The food supply chain in South Africa faces significant challenges related to transparency, traceability, and consumer trust. As concerns about food safety, quality, and sustainability grow, there is an increasing need for innovative solutions to address these issues. Blockchain technology has emerged as a promising tool to enhance transparency and accountability across various industries, including the food sector. This study sought to explore the potential of blockchain technology in revolutionizing through promoting transparency that enable the achievement of sustainable food supply chain infrastructure in South Africa. The study found that blockchain technology used in food supply chain creates an immutable and decentralized ledger of transactions that has the capacity to provide real-time, end-to-end visibility of food products from farm to table. This increased transparency can help mitigate risks associated with food fraud, contamination, and inefficiencies in the supply chain. The study found that blockchain technology can be leveraged to enhance supply chain efficiency and trust among stakeholders. This technology used and/or applied in South Africa can reshape the agricultural sector by improving production and distribution processes. Its integration in the food supply chain infrastructure can equally improve data management and increase transparency between farmers and food suppliers.There is need for policy-makers and scholars in the fields of service delivery and food security to conduct more research in blockchain technology and its roles in creating a more transparent, efficient, and trustworthy food supply chain infractructure that address food supply problems in South Africa. The paper adopted a qualitative methodology to collect data, and document and content analysis techniques were used to interpret collected data. 

In this policy insight, the author lays out the context of the BRI and its role in global development. He also explains why the US should consider working with China on the BRI. The author opines on China’s possible approach and strategy to get global private investors to come on board for the massive BRI projects. He suggests that the global players can establish a third-party market cooperation and coordination mechanism to turn the BRI into a platform for win-win global collaboration.

To investigate the effect of the location of vacuum insulation panels on the thermal insulation performance of marine reefer containers, a 20^ft mechanical refrigeration reefer container was employed in this paper, and the physical and mathematical models of three kinds of envelopes composed of vacuum insulation panels (VIP) and polyurethane foam (PU) were numerically established. The heat transfer of three types of envelopes under unsteady conditions was simulated. In order to be able to analyze theoretically, the Rasch transform is used to analyze the thermal inertia magnitude by calculating the thermal transfer response frequency and the thermal transfer response coefficient for each model, and the results are compared with the simulation results. The results implied that the insulation performance of VIP external insulation is the best. The delay times of each model obtained from the simulation results are 0.81 h, 1.45 h, 2.03 h, and 2.24 h, while the attenuation ratios are 8.93, 20.39, 20.62, and 21.78, respectively; the delay times calculated from the theoretical analysis are 0.78 h, 1.43 h, 1.99 h, and 2.20 h, respectively; and the attenuation ratios are 8.84, 20.31, 20.55, and 21.72, respectively. The carbon reduction effect of VIP external insulation is also the best. The most considerable carbon reduction is 3.65894 kg less than the traditional PU structure within 24 h. The research has a guiding significance for the research and progress of the new generation of energy-saving reefer containers and the insulation design of the envelope of refrigerated transportation equipment.

Knowledge of the state of fragmentation and transformation of a forested landscape is crucial for proper planning and biodiversity conservation. Chile is one of the world’s biodiversity hotspots; within it is the Nahuelbuta mountain range, which is considered an area of high biodiversity value and intense anthropic pressure. Despite this, there is no precise information on the degree of transformation of its landscape and its conservation status. The objective of this work was to evaluate the state of the landscape and the spatio-temporal changes of the native forests in this mountain range. Using Landsat images from 1986 and 2011, thematic maps of land use were generated. A 33% loss of native forest in 25 years was observed, mainly associated to the substitution by forest plantations. Changes in the spatial patterns of land cover and land use reveal a profound transformation of the landscape and advanced fragmentation of forests. We discuss how these patterns of change threaten the persistence of several endemic species at high risk of extinction. If these anthropogenic processes continue, these species could face an increased risk of extinction.

In this study, the effect of roasting and boiling on the yield and oxidative stability of soya bean oil was investigated. The oil was soxhlet extracted and the oxidative stability was determined by the free fatty acid value, acid value and peroxide value. The results showed that the oil yield, free fatty acid value, acid value and peroxide value were significantly affected by roasting, boiling, and the thermal treatment time. The percentage oil yield in the control oil sample was 18.51%, which increased to 20.24% and 20.73% after boiling and roasting respectively, at 40mins. The corresponding free fatty acid and the peroxide value of the control oil sample were 0.14% and 2.04 meqO₂/kg, which increased to 0.82% and 6.60 meqO₂/kg by roasting, and 0.47% and 5.62 meqO₂/kg by boiling respectively. Thus the oil yield, free fatty acid value, peroxide value, and acid value increased with increasing roasting and boiling time.
The results indicate that roasting provides a higher oil yield than boiling, but boiled oil has higher oxidative stability than roasted oil.