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Innovative Agrifood Supply Chain Network:Leading to traditional, "back to the future" foods
Abstract
The agrifood sector is faced with major challenges that arise from changes in the sector’s economic and non-economic environments, to changes in consumers’ lifestyles, from global increases in food consumption, to diminishing production base and now days from the not stable political and economic situation and the continuous global economic deceleration of growth. The challenges cannot be met by any individual enterprise but it requires concerted actions and coordination of initiatives within an effective food chain management. By utilizing basic concepts of innovation management techniques (IMTs), and developing an innovative management (M.I.) process we have applied innovation in two enterprises of the same traditional food chain for a three year period and evaluated the results based on the 12 different parameters developed by the innovation radar. The results show that the applied methodology had a major impact to the growth of both companies and the upgrade of their innovation capacity. In terms of the impact of the methodology within the food chain itself the success is evaluated based on the new, innovative, “BACK TO THE FUTURE” foods which were developed and promoted in the market by these companies and their close collaboration. Thus, we have developed a useful and valuable innovation practical tool available to managers of companies and to policy makers which can be used effectively for local development and regional growth of the agri food sector. Further research applying the methodology in agri food chains of other sectors such as dairy, meat etc., in bigger companies in the traditional and non-traditional sector is required in order to better evaluate its validity and effectiveness. © 2016, International Journal of Business Science and Applied Management. All rights reserved.
... From a theoretical perspective, this study con¯rmed previous literature related to the innovation radar and brought new discussions based on the proposed dimensions. The innovation radar has been developed and used in companies in the USA [Sawhney et al. (2006)], in Nordic countries [Andersen and Wolcott (2014)], Greece [Sakali and Skalkos (2016)] and Brazil and France [Cavazza et al. (2019)]. In this way, the innovation radar is a new structure that displays the 13 dimensions of business innovation and that can be used in companies from various sectors and from any region À À À anchored in the o®ers that a company creates, in the customers it serves, in the processes it employs and in the points of presence it uses to bring its o®ers to the market, thus helping companies with a restricted view of innovation not to miss opportunities [Sakali and Skalkos (2016)]. ...
... The innovation radar has been developed and used in companies in the USA [Sawhney et al. (2006)], in Nordic countries [Andersen and Wolcott (2014)], Greece [Sakali and Skalkos (2016)] and Brazil and France [Cavazza et al. (2019)]. In this way, the innovation radar is a new structure that displays the 13 dimensions of business innovation and that can be used in companies from various sectors and from any region À À À anchored in the o®ers that a company creates, in the customers it serves, in the processes it employs and in the points of presence it uses to bring its o®ers to the market, thus helping companies with a restricted view of innovation not to miss opportunities [Sakali and Skalkos (2016)]. ...
Recent research has demonstrated that innovation is a factor that can add a competitive differential among small- and medium-sized enterprises. The literature presents several types of companies that have invested in the process of organizational innovation. Recently, one type of company that has drawn attention is called “graduated”, that is, one that went through the incubation process and received support from an incubator. Research shows that graduated companies (GCs) have enough competencies to develop themselves in their market. This research analyzes the level of organizational innovation in nine GCs in an emerging economy, such as Brazil. To achieve the proposed objective, this study (i) identifies the profile of these companies; (ii) identifies the proposed innovation actions; (iii) applies the innovation radar and (iv) analyzes the dimensions proposed by the innovation radar. The results revealed that the GCs are occasional innovators, with an average of 3.60. Among the nine companies analyzed, seven presented averages above 3.0, considered as occasional innovators and the other two companies, with averages a little above 2.0, were analyzed as little or not at all innovative. GCs, in their majority, are innovative companies. From the theoretical perspective, the results highlight the possibility of improvements and the suggestion of new dimensions for the innovation radar. In the practical scenario, the participating GCs were able to reflect on themes and day-to-day situations that, for lack of time, or even planning, were not analyzed.
... As traditional food products are highly valued for their authenticity, their main purpose is to maintain a strong link between customers and traditions and the area of origin [17]. Mainly produced by small industries/producers who use old recipes inherited from their ancestors, must deal with large companies that make traditional products industrially, without full compliance with natural ingredients and traditional recipes [18]. ...
... Wdrażanie innowacji w przedsiębiorstwach jest ważnym aspektem budowania ich konkurencyjności [Sakali, Skalkos 2016]. Mandal [2016] wskazał na pozytywny związek między innowacjami w łańcuchu dostaw a wydajnością operacyjną i relacyjną firmy. ...
Współczesny rozwój społeczno-gospodarczy zależy w dużym zakresie od łańcuchów
dostaw i związanej z nimi logistyki działań. Istnieje wiele definicji łańcuchów dostaw.
Według J. Dyczkowskiej [2012], łańcuch dostaw stanowi współdziałanie ze sobą wielu
przedsiębiorstw przetwórczych, handlowych, logistycznych oraz przedsiębiorstw zaangażowanych
w przepływ produktów, informacji i środków finansowych. Z definicji tej
wynika, że przedsiębiorstwa powinny współpracować ze sobą w łańcuchach dostaw
w celu efektywnego działania.
Łańcuch dostaw żywności ma kluczowe znaczenie nie tylko dla codziennego życia
i dobrobytu konsumentów, ale również dla gospodarki jako całości. Daje zatrudnienie
ponad 47 mln osób i jest źródłem około 7% wartości dodanej brutto w skali
UE. Całkowitą wartość unijnego rynku produktów związanych z handlem detalicznym
żywnością szacuje się na 1,05 bln euro. Łańcuch dostaw żywności ma wyraźny
wymiar międzynarodowy oraz szczególne znaczenie w obrębie unijnego jednolitego
rynku. Handel transgraniczny między państwami członkowskimi UE dotyczy około
20% łącznej produkcji żywności [Kuznowicz 2014].
