Dissertations / Theses on the topic 'Food and drink exports'
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Monreal, Clark Alexander Cary. "The mobile life of food and drink packaging." Thesis, University of Newcastle upon Tyne, 2014. http://hdl.handle.net/10443/2742.
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Packaging is a largely neglected object of enquiry in Human Geography and, indeed, the social sciences more broadly. Yet it forms a crucial element of almost all food systems and without such mundane objects these food systems would fail or function very differently. In turn, food systems, which rely on the continuous flow of packaging and food, are vital for enabling our increasingly mobile lives. This thesis thus investigates the multiple mobilities associated with food and drink packaging. The study forms part of a wider ‘mobilities turn’ in the social sciences and is structured in two parts. The first part concentrates primarily on how packaging shapes the movement of food. The second part focuses more on the ways in which packaged food shapes the mobilities of humans. However, both these aspects of packaging’s mobile life are not viewed as separate but rather as entangled and mutually dependent on each other. Throughout the thesis attention is paid to how packaging helps standardise the repetitive and anticipated mobilities of food and humans. It is, in other words, examined as an immutable mobile that ensures the smooth flows of food and people. Thus, in the first part of the thesis it is shown how packaging ensures the smooth flows associated with highly automated, industrialised and safe packaged food production and distribution. It also opens up the mobilities of packaging to elaborate upon the similarly regular and anticipated flows of packaging as raw materials. In the second part of the thesis attention is directed towards the patterns of human mobility that packaged food permits. However, while emphasis is placed on the role of packaging in standardising and stabilising interrelated food and human mobilities across Euclidean spaces, the thesis also begins to interrogate the topological complexities and molecular mobilities of packaging. While packaging can certainly be seen to permit the smooth and relatively unproblematic flows of food and people it may also, and from another theoretical perspective, be viewed as a fluid and vibrant technology. These topologically complex movements of packaging are explored in cases that show its fluid articulation as a barrier which has profound implications for the regulated mobilities of food. The vibrancy of packaging is also examined through its importance for mobile practices and its capacity to affect travellers.
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Poon, Yuk-lam Francis, and 潘煜林. "A case study of tonic food drink marketing strategy." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1995. http://hub.hku.hk/bib/B31266782.
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Poon, Yuk-lam Francis. "A case study of tonic food drink marketing strategy /." Hong Kong : University of Hong Kong, 1995. http://sunzi.lib.hku.hk/hkuto/record.jsp?B14038626.
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Chen, Yi. "Food safety and international trade : international legal issues and challenges facing Chinese food exports /." Thesis, University of Macau, 2012. http://umaclib3.umac.mo/record=b2580105.
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Martinez, Maria Angeles Garcia. "Study on innovation activities in the Spanish food and drink industry." Thesis, University of Reading, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.288070.
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Humphries, Louise Anne. "Retail buyer-supplier relationships in the European food and drink industry." Thesis, Cranfield University, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.360039.
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Williamson, Rachel. "Exploring consumers' quality perceptions of local NI food and drink produce." Thesis, Ulster University, 2017. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.763926.
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The Northern Ireland (NI) agri-food industry has faced challenges in re-building consumer confidence regarding the quality and authenticity of food/drink products. However, increasing demand for authentic, high quality produce, paired with a renewed sense of food patriotism, presents new growth opportunities for local/artisan food/drink products to be promoted for their unique quality credentials. The literature revealed that extrinsic quality cues are an invaluable marketing tool used by consumers as ‘value signals’, ‘risk relievers’ and 'informational stimuli' when shopping, to make a more informed quality decision. Yet evidence pertaining to the relative importance of extrinsic quality cues is inconsistent, owing to limited understanding of and ability to analyse the consumer quality perception process. This research aimed to determine consumer perceptions of extrinsic quality cues used to promote local produce and develop a conceptual model of the most effective extrinsic cues for the promotion of quality in local NI products. This exploratory research employed a three-stage mixed-methods approach consisting of a scoping exercise, consumer focus groups and an experimental study using eye-tracking technology measuring participants’ visual attention to a select number of extrinsic cues, informed by stages 1 and 2. Findings suggest that packaging cues have the most significant effect on consumer quality perceptions and purchase decisions while shopping. Specifically, extrinsic cues pertaining to transparency, colour and design, taste, provenance, storytelling, brand name, nutritional information/claims were most effective, particularly when displayed on FOP. This research makes an important theoretical and methodological contribution to the perceived quality and marketing literature, thereby informing the development of more effective and targeted marketing strategies to engage the consumer. Furthermore, through gaining a more holistic understanding of the quality perception process, this research proposes a number of Industry and policy recommendations to assist the NI agri-food industry in its promotion of quality local produce.
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Smith, Andrea Dominica. "The aetiology of food and drink preferences, and relationships with adiposity." Thesis, University College London (University of London), 2018. http://discovery.ucl.ac.uk/10050776/.
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Food preferences are important drivers of actual food choice, determining micro- and macronutrient intake; and poor dietary quality increases the risk for nutrition-related disease. Greater liking for sweets, fats and snacks has sometimes been related to higher body fat in childhood, yet the relationship in adults remains unclear. Twin studies are a powerful design to understand the importance of nature and nurture in these behaviours. So far, twin research on food preferences has only used young paediatric or adult populations but the relative importance of genes and the environment in shaping these preferences in early adulthood, a period of increasing independence and autonomous food selection, remains unknown. In addition, drink preferences have received little attention, and there is a need to find out if ‘unhealthy’ preferences are modifiable. This thesis uses data from TEDS, a large population-based cohort of 18-19 year old British twins, to assess the aetiology of food and drink preferences, and to investigate the association of food and drink preferences and adiposity, in late adolescence/early adulthood. Study 1 describes the development of a self-reported food and drink preference questionnaire, confirming that food preferences cluster in six traditional categories: vegetables, fruits, meat/fish, dairy, snacks and starches. Study 2 used the twin design to identify substantial genetic influences on preferences for six identified food categories and seven non-alcoholic drink types. In general, genetic effects were slightly higher for food than drink preferences, but the remaining inter-individual variation for all dietary preferences were influenced by non-shared environmental factors (any influences in the wider environment that make twins less similar despite their shared genes and home environment). Study 3a established that cross-sectional associations between dietary preferences and BMI are limited in this age group; only higher liking for dairy foods and non-nutritive sweetened beverages was positively associated with higher adiposity in older adolescents. Study 3b used a BMI-discordant MZ twin design to show that when genetic and shared-environmental confounding is eliminated, food and drink preferences do not explain adiposity differences in genetically-matched individuals. This design allowed to rule-out genetic or shared environmental factors as contributors to BMI-discordance. Lastly, Study 4 developed and piloted a short three-arm randomized controlled trial comparing two sugar reduction strategies (gradual vs. immediate cessation) to assess the feasibility of sweetness preference modification in relation to hot beverages, i.e. hot tea. Intake of sugar in tea decreased substantially in both sugar reduction conditions, without a loss in overall liking of tea. A better understanding of the aetiology of food and preferences, particularly identifying the importance of the wider environment as a salient shaper of both food and drink preferences, and their relationships with adiposity, has important implications for researchers, policy makers and clinicians. Establishing the feasibility of sweetness preference modification in beverages without loss of liking for the beverage is also important for public health initiatives, suggesting that such preference change is possible and likely sustainable over the long-term.
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Dawson, Mark. "Plenti and grase : food and drink in a sixteenth-century gentry household." Thesis, University of Nottingham, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.438332.
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Bowen, Robert. "The internationalisation of food and drink SMEs : towards a recipe for success." Thesis, Aberystwyth University, 2017. http://hdl.handle.net/2160/001d31b7-cdf7-42fd-bcb0-4e87223b5250.
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This research provides an investigation of the critical success factors of SMEinternationalisation within the food and drink industry. Since the seminal works of the Uppsala scholars (Johanson & Wiedersheim-Paul, 1975; Johanson & Vahlne, 1977), SME internationalisation has developed as a field in recent decades with numerous studies investigating different theories across a range of industries and locations. The purpose of this study is to contribute to research in this field by investigating specific issues for food and drink SMEs, as there is an increasing need to focus research on specific research contexts (Fillis, 2008). Considering the close associations that exist between food and place (Tregear, 2001), the role of place is incorporated with traditional theories of SME internationalisation in a conceptual framework designed to reflect the critical success factors of food and drink SME internationalisation. A mixed methods study, both quantitative and qualitative methods were used to gather and analyse data from food and drink producers in two independent phases. Wales and Brittany were chosen as case studies for this study, with both regions sharing cultural and geographical characteristics as regions where the food and drink industry is a prominent part of the economy. Findings of the study highlight that most companies, regardless of size and location, have the ability to internationalise, provided that the conditions for internationalisation are supportive for companies that wish to do so. The study identifies 4 company types that describe companies in relation to their international activities, ranging from improbable exporters to proactive exporters. Findings of the study culminate in the creation of two models, which outline the conditions required for internationalisation and the process in which a company can develop international activities through awareness and networks.
