Opportunities for small and medium enterprises in the innovation and marketing of organic food: investigating consumers’ purchase behaviour of organic food products in Victoria, Australia

Geographical brands are one of the most relevant competitive levers in the agro-food industry, given the predominance of small and medium enterprises, with corporate brand salience closely linked to the origin of the business, the inputs, and the production process. They are one of the most significant attributes affecting the product evaluation by the consumer. This chapter aims to contribute to the understanding of the effects of geographical indications on demand side and on supply side. It summarizes the main findings highlighted by scholars about the impact of geographical indications on consumers' choice and on business and territorial strategies. It also examines the interconnections between geographical indications, agro-food products, and territorial reputation by analyzing four case studies. Best practices are linked to the communication of intangible elements related to the typical product, such as credibility, authenticity, warranty, and preservation of social and economic values.

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Semantic transportation planning for food products supply chain ecosystem within difficult geographic zones

Industrial Management & Data Systems ◽

10.1108/imds-10-2016-0459 ◽

2017 ◽

Vol 117 (9) ◽

pp. 2064-2084 ◽

Cited By ~ 2

Author(s):

Muhammad Ali Memon ◽

Mohamed Hedi Karray ◽

Agnès Letouzey ◽

Bernard Archimède

Keyword(s):

Transportation Planning ◽

Small And Medium Enterprises ◽

Food Products ◽

Planning System ◽

Content Type ◽

Work Related ◽

Food Transport ◽

Multi Agent ◽

Medium Enterprises

Purpose In difficult geographical zones (mountain, intra-cities areas, etc.), many shippers, from small and medium enterprises to individuals, may demand delivery of different food products (fresh, refrigerated, frozen, etc.) in small quantities. On the other side, carrier companies wish to use their vehicles optimally. Taking into account the perishability constraints (short-shelflife, temperature limits, etc.) of the transported food products and environmental constraints (pollution, carbon impact) while consolidating multiple kinds of food products to use vehicles optimally is not achieved by current transportation planning solutions. The purpose of this paper is to present an interoperable solution of a marketplace, formed by shippers and carriers, dedicated to the schedule of food transport orders. Design/methodology/approach This transportation planning system named Interoperable-Pathfinder, Order, Vehicle, Environment and Supervisor (I-POVES) is an interoperable multi-agent system, based on the SCEP (supervisor, customer, environment and producer) model (Archimede and Coudert, 2001). Ontologies are developed to create the planning marketplace comprising demands and offers from different sources (multiple shippers and carriers). Findings A hierarchy ontology for food products. A transporter system ontology. A global ontology that contains all shared concepts used by local ontologies of both shippers and carriers. I-POVES an interoperable model, which facilitates collaboration between carriers and their shippers through its active agents. Practical implications I-POVES is tested on a case study from the TECCAS Poctefa project, comprising transport and food companies from both sides of the Pyrenees (France and Spain). Originality/value There has been much work in the literature on the delivery of products, but very few on the delivery of food products. Work related to delivery of food products focuses mostly on timely delivery for avoiding its wastage. In this paper, constraints related to food products and to environment (pollution and carbon impact) of transport resources are taken into account while planning the delivery.

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The consumer perception on balinese local culture-based packaging design on white oyster mushroom chips (Pleorotus ostreatus)

International Journal of Life Sciences ◽

10.29332/ijls.v3n3.370 ◽

2019 ◽

Vol 3 (3) ◽

pp. 41-52

Author(s):

A. A. Sri Mahyuni ◽

I Nyoman Sucipta ◽

I Made Adnyana ◽

Made Sudiana Mahendra

Keyword(s):

Graphic Design ◽

Small And Medium Enterprises ◽

Food Products ◽

Oyster Mushroom ◽

Transparent Plastic ◽

Product Packaging ◽

Design Elements ◽

Packaging Design ◽

Medium Enterprises ◽

Design And Manufacture

Food products competition of Micro, Small and Medium Enterprises (MSMEs) is due to the products of local businesses and imported products, both legal and illegal from China, Malaysia, Singapore, Thailand, and Japan. This is because most of the products of Micro, Small and Medium Enterprises (MSMEs) are less attractive, innovative and creative packaging. Food products are only wrapped in transparent plastic without any label or information, thus giving the impression of being less attractive. This makes Indonesian Micro, Small and Medium Enterprises (MSME) products less competitive compared to manufactured products and products from abroad. The packaging is one of the important marketing tools, not just as a wrapper. The packaging is a process related to the design and manufacture of containers or wrappers for a product. Packaging must be designed with a suitable shape and size and graphic design must be able to attract buyers. One of the graphic design elements as an attractive design of white oyster mushroom chips (Pleorotus Ostreatus) packaging as a souvenir is the use of Balinese local cultural markers in packaging design.

