scholarly journals CHALLENGES BEFORE THE DEVELOPMENT OF THE ENTREPRENEURSHIP IN AGRICULTURE

2021 ◽  
Author(s):  
Marin Petrov ◽  
◽  
Nikolay Penev ◽  
Iskra Nencheva ◽  
◽  
...  
Keyword(s):  
Supply Chain ◽  
Vertical Integration ◽  
Food Processing ◽  
Food Processing Industry ◽  
Agricultural Producers ◽  
Processing Industry ◽  
Intermediate Consumption ◽  
Additional Labor ◽  
Activity Information

According its position in the supply chain, agrarian producers could contemplate higher or lower possibilities for the realization of its production. Not all types of cultures allow reaching final clients directly, because those products are aimed for intermediate consumption or are used as a source for Food processing Industry. Reaching final clients producers could be benefited by higher prices of realization of their products, but a "vertical integration forward" is required to be done successfully. Additional labor and capital resources need to be invested in that activity. Information of the market and acquisition of knowledge both commercial and assessment of experts are also required in order to be accomplish the realization of products both in national and external markets. The aim of this research is to identify and asses different ways that are available to Bulgarian agricultural producers for the realization of their production. For that reason precisely the position of the supply chain could determine broadly the depth and the horizon of market possibilities available.

scholarly journals Burden or blessing in disguise: interactions in supply chain complexity

2018 ◽  
Vol 38 (2) ◽  
pp. 314-332 ◽  
Author(s):  
Hendryk Dittfeld ◽  
Kirstin Scholten ◽  
Dirk Pieter Van Donk
Keyword(s):  
Supply Chain ◽  
Food Processing ◽  
Raw Materials ◽  
Structured Interviews ◽  
Food Processing Industry ◽  
Dynamic Complexity ◽  
Processing Industry ◽  
Case Study Methodology ◽  
Content Type ◽  
Different Types

Purpose While systems theory explicitly considers interactions as part of a system’s complexity, supply chain complexity (SCC) is mostly conceptualized and measured as a linear summation of several aspects. The purpose of this paper is to challenge the general understanding by explicitly investigating interactions between and across different types (detail and dynamic) and levels (plant, supply chain, environment) of SCC. Design/methodology/approach An exploratory multiple case study methodology is adopted drawing on in-depth semi-structured interviews with respondents from eight manufacturing plants in the food processing industry. Findings On the one hand, it is found that different types add and increase overall SCC. On the other hand, the study also shows the opposite: interactions between detail and dynamic complexity can reduce the overall SCC experienced. Additionally, the findings highlight the specific food processing characteristics such as the variability of quality and quantity of raw materials that underlie interactions between types and levels of SCC. Originality/value This study adds to theory by empirically showing that interactions across and between types and levels do not automatically increase, but might also reduce SCC. As such, the findings contribute new detail to the concept of SCC: aspects of complexity do not necessarily add up linearly. Additionally, this study is one of the first to demonstrate how specific contextual aspects from the food processing industry relate to SCC.

scholarly journals Social Capital Influence on Supply Chain Integration in the Food Processing Industry in Malaysia

2017 ◽  
Vol 2 (1) ◽  
pp. 34
Author(s):  
Zurita Mohd Saleh
Keyword(s):  
Social Capital ◽  
Supply Chain ◽  
Food Processing ◽  
Business Performance ◽  
Supply Chain Integration ◽  
Three Dimensions ◽  
Key Factors ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Final Sample

Supply chain integration has been established as one of the key factors in influencing supply chain effectiveness. In relation to the food processing industry, the need to integrate supply chain initiatives has become more critical as those involved in the food processing and distribution industry are deemed key players whose roles are pertinent in determining supply chain success. Drawing upon the importance of integration, this study establishes the link between supply chain social capital constructs with integration. Based on a final sample size of 184 food manufacturers, a survey was conducted to determine the influence of supply chain relational capital, supply chain structural and supply chain cognitive on the integration of the food processing supply chain. The findings reveal that all three dimensions of supply chain social capital exert significant influence on supply chain integration, thus indicating the importance and relevance of integration among members in the food processing industry. With such findings, the study establishes that both structural and relational elements are of significant importance in ensuring the achievement of ultimate business performance. Although the study has not directly relate supply chain integration with business performance, the direction of the study is substantial to postulate that such relationships is possible and this therefore will be the direction of future study.

