Suchergebnisse

En este artículo se analizan las actitudes de los agricultores ante la política agroambiental. Para ello, se recurre a un enfoque multidimensional (económico, social y medioambiental), que permite analizar el sistema de preferencias de los agricultores ante esta política. El predominio de una u otra dimensión a la hora de acogerse a un programa agroambiental dependerá de ese sistema de preferencias y de cómo éste interrelaciona con una estructura de oportunidades en la que intervienen, además de factores sociodemográficos y estructurales, la naturaleza y el contenido de los programas y las actitudes y estrategias de la Administración y de las organizaciones profesionales agrarias (OPA). ; In this article the author analyses farmers' attitudes facing with agri-environmental policy. To this end, a multidimensional approach is chosen (economic, social and environmental) allowing to analyse the farmers' preferences framework. What dimension predominates in deciding to apply or not for an agri-environemental measure depends on that preferences framework, and on how it interacts with an opportunities structure made up of the content and nature of agri-environmental programme and the attitudes and strategies of governments and farmers' unions.

This article analyses how the topics linked to water management have changed in social perception and political agenda in Spain. From a hydraulic and agricultural-oriented logic it has shifted toward other more integral and multifunctional one, where the Ministry of Environment is the most relevant player. In such a social and political context, the new orientations of rural development policies are analysed, particularly in relation to the sustainable management of water resources in farming sector and their implications on territory. The authors propose a typology of irrigable areas in Spain, and analyse the process of implementation of the new European Regulation on Rural Development (Reg. 1690/2005). The conclusion is that this new policy could be a useful tool to promote the environmental sustainability of these areas only if there was a good coordination between agricultural and environmental departments at the regional level. ; En este artículo se analiza la percepción social y política de los temas relacionados con la gestión del agua en España, mostrando cómo se ha pasado de una lógica hidráulica y sectorial (agraria), canalizada a través de los ministerios de Obras Públicas y Agricultura, a otra integral y multifuncional, en la que se valoran sus implicaciones territoriales y en la que asume protagonismo el ministerio de Medio Ambiente. En ese contexto, se analizan las nuevas orientaciones de las políticas de desarrollo rural, especialmente en lo relacionado con la gestión sostenible de los recursos hídricos en la agricultura y sus efectos sobre el territorio. La diversidad del regadío agrícola en España es analizada por los autores, proponiendo una tipología de zonas regables con problemas de eficiencia, y valorando en qué medida las acciones contempladas en el nuevo Reglamento europeo de Desarrollo Rural (FEADER) pueden ser un instrumento útil para avanzar en la sostenibilidad ambiental de dichas áreas. La conclusión de los autores es que la utilidad de esta nueva política de desarrollo rural dependerá de que exista una adecuada cooperación entre los departamentos de agricultura y medio ambiente a nivel regional.

11 Páginas.-- 3 Figuras.-- 3 Tablas ; The transformations that may suffer directly brined table olive fat during processing were studied using cracked Aloreña de Málaga olive as a model. The classical studies showed that storage increased acidity and K270, but not peroxide value, K232 and ΔK. FA profiles, nutritional fat subclasses, and TAGs suffered several significant changes along processing, although some could be spurious. Compositional data (CoDa) analysis identified C18:2n-6 and C18:1c, and their corresponding TAGs as the most affected compounds, conclusion that was particularly evident after weighted CoDa log-ratio analysis (LRA). Thus, CoDa analysis is a promising alternative statistical tool to study table olive FA, TAG profiles and fats in general. Most of the quality parameters' values and FA and TAG concentrations were compatible with Virgin Olive Oil (VOO), showing that the fat quality and nutritional characteristics of natural green olives in brine could be comparable to that of VOO. ; This work was supported by the "Comisión Interministerial de Ciencia y Tecnología" (CICYT-EU Spanish Government) under projects AGL2009-07436/ALI and AGL2010-15494/ALI, partially financed by European Regional Development Funds (ERDF) and Junta de Andalucía through financial support to group AGR-125. We also thank Elena Nogales Hernández for technical assistance. ; Peer reviewed

20 Páginas.-- 3 Tablas.-- 8 Figuras ; This work aims to study the effect of the green Spanish-style table olive processing and extraction method of fat on its minor components. For this purpose, it uses standard multivariate analysis (developed for Euclidean space), Compositional Data (CoDa) analysis (for data in the simplex) and Multiple Factor analysis (MFA). Overall, processing had a scarce effect on most of the minor components except ethyl and methyl esters and diacylglycerols, which markedly increased during fermentation; however, these compounds in table olive do not have the negative connotations that those in olive oil do since they are normal metabolites from the yeast microflora habitually present during the process. The work also showed that the quantification of minor components in table olive fat was an extraction-dependent method since Soxhlet increased the concentrations of fatty alcohols, triterpene dialcohols, sterols, waxes and polar compounds. Regarding statistical methods, CoDa analysis strategies were successfully applied to produce more appropriate clustering and Principal Component Analysis (PCA) segregation than standard tools. Moreover, MFA allowed for study of the components individually and by groups; the relationships among groups led to the most appropriate clustering and PCA segregation of samples and revealed the effect of the chemical groups' evolution on the similarity/dissimilarity between samples. Therefore, MFA was the statistical analysis that led to the most information on the effect of processing and extraction methods. Its combination with appropriate CoDa logratios could be an exciting challenge. ; This work was funded in part by the Ministry of Economy and Competitiveness from the Spanish government through projects AGL2009-07436/ALI and AGL2010-15494/ALI, partially financed by European regional development funds (ERDF) and Junta de Andalucía through financial assistance to group AGR-125. ; Peer reviewed

