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Article
Publication date: 25 October 2024

Rabail Chandio, Ani L. Katchova, Dipak Subedi and Anil K. Giri

This study examines the heterogeneous relationship between ad-hoc support policies, high government payments, low interest rates and farm debt use across farms of different sizes…

205

Abstract

Purpose

This study examines the heterogeneous relationship between ad-hoc support policies, high government payments, low interest rates and farm debt use across farms of different sizes and across farm operators of different races, genders and experiences to inform the 2024 Farm Bill discussions.

Design/methodology/approach

Utilizing USDA’s Agricultural Resource Management Survey data for 2020 and 2021, this study characterizes the differences in short-term farm debt use and the amount of short-term debt during the COVID-19 pandemic period across several farm and farmer types using double selection LASSO and regression analysis.

Findings

Results show positive associations between government payments and debt use for all farm types and farmer demographics except for residence farms and non-white farmers, which may be due to their limited access to credit. Findings also indicate that farms that could already access credit, like commercial farms, increased their short-term debt during the pandemic per the decrease in interest rates. Moreover, the 2018 Farm Bill extended certain commodity support and direct and guaranteed loan program participation provisions that were previously more closely restricted. Beginning farmers seemed more likely to use short-term debt in response to higher pandemic government payments than their more experienced counterparts.

Practical implications

The insights from this study are timely and useful for policymakers for designing and implementing programs related to the new 2024 Farm Bill.

Originality/value

One of the explanations for the results is that beginning farmers have been more likely to use debt than most other groups of operators, signaling the success of special credit provisions. Our results are relevant to making upcoming policies related to female and nonwhite farm and ranch operators.

Details

Agricultural Finance Review, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0002-1466

Keywords

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Article
Publication date: 27 January 2025

Karambir Singh Dhayal, Arun Kumar Giri, Rohit Agrawal, Shruti Agrawal, Ashutosh Samadhiya and Anil Kumar

Industries have been the most significant contributor to carbon emissions since the beginning of the Industrial Revolution. The transition to Industry 5.0 (I5.0) marks a pivotal…

43

Abstract

Purpose

Industries have been the most significant contributor to carbon emissions since the beginning of the Industrial Revolution. The transition to Industry 5.0 (I5.0) marks a pivotal moment in the industrial revolution, which aims to reconcile productivity with environmental responsibility. As concerns about the decline of environmental quality increase and the demand for sustainable industrial methods intensifies, experts recognize the shift toward the I5.0 transition as a crucial turning point.

Design/methodology/approach

This review study explores the convergence of green technological advancements with the evolving landscape of I5.0, thereby presenting a roadmap toward carbon neutrality. Through an extensive analysis of literature spanning from 2012 to 2024, sourced from the Scopus database, the research study unravels the transformative potential of green technological innovations, artificial intelligence, green supply chain management and the metaverse.

Findings

The findings underscore the urgent imperative of integrating green technologies into the fabric of I5.0, highlighting the opportunities and challenges inherent in this endeavor. Furthermore, the study provides insights tailored for policymakers, regulators, researchers and environmental stakeholders, fostering informed decision-making toward a carbon-neutral future.

Originality/value

This review serves as a call to action, urging collective efforts to harness innovation for the betterment of industry and the environment.

Details

Benchmarking: An International Journal, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 1463-5771

Keywords

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Article
Publication date: 26 November 2024

Kannan Vignesh, Dev Kumar Yadav, Dadasaheb Wadikar and Anil Dutt Semwal

Plant-based meat analogues (PBMAs) hold significant promise as a sustainable solution to meet future protein demands, replicating the taste and nutritional value of meat. However…

25

Abstract

Purpose

Plant-based meat analogues (PBMAs) hold significant promise as a sustainable solution to meet future protein demands, replicating the taste and nutritional value of meat. However, the present reliance on extrusion technology in PBMA production limits the exploration of more accessible and affordable methods. The current investigation aims to meet the market demand for a scalable and cost-effective processing approach by exploring saturated steam-assisted technology that could broaden the production volume of PBMAs, thereby supplementing protein security and planet sustainability.

Design/methodology/approach

A one-factor-at-a-time (OFAT) approach is employed to evaluate the effect of ingredients and process conditions on the governing quality attributes (texture, colour and sensory).

Findings

Among the ingredients, monosodium glutamate (MSG) and nutritional yeast (NY) significantly enhanced the hardness and chewiness of saturated steam-assisted plant-based meat analogues (ssPBMAs) followed by potato protein isolate (PPI), defatted soy flour (DSF) and salt. The addition of PPI and DSF led to a decrease in lightness (L* value) and an increase in the browning index (BI). Sensory evaluations revealed that higher concentrations of DSF imparted a noticeable beany flavour (>20%), whereas PPI (30%) improved the overall sensory appeal. Increased levels of NY (10%) and MSG (5%) enhanced the umami flavour, enhancing consumer preference. Higher thermal exposure time (TTi) (45 min) and temperature (TTe) (120 °C) during processing resulted in softer products with reduced L* values. These findings establish a foundation for selecting and optimizing the ingredients and processing parameters in ssPBMA production.

Originality/value

The novelty of the current study includes process behaviour of selected ingredients such as PPI, NY, MSG, DSF, salt and adopted process conditions, namely, dough processing time (DPT), protein network development time (PNDT), TTi and TTe on the quality of ssPBMAs.

Details

Nutrition & Food Science , vol. 55 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

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