Sustainable Logistic of Raw Materials Used by a Zootechnical Firm. Focus on CO2 Emission Reduction through the Creation of a Local Suppliers Network

2013 ◽  
Vol 779-780 ◽  
pp. 1785-1788
Author(s):  
Clara Ceppa ◽  
Gian Paolo Marino
Keyword(s):  
Business Processes ◽  
Raw Materials ◽  
Local Economy ◽  
Environmental Benefits ◽  
Social Concern ◽  
Use Of Resources ◽  
Materials Used ◽  
Local Companies

These are days in which words such as CO2 emissions, global warming, depletion of raw materials, climate change, etc. are terms that mean environmental and social concern to be solved for the whole world community. Nowadays, through a systemic planned management is luckily possible to improve, albeit in part, environmental criticisms in particular by acting on the efficiency of logistics flows of materials (input) of business processes. The positive benefits of systemic acting/thinking/designing are given substance thanks to a greater traceability of materials and packaging components and their suppliers, as well as a higher quality of the entire supply-chain and a significant reduction of CO2 emissions and logistics costs. The systemic methodology (here presented via a specific case study: an Italian zootechnical firm) promotes precisely this kind of management by creating new networks in which local companies/suppliers, geographically close one another, work together to achieve economic and environmental benefits both immediate and tangible. In the end, by putting into practice the systemic methodology, it is also fostered the best use of resources already on site and the promotion of the local economy by exploiting territorial potentialities.

CO2 Emission Reduction through a Sustainable Local Suppliers Network of Raw Materials. Focus on a Delicatessen Shop

2013 ◽  
Vol 378 ◽  
pp. 649-654
Author(s):  
Gian Paolo Marino
Keyword(s):  
Business Processes ◽  
Raw Materials ◽  
Local Economy ◽  
Environmental Benefits ◽  
Renewable Energy Resources ◽  
Use Of Resources ◽  
Local Companies ◽  
Small Medium Enterprises ◽  
Medium Enterprises

Global warming, CO2 emissions, depletion of raw materials, climate change, etc. represents the most pressing issues to be solved for the whole world community. Nowadays, through a systemic planned management is possible to improve, albeit in part, environmental criticisms in particular by acting on the efficiency of logistics flows of materials (input) of business processes. The positive benefits of systemic acting/thinking/designing are given substance thanks to a significant reduction of logistics costs, decrease of CO2 emissions and diminution of unnecessary movement of goods from large distances (which cause, among other things, the wastage of non-renewable energy resources), a greater traceability of materials and packaging components and their suppliers, as well as a higher quality of the entire supply-chain. The systemic methodology (here presented via a specific case study: an Italian delicatessen shop) promotes precisely this kind of management by creating synergistic and territorial clusters of small/medium enterprises (SMEs) in which local companies/suppliers, geographically close one another, work together to achieve economic and environmental benefits both immediate and tangible. In the end, by putting into practice the systemic methodology, it is also fostered the best use of resources already on site and the promotion of the local economy by exploiting territorial potentialities.

STRATEGI MENINGKATKAN LOYALITAS KONSUMEN MAKANAN KHAS KOTA CURUP KABUPATEN REJANG LEBONG

2019 ◽  
Author(s):  
Onsardi Onsardi
Keyword(s):  
Swot Analysis ◽  
Raw Materials ◽  
External Factors ◽  
Consumer Loyalty ◽  
Internal Factors ◽  
The Public ◽  
Typical Food ◽  
Internal And External Factors

The title of this study is the Strategy of Increasing Consumer Food Loyalty in CurupCity, Rejang Lebong Regency (Case Study in "Henvian" Typical Food Industry). Thisresearch is based on the importance of strategies in increasing business and consumerloyalty to products sold.Strategies to increase business and consumer loyalty can bedone with a SWOT analysis. Place of this research is the "Henvian" shop that sellstypical Rejang lebong food. The method used in this study is descriptive qualitative.Informants in this study were people who were considered to know for certain about theHENVIAN Specialty Food Store in Curup City, Rejang Lebong Regency. The dataanalysis technique used in this study is a SWOT analysis to determine the strengths,weaknesses, opportunities and threats in a typical Rejang Lebong food business.By using SWOT analysis techniques that consist of strengths (weakness), weaknesses(weakness), opportunities (opportnity) and threats (threath). The results of this studycan be concluded that the internal factors that are the strength of the marketing strategyare the quality of the product that is good at a price affordable to the public andtourists, service that is friendly and responsive to consumer needs, as well astechnological advancements that facilitate the promotion of business. Internal factorsthat are a weakness are often lack of stock, there are some products that do not meet thestandard packaging, the product shelf life is short, employees do not use uniforms.External factors that become opportunities are a fairly high economic community,abundant raw materials while external factors that are a threat are the manycompetitors, an unstable economy, the price of basic needs increases. Based on theresults of the SWOT analysis of internal and external factors, the strategy used is toimprove product quality by improving the appearance of packaging and quality ofcontent and quality of service by providing uniforms to employees and providingstandards of service to consumers. .Keywords: Strategy, Consumer Loyalty, SWOT

