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In every industry there are resources. Some are moving, others more fixed; some are technical, others social. People working with the resources, for example, as buyers or sellers, or users or producers, may not make much notice of them. A product sells. A facility functions. The business relationship in which we make our money has “always” been there. However, some times this picture of order is disturbed. A user having purchased a product for decades may “suddenly” say to the producer that s/he does not appreciate the product. And a producer having received an order of a product that s/he thought was well known, may find it impossible to sell it. Such disturbances may be ignored. Or they can be used as a platform for development. In this study we investigate the latter option, theoretically and through real world data. Concerning theory we draw on the industrial network approach. We see industrial actors as part of (industrial) networks. In their activities actors use and produce resources. Moreover, the actors interact − bilaterally and multilaterally. This leads to development of resources and networks. Through “thick” descriptions of two cases we illustrate and try to understand the interactive character of resource development and how actors do business on features of resources. The cases are about a certain type of resource, a product − goat milk. The main message to industrial actors is that they should pay attention to that products can be co-created. Successful co-creation of products, moreover, may require development also of business relationships and their connections (“networking”).

Within the agri-food sectors of Western countries, there is an increasing interest in alternative food, i.e., organic, local and regional food, artisanal food, short-supply chains, slow food etc. Innovation in food processing is a significant element both in alternative food and conventional food strategies. Alternatives are based on competition on qualities rather than price. A main question in this chapter is to address how alternative qualities are embedded into food products? This question is explored using a study of two alternative cases within the dairy sectors of Norway and Wales. A model of the different modes of designed qualities of food is developed and discussed to explore the complex issue of quality. We find space and technology especially relevant as dimensions of qualities. Our conclusion is that there is a need to nuance the discussion about quality and food. Firms may develop as hybrids within a conventional vs. alternative perspective, and a strong emphasis on the conventional and alternative as a dichotomy tends to give a static and restrictive perspective.

This paper compares the ways in which different livestock and agricultural products are exchanged in post-socialist Mongolia. It tries to explain why some goods are more commoditised than others. The hypothesis is that when marketing or barter exchange with professional merchants entail high opportunity costs, the chosen modus will rather be gift giving or personal barter within local networks. High opportunity costs, in turn, may arise because of the importance goods have for domestic consumption, because of the transaction costs connected with their exchange, or because of a high prestige value, which is not reflected in high market prices.

Trading soft commodities has become increasingly challenging with less liquidity in the market, making it very risky and even more costly. Ongoing geopolitical instability, climate change, complex supply chain and fluctuation in demand and supply resulted in a continued price volatility and market uncertainty. Soft commodity trading businesses are under an increasing pressure to adapt to political, economic and social changes. Therefore, this study explores the relationship between brokers and their buyers in the Algerian soft commodities market, with a particular focus on cereals (wheat) products. This study is based on the analysis of secondary data collected from various sources and anecdotal evidences from brokers of soft commodities in Algeria. The overall strategy of Algeria is to limit its reliance on imports. However, political dysfunction coupled with economic instability appears to discourage domestic and foreign investment and inhibit the development of this soft commodities sector. The brokerage firms of soft commodities (wheat, oils, milk powder, rice, coffee, etc.) are operating in a niche market within an environment of intense competition and highly demanding buyers. The striking success of the brokerage function depends on a close relationship formed between the actors (broker, seller and buyer).

WIC, the Special Supplemental Nutrition Program for Women, Infants, and Children, is a widely studied public food assistance program that aims to provide foods, nutrition education, and other services to at-risk, low-income children and pregnant, breastfeeding, and postpartum women. From a policy perspective, it is of interest to assess the efficacy of the WIC program – how much, if at all, does the program improve the nutritional outcomes of WIC families? In this paper, we address two important issues related to the WIC program that have not been extensively addressed in the past. First, although the WIC program is primarily devised with the intent of improving the nutrition of “targeted” children and mothers, it is possible that WIC may also change the consumption of foods by nontargeted individuals within the household. Second, although WIC eligibility status is predetermined, participation in the program is voluntary and therefore potentially endogenous. We make use of a treatment–response model in which the dependent variable is the requirement-adjusted calcium intake from milk consumption and the endogenous variable is WIC participation, and estimate it using Bayesian methods. Using data from the CSFII 1994–1996, we find that the correlation between the errors of our two equations is strong and positive, suggesting that families participating in WIC have an unobserved propensity for high calcium intake. The direct “structural” WIC parameters, however, do not support the idea that WIC participation leads to increased levels of calcium intake from milk.

