This research paper addresses the research aim of determining the most effective and sustainable method for mango butter extraction using a Soxhlet extraction method. The project focuses on meeting the goals of the start-up “Natural Waste”, and utilizing discarded mango seeds from a Dutch juice processing …

Kenya has progressed well in food safety implementation in the horticultural export market. However, unlike the international export chains, the enforcement of food safety measures in the domestic chain encounter problems like multiple regulations, duplication of roles between agencies, contradictory …

Even though mango productivity in Ethiopia is low due to moisture stress, there is no report on how such constraint could alleviate using Cocoon water-saving technology. Cocoon is small water reservoir technology which uses for plant growth in dry season. The objectives of this study were to introduce …

This applied qualitative research was carried out in the prominent mango growing and exporting Rajshahi division in Bangladesh to findout the perception of mango farmers about GlobalGAP and the influencing factors for their participation in the trajectory which is becoming one of the main conditional …

Food safety is rapidly emerging as a serious concern in the domestic markets of many developing countries. Not a single country is exempt from its effects. The objective of this research is to analyse the role played by value chain actors in fast tracking the adoption of food safety and standards in …

Mango (Mangifera indica Linn.) is an important fruit in Asia and the demand for high-quality mango is increasing all over the world. The mango sector is an important component of the Agriculture sector in Myanmar. It provides the country’s economy with export earning. Diamond Solitaire called Sein Talone …

Consumers expect product availability as well as product quality and safety in retail outlets. When designing or re-designing fruit and vegetables supply chain networks one has to take these demands into consideration next to traditional efficiency and responsiveness requirements. In food science literature, …