Despite the rapid surge of new product introductions into the grocery product distribution system, relatively little is known about the process and acceptance criteria of trade buyers. In this work, Edward McLaughlin and Vithala Rao examine the crucial role played by trade buyers, and its place in the success of new product introduction. Their study integrates scholarly research and industry information as it explores the various processes used by manufacturers and trade intermediaries in developing and introducing new products.

The book begins with a background survey of the overall structure of U.S. grocery distribution, along with a discussion of the key participants in new product introduction and their standard operating procedures. A broad framework for analyzing new product introductions is presented, and various methodologies that are useful in the process are explained. This is followed by an account of the extensive research conducted by the authors, focusing on new product acceptance by trade buyers, and drawn from three sources: publicly available information, survey data of actual buyer decisions, and buyer decisions based on hypothetical descriptions of new products. The statistical results on the relative importance of decision criteria are used to develop several management tools, including an expert system. The work concludes with a discussion of the implications of these results for marketing managers, procurement executives, and public policy makers. This book will be an important reference tool for practitioners involved in product procurement, as well as for students of marketing and sales.

Globalization has become perhaps the most central--and one of the most contested--terms in the social sciences in the present day. If one wishes to understand the conditions in which different groups of people live today, it seems increasingly impossible to ignore the aspects of those conditions that are seen to be characterized, or influenced, by "global" forces, movements and phenomena. Regarding particular phenomena, no matter how apparently "local" or parochial in nature, as being located within "global" flows or systems or structures, seems today to be a very necessary component of any effective sort of social investigation. Many social scientific scholars in the last decade or so have engaged in a "global turn" in their thinking, investigating key areas and facets of human life--such as work, economy, cities, politics, and media--in terms of how these are being affected, influenced and changed by (what can be taken to be) "globalizing forces." Themes of inter-societal, trans-societal and cross-planetary connections, structures, processes and movements are increasingly central across the social sciences, including sociology, anthropology, geography, political science, economics, international relations, and many humanities disciplines too. Moreover, such themes--and the controversies and polemics often attached to them--have become common currency in many spheres outside the academy, with politicians, businesspeople, political activists and citizens of all varieties taking up ideas associated with "globalization," and deploying them both to make sense of, and also sometimes to try to change, the world around them. This book covers the issues of globalization as they relate to food. Contributors include Carole Counihan, Alan Warde, Pat Caplan, Alex McIntosh, Rick Wilk, Jeff Sobal, Marianne Lien and Krishnendu Ray.

In the tradition of Fast Food Nation and The Omnivore’s Dilemma comes an “indispensable,” (New York Newsday) fascinating, and cutting-edge look from the author of The Magic Feather Effect at the scary truth about what really goes into our food.

If a piece of individually wrapped cheese can retain its shape, color, and texture for years, what does it say about the food we eat and feed to our children?

Former New York Times business reporter and mother Melanie Warner decided to explore that question when she observed the phenomenon of the indestructible cheese. She began an investigative journey that took her to research labs, university food science departments, and factories around the country. What she discovered provides a rare, eye-opening—and sometimes disturbing—account of what we’re really eating. Warner looks at how decades of food science have resulted in the cheapest, most abundant, most addictive, and most nutritionally inferior food in the world, and she uncovers startling evidence about the profound health implications of the packaged and fast foods that we eat on a daily basis.

Combining meticulous research, vivid writing, and cultural analysis, Warner blows the lid off the largely undocumented—and lightly regulated—world of chemically treated and processed foods and lays