Honey consumption has increased these past years. Unfortunately, this growth on market may contribute on the spread of honey adulteration. The present study aimed to assess honey consumption habits, preferences and quality perception by Tunisian consumers. A 502 respondents’ survey was conducted. Survey results indicate that most of respondents (93 %) are honey consumers. Frequency of consumption ranged between 2 to 3 times a week for 31.9% of respondents and 2 to 3 times a month for 26.3%. Regarding the place of purchase, beekeepers and producers were by far the most declared (75.1%) place. Survey results showed that 83.3% of consumers preferred local honey with slight preference for monofloral honey (51%). Survey respondents did not show particular preferences for honey color (light for 47.6 %, dark for 44.8) or texture (creamy for 45.6%, liquid for 37.8%). Majority of participants (61.6%) trust the product they buy and believe that they are not defrauded. The place of purchase reassures 41.4% of respondents about the lack of adulteration. In conclusion, this study highlights the importance of strengthening the short food supply chain for the development and the promotion of honey value chain. It also indicates the need to implement further tools ensuring food traceability and authenticity to protect consumers.

Genetic research focuses on breeds that adapt to harsh climatic conditions against the adverse effects of global warming in the livestock industry. Turkish Grey cattle are highly resistant to adverse climatic and natural conditions and against parasitic diseases. The HSPA1A gene encodes the HAPA1A (HSP70) protein, which protects cells against many stress factors. This study investigated polymorphisms in the HSPA1A gene by DNA sequencing in Holstein (n=70) and Turkish Grey Cattle (n=70). The 23 and 21 SNPs were detected in Turkish Grey and Holstein cattle, respectively. The six SNPs were identified in the 3´-UTR region and 18 SNPs in the exonic region (15 synonymous SNPs, 3 non-synonymous SNPs) of the gene. The three non-synonymous SNPs (nsSNP), rs382492082, rs385826597 and rs384294013 lead to Met5Ile, Met5Thr and Gly626Ala substitution, respectively. The effects of nsSNPs on protein structure and function were evaluated using ConSurf, HOPE project, SHIFT and DUET tools. The ConSurf and SHIFT analyses suggest that the amino acid substitutions are likely well-tolerated and have low evolutionary conservation, implying that these changes might not significantly impact the protein's function. In contrast, the HOPE project and DUET analyses indicate potential structural and functional disruptions caused by these mutations. Additionally, haplotype analysis indicates distinct genetic structures between Turkish Grey and Holstein cattle, suggesting diverse evolutionary pressures and historical recombination events. The SNPs identified in this study may guide genetic marker-assisted breeding to improve thermotolerance in domestic and exotic cattle.

Microbial fertilisers containing various microorganisms that are in a symbiotic relationship within each other and with plant roots have positive effects on plant growth, development and flowering. They can be used in conventional, organic and sustainable agriculture systems and reduce chemical fertiliser consumption. In this study conducted under greenhouse conditions, the effects of Herasim microbial fertiliser on yield and some quality characteristics of lettuce were investigated. Caipira (Lactuca sativa var. crispa) lettuce cultivar was used as plant material. In pot trials, 70% peat + 30% perlite mixture was used as a growing medium. A total of 9 different treatments were included in the research: Control (C), 100% Chemical Fertilisation (100% CF), 50% Chemical Fertilisation + Microbial Fertilisation (50% CF + MF), 75% Chemical Fertilisation + Microbial Fertilisation (75% CF + MF), 100% Chemical Fertilisation + Microbial Fertilisation (100% CF + MF), Immersion + Chemical Fertilisation (I + CF), Microbial Fertilisation alone (MF), 50% Chemical Fertilisation + Microbial Fertilisation + Foliar Microbial Fertilisation (50% CF + MF + FMF), 75% Chemical Fertilisation + Microbial Fertilisation + Foliar Microbial Fertilisation (75% CF + MF + FMF). Head height (cm), root collar diameter (mm), number of leaves (number/plant), leaf colour (L*, a* and b*), chlorophyll (SPAD), soluble solids (%SS), pH, total and marketable yield (g/plant) criteria were examined.  The total and marketable yield results obtained from 100% CF + MF, I + CF, 75% CF + MF, 75% CF + MF + FMF and 50% CF + MF + FMF treatments were the highest and very similar to that of 100% CF treatment. In addition, similar or better results were obtained for the same treatments in terms of lettuce growth, colour, chlorophyll and SS criteria.

The Medicinal and Aromatic Plants (MAPs) industry is relevant for Albania covering approximately 20% of agricultural exports. Mostly high quality dried parts of MAPs are traded, while products not fulfilling quality criteria and non-tradable plant parts are often regarded as waste products, even though they contain valuable bioactive substances. This study evaluates the composition and biological activity of the essential oil (EO) fraction of wastes generated from the MAPs industy of Juniperus communis L. in Albania.

