This research explores the role of Blockchain Technology (BCT) integrated with Reverse Supply Chain Networks (RSCN) and evaluates the relationship between BCT and sustainability performance. A qualitative research design was employed to develop a conceptual framework for BCT in RSCN. This research collected and analysed primary and secondary data from four cases as focal-actors. These focal-actors are from multi-industries in Jordan, namely food, pharmaceuticals, electronics, and toys. These actors are lead-firms and have experience working with RSCNs and technology applications such as BCT. Primary data were acquired from interviews with managers working in these industries, which were supported by the analysis of secondary data that identified two types of themes: internally focused and externally focused BCTintegrated drivers of RSCNs. The analysis also identified how they leverage sustainability performance improvements, including their use of RSCN approaches and features. This research is one of the few attempts to explore BCT integrated into RSCN for better sustainability performance that contributes to the theoretical and practical knowledge of supply chains within emerging economies. All types of actors-as-stakeholders involved with national programs and projects can adopt the new framework. The key findings contribute to the field of RSCN where the adoption of BCT as a broad-based strategy to attain sustainability goals and reverse chain activities along the supply chain is a goal.
The study explores strategic partnerships themes for Sustainable Agricultural Value chains (SAVC) dimensions. Acknowledging the role of stakeholders, business and not-for-profit actors, and their engagement in such partnerships, this study focuses on the latter's perspective. Literature review followed by five exploratory case studies are used to examine SAVC partnership themes. The study identifies three themes influencing strategic partnerships: the interaction between partners through cooperation, coordination, and collaboration; management of information flow between partners; and product flow management with demand-supply coordination between partners. The level of information sharing between partners also influences SAVC value creation. The findings extend value chain literature by stressing the theoretical association between the identified antecedents and partnership in the sustainability value chain in general and the SAVC in particular. The exploratory case studies provide real-life perspectives and a practical framework in the context of SAVC. Managers, policymakers and international funded programs can also benefit from the current key findings and the new framework as a referential basis to form a partnership strategy in agricultural sectors. This research suggests a further test for the conceptual framework using large-scale surveys in diverse geographic contexts and looking at trans-border value chain partnerships, especially in different country contexts that influence sustainable development and partnerships in SAVC.
A note on versions:The version presented here may differ from the published version or from the version of record. If you wish to cite this item you are advised to consult the publisher's version. Please see the repository url above for details on accessing the published version and note that access may require a subscription. Abstract-Understanding of consumer preferences and perceptions is a vital challenge for the food and beverage industry. Food and beverage product development is a very complex process that deals with highly uncertain factors, including consumer perceptions and manufacturing complexity. Sensory evaluation is widely used in the food industry for product design and defining market segments. Here, we develop a two-step approach to minimize uncertainty in the food and beverage product development, including consumers as cocreators. First, we develop interval-valued questionnaires to capture sensory perceptions of consumers for the corresponding sensory attributes. The data captured is modelled with fuzzy sets in order to then facilitate the design of new consumer-tailored products. Then, we demonstrate the real-world manufacture of a personalized beverage product with a continuous food formulation system. Finally, we highlight consumers` perceptions for the corresponding sensory attributes and their fuzzy set generated agreement models to capture product acceptance for the formulated and commercial orange juice drinks, and consequently to establish that continuous beverage formulator is capable of making similar commercial products for individuals.
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