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Micro, Small and Medium Enterprises and Digital Platforms

10.31219/osf.io/yv3eh ◽

2021 ◽

Author(s):

Fenesia Debby Irwan

Keyword(s):

Small And Medium Enterprises ◽

Food Products ◽

Lower Class ◽

Purchasing Power ◽

Digital Platforms ◽

Goods And Services ◽

Medium Enterprises ◽

The Impact

In July 2020, Indonesia experienced 0.1 percent deflation, with food, beverage, and tobacco categories accounting for 0.79 percent of the total. A continual drop in the price of goods and services over a period of time is defined as deflation. This shows a drop in the demand for food products. The impact of the Covid-19 epidemic is strongly intertwined to this. People have a tendency to be strict when it comes to limiting the number of purchases of a particular item. The inadequate purchasing power of the lower class drove the drop in spending, further suppressing the income of micro, small and medium enterprises (MSMEs). Due to the fact that, in normal circumstances, accidental purchases outnumber planned ones.

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The Design of Traceability Information System of Smart Packaging-Based Product Supply Chain to Improve A Competitiveness of Apple Processed Agro-Industry

Journal of Information Technology and Computer Science ◽

10.25126/jitecs.202053183 ◽

2020 ◽

Vol 5 (3) ◽

pp. 247

Author(s):

Faizatul Amalia ◽

Miftakhurrizal Kurniawan ◽

Danang Triagus Setiawan ◽

Danang Triagus Setiawan

Keyword(s):

Information System ◽

Food Security ◽

Small And Medium Enterprises ◽

Food Products ◽

Agricultural Product ◽

Sequence Diagrams ◽

Traceability System ◽

Processed Products ◽

Medium Enterprises ◽

Requirement Traceability

Agricultural food products are various. Apple is one of the agricultural product which is popular in Malang. There are many processed products from apple. However, there is a problem of food security concerning on the agricultural processed products. The food security consists of the information of nutrition contained in it, expired period, and the supply of healthy food. Therefore, it is required a traceability system that gives a guarantee about product authenticity and entrusted information about the food products. Lack of good information and infrastructure will hamper the formation of an effective traceability system that has not been considered even considered to require high costs, especially for some Small and Medium Enterprises (SME) producers. In general, producers and consumers need an information system that can provide food information effectively and efficiently. In general, producers and consumers need an information system that can provide food information effectively and efficiently. The design concept uses object oriented methods using United Modeling Language (UML), which consists of: Use Case Diagrams, Sequence diagrams and Class Diagrams. The design results were tested using Requirement Traceability Matrix (RTM) and the value of Response for a Class (RFC). Based on this test, it is produced that the RTM can be traced to all artifacts that have been made and the average RFC value is 5.17 meaning the RFC value is between 1 to 69, so that the RFC between 1 to 69 then the coupling is adaptable

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Traditional Italian Food Products on the Chinese Market

Optimal Management Strategies in Small and Medium Enterprises - Advances in Logistics, Operations, and Management Science ◽

10.4018/978-1-5225-1949-2.ch002 ◽

2017 ◽

pp. 22-43

Author(s):

Maria Giovanna Tongiani ◽

Sheng Zhao

Keyword(s):

Small And Medium Enterprises ◽

Food Products ◽

Positive Opinion ◽

Chinese Market ◽

Chinese Consumers ◽

Definition Of ◽

Medium Enterprises ◽

Health Content

This work focuses attention on the area of a specific sector consisting of Italian small and medium enterprises that market traditional Italian products. A questionnaire submitted to a group of Chinese consumers provides their definition of a traditional product and, in particular, gives their positive opinion on traditional Italian food products, whose “reliability” and “health” content they acknowledge as fundamental attribute perceptions, together with the importance of an agreeable “taste”. The study stresses the strategic importance for small and medium Italian enterprises offering traditional Italian food products to adopt more appropriate marketing techniques and practices which take into account the indications emerging from the survey for developing the Chinese market.

