Innovation systems: Implications for agricultural policy and practice

Farmers and businesses need to adapt constantly if they are to survive and compete in the rapidly evolving environment associated with the contemporary agricultural sector. Rethinking agricultural research as part of a dynamic system of innovation could help to design ways of creating and sustaining conditions that will support the process of adaptation and innovation. This approach involves developing the working styles and practices of individuals and organizations and the incentives, support structures and policy environments that encourage innovation. Previous efforts to support agricultural sector innovation largely targeted agricultural policy and research organizations. The systems approach recognizes that innovation takes place through the interaction of a broader set of organizations and activities. These patterns of interaction and working styles and practices – or institutions as they are referred to by social scientists – need to adapt continuously if they are to meet the changing demands of the evolving agricultural sector. Institutional learning is central to this process and will ensure research organizations remain relevant and continue to introduce innovations that impact positively on the livelihoods of the poor

Innovation systems: Implications for agricultural policy and practice

Farmers and businesses need to adapt constantly if they are to survive and compete in the rapidly evolving environment associated with the contemporary agricultural sector. Rethinking agricultural research as part of a dynamic system of innovation could help to design ways of creating and sustaining conditions that will support the process of adaptation and innovation. This approach involves developing the working styles and practices of individuals and organizations and the incentives, support structures and policy environments that encourage innovation. Previous efforts to support agricultural sector innovation largely targeted agricultural policy and research organizations. The systems approach recognizes that innovation takes place through the interaction of a broader set of organizations and activities. These patterns of interaction and working styles and practices – or institutions as they are referred to by social scientists – need to adapt continuously if they are to meet the changing demands of the evolving agricultural sector. Institutional learning is central to this process and will ensure research organizations remain relevant and continue to introduce innovations that impact positively on the livelihoods of the poor

Chemical, antioxidant and sensory properties of pasta from fractionated whole wheat and Bambara groundnut flour

Pasta from whole-grain wheat is highly nutritious but has poor sensory properties. Hence, this study prepared pasta from fractionated whole-grain wheat flour enriched with 20% Bambara groundnut. The chemical, antioxidant and sensory properties of the pasta were assessed using standard methods. The fat, protein, ash contents, lightness and antioxidant properties value of the flour and pasta increased, while carbohydrate and fibre contents decreased with a reduction in particle size from 500 μm to 112 μm. Potassium (246.50–249.00 mg/kg), calcium (223.50–254.00 mg/kg) and magnesium (184.50–192.00 mg/kg) were the major mineral element in the pasta samples, while zinc (1.00–2.00 mg/kg) and iron (3.50–13.00 mg/kg) are present in small quantities. The optimum cooking time of pasta (average 6.55 min) from the fractionated flours was shorter compared to the control pasta (pasta made from unfractionated wheat flour), but the cooking loss was not significantly affected. Pasta from flour with particle sizes of 300 and 112 μm were very similar in their sensory attributes and showed the highest ratings in overall acceptability. Fractionation of whole-grain wheat flour seems very promising in producing pasta with fairly good antioxidant potentials and high level of protein and fibre to improve the health of pasta-loving individuals.The Faculty of Science-University Research Committee Fellowship of the University of Johannesburg, South Africa.http://www.elsevier.com/locate/lwthj2022Consumer ScienceFood Scienc

Metabolite signatures and distribution patterns of processed pasta from fractionated whole wheat and Bambara groundnut using gas chromatography high-resolution time-of-flight mass spectrometry

This study investigated the metabolite signatures and distribution in cooked whole wheat pasta enriched with Bambara groundnut using gas chromatography high-resolution time-of-flight mass spectrometry (GC-HRTOF-MS). Before pasta production, whole wheat grains were fractionated using mechanical sieves of different aperture sizes (112, 300, 350, and 500 µm) and each fraction was enriched with Bambara flour. A total of 45 volatile metabolites were found in the cooked pasta and classified into different metabolite groups of esters (18%), miscellaneous compounds (13%), fatty acids (9%), amides and amines (7%), aromatic compounds (7%), and pharmaceuticals (7%). Other metabolites found included ketones (4%), furans (4%), methyl ester (4%), phthalates and plasticizers (4%), phenolic compounds (4%), terpenes and triterpene (4%), alcohols (4%), benzene-related compounds (2%), monoacylglycerols (2%), phthalic acids (2%), surfactants (2%), and vitamins (2%). Similar (8) metabolites were observed across the four pasta samples using the Venn diagram to show the relationship between the samples, while pasta from sieve of particle size 350 and 300 µm showed higher numbers of unique metabolites, 8 and 7, respectively compared to pasta from sieve of particle size 112 µm (4) and 500 µm (3). The information from this study can be used as biomarkers for pasta enriched with pulses

