质谱法测定豆芽中4-氯苯氧乙酸、6-苄基腺嘌呤残留量的不确定度评定

目的:建立高效液相色谱串联质谱法测定豆芽中4-氯苯氧乙酸(4-CPA)、6-苄基腺嘌呤(6-BA)残留量的不确定度评定方法.方法:建立数学模型,分析实验过程中不确定度因素的主要来源.结果:豆芽中4-CPA含量为(9.06±0.86)μg·kg-1(k=2),6-BA含量为(9.41±0.88)μg·kg-1(k=2)....     

电商背景下居家养老助餐配送模式研究

随着老龄化社会的日益加剧,老年餐饮市场需求量逐渐增加,老年人用餐问题也渐成各路资本聚焦的一个热点。文章分析了居家养老助餐配送模式目前存在的问题,针对存在的问题提出将互联网、物流平台与养老助餐配送相结合的模式,并分析了该模式的优势,以期为市场需求巨大的养老餐打开新思路,推进养老事业发展。     

Consumer acceptability and perceptions of maize meal in Giyani,South Africa

This study examined the acceptability and perceptions of traditionally prepared maize meal porridge, cooked from commercial roller-mill white maize meal and hammer-mill white and yellow maize meal (with and without fibre), among female Tsonga consumers in Giyani in Limpopo Province, South Africa. The study used sensory evaluation tests, followed by focus group discussions to gather supportive information about consumer attitudes, perceptions and practices regarding the consumption of maize meal porridge prepared from these maize meal types. Giyani consumers preferred commercial roller-mill white sifted fortified and white super-fortified maize meal, but, contrary to popular belief, were also willing to accept hammer-mill yellow maize meal, mainly for its nutritional value.     

Marketing Meal Solutions

Abstract

To regain sales lost to restaurants, many supermarkets developed meal solution programs. Inadequate marketing planning and execution contributed to the disappointing performance of many of these prepared food initiatives. Trends suggest that prepared food will continue to be a growth area and more restaurants are providing takeout and delivery services. By following sound marketing principles, supermarkets may be able to compete with both existing and emerging food-service meal solution concepts.     

玉米干法加工啤酒专用粉的工艺研究

我国每年生产4000多万吨啤酒，消耗300万吨以上大米作为糖化辅料，目前粮食安全已经成为世界性的难题。系统介绍了通过引进关键设备，用玉米干法加工生产啤酒专用玉米粉的工艺案例，并对采用该工艺生产过程中出现的问题进行了深入的研究，为科学利用玉米食品和提高其附加值开辟了一条新的途径。     

The impact of the meal situation on the consumption of ready meals

The context in which a meal is eaten is known to affect intake and choice of food. The purpose of this study was to investigate in what typical situations ready meals are consumed and if consumer demands vary according to different situations. With a market survey four typical ready meal eating situations were identified, and the respondent's ready meal consumption was shown to be affected by situational factors. In the different eating situations there were dissimilar reasons for consumption. Two ready meal eating situations were investigated in greater detail in order to establish what triggered the ready meal consumption in these situations. One of these meal situations proved to be convenience driven and the other time driven. A situation‐oriented approach is suggested for further ready meal product development.