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Silva-Plata, Catalina. "Towards a soft path for water in the food and drink industry." Thesis, University of Strathclyde, 2015. http://digitool.lib.strath.ac.uk:80/R/?func=dbin-jump-full&object_id=25993.
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Water is vital for all human and environmental activities. Climate change, population growth and consuming trends pose major uncertainties to the future availability of this resource. The soft path for water concept was first proposed as a paradigm shift in water management. This idea focuses on the sustainable delivery and use of water-related services matched to the needs of end users, rather than seeking sources of new supply. The concept was initially conceived as a way for governments and societies to embed water sustainability principles in their policies. Food is considered one of the most water intensive areas in society and businesses from this sector need to strive for reducing their impact on water resources. However, a proposition of a soft path for water for the food industry has not been done so far. The objective of this research was to investigate a way in which corporations in the food sector can embed soft path principles. Based on a consultation with experts along with the review of literature, a framework consisting of five principles and 21 indicators was developed to evaluate the adoption of the soft path for water in the food sector. These principles are grounded on the three aspects of sustainability that involve the environment, society and economy. The proposed framework was used to assess the water strategies of a sample of 67 companies in the food sector who are already committed to the reduction of water impacts through the Federation House Commitment. This entailed the content analysis of 89 publicly available documents, 12 questionnaires and eight interviews. The obtained results indicate some level of implementation of the five principles as evidence of their adoption was found in the miinority of the evaluated sample. The majority of the sample presented a lack of implementation or an absence of evidence in the gathered data. Companies' efforts appear to be mostly centred on their internal efficiency spectrum. Aspects related to the reduction of water impacts in their supply chains, the understanding of water environmental limits or the engagement with society for protecting the human right to water are not yet a common practice. Results suggest that there is still a long way to go towards a soft path for water in the food sector. It was also highlighted the need for better reporting and data disclosure from businesses.
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Edmed, Stewart J. "A blackcurrant drink as a vehicle for supplying vitamin C compared with orange juice and water." Thesis, University of Surrey, 1999. http://epubs.surrey.ac.uk/2092/.
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Albon, Deborah. "An ethnographic study examining food and drink practices in four early childhood settings." Thesis, London Metropolitan University, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.536733.
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This thesis asserts the importance of pleasure and playfulness in relation to 'food events' (Douglas and Nicod, 1974) in early childhood settings and posits that at the current time in the English context, the socia-cultural significance of food and eating is an often silent perspective in relation to food policy and practices, which increasingly elevate its nutritional importance alone. Adopting a social constructionist approach, this study draws on ethnographic data from four early childhood settings, including participant observations of practitioners and children engaged in the habitual activities of their settings over time (children aged six months - four years) as well as semi-structured interviews with 28 practitioners. The key themes of this study are as follows: Food events are occasions when children's bodies are especially subject to civilizing processes in terms of space; time; focusing on the task not the child; 'body rules'; and future-centredness. I develop the idea that practitioners' bodies are also 'disciplined', not least in the notion that they should act as role models of 'healthy' eating and be the physical embodiment of 'health' for young children. Food events in early childhood practice are increasingly constructed as a 'risky' business, with children as a group constructed as 'dangerous' as well as 'in danger'. Moreover, some working class families' food practices are similarly constructed. I contend that an over-concern with risk avoidance may be antithetical to other long-held ideas about early childhood practice, notably the importance of playfulness and spontaneity. In discussing the importance of playfulness in relation to food events, I develop a representation that conceptualizes food events in early childhood practice in terms of real/pretend and serious/playful in order to position practices relating to food events in terms of their 'fit' into the general activity of the early childhood settings. Throughout the study I draw upon the perspectives of practitioners and young children and emphasise that both groups engage in the joint construction of 'rules' relating to food events as well as practices that subvert the civilizing and risk-avoidance practices of the settings and the policies that inform them. I conclude by suggesting that the implications of this study go beyond a consideration of food events. I argue that early childhood practice is increasingly centred on a project of taming children's futures at the expense of their immediate and embodied experiences; something that highlighting food events brings into sharp focus. I assert that pleasure and playfulness are important for children and adults alike and need to be valued in early childhood practice.
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Stone, Jamie. "Development of a framework for enhancing resilience in the UK food and drink manufacturing sector." Thesis, Loughborough University, 2018. https://dspace.lboro.ac.uk/2134/33501.
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This thesis presents research undertaken to understand and enhance resilience in the UK Food and Drink Manufacturing Sector. It focuses on the development of a conceptual framework which establishes how specific vulnerabilities link to individual mitigation strategies available to the sector and the impact of such strategies on wider sustainability. The research in this thesis is divided into four main parts. The first part consists of three complementary review chapters exploring resilience as a theoretical concept, resilience in the UK Food and Drink Manufacturing sector and existing methods used to study and/or enhance resilience. The second part of the thesis begins by describing how the pragmatic philosophy and abductive stance underpinning the research, in combination with review findings, helped to determine the research techniques used in this work, which included the systematic review process and the mixed methods case study. Next, the research facilitating a novel conceptual framework describing how real-time vulnerabilities can be identified and mitigated in a way that is complimentary to the wider sustainability of the organisation is discussed. The third part of the thesis describes the practical set of tools, presented in the form of a workbook, which enable a Food and Drink Manufacturer to utilise the conceptual framework teachings to enhance their own resilience. The final section details key conclusions regarding the conceptual nature and practical enhancement of resilience for Food and Drink Manufacturers and the wider food system, as well as opportunities for future work. The conceptual integrity and practical usefulness of the conceptual framework and its derivative workbook toolset have been demonstrated through case studies with two UK Food and Drink Manufacturers. Results suggest two major benefits of the framework are the ability to identify an organisation's vulnerabilities based on actual mapping of their supply network and the ability to evaluate mitigating resilience strategies based on their broader impacts elsewhere within the organisation. In summary, the research reported in this thesis has concluded that resilience cannot be seen as a one-off solution for returning to how things were before disruption, but instead is a constant process of learning and adaptation in response to a company's ever-changing operating environments. The framework and workbook presented provide a novel and practical method for UK Food and Drink Manufacturers, of all sizes and production ranges, to identify and respond to their evolving vulnerabilities, as well as providing much needed synthesis and directions for future work at an academic level.
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Meyimdjui, Carine. "Essays on Public Policies of Food Crises and Exports Upgrading in Developing Countries." Thesis, Université Clermont Auvergne (2017-2020), 2019. http://theses.bu.uca.fr/nondiff/2019CLFAD027_MEYIMDJUI.pdf.
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Les montées de prix des produits alimentaires au cours de la dernière décennie ont attiré l’attention sur une des sources de vulnérabilité les plus sévères dans les pays en développement. Au regard des défaillances du système financier (en l’occurrence le manque de produits d’assurance appropriés pour faire face aux chocs extérieurs), ces pays pour la plupart importateurs nets, ont vu leurs factures d’importations exploser à la suite des dernières flambées de prix de produits alimentaires. Cette thèse présente quelques essais analysant, d’une part les politiques publiques en réponse aux crises alimentaires, et d’autre part l’amélioration des exportations dans les pays en développement. Constituée de trois essais, la première partie de cette thèse se focalise sur les liens entre des variantes de politiques budgétaires et les chocs de prix alimentaires à l’importation. Le premier essai présente l’effet des chocs de prix alimentaires sur les dépenses publiques, tandis que les essais 2 et 3 s’attellent à analyser les effets des politiques budgétaires discrétionnaires et des relances budgétaires sur la consommation des ménages et l’instabilité socio-politique. La deuxième partie de la thèse porte sur les distorsions des prix au commerce agricole international, et l’amélioration des exportations. Dans le quatrième essai, nous analysons l’impact des variations climatiques sur les distorsions de prix au commerce international. L’essai 5, s’intéresse quant à lui, aux effets de la concentration et de la qualité des exportations sur la volatilité de la consommation des ménagesThe recent surges in food commodity prices have drawn attention on one of most severe sources of vulnerability for developing countries. In addition to financial constraints that these countries already face, (among these, the lack of insurance system to weather external shocks), their households also spend an outsized portion of their budgets on food consumption. Consequently, they experienced substantial increase in their import bills in the wake of surges in food prices. This thesis presents several essays that examine on one hand the public policies taken in response to import food shocks. On the other hand, since trade-related policies as well as exports concentration may also heighten countries’ vulnerability, relevant aspects of international trade are also discussed.The first half of this dissertation examines the link between import food price shocks and fiscal policy. Essay 1 describes the effect of food price shocks on governments' expenditure structure, while Essays 2 and 3 turn to how governments' use of discretionary fiscal policy and fiscal stimulus during food price shocks affect household consumption and socio-political instability.The second half of the thesis consists of two essays addressing agricultural price distortion and exports upgrading. Essay 4 lays out the impact of climatic variability on agricultural price distortions, while essay 5 focuses on how exports concentration and exports quality upgrading impact household consumption volatility
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LaForce, Vanessa. "Legal challenges for developing countries' exports of agricultural food products to the EU." Thesis, Abertay University, 2013. https://rke.abertay.ac.uk/en/studentTheses/9a355197-e5bc-426f-a9c1-45956e732d56.
