Benchmarking the failure assessment of perishable product supply chain using fault tree approach: insights from apple case study of India

PurposeThe purpose of this paper is to facilitate perishable product supply chain (PPSC) managers and practitioners to assess PPSC failure events. The paper proposed fault tree methodology for assessing failures associated with PPSC for evaluating the performance in terms of effective PPSC management adoption.Design/methodology/approachInitially, different failure events were identified from literature and semi-structured interviews from experts. Fault tree model was developed from the identified failure events. Probability of failure events was calculated using Poisson distribution based on the annual reports and interviews conducted from experts. Further, qualitative analysis – minimum cut sets (MCSs), structural importance coefficient (SIC) – and quantitative analysis – Birnbaum importance measure (BIM), criticality importance factor (CIF) and diagnosis importance factor (DIF) – were performed for ranking of failure events. In this study, fault tree development and analysis were conducted on apple supply chain to present the authenticity of this method for failure analysis.FindingsThe findings indicate that the failure events, given as failure at production and procurement (A2), that is, involvement of middleman (BE3), handling and packaging failure (BE4) and transportation failure (A3), hold the highest-ranking scores in analysis of PPSC using fault tree approach.Originality/valueThis research uses the modularization approach for evaluation of failure events of PPSC. This paper explores failures related to PPSC for efficient management initiatives in apple supply chain context. The paper also provides suggestion from managerial perspective with respect to each failure event.

A market study on the quality characteristics of eggs from different establishments

Egg storage conditions, including sales locations, are a determining factor in maintaining the internal quality of eggs. Although eggs are an excellent protein source, they are a perishable product. The aim of this study is to investigate the quality of eggs acquired in different places (supermarkets, groceries stores, and fairs). A total of 300 eggs were obtained from three different kinds of marketing places (supermarkets, grocery stores, or local fairs) located in different areas of Porto Alegre, RS, Brazil, being 120 eggs from supermarkets and grocery stores each and 60 eggs from local fairs. Eggshell characteristics, egg weight, Haugh unit, albumen and yolk pH were determined for all individual eggs in each experimental group. Statistical procedures were performed using SAS statistical software (9.4, SAS Inst. Inc., Cary, NC, United States). The data were submitted to analysis of variance (ANOVA) and differences between means were evaluated with Tukey test (P<0.05) The results indicated that the point of sale led to a significant (p<0.05) decrease in egg weight, specific gravity, and Haugh unit. Eggs purchased from grocery stores had smaller Haugh units (P < 0.05) and higher albumen and yolk pH, while table eggs purchased from supermarkets showed better quality. Eggs marketed in supermarkets have better internal quality than eggs sold in other types of establishments, probably due to the greater flow of sales and product replacement on shelves in this type of establishment.

Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products

Lightly preserved seafood products, such as cold-smoked fish and fish gravlax, are traditionally consumed in Europe and are of considerable economic importance. This work aimed to compare three products that were obtained from the same batch of fish: cold-smoked salmon (CSS) stored under vacuum packaging (VP) or a modified atmosphere packaging (MAP) and VP salmon dill gravlax (SG). Classical microbiological analyses and 16S rRNA metabarcoding, biochemical analyses (trimethylamine, total volatile basic nitrogen (TVBN), biogenic amines, pH, volatile organic compounds (VOCs)) and sensory analyses (quantitative descriptive analysis) were performed on each product throughout their storage at a chilled temperature. The three products shared the same initial microbiota, which were mainly dominated by Photobacterium, Lactococcus and Lactobacillus genera. On day 28, the VP CSS ecosystem was mainly composed of Photobacterium and, to a lesser extent, Lactococcus and Lactobacillus genera, while Lactobacillus was dominant in the MAP CSS. The diversity was higher in the SG, which was mainly dominated by Enterobacteriaceae, Photobacterium, Lactobacillus and Lactococcus. Although the sensory spoilage was generally weak, gravlax was the most perishable product (slight increase in amine and acidic off-odors and flavors, fatty appearance, slight discoloration and drop in firmness), followed by the VP CSS, while the MAP CSS did not spoil. Spoilage was associated with an increase in the TVBN, biogenic amines and spoilage associated VOCs, such as decanal, nonanal, hexadecanal, benzaldehyde, benzeneacetaldehyde, ethanol, 3-methyl-1-butanol, 2,3-butanediol, 1-octen-3-ol, 2-butanone and 1-octen-3-one. This study showed that the processing and packaging conditions both had an effect on the microbial composition and the quality of the final product.

Demand and Production Management Systematics for Optimizing the Fulfillment of Tempe Demand in MSMEs Mantab Rasa Madiun City

