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The primary purpose of this paper is to take an in-depth look at the question of whether liberalizing trade in agriculture can generate dynamic productivity gains comparable to those in the manufacturing sector.

In contrast to the manufacturing sector that has generated firm/plant-level trade data, there is a lack of farm-level trade data that are needed for empirical measurement of dynamic productivity gains. Therefore, the authors use thought experiments to analyze the sequence of events that would occur when trade is liberalized for agriculture; delineate the expected behaviors of the actors involved in the trade and draw inferences about whether there would be dynamic productivity gains from agricultural trade.

The central finding is that there would be little dynamic gain from agricultural trade at the farm level due to the limited role of producers in shaping their international competitiveness. Yet, agricultural trade may generate dynamic gains if states or input supply corporations respond to the freer trade environment by making more investments for research and development (R&D). Further, when intraindustry prevails, there can be productivity gains at the industry level due to the transfer of resources from less to more efficient farm producers.

The findings of the paper are expected to present insights into value for researchers working in the area of agricultural trade; for agricultural trade policymakers in developing countries and for trade negotiators engaged in reforming or designing World Trade Organization (WTO)’s trade rules for agriculture.

Three events of significance to this country took place in 1899 – the British Food Journal was launched, Australia retained the Ashes, and the Boer War hostilities commenced. If challenged on the order of their importance, cricketers and Empire‐builders may be excused their preference. However, looking at it purely from the standpoint of pro bono publico, the dispassionate observer must surely opt for the birth of a certain publication as being ultimately the most beneficial of the three.

Circular supply chain management (CSCM) is considered a promising solution to attain sustainability in the current industrial system. Despite the exigency of this approach, its application in the food industry is a challenge because of the nature of the industry and CSCM being a novel approach. The purpose of this study is to develop an industry-based systematic analysis of CSCM by examining the challenges for its application, exploring the effects of recognised challenges on various food supply chain (FSC) stages and investigating the business processes as drivers.

Stakeholder theory guided the need to consider stakeholders’ views in this research and key stakeholders directly from the food circular supply chain were identified and interviewed (n = 36) following qualitative methods.

Overall, the study reveals that knowledge, perception towards environmental initiatives and economic viability are the major barriers to circular supply chain transition in the UK FSC.

This research provides a holistic perspective analysing the loopholes in different stages of the supply chain and investigating the way a particular circular supply chain stage is affected by recognised challenges through stakeholder theory, which will be a contribution to designing management-level strategies. Reconceptualising this practice would be beneficial in bringing three-tier (economic, environmental and social) benefits and will be supportive to engage stakeholders in the sustainability agenda.

The purpose of this paper is to investigate the relationships between supply chain quality management (SCQM) and firm performance (including quality safety performance and sales performance) leveraging social co-regulation as a moderator.

Using survey data collected from 203 food manufacturers in China, a series of hierarchical linear modeling analyses were conducted to test hypotheses on the relationships between SCQM and firm performance.

The findings are threefold. First, all three dimensions of food SCQM practices, i.e., supplier quality management, internal quality management, and customer quality management, have significant positive effects on an enterprise's quality safety performance and sales performance. Second, SCQM practices can also increase sales performance indirectly through quality safety performance as a mediator. Third, while social co-regulation has no significant effect on the relationship between supplier quality management and quality safety performance, it has a significant moderating effect on the relationship between internal quality management and quality safety performance, customer quality management and quality safety performance.

This study not only integrates SCQM with social co-regulation but also explores the regulating effect of social co-regulation through empirical analysis, thereby providing a theoretical base for future research. However, this research is confined to China and so the results are not necessarily generalizable to other countries.

The findings inform managers of the importance in enhancing awareness of food quality and safety as well as in improving their sensitivity to salient quality demands of external stakeholders in order to achieve better SCQM practices. The findings can also inform policymakers of the significance in designing a systematic multi-agent cooperation mechanism for food SCQM as well as to build an effective information sharing mechanism for social co-regulation of food safety.

This study contributes to knowledge by empirically examining the relationships of SCQM practices with firm performance. It also expands the scope of SCQM research by incorporating social co-regulation in the study framework.

This study is to propose a procedure to support decisions on which enablers should be employed to minimize the impact of barriers to implementing mass customization strategies in food companies.

Through interpretive structural modeling, the authors analyzed the relationships between barriers. Then, with an approach similar to the quality function deployment technique, commonly used in general product and process development, the authors clarified the relationships between barriers and enablers.

The results revealed 19 barriers and 17 enablers for implementing food mass customization. The analysis indicates that most of the barriers (16) present strong associations with each other. The barrier “products with non-customizable features” depends on the whole chain of associations and causes a minor impact on the other barriers. In turn, the barrier “ingredient incompatibility” causes impact over the whole chain, and its dependence on other barriers is very low.

The results were tested in a single Brazilian company in the food sector.

