Agility in the Factors Effecting the Quality and Safety of Fish Products

Sashikala Parimi and Anusha Sreeram
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Sashikala Parimi: Associate Professor, Department of Operations & IT, IBS Hyderabad, India.
Anusha Sreeram: Assistant Professor, Department of Operations & IT, IBS Hyderabad, India.

Indian Journal of Commerce and Management Studies, 2018, vol. 09, issue 2, 01-08

Abstract: The consumption of fish by humans worldwide is 77%.The demand and consumption of fresh fish has significantly grown during recent years. The future growth is from aquaculture as the global demand for fish continuous to increase. The supply chain of fish is a network which consists of the fishermen, middlemen, distributors, transporters, storage facilities, suppliers, retailers, delivery and selling the product to the consumer. It is necessary to maintain the quality and safety of fish/fish products till the time of consumption by the consumer.The quality and safety of the fish/ fish products may deteriorate due to variations in temperature, distribution channel, transportation, packaging andgrading. The purpose of this paper is to understand the impact of these factors on the quality and safety of the fish/fish products and to propose the implementation of the concept of agility into these factors so that the quality and safety of these products is ensured with minimum losses and wastage.

Keywords: Supply chain management; fisheries; temperature; distribution channel; transportation; packaging and grading; quality; safety; agility. (search for similar items in EconPapers)
Date: 2018
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Persistent link: https://EconPapers.repec.org/RePEc:aii:ijcmss:v:09:y:2018:i:2:p:01-08

DOI: 10.18843/ijcms/v9i2/01

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