Possible reasons for using kites to kill gazelles are comprehensively reviewed in this article. Even though they are now well inventoried and documented, desert kites are still not well understood, as exemplified by the recurrent controversies about their function and dating. According to the dominant view, kites were hunting structures used to drive and to mass kill large herds of wild ungulates, particularly gazelles. Although kites were intensively used during the Early Bronze Age, some of them could have been built and used before that. Beyond these issues, the cultural and socioeconomic aspects of the kites phenomenon are even less understood, and therefore, we focus on changing reasons for the long-lasting use of kites as hunting devices. We contend that the reasons why they were used during the period of utilization for hunting gazelles changed, in most cases, in response to socioeconomic development. It is hypothesized, for example, that, as a result of urban development, kites may have been increasingly (but not exclusively) used to kill gazelles to trade their products with urban communities and farmers, even though they had other uses as well which are also considered. The main hypothesis presented in this article enables diverse opinions about the types of uses and reasons for utilizing desert kites to be reconciled, including in particular varied reasons given in the literature about why they were used for killing gazelles.

Global recession is a serious issue to both the developed and developing economies. Reports published by the Ministry of Statistics and Programme Implementation (2019–20) have revealed that the growth of gross domestic products (GDPs) has shrunk significantly in the last few quarters. Due to such recession productions by many, manufacturing industries have reduced significantly, and a large number of people have lost their work, and scope of new job creations has also decreased. Food sector has also been affected by global recession (Agbedeyi & Adigwe, 2018). Food Processing Industry (FPI) is India's one of the most sunshine manufacturing industries and ranks fifth among the Indian industries in terms of production, consumption, and exports. The country ranks second in global ranking in terms of producing food products next to China. Despite the global recession, the FPIs helped the Indian economy to maintain the growth of the GDP and have created new job opportunities. Around 70 lakh persons are employed in both registered and unregistered food processing units in India. The value of food exported in the year 2018–19 was US $35.30 billion which was 10.69% of India's total export (i.e. US$330.67 billion) (MoFPI report, 2018–19). In this backdrop, the present chapter will try to find out the role of FPI in the Indian economy and will also highlight the prospects of this industry in the coming years.

Using an original product level database, this article analyzes the nature and dynamics of Swiss specializations during the “first globalization” (1850–1913). I study the comparative advantages, as well as the evolution of the trade structure, in order to understand economic performance differences between Switzerland and France. Despite differences in terms of market size, some common trends are identified. I also argue that Switzerland's skilled labor force, along with an intelligent choice of economic policy, allowed this country to adapt its specialization structure to global demand and enjoy rapid economic growth.

The importance of gastronomy for tourism development has been broadly recognised in academic literature and practice, as it represents an essential element of tourism services and has a significant impact on customer satisfaction. Gastronomy in the Western Balkans has attracted increasing attention from tourism and hospitality researchers since the fall of Yugoslavia in the 1990s. As a relatively new topic in academic literature, it requires frequent and critical monitoring that can shed light on current research and practice and make needed adjustments in terms of future development. However, to date, there have been few systematic reviews of this body of work. As such, this study aims to fill this void by conducting a qualitative analysis of the development of gastronomy in the Republic of Slovenia. Particular attention has been devoted to the presentation of gastronomic heritage, tourism and policies implemented by Slovenian authorities in order to strategically develop the national gastronomic identity. Based on a literature review and interviews with experts from academia and practice, the findings reveal that for the successful development of gastronomy, a strategic approach to gastronomy and tourism development is needed. The development of gastronomy is also vital for the improvement of tourism and gastronomic services at the regional, local and entrepreneurial levels. The results of this study will be of interest to policymakers, researchers and practitioners. This research has also raised many questions requiring further investigation. It is suggested that future longitudinal studies include interviews with different groups of stakeholders and empirically investigate the different perspectives of gastronomy development.