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This thesis critically examines the increasing complexity and diversity of market access issues for agricultural food products from developing countries (DCs) to the European Union (EU). Agriculture is the sector which receives the most protection from the EU and the trade-distorting measures, employed by the EU to protect its own agricultural market, affect opportunities for DCs in agricultural food trade. These measures are also opposed to the World Trade Organisation’s (WTO) objective of a “fairer and more open multilateral trading system” between the WTO member countries. The EU post-colonial history with African, Caribbean and Pacific (ACP) countries has also influenced the rules enforced by the EU for the import of certain agricultural commodities. However this relationship, as well as the operation of the EU’s Common Agricultural Policy, has been subject to a number of sustained attacks as a result of WTO commitments. Therefore, this thesis will conduct an examination of the EU’s legal obligations under the WTO and their impact on agricultural food trade. The continuing change in EU market access conditions, subject to the legal trade rules established by the WTO, requires an in-depth analysis in order to inform DCs as to how to adapt to these changes as they take place. In this context, the thesis examines the legal trade relationship to date between the EU and the Caribbean region of the ACP Group, which has been selected as the case study, within the “Fortress Europe” of agriculture. Two commodities, sugar and bananas, will be given particular attention in the thesis because of their high sensitivity in agricultural trade and the level of contention that these provoke between the EU and DCs in international trade disputes. This is evidenced by the number of cases and the length of disputes brought within the General Agreement on Tariffs and Trade (GATT) and the WTO. As these commodities are of crucial importance to particular DCs, the thesis focuses its analysis on the perspective and experience of two developing Caribbean countries in particular, Guyana and Jamaica.
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Daugėlaitė, Vytautė. "Translation of Culture-Specific Drink and Food Items in “Blackberry Wine” by Joanne Harris." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2008. http://vddb.library.lt/obj/LT-eLABa-0001:E.02~2008~D_20080805_133044-81256.
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The Master of Arts thesis “Translation of Culture-Specific Drink and Food Items in “Blackberry Wine” by Joanne Harris” presents the analysis of translation strategies applied in translating cultural realia, namely drink and food references in Milda Dyke’s Lithuanian translation of "Blackberry Wine", as well as a short analysis of the translation strategies and their function.
The consideration of different translation strategies that were proposed by prominent scholars, such as Mona Baker (1992), Javier-Franco Aixelá and Eirlys E.Davies (2003) in translation studies, and the analysis of the strategies employed by the translator Milda Dyke translating the novel "Blackberry Wine" into Lithuanian are discussed in this thesis. Theoretical aspects are applied in the analytical part, taking into account the most frequent strategies employed for the translation of culture-specific drink and food entities by the translator and the comment on these choices exhibits peculiar cultural aspects. Futhermore, the ways how to handle problems related to the translation of culture-specific drink and food items from English into Lithuanian are analyzed and presented in the analytical part.
This paper investigates the two major groups of cultural references, specifically the names of food and drink items, which frequently cause rather complex and sometimes controversial issues while translating literary works. The translation of culture-specific drink and food entities involve the employment of... [to full text]Šio magistrinio darbo „Gėrimų ir valgių pavadinimų vertimas Joanne Harris romane „Gervuogių vynas” į lietuvių kalbą” tikslas yra išanalizuoti vertimo strategijų pritaikymą gėrimų ir valgių kultūriniams pavadinimams vertime iš anglų kalbos, taip pat pateikiama išsami šių vertimo strategijų ir jų atliekamų funkcijų analizė. Darbe nagrinėjama skirtingos vertimo strategijos, kurios buvo pateikiamos vertimo srityje tokių žinomų mokslininkų kaip Mona Baker (1992), Javier-Franco Aixelá, Eirlys E.Davies (2003). Be to, analizuojama vertėjos Mildos Dyke vartojamos vertimo strategijos į lietuvių kalbą. Teoriniai aspektai analizuojami praktinėje darbo dalyje, atsižvelgiant į dažniausiai vartojamų vertimo strategijų pritaikymą verčiant kultūrinius gėrimų ir valgių pavadinimus bei pastarųjų būdingas savybes verčiant į tikslinę kalbą. Praktinėje dalyje pateikiami vertimo sunkumai ir jų sprendimo būdai pritaikyti verčiant kultūrines realijas. Analizuojamos dvi pagrindinės kultūrinių gėrimų ir valgių denotatų grupės, kurias verčiant sprendžiami sudėtingi ir kartais polemiški klausimai literatūriniuose kūriniuose. Verčiant minėtas realijų grupes yra taikomos įvairios vertimo strategijos, iš kurių pabrėžiamos pačios dažniausios, veiksmingiausios. Šiame darbe yra dvi dalys: teorinė ir praktinė. Teorinėje dalyje pateikiami pagrindiniai darbo uždaviniai, tikslas, metodai, vertimo pavyzdžiai, taip pat aptariami pagrindiniai ekvivalentiškumo klausimai vertimo teorijoje, skirtingi ekvivalentiškumo... [toliau žr. visą tekstą]
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Ong, Audra Wei Ming. "Accounting for intangible assets in the food, drink and media industries in the UK." Thesis, University of the West of England, Bristol, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.322430.
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Sims, Rebecca. "The tourist g(r)aze : understanding place and identity through holiday food and drink." Thesis, Lancaster University, 2008. http://eprints.lancs.ac.uk/54125/.
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Douglas, Tony. "An investigation into the sales process practiced by Scottish-based food and drink SMEs." Thesis, Edinburgh Napier University, 2013. http://researchrepository.napier.ac.uk/Output/6038.
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This thesis aims to explore selling and the sales process in Small and Medium Enterprises (SMEs) from the selling organisation's perspective. It investigates the sales process between SME manufacturers/distributors and Food retail and Foodservices customers/buyers in a new and a modified selling task situation in Scottish-based Food and Drinks businesses. The research examines the sales process practiced by SMEs and barriers and enablers that hinder and support effective selling practices. According to the Scottish Government, the role played by SMEs in the Food and Drinks industry is vitally important to the Scottish economy. However, given the paucity of literature in the field, knowledge concerning the role and importance of selling in SMEs, particularly in the Food and Drinks industry, is underdeveloped and lacks empirical research. To investigate the thesis research question, the author adopts an interpretivist perspective. Qualitative data was gathered through face-to-face semi-structured interviews. In all, 20 people involved in selling activities and the sales process were interviewed from 15 SMEs across Scotland. The data was then analysed using thematic analysis to establish key findings regarding the sales process The research's findings suggest that the sales process practiced by Scottish-based SMEs in the Food and Drinks industry is complex. Each selling interaction in a new and a modified selling task situation is unique. A number of dimensions impact the sales process. The type of sale varies, from being relatively simplistic with standard product, to being more complicated with customised or seasonal products. It varies from being a straight forward short-term transaction that either achieves a sale or not (usually with a smaller customer), to being a longer-term event (usually with a larger customer). What is evident is that SMEs do not rely entirely on existing customers. Prospecting is required to start the process and a follow up of some kind occurs at the end of the process; whether a sale is concluded or not. The research establishes that the steps in the process are neither wholly sequential nor simultaneous. This study identifies that there are 5 steps in the SME sales process in new and modified selling task situations: prospecting and/ or revisit customer, prepare for the sales meeting, the sales meeting itself, action points arising from the meeting and maintaining contact. In addition to the key findings, five important themes emerged from the data in the form of barriers and enablers that either directly or indirectly affect the operationalisation of the selling process. In theme one, the owner manager of the SME is usually inextricably linked to, and has considerable involvement in, and see themselves as important to the sales process. Theme two identifies that those SMEs with some degree of sales knowledge and/or expertise take a more consistent and systematic approach to their sales process. Theme three highlights that many SMEs utilise technology such as SMART phones but lack awareness of how CRM software technology can assist in the delivery of a coherent sales process. Theme four identifies that power in the seller-buyer dyad is tipped in favour of the buyer but appears to be tolerated or accepted as the norm by the SME. A fifth theme deals with the location of the SME and suggests that interacting face-to-face with customers from their Scottish geographic base, places constraints on how SMEs conduct business. A conceptual framework of the sales process practiced by Scottish-based Food and Drinks SMEs has been constructed to depict the 5 step sales process as identified in the research. This conceptual framework also incorporates 5 important dimensions (type of customer, time perspective, type of problem, type of relationship and sequence of stages) and 5 enablers and barriers that impact the operationalisation of this sales process. Since this research is exploratory in nature, the thesis identifies areas where future research is required in the field alongside suggestions where policy makers and government business development agencies might focus intervention to assist SMEs improve delivery of the sales process.
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Haque, Mohua. "An Empirical Analysis of U.S. Foreign Direct Investment and Exports of Processed Food Industries." Thesis, North Dakota State University, 2006. https://hdl.handle.net/10365/29869.