Enhancement of the functional, pasting and textural properties of poundo yam flour through cassava flour supplementation

In this study, poundo yam flour was supplemented with cassava flour (5, 15, 30 and 50%) and the functionality of the flour and quality of the cooked dough were determined. The composite flours and yam flour (approx. 56%) were more dispersible than the cassava flour (approx. 50%). Cassava flour addition significantly (p ≤ 0.05) increased the lightness of poundo yam flour (75.65–84.67) and the ability of the flours to absorb water, but the lightness values (61.60–64.79) of the cooked dough did not change significantly (p > 0.05). Samples with cassava flour were firmer (7.56–22.87 N), stickier (2.51–5.92 Ns) and gummier (2.57–5.48 N) than the control dough. Sensory ratings were similar across the cooked poundo yam samples. This study demonstrated that cassava flour can be used to supplement yam flour for poundo yam flour production

E-health: Determinants, opportunities, challenges and the way forward for countries in the WHO African Region

BACKGROUND: The implementation of the 58(th )World Health Assembly resolution on e-health will pose a major challenge for the Member States of the World Health Organization (WHO) African Region due to lack of information and communications technology (ICT) and mass Internet connectivity, compounded by a paucity of ICT-related knowledge and skills. The key objectives of this article are to: (i) explore the key determinants of personal computers (PCs), telephone mainline and cellular and Internet penetration/connectivity in the African Region; and (ii) to propose actions needed to create an enabling environment for e-health services growth and utilization in the Region. METHODS: The effects of school enrolment, per capita income and governance variables on the number of PCs, telephone mainlines, cellular phone subscribers and Internet users were estimated using a double-log regression model and cross-sectional data on various Member States in the African Region. The analysis was based on 45 of the 46 countries that comprise the Region. The data were obtained from the United Nations Development Programme (UNDP), the World Bank and the International Telecommunications Union (ITU) sources. RESULTS: There were a number of main findings: (i) the adult literacy and total number of Internet users had a statistically significant (at 5% level in a t-distribution test) positive effect on the number of PCs in a country; (ii) the combined school enrolment rate and per capita income had a statistically significant direct effect on the number of telephone mainlines and cellular telephone subscribers; (iii) the regulatory quality had statistically significant negative effect on the number of telephone mainlines; (iv) similarly, the combined school enrolment ratio and the number of telephone mainlines had a statistically significant positive relationship with Internet usage; and (v) there were major inequalities in ICT connectivity between upper-middle, lower-middle and low income countries in the Region. By focusing on the adoption of specific technologies we attempted to interpret correlates in terms of relationships instead of absolute "causals". CONCLUSION: In order to improve access to health care, especially for the majority of Africans living in remote rural areas, there is need to boost the availability and utilization of e-health services. Thus, universal access to e-health ought to be a vision for all countries in the African Region. Each country ought to develop a road map in a strategic e-health plan that will, over time, enable its citizens to realize that vision

Enhancing innovation between scientific and indigenous knowledge: pioneer NGOs in India

Abstract Background Until recently, little attention has been paid to local innovation capacity as well as management practices and institutions developed by communities and other local actors based on their traditional knowledge. This paper doesn't focus on the results of scientific research into innovation systems, but rather on how local communities, in a network of supportive partnerships, draw knowledge for others, combine it with their own knowledge and then innovate in their local practices. Innovation, as discussed in this article, is the capacity of local stakeholders to play an active role in innovative knowledge creation in order to enhance local health practices and further environmental conservation. In this article, the innovative processes through which this capacity is created and reinforced will be defined as a process of "ethnomedicine capacity". Methods The field study undertaken by the first author took place in India, in the State of Tamil Nadu, over a period of four months in 2007. The data was collected through individual interviews and focus groups and was complemented by participant observations. Results The research highlights the innovation capacity related to ethnomedical knowledge. As seen, the integration of local and scientific knowledge is crucial to ensure the practices anchor themselves in daily practices. The networks created are clearly instrumental to enhancing the innovation capacity that allows the creation, dissemination and utilization of 'traditional' knowledge. However, these networks have evolved in very different forms and have become entities that can fit into global networks. The ways in which the social capital is enhanced at the village and network levels are thus important to understand how traditional knowledge can be used as an instrument for development and innovation. Conclusion The case study analyzed highlights examples of innovation systems in a developmental context. They demonstrate that networks comprised of several actors from different levels can synergistically forge linkages between local knowledge and formal sciences and generate positive and negative impacts. The positive impact is the revitalization of perceived traditions while the negative impacts pertain to the transformation of these traditions into health commodities controlled by new elites, due to unequal power relations