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ibM Kelompok Tani Jamur Tiram di Kelurahan Tlogomulyo

MAKSIMUM ◽

10.26714/mki.4.2.2014.48-52 ◽

2015 ◽

Vol 4 (2) ◽

pp. 48

Author(s):

Fatmasari Sukesti ◽

Setia Iriyanto ◽

Purnomo

Keyword(s):

Financial Management ◽

Small And Medium Enterprises ◽

Food Products ◽

Oyster Mushroom ◽

Processed Foods ◽

Food Ingredients ◽

Farmer Groups ◽

Oyster Mushrooms ◽

Medium Enterprises ◽

Protein Rich

Oyster mushrooms easily to cultivated so this activities become to choice of small and medium enterprises (SMEs) to conduct cultivation. Oyster mushroom (Pleurotus ostreatus) is a nutritious food ingredients with high protein, rich in vitamins and minerals, low in carbohydrates, fat and calories. Oyster mushroom products can not only be consumed in the form of cooked vagetables, but can be processes into a form processed foods like crispy mushrooms, mushroom chips, nuggets mushroom, mushroom dumplings, and other processed foods. Farmer groups "Agro Mandiri Graha" develop the cultivation of oyster mushroom by processing into food products. With the ibM program the persons from Unimus team partnered with farmer groups "Agro Mandiri Graha" to enhance the ability of members of the group in the development of agribusiness and the strengthening of farmer group became strong farmers organizations and independent. The result obtained from ibM are : improved the skills of farmers cultivate oyster mushrooms in oyster mushroom into food products like : mushroom chips, nuggets mushroom, mushroom dumplings, meatballs mushrooms, mushroom satay and crispy mushrooms and improve financial management and marketing of productsKeyword : oyster mushrooma, processed foods, agribusiness development

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Virgin Coconut Oil (VCO): Production, Advantages, and Potential Utilization in Various Food Products

Jurnal Penelitian dan Pengembangan Pertanian ◽

10.21082/jp3.v40n2.2021.p103-110 ◽

2021 ◽

Vol 40 (2) ◽

pp. 103

Author(s):

Ervina Mela ◽

Dhenadya Savira Bintang

Keyword(s):

Lauric Acid ◽

Small And Medium Enterprises ◽

Healing Process ◽

Coconut Oil ◽

Food Products ◽

Market Potential ◽

Virgin Coconut Oil ◽

Production Methods ◽

Synthetic Chemicals ◽

Medium Enterprises

Virgin Coconut Oil (VCO) is coconut oil that is processed in a simple way without involving synthetic chemicals. Production methods that are commonly carried out on a household scale or micro, small and medium enterprises (MSMEs) include the methods of induced, salting, centrifugation, and fermentation. This process causes the lauric acid content of VCO to be the highest compared to the other 2 oils, which is 53.70-54.06 %, while ordinary coconut oil is 2.81% and palm oil is 0.45%. The high content of lauric acid makes VCO beneficial for health, including increasing endurance and accelerating the healing process of disease. In national and global and markets, until the 1990s VCO developed very slowly. But in 2020 the VCO market began to grow because people use this product as an antivirus against Covid-19. This paper explores the advantages, manufacturing technology, and trade of local and global VCO. Research results that apply VCO to food products and VCO-based food products that have the potential to be developed on the MSME scale are presented. Based on market potential, technology, and business capital, the most potential VCO-based product to be developed is chocolate bar.Keywords: Virgin coconut oil, trade, food products AbstrakVIRGIN COCONUT OIL (VCO): PEMBUATAN, KEUNGGULAN, PEMASARAN DAN POTENSI PEMANFAATAN PADA BERBAGAI PRODUK PANGANVirgin Coconut Oil (VCO) adalah minyak kelapa yang diproses dengan cara sederhana tanpa melibatkan zat-zat kimia sintetis. Metode produksi yang umum dilakukan pada skala rumah tangga atau usaha mikro, kecil, dan menengah (UMKM) meliputi metode pancingan, penggaraman, sentrifugasi, dan fermentasi. Proses ini menyebabkan kandungan asam laurat VCO menjadi yang tertinggi dibanding 2 minyak lainnya, yaitu sebesar 53.70-54.06 %, sementara minyak kelapa biasa sebesar 2.81 % dan minyak sawit sebesar 0.45%. Tingginya kandungan asam laurat menjadikan VCO bermanfaaat untuk kesehatan, diantaranya meningkatkan daya tahan tubuh dan mempercepat proses penyembuhan penyakit. Pada pasar lokal dan global, hingga tahun 1990-an VCO berkembang sangat lambat. Namun pada tahun 2020 pasar VCO mulai menggeliat karena masyarakat menggunakan produk ini sebagai antivirus melawan Covid-19. Naskah ini menggali keunggulan, teknologi pembuatan, dan perdagangan VCO lokal dan global. Selain itu juga ditampilkan hasil-hasil penelitian yang mengaplikasikan VCO pada produk pangan dan dilengkapi dengan produk-produk pangan berbasis VCO yang berpotensi dikembangkan pada skala UMKM. Berdasarkan potensi pasar, teknologi, dan modal usaha maka produk berbasis VCO yang paling potensial dikembangkan ialah cokelat batang.Kata kunci: Virgin coconut oil, pemasaran, produk pangan

