scholarly journals AKSESIBILITAS INDUSTRI PANGAN SKALA MIKRO KECIL TERHADAP SUMBER PEMBIAYAAN FORMAL DI KABUPATEN BOGOR

2018 ◽  
Vol 5 (1) ◽  
pp. 27
Author(s):  
Lillah Wedelia ◽  
Manuntun Parulian Hutagaol ◽  
Arief Daryanto
Keyword(s):  
Food Industry ◽  
Factors Affecting ◽  
Probit Models ◽  
Micro Enterprises ◽  
Credit Institutions

<em>The food industry is one of the small micro enterprises that have a role as a source of employment and incomes. The development of food industry have some problems, especially the lack of accessibility to formal credit institutions. The objectives of this study are to assess the characteristics of food industry and to identify the factors affecting accessibility food industry using the probit models. Result of the study show that the assets and education are an important factor in accessing credit to formal credit institutions.</em>

An Empirical Study on Factors Affecting the Credit Level of Small Micro-enterprises in China

2013 ◽  
Vol 13 (21) ◽  
pp. 4833-4838
Author(s):  
Ming Zhong ◽  
Wen-Wei Guo ◽  
Guang-hui Song ◽  
Jun-hui Xu
Keyword(s):  
Empirical Study ◽  
Factors Affecting ◽  
Micro Enterprises

scholarly journals CREDIT MARKET DEVELOPMENT DIRECTIONS IN MODERN UKRAINIAN CONDITIONS

2020 ◽  
Vol 2 (155) ◽  
pp. 34-40
Author(s):  
V. Verbytska ◽  
V. Bredikhin
Keyword(s):  
Banking System ◽  
Factors Affecting ◽  
Consumer Loans ◽  
Current State ◽  
Consumer Lending ◽  
The Status ◽  
Banking Institutions ◽  
Legitimate Interests ◽  
The Stability ◽  
Credit Institutions

The article is devoted to the review of the current state, problems and directions of improving the activities of banking and microfinance organizations (MFIs) in the lending market. The methods of attracting customers to obtain loans are analyzed and the international experience of banking and non-banking organizations in the field of lending to the population is investigated. It was concluded that the economic development of the state not only implies, but also requires the development of market lending mechanisms that can not only provide banking institutions with a profit, but also ensure stable economic growth. In addition, it should be noted that there is a different focus on research in this area, as well as the lack of a unified approach to determining directions for improving lending competitiveness, and the mismatch between the chosen strategies for the real situation that has developed in Ukraine. It has been established that the largest share in the lending market belongs to consumer loans, classic loans to individuals, when borrowed funds are taken to pay for various necessities of life. At the same time, the presence of negative trends and factors affecting the stability and stability of the banking system has been identified, which makes it necessary to study and constantly monitor the status of consumer lending in order to identify potential problems. It is stated that at present, to expand the client market of credit institutions, it is necessary not only to expand the range of items provided under credit, but also to disseminate information and promote these services on the market. The main ways to attract customers to obtain loans and events that are actively used by credit institutions around the world are identified. The opinion of leading experts on the need to address a number of tasks to ensure the rights and legitimate interests of borrowers in the field of consumer lending is recorded. The principles of building a hierarchical system for working with loan applications are outlined. Keywords: lending, banking institutions, macro-financial organizations, borrower, money market, profitability, interest.

scholarly journals Does the COVID-19 Pandemic Change Consumers’ Food Consumption and Willingness-To-Pay? The Case of China

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2156
Author(s):  
Wei Yue ◽  
Na Liu ◽  
Qiujie Zheng ◽  
H. Holly Wang
Keyword(s):  
Willingness To Pay ◽  
Food Consumption ◽  
Food Industry ◽  
Online Shopping ◽  
Grocery Shopping ◽  
Chinese Consumers ◽  
Factors Affecting ◽  
Consumption Behavior ◽  
Direct Exposure ◽  
Food Needs

