Agricultural exports are an important component of Egyptian exports and are one of the sources of foreign exchange needed to drive Egypt's economic development. The average value of Egyptian agricultural exports during the study period (2004-2022) ranged from a minimum of about $1099 million in 2006 to $6965 million in 2022 at a high annual average of $4303 million during the study period.
Vegetable crops are promising export crops, especially under the Agricultural Development Strategy which aims to diversify and expand the production and export of crops in which Egypt enjoys a competitive advantage and given the existence of many countries that have excelled in exporting those crops for a long time, Let's Face These Egyptian Agricultural Exports from These Countries in Global Markets s strengths and weaknesses in global markets, so that their export earnings can be maximized.
Although one of the most important objectives of Egypt's economic policymakers is to develop agricultural exports by expanding and diversifYing the production and export of crops in which Egypt has a comparative and competitive advantage in global markets However, Egypt's agricultural exports continue to have poor access to global markets compared to competing countries, as well as limited use of the comparative and competitive advantages of Egyptian export crops in the global markets and continued reliance on traditional markets on one side and inaction on the other's development.
The objective of the study is to attempt to monitor the possibilities of developing and increasing Egyptian agricultural exports to world markets. This overall objective has necessitated the study of the following sub-objectives:
- Identify the most important productive and economic indicators of the study crops in Egypt.
- The development of Egyptian exports and their importance for global exports.
- Study the development and stability of the quantity, value and price of Egyptian exports of the study crops.
- Clarify the current position of geographical distribution of Egyptian exports from the study's crops.
- Study the efficiency of foreign trade and the competitiveness of the study's crops.
- The study recommends the establishment of strong foreign trade links with African countries to develop Egyptian exports.
- Study foreign markets in terms of export dates, prices and quality.
- Attention to the quality element conforming to the standard specifications.
- Study factors affecting the supply and demand of the study's crops.
Vegetable crops are one of the most important crops to play an active role in the development of Egyptian agricultural exports. Demand and consumption of these crops are increasing at rapid rates, both fresh and manufactured as a result of population growth and high-income levels. cultivation of most vegetable crops is suitable for climatic conditions and Egyptian soil in addition, Egypt has some productive and competitive advantages for some of these earnings in the world's markets and may contribute to redressing the imbalance in the trade balance.
Vegetable crops are one of the most important crops to play an active role in the development of Egyptian agricultural exports. Demand and consumption of these crops are increasing at rapid rates, both fresh and manufactured as a result of population growth and high-income levels. cultivation of most vegetable crops is suitable for climatic conditions and Egyptian soil in addition, Egypt has some productive and competitive advantages for some of these earnings in the world's markets and may contribute to redressing the imbalance in the trade balance.
The tomato crop is an important and essential nutrition crop in Egypt and the world. The tomato crop in Egypt ranks first among the vegetable crops in terms of cultivated area. The tomatoes are grown in Egypt between 3 main lots and start with early and normal summer lots. The cultivation takes place from March to July and August. The early ones are produced in June, July, August and Nile grown in May, produced in October, the winter lots grown in October, produced in March, and the banker came first in Africa in terms of the production of tomatoes with a total area of 500 thousand acres. Egypt also occupies the fifth place in the world in the production of tomatoes and Egypt exports about 3% of the production
The potato crop is an important and essential nutritional crop in Egypt and the world and potatoes are one of the world's major food crops, placing fourth after wheat, corn and rice. Potatoes are also considered the main food in many regions due to their production licenses and provided production as well as to the multitude of weather and land conditions in which they grow. Potatoes are grown in Egypt in 3 summer lots, which are grown from mid-December to mid-February. The Nile lots are grown from mid-August to mid-October, and the winter lots are grown from the first October to the end of October.

