Search results

1 – 10 of 19
Open Access
Article
Publication date: 31 December 2020

Marlisa Ayu Trisia, Hironobu Takeshita, Mayumi Kikuta and Hiroshi Ehara

Sago starch (Metroxylon sagu Rottb.) is one of the starches imported into Japan. Recently, sago starch has been promoted as a healthy type of starch because it is gluten-free and…

Abstract

Sago starch (Metroxylon sagu Rottb.) is one of the starches imported into Japan. Recently, sago starch has been promoted as a healthy type of starch because it is gluten-free and non-allergenic. This study aims to identify the factors affecting sago starch import demand during the period 1978–2017 in Japan by using a double logarithmic linear function. The study revealed that the price of sago starch, GDP, aging population rate and tariff-rate quota policy are significant factors influencing sago starch importation in Japan.

Details

Journal of International Logistics and Trade, vol. 18 no. 4
Type: Research Article
ISSN: 1738-2122

Keywords

Open Access
Article
Publication date: 3 February 2023

Anna Kristina Edenbrandt and Carl-Johan Lagerkvist

The purpose of this study is to explore how consumers apply clean-eating criteria to a range of food characteristics, and the extent to which individuals are consistent in how…

Abstract

Purpose

The purpose of this study is to explore how consumers apply clean-eating criteria to a range of food characteristics, and the extent to which individuals are consistent in how they apply clean-eating criteria across products. Further, this study investigates how the clean-eating approach relates to underlying food choice motives.

Design/methodology/approach

Data were collected in a consumer survey (n = 666) in Sweden, where participants were prompted about the importance of a set of intrinsic food attributes of the “free-from” and “added” types, for three different food product types (bread, processed meat, ready meals). Data were analyzed using latent class cluster analysis, to explore segments of consumers that place similar importance to the food characteristics and hold similar food choice motives.

Findings

Clean eating can be described by two distinctly different attainment strategies: avoiding undesirable characteristics or by simultaneously approaching desirable characteristics. Notably, individuals who apply clean-eating criteria in their food choices strive for healthy, natural and environmentally friendly food, but the clean-by-approach strategy implies a stronger focus on personal health in the form of weight control.

Originality/value

While claims and labels on food packages concerning clean eating are implemented by food manufacturers, it remains unregulated. This study provides information for future regulations on how consumers apply clean-eating criteria, and their motives thereof. Further, the results provide insights food manufacturers regarding motives for clean eating in different consumer segments.

Details

British Food Journal, vol. 125 no. 13
Type: Research Article
ISSN: 0007-070X

Keywords

Open Access
Article
Publication date: 9 February 2023

Amer Badran, Sean Tanner and Dave Alton

This paper aims to explore how entrepreneurs use social media (SM) to develop their organisational identity within business networks.

1287

Abstract

Purpose

This paper aims to explore how entrepreneurs use social media (SM) to develop their organisational identity within business networks.

Design/methodology/approach

A single embedded case study was used comprising a case firm entrepreneur and eight connected network actors within an artisan food context in Ireland. Data was collected using an in-depth interview complemented with content analysis of networked firms’ Facebook posts (N = 1,652) over a three-year period.

Findings

This paper identifies four common network processes through which entrepreneurs can leverage SM to develop their organisational identity within networks. The processes are network relating, collaborating within networks, interacting with trends and connecting with community.

Research limitations/implications

Findings are limited to the Irish artisan food sector and explore identity development through a single SM platform. The applicability and variation of use of the processes across industries would serve to further refine the processes identified.

Practical implications

Practically, the four processes through which identity within a network can be developed using SM can help entrepreneurs to access and position themselves within business networks, gain access to resources and overcome the classic limitations of newness and smallness.

Originality/value

This paper provides a conceptual framework illustrating the processes involved in developing entrepreneurial organisational identity within business networks using SM. This paper adds to a growing literature that places interaction at the heart of identity development and responds to calls to further understanding of the process of identity development for entrepreneurial ventures.

