Product quality assessment is a complex task. The aim of this paper is to analyse the concepts of quality, different quality management models and their interaction with knowledge management models and the presented criteria system for assessing product quality. Moreover, multicriteria methods and their applicability to assessment of the product quality are analysed. On the basis of group of the product quality criteria and using the multicriteria evaluation methods, the quality of the products was assessed.

This paper compares two different methods for combining PCA and ANOVA for sensory profiling data. One of the methods is based on first using PCA on raw data and then relating dominating principal components to the design variables. The other method is based on first estimating ANOVA effects and then using PCA to analyse the different effect matrices. The properties of the methods are discussed and they are compared on a data set based on sensory analysis of a candy product. Some new plots are also proposed for improved interpretation of results.

Turfgrass performance can be assessed in terms of visual quality, but evaluators require training and may be distracted by many factors that affect accuracy and consistency. The objectives of this study were to assess a handheld optical sensor (GreenSeeker) for evaluating overall turfgrass quality in three turf species over two growing seasons, and to compare the combined time required for visual evaluation and data entry with the time required for the same functions using the handheld optical sensor. Visual quality ratings and sensor ratings were collected on schedules prescribed by the National Turfgrass Evaluation Program for the 2002 bermudagrass (Cynodon spp.), 2002 buffalograss (Buchloe dactyloides), and 2002 zoysiagrass (Zoysia spp.) studies in 2003 and 2004. Use of the sensor reduced the time required to complete data collection and data entry by 58% compared with human visual evaluation. Of the three species tested, the bermudagrass evaluation had the strongest correlation between ratings collected by the human evaluator and the sensor [r = 0.79 in 2003 (n = 343), r = 0.85 in 2004 (n = 343)]. The handheld optical sensor provided a consistent, objective evaluation of overall turfgrass quality and required less time than visual evaluation. The handheld optical sensor provides advantages for assessing turfgrass quality that cannot be realized by human evaluation, but the sensor alone is not sufficient for specific evaluations such as color, texture, or density that are routinely characterized by human evaluation.

The scenic quality of a landscape is a natural resource that is to be preserved according to German and international law. One important indicator for the evaluation of this value is the structural diversity of the landscape. Although Landscape Metrics (LM) represent a well-known instrument for the quantification of landscape patterns, they are hardly used in applied landscape and environmental planning. This study shows possibilities for the integration of LM into a commonly used method to assess scenic quality by the example of a Landscape Structure Plan. First results indicate that especially Shannon's Diversity Index and Edge Density are suitable to achieve an objective evaluation of the structural diversity as indicator for scenic quality. The addition of qualitative parameters to the objective structural analysis is discussed. Moreover, the use of landscape scenery units and raster cells as basic geometry has been compared. It shows that LM can support the evaluation of the aesthetic quality in environmental planning, especially when integrated into commonly used evaluation methods.

Purpose – Sustainable agriculture implies the ability of agro-ecosystems to remain productive in the long-term. It is not easy to point out unambiguously whether or not current production systems meet this sustainability demand. A priori thinking would suggest that organic crops are environmentally favourable, but may ignore the effect of reduced productivity, which shifts the potential impact to other parts of the food provision system. The purpose of this paper is to assess the ecological sustainability of conventional and organic leek production by means of life cycle assessment (LCA). Design/methodology/approach – A cradle-to-farm gate LCA is applied, based on real farm data from two research centres. For a consistent comparison, two functional units (FU) were defined: 1ha and 1?kg of leek production. Findings – Assessed on an area basis, organic farming shows a more favourable environmental profile. These overall benefits are strongly reduced when the lower yields are taken into account. Related to organic farming it is therefore important that solutions are found to substantially increase the yields without increasing the environmental burden. Related to conventional farming, important potential for environmental improvements are in optimising the farm nutrient flows, reducing pesticide use and increasing its self-supporting capacity. Research limitations/implications – The research is a cradle-to-farm gate LCA, future research can be expanded to comprise all phases from cradle-to-grave to get an idea of the total sustainability of our present food consumption patterns. The research is also limited to the case of leek production. Future research can apply the methodology to other crops. Originality/value – To date, there is still lack of clear evidence of the added value of organic farming compared to conventional farming on environmental basis. Few studies have compared organic and conventional food production by means of LCA. This paper addresses these issues.