scholarly journals Analysis of Quality of Backyard Compost and Its Potential Utilization as a Circular Bio-Waste Source

2021 ◽  
Vol 11 (10) ◽  
pp. 4392
Author(s):  
Apolka Ujj ◽  
Kinga Percsi ◽  
Andras Beres ◽  
Laszlo Aleksza ◽  
Fernanda Ramos Diaz ◽  
...  
Keyword(s):  
Crop Production ◽  
Basic Education ◽  
Raw Materials ◽  
Nutrient Content ◽  
Quality Analysis ◽  
Weed Seed ◽  
Quality Properties ◽  
Seed Dispersion ◽  
Materials Used

The use and quality analysis of household compost have become very important issues in recent years due to the increasing interest in local food production and safe, self-produced food. The phenomenon was further exacerbated by the COVID-19 pandemic quarantine period, which gave new impetus to the growth of small home gardens. However, the knowledge associated with making high-quality compost is often lacking in home gardeners. Therefore, the objective of this research was to find answers to the following questions: can the quality of backyard compost be considered safe in terms of toxicity and nutrient content? Can weed seed dispersion affect the usability of backyard compost? In general, can the circulation of organic matter be increased with the spread of home composting? In this study, 16 different house composts were analysed for stability, weed seed contamination, toxic elements, and nutrient content using analysis of variance. The results of the research showed that the quality properties of the composts (including their weed seed dispersion effect) were greatly influenced by the different techniques and raw materials used. The toxicity levels, as well as the content of macro and microelements, were within the parameters of safe-quality compost. The specific macronutrient (Ca, Mg) and micronutrient (Fe, Mn) contents of the tested composts have a similar and, in some cases, more favorable nutrient supply capacity in crop production than the frequently-used cow manure-based composts. With a plan of basic education on composting, there is potential to encourage farmyard composting.

Bioprotective Potential of Lactic Acid Bacteria in Malting and Brewing

2008 ◽  
Vol 71 (8) ◽  
pp. 1724-1733 ◽  
Author(s):  
SUSAN ROUSE ◽  
DOUWE VAN SINDEREN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Textural Properties ◽  
Specific Reference ◽  
Brewing Industry ◽  
Beer Brewing ◽  
Brewing Process ◽  
Materials Used

Lactic acid bacteria (LAB) are naturally associated with many foods or their raw ingredients and are popularly used in food fermentation to enhance the sensory, aromatic, and textural properties of food. These microorganisms are well recognized for their biopreservative properties, which are achieved through the production of antimicrobial compounds such as lactic acid, diacetyl, bacteriocins, and other metabolites. The antifungal activity of certain LAB is less well characterized, but organic acids, as yet uncharacterized proteinaceous compounds, and cyclic dipeptides can inhibit the growth of some fungi. A variety of microbes are carried on raw materials used in beer brewing, rendering the process susceptible to contamination and often resulting in spoilage or inferior quality of the finished product. The application of antimicrobial-producing LAB at various points in the malting and brewing process could help to negate this problem, providing an added hurdle for spoilage organisms to overcome and leading to the production of a higher quality beer. This review outlines the bioprotective potential of LAB and its application with specific reference to the brewing industry.

scholarly journals Development of Košice Region by Implementation of Environmental Projects in the Field of Water Management - Case Study

2014 ◽  
Vol 33 (4) ◽  
Author(s):  
Henrieta Pavolová ◽  
Adriana Csikósová ◽  
Tomáš Bakalár
Keyword(s):  
Water Management ◽  
Agricultural Production ◽  
Wastewater Treatment Plants ◽  
Environmental Issues ◽  
Environmental Benefits ◽  
Treated Wastewater ◽  
Management Case Study ◽  
Application Specific

AbstractThe development of the regions in Slovakia in recent years has significant disparities in both so-cio-economic as well as environmental issues, as evidenced by the eight environmentally polluted areas (these areas are highly urbanised with industrial agglomerations or intensive agricultural production).This article deals with a management system model of regional by implementation of projects in environmental field of water management with application-specific benefits and risks arising from the process of their implementation in relation to regional development. It analyses projects in the area of water management of one of the regions of Slovakia, KoŠice region in particular, in terms of connection to public water duct and sewer, identifes a strategy for development of the region and its socio-economic and environmental benefits based on the analysis of drinking water, the quan-tity and quality of treated wastewater through wastewater treatment plants (WTPs). It identifes the infuencing factors of benefits and risks and proposes procedure for solving at various stages.

