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Development of evaluating and ranking pattern for date fruit based on Tayyib principles
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Razieh Niazmand *    , Bibi Marzieh Razavizadeh , Monir Alsadat Shakeri , Mojtaba Jokar |
| Department of Food Chemistry, Research Institute of Food Science and Technology, Mashhad, Iran , r.niazmand@rifst.ac.ir |
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Abstract: (3115 Views) |
Introduction: Islam has provided the highest standards in the field of food hygiene and safety under the title of halal and Tayyib, providing all qualitative aspects in terms of cleanliness, health, safety, and nutrition. The aim of this study was to determine the evaluation and ranking pattern of the palm grove and date fruit by deleaniatining the Tayyib indicators and preparing the checklist of date production from the construction stage of the grove to harvest.
Methods: For this purpose, first, all necessary steps, rules, and standards for the construction of groves, planting palm, harvesting the date fruit as well as individual and working conditions of human resources were reviewed, a checklist of these steps was prepared, and the necessary requirements were defined.
Findings: Components were also defined and weighed for the characteristics of Tayyib including being halal, attractiveness, health, originality and blessing. Using the obtained information, the patterns of evaluating the quality and ranking were designed based on specific criteria. The criteria were coded based on the components of Tayyib principles and most optimally scored according to the necessity. Then, in order to rank the grove, the score obtained for each criterion was multiplied by the component coefficient related to that criterion, and the total score of the criteria in each grove was calculated.
Conclusion: Thus, based on the obtained scores, the rank of the evaluated groves was determined in three levels: moderate (third degree), good (second degree), high (first degree) or none. |
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| Keywords: Palm-grove, Qualitative evaluation, Date fruit, Tayyib, Ranking pattern |
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Full-Text [PDF 832 kb]
(841 Downloads)
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Type of Study: Research |
Subject:
Special
Received: 2020/10/14 | Accepted: 2021/07/4 | Published: 2021/07/1
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