By Editors: A. Can Özcan, Ayça Durmaz Taşcı, Derya Irkdaş Doğu, Elif Kocabıyık
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Additional resources for Agrindustrial Design: 2nd International Product and Service Design Congress and Exhibition on Agricultural Industries - Mediterranean / Food / Design Proceedings
Prototyping taught us a lot. A number of issues arose about “quality control” and “quality standard”, given that different producers operating in relative autonomy provided the service. The service challenge is to ensure quality in this difference: a standard is indeed necessary as a basis for the service offering. During the pilot experiments some producers needed training to prepare the box, while others were much more experienced, self confident and eventually able to overcome problems brilliantly and plan actions.
A look at the dynamics of these rituals: • Humanism: The rituals performed in the consumption of food and wine acts can present variations but never the less it was not the divine identity but the participant’s satisfaction, joy and pleasure was the common and the ultimate focus in these acts. • Consumption: In the same era, in the major religions in act of offerings the burned animal was not to be consumed but in the Aegean Region the act of sacrifice or offering ended up with the consumption of these offerings.
The deteriotion gets faster with increasing temperature and luminous intensity. Under the same conditions, the liquid honey in a transparent container deteriorates faster than the cream honey since the former transmits the light and the latter does not. A volumeous applience such as a spoon or scoop or as in most cases a honey spoon is needed to take the liquid honey from a container. The cream honey can be picked off by flat appliances such as knife or fork in addition to the volumeneous ones.