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The article reports that Gamalsan reinvents the restaurant concept and brings to the Dominican republic a place for fully digital diners with gourmet restaurant of Asian food space design with both graphic and space. Toics include design table was created between the architect Antonio León, the modafoca graphic designers and industrial art; and graphic design was in charge of the Modafoca collective and the architecture in charge of Antonio León mixes asian tradition with global pop culture.

The history of genuine Mexican cheeses, the contribution of the Spaniards during the Conquest and the evolution of Mexican cheeses during the Colony are reviewed; the different categories of Mexican cheeses are studied as well. The modernization of the cheese industry in the 20th century is assesed, particularly the 70s decade, when imitation cheese, based in milk powder, vegetable fat and modern technology boomed into their manufacture. Genuine cheese and imitation cheese nature is also reviewed based on the classical authors and normative international bodies. A classification and explanation of the following categories is proposed: filled, extended, recombined and analogue, and its potential impact on the market and artisanal cheese industry is mentioned. [ABSTRACT FROM AUTHOR]

Rural women's discrimination and the lack of effective implementation of the legislation on gender equality is a phenomenon found around the world. Women have been traditionally the responsible of family care and feeding, thus they have developed productive tasks that allow combining productive and reproductive activities in the farm. Food processing is one of these activities and it allows women to have a paid work or to complement agrarian rents in a context where most of agricultural works are vetoed to them. Nevertheless, women are usually linked to small-scale agricultural projects which prioritize quality and local food production, and the expansion of industrial food systems has worsened the situation of artisan women. In the present research we aimed, through the use of qualitative methodologies, at conducting a diagnosis of the situation of women leading small-scale food transformation projects in Spain while eliciting their main difficulties, needs and claims. [ABSTRACT FROM AUTHOR]

This study applies fuzzy set theory in attempting to evaluate important attributes of the tourism and gourmet business environment in Taiwan. This business environment is composed of various attributes that are difficult to measure. To overcome these challenges, we integrated the fuzzy Delphi method, the decision-making trial and evaluation laboratory method, and the analytic network process to evaluate the business environment. We found that the most significant aspect of the tourism and gourmet business environment is human resources and that the least significant aspect of this industry is market development. The most significant criteria are enhanced industry competitiveness and opportunities to develop the industry. [ABSTRACT FROM AUTHOR]

Purpose: – The increasing importance of branding has been highlighted by many authors and there is a general absence of a clearly defined approach taken by companies to penetrate emerging markets with their brands, especially with reference to the Indian market. This paper aims to investigate brand strategies implemented by food and beverage firms going international and, in particular, to determine how to build the brand strategy on entering emerging markets through acquisitions.Design/methodology/approach – The authors had the opportunity to follow the operation conducted by the Lavazza Company in India for three years (2007-2010), although the majority of the interviews were done in the first two years of the research. The research focused on the brand strategy for the specific case of the Lavazza Company by using a qualitative approach based on interviews with the Lavazza Management. The first session of interviews was carried out during 2007-2008 with two objectives: to understand the Lavazza Company's values and strategies, the Indian culture and the opportunities that this country could offer the Italian company; to follow the strategy used by the Italian Company in order to manage the period of transition after the acquisition of the two Indian companies. The second session of interviews was carried out during 2009-2010 in order to verify the current situation and to finalize the framework developed. Interviews lasted two and a half hours on average and when possible were supported by documentation referring to the strategies adopted in India by Lavazza, and to researches and studies either conducted or commissioned by the Lavazza Company.Findings – The key factors to consider when a European leading brand decides to expand abroad in emerging markets are presented to ensure a successful adaptive brand strategy for the entering company. The authors sum up the main steps to follow in a simple framework, namely a process: of pre-assessment; adaptive brand strategy building; implementation; and monitoring.Research limitations/implications – The investigation is limited to the brand strategy used by an Italian company entering the Indian market. It is further limited to the investigation of a single company, the Lavazza Company of Turin, and the manner in which the brand strategy was adapted in this specific case. If improvements can be made to the framework by using other case studies, this guideline could be very useful to companies looking for a structure before entering an emerging market.Practical implications – The paper offers recommendations on how important firms operating in the food and beverage industry can be most effective in managing their brands abroad and illustrate the required steps and strategic choices that companies need to set in place when deciding to go international.Originality/value – The paper shows how a real multinational company operates in an emerging market. In this way, it is possible for the management to have an example of what happens in reality. [ABSTRACT FROM AUTHOR]

Purple Pelisse is a specialty 'fingerling' potato with purple skin and dark purple flesh. It has medium maturity and sets a large number of smooth, small, fingerling-shaped tubers. The tubers have medium specific gravity and high levels of antioxidants. This potato variety is mainly intended for the fresh market but it can also be used for processing; chips made from Purple Pelisse tubers retain their bright purple color and have a pleasant taste. Purple Pelisse is moderately resistant to common scab and potato virus Y and susceptible to most of the other common potato diseases. Purple Pelisse resulted from a cross between NDOP5847-1 and bulked pollen of red-fleshed potatoes. It was first selected from seedling tubers planted and grown at Madras, Oregon in 2001 and was subsequently evaluated for six additional years in public and industry trials throughout the western U.S, including Western Regional Red/Specialty Trials in 2006 and 2007. Purple Pelisse was officially released as a variety in 2009 by the Pacific Northwest (Tri-State) Potato Variety Development Program. [ABSTRACT FROM AUTHOR]

Abstract: Iberian pig (IP) products are gourmet foods highly appreciated at international markets, reaching high prices, because of its exquisite flavors. At present, there aren''t practical and affordable analytical methods which can authenticate every single piece put on the market. This paper reports on the performance of a handheld micro-electro-mechanical system (MEMS)-based spectrometer (1600–2400nm) for authentication–classification of individual IP carcasses into different commercial categories. Performance (accuracy and instrumental design) of the instrument was compared with that of high-resolution NIRS monochromators (400–2500nm). A total of 300 carcasses of IPs raised under different feeding regimes (“Acorn”, “Recebo” and “Feed”) were analyzed in three modes (intact fat in the carcass, skin-free subcutaneous fat samples and melted fat samples). The best classification results for the MEMS instrument were: 93.9% “Acorn” carcasses correctly classified, 96.4% “Feed” and 60.6% “Recebo”, respectively. Evaluation of model performance confirmed the suitability of the handheld device for individual, fast, non-destructive, low-cost analysis of IP carcasses on the slaughterhouse line. [Copyright &y& Elsevier]