Details

Journal of Business & Industrial Marketing, vol. 38 no. 8
Type: Research Article
ISSN: 0885-8624

Keywords

Open Access
Article
Publication date: 16 July 2020

Cristina Chinea, Ernesto Suárez and Bernardo Hernández

The purpose of this study is to conceptually and empirically verify the meaning of the food construct, while adapting and validating the Meaning of Food in Life Questionnaire…

3178

Abstract

Purpose

The purpose of this study is to conceptually and empirically verify the meaning of the food construct, while adapting and validating the Meaning of Food in Life Questionnaire proposed by Arbit et al. (2017) into Spanish and comparing groups with specific and non-specific eating patterns in relation to the meaning of food.

Design/methodology/approach

Confirmatory factor analysis and multivariate analysis involving groups with specific and non-specific eating patterns.

Findings

Results show that the adapted version of the scale retained the five food meaning factors, although four items from the original version had to be removed. Multivariate analyses of variance show that there are significant differences in the moral and sacred factors of food meaning when comparing people with specific and non-specific eating patterns. Significant differences in the moral, sacred and social factors were found when comparing between people with a specific diet, vegans/vegetarians and people who do not consume gluten/lactose or are on a diet.

Research limitations/implications

Differences in the meanings attributed to food can be observed among the different ways people eat. This could have implications on ethics, sustainability and well-being by considering the characteristics of the five factors of food meaning.

Originality/value

This study suggests that food meaning is a complex and rational process, where eating patterns play a key role in the attribution of meaning.

Details

British Food Journal, vol. 122 no. 11
Type: Research Article
ISSN: 0007-070X

Keywords

Open Access
Article
Publication date: 6 March 2024

Erik Johansson, Erik Rådman, Hendry Raharjo and Petra Bosch-Sijtsema

This paper aims to identify and prioritize the needs of coworking members. The authors focus on maintaining the existing members rather than attracting new ones.

Abstract

Purpose

This paper aims to identify and prioritize the needs of coworking members. The authors focus on maintaining the existing members rather than attracting new ones.

Design/methodology/approach

The authors use two phases and multiple methods. The first phase focuses on a qualitative approach using observations and interviews to uncover and formulate the members’ needs. The second phase focuses on prioritizing the needs using a quantitative approach.

Findings

The authors discovered 19 member needs from the coworking spaces. Based on an online survey, the authors classified those needs into three main Kano model’s categories.

Originality/value

The resulting member needs and their strategic priorities provide a useful basis for coworking providers to direct their improvement efforts towards achieving greater member satisfaction.

Details

Journal of Corporate Real Estate , vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 1463-001X

Keywords

Open Access
Article
Publication date: 26 January 2024

Eugenia Czernyszewicz and Małgorzata Zdzisława Wiśniewska

The authors aimed to identify the opinions of young adult consumers regarding food processing companies’ (FPCs) credibility in terms of food safety (FS).

Abstract

Purpose

The authors aimed to identify the opinions of young adult consumers regarding food processing companies’ (FPCs) credibility in terms of food safety (FS).

Design/methodology/approach

The authors surveyed Generation Z (GenZ) consumers. The authors assessed the reliability of the research questionnaire using Cronbach’s alpha statistics. The authors used descriptive statistics and one-way ANOVA analysis of variance in the data analysis to determine intergroup variability. The authors performed statistical analyses using IBM SPSS Statistics. 27.

Findings

The most valued determinants for consumers were competence and skills, and the most valued family members’ opinions on FS, followed by experts’ opinions. FS concerns are more associated with FPCs than with farmers. The ethics of conduct and moral responsibility play an important role in assessing the FPCs’ credibility.

Research limitations/implications

The questionnaire did not focus on specific food industries, such as fruit and vegetables, fish, meat, dairy, etc. In the future, a similar survey on producers’ credibility should consider the issue of FS risks associated with the specifics of a particular industry.

