Postponement application in orange juice companies: case studies

Ferreira, Karine Araujo; Alcântara, Rosane Lúcia Chicarelli

doi:10.1504/ijlsm.2015.072285

Cited by 11 publications

(18 citation statements)

References 27 publications

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“…Other postponement classifications are proposed in the literature, such as manufacturing postponement and logistics postponement (Bowersox and Closs, 1996; Pagh and Cooper, 1998); production postponement, upstream and downstream postponement and distribution postponement (Waller et al , 2000); postponement related to changing the sequence of activities and time-based postponement (Garcia-Dastugue and Lambert, 2007). Notwithstanding the different classifications and denominations of postponement found in the literature, Ferreira and Alcântara (2015) point out that most of them have the same meaning, whereas the classification into time and form postponement originally proposed by Alderson (1950) are the main types studied. Many of the postponement classifications cited by various authors can be classified as subcategories or new denominations of form and time postponement.…”

Section: Postponement Strategymentioning

confidence: 99%

“…Studies concerning the postponement concept, which was first introduced in the literature in 1950 (Alderson, 1950), can be found in several sectors, such as electronics and appliances (Feitzinger and Lee, 1997; Graman, 2010; Tang, 2011), apparel (Fu et al , 2012; Zhang et al , 2013) and automotive (Choi et al , 2012; Wadhwa et al ., 2008). Nevertheless, few studies present results for its application in the food and beverage sector (Ferreira and Alcântara, 2015, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Postponement practices in the Brazilian Southeast wine sector

Ferreira

Toledo

Rodrigues

2020

IJLM

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PurposeThe purpose of this paper is to investigate the application of the postponement strategy by wineries in the state of Minas Gerais (Southeastern Brazil), in order to identify the types of postponement adopted by these companies, the implementation process and the results obtained after their adoption.Design/methodology/approachTwelve exploratory case studies were conducted in wine-producing companies, as well as on-site visits and semi-structured interviews with the managers of the companies surveyed.FindingsThe adoption of form postponement was verified in the companies studied mainly for table wine production, occurring most commonly during the bottling and labeling stages.Research limitations/implicationsThis paper analyzed the application of the postponement strategy in Southeast Brazil. Future research should analyze the application of this strategy in other regions of the country and abroad.Practical implicationsThe information acquired in this research can contribute to a more adequate practical application of the postponement strategy in a little-known industry sector.Originality/valueIn addition to discussing and verifying the application of the postponement strategy in the wine industry, this research presents information to assist in its implementation, use and consolidation.

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Section: Postponement Strategymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Postponement practices in the Brazilian Southeast wine sector

Ferreira

Toledo

Rodrigues

2020

IJLM

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“…One of the ways to attend the consumer needs by offering a substantial variety of products (ElMaraghy et al , 2013; Scholz et al , 2017) would be to harness the integration of processes to the application of modular structures of product organization (Radziwon et al , 2014). This strategy could allow yet the incorporation of other enablers to the process, such as value chain postponement (Ferreira and Alcantara, 2016; Ferreira and Alcântara, 2015; van Hoek, 1999), which avoids obsolescence of raw materials or food ready for consumption. The postponement not only allows the addition of personalized flavors in the final stages of the production process (Fisher et al , 2005; McIntosh et al , 2010) but also helps the application of physical–chemical transformation processes for food conservation until its consumption (Ferreira and Alcantara, 2016).…”

Section: Enablers To MC Implementationmentioning

confidence: 99%

Barriers and enablers to food mass customization

Calegari

Avalone

Fettermann

2020

JADEE

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PurposeThis study is to propose a procedure to support decisions on which enablers should be employed to minimize the impact of barriers to implementing mass customization strategies in food companies.Design/methodology/approachThrough interpretive structural modeling, the authors analyzed the relationships between barriers. Then, with an approach similar to the quality function deployment technique, commonly used in general product and process development, the authors clarified the relationships between barriers and enablers.FindingsThe results revealed 19 barriers and 17 enablers for implementing food mass customization. The analysis indicates that most of the barriers (16) present strong associations with each other. The barrier “products with non-customizable features” depends on the whole chain of associations and causes a minor impact on the other barriers. In turn, the barrier “ingredient incompatibility” causes impact over the whole chain, and its dependence on other barriers is very low.Research limitations/implicationsThe results were tested in a single Brazilian company in the food sector.Practical implicationsThe findings can allow food manufacturing companies to focus their efforts on the improvement of enabling technologies, such as smart packaging, Internet of Things and additive manufacture.Social implicationsThis study would help food companies to improve their business and provide better products to society.Originality/valueThere are few recommendations in the literature to how to implement mass customization strategy in companies from the food sector. This study fills in this gap presenting a procedure to guide managerial staff to develop this promising approach for food companies.

