quality certification
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2022 ◽  
pp. 127-150
Author(s):  
Pinki Saini ◽  
Unaiza Iqbal ◽  
Mazia Ahmed ◽  
Devinder Kaur

Today, the globalization of the supply chain in the food industry has surged remarkably; hence, food safety and quality certification have become critical. Blockchain is recognized as a promising technology in the agri-foods industry where it can act as a systematic and robust mechanism for increasing the food traceability and provide a transparent and efficient way to assure quality, safety, and sustainability of agri-foods. By lowering the cost and increasing value, this digital technology has the potential to increase profitability of agricultural produce along the value chain. This chapter aims to investigate the potential utilization of blockchain technology in the agri-food industry, where it can be used to address issues of trust and transparency and to facilitate sharing of information sharing among stakeholders. The technology is still in a preliminary stage; thus, this chapter is written to examine its implication in the agri-food supply chain, existing initiatives, challenges, and potential.


2021 ◽  
Vol 12 (2) ◽  
pp. 91-114
Author(s):  
Michael J. Pisani

This research explores the competitive environment for urban formal sector firms competing against peer formal sector firms behaving informally in Central America. Explored is the upper bound of the formal-informal continuum in a regional economic environment of persistent and widespread economic informality where formal firms may employ informal tactics to gain competitive advantage versus their formal competitors. The 2010 World Bank Enterprise Surveys form the basis for empirical analyses. The results suggest formal firms utilizing informal practices is widespread and is influenced by firm maturity, firm location, industry sector, firm legal status, firm organization, ownership composition, regulatory environment, international quality certification, web presence, entry into global markets, and firm size.


2021 ◽  
Author(s):  
N.S. Shapoval

The analysis of occupational morbidity at the enterprises of the machine-building industry of the region is carried out. In recent years, there has been a sharp decrease in occupational diseases at machine-building enterprises. So, in 2015, 187 cases were established, which amounted to 68.2% of all established cases, in 2020 – only 2 cases (6.3%). The level of occupational morbidity does not reflect the true situation. Incomplete identification of patients with occupational pathology is associated with the negative attitude of the employer to the establishment of occupational diseases in employees, poor-quality certification of workplaces. Key words: occupational diseases, risk factors, working conditions, structure.


Food Policy ◽  
2021 ◽  
Vol 105 ◽  
pp. 102173
Author(s):  
Gashaw T. Abate ◽  
Tanguy Bernard ◽  
Alain de Janvry ◽  
Elisabeth Sadoulet ◽  
Carly Trachtman

Author(s):  
Alexandra Ioana GLOGOVEȚAN ◽  
Peter ŠEDÍK ◽  
Cristina Bianca POCOL

The Ministry of Agriculture and Rural Development defines quality schemes as "a way of recognizing the quality of agri-food products that have a sensory characteristic influenced by the geographical area" (MARD, 2019). The advantages of honey protection with the PDO and PGI quality schemes lead to the increase of the added value of Romanian honey and the increase of the consumers' credibility regarding the honey quality (MARD, 2021a). The research was based on a questionnaire survey, which was distributed online in Romania, during 2020-2021. The final sample consists of 433 Romanian beekeepers, out of which 59.4% are members of an association and over 15% own over 150 hives, being included in the category of professional beekeepers. The results showed that most beekeepers participating in the study recognize PDO (59%) and PGI (67,1%) logos, and some have tried to associate with other beekeepers to obtain certain quality certifications. At the same time, a correlation was identified between beekeepers who accessed support measures to increase the economic efficiency of the apiary (making business plans in this regard) and those associated with the purpose of obtaining quality certification for honey.


2021 ◽  
Vol 13 (19) ◽  
pp. 10714
Author(s):  
Panfeng Chai ◽  
Qiuguang Hu

This paper used 586 survey data of aquaculturists in the Shandong and Zhejiang provinces of China and built two intermediary effect models by incorporating fishery cooperative support, order fisheries participation, product quality certification, and safety factor input behavior into the same theoretical analysis framework in order to verify the direct influence of fishery cooperative support on safety factor input behavior of aquaculturists, as well as the intermediary effect of order fisheries participation and product quality certification in the relationship between fishery cooperative support and safety factor input behavior of aquaculturists. The research concluded that fishery cooperative support has a significant positive influence on safety factor input behavior. Participation in order fisheries and product quality certification have a partial intermediary effect in the relationship between fishery cooperative support and safety factor input behavior of aquaculturists; their intermediary effect accounts for 10.3% and 33.7% of the total effect. The research conclusions can provide reference and suggestions for China’s fisheries to better carry out green aquaculture.


