Pineapple processing plays an important role in juice preservation. Because the quality of the pineapple juice is affected by the processing technology applied, the effects of pasteurization and other preservation methods on the overall juice quality were discussed. During juice processing, microorganisms are destroyed and chemical changes occur. To optimize processing conditions, knowledge of the kinetics of these reactions is needed, but as of yet, data on the degradation of the amino acids and vitamin C and the change in sugar contents during pineapple juice pasteurization are scanty. Furthermore, the kinetics of hydroxymethylfurfural production should be investigated by a precise technique such as high-performance liquid chromatography.

In general marketing theory, marketing systems are assumed to adapt to facilitate further economic development. However, such adaptability may be less obvious in the context of developing countries due to features in the social matrix of these countries. The present study explores adaptation in the Beninese pineapple marketing system in the first ten years after the introduction of the pasteurization process as a development intervention. Qualitative and quantitative insights across a broad spectrum of actors in the pineapple system reveal that adaptability to the intervention has been very slow and virtually absent at an aggregate level. These findings suggest that to make optimal use of the economic development effects of interventions, effects must be considered beyond the primary actor on which they are targeted. This may require complementary marketing interventions at different actors in the system. The marketing systems approach this study adopts seems useful to identify these key actors for complementary interventions.

High quality products can be produced only from high quality raw materials. The best agricultural practices that lead to pineapple fruits of desirable quality were investigated in the present study, focusing on the quality of the derived pasteurized juices. Physicochemical characteristics and sensory quality of the juices were determined in relation to planting density and fertilizer formulation, namely the K 2 O:N ratio. Three planting densities (D1: 54 400 plants/ha, D2: 66 600 plants/ha and D3: 74 000 plants/ha) and three K 2 O:N ratios (E1: 0.37, E2: 1.0 and E3: 2.0) were applied in nine treatments. Fruits were harvested and processed into juice following a standardized process. Pasteurization was applied after bottling, at 85°C for 15 min. Juices' pH, total soluble solids, color and density were determined. Sensory profiles were established by 14 trained panelists using the Quantitative Descriptive Analysis (QDA) method and their acceptability was evaluated. Results showed that the lower the planting density, the less yellow the pasteurized juice. The K 2 O:N ratio increased the juices' degrees Brix from 13.1 to 14.4 and the yellow color. Pineapple fruits produced at a density of 54 400 plants/ha with a K 2 O:N ratio of 1.0 (D1E2) yielded the most sweet, least acid and pasteurized juice most liked by consumers, supported by high values of degree Brix and pH. Juices with the closest similar sensory appreciation were those obtained from treatments D3E2 and D3E1. Pineapple farmers that furnish their products to juice processors should adopt one of the best combinations stated in this study.

This study evaluated the suitability of physically damaged pineapples, variety “MD2,” that were stored for up to 9 days at 20C for the production of fresh pineapple juice. Fresh pineapples were bruised and cut in different ways. The study showed an interaction effect of the physical damage treatments and storage duration on juice pH, total soluble solids and sucrose content. However, bruising and cutting treatments did not affect the physicochemical qualities and vitamin C content of the fresh juice. Furthermore, storage of pineapple fruits for up to 9 days was accompanied by an increase of glucose and fructose. Practical Applications Damaged pineapples can be sorted at wholesale level, stored at 20C and used to produce a juice of similar physicochemical characteristics as the fresh juice. Furthermore, storage of pineapples is accompanied by a change in the sugar composition; processors may use this insight to produce sweeter juice.

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gboma is a leafy vegetable commonly consumed in Benin, which plays an important role in food security. This study assessed the handling and preservation practices as well as quality attributes of gboma along the supply chain in Southern Benin. A survey among 785 people (285 producers, 180 whole salers/retailers, and 326 consumers) living in four Departments of Benin was conducted to evaluate the consumption frequency, the transportation mode, the preservation methods and quality attributes of gboma during purchasing. The survey revealed that, in general, gboma sauce is consumed twice to three times a month in all the departments covered. Different practices, including humidification, were used to preserve the leaves during selling. Traditional baskets or old clothes were used for the transportation and storage of gboma. Important quality attributes mostly used by actors during purchasing were freshness and color followed by physical damage and, to a lesser extent, weight and leaf surface at different degrees. gboma is currently sold in informal markets; however, improving handling and selling practices could preserve the freshness of this leafy vegetable that could then be placed in conventional supermarkets. Thereby, the selling and consequently the production level will increase, with positive impact on the income of producers.

Soybean value chains are an important means to supply the growing demand for protein in Africa and a source of income for farmers and processors. In Benin, the functioning of chains is however hindered by heterogeneous quality levels, the entrance of foreign traders, and a lack of support from the government and macro-level organizations. The local nongovernmental organization Sojagnon (the association of development of soybeans in Benin) has the mission to reorganize the Beninese soy system. It worked among others on the improvement of seed quality, the professionalization of farmers and processors, the development of a soybean value chain. In this case study, Patrice Sèwadé, Sojagnon’s chairman reflects on the interventions of the past years and wonders what the next actions should be. The case highlights the role of local entrepreneurs and organizations in the rapid transformation of the African agri-food environment.

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