Journal articles on the topic 'Food safety, traceability, certification and authenticity'
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Goggin, Kirstie A., and Denis J. Murphy. "Monitoring the traceability, safety and authenticity of imported palm oils in Europe." OCL 25, no. 6 (November 2018): A603. http://dx.doi.org/10.1051/ocl/2018059.
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This article describes the challenges of regulating and monitoring traceability and certification systems, and of ensuring the safety and authenticity of foodstuffs imported into Europe, particularly focusing on palm oils. Several measures have been implemented within palm oil supply chains to ensure that traceability can be monitored. However, these supply chains can be highly complex and, more often than not, full traceability is not achievable for stakeholders who only have access to existing systems. In Europe, measures for authenticity of palm oils are not presently as robust as those for other vegetable oils, which means that sometimes unsafe and inauthentic palm oils, often already incorporated into other products, can make their way onto supermarket shelves for unsuspecting consumers. Such instances are usually rare and are normally detected before products are purchased by consumers. Nevertheless, it is still the case that the addition of illegal and potentially harmful additives to palm oils destined for export to Europe is a regular occurrence, alerts for which can be found on the Rapid Alert System for Food and Feed (RASFF) portal. As the European Union has committed to only accept authenticated “sustainably sourced” palm oils, it is even more important to ensure that such imported oils are really from the declared source, preferably via proven analytical methods. This makes it more important that accurate and robust techniques are developed and implemented for verifying the provenance and authenticity of palm oils and their downstream products. Here, we review the underlying regulatory framework relating to traceability and authentication and assess some new and emerging chemically-based technologies that should contribute to improving the monitoring of palm oil and other vegetable oil supply chains in Europe and elsewhere.
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Martuscelli, Maria, Annalisa Serio, Oriana Capezio, and Dino Mastrocola. "Safety, Quality and Analytical Authentication of ḥalāl Meat Products, with Particular Emphasis on Salami: A Review." Foods 9, no. 8 (August 13, 2020): 1111. http://dx.doi.org/10.3390/foods9081111.
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Only some animal species could be transformed into ḥalāl salami and the raw meat must be obtained from ritually slaughtered animals. Several scientific studies have been conducted on ritual slaughtering practices and manufacturing of meat products for Jewish and Muslim religious communities; furthermore, many projects have been funded by the European Community on this topic. The authenticity and traceability of meat is one of the priorities of ḥalāl food certification systems. The pig matrix (meat and/or lard) may be fraudulently present in ḥalāl processed meat, as well as salami, for both economic and technological purposes; in fact, the use of these raw materials reflects the easier availability and their lower cost; furthermore, it allows manufacturers to obtain final products with better quality (sensory properties) and stability (especially with respect to oxidative reactions). The aim of this review is to discuss the qualitative and technological aspects of ḥalāl raw meat for dry fermented sausages (salami); moreover, this study focuses on the most recent studies carried out on the certification system and on the analytical methods performed in order to solve problems such as fraud and adulteration of ḥalāl salami and other halal meat foods.
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Luzzani, Gloria, Erica Grandis, Marco Frey, and Ettore Capri. "Blockchain Technology in Wine Chain for Collecting and Addressing Sustainable Performance: An Exploratory Study." Sustainability 13, no. 22 (November 22, 2021): 12898. http://dx.doi.org/10.3390/su132212898.
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Sustainability standards have not yet been commonly adopted by the whole wine chain, and indicator assessments are not widely spread. A deep understanding of how embedding sustainability into business while controlling costs related to the adoption of sustainability certification standards such as data collection and management practices could allow one to overcome most barriers relevant to sustainability compliance. Blockchain technology (BCT) may answer these needs. In order to verify BCT potential to be used as a sustainability management tool in the wine industry, with a qualitative triple bottom line research approach, this article explores the connections among BCT adoption in agri-food, issues posed by wine sustainability certification, and whether wine companies that already own a wine sustainability certification are prepared to adopt it. Results show that (1) the blockchain allows collecting data and information that are relevant for monitoring and improving sustainability: Soil and water features, climate conditions, treatment with pesticides and fertilizers, production process, traceability, transparency, labor and human rights, quality and safety, waste reduction, authenticity, relationship with stakeholders; (2) wine companies that already own a sustainability certification have little familiarity with blockchain applications (57.1%, n.21) and only 14% of the respondents support their intention to invest in BCT in the coming years; (3) the case study shows improvements in traceability and transparency along the supply chain and an increase in consumers’ trust that was reflected in sales growth, and the main costs are linked to complexity in data management.
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Jurica, Karlo, Irena Brčić Karačonji, Dario Lasić, Danijela Bursać Kovačević, and Predrag Putnik. "Unauthorized Food Manipulation as a Criminal Offense: Food Authenticity, Legal Frameworks, Analytical Tools and Cases." Foods 10, no. 11 (October 25, 2021): 2570. http://dx.doi.org/10.3390/foods10112570.
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Food fraud is a criminal intent motivated by economic gain to adulterate or misrepresent food ingredients and packaging. The development of a reliable food supply system is at great risk under globalization, but Food Business Operators (FBOs) have a legal obligation to implement and maintain food traceability and quality at all stages of food production, processing, and distribution. Incidents of food fraud have a strong negative impact on consumer confidence in the food industry. Therefore, local and international regulatory mechanisms are established to prevent or mitigate food fraud. This review brings new perspectives linking EU and US legislation, as well as new definitions and descriptions of the criminal aspect of food fraud incidents. It also describes certain new insights into the application of state-of-the-art methods and techniques that provide valuable tools for geographic, botanical, or other chemical markers of food authenticity. The review also provides an overview of the most common cases of food fraud worldwide from 2010 to 2020. Further research is needed to support the development of predictive models for innovative approaches to adulteration, especially when some valuable nutrients are replaced by toxic ingredients. A possible solution to minimize food fraud incidents is to increase the level of risk-based inspections, establish more productive monitoring and implementation of food protection systems in the supply chain, and implement better ingredient control and certification. National and international (e.g., regional) police offices for food fraud should be introduced, possessing knowledge and skills in food, food safety, food processing, and food products, as initial positive results have emerged in some countries.
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Theodoridis, Georgios, Alexandros Pechlivanis, Nikolaos Thomaidis, Apostolos Spyros, Constantinos Georgiou, Triantafyllos Albanis, Ioannis Skoufos, et al. "FoodOmicsGR_RI: A Consortium for Comprehensive Molecular Characterisation of Food Products." Metabolites 11, no. 2 (January 27, 2021): 74. http://dx.doi.org/10.3390/metabo11020074.
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The national infrastructure FoodOmicsGR_RI coordinates research efforts from eight Greek Universities and Research Centers in a network aiming to support research and development (R&D) in the agri-food sector. The goals of FoodOmicsGR_RI are the comprehensive in-depth characterization of foods using cutting-edge omics technologies and the support of dietary/nutrition studies. The network combines strong omics expertise with expert field/application scientists (food/nutrition sciences, plant protection/plant growth, animal husbandry, apiculture and 10 other fields). Human resources involve more than 60 staff scientists and more than 30 recruits. State-of-the-art technologies and instrumentation is available for the comprehensive mapping of the food composition and available genetic resources, the assessment of the distinct value of foods, and the effect of nutritional intervention on the metabolic profile of biological samples of consumers and animal models. The consortium has the know-how and expertise that covers the breadth of the Greek agri-food sector. Metabolomics teams have developed and implemented a variety of methods for profiling and quantitative analysis. The implementation plan includes the following research axes: development of a detailed database of Greek food constituents; exploitation of “omics” technologies to assess domestic agricultural biodiversity aiding authenticity-traceability control/certification of geographical/genetic origin; highlighting unique characteristics of Greek products with an emphasis on quality, sustainability and food safety; assessment of diet’s effect on health and well-being; creating added value from agri-food waste. FoodOmicsGR_RI develops new tools to evaluate the nutritional value of Greek foods, study the role of traditional foods and Greek functional foods in the prevention of chronic diseases and support health claims of Greek traditional products. FoodOmicsGR_RI provides access to state-of-the-art facilities, unique, well-characterised sample sets, obtained from precision/experimental farming/breeding (milk, honey, meat, olive oil and so forth) along with more than 20 complementary scientific disciplines. FoodOmicsGR_RI is open for collaboration with national and international stakeholders.
