SUBCONTRACTING, RENEGOTIATION OF CONTRACT AND QUALITY PROVISION

2011 ◽  
Vol 56 (01) ◽  
pp. 113-144
Author(s):  
TANMOYEE BANERJEE CHATTERJEE ◽  
AJITAVA RAYCHAUDHURI
Keyword(s):  
Moral Hazard ◽  
Critical Level ◽  
Replacement Cost ◽  
High Quality ◽  
Investment Level ◽  
Quality Product ◽  
High Investment ◽  
Product Replacement ◽  
High Level ◽  
High Quality Product

In a principal-agent framework under moral hazard, when the monopolist can pass on the liability of any defect of the product to the subcontractors, and cannot credibly commit to a high level of investment, he actually chooses a low investment level and supplies a low quality product if the product replacement cost is below a critical level. However, under contract renegotiation, when the monopolist is taking the entire risk of replacing the defective product, he will profitably choose high investment level and serves high quality product. But the results show that the monopolist will choose to renegotiate the contract only for limited values of product replacement cost, even if renegotiation is socially optimal.

Conservation and value of local livestock breeds: usefulness of niche products and/or adaptation to specific environments

2005 ◽  
Vol 36 ◽  
pp. 21-31 ◽  
Author(s):  
E. Verrier ◽  
M. Tixier-Boichard ◽  
R. Bernigaud ◽  
M. Naves
Keyword(s):  
Public Policy ◽  
Genetic Resources ◽  
High Quality ◽  
Mountain Areas ◽  
Chicken Breed ◽  
Animal Genetic Resources ◽  
Protected Designation Of Origin ◽  
Quality Product ◽  
High Quality Product

SummaryTwo cases of livestock production involving French local breeds are analysed. The first shows how a high quality product under AOC (Protected Designation of Origin — PDO) has been defined for the Bresse chicken breed, formely kept by fancy breeders. The second shows the role of the local cattle breeds Abondance and Tarentaise in both the use of mountain areas and the development of PDO products. How to consider such values in a public policy dealing with farm animal genetic resources is discussed.

scholarly journals The Removal of Stems from Cut Tobacco

1997 ◽  
Vol 17 (2) ◽  
pp. 49-55
Author(s):  
D Zielke ◽  
R Liebe
Keyword(s):  
Pilot Plant ◽  
High Speed ◽  
High Quality ◽  
Quality Product ◽  
Cut Tobacco ◽  
High Quality Product

Abstract The presence of stems in cut tobacco is detrimental to cigarette quality, resulting in problems during production particularly on today's high-speed makers. Incomplete threshing and the use of unthreshed semi-Oriental tobaccos can increase the stem content in the cut tobacco considerably. The percentage of stems present in cut tobacco was investigated by HauniMaschinenbau AG specifically for semi-Oriental tobacco. Their findings show that not all stems present in the strips or lamina after cutting are classified as “objectionable”. However, the percentage of objectionable stems in the cut tobacco is not inconsiderable and depends on the thickness of the stems present. Reducing the objectionable stem contingent in cut tobacco is therefore a crucial concern of many cigarette manufacturers who set great store on ensuring high-quality product. HauniMaschinenbau AG offers a cut tobacco separator which has been specially designed for this purpose and also used as a cooler. A corresponding model is available in the HauniMaschinenbau AG pilot plant in Hamburg for tests using the customers’ own tobacco.

Use of the complex baking improver «Unipan Total» in the technology of bakery products

2021 ◽  
Vol 30 (6) ◽  
pp. 50-55
Author(s):  
S.V. Borisova ◽  
◽  
N.U. Mukhametchina ◽  
G.S. Sagdeeva ◽  
◽  
...  
Keyword(s):  
Quality Indicators ◽  
Weight Control ◽  
Wheat Bread ◽  
Bakery Products ◽  
High Quality ◽  
Quality Product ◽  
Conventional Methods ◽  
High Quality Product

The results of the study of the influence of various concentrations of the complex bakery improver «Unipan Total» on the properties of semi-finished products and quality indicators of bakery products are presented. Bakery products were produced using the unpaired method according to a unified recipe for Dniprovskaya buns. To obtain a high-quality product, prototypes were prepared from wheat bakery flour of the highest grade with the addition of the «Unipan Total» improver at a concentration of 0,5 to 8% to the flour weight, control ones without the improver. Organoleptic and physicochemical indicators of the quality of wheat bread samples were determined by conventional methods.