Łańcuch dostaw żywności łączy trzy ważne sektory gospodarki, tzn. rolnictwo,
przetwórstwo spożywcze oraz dystrybucję, które mają istotny wpływ na poziom dobrobytu
gospodarczego, sytuację społeczną oraz ekologiczną obywateli [Czyżewski
2001]. Charakteryzuje się dużą różnorodnością podmiotów wchodzących w jego
skład. Obejmuje on producentów, dostawców, firmy transportowe, magazyny, sprzedawców
hurtowych i detalicznych, organizacje usługowe oraz konsumentów. Wartość
dodana w łańcuchach dostaw żywności rozkłada się w taki sposób, że najwięcej
zyskują ci, którzy są najbliżej konsumenta. Wynika to głównie z braku równowagi
w sile pomiędzy rolnikami a dostawcami środków produkcji z jednej strony i odbiorcami
produktów rolnych z drugiej strony. W UE około 11 mln gospodarstw rolniczych
wytwarza produkty przeznaczone do przetworzenia przez około 300 000 przedsiębiorstw
z branży spożywczej. Przetwórcy żywności sprzedają swoje produkty
za pośrednictwem 2,8 mln przedsiębiorstw w branży dystrybucji żywności i usług
gastronomicznych, które z kolei dostarczają żywność do 500 mln konsumentów na
obszarze Wspólnoty. Mimo że najwięcej przedsiębiorstw zajmuje się rolnictwem, to
udział wartości dodanej należącej do rolnictwa w całym łańcuchu żywnościowym
utrzymuje się na poziomie około 25% [The Food Supply… 2018].
Do słabszej pozycji rolników w łańcuchu dostaw żywności przyczynia się duże
rozdrobnienie gospodarstw rolniczych. W 2013 roku w UE-28 było 10,8 mln gospodarstw
rolnych, w tym około 4,5 mln (tj. 40,2 %) gospodarstw, których standardowa
produkcja nie przekroczyła 2000 EUR [Meat production… 2018]. W związku z tym
dla poprawy pozycji rynkowej ważne jest łączenie się producentów rolnych za pośrednictwem
organizacji producentów i spółdzielni.
W Polsce funkcjonuje blisko 1,5 mln gospodarstw rolnych, z czego ponad 90%
stanowią gospodarstwa indywidualne. Ich średnia powierzchnia obejmuje zaledwie
12 ha. Pod względem struktury agrarnej w skali kraju widoczny jest wyraźny podział
terytorialny. Zdecydowanie więcej małych gospodarstw rolniczych występuje
w Polsce południowej i wschodniej. W zachodnich i północnych rejonach dominują
gospodarstwa o większej powierzchni i skali produkcji.
Przetwórstwo spożywcze w UE jest również rozdrobnione, ponieważ przetwarzane
produkty rolnictwa cechują się znaczną zmiennością i rozproszeniem
wytwarzania. Ponadto sektor wytwarzający gotowe produkty żywnościowe ma
silne powiązania z rynkami regionalnymi oraz charakteryzuje się dużą różnorodnością
asortymentową, a terminy przydatności produktów są stosunkowo krótkie.
Wszystkie te czynniki sprzyjają prowadzeniu w przemyśle spożywczym działalności
przez mikro, małe i średnie przedsiębiorstwa [Mroczek 2012, s. 78]. W 2012 roku
w UE małe podmioty stanowiły 78,7% wszystkich przedsiębiorstw w przemyśle
spożywczym. W Polsce ich odsetek był mniejszy i wynosił 61,8%. Z kolei ich udział
w produkcji sprzedanej stanowił 8,2% w UE oraz 4,2% w Polsce. Ekonomia skali oraz
procesy globalizacji przyczyniły się do rozwoju procesów koncentracji w przemyśle
spożywczym, w wyniku której zwiększa się pozycja dużych przedsiębiorstw. Ich
udział w 2012 roku stanowił tylko 0,9% w UE oraz 1,8% w Polsce, ale odpowiadały
one za 48,4% produkcji sprzedanej w całej Wspólnocie i 54,5% w kraju [Drożdż,
Mroczek, Tereszczuk 2015, s. 103].
Procesy koncentracji występują także w handlu, gdzie zaledwie 10% sprzedawców
detalicznych w postaci sieci supermarketów kontroluje ponad 40% europejskiego
rynku żywności [Nyeleni Polska 2018]. Przyspieszenie procesów koncentracji nastąpiło
w wyniku wejścia na polski rynek korporacji transnarodowych. Dysponując
dużym kapitałem, nowymi technologiami i nowoczesnymi systemami informatycznymi,
przyczyniają się do istotnych zmian na rynku. W wyniku ich działalności handel
detaliczny stał się najważniejszym ogniwem łańcucha żywnościowego w Polsce.
Swoimi działaniami korporacje handlowe są w stanie wpływać na przedsiębiorstwa
przemysłu, rolnictwo, przedsiębiorstwa handlowe oraz konsumentów [Chechelski
2015, s. 3].
Koncentracja pomaga osiągnąć korzyści skali, ale także zmniejsza liczbę graczy
niższego szczebla w łańcuchu żywnościowym, dając im większą siłę przetargową
podczas negocjacji z kontrahentami. Prowadzi to często do nieuczciwych praktyk
w handlu żywnością. Niesymetryczny rozkład sił w łańcuchu dostaw żywności powoduje,
że wielkie sieci narzucają dostawcom niekorzystne warunki współpracy w zakresie
wielkości dostaw, asortymentu oraz poziomu marż [Michalczyk 2017, s. 50].
