Showing posts with label Culture. Show all posts
Showing posts with label Culture. Show all posts

Tuesday, August 16, 2022

Significance of Culture in Shaping Societal Responses to Pandemic Assault - Juniper Publishers

 Reviews and Research - Juniper Publishers

Abstract

Influencing the general public response to pandemics is a public health priority. The preventive behaviours (e.g. wearing masks and reducing aggregation) that help in reducing the spread of pandemic found insufficiently followed across different regions, during recent pandemic influenza, 2009-10 H1N1 pandemic, including the current COVID-19 onslaught. Regional difference in public’s preventive intervention observed, owing to cultural values variables. Across the continents 209 COVID-19 pandemic affected countries reportedly adopted standard preventive protocol for COVID-19, but the pandemic spread, and onslaught showed different patterns in different countries. This human habit of maintaining or not maintaining physical distance is a result of a country’s culture which is rooted in its national heritage and traditions and the current pandemic scenario provides an opportunity to study the flexibility and adaptability of cultures between pandemic responses, on a governmental and societal level. In this study culture was defined using Hofstede's dimensions Individualism/Collectivism. An exploratory case-study methodology was taken after employing a post- positivist approach. The study findings indicated collectivism encourages faster and more effective COVID-19 responses and hence suggest cultural adjustments for the purpose of infectious disease preventive intervention.

Keywords: Culture; Individualism; Collectivism; Public health

Introduction

Influencing the general public response to pandemics is a public health priority. The preventive behaviours (e.g. wearing masks and reducing aggregation) that are effective in reducing the spread of pandemic found insufficiently followed across different regions, even during pandemic influenza, 2009-10 H1N1 pandemic, among others. Regional difference in public’s preventive intervention observed, owing to cultural values variables. Understanding the impact of social elements at the effect of pandemic assault across communities necessitates not just experimental observations, but also a conceptual framework for investigating and interpreting such observations. Societal individualism/ collectivism is one idea that could be useful as a guiding principle in this scenario; and the topic subsequently discussed with suitable references. Now to focus on the Coronavirus Disease 2019, as unfolded all over the world, and caused one of the most serious public health crises in recent times. Isolating actions as Social distancing, lockdowns, and other suggested and adopted as protective behavioral mechanisms to facilitate the avoidance of parasitic transmission along with other methods of managing local parasitic infections. However, in this pandemic, the enormous differences in transmission outcomes between countries and territories constitute a striking phenomenon. Social scientists suggest that the cultural difference of collectivism versus individualism could largely explain this divergence. Collectivist as opposed to individualistic values are important attributes of intercultural variation.

In this study culture was defined using Hofstede's dimensions Individualism/Collectivism. An exploratory case-study methodology was taken after employing a post- positivist approach, which was affected by Yin [1] and Noor [2]. This procedure is appropriate for the taking after reasons: i) the consider includes an observational examination of a developing marvel, which is the utilize of social media; ii) the consider accumulates realities to impartially degree event of certain design; and iv) the think about increases in value diverse elucidations of individuals on their encounters. Interestingly, the Parasite Stress Theory of Values [3-5] implies that the historical occurrence of infectious diseases may have played a role in the development of Individualist and Collectivist cultural differences. Societies with a high caliber of pathogenic stress were more liable to develop a collectivist culture that accommodates as a gregarious aegis against infectious disease spread, whereas societies with low caliber of pathogenic stress developed the individualistic value systems [3]. If this is true, modern societies with highly individualistic cultures may be more vulnerable to infectious diseases than more collectivistic societies. Another study [6] revealed that individualistic communities have had more infection disease outbreaks and zoonotic disease outbreaks in recent times but did not find a correlation for emerging infectious disease events.