Designing and Developing Competency-Based Education Courses Using Standards

2017 ◽  
pp. 232-249 ◽  
Author(s):  
Nancy B. Hastings ◽  
Karen L. Rasmussen
Keyword(s):  
Learning Environments ◽  
High Quality ◽  
Competency Based Education ◽  
Policies And Procedures ◽  
Quality Product ◽  
Competency Based ◽  
Micro Level ◽  
Quality Learning ◽  
Education Courses ◽  
High Quality Product

Standards provide designers and developers of competency-based education courses and programs with a structure and framework that serve as a way to create quality learning environments that align objectives, instruction, and assessments. At the micro-level, standards facilitate direction of the structure, format, and content of a competency-based course that ensures a high-quality product. At the macro-level, standards help institutional administrators and faculty make good, informed decisions about program policies and procedures.

The Impact of eBay Ratings and Item Descriptions on Auction Prices

2005 ◽  
pp. 149-165
Author(s):  
Mark P. Sena ◽  
C. Edward Heath ◽  
Michael A. Webb
Keyword(s):  
High Quality ◽  
Price Variation ◽  
Bidding Strategies ◽  
Quality Product ◽  
Retail Prices ◽  
Auction Prices ◽  
Bid Prices ◽  
The Impact ◽  
The Relationship ◽  
High Quality Product

Buyers on eBay commonly rely on seller feedback ratings to determine bidding strategies.  Various studies have examined the impact of eBay’s reputation system on auction outcomes.  This study builds on prior research by examining the relationship between seller ratings on auction prices for two distinct product types, DVDs and designer watches and by benchmarking the bid prices against retail prices. The results show that eBay ratings explain a greater degree of price variation in Designer Watches than in DVDs.  The study also suggests that high quality product listings with such features as digital images, formatted pages, and product details may result in higher bid prices.

Microbiological and Sensory Suitability of a Novel Raw Material from Porcine Blood and Collagenous Rind Protein as an Ingredient in a Fermented Raw Salami-Type Sausage

2009 ◽  
Vol 72 (4) ◽  
pp. 826-836 ◽  
Author(s):  
BERNHARD NOWAK ◽  
THEDA von MUEFFLING
Keyword(s):  
Raw Materials ◽  
Meat Product ◽  
Raw Material ◽  
High Quality ◽  
B Values ◽  
Porcine Blood ◽  
Quality Product ◽  
Plate Counts ◽  
By Products ◽  
High Quality Product

The aim of this investigation was to develop a treatment for combined porcine blood corpuscle concentrate (BCC) and porcine collagenous connective tissue (rind) so as to make more use of these slaughter by-products as an ingredient in a high-quality product such as salami-type sausage. For this study, BCC was preserved, standardized (sBCC) (15% NaCl and 25% protein content), and then added (proportion of sBCC to rind, 15:85) to rind subjected to different treatments designated A, B, and C (A, 2 h at 90°C; B, 5 min at 90°C; and C, 2 h at 3°C). One half of each mixture was again heated (designated A1, B1, and C1; F70, ∼15), and the other half was only cooled (designated A2, B2, and C2). The now colored, highly proteinaceous rind mixtures (A1 to C2) were then cooled and granulated (designated GBR-A1 to GBR-C2). Three of the granulates (GBRA1, -B1, and -B2) proved to be promising new raw materials: their aerobic plate counts were <log 4.0 CFU/g, and their color was appealing (L* values, 23.9 to 25.9; a* values, 17.7 to 22.2; b* values, 11.5 to 12.7). These granulates were then substituted for part (5%) of the meat in the production of fermented raw salami-type sausages. Two of the sausages (SA1 and SB1) were microbiologically stable (containing mainly lactobacilli) and had positive sensory, chemical, and physical properties (e.g., protein, 21%; water activity, 0.90; pH, between 5.3 and 5.4 on day 36) meeting all standards for commercially produced raw sausages. Our investigation yielded a practicable way to treat and combine two slaughter by-products for use in a high-quality meat product.