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JIANG, Wun-Ji, and Yir-Hueih LUH. "Does higher food safety assurance bring higher returns? Evidence from Taiwan." Agricultural Economics (Zemědělská ekonomika) 64, No. 11 (November 26, 2018): 477–88. http://dx.doi.org/10.17221/154/2017-agricecon.
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With increasing concern of the food safety issue, consumer’s demand for certified food have induced the adoption of organic farming or traceability certification. There is, however, relatively limited research devoted to examining the determinants and economic outcomes of the two food safety assurance certifications. The major intents of this study are to analyse the determinants of the farm household’s adoption decisions of the organic and/or traceability certifications, and to investigate the economic consequences of different modes of adoption. It is found that while the log-odds of rice farmers’ choice of organic certification over the choice of none of the certifications decreases significantly with age, the educational level is positively associated with the adoption of traceability certification. The results suggest the significance of the “Straybird Program”, “One Hundred Young Farmers Counselling Program” and “The Farmers’ Academy” in promoting the adoption of food safety assurance certification. Estimated average treatment effect after correcting for the self-selection problem indicates that the adoption of the traceability certifications leads to a better economic outcome for the Fuli rice farmers, compared with the adoption of organic or both certifications. This result thereby suggests that higher food safety assurance does not necessarily bring higher returns.
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Ogrinc, Nives, and Federica Camin. "Special Issue “Isotopic Techniques for Food Science”." Molecules 26, no. 1 (December 30, 2020): 134. http://dx.doi.org/10.3390/molecules26010134.
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Raspor, Peter. "Bio-markers: traceability in food safety issues." Acta Biochimica Polonica 52, no. 3 (September 30, 2005): 659–64. http://dx.doi.org/10.18388/abp.2005_3427.
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Research and practice are focusing on development, validation and harmonization of technologies and methodologies to ensure complete traceability process throughout the food chain. The main goals are: scale-up, implementation and validation of methods in whole food chains, assurance of authenticity, validity of labelling and application of HACCP (hazard analysis and critical control point) to the entire food chain. The current review is to sum the scientific and technological basis for ensuring complete traceability. Tracing and tracking (traceability) of foods are complex processes due to the (bio)markers, technical solutions and different circumstances in different technologies which produces various foods (processed, semi-processed, or raw). Since the food is produced for human or animal consumption we need suitable markers to be stable and traceable all along the production chain. Specific biomarkers can have a function in technology and in nutrition. Such approach would make this development faster and more comprehensive and would make possible that food effect could be monitored with same set of biomarkers in consumer. This would help to develop and implement food safety standards that would be based on real physiological function of particular food component.
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Amaral, Joana S. "Target and Non-Target Approaches for Food Authenticity and Traceability." Foods 10, no. 1 (January 16, 2021): 172. http://dx.doi.org/10.3390/foods10010172.
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Lu, Jiao, Linhai Wu, Shuxian Wang, and Lingling Xu. "Consumer preference and demand for traceable food attributes." British Food Journal 118, no. 9 (September 5, 2016): 2140–56. http://dx.doi.org/10.1108/bfj-12-2015-0461.
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Purpose The purpose of this paper with pork as a case is to analyze Chinese consumer preference and demand for traceable food attributes, in order to provide a useful reference for Chinese Government in developing the safe food market and preventing food safety risks. Design/methodology/approach This research surveyed 1,380 consumers in seven pilot cities that designated by the Chinese Ministry of Commerce for the construction of a meat and vegetable circulation traceability system. A choice-based conjoint analysis and multinomial logit model were used to study consumer preferences and demand for traceable pork attributes. Findings The results demonstrated that certification of traceable information was the most important characteristic, followed by appearance and traceable information. Significant heterogeneity was obtained in consumer preferences for the attributes of traceable pork. Also, consumers’ preferences for traceable attributes were memorably influenced by age, education level, and income level. Social implications Based on these results, the government should encourage and support the production of traceable food with different certification types and different traceability levels. Meanwhile, the development of food traceability systems should be combined with a quality certification labeling system. Originality/value This study extends the applicability of the setting of traceable food attributes and levels in China, and it will improve Chinese food traceability systems through multilateral cooperation.
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Rogberg-Munoz, A. "Editorial: [Hot Topic: Technologies in Meat Traceability, Authenticity and Safety]." Recent Patents on Food, Nutrition & Agriculture 5, no. 1 (February 1, 2013): 2. http://dx.doi.org/10.2174/2212798411305010002.
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Hou, Bo, Linhai Wu, and Xiujuan Chen. "Market simulation of traceable food in China based on conjoint-value analysis: a traceable case of pork." International Food and Agribusiness Management Review 23, no. 5 (December 2, 2020): 735–46. http://dx.doi.org/10.22434/ifamr2019.0122.
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The food-traceability system is considered to be one of the main measures to fundamentally prevent food-safety problems. It is of great value to study consumer demand for traceable food and market simulations that can adjust the production and supply structure of traceable food and promote traceable market development. Having sampled and interviewed 2,121 consumers in China, consumer preferences for traceable pork with different levels of safety information, and the respective market share of traceable pork with different product profiles were investigated using conjoint value analysis and the randomized first choice method. Results showed that Chinese consumers prioritized the certification of a traceable-pork safety-information attribute. Furthermore, consumers were willing to pay extra costs in order to obtain traceable safety information. However, this additional expenditure should account for no more than 30% of the price of ordinary pork, or consumer demand for safe pork decreases. Results of a market simulation also identified a type of traceable pork that had an optimal combination of attributes and met the needs of Chinese consumers. Consequently, the government should gradually promote a multilevel traceable-food market system in China by developing a combination of a certification mechanism and traceability system, and increasing financial subsidies for the construction of the traceability system.
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Abbas, Hasnain, Hafeez Ullah, Xi Gong, Mengyin Jiang, Narmeen Faiz, and Lindu Zhao. "Sustainable Market Environment and Consumer Confidence in Food Safety in China After COVID-19: Urban Consumer Perspectives." Economics and Finance Letters 9, no. 2 (July 18, 2022): 139–56. http://dx.doi.org/10.18488/29.v9i2.3064.
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Previously, several food safety incidents have lowered Chinese consumer confidence regarding the purchase of meat and domestically-produced infant formulas (DIF). Recently, the COVID-19 pandemic was caused by a food safety issue, and it is, therefore, important to investigate sustainable consumer confidence and its influence on consumption behavior by first estimating consumer confidence in meat and DIF products. The purpose of this study is thus to estimate the sustainable market environment and Chinese consumer confidence behavior post-COVID-19 regarding the purchase of meat and DIF products by applying a choice experiment. An online survey was conducted with 704 consumers residing in Nanjing. The survey obtained information on the features of meat and DIF products that affected consumer purchase consideration and determined the perceived estimated value of the product (price 15.24%, quality certification 31.57%, organic 23.69%, traceability 18.51%). These findings provide insight into consumer perceived premium pay behavior concerning the value estimation of product features according to the market environment (price 191.6 CNY, quality certification 285.3 CNY, organic product 189.1 CNY, and traceability 143.7 CNY). Chinese consumers’ low confidence in the safety of meat and DIF products appears less sustainable. Quality certification is the product feature that is most valued, followed by organic origin and production-to-consumption traceability. Apart from these, price is seen as an indication of high quality by consumers with low confidence, which results in a positive image of DIF products. In addition, consumer preferences for production-to-consumption traceability are highly affected by consumer confidence.
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Doherty, Edel, and Danny Campbell. "Demand for safety and regional certification of food." British Food Journal 116, no. 4 (April 1, 2014): 676–89. http://dx.doi.org/10.1108/bfj-10-2011-0266.
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Purpose – This paper aims to explore the relationship between consumer demand for enhanced food safety features and regional identification of food amongst consumers across Great Britain and the Republic of Ireland. Design/methodology/approach – The paper uses the choice experiment method to determine preferences for food testing standards, traceability standards, health and welfare standards, region of origin and price. Findings – The results show that substantial differences exist in preferences for the features between consumers in both countries. In addition, while stark differences are apparent between the two countries, in their preferences for food originating from their local region, the results suggest that consumers perceive significant substitutability between the enhanced safety features and the local regional label in both countries. Originality/value – This paper provides a unique insight into preferences for a wide range of enhanced food safety features amongst consumers in these two countries. This is the first study to undertake a comparison of these countries using the choice experiment method. In addition, the paper provides a thorough overview of how consumers perceive the relationship between enhanced safety features and region of origin of food.
