Improvement of Certified Artisan Cheese Production through Systemic Analysis—Serra da Estrela PDO

Abstract

This research was aimed at improving the overall efficiency of the PDO (Protected Designation of Origin) Serra da Estrela cheese production process, a traditional food product with cultural significance. Mapping of the manufacturing and distribution processes was developed from systemic analysis using ethnographic techniques. Critical points were identified, leading to design work. Ergonomic risks in cheese making were detected during the process of chips cutting, fostering the emergence of musculoskeletal disorders of the wrist. A tool that better fitted the job was developed. The systemic analysis provided a relational link across the boundaries of distinct domains approached through the research, including microorganism contamination, ergonomics, energy efficiency, legislation and regulation policies, transportation challenges and economic viability. Based on an analysis that connected various disciplines, maintaining a holistic perspective, a development plan to tackle critical points identified in the system was created. The results ripple across the triple bottom line of sustainability, demonstrating how systemic analysis and design are at the service of improving sustainability. By unveiling and acting on critical points that pushed the system away from zero waste, the environment is conserved; the preservation of cultural heritage has social significance; and the efficiency gains obtained in production attend financial goals.

Market-Oriented Sustainability of Sjenica Sheep Cheese

“…Following the set guidelines enables business actors in the SSC supply chain to label their cheese with the PDO certificate and promote it as such in the market [38]. All investigated companies involved in the production are characterized by being family-owned micro-enterprises, i.e., small businesses employing 10 people or fewer (family-style management and traditional organization, production depends on the amount of milk collected, control is unsupported by information systems, orders are sent from points of sale via telephone, and most product goes to stock [17]). In terms of marketing practices, Siu and Kirby [64] suggested that small firms usually do not have formal marketing policies and that they are unaware of their strategic decisions; therefore, they proposed analyzing stories about owner-managers and their companies to identify strategic marketing decisions in their firms.…”

“…Observation fieldwork showed that SSC is not available in the other two nationally present retailing chains-Dis and Idea. The same challenges appear to be shared by less recognizable PDO cheeses in Europe [17], but also some well-known DOLs [18]. The prices at both distribution levels-wholesalers and retailers-are depicted in Table 2.…”

“…Stepwise research design has been widely used in the investigation of social sciences [60][61][62], as well as in addressing marketing and organizational [63,64] aspects. Following the protocol developed in previous studies that addressed the subject topic [17,63,64], five stages of research were identified:…”

“…Certain authors call for greater attention regarding the theoretical framework when studying sustainable chain management of traditional products [17]. A review by Connelly et al [13] identified nine organizational theories that are considered to be the most pertinent for sustainability research in marketing: Transaction cost economics, agency theory, institutional theory, organizational ecology, resource dependence theory, resource-based view of the firm, upper echelons theory, social network theory, and signaling theory.…”

Plant Aspartic Proteases for Industrial Applications: Thistle Get Better

“…Most of these cheeses have a protected designation of origin that contributes to their valorization and adds market value. Although these cheeses still represent market niches, they are an important source of income for local communities and have a high impact on the preservation of specific regional breeds of sheep and goat [2]. The use of plant APs as rennet in cheese manufacturing is mainly driven by the shortage in animal rennet, which is extracted from the stomach of young calves.…”