A tale of two commodities: how EU mycotoxin regulations have affected u.s. tree nut industries

2008 ◽  
Vol 1 (1) ◽  
pp. 95-102 ◽  
Author(s):  
F. Wu
Keyword(s):  
Economic Impacts ◽  
The European Union ◽  
High Quality ◽  
Export Markets ◽  
Quality Product ◽  
The World ◽  
Food And Feed ◽  
High Quality Product ◽  
The U.S ◽  
The Eu

The European Union (EU) has some of the strictest standards for mycotoxins in food and feed in the world. This paper explores the economic impacts of these standards on other nations that attempt to export foods that are susceptible to one mycotoxin, aflatoxin, to the EU. The current EU standard for total aflatoxins in food is 4 ng/g in food other than peanuts, and 15 ng/g in peanuts. Under certain conditions, export markets may actually benefit from the strict EU standard. These conditions include a consistently high-quality product, and a global scene that allows market shifts. Even lower-quality export markets can benefit from the strict EU standard, primarily by technology forcing. However, if the above conditions are not met, export markets suffer from the strict EU standard. Two case studies are presented to illustrate these two different scenarios: the U.S. pistachio and almond industries. Importantly, within the EU, food processors may suffer as well from the strict aflatoxin standard. EU policymakers should consider these more nuanced economic impacts when developing mycotoxin standards for food and feed.

scholarly journals Modeling Sunflower Productivity and Profitability in Relation to Adequate and Limited Sulphur Availability under Semiarid Irrigated Conditions

2013 ◽  
Vol 2013 ◽  
pp. 1-4 ◽  
Author(s):  
Parvender Sheoran ◽  
O. P. Sheoran ◽  
Virender Sardana
Keyword(s):  
Polynomial Function ◽  
Quantitative Relationship ◽  
Cost Effective ◽  
Yield Potential ◽  
Optimum Dose ◽  
High Quality ◽  
Net Profit ◽  
Quality Product ◽  
The Cost ◽  
High Quality Product

Inadequate and/or imbalanced fertilization has been identified as one of the critical bottlenecks holding oilseeds production and productivity. Sustainable production requires efficient use of inputs maintaining optimum yield and high quality product. The present study aims at defining the quantitative relationship between the fertilizer S applied and the sunflower yield obtained using a polynomial function. The analysis was done to allocate the S fertilizer for maximization of net profit over fertilizer cost depending on the availability of the fertilizer. The results indicated that the cost effective economically optimum dose of sulphur for sunflower cultivation was found to be 36.70 kg S/ha under its full availability. The expected sunflower yield at this dose was worked out to be 2.619 t/ha. However, it is advisable to uniformly distribute the fertilizer to all over the cultivable area under its limited availability for exploiting the desired yield potential and maximum net monetary returns.

Peacock Ink: Investigation into the Constituents of the Most Prized Ink of Persia

2017 ◽  
Vol 38 (2) ◽  
pp. 205-233 ◽  
Author(s):  
Sadra Zekrgoo ◽  
Petronella Nel ◽  
Robyn Sloggett
Keyword(s):  
Tannic Acid ◽  
Ferrous Sulphate ◽  
Gum Arabic ◽  
Animal Protein ◽  
High Quality ◽  
Predominantly Black ◽  
14Th Century ◽  
Quality Product ◽  
High Quality Product

AbstractPeacock ink, known as Murakkabi ṭāvūsī, was created and used by Persian master calligraphers especially from the 14th century onwards. It is a sub-category of Persian ink which contains four main ingredients: lamp black, gum Arabic, green vitriol (ferrous sulphate) and gall nut extract (tannic acid). It is differentiated from other inks in that it contains many additional secondary ingredients which will be covered in this paper. Peacock ink derives its name from the range of different coloured materials added to the ink as well as the blue-green undertone this predominantly black ink is said to have. It is reputed to be a high-quality product, rumoured to stay on paper for centuries and is not affected by water, abrasion or other detrimental factors. It was the aim of this investigation to identify and describe in detail ingredients used to make this ink by finding and translating 17 recipes contained in 11 Persian treatises (15th–16th ce). Of the 31 ingredients found, 16 are plant based, 13 minerals, and 2 animal (protein) based, and in all cases water was used as the vehicle.

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