The article presents a systematic evaluation of the research carried out at the Forest Faculty of Latvia University of Agriculture since Latvia regained its independence. The research has been arranged in two groups: the forestry group and wood processing group. The following major directions of research have been reflected: the evaluation of forest and wood raw material resources, forest inventory and management planning, evaluation of volume and quality of the growing trees and harvested round timber, silviculture and forest ecology, complex evaluation of the quality of wood from commercial tree species, the expansion of the diversity of complex utilization of wood, inventory of timber flow and simulation.

Soft red winter (SRW) wheat (Triticum aestivum L.) ‘5205’ (Reg. No. CV-1038, PI 656755) developed and tested as VA01W-205 by the Virginia Agricultural Experiment Station was released in March 2008. 5205 was derived from the three-way cross Pioneer Brand ‘2684’ /VA93-54-185//‘Pocahontas’. Cultivar 5205 is broadly adapted, high-yielding, midseason maturity, short in stature, and semidwarf (Rht2), and it has very good milling and pastry baking quality. It also is notably resistant to powdery mildew [Blumeria graminis (DC.) E.O. Speer], leaf rust (Puccinia triticina Eriks.), and stripe rust (P. striiformis Westend.) and moderately resistant to Fusarium head blight [caused by Fusarium graminearum (Schwabe)]. In Virginia average grain yield (2006–2008) of cultivar 5205 (6114 kg ha⁻¹) has been equal to that of the highest-yielding cultivars. In USDA–ARS uniform southern SRW wheat nursery trials conducted at 26 locations in 2006 and at 19 locations in 2007, 5205 produced average grain yields of 5362 and 4488 kg ha⁻¹, respectively, in comparison to nursery mean yields of 5180 and 4146 kg ha⁻¹ In these nursery trials, 5205 was most similar in milling quality to the check ‘AGS 2000’, which ranks 25th among 830 soft wheat cultivars evaluated by the USDA–ARS Soft Wheat Quality Laboratory for Allis milling quality. 5205 has softer flour texture (softness equivalent of 61.1 vs. 57.5 g 100 g⁻¹), has stronger gluten strength (lactic acid solvent retention capacity of 118 vs. 107 g 100 g⁻¹), and produces cookies that are larger in diameter (18.58 vs. 17.75 cm) than AGS 2000.

Breads made from rice flour have attracted attention due to the increase in consumption of rice. However, the quality of these rice flour breads is poor. To develop rice bread with high quality, we made bread using cooked rice. The bread-making quality of cooked rice bread was evaluated based on loaf height and a sensory test. Bread made from up to 30% cooked rice in wheat flour had an almost equal baking quality with that made from wheat flour alone, and its quality decreased as the amount of rice flour increased. Breads containing 10-40% cooked rice resulted in significantly higher evaluation than wheat flour breads on the sensory test, with an optimal ratio of 30% cooked rice. Crum grain, color and smell had no significant difference among the breads, except for the 20% cooked rice bread on color. Tactility and hardness were significantly higher in the 10-30% cooked rice breads, with an optimal cooked rice substitution ratio being 20%. The 30% cooked rice bread also had the highest evaluation for taste and doughiness. Evaluation of moisture and sweetness increased relative to the cooked rice substitution ratio. On the other hand, rice flour breads had no significant differences in overall sensory evaluation. Cooked rice as a sub-raw material of bread improved bread-baking quality, as well as taste and texture. The optimal substitution rate of cooked rice for wheat flour was 30%.