Research agenda for SMEs in electronic platforms for the European food industry

• Published in: Foresight (Cambridge) Vol. 9; no. 3; pp. 42 - 53
• Main Authors: Holt, G.C, Henchion, M, Reynolds, C, Baviera, B, Calabrese, J, Contini, L, Cowan, C, Dowgielwicz, T, Luscher, C, Maraglino, A, Prugger, R, Tononi, R
• Format: Journal Article
• Language: English
• Published: Bradford Emerald Group Publishing Limited 01.01.2007
• Subjects: Agribusiness; Agriculture; Alliances; Communication; Communication technologies; Competitive advantage; Consumers; Costs; Distribution; Energy consumption; Farmers; Food industry; Food quality; Food supply; Information management; Internet; Product quality; Qualitative research; Quality control; Retail stores; Retailing; Rural development; Small & medium sized enterprises-SME; Small business; Small to mediumsized enterprises; Software; Stakeholders; Suppliers; Supply chains; Technological change; Traditional foods; Europe; Communication technologies; Small to medium-sized enterprises; Agriculture; Retailing; Food industry; Distribution
• ISSN: 1463-6689; 1465-9832
• DOI: 10.1108/14636680710754165

Purpose - This paper sets out to provide a consensus position on the potential for the inclusion of small businesses in electronic platforms in the food industry.Design methodology approach - The consensus was derived through a Delphi-type series of questions in an open forum of academics and industrialists across Europe.Findings - The consensus reached was of the proven benefits of electronic platforms for small businesses and the need for further research to assess how small businesses can incorporate electronic traceability and supply chain management systems into their existing operations.Practical implications - Electronic platforms are spreading rapidly in the food industry. However, there is some concern that small businesses are not aware of the potential for electronic supply chains such as the potential that electronic traceability offers smaller networks to supply highly demanded food quality attributes such as organic production and regional foods.Originality value - The paper addresses the highly topical issue of food origin with a new approach to the supply technologies behind the product.