Juniperus communis L. was collected from Korçë area, dried, screened for trade quality berries in an industrial plant for MAPs, and the waste parts underwent hidrodistilation in industrial distilators. Chemical composition was performed using Gas Chromatography coupled with Mass Spectrometry and identified 50 compounds, where main components were α-Pinene (24.47%), Sabinene (12.4%), Germacrene D (3.2%) and β-Myrcene (1.6%). The antioxidant capacity of J. communis L. EO was determined by 2,2-diphenyl-1-picrylhydrazil (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and expressed as Inhibitory Concentration of 50% of the free radical (IC50) where values were IC50= 155.4 µg/mL and IC50= 163.2µg/mL for DPPH and ABTS respectively. Antimicrobial activity of J. communis L. EO was determined against five bacteria, Escherichia coli ATCC 10535; Salmonella enteritidis, ATCC 49223, Pseudomonas aeruginosa, ATCC 9027; Micrococcus luteus, ATCC 10240; Stenotrophomonas maltophilia, ATCC 1363;and one yeast, Candida albicans, ATCC 10231 by microdilution method used to determine the minimum inhibitory concentration (MIC). The EO showed no antimicrobial activity against the first 3 bacterial strains, while it inhibited growth of Micrococcus luteus and Candida albicans at concentrations of 2.5 mg/mL and of Stenotrophomonas maltophilia at the maximum tested concentration of 5 mg/mL.

Honeybee colonies are essential for global food security and genetic diversity due to their critical role in pollination. Within a colony, honeybees engage in activities like honey production and maintaining hive conditions, which are vital for the colony's health and productivity. This study aimed to deepen our understanding in three key areas: (1) The ability of honeybees in the southern Mediterranean to regulate hive and brood conditions, (2) Estimation of genetic parameters for hive Temperature and Relative Humidity, and (3) Prediction of Breeding Values (PBVs) for honeybee colonies. Data on Temperature and Relative Humidity were collected from sensors placed inside hives and at the brood level over a three-year period (2021-2023). The study analyzed 22,364 records of in-hive Temperature and Relative Humidity from 118 sensors, along with 1,664 brood-level humidity records from 14 sensors. PBVs were predicted using a BLUP Animal model. The results showed that monthly variations significantly influenced both Temperature and Relative Humidity within the hives. Heritability estimates were 0.21 for in-hive temperature, 0.33 for in-hive relative humidity, and 0.22 for brood relative humidity. A high genetic correlation (0.65) between Temperature and Relative Humidity within the hives suggests shared genetic and physiological mechanisms for these traits. The study also found that 77% of in-hive Temperature records and 48% of Relative Humidity records fell within optimal ranges, indicating that many Tunisian bees effectively regulate their hive environment. Based on PBVs, 24 colonies were selected for their superior adaptation to environmental conditions. This research underscores the importance of connected beehives and their impact on honeybee management and selection. Understanding genetic parameters and trait relationships aids in improving the long-term success and productivity of honeybee populations.

As lifestyles continue to evolve, the demand for canned foods, particularly in collective catering, has seen a notable surge. Traditional recipes, including the beloved Tunisian dish of pea sauce, are increasingly sought in canned formats. This study aimed to develop a canned pea sauce recipe and optimize its sterilization parameters. The formulation of the pea sauce involved considerations of factors influencing sensory quality, such as the pre-cooking time of the meat, the amount of tomato paste, and the spice mixture. To assess the sterilization process, two scales were tested: scale 1 (115°C for 60 min) and scale 2 (115°C for 45 min). Stability tests were carried out, and sterilization values were determined using the Biglow method. Various parameters, including pH, peroxide index, total volatile basic nitrogen (TVBN), and titrable acid values, were determined in conjunction with sensory evaluation comparing the final product under both thermal scales.The optimal recipe parameters were identified as a pre-cooking time of 6 minutes, 14 grams of tomato paste, and 7.60 grams of the spice mixture. Both the two scales were validated, yielding sterilizing values of 9.9 min and 8.3 min for scale 1 and scale 2, respectively. Stability tests of the optimized canned pea sauce showed satisfactory results for the two thermal scales. However, scale 2 exhibited slight improvements in pH, peroxide index, TVBN, titratable acidity, and various organoleptic parameters compared to scale 1.These findings contribute to the formulation of an optimized canned pea sauce recipe with enhanced stability and sensory attributes, addressing the increasing need for convenient food options in contemporary lifestyles, particularly in shared catering environments.

Olive mill wastewater (OMWW) is the main pollutant from the three-phase extraction system of olive oil production. The disposal of OMWW into surface waters represents an important environmental problem in Albania due to huge quantities in short periods (November-February) and high concentrations of organic compounds mainly phenols which cause ecological issues for the ecosystem, such as soil contamination and water pollution.

This study focused on characterization of vegetation water effluents generated from three–phase extraction processes of olive oil production to evaluate their environmental impact.

Samples of OMWW were collected from different three-phase olive mills operating in southern and central parts of Albania. Physicochemical characterization and multivariate analysis were performed. The results of the physicochemical analysis showed that samples of OMWW had an acid pH (4.4-5.3), high levels of organic load expressed in terms of BOD5 (29.8-48.3 g/l), and COD (126-216.8 g/l), higher levels of total nitrogen (423-635mg/L), oils and grease (5.5-8.5 g/L) compared to allowed effluent discharge limits according to Albanian standards. The biodegradability index of OMWW analyzed exceeds the thresh¬old of 3, confirming that our samples are partially or no biodegradable and the polyphe¬nol concentration was 5.5-8.42 g/l.