O słabej pozycji rolników w łańcuchu dostaw decydują również różne nieprzewidziane
sytuacje klęskowe, typu powodzie, susze czy wichury, które zniekształcają
rynek i wymagają interwencji. Istotnym elementem są instrumenty prawa administracyjnego nakładane przez rząd lub międzynarodowe organizacje, traktowane
jako szczególny środek odwetowy. Najczęściej obejmują one zakaz importu lub
eksportu określonych towarów do lub z danego państwa, czyli ograniczenie handlu
z określonym państwem.
Dobrym rozwiązaniem jest także rozwój sprzedaży bezpośredniej, czyli najprostszej
formy łańcucha dostaw, w której producent bezpośrednio kontaktuje się
z konsumentem na różne sposoby, m.in. w gospodarstwie, w utworzonych punktach
sprzedaży czy przez dostawy do domu. Czasami w dystrybucję żywności w ramach
krótkich łańcuchów dostaw włączani są pośrednicy kojarzący producentów z instytucjami
sektora publicznego, zgłaszającymi zamówienia na żywienie zbiorowe, np.
ze szkołami czy szpitalami. Cenna jest także rola władz publicznych, które wspierają
krótkie łańcuchy dostaw przez narzucenie określonego udziału produktów lokalnych
w zamówieniach publicznych [Michalczyk 2017, s. 49].
Polski rynek rolny rozwija się pomimo niezbyt korzystnych tendencji światowych.
Z danych za 2016 rok wynika, że wartość eksportu towarów rolno-spożywczych wyniosła
24,3 mld EUR i wzrosła o 1,9% w stosunku do 2015 roku. Z kolei wartość importu
wyniosła 17,3 mld EUR i była o 7,6% większa niż w roku poprzednim. W efekcie
większej dynamiki importu niż eksportu dodatnie saldo handlu zagranicznego
wyniosło 7,0 mld EUR i było o 0,8 mld EUR mniejsze niż w 2015 roku, ale większe niż
w latach wcześniejszych. Udział towarów rolno-spożywczych w wartości ogółu polskiego
eksportu stanowił 13,2%.W Unii Europejskiej polscy rolnicy handlują głównie
z Niemcami, Wielką Brytanią i Czechami [Analiza handlu 2017, s. 3].
W celu zwiększenia pozycji konkurencyjnej rolników w łańcuchach dostaw żywności
w 2016 roku grupa zadaniowa ds. rynków rolnych w ramach Komisji Europejskiej
przedstawiła określone zalecenia. Przede wszystkim zaleciła zwiększenie
przejrzystości rynku, poprawę współpracy między rolnikami, ułatwienie rolnikom
dostępu do źródeł finansowania oraz zwiększenie wykorzystania narzędzi zarządzania
ryzykiem.
Mając na uwadze znaczenie łańcuchów dostaw żywności, w opracowaniu opisano
pojęcie i strukturę łańcucha dostaw oraz przedstawiono rolę menedżera w zarządzaniu.
W tym kontekście przeanalizowano łańcuchy dostaw produktów żywnościowych
na podstawowych rynkach rolnych w Polsce. Dokonano szczegółowej analizy
rynków: wieprzowiny, mięsa drobiowego, wołowiny i mleka oraz w ogólnym zarysie
rynku produktów roślinnych, ze szczególnym uwzględnieniem zbóż, które dominują
w powierzchni zasiewów. Znaczenie tych zagadnień wynika z faktu, iż w 2017 roku
udział żywca rzeźnego, mleka i zbóż stanowił 62,1% globalnej produkcji rolniczej
oraz 66,1% towarowej produkcji rolniczej [Mały Rocznik… 2018, s. 263–264].
Opracowanie skierowane jest do szerokiego grona czytelników. Jego analiza
i sformułowane wnioski mogą być przydatne zarówno producentom rolnym,
przedsiębiorcom zajmującym się przetwórstwem produkcji zwierzęcej i roślinnej,
przedstawicielom handlu hurtowego i detalicznego, jak i decydentom, którzy mają
wpływ na kształtowanie polityki rolnej na analizowanych rynkach. Autorzy mają nadzieję,
że przygotowana monografia będzie stanowiła przyczynek do opracowania
rozwiązań, które sprostają wyzwaniom, jakie pojawiły się na podstawowych rynkach
rolnych w Polsce.
Kashkaval Pindou is a traditional semi-hard cheese produced in Greece since the beginning of last century. Its production was halted in the last decades but has recently been revitalized using modern techniques. In this study, the quality and organoleptic criteria for this "recently introduced to the market" cheese in the dishes of selected restaurants and hotels was studied. Research was conducted in the city of Ioannina, Greece using two types of questionnaires via a survey which was carried out in person between September and December 2023, distributed to 18 experts, chefs, and owners of restaurants utilizing the Kashkaval Pindou cheese. The statistical analysis used was an approach of the Delphi methodology, which seeks consensual agreement within a group of experts. Following the two rounds of survey, the experts evaluated the 11 quality criteria for the use of the cheese in order of their preference (10-9 mean values): "Greek Tradition", "ease of consumption", "quality, healthy and safe properties", "easy to be used product" and "ease of integration in the menu". Of medium preference (9-8 mean values) was the cheese's "geographic origin", "producers' and suppliers' capacity", "enhancement of the kitchen's creativity", and "value for money". Last in the order of selection (8-7 mean values) was the cheese "reputation in the market" and "attractive packaging". Regarding the organoleptic evaluation, the experts indicated the cheese's pleasant taste, creamy texture, uniformity of the color, and buttery, milky foam aroma as high in their preference. These results, in agreement with findings in the existing literature, prove that Kashkaval Pindou fulfils the required quality and organoleptic criteria to become an appealing new cheese in the global market.
