International Scientific Publications
© 2020 Science Events Ltd
Terms of Use  ·  Privacy Policy
Choose language English French Russian Bulgarian
Conference room
Agriculture & Food 2020, 8th International Conference
26-29 August, Burgas, Bulgaria
Call for Papers

Agriculture & Food, Volume 4, 2016

THE INNOVATION STRATEGY OF A NON-FOOD-INDUSTRY COMPANY REGARDING THE TRADITIONAL FOOD SUPPLY CHAIN
Daisuke Kanama, Taketoshi Kido
Pages: 687-695
Published: 21 Dec 2016
Views: 1,177
Downloads: 291
Abstract: This article focuses on the innovation strategies employed by a chemical manufacturer as a new non-food-industry player in a traditional Japanese food – tofu (soybean curd) – manufacturing industry. Many consumers assumed that the taste of tofu was attributed to the type of soybeans and manufacturers’ technical know-how. However, tofu products with different tastes could be manufactured by varying the type of coagulant. In the 1990s, a major Japanese chemical manufacturer developed a new coagulant which controlled first the rapidity of coagulation. This article then discusses how the company has become the main controller of the tofu industry supply chain.
Keywords: innovation strategy, non-food company, traditional food industry, tofu, coagulant
Download full text

Back to the contents of the volume
By using this site you agree to our Privacy Policy and Terms of Use. We use cookies, including for analytics, personalisation, and ads.