Search results

1 – 10 of over 1000
Article
Publication date: 20 December 2018

Khawaja Muhammad Imran Bashir, Jin-Soo Kim, Md Mohibbullah, Jae Hak Sohn and Jae-Suk Choi

This study aims to investigate the current and future status of overseas halal food marketing and develops strategies for improving the competitiveness of Korean seafood companies…

1828

Abstract

Purpose

This study aims to investigate the current and future status of overseas halal food marketing and develops strategies for improving the competitiveness of Korean seafood companies in the global halal food market.

Design/methodology/approach

The research uses a case study approach and a semi-structured review of previously published data. Evidence collected from literature reviews, supported by research studies, anecdotal proof, personal reflection and experience is also used. It also considers the perspectives of various stakeholder groups in the global halal food supply chain.

Findings

The global halal food market is forecasted to reach US$1.914tn in 2021. At present, Korea holds a small share of this market. To enter the emerging Islamic market, there is a need to develop strategies. This study recommends the following main strategies to improve the competitiveness of Korean seafood companies in the halal food market: reduce mistrust by improving halal authentication and certification standards; understand consumer behavior and develop marketing strategies according to the respective country’s socioeconomic and geographic status; train industry employees and develop competitive halal seafood products; exploit the rising global influence of Hanryu; establish a halal logistics/supply chain and halal industrial parks; and promote digital marketing and tourism. Moreover, the government should also subsidize halal seafood development, as well as provide export and international trade insurances.

Originality/value

As the Muslim population continues to grow, the importance of global halal food marketing also increases. Therefore, strategies for improving the competitiveness of Korean seafood companies in the global halal food market need to be taken into account.

Details

Journal of Islamic Marketing, vol. 10 no. 2
Type: Research Article
ISSN: 1759-0833

Keywords

Article
Publication date: 19 October 2012

Toula Perrea, Karen Brunsø, Themistoklis Altintzoglou, Gunnþórunn Einarsdóttir and Joop Luten

The evening meal is an important, regular event in the lives of many people and its daily practices lead consumers to develop habits that determine their food choices. The…

Abstract

Purpose

The evening meal is an important, regular event in the lives of many people and its daily practices lead consumers to develop habits that determine their food choices. The objective of the present work is to further investigate how consumers make choices by determining the stages as well as the content of the family's daily food (i.e. seafood and meat‐related) decision‐making process.

Design/methodology/approach

Twenty‐four families in Denmark, Norway and Iceland were asked to fill in a one‐to‐two‐week semi‐structured diary regarding any thoughts they had about the decision‐making sequence regarding their evening meals. Data were analysed by means of content analysis so as to gain insight into the main themes and distinctive patterns with respect to the four stages of the decision‐making sequence by identifying a number of codes and sub‐codes of high and lower abstraction level.

Findings

The main results were similar across the three countries. Planning was the most important phase of the evening meal decision‐making sequence, where Nordic respondents considered practical issues, and engaged in a more rational type of thinking, allowing cognitive aspects to prevail at this particular stage. The presence of rational thoughts was repeated in the successive stages of purchasing, whereas affective thoughts were elicited mainly during the later stages of preparation and consumption. Furthermore, the comparison of seafood and meat as choices that complied with respondents' demands and expectations revealed that the two food types were perceived as substitutes for each other; however, meat was considered a choice that respondents felt more confident with in terms of pre‐ and post‐purchasing experience.

Originality/value

This paper offers substantial insights into the factors that influence the decision making process, as well as the importance that consumers assign to those factors across most stages of the decision making process. This valuable, in‐depth information can only be collected by using qualitative methods such as the present diaries. Gaining insights into the factors that influence various stages of the evening meal decision‐making process enables researchers to identify the importance that consumers assign to cognitive and affective factors across the food provisioning stages for a variety of food products (including seafood).

Details

British Food Journal, vol. 114 no. 11
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 July 1993

Steve Williams

A startegic management approach is used to assess the nature of business environments affecting seafood distribution in Japan. Notions of environment ‘textures’ described in an…

Abstract

A startegic management approach is used to assess the nature of business environments affecting seafood distribution in Japan. Notions of environment ‘textures’ described in an influential paper by Emery and Trist are used to determine the current degree of environmental turbulence and the implications for export strategies. The environment as a whole is found to exhibit ‘medium turbulence’, and the sectors of importing, wholesaling, and food retailing/service are ‘medium’ to ‘high’ turbulence'. To cope with such environments, firms must undertake extensive real‐time market research (e.g. using POS information accessed via computer); develop flexible structures and operating systems (to become more responsive); and focus on improving communication and meeting the changing customer needs.

