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Food Production and Industry Edited by Ayman Hafiz Amer Eissa Food Production and Industry Edited by Ayman Hafiz Amer Eissa Stole src from http://avxhome.se/blogs/exLib/ Published by AvE4EvA Copyright © 2015 All chapters are Open Access distributed under the Creative Commons Attribution 3.0 license, which allows users to download, copy and build upon published articles even for commercial purposes, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. After this work has been published, authors have the right to republish it, in whole or part, in any publication of which they are the author, and to make other personal use of the work. Any republication, referencing or personal use of the work must explicitly identify the original source. As for readers, this license allows users to download, copy and build upon published chapters even for commercial purposes, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. Notice Statements and opinions expressed in the chapters are these of the individual contributors and not necessarily those of the editors or publisher. No responsibility is accepted for the accuracy of information contained in the published chapters. The publisher assumes no responsibility for any damage or injury to persons or property arising out of the use of any materials, instructions, methods or ideas contained in the book. Publishing Process Manager Technical Editor AvE4EvA MuViMix Records Cover Designer Published: 22 October, 2015 ISBN-10: 953-51-2191-X ISBN-13: 978-953-51-2191-6 Спизжено у ExLib: avxhome.se/blogs/exLib C ontents Preface Chapter 1 Alternative Foods — Marketing Perspectives on the Production and Distribution Systems by Mehdi Zahaf Chapter 2 Biotechnological Production of Oligosaccharides — Applications in the Food Industry by Tathiana Souza Martins Meyer, Ângelo Samir Melim Miguel, Daniel Ernesto Rodríguez Fernández and Gisela Maria Dellamora Ortiz Chapter 3 New Cheese-Like Food Production from Soy Milk — Utility of Soy Milk Curdling Yeast by Makoto Kanauchi, Sakiko Hatanaka and Makoto Shimoyamada Chapter 4 The Role of Yeast and Lactic Acid Bacteria in the Production of Fermented Beverages in South America by Fábio Faria-Oliveira, Raphael H.S. Diniz, Fernanda Godoy-Santos, Fernanda B. Piló, Hygor Mezadri, Ieso M. Castro and Rogelio L. Brandão Chapter 5 Safety and Quality in the Agricultural Product Chain in Brazil by Elisa Y. Hirooka, Elisabete Y.S. Ono, Cássia R. Takabayashi- Yamashita, Angélica T. Ishikawa, Douglas F. Barbin, Jaqueline G. Bordini, Melissa T. Hirozawa, Wagner E. Risso, Ana L.S.M. Felício, Artur K. Bagatin, Tatiana Á. Miguel, Thiago M. Souza, Yumi Tabuchi, Josemarque L. Rosa, Leonardo F. Maciel, Dani L. D. Silva, Renata P. Sobottka, André M. Prando, Sandra Garcia, Claudemir Zucareli, Emilia K. Kuroda, Elisabete H. Hashimoto, Diva de Souza Andrade, Martha Z. Miranda, Maria S. Miranda, Eliete S. Bispo, Adriana L. Soares, Massami Shimokomaki, Myrna Sabino, Eiko N. Itano, Tomoaki Tsutsumi, Satoshi Nagata, Yoshitsugu Sugiura, Ken-Ichi Harada and Osamu Kawamura Chapter 6 Low-Fat Foods by Suzana Caetano da Silva Lannes and Alline Aurea do Amaral Preface This book is an example of a successful and excellent addition to the literature on the topic of Food Production and Industry within the scientific world. The book is divided into six chapters, consisting of selected topics in food production and consumption and food preservation. All the six chapters have been written by renowned professionals working in Food Production and Industry and related disciplines. Chapter 1 Alternative Foods — Marketing Perspectives on the Production and Distribution Systems Mehdi Zahaf Additional information is available at the end of the chapter http://dx.doi.org/10.5772/60565 Abstract Most societal and environmental challenges that humanity is currently facing relate to unsustainable consumption patterns and lifestyles. This unsustainability is sup‐ ported by consumerism and producerism that have high interests for fierce produc‐ tivity. This study presents a supply-demand marketing perspective based on the current literature and current market realities. Local food production and consump‐ tion are topics gaining much attention in academic marketing research and market‐ ing practice. Local food systems regenerate the relationships between producers and consumers. A mixed design is used to assess the added values of the produc‐ tion and distribution systems in Canada. On one hand the supply side situation was assessed by conducting personal in-depth interviews with alternative food produc‐ ers and market intermediaries. On the other hand, a survey was administered to lo‐ cal food consumers to assess their consumption patterns. Findings show that producers/farmers have a number of positive outcomes. Intrinsic values such as taste, quality and freshness, nutrition and health, are very important to the consum‐ er both for local food products in general and local organic foods products in partic‐ ular. Further, it is determined that price is important but not determinant of local foods purchase. Further, consumers’ issues and concerns over conventional food products are determinant factors when purchasing local food products. It is also im‐ portant to realize that consumers may not fully understand the meaning of locally produced food. 4 Food Production and Industry Keywords: locally produced foods, purchasing patters, food concerns, value deliv‐ ery, food chain 1. Introduction Local food production and consumption are topics gaining much attention in both current academic marketing research and marketing practice. Global food systems are being criticized due to environmental, social and economic factors, which can be explained using the concept of local farming and local food culture. This is often referred to as embeddedness. Embedde‐ ness is a core concept in food system research; it has been borrowed from economic sociology, and is widely used to characterize the different types of food systems. At one end, the dis- embedded globalized system is characterized by “industrial food” and not well-informed food choices. At the other end, the embedded localized system is described as a “human” and social system where food is produced and eaten locally [23]. As consumers express fears and concerns about the global food system, they are beginning to seek food alternatives. This in turn results in the emergence of new production options such as Farmer’s Markets, Community Supported Agriculture groups, and community / home gardens. Country of origin used to be key in consumers’ purchasing decision, but now food mileage has taken over it. People are beginning to care about the – local - origin of food products and are seeking locally produced foods when making their purchase decisions. For instance, the growing popularity of local food diets, such as the 100 Mile Diet is an indicator of a new trend towards consumption of local products. As the population gains awareness, expresses concerns about global the system and demands the availability of locally grown food products, an opportunity may exist for farmers to target this market and modify production as necessary. Farmers would benefit from understanding consumer views on locally produced foods, and if market potential exists, then be able to formulate a marketing approach in line with consumer demands. Currently, there is limited research on the topic of consumer perception of alternative foods, and even less on locally produced food. As a matter of fact, from an academic research perspective it is important to understand the evolution of food research. Most of the research cited in the current study is fairly current, indicating that this local food research is an emerging area of study with remarkable potential. While interest in “buy local” food campaigns has grown in recent years, academic research in this area is divided along two distinct disciplinary lines. Rural sociology and rural geography examine food from a production standpoint, whereas marketing research and consumer behavior focus more on consumption [25]. In addition, there is need to consider a new body of research on local food products in relation to the concepts of embeddedness, sustainability, and their interconnectedness. This chapter presents a supply-demand marketing model based on the current literature and current market realities. The model integrates several key factors and is built to answer practical questions related to the consumers’ lifestyle, awareness of food alternatives, and motives to be active societal consumers.