The European Green Deal clearly declares the ambitious goal of making European food ‘the global standard for sustainability’ on the basis of an integrated approach encompassing all aspects of food supply chains. The Farm to Fork Strategy asserts that research and innovation are key drivers in accelerating the transition to sustainable, healthy and inclusive food systems, from primary production to consumption. Therefore, in this paper, the most promising fields of innovation towards this transition in the agrifood sector have been reviewed with reference to the value chain actors engaged in their implementation. Although not exhaustive, this short survey presents a selection of solutions that have in recent years been viewed as ‘first mover’ opportunities for innovation in the agrifood sector where changes have been initiated but need to be further implemented. The paper first discusses options that allow agrifood businesses to operate directly as innovation providers, and then expands on the role of public stakeholders, namely consumers, policy makers and researchers, to act as agents of change and contribute to pave the way to a ‘green deal’ in Europe. The survey concludes by highlighting the possibility of developing integrated approaches to research and innovation to ensure the sustainability of the food system through cooperative actions engaging both private and public actors in the value chain.
This paper examines the role of adverse economic conditions and human capital on different types of collaboration within agri-food supply chains. Data was collected from the Greek agricultural sector, covering periods of economic hardship. The results reveal that the impact of adverse economic conditions on the collaborative constructs of goal congruence, decision synchronization, incentive alignment, resource sharing and joint knowledge creation is nonlinear, specifically an inverted U for all of them. For collaboration constructs of information sharing and collaborative communication, the results reveal that under adverse economic conditions, the farmers do not collaborate. We also show that aspects of human capital such as age, education and farming experience affect collaboration. Our contribution lies in investigating the potential non-linear relationship between adverse economic conditions and various types of collaboration. Therefore, this study provides several managerial implications and insight for policymakers, while filling a crucial gap in the literature due to the limited existing studies that consider the impact of adverse economic conditions on agri-food supply chains.
Innovation has been considered necessary for solving every problem today. In any business meeting, conference or media innovation is discussed and desired. However, key challenges in realizing innovation are a well understood framework and an infrastructure for its successful deployment. Current frameworks including Open Innovation, Crowd Sourcing and many others do not address corporate needs in terms of credibility and for its body of knowledge for developing competency. Having established a credible and teachable framework for innovation, the author realized that organization leadership is unable to drive innovation due to misunderstanding of innovation principles and change management at the leadership level. Recognizing success of Prof. Kotter's Leading Change model, the author adapts the model to managing the innovation change [1]. This paper presents application of the Leading Change to innovation management and providing guidance to organization leadership for innovation deployment. Innovation deployment has become a necessity for organizations in knowledge age for achieving competitive edge and sustaining profitable growth.
This paper examines the concept of innovation that is widely recognised as very important for all companies across different business sectors. The paper initially provides a review of the innovation literature in terms of types, classifications and sources of innovation that have been proposed over time. Then, the paper examines innovation in the context of the food industry, and in particular, it attempts to identify innovation strategies followed by Greek food manufacturing companies based on a specific model. Evidence from the Greek food manufacturing sector indicates that companies tend to innovate along the dimension of offerings that is more related to the traditional view of innovation (product and process innovation).
Truly effective supply chain management is planned and purposive. A value-driven supply chain that is coupled to the strategic priorities of the firm is the result of deliberate management action and strategic corporate investments aimed to procure, develop and configure the appropriate resources, processes and metrics that define that firm’s supply chain. A framework of supply chain design is proposed that comprehends three key levels of factors critical in understanding supply chain design: influencers, design decisions and building blocks. Influencers are higher-level considerations such as the business and political environment, the business model employed, the firm’s desired outcomes and the supply chain life cycle. Design decisions include the social, behavioural and physical/structural design elements that define a supply chain. Building blocks include the inventory, transportation, capacity and technology decisions that are used to implement the supply chain. Supply chain design needs to comprehend these three levels of analysis. The articles in this special issue are introduced in the context of these levels of analysis and a research agenda is suggested that can be pursued in light of this framework, highlighting areas that are covered in this special issue and areas where research opportunities exist.
This paper provides an overview of a FAIR research project into the specific conditions and institutional requirements for the development of PDO and PGI products (Protected Designation of Origin and Protected Geographical Indication). The research project is to be completed in 1999 and it is hoped that the assessments and recommendations made will help in harmonising the implementation of European Council Regulation (EEC) No 2081/92. Twenty-one supply chains in seven countries are analysed (France, Italy, Greece, Netherlands, UK, Spain and Switzerland). The primary factor in success is the capacity of a set of firms in a supply chain based in a particular area to effectively coordinate such matters as the identification of joint objectives, definition and control of quality, variety management, image promotion, and research & development. Market characteristics are secondary factors in success. Following Bouquin (1986) we draw a distinction between effectiveness and efficiency. Emphasising the crucial step of goal setting (effectiveness) may highlight the relevance of internal resources and competencies of a set of firms, according to Teece (1981). This explains why the set of firms manages not only to react to their environment but also to influence it. This approach is consistent with a number of rationality and organisation models proposed by Simon (1976). This kind of transition from individual to collective forms of management shows a possible link between an approach in terms of hybrid forms (efficiency) and an approach in terms of core competence (effectiveness).We end with an evaluation of Reg. (EEC) 2081/92 and highlight a number of problems with its implementation.
