THE FOOD SERVICE INDUSTRY: TRENDS AND CHANGING STRUCTURE IN THE NEW MILLENNIUM

By 2010, foodservice establishments are projected to capture 53 percent of consumers' food expenditures, whereas in 1980, foodservice captured less than 40 percent. The foodservice industry accounts for approximately 4 percent of the Gross Domestic Product and about 11 million jobs. It has been rapidly changing due to economic factors, technological advances, and labor matters.1 This overview covers many of the issues and trends affecting the different segments of the foodservice supply chain including the foodservice operators, distributors and food manufacturers. Changing customer demographics are a driving force in the evolution of the foodservice industry. As the baby boomers reach middle age, they do not seem to have time to cook and their children and grandchildren do not seem to have the interest, or talent. The U.S. population in 2000 had over double ($6,500) the per capita discretionary income that it had in 1975 ($3,109) 2 and, with a high value for recreation and pleasure they are pulled out of the kitchen and into the restaurants. An ever-shrinking world also brings variety to menus as cultures and cuisines converge, introducing new flavors and textures. A tight labor market has affected the foodservice industry from top to bottom leading to a derived demand for convenience products from manufacturers. At all links in the chain, companies are experiencing mergers and acquisitions. Operators, manufacturers, and distributors are all fighting for a share of the profits as competition continues to intensify. This review of the foodservice industry incorporates interviews with industry professionals, current information from leading foodservice associations, and predictions from the top industry research firms and consultants.Agribusiness, Industrial Organization,

Integrated nutrient management module to improve productivity and economics of short grain aromatic rice (Oryza sativa)- greengram (Vigna radiata) sequence

The present field study was carried out during 2017–18 and 2018–19 rainy (kharif) and winter (rabi) seasons in order to examine the impact caused by integrated nutrient management (INM) on the yield and quality of the short grain aromatic rice (Oryza sativa L.)-greengram (Vigna radiata L.) combination. Two years experimental data concluded that integration of 50% recommended dose (RD) as fertilizer + 50% RD of nitrogen via farm yield manure (FYM) resulted in considerably higher economic yield (3837.1 and 3917.7 kg/ha) of short grain aromatic rice cv. Nua Acharamati which were at par with 75% RD as fertilizer + green manuring of dhaincha (3438.5 and 3539.1 kg/ha). Pooled data revealed that, residual effect of 50% RD as fertilizer + 50% RD of nitrogen (FYM) and 75% RD as fertilizer + Rhizobium + PSB in greengram recorded the highest number of pods/plant (18.2), seeds/pod (11.3), pod length (9.3 cm), test weight (32.7 g), seed yield (925.7 kg/ha) and stover yield (2240.7 kg/ha) in greengram cv. IPM-02-03. Application of 50% RD as fertilizer + 50% RD of nitrogen (FYM) to aromatic rice recorded the highest hulling recovery (75.8 and 75.5%), milling recovery (68.0 and 68.3%), head rice recovery (60.0, 59.7%) and crude protein content (8.75 and 9.11%) during both of the years experiment being at par with application of 75% RD as fertilizer + green manuring. Economics of the system revealed the highest gross return, net return and B:C ratio by application of 50% RD as chemical fertilizer + 50% RD of nitrogen (FYM) in rice followed by 75% RD as chemical fertilizer + Rhizobium + PSB in greengram

Strategic market planning for value-added natural beef products: A cluster analysis of Colorado consumers

In the past decade, sales of meat products labeled as natural (minimally processed) and produced without antibiotics and hormones have increased dramatically. In response to growing demand for meat products differentiated by various production attributes, many smaller-scale beef enterprises are considering direct marketing of their beef products to end-consumers as a viable approach to sustaining their family farming operations. This research uses survey data from Colorado consumers, and factor and cluster analysis to determine market segments for various (varied by production protocols and other meat attributes) natural beef products. Findings from the cluster analysis indicate that there are multiple segments of consumers who are likely to purchase natural beef, and that different segments are motivated by different factors. The most important factor explaining almost two-thirds of the differences among consumer responses relates to consumers' perceptions of the importance of meat attributes related to production practices (e.g. use of antibiotics, hormones and environmentally friendly grazing). Interestingly, the two consumer segments that are willing to pay a significantly higher premium for natural, local beef are motivated by different aspects of the meat and its intrinsic production attributes. One segment, representing 12.5% of consumers, ranked the importance of all production attributes significantly lower than the sample average. Consumers in this segment appear to be motivated by their perceptions of the extrinsic quality of natural beef products. The other segment, 13% of consumers, appears to be altruistic, ranking all production attributes such as ‘no antibiotics’, ‘no hormones’, and ‘humane treatment’, significantly higher than all of the other clusters. These results indicate the potential strength of production methods (and marketing of such quality differences) as product differentiation criteria. This paper illustrates the type of market research that may be useful for beef producers seeking value-added marketing opportunities, and portrays the types of consumers who are fueling the growth in natural meats in the United States. Such market analysis can facilitate producers' ability to effectively develop product concepts, labeling and promotional strategies targeted at the most receptive consumer segments, and illustrates that there is more than one type of consumer interested in purchasing products differentiated by sustainable production methods.Dawn D. Thilmany, Wendy J. Umberger and Amanda R. Zieh

Modelling the Effect of Temperature on Respiration Rate of Fresh Cut Papaya (Carica papaya L.) Fruits.

