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The purpose of this study is to explain the interrelationships between the elements of strategic thinking, technological change and strategic risks. The main objective of this research is to identify the hierarchy for the elements of thinking, technological change and strategic risk and also to identify the driving powers of these elements.

The methodology used in this study is modified total interpretive structural modelling and MICMAC analysis which gives the interrelationships and also the driving powers of the elements by analysing the relationships between the elements from the existing literature. This method helps us in answering/understanding the “what”, “how” and “why” of the research. Modified total Interpretive structural modeling is considered in this study, which helps in doing both the paired comparisons and transitivity checks simultaneously. A digraph is constructed at the end of the analysis, which shows the links between the elements, and a driver dependence matrix is constructed, which shows the driving powers.

This study gives an understanding of the role of the elements, the relationships between them and the hierarchy of addressing these elements, and also the driving and dependence power. Findings of this research give us an understanding of how strategic thinking/technological change/strategic drives the performance of the firm.

This study is conducted with the help of existing literature; this can be further extended by considering the expert opinion.

The model explains the direct and transitive links of the elements and the strength of the relation between them, which helps the researchers and the practitioners to understand the driving power and importance of these constructs. It also helps us to understand the role of these elements and, if implemented in an organisation, which elements need to be prioritised for enhancing the performance of the firm.

Research done in the past has individually analysed the elements effecting strategic thinking; this study identifies the relationships between the elements of all three constructs and helps in understanding the levels of hierarchy.

The purpose of this paper is to develop an understanding of the primary concerns of a customer when they use mobile banking services and identify factors that can be used for making better mobile customer relationship management (mobile CRM) services in banking.

The paper empirically explores the underlying factors by the application of exploratory factor analysis. The study sample consists of 272 respondents, with a usable response rate of 68 per cent.

The empirical findings reveal that perceived utility value is regarded as the most important factor for mobile CRM services. The other factors which emerged were ease of use, context, compatibility, cost, risk, and personal innovativeness. In addition, negative attitude towards technology also emerged as a factor, which needs further investigation.

The study had a few limitations, such as selection of the sample from a limited number of places, which may induct some bias due a particular geographical and economic advantage of the place.

Based on the findings, banks should focus on increasing the value perceptions of the customers by considering easy design of the services, service context and compatibility of the services offered. The service cost reduction and risk mitigation strategies also need attention.

The findings provided insight into the factors that contribute to the acceptance of mobile CRM practices in banking from the consumers' perspective. This study demonstrated that in the case of mobile CRM the factors related to the service aspect dominate over the technical aspect.

Organisational Development, Organisational Behaviour, Leadership Change.

Master of Business Administration, postgraduate studies, middle or senior managers on open programmes.

The case focuses on the dilemma that Douglas Lines, Nedbank’s Divisional Executive for Strategic Business Unit, South Africa, faced when a new sense of urgency was required to cultivate a culture of collaboration in Nedbank to overcome their silo-mentality.

Examine the current and recommend the preferred culture of Nedbank to enable collaboration; critically analyse and evaluate the suitability of the current structure recommend restructuring; insight into how contextual leadership contributes to collaboration in organisations; present judgement of strategies in initiating and enhancing collaboration to overcome silo-mentality.

A DVD is available with link and password. Teaching Plan and slides are available. The four learning outcomes are posed as questions for groups to discuss and model answers are provided as well as linking them to relevant literature.

CSS 7: Management Science.

This study aims to evaluate the use of vacuum impregnation (VI) for developing vitamin E fortified fresh‐cut apples (Fuji).

A 20 per cent high fructose corn syrup (HFCS) or edible coating materials of 1 per cent hydroxypropyl methylcellulose (HPMC) and 1 per cent calcium caseinate (CC) were used to make VI solutions, and 0.4 per cent α‐tocopherol acetate, 7.5 per cent gluconal cal^{\tf="Pi3" \char"31} (GC) and 0.04 per cent zinc lactate (ZL) were incorporated into the VI solutions. Vitamin E content, color, and selected physicochemical properties of fortified fresh‐cut apples were analyzed.

