Capturing Demand for Functional Foods: A Case Study from the Tart Cherry Industry

Thornsbury, Suzanne; Martinez, Lourdes R.

doi:10.1093/ajae/aar077

Cited by 8 publications

(11 citation statements)

References 4 publications

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“…In other words, this research confirms what has reported in previous studies showing that the potential premium price in favor of functional foods not only depends on its functional properties but also from other characteristics that go beyond its intrinsic healthy properties (Annunziata & Pascale, 2009;Falguera et al, 2012;Thornsbury & Martinez, 2012).…”

Section: Discussionsupporting

confidence: 91%

“…Several studies have shown that consumers purchase functional foods because they recognize health promoting properties not found in conventional foods (Annunziata & Vecchio, 2011). However, consumption of functional foods depends not only on their healthful features but also on other factors like price and taste that influence consumer choice (Falguera et al, 2012;Annunziata & Pascale, 2009;Thornsbury & Martinez, 2012).…”

Section: Introductionmentioning

confidence: 99%

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The role of beliefs in purchasing process of functional foods

Pappalardo

Lusk

2016

Food Quality and Preference

105

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Section: Discussionsupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

The role of beliefs in purchasing process of functional foods

Pappalardo

Lusk

2016

Food Quality and Preference

105

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“…Growing tart cherries can be a risky enterprise, because cherry trees are sensitive to multiple environmental stresses, and cherry orchards require a long investment period (at least 6 years after planting) before farmers see a return from their crop (Thornsbury and Martinez 2012). From the core system perspective (Fig.…”

Section: Utah County Tart Cherry Productionmentioning

confidence: 99%

“…After the massive 2002 crop failures, domestic customers turned to imported cherries. Before this time, US cherry markets had been isolated from foreign markets, but since 2002, imports have remained high (Thornsbury and Martinez 2012). However, strong national institutional support maintains stable markets for cherry growers, reducing their vulnerability to climate shocks, either locally in Utah County or over 1500 miles away in Michigan.…”

Section: Utah County Tart Cherry Productionmentioning

confidence: 99%

Cascading impacts of climate change on southwestern US cropland agriculture

et al. 2018

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The interior southwest United States is one of the hottest, driest regions on the planet, yet irrigated cropland agriculture is successfully practiced where there is access to surface water and/or groundwater. Through climate change, the southwest is projected to become even hotter and drier, increasing the challenges faced by farmers across the region. We can assess the vulnerability of cropland agriculture, to assist in developing potential solutions to these challenges of warming temperatures and water scarcity. However, these types of biophysical vulnerability assessment usually generate technological or policy-level solutions that do not necessarily account for farmers' ability to respond to climate change impacts. Further, there are non-climatic factors that also threaten the future of agriculture in the region, such as population increase, loss of agricultural land, and increasing competition for depleting water resources. In this paper, we assert that to fully address how southwestern farmers may Climatic Change (2018) 148:437-450 https://doi.org/10.1007/s10584-018-2220-

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“…In particular, tart, a baked product consisting of a filling over a pastry base with an open top, has been consumed by many people whilst enjoying their brunch and dessert (Boyle J & Kolbe AL 2002). Not only bakeries but also food manufacturers have produced tarts with the expansion of brunch and dessert markets (Worosz 2016 ; 32(6):677-685 http://www.ekfcs.org MR 2006, Thornsbury S & Martinez L 2012. As a filling material in tarts, purple sweet potatoes have been increasingly used because of their taste and health benefits imparted by the presence of phenolic compounds and anthocyanins (Konczak-Ilsam I et al 2003, Kano M et al 2005, Yang HS 2012.…”

Section: ⅰ Introductionmentioning

confidence: 99%

Quality Characteristics of Tarts Made with Molecular Press Dehydrated Purple Sweet Potatoes during Storage

Cho¹,

Kim²

2016

KFCS

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Purpose: Molecular press dehydration is one of the dehydration methods. The purpose of this study was to investigate the quality characteristics of tarts made with dehydrated purple sweet potatoes during the storage period. Methods: Quality characteristics of purple sweet potato tarts were evaluated by analyzing moisture content, water activity, total phenolics, anthocyanins, 2,2-diphenyl-1picrylhydrazyl (DPPH) free radical scavenging activity, color, and sensory evaluation for 45 days of storage. Results: Moisture content of tart crust made with molecular press dehydration treated purple sweet potatoes with concentrations of 20%, 40%, 60%, and 80% maltodextrin as a dehydrating agent for 45 days was 8.47%, 7.95%, 6.96%, and 6.24% respectively; however, the moisture content of non-treated tart crust was 11.99% (p<0.05). Total phenolics, anthocyanins, and DPPH free radical scavenging activity of dehydrated purple sweet potato tarts were lowered than those of non-treated tart (p<0.05). Conclusion: These results indicated that tarts made with molecular press dehydrated purple sweet potatoes had effectively controlled moisture content and water activity during storage although total phenolics, anthocyanins, DPPH free radical scavenging activity, color, and sensory evaluation were decreased.

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Capturing Demand for Functional Foods: A Case Study from the Tart Cherry Industry

Cited by 8 publications

References 4 publications

The role of beliefs in purchasing process of functional foods

The role of beliefs in purchasing process of functional foods

Cascading impacts of climate change on southwestern US cropland agriculture

Quality Characteristics of Tarts Made with Molecular Press Dehydrated Purple Sweet Potatoes during Storage

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