SUPPLY SOURCES OF ORGANIC FOOD PROCESSING COMPANIES IN POLAND

2021 ◽  
Vol XIII (1) ◽  
pp. 74-84
Author(s):  
Joanna Smoluk-Sikorska
Keyword(s):  
Supply Chain ◽  
Food Supply ◽  
Food Processing ◽  
Distribution System ◽  
Organic Food ◽  
Agricultural Products ◽  
Raw Material ◽  
Food Supply Chain ◽  
Sales Channels ◽  
Organic Produce

The paper’s objective was to define the main supply sources of organic food processing companies and the barriers occurring in the process of raw produce acquisition. Therefore, in 2019, a survey on organic food processing enterprises was carried out. The survey among 55 processing companies concerned supply in raw organic produce, sales channels, and collaboration within the organic food supply chain. The research results show that the providers of organic food processors are mostly farmers and, to a lesser extent – intermediaries. In the process of provider selection, what is most important for processors are the quality and availability of agricultural products as well as the trust and credibility of a producer. In their opinion, the most important problems occurring in organic food processing are irregularity of deliveries and an inadequate amount of raw produce supplied. Consequently, a number of processors import part of the raw material needed for their production. Therefore, in order to improve the functioning of the processing sphere, measures in the area of farmer and processor collaboration and the improvement of the distribution system need to be introduced or intensified.

scholarly journals The Impact of Food Quality Information Services on Food Supply Chain Pricing Decisions and Coordination Mechanisms Based on the O2O E-Commerce Mode

2018 ◽  
Vol 2018 ◽  
pp. 1-18 ◽  
Author(s):  
Xiaoqiu Yu ◽  
Xiaoxue Ren
Keyword(s):  
Supply Chain ◽  
Food Quality ◽  
Food Supply ◽  
Food Processing ◽  
Stackelberg Game ◽  
Information Service ◽  
Quality Information ◽  
Food Supply Chain ◽  
Quantity Discount ◽  
Pricing Decisions

This paper considers the price conflict problem between the online channel of a food processing factory and the offline channel of the food retailers in food supply chains by analyzing the pricing decisions and coordination mechanisms between the food processing factory and food retailers under the influence of a food quality information service. First, the Stackelberg game method and the Bertrand game method are used to optimize the pricing decisions with the goal of maximizing the profits of the food processing factory and retailer. The analysis shows that the food quality information service level is positively correlated with the price of the factory’s own channel, and the influence of the food quality information service level on the price of the food processing factory’s or the food retailer’s own channel is stronger than its influence on the price of a competitor’s channel. Second, the food supply chain members’ pricing decisions are analyzed using the case analysis method by considering practical problems in the food supply chain. The results indicate that the food processing factory should use the Stackelberg game to make pricing decisions. However, it is optimal for the food retailer to make pricing decisions under the Bertrand game, and the total profit of the food supply chain is optimized under centralized decision making. Finally, we use both the quantitative discount mechanism and the Stackelberg game method to analyze the profits obtained by the food processing factory and retailer. The results indicate that the food processing factory should implement a quantitative discount mechanism when the quantity discount coefficient is greater than 0.4, and the retailer should implement a quantity discount mechanism when the quantity discount coefficient is in the range of 0.25 to 0.4.

scholarly journals Value Chain and Customer Value Analysis of Organic Food Supply Chain

2021 ◽  
Author(s):  
Ratih Ardia Sari ◽  
Sylvie Indah Kartika Sari ◽  
Angga Akbar Fanani ◽  
Qomariyatus Sholihah
Keyword(s):  
Supply Chain ◽  
Value Chain ◽  
Food Supply ◽  
Customer Value ◽  
Organic Food ◽  
Food Supply Chain ◽  
Value Analysis ◽  
Customer Value Analysis

An analysis of value in an organic food supply chain

2013 ◽  
Vol 115 (10) ◽  
pp. 1454-1472 ◽  
Author(s):  
Luciana Marques Vieira ◽  
Marcia Dutra De Barcellos ◽  
Alexia Hoppe ◽  
Silvio Bitencourt da Silva
Keyword(s):  
Supply Chain ◽  
Food Supply ◽  
Organic Food ◽  
Food Supply Chain

Short food supply chain between micro/small farms and restaurants

2018 ◽  
Vol 120 (8) ◽  
pp. 1722-1734 ◽  
Author(s):  
Claudia Paciarotti ◽  
Francesco Torregiani
Keyword(s):  
Supply Chain ◽  
Food Supply ◽  
Distribution System ◽  
Local Food ◽  
Specific Area ◽  
Food Distribution ◽  
Food Supply Chain ◽  
Content Type ◽  
Logistics Service ◽  
Production Type

Purpose The purpose of this paper is to explore the strength and weakness connected to the implementation of a local food logistics services, designed to facilitate and enable the use of local food among restaurants. Design/methodology/approach A total of 60 restaurateurs located in a small Italian city and 100 owners of micro and small-sized farms, located within a 30 km radius from the city, have been interviewed. The collected data have been analysed through descriptive analysis and Kruskal-Wallis and Mann-Whitney U tests for differences between gender, production type and business size. Findings The results agree with existing literature: poor communication and an unstructured logistics limit the interaction among actors. However, significant for the purpose, the data show that producers are interested in expanding their market and restaurateurs are interested in a broader supply of local products, and they both open to a logistics service that improves the supply of local food. Research limitations/implications The following exploratory study is based on a sample of farmers and restaurants in a specific area so the results could not be generalised in a national/international context. Practical implications The logistics service objective is the promotion of a sustainable territory development in support of the social economy values. Originality/value The study investigates this issue focussing on a practical solution of local food distribution system among restaurants. The logistics service tends to solve the logistics criticalities maintaining the principles of the short food supply chain.

Sign in / Sign up

Export Citation Format

Share Document