No abstract

No abstract

Detailed information about the amount of allergenic protein ingested by the patient prior to an allergic reaction yields valuable information for the diagnosis, guidance and management of food allergy. However, the exact amount of ingredients is often not declared on the label. In this study the feasibility was studied for estimating the amount of allergenic protein from milk, eggs, peanuts and hazelnuts in frequently consumed composite and non-composite foods and per bite or sip size in different age groups in the Netherlands. Foods containing milk, egg, peanut or hazelnut most frequently consumed were selected for the age groups 2–3, 4–6 and 19–30 years. If the label did not yield clear information, the amount of allergenic protein was estimated based on food labels. Bite or sip sizes were determined in these age groups in 30 different foods. The amount of allergenic protein could be estimated in 47/70 (67%) of composite foods, which was complex. Estimated protein content of milk, egg, peanut and hazelnut was 2–3 g for most foods but varied greatly from 3 to 8610 mg and may be below threshold levels of the patient. In contrast, a single bite or sip can contain a sufficient amount of allergenic protein to elicit an allergic reaction. Bite and sip sizes increased with age. In every day practice it is hard to obtain detailed and reliable information about the amount of allergenic protein incorporated in composite foods. We encourage companies to disclose the amount of common allergenic foods on their labels.

Onions are a popular product in Bangladesh, mostly used as spices to give aroma, taste and flavor to food. Onions are used in all types of curries and salads being prepared on a daily basis in homekitchens and restaurants. Generally for vegetable supply chains in Bangladesh, post-harvest losses and shrinkage are considered main weaknesses and losses are estimated to be higher than 5%. Food Loss and Waste (FLW) studies for onion in Bangladesh are scarce but indicate that the loss percentage increases with the length of the supply chain. An opportunity for the onion supply chain in Bangladesh is to work towards reducing food losses at various links of the chain. This onion value chain analysis in Bangladesh is performed as a first step with the aim to develop a strategic action agenda on the onion supply chain for the four city corporations in Dhaka. It focusses on identifying the leverage points for reducing food losses for onions in order to improve the performance of the onion value chain and thereby to increase the amount of onions that reach consumers and enhance food availability. This strategic action agenda focusses on the (post-)harvest supply chain up to and including food retail and processing.The analysis of the onion value chain is drafted based upon data and information gathered in two literature studies, a workshop conducted with multiple actors in the supply chain and extensive interviews conducted with individual actors in the supply chain. The interviewees included agricultural producers, intermediaries and truck drivers in Kushtia, Pabna, Faridpur, Rajshahi and Rajbari districts, and wholesalers, retailers, mobile vendors and institutional users located in Dhaka North, Dhaka South, Narayanganj and Gazipur city corporation area.Part of the produced onions cannot be sold or do not meet the right quality, and do not go to the intended market. Products that do not have the right quality for the intended market are used for home consumption, charity, animal feed or landfill. Losses occur during harvesting, since some onions were harvested immature, onions were perished or damaged during the harvesting activity, or the agricultural producers remain with unsold onions. Onions in Bangladesh spoil quickly due to the poor quality onions due to wrong use of inputs, and the high moisture content due to improper drying. The economic losses at agricultural producers are estimated at 2.4% of the total production volume. The highest economic losses in the post-harvest supply chain occur at mobile vendors (4.6% of total input volume) and retailers (4.1% of total input volume), since they most often lack the ability to sell all onions before spoiling. Overall low quality onions will perish in time and often express itself later in the supply chain. This forces agricultural producers and other actors to sell their onions quickly after harvest or purchasing, and limit their ability to store the onions till after the peak supply to get a better price.Other challenges related to the post-harvest supply chain originate...

No abstract