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Hongwei Tao, Hongwei Tao, Yinghui Hu Hongwei Tao, Hui Li Yinghui Hu, Deqiang Fan Hui Li, and Haoran Chen Deqiang Fan. "The Credibility Measurement Model of Food Safety On-chain Data based on Blockchain." 網際網路技術學刊 23, no. 4 (July 2022): 719–25. http://dx.doi.org/10.53106/160792642022072304007.
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<p>Food safety is related to the national economy and people’s livelihood and has always been the focus of the people and the government. Blockchain technology has characteristics of being decentralized, tamper-free, and having underlying openness. It can record and trace product information, prevent data tampering, effectively enhance the transparency of product information, and provide new methods and ideas for food safety traceability. At present, research hotspots mainly focus on the design and construction of a trusted blockchain traceability system, but the provided blockchain traceability system cannot provide a way to verify the authenticity of the information. This paper studies the credibility evaluation model of the members involved in the blockchain and the on-chain data quality model and provides a method to solve the credibility of the on-chain data. Meanwhile, the effectiveness of the method is validated by a case study.</p> <p> </p>
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Wang, Edward Shih-Tse, Hung-Chou Lin, and Ming-Chie Tsai. "Effect of Institutional Trust on Consumers’ Health and Safety Perceptions and Repurchase Intention for Traceable Fresh Food." Foods 10, no. 12 (November 23, 2021): 2898. http://dx.doi.org/10.3390/foods10122898.
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Numerous food safety incidents have gained public attention and motivated consumers to seek safer and healthier products. Some governments have responded by enacting legislation to regulate the traceability of agricultural products and enhance food safety. To elucidate factors that affect consumers’ health and safety perceptions and repurchase intention for certified traceable fresh food, this study applied institutional trust theory to explore the effects of institutional trust (i.e., trust in government, certification organizations, producers, and retailers) on consumers’ food safety and health perceptions and repurchase intention. This study was conducted in Taiwan and enrolled 393 consumers who purchased certified traceable fresh food as survey participants. Structural equation modeling and multiple and stepwise regression analysis were performed for data analysis. The results indicated that trust in government, certification organizations, food producers, and food retailers was positively related to food safety perception; trust in certification organizations, food producers, and food retailers directly influenced food healthiness perception, whereas trust in government did not have a direct influence. Furthermore, trust in certification organizations and food producers influenced repurchase intention, whereas trust in government and food retailers did not. Based on these results, the current study provides some practical suggestions for traceable fresh food marketers to use institutional trust to improve consumers’ food health and safety perceptions and repurchase intention.
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Wu, Linhai, Hongsha Wang, and Dian Zhu. "Analysis of consumer demand for traceable pork in China based on a real choice experiment." China Agricultural Economic Review 7, no. 2 (May 5, 2015): 303–21. http://dx.doi.org/10.1108/caer-11-2013-0153.
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Purpose – The purpose of this paper is to reveal the actual consumer demand for traceable pork by investigating consumer preferences for pork with combined levels of traceability information based on differences in individual consumer preferences, in order to support the government in decision making regarding the gradual construction of safe food markets. Design/methodology/approach – Combinations of four types of traceability information, including farming, slaughter and processing, distribution and sales, and government certification, with price were randomly designed. To identify consumer preferences for these attribute combinations of traceable pork, 215 consumers in Wuxi, Jiangsu Province were investigated using a real choice experiment and the mixed logit model. Findings – Significant heterogeneity was observed in consumer preferences for traceable pork. The information of farming, slaughter and processing, distribution and marketing, and government certification could significantly improve consumer utility. Moreover, consumers had the highest preference for government certification information. Originality/value – Although numerous studies have been performed on consumer preferences for food safety attributes using a real choice experiment, almost none of them focus on Chinese consumers. Therefore, this study is an attempt to fill this gap. The conclusions of this study can serve as a reference for the Chinese government in developing safe food consumption policies. Although Chinese consumers have cried out for improvement of pork safety, they have different preferences for traceability information; thus, the government must promote traceable food step-by-step, using consumer preferences as a starting point.
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Palocci, Caterina, Karl Presser, Agnieszka Kabza, Emilia Pucci, and Claudia Zoani. "A Search Engine Concept to Improve Food Traceability and Transparency: Preliminary Results." Foods 11, no. 7 (March 29, 2022): 989. http://dx.doi.org/10.3390/foods11070989.
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In recent years, the digital revolution has involved the agrifood sector. However, the use of the most recent technologies is still limited due to poor data management. The integration, organisation and optimised use of smart data provides the basis for intelligent systems, services, solutions and applications for food chain management. With the purpose of integrating data on food quality, safety, traceability, transparency and authenticity, an EOSC-compatible (European Open Science Cloud) traceability search engine concept for data standardisation, interoperability, knowledge extraction, and data reuse, was developed within the framework of the FNS-Cloud project (GA No. 863059). For the developed model, three specific food supply chains were examined (olive oil, milk, and fishery products) in order to collect, integrate, organise and make available data relating to each step of each chain. For every step of each chain, parameters of interest and parameters of influence—related to nutritional quality, food safety, transparency and authenticity—were identified together with their monitoring systems. The developed model can be very useful for all actors involved in the food supply chain, both to have a quick graphical visualisation of the entire supply chain and for searching, finding and re-using available food data and information.
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Castro, Miko Mariz C., Isabelita M. Pabuayon, Salvador P. Catelo, and Jose V. Camacho, Jr. "Analyzing Consumer Preferences for Credence Attributes of Fish and Fishery Products in Davao City, Philippines." Asian Journal of Agriculture and Development 18, no. 1 (June 1, 2021): 84–103. http://dx.doi.org/10.37801/ajad2021.18.1.6.
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Fish remains among the essential diet components in a typical Filipino household. As fish consumption rises, the manner of how it is caught is in question as it affects the quality of the fish. This study aims to analyze the importance of the two credence attributes of environmental sustainability and food safety in fish and fishery products in Davao City, Philippines. Conjoint analysis was used to analyze consumer preference by estimating the consumer’s utility function. From the preference model, the relative importance of the considered attributes in descending order are food safety certification, sustainability practice information, and extent of good animal welfare for target and non-target species. Three major segments of seafood consumers (N = 300) were clustered in terms of policy preferences. These are consumers who preferred policies on food safety certification and traceability system (77%), consumers who preferred policies regarding food safety certification and environmental sustainability certification (16%), and consumers who highly preferred only food safety certification (7%). Using multinomial logistic regression, the factors affecting preferences were found to be average price per kilogram for capture fishery products, barangay (i.e., village) classification, household size, retail outlet choice, sex, frequency of buying, beliefs and practices regarding environmental sustainability and environmental concerns, age, years of education, and frequency of buying fish. The study showed the potential of environmental sustainability and food safety attributes in influencing the purchasing decisions of the consumers.
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Bux, Christian, Erica Varese, Vera Amicarelli, and Mariarosaria Lombardi. "Halal Food Sustainability between Certification and Blockchain: A Review." Sustainability 14, no. 4 (February 14, 2022): 2152. http://dx.doi.org/10.3390/su14042152.
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Islam is the second-largest religion on a global scale. All around the world Muslims are estimated to comprise more than 1.9 billion people. Therefore, the demand for Halal commodities is expected to reach a high growth rate: thus, it is crucial to increase its global market’s reliability and traceability. Based on these grounds, the scope of this paper is to assess Halal food sustainability, examining the barriers and opportunities offered by the certification and blockchain tools. To this purpose, the authors carried out an integrative literature review, selecting 54 contributions in the Web of Science platform. Despite several limitations, such as the lack of a standardized framework or universally accepted and reliable certifying authorities, the implementation of blockchain technology has emerged as an interesting instrument to increase the trustworthiness and traceability of Halal foods. This tool could also help the development of protocols and standard procedures, ensuring hygienic and permitted products that may boost food safety and security. Besides, the enhancement of the Halal certification and the blockchain tool, even if several efforts are required in terms of innovation and cooperation by local authorities, industrial associations and leading consumers, could enhance fair trade, ethical business, green animal breeding and environmental economics, and hence sustainable development.