2021 ◽  
Author(s):  
Emily Sylvia

Despite making investments in technologies and practices to improve the quality of their products, smallholder farmers in low- and middle-income countries do not often receive higher prices for their higher-quality agricultural goods. Disorganized markets with many intermediaries may make quality certification of goods more difficult, thus causing missed opportunities for consumers to eat better and producers to earn higher profits.


Author(s):  
G. Alarcon ◽  
P. Alarcon ◽  
M. Altamirano ◽  
E. Centeno

The application of process management in our country has been extended throughout the last decade; improvement in management, high performance levels, reduction of operation times, optimization of resources and obtaining of quality certifications are among the main reasons why both public and private organizations seek to implement it. However, despite being an implicit activity within the change of management model to the process approach and even the improvement of the functional administrative model, the documentation of processes becomes an uncomfortable, complex and time-consuming task that often generates nervousness and distrust in workers. Diversity of criteria and the lack of an adequate methodology with effective tools makes it difficult to achieve the expected results. This article presents in detail the steps, their sequence and instruments used that allow an organization to raise the information of its processes and document them. As a result of different research projects developed over several years, the methodology of process mapping allowed for the documentation of all the activities of different administrative units of the Escuela Superior Politécnica de Chimborazo and not only to comply with the laws and regulations but also to improve their management. In the last application, it contributed to the development of the documentary structure of a quality management system that allowed an academic unit to achieve international quality certification. Keywords: management, processes, process documentation, process manual. Resumen Escuela Superior Politécnica de Chimborazo, Riobamba, Ecuador *E-mail: [email protected] La aplicación de la gestión de procesos en nuestro país se ha ido extendiendo a lo largo de la última década; mejoras en la gestión, altos niveles de rendimiento, reducción de tiempos de operaciones, optimización de recursos y obtenciones de certificaciones de calidad son entre otros los principales motivos por los cuales organizaciones tanto públicas como privadas buscan implementarla. Sin embargo y a pesar de ser una actividad implícita dentro del cambio de modelo de gestión hacia el enfoque de procesos e incluso del mejoramiento del modelo administrativo funcional, la documentación de los procesos se convierte en una labor incomoda, compleja y con un alto consumo de tiempo que suele generar nerviosismo y desconfianza en los trabajadores. Diversidad de criterios y la falta de una metodología adecuada con instrumentos eficaces complica cumplir los resultados esperados. El presente artículo presenta a detalle los pasos, su secuencia e instrumentos utilizados que le permiten a una organización levantar la información de sus procesos y documentarlos. Resultado de diferentes proyectos de investigación desarrollados a los largo de varios años, la metodología de levantamiento de procesos permitió documentar todas las actividades de distintas unidades administrativas de la Escuela Superior Politécnica de Chimborazo y no solo cumplir lo establecido el leyes y reglamentos sino también mejorar su gestión, en la última aplicación contribuyó a elaborar la estructura documental de un sistema de gestión de la calidad que logró que una unidad académica alcance una certificación internacional de calidad. Palabras claves: gestión, procesos, documentación de procesos, manual de procesos.


2021 ◽  
Vol 13 (15) ◽  
pp. 8117
Author(s):  
Laura Daniuseviciute-Brazaite

The aim of this study is to predict sustainable behavior based on the awareness of food labels and to assess the role of food quality certification on consumer choice. A quantitative descriptive study was performed to implement the research objectives, while the qualitative data was obtained by an online survey. The sample consisted of 384 subjects; the sample was calculated with 95% reliability and a 5% scattering range. The survey was conducted in August 2020. After rejecting incorrectly completed questionnaires, 392 questionnaires were suitable for further analysis. The study concluded that consumers are not yet familiar with the Lithuanian national food quality system: they are characterized by a relatively low focus on food quality labels. The level of attractiveness and awareness of the Lithuanian NQP label is low: a small proportion of consumers name it as a memorable, clear and targeted food label. The consumers’ behavior is related to the importance of health and nutrition, the price–quality ratio, the regional label (such as Lithuanianness), when raw materials and production are used from/in Lithuania, as well as environmental sustainability.


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