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This study examined the determinants of U.S. foreign direct investment (FDI) and exports of processed food. This study also examined the impact of U.S. FDI on U.S. exports on processed food. FDI and export models used for estimation in this study were based on the cost-minimizing production function. The analysis focused on ten countries for the period of 1989-2004. Four of them were Asian countries: India, Japan, South Korea, and Thailand. Six of them were European countries: Belgium, France, Germany, Italy,
Spain, and the United Kingdom. The model was estimated using the two-way error component three-stage least squares (EC3SLS) method. Results from this study show that U.S. FDI and U.S. exports of processed food are complements. Major factors affecting U.S. FDI in the processing industry are GDP, GDP per capita, exchange rate, tariff rate, labor compensation cost, interest rate, and distance. Major factors affecting U.S. exports in the processed food industry are GDP, distance, and GDP from the agri-sector.
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Nguyen, Van Anh Wilson Norbert L. "Effects of food safety regulatory standards on seafood exports to US, EU and Japan." Auburn, Ala., 2009. http://hdl.handle.net/10415/1756.
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McCarrol, Andrew Patrick. "Accessing the Japanese food grain market by supplying Australian non GMO grain inputs: the case of an Australian small business food quality corn and soybeans exporter." University of Southern Queensland, Faculty of Business, 2006. http://eprints.usq.edu.au/archive/00004788/.
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[Abstract]: This dissertation investigates how an independent Australian grain exporting SME has been able to access the Japanese market for food quality soybeans and corn. This firm has succeeded in entering this market despite entrenched competition from traditional suppliers in the USA and Canada and in the face of rigorous food safety and quality standards as required in this particular market. The research in this dissertation focuses on outlining the critical ‘enabling competencies’ that the firm and its suppliers developed in order to enter the Japanese market. A single case methodology involving multiple in-depth interviews with key stakeholders was used to provide triangulated evidence concerning the necessary and sufficient conditionsfor SME exporters to compete successfully in such mature markets, particularly in the face of entrenched competition from large scale suppliers of similar productsfrom the United States and Canada. From the data collected in this research, a model of SME internationalisation was proposed highlighting the driving forces whichstimulated the development of a set of ‘enabling competencies’ enabling successful entry into the Japanese market for food grains. This model has both practical andtheoretical implications for the development of trade between Australia and Japan in the food grain sector. In conclusion this dissertation suggests that firms with thecapacity to develop such competencies can succeed in entering enter such productmarkets.
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Magnusson, Gunnar. "Innovations in small food and drink production companies in Sweden : the case of Skåne region." Thesis, Stockholms universitet, Kulturgeografiska institutionen, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-104261.
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It is claimed that economic and social changes are having effects on innovations. Today, innovations have shifted from being only techno-scientific to increasingly also being based on socio-cultural dynamics, with culture, fashion and aesthetic aspects becoming important factors within products. The aim of this study is to research how small food and drink producers in Skåne region innovate and add value to their products. Data was gathered with semi-structured interviews taken with eleven small food production companies and three interviews with people working with regional development. The thesis uses the differential knowledge base model and theories about the experience economy and regional innovation networks, linking the research to regional development. The results indicate that innovations in the food and drink industry are still technologically driven but showing some signs of non-technological elements. This was observable in the companies´ use of stories and symbols as part of the innovations. Most of the producers were adding value to their products by the use of experience staging and storytelling. Participation in networks seemed to enhance the companies’ innovation capabilities. The thesis contributes to studies within economic geography and regional studies by studying innovation, the experience economy and regional innovation networks.
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Ogunyemi, Titilayo C. "Investigating socially responsible purchasing perceptions : perspective from the food and drink supply chains in Nigeria." Thesis, Brunel University, 2017. http://bura.brunel.ac.uk/handle/2438/16089.
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The purpose of this research was to examine how social issues are perceived and addressed in the food and drink sector, focusing on the narrower context of Nigerian purchasing practices, identifying the drivers, and barriers to the adoption of socially responsible purchasing (SRP) in the organisational supply chains. This research is underpinned by the stakeholder and institutional theories with the use of Carroll's CSR pyramid to explain the perceptions of stakeholders and the level at which each of the practices is in the pyramid. An in-depth study was conducted in multinational and indigenous food and drink organisations in Nigeria. Data was gathered from practitioners comprising of employees, managers, and executives by means of questionnaires and semi-structured face-to-face interviews to triangulate data sources. Drawing on the data collected, respondents' perspective of the meaning of socially responsible purchasing provided new insights into the phenomenon with various meanings and contestations. The findings suggest that socially responsible purchasing practices have a moderate positive influence on the organisations' supply chains within an unstable economic environment. Some of the practices were perceived to be voluntary and having an ethical underpinning while others were related to legal responsibilities. The findings suggest that the moderate influence is due to internal and external factors within the institutional environment. This research context was restricted to private organisations in the food and drink sector in Nigeria which might limit the generalisation of the findings. However, the findings may be transferable to other sectors of the economy where socially responsible purchasing issues are addressed in the supply chains. In practice, SRP is perceived to be an important element of CSR and supply chains despite the barriers to its implementation. The practices should be properly implemented to help in the sustenance of organisational supply chains. This research will be insightful for other industrial sectors as well as developing economies in Africa. The findings advance the stakeholder and institutional theories by providing an in-depth perception of various stakeholders and SRP practices within the institutional environment of organisations' supply chains. The research has contributed to enriching the literature on CSR and supply chains sustainability in Nigeria which has a relative shortage of literature on CSR and supply chain.
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Black, Iris. "The use of images of food and drink in the lyric poems of Eustache Deschamps." Thesis, University of Edinburgh, 1993. http://hdl.handle.net/1842/20049.
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This work is a literary study of the food and drink images in the French lyric poems of Eustache Deschamps, based on the edition of his complete works by the Marquis de Queux de Saint-Hilaire and Gaston Raynaud. Its first chapter considers the historical and social sources for such images, examining not only the physical realities of late medieval society, but also the attitudes to those realities which influenced their representation in lyric poetry. The second chapter surveys the varying uses of alimentary imagery in imaginative French literature to 1350, looking at both thematic and rhetorical possibilities. Thus, the first two chapters combine to form a background against which Deschamps's use of historical realism and literary convention can be studied, so that his particular achievements and innovations can be better assessed. The remaining three chapters concentrate on food and drink in the works of Deschamps himself. Chapter Three discusses how alimentary images contribute to representations of society, sharpening depictions of broad social classes, of smaller social subgroups, of common human experience and of alien cultures. Chapter Four focusses on the implications of ingestion and digestion for the physical and moral individual. Chapter Five examines the rhetoric of food and drink, from their use as elements of proverbs to their role in allegorical satire, metaphor and general poetic structure.
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Dullaghan, Melissa Faith. ""Pleasant episodes" of gastronomy : food and drink in F. Scott Fitzgerald's The beautiful and damned." [Tampa, Fla] : University of South Florida, 2008. http://purl.fcla.edu/usf/dc/et/SFE0002385.
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Chemnitz, Christine. "The impact of food safety and quality standards on developing countries agricultural producers and exports." Doctoral thesis, Humboldt-Universität zu Berlin, Landwirtschaftlich-Gärtnerische Fakultät, 2012. http://dx.doi.org/10.18452/16523.