The SARS CoV-2 situation reports of March 2021 brought out by world health organization (WHO) [7] indicate 209 pandemic affected countries across the continents adopted, by and large, uniform responses for pandemic control, but the spread and onslaught of COVID-19 has shown different patterns in different countries. Due to international variances in pandemic reactions on a governmental and societal level, the era of pandemic gives a chance to study the flexibility and adaptability of cultures. Due to the pathway of disease transmission through close patient contact, COVID-19 may be owing to close contact with the general population. This is where the culture of the susceptible population become evident and their behavior need detailed scrutiny. For instance, Italy was attributed to have a culture of close interaction (physical intimacy) as compared to Japan (culturally maintaining greater physical distance). Dissonantly the French saw social unification as a threat to the state, whereas Japanese culture intends to support the government’s response to COVID-19.

This human habit of maintaining or not maintaining physical distance is a result of a country’s culture which is rooted in its national heritage and traditions. Any attempt to abruptly change the behavior in order to prevent pandemic spread is impractical and will be met with public opposition, as has been proved in various countries.” The collective programming of the thoughts that separates the participants of one class of humans from another” is how culture is described [8]. As a result, population behavior and psychological elements that influence the said programming may be influenced in part by a country’s culture, which could be important in understanding Covid-19’s spread and mitigation. Indeed, a recent assessment found various social and behavioral traits, including cultural norms- that could help with the COVID-19 pandemic response, and encouraged researchers to cover gaps urgently [9]. There is also the pertinent issue of individualistic and collectivism cultural approaches of different countries that shape citizen’s cognitive processes. In general, individualism emphasizes non-public freedom and achievement. Individualist culture therefore gives social popularity to non-public accomplishments inclusive of critical discoveries, innovations, extremely good inventive or humanitarian achievements and all moves that project an individual. Collectivism, in contrast give importance to positioning individuals in bigger group. It whips up conformity and discourages individuals to balk and show up.

Individualism is said to hold sway in Western Europe and North America with their complex, stratified societies emphasizing independence and variety while collectivism is mean to thrive in Asia, Africa, Eastern Europe, and Latin America, in which agreeing on social norms is essential and jobs are interconnected [10]. For extra collectivistic societies like India, the self is described relative to others, is involved with belongingness, dependency, empathy, and reciprocity, and is centered on small selective coterie of fellow individuals in common business on the price of out-groups. Noted scientist Professor Geert Jan Hofstede put forward with six basic issues called dimensions of culture expressed on a scale that runs roughly from 0 to 100. His Collectivism-Individualism World Map provides a glimpse of nations’ cultural trait (Figure 1).

Hardin’s traditional article “The tragedy of the commons” [11] gives a prediction for the distinction among individualistic versus collectivistic societies dealing with the pandemic. Hardin defined a social ‘catch 22 situations’ wherein every decision-maker in a network is higher off performing egocentrically. Still, if others acted likewise without problem for the cumulative effect on society, “the commons” are in the end knocked down. Curiously, whilst not unusual place experience means that the virus will unfold extra fast in collectivistic societies because of their nearer and extra common social interactions, the mixture of way of life and Hardin’s principle endorse the opposite: the pandemic’s effect might be large in individualistic societies wherein human beings are less involved approximately in the greater good. COVID-19 has made it manner to almost every country within side the world and has but ended in very exclusive outcomes.

Epidemiologists have proposed lots of reasons for this variance, which includes variations in demographics, urbanization, excellent of health systems, the innate environment, and the rate of government responses [12]. Nevertheless, it is able to be argued strongly that way of life additionally matters. Because consensus is extra conveniently carried out in collectivist societies, their conditions are better for introducing speedy and effective motions to include disease containment. An investigation posted in February 2021 [13] researchers studied the connection among the individualism -collectivism size through the use of Hofstede’s cultural size version and the quantity of COVID-19 instances and associated deaths of all 69 countries, for which statistics became to be had in Hofstede’s national culture survey [14]. They conducted two simple correlations analysis and compared the variables among 36 Organization for Economic Cooperation and Development (OECD) countries and then performed identical correlations evaluation at the whole pattern at the same time as controlling eight applicable variables, i.e. days considering the facts that outbreak of the pandemic, percentage of population over 65 years of age, democracy index, Gini index, percent of finances for healthcare, human longevity, population density and general COVID-19 tests per million.

