A multi-criteria model for a qualitative assessment of the production and marketing of local food products (LFP) from mountain areas has been developed by applying the DEX method. The development of the model was carried out and finally applied to ten local food products. The results were given in the form of a qualitative final assessment of both the production and marketing phases. By applying a plus–minus-1 analysis, the influence of various attributes on the final assessment of the LFP was examined. The main bottlenecks in the production and marketing processes were found. A sensitivity test was used to explain the influence of production and marketing on the final assessment. The results give clear directions as to which of the main attributes must be changed/improved or further developed to enable the successful promotion of local food products, which would give rise to an improved economy in mountain areas.
F.17 Transfer of existing technologies, know-how, methods and procedures into practice
COBISS.SI-ID: 3522348Introduction and objectives: Nitrates are well known environmental pollutants and a recognized health hazard in higher quantities, especially for children. Vegetables are the main source of nitrates in human nutrition, but nitrate content depends on the vegetable, farming type, country of origin (due to sun hours and temperature), vegetable variant and place of cultivation (outdoor or indoor). Highest permissible levels of nitrates have been set by authorities mainly for raw leafy vegetables like lettuce and spinach. Methods: In the present work we studied effects of common kitchen processing techniques (PTs) on nitrate content in lettuce, spinach, Chinese cabbage, white cabbage, courgette, potato, carrot and red beet. Samples of vegetables were processed using large kitchen equipment. At least 25 samples of each vegetable were treated using most common PTs. Nitrate in raw and processed samples was determined using reverse phase HPLC and the results were statistically evaluated. Results: The effect of PTs on nitrate content varied between vegetables (sometimes even between variants, i.e. potato). From the processing techniques (PTs), the influence of washing and washing in combination with boiling decreased nitrate content irrespective of the type of vegetables. PT purée decreased nitrate content in spinach and potato. Some techniques increased nitrate content, but were tested in combination with one type of vegetable: grilling of courgette, sauté of spinach, deep-frying of potato. As for other techniques (heating with a microwave, steaming, stir frying), ambiguous or no statistically significant effects have been determined. Statistically significant differences between summer and winter samples on the nitrate change during processing were observed for some PTs in the case of lettuce and courgette, but not for spinach. Type of vegetable cultivation (conventional, integrated, organic) was not found statistically significant for nitrate changes during processing. Conclusions: Our results can be used as guidelines for consumers on selection of particular vegetable processing to reduce nitrate intake. Although the highest permissible levels of contaminants are usually set for raw food only, processing is important for determination of exposure of consumers to contaminants in food and should therefore be respected by law makers and risk analysis in the future.
F.17 Transfer of existing technologies, know-how, methods and procedures into practice
COBISS.SI-ID: 3793708Knowing the differences between the methods of agricultural production (conventional, integrated, organic, biodynamic) and their impact on safety, quality and environmental acceptability of agricultural products and foodstuffs are a prerequisite for the proper selection of food - especially for some of the most vulnerable groups of the population. Organic farming ensures the production of high quality and safe food rich in nutritional value and high in vitamins, minerals and antioxidants. Since the use of soluble fertilizers, chemically synthesized plant protection products (pesticides), genetically modified organisms and products derived from these organisms, different growth regulators, hormones and antibiotics in animal feed in this type of farming is prohibited, it is not expected residues of these substances in the products or food and consequently not by consumers. The results of the national monitoring and monitoring’s in the EU 27 on pesticide residues show that for every second purchase vegetables and fruits there are pesticide residues, which are usually below the MRL value, but it is often in the samples at the same time for several pesticides and 2-5% of samples have above MRL values. There is increasing evidence of adverse health impacts of even low doses of pesticides - particularly in the case of the synergistic effect between them or with other substances from the environment.
F.18 Transfer of new know-how to direct users (seminars, fora, conferences)
COBISS.SI-ID: 3703596This study examined the structure and trends in climate parameters that were important for grapevine growing between 1950 and 2009 in the wine-growing region of Styria in NE Slovenia. The study also included the dynamics of grape ripening and the timing of harvest for 4 varieties grown in the region between 1980 and 2009. Temperature and precipitation characteristics from 3 stations (Celje, Jeruzalem, and Maribor) in the region were organized into annual and growing-season periods and were used to assess the effects on the different varieties and on wine quality. Based on the data associated with the content of soluble solids, total acidity, and the recommended date of harvest for a particular year, trends towards earlier maturity of 12-25 d were observed. In general, temperature changes were more significant after 1980 than between 1950 and 1979. The mean annual and seasonal temperatures (1980-2009) increased significantly, by 0.4 to 0.6°C per decade. The average growing-season warming rates were driven particularly by changes in maximum temperatures, with significant increases in the number of days with Tmax ) 30°C. Growing-season warming has also resulted in changes in heat accumulation indices, with significant increases since 1980. Changes in temperature parameters show strong correlations with harvest dates and fruit composition. Trends toward higher sugar levels and lower total acidity are a consequence of higher temperatures during the ripening of the berries. Grapes now ripen at temperatures that are approximately 1.2-1.8°C higher than 30 yr ago. For varieties that ripen early, the temperatures are predicted to become too hot to produce high-quality wines.
F.14 Improvements to existing production methods and tools or processes
COBISS.SI-ID: 3650604