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Der internationale Agrarhandel ist zunehmend durch Nahrungsmittelsicherheits- und Qualitätsstandards bestimmt. Standards definieren Regeln und Konditionen der Teilnahme an Wertschöpfungsketten und führen dadurch zu einer Umverteilung von Marktanteilen innerhalb dieser Wertschöpfungskette. Für einige Produzenten eröffnen Standards und Zertifizierungssysteme neue Vermarktungsmöglichkeiten, da sie den Zugang zu speziellen Marktsegmenten ermöglichen. Gleichzeitig aber ist der durch die zunehmend strengen Qualitätsstandards eingeleitete Prozess der Umverteilung begleitet von Marginalisierung und Marktausschluss. Dies geschieht, wenn bestimmte Produzenten die Anforderungen der standardisierten oder zertifizierten Produktion nicht erfüllen können. Die vorliegende Doktorarbeit analysiert die in Wissenschaft und Politik wiederholt geäußerte Annahme, dass Nahrungsmittelsicherheits- und Qualitätsstandards ein spezielles Hindernis für den Marktzugang von Entwicklungsländern auf die Märkte der Industrieländer darstellen. Des Weiteren wird angenommen, dass in Entwicklungsländern insbesondere kleinere Produzenten Nahrungsmittelsicherheits- und Qualitätsstandards nicht erfüllen können und an der Marktteilnahme ausgeschlossen werden. Vor diesem Hintergrund geht die vorliegende Arbeit drei zentralen Fragen nach: a) in welcher Weise beeinflussen Nahrungsmittelsicherheits- und Qualitätsstandards die Marktanteile der Entwicklungsländer auf dem internationalen Agrarmarkt b) in welcher Weise wirken sich Nahrungsmittelsicherheits- und Qualitätsstandards speziell auf kleinbäuerliche Produzenten aus und c) welche Einflüsse entscheiden darüber, dass Produzenten Standards übernehmen oder nicht. Die Ergebnisse der Arbeit zeigen, dass sich die Marktanteile unterschiedlicher Entwicklungsländer unter dem Einfluss zunehmend strenger Nahrungsmittelsicherheits- und Qualitätsstandards sehr unterschiedlich entwickelt haben. Weiterhin deuten die Ergebnisse der Forschungsarbeit darauf hin, dass ein starkes staatliches Engagement und die Einbindung des Privatsektors sich positiv auf die Fähigkeit eines Landes auswirken, mit den neuen Marktanforderungen umzugehen, was dann zu einer positiven Entwicklung der Marktanteile führt. Des Weiteren zeigt sich, dass die kleinbäuerliche Produzenten aus theoretischer Perspektive durchaus einen komparativen Nachteil in der Anpassung an bestimmte Standards haben können, wenn die speziellen Eigenschaften kleinbäuerlicher Produktionssysteme in Betracht gezogen werden. Diese zeichnen sich unter anderem durch die Schwierigkeit aus, Informationen über Standards und Zertifizierungssysteme zu generieren und diese zu implementieren. Dennoch zeigt die im Rahmen der vorliegenden Arbeit durchgeführte Fallstudie des marokkanischen Tomatensektors, dass die Größe der Produktion nur schwach mit den Anpassungskosten korreliert. Die Fallstudie macht deutlich, dass die Produzenten über die Anforderungen und Bedürfnisse der Käufer informiert sein müssen. Ergebnisse der Analyse zeigen, wie wichtig die vertikale Integration in die Wertschöpfungskette ist, um diese Informationen zu erhalten, da diese Informationen kaum horizontal zwischen den Produzenten kommuniziert werden.The agricultural trading environment is increasingly determined by food safety and quality standards. Standards define the terms of chain membership, imply rules and conditions for participation, and hence lead to processes of (re)distribution within the chain. For some producers, standards may open up new opportunities as they permit market access to particular market segments. At the same time, the process of (re)distributing market shares is accompanied by marginalization and exclusion, as standards may impose prohibitively high barriers for certain producers in terms of the short-term and long-term efforts needed for production under certification. This thesis aims to have a closer look at the concern voiced by many researchers that food safety and quality standards establish a particular burden for exports from developing countries and, within the developing countries, for the small producers. Coming from this starting point the thesis aims to establish a detailed understanding of a) how developing countries` export shares are affected differently by food safety and quality standards, b) the particular impact of food safety and quality standards on small producers and c) the compliance decision process standards at the producer level. Results of the thesis show that developing countries are a heterogeneous group that shows various different tendencies regarding market share development under the impact of strengthening food standards. In addition, the analysis showed that “being small” in terms of export quantity at the country level does not necessarily lead to a negative impact of food safety and quality standards on the export share. Results of the analysis rather hint to the fact that a stronger involvement of the government and the private sector in SPS activities as well as a better communication structure within the country increase SPS capacity of a country and thus have a positive effect on a successful export performance. The same differentiated perspective is necessary to understand the impact of food safety and quality standards on small producers. On a theoretical basis small farmers could well have a comparative disadvantage in complying with quality standards owing to their specific endowments, which hamper their ability to acquire information on the standard and to implement it. However, empirical evidence of the Moroccan case study shows that farm size only correlates marginally with the cost or compliance. The survey rather shows how important the forward integration in the value chain is in order to understand the importance of food safety and quality standards for the marketing performance. To maintain market shares or even increase those in high quality markets, producers need information about the buyers’ requirements. Results of the survey show the importance of vertical coordination and direct information exchange between downstream actors, buyers and producers as information on buyer’s demands is rarely communicated horizontally amongst the farmers themselves.
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Dakup, Karan. "The adoption of eco-innovations : a study of SMEs in the Scottish food and drink sector." Thesis, Robert Gordon University, 2018. http://hdl.handle.net/10059/3112.
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The increasing government and consumer interest in, and growing concerns about environmental issues have pressured businesses to adopt eco-innovative measures and activities. These pressures have been felt particularly by the food and drink sector in Scotland, a sector that is of considerable importance to the Scottish economy. To date, few studies have considered the challenges businesses in this sector face with regard to the adoption of eco-innovations. In particular, there has been little research on the challenges faced by the SMEs in the sector and how they are adopting eco-innovations. This study seeks to address this research gap through utilization of the diffusion of innovation theory to explore the adoption of eco-innovations by the Scottish food and drink SMEs. A qualitative survey of the website of 52 businesses was used to collect data and analysed using content analysis to generate five categories of eco-innovations namely; Waste, Energy, GSCM, Carbon and Embedding. This data collected informed the next phase of the research where in-depth interviews was conducted with 18 businesses to understand their eco-innovation adoption processes. The findings revealed two groups of attitudes among the participants namely; the positive and the sceptics. The main motivators to adoption were found to be; moral principles and beliefs, eco-consumer drive, cost saving, legislation and the creation of jobs and new opportunities. The major barriers to eco-innovation were more profound and found to include; non-recyclable waste, non-compliance by suppliers, cost of adoption, lack of interest, the challenge of finding credible and reliable sources, attitudes and behaviours, and a general lack of education and awareness. Using the categorisation of eco-innovations that emerged from the website data analysis, the research developed a scale of greenness reflecting the adoption of eco-innovation along with a classification of adopter types namely; advanced, intermediate and basic adopters. The thesis contributes to the theory of diffusion by illustrating ways to capture and evidence innovation adoption without dependency on the time element and enabled a classification of eco- innovation adopters. The contribution to methodology is viewed from the application of a qualitative approach that enabled the categorisation of the forms of eco-innovation which resulted in the model depicting eco-innovation adoption and the profiling tool for innovation diffusion. Practical contributions are offered to enable businesses to understand their adoption of eco-innovation through the use of the model, adopter type classification and the application of a best practice guide to facilitate adoption. Recommendations for policy, practice and further areas for research are also proposed within the thesis.
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McCord, Olivia Love. "Body Mass Index and Soft Drink Consumption Among Adolescents." Diss., CLICK HERE for online access, 2004. http://contentdm.lib.byu.edu/ETD/image/etd475.pdf.
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Duan, Yufeng. "Ex-post competitiveness assessment of Alberta agri-food exports in target products and markets, 1988-1996." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape7/PQDD_0019/MQ47022.pdf.
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Phillips, James Henry IV. "THE LESSONS OF HUNGER: FOOD, DRINK, AND THE CONCEPT OF CORRECTIVE AFFLICTION IN THREE PURITAN CAPTIVITY NARRATIVES." NCSU, 2007. http://www.lib.ncsu.edu/theses/available/etd-06042007-184148/.
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While scholars have noted the relationship of food and drink imagery in the Puritan captivity narrative genre to corrective affliction, the focus of this study is to provide an extended evaluation of this relationship. By examining the role of hunger in the reconversion experience, discussing the various contexts of hunger in Puritan discourse, and tracing food and drink imagery through several texts, it is the intent of this thesis to show that hunger is the most significant and transformational mode of affliction within the genre. The narratives of Mary Rowlandson, Hannah Swarton, and John Williams will be examined to show how these authors incorporate images of food and drink into their accounts and how hunger figures prominently. Throughout, this thesis will show how hunger?as the central motif of the theme of affliction?is established, imitated, and manipulated.
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Naish, Katherine R. "Eat, drink, and be mirrored : effects of observing actions towards food on corticospinal excitability and cortical activity." Thesis, University of Reading, 2013. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.627641.
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This thesis reports experiments conducted with human adults and infants, to investigate the neural effects of observing actions towards food. The rationale behind studying neural responses to these actions in particular was to gain a better understanding of one possible mechanism behind social influences on food intake: the putative mirror neuron response. The first chapter (Chapter 1) presents a thorough review of the literature on the human mirror neuron system, with a focus on studies using transcranial magnetic stimulation (TMS). Based on this review, I designed my experiments to address some fundamental aspects of the mirror response that are as yet unclear, namely, the timing, specificity, and direction of the mirror response. My first experiments investigated the muscle activity and kinematics associated with grasp-to-eat and grasp-to-place actions (Chapter 2), and then whether it is possible for an observer to distinguish these actions based on seeing only part of the movement (Chapter 3). The main outcome of these studies was that there are early differences in the execution of these two movements; however, observers are not able to recognise a movement as grasp-to-eat or grasp-to-place based on viewing these differences alone. In the subsequent chapters, I report work using TMS (Chapter 4) and electroencephalography (EEG) in adults (Chapter 5) and infants (Chapter 6), which examined changes in corticospinal excitability and cortical activity during the observation of eating and placing actions. The data arising from my TMS experiment indicated that corticospinal excitability is suppressed in some muscles during action observation, while the EEG experiments indicated that the effects of action observation might be more widespread than the sensorimotor regions classically considered to be 'mirror'. In Chapter 7, I discuss my findings in the context of the wider literature, and consider how the methods, analyses, and practices commonly used to study the human mirror neuron system are perhaps not optimal for addressing the important questions that remain unanswered in the field.