scholarly journals A DEMATEL Method to Analyze the Barriers of Supply Chain Management in Food Processing Industry

2019 ◽  
Vol 9 (1S4) ◽  
pp. 639-644
Keyword(s):  
Risk Assessment ◽  
Decision Making ◽  
Supply Chain ◽  
Supply Chain Management ◽  
Food Processing ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Chain Management ◽  
Managerial Implications ◽  
Effective Decision

In food processing industry, implementation of supply chain management (SCM) is confronting and complex one by involving different barriers because if affects the performance of organization. If some barriers are noticed, observed and recognized it can be reduced. The objective of the paper is to recognize the barriers by risk assessment. Risk assessment in an industry can help supply chain managers to choose effective decision of the problems. This research proposes a case study conducted on the leading food processing industry in southern region of India. In this paper, to analyze the barriers by using hybrid multi-criteria decision making method like Decision making trial and evaluation laboratory (DEMATEL). Barriers collected from the literature survey were used to evaluate the most influential barriers of supply chain management with the assist of industrial experts. The suggested framework was validated with case industry and the results are compared with the existing literatures and comments from experts. Also, this paper finishes with an assessment of own drawbacks beside the identification of useful managerial implications; it depicts future developments possible in the process of supply chain management in the context of India.

scholarly journals Recommendation of Good Practice in the Food-Processing Industry for Preventing and Handling Food Loss and Waste

2021 ◽  
Vol 13 (17) ◽  
pp. 9569
Author(s):  
Florian Rösler ◽  
Judith Kreyenschmidt ◽  
Guido Ritter
Keyword(s):  
Supply Chain ◽  
Food Waste ◽  
Food Processing ◽  
Systematic Approach ◽  
Direct Reduction ◽  
Good Practice ◽  
Food Processing Industry ◽  
Economic Interests ◽  
Processing Industry ◽  
Food Loss

Food-processing companies are controlled by societal influences and economic interests, but their efforts with regard to reducing food loss and waste are very different. This qualitative study aims to identify basic recommendations of good practice for the food-processing industry in order to prevent and handle food loss and waste. For this purpose, a comprehensive literature review was conducted in the field of food waste prevention and data was collected from thirteen German companies. The findings summarize the recommendations of good practice, which cover the entire supply chain from supplier to consumer and beyond. The analysis showed that the participating companies are already partially aware of operational measures, even if they are applied or mentioned without a systematic approach. Furthermore, the analysis revealed that most activities relate to internal matters, like processing, employees and utilization. However, the responsibility of food-processing companies does not end with internal processes to reduce food waste. The results show that some companies are already aware of their responsibility to be involved along the entire supply chain. Finally, the results show that the needs of consumers and suppliers must also be considered in order to reduce food waste, in addition to direct reduction measures. This paper highlights nine important stages and 53 basic recommendations for companies to address food loss and waste in order to improve their practices.

Antecedents and consequences of green supply chain management practices: a study of Indian food processing industry

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Mohd Abdul Muqeet Maaz ◽  
Rais Ahmad ◽  
Arif Abad
Keyword(s):  
Supply Chain ◽  
Organizational Performance ◽  
Food Processing ◽  
Green Supply Chain Management ◽  
Green Supply Chain ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Chain Management ◽  
Content Type ◽  
Indian Food

PurposeThis study aims to empirically test a comprehensive green supply chain management (GSCM) practices model. This paper incorporates green intellectual capital (GIC) and green supply chain orientation (GSCO) as antecedents to the successful implementation of GSCM practices and organizational performance as its consequence.Design/methodology/approachThis study has been conducted in the Indian food processing industry. The respondents of this study include 139 plant-level managers working in the food processing industry. The managers were contacted using a combination of personal visits, phone and mail. Structural equation modeling was performed using SPSS AMOS v26 to test the hypothesized model.FindingsThe findings of this study reveal that GIC and GSCO positively impact the implementation of GSCM practices. Further, GSCM practices improve economic and operational performance, leading to improved organizational performance.Practical implicationsThis study provides implications for managers suggesting that GSCM practices should be implemented in phases. The first phase must reflect the organization's commitment toward building GIC and the second phase must reflect managerial orientation toward implementation for GSCM practices.Originality/valueThis study adds to the existing literature by linking GIC to GSCM practices; second, this study provides a framework for implementation of GSCM practices in the food processing industry.

scholarly journals Supply chain management problems in the food processing industry: Implications for business performance