Results showed that VI treatment with 20 per cent HFCS solution containing 0.4 per cent α‐tocopherol acetate increased vitamin E content up to 21.8 mg in 100 g of fresh‐cut apples, while 12.0 mg and 20.2 mg vitamin E were achieved when using 1 per cent HPMC or 1 per cent CC as VI solutions, respectively. Calcium and zinc content were also increased to 146.6 mg and 1.7 mg in 100 g of apples, respectively, when adding 7.5 per cent GC and 0.04 per cent ZL along with the vitamin E into the VI solutions. Use of HFCS, HPMC and CC as VI solutions resulted in different effects on the physiochemical properties of fresh‐cut apples. While HFCS is promising for vitamin E fortification and retention of natural apple color, HPMC and CC can be used to achieve similar vitamin E fortification with the least impact on the soluble solids and moisture contents of apples.

The study demonstrates that there is great potential for developing high quality, vitamin E and minerals fortified fresh‐cut apples using vacuum impregnation technology, thus further enhancing the health benefit of the apples.

A major challenge facing the fresh‐cut industry is maintaining and preserving the quality of minimally processed or fresh‐cut produce. A low temperature regime, although insufficient, has been the main method of overcoming this challenge so far. Thus, methods preserving the quality and extending the shell life of minimally processed or fresh‐cut produce are needed. This paper seeks to propose that honey could be used to preserve the fresh‐like quality of minimally processed pomegranate arils and extend their shelf life.

Manually extracted pomegranate arils were treated with water as control, 10 or 20 per cent diluted honey solution each for five minutes, then held at 4°C for ten days. Changes in organoleptic and visual quality, softening, soluble solids content, pH, absorbance at 446 and 510nm, and total aerobic count were recorded during the ten‐day storage period.

The study found that honey solution dip treatments extended the fresh‐like quality of minimally processed arils by delaying quality loss, microbial development, and pigment changes.

The paper shows that honey dip treatment may be used, depending on commodity, to preserve quality and extend the shelf life of minimally processed or fresh‐cut produce in the food‐processing industry.

The study pays particular attention to minimally processed pomegranate arils, by adapting a potentially safe organic method, the use of honey dips.

Inclusion of bioactive compounds in food products is promising for developing novel functional food products. The feasibility of incorporating flavonoids and low-calorie sugar substitutes in fresh-cut apple through osmotic dehydration (OD) was investigated.

The impregnation of quercetin and fisetin in apple cubes was tested. The effects of different osmotic agents, sucrose and sorbitol:mannose, on the water loss (WL) and sugar gain of the samples were studied at 25 and 40 °C for eight hours.

Temperature was a significant factor in the mass transfer kinetics, that is to say, higher temperatures resulting in higher rates. The molecular weight of the solutes in the osmotic solution also affected the OD kinetics and flavonoids uptake, as well as the physico-chemical quality.

Overall, the results indicate that OD using alternative low-calorie and health-promoting solutes can be an effective treatment to simultaneously enrich fresh-cut apples with senolytic flavonoids, therefore presenting a great potential for a novel functional food product.

This paper is intended to be the first in a series addressing food safety in the fresh produce chain, with particular emphasis on the contributing factors that lead to farm‐based safety breakdowns.

A desktop study of recent outbreaks and recalls that have occurred in the USA and EU was undertaken with a view to determining the produce items implicated and factors causing the emergence of outbreaks. The question “A call for HACCP on farms?” is explored.

Minimally processed fresh‐cut produce represents a particular challenge to food safety. The research has highlighted the need to mitigate risk at all stages but with specific emphasis at the pre‐farm gate stage. A more comprehensive and integrated approach to risk management is arguably needed. A call for HACCP on the farm or farm food safety management system may be warranted in future if fresh produce outbreaks continue to rise. However, further research is needed to establish the guidelines of HACCP adoption at the farm level. At present, the rigorous adoption of GAP as a pre‐requisite and the practice of HACCP‐based plans is a good indicator of the importance of pre‐harvest safety.