Taken together, those consequences counseled that the greater individualistic a society is, the greater it suffered from COVID-19 associated instances and deaths. As a result, it may be claimed that cultural differences between countries are equally as important in determining adherence to epidemic prevention measures and, as a result, a society’s susceptibility to COVID-19 outbreak. The virus has spread practically every country on the planet, yet the results have been wildly disparate. It is arguable that culture plays a considerable role. It has been observed that collectivist cultures are more likely to reach an agreement, they are better suited to putting in place swift and effective disease control measures. In collectivist societies, social networks are also more localized and directed around people’s intimate relationships (typically their extended family). This causes natural social bubbles, reduces social mixing and diversity, and hence inhibit virus’s transmission.

According to studies, having a more individualistic culture leads to more innovation and progress since those societies value social workforce more [15]. But there are also disadvantages, as Hofstede pointed out individualist societies are at a disadvantage in terms of swift collective action and coordination. This is because residents are encouraged to hold opposing viewpoints, express themselves, and challenge and debate decisions. As a result, achieving the necessary agreement for policies to succeed may take longer. Individually, cultural values can influence basic decision such as whether or not to wear face mask or maintain social distance. According to studies, persons in areas of the United States with a history of colonialism and more individualistic culture are less likely to wear face masks and keep physical distance in public venues.

It is possible to evaluate the country-wise COVID-19 incidences based on the national data publicly available. The discrepancies between individualistic and collectivist countries, as well as their differing response to pandemic containment, are most obvious when looking at data from the onset of the pandemic. There is a direct correlation between COVID-related mortality per capita and individualism scores in countries. Furthermore, studies and actual evidence demonstrate that collectivism promotes a faster and more effective COVID-19 response. Given the circumstances, individualist countries should make major attempts at cultural adaption in that direction, especially during outbreaks of diseases. The speculation of pathogen prevalence, or the parasite stress model [3-5], states that people living in areas with greater incidence of infections are more likely to become collectivist in the long run than people living in areas with fewer incidence. The aftermath of COVID-19 is likely to be something never witnessed to world citizens. A new social order is likely to emerge, a new structure of the society, a paradigm shift in human relationships.

Click here: https://juniperpublishers.com/index.php 

Tuesday, September 22, 2020

The Application of Novel Inputs and Advanced Technology in Dairy Product Processing a Review - Juniper Publishers

 Dairy & Veterinary Sciences - Juniper Publishers 

This review work summarizes the current advanced dairy processing technologies with a special focus on the application of novel enzymes, starter cultures, and technologies. Novel camel chymosin (CHY-MAX® M) a recent milk clotting enzyme that have application in cheese-making process shows more efficacy than other coagulant. It resulted better for camel milk coagulation. β-galactosidase enzymes commercially used to hydrolysis lactose in dairy products while microbial Transglutaminase is cross-linking enzyme with great role in dairy products processing through enhancing protein functional in yogurt, cheese, and ice cream. Phospholipases hydrolyze phospholipids and used in cheese and yogurt to increase cheese yield whereas a novel exogenous Lipases enzyme enhance cheese flavor and ripening. Novel Starter cultures will help to produce new commercial fermented products such as novel probiotic yogurt. Starters such as Lactoccus lactis, Pediococcus acidilactici and Lactobaillus plantarum were isolated as a potential lactic acid bacterium from spontaneously fermented camel milk. Many novel starter cultures and uses of advanced technologies such as membrane filtration in dairy industry for microorganism removal, cheese, yogurt, and whey processing whereas ultra-high-pressure homogenizer (UHPH) novel nonthermal processing technology were reviewed.