Innovation generation has increasingly been recognized as an outcome of interaction between a firm and various outside entities.
According to this view, supplier involvement and alliances are routes to innovation generation. Despite this realization,
there is a dearth of research, both conceptual and empirical, focusing on innovation generation in buyer-seller relationships
in supply chains. In an attempt to fill this void, this article develops a conceptual model of innovation generation in buyer-seller
relationships in upstream supply chains. The authors propose that innovation generation in supply chain relationships, both
incremental and radical, is a consequence of interactions between buyers and sellers. They also delineate factors internal
and external to the relationship that moderate the link between interaction and innovation generation. Finally, the authors
discuss managerial implications of their research and offer guidelines for future empirical research.
This paper aims to explore innovations implemented by SMEs in the traditional food sector and how chain network members are contributing to this process. Focus groups and in-depth interviews were conducted with suppliers, food manufacturers and customers in three different European countries (Italy, Hungary and Be lgium), having a different cultural background. The results show that the members of tr aditional food chain networks focus mainly on product innovation and least on organisat ional innovation. Collaboration between the chain network members is an important factor fo r enhancing the innovation competence of the firms. However, the collaboration intensity depends on the position of the members in the chain network. Further research could focus on quantitative research to determine whether a higher level of collaboration among all chain net work members lead to higher level of innovation competence in SMEs. Moreover the direction of the relationship of innovation competence and collaboration should be explored.
Purpose
Measurement of the performance of entire supply chains is an important issue because it allows for “tracking and tracing” of efficacy and efficiency failures and leads to more informed decision making with regard to chain design. However, the choice of appropriate supply chain performance indicators is rather complicated due to the presence of multiple inputs and multiple outputs in the system. Therefore, this paper aims to evaluate the usefulness of a novel conceptual model for supply chain performance measurement in an agri‐food supply chain.
Design/methodology/approach
A conceptual model for integrated supply chain performance measurement is evaluated in a Dutch‐German tomato supply chain by means of a case study approach.
Findings
The proposed conceptual framework is found to be useful for measuring performance of the tomato supply chain. From the case study it is concluded that four main categories of performance measures (i.e. efficiency, flexibility, responsiveness, and food quality) are identified as key performance components of the tomato supply chain performance measurement system.
Originality/value
This research evaluates a novel concept for measuring the performance of agri‐food supply chains. This concept is the first step in developing an integrated performance measurement system that contains financial as well as non‐financial indicators combined with the specific characteristics of agri‐food supply chains. Based on a case study in the tomato supply chain, this concept is found to have potential.
Recent work on competitiveness has emphasized the importance of business networking for innovativeness. Until recently, insights into the dynamics of this relationship have been fragmented. This paper presents a systematic review of research linking the networking behaviour of firms with their innovative capacity. We find that the principal benefits of networking as identified in the literature include: risk sharing; obtaining access to new markets and technologies; speeding products to market; pooling complementary skills; safeguarding property rights when complete or contingent contracts are not possible; and acting as a key vehicle for obtaining access to external knowledge. The evidence also illustrates that those firms which do not co-operate and which do not formally or informally exchange knowledge limit their knowledge base long term and ultimately reduce their ability to enter into exchange relationships. At an institutional level, national systems of innovation play an important role in the diffusion of innovations in terms of the way in which they shape networking activity. The paper provides evidence suggesting that network relationships with suppliers, customers and intermediaries such as professional and trade associations are important factors affecting innovation performance and productivity. Where networks fail, it is due to inter-firm conflict, displacement, lack of scale, external disruption and lack of infrastructure. The review identifies several gaps in the literature that need to be filled. For instance, there is a need for further exploration of the relationship between networking and different forms of innovation, such as process and organisational innovation. Similarly, we need better understanding of network dynamics and network configurations, as well as the role of third parties such as professional and trade associations. Our study highlights the need for interdisciplinary research in these areas.
Using a Transaction Cost Economics framework, this paper studies how supply chain governance are aligned with the type of quality enforcement mechanisms used in transactions with consumers. Specifically we compare governance of supply chains when private brand assures quality to chains where official certification assures products’ quality for customers. To test our proposition, we conducted a set of 42 case studies in 3 agro-food sectors (processed meat, cheese, fruits and vegetable) from 7 European countries. We found that supply chain governance is closer to hierarchy-like modes of organization in cases where reputational capital is the main quality assurance device, whereas market-like governance is more prevalent in cases with public certification.
For years, researchers and practitioners have primarily investigated the various processes within manufacturing supply chains individually. Recently, however, there has been increasing attention placed on the performance, design, and analysis of the supply chain as a whole. This attention is largely a result of the rising costs of manufacturing, the shrinking resources of manufacturing bases, shortened product life cycles, the leveling of the playing field within manufacturing, and the globalization of market economies. The objectives of this paper are to: (1) provide a focused review of literature in multi-stage supply chain modeling and (2) define a research agenda for future research in this area.
Innovation plays an important role in the process of regional development and even more in an Industrial and Manufacturing environment. This paper analyses the process of innovation and the models that proposed in the past to explain that process. Furthermore describes the development of a simple new model of the innovation process, which could become the base of the analysis of Innovation Management Techniques (IMTs), techniques which are a necessity to the manager of Small and Medium Enterprises (SMEs) as well asLarge Companies in order to sustain the innovative edge of their business.
