Garegin Hambardzumyan

Reducing milk consumption has the potential to negatively affect dietary mineral intake, and it is important to understand people's knowledge of milk's nutritional contributions to help them make informed decisions. This international study assessed consumer knowledge of milk as a dietary source of energy, nutrients, and minerals (i.e., Ca, P, K, Mg, Fe, and I), and how that knowledge differed based on whether the survey respondents were milk consumers. A questionnaire was developed using a 7-point Likert scale, with questions assessing the respondents' perception of milk as a source of energy, nutrients, and minerals, as well as ancillary information on their sociodemographic data and milk consumption habits. Answers to the questionnaire were analyzed using a multiple regression fixed effects model, which included consumer class (i.e., consumers of milk versus nonconsumers of milk), geographical area, educational status, gender, and age, as well as a series of 2-way interactions of these effects with milk consumption class. The sample, comprising both consumers (84.6%) and nonconsumers of milk (15.4%), consisted of 4,700 respondents from 16 countries recruited through convenience sampling. Sociodemographic characteristics were similar between milk consumers and nonconsumers; the sample was predominantly young (consumers, 55%; nonconsumers, 54%), female (consumers, 63%; nonconsumers, 70%), and university-educated (consumers, 61%; nonconsumers, 65%). Results revealed that milk consumers demonstrated slightly greater awareness of milk as an energy source compared with nonconsumers, though differences were modest. Respondents' knowledge of milk as a source of energy, nutrients, and minerals also differed by geographical region and educational status. Overall, respondents believed there was a strong association between calcium and milk, but awareness of the other minerals questioned (i.e., magnesium, potassium, phosphorus) was close to zero, indicating neutrality or possible uncertainty. In conclusion, this survey demonstrates that consumers of milk are more informed about milk as a source of energy; however, respondents' awareness of milk as a source of important minerals, other than calcium, is lacking. These results highlight a general gap in knowledge about critical health-related components in milk and underscore the need for targeted educational campaigns to promote milk as a mineral-rich dietary source that supports informed nutritional choices.

This article contributes to the discussion on water management in agriculture and investment needs in this area. Water is a key resource for agricultural production. Contemporary economic, social, and environmental challenges require farmers to implement modern drainage and irrigation solutions that will increase the efficiency of agricultural water use and produce food in line with sustainable development principles. The aim of the study was to determine the potential interest of farmers in modern irrigation and drainage investments (regarding both traditional solutions and digital innovations, including specialised software). Primary data were collected by survey method using an electronic questionnaire in 2021–2022. The research group consisted of 784 Polish farmers. Secondary source data was supplemented by analysis of specialised literature. The research results were analysed using a descriptive method. Additionally, statistical methods were used (Pearson's chi-square test of independence, Wald-Wolfowitz runs test, Kruskal-Wallis test). The study results indicate a significant need for irrigation and drainage investments on Polish farms. The results also indicated that farmer age and farm size significantly influence farmers' interest in modern solutions supporting sustainable water use for agricultural purposes.

The aim of the research is to study the effect of heat treatment on biochemical parameters and chemical composition of goat milk and dairy products with the perspective of finding out the indicators of accurate pasteurization, milk quality evaluation and the development of dairy goat breeding in Armenia.The study indicates that the lactose, total caseine, fat content in the milk do not undergo significant changes depending on the lactation, flactuate totally between 4.14-4.35%, 2.37-2.57% and 3.51-3.93% respectively, while after pasteurization a significant reduction of the nutrients is recorded in gross milk. The pasteurization affected furosine generation, the concentration of which increased to 47.8±0.3 mg/100 g protein in pasteurized milk. Although there is no difference between goat ripened cheese and curd furosine levels, nonetheless the concentration is increased by 11.6 and 11.5 times compared to the raw milk. ALP and LP activity is stable in raw milk, while heat-treatment caused thermal inactivation of the enzymes in pasteurized milk, cheese and curd, compared with unpasteurized. The levels of ammonia and urea significantly decrease in heat-treated milk, cheese and curd compared with raw heterogeneous gross milk. The percentage of dairy goats fertility in the farm trends to increase by 63.0%. ALP, LP activity in combination with furosine can serve as complex biochemical indicators in the food chain for proper pasteurization and processing of goat milk and production of safe dairy products in Armenia. The implementation of breeding new technology will contribute to the development of dairy goat breeding in the RA.

This international survey provides insights into public awareness of the importance of iodine as an essential trace mineral in human health along with knowledge of iodine dietary sources. The online questionnaire included sociodemographic aspects and dietary iodine consumer awareness on 7-point Likert-type questions. A total of 4,704 questionnaires from 16 countries were considered. Answers were analyzed through a multiple regression linear model including country, gender, age, education level, and employment status as fixed effects. Respondents were moderately aware of the importance of fish (4.86) and seafood (4.90) as dietary iodine sources, but less aware of milk as a primary iodine source (3.32). Respondent awareness varied considerably across countries. Age, education level, and employment status only modified their perception when asked about fish and seafood as a source of iodine, with elderly respondents, those highly educated and of working age being more aware of their relevance as dietary iodine sources. Respondent knowledge did not vary by age, education level, employment status, or gender when asked about cereals, vegetables and fruits, meat, and milk as iodine-rich food sources. Consequently, labeling milk and dairy products as an iodine-rich food source should be considered. Public authorities can consider the results from this survey in promotional campaigns to improve the awareness of different iodine sources and their beneficial effect on health.

This study investigated food safety issues as perceived by food companies and food safety authorities in six countries in Europe and Central Asia. A total of 66 companies and 16 authorities participated in the survey. The results provide important insights related to what the main food safety priorities are, how they are addressed in the countries that participated in the survey, and what the role of the main stakeholders is in the food value chain. Almost 50% of food companies identified ‘food fraud’ as the most influential food safety attribute. One-third of food safety authorities recognized ‘food safety management system’ as the most influential food safety attribute. Principal component analysis separated food safety statements into two dimensions named ‘food safety hazards and risks’ and ‘food safety system’. Although there are slight differences in food safety statements between the two stakeholders, i.e., food companies and food safety authorities, it is the country of origin that plays a more important role in understanding their views. Food companies will need to implement a systemic approach and transform the entire food value chain continuum while considering new food safety challenges. It is expected that food safety authorities will have to play a more proactive role in the future.

Gender equality is the state where both men and women get equal opportunities, rights and status.?Our exploratory research focuses on the situation in Armenia, the Czech Republic, Hungary and?Slovakia. Unlike usual researches where traditional...