The findings can allow food manufacturing companies to focus their efforts on the improvement of enabling technologies, such as smart packaging, Internet of Things and additive manufacture.

This study would help food companies to improve their business and provide better products to society.

There are few recommendations in the literature to how to implement mass customization strategy in companies from the food sector. This study fills in this gap presenting a procedure to guide managerial staff to develop this promising approach for food companies.

Earliest localism was sited on a tree or hill or ford, crossroads or whenceways, where people assembled to talk, (Sax. witan), or trade, (Sax. staple), in eggs, fowl, fish or faggots. From such primitive beginnings many a great city has grown. Settlements and society brought changes; appointed headmen and officials, a cloak of legality, uplifted hands holding “men to witness”. Institutions tend to decay and many of these early forms passed away, but not the principle vital to the system. The parish an ecclesiastical institution, had no place until Saxons, originally heathens, became Christians and time came when Church, cottage and inn filled the lives of men, a state of localism in affairs which endured for centuries. The feudal system decayed and the vestry became the seat of local government. The novels of Thomas Hardy—and English literature boasts of no finer descriptions of life as it once was—depict this authority and the awe in which his smocked countrymen stood of “the vicar in his vestry”. The plague freed serfs and bondsmen, but events, such as the Poor Law of 1601, if anything, revived the parish as the organ of local government, but gradually secular and ecclesiastical aspects were divided and the great population explosion of the eighteenth century created necessity for subdivision of areas, which continued to serve the principle of localism however. The ballot box completed the eclipse of Church; it changed concepts of localism but not its importance in government.

The purpose of this paper is to analyze the innovation performance of food companies from Brazil with regards to four innovation capabilities.

A research study was carried out on a sample of 120 Brazilian food companies. A conceptual framework of innovation capability was adopted to estimate the relationship between development capability, operations capability, management capability, transaction capability and the innovation performance of food companies. The empirical test was made with partial least squares analysis.

Results revealed that development capability and transaction capability have a substantive impact on the innovative performance of firms, while the findings indicated neither operations capability nor management capability was significantly related to the innovation performance of firms.

If innovations are considered one of the major sources of profitability for the firm, the findings of this study indicate ways to improve food companies in this issue. According to the results, efforts directed to technology development capability and transaction capability can significantly impact for the innovation performance.

Considering the overall manufacturing industry from Brazil, the food industry represents the biggest in economic and social impact for the nation. This quantitative empirical study fills an important gap in research by discussing innovation in an industry with a strategic role in the development of the country and to attend the global demand by food.

Some months ago a national organisation established to keep a watchful eye on the Nation's diet expressed concern over the eating trends of people in what to them appeared to be developing inbalances of necessary nutrient factors and the inadeuacy not so much of calories and energy values but in the nature and quality of main food factors. It was recommended that the national diet should be improved, but the authorities pointed to the National Food Survey results to show that the diet was not deficient; that the average daily intake of protein, vitamins, minerals and overall energy requirements were satisfied; all of which is true for the not‐too‐generous levels set. Even the pensioner households included in the Survey sample appear well‐fed. What causes concern is the year‐by‐year decrease in staple foods consumed—milk, red meat, bread, fresh vegetables—and the heavy reliance on refined, processed foods. In its annual reports on NFS reviews, the BFJ has almost monotonously referred to this downward trend. Individual NFS Reports do not reveal any serious deficiencies, as yet, but in the trend over the years—and herein lies the real value of the Survey and its data—few if any of the changes have been for the better; movements in food groups have tended to be downwards. If these trends continue, the time must surely come when there will be real deficiencies; that substitution within a food group cannot make good essential foods severely rationed by high prices.

Almost every country around the world has been focusing on food safety in intense and multifaceted ways. The use of Hazard Analysis Critical Control Points (HACCP) is widely accepted as a food safety management system. This paper investigates the success factors of HACCP practices with reference to the domains of food production, processing and delivery. A literature review of food safety and management articles was conducted. Using the keywords search, the online Emerald Database was used and a total of 102 journal articles were identified between 1994 and 2007. The study examined a list of 20 success factors. Results show that “food regulations”, “role of the industry”, “government policies and interventions”, “training on food safety and hygiene”, and “food contamination and/or poisoning” share the spotlight as being the most critical factors for HACCP practices in organisations. Future research could investigate a holistic paradigm that incorporates the success factors and aligns HACCP measures for attaining safety performance goals.

Government appointed and sponsored committees of every description—select, ad hoc, advisory, inquiry—such a prominent feature of the public scene since the last War, are understandable, even acceptable, reflect the urgency of the times in which we live. In the gathering gloom of more recent twilight years, they have flourished inordinately, especially in the socio‐political field, where most of their researches have been conducted. Usually embellished with the name of the figure‐head chairman, almost always expensively financed, they have one thing in common—an enormous output of words, telling us much of what we already know. So much of it seems dull, meaningless jargon, reflecting attitudes rather than sound, general principles.