• Title, Summary, Keyword: Food chain

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Inter-oraganisational Information Systems (IOIS) and Cybermediaries for Agriculture and Food Supply Chain

  • Rajaguru, Rajesh;Swar, Bobby
    • Agribusiness and Information Management
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    • v.5 no.1
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    • pp.1-10
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    • 2013
  • Competition in supply chain has moved from between being organizations to between supply chain. To enhance competitiveness in supply chain, there is a need for organisations to establish and manage collaborative relationships among supply chain partners and share operational and strategic information timely and accurately. As a result, food supply chain partners have adopted of inter organisational information systems (IOIS) such as EDI, IEDI, RFID, internet, and extranets to facilitate exchange of information, streamline production and to effectively manage inventory processes so as to deliver value to the customer. Together with IOIS, cybermediaries also plays a key role in facilitating agriculture and food supply chain. This paper investigates the role and significance of IOIS and cybermediaries in facilitating agriculture and food supply chain. Convergent interviewing was conducted with agriculture producers, food processors and retailers. The study identified logistics, supply chain and customer services benefits perceived from implementing IOIS and utilising cybermediaries services in the food supply chain. To conclude the conceptual paper outlined managerial implications and areas for future research.

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Extenuating Food Integrity Risk through Supply Chain Integration: The Case of Halal Food

  • Ali, Mohd Helmi;Tan, Kim Hua;Pawar, Kulwant;Makhbul, Zafir Mohd
    • Industrial Engineering and Management Systems
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    • v.13 no.2
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    • pp.154-162
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    • 2014
  • Effects of food scandals on religious belief, human health and even on causes of death indicate that firms and consumers are vulnerable to integrity risks in the global supply chain. Mitigating the integrity risk and maintaining the credence quality products like halal food is very challenging, if not impossible. Our aim in this research is to show that supply chain integration can mitigate the halal food integrity risk. To illustrate this idea, we have conducted case studies and interviews in seven Malaysian chicken supply chain focal firms. We unpack the halal integrity risks along the supply chain, such as production risk, raw material risk, food security risk, outsourcing practices risk, service risk, and logistics risk. The research argues that supply chain integration, such as internal integration and external integration practices, could minimize the halal integrity risk. The advantages of supply chain integration in mitigating the halal integrity risk are also highlighted in this paper.

A Survey on the Consciousness of Consumers for Franchise System Restaurants in Food Service Industry (외식산업에서의 프랜차이즈 시스템 가맹점에 대한 소비자 의식 조사)

  • 김두진;이성호
    • The Korean Journal of Food And Nutrition
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    • v.7 no.1
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    • pp.36-44
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    • 1994
  • In this paper, we surveyed the actual utilization condition of chain stores of franchise systems and the customers' consciousness on chain shops and non-chain restaurants. The survey was conducted on 459 people either living or working in Pusan area and aged more than 4th grade in elementary school without sex distinction. The data analyses were made by way of frequency, percentage, Spearman rank correlation and Chi-square using dBastat 1.0 package of PC. The results of the survey are as follows. The survey indicates that respondents have the most experience of visiting chicken, hamburger, and pizza chain shops. Although the survey on the degree of preference between chain shops and non-chain restaurants indicates that men prefer non-chain restaurants and women prefer chain shops, the results are not so significant to conclude that there is a preference regardless of sex (N. S.): By ages, students and young group prefer chain shops and the aged group prefer non-chain restaurants (p< 0.05). The survey indicates that chain shops are proffered because of sanitary, quality, taste of foods and are not proffered because of simple menu and expensiveness. The survey indicates that non-chain restaurants are preferred because of distinctive taste of each restaurant and comfotableness, and are not proffered because of unsanitary and unkindness.

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Analysis of Relationship between Supply Chain Management and Food Production Strategies for Food Supplies in Hotel Restaurants (호텔 레스토랑의 식자재 조달 관련 공급 체인 관리와 푸드 생산 전략 간의 관계 분석)

  • Kang, Seok-Woo;Park, Ji-Yang
    • Culinary science and hospitality research
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    • v.13 no.4
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    • pp.107-118
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    • 2007
  • This research aimed to understand the relationship between comparative superiority elements of the supply chain activities for food supplies in the hotel industry. The samples are obtained from exclusive hotels located in the Seoul area. A statistic package program called SPSS was employed to conduct reliability analysis, factor analysis, t-test, correlation analysis, and multiple regression analysis. Results of a multiple regression analysis between supply chain management and food production strategies were as follows; company's characters and cooperative relations with suppliers had a significant impact on cost while quality was significantly affected by company's characters, information system, cooperative relations with suppliers, and supply chain activities. It was revealed that all factors had a significant impact on flexibility and delivery date.

