Front Nutr
Amity School of Economics, Amity University, Noida, Uttar Pradesh, India.
Published: August 2024
This study explores the transformative potential of sustainable pork production and processing as a tool to empower tribal women in the northeast region (NER) of India. The NER is faced with multiple challenges, such as poverty, gender inequality, and poor livelihood methods. Therefore, enhancing sustainable production and processing methods for pork, which is their staple food, presents not only an opportunity for the socio-economic development of the region but also an effective tool for the economic empowerment of tribal women. Through a primary survey of pork value chain actors in Assam, Meghalaya, and Nagaland (the largest producers and consumers of pork in the NER), the study outlines the current practices and barriers to sustainable pork production methods. Although the consumption of pork has remained unchanged and that of processed pork items is on the rise, the production of pork is drastically declining. Therefore, reviving pork production in the NER can be instrumental in building sustainable livelihood models, especially for tribal women in the region. The study explores the effectiveness of a community-based, 'model village approach,' where capacity building around sustainable pork production, processing, and waste management techniques results in the economic empowerment of women. The findings from the post-impact analysis of the capacity-building approach call for policy intervention and the establishment of supportive networks to enhance the growth of a sustainable pork production system across NER, thereby contributing to the attainment of Sustainable Development Goal (SDG) targets proposed by the Indian economy.
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http://dx.doi.org/10.3389/fnut.2024.1425020 | DOI Listing |
Cells
January 2025
Chongqing Academy of Animal Science, Chongqing 402460, China.
Porcine latissimus dorsi muscle (LDM) is a crucial source of pork products. Meat quality indicators, such as the proportion of muscle fibers and intramuscular fat (IMF) deposition, vary during the growth and development of pigs. Numerous studies have highlighted the heterogeneous nature of skeletal muscle, with phenotypic differences reflecting variations in cellular composition and transcriptional profiles.
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Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Grønnegårdsvej 2, Frederiksberg C, 1870, Denmark.
Background: Umbilical outpouchings (UOs) in pigs are a multifactorial disease and little is known about effective prevention strategies and risk factors for UO development. UOs are common in Danish pigs and legislation complicates and increases the cost of keeping and raising pigs with UO. Recommendations for preventive measures exist but the scientific evidence behind the recommendations is often lacking.
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College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University, Shanghai 201306, China. Electronic address:
This study investigated the effects of pigskin gelatin hydrolysates (PGH, 4 %) as a cryoprotectant on the formation of advanced glycation end-products (AGEs) in pre-heated pork subjected to freeze-thaw cycles and subsequent reheating. During the freeze-thaw process, PGH significantly mitigated the increase in α-dicarbonyl precursors (α-DPs) and AGEs compared to the control group. Specifically, the levels of glyoxal and methylglyoxal decreased by 4.
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January 2025
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China. Electronic address:
Raw pork is prone to oxidation and rancidity as it contains a high level of unsaturated lipid molecules. Reliable biomarkers to benchmark pork freshness and their formation have not been systematically investigated. The results indicated that the peroxide values, TVB-N and rancid volatiles dramatically increased in pork during the storage period (4 °C, 0-9 d).
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Faculty of Public Health, Kasetsart University Chalermphrakiat Sakon Nakhon Province Campus, Sakon Nakhon 47000, Thailand.
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