A novel modelling toolkit for unpacking the Water-Energy-Food-Environment (WEFE) nexus of agricultural development

Increasing food demand has led to significant agricultural expansion globally with negative impacts on resources and the environment, a perfect manifestation of the Water-Energy-Food-Environment nexus. Whilst many tools have been developed to understand the complexity of the Water-Energy-Food-Environment nexus most have failed to explicitly consider biophysical and socio-economic aspects simultaneously. A novel Water-Energy-Food-Environment modelling toolkit is developed that integrates both these components by combining different modelling approaches including irrigation simulation, economic modelling and life cycle environmental assessment. The toolkit is demonstrated using two major agro-export crops (asparagus and table grapes) in the Ica Valley, Peru, a severely water-stressed region. The toolkit was able to provide novel insights into the implications of different farming practices on resource efficiency at the field level in relation to water and energy, under contrasting future scenarios reflecting socio-economic outcomes at the local to regional levels (e.g., food prices, employment, and income) as well as environmental impacts at local to global scales. This information enables different stakeholders to better understand the interlinkages and inter-dependences between the Water-Energy-Food-Environment nexus elements and the complex impacts of agricultural expansion beyond the immediate sector and its geographical extent, helping decision makers design more coordinated agricultural policies and support sustainable agricultural transformation.Natural Environment Research Council (NERC): NE/R015759/1. Chilean National Agency for Research and Development (ANID/CONICYT) - FONDE

Biodegradable plastic made from bean products

Abstract The aim of the present work was to explore the suitability of two kinds of bean with typical protein quality and different starch structure to produce moulded specimens by compression. In this work we analysed the possibility of forming new plastic materials from two kinds of bean preparations; with different protein content, in the presence or absence of inherent cellulose material and other biopolymer such as starch. Significant differences were determined in the fine structure of glucopolysaccharides isolated from the different types of bean. Complete moulding of the specimens took place at 20 MPa at a temperature not higher than 140°C, for 7 min. The mechanical properties of the moulded plastics based on soluble protein black bean (BP) were superior in elongation, tensile strength and low water absorption than the soluble protein white bean (WP) variety. However, the addition of boric acid 3% (w/w, in total batch basis) to white bean plastic materials was effective in improving slightly the mechanical properties in the case of their whole flours products (WWF). The gamma radiation was effective to reduce water absorption only in plastics materials with cellulose-starch content (BWF, WWF) and improved their mechanical properties. The gelatinization process of the moulded material was influenced by the predominant lineal structure of the carbohydrate content

Starch molecular fractionation of bread wheat varieties

Se analizó la composición del almidón de granos de trigo pan (Triticuma estivum subsp. vulgare) de las variedades comerciales argentinas Buck Charrúa, Buck Ombú, Buck Guaraní, Buck Catriel y Buck Poncho mediante dos métodos diferentes. Uno de ellos depende de Se analizó la composición del almidón de granos de trigo pan (Triticuma e s t i v u m subsp. v u l g a r e) de las variedades comerciales argentinas Buck Charrúa, Buck Ombú, Buck Guaraní, Buck Catriel y Buck Poncho mediante dos métodos diferentes. Uno de ellos depende de la solubilidad diferencial de la amilosa y amilopectina en una mezcla de agua: butanol, mientras que el otro proceso está basado en el uso de la lectina Concanavalina A. Estos métodos fueron complementados mediante determinaciones espectro fotométricas que facilitaron la identificación de los ?-D-glucanos y también permitieron mejorar la cuantificación comparativa de las fracciones amilosa y amilopectina. Los resultados obtenidos indican que no existen diferencias significativas entre variedades para contenido de almidón (ANOVA, F4 - 8: 0.7; p: 0.05),aunque si se hallaron fuertes diferencias para el contenido de amilosa(ANOVA, F4 - 8: 44.4; p: 0.01) y amilopectina (ANOVA, F4 - 8: 77.1; p: 0.01).Estos resultados y el hecho de que para una misma variedad no se encontraron diferencias entre años para el contenido de amilosa(ANOVA, F2 - 8: 0.3) ni amilopectina (ANOVA, F2 - 8: 0.8) permiten afirmar que las diversas propiedades y uso final del almidón dependen del genotipo y que la calidad está nula o escasamente influenciada por el medio ambiente. Este conocimiento debe ser tenido en cuenta con fines de mejoramiento genético

Brucellosis outbreak due to unpasteurized raw goat cheese in Andalucia (Spain), January - March 2002

Eleven brucellosis cases were identified in three municipalities of Cordoba (Andalucia, Spain). A case-control study was conducted, selecting three cases per control. Persons having eaten unpasteurized raw goat cheese produced in a farmhouse located in the epidemic territory, were at higher risk for presenting brucellosis (OR=21.6, IC95%=1.6-639.8). Brucella melitensis serovar 3 was identified in clinical specimens and in goat tissue and milk samples from the herd's farmhouse. Preventive measures were implemented and the outbreak was stopped after the withdrawal of all suspicious cheeses from the market, additional sanitation of the farmhouse and health promotion activities

Life Cycle Assessment in the Olive Oil sector

The olive oil industry is a significant productive sector in the European Union and the related production process is characterised by a variety of different practices and techniques for the agricultural production of olives and for their processing into olive oil. Depending on these different procedures, olive oil production is associated with several adverse effects on the environment, both in the agricultural and in the olive oil production phase. As a consequence, tools such as LCA are becoming increasingly important for this type of industry. Following an overview of the characteristics of the olive oil supply chain and its main environmental problems, the authors of this chapter provide a description of the international state of the art of LCA implementation in this specific sector, as well as briefly describing other life cycle thinking methodologies and tools (such as simplified LCA, footprint labels and Environmental Product Declarations). Then, the methodological problems connected with the application of LCA in the olive oil production sector are analysed in depth, starting from a critical comparative analysis of the applicative LCA case studies in the olive oil production supply chain. Finally, guidelines for the application of LCA in the olive oil production sector are proposed

Edible packaging from legume by-products

The world plastic industry produces over 322 million tons of waste per year. Thus, bioplastic and edible packaging are highly researched due to their reduced environmental impact. Legumes have been used in packaging in the form of soy fibre and protein. Soy fibre is extracted by sieves, columns or freeze-drying sieving, then processed physically by compression molding or enzymatically by microbial transglutaminase. Soy proteins are extracted by centrifugation or filtration/ultrafiltration. Protein manufacturing can be achieved by addition of several ingredients: plasticizers, surfactants, biodegradable polymers and oils. Alternatively, proteins can be modified via chemical cross-linking (salts), radiation modification (UV), enzyme cross-linking or surface modification. Legume wastewater contains interesting levels of carbohydrates, with as much as 2.5 g/100 g of insoluble fibre. In addition, proteins account for up to 1.6 g/100 g. Therefore, a new technology that upcycles fibre and protein from legume wastewater into edible packaging is encouraged. The challenge is achieving acceptable structure and thermal stability while keeping the costs low. Processing legume fibre and proteins can provide the desired technological quality. In addition, upcycling by-products such as wastewater can reduce manufacturing costs. This could be the start of a new era for bioplastics and sustainable food packaging