2017 ◽  
Vol 17 (1) ◽  
Author(s):  
Catherine A. Nguegan Nguegan ◽  
Chengedzai Mafini
Keyword(s):  
Supply Chain ◽  
Supply Chain Management ◽  
Food Processing ◽  
Business Performance ◽  
Relationship Management ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Chain Management ◽  
Regulatory Factors ◽  
Management Problems

Orientation: In emerging economies such as South Africa, the implementation of supply chain management is characterised by significant problems. Despite its continued growth and importance to the economy, the food processing industry in the country remains vulnerable to these problems, which threaten its viability.Motivation for the study: The aim of this study was to investigate supply chain management problems in the food processing industry and their influence on business performance. The study was motivated by the need to use supply chain management practices as a tool to improve business performance in the food processing industry.Research design, approach and method: A questionnaire was distributed to a sample of 303 supply chain professionals working in the food processing industry in Gauteng Province. The collected data were analysed by using descriptive statistics, factor analysis, Pearson correlations and regression analysis.Main findings: Supply chain management problems were identified in seven areas, namely human resource management, technology, facilities, supplier relationship management, customer relationship management, regulatory factors and logistics and transportation. Except for regulatory factors, all supply chain management problems negatively predicted business performance.Contribution or value-add: Practically, the study enables supply chain professionals in the food processing industry to understand the sources of problems and use this information to develop solutions for the improvement of business performance. Theoretically, the study endorses the view that part of the key to resolving business performance complications in the food processing industry involves streamlining supply chain management by resolving its identifiable problems.

scholarly journals THE WATER FOOTPRINT OF SOY SAUCE

2020 ◽  
Vol 2 (1) ◽  
pp. 01-04
Author(s):  
Amir Hamzah Sharaai ◽  
Noor Diyana Ismail
Keyword(s):  
Supply Chain ◽  
Food Processing ◽  
Water Footprint ◽  
Basic Component ◽  
Soy Sauce ◽  
Green Water ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Average Water ◽  
Increasing Demand

The increasing demand for food has led to the increase in crops’ planting/growing activities. This has subsequently resulted in increased competition for water. Increased demand in agriculture, domestic and industry has put pressure on existing water resources system especially when the amount of rainfall received has reduced. In today’s industry, water plays an important role in many applications and level especially in the boiling, cooling and cleaning processes. Food processing industry is one of the industries that consume a lot of water. Water is a basic component in the operations and supply chains of many companies. The objective of this study is to quantify the water footprint of soy source in a specific factory in Malaysia. The study illustrates how the water components such as Green, Blue and Grey water are used in the production of soy sauce. The average water footprint for the production of 330 liters of soy sauce is 200 liter. This paper will show the largest component water used which is green water which contributes 86% of water used in the supply chain

scholarly journals 3D PRINTING IN FOOD PROCESSING INDUSTRIES -A PATHWAY TO INNOVATIONS

2018 ◽  
Vol 14 (4) ◽  
pp. 61-70
Author(s):  
Shreya Sethi ◽  
Rajat Tumane ◽  
Anupama Panghal
Keyword(s):  
Supply Chain ◽  
3D Printing ◽  
Food Supply ◽  
Food Processing ◽  
Food Sector ◽  
Food Supply Chain ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Food Printing ◽  
3D Food Printing

Food processing industry is high innovation demanding industry. Innovation when supported by technology shows significant success. Three dimensional (3D) printing is a technology which is getting introduced in food processing industry and is emerging as a great tool for innovations. 3D food printing is a process of creating food products by successive layering. A 3D food could be customized and personalised according to the wish of the consumers to provide a nutritious option and the best quality of food.3 D Printing technology has shown its remarkable progress in various sectors, but its application in food processing sector is yet at naive stages. The technology nowadays is being widely investigated in food sector for past few years and has surfaced multiple advantages like providing customized and personalised food, improving the nutrition intake among people, improving the food supply chain and moving forward towards mass customization of food. For now 3D food printing is used in military and space food, for elderly people, confectionary industries as well as in savoury sector. In Indian market, it has entered recently in the confectionary sector. This paper is a conceptual study about applications of 3D printing in food sector as well as role of 3D printing in food supply chain. This paper is an effort towards reflecting the present status and future dimensions of possible applications of 3D printing technology in processed food sector. There exists a lot of research gap in this domain which may be seen as a potential area for future interventions. This paper also discusses the pros and cons of 3D printing machines and how can it be of help in the future.

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