The COVID-19 pandemic has caused unprecedented stress to food supply chains, pointing to weaknesses in the labour, processing, transport and logistics spheres, as well as significant changes in demand. Food supply chains have shown considerable resilience in the face of such stress. Monitoring of the food sector during the COVID-19 pandemic indicates that the effects of COVID-19 on food supply, demand and access are interlinked processes and have a complex impact on food systems. In addition, high-value food supply chains in developed countries are even more complex, so countries need to respond quickly to restore them and also develop mechanisms that balance business and public interests and protect farmers and food business workers during future potential pandemic crises. The research aims to identify the main demand and supply side factors that affect the resilience of local and global food supply chains during the COVID-19 crisis, as well as assess the resilience of the supply chain for arable crops during the COVID-19 crisis in Latvia, identifying the main risk factors. The research found that arable crop farmers were relatively less affected by the COVID-19 crisis than other agricultural employees. The impact of the crisis was larger on the crop processing industry than on the other industries, and the main risk factors related to changes in demand and the industry’s dependence on imported raw materials and the successful operation of export markets. Based on an in-depth risk analysis, the research developed recommendations for policy makers and actors in the agri-food chain that would improve the resilience of local (domestic) participants of the arable crop food supply chain in Latvia.

Pastry cream contains wheat flour, which is not suitable for celiac patients who require a gluten-free diet. Potatoes are known as a good source of starch, minerals and vitamins. They also contain protein, dietary fibre and various phytochemicals. Their addition to pastry cream can both serve as a texturizing agent and enrich the nutritional value of the final product. This study aimed to evaluate the suitability of potatoes as a replacement for wheat flour in pastry cream. For study purposes, the physicochemical attributes of eleven potato varieties were evaluated. Among other varieties, the boiled potato variety Gala exhibited higher fibre, fat, phosphorus and potassium content; however, significantly higher protein (12.48 ± 0.08 g 100 gE−1 DW) and iron (3.12 ± 0.02 g 100 gE−1 DW) content. Higher antiradical activity (18.72 ± 0.74 mM TE 100E−1 g DW) was detected in potatoes of the variety Blue Congo. After preliminary investigation, wheat flour was replaced with mashed potatoes, making up 30% of the cream weight, and its impact on the pastry cream was studied. It was established that potatoes had a significant effect on pastry cream colour and texture. American Rose, Imanta, Rigonda and Viviana were selected as the most suitable from the eleven varieties tested. The addition of potatoes in pastry cream doubled its fibre and potassium content, whereas, other changes in nutritional value of the creams were variety dependent.