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Chen, Ximing, Jie Shang, Muhammad Zada, Shagufta Zada, Xueqiang Ji, Heesup Han, Antonio Ariza-Montes, and Jesús Ramírez-Sobrino. "Health Is Wealth: Study on Consumer Preferences and the Willingness to Pay for Ecological Agricultural Product Traceability Technology: Evidence from Jiangxi Province China." International Journal of Environmental Research and Public Health 18, no. 22 (November 9, 2021): 11761. http://dx.doi.org/10.3390/ijerph182211761.
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The application of traceability technology is an important way to solve food safety problems. Different traceability technologies bring different effects to consumers. Existing studies have not explored consumers’ preferences in regards to product traceability technology applications, and they have not analyzed their willingness to pay. Therefore, this study focused on organic rice, an ecological agricultural product. The study was based on a survey from Jiangxi Province, China. It used a selective experiment method in order to analyze consumer preferences and the willingness to pay for ecological agricultural product traceability technology. The results show that consumer preferences are as follows: blockchain technology application attributes, traditional traceability-technology-application attributes, high credit-supervision attributes, and international-certification attributes. In terms of willingness to pay, consumers have the highest willingness to pay for the application of blockchain technology, which they are willing to pay CNY 21.902 more per kg for this attribute. At the same time, consumers are also willing to make additional payments for traditional traceability-technology-application attributes, high credit-supervision attributes, and international-certification attributes. Their willingness to pay is CNY 20.426, CNY 17.115 yuan, and CNY 11.049, respectively.
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Liu, Feng, Zhefu Feng, and Jiayin Qi. "A Blockchain-Based Digital Asset Platform with Multi-Party Certification." Applied Sciences 12, no. 11 (May 25, 2022): 5342. http://dx.doi.org/10.3390/app12115342.
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Assets such as warehouse receipts are important for enterprises, which can be used to pledge in supply chain finance (SCF). However, traditional pledges are performed manually, which inevitably encounters inefficiency and security problems such as multiple pledges. To improve asset security, we propose a blockchain-based digital asset platform (BDAP) with multi-party certification. BDAP not only has a security protocol based on the threshold ECDSA algorithm to make related participants confirm the authenticity of assets but also embeds a Verifiable Byzantine Fault Tolerant (VBFT) mechanism, randomly selecting the consensus nodes and improving the safety of the nodes. Moreover, data stored on the blockchain makes traceability possible. Through a set of experiments, we have verified the functionality and performance of BDAP. When the pressure test reaches 100 concurrent user volume, BDAP’s average response time is 1.441 s, showing a high ability to process transactions. However, now just a few open-minded banks are willing to access BDAP, it might take a long time to change the traditional perception of the participants in supply chain finance.
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Fanelli, Valentina, Isabella Mascio, Monica Marilena Miazzi, Michele Antonio Savoia, Claudio De Giovanni, and Cinzia Montemurro. "Molecular Approaches to Agri-Food Traceability and Authentication: An Updated Review." Foods 10, no. 7 (July 16, 2021): 1644. http://dx.doi.org/10.3390/foods10071644.
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In the last decades, the demand for molecular tools for authenticating and tracing agri-food products has significantly increased. Food safety and quality have gained an increased interest for consumers, producers, and retailers, therefore, the availability of analytical methods for the determination of food authenticity and the detection of major adulterations takes on a fundamental role. Among the different molecular approaches, some techniques such as the molecular markers-based methods are well established, while some innovative approaches such as isothermal amplification-based methods and DNA metabarcoding have only recently found application in the agri-food sector. In this review, we provide an overview of the most widely used molecular techniques for fresh and processed agri-food authentication and traceability, showing their recent advances and applications and discussing their main advantages and limitations. The application of these techniques to agri-food traceability and authentication can contribute a great deal to the reassurance of consumers in terms of transparency and food safety and may allow producers and retailers to adequately promote their products.
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Feng, Tianzhong, Heng Li, and Zhisheng Sun. "Application of Blockchain Technology in Fresh Food Supply Chain Under COVID-19 Environment in China." International Journal of e-Collaboration 18, no. 3 (May 1, 2022): 1–11. http://dx.doi.org/10.4018/ijec.307125.
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Food safety is a vital issue of public and social concern. Since the outbreak of the COVID-19, frozen fresh food has become the hardest hit area for the spread of the COVID-19. In response to the opaque information, lack of trust, and difficulty in traceability in the fresh food supply chain, the article proposes blockchain technology to address the problem. This paper defines a blockchain technology use case and a quick reference guide to design a blockchain network for the food industry. It improves transparency throughout the supply chain and helps reconcile the documentation and required data with legislation authorities to import cold chain products to certify the quality of the final product. The fresh food supply chain framework can ensure integrity, authenticity, and supply chain information. This design is of great significance to ensure the traceability of the fresh food supply chain.
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Fiorino, Giuseppina M., Cristiano Garino, Marco Arlorio, Antonio F. Logrieco, Ilario Losito, and Linda Monaci. "Overview on Untargeted Methods to Combat Food Frauds: A Focus on Fishery Products." Journal of Food Quality 2018 (2018): 1–13. http://dx.doi.org/10.1155/2018/1581746.
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Authenticity and traceability of food products are of primary importance at all levels of the production process, from raw materials to finished products. Authentication is also a key aspect for accurate labeling of food, which is required to help consumers in selecting appropriate types of food products. With the aim of guaranteeing the authenticity of foods, various methodological approaches have been devised over the past years, mainly based on either targeted or untargeted analyses. In this review, a brief overview of current analytical methods tailored to authenticity studies, with special regard to fishery products, is provided. Focus is placed on untargeted methods that are attracting the interest of the analytical community thanks to their rapidity and high throughput; such methods enable a fast collection of “fingerprinting signals” referred to each authentic food, subsequently stored into large database for the construction of specific information repositories. In the present case, methods capable of detecting fish adulteration/substitution and involving sensory, physicochemical, DNA-based, chromatographic, and spectroscopic measurements, combined with chemometric tools, are illustrated and commented on.
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Power, Aoife, and Daniel Cozzolino. "How Fishy Is Your Fish? Authentication, Provenance and Traceability in Fish and Seafood by Means of Vibrational Spectroscopy." Applied Sciences 10, no. 12 (June 17, 2020): 4150. http://dx.doi.org/10.3390/app10124150.
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Food authenticity, traceability and provenance are emerging issues of major concern for consumers, industries and regulatory bodies worldwide. In addition, both food safety and security are an intrinsic component of food quality where the above issues are key in modern traceability and management systems. It has been reported that substitution of a high-quality species by less expensive ones might be a frequent practice in seafood products such as fish and shellfish. In this type of products, the source (e.g., origin) and identification of the species are complex. Although different countries have implemented strict regulations and labelling protocols, these issues still are of concern. This article briefly reviews some of the most recent applications of vibrational spectroscopy (near and mid infrared, Raman) combined with chemometrics to target some of these issues in the seafood and fish industries.
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Hao, Zhihao, Dianhui Mao, Bob Zhang, Min Zuo, and Zhihua Zhao. "A Novel Visual Analysis Method of Food Safety Risk Traceability Based on Blockchain." International Journal of Environmental Research and Public Health 17, no. 7 (March 29, 2020): 2300. http://dx.doi.org/10.3390/ijerph17072300.
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Current food traceability systems have a number of problems, such as data being easily tampered with and a lack of effective methods to intuitively analyze the causes of risks. Therefore, a novel method has been proposed that combines blockchain technology with visualization technology, which uses Hyperledger to build an information storage platform. Features such as distribution and tamper-resistance can guarantee the authenticity and validity of data. A data structure model is designed to implement the data storage of the blockchain. The food safety risks of unqualified detection data can be quantitatively analyzed, and a food safety risk assessment model is established according to failure rate and qualification deviation. Risk analysis used visual techniques, such as heat maps, to show the areas where unqualified products appeared, with a migration map and a force-directed graph used to trace these products. Moreover, the food sampling data were used as the experimental data set to test the validity of the method. Instead of difficult-to-understand and highly specialized food data sets, such as elements in food, food sampling data for the entire year of 2016 was used to analyze the risks of food incidents. A case study using aquatic products as an example was explored, where the results showed the risks intuitively. Furthermore, by analyzing the reasons and traceability processes effectively, it can be proven that the proposed method provides a basis to formulate a regulatory strategy for regions with risks.
