http://repo.lib.sab.ac.lk:8080/xmlui/handle/123456789/653 Tue, 28 Apr 2026 08:05:48 GMT 2026-04-28T08:05:48Z http://repo.lib.sab.ac.lk:8080/xmlui/handle/123456789/940 COMPETITIVENESS IN THE EXPORT DEMAND FOR NIGERIAN RUBBER Nwachukwu, I. N; Onyenweaku, C. E; Nwaru, J. C The study examined the degree of competitiveness in the export demand for Nigerian rubber with focus on the Spanish Market. The study covered the periods of 1961 – 2010 and data comprised national aggregates. Two Stage Least Squares (2SLS) approach was used in the estimation after instrumenting for simultaneity and establishing stationarity cum cointegration relationship. The outcome of the analysis showed that the demand for Nigerian rubber by Spain was affected negatively by export price of the commodity and income of the importing country. The coefficients of export price of the substitute crop and world production excluding participating countries traced out a positive relationship. The result further showed that there is relative competitiveness in the Spanish market on the strength of the Lerner index of 0.015. The study recommends the allocation of more resources to the export crop through deliberate budgetary allocation to the producing states and exchange rate stabilization policies are strongly advocated among others Wed, 01 Jan 2014 00:00:00 GMT http://repo.lib.sab.ac.lk:8080/xmlui/handle/123456789/940 2014-01-01T00:00:00Z http://repo.lib.sab.ac.lk:8080/xmlui/handle/123456789/935 FIRMS’ REALIZATION ON THE INTENDED BENEFITS OF ADOPTION OF FOOD QUALITY METASYSTEMS: CASE OF ADOPTION OF HACCP IN THE AGRI-FOOD PROCESSING SECTOR IN SRI LANKA Jayasinghe-Mudalige, U. K; Ikram, S. M. M; Udugama, J. M. M; Edirisinghe, J. C; Herath, H. M. T. K This study investigates extent to which the HACCP certified agri-food processing firms in Sri Lanka have “realized” (i.e. post-adoption experience) those “intended” (i.e. pre-adoption expectations) benefits upon having a food safety and quality metasystem in place. First, a series of in-depth interviews were undertaken with Quality Assurance/General Managers (n=15) of HACCP certified firms, University Academics specialized on this discipline (n=12) and Quality Management System Auditors/Executives (n=5) from the SLSI. The interviews were voice-recorded, transcribed, and analyzed though N-Vivo (version 7.0) qualitative data analysis software, which led to the categorization of firm’s level of expectation (E) and subsequent realization (R) with regard to 14 different incentives that can be attributed to four major types of economic incentives that motivate a firm to act on food quality management, including: (1) External market-based, (2) Internal market-based; (3) Increased efficiency, and (4) Regulatory. Next, these 14 incentives were incorporated into a structured questionnaire in the form of attitudinal statements on which the respondents (n=57) were asked to score on a two-way, four-point likert-scale to elicit their expectations and realizations. The Expectation – Realization diagram generated could differentiate those incentives on three criteria, i.e. R>E, R=E and R<E. The results show that the most realized incentives (i.e. R≥E) include external market-based incentives such as reduced customer complaints followed by improved internal efficiency. Further, it highlights that dairy, meat and fish processing firms realized more of those benefits than fruit/vegetable firms. The outcome of analysis provides insights for policy makers to recognize the importance of market-based incentives and the close interplay and interactions of which with regulatory incentives so as to develop a properly functioning incentive-based institutional set up for food safety Wed, 01 Jan 2014 00:00:00 GMT http://repo.lib.sab.ac.lk:8080/xmlui/handle/123456789/935 2014-01-01T00:00:00Z http://repo.lib.sab.ac.lk:8080/xmlui/handle/123456789/926 SEQUENCE ANALYSIS OF THE MUTATION IN THE 7TH EXON OF BADH2 GENE IN TRADITIONAL AROMATIC RICE VARIETIES IN SRI LANKA Wettewa, W. I. W. H. M. E. H; Kottearahchi, N. S It is revealed that the gene responsible for the fragrance in rice is Betaine aldehyde dehydrogenease (badh2) gene. An 8-bp deletion and three single nucleotide polymorphisms in the exon 7 of badh2 gene, named as badh2.1 allele, was reported to result in accumulation of a major aromatic compound, 2-acetyl 1-pyrroline (2AP) in fragrant rice. Although badh2.1 is the predominant allele in virtually all fragrant varieties, exceptions such as involvement of another genetic loci or allele had been reported by several researchers. This study was conducted aiming at detecting presence or absence of badh2.1 allele in popular traditional Sri Lankan fragrant rice varieties. A 463-bp DNA fragment was amplified covering 7th exon region and sequenced. The results showed that “Lanka Samurdi”, the fragrant high yielding variety, possesses the 8bp deletion while highly fragrant three traditional rice varieties did not show the particular mutation. Hence it confirms that the aroma in most of Sri Lankan traditional fragrant varieties is not resulted by the badh2.1 allele but by another genetic factor. Wed, 01 Jan 2014 00:00:00 GMT http://repo.lib.sab.ac.lk:8080/xmlui/handle/123456789/926 2014-01-01T00:00:00Z http://repo.lib.sab.ac.lk:8080/xmlui/handle/123456789/922 STUDY ON PREPARATION OF RICE-WHEAT BREAD USING PREMIX Mahalingam, P; Veluppillai, S; Ekanayake, S In this study the formulation of rice-wheat bread premixes stored for 3, 4, 6 and 8 weeks were investigated aiming to find out the feasibility of preparing rice-wheat bread using premix (rice flour, wheat flour, yeast and bread improver). The breads produced with premixes (rice-wheat premix bread; RWPB) were compared with wheat bread (WB) and rice-wheat bread (RWB) taking into account physical, nutritional and sensorial parameters. Breads were prepared using a basic formula by straight dough method. Based on the determination of gluten percentage of different combinations of rice-wheat flour mixes, flour mix with 20% rice and 80% wheat was selected to prepare premixes. There were no significant differences (p>0-05) between the physical, nutritional and sensorial qualities of RWB and RWPB while the qualities of RWB and RWPB differed significantly (p<0.05) from the qualities of WB. Moisture content of RWB and RWPM was significantly higher (p<0.05) than that of WB. The total sugar contents of RWB and RWPM were significantly higher (p<0.05) than that of WB while total protein content of RWB and RWPM was significantly lower (p<0.05) than that of WB. Fat content of WB was significantly lower than that of RWB and RWPM. There were no significant differences (p>0.05) in ash and crude fiber content of all types of breads. The specific gravity of WB was higher than that of RWB and RWPM and there were no significant differences in the sensory qualities except crumb colour and crust colour. Even though RWB and RWPM differed in some qualities with WB, they did not differ in qualities among them. Therefore from this study it can be concluded that rice – wheat breads can be prepared using premixes stored up to 8 weeks with the qualities consistent with that of bread prepared using fresh rice-wheat flour mix. Wed, 01 Jan 2014 00:00:00 GMT http://repo.lib.sab.ac.lk:8080/xmlui/handle/123456789/922 2014-01-01T00:00:00Z