8 Páginas; 3 Tablas; 2 Figuras ; This article contains processed data related to the research published in "Tentative application of compositional data analysis to fatty acid profiles of green Spanish-style Gordal table olives" (Garrido-Fernández et al., 2018) [1]. It provides information on the implementation of compositional data analysis (CoDa) to the fatty acid profiles of Spanish-style Gordal table olives vs the use of conventional statistical analysis (data composition expressed in percentages). Particularly, it includes: i) the matrix of the sequential binary partition used for the balance estimation and the isometric log-ratio transformation (ilr) of the fatty acid profiles, ii) correlation among the diverse fatty acids expressed in percentages and their significances, iii) the ilr transformed values (coordinates in the Euclidean space) obtained following the sequential binary partition previously detailed, iv) the graphical presentation in the Simplex (ternary centred plot) of the treatments as a function of the four fatty acids with the higher log-ratio variances, and v) segregation of treatments based on Cluster Analysis. ; This work was supported by the Spanish Government under project (AGL2010-15494/ALI, partially financed by European Regional Development Funds, ERDF) and Junta de Andalucía through financial funding to group AGR-125. We also thank Elena Nogales Hernández for technical assistance. ; Peer reviewed

32 Páginas 3 Figuras; 3 Tablas ; There is an increasing interest of consumers for natural and healthy products. This work assesses the transformations that green Spanish-style processing of Manzanilla and Hojiblanca table olives produces on the minor components of their fat. Discriminant analysis showed that most of the variability was not due to processing (24.4%) but to differences between cultivars (59.2%). Therefore, the final products have a similar quality to the original olive fat; that is, the quality of the fat was scarcely affected. The only systematic trends observed were the decrease in hexacosanol, tetracosanol, and octacosanol (fatty alcohols) and C46 (wax), after lye treatment, and the high levels of alkyl esters in the packaged product. Thus, minor-component levels in green table olives are, in general, within the limits established for extra virgin olive oil since the alkyl esters should be considered habitual products of fermentation and not as an alteration as in olive oil. ; This work was supported by the Spanish Government (projects AGL2009–07436/ALI and AGL2010–15494/ALI, partially financed by European regional development funds, ERDF) and Junta de Andalucía (through financial support to group AGR-125). ; Peer reviewed

27 Páginas; 3 Tablas; 3 Figuras ; Conventional multivariate and compositional data analyses were applied tentatively to investigate the effects of processing steps and fat extraction systems on the fatty acid profiles of green Spanish-style Gordal table olives. In the first case, the profiles (expressed in percentages) were subjected directly to a conventional statistical study. Secondly, the profiles were regarded as data in the Simplex space and subjected to its specific tools or transformed into coordinates in the Euclidean space to be analysed by conventional multivariate techniques. Exploratory classical and compositional data analyses showed that the main changes were due to fermentation. Tentative cluster and PCA analyses using the compositional coordinates in the Euclidean space led to a more realistic segregation among treatments than applying percentages. Overall, the results suggested that the fatty acid profiles of table olives should be considered as compositional data and analysed accordingly. ; This work was supported by the Spanish Government under project (AGL2010-15494/ALI, partially financed by European Regional Development Funds, ERDF) and Junta de Andalucía through financial funding to group AGR-125. We also thank Elena Nogales Hernández for technical assistance. ; Peer reviewed

33 páginas; 2 figuras; 4 tablas ; This work studies the effect of processing Manzanilla and Hojiblanca olives as green Spanish-style on the quality parameters and fatty acid and triacylglycerol compositions of their oils. Lye treatment reduced the values of most quality parameters while fermentation/packaging increased acidity, K232 and K270. Processing did not cause any systematic effect on fatty acids (FA), triacylglycerols or nutritional fat subclasses but significant differences between cultivars were observed. Principal component analysis (PCA) confirmed that most of the variation among oil characteristics was due to cultivars and only a limited proportion (∼22% and ∼14% variance for FA and triacylglycerols, respectively) to processing. Furthermore, the levels of the quality parameters and fatty acids with restrictions in the legislation were below the limits established in the Commission Implementing Regulation (EU) 1348/2013 for extra virgin olive oil (EVOO), except for C18:3n-3 in Hojiblanca. Therefore, the fat of processed olives was compatible with EVOO. ; This work was supported by the "Comisión Interministerial de Ciencia y Tecnología" (CICYT-EU Spanish Government) under projects AGL2009-07436/ALI and AGL2010-15494/ALI, partially financed by European Regional Development Funds (ERDF) and Junta de Andalucía through financial support to group AGR-125. We also thank Elena Nogales Hernández for technical assistance. ; Peer reviewed