This study was carried out to identify the chemical component of lemon basil and marjoram volatile oils. Also, studying of antioxidant and antibacterial activities of these essential oils and their mixture against S. typhimurium, E. coli, S. aureus and B. cereus by disc diffusion assay. Also, study the effect of different volatile oils and their mixture at 300 ppm on total bacterial count, E. coil and B. cereus counts of inoculated chicken minced meat with E. coil and B. cereus during cold storage at 4?C. Also, identify on selection of the best volatile oils percentage to use in this study. On the other hand, the changes that occurred in the chemical composition, physical, microbiological and sensory properties of chicken minced meat were studied after adding a concentration of 200 and 300 ppm of the previous oils and their mixture to minced chicken at 15 days during cold storage. Either studying of effect the chemical composition, natural properties, freshness, microbiological and organoleptic tests was also studied by soaking chicken drumsticks in cold water with 1000 and 2000 ppm of lemon basil and marjoram and their mixture at 12 day during cold storage. Volatile oils can be sorted according to their antioxidant activity in the following descending order: BHT > lemon basil > mixture > ascorbic acid > marjoram essential oil. Also, volatile oils and their mixtures could be arranged in descending order according to their antimicrobial potency as follows: lemon basil ? mixture of (basil: marjoram1:1) ? marjoram essential oil. Results indicated that, the above-mentioned parameters beside chemical properties (total volatile nitrogen and TBA) and pH values in both chicken minced meat and chicken drumsticks significant affected by concentration of volatile oils compared with control samples during cold storage. Using volatile oils prolonged the shelf life extension of chicken minced meat and drumsticks for 15 and 12 days respectively compared control sample during cold storage,

This study was carried out to identify the chemical component of lemon basil and marjoram volatile oils. Also, studying of antioxidant and antibacterial activities of these essential oils and their mixture against S. typhimurium, E. coli, S. aureus and B. cereus by disc diffusion assay. Also, study the effect of different volatile oils and their mixture at 300 ppm on total bacterial count, E. coil and B. cereus counts of inoculated chicken minced meat with E. coil and B. cereus during cold storage at 4?C. Also, identify on selection of the best volatile oils percentage to use in this study. On the other hand, the changes that occurred in the chemical composition, physical, microbiological and sensory properties of chicken minced meat were studied after adding a concentration of 200 and 300 ppm of the previous oils and their mixture to minced chicken at 15 days during cold storage. Either studying of effect the chemical composition, natural properties, freshness, microbiological and organoleptic tests was also studied by soaking chicken drumsticks in cold water with 1000 and 2000 ppm of lemon basil and marjoram and their mixture at 12 day during cold storage. Volatile oils can be sorted according to their antioxidant activity in the following descending order: BHT > lemon basil > mixture > ascorbic acid > marjoram essential oil. Also, volatile oils and their mixtures could be arranged in descending order according to their antimicrobial potency as follows: lemon basil ? mixture of (basil: marjoram1:1) ? marjoram essential oil. Results indicated that, the above-mentioned parameters beside chemical properties (total volatile nitrogen and TBA) and pH values in both chicken minced meat and chicken drumsticks significant affected by concentration of volatile oils compared with control samples during cold storage. Using volatile oils prolonged the shelf life extension of chicken minced meat and drumsticks for 15 and 12 days respectively compared control sample during cold storage,

Aims: Gluten-free (GF) products are essential for individuals with celiac disease, as the only treatment currently available is adhering to a GF diet. Additionally, many people today are increasingly focused on healthy eating and seeking nutritious food options. The purpose of this study was to prepare gluten-free cookies using sorghum flour, sweet potato powder, and chickpea powder, while also assessing their physicochemical and sensory qualities.
Methodology: Five gluten-free formulations were developed: control-100% sorghum flour as control, S1- 90% sorghum flour and 10% sweet potato, S2-80% sorghum flour + 10% sweet potato and 10% chickpea powder, S3-70% sorghum flour + 10% sweet potato and 20% chickpea powder, S4-60% sorghum flour + 10% sweet potato and 30% chickpea powder. The physicochemical properties and sensory evaluation of cookies were carried out.
Results: Results showed the inclusion of 10% sweet potato powder led to a significant increase in ash and fiber and carotenoids content in cookies furthermore, the increase of chickpea powder in cookies led to the increased proportion of crude fat, crude protein in cookies. Results also show an increase in mineral content with the increase in substitution with chickpea powder the addition of different levels of chickpea powder had a significant impact on the diameter and thickness of the cookies. As the chickpea powder level increased, there was a consistent decrease in cookie diameter and thickness.
Conclusion: These findings suggest that the replacement of sorghum flour with up to 20% chickpea and 10% sweet potato powder was the most acceptable for the sensory characteristics of the gluten-free cookies.

