Crises impact every sector of the economy; however, magnitude that varies between different sectors. The agri-food sector-related lessons learned from last two crises (global financial crisis in 2008, and sanctions against Russia 2014) are international trade becomes lower commodity prices rise. This article analyzes performance Hungarian during three based on datasets. results show impacts dep...

We study the practical production planning problem of a food producer facing a non-stationary erratic demand for a perishable product with a fixed life time. In meeting the uncertain demand, the food producer uses a FIFO issuing policy. The food producer aims at meeting a certain service level at lowest cost. Every production run a set-up cost is incurred. Moreover, the producer has to deal wit...

In the global supply chain system it is required to integrate production scheduling and distribution planning, in order to be more efficient and to get more economics advantages. This paper presents seafood production planning and scheduling of a fishery manufacture company which produces simultaneously multi kind of seafood products from several classes of raw fish resources. The perishability...

Milk is a nutritious perishable product having short shelf-life owing to the occurrence of spoilage bacteria in it. This has led an increasing demand for ensuring safety through milk processing. Conventional techniques (such as heat treatment) increase but damage nutritional and sensory qualities milk. Hence, there need develop innovative, nonthermal processing that while preserving its quality...

A key feature of food products is their perishability. Within the short marketing window that characterizes most food and ag products, demand is typically highly stochastic and difficult to predict. This combination of features poses substantial challenges to retailers when pricing products and has implications for performance that ripples through vertical food chains. For many food products, p...

nt matter & 2007 IAgrE. emseng.2007.11.011 hor. : fabrizio.dabbene@polito The design of the supply chain, and in particular of the distribution phase, for fresh-food products, such as fresh and fresh-cut produce, fruit or meat, cannot be achieved without considering the perishable nature and the variability of the products entering the chain. Motivated by these considerations, this paper presen...

This paper examines the rationale underlying periodic price promotions, or sales, for perishable food products by supermarket retailers. Whereas previous studies explain sales in a single-product context as arising from informational, storage cost, or demand heterogeneity, this study focuses on the central role of retailers as multi-product sellers of complementary goods. By offering a larger n...

This study is concerned with how the quality of perishable products can be improved by shortening the time interval between production and distribution. As special types of food such as dairy products decay fast, the integration of production and distribution scheduling (IPDS) is investigated. An integrated scheduling of both processes improves the performance and costs because the separated sc...

Introduction: The present study aimed to investigate the microbial quality of the produced vermicomposts and compare them with the existing standards. Materials and Methods: This experimental study was conducted as a pilot-scale one in the laboratory school. Some perishable domestic wastewater mixed in a reactor, including food waste, vegetables and fruits, cow manure and sludge from wastewate...

An Economic Lot-sizing(ELS) problem with perishable inventory has been studied extensively over the years and plays a fundamental role in the inventory management. In this paper, we consider the problem where backlogging is allowed with the general economies of scale cost functions. Since the special case without backlogging is NP-hard, the considered problem is also NP-hard. The main contribut...