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Whole-cell Biotransformation of Chlorella Oil Hydrolysates into Medium Chain Fatty Acids

  • Seo, Joo-Hyun;Min, Won-Ki;Lee, Jung-Hoo;Lee, Sun-Mee;Lee, Choul-Gyun;Park, Jin-Byung
    • Journal of Marine Bioscience and Biotechnology
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    • v.10 no.2
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    • pp.44-52
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    • 2018
  • A synthetic pathway, which consisted of fatty acid double bond hydratase, alcohol dehydrogenase, and Baeyer-Villiger monooxygenase, was applied to Chlorella oil to produce ester fatty acids, which can be hydrolyzed into medium chain fatty acids. Since linoleic acid is a major fatty acid constituent of Chlorella oil, a fatty acid double bond hydratase from Lactobacillus acidophilus NBRC13951, which is able to convert linoleic acid into 13-hydroxyoctadec-9-enoic acid, was used. Recombinant Escherichia coli expressing the fatty acid double bond hydratase from L. acidophilus NBRC13951 successfully transformed linoleic acid in Chlorella oil hydrolysates into 13-hydroxyoctadec-9-enoic acid with approximately 60% conversion yield. 13-Hydroxyoctadec-9-enoic acid was further converted into ester fatty acids by the recombinant E. coli expressing a long chain secondary alcohol dehydrogenase and a Baeyer-Villiger monooxygenase. The resulting ester fatty acids were then hydrolyzed into medium chain fatty acids by a lipase. Overall, industrially relevant medium chain fatty acids were produced from Chlorella oil hydrolysates. Thereby, this study may contribute to biosynthesis of medium chain fatty acids from microalgae oils as well as long chain fatty acids.

A Qualitative Study of Food Consumer Behavior Using the Means-end Chain Method - Illustrating Research into Swede's Perception on Asian Food - (연상네트워크기법(Means-end Chain method)을 이용한 식품소비자행동 질적 연구 - 스웨덴인의 아시아 음식 인식을 중심으로 -)

  • Lee, Kyung-Ran;Mengoni, Mariangela;Mayazi, Adja;Pehrsson, Anders
    • Journal of the Korean Society of Food Culture
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    • v.24 no.6
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    • pp.641-648
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    • 2009
  • The principal objective of this study was to analyze Swede's perceptions of Asian food using a means-end chain method, which may contribute to our understanding of new markets for a food industry interested in globalizing Korean food. With the Means-end chain method, one can determine the cognitive structures built in consumer's minds, which are developed by connecting attributes of product, consequences, and values. The attributes of Asian food that are most positively perceived by Swedes are 'fresh vegetables', 'low-fat', 'light meat and seafood', 'exotic ingredients', 'not expensive' and 'unknown food'. The consequences of eating Asian food connected to these attributes are 'healthy', 'tasty', 'good way to save money' and 'curious'. Finally, Swedes expect to enjoy a value of 'achievement' at the end. Based on the result that 'unknown food' attribute is connected to 'achievement' value, Swedes are assumed to be attracted by the fact that Korean food is 'unknown food'. However, the effect of the 'unknown food' attribute will fade away with time; therefore, stressing Korean food's status as a 'healthy' food, which can be attributed to its use of 'fresh vegetable' and 'light meat and seafood' ingredients and 'low fat' cooking method may be effective as a long-term strategy for making Korean food attractive. The 'healthy' consequence is connected to Swedes' perception of the value 'achievement' and simultaneously to their perception of the value 'belonging and love/sense of belonging'.

Study on Cost-Benefit Analysis of Intelligent Food Packaging, Distribution Management System for Kimchi logistics in School food Service Scenario (지능형 식품 포장 및 유통관리 시스템 도입 대안별 경제성 분석에 관한 연구 - 경기농협, 학교 급식 김치 공급망 사례중심으로 -)

  • An, Hyejeong;Yoon, Bohan;Han, Heejae;Lee, Jaeho;Alfian, Ganjar;Rhee, Jongtae
    • Journal of the Korean society of supply chain management
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    • v.17 no.2
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    • pp.155-163
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    • 2017
  • Intelligent Food Packaging, Distribution Management System tracks the real-time location and temperature information through the food distribution process and optimizes the supply chain in order to satisfy the consumers who want to purchase high quality food. This system uses RFID, sensor network, temperature-history indicator, smart device, etc. to collect information necessary for management of distribution. To develope system, hardware costs, software costs, and labor expenses should be invested. Furthermore, the effects of system can be calculated quantitatively. The purpose of this study is to analyze the actual cost and benefit of Gyeonggi Agricultural Cooperative Federation's school meal Kimchi supply chain. Cost-benefit analysis is conducted on the different scenarios, and they differ depending on the depth of interest in traceability of different supply chain participants. As a result of this study, we hope to build an environment that can provide transparent food information to different participants of supply chain, support successful supply chain management, and finally improve all participants'satisfaction.