The production of sugar from the sugar industry generates by-products such pulp which is directly valued in animal alimentation. Knowing that pulp is a perishable food it's conservation as silage is the best solution from the economic, social and environmental side on condition to know well I

The aim of this work was to characterize and classify three close regions of olives by direct analysis on the olive without any preliminary treatment. This study was focused on the olive samples picked in the three zones: named Bazaza, oled ayad and oled hamdan, in the Moroccan region of Beni Mellal. All samples were also analysed by FT-IR spectroscopy, the spectral data were subjected to a preliminary derivative transform based on the gap segment algorithm to reduce the noise and extract a largest number of analytical information from spectra. A multivariate statistical procedure based on cluster analysis (CA) coupled to support vector machines (SVM), was elaborated, providing an effective classification method. On the basis of a hierarchical agglomerative CA and principal component analysis (PCA), three distinctive clusters were recognized. The SVM procedure was then applied to classify samples from the same regions. The model resulted able to separate the three classes and classify new objects into the appropriate defined classes with a percentage prediction of 93%. The results showed that FTIR spectroscopy coupled with chemiometric methods are an interesting technique for classifying olive samples according to their geographical origins.

The present work concerns the study of the nutritional quality of the raw milk, on samples resulting from centers of collection of the milk (cooperatives) and from farms, from the region of Tadla (Kssiba and Fkih ben Saleh) and the region of Kelaa. The investigations concerned two periods of year 2011 (Period I: February-March-April and Period II: September-October-November). The analysis results show that for the three nutritional parameters, protein content (TP), fat (MG) and defatted dry matter (ESD), there are variations between samples. Assessing the nutritional quality of milk is required to highlight the variability in the nutritional quality of milk production, evaluating the quality of milk produced in those regions and determine the factors influential to improve production and profitability. This quality is demonstrated through the determination of three main parameters of milk constituents, namely fat (MG) Protein content (TP) and nonfat dry (ESD). Milk quality plays an important role in marketing milk and quantity of product plays a very important role to meet the demand of the market in terms of milk and its derivatives. The effect of time and the origin of milk (cooperative or farm) are the two parameters that influence in a significant way the nutritional quality of milk. The results of exploratory analysis by applying the principal component analysis (PCA), illustrates the importance of these two parameters.