Novel food technologies are important for food security, safety and sustainability Consumers, however, are often hesitant to accept them In this narrative Review, we organize the research describing how heuristics and individual differences among consumers influence the acceptance of agri-food technologies Associations evoked by a food technology, its perceived naturalness and trust in the industry using it influence consumer acceptance Food neophobia, disgust sensitivity and cultural values are crucial personality factors for explaining individual differences Using gene technology, nanotechnology, cultured meat and food irradiation as cases, we explore factors that may explain consumers’ acceptance or lack of acceptance Climate change, food supply shocks caused by crises such as pandemics and population growth are imminent threats to the food system Therefore, disruptive food technologies will be needed to progress towards a more resilient food system Taking into account the factors influencing consumers’ perceptions of novel food technologies during the early stage of development and introduction will hopefully result in a higher acceptance of such technologies Consumer acceptance of novel and disruptive technologies is key to their implementation and to building capacity for transforming food systems Using gene technology, nanotechnology, cultured meat and food irradiation as cases, this Review explores consumer acceptance through the frames of food neophobia, disgust sensitivity and cultural values

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Consumer acceptance of novel food technologies

Collaboration behavioural factors for sustainable agri-food supply chains: A systematic review

Background Edible insects are considered as traditional foods in over 100 countries of Asia, Africa, and South America. Apart from this traditional aspect, edible insects are gaining increasing interest as alternative food sources for the increasing world population. Scope and approach The purpose of this research was to give an overview on several aspects of edible insects: nutritional characteristics; physical, chemical, and microbiological hazards; presence of antinutritional substances or allergens; gathering and farming; production technologies and patents; legal status worldwide; socio-economic and ethical implications. Key findings and conclusions Edible insects supply amounts of protein, fat, vitamins, and minerals comparable to those of meat. Although the studies on the environmental sustainability of insect farming are still few, it is generally recognized their limited requirements for land and reduced emissions of greenhouse gases. Nevertheless, not all the species can be bred as a consequence of their specific temperature and light requirements. Insects can be considered as safe from a microbiological point of view but can contain residues of pesticides and heavy metal. Attention must be paid to the cross-reactions among allergens found within some insect species. Edible insects can be consumed as whole insects but, in order to increase their acceptability, they can be processed into an unrecognisable form. Many inventions concerning insect processing have been patented. The European Union has a specific new Regulation on novel foods that established an authorization procedure to sell insect-based foods unless their safe consumption for longer than 25 years in third countries is demonstrated. Farming insects can offer revenue opportunities mainly in developing countries.

Edible insects: An overview on nutritional characteristics, safety, farming, production technologies, regulatory framework, and socio-economic and ethical implications

The impact of relationship quality and supplier development on green supply chain integration: A mediation and moderation analysis

Factors determining neophobia and neophilia with regard to new technologies applied to the food sector: A systematic review

– A good supply chain relationship quality (RQ) is a crucial precursor for any stable exchange relationship which ensures relationship continuity. Although empirical research suggests that strengthening RQ improves supply chain performance (SCP), most studies have focused on dyadic business relationships. To fully understand the relational behaviour of a firm embedded in a supply chain, we need to look beyond the dyad into triads. The purpose of this paper is to investigate how SCP is influenced by RQ in a triadic agribusiness supply chain. , – Evidence is drawn from a quantitative survey of 150 agribusiness firms in the maize supply chain in Uganda. Data were collected in triadic context from 50 direct supply chains each composing of a supplier, focal firm and customer. Multi-group structural equations modelling (SEM) was used to assess the differences in perception on the influence of RQ on SCP amongst the supply chain members. , – Results provides empirical support for the positive influence of RQ on SCP. SEM reveals differences in perception between the upstream and downstream and amongst the supply chains members. While focal firms considered conflict, coercive power, commitment and trust to be important; suppliers considered trust, dependency and non-coercive power; and customers considered trust, dependency and coercive power to be important RQ factors affecting SCP. , – For agribusiness managers to enhance business performance there is need to cultivate strong and mutual relationship with supply chain members. It is also important to know how to handle conflicts and use of power so as to realise the benefits of supply chain relationships. , – The paper is novel in that it assesses SCP in a triadic context in an agribusiness sector from a developing country context. The authors used novel approaches including analysis of a triad, and multiple groups SEM to assess perceptions of each supply chain member’s.

/pdf/performance-perceptions-among-food-supply-chain-members-a-3pq6ggc5ci.pdf

Performance perceptions among food supply chain members: A triadic assessment of the influence of supply chain relationship quality on supply chain performance

Edible insects (EIs) provide an important food source in Africa, but their potential to improve livelihoods and environmental conservation is yet to be fully exploited. This study contributes towards enhancing the use of EIs in the Lake Victoria basin (LVB), with particular attention to local perspectives of the catalogue, ecology, management, collection, processing and consumption. The study was conducted along the LVB in Uganda, Burundi and Rwanda between 2012 and 2013 using a household survey and focus group discussions. Results revealed that up to 20 insect species were eaten in Uganda, 13 in Burundi, and six in Rwanda. In Uganda, the most consumed insects were a katydid grasshopper (Ruspolia differens), palm weevil (Rhynchophorus phoenicis) larvae and termites (Macrotermes), while in Rwanda and Burundi, Macrotermes species were the most consumed. The most common source of EIs in households was their own collection from the wild, although a number of insects were also bought from markets. Local commun...

Local knowledge and practices on use and management of edible insects in Lake Victoria basin, East Africa

Applying the food technology neophobia scale in a developing country context. A case-study on processed matooke (cooking banana) flour in Central Uganda.

This paper assesses the marketing of edible insects with the aim of understanding the market opportunities, market players, and the value chain of edible insect products in the Lake Victoria basin....

Marketing of edible insects in Lake Victoria basin: the case of Uganda and Burundi

Purpose




The purpose of this paper is to examine the role of power on supply chain performance (SCP) in the context of small and medium sized agribusiness enterprises (SMEs). Contrary to most of previous studies, which collect and analyze data from one side of a relationship dyad using a focal firm approach, a matched triad approach was employed in data collection and analysis.




Design/methodology/approach




Empirical data was collected from 150 agribusiness supply chain members from the maize supply chain in Uganda. Analysis was done using multi-group analysis and structural equations modeling.




Findings




Results highlight the differences in the perception of power use and how it influences SCP. The differences in perception suggest the existence of power asymmetry amongst supply chain members. This work contributes to the ongoing debate concerning the use of triad as a unit of analysis as opposed to a firm or a dyad.




Research limitations/implications




This study only focused on one commodity chain in one country, which can limit the broad application of the findings.




Originality/value




The novelty of this work lies in fact that the authors assess perception of power amongst supply chain members in a triadic context, a perspective that has not been adequately tested in agribusiness supply chain management studies before.

https://bura.brunel.ac.uk/bitstream/2438/14183/1/FullText.PDF

Walter Odongo

Papers

Performance perceptions among food supply chain members: A triadic assessment of the influence of supply chain relationship quality on supply chain performance

Local knowledge and practices on use and management of edible insects in Lake Victoria basin, East Africa

Applying the food technology neophobia scale in a developing country context. A case-study on processed matooke (cooking banana) flour in Central Uganda.

Marketing of edible insects in Lake Victoria basin: the case of Uganda and Burundi

Role of power in supply chain performance : evidence from agribusiness SMEs in Uganda