This paper is of government (policy), industrial (application) and academic concerns value.

Imports of cut roses increased after Norway implemented a preferential tariff scheme for the least developed countries in 2002. When the scheme was extended to more countries in 2008 – among them Kenya – imports exploded. This article studies the subsequent changes in supply channels, import costs and the way Norwegian firms imported.

Qualitative data, obtained through interviews among five rose importers, are combined with quantitative data for all importing firms and transactions in Norway for the years 2003–2014. These data are analysed in light of recent economic theories on international trade.

When Kenya was included in the scheme, imports from Europe and domestic production in Norway decreased substantially. Imports from some African countries with low income levels also declined. Importing under GSP involves high fixed import costs due to stringent procedures. Each firm's imports increased gradually, and over time learning may have facilitated importing. Direct trade with African producers and control over the logistics chain seem to have become more important.

The analysis builds mainly on data for Norwegian importers, not for African exporters.

Simplifying the GSP procedures could increase Norwegian imports from developing countries and induce establishment of new trade relationships, perhaps also for other products than roses.

Using a mixture of original qualitative data as well as unique, detailed and comprehensive quantitative data, the article provides new insights into how preferential tariff reductions for developing countries’ exports to a developed country affect trade and buyer–supplier relationships.

This review discusses the concept of edible nanocoatings (ENCs), the biomaterials used in the coating matrices, techniques of coating development, applications, challenges and safety regulations associated with nanotechnology in food products. These ENCs are capable of imparting increased shelf life, improved appearance, better physiological qualities and bioactive potentials such as antimicrobial and antioxidant properties. ENCs can be developed using the layer-by-layer method which forms multiple alternative layers adhered together primarily by electrostatic interactions.

Various keywords such as edible coatings (ECs), safety aspects and nanocoatings were used to search the literature from Google Scholar, Research Gate, ScienceDirect, Springer Link, Taylor and Francis and PubMed. After searching enough literature, 113 articles and research papers were examined, which provides the updated overview of different aspects of edible nano-coatings.

Consumers today are very much aware of the food quality and its safety. They demand food products with longer shelf life, which are minimally processed with natural or no preservatives. ECs based on biopolymers is an alternative technique, which is biodegradable and can be consumed as such without posing any safety risks. The emergence of nanotechnology in food processing has provided new insights to develop ECs at the nanoscale with improved mechanical and barrier properties

ECs are beneficial to consumers and to the environment. ECs have generated significant attention over years as an alternative to fossil-based plastics, considering their renewable and biodegradable features

The purpose of this paper is to evaluate the shelf-life of minimally processed pineapple when subjected to the use of different edible coatings.

The pineapples were peeled and cut into cubes. The gums were prepared by dissolving them in distilled water and then heated to total dissolution. After calcium chloride, citric acid and ascorbic acid and glycerol were added in the solutions. The pieces of pineapple were completely submerged in the respective solutions and then drained. Four treatments were obtained, namely: T1 – control treatment (pineapple without coating); T2 – pectin; T3 – tara; T4 – xanthan. The cubes were stored in PET by 12 days at 4±1°C. Analyzes were carried out of mass loss, pH, titratable acidity, soluble solids, microbiological and sensory analysis.

It was possible to observe that the use of evaluated coatings was efficient to maintain the conservation of minimally processed pineapple in all analyzes, when compared with the control sample. The treatment with tara gum showed the best results to those obtained by the other studied gums.

The study may help small-scale establishments to increase the shelf-life of minimally processed pineapple.

Tara gum reduced the mass loss, delayed the microbial growth and maintained the sensorial quality of minimally processed pineapples for a longer time.