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1 – 4 of 4Željka Mesic, Adrienn Molnár and Marija Cerjak
The objectives of this paper were twofold: to explore if there are differences in the perceptions about supply chain performance (SCP) and relationship quality (RQ) among…
Abstract
Purpose
The objectives of this paper were twofold: to explore if there are differences in the perceptions about supply chain performance (SCP) and relationship quality (RQ) among traditional food supply chain members, and to examine the influence of individual relationship variables and aggregated relationship quality on SCP in the traditional food sector.
Design/methodology/approach
The survey was conducted in a triadic context with 189 supply chain members (62 suppliers, 65 focal companies and 62 customers) of 65 traditional food supply chains (cheese, olive oil, meat products, brandies and liqueurs, wine and honey) in Croatia. The influence of individual relationship variables and aggregated RQ on perceived SCP was tested using regression analysis.
Findings
It was found that there were no significant differences in the perception of overall SCP and RQ among supply chain members. It was identified that aggregated RQ and all individual relationship variables (trust, commitment, economic satisfaction, non-coercive and coercive power, reputation and conflict) have a significant influence on perceived SCP of the traditional food supply chains.
Practical implication
This study provides a systematic approach to investigate the SCP and supply chain RQ in the traditional food sector. The findings suggest that managers should not neglect any aspect of supply chain relationship to keep high SCP and to be competitive on the market.
Originality/value
This multiple supply chain study makes an original empirical contribution to the supply chain and network management literature by using a triadic approach to investigate RQ and SCP. The influence of individual RQ constructs and aggregated RQ on traditional food SCP examined in this study has not been explored thus far. This study also makes an original empirical contribution by investigating RQ and SCP in the traditional food sector, which has received little attention recently.
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Ruzica Brečić, Željka Mesić and Marija Cerjak
The purpose of this paper is to examine intrinsic and extrinsic food quality characteristics and the relative importance placed on these characteristics by different consumer…
Abstract
Purpose
The purpose of this paper is to examine intrinsic and extrinsic food quality characteristics and the relative importance placed on these characteristics by different consumer segments. Moreover, relationship between segments of consumers and consumption frequency of differentiated food products (traditional, functional and organic) was analysed.
Design/methodology/approach
A three-stage stratified random sampling approach was employed and data were collected via 500 face-to-face interviews conducted in respondents’ homes. A version of the Food Choice Questionnaire was used to examine the motives of consumers’ underlying food choices. The collected data were analysed by factor analysis followed by cluster analysis.
Findings
Four factors were identified: health and sensory characteristics, price and availability, body weight and digestion, and convenience. Resulting clusters were named as: healthy and tasty food lovers, convenient, concerned, and indifferent consumers. Differences were identified between the segments according to consumers’ frequency of consumption of the different types of food products.
Practical implications
The findings have impact implications for food producers and distributors in developing communication strategies for consumer segments with different attitudes and motives. The findings of this study not only contribute to the organic, traditional, and food with health claim literature, but also help industry, government, and consumer associations fully understand consumer perceptions of intrinsic and extrinsic foods characteristics and enhance consumers’ responses to the different types of food products.
Originality/value
The study represents one of the first assessments of the importance of food quality characteristics, segmentation, and consumption frequency of traditional, organic, and functional food products in Central and Eastern Europe.
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Željka Mesić and Josip Juračak
Over the past decade, there has been a significant increase in interest about fraud in food supply chain. Victims of food fraud and counterfeiting can be different actors in the…
Abstract
Over the past decade, there has been a significant increase in interest about fraud in food supply chain. Victims of food fraud and counterfeiting can be different actors in the supply chain: distributors, retailers and, most importantly, customers. Victims of food fraud face not only economic losses, but also health and safety risks when handling or consuming fraudulent products. The aim of this paper is to present the situation regarding counterfeiting and fraud in the food supply chain from a theoretical and practical point of view. The attitudes and opinions of consumers, experts in the field and retailers on the occurrence of food fraud and counterfeiting were explored. The results of an online survey of 326 consumers in Croatia showed that their awareness of food fraud is low. Most of them are only partially familiar with food fraud or do not know anything about this issue. The respondents are most familiar with mislabelling of organic products, meat packaging date fraud, and misuse of geographical indications (PDO/PGI). Consumers have low trust in all organisations that should protect them from food fraud (e.g. Croatian national institutions and authorities). A survey with eight food experts (olive oil, wine, milk and dairy products, honey, strong alcoholic beverages) found that they very rarely encounter food fraud in their work, usually two or more times a year. Retailers are aware of the existence of food fraud, but still do not take measures beyond the usual level in their quality assurance systems. To raise awareness of food fraud, education of all stakeholders by relevant institutions is needed.
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