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Prashar, Deepak, Nishant Jha, Sudan Jha, Yongju Lee, and Gyanendra Prasad Joshi. "Blockchain-Based Traceability and Visibility for Agricultural Products: A Decentralized Way of Ensuring Food Safety in India." Sustainability 12, no. 8 (April 24, 2020): 3497. http://dx.doi.org/10.3390/su12083497.
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The globalization of the food supply chain industry has significantly emerged today. Due to this, farm-to-fork food safety and quality certification have become very important. Increasing threats to food security and contamination have led to the enormous need for a revolutionary traceability system, an important mechanism for quality control that ensures sufficient food supply chain product safety. In this work, we proposed a blockchain-based solution that removes the need for a secure centralized structure, intermediaries, and exchanges of information, optimizes performance, and complies with a strong level of safety and integrity. Our approach completely relies on the use of smart contracts to monitor and manage all communications and transactions within the supply chain network among all of the stakeholders. Our approach verifies all of the transactions, which are recorded and stored in a centralized interplanetary file system database. It allows a secure and cost-effective supply chain system for the stakeholders. Thus, our proposed model gives a transparent, accurate, and traceable supply chain system. The proposed solution shows a throughput of 161 transactions per second with a convergence time of 4.82 s, and was found effective in the traceability of the agricultural products.
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Zhou, Mi, Boyao Guan, and Li Huang. "Would You Buy Plant-Based Beef Patties? A Survey on Product Attribute Preference and Willingness to Pay among Consumers in Liaoning Province, China." Nutrients 14, no. 20 (October 19, 2022): 4393. http://dx.doi.org/10.3390/nu14204393.
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Carbon emissions from the production of beef account for the majority of carbon emissions from animal husbandry, and animal husbandry, in turn, is the main driver of global carbon emissions. At present, there are relatively few studies of consumer preferences for beef substitutes, especially in developing countries. However, plant-based meat is of great significance in solving the tense relationship between supply and demand, ensuring sustainable development, further improving food safety, and improving animal welfare. Based on survey data from 1146 consumers in Liaoning province, China, this paper adopts the choice experiment method to study consumer preferences and willingness to pay for four types of plant-based beef patty product attributes, traceability, safety certification, brand, and price, using the multivariate logit (MNL) model. The results show that consumers show greater preference and willingness to pay for plant-based beef patties with strong traceability, fully disclosed safety certification information, and mature production technology. Consumers generally have strong brand preferences, while there are some differences in preference for other product attributes. In addition, environmentally-focused consumers have a greater degree of preference for traceable products. This study explores the micro decision mechanism of the purchase of plant-based meat products in developing countries. The research conclusions of this paper have guiding significance for businesses engaged in plant-based meat production and processing because of the addition and use of attribute tags. This study also has reference significance for the regulatory standards of decision-making departments and government investment.
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Gichuki, Castro N., Jiqin Han, and Tim Njagi. "The Impact of Household Wealth on Adoption and Compliance to GLOBAL GAP Production Standards: Evidence from Smallholder farmers in Kenya." Agriculture 10, no. 2 (February 24, 2020): 50. http://dx.doi.org/10.3390/agriculture10020050.
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Horticultural production for the export market has been credited for rural community growth and employment in Sub-Saharan Africa. To make the agri-enterprises competitive and profitable, smallholder farmers are now required to invest in food safety and production standards such as GLOBAL Good Agricultural Practices (GLOBAL GAP). Most often, the inability to afford capital has affected compliance with food safety production standards. However, farmers can use household assets to finance the agri enterprise ventures. The purpose of the study is to explore the impact of household wealth on the adoption of food safety certification standards. The study used cross-sectional data collected from 479 smallholder farmers in Kenya. The findings reveal that 49% of the households are categorized as wealthy and 51% as poorly endowed. The empirical findings on the willingness to adopt GLOBAL GAP certification reveal that membership to GLOBAL GAP affiliated farmers groups significantly influence on wealthier farmers to attain GLOBAL GAP certification status. Farmers groups facilitate joint investments that reduce the cost of investing in GLOBAL GAP assets such as grading shed, protective gear, shower rooms, disposal pits, incinerators, hessian coolers, packaging crates, soil testing kits and establishing food traceability systems. In comparison to poor endowed farming households, the well-endowed farmers have a relatively significantly better wealth index, an indication that they can easily raise capital investments to finance GAP certification. Finally, we observe that selling beans to GAP certified buyers significantly enables farmers to comply with the expected certified production standards.
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Moruzzo, Roberta, Francesco Riccioli, Fabio Boncinelli, Zhaozhong Zhang, Jinjin Zhao, Yaojia Tang, Lara Tinacci, Tommaso Massai, and Alessandra Guidi. "Urban Consumer Trust and Food Certifications in China." Foods 9, no. 9 (August 21, 2020): 1153. http://dx.doi.org/10.3390/foods9091153.
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China has experienced frequent food safety incidents that have undermined consumer trust in the food supply chain. To overcome this problem, China requalified the legislative framework and adopted a comprehensive food certification system over the years. Here, we investigated the influences of food traceability and Chinese certifications (QS/SC—food quality safety market access/production system, hazard-free, green, and organic) on Chinese consumer trust of food safety for different types of products: fish, meat, milk, eggs, and rice. Data were collected through face-to-face surveys conducted in rural and urban Chinese areas. With a sample of 757 questionnaires, we ran a logit model. The results show consumers’ uncertainty and skepticism of certifications guaranteeing food safety attributes, especially for animal-based products. We found that price is used as a cue of safety by Chinese consumers. Individuals with higher education seem less influenced by certifications and other cues included in the analysis. The findings demonstrate that Chinese policy makers should implement new strategies to enhance consumer food safety trust, and design policies by considering different categories (e.g., vegetables, meat, fish, etc.) of food.
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Tran, Duc, Ieben Broeckhoven, Yung Hung, Nguyen Hoang Diem My, Hans De Steur, and Wim Verbeke. "Willingness to Pay for Food Labelling Schemes in Vietnam: A Choice Experiment on Water Spinach." Foods 11, no. 5 (February 28, 2022): 722. http://dx.doi.org/10.3390/foods11050722.
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The growing concern for food safety and quality motivates governments and private sectors to improve consumers’ confidence in food systems, such as through adopting certifications and traceability systems. The recent emergence of diverse food labelling schemes and the turbulence in food systems in emerging countries have sparked questions about consumers’ valuation of such labels. Nonetheless, little is known on how the familiarity with, trust in and knowledge of these food labelling schemes affect consumers’ willingness to pay for labelling schemes in emerging market contexts. This study aims to address these literature gaps by investigating consumers’ valuation of existing certifications, branding and traceability labelling schemes in Vietnam. A face-to-face survey was conducted, including a discrete choice experiment on water spinach in Ho Chi Minh City, Vietnam. The findings indicated that Vietnamese consumers are generally willing to pay price premia for food labelling schemes, such as VietGAP certification, EU and USDA organic certifications, private branding and traceable Quick Response (QR) coding. While familiarity and understanding had no significant impact on Vietnamese consumers’ valuation, trust was found to be a critical factor shaping willingness to pay for products bearing VietGAP label. Policy implications and marketing strategies for organic certifications and traceability schemes in Vietnam are discussed.
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Tanwar, Sudeep, Akshay Parmar, Aparna Kumari, Nilesh Kumar Jadav, Wei-Chiang Hong, and Ravi Sharma. "Blockchain Adoption to Secure the Food Industry: Opportunities and Challenges." Sustainability 14, no. 12 (June 8, 2022): 7036. http://dx.doi.org/10.3390/su14127036.