Originality/value

The authors proposed a set of factors that may determine young adult consumers’ perception of the FPCs’ credibility, which they may use for research within other consumer groups.

Details

Central European Management Journal, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 2658-0845

Keywords

Open Access
Article
Publication date: 2 May 2023

Jiwan S. Sidhu, Tasleem Zafar, Abdulwahab Almusallam, Muslim Ali and Amani Al-Othman

The major objective of this research work was to evaluate various physico-chemical characteristics, such as, chemical composition, antioxidant capacity, objective color and…

Abstract

Purpose

The major objective of this research work was to evaluate various physico-chemical characteristics, such as, chemical composition, antioxidant capacity, objective color and texture profile analysis (TPA) of the wheat flour/chickpea flour (CF) blends, so that nutritious baked products could be consumed by the type-2 diabetic persons.

Design/methodology/approach

Wholegrain wheat flour (WGF) and white wheat flour (WWF) were substituted with CF at 0 to 40% levels. These wheat flour/CF blends were analyzed for proximate composition, the prepared dough and baked breads were tested for objective color, antioxidant capacity as trolox equivalent antioxidant capacity (TEAC), malondialdehyde (MDA) and total phenolic content (TPC) and TPA.

Findings

WGF had the highest TEAC (117.42 mM/100g) value, followed by WWF (73.98 mM/100g) and CF (60.67 mM/100g). TEAC, MDA and TPC values varied significantly among all the three flour samples.

Research limitations/implications

Inclusion of whole chickpea (without dehulling) flour in such type of blends would be another interesting investigation during the future research studies.

Practical implications

These research findings have a great potential for the production of these baked products for human consumption on an industrial scale.

Social implications

Production of breads using wheat flour and CF blends would benefits the consumers.

Originality/value

Production of Arabic and pan breads using wheat flour and CF blends would, therefore, combine the benefits of both the needed proteins of plant origin and the health-promoting bioactive compounds, in a most sustainable way for the consumers.

Details

Arab Gulf Journal of Scientific Research, vol. 42 no. 2
Type: Research Article
ISSN: 1985-9899

Keywords

Open Access
Article
Publication date: 28 February 2023

Elena Barbierato, Danio Berti, Silvia Ranfagni, Luis Hernández-Álvarez and Iacopo Bernetti

The main purpose of this study is to analyze how consumers’ visual attention to wine label design correlates with their preferences. Accordingly, this study uses quantitative…

2851

Abstract

Purpose

The main purpose of this study is to analyze how consumers’ visual attention to wine label design correlates with their preferences. Accordingly, this study uses quantitative eye-tracking metrics to understand which design proposal has greater visual salience. A more specific objective was to assess which design proposal was preferred to be marketed.

Design/methodology/approach

The experiment involved evaluating of three different labeling proposals of an Italian winery. Infrared eye-tracking was used to measure implicit eye movements on the three bottles displayed, simultaneously, on a computer screen. A generalized linear model was used to test how consumers' visual attention to wine label design correlated with their preferences.

Findings

The design proposals were evaluated significantly differently, with one set being preferred. In general, a strong positive relationship was found between pausing to peruse a specific design proposal and making an explicit choice of the same bottle.

Research limitations/implications

The main limitation of the experiment concerns the sample interviewed. As the sample is homogeneous, the results may not be generalizable to other segments. Furthermore, the addition of electroencephalographic devices that monitor brain activity could provide crucial information for understanding consumer behavior during the purchase decision-making process.

Practical implications

Eye-tracking methods could be useful for designers and wine producers during the evaluation process of design projects.

Originality/value

The use of eye-tracking for evaluating design proposals before placing a product on the market is relatively novel. This method provides objective, quantitative and predictive information on consumer preferences contributing guidelines to designers and marketers during the product conception phase.

