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,

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.

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.

This study was carried out using Nile tilapia (Oreochromis niloticus) and sand smelt (Atherina boyeri) to achieve the following goals:
1- Comparing the nutritional quality of Nile tilapia and sand smelt fishes
2- Preparing and evaluating of some high value products ( fish noodles, fish nuggets, fish kofta, fish snacks and fish fingers) using tilapia and sand smelt fish meats.
3- Preparing and evaluating of some high value functional foods for Celiac patients using tilapia and sand smelt fish meats and gluten free flour.
4- Following up the quality properties of the prepared products during storage period.

1. Catfish meat had high nutritional values, good safety quality in the two studied colors catfish, but may be need pre-treatments to improve its sensory quality. 2. The used pre-treatments (steaming, soaking and immersion) improved physicochemical properties, color values, microbial evaluation as well as sensory evaluation of catfish fillets with some superior to gray catfish fillets. 3. Incorporation of chickpea flour seemed to be good choose for prepared catfish burger. 4. using of 0.15% thyme or rosemary essential oils in the preparation of catfish finger improved nutritional quality as well as increasing the shelf life of the products. 5. It’s necessary to use natural colorant such as beetroot or tomato paste powders than artificial dyes, which can make the product healthier. 6. The high acceptability of the prepared catfish sausage by using beetroot or tomato paste powders by consumers encourages manufactures of such product from catfish meat. 7. Catfish fillet constituted from 47.41 to 48.15 % of total body weight and could be successfully used for preparing high acceptable fish products such as catfish burger, catfish finger and catfish sausage. 8. Although, there are some changes in the chemical composition, chemical quality indicators, microbial quality and nutritional value, but these changes are minor during the frozen storage for catfish products.

The aim of the study is to produce a quick-to-prepare falafel powder that is free of legumes and has a high nutritional value, especially for those suffering from favism anemia, and it can be produced on a large commercial scale. By using carrots, vegetable leaves powder, and some grains (naked barley, grits wheat and broken rice). The chemical, minerals content, the antioxidant activity, total phenols, total flavonoid, soluble and insoluble dietary fibers were analyzed as raw materials. Sensory evaluation, physical properties and minerals content were determined and RDA was calculated for falafel free of legumes mixtures for age group (4-18 years). The data showed that grits wheat had higher in fibre and protein content (14.60% and 18.88%, respectively) than barley and broken rice.Vegetable leaves powder increased in the estimated minerals of iron, calcium, potassium, zinc, phenols, flavonoid, and antioxidant activity compared to other components. The data showed that the naked barley recording 7.05, followed by carrots at 6.35, grits at 5.6, and dried dill leaves at 5.12% for nonsoluble dietary fibre content. Also, the results indicated that the second mixture which contained (42 % of naked barley and 40 % of grits wheat) had the best score (8.85) for sensory acceptability. The minerals of Fe, Ca, Zn, and K were found in much higher concentrations in the second mixture; their respective values were 3.32 and 51.33, 1.70, and 282.13 mg/100 g sample, although it was lower in oil absorption. It is recommended that falafel free of legumes mixes be produced for patients with favism due to their high nutritional value, sensory acceptance and widespread popularity.

This research aimed to utilize whole pumpkin (without seeds) and germinated chickpeas to create dry vermicelli with enhanced nutritional value. The study evaluated the chemical composition, minerals, antioxidants, total phenols, and total flavonoids in whole pumpkin powder, whole germinated chickpea flour, wheat flour (72% extraction), and the resulting vermicelli. Additionally, various aspects such as cooking quality, color, texture profile, and sensory evaluation of the vermicelli were investigated. Germinated chickpea flour had significantly higher protein, fat and fiber content (24.38, 7.6 and 5.4%, respectively) compared to other ingredients. Whole pumpkin powder was higher in ash (5.68%), radical scavenging activity (61.69%), total phenols (9.39 mg gallic acid/g sample), and total flavonoids (2.24 mg quercetin/g sample). Substituting 15% of the wheat flour with germinated chickpea flour increased the protein content of the vermicelli. Meanwhile, adding whole pumpkin powder led to an increase in fiber and ash content. Furthermore, a significant increase in mineral content was observed. Vermicelli containing 20% whole pumpkin powder displayed the highest beta-carotene content. Substituting wheat flour with germinated chickpea flour and whole pumpkin powder improved cooking quality and resulted in a darker yellow to brown color of the vermicelli. When served with milk, 100g of this vermicelli increased daily nutrient intake by up to 60.96% for protein, with iron and zinc content doubling, and beta-carotene reaching 30.1. The study successfully produced vermicelli by incorporating up to 15% whole pumpkin powder and 15% germinated chickpea flour.