Keywords: Enzymes, Culture, Membrane, UHPH

Introduction

Milk is a special complex fluid produced by the mammary gland of mammals. It is nutritionally complete food but perishable unless hygienically handled and processed to relatively shelf stable products. Processing of milk to different dairy product enhance shelf life, utilization of distance market, transportation, product diversification and improve quality [1,2]. The application of additives, inputs, ingredients, enzymes and technology mostly done to attain desired product characters [3-5]. In Ethiopia surplus milk is mainly processed traditional product such as butter, ghee, cottage cheese (ayib) and spontaneously fermented (Ergo) with traditional technologies and marketed informally. However; modern milk processing was expanding that can processes different dairy product like pasteurized milk, cheese like provolone, mozzarella, gouda type, white/feta, set yogurt, flavored yogurt, butter and cream [6-8]. Such development of Dairy industry will encourage application of different inputs and technologies. Therefore, this review work was done with the main objective of assessing available information on the application of novel enzymes, dairy cultures and advanced technology in dairy product processing to be available for intended local milk processing industries, researchers, consumers and ingredient suppliers.

Application of Novel Enzymes in Dairy Product Processing

Camel chymosin as Coagulating Enzymes

It has been reported that there are many kinds of enzymes applied by dairy processing from which, cheese making is former biotechnological application of enzymes rennet which is a crud extract obtained from the fourth stomach calf was applied. The action rennet on milk is cleavage k-casein and the precipitation of para-casein. Plant origin coagulant also reported by different authors for instance Calotropis procera (Sodom apple), Cynara sp, ginger, lemon [9,10]. Moringa oleifera flowers [11]. Increase in cheese production resulted increase demand for coagulant and locking alternative coagulant sources [12]. As indicated recently, novel camel has been obtained through heterologous expression in Aspergillus Niger from Camelus dromedaries (CC) [13].

It was a 2nd generation fermentation produced chymosin and commercially available as CHY-MAX M® from Chr. Hansen Denmark. CHY-MAX® M shows a seven-fold higher C/P ratio than bovine chymosin or 70%

higher clotting activity and only 25% of the general proteolytic activity [13]. Camel chymosin worked well for cow, goat, and ewe milk cheeses and feasible application in donkey milk cheese [14]. CHY-MAX® M also results in better for camel milk coagulation for soft white cheese making. It exhibits a higher level of thermo stability than bovine chymosin and resulted lower level proteolysis, good flavor in cheddar cheese. Camel chymosin, contains two additional positive patches that favour interactions with the substrate [15]. it also has wide range of temperature tolerance that will ranging from 25 to 45 °C, with a maximum activity at 40 °C [15]. Cheeses by this coagulant resulted retained melt characteristics for a longer time and shelf-life [16].

The use of Novel β-galactosidase Enzymes

β-Galactosidase is commonly known as lactase hydrolyses widely found naturally and has been isolated from animals, plants as well as microorganisms [17]. The commercially available β-galactosidase from microorganisms like fungi, bacterial, yeast that have great interest in industrial processes mainly depends on the hydrolysis reaction [18]. It helps to produce lactose free products for lactose-intolerant individuals, solve whey disposal issues on commercial scale and reduce the crystallization in ice creams and condensed milk which occurs due to high lactose concentration [19]. The cold-active β-galactosidase got biotechnological attention in food industrial for Lactose intolerance consumers since hydrolysis lactose of dairy products at lower temperature [20]. Production of β-galactosidase from Lactic acid bacteria shows that Lactobacillus dulbrueckii gives the highest enzyme activity around. While Lactobacillus strains isolated from yogurt and Lactobacilli from gastrointestinal tract produce lactase enzyme in dairy products [21].

