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1 – 10 of over 2000
Article
Publication date: 1 June 1989

Hillary Box

As with many other food industries, the traditional spice tradingmethods are breaking down under pressure of demands for increasedquality and quantities of ever more spices

Abstract

As with many other food industries, the traditional spice trading methods are breaking down under pressure of demands for increased quality and quantities of ever more spices and spice products. Traditionally, spices have come from the East, via Arabian merchants who held the secrets of crossing the vast deserts separating Asia from Europe. Today, spices have been successfully introduced into countries to which they are not indigenous. If the traditional ways are to be replaced with methods which can meet the needs of the future, co‐operation is necessary between not only traders but also researchers, legislators and nations.

Details

British Food Journal, vol. 91 no. 6
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 May 1991

Hillary Box

An update of world trade in spices is given. The issues discussedinclude supply, quality, irradiation, increased Western consumption,organic spices, convenience foods…

Abstract

An update of world trade in spices is given. The issues discussed include supply, quality, irradiation, increased Western consumption, organic spices, convenience foods, spices in the food industry, and safeguarding the growers. The discussion is supported by data on India′s spice exports.

Details

British Food Journal, vol. 93 no. 5
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 31 January 2022

Hye Young Roh, Shujaat Ali, Hojun Song and Wan Seon Shin

This study aims to investigate the criteria to measure and manage a software project’s quality indicator elements needed to implement system integration in the Industry 4.0 era.

Abstract

Purpose

This study aims to investigate the criteria to measure and manage a software project’s quality indicator elements needed to implement system integration in the Industry 4.0 era.

Design/methodology/approach

The standard software process model SPICE: a crucial part of the system integration software development process, is analyzed to explore how the factors of the SPICE model rate qualitatively on the quality scorecard (QSC). QSC is a qualitative performance measurement model based on the cost of quality (COQ) perspective. The SPICE model’s effectiveness is examined in terms of system integration (SI) quality, and factors for improving this quality are determined.

Findings

The authors proposed future directions for improving SI management. The seven SPICE process groups were analyzed comparatively by matching them to the QSC. The SPICE model was found to achieve 63% with the required factors in QSC. Also, the uncommitted items indicated need to be considered for additional management in SI quality.

Practical implications

Since SPICE is revised every five years, it is suggested from this study that diagnosing the assessment items from the COQ perspective using QSC is one strategy to quickly enhance the quality of SI management in this rapidly changing technology revolution.

Originality/value

This research is the first study of its kind, proposing a methodology for adapting quickly to the Fourth Industrial Revolution’s changes and showing how the standards have changed the SPICE model over time.

Details

International Journal of Quality and Service Sciences, vol. 14 no. 2
Type: Research Article
ISSN: 1756-669X

Keywords

Case study
Publication date: 30 March 2022

Simran Sodhi and Amit Dwivedi

The case study can be used in management for the course of Strategic Management and Entrepreneurship. It is suitable for the students at post-graduate level. Discussion…

Abstract

Learning outcomes

The case study can be used in management for the course of Strategic Management and Entrepreneurship. It is suitable for the students at post-graduate level. Discussion would be the most appropriate method for teaching this case study. There is no prerequisite required to participate in the discussion. Participants will be able to engage in discussion regarding expansion strategies for micro-enterprises; targeting the right segment of the market; exploring the market opportunities; innovation for entrepreneurial growth; and sustaining an enterprise. After this case study, students will be able to understand the following theory and model: SWOT analysis; resource base theory; McKinsey ESG proposition; Porter’s generic strategy; Schumpeter’s innovation theory; Ansoff’s growth model; and diversification strategies.

Case overview/synopsis

Being a micro-enterprise with heavy financial constraints, it was never easy to sustain the business at the time of pandemic. Mrs Jyoti Pruthi (owner of Pruthi Spices) made extraordinary efforts that would help her in survival of her business. She could not recover the business as it was before the pandemic. During such times, the loss of her husband was a setback. That incident broke Mrs Pruthi emotionally as well as financially. By taking some crucial managerial decisions, Mrs Pruthi strategized for the sustainability of her business. Now it was January 2022, after two years of the outbreak of the Covid-19 pandemic in the world. However, because of the market situation, her pressing dilemma was regarding business survival in such lean times.