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“…All foods are naturally decomposed, altering the chemical and physical characteristics of food products (BOLAND, 2008;MCINTOSH et al, 2010;TRIENEKENS et al, 2012;MATTHEWS;MCINTOSH;MULLINEUX, 2011;SUN et al, 2015;ALCÂNTARA, 2016). Among the opportunities identified to overcome the perishability of custom foods are: the application of generally mentioned as additives (MATTHEWS; MCINTOSH; MULLINEUX, 2011; LIPTON et al, 2015) which has as one of its objectives to increase the shelf life; the use of special packages (MATTHEWS et al, 2006;LIPTON et al, 2015;SUN et al, 2015;ALCÂNTARA, 2016) that promote protection against mechanical shocks, undesirable chemical modifications and still make possible the use of modified or controlled atmosphere; and the embracing of the postponement in the value chain (VAN HOEK, 1999;ALCÂNTARA, 2015ALCÂNTARA, , 2016, which may favor the reduction of security stocks (WONG et al, 2011) avoiding the obsolescence of food products already manufactured.…”

Section: Food Perishability and Its Enablersmentioning

confidence: 99%

“…The development of software for process simulation could predict the changes in the quality of food products subjected to operations. Nevertheless, the availability of systems with this feature is still limited in food industry, 2001x Coulston et al (2003) x German et al (2004) x x Grunert (2005) x x x Fisher et al (2005) x x x x x Nowak- Wegrzyn (2007) x Sun (2007) x x x x x Boland (2008) x x x x Kumar (2008) x Awazu et al (2009) x x Dorman et al (2009) x x Rahimnia, Moghadasian and Castka (2009) x x Gehlhar et al (2009) x x Mahalik and Nambiar (2010) x 2014x Sorouri et al (2014) x Poínhos et al (2014) x Chen et al (2014) x x Haugaard, Brockhoff and Lähteenmäki (2016) x Keenan et al (2015) x x Lipton et al (2015) x x Nagpal, Lei and Khare (2015) x x x x Sun et al (2015) x x Ferreira and Alcântara (2015) x x x x Adeigbe et al (2015) x x Ferreira and Alcântara (2016) x x x x Balcombe et al (2016) x x Donadini et al (2016) x x x Hankammer et al (2016) x Wolf and Zhang (2016) x very reason that software developers have added strength to invest resources in the development of specific food processing capabilities (HALDER et al, 2011). A feature of the software, in general, is that components in a virtual environment can be multiplied easily and at low cost (VERDOW; BEULENS; WOLFERT, 2014), which enables customization.…”

Section: Foods Processing and Its Enablersmentioning

confidence: 99%

Mass customization in food production: a perception about the theme and future directions

Calegari¹,

Fettermann²

2018

Product (São Carlos, Online)

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Mass Customization (MC) has become a significant market trend, mainly with the dissemination of new technologies, such as the Internet of Things (IoT). This article aims to identify possibilities of MC adoption for produced food and to identify barriers and enablers related to MC success. For to develop the MC theme in food production, as the first step, a systematic literature review was carried out. The systematic search of several databases (Emerald Insight, Science Direct, Web of Science, Proquest and Scopus) was conducted, and 52 studies met the inclusion criteria and were included in this review. Results show food perishability, difficulty in processing, nutritional values quantification of the customized food products and perceived complexity of the customization benefit by the customers as barriers to MC implementation in the food sector. Each of these barriers is discussed together with the recommended enablers to overcome them. The results presented contribute to the identification of opportunities for new products, processing, and services associated with custom food products and the improvements implementation of foods already customized by companies. This paper gathers considerations to direct the MC success of food engineering and food sector companies. To accompany the industry 4.0 scenario, it becomes essential to develop mass customization strategies. The challenge of Food Engineering is precise to create methods that align with such a situation. In this way, the present article presents itself as an initial step towards a new way of thinking about food engineering processes.

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Postponement application in orange juice companies: case studies

Cited by 11 publications

References 27 publications

Postponement practices in the Brazilian Southeast wine sector

Postponement practices in the Brazilian Southeast wine sector

Barriers and enablers to food mass customization

Mass customization in food production: a perception about the theme and future directions

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