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Campbell, Lucy Zarina. "Using communication technologies to deliver public health agendas in National Health Service food and drink automated vending." Thesis, University College London (University of London), 2017. http://discovery.ucl.ac.uk/10038795/.
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This research responded to a National Health Service (NHS) wide problem. The problem is how to create healthier automated food and drink vending services. The research’s’ interpretation of this central research problem is embedded in the Facilities Management (FM) perspective. Vending retail products do not support government healthy lifestyle policies and initiatives. FMs have to change this through catering contracts. However, there is little guidance on how to design, evidence and operationalise improvement. The research tested vending point of sale designs over a year, trying to reduce the sale of unhealthy products. Secondly, it developed a novel application of a nutritional profile to enable the service design process and evidence change. Thirdly, the research baselined service level information through survey n=1,292. Night shift staff were a key stakeholder as it was thought that vending was their only retail catering and the impact was unknown. Regression modelling and multivariate analysis was used in the survey and design tests. Linear regression was used to understand the impact of vending point of sale design on sales. Logistic regression was used to test service level perceptions in the survey. The statistical methods used were flexible. The survey design and analysis is widely applicable to evaluate many services. The research found that in combination, changing product ranges, adding nutritional labels, and moving water to eye level significantly reduces unhealthy sales. However real change requires healthier vending products. The nutritional profile adapted is highly suitable to standardise service and evaluate how healthy vending products really are. The survey was a novel and statistically robust addition to FM service evaluation. It proved staff perception of poor catering, inadequate breaks, innutritious food and need for staff food education. Vending was central. Finally, making meaningful service improvements and setting thresholds in the statistical models confidently required in depth first-hand knowledge.
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Dullaghan, Melissa Faith. "“Pleasant Episodes” of Gastronomy: Food and Drink in F. Scott Fitzgerald’s The Beautiful and Damned." Scholar Commons, 2008. https://scholarcommons.usf.edu/etd/222.
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This thesis explores the motif of gastronomy in Fitzgerald's critically undertreated second novel, The Beautiful and Damned. Within the discussion of the leisure class, Fitzgerald scholars often focus on Jay Gatsby's parties, but they seem to neglect Anthony Patch and company's fancy for food and drink in Ivy League supper clubs of Manhattan, vaudeville theaters, and houses of languor in Upstate New York. Building upon George J. Searles's article "The Symbolic Function of Food and Eating in F. Scott Fitzgerald's The Beautiful and Damned," this thesis examines the meaning of Fitzgerald's pervasive "prandial allusions" and character psychology with regard to dining.
Whereas Searles posits that Fitzgerald "employed depictions of food and eating as symbols of his characters' shallowness and frivolity" (14), this thesis explores the possibility that Anthony Patch craves "pleasant episodes" of dining and specific culinary combinations because he interprets them as the essence of social ritual and corporeal comfort. Because many critics hold that The Beautiful and Damned lacks coherence and sputters as a pre-Gatsby creation, this thesis suggests that the novel can be read as Anthony's quest to assert and cling to his own brand of decadence, which is tragically distinct from that of his wife Gloria's.
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Gebrehiwet, Yemane Fisseha. "Quantifying the trade effect of sanitary and phytosanitary regulations in OECD countries on South African food exports." Diss., Pretoria : [s.n.], 2004. http://upetd.up.ac.za/thesis/available/etd-08272004-072352.
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Kearney, J. M. "Advertising for cariogenic food and drinks : a cross-over randomised controlled trial investigating the effect of cariogenic food and drink advertising on children's dietary intake." Thesis, University of Liverpool, 2018. http://livrepository.liverpool.ac.uk/3027509/.
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Aim: The aim of this study was to investigate whether 8-10 year olds make different food and drink choices after they have been exposed to advertisements for high sugar (cariogenic) food and drink items compared with non-food advertisements. The secondary aims of this study were, firstly, to investigate the relationship between the children's response to advertising content and their caries experience, weight status and socioeconomic status. Secondly, to investigate any relationship between the children's dental caries experience, weight status and socio-economic status. Methods: Cross-over Randomised Controlled Trial with a two-week wash out period. 101 children aged 8-10 years watched a 21-minute cartoon with four 30-second advertisements embedded in the middle. The advertisements were for either cariogenic food and drinks or for toys. A selection of high sugar food and drinks was provided as well as healthy alternatives. Consumption of the pre-weighed, unlabelled food and drink items was calculated in kilocalories and grams of sugar for each child. A dental examination was undertaken for each child. Socio-economic status and Body Mass Index were also calculated. Results: Children consumed 5.93 grams of sugar (p=0.014) and 48.33kcal (p= 0.008) more after watching the cartoon with advertisements for cariogenic food and drink items than the advertisements for toys. With regards to sugar intake, children with experience of dental caries had a significantly greater response to the change in advertisements than children with no experience of dental caries. There was no association found between the children's Body Mass Index or Socio-economic status and their response to the change in advertisements. Furthermore, no significant association was found between the children's dental caries experience, weight status and socio-economic status. Conclusion: The results of this study indicate that a beyond-brand effect exists with respect to both sugar intake and kilocalorie intake in response to cariogenic advertisements. They also indicate that some children may be more susceptible to the advertisements and this susceptibility may contribute to dental caries.
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DePriest, Ashley. "The Nutrition Environment Measurements Survey: An Assessment of the Vending Machine Food and Drink Environment at Georgia State University." Digital Archive @ GSU, 2011. http://digitalarchive.gsu.edu/nutrition_theses/12.
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Purpose: Vending machines are a component of the food environment that influences dietary choices. Previous vending machine studies have focused on schools and work sites. The purpose of this study was to utilize the Nutrition Environment Measurements Survey-Vending (NEMS-V) online tool to evaluate and rank the nutritional value of the vending environment of a large urban university.
Methods: A sample size of 40 vending machines at Georgia State University (GSU) was chosen. A list of products in each machine was recorded and given either a red, yellow or green ranking based on their nutrient content. Finally, the NEMS-V online tool was used to generate a report card for each individual machine and for the entire university.
Results: No vending machines were given either the Gold (greater than 50% items ranked green or yellow) or Silver (greater than 40% items ranked green or yellow) ranking. Five machines were given the Bronze level ranking, which meant the machines contained at least 30% yellow or green items. The remaining 35 machines contained less than 30% green or yellow items and were therefore not able to be awarded a ranking. Out of the 40 total machines sampled, less than 30% of them could be ranked and therefore the university could not be given an overall award. Conclusions: The poor nutritional quality of the vending environment at Georgia State University indicates a need for change. Improving the number of vending items from red to yellow or green will offer more variety and more nutritious choices for students.
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Mergenthaler, Marcus. "The food system transformation in Vietnam challanges for the horticultural sector posed by exports and changing consumer preferences /." [S.l. : s.n.], 2008. http://nbn-resolving.de/urn:nbn:de:bsz:100-opus-3229.
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Larenhjelm, Philip. "Employees’ individual readiness for quality improvement change : A single case-study analysis within the European food and drink industry." Thesis, Blekinge Tekniska Högskola, Institutionen för industriell ekonomi, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:bth-17293.
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Background: The European Union’s (EU) food and drink industry has faced declining competitiveness over the past two decades. Methodologies associated with the quality improvement has been recognized as a possible solution to increase competitiveness of the industry. However, there are uncertainties among researchers and practitioners of how to implement these quality improvement methodologies and researchers of today requests further understanding in why some firms perform better than others when applying the same practices. Objectives: The purpose of this thesis is to investigate if the concept of ‘individual readiness for organizational change’ can be used as a measurement to better understand why some firms perform better than others when applying the same quality improvement initiations within the EU food and drink industry. Methods: The researcher of this thesis uses secondary data from existing literature on quality improvement imitations, according to Luning and Marcelis (2009) definition of quality improvement as a part of the food quality management system (FQMS), to justify the need for ‘individual readiness for organizational change’ measurements, defined by Holt et al. (2007), and uses primary data from the conduction of a single-case study, of an Swedish fruit and vegetable operating organization that were about to embark a Lean manufacturing piecemeal approach implementation, to validate the need for assuring individual readiness for change before any food and drink industry invests in quality improvement implementations. Results: The findings of the primary data collection are accordant with existing literature where individual employees were found to display lower levels of ‘individual readiness for organizational change’ perceived the organization to have lack of proper communication or were more resistant towards the implementation. Employees whose daily activities were more orientated around other FQMS practices such as quality assurance and quality control, displayed lower levels of individual readiness than employees whose activities are less associated with these systems. Furthermore, trust in management was identified as a key determinant of the employees’ individual readiness for the Lean manufacturing implementation. Conclusions: The findings of this thesis indicate that the usage the concept of ‘individual readiness for change’ as a measurement before a quality improvement implementation within the EU food and drink industry could increase researches’ and practitioners’ understanding why some firms perform better than others when applying the same practices.