Details

International Journal of Wine Business Research, vol. 35 no. 3
Type: Research Article
ISSN: 1751-1062

Keywords

Open Access
Article
Publication date: 4 August 2022

Aleksandra Hauke-Lopes, Milena Ratajczak-Mrozek and Marcin Wieczerzycki

The purpose of this paper is to investigate how digital transformation changes highly traditional business processes and how it impacts value co-creation and co-destruction. More…

2969

Abstract

Purpose

The purpose of this paper is to investigate how digital transformation changes highly traditional business processes and how it impacts value co-creation and co-destruction. More specifically, the aim is to examine, using the resource interaction approach, how the friction between non-digital and digital resources affects the co-creation and co-destruction of value in a network during digital transformation. Based on this, the authors provide managerial implications on how to handle simultaneous digital and traditional business processes to co-create value during digital transformation.

Design/methodology/approach

A case study is conducted of a digital platform provider and of three traditional confectioneries. In this analysis, the authors looked at the business processes of highly traditional confectioneries that have introduced online services through a digital platform and are undergoing digital transformation.

Findings

In some industries, it is neither possible nor advisable to fully digitalise all business processes, and companies have to partially retain their traditional, analogue character to create value. The process of value co-creation during digital transformation is affected by friction between the digital and non-digital resources and is mitigated by specific lubricants (e.g. mutual reliance, smooth personal communication, willingness to help, attitude towards change). This results in the improvement of processes and capabilities in terms of digital development and traditional production. Friction may also lead to value co-destruction, for example, as the result of transformation from face-to-face to digital interactions.

Originality/value

The authors contribute to research on the digital transformation of highly traditional companies that need to introduce new, digital technologies and resources while continuing their traditional processes. The authors develop the concept of lubricants that mitigate the friction between resources and, therefore, facilitate value co-creation in a business network. Additionally, the authors provide managerial implications for how to handle simultaneous digital and traditional business processes during digital transformation.

Details

Journal of Business & Industrial Marketing, vol. 38 no. 6
Type: Research Article
ISSN: 0885-8624

Keywords

Open Access
Article
Publication date: 12 September 2016

Ian Yeoman, Una McMahon-Beattie and Carol Wheatley

Soft systems methodology (SSM) is well documented in the academic and management literature. Over the last 40 years, the methodology has come to be adapted depending on the tool…

3798

Abstract

Purpose

Soft systems methodology (SSM) is well documented in the academic and management literature. Over the last 40 years, the methodology has come to be adapted depending on the tool users’ skills and experience in order to fit the problem. The purpose of this paper is to demonstrate good teaching and learning practice from a pedagogical perspective.

Design/methodology/approach

Dr Ian Yeoman of Victoria University of Wellington provides a personal reflection of how the methodology is used in the teaching and learning of TOUR301 Tourism Policy and Planning as a policy and scenario analysis method.

Findings

The paper articulates the seven stages of SSM from problem situation unstructured, through to Rich Pictures, vision and guiding principles, policy solutions, comparisons, feasibility and implementation stages. The paper uses a series of teaching tasks to breakdown the complexity of the methodology thus guiding students and teachers in how to deploy the methodology in the classroom.

Originality/value

The value of the paper demonstrates the reflective practice of SSM in action as an exemplar of good practice. The paper clearly articulates the stages of the methodology so students and teachers can adopt this approach in classroom environments following a scaffolding learning approach. The use of teaching tasks throughout the paper helps bring clarity and order thus enabling the teacher to effectively teach the subject and the students to learn. The most significant contribution of this paper is the articulation of good teaching practice in policy and scenario analysis which articulated through four learning lessons: facilitating a learning environment; the impact of visual thinking; political theory; the importance of incremental learning; and problem-based learning and international students.

Details

Journal of Tourism Futures, vol. 2 no. 2
Type: Research Article
ISSN: 2055-5911

Keywords

1 – 10 of 19