Mechanized Blueberry Harvesting: Preliminary Results in the Italian Context

This study reports some preliminary results on mechanical blueberry harvesting for the fresh market of cv. Cargo® in the Piedmont region (northwest Italy). The investigated area is one of the most productive areas of Italy, which specializes in fresh blueberry production. The automatization of harvesting operations could represent a competitive advantage for the area’s blueberry supply chain but could limit the quality of fresh-picked berries. A prototype machine and a commercial harvester (Easy Harvester®) were compared with manual picking, considering the harvesting efficiency, labor productivity, harvesting cost and farm rentability. In this context, the labor cost for manual harvesting exceeds EUR 2.00 per kg of saleable product. The prototype allowed a 39% cost reduction, and the Easy Harvester® reduced it by about half. Nevertheless, these positive performances do not consider the reduction in the net sale price of EUR 0.40 due to the selection costs in the warehouse. In this study, we highlight that the transition to mechanical harvesting requires the transformation of several farming and packhouse operations, such as new crop varieties, field configurations and cultivation techniques. However, a possible technical improvement of the Easy Harvester® could represent an opportunity for Italian farms in the planning of berry production and marketing, involving all of the supply chain actors. Further research on the use of mechanization in the sector must continue and be supported

Sustainability for Food Consumers: Which Perception?

A sustainable future for the community is one of the objectives established by the European Union Agenda 2030. Furthermore, sustainable consumption has been identified as one of the possible trajectories for sustainable development. It is for this reason that food production, distribution and consumption ways cannot be overlooked for sustainability achievement, as well as the consumer’s related perception. In this research the Best–Worst scaling methodology was adopted to explore the priorities declared by a sample of 801 consumers among 12 different sustainability definitions selected from the scientific literature. The choice experiment was carried out through face-to-face interviews during two food and wine events closely related to the sustainability theme in the food sector. The respondents considered as sustainability priority definition the “preservation of natural resources”, followed by “decent working conditions” and “accessibility for everyone to healthy and safe food”. Moreover, 5 consumer’s clusters were identified according to the priorities assigned to the different sustainability definitions, as well as to individuals socio-demographic characteristics. The description of the priorities assigned by the clusters to the different sustainability definitions have also been described as guidelines for consumer attitudes towards the different sustainability dimensions (environmental, social, economic and governance)