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With the growth in food products’ usage, ensuring their quality and safety has become progressively difficult. Specifically, food traceability turns out to be a very critical task for retailers, sellers, consumers, surveillance authorities, and other stakeholders in the food supply chain system. There are requirements for food authenticity verification (correct declaration of cultivation, origin, and variety), quality checks (e.g., justification for higher prices), and preventing food products from fraudsters in the food industry. The ubiquitous and promising technology of blockchain ensures the traceability of food trade networks with high potential and handles the aforementioned issues. Blockchain makes the food industry more transparent at all levels by storing data immutably and enabling quick tracking across the stages of the food supply chain. Hence, commodities, stakeholders, and semi-finished food items can be recognized significantly faster. Motivated by these facts, in this paper, we present an in-depth survey of state-of-the-art approaches to the food industry’s security, food traceability, and food supply chain management. Further, we propose a blockchain-based secure and decentralized food industry architecture to alleviate security and privacy aspects and present a comprehensive solution taxonomy for a blockchain-based food industry. Then, a comparative analysis of existing approaches with respect to various parameters, i.e., scalability, latency, and food quality, is presented, which facilitates the end-user in selecting approaches based on the merits over other approaches. Finally, we provide insights into the open issues and research challenges with concluding remarks.
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Nie, Wenjing, David Abler, Liqun Zhu, Taiping Li, and Guanghua Lin. "Consumer Preferences and Welfare Evaluation under Current Food Inspection Measures in China: Evidence from Real Experiment Choice of Rice Labels." Sustainability 10, no. 11 (November 1, 2018): 4003. http://dx.doi.org/10.3390/su10114003.
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Frequent food quality and safety issues result in various food inspection measures in China, while some are not widely acknowledged by the public and are less efficient. Consumer demand is significant for priority setting in food policy. This study investigates Chinese consumers’ heterogeneous preferences for selected food inspection measures and estimates welfare effects based on willingness-to-pay (WTP) calculation. Rice consumption data from a 2018 nationwide consumer survey designed using the real choice experiment is analyzed by the random parameters logit and the latent class model. The findings reveal that consumers place a high value on government certification, and brand is valuable especially when public management is perceived as weak. However, the insufficient market demand for third-party certification may increase transaction costs due to overlapping functions and consumers’ distrust. Moreover, there should be a need to broaden consumers’ understanding of traceability and grading systems. This study emphasizes the necessity of direct governmental involvement and the existence of unnecessary policy cost.
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Martino, Gaetano, Daniela Toccaceli, and Miroslava Bavorova. "An analysis of food safety private investments drivers in the Italian meat sector." Agricultural Economics (Zemědělská ekonomika) 65, No. 1 (January 28, 2019): 21–30. http://dx.doi.org/10.17221/352/2017-agricecon.
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Food safety systems that implement Hazard Analysis and Critical Control Points (HACCP), certification, traceability, brands as well as in geographical indications and private branding require dedicated investments in physical resources, human resources and in re-organising the production processes and control activities. Investment decisions can be made according to legal requirements or based on voluntary decisions. In this study, we address the two following research questions: do the inducements due to the regulatory framework influence the decision to invest in the implementation of food safety strategies and what is the size of this potential influence? Does the allocation of the decision right to invest influence the investment decision and does this potential influence vary across food safety systems? We carried out an empirical investigation on investment decisions in the Italian meat sector, comparing systems dedicated to safety and marketing strategies. The knowledge of such an influence provides a better understanding of the micro-level motivations of food safety investments in a critical area and contribute to the design of regulatory strategies.
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Becuţ, Anda. "Apples, Quality Signs and Trademarks for Local Products." International Review of Social Research 1, no. 2 (June 1, 2011): 65–83. http://dx.doi.org/10.1515/irsr-2011-0011.
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Abstract The interest for food quality is one result of the changes in consumption practices and of the food crisis that generated customers’ distrust. The latter became more and more interested not only in the food’s properties, but also in the conditions of its production (hygienic security, fairly paid labor and proper work conditions) and distribution (product’s origin, traceability control). In this context, the attention has moved to food production and distribution and to economic practices, focusing on the economic and social dimension of the food system. In this article, I have analyzed how food quality is built, both culturally (through signs such as authenticity, hygiene and ecology) and politically (through official labels such as protected designation of origin - PDO, protected geographical indication - PGI). I also analyze how Voineşti apples achieved commercial notoriety as an example of the food products known in the Francophone literature as ‘terroir’ products, in order to highlight specific practices of quality performing and different types of quality discourses related to them. I touch upon the economy of quality, the quality standards, signs and marks, the European and Romanian legislation regarding local products, the process of quality certification and the local products as quality products.
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Gonzalez-Amarillo, Carlos, Cristian Cardenas-Garcia , Miguel Mendoza-Moreno , Gustavo Ramirez-Gonzalez, and Juan Carlos Corrales. "Blockchain-IoT Sensor (BIoTS): A Solution to IoT-Ecosystems Security Issues." Sensors 21, no. 13 (June 26, 2021): 4388. http://dx.doi.org/10.3390/s21134388.
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Sensor devices that act in the IoT architecture perception layer are characterized by low data processing and storage capacity. These reduced capabilities make the system ubiquitous and lightweight, but considerably reduce its security. The IoT-based Food Traceability Systems (FTS), aimed at ensuring food safety and quality, serve as a motivating scenario for BIoTS development and deployment; therefore, security challenges and gaps related with data integrity are analyzed from this perspective. This paper proposes the BIoTS hardware design that contains some modules built-in VHDL (SHA-256, PoW, and SD-Memory) and other peripheral electronic devices to provide capabilities to the perception layer by implementing the blockchain architecture’s security requirements in an IoT device. The proposed hardware is implemented on FPGA Altera DE0-Nano. BIoTS can participate as a miner in the blockchain network through Smart Contracts and solve security issues related to data integrity and data traceability in an Blockchain-IoT system. Blockchain algorithms implemented in IoT hardware opens a path to IoT devices’ security and ensures participation in data validation inside a food certification process.
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Sayogo, Djoko Sigit. "Online traceability for halal product information: perceptions of Muslim consumers in Indonesia." Journal of Islamic Marketing 9, no. 1 (March 5, 2018): 99–116. http://dx.doi.org/10.1108/jima-07-2016-0057.
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Purpose This paper aims to provide a preliminary understanding of factors that contribute to consumer perceptions of value and usefulness regarding online traceability for product compliance to halal principles. Design/methodology/approach In total, 160 usable questionnaires were obtained from a large Muslim University in Indonesia through a survey. The data were tested using a multivariate regression analysis. Findings The current study suggests that Muslim consumers in Indonesia perceive the ability to trace a product’s compliance to halal principles as useful and important. The Muslim consumer’s perception of online traceability as useful is influenced by three main factors: the consumer’s disposition to trust, a healthy lifestyle and the reputation of the company, as well as the certification bodies. Social implications The findings suggest that information and communication technologies play an instrumental role in facilitating smart food safety policies by fostering positive changes in consumer behavior, specifically in supporting halal and healthy consumption. Originality/value Online traceability for halal product is a novel issue that is yet to be examined empirically in the context of Indonesia. This research should be of value to those who have an interest in assessing the importance of online traceability to enhance assessment of product information, particularly in developing countries.
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Liu, Chun-Chu, Chu-Wei Chen, and Han-Shen Chen. "Measuring Consumer Preferences and Willingness to Pay for Coffee Certification Labels in Taiwan." Sustainability 11, no. 5 (March 1, 2019): 1297. http://dx.doi.org/10.3390/su11051297.
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Sustainability certification labels have become an important tool for aiding consumers in evaluating food safety, health concerns, and environmental friendliness. Few studies have explored the attributes of consumers’ environmental consciousnesses from the perspective of environmental concerns; hence, we focus on that lack. Our study contributes to the need to better understand consumer attention to sustainability information when making coffee certification attribute choices. We aimed to explore the importance that consumers attach to coffee certification attributes paid to these attributes while choosing and to willingness to pay (WTP). There were 650 questionnaires completed by those who had purchased coffee beans habitually in Taiwan; after factoring out the invalid questionnaires (i.e., those with omitted answers, incomplete answers, or those in which answers to all the questions received the same scale points were all deemed as invalid and removed), 568 valid ones were collected with a recovery rate of 87.4%. The results indicate that the respondents’ WTP attributes ranked from highest to lowest are traceability, organic, graded, environmentally friendly, and fair-trade certifications. This study provides insights into how consumers’ preferences relate to selection of coffee certification attributes.