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Afari-Sefa, Victor. "Agricultural export diversification, food security and living conditions of farmers in Southern Ghana : a microeconomic and household modelling approach /." Weikersheim Margraf, 2006. http://deposit.d-nb.de/cgi-bin/dokserv?id=2866175&prov=M&dok_var=1&dok_ext=htm.
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Newman, Sandra M. "Effects of Stabilizers and pH Adjustments on Milk Proteins in UHT-Treated Citrus Juice/Skim Milk Blend Drink." DigitalCommons@USU, 1992. https://digitalcommons.usu.edu/etd/5368.
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A UHT -processed skim milk (85%)/orange juice (15%) drink was developed. Product integrity and stability were maintained by two methods. Proper homogenization of the blend before UHT processing stabilized a drink formulation containing .25% carboxymethyl cellulose and .025% carrageenan. Adjusting the pH of the blend (pH 6.3 and 6.5) resulted in a different stabilization. After 28 days at room temperature, settling of milk solids was 5.2% of volume height in the prehomogenized sample and 86.9% of volume height in the same blend that had not been homogenized prior to UHT processing. After storage, the two treatments were analyzed to verify that there was no perceived textural difference between the pH adjusted and unadjusted blends. A consumer product acceptability evaluation resulted in a split population, and more panelists liked the product than disliked it.
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Lima, NatÃlia Duarte de. "Composite drink powder containing acerola pulp (Malpighia emarginata D.C.) and dairy whey : production and stability." Universidade Federal do CearÃ, 2015. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=15998.
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CoordenaÃÃo de AperfeÃoamento de Pessoal de NÃvel SuperiorThe idea of uniting acerola pulp, tropical product, whey by-product of the dairy industry, led to this experiment to develop a new product with different properties, rich in ascorbic acid, proteins and minerals out. Thus, this study aimed to obtain drink made in containing acerola pulp powder and whey through drying spray-dryer. First, we evaluated the influence of process conditions (temperature:. 115-186 Â C and air flow rate from 3.57 to 4.43 m3 / min) on the hygroscopicity, degree of caking, moisture, color (L *, a *, b *) solubility, ascorbic acid and total protein powders using an experimental design type central composite (CCRD). The established from the best drying conditions (. 175 Â C and 3.7 m3 / min), an outline Simplex centroid mixtures for obtaining the best formulation of the powder mix was made containing three components: acerola pulp, whey, maltodextrin. Powders produced were analyzed the following parameters: acidity, pH, soluble solids, humidity, water activity, ascorbic acid, reducing and total sugars, lipids, protein, ash, color parameters (L *, a *, b *) , solubility, hygroscopicity, caking grade and carotenoids. The products produced by the spraying process proved to be of high quality and physical condition and satisfactory physico-chemical, the best formulation was the sample with 50: 25: 25% (m / m) of acerola pulp, whey and maltodextrin, respectively. Next, we assessed the stability of these powders during 75 days of storage laminated packaging and vacuum sealed. It was concluded that the storage kept drinking with good physical and physical-chemical characteristics, as well as ascorbic acid source (1 146.13 mg / 100g) and proteins (0.49% m / m).
A ideia de unir polpa de acerola, produto tropical, com soro lÃcteo subproduto da indÃstria de laticÃnios, conduziu a este experimento a desenvolver um novo produto com propriedades diferenciadas, rico em Ãcido ascÃrbico, proteÃnas e sai minerais. Neste sentido, este trabalho teve como objetivo a obtenÃÃo de bebida composta em pà contendo polpa de acerola e soro lÃcteo por meio da secagem em spray-dryer. Primeiramente, avaliou-se a influÃncia das condiÃÃes de processo (temperaturas: 115 a 186 ÂC e vazÃo de ar de 3,57 a 4,43 m3 / min.) sobre a higroscopicidade, grau de caking, umidade, cor (L*, a*, b*) solubilidade, Ãcido ascÃrbico e proteÃnas totais dos pÃs atravÃs de um planejamento experimental do tipo composto central rotacional (DCCR). A partir das melhores condiÃÃes de secagem estabelecida (175 ÂC e 3,7 m3 / min.), foi feito um delineamento de misturas Simplex Centroide para obtenÃÃo da melhor formulaÃÃo da mistura em pà contendo trÃs componentes: polpa de acerola, soro de leite e maltodextrina. Os pÃs produzidos foram analisados nos seguintes parÃmetros: acidez titulÃvel, pH, sÃlidos solÃveis, umidade, atividade de Ãgua, Ãcido ascÃrbico, aÃÃcares redutores e totais, lipÃdeos, proteÃnas, cinzas, parÃmetros de cor (L*, a*, b*), solubilidade, higroscopicidade, grau de caking e carotenoides. Os produtos produzidos pelo processo de aspersÃo mostraram-se com qualidade e condiÃÃes fÃsicas e fÃsico-quÃmicos satisfatÃrias, a melhor formulaÃÃo foi da amostra com 50:25:25% (m/m) de polpa de acerola, soro lÃcteo e maltodextrina, respectivamente. Em seguida, avaliou-se a estabilidade destes pÃs, durante 75 dias de armazenamento em embalagem laminada e selada a vÃcuo. Concluiu-se que o armazenamento manteve a bebida com boas caracterÃsticas fÃsicas e fÃsico-quÃmicas, alÃm de fonte de Ãcido ascÃrbico (1 146,13 mg / 100g) e proteÃnas (0,49% m/m).
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Walsh, Helen. "Functional properties of whey protein and its application in nanocomposite materials and functional foods." ScholarWorks @ UVM, 2014. http://scholarworks.uvm.edu/graddis/496.
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Whey is a byproduct of cheese making; whey proteins are globular proteins which can be modified and polymerized to add functional benefits, these benefits can be both nutritional and structural in foods. Modified proteins can be used in non-foods, being of particular interest in polymer films and coatings. Food packaging materials, including plastics, can linings, interior coatings of paper containers, and beverage cap sealing materials, are generally made of synthetic petroleum based compounds. These synthetic materials may pose a potential human health risk due to presence of certain chemicals such as Bisphenol A (BPA). They also add to environmental pollution, being difficult to degrade. Protein-based materials do not have the same issues as synthetics and so can be used as alternatives in many packaging types. As proteins are generally hydrophilic they must be modified structurally and their performance enhanced by the addition of waterproofing agents. Polymerization of whey proteins results in a network, adding both strength and flexibility. The most interesting of the food-safe waterproofing agents are the (large aspect ratio) nanoclays. Nanoclays are relatively inexpensive, widely available and have low environmental impact. The clay surface can be modified to make it organophilic and so compatible with organic polymers. The objective of this study is the use of polymerized whey protein (PWP), with reinforcing nanoclays, to produce flexible surface coatings which limit the transfer of contents while maintaining food safety. Four smectite and kaolin type clays, one treated and three natural were assessed for strengthening qualities and the potential waterproofing and plasticizing benefits of other additives were also analyzed. The nutritional benefits of whey proteins can also be used to enhance the protein content of various foodstuffs. Drinkable yogurt is a popular beverage in the US and other countries and is considered a functional food, especially when produced with probiotic bacteria. Carbonation was applied to a drinkable yogurt to enhance its benefits. This process helps reduce the oxygen levels in the foodstuff thus potentially being advantageous to the microaerophilic probiotic bacteria while simultaneously producing a product, somewhat similar to kefir, which has the potential to fill a niche in the functional foods market. Yogurt was combined with a syrup to reduce its viscosity, making it drinkable, and also to allow infusion of CO2. This dilution reduced the protein content of the drink and so whey protein concentrate was added to increase levels in the final product. High-methoxyl pectins were used to provide stability by reducing the tendency of the proteins to sediment out. The objectives of this study were to develop a manufacturing technology for drinkable carbonated symbiotic yogurts, and to evaluate their physicochemical properties. Two flavors of yogurt drink, pomegranate and vanilla, were formulated containing inulin as prebiotic, along with probiotic bacteria, producing symbiotic dairy beverages.
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Cacciolatti, Luca Angelo. "The use of formalised marketing information on the growth of small and medium sized enterprises in the Scottish food and drink industry." Thesis, University of Kent, 2011. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.590018.
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This research investigates the impact of formalised marketing information on SME growth. It is recognised that SM Es present peculiar characteristics that make their marketing distinctive from larger companies. The lack of resources in SMEs is a barrier to effective marketing. Furthermore, marketing plays an important role in fostering a sustainable relationship with consumers, enabling SME growth. However, SMEs marketing decision-making is affected by whether the SME manages to acquire, analyse and utilise formalised marketing information. For the purpose of this research, marketing information is defined as it follows: 'structured data usable within a marketing context'. In this research it is also hypothesised that the type and source of information acquired, as well as the frequency of use, present a positive relationship with growth. It is also hypothesised that in order to have a significant effect of the use of information on growth, the main explanatory variables have to interact with some moderating variables. The methodology is hypothetico-deductive; using a mix of qualitative and quantitative techniques, the main analysis has been conducted using multivariate data analysis (more specifically peA and binary logistic regression) on a sample of approximately 300 food and drink SMEs. The results showed the use of formalised marketing information is critical to business growth. However this is true under specific conditions and when the use of formalised marketing information does interact with specific moderators. The implications of this research contribute academically to providing better understanding of the relationship between the use of formalised marketing information and business growth. This research contributes to practitioners by pointing out the importance of training in brder to develop their marketing skills. It also contributes to policy makers by addressing the issues of sustainability related to the subsidised access to formalised marketing information through tax payers' money.