Details

Asia Pacific Journal of Marketing and Logistics, vol. 5 no. 3
Type: Research Article
ISSN: 1355-5855

Article
Publication date: 1 August 2016

Joanna Trafialek, Michal Zwolinski and Wojciech Kolanowski

– The purpose of this paper is to assess hygiene practices during fish selling in retail stores.

Abstract

Purpose

The purpose of this paper is to assess hygiene practices during fish selling in retail stores.

Design/methodology/approach

The data were collected by observations during inspections carried out in 100 randomly selected food retail stores, both independent and chain, selling fresh fish, fish products and other seafood. Stores were located in and around the area of Warsaw, Poland. The inspection check list consisted of 43 questions based on rigorist requirements of Commission Regulation (EC) 852, 853 and Codex Alimentarius. The question form was divided into three hygiene sectors: hygiene conditions of seafood departments; hygiene of fish selling process; personal hygiene of employees. Inspections were unannounced, and were conducted by discreet visual observations of employees work routine and selling procedures.

Findings

The level of hygiene compliances with inspection criteria was unexpectedly low. The highest percentage of compliance appeared in the hygiene of fish selling processes (in 44 percent of the stores compliance with evaluated criteria was found), less one compliance levels appeared in personal hygiene (18 percent) and hygiene of seafood department’s hygiene conditions (23 percent). Neither the size of the store, nor its location and type (independent and local or global chain) affected the compliance rate.

Research limitations/implications

The main research limitation is that assessment was done only by observation method. This is one of audit/inspection methods according to ISO 19011/2011, guidelines for auditing management systems. However, this kind of inspection cannot assess microbiological cleanliness or other like ATP or symptoms of diseases expect of only visible signs. The used inspection check list needs more testing and more analyses should be done for its reliability and validity.

Practical implications

Adequate hygiene practices are critical in preventing cross-contamination. However, none of the inspected stores ensured full implementation of all hygiene requirements during the sale of fish. The results indicated that a greater effort should be made to increase hygiene level both in small and large size retail stores. The designed inspection questionnaire proved to be a successful format for detailed evaluation of hygiene practices during the sale of fish. However, more work and analyses should be done for its reliability and validity.

Social implications

The findings bring some information for the consumers that in many retail stores the hygiene level during the fish sales might be insufficient.

Originality/value

The paper presents additional and detailed data on hygiene practices during fish selling, which are rarely pointed out by other authors. The applied evaluation method showed a low level of compliance with the rigorous hygienic criteria, adopted in this study, that may raise some food safety concerns.

Details

British Food Journal, vol. 118 no. 8
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 7 September 2021

Ming-Lang Tseng, Thi Phuong Thuy Tran, Kuo-Jui Wu, Bing Xue and Xiaobo Chen

This study establishes a set of seafood processing circular supply chain capabilities (CSCCs) in Vietnam using qualitative data analytics. This study specifies the…

Abstract

Purpose

This study establishes a set of seafood processing circular supply chain capabilities (CSCCs) in Vietnam using qualitative data analytics. This study specifies the interrelationships and hierarchical structure comprising six aspects and 24 criteria for the seafood processing circular supply chain in Vietnam.

Design/methodology/approach

Fuzzy Delphi method is used to confirm the validity. Fuzzy set theory is used to deal with the complexity and uncertainties from the qualitative information. The decision-making trial and evaluation laboratory method is used to examine the interrelationships among attributes. The analytical network process segregates (or displays) the capabilities in a hierarchical structure.

Findings

The results show that management control and technological capability dominate in circular design, circular sourcing, circular production and resource recovery. In practices, the strategic planning, action planning, information technology and technological facilities are important to seafood processing industry.

Originality/value

The CSCCs are pivotal in establishing a concrete foundation for the execution of circular supply chain management, with the aim of optimizing resource utilization and eliminating waste; however, prior studies have lacked a focus on the capability associated interrelationships and hierarchical structure in qualitative data analytics.