The Issue of Increasing the Products Durability Made of Fine-Grain Concrete

2018 ◽  
Vol 931 ◽  
pp. 537-543
Author(s):  
Elizaveta O. Lotoshnikova ◽  
Leonid M. Usepyan ◽  
Valeriya N. Telegina ◽  
Elzara O. Tsybenko
Keyword(s):  
Experimental Approach ◽  
Raw Materials ◽  
Practical Implementation ◽  
Technological Method ◽  
Fine Grain ◽  
Materials Used

The article presents a technique for assigning the composition of the agglutinant sand, which is based on the calculation and experimental approach to determining the composition, taking into account the quality of raw materials used and the requirements for the properties of concrete products produced. The obtained results served as the basis for the practical implementation of the proposed technological method of increasing the small-sized products durability made of fine-grain concrete.

scholarly journals Measuring the sustainability of wood consumption at the household level in Indonesia: Case study in Bogor, Indonesia

2020 ◽  
Vol 21 (2) ◽  
Author(s):  
Lutfy Abdulah ◽  
Endang Suhendang ◽  
Herry Purnomo ◽  
Juang Rata Matangaran
Keyword(s):  
Raw Materials ◽  
Wood Products ◽  
End User ◽  
Household Level ◽  
Product Consumption ◽  
Per Capita ◽  
Materials Used ◽  
Industrial Level ◽  
Wood Consumption

Abstract. Abdulah L, Suhendang E, Purnomo H, Mattangaran JR. 2020. Measuring the sustainability of wood consumption at the household level in Indonesia: Case study in Bogor, Indonesia. Biodiversitas 21: 457-464. Data on consumption of wood products at the end-user level does not yet exist. This is caused by variations in the shape of wood products and raw materials used. Meanwhile, information on the level of consumption per capita is needed to measure sustainability consumption at the household level, determine the volume of wood production and carbon storage in wood products in the household. The novelty of this study is in method for measure wood product consumption. The aim of this study was to estimate the level of wood consumption at the household level in the form of use for construction and furniture. The method used was a survey of wood products at the industrial level and to make a database and then confirmed to households to determine the level of consumption. The results showed that wood products in the household are divided into 2 main parts namely construction and furniture. The level of wood consumption varied greatly depending on the type of roof, the number of doors and windows and the amount of furniture used. The level of consumption in Bogor reached 0.1 m3 per capita. This consumption was influenced by the time of use and the size of family.

scholarly journals Quality and biological value of wine from gooseberries, raspberries and black currants using vegetable sweetener

2020 ◽  
Vol 81 (4) ◽  
pp. 131-137
Author(s):  
N. E. Nazarova ◽  
T. V. Zaletova ◽  
E. V. Zubova ◽  
K. A. Kulagina
Keyword(s):  
Raw Materials ◽  
Sugar Content ◽  
Control Sample ◽  
Beta Carotene ◽  
Zero Point ◽  
Regulatory Document ◽  
Calorie Content ◽  
Functional Product ◽  
Materials Used

The results of the study of the natural sweetener effect from Stevia on the quality of two types of table semisweet fruit blended wine - from gooseberries and raspberries, gooseberries and black currants - in comparison with the classical recipe with sugar, are presented in the article. The recipes and the production technology of table blended fruit wine with Stevia extract as a sweetener were presented in the work. Stevia extract and sugar (control sample) were added after complete fermentation of sugars into dry wine material. The extract dose was 1.4 ml per 1 liter of wine material. Organoleptic and tasting evaluation of the finished product showed that wine with the addition of Stevia extract has good quality indicators, a pleasant taste without extraneous smacks. The sugar content was practically at zero point - 0.25 g / l in wine from gooseberries and raspberries, 0.28 g / l in wine from gooseberries and black currants. In the wine made by classical technology, the sugar content was 70.30 g / l and 71.10 g / l, respectively. The titrated acidity of the wine was within the requirements of the regulatory document and ranged from 9.0 to 10.9 g / dm3. The content of vitamin C and beta-carotene depended to a greater extent on the type of fruit and berry raw materials used. A higher content of ascorbic acid was noted in blended wine from gooseberries and black currants - at the level of 26.88–27.02 mg, beta-carotene - in wine from gooseberries and raspberries. The introduction of sugar or Stevia extract did not affect the values of these indicators much. According to the results of studies in the manufacture of blended fruit wines in order to reduce their calorie content and use as a functional product, the addition of Stevia extract is recommended