Since COVID-19 was first detected in China in 2019, governments around the world have imposed strict measures to curb the spread of the coronavirus, which substantially impacted peo-ple’s life. Consumers’ food consumption behavior has also changed accordingly with reduced gro-cery shopping frequency, replaced in-person grocery shopping with online shopping, and increased valuation on food. In this paper, we aim to investigate the change in Chinese consumers’ food con-sumption and their willingness to pay (WTP) for vegetables and meat, using a dataset with 1206 online samples collected between February and March 2020. Consumers’ WTP for vegetables and meat is estimated using a double-bounded dichotomous contingent valuation design, and factors affecting their WTPs are also investigated. Results show that consumers have a higher WTP for these food products during the pandemic, and their WTP is positively affected by their anticipated duration of the COVID-19, their online shopping shares, their direct exposure to infected patients, their gender, and their income. These results imply that the food industry shall try to develop online market channels as consumers are willing to share the costs, while lower-income consumers may not be able to meet their food needs with prices increased beyond their WTP and thus may call for the government’s support.

scholarly journals Factors Affecting Purchase Intentions in Generation Y: An Empirical Evidence from Fast Food Industry in Malaysia

2018 ◽  
Vol 9 (1) ◽  
pp. 4 ◽  
Author(s):  
Aiyun Xiao ◽  
Shaohua Yang ◽  
Qaisar Iqbal
Keyword(s):  
Generation Y ◽  
Fast Food ◽  
Purchase Intention ◽  
Food Industry ◽  
Purchase Intentions ◽  
Critical Element ◽  
Key Factors ◽  
Fast Food Industry ◽  
Factors Affecting ◽  
Fast Food Restaurants

The purpose of the present study was to investigate the factors that influence the purchase intentions of Generation Y students towards the fast food industry in Nilai, Malaysia. Nowadays, purchase intentions are an important aspect of organizational long-term success in the fast food industry. In addition, purchase intentions are the critical element in competing with other competitive environments; hence, it is important for the fast food industry to pay a significant attention to this matter. The present study was conducted to identify the key determinants that impact the purchase intention of Generation Y students towards the fast food industry in Nilai, Malaysia. Employing the quantitative method in this study, a total of 313 questionnaires were distributed with the response rate of 91%. Another purpose of this study was to provide important insights to Nilai fast food restaurants in understanding the purchase intentions of customers. Therefore, the leaders and managers of Nilai local fast food restaurants can enhance customers’ experience, solve their problems, and ultimately obtain high quality business by understanding the key factors of purchase intentions in fast food industry.

Factors Affecting the Competitiveness of the Food Industry By Using Porters Five Forces Model Case Study in Hamadan Province, Iran

2015 ◽  
Vol 5 (4) ◽  
pp. 185-197
Author(s):  
Meysam Jafari Eskandari ◽  
Meysam Miri ◽  
Sedigheh Gholami ◽  
Hamid Reza Sajadi Nia
Keyword(s):  
Food Industry ◽  
Model Case ◽  
Factors Affecting

scholarly journals Ozone Treatments for Preserving Fresh Vegetables Quality: A Critical Review

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 605
Author(s):  
Elodie Sarron ◽  
Pascale Gadonna-Widehem ◽  
Thierry Aussenac
Keyword(s):  
Food Industry ◽  
Specific Treatment ◽  
Liquid Solution ◽  
Ozone Treatment ◽  
Processing Efficiency ◽  
Factors Affecting ◽  
Treatment Conditions ◽  
Fresh Vegetables ◽  
Nutritional Characteristics ◽  
Processing Water

Ozone is recognized as an antimicrobial agent for vegetables storage, washing, and processing. This strong disinfectant is now being used in the food industry. In this review, the chemical and physical properties of ozone, its generation, and factors affecting ozone processing efficiency were explained as well as recent regulatory developments in the food industry. By then selecting three vegetables, we show that ozone avoids and controls biological growth on vegetables, keeping their attractive appearance and sensorial qualities, assuring nutritional characteristics’ retention and maintaining and increasing the shelf-life. In liquid solution, ozone can be used to disinfect processing water and vegetables, and in gaseous form, ozone helps to sanitize and preserve vegetables during storage. The multifunctionality of ozone makes it a promising food processing agent. However, if ozone is improperly used, it causes some deleterious effects on products, such as losses in their sensory quality. For an effective and a safe use of ozone, specific treatment conditions should be determined for all kinds of vegetables. In a last step, we propose highlighting the different essential characteristics of ozone treatment in order to internationally harmonize the data relating to the treatments carried-out.

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