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Svedberg, Nathalie, and Tim Svensson. "Eat the food, drink the booze and settle the deal! : A study of intercultural differences in China from a Swedish B2B perspective." Thesis, Linnéuniversitetet, Institutionen för ekonomistyrning och logistik (ELO), 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-36082.
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Background: China is today regarded as Sweden’s most important business partner in Asia. Even if there are cultural differences between Sweden and China the intercultural distance has successively decreased. One of the reasons is the globalisation. Another reason is the consecutive development of Swedish-Chinese relations. The interpretation from common understanding has increased the level of trade between the nations. There is an on-going development of business co-operation between Sweden and China. The Purpose: This Bachelor Thesis will examine the differences between the Swedish-Chinese business culture and how the cultural differences affect the Swedish B2B in China. The purpose is formulated by the basis of our main research questions; “How do Swedish B2B companies perceive the cultural differences between the Swedish and Chinese way of doing business?“ and “how do Swedish companies operating in China deal with business cultural diversity in China?” Theoretical Framework: The basis of our Bachelor Thesis examines the theories within cultural dimension. The theoretical framework is based on proven studies from e.g. Hofstede’s Five Dimensions, Trompenaars Cultural Diversity, CVS, the GLOBE Study, Cross-Cultural- Communication & Adaptation and Guanxi. Methodology: We have used an abductive approach with the basis of a qualitative research strategy. The primary data is gathered from six different case studies; Scania, Ludvig Svensson AB, Formox AB, Century 21, Business Sweden and Småland-China Support Office. The empirical findings will further be interpreted with the theoretical framework, analysed and we will finish up with our conclusion. Conclusion: From the research examined we have identified a numerous of business cultural differences between Sweden and China. Even if the cultural barriers including communication, decision-making, co-operation, relations and business behaviour differs there are numerous of essential exploratory effort that can be initiated to prevent cultural misunderstandings and barriers. This fundamental will be presented as our suggestions.
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Hunter, Lise. "The mediating role of entrepreneurial leadership : an investigation of the competitiveness of SMEs in the UK South-West food and drink manufacturing." Thesis, University of Plymouth, 2013. http://hdl.handle.net/10026.1/2842.
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It has long been argued that Social Capital, a concept represented by the value embedded in the social relationships of individuals or collectives constitute strategic resources for individuals and organisations. Social networks are thus perceived by businesses, particularly small and medium enterprises, as a means to access those resources, for example gaining privileged access to strategic information that could secure financial resources. In reality, and because of the inherent characteristics of Social Capital, entrepreneurs or business owner/managers who effectively use resources available within social networks are driven by a clear and compelling vision and sustained by a set of leadership attributes which are in line with the process of recognising, evaluating and exploiting opportunities. This study reinforces the concept of Entrepreneurship as a multi-social construct. Using survey data from 359 SMEs in UK South West food and drink manufacturing, this study uses a structural equation model to evaluate the relationships of interdependence between Social Capital, Leadership and Entrepreneurship Process. The mediating role of leadership in this interaction first, explains the relationship between Social Capital and Entrepreneurship Process and second, exposes the entrepreneurial behaviour common among SW food and drink manufacturers as the underlying explanatory factor of the competitiveness. Notwithstanding the prevalence of social networks, the level of brokerage appears to be very concentrated on closed networks with providers of professional services and local associations. This inadequate level of brokerage heightens the existence of structural holes which points to a situation of ‘over-socialisation’ suggesting that social norms prescribe economic action. The lack of appropriate market knowledge among ii owners/managers of small medium enterprises in the UK South West food and drink manufacturing frustrates the formulation of a comprehensive vision, in spite of the fact that values of ‘hard work’, ‘continued improvement’ and ‘ambition are largely shared among them. The main findings contribute toward a better understanding of Social Capital as distinct from social networks and the leadership role in business competitiveness. It makes a significant contribution to the debate on the integration of individual and environmental perspectives as a direction of future research on the understanding of Entrepreneurship. The study implications address policy-makers and business managers in filling the skills and knowledge gaps which are restraining the competitiveness of SMEs in this important and strategic sector
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Phakathi, S’busiso. "The impact of agricultural subsidies on the policy of agricultural exports in South Africa within the context of WTO jurisprudence." University of the Western Cape, 2016. http://hdl.handle.net/11394/5123.
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Magister Legum - LLMThe aim of the research is to establish how trade distorting agricultural subsidies have impacted South Africa’s agricultural exports. The research will explore trade distorting subsidies and how South Africa’s trade liberalisation approach relative to its trading partners have impacted South Africa’s trade output, as well as suggesting effective policy recommendations for South Africa’s agricultural trade going forward.
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Hullová, Dušana. "Uncovering the complementarity between product and process innovation in New Product and Process Development Projects : an investigation in the UK food and drink sector." Thesis, University of Portsmouth, 2017. https://researchportal.port.ac.uk/portal/en/theses/uncovering-the-complementarity-between-product-and-process-innovation-in-new-product-and-process-development-projects(a3a8410a-2d3b-4668-9781-6a5c444eaf2b).html.
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The purpose of this research project is to provide a starting point in examining the relationship between product and process innovation beyond the industry and company level. This is the first study to integrate perspectives from project portfolio management, contingency theory and the resource-based view of the firm. This study further demonstrates how differences in resources and capabilities, combined with the specific needs of the New Product and Process Development Projects will influence the type of complementarity between product and process innovation. The research project contributes to the research on complementarities by proposing a new classification that defines seven unique complementarities between product and process innovation and plot them on a Product-Process Complementarity Map. This map was developed to help Product and Process Development Managers to visualise the variety of options available to the companies during their New Product and Process Development Projects. This research project is further enriched by identifying three contingency factors that influence adoption of complementarity strategy at the project level: (1) technology trajectories, (2) power of supply chain, (3) potential and realised absorptive capacity. These three discrete, but interrelated resources and capabilities, are widely referenced in the context of low technology process industries - particularly the food and drink sector. These two contributions are brought together in the Typology: The Complementarity-Capability Matrix. This Matrix proposes seven complementarity strategies and identifies resources and capabilities, necessary to achieve them. The theoretical contributions are tested and extended in the empirical part of the research project, using qualitative data collection techniques. The findings from Phase 1 highlight that choice of complementarity strategy is not an integral part of the New Product and Process Development project planning. Food and drink companies do not actively manage and consider complementarity types available to them during the project - some of the companies are not even aware of their existence. Innovation strategies adopted within projects are mainly influenced by sunk costs, premature scrapping of existing production machinery and by retailer’s order specifications for their own-label products. Furthermore, internal organisational perception of innovation within food and drink companies negatively influences product and process innovation. Companies are, to a large extent, focused on efficiency and day-to-day operations leaving limited space for exploration of new ideas. Findings from Phase 1 led to a Revised Product-Process Complementarity Map and identification of an additional complementarity; Incremental Reciprocal complementarity. Phase 2 of data collection tested and extended the Typology: The Complementarity-Capability Matrix using eight ‘illustrative’ case studies. Although, the data from case studies generally supported the three proposed contingencies to influence the complementarity strategy. Several non-confirming cases revealed limitations of the Matrix and provided further guidance in allocation of resources and capabilities towards different projects. The revised version of the Typology is designed to contribute to the understanding of complementarities beyond the industry and company level. This Typology aims to guide managers’ decisions when facing New Product and Process Development Projects within the food and drink sector (as well as other low-technology sectors).
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Fox, Sarah. "Reconceptualising the birth process in eighteenth-century England." Thesis, University of Manchester, 2017. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.728061.
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'Reconceptualising the Birth Process in Eighteenth-Century England' employs a broad range of historical sources to construct a richly detailed account of childbirth. By examining women's life-writings, manuscript recipe books, medical texts, court records, collections of folklore, Anglican prayerbooks and material culture this thesis moves away from an historiographical focus on the delivery of the infant to explore the embodied experience of 'giving birth' in the eighteenth-century from the perspective of the labouring woman, her family and the friends and neighbours that visited her. Birth, it is argued, was a process of four distinct phases that lasted between four and six weeks in total. These phases - confinement, labour, delivery and lying-in - were flexible, highly adaptable and indispensable components of 'giving birth'. In exploring birth as a process, this thesis challenges the dominant historiography of the rapid professionalisation of childbirth during the eighteenth century by tracing high levels of continuity in community practices of childbirth management. By broadening the focus of research to include each phase of the birth process this thesis highlights the wide range of cultural, social and emotional behaviours that constituted the embodied experience of giving birth. In reconceptualising childbirth as a process, the thesis refocuses attention on the woman giving birth and the rich networks of friends, family and neighbours that were so crucial to the management of birth in eighteenth-century England.