The article substantiates the determinants of innovative inclusion of brand management of food enterprises on the basis of a benchmarking approach, which allows managing the capitalization of entities, assessing the sensitivity of brand capital to the volatility of domestic and global market prices. The method of comprehensive evaluation is presented and the classifier of the integral of objects of the internal and external environment of effective use of brand capital of food enterprises is developed. It has been proven that the economic effect of innovative activities of food enterprises is the main internal source of growth in their market value, provided that the negative market factors of the external environment are leveled. The model of the integration of brand capital into the general capitalization management system of the food enterprises is given. The rate of growth of capital investment in innovation is analyzed and the structure of financing inclusiveness of brand capital (intangible assets) of food enterprises of the Ukraine is determined. The global supply balance of the main groups of products to exporting countries and the level of volatility of world prices according to the FAO's food index are presented. Calculated correlation dependence of profit on interest futures spot contracts (USDC) of food enterprises on a set of variable indicators. The forecast value of capitalization (market value) of food enterprises of the Ukraine was determined due to the annual increase in the value of brand capital.
Sour cherry is a valuable fruit crop which is in demand on the European market. At present the interest to sour cherry fruits increases due to their high nutritional value and to sensory properties of a sour cherry. It promotes to the expansion of a cultivar assortment of a fruit crop and stimulates the acquisition of knowledge about the fruits quality. The purpose of the research was to develop the mathematical model for the forecasting of a formation of fruit and stone weight in sour cherry cultivars irrespective of the environmental conditions. The research was conducted during 2007-2019 in the conditions of a Southern- Steppe zone of Ukraine. Theoretical, measuring and weighing, statistical. For the study, fruits from 10 varieties of cherries in the stage of consumer ripeness (100 pieces) were selected from 3-5 typical trees. The fruits were weighed and the weight of one fruit was determined. The average cherry fruit weight during the years of studying equaled 5.93 g, and the average stone weight equaled 0.39 g. Three sour cherry cultivars (Siyanets Turovtseva, Griot Melitopolskyi and Vstrecha) with the biggest average weight of a fruit from 7.48 t & ocy; 7.87 g were chosen. The sour cherry cultivars Siyanets Turovtsevoi, and Vstrecha were characterized by a big fruit weight under optimal variability of 16.68% and 18.82% respectively. The cultivar Shalunia had the lightest stone weight in sour cherry fruits. The optimal correlation between the stone weight and the cherry fruit pulp (4.8%) was determined in a Vstrecha. According to a two-way analysis of variance, the dominating effects of the environmental conditions on the formation of a fruit weight and on the formation of a stone weight in fruits of sour cherry have been established. The average monthly precipitation in May and the average monthly air humidity during a year, which received the 1st and the 2nd ranks, had decisive effects on the formation of fruit and stone weight in the fruits of a sour cherry.
This study investigates the biofortification of apple juice with calcium and magnesium using eggshells and almonds as natural sources. Addressing the global issue of micronutrient deficiencies, our research offers a sustainable and economical solution. We fortified apple juice with essential minerals and conducted physicochemical analyses, confirming significant increases in calcium and magnesium content. The fortified juice showed enhanced antimicrobial activity and increased antioxidant capacity. Sensory evaluation indicated no significant difference in consumer acceptability between fortified and non-fortified juice. This approach not only improves nutritional value but also utilizes eggshell waste, aligning with sustainable development goals. The findings suggest that biofortified apple juice could be an effective strategy for combating micronutrient malnutrition and promoting public health. Further research is needed to explore long-term effects and consumer acceptance on a larger scale.
Even though green manuring is regarded as one of the promising tactics in the sustainable agricultural system, there is scanty investigate on effects integrating green manure with fertilizers, particularly in the red, unfertile soils. In study, influence of two green manure form of plants (Milk vetch besides Ryegrass) along with applied fertilizers to the total microbial populations, the microbial activity, the microbial biomass and the potential predicted function in the growth, and the incorporation time periods were evaluated. The fertilizer management strategies that were taken into the consideration in this study include the organic manure, humic acid, and mineral fertilizers. The results indicated that integrating green manure with organic fertilizers enhanced the bacterial community's alpha-diversity while the fungal community diversity was suppressed. Observations were made showing that green manure affected the growth and incorporation periods of the varying microbial populations that were found in the soil whereby taxa such as sulfur, nitrogen and carbon group were affected. Thus, this the boost of infertile red soil's microorganisms, and the fertilization process.
The purpose of this study is to investigate the elements that have an impact on the reduction of food waste in the hospitality industry in Saudi Arabia. These elements include the role of motivation, sustainable inventory management, and packaging functions. The study's overarching goal is to find ways to improve food waste reduction initiatives by gaining a better understanding of how these factors combine to influence waste management practices. A structured questionnaire was given to 253 Saudi responding hotel and restaurant employees and their inventory supervisors. This study uses scales developed in previous studies to measure the data. Stata-SEM was used in order to test the hypotheses and explore the variable correlations. The major mediator between waste reduction behaviour and motivation to minimize food waste was found to be sustainable inventory management. Other major moderators were packaging functions. These results tend to suggest that both internal motivating factors and external operational procedures are crucial in the managing of food wastes effectively. This paper has emphasized how motivation, inventory management, and packaging can help in reducing food waste. The paper intends to provide practical advice on waste management to the hotel industry, so that the industry could be made more sustainable and eco-friendly.