scholarly journals Analisis Persediaan Karton dengan Metode Economic Order Quantity (EOQ) (Studi Kasus: PT. Asegar Murni Jaya, Minahasa Utara)

2021 ◽  
Vol 21 (2) ◽  
pp. 170
Author(s):  
Therechia A.F. Soares ◽  
Chriestie E.J.C. Montolalu ◽  
Tohap Manurung
Keyword(s):  
Mineral Water ◽  
Raw Materials ◽  
Economic Order Quantity ◽  
Economic Order ◽  
Order Quantity ◽  
Inventory Analysis ◽  
Inventory Costs ◽  
Holding Cost ◽  
Materials Used

Karton merupakan salah satu bahan baku pembantu yang digunakan dalam produksi Air Mineral dalam Kemasan. Menurut beberapa penelitian Metode EOQ digunakan untuk menganalisa persediaan. Tujuan penelitian ini yaitu untuk menentukan jumlah pemesanan ekonomis menggunakan metode Economic Order Quantity (EOQ) dan pengoptimalan biaya yang dapat dilakukan dengan metode EOQ.  Penelitian ini dilakukan pada bulan November 2019 hingga Januari 2020 di perusahaan PT. Asegar Murni Jaya. Variabel yang digunakan yaitu frekuensi kebutuhan karton, biaya pemesanan bahan baku dan biaya penyimpanan bahan baku.  Hasilnya menunjukkan bahwa pemesanan ekonomis menurut metode EOQ untuk karton dengan biaya optimal sebesar  unit untuk periode November 2017 – Oktober 2018 dan unit untuk periode November 2018 – Oktober 2019. Terjadi penghematan dalam biaya persediaan untuk periode November 2017 – Oktober 2018 sebesar  dan untuk periode November 2018 – Oktober 2019 sebesar .Kata kunci: Economic Order Quantity;  karton;  persediaan Carton Inventory Analysis Using the Economic Order Quantity (EOQ) Method (Case Study: PT. Asegar Murni Jaya, Minahasa Utara)ABSTRACTCarton is one of the supporting raw materials used in the production of bottled  or glass mineral water. Based on some research, for analyzed inventory will be used  Economic Order Quantity (EOQ) Method. The purpose of this research was to determine the amount of economic order using Economic Order Quantity (EOQ). This research was conducted in November 2019 until January 2020 at PT. Asegar Murni Jaya. Variables used i.e the frequency of carton demand, ordering cost and holding cost.  The results show that it can be seen that economical order according to EOQ method cartons is  pcs for November 2017 – October 2018 periode and for November 2018 – October 2019 periode. There were savings in inventory costs for the period November 2017 - October 2018 amounting to  and for the period November 2018 - October 2019 amounting to .Keywords : Carton; Economic Order Quantity; inventory

scholarly journals Effect of washing time and storage of raw Material on Surimi and Kamaboko of Tilapia (Oreochromis sp.)

2020 ◽  
Vol 7 (3) ◽  
pp. 89
Author(s):  
Eka Saputra
Keyword(s):  
Water Content ◽  
Raw Materials ◽  
Frozen Storage ◽  
Storage Period ◽  
Raw Material ◽  
Minced Fish ◽  
Materials Used ◽  
And Storage

This study aim was to determine the effect of washing and raw materials on frozen storage on the quality of surimi and kamaboko from raw material of tilapia (Oreochromis sp). There were three types of raw materials used, namely minced fish, surimi, and surimi with addition of sorbitol, with three washing treatments and four weeks frozen storage period observed every week. The method used consisted of measurements of pH, water content, bite test, and folding test. Then the results obtained for the best kamaboko tilapia (Oreochromis sp) were obtained from fillet raw materials compared to the raw material of Minced fish and raw materials of Minced Fish + Sorbitol, with a frequency of washing once and frozen storage for 3 weeks.

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