Mantab Rasa Madiun merupakan salah satu usaha rumahan di kota Madiun yang mengelola dan memasok produk tempe kedelai dengan kapasitas 150-200 kg kedelai per hari. Menyediakan ketersediaan produk di pasar merupakan persoalan yang cukup rumit bagi Mantab Rasa, terutama untuk produk-produk makanan yang memiliki umur produk singkat (perishable product). Keterlambatan dalam menyampaikan informasi ke bagian produksi menyebabkan ketepatan jumlah produksi tidak berhasil diperoleh sehingga banyak permintaan yang tidak dapat dipenuhi atau produk yang tidak terserap. Strategi untuk menyelesaikan permasalahan diantaranya adalah rumusan metode identifikasi permintaan pasar per hari sehingga respon bagian produksi memenuhi permintaan mendekati akurat. Cara yang ditawarkan adalah mengumpulkan data permintaan dari para sales melalui grup WA sehingga data permintaan dapat terpusat dan mudah untuk dimasukkan ke aplikasi perumusan forecasting data permintaan kemudian diramalkan dengan sebuah aplikasi berbasis MS Excel. Dari hasil peramalan kemudian dimasukkan dalam rumusan yang MRP-Like time phasing dengan tujuan pengelola operasional dapat lebih mudah memutuskan berapa kg kedelai mentah dan rendaman yang harus direbus hari ini. Sistematika yang dibuat telah disosialisasikan kepada mitra dan dilakukan uji coba selama 7 hari. Hasil yang diperoleh adalah pengelola memiliki rekapitulasi data permintaan haria terpusat dan cepat mendapatkan mengambil keputusan berapa jumlah kedelai yang diolah untuk memenuhi permintaan.

​Assessment of the Sanitary and Hygienic Quality of Raw Milk Marketed in the Urban Area of Mostaganem, Algeria

Background: Fresh raw milk is a highly nutritious but perishable product. Its informal sale without control, is detrimental to the health of the consumer. Therefore, assessing the hygienic and sanitary quality of raw milk is an absolute necessity. Methods: 20 raw milk samples from four regions of Mostaganem City, Algeria, were tested on a microbiological compliance aspect. A serologic analysis was carried out for the indirect detection of brucellosis and a questionnaire was developed to check the hygiene rules applied at the sales store level. Result: The results indicate an average high contamination of 8.109 cfu/ml for aerobic germs at 30°C versus 12.104 cfu/ml for thermotolerant coliforms. The presence of Staphylococcus with positive coagulase and anti-brucella antibodies indicates that these milks are potentially hazardous to human health. Salmonella is absent in all samples. The field investigation shows the proven absence of the most basic hygiene rules for the storageand presentation for sale of raw milk. A quality approach must be put in place at the service of the consumer.

MATHEMATICAL MODELING OF MICROBIAL GROWTH IN VACUUM-PACKAGED AND REFRIGERATED FRESH COW MEAT

Fresh meat is a highly perishable product due to its biological composition. This study examined the effect of different storage time (24, 48, 72 hours), gaseous permeability of packaging film (Aluminum foil and Polyethylene) on the growth of microorganisms (Bacteria and fungi) isolated from the refrigerated cow meat at constant temperature of 0°C. Microbial growth was modeled using Gompertz and Linear Regression Models. The bacteria count was observed to decrease as the storage time increases. While fungi count was observed to increase with increasing storage time. Aluminum foil packaged cow meat samples recorded lower microbial growth when compared to polyethylene packaged samples. In Gompertz model, the specific growth rate (μ) of the test organisms was observed to increase significantly upon a shift of storage time. The transition from 24 hours to 48 hours resulted in large changes in the growth profile with increased maximum population density (MPD) of the test organisms. However, lag phase of approximately two hours for bacteria and five hours for fungi was observed. An increase of storage time from 48 hours to 72 hours, an accelerated μ, higher MPD with reduced lag phase duration (LPD) was observed. In the linear regression model, the coefficient of determination (R2) values for aluminum foil packaged samples was 0.3 and polyethylene packaged samples was 0.1. Therefore, it can be concluded that varying storage time at constant temperature; μ and MPD of the test organisms significantly increased with decreasing LPD of both studied vacuum packaging films of the refrigerated fresh cow meat.

Bi-level pricing and inventory strategies for perishable products in a competitive supply chain

This paper aims to develop a new bi-level game model for joint pricing and inventory decisions in a competitive supply chain consisting of a dominant manufacturer, who produces single perishable product from deteriorating raw materials, and two follower retailers who face nonlinear price-dependent demand and operate under Cournot assumptions. Three levels of warehousing including raw material warehouse, final product warehouse, and retail warehouses with exponential deterioration rates are considered to explore the joint impact of deterioration rate and price elasticity on the equilibrium inventory decisions. A Stackelberg-Nash-Cournot model is developed to seek the equilibrium prices, quantities, and replenishment cycles and is solved through an exact methodology. A numerical example is presented to validate the proposed model and comprehensive sensitivity analyses are carried out to measure the impact of the model’s key parameters including the deterioration rate in the producer’s and the retailers’ warehouses, the retail and competitor price elasticity, and the market scale on the equilibrium.

Stochastic inventory-routing problem with lateral transshipment for perishable product

Purpose This study aims to design a supply chain network in an uncertain environment while exists two options for distribution of the perishable product and production lot-sizing is concerned. Design/methodology/approach Owing to the complexity of the mathematical model, a solution approach based on a Lagrangian relaxation (LR) heuristic is developed which provides good-quality upper and lower bounds. Findings The model output is discussed through various examples. The introduction of some enhancements and using some heuristics results in better outputs in the solution procedure. Practical implications This paper covers the modeling of some real-world problems in which demand is uncertain and managers face making some concurrent decisions related to supply chain management, transportation and logistics and inventory control issues. Furthermore, considering the perishability of product in modeling makes the problem more practically significant as these days there are many supply chains handling dairy and other fresh products. Originality/value Considering uncertainty, production, transshipment and perishable product in the inventory-routing problem makes a new variant that has not yet been studied. The proposed novel solution is based on the LR approach that is enhanced by some heuristics and some valid inequalities that make it different from the current version of the LR used by other studies.