Journal Articles

Permanent URI for this collectionhttps://mro.massey.ac.nz/handle/10179/7915

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    Sustainability Issues in the Traditional Cashmere Supply Chain: Empirical Evidence from Kashmir, India
    (MDPI (Basel, Switzerland), 11/12/2020) Ishrat SI; Grigg N; Bezuidenhout C; Jayamaha N
    Considering the emerging global markets for the consumption of cashmere products, current sustainability issues prevailing in the traditional cashmere industry are explored in this study. To get a deeper understanding of the sustainability concerns in the cashmere industry, it is important to understand the cashmere supply chain operations to uncover the key sustainability issues prevalent in the present-day traditional cashmere industry. For this, a single case study was conducted in Kashmir, India using qualitative approaches. Data collection was carried out using semi-structured interviews, observations, cashmere retailer websites and documentary evidence. Due to the impact of mechanization and lack of industry standards, the research findings indicate deteriorating socio-economic conditions of the artisans; especially, women spinners and weavers. Mechanization promotes economic sustainability for the manufacturers and retailers which helps them strengthen their market base. However, with this, artisan communities are rendered jobless who are dependent on their manual skills for sustenance as they have limited alternate revenue generation options. Moreover, the lack of motivation among the artisans to use institutional support further escalates sustainability concerns in the traditional craft industry.
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    Chewing behavior and bolus properties as affected by different rice types
    (World Academy of Science, Engineering and Technology, 2012) Moongngarm A; Bronlund JE; Grigg N; Sriwai N; Wong, ATC; Chin, KS; XU, MM
    The study aimed to investigate the effect of rice types on chewing behaviours (chewing time, number of chews, and portion size) and bolus properties (bolus moisture content, solid loss, and particle size distribution (PSD)) in human subjects. Five cooked rice types including brown rice (BR), white rice (WR), parboiled white rice (PR), high amylose white rice (HR) and waxy white rice (WXR) were chewed by six subjects. The chewing behaviours were recorded and the food boluses were collected during mastication. Rice types were found to significantly influence all chewing parameters evaluated. The WXR and BR showed the most pronounced differences compared with other rice types. The initial moisture content of un-chewed WXR was lowest (43.39%) whereas those of other rice types were ranged from 66.86 to 70.33%. The bolus obtained from chewing the WXR contained lowest moisture content (56.43%) whilst its solid loss (22.03%) was not significant different from those of all rice types. In PSD evaluation using Mastersizer S, the diameter of particles measured was ranged between 4 to 3500μm. The particle size of food bolus from BR, HR, and WXR contained much finer particles than those of WR and PR.