The objective of this study was to analyze the impact of factors that influence consumer satisfaction (CSAT) and how emotions and sensory attributes are related to the consumer's preference for Habanero pepper. In Phase 1: A total of 202 Habanero pepper consumers responded to a structured survey to determine the influence of factors on satisfaction using the Partial Least Squares (PLS)-Path modeling technique.In Phase 2: A total of 498 pepper consumers evaluated images of immature, intermediate-ripened, and ripened Habanero peppers assigning emotions, sensory attributes, and liking level for each chili image. Results showed that the relationship between intrinsic, extrinsic quality, and consumer safety influenced CSAT. Immature and ripened chili peppers were most preferred. Immature chilies elicited calm, bored, tame, and mild emotions that were related to attributes green vegetable, fresh leaf, and crunchiness. Ripened Habanero peppers elicited emotions such as loving, pleasant, active, worried, satisfied, happy, guilty, wild, aggressive, and joyful that were related to attributes mouth heat, mouth hardness, mouth numbness, and pungency. Satisfaction of Habanero pepper consumers is influenced by safety, extrinsic and intrinsic quality which includes emotions and sensory aspects such as color and texture. Practical ApplicationsThe use of online questionnaires is an effective tool to collect data for the explanation of the relationships between intrinsic and extrinsic factors from the consumer's point of view and for the evaluation of sensory attributes and emotions evoked

The objective of this study was to validate the Pivot sensory technique for sensory analysis of adulterated coffees. The Pivot technique was modified (instructions and determination of the values of the unadulterated sample considered Pivot). A total of 130 consumers evaluated five pairs of samples (Pivot vs. five coffee samples adulter-

Objective: To determine the effect of the addition of Leucaena leucocephala andGuazima ulmifolia foliage on the production parameters and carcass yield of NewZealand rabbits.Desing/methodology/approach: 30 rabbits (15 females and 15 males) of the NewZealand breed were used, distributed in three treatments (five females and five males),which consisted in feeding 200 g of concentrated food per day + 100 g of fresh L.leucocephala or G. ulmifolia foliage, and a control group with no supplementation.Results: The total voluntary intake was not affected by the treatments or gender of therabbits; an average value of 158.9 g day -1 was recorded. Weight gain was 27.2 g day -1on average. The average slaughter weight of the rabbits was 2523 g. The carcassweight was 1,297 g and the average carcass yield was 51.6%. The dissectable fat 2content was lower in rabbits on supplements (F = 6.70, P = 0.001) with values of 1.6, 1.8and 2.11% with fresh foliage of G. ulmifolia, L. leucocephala and withoutsupplementation, this variable was not affected by gender. The viscera proportion wason average 24.3%. The average meat: bone ratio was 5.6.Limitations on study/implications: It was not possible to carry out bromatologicalanalyzes of the foliages or their digestibility.Fingings/conclusions: Supplementation of rabbits with foliage of G. ulmifolia and L.leucocephala decreases the proportion of dissectable fat and did not affect theproduction parameters and carcass yield.

<p><strong>Background. </strong>In Campeche, Mexico, livestock takes place in generally unfertilized grasslands and acahuales, where cattle rarely receive veterinary treatment. These characteristics suggest that some livestock producers could adopt organic production, but their availability for adoption is uncertain and there is little information to assess their feasibility.<strong> Objective.</strong> Evaluate the change capacity of the conventional livestock systems of Campeche with respect to the organic production model and specify the critical points in management that must be improved in the transition to organic farming.<strong> Methodology.</strong> Semi-structured interviews were conducted with 74 livestock producers belonging to the BioPaSOS-CATIE Campeche project, in locations in the municipalities of Escárcega, Champotón and Calakmul, as well as direct observations in cattle ranches. The information obtained was used in the Multi-criteria Organic Livestock Conversion Index (OLCI); built with 10 indicators and 35 variables.<strong> Results.</strong> OLCI showed a low level, but close to the intermediate level of organic standards. Indicators close to standards were: breeds and reproductive management, soil fertilization and feed management. Indicators that move away were: herd safety, ecological weed control in pastures and crops, pest and disease control in pastures and crops, veterinary prevention and treatment, animal welfare, sustainable pasture management and ecological management. <strong>Implications.</strong> The results obtained are useful for livestock producers in the state of Campeche, since strategies can be generated that allow the conversion of their production systems to an organic livestock model. They are also a benchmark for future research related to the subject of sustainability assessment or organic livestock using indicators. <strong>Conclusions. </strong>The evaluated livestock systems presented a low level of conversion to the organic production model. Critical points in management that hinder the transition to organic livestock are: sanitary hygiene control, application of synthetic herbicides and insecticides, breastfeeding up to eight months, appropriate stocking rate, use of a silvopastoral system and mainly advisory and training for organic certification, organic development plan and certification, internal control of the organic process and incentives for organic livestock production.</p>

El propósito del presente estudio fue determinar la eficiencia de tres técnicas sensoriales para la caracterización de quesos artesanales elaborados con diferentes cuajos comerciales en sistemas de producción. Quesos frescos elaborados con diferentes concentraciones de cuajos comerciales fueron caracterizados mediante las técnicas QDA®, Perfil Flash y Napping®-Perfil Ultra-Flash. Los datos fueron analizados en tres etapas: 1) Generación de vocabularios y desempeño por panel; 2) Comparación de vocabularios y mapas sensoriales y 3) Comparación de la discriminación sensorial. Los resultados mostraron que mediante la técnica QDA® se obtuvo un vocabulario sensorial de nueve atributos de 29 propuestos. Con la técnica Perfil Flash solo 39 de 82 atributos fueron significativos y con la técnica Napping®-Perfil Ultra-Flash solamente 20 de 64 atributos fueron importantes. Los quesos fueron clasificados correctamente en función al tipo y concentración de cuajo mediante la técnica QDA®. Sin embargo, el poder de discriminación alto se obtuvo con la técnica Perfil Flash. Se concluye que la técnica Perfil Flash es eficiente para la generación de terminología sensorial y diferenciación de quesos artesanales. Aunque, la combinación de las técnicas Perfil Flash y QDA® pudieran ayudar para obtener una mejor definición en la caracterización sensorial.