Article
Publication date: 7 September 2010

Nga Mai, Sigurdur Gretar Bogason, Sigurjon Arason, Sveinn Víkingur Árnason and Thórólfur Geir Matthíasson

The purpose of this paper is to investigate how the seafood industry perceives benefits of traceability implementation. Furthermore, ex ante cost‐benefit analyses (CBAs) of…

4511

Abstract

Purpose

The purpose of this paper is to investigate how the seafood industry perceives benefits of traceability implementation. Furthermore, ex ante cost‐benefit analyses (CBAs) of adopting new traceability systems are conducted for two firms, operating at different steps of the seafood supply chains, to obtain preliminary knowledge on the net benefits of the project and on how costs and benefits are distributed among the actors.

Design/methodology/approach

This is a case‐based study.

Findings

The surveyed companies perceive improving supply chain management as the most important benefit of traceability. Other benefits are increase of the ability to retain existing customers; product quality improvement; product differentiation; and reduction of customer complaints. However, the quantifiable benefits are perceived differently by the actors at different steps in the supply chains, e.g. implementing radio frequency identification (RFID) tags on pallets in the seafood trading company case study shows tangibly quantifiable benefits.

Originality/value

The paper is useful for both practitioners and academics regarding perceived benefits of traceability in fish supply chains. The research provides initial insight into seafood companies' perspectives on the benefits of adopting RFID‐based traceability solutions. The paper suggests that the financial burden of implementing traceability may be borne by the processing firms, while gains are reaped by firms in the distribution business closer to the end consumer. This could provide a partial explanation as to why traceability has been slow to gain ground as a visible value‐adding marketing tool, and is mainly being driven by food safety regulations.

Details

British Food Journal, vol. 112 no. 9
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 13 December 2022

Ou Wang and Frank Scrimgeour

This study explores the influence of the following factors on consumer adoption of blockchain food traceability (BFT): innovation-adoption characteristics, segmentation, expertise…

574

Abstract

Purpose

This study explores the influence of the following factors on consumer adoption of blockchain food traceability (BFT): innovation-adoption characteristics, segmentation, expertise in food traceability, expertise in blockchain technology, food categorical preferences and perceived important features of BFT.

Design/methodology/approach

The data was collected via an online questionnaire with 1,401 participants in New Zealand. Exploratory factor analysis, structural equation modelling and segmentation analysis were undertaken.

Findings

Consumer adoption of blockchain food traceability was significantly influenced by two innovation-adoption characteristics – perceived incentives and perceived complexity, as well as their expertise in food traceability. Two consumer segments were identified: Conservatives (48%) and Pioneers (52%). Significant differences were found between these two segments in terms of gender, age, education, occupation, residential area and ethnicity. Consumers are more willing to use BFT for purchasing fresh, imported, staple and normal foods than for processed, domestic and upscale foods. Their perceived important specific features of BFT are product origin, food safety information, quality control, food safety information, hygienic condition and scarcity management.

Originality/value

This study contributes knowledge to address the current knowledge gap regarding consumer adoption of blockchain food traceability by using a large sample set. It is also the first study to recognise consumer segments for BFT; to provide information about consumers' important socio-demographic characteristics, food categorical preferences and perceived important features towards BFT; and to explore the influences of consumers' innovation-adoption characteristics, expertise in food traceability and expertise in blockchain technology on their adoption of blockchain food traceability.

Details

British Food Journal, vol. 125 no. 7
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 14 October 2021

Katarina L. Matthes, Christine A. Zuberbuehler, Sabine Rohrmann, Christina Hartmann, Michael Siegrist, Michel Burnier, Murielle Bochud, Marcel Zwahlen, Nicole Bender and Kaspar Staub

Cross-cultural studies on differences in eating and consumer behavior have several limitations due to differences between countries, for example, in national health policies…

Abstract

Purpose

Cross-cultural studies on differences in eating and consumer behavior have several limitations due to differences between countries, for example, in national health policies. Switzerland combines cultural diversity between the language regions, but with a common national health policy. Therefore, Switzerland provides an ideal framework to investigate cross-cultural eating and consumer behavior. The aim of this study was to combine food consumption, purchase data and sales data to obtain a more comprehensive understanding of cultural dietary differences.

Design/methodology/approach

Six national Swiss studies on food consumption, one study of food sales from the largest supermarket chain in Switzerland and one national study of food purchasing were included. The estimated marginal mean of each food category in each language region was calculated using linear regression and respective linear random effect models.

Findings

In the French- and Italian-speaking regions more fish was sold, bought and consumed than in the German-speaking region of Switzerland. In contrast, in the German-speaking region, more milk and dairy products were sold, bought and consumed. Language regions explained sales, purchase and consumption of foods, but the findings were only consistent for fish and milk and dairy products.

