Food Traceability in Jordan

Current Perspectives

verfasst von: Moawiya A. Haddad, Mohammed I. Yamani, Da'san M.M. Jaradat, Dr. Maher Obeidat, Saeid M. Abu-Romman, Dr. Salvatore Parisi

Verlag: Springer International Publishing

Buchreihe : SpringerBriefs in Molecular Science

Enthalten in: Springer Professional "Wirtschaft+Technik" , Springer Professional "Technik"

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Über dieses Buch

This book outlines the evolution of food traceability matters in the current traditional foods market and particularly with regard to selected historical foods based in Jordan.

At present, traceability is just one of the many requirements the food industry is forced to meet. The topic can be approached from various angles: regulation, technological perspectives, food business operators, packaging manufacturers, software producers, and consumer views. In addition, traceable food products provide an interesting legacy for many geographical and ethnic cultures. Consequently, the examination of certain recipes or food products linked with history and traditions can make a unique and valuable contribution to future developments in this area.

In this regard, Jordanian foods offer a prime example. This book examines three traditional products from different viewpoints, paying special attention to their chemical composition, the identification of raw materials, preparation procedures, and traceability. The book begins with a more general discussion on food traceability without detailed regional implications, while the second chapter discusses the product hummus in its many versions. In turn, the third and fourth chapters focus on two fermented dairy products, labaneh and jameed, and their connections with the Mediterranean diet. The book offers a valuable reference guide to many traditional/historical products in the Middle East, with a particular focus on traceability matters and solutions.

Inhaltsverzeichnis

Frontmatter

Chapter 1. An Introduction to Food Traceability

Abstract

This chapter concerns the evolution of food traceability matters in the current market of traditional foods and beverages. At present, traceability is only one of the many requirements food industries are forced to comply with. These challenges are: microbiological failures affecting food safety; chemical and physical contaminants into food products; other product-related (intrinsic) menaces against food safety, in terms of consumers’ health; the demonstrable evidence of risk assessment in terms of clear and reliable documentation concerning safety, integrity, and legal designation of food and beverage products; and the evidence of continuous improvement by means of clear standard operative procedures, good manufacturing practices, and the execution of corrective/preventive actions against unavoidable food-related failures. The intrinsic connection between ‘evidence’ or ‘demonstration’ on the one side and the existence of documentations able to trace the production of foods and beverages on the other side should be established. This topic can be discussed by different viewpoints: the regulatory angle; technological perspectives; mathematical theories (networks, hubs, and nodes); and the opinion of food consumers. In addition, traceable food products may be also an interesting legacy for many geographical and ethnic cultures.

Moawiya A. Haddad, Mohammed I. Yamani, Da’san M. M. Jaradat, Maher Obeidat, Saeid M. Abu-Romman, Salvatore Parisi

Chapter 2. Traditional Foods in Jordan and Traceability. Hummus and Related Variations

Abstract

In the Middle East area, there are different products which could be discussed when speaking of authenticity and traceability, above all with reference to the difference between ‘hand-made’ or ‘artisanal’ food as opposed to ‘industrial’ or ‘made with non-traditional ingredients’. In addition, traceable food products may be also an interesting legacy for many geographical and ethnic cultures. Consequently, the examination of certain recipes or food products linked with history and Mediterranean traditions can be really interesting when speaking of food traceability. In this ambit, Jordanian foods can represent a peculiar case study. Some of these traditional products are examined by different viewpoints, with peculiar attention to chemical composition, identification of raw materials, preparation procedures, and traceability. This chapter is dedicated to a peculiar Middle East dish which can be easily found in Jordanian markets: the hummus (and related versions). Because of the increasing success of hummus and hummus-like products worldwide, traceability alternatives should be analysed and discussed.

Moawiya A. Haddad, Mohammed I. Yamani, Da’san M. M. Jaradat, Maher Obeidat, Saeid M. Abu-Romman, Salvatore Parisi

Chapter 3. Jordan Dairy Products and Traceability. Labaneh, a Concentrated Strained Yogurt

Abstract

The identification between food products and their claims is one of the most important challenges of the present time, with aspects ranging from marketing to export policy, from analytical chemistry to software management, and also with reference to food safety and public health. In addition, claimed authenticity is able to tacitly orient the choice of unaware consumers, with interesting effects on the economy of local markets, the identity of ‘street foods’ or ‘ethnic foods’, and the evolution of so-called ‘Food Wars’. The Middle East area is an interesting laboratory when speaking of traditional and culturally linked foods and beverages. Middle East consumers are really interested in the origin, traceability, and authenticity of their traditional foods such as hummus and other foods with regional implications. This chapter is dedicated to a Middle East food which is common in Jordanian markets: labaneh (and related versions), with peculiar attention to chemical composition, identification of raw materials, preparation procedures, and traceability.

Moawiya A. Haddad, Mohammed I. Yamani, Da’san M. M. Jaradat, Maher Obeidat, Saeid M. Abu-Romman, Salvatore Parisi

Chapter 4. Dried Fermented Dairy Products in Jordan: Jameed and Traceability

Abstract

The cultural heritage of several products should be re-discovered and studied with relation to many arguments, also including authenticity, food safety, and traceability. The Middle East area offers many traditional and culturally linked foods and beverages. Middle East consumers are really interested in the origin, traceability, and authenticity of their traditional foods such as hummus, labaneh, and other foods with regional implications. This Chapter deals with a peculiar Middle East food which can be easily found in Jordanian markets: jameed—also named marees—which is an alternative version of fermented food, very popular in Jordan and linked to the Jordanian national dish, mansaf. This spherical-like food, traditionally linked to the Bedouins, is a form of preserved and easily storable milk product, similarly to other non-milk based products present in other Mediterranean areas such as Sicily, and with a common history. This Chapter is dedicated to jameed, with peculiar attention to chemical composition, identification of raw materials, preparation procedures, and traceability.

Moawiya A. Haddad, Mohammed I. Yamani, Da’san M. M. Jaradat, Maher Obeidat, Saeid M. Abu-Romman, Salvatore Parisi

Titel: Food Traceability in Jordan
verfasst von: Moawiya A. Haddad
Mohammed I. Yamani
Da'san M.M. Jaradat
Dr. Maher Obeidat
Saeid M. Abu-Romman
Dr. Salvatore Parisi
Verlag: Springer International Publishing
Electronic ISBN: 978-3-030-66820-4
Print ISBN: 978-3-030-66819-8
DOI: https://doi.org/10.1007/978-3-030-66820-4

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