The sustained competitive advantage of a company today requires the management of internal and external knowledge and leveraging it to create innovation. The 21st century is rapidly moving into what is being called the "global knowledge economy," marked by the increased turbulence, uncertainty, and ambiguity of the current economic climate. Managing innovation requires research methods which evaluate: a) the technological abilities, b) the procedures, and c) the needs of a company/organization and propose specific actions for improvements, progress, and development. This paper proposes a process for managing innovation in small to medium size enterprise (SME). In order to support this process, this article elaborates on the innovation management techniques through a directory, which organizes techniques and tools into four generic types and 36 sub categories. Finally, to demonstrate this process a fictitious case example is presented.
Open innovation suggests that the ability to absorb external knowledge has become a major driver for competition among enterprises. However, little attention has been paid to how very small enterprises (VSEs) deal, and handle innovation. In fact, most of the VSEs are not capable to implement innovation themselves. Innovation management techniques (IMTs) are methodological approaches aiming at the improvement of enterprises' competitiveness by means of knowledge management. In this paper, we develop, test and evaluate a new methodology of IMT indented for VSEs of less developed regions such as the region of North Aegean of Greece. The method developed includes five phases of implementation and a plan for each VSE actions. The results of the pilot IMT application showed that there was a positive react by the entrepreneurs. This study proves the theory that the application of innovations depends on the human innovative resource rather the size of the company.
Purpose
The purpose of this paper is to present an integrated modelling framework that links management action to supply chain processes and then to competitive advantage.
Design/methodology/approach
Using survey responses about supply chain management in the Australian beef processing industry, regression analysis was used to develop a model simultaneously explaining the links from management action to supply chain processes and on to competitive advantage.
Findings
A relatively simple regression model was established that should be widely applicable in agri‐food processing industries. In the context of our example industry, the results suggest that there is a strong link from some supply chain practices to competitive advantage, with trust and information quality being important drivers of the process.
Research limitations/implications
Being based on a survey approach, a limitation is that that the results show managers' perceived influences on supply chain performance, not the influences observed by the researchers.
Practical implications
The regression method provides an easy way of summarising the links between supply chain practices and competitive advantage. This method may be generally applicable across agri‐food industries, particularly those with many small and medium‐size food enterprises.
Originality/value
This research provides a new method of integrating various aspects of supply chain management and competitive advantage. The method has the great advantage of parsimony.
Purpose
– The aim of this paper is to establish the differences between the food and beverages (F&B) and technology-based industries with regards to the relation between previously identified success factors and innovation project performance.
Design/methodology/approach
– These differences are established on the basis of logistic regression analysis, using 38 innovation projects (18 F&B and 20 technology-based).
Findings
– Newness of the innovation project to the company, communication capabilities and market potential have a more negative impact on innovation project performance in the F&B than the tech-based industry. Especially functional upstream capabilities increase the likelihood of success in F&B, when compared to tech-based innovation projects.
Practical implications
– While functional upstream capabilities are important for success of F&B innovation projects, there is still room for improvement in order to deal effectively with newness of the innovation project to the company. Internalization of resources from the network and a balanced radical/incremental innovation project portfolio contribute to additional enhancement of functional capabilities of the F&B companies, improving their capacity to deal with newness. Through a larger focus on co-innovation with retail, F&B companies can improve their intra- and inter-firm communication capabilities to attain more consumer-oriented integration of R&D and marketing activities, improving the market potential of their innovations.
Originality/value
– This paper demonstrates that the previously identified critical success factors for innovation projects differ in impact and importance for F&B innovation project performance when compared to innovation projects in the technology-based industry.
Purpose
The purpose of this paper is to investigate the differences in value outcomes within the Greek food chain by examining its key members and to illustrate which members are contributing, excelling and underperforming towards value creation.
Design/methodology/approach
A survey was conducted with 1,121 companies representing four Greek food sectors and each tier of the chain. These companies evaluated the value outcomes of their supply chain based on four competitive priorities and the subsequent data were analysed by employing appropriate statistical techniques.
Findings
The primary producers were found to have the worst value outcomes, whilst the best outcomes were noted for catering firms. The findings show that the Greek food chain has still many characteristics of a traditional chain and many improvements are required to reach the “best value chain” status.
Practical implications
The results could be used as benchmark points to guide managers towards achieving highest scores in specific business operations. The paper demonstrates a logical methodological process for obtaining these results which can be used by managers.
Originality/value
To the authors’ knowledge, this is the first paper providing an overall view of value outcomes of various chain members altogether and of the chain they are part of. The paper has filled a relevant gap in the literature by providing an empirical comparison of the perceived value outcomes for several tiers in a food chain.
This paper evaluates the sustainability performance of the Greek dairy chain and the performance of its individual members by using key indicators in relation to efficiency, flexibility, responsiveness and product quality. We assessed the importance of these indicators based on the relevant perceptions of key members of this chain. A structured questionnaire was developed where nineteen sustainability-related issues were examined. Two hundred and fifty three members of the Greek dairy supply chain responded including breeders, manufacturers, wholesalers, retailers and catering companies. Our findings illustrate the immediate need for improvement in many key sustainability performance indicators. They also show the critical role of large dairy manufacturers who are the “sustainability performance champions” in this chain and are the driving force for the implementation of many sustainability initiatives.
Brief analysis about the meaning of traditional food products and the delicate situation of this kind of product in a global market, where consumers are requiring a great amount of nutritional and cheap foods, is presented. These demands have contributed to the production and distribution of food stuffs by big industrial and commercial corporations that are looking for consumer satisfaction, thus homogenising what is eaten in each country, although with a great diversity of brands and displays. Traditional foods are thus restricted by the current conditions in the market but they have good perspectives for growing in the future if some challenges are accomplished. These challenges are communication (a traditional product is exotic in the other markets and then has to be advertised), legal protection of collective brands (insufficiently guaranteed in the different markets of the European Union), quality assurance (that, as in all the branded products must be a priority objective) and innovation. Most of these challenges will only be accomplished through an efficient and jointly shared organisation of the small industries that produce this kind of product.
