{"_buckets": {"deposit": "10605673-7dd1-4684-add9-1c1ddc59d15e"}, "_deposit": {"created_by": 20, "id": "6897", "owner": "20", "owners": [20], "owners_ext": {"displayname": "", "username": ""}, "pid": {"revision_id": 0, "type": "depid", "value": "6897"}, "status": "published"}, "_oai": {"id": "oai:meral.edu.mm:recid/00006897", "sets": ["1582965639643", "user-yueco", "1582963436320"]}, "author_link": [], "communities": ["yueco"], "control_number": "6897", "item_1583103067471": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "Product Safety of Preserved Foods in Myanmar (Hla Hla Mon, 2020)", "subitem_1551255648112": "en"}]}, "item_1583103085720": {"attribute_name": "Description", "attribute_value_mlt": [{"interim": "Food safety for increasing population and the nature of seasonal food production make people to initiate developing technology for preserving foods; so that they can consume foods throughout the longer period of time. Traditional food preserving technologies have been improving to meet with the demand of consumers in terms of volume of production and speed of production. Many producers use inappropriate technologies and materials for preserving foods due to the economic reasons. Consumers take the risk to consume unsafe preserved foods knowingly or ignorantly.\nThe purpose of the study emphasizes on exploring the product safety of preserved foods in Myanmar. It includes examining the causes of producing unsafe preserved foods by the producers, investigating the reasons for consuming unsafe preserved foods by the consumers, and identifying consumer awareness on product safety of preserved foods in Myanmar.\nBoth qualitative research and quantitative research were utilized for collecting and examining the data of the study. The qualitative research, focus group discussion, was carried out for exploring the causes of producing and consuming unsafe preserved foods in Myanmar. The quantitative research was carried out to examine the consumer awareness of preserved foods safety.\nIt was found out that the producers offer the unsafe preserved foods because of lack of technology in food preservation and the attractiveness of ignorant consumer market. The consumers take the risk for consuming unsafe preserved foods because of their preferences, limited choices for reliable foods in the market, and lack of awareness regarding unsafe foods."}]}, "item_1583103108160": {"attribute_name": "Keywords", "attribute_value_mlt": [{"interim": "Product safety"}, {"interim": "Preserved food"}, {"interim": "Food preserving technologies"}, {"interim": "Consumer awareness"}]}, "item_1583103120197": {"attribute_name": "Files", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2020-12-17"}], "displaytype": "preview", "download_preview_message": "", "file_order": 0, "filename": "Dr. Hla Hla Mon.pdf", "filesize": [{"value": "346 KB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_0", "mimetype": "application/pdf", "size": 346000.0, "url": {"url": "https://meral.edu.mm/record/6897/files/Dr. Hla Hla Mon.pdf"}, "version_id": "0dd049fc-8a84-42cc-b43a-c4d4be893694"}]}, "item_1583103131163": {"attribute_name": "Journal articles", "attribute_value_mlt": [{"subitem_journal_title": "Yangon University of Economiocs Research Journal", "subitem_pages": "75-87", "subitem_volume": "vol.7, no.1 2020"}]}, "item_1583105942107": {"attribute_name": "Authors", "attribute_value_mlt": [{"subitem_authors": [{"subitem_authors_fullname": "Hla Hla Mon"}]}]}, "item_1583108359239": {"attribute_name": "Upload type", "attribute_value_mlt": [{"interim": "Publication"}]}, "item_1583108428133": {"attribute_name": "Publication type", "attribute_value_mlt": [{"interim": "Journal article"}]}, "item_1583159729339": {"attribute_name": "Publication date", "attribute_value": "2020-02-01"}, "item_title": "Product Safety of Preserved Foods in Myanmar (Hla Hla Mon, 2020)", "item_type_id": "21", "owner": "20", "path": ["1582963436320", "1582965639643"], "permalink_uri": "http://hdl.handle.net/20.500.12678/0000006897", "pubdate": {"attribute_name": "Deposit date", "attribute_value": "2020-12-17"}, "publish_date": "2020-12-17", "publish_status": "0", "recid": "6897", "relation": {}, "relation_version_is_last": true, "title": ["Product Safety of Preserved Foods in Myanmar (Hla Hla Mon, 2020)"], "weko_shared_id": -1}