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Article
Publication date: 17 September 2020

Miriam Borchardt, Giancarlo Pereira, Alexandre Rodrigues Ferreira, Marcela Soares, Josiano Sousa and Daniel Battaglia

This paper aims to analyse the factors that influence frugal innovation (FI) in micro- and small enterprises (MSEs) at the base of the pyramid (BOP) through the theoretical lens…

716

Abstract

Purpose

This paper aims to analyse the factors that influence frugal innovation (FI) in micro- and small enterprises (MSEs) at the base of the pyramid (BOP) through the theoretical lens of dynamic capabilities. The input–process–output (I-P-O) framework was used as a tool to support the analysis of FI as a process.

Design/methodology/approach

A multiple case study was performed with 25 MSEs at the BOP in Brazil, all of which were in the food industry.

Findings

This study indicates that dynamic capabilities are present in enterprises that are migrating to low income and middle-class consumers, which influences their FI practices. To analyse FI in the context of MSEs at the BOP, the I-P-O framework was adapted. Enterprises that have focussed on extremely poor and subsistence markets develop more disruptive innovation, aiming to reduce the final prices they charge consumers. The primary focus of these enterprises is on maintaining ordinary capabilities. Enterprises that have focussed on low income and middle-class customers have implemented incremental innovation, adding value based on colonial tastes and close relationships with their consumers. Such a strategy demands changes in the physical facilities, use of social media and investment in quality control of these enterprises. Considerations for policymakers and institutions are also presented.

Originality/value

The use of a dynamic capabilities lens in such a context is a new approach and provides a relevant basis for further studies. The study has identified different approaches to FI and different sets of barriers and successful practices, both related to the target market segment, that could leverage FI. This study contributes to case studies from Brazil, spreading the research context beyond Asia.

Details

Journal of Entrepreneurship in Emerging Economies, vol. 13 no. 5
Type: Research Article
ISSN: 2053-4604

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Book part
Publication date: 23 March 2017

Barbara de Lima Voss, David Bernard Carter and Bruno Meirelles Salotti

We present a critical literature review debating Brazilian research on social and environmental accounting (SEA). The aim of this study is to understand the role of politics in…

Abstract

We present a critical literature review debating Brazilian research on social and environmental accounting (SEA). The aim of this study is to understand the role of politics in the construction of hegemonies in SEA research in Brazil. In particular, we examine the role of hegemony in relation to the co-option of SEA literature and sustainability in the Brazilian context by the logic of development for economic growth in emerging economies. The methodological approach adopts a post-structural perspective that reflects Laclau and Mouffe’s discourse theory. The study employs a hermeneutical, rhetorical approach to understand and classify 352 Brazilian research articles on SEA. We employ Brown and Fraser’s (2006) categorizations of SEA literature to help in our analysis: the business case, the stakeholder–accountability approach, and the critical case. We argue that the business case is prominent in Brazilian studies. Second-stage analysis suggests that the major themes under discussion include measurement, consulting, and descriptive approach. We argue that these themes illustrate the degree of influence of the hegemonic politics relevant to emerging economics, as these themes predominantly concern economic growth and a capitalist context. This paper discusses trends and practices in the Brazilian literature on SEA and argues that the focus means that SEA avoids critical debates of the role of capitalist logics in an emerging economy concerning sustainability. We urge the Brazilian academy to understand the implications of its reifying agenda and engage, counter-hegemonically, in a social and political agenda beyond the hegemonic support of a particular set of capitalist interests.

Details

Advances in Environmental Accounting & Management: Social and Environmental Accounting in Brazil
Type: Book
ISBN: 978-1-78635-376-4

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Article
Publication date: 4 July 2016

Waleska Nishida, Ana Carolina Fernandes, Marcela Boro Veiros, David Alejandro González Chica and Rossana Pacheco da Costa Proença

The purpose of this paper is to compare the sodium content displayed on the labels of conventional processed food products (C) and of those with nutrition claims suggesting the…

316

Abstract

Purpose

The purpose of this paper is to compare the sodium content displayed on the labels of conventional processed food products (C) and of those with nutrition claims suggesting the absence or reduced levels of nutrients (AR).

Design/methodology/approach

Cross-sectional study analyzing the ingredients list, nutrition facts and nutrition claims on food labels. Subjects: all processed food products with added salt or additives containing sodium that were for sale in a large supermarket in Brazil from October to December 2011.

Findings

All 3,449 products were analyzed and categorized into 66 groups according to Brazilian legislation. The median of sodium content in the AR was 42.7 percent higher than in the C (p=0.007). In 33.3 percent of the groups there was difference in sodium content between AR and C (p < 0.05) and in 68.2 percent of these the sodium content was higher in AR. The variation range of sodium in products from the same group reached 2,905.0 mg in C and 1,712.0 mg in AR. Even when the median of sodium was lower in the AR, the minimum sodium values were lower in the C.

Originality/value

Comparisons of sodium content of conventional and AR processed food are scarce in the literature, especially covering all food for sale in a large supermarket. To the best of the knowledge, this is the first census making this comparisons in Latin America.

Details

British Food Journal, vol. 118 no. 7
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 20 November 2024

Ignasius Radix A.P. Jati, Michael Angelo Kamaluddin, Adrianus Rulianto Utomo, Erni Setijawaty, Edward Edward and David Tjandra Nugraha

This study aims to investigate the application of red cabbage extract in biodegradable composite-based edible film and evaluate its physicochemical characteristics and ability to…

18

Abstract

Purpose

This study aims to investigate the application of red cabbage extract in biodegradable composite-based edible film and evaluate its physicochemical characteristics and ability to be used in steamed chicken packaging.

Design/methodology/approach

Cassava starch, gelatin and glycerol were used as basic materials for edible film. Red cabbage extract was infused, and eggshell powder was also incorporated. The smart edible film formulation consists of six treatments which are C (control: cassava starch + gelatin + glycerol), CE (control + 0.1% eggshell powder), CRA (control + red cabbage A ratio), CERA (control + 0.1% eggshell powder + red cabbage A ratio), CERB (control + 0.1% eggshell powder + red cabbage B ratio) and CERC (control + 0.1% eggshell powder + red cabbage C ratio).

Findings

The different ratios of red cabbage extract in the formulation of the edible film affected its physicochemical properties (p < 0.05). The range of anthocyanin content were 0.39–11.53 mg cy-3-glu-eq/100 g and phenolic content were 19.87–369.68 mg GAE/100 g. Meanwhile, the antioxidant activity was 12.35%–51.09%. The tensile strength in all treatments was lower than control and adding red cabbage extract decreased the tensile strength. On the other hand, the elongation increased. The water vapor transmission rate was ranged from 158.09 to 191.19 g/m2/24 h. Morphological changes can be observed from scanning electron microscopy and optical data. Furthermore, using steamed chicken as a model, the edible film can show a response through the changes in edible film color, as confirmed by the pH value, total plate count and sensory quality of the stored steamed chicken.

Originality/value

There is no report available on the infusion of red cabbage extract on the bio composite edible film materials. The result shows a promising packaging material that can be used as an alternative to plastic packaging.

Details

Nutrition & Food Science, vol. 55 no. 2
Type: Research Article
ISSN: 0034-6659

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