The Use and Application of Transglutaminase Enzyme

Microbial Tansglutaminase (TG, EC 2.3.2.13) enzyme has a catalyzes transfer reaction between the acyl and g-carboxyamide of peptide-bound glutamine residues and primary amino groups in a variety of amino residues of proteins. Transglutaminase (TG) has been found in animal and plant tissue [22,23]. It has been reported that TG cross-linking enzyme commercially available and play great role in dairy products processing improving protein functionality. In yoghurts prevent syneresis and resulted firmer but soft texture [24]. According to the experiment of improves hardness, melting and stretch ability properties of high fat Mozzarella cheese by using TG level of 0.02% with best results organoleptic properties while low fat Mozzarella treated with 0.05% TG have acceptable meltability stretch ability, oiling of fat leakage and organoleptically. Its increased yield of soft cheese (17.38%) verses untreated (16.01%), less syneresis and longer shelf life, reduce bioavailability of nutrients for deteriorative microorganisms due to its cross-link property [25]. In ice cream it increased overrun, partial coalescence of fat globules, melting resistance, hardness, apparent viscosity and consistency. TG can be used as a partial replacement for fat in ice cream. TG gives a higher positive effect on yoghurt structure by increase viscosity due to protein binding effect. In stirred yoghurt best value for syneresis”, firmness”, and “flavor [26]. Also, in set and low-fat yoghurt stabilization against syneresis and play role in goat milk yoghurt.

The use and application of Phospholipases

Phospholipases (A1, A2, C and D) are a complex and crucially important group of enzymes that hydrolyze phospholipids. In dairy industry used in cheese and yogurt to increase cheese yield through interrupting milk fat and protein in curd [27]. Hydrolisis of milk phospholipids by phospholipases enzyme increases the yield of Mozzarella cheese, Pizza cheese, Chihuahua-type cheese [28]. The application of phospholipases increases cheese yield without affecting quality. It is a recent technology since it was introduced in 2005 by Novozymes A/S and Christia Hansen A/S with trade name YieldMAX™ from the filamentous fungi Fusarium sp. Yield MAX hydrolyzes the sn-1 ester bond of phospholipids, to lysophos pholipids and fatty acids. The hydrolysis of cheese milk by phospholipase prior to renneting increase total cheese yield by 3.2% and DM yield in mozzarella cheese through moisture and fat retention, improved emulsification and water-holding capacity [29]. It can be applied up to 0.01-1% (w/w) of fat [30].

The use and application of Lipases

Milk contains indigenous and exogenous enzymes like proteinases and lipases of microbial and animal origin. In Dairy industry Lipases used to hydrolysis of milk fat triglycerides (triacylglycerols), that can modify the fatty acid chain lengths and flavor formation in cheeses [31]. Lipases can be obtained from animal tissues such as pancreatic glands (bovine and porcine) and pre-gastric tissues of young kid, lamb and calf and from microbial M. miehei, A. niger, A. oryzae that mostly applied in cheese making [32]. Application of exogenous lipases in the dairy industry is enhancing cheese flavor and acceleration of cheese ripening throughout controlled hydrolysis of triglycerides [33]. Lipases have different kinds of selectivity toward their substrates and hydrolysis starts with the lipid binding and the catalytic serine attack on the carbonyl carbon atom of the susceptible ester bond [34]. Lipases could be added before starter and rennet in cheese milk.

Application of Novel Starter cultures

Milk has been preserved by fermentation through the action of lactic acid bacteria, which convert lactose lactic acid and other organic acids [35]. Starter cultures were microbial preparation singe or many strains and the lactic acid resulted from action of them form characteristic body and texture of the fermented milk products pays formation of overall flavor and enhances preservation [36,37]. Starter have additional advantages than fermentation termed functional starter cultures. The possibility of development of new commercial products using novel starter cultures were reported [38]. Indicative products like a novel probiotic yogurt with Lactobacillus pentosus KCA1 having both the genomic and functional capability [39]. There are Lactic acid bacteria stains that prevent lactose intolerance and accumulation of galactose.

