Understanding Consumer Preference for Functional Barley Tortillas Through Sensory,Demographic, and Behavioral Data

Consumption of whole grains as part of a health‐promoting diet is encouraged among Americans due to beneficial nutrients and phytochemicals. The main objectives of this study were to investigate the effect of whole barley flour particle size on consumer acceptance of whole grain and soluble fiber‐enriched tortillas; to examine the effect of demographic and behavioral data on consumer acceptance; and to establish relationships between consumer acceptance and survey results to identify market opportunities among particular groups of consumers. Four experimental tortillas and two representative commercial brands were tested by 95 untrained panelists using a 9‐point hedonic scale for appearance, color, flavor, texture, and overall acceptability. Demographic and behavioral data on age, gender, ethnicity, frequency of tortilla consumption, daily effort to include fiber in the diet, consumption of tortillas containing ≥1 g of dietary fiber/serving, consumption of low‐fat tortillas, and tortilla brands and type used were collected. Potential market segments for these tortillas include older consumers (41+), women, Hispanics, and Asians, and frequent tortilla consumers. A response surface relating flavor and texture to overall acceptability produced almost equivalent results to the multivariate PLS results in terms of predicting overall acceptability, which facilitates analysis and interpretation.     

The piracatinga,Calophysus macropterus,production chain in the Middle Solimões River,Amazonas, Brazil

Piracatinga, Calophysus macropterus Lichtenstein, was not exploited in Brazil until the early 2000s, when fish pressure increased markedly due to growing demands. The methods for capturing piracatinga involve the use of caiman and dolphin carcasses as bait; and the growing organization of the hunting and marketing of these animals raises concern. This study describes the production chain of piracatinga fishing in the region of the middle Solimões River, in Brazilian Amazonia. It was conducted in 19 local communities of the Mamirauá Reserve; data were collected from 50 individuals involved in the activity, divided into eight categories within the production chain. The production of piracatinga reaches its peak in the first months of the closed season for other fishes. The average profit margins of the activity between 2011 and 2013 were higher than those of other artisanal fishing activities, but they varied from 38% of losses by event to profits of 90%. The use of corrals and baits from aquatic vertebrates in piracatinga fishing are exclusive to this activity. It is important to develop participatory and sustainable options, such as the use of commercial fishes as bait or the engagement of the people involved in legal activities.     

Particle Size Effects on the Quality of Flour Tortillas Enriched with Whole Grain Waxy Barley

Wheat tortillas were enriched with whole barley flour (WBF) of different particle sizes including 237 μm (regular [R]), 131 μm (intermediate [IM]), and 68 μm (microground [MG]). Topographical and fluorescent microstructure images of flours, doughs, and tortillas were examined. Flours and tortillas were analyzed for color, protein, ash, starch, moisture, and β‐glucan content. Farinograph testing was conducted on the flour blends. Water activity and texture analyses of tortillas were conducted. A 9‐point hedonic scale was used by 95 untrained panelists to evaluate tortilla appearance, color, flavor, texture, and overall acceptability. Two commercial products (CP) were included in some analyses. As WBF particle size decreased, color was lighter; protein, moisture content and mixing stability decreased; ash, starch content, water absorption and farinograph peak time increased; and β‐glucan content was constant. WBF tortillas were darker than the control (C), while IM and MG tortillas had lower peak forces than C. No flavor differences were reported among C, R, and MG tortillas but higher scores were given to both CP in all attributes tested. Tortillas made with the largest WBF particle size (R) were the most similar in protein content, texture and flavor when compared with C tortillas made with refined bread flour.     

Clubroot disease in Latin America: distribution and management strategies

Clubroot caused by Plasmodiophora brassicae is an important disease of cruciferous crops worldwide. In Latin America (from Mexico to Chile, including the Caribbean), most of the area in cruciferous crops is devoted to oilseed rape (Brassica napus; c. 230 600 ha) in Brazil, Chile, Paraguay, Uruguay and Argentina, while cruciferous vegetables such as cabbage, cauliflower, broccoli and Brussels sprouts (40 900 ha) are cropped intensively on small acreages across the region. Although clubroot is present in most Latin American countries, there have been very few studies of P. brassicae. Clubroot research in Latin America has focused mainly on adapting disease management strategies developed in temperate climates to tropical climates, including liming, biological control and genetic resistance. This review summarizes the management strategies used in Latin America to reduce the impact of clubroot, including novel strategies when compared with temperate regions, such as a crop rotation with aromatic plant species and the use of biological control with Trichoderma spp. Latin America has unique characteristics relative to temperate countries such as high humidity, warm temperatures and acidic soil that impact the interaction between P. brassicae and its plant hosts, so more research is required.     

Something old,something new: Historical perspectives provide lessons for blue growth agendas

The concept of “blue growth,” which aims to promote the growth of ocean economies while holistically managing marine socioecological systems, is emerging within national and international marine policy. The concept is often promoted as being novel; however, we show that historical analogies exist that can provide insights for contemporary planning and implementation of blue growth. Using a case‐study approach based on expert knowledge, we identified 20 historical fisheries or aquaculture examples from 13 countries, spanning the last 40–800 years, that we contend embody blue growth concepts. This is the first time, to our knowledge, that blue growth has been investigated across such broad spatial and temporal scales. The past societies managed to balance exploitation with equitable access, ecological integrity and/or economic growth for varying periods of time. Four main trajectories existed that led to the success or failure of blue growth. Success was linked to equitable rather than open access, innovation and management that was responsive, holistic and based on scientific knowledge and monitoring. The inability to achieve or maintain blue growth resulted from failures to address limits to industry growth and/or anticipate the impacts of adverse extrinsic events and drivers (e.g. changes in international markets, war), the prioritization of short‐term gains over long‐term sustainability, and loss of supporting systems. Fourteen cross‐cutting lessons and 10 recommendations were derived that can improve understanding and implementation of blue growth. Despite the contemporary literature broadly supporting our findings, these recommendations are not adequately addressed by agendas seeking to realize blue growth.     

REVIEW: Effects of Germination on the Nutritional Profile of Gluten‐Free Cereals and Pseudocereals: A Review

There are a growing number of individuals diagnosed with food allergies and intolerances. Gluten, in particular, is avoided by many individuals because of celiac disease, gluten intolerance, and gluten ataxia. Individuals with allergies, intolerances, or both follow strict diets, but there is concern that these individuals may be at risk of several nutrient deficiencies, including decreased calcium, iron, B vitamins, and fiber. To prevent deficiencies, alternative sources of these nutrients must be provided. Gluten‐free cereals and pseudocereals such as amaranth, buckwheat, corn, millet, rice, sorghum, and quinoa can be excellent sources of vitamins, minerals, fiber, and other important nutrients. Germination of these edible seeds has been shown to further increase nutrient content and to reduce antinutrients. Their use to naturally fortify and enrich gluten‐free foods has great potential. Although there are many benefits to germinated seeds in food, more research must be done to improve texture and sensory properties to gain wider consumer acceptance. A review of germination of gluten‐free cereals and pseudocereals and its effect on their nutritional profile is presented.