Complexity academic level

The case is meant for undergraduate and post-graduate students pursuing management with specializations in Entrepreneurship and Marketing. The case is bet fit for women entrepreneurship development capacity-building programs, especially in the Asian region. The case is also suitable for any short-term training program where manifestations of entrepreneurship are being taught. It can also be used for Executive and Management development program aiming at women or disadvantaged entrepreneurship. The case can also be used for general courses like “Strategic Management” and specialized courses like “Entrepreneurship Management”.

Supplementary materials

Teaching notes are available for educators only.

Subject code

CSS 3: Entrepreneurship.

Details

Emerald Emerging Markets Case Studies, vol. 12 no. 2
Type: Case Study
ISSN: 2045-0621

Keywords

Article
Publication date: 1 December 2005

Frank Franzak and Dennis Pitta

The purpose of this article is to provide an insight into the spice industry.

2703

Abstract

Purpose

The purpose of this article is to provide an insight into the spice industry.

Design/methodology/approach

Uses Eastern Spice & Flavorings as a case study and focuses on its international product development group.

Findings

Despite the company's origins as a family‐owned small business, it competes in the global marketplace. To compete successfully, it must localize its blends. Until the company can establish new product development (NPD) centers in its major overseas markets, regional teams from Richmond that could travel to foreign markets to aid product development would be a solution to increasing sales.

Originality/value

Discusses Eastern Spice & Flavorings and its new product development.

Details

Journal of Product & Brand Management, vol. 14 no. 7
Type: Research Article
ISSN: 1061-0421

Keywords

Article
Publication date: 1 June 2004

M. Sarshar, R. Haigh and D. Amaratunga

This paper describes SPICE (Structure Process Improvement for Construction Enterprises), which is a process improvement framework for construction organizations. SPICE is…

1788

Abstract

This paper describes SPICE (Structure Process Improvement for Construction Enterprises), which is a process improvement framework for construction organizations. SPICE is a five level step by step maturity framework. It assesses an organization’s performance against levels of process maturity, identifies their strengths and weaknesses and highlights their improvement priorities. SPICE was developed in close collaboration with the construction industry and tested on real projects. This allowed the framework to take into account practical industrial needs. This paper provides an outline of the SPICE framework. It focuses on a best practice case study of SPICE implementation on a partnering relationship between a major client and a major contractor. The paper details the SPICE assessment and fact finding process. Based on this assessment, it identifies the strengths and weaknesses of the partnering operation and provides specific guidelines for project improvement. Main strengths of the partnering included: (1) close physical proximity of client, design and project management teams; (2) top level commitment to improve productivity; and (3) adoption of manufacturing philosophies and methods in order to deliver improvements. Main weaknesses included: (1) lack of integration between systems and processes of the partnering organizations; (2) presence of cultural and incentive differences between the partnering organizations, which led to fragmentation of the project teams; and (3) little evidence of process evaluation and improvement efforts by the teams. Based on these, some recommendations are made for future improvements.

Details

Construction Innovation, vol. 4 no. 2
Type: Research Article
ISSN: 1471-4175

Keywords

Article
Publication date: 8 July 2014

Wei Chun Wang and Anthony Worsley

This paper aims to examine the usage patterns of herbs and spices among Australians and to identify how herbs and spices were consumed by respondents from different social…

Abstract

Purpose

This paper aims to examine the usage patterns of herbs and spices among Australians and to identify how herbs and spices were consumed by respondents from different social backgrounds.

Design/methodology/approach

In all, 1,023 adult Australians completed an online survey and ranked the frequencies of use of 21 herbs and spices and provided details of their demographics, cooking intentions and household types.

Findings

Latent class analysis was applied and three types of usage patterns were identified, including high use, moderate use and low use of herbs and spices. The usage patterns were associated differentially with several covariates. For example, the chance of being in the high-usage group was positively associated with age, number of adults living in the household and cooking evening meals from scratch, but negatively related to levels of education and possession of cooking or culinary qualifications. Moreover, respondents who cooked their evening meals from scratch and who were not interested in receiving information or advice about making inexpensive but tasty meals were more likely to be in the moderate- rather than the low-usage group.

Originality/value

The identification of groups of users of herbs and spices would enable health communications to be tailored to enhance the use of herbs and spices and reduce the use of other flavouring agent including fat, sugar and salt.