Originality/value

If possible limitations of cross-culture studies between countries are eliminated, cultural eating and consumer differences are still visible, even in a small country like Switzerland. For the first time, the complexity of studying food consumption, purchasing and sales is shown in one study. This indicates the importance of further studies which consider these three perspectives to better understand cultural differences in eating and consumption behavior.

Details

British Food Journal, vol. 124 no. 5
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 11 September 2020

Pravina Jeevanaraj, Aliah Ahmad Foat, Halimah Tholib and Nurul Izzah Ahmad

Malaysians are the highest seafood consumers in the region; be it fresh or processed. Environmental pollution has put the safety of seafood at stake, heavy metals among others…

Abstract

Purpose

Malaysians are the highest seafood consumers in the region; be it fresh or processed. Environmental pollution has put the safety of seafood at stake, heavy metals among others. This study was done to assess the health risk associated with selected heavy metals ingestion from processed seafood.

Design/methodology/approach

The most preferred processed seafood type and the intake rates were determined from a cross-sectional survey among communities in Shah Alam, Selangor (n = 90). The processed seafood were then purchased from local traders (n = 81), underwent homogenization, acid digestion (0.5 g) in Multiwave 3,000 and heavy metal quantitation (Hg, Pb, Cd, As) using ICP-MS. Estimated weekly ingestion (EWI), hazard quotient (HQ), hazard index (HI), lifetime cancer risk (LCR), and target risk (TR) were used to estimate the risk associated with processed seafood consumption.

Findings

Arsenic was the highest metal detected, acetes topping the list (10.05 ± 0.02 mg/kg). Mercury was detected at significantly higher level in salted fourfinger threadfin (0.88 ± 0.09 mg/kg) while Pb and Cd in toli shad (2.67 ± 0.16 mg/kg; 0.32 ± 0.22 mg/kg). Non-cancer risk was estimated for consumption of dried/salted food types with hazard index (HI) anchoives (5.2) > salted fourfinger threadfin (1.8) > toli shad (1.7). Besides, an unacceptable cancer risk was estimated for all food types for continuous consumption (Total risk (TR) > 10–4), except the dried acetes.

Research limitations/implications

This study implies that although the concentration of most heavy metals were well below the permitted value, significant amount of risk present for consumption of several species. In addition, for selected heavy metals such as Hg and As, speciation analysis followed by risk assessment would provide a clearer picture.

Practical implications

There is a need to refer back to the local permissible level of heavy metals in processed seafood and formulate safe consumption guide.

Social implications

The food types are advised to be consumed with caution especially by the sensitive group.

Originality/value

This study estimated the risk of cancer and other non-cancer disease from processed seafood consumption among Malaysian women.

Details

British Food Journal, vol. 122 no. 10
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 20 April 2015

Siril Alm and Svein Ottar Olsen

This paper aims to enhance the understanding of the influence of increased food availability and social learning in kindergartens on children’s attitudes toward food. In addition…

Abstract

Purpose

This paper aims to enhance the understanding of the influence of increased food availability and social learning in kindergartens on children’s attitudes toward food. In addition, it discusses questions regarding children and their parent’s attitudes and seafood consumption at home.

Design/methodology/approach

The study uses a qualitative approach that includes semi-structured interviews with 24 Norwegian children aged four to six years, interviewed in pairs. They represented two public kindergartens. One group attended a seafood intervention and the other did not. The intervention comprised seafood served as lunch twice per week, in addition to various educational activities designed to increase children’s knowledge of seafood.

Findings

Children who attended the seafood intervention used more cognitive associations by describing seafood as being healthy. They also expressed more positive attitudes towards seafood compared with the other children. The findings indicate a stronger socialization effect from parents than preschool teachers.

Research limitations/implications

The children proved to have limited cognitive and communicative abilities for participation in semi-structured interviews. Future studies should consider older samples and/or methods that are more adapted to their cognitive abilities. Results cannot be generalized due to the relative small sample size and the fact that the study was performed in one culture.

Social implications

To promote a healthier diet, children’s care givers and school authorities should make seafood more available. Preschool teachers should be encouraged to eat meals with the children to function as positive role models.

Originality/value

The study addresses a currently under-researched issue concerning the influence of kindergartens on children’s food attitudes toward a specific food category.

Details

Young Consumers, vol. 16 no. 1
Type: Research Article
ISSN: 1747-3616

Keywords

1 – 10 of over 1000