Economic assessment based on scenario analysis for the production of a new functional pasta

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

Nowadays functional foods are becoming more popular due to their capacity to prevent and/or reduce the risk of certain diseases. Functional foods improve health and give physiological benefits providing nutrients beyond the simple nutritional value. The market for functional foods is growing rapidly and the consumers are willing to pay a premium price for these products. In this context, the production of pasta comprising Opuntia may represent an opportunity to combine the widespread consumption of pasta in the traditional Mediterranean Diet and the beneficial characteristics of the Opuntia, including anti-inflammatory, antioxidant, hypoglycemic, antimicrobial and neuroprotective properties. The aim of this paper is to evaluate the economic feasibility of the production of dried pasta functionalized with an extract of cladodes from Opuntia Ficus Indica in an existing medium-size pasta factory. For this purpose, an economic evaluation based on scenarios analysis was conducted. In particular, in each scenario different percentages of Opuntia solution were considered and two different economic aspects were varied: the price of the functionalized pasta and the cost of the Opuntia solution that satisfies a fixed price for the final product. The economic evaluation was carried out on the basis of the Net Present Value and of the Investment Payback Time.
Original languageEnglish
Pages (from-to)171-176
Number of pages6
JournalJournal of Food Engineering
Volume237
Publication statusPublished - 2018

Fingerprint

Opuntia
pasta
Functional Food
Economics
functional foods
economics
economic analysis
Cost-Benefit Analysis
cladodes
neuroprotective effect
Opuntia ficus-indica
Mediterranean diet
glycemic effect
economic feasibility
Mediterranean Diet
anti-infective properties
Nutritive Value
Hypoglycemic Agents
nutritive value
markets

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

@article{68f9dc9e4e8a4d7584069e19b16582c9,
title = "Economic assessment based on scenario analysis for the production of a new functional pasta",
abstract = "Nowadays functional foods are becoming more popular due to their capacity to prevent and/or reduce the risk of certain diseases. Functional foods improve health and give physiological benefits providing nutrients beyond the simple nutritional value. The market for functional foods is growing rapidly and the consumers are willing to pay a premium price for these products. In this context, the production of pasta comprising Opuntia may represent an opportunity to combine the widespread consumption of pasta in the traditional Mediterranean Diet and the beneficial characteristics of the Opuntia, including anti-inflammatory, antioxidant, hypoglycemic, antimicrobial and neuroprotective properties. The aim of this paper is to evaluate the economic feasibility of the production of dried pasta functionalized with an extract of cladodes from Opuntia Ficus Indica in an existing medium-size pasta factory. For this purpose, an economic evaluation based on scenarios analysis was conducted. In particular, in each scenario different percentages of Opuntia solution were considered and two different economic aspects were varied: the price of the functionalized pasta and the cost of the Opuntia solution that satisfies a fixed price for the final product. The economic evaluation was carried out on the basis of the Net Present Value and of the Investment Payback Time.",
author = "Antonio Giallanza and Mario Enea and Rosa Micale and {La Scalia}, Giada",
year = "2018",
language = "English",
volume = "237",
pages = "171--176",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier Limited",

}

TY - JOUR

T1 - Economic assessment based on scenario analysis for the production of a new functional pasta

AU - Giallanza, Antonio

AU - Enea, Mario

AU - Micale, Rosa

AU - La Scalia, Giada

PY - 2018

Y1 - 2018

N2 - Nowadays functional foods are becoming more popular due to their capacity to prevent and/or reduce the risk of certain diseases. Functional foods improve health and give physiological benefits providing nutrients beyond the simple nutritional value. The market for functional foods is growing rapidly and the consumers are willing to pay a premium price for these products. In this context, the production of pasta comprising Opuntia may represent an opportunity to combine the widespread consumption of pasta in the traditional Mediterranean Diet and the beneficial characteristics of the Opuntia, including anti-inflammatory, antioxidant, hypoglycemic, antimicrobial and neuroprotective properties. The aim of this paper is to evaluate the economic feasibility of the production of dried pasta functionalized with an extract of cladodes from Opuntia Ficus Indica in an existing medium-size pasta factory. For this purpose, an economic evaluation based on scenarios analysis was conducted. In particular, in each scenario different percentages of Opuntia solution were considered and two different economic aspects were varied: the price of the functionalized pasta and the cost of the Opuntia solution that satisfies a fixed price for the final product. The economic evaluation was carried out on the basis of the Net Present Value and of the Investment Payback Time.

AB - Nowadays functional foods are becoming more popular due to their capacity to prevent and/or reduce the risk of certain diseases. Functional foods improve health and give physiological benefits providing nutrients beyond the simple nutritional value. The market for functional foods is growing rapidly and the consumers are willing to pay a premium price for these products. In this context, the production of pasta comprising Opuntia may represent an opportunity to combine the widespread consumption of pasta in the traditional Mediterranean Diet and the beneficial characteristics of the Opuntia, including anti-inflammatory, antioxidant, hypoglycemic, antimicrobial and neuroprotective properties. The aim of this paper is to evaluate the economic feasibility of the production of dried pasta functionalized with an extract of cladodes from Opuntia Ficus Indica in an existing medium-size pasta factory. For this purpose, an economic evaluation based on scenarios analysis was conducted. In particular, in each scenario different percentages of Opuntia solution were considered and two different economic aspects were varied: the price of the functionalized pasta and the cost of the Opuntia solution that satisfies a fixed price for the final product. The economic evaluation was carried out on the basis of the Net Present Value and of the Investment Payback Time.

UR - http://hdl.handle.net/10447/293591

M3 - Article

VL - 237

SP - 171

EP - 176

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

ER -