The situation of rural women in Spain: the case of small-scale artisan food producers

La discriminación de las mujeres rurales y la falta de una aplicación efectiva de la legislación sobre la igualdad de género es un fenómeno extendido alrededor del mundo. Las mujeres han sido tradicionalmente las responsables del cuidado y alimentación familiar, en consecuencia han desarrollado tareas productivas que facilitan la combinación de actividades productivas y reproductivas en la explotación agraria. La transformación alimentaria es una de esas actividades que permite a las mujeres tener un trabajo remunerado o complementar la renta agraria en un contexto dónde la mayoría de los trabajos agrícolas están vetados para ellas. Sin embargo, las mujeres suelen estar vinculadas a proyectos que priorizan la producción local y de calidad, y la expansión de la producción industrial de alimentos ha empeorado la situación de las mujeres artesanas alimentarias. En el presente estudio se pretende, mediante el uso de metodologías cualitativas, abordar un diagnóstico de la situación de las mujeres que llevan a cabo proyectos de transformación alimentaria a pequeña escala en España mostrando sus principales dificultades, necesidades y propuestas.

Fishing in Finland

kuv., 10 x 22 cm

Room temperature aging to guarantee microbiological safety of Brazilian artisan Canastra cheese

Canastra cheese is one of the oldest and most traditional cheeses made from raw milk in Brazil. However, this type of practice may have severe consequences for human health. According to the current legislation, any cheese made from raw milk must be aged for at least 60 days. Traditionally, Canastra cheese is consumed after different ripening periods, but consumers usually prefer those that are aged less than eight days. This study aimed to evaluate the effects of physicochemical and microbiological parameters, with emphasis on the pathogenic microbiota regulated by law, on cheese aged at room temperature and under refrigeration. Cheese samples were collected from eight different cheese producers located in the Serra da Canastra region twice a year (rainy and dry seasons) and analyzed with 8, 15, 22, 29, 36, and 64 days of ripening. Room temperature aging effectively reduced pathogens, reaching the total count established by law in 22 days, regardless of the season. However, ripening under refrigeration, it was ineffective in reducing the Staphylococcus aureus counts to the legislation limits, even after 64 days. Therefore, Canastra cheese should be ripened for at least 22 days at room temperature in order to fulfill the safety regulatory limits.

Enterotoxigenic potential of Staphylococcus aureus isolated from Artisan Minas cheese from the Serra da Canastra - MG, Brazil

This study aimed to evaluate the presence of enterotoxigenic S. aureus in the endogenous starter and in Artisan Minas cheeses from the Serra da Canastra. Sixteen samples of endogenous starters and cheese were collected during the rainy and dry seasons. The isolation and enumeration of S. aureus were performed using the PetrifilmTM-Rapid S. aureus Plate Count method. The presence of enterotoxin in the cheese samples was analyzed by the Optimal Sensitivity Plate (OSP) method and the ELFA-VIDAS®-Staph enterotoxin-II assay. S. aureus strains were tested for their ability to produce enterotoxins using the Optimal Sensitivity Plate (OSP) method and the polymerase chain reaction (PCR) assay for the classical enterotoxin genes. The Optimal Sensitivity Plate (OSP) method data showed that staphylococcal enterotoxin A (SEA) was detected in 75% of the cheese samples, but no toxin was detected with the ELFA-VIDAS method. It was found that 12.5% of the isolated strains produced staphylococcal enterotoxin A (SEA) and staphylococcal enterotoxin C (SEC). When using the the polymerase chain reaction (PCR) assay, only one isolate was found to harbor an enterotoxin gene, contrary our expectations. However, discrepancies between the immunological and molecular assays are not uncommon. Despite the fact that most isolates did not produce classical enterotoxins, high S. aureus counts in the cheese samples causes concern since there is a risk of the presence of non-classical enterotoxins.

Antimicrobial properties of lactic acid bacteria isolated from uruguayan artisan cheese

Uruguayan artisan cheese is elaborated with raw milk and non-commercial starters. The associated native microbiota may include lactic acid bacteria and also potentially pathogenic bacteria. Lactic acid bacteria were isolated from artisan cheese, raw milk, and non-commercial starter cultures, and their potential bacteriocin production was assessed. A culture collection of 509 isolates was obtained, and five isolates were bacteriocin-producers and were identified as Enterococcus durans,Lactobacillus casei, and Lactococcus lactis. No evidence of potential virulence factors were found in E. durans strains. These are promising results in terms of using these native strains for cheese manufacture and to obtain safe products.

Photograph - Fishing Trip #1

A photograph of two women and a man fishing.

Photograph - Fishing Trip #2

A photograph of two women and two men fishing. One woman is wearing an apron that reads "Cream of the West and Nelson Finest Canadian Flour" while she holds a fishing net.

Photograph - Fishing Trip #3

A photograph of a woman with a fishing pole and eating melon.

Living and fishing in a marine protected area : balancing traditional fisheries with conservation in Karimunjawa National Park, Indonesia

Cette recherche a porté sur quelques enjeux importants liés à la gestion des aires marines protégées (AMP) en Indonésie en examinant comment celles-ci sont en mesure d'adapter leurs politiques afin de mieux répondre à l'évolution des conditions socioéconomiques et écologiques, quels ont été les impacts socioéconomiques de ces aires, et quelles sont les préoccupations environnementales des acteurs locaux dont les moyens de subsistance dépendent des ressources règlementées. Le «livelihoods framework » a servi de guide pour notre analyse des changements socioéconomiques dans la région, tandis que la notion d’« environmentality » d’Agrawal a fourni les bases théoriques pour l'examen de la formation de sujets environnementaux au parc national de Karimunjawa. Cette étude a montré que les changements de politique apportés au plan de la gestion du parc sont un pas dans la bonne direction, mais que les objectifs importants liés sa cogestion n'ont jamais été entièrement réalisés dans la pratique. Les résultats montrent également que d'importants changements socioéconomiques surviennent dans le parc, de nombreux pêcheurs se tournent vers des moyens de subsistance alternatifs, afin de compenser la baisse des prises de poissons. Enfin, cette étude a révélé que d'importants changements positifs dans les préoccupations environnementales sont survenus depuis la modification du zonage du parc, mais que ceux-ci ne se sont pas entièrement traduits en conformité avec les règles et règlements de l'AMP.

Performance Evaluation of Commercially Important Indian and Imported Fishing Hooks

Fishing Technology Division, Central Institute of Fisheries Technology

Studies on the exploratory trawl fishing and significance of selectivity in trawl fishing gear for conservation of marine fishery resources with special reference to the inshore waters off Mangalore

School of Industrial Fisheries, Cochin University of Science and Technology

Studies on Inland Fishing Gears of North Kerala

School of Industrial Fisheries,Cochin University of Science and Technology