Article
Publication date: 1 October 2002

Dilanthi Amaratunga, Marjan Sarshar and David Baldry

Considers the application of structured process improvement for construction environments (SPICE) as a process improvement technique and its extension into the context of…

3952

Abstract

Considers the application of structured process improvement for construction environments (SPICE) as a process improvement technique and its extension into the context of facilities management (FM). SPICE is a research project that developed a step‐wise process improvement framework for the construction environment, utilising experience from the software industry, and in particular the capability maturity model (CMM), which has resulted in significant productivity improvements. Introduces the SPICE concept, a conceptual framework assessing the construction process capability. Commences by reviewing processes and their FM applicability and work on process improvement assessment in construction environments using the SPICE framework. Then discusses generalised principles of SPICE for process assessment. Considers its application and extension into the context of FM. Examines the specific example of FM process improvement and finally its implications. Furthermore, examines the relevance and accuracy of the framework, as well as its value to the FM organisation.

Details

Business Process Management Journal, vol. 8 no. 4
Type: Research Article
ISSN: 1463-7154

Keywords

Article
Publication date: 1 March 2000

M. SARSHAR, R. HAIGH, M. FINNEMORE, G. AOUAD, P. BARRETT, D. BALDRY and M. SEXTON

The construction sector is under growing pressure to increase productivity and improve quality, most notably in reports by Latham (1994, Constructing the Team, HMSO…

Abstract

The construction sector is under growing pressure to increase productivity and improve quality, most notably in reports by Latham (1994, Constructing the Team, HMSO, London) and Egan (1998, Rethinking Construction, HMSO, London). A major problem for construction companies is the lack of project predictability. One method of increasing predictability and delivering increased customer value is through the systematic management of construction processes. However, the industry has no methodological mechanism to assess process capability and prioritise process improvements. Standardized Process Improvement for Construction Enterprises (SPICE) is a research project that is attempting to develop a stepwise process improvement framework for the construction industry, utilizing experience from the software industry, and in particular the Capability Maturity Model (CMM), which has resulted in significant productivity improvements in the software industry. This paper introduces SPICE concepts and presents the results from two case studies conducted on design and build projects. These studies have provided further in‐sight into the relevance and accuracy of the framework, as well as its value for the construction sector.

Details

Engineering, Construction and Architectural Management, vol. 7 no. 3
Type: Research Article
ISSN: 0969-9988

Keywords

Article
Publication date: 9 June 2021

Udukumburage Shalinda Kusal De Silva, Ananna Paul, Kazi Wahadul Hasan, Sanjoy Kumar Paul, Syed Mithun Ali and Ripon Kumar Chakrabortty

Managing supply chain risk is a crucial element in ensuring the long-term sustainability of any organization or industry. As such, identification of risks and deploying…

Abstract

Purpose

Managing supply chain risk is a crucial element in ensuring the long-term sustainability of any organization or industry. As such, identification of risks and deploying their mitigation strategies should be the focal point to sustain in the long run. The risks that are faced by food processing supply chains are gaining prominence, given more consumers requiring higher quality products while ensuring traceability. In essence, this research focuses on the supply chain risks and mitigation strategies in the spice industry of an emerging economy, Sri Lanka.

Design/methodology/approach

This paper integrates two popular multi-criteria decision-making (MCDM) techniques, such as the analytical hierarchy process (AHP) and Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) to assess the supply chain risks and to derive their mitigation strategies for the spice industry.

Findings

Findings show that “inability to meet quality requirements” has been established as the most significant risk in the Sri Lankan spice industry. On the other hand, “vertical integration” (backward integration) has been discovered as the key mitigation strategy to ameliorate the effects of supply chain risks in this sector.

Research limitations/implications

This study is exploratory, and more empirical data and statistical analyses are needed to further validate the outcomes of the study.

Originality/value

Despite being one of the largest trade exporters in Sri Lanka, the spice industry gets scant attention to the identification and mitigation of the risks. The authors explored the supply chain risks in the spice industry and then prioritized the suitable mitigation strategies using an integrated AHP-TOPSIS method.

Details

International Journal of Emerging Markets, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 1746-8809

Keywords

1 – 10 of over 2000