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The mediating effects of product innovation in relation between knowledge management and competitive advantage

Journal of Management Development ◽

10.1108/jmd-11-2018-0331 ◽

2019 ◽

Vol 39 (1) ◽

pp. 18-30

Author(s):

Wahyono Wahyono

Keyword(s):

Knowledge Management ◽

Competitive Advantage ◽

Product Innovation ◽

Small And Medium Enterprises ◽

Food Products ◽

Mediating Effects ◽

Content Type ◽

Central Java ◽

Typical Food ◽

Medium Enterprises

Purpose The purpose of this paper is to examine the mediating effect of product innovation on the relation between the knowledge management and competitive advantage. To analyze the effect of knowledge management on innovation, the effect of knowledge management on competitive advantage and the effect of innovation on competitive advantage in small and medium enterprises in food products are taken into account. Design/methodology/approach The approach used in this study was quantitative approach. The population in this study was all the small and medium entrepreneurs of typical food products of Riau and Central Java Indonesia, which consisted of 238 business units: secondary data of Industry, Trade and Cooperative Service and SME Riau and Central Java Province at 2016. The data analysis method was structural equation modeling, using three measurement models (reflection of three research variables, equivalent to the first-order factor analysis). Findings Product innovation mediated the effect of knowledge management on the competitive advantage. It indicated that the higher the knowledge management, the higher the competitive advantage would be, if mediated by higher product innovation. The test results showed that knowledge management had positive and significant effect on product innovation. The positive effect showed that the better the knowledge management by the entrepreneurs of small and medium enterprises of typical food products of Riau, the better is the product innovation and vice versa. Originality/value This paper examines the mediating effects (using Sobel test) of product innovation on the relation between knowledge management and competitive advantage (no previous research on this relation), and the study is conducted on SMEs in Indonesia, especially in Riau and Central Java provinces. Previous studies on knowledge management and other factors affecting competitive advantage are also mostly performed on smaller samples, that is in one work unit or department. Although the variables were the same, this study was conducted on different sample units.

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Development Strategy 0f Local Food Diversification

JEJAK ◽

10.15294/jejak.v10i1.9127 ◽

2017 ◽

Vol 10 (1) ◽

pp. 62-79

Author(s):

Imelda Imelda ◽

Novira Kusrini ◽

Rakhmad Hidayat

Keyword(s):

Development Strategy ◽

Agricultural Land ◽

Local Food ◽

Small And Medium Enterprises ◽

Secondary Data ◽

Food Products ◽

Primary Data ◽

West Kalimantan ◽

The Government ◽

Medium Enterprises

The purpose of this research is to develop strategies that can be applied in the development of local food diversification in West Kalimantan. The data used are primary data and secondary data. Variables examined included internal factors (strengths and weaknesses) and external factors (opportunities and threats) in the development of local food diversification in West Kalimantan. Data analysis were conducted in qualitative descriptive to describe the pattern of food consumption in West Kalimantan and continued with a SWOT analysis to carry out the development strategy of the local food diversification in West Kalimantan. The analysis result showed that the strategy for the development of local food diversification in West Kalimantan is SO strategy (Strengths - Opportunities) those are: 1) the increase in synergy between the government and the micro, small and medium enterprises for the development of local food products, 2) the utilization of communications and market information system in improving the marketing of local food products on micro, small and medium enterprises, and 3) the utilization of unutilized agricultural land to improve the quality and quantity of local food products.

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