On the other hand, form spontaneously fermented camel milk Lactococcus lactis, Pediococcus acidilactici and Lactobacillus plantarum were isolated as potential starter cultures bacteria resulted good acidification and needed pH value [40]. Cheese ripening is a slow and expensive process therefore, attenuated starters can be used to accelerating cheese ripening and flavor since they produce less acid during fermentation but produces active starter enzyme [41]. Functional starters used as accelerating agents. Lactobacillus casei, Lactobacillus plantarum, Lactobacillus rhamnosus were adjunct starters cultures in cheese ripening [42]. Novel tarter culture that have potential as bacteriocins production and bio preservation Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris, Enterococcus spp. lactobacillus carvatus Lactobacilllus sakei, Pediococcus acidilactici, Enterococcus faecium, Lactobacillus Plantarum, Lactobacillus ruteri and Streptococcus thermophiles.

Exopolysaccharides producing lactic acid bacteria like lactobacilli, streptococci and lactococci give good body and texture in fermented dairy product while galactose fermenting lactobacilli and streptococci resulted low level galactose and low browning in mozzarella. Lactose negative L.delbrueck ssp. bulgaricus help to avoid over acidification in yoghurt resulted good body and texture of curd and synersis prevention. Autolyzing lactic acid bacteria enhanced proleolytic and lipolytic and acceleration cheese ripping. While propionic bacteria improve vitamin content of fermented dairy product were reported as novel cultures.

Application of Membrane Technology in Dairy Product Processing

Membrane filtration is a separation process of liquid like milk into “permeates” and “retentate” through semi-permeable membrane. Membrane filtration is applied in dairy industry since 1960s [43]. It was a novel non thermal environmentally friendly [44] suitable and economical alternative to centrifugation, lactification and evaporation, reducing cost of production as well generating new revenue resources [45-47]. Reverse Osmosis (RO), Nano filtration (NF), Ultrafiltration (UF) and Microfiltration (MF) were four membrane type that were commonly used in dairy industries [48]. Removal of microorganisms using heat treatment like Ultra high temperature induce irreversible modifications of milk component, change of flavor, cheese- making properties [49]. As the advance in technology using membrane separation technique become possible option for microbiological safety.

Microfiltration has larger pore size and used to remove bacteria and fat from milk and enable to produces bacteria free raw milk that can further be transformed into fluid milks, cheeses, powder or protein by products since it rejects fat and microorganisms while allowing other milk constituents to pass through the membrane [50]. MF is same time referred as non-thermal cold pasteurization as it doesn’t affect sensory attributes. The other applications in cheese production help to improving the nutritive quality, reduce microbial load, adjust compositional and yield of cheese by increasing total solid content, utilization of whey, reducing dosage of rennet, starter culture and processing steps [51]. Cheese production application of all four membrane could be possible however; UF is most widely used while microfiltration is to less extent. In cheese production while MF is used in removal of bacterial from milk, bacteria and fat from brine solution placed for longer time [52]. Ultrafiltration have three possibilities for cheese making for protein standardization, use of intermediate or medium concentrated retentates and use of liquid pre-cheeses. Different cheese verity such as Camembert, Cheddar, Mozzarella and many other cheese varieties be made with. Nanofilteration removal of minerals while Reves osmosis water from milk and whey [52].

UF can result good quality fresh and brine cheese with higher yield but same report indicates slower ripening rate due to decreased in proteolysis. Manufacture of most fermented milks is concentration of the milk base to increase solids content solids. Membrane techniques have been successfully applied for the preproduction of concentrated, set and stirred [53]. UF help to increase protein, fat content of the milk desired above the level present in raw milk and reduces lactose, some soluble protein fractions and minerals. Manufacturing of concentered yoghurt type such as Ymer traditional fermented dairy product in Denmark, hrikhand and chakka in Indian using membrane filtration [54]. The yogurt product that made by using UF is called ultrafiltered retentate concentrated yogurt [53]. UF technology in yoghurt manufacturers shorter gelation time, impruves physical quality of end product, extended shelf-life, reduce risk of syneresis and excessive acid development during post-fermentation due to reduced lactose content and consistency of the final product. The major benefits UF on yogurt is less whey separation, acceptability since assuming using UF have purity than other non-dairy stabilizers. Whey processing is main application of membrane technology with more than 75% of all membrane usages. Milk protein can be recovered by using MF, UF and NF processes. MF separates the casein micelles and whey proteins [55] whereas NF highly permeable to water and monovalent ions and used to concentrate whey and reduce mineral contents of the whey.