Inflammation and oxidative stress are features of many degenerative illnesses. In this study, the anti-inflammatory and antioxidant effects of fennel fruits (Foeniculum vulgare), carob (Ceratonia siliqua L), and rosemary (Rosmarinus officinalis L) aqueous extracts were investigated in vivo. Two models of formalin-induced paw edema were used to investigate the anti-inflammatory impact. The rat was given a formalin injection to cause an inflammatory process resulting in edema in the right leg. Formalin at 2.5% and 10% concentrations resulted in rat paw edema. In the anti-inflammatory study, Group 1: Normal control; no induced inflammation. Positive control (group 2) was given formalin. Rats were administered 200 and 400 mg/kg b.w. of fennel extract to groups 3 and 4. Rats given formalin received carob extracts at dosages of 400 and 800 mg/kg. in Groups 5 and 6. Groups 7, 8: Formalin-treated rats were given 200 mg/kg b.w. and 400 mg/kg. of rosemary extracts. Group 9 includes rats administered formalin plus indomethacin at a dose of 10 mg/kg. In the two experimental formalin models (A and B), aqueous extracts and the standard drug were administered orally through a gastric tube 30 minutes after the formalin injection in the right hind of the rat paw. Following the 15-day trial period, blood and tissue samples were taken, and histopathological and biochemical parameter analyses were done. According to research, these plant aqueous extracts effectively reduce inflammation in rat paw edema caused by formalin.
Keywords:
Anti-inflammatory - Antioxidant Activities- carobfennel – rosemary

There is a general tendency toward wellness and good health. The objective of the research was to investigate the possibility of producing barley waffle samples substituted with different powdered broken pulses. Barely waffle prepared by partially substituting hulless barely flour with powdered broken pulses (0.0%, 40% chickpea, 40% lentil, and 30% white bean, individually) and wheat waffle used as commercial control. Waffle batter's properties were examined, as were the physicochemical and sensory attributes of the produced waffles. The density and viscosity of the waffle batter were reduced by substituting powdered broken pulses compared with the batter, which contained 100% barely flour. An increase in protein, ash, -glucan, total phenolic, and carotenoids was observed in barley waffle substituted with powdered broken pulses relative to the wheat waffle, as well as in vitro protein digestibility and antioxidant activity. However, compared with wheat waffles, backing loss decreased in all barley waffle samples. Moreover, barely waffles substituted with broken pulse powders, particularly chickpeas, had a high overall acceptance score. This indicates the great potential of broken pulse powder utilization for producing barely waffles as a functional food.

This study aimed to assess the quality characteristics of two white corn hybrids SC131, and TWC 321, and three yellow corn hybrids: SC176, SC181, and TWC354. The impact of those hybrids in tortillas processing were investigated. The white corn hybrid SC131 had the largest significant thousand kernel weight. The whole meal yellow corn hybrids considerably contained more protein, fats, ash, crude fiber, and total carotenoids content than white corn whole meal. White corn had more starch and amylose. Yellow corn whole meal had greater levels of potassium, zinc, iron, and phosphorus. Protein digestibility value was higher in yellow corn than white corn hybrids. The yellowness values of the yellow corn tortillas were greater than white corn tortillas. All tortilla samples prepared with white and yellow corn flour had high overall acceptability scores, with SC131 being the most acceptable hybrid. These results could be useful in identifying the suitable corn hybrids with required nutrients content, toward targeting specific industrial uses and accordingly recommending its cultivation in breeding programs.

