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Abstract:The proposed conceptual framework explores how small-scale farms can combine agricultural products and tourism into an eco-innovation strategy. This paper presents a case study conducted on a family-run farm within the territory of the Paiwan tribal community of the North Dawu Mountain situated in the Central Mountain Range of Taiwan. The area has become an important coffee-farming region since the Japanese colonial period between 1895 and 1945. For many years, most of the indigenous farmers of the area have cultivated varieties of coffee plants using traditional, non-commercial methods, such as a single-sale channel. The small-scale farmer implements an integrated approach that systematically optimizes supply chain relationships to improve both the upstream and downstream sides of agri-food tourism services. The upstream element of agri-food tourism, for example, can be adjusted to employ organic or "natural" farming methods that allow small-scale farmers to secure an "organic" certification. Based on this approach, a small farm is gradually transformed into a type of educational institution that can demonstrate to customers the methods for farming high-quality organic coffee while also attracting tourists of various backgrounds to experience the downstream components of agri-food tourism in a recreational setting. This case study highlights how a particular small-scale farmer plays an important role in attracting other tribal farmers to engage in sustainable practices that help preserve cultural, social, and environmental systems while also presenting agri-food tourism as a brand identity.

This paper explores the impact of low-carbon service operations on responsible tourist behavior within sustainable cultural tourism. A proposed conceptual framework is used to examine this largely ignored situation through the case study of Xiao Liuqiu Island. The small island in Taiwan reveals a previously understudied phenomenon in sustainable island tourism. The psychological processes connecting cultural and cross-cultural experiences with sustainable tourism are explored using primary and secondary data collected through in-depth interviews of domestic tourists and online reviews of foreign tourists, respectively. Data analysis reveals the significant result that sustainable island tourism comprises two important elements: a supply and a demand side of a destination. The supply side describes low-carbon service operations—which include food, lodging, and ecological tourist activities—while the demand side reflects tourist behaviors—expressed through cognition, emotion, and motivation as well as authenticity. In addition, this paper makes an important contribution to management by emphasizing the need for careful attention to tourism psychology, particularly in natural and ecological environments that use tourism as a marketing strategy in cultural ecosystems services (CES).

The micronization of an asthma active pharmaceutical ingredient, fluticasone propionate, using the supercritical antisolvent (SAS) process was investigated in this study. The most commonly used supercritical carbon dioxide was employed as the antisolvent. The effects of five process parameters, including operating temperature, operating pressure, solution flow rate, solution concentration, and nozzle diameter, were compared and discussed. The physical properties of micronized fluticasone propionate were examined by the particle size analyzer, the scanning electron microscope and X-ray diffractometer. The cross interaction effect of operating temperature and pressure was observed in the SAS treatment of fluticasone propionate and verified by the method of calculated mixture critical point (MCP), using the predictive Soave-Redlich-Kwong equation of state. Operation slightly above the MCP was suggested for successful micronization of fluticasone propionate.

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