A respiration rate (RR) model based on Peleg’s equation was developed for predicting RRs of fresh cut papaya. Respiration data for fresh cut papaya at 3/4 maturity were generated at temperatures 5, 10, 15, 20, 25 and 30°C using a closed system. RRs was found to be significantly influenced by storage temperature and increased from 0.021 to 0.289 mL[O2]/kg·h and 0.063 to 0.393 mL[CO2]/kg·h as a function of O2 and CO2 gas concentrations, respectively. Peleg’s constant K 1 and K 2 were obtained from linear regression analysis using GraphPad Prism 5.0 software and regression coefficients have good fit with values close to unity. The model was verified to assess the capability of its predictability of the RRs over the temperatures. There was good agreement with the experimentally estimated RRs. Information derived from the model can contribute in the design of successful modified atmospheric systems for storage of fresh cut papaya

Notes for genera: basal clades of Fungi (including Aphelidiomycota, Basidiobolomycota, Blastocladiomycota, Calcarisporiellomycota, Caulochytriomycota, Chytridiomycota, Entomophthoromycota, Glomeromycota, Kickxellomycota, Monoblepharomycota, Mortierellomycota, Mucoromycota, Neocallimastigomycota, Olpidiomycota, Rozellomycota and Zoopagomycota)

Compared to the higher fungi (Dikarya), taxonomic and evolutionary studies on the basal clades of fungi are fewer in number. Thus, the generic boundaries and higher ranks in the basal clades of fungi are poorly known. Recent DNA based taxonomic studies have provided reliable and accurate information. It is therefore necessary to compile all available information since basal clades genera lack updated checklists or outlines. Recently, Tedersoo et al. (MycoKeys 13:1--20, 2016) accepted Aphelidiomycota and Rozellomycota in Fungal clade. Thus, we regard both these phyla as members in Kingdom Fungi. We accept 16 phyla in basal clades viz. Aphelidiomycota, Basidiobolomycota, Blastocladiomycota, Calcarisporiellomycota, Caulochytriomycota, Chytridiomycota, Entomophthoromycota, Glomeromycota, Kickxellomycota, Monoblepharomycota, Mortierellomycota, Mucoromycota, Neocallimastigomycota, Olpidiomycota, Rozellomycota and Zoopagomycota. Thus, 611 genera in 153 families, 43 orders and 18 classes are provided with details of classification, synonyms, life modes, distribution, recent literature and genomic data. Moreover, Catenariaceae Couch is proposed to be conserved, Cladochytriales Mozl.-Standr. is emended and the family Nephridiophagaceae is introduced

THE FOOD SERVICE INDUSTRY: TRENDS AND CHANGING STRUCTURE IN THE NEW MILLENNIUM

By 2010, foodservice establishments are projected to capture 53 percent of consumers' food expenditures, whereas in 1980, foodservice captured less than 40 percent. The foodservice industry accounts for approximately 4 percent of the Gross Domestic Product and about 11 million jobs. It has been rapidly changing due to economic factors, technological advances, and labor matters.1 This overview covers many of the issues and trends affecting the different segments of the foodservice supply chain including the foodservice operators, distributors and food manufacturers. Changing customer demographics are a driving force in the evolution of the foodservice industry. As the baby boomers reach middle age, they do not seem to have time to cook and their children and grandchildren do not seem to have the interest, or talent. The U.S. population in 2000 had over double ($6,500) the per capita discretionary income that it had in 1975 ($3,109) 2 and, with a high value for recreation and pleasure they are pulled out of the kitchen and into the restaurants. An ever-shrinking world also brings variety to menus as cultures and cuisines converge, introducing new flavors and textures. A tight labor market has affected the foodservice industry from top to bottom leading to a derived demand for convenience products from manufacturers. At all links in the chain, companies are experiencing mergers and acquisitions. Operators, manufacturers, and distributors are all fighting for a share of the profits as competition continues to intensify. This review of the foodservice industry incorporates interviews with industry professionals, current information from leading foodservice associations, and predictions from the top industry research firms and consultants

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