Tomato pomace is the leftover by-product from processing tomatoes into juice, sauce, and paste. It includes peels, seeds, pulp, stems, and other plant parts. Similarly, strawberry pomace is the byproduct from processing strawberries for juice, jam, or puree. Strawberry pomace powder (SPP) and tomato peel powder (TPP) are rich in dietary fiber, antioxidants, and bioactive compounds, offering various health benefits. This study sought to ascertain how the addition of TPP or SPP affected the technological, nutritional, and chemical properties of biscuits, crackers, and rusks. We substituted the wheat flour (72%) with TPP and SPP at 10, 20, 30, and 40% (w/w) ratios. Following prepare and bake the final products. Total dietary fibers, total phenolics, total flavonoids, Mg, Ca, and K levels, and antioxidant activity values were significantly increased (p < 0.05) with the addition of TPP or SPP. Hardness, cohesiveness, polyphenol content, and antioxidant capacity also rose when TPP and SPP concentrations rose, but water activity fell. The addition of SPP also intensified the sweetness of the cookies, indicating that the biscuits develop a flavor enhancer role while crackers and rusks have a bitter taste. Based on the sensory and compositional characteristics, it was detected that 20 % and 30% of TPP or SPP substitutions may be used to enhance biscuits, crackers, and rusks quality. In addition, they are a good source of anthocyanin, lycopene, and dietary fiber
Keywords: Tomato peel powder, Strawberry pomace powder, Antioxidant, texture profile analysis, Sensory analysis

Inflammation and oxidative stress are features of many degenerative illnesses. In this study, the anti-inflammatory and antioxidant effects of fennel fruits (Foeniculum vulgare), carob (Ceratonia siliqua L), and rosemary (Rosmarinus officinalis L) aqueous extracts were investigated in vivo. Two models of formalin-induced paw edema were used to investigate the anti-inflammatory impact. The rat was given a formalin injection to cause an inflammatory process resulting in edema in the right leg. Formalin at 2.5% and 10% concentrations resulted in rat paw edema. In the anti-inflammatory study, Group 1: Normal control; no induced inflammation. Positive control (group 2) was given formalin. Rats were administered 200 and 400 mg/kg b.w. of fennel extract to groups 3 and 4. Rats given formalin received carob extracts at dosages of 400 and 800 mg/kg. in Groups 5 and 6. Groups 7, 8: Formalin-treated rats were given 200 mg/kg b.w. and 400 mg/kg. of rosemary extracts. Group 9 includes rats administered formalin plus indomethacin at a dose of 10 mg/kg. In the two experimental formalin models (A and B), aqueous extracts and the standard drug were administered orally through a gastric tube 30 minutes after the formalin injection in the right hind of the rat paw. Following the 15-day trial period, blood and tissue samples were taken, and histopathological and biochemical parameter analyses were done. According to research, these plant aqueous extracts effectively reduce inflammation in rat paw edema caused by formalin.
Keywords:
Anti-inflammatory - Antioxidant Activities- carobfennel – rosemary

Black mulberry (Morus nigra L.) is a popular, nutritional and palatable fruit in Egypt. In this research, trials were carried out to assess the quality of fruit leathers produced from black mulberry fruits under the application of different hydrocol loids (pectin, carboxy methyl cellulose CMC and Xanthan) for improving textural, functional and sensorial characteristics of the obtained leathers. Preliminary experiments proved that use of 1.25% pectin as binding agent produced superior fruit leather regarding rheological, textural, color and organoleptic quality compared with those produced using CMC or Xan than as thickening agents. Based on these results, experiments were further continued to assess the impact of deseeding black mulberry fruit pulp and application of sun (solar) or oven drying on kinetics of drying process and quality attributes of the obtained leathers. Results showed that most of the drying pattern was in the falling rate drying phase and drying required 13 h and 18 h in oven (55 °C) and solar drying, respectively, Henderson and Pabis as well as Wang - Singh equa tions were the most suitable model to represent the drying pattern. SEM examination of leather surfaces showed a homo geneous structure and use of 1.25% pectin enhanced the integrity of the leather matrix through gelation and structure bind ing. Presence of seeds in the leather led to some crakes in the surface structure of the obtained leathers. It could be con cluded that black mulberry fruits could be successfully used to produce good quality and nutritional leathers, when using pectin at the level of 1.25%.