This work was supported by the "Comisión Interministerial de Ciencia y Tecnología (CICYT-EU Spanish Government) underproject AGL2010-15494/ALI, partially financed by European Regional Development Funds (ERDF) and Junta de Andalucía through financial support to group AGR-125. We also thank Elena Nogales Hernández for technical assistance. ; Peer Reviewed

17 Páginas.-- 5 Tablas.-- 5 Figuras ; For the first time, the bioaccessibility of the mineral nutrients in ripe table olives and their contributions to the recommended daily intake (RDI), according to digestion methods (Miller's vs. Crews' protocols), digestion type (standard vs. modified, standard plus a post-digest re-extraction), and mineralisation system (wet vs. ashing) were studied. Overall, when the standard application was used, Miller's protocol resulted in higher bioaccessibilities of Na, K, Ca, Mg, and Fe than the Crews' method. The modified protocols improved most of these values, but the Crews' results only approximated the Miller's levels in the case of Na and K. The bioaccessibility of P was hardly affected by the factors studied, except that the modified Miller's protocol led to higher levels when ashing. No significant effect of the mineralisation system was found. The modified Miller's protocol, regardless of the mineralisation system, led to the overall highest bioaccessibility values in ripe olives, which were: Na (96%), K (95%), Ca (20%), Mg (73%), Fe (45%), and P (60%). Their potential contributions to the RDI, based on these bioaccessibilities and 100 g olive flesh service size, were then 29, 0.5, 4, 3, 33, and 1% respectively. The investigation has led to the development of a method for assessing the bioaccessibility of the mineral nutrients not only in ripe but also in the remaining table olive presentations and opens a new research line of great interest for producing healthier products. ; This work was funded in part by the Ministry of Economy and Competitiveness from the Spanish government through projects AGL2009-07436/ALI and AGL2010-15494/ALI, partially financed by European regional development funds (ERDF) and Junta de Andalucía through financial assistance to group AGR-125. ; Peer reviewed

A probabilistic/logistic model, based on binary data (growth/no growth), was used to assess the effects of sodium metabisulphite (SM) and cinnamaldehyde (CIN; 0-1000 mg/L) against the main microbial groups found in table olive environment [lactic acid bacteria (LAB), yeasts, and Enterobacteriaceae], according to pH (range 3.5-5.0), and type of acidifying agent (HCl or pyruvic acid). The inhibitory effect of SM depended on the pH while that of CIN was scarcely influenced by it (except for LAB). LAB were more sensitive to SM, while yeasts were to CIN. The use of pyruvic acid for correction of pH always produced a reduction (compared to HCl) of the inhibitory power of both preservatives. The in silico models for HCl showed that, at pH 4.0, and growth probability 0.01, the LAB population might be inhibited by the presence in the medium of 150 mg/L SM or 1000 mg/L CIN, while in the case of yeasts, 450 mg/L SM, or 150 mg/L CIN are required. No growth of Enterobacteriaceae was observed at this (or lower) pH level. The results obtained may contribute to the stabilization of non-thermally treated table olive packaging. ; This research has received funding from INTERACEITUNA (Organización Interprofesional de la Aceituna de Mesa, Spain) and the Junta de Andalucía. FNAL thanks to the Spanish Government and CSIC for his Ramón y Cajal postdoctoral research contract, while VR thanks the AgriFood Campus of International Excellence (ceiA3), Bank of Santander, Spanish Government and "Aloreña de Málaga" Olive Manufacturing Association for her pre-doctoral fellowship (training and formation program of Ph.D. in companies). ; Peer Reviewed

This work was supported by the "Comisión Interministerial de Ciencia y Tecnología" (CICYT-EU Spanish Government) under project AGL2010-15494/ALI, partially financed by European Regional Development Funds (ERDF) and Junta de Andalucía through financial support to group AGR-125. We also thank Elena Nogales Hernández for technical assistance ; Peer Reviewed

AbstractSocial capital is the whole set of shared norms, values, attitudes, and beliefs that promote cooperation among individuals within the community and that has proved to be a key factor in explaining development processes. This article aims to provide an analytically reliable notion of social capital within the farming sector and a methodological tool for empirically measuring how social capital is accumulated at the farmer level. The theoretical framework proposed is based on the multidimensionality of the complex concept of social capital. Thus, to develop a comprehensive index for social capital, we identify three dimensions of the concept, structural, relational, and cognitive social capital, each one also comprising several subdimensions. This integrative approach permits creation of a composite indicator of the agricultural social capital accumulated at the farmer level, further identifying socioeconomic factors that influence its accumulation at that level. We empirically apply this methodological approach to farmers in Andalusia in southern Spain as a case study. This research provides an interesting starting point for informing policymakers about social capital and helping them implement the necessary programs to facilitate sustainable development in the agricultural sector.