The longevity associated with the Mediterranean Diet could be partly attributed to Mediterranean traditional foods, which this diet incorporates. A weekly menu, representative of the Greek traditional diet, was found compatible with the nutritional recommendations of the European Commission and with a high flavonoid content. The analysis of several traditional Greek foods indicated that they may contribute to the apparent health benefits of the Greek version of the Mediterranean diet. The methodology for the study of traditional foods in Greece is currently being expanded to 12 European countries in the ‘EuroFIR’ project. One of the aims is to define the term ‘traditional’ ensuring the classification and exclusive registration of traditional foods.
This paper explores the role of regional networks in processes of innovation within an international business context. It is hypothesized that firms participating in regional networks demonstrate a stronger innovation competence. Data are drawn from a survey among food firms in the region of Meetjesland, Belgium, and reflect the relation between the firm and a number of regional characteristics. After restructuring the data through factor analysis and cluster analysis, the important role of regional networking is revealed using discriminant analysis. The analysis marks out two factors having the strongest power to discriminate between the clusters: firms are classified as having a stronger innovation competence when networking within the region, and when orienting towards the international market. Results demonstrate that internationally operating firms benefit from regional networking. Further, it is argued that regional networking is not contradictory to an international market orientation, and that firms gain innovation competence by searching for external knowledge on different geographical scales. As these networks have the potential to enhance the innovation competence of firms, support to regional networking is promoted as a policy tool.
Increasing global cooperation, vertical disintegration and a focus on core activities have led to the notion that firms are links in a networked supply chain. This strategic viewpoint has created the challenge of coordinating effectively the entire supply chain, from upstream to downstream activities. While supply chains have existed ever since businesses have been organized to bring products and services to customers, the notion of their competitive advantage, and consequently supply chain management (SCM), is a relatively recent thinking in management literature. Although research interests in and the importance of SCM are growing, scholarly materials remain scattered and disjointed, and no research has been directed towards a systematic identification of the core initiatives and constructs involved in SCM. Thus, the purpose of this study is to develop a research framework that improves understanding of SCM and stimulates and facilitates researchers to undertake both theoretical and empirical investigation on the critical constructs of SCM, and the exploration of their impacts on supply chain performance. To this end, we analyse over 400 articles and synthesize the large, fragmented body of work dispersed across many disciplines such as purchasing and supply, logistics and transportation, marketing, organizational dynamics, information management, strategic management, and operations management literature.
Purpose - The purpose of the paper is to identify chain-level, product-, and country-specific characteristics, of chain governance structures in the traditional food sector in the European Union (EU).
Design/methodology/approach - The approach combined taxonomy compilation: selecting chain governance structures, Selecting determining variables and assigning values to them; and pilot testing: individual interviews with 54 companies across Belgium, Italy and Hungary representing cheese, beer, white pepper and meat chains. The number of participants is 54.
Findings - It was found that the chains varied largely in terms of their complexity. Besides chain-level, product-, and country-specific differences, the retailers' size is a determining factor of the applied governance structure.
Research limitations/implications - The research only considers traditional food chains.
Practical implications - The paper provides guidance for selecting an appropriate governance structure given the characteristics of the chain, the products or the country.
Originality/value - The paper compiles a taxonomy providing important insights to determining variables of the application of governance structures. Further, it analyzes chain-level, product-, and country-specific differences.
This paper examines whether ownership and increased competitive pressure affect food retailers’ market power, analysing whether all actors involved in the food supply chain deviate from the pricing behaviour that exists under perfect competition. A method proposed by Roeger (1995) is used to estimate price-cost margins, relaxing the assumptions of perfect competition and constant returns to scale. The obtained results show that foreign investments and consolidation have a positive and significant impact on the market power of food processors and retailers. Food processors, agricultural producers and wholesalers have lower price-cost margins than retailers, which suggests that these actors price closer to marginal costs being more concerned with maximising social welfare or that the former have higher costs than retailers. The results are robust to various estimation techniques and specifications.
Knowledge is considered to be an economic driver in today's economy. It has become a commodity, a resource that can be packed and transferred. The objective of this paper is to provide a comprehensive review of the scope, trends and major actors (firms, organizations, government, consultants, academia, etc.) in the development and use of methods to manage innovation in a knowledge-driven economy. The paper identifies the main innovation management techniques (IMTs) aiming at the improvement of firm competitiveness by means of knowledge management. It will specifically focus on those IMTs for which knowledge is a relevant part of the innovation process. The research study, based on a survey at the European level, concludes that a knowledge-driven economy affects the innovation process and approach. The traditional idea that innovation is based on research (technology-push theory) and interaction between firms and other actors has been replaced by the current social network theory of innovation, where knowledge plays a crucial role in fostering innovation. Simultaneously, organizations in both public and private sectors have launched initiatives to develop methodologies and tools to support business innovation management. Higher education establishments, business schools and consulting companies are developing innovative and adequate methodologies and tools, while public authorities are designing and setting up education and training schemes aimed at disseminating best practices among all kinds of businesses.
