 Inventory models for maturing and ageing items: cheese and wine storageSimone Zanoni, Lucio Enrico Zavanella and Ivan Ferretti International Journal of Logistics Systems and Management, 2019, vol. 34, issue 2, 233-252 Abstract: The greatest part of literature on inventory models deals with items that preserve their value over time or at least, deteriorate over time. This paper focuses on a special class of items (defined as 'maturing/ageing items') characterised by the increase of their value over time, when appropriately stored: e.g., items which improve their organoleptic and tasteful characteristics over time. The cases which inspired the present contribution belong to food production and supply, as in the case of matured cheeses (e.g., the well known Grana Padano), aged red wines (e.g., the well known Barolo) and aged spirits that, once bottled, acquire value over time. However, other types of products characterised by a 'maturing/ageing' process could be further identified. The present study introduces and discusses the inventory problem for this class of items, highlighting its peculiarities and its most relevant features. So as to focus on the several and attractive aspects which characterise the problem considered, an illustrative model is presented, with the aim of identifying the optimal maturing/ageing period. Keywords: inventory; ageing; maturing; cheese storage; wine storage; amelioration. (search for similar items in EconPapers) Downloads: (external link) Related works: Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text Persistent link: https://EconPapers.repec.org/RePEc:ids:ijlsma:v:34:y:2019:i:2:p:233-252 Access Statistics for this article More articles in International Journal of Logistics Systems and Management from Inderscience Enterprises Ltd |
Is your work missing from RePEc? Here is how to contribute.
Questions or problems? Check the EconPapers FAQ or send mail to .
EconPapers is hosted by the
School of Business at Örebro University.