Feasibility study of the project of using sesame oil of its own production in a public catering enterprise

Abstract

Development of technology for new food products with desired properties is a long-term process and requires the involvement of significant resources. At the early stages of innovation, when developing a technical and technological image of a new product, it is necessary to assess the risks and future efficiency of its production and implementation. On the basis of preliminary studies, a technology and formulation of fat and oil products based on a composition of stabilizers and structure-forming agents, including protein products from sesame seeds, have been developed. The article is devoted to the assessment of factors associated with the purchase of raw materials, their quality and availability in the conditions of a public catering enterprise.

Yield and Quality of Sesame Under Various Weed Removal Periods and Predicting the Optimum Weed Control Time

“…Yield loss percentage began to decrease with increasing removal periods until it reached acceptable losses, which are estimated to be from 10 to 12% as compared with the yield of weedy-free treatment according to previous studies [22,23] at a period of 3 weeks after emergence. Therefore, the critical period for weed competition of the three cultivated sesame varieties was estimated to be during this period as shown in Figure (7).…”