The aim of this paper was to give an overview of relevant streams of research that can form a basis for research on user-oriented innovation in the food sector. We define user-oriented innovation as a process towards the development of a new product or service in which an integrated analysis and understanding of the users' wants, needs and preference formation play a key role. We distinguish three relevant streams of research that may provide a basis for research on user-oriented innovation in the food sector: research on the formation of user preferences, research on innovation management, and research on interactive innovation. We show that the relevance of these three streams of research for the food sector depends on which type of innovation we are dealing with, and we propose a distinction of three types of food innovations depending on which actors in the food chain are involved in the innovation process. We conclude that while much relevant material exists, little has been specifically developed for or applied to the food sector, and we present five topic areas where food-related research is urgently needed.
Innovations are necessary for growth and competitiveness, but few are taking place in the food industry. Clusters and networks in regions/countries are seen as one way of increasing the chances to compete, based on Porter’s theories in 1990. Before that some articles existed about agglomeration, clustering of industries etc. but not many examples in the food industry seem to have been studied. This paper describes the major innovations and changes since 1945 in the food sector, based on open-ended interviews with experts in the field, and the society is analysed in line with the factors proposed by Porter in his “diamond”. Frozen food was seen as the really new innovation on the Swedish market and the paper describes how this new technology was introduced and gained acceptance. A network of individuals and organisations assembled around the Frozen Food Institute, backed by the government, and worked on creating and getting the information across to everyone in the supply chain. A cluster of food producers and supporting industries formed spontaneously in the south of Sweden and existed until the technology became a commodity. In the terms of current literature the cluster was a “bottom–up” initiative, with several entrepreneurs involved. The chances for radical or new food innovations are discussed, but they are going to require other actors and to overcome the generally negative attitude today towards industry and the food industry in particular.
A growing number of chain actors, together with difficulties in single-handedly meeting the heterogeneous needs of customers, end-users and legislators, is driving the food industry to open up to external sources of knowledge in search of successful new products and technologies. Empirical evidence of food companies engaging in open innovation remains, however, scarce, as do detailed analyses of related business strategies. We review extant literature on open innovation practices in the food industry and analyze their effects on the sector's innovation capabilities and market outcomes. Finally, we draw implications for food innovation and highlight areas where research is needed.
Rivalry is increasingly being contested at the supply chain level of analysis. Rather than competing “firm versus firm,” today's organizations are battling “supply chain versus supply chain.” Within this context, best value supply chains are emerging as a means to create competitive advantages and superior performance. While traditional supply chains often focus primarily on one key outcome such as speed or cost, best value supply chains excel along an array of uniquely integrated priorities—cost, quality, speed, and flexibility. We describe how key organizational theories help to distinguish traditional supply chains from best value supply chains. To provide a foundation for future inquiry, we offer theory-based research questions that are focused on best value supply chains.
Purpose
The purpose of this study is to investigate how collaborative relationships enhance continuous innovation in the supply chain using case studies.
Design/methodology/approach
The data were collected from semi‐structured interviews with 23 managers in ten case studies. The main intention was to comprehend how these firms engaged in collaborative relationships and their importance for successful innovation. The study adopted a qualitative approach to investigating these factors.
Findings
The findings demonstrate how differing relationships can impact on the operation of firms and their capacities to innovate. The ability to work together with partners has enabled firms to integrate and link operations for increased effectiveness as well as embark on both radical and incremental innovation.
Research limitations/implications
The research into the initiatives and strategies for collaboration was essentially exploratory. A qualitative approach using case studies acknowledged that the responses from managers were difficult to quantify or gauge the extent of these factors.
Practical implications
The findings have shown various methods where firms integrated with customers and suppliers in the supply chain. This was evident in the views of managers across all the firms examined, supporting the importance of collaboration and efficient allocation of resources throughout the supply chain. They were able to set procedures in their dealings with partners, sharing knowledge and processes, and subsequently joint‐planning and investing with them for better operations, systems and processes in the supply chain.
Originality/value
The case studies serve as examples for managers in logistics organisation who are contemplating strategies and issues on collaborative relationships. The study provides important lessons on how such relationships can impact on the operation of firms and their capability to innovate.
Prospective epidemiologic and feeding studies find possible health benefits of whole cereal grain foods (which include the bran, germ, and endosperm in their naturally occurring proportions), especially for prevention of atherosclerotic cardiovascular diseases and type 2 diabetes. We review 17 articles that consistently found a 20% to 40% reduction in long-term risk of these diseases comparing habitual consumers of whole grains to those who rarely eat these foods. Another 12 studies found a similar risk reduction according to amount of cereal fiber consumed. Feeding studies show improvements in risk factors for these diseases when whole grain foods are consumed. Some authors have tried to explain the reduced risk by invoking cereal fiber, with no attention to nonfiber constituents. We interpret the data as supportive of a synergy of the whole grain constituents, including fiber as only one such constituent.
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- J B Andersen
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The development of an innovative Lemnos' bread, exerting in vitro antioxidant and antiatherogenic activities
- S M Appleby-Efthymiadou
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Bourlakis M., Weightman P.W.H. (2004)"Food Supply Chain Management", Blackwell Publishing.
The impact of the openness of the innovation process on the short term and he long term market performance of new products: evidence from mew product announcements of the Dutch food and drinks inudtsry
- C M Enzing
- F H A Janszen
- O S W F Omta
Enzing, C.M., Janszen, F.H.A., Omta, O.S.W.F. (2008) "The impact of the openness of the innovation
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Agri-food chain relationships in Europe -empirical evidence and implications for sector competitiveness
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The future of the global food system
- J Godfray
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- Ian R Crute
- Lawrence Haddad
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- James F Muir
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J. Godfray,H. Charles, Ian R. Crute, Lawrence Haddad, David Lawrence, James F. Muir, Nicholas
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