THE INNOVATION STRATEGY OF A NON-FOOD-INDUSTRY COMPANY REGARDING THE TRADITIONAL FOOD SUPPLY CHAIN
Daisuke Kanama, Taketoshi Kido
Strony: 687-695
Opublikowano: 21 Dec 2016
Wyświetlenia: 2,493
Pobrania: 388
Citations: 7 (Google Scholar)
Citations: 3 (OpenAlex)
Streszczenie: 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.
Słowa kluczowe: innovation strategy, non-food company, traditional food industry, tofu, coagulant
Cytowanie artykułu: Daisuke Kanama, Taketoshi Kido. THE INNOVATION STRATEGY OF A NON-FOOD-INDUSTRY COMPANY REGARDING THE TRADITIONAL FOOD SUPPLY CHAIN. Journal of International Scientific Publications: Agriculture & Food 4, 687-695 (2016). https://www.scientific-publications.net/en/article/1001342/
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