The main purpose of this paper is to contribute to a better understanding of alternative processes of restructuring in the agri‐food chain, emphasising the socio‐cultural aspects.
Abstract
Purpose
The main purpose of this paper is to contribute to a better understanding of alternative processes of restructuring in the agri‐food chain, emphasising the socio‐cultural aspects.
Design/methodology/approach
A conceptual discussion as to how qualities are embedded in speciality products to make them different from conventional products leads to the presentation of a model of modes of designed qualities. This model is applied to an empirical study of the milk supply chains and the related infrastructure in Norway and Wales.
Findings
The research argues that qualities of food are constructed in relations between participants along the supply chain, consumers included. Development of speciality food needs new networks to create other modes of quality than the standard.
Research limitations/implications
The concepts are contributions to analytical generalisations and not to statistical generalisations, i.e. they must be applied to cases. This study is related to the milk sector in two contexts. There is a need to explore other empirical cases.
Originality/value
This paper uses new conceptual tools to analyse how food qualities are constructed in relations between food producers, processors and consumers. It contributes to the debate on the alternative food economy, especially with relation to aspects of quality.
Details
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Gunn-Turid Kvam, Trine Magnus and Egil Petter Stræte
The aim of this paper is to contribute to a better understanding of growth processes of speciality food firms and how these processes influence the producers' perception of…
Abstract
Purpose
The aim of this paper is to contribute to a better understanding of growth processes of speciality food firms and how these processes influence the producers' perception of quality demands of the products.
Design/methodology/approach
A case study approach was chosen covering four specialty food companies in Norway. This explorative study was conducted from the producer's perspective.
Findings
Results show that, as part of growth processes, firms invest in different activities to strengthen the quality of their products to achieve distinctiveness in more competitive markets. The most important quality that contributes to distinctiveness and increased value seems to be traditional handicraft production processes. In some cases, expensive and time-consuming processes are invested in developing qualities that are not transformed into higher value in the market.
Research limitations/implications
The number of cases is too small for statistical analysis, but this explorative case study may provide a basis for a survey of a larger sample of firms.
Practical implications
The study indicates a need for companies to gain more knowledge about consumers' preferences and behaviour, and to develop product qualities and market communication accordingly.
Originality/value
Research is scarce on obstacles to growth in specialty food firms. This study contributes important knowledge to enhance further development of the industry.
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Keywords
Egil Petter Stræte and Terry Marsden
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…
Abstract
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.