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Traditional Products (traditional + products)
Selected AbstractsBihon-Type Noodles from Heat-Moisture-Treated Sweet Potato StarchJOURNAL OF FOOD SCIENCE, Issue 4 2001L.S. Collado ABSTRACT Sweet potato starch (SPS) has limited uses in the Philippines, but modification of its properties may make it more suitable for use in traditional products that normally use other types of starch. Heat-moisture treatment was applied to native SPS (HMTSPS), which was used as a substrate and composite with maize starch (MS) to produce bihon -type starch noodles. Preliminary quality scoring showed that acceptability scores of raw starch noodles, plain boiled, and sautéed noodles made from 100% HMTSPS and 50% HMTSPS:50% MS were not significantly different from the commercial bihon. However, consumer testing is recommended to further validate acceptability of the sweet potato for bihon. [source] Trade and agroindustrialization in developing countries: trends and policy impactsAGRICULTURAL ECONOMICS, Issue 3 2000Eugenio Díaz-Bonilla Abstract There have been important changes in the international trade of processed and high-value added food products from developing countries over the past several decades. One of them has been the emergence of oilseeds and fruits and vegetables, replacing traditional products such as sugar, coffee, and cocoa as the main exports from developing countries. Another trend has been the collapse of African agroindustrial exports and the increase of exports from Asia. The paper highlights key trends, and explores possible reasons for the trends, focusing on trade policies in less-developed countries (LDCs) and developed countries (DCs). The paper argues that national trade policies and other economic policies appear to have been relatively supportive of agroindustrial production and exports in Asia. In contrast, policies have had more mixed effects in Latin America and the Caribbean (LAC), and seem to have been just one component in a larger array of forces inhibiting economic development in Africa. The performance of agroindustrial production and exports from LDCs may be now more dependent than ever on the completion of reforms in the agricultural trade policies of DCs. For Africa, however, a more supportive international environment and better macroeconomic and trade policies will not be enough to ensure a thriving agroindustrial sector within a broader process of economic development until military confrontations stop. [source] TEXTURAL AND MICROSTRUCTURAL PROPERTIES OF BURFI MADE WITH VARIOUS SWEETENERSJOURNAL OF TEXTURE STUDIES, Issue 6 2007S. ARORA ABSTRACT High-intensity low-calorie sweeteners saccharin, acesulfame-K, sucralose and aspartame were used as a replacement for sucrose in the manufacture of burfi. Burfi sweetened with low-calorie sweeteners ranked lower (P < 0.05) but was still acceptable in various textural attributes at all periods of storage in comparison to the control with sucrose. The low hardness, adhesiveness, springiness and accordingly, gumminess and chewiness in burfi samples sweetened with low-calorie sweeteners were because of the lack of compactness. It was evident from the scanning electron microscopy that the compactness of the network in burfi decreased with the use of low-calorie sweeteners. The results of the sensory evaluation have shown the successful use of low-calorie sweeteners in the preparation of burfi with a slight difference in its overall acceptability, thus providing an alternate variety to the health-conscious consumers. PRACTICAL APPLICATIONS The consumption of sweets is an integral part of the Indian dietary system. An estimated 54% of India's milk production is converted into products, both traditional and western, with 50% share of traditional products. But in recent years, the manufacturers are diversifying the production to include the specialty items that cater to specific targeted populations. Diabetic-friendly traditional sweet is a new category for such products, the production of which is being contemplated by many enterprising manufacturers. The results have shown the possibility of using low-calorie sweeteners in the preparation of indigenous dairy products, i.e., burfi. The manufacture of indigenous dairy products with low-calorie sweeteners will provide a successful outlet for traditional milk products, and this will provide an alternate variety to the health-conscious consumers. [source] Working Through Tradition: Experiential Learning and Formal Training as Markers of Class and Caste in North Indian Block PrintingANTHROPOLOGY OF WORK REVIEW, Issue 2 2005Alicia Ory DeNicola Abstract Located about 40 kilometers west of Jaipur, India, Bagru is home to a nationally renowned cluster of about 100 artisan families who use wooden blocks and rely heavily on regionally manufactured natural dyes to hand print upscale boutique textiles for the world market. As printers have successfully entered into export markets, they have sold their products as "traditional," marking their commodities as distinct from mass-produced, screen-printed textiles made with chemical dyes in urban factories. At the same time, designers have played an important role in introducing these traditional products to a global market, marking their role as "innovative." In this article I argue that the articulation and practice of tradition and innovation within different works, then, serve to mediate and maintain class distinctions in an arena where a rising middle class is still self-consciously creating itself. This article explores the distinctive formal and experiential learning associated with tradition and innovation alongside the discourses that accompany them. What is implicitly at stake in this narrative is the construction and maintenance of a class distinction: one that borrows from local caste understandings of patronage and responsibility at the same time that it manages to negotiate local and global systems,both exploiting and being exploited by the consistently reconstructed boundaries of the market. [source] | ||||||||||