Application of Ultra high-pressure Homogenizer (UHPH)

Conventional Homogenization carried out to reduce milk fat globule size to prevent creaming during storage as the milk is passed under moderate pressures up 18 - 20 MPa. [56]. UHPH has a similar principle as conventional homogenizers but it works at higher pressures up to 400 MPa. It is a non-thermal processing technology helps to develop novel products with longer shelf life , higher safety with better sensory and nutritional properties, less Maillard reaction, less whey protein denaturation, no lactose isomerization than in pasteurized milk, higher yield, longer shelf life and better textural of fresh cheese [57]. UHPH treated milk have equal or better microbial shelf life than high-pasteurized milk. Higher value of texture characteristics, viscosity, lower syneresis and higher water holding capacity in yogurt [58]. UHPH system is a dual function technology it has capacity to replaces functions of conventional separator equipment, homogenizer and pasteurizer. Even if not alone promise to sterilization and aseptic packaging application of UHPH is recent novel technological opportunity for dairy industry [57,59].

Conclusion

The development of dairy processing and research resulted application of different inputs, new innovations and technologies. Novel enzymes such as camel chymosin (CHY-MAX® M), β-galactosidase, Phospholipases, Transglutaminase and lipases were indicative inputs that have a wider advantage in dairy processing industry. Similarly, novel starter culture that are multi-functional are also available. Membrane filtration is advanced technology that have been applied in dairy industries in fluid milk, whey processing, removal of microorganisms, cheeses and yogurt manufacturing. While ultrahigh pressure homogenizer a recent novel technological opportunity for dairy industry as it is replacing roles of conventional separator, homogenizer and pasteurizers equipment. Therefore, information on novel enzymes and cultures and technology were raised. However, more detailed study and assessment on consumer acceptability, availability, usage and if any negative effect on consumer should need to be further well investigated.

To Know more about Dairy & Veterinary Sciences  

To Know more about our Juniper Publishers

 

Wednesday, September 26, 2018

Showcasing the Cultural Potential of its Municipality- A Case Study of the Limbe City Council, South West Region; Cameroon- Juniper Publisher

Juniper Publishers-Open Access Journal of  Social Sciences & Management studies



Showcasing the Cultural Potential of its Municipality- A Case Study of the Limbe City Council, South West Region; Cameroon 

Authored by Evaristus Nyong Abam 

Culture is the characteristics and knowledge of a group of people, defined by everything from language, religion, cuisine, social habits, music and arts etc. There are different types of culture, but culture is generally divided into two types: material culture and non-material culture. Cultural tourism is the visits by persons from outside the host community motivated wholly or in part by interest in the historical, artistic, and scientific or lifestyle heritage offerings of a community, region, group or institution. Cultural tourism destination takes strategic planning built on an understanding that there are different degrees of consumer motivation for culture and that most people are looking for a variety of things to do when they travel. Curiosity and education are the main drive of cultural tourists; they want to learn about other culture people and their culture. The Limbe festival of arts and culture started in 2014 and now it is in its fifth edition. The Government Delegate to the Limbe City Council Mr Motanga Andrew Monjimbo on his part said the festival is being packaged to leave the guests itchy and longing to be back to Limbe for the November games of 2016 – Female African Cup of Nations and 2019 - Men African Cup of Nations that shall be partly hosted in Limbe - Cameroon.







Artificial Intelligence System for Value Added Tax Collection via Self Organizing Map (SOM)- Juniper Publishers

  Forensic Sciences & Criminal Investigation - Juniper Publishers Abstract Findings:  Based on our experiments, our approach is an effec...