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De Silva, Devarahandhi Achini Melda, Renda Kankanamge Chaturika Jeewanthi, Rajapakshage Heshani Navoda Rajapaksha, Weddagala Mudiyanselage Tharaka Bilindu Weddagala, Naoki Hirotsu, Bun-ichi Shimizu, and Munasinghe Arachchige Jagath Priyantha Munasinghe. "Clean vs dirty labels: Transparency and authenticity of the labels of Ceylon cinnamon." PLOS ONE 16, no. 11 (November 23, 2021): e0260474. http://dx.doi.org/10.1371/journal.pone.0260474.
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Ceylon cinnamon, which was regarded as a luxury spice during ancient times, has been consumed for its medicinal properties and health benefits for thousands of years. For centuries, Arabian traders controlled the European cinnamon trade through limited supplies from a country which they did not reveal. Content marketing analysis and chemical profiling of value-added products of Ceylon cinnamon in the global marketplace are proposed to investigate the clean status of the product labels. In the present study, a mixed-method approach was employed to investigate the labels of 6 types of value-added forms of cinnamon; i.e. quills, powder, tea, breakfast cereals, confectionery and bakery and nutraceuticals which are used in USA, UK, Mexico, Japan and products of Sri Lankan cinnamon exporters. Two hundred and seventy-six labels were analyzed to find out the aspects of clean status, transparency and authenticity. Key label claims of the cinnamon products lie within the bounds of cleaner, healthy, nutritional and sustainable attributes. Consumer perception lies within ingredients, nutritional value, country of origin and claim on safety and quality standards and certification. The value chain transparency, ethical rules (species mislabeling), and chemical profile of the pharmaceutical, confectionery and fragrance industry inputs were ignored. The best claim and competitive advantage of the Ceylon cinnamon; an ultra-low level (<0.01 mg/g Dry Weight) of Coumarin, were rarely indicated in labels. Lack of clean labels and traceability lagged Ceylon cinnamon in the 40 international markets while Cassia cinnamon (Coumarin content 2.23 mg/g DW), a major competitor of Ceylon cinnamon appears in the market with dirty labels. Millennials and upper-middle-class female consumers in their active ages, place a high demand on Ceylon cinnamon. Today’s tech-savvy global consumers of Ceylon cinnamon use market intelligence frequently for identifying product authenticity. Well equipped clean labels were found to be demanded by the modern cinnamon consumers.
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Bahlmann, Jan, and Achim Spiller. "The effect of institutional innovations on food chain governance: a case study on the shifting role of the German QS system from certification to supply chain coordination." Journal on Chain and Network Science 9, no. 2 (January 1, 2009): 89–103. http://dx.doi.org/10.3920/jcns2009.x173.
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In many European countries such as the Netherlands, France and Germany there is high division of labour in the red meat sector. In response to emerging demands for the meat industry, such as seamless traceability, increased food safety and animal welfare, the need for coordination across the stages is increasing. However, a trend towards vertical integration cannot be observed. Especially in price-competitive markets in which the production requirements are less specific, the spot market still seems to be advantageous in efficiency and costs. Largely unnoticed in research and practice, recent developments in the German meat market indicate an institutional change, allowing the maintenance of spot market structures by assigning various coordination tasks to an independent third party – the QS Qualität und Sicherheit GmbH. This association was originally founded in 2001 by shareholders from the whole of the agribusiness sector to develop a certification scheme. QS has since become the leading certification standard for the German meat industry. Based on coordination theory and empirical findings, a case study of QS GmbH was carried out. Various non-traditional certification activities that are more properly classified as functions of supply chain coordination were identified. In general, the development of QS can be considered as an institutional innovation in supply chain coordination. It demonstrates an alternative means for spot market oriented meat supply chains to deal with increasing uncertainties in the market.
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Putritamara, Jaisy Aghniarahim, Rahmi Yuniarti, and Anie Eka Kusumastuti. "Traceability model system as originality assurance method for honey product, Indonesia." Journal of Social Studies (JSS) 17, no. 2 (October 5, 2021): 221–40. http://dx.doi.org/10.21831/jss.v17i2.42602.
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Honey is a hype product as immunity booster in the health shock covid-19. Unbalance of supply and demand has raised the price and made the consumer could not afford it. Besides that, global issue about unoriginal honey which spreads in society has made the consumer has negative stigma on SMEs honey product because it does not have complete food safety certification as commercial company. Objective of the research was to increase the consumer trust through originality assurance for honey product from traceability system. The research is a case study with FGD method and then followed by Interpretive Structural Modeling (ISM) analysis and Business Process Notation as solution. Result of the research showed that the distribution aspect has great power to affect the stakeholder and logistic aspects, due to success of both aspects are determined by distribution aspect. While the stakeholder aspect does not have any power to affect other aspect because if the business system has correct SOP, then both aspects will have appropriate supply chain management. Therefore, the solution is business process improvisation, so that to increase the trust local brand for honey product, it must be optimized through recording system of customer journey, so that the producer could trace the barrier and enabler factors about perspective of the honey originality
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Wongprawmas, Rungsaran, Maurizio Canavari, and Chutima Waisarayutt. "A multi-stakeholder perspective on the adoption of good agricultural practices in the Thai fresh produce industry." British Food Journal 117, no. 9 (September 7, 2015): 2234–49. http://dx.doi.org/10.1108/bfj-08-2014-0300.
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Purpose – The purpose of this paper is to explore the factors hindering the adoption of good agricultural practices (GAPs) in the Thai fresh fruit and vegetable industry from the perspectives of key stakeholders in different tiers of the supply chain up to consumers. Design/methodology/approach – Semi-structured interviews were carried out in Bangkok and nearby cities. The key informants were experts, governmental authorities, producers, distributors, exporters, and consumers. A qualitative content-summarising approach was used to analyse the interview transcripts. Findings – Stakeholders perceived the credibility of national GAP (Q-GAP) standards implemented in the Thai domestic market as low, due to a lack of reliable verification and traceability and because the system is managed by governmental bodies. Consumer demand could drive the market of safe produce, but retail stores are the main influencers of producers’ adoption of GAPs in domestic markets. Research limitations/implications – The findings are based on a small group of Thai fresh produce industry players and consumers who operate mainly in an urban context. Practical implications – The paper provides relevant information for policy makers and industrialists to find appropriate strategies to sustain GAPs in Thailand. Stakeholder awareness of food safety issues and information provision are crucial. Originality/value – This is the first in-depth study of stakeholders’ perceptions of GAP implementation in the Thai fresh produce supply chain as the industry is currently transitioning from a commodity market to a quality/safety-oriented market. The results raise important issues regarding GAP adoption, food safety certification, and labelling in Thailand.
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Dwiyitno, Dwiyitno, Stefan Hoffman, Koen Parmentier, and Chris Van Keer. "Method Comparison of DNA Isolation and Quantification for Fish and Seafood Authenticity Determination." Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology 13, no. 3 (December 30, 2018): 115. http://dx.doi.org/10.15578/squalen.v13i3.370.
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Fish and seafood products has been commonly targeted for fraudulent activities. For that reason, authentication of fish and seafood products is important to protect consumers from fraudulent and adulteration practices, as well as to implement traceability regulation. From the viewpoint of food safety, authenticity is beneficial to protect public from serious food poisoning incidents, such as due to ingestion of toxic species. Since DNA based identification depends on the nucleic acid polymerase chain reaction (PCR), the quantity and quality/purity of DNA will contribute significantly to the species authentication. In the present study, different DNA extraction and purification methods (3 classical methods and one commercial kit) were compared to produce the better isolated DNA for PCR amplification. Additionally, different methods for the estimation of DNA concentration and purity which is essential for PCR amplification efficiency were also evaluated. The result showed that classical DNA extraction methods (based on TNES-Urea) yielded a higher amount of DNA (11.30-323.60 ng/g tissue) in comparison to commercial kit/Wizard Promega (5.70-83.45 ng/g tissue). Based on the purity of DNA extract (A260/280), classical DNA extraction method produced relatively similar on DNA quality to the commercial kit (1.79-2.12). Interestingly, all classical methods produced DNA with A260/280 ratio of more than 2.00 on the blue mussel, in contrast with commercial kit. The commercial kit also produced better quality of DNA compared to the classical methods, showing the higher efficiency in PCR amplification. NanoDrop is promising as cheap, robust and safe UV-spectrophotometer method for DNA quantification, as well as the purity evaluation.Keywords: seafood authenticity, DNA isolation, polymerase chain reaction, NanoDrop, Picogreen
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Čapla, Jozef, Peter Zajác, Katarína Ševcová, Jozef Čurlej, and Martina Fikselová. "Milk and diary products – summary of European legislation, hygiene manuals, ISO standards and Codex Alimentarius standards." Potravinarstvo Slovak Journal of Food Sciences 16 (August 5, 2022): 431–62. http://dx.doi.org/10.5219/1744.
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European Union legislation laying down rules for the dairy sector. The legislation defines the conditions under which milk and milk products intended for human consumption can be imported into the EU. Milk and milk products must come only from third countries that appear on the list of authorized countries. Establishments, where milk and milk products are produced, must be approved for export. The TRACES system is used on imports and the consignment must be accompanied by a certificate. This system ensures product traceability and prevents the introduction of diseases. An important role is delegated to the designated border control posts (BCPs) where the appropriate customs and veterinary inspections are performed by government institutions of the country. The European Union has adopted legislation to ensure the safety of food placed on the market in EU member countries. This legislation sets general hygienic requirements for food production based on the good manufacturing practice and the HACCP system. The criteria for microorganisms, chemicals, and applicable food additives are set. Also, the legislation contains requirements for product labeling. Part of the legislation concerns the common organization of the market in milk and milk products. These regulations contain rules for direct payments, subsidies, define the school milk system, etc. Specific legislation creates rules for organic bio food production, for production and labeling of products with the Protected Geographical Indication, Protected Designation of Origin, and Traditional Specialty Guaranteed. There is also legislation that defines the labeling of products intended for specific populations, e.g. gluten-free foods, lactose-free foods, etc. Areas not regulated by the legislation include the labeling of products with certification marks designed to highlight the suitability of food for religious purposes or quality certification.
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Čapla, Jozef, Peter Zajác, Katarína Ševcová, Jozef Čurlej, and Martina Fikselová. "Overview of the milk and dairy products legislation in the European Union." Legestic 1 (January 5, 2023): 1–16. http://dx.doi.org/10.5219/legestic.1.
Full textAbstract:
European Union legislation laying down rules for the dairy sector. The legislation defines the conditions under which milk and milk products intended for human consumption can be imported into the EU. Milk and milk products must come only from third countries that appear on the list of authorized countries. Establishments, where milk and milk products are produced, must be approved for export. The TRACES system is used on imports and the consignment must be accompanied by a certificate. This system ensures product traceability and prevents the introduction of diseases. An important role is delegated to the designated border control posts (BCPs) where the appropriate customs and veterinary inspections are performed by government institutions of the country. The European Union has adopted legislation to ensure the safety of food placed on the market in EU member countries. This legislation sets general hygienic requirements for food production based on the good manufacturing practice and the HACCP system. The criteria for microorganisms, chemicals, and applicable food additives are set. Also, the legislation contains requirements for product labeling. Part of the legislation concerns the common organization of the market in milk and milk products. These regulations contain rules for direct payments, subsidies, define the school milk system, etc. Specific legislation creates rules for organic bio food production, for production and labeling of products with the Protected Geographical Indication, Protected Designation of Origin, and Traditional Specialty Guaranteed. There is also legislation that defines the labeling of products intended for specific populations, e.g. gluten-free foods, lactose-free foods, etc. Areas not regulated by the legislation include the labeling of products with certification marks designed to highlight the suitability of food for religious purposes or quality certification.
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Guccione, Pietro, Antonella Galati, Emanuela Pusceddu, and Rocco Caliandro. "Digital Fingerprinting of Coffee Blending by Sensitive Crystallization." Journal of Food Research 6, no. 3 (March 22, 2017): 21. http://dx.doi.org/10.5539/jfr.v6n3p21.
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The authenticity and quality of productions is an area of priority interest that involves safety of consumers and potential economic damages deriving from frauds on origin, adulteration and labeling of products. Several investigation techniques are currently used to characterize food matrices from physical-chemical-biological point of view using different methods in order to limit possible adulterations. In this work, we have developed an experimental and computational framework to improve the potentialities of sensitive crystallization: an experimental technique known since 1936, but never used for quantitative assessment of food quality. As a test case, it has been applied to investigate the geographical traceability and quality of coffee samples. An extensive statistical analysis associated with a careful choice of advanced image descriptors allows gathering quantitative information about the samples, which can constitute a digital fingerprint of their composition. With this new tool we are able to distinguish with blind tests high-quality coffee brands from low-quality mixtures, different coffee species, green from toasted condition of beans and, to a lesser extent, the macro-geographical provenience. A powder X-ray diffraction analysis reinforces the results obtained by sensitive crystallization for the case where crystalline domains are present in the coffee sample.
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Kaur, Amanpreet, Gurpreet Singh, Vinay Kukreja, Sparsh Sharma, Saurabh Singh, and Byungun Yoon. "Adaptation of IoT with Blockchain in Food Supply Chain Management: An Analysis-Based Review in Development, Benefits and Potential Applications." Sensors 22, no. 21 (October 25, 2022): 8174. http://dx.doi.org/10.3390/s22218174.
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In today’s scenario, blockchain technology is an emerging area and promising technology in the field of the food supply chain industry (FSCI). A literature survey comprising an analytical review of blockchain technology with the Internet of things (IoT) for food supply chain management (FSCM) is presented to better understand the associated research benefits, issues, and challenges. At present, with the concept of farm-to-fork gaining increasing popularity, food safety and quality certification are of critical concern. Blockchain technology provides the traceability of food supply from the source, i.e., the seeding factories, to the customer’s table. The main idea of this paper is to identify blockchain technology with the Internet of things (IoT) devices to investigate the food conditions and various issues faced by transporters while supplying fresh food. Blockchain provides applications such as smart contracts to monitor, observe, and manage all transactions and communications among stakeholders. IoT technology provides approaches for verifying all transactions; these transactions are recorded and then stored in a centralized database system. Thus, IoT enables a safe and cost-effective FSCM system for stakeholders. In this paper, we contribute to the awareness of blockchain applications that are relevant to the food supply chain (FSC), and we present an analysis of the literature on relevant blockchain applications which has been conducted concerning various parameters. The observations in the present survey are also relevant to the application of blockchain technology with IoT in other areas.
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Varrà, Maria Olga, Sergio Ghidini, Lenka Husáková, Adriana Ianieri, and Emanuela Zanardi. "Advances in Troubleshooting Fish and Seafood Authentication by Inorganic Elemental Composition." Foods 10, no. 2 (January 29, 2021): 270. http://dx.doi.org/10.3390/foods10020270.
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The demand for fish and seafood is growing worldwide. Meanwhile, problems related to the integrity and safety of the fishery sector are increasing, leading legislators, producers, and consumers to search for ways to effectively protect themselves from fraud and health hazards related to fish consumption. What is urgently required now is the availability of reliable, truthful, and reproducible methods assuring the correspondence between the real nature of the product and label declarations accompanying the same product during its market life. The evaluation of the inorganic composition of fish and seafood appears to be one of the most promising strategies to be exploited in the near future to assist routine and official monitoring operations along the supply chain. The present review article focuses on exploring the latest scientific achievements of using the multi-elemental composition of fish and seafood as an imprint of their authenticity and traceability, especially with regards to the geographical origin. The scientific literature of the last 10 years focusing on the analytical determination and statistical elaboration of elemental data (alone or in combination with methodologies targeting other compounds) to verify the identity of fishery products is summarized and discussed.
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Fernández-Ibáñez, V., T. Fearn, A. Soldado, and B. de la Roza-Delgado. "Development and validation of near infrared microscopy spectral libraries of ingredients in animal feed as a first step to adopting traceability and authenticity as guarantors of food safety." Food Chemistry 121, no. 3 (August 2010): 871–77. http://dx.doi.org/10.1016/j.foodchem.2009.10.072.
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