PATENTS, R&D, AND MARKET STRUCTURE IN THE U.S. FOOD PROCESSING INDUSTRY

This study investigates the effects of market structure and research and development (R&D) on the innovation activities of firms. Fixed and random effects count data models are estimated with firm-level data for the U.S. food processing industry. Results show a positive association between patents and R&D, and patents and market structure, suggesting that firms which exhibit noncompetitive behavior are likely to develop new products and processes. Significant intra-industry spillovers of knowledge are identified using industry R&D. For this industry, deadweight losses from imperfect competition may be offset by greater product variety and quality of food products for consumers.Research and Development/Tech Change/Emerging Technologies,

The Conflict Between Trade Policy and Environmental Policy in Agriculture

Environmental Economics and Policy, International Relations/Trade,

Use of Natural Antioxidants to Control Oxidative Rancidity in Cooked Meats

The research in this dissertation focused on determining antioxidant effects of various natural antioxidants in cooked meat systems. Milk mineral (MM), spices, and raisin paste were used in cooked meat systems to verify their potential antioxidant properties. The MM study determined the antioxidant activity of 1.5% MM added to uncured cooked beef meatballs, and possible additive effects of MM in combination with 20-ppm or 40-ppm sodium nitrate in cooked beef sausages . There was no additive inhibition of lipid oxidation in samples containing 20-ppm or 40-ppm sodium nitrite plus 1.5% MM. Cooked meat yield was not different between control meatballs and those containing MM. As expected, treatments containing nitrite had higher redness (a*) values than samples without nitrite. The MM at 1.5% was a very effective antioxidant as compared to controls. The Garam Masala (GM) study determined the antioxidant effects and sensory attributes of the individual spices in an Indian spice blend GM in cooked ground beef, and possible additive antioxidant effects between Type I and Type II antioxidants. All spices had antioxidant effects on cooked ground beef, compared to controls without spices, with cloves being the most effective. All spices at their lowest effective recommended level effectively lowered the perception of rancid odor and rancid flavor in cooked ground beef as compared to control samples. As expected, most spices also imparted distinctive flavors to the cooked ground beef. Type II antioxidants (iron binding phosphate compounds) were more effective than individual Type I antioxidants (spices and butylated hydroxytoluene; BHT) in cooked ground beef. There was a positive additive antioxidant effect seen with rosemary + MM and rosemary + sodium tripolyphosphate (STPP) treatments as compared to individual rosemary treatment. There was no additive antioxidant effect observed for other combinations of spices with phosphate antioxidants. The raisin study was done to determine the antioxidant activity of raisin paste added to cooked ground beef, pork, and chicken. Thiobarbituric acid (TBA) values were measured using the distillation method, on the distillates, to avoid interference from sugar in the raisins. Beef, pork, and chicken flavor intensity, rancid flavor intensity, and raisin flavor intensity were evaluated by a trained sensory panel (n = 6). Addition of 2% raisin paste effectively inhibited rancid flavor development for 14 days after cooking in cooked ground beef, pork, and chicken. Sugar added at levels equivalent to that contributed by the raisins inhibited rancidity, probably due to antioxidant effects of Maillard browning products, suggesting that the antioxidant effect of raisins was due to their sugar content

Green Technologies for a More Sustainable Agriculture

For U.S. agriculture to continue along a sustainable path of economic development, further production increases must be generated by technologies that are both profitable and more environmentally benign. In this context, we assess the role of these green or sustainable technologies in steering agriculture along a more sustainable path. However, the lack of markets for the environmental attributes associated with green technologies can limit their development. In addition, simply making a technology available does not mean it will be adopted. Experience with green technologies such as conservation tillage, integrated pest management, enhanced nutrient management, and precision agriculture demonstrates that even when technologies are profitable, barriers to adopting new practices can limit their effectiveness.sustainable agriculture, natural capital, nonrenewable resources, renewable resources, environmental services, green technology, integrated pest management, conservation tillage, enhanced nutrient management, precision agriculture, Environmental Economics and Policy, Farm Management,

French Economic Stagnation

This analysis explores the reasons behind French economic stagnation and discusses why this stagnant state is seemingly irrevocable. Based on a detailed look at the economic regime changes, market restructuring, and the resultant policy direction changes in France starting post-World War II, I contend that the reason for France’s current economic stagnation was their decision to join the EU, resulting in the shift away from dirigisme, a government interventionist economic approach, and toward a market oriented economy. While this assertion goes against the prevalent economic assumption that the market can efficiently govern itself, given the trajectory of the French economy post-market orientation this assumption does not hold true. Finally, as a result of the attenuating effects of market restructuring, the state promised excessive social protections to its citizens paralyzing future administrations in the way of policy reforms. Each subsequent attempt has resulted in either minimal change or uprisings and government acquiescence, thereby making stagnation inexorable

CONCEPTS OF REALITY IN HINDUISM AND BUDDHISM FROM THE PERSPECTIVE OF A PHYSICIST

Concepts of ultimate reality in Hinduism namely Brahman and in Buddhism namely Shunyata are discussed from the perspective of Modern Physics. We find that there is an astonishingly close parallelism between the two completely diverse fields. Some speculations are presented suggesting how this could happen. We also discuss universal consciousness as suggested by the two religions

Gender and irrigation in India: The Women's Irrigation Group of Jambar, South Gujarat

Irrigation management / Women in development / Gender / Female labor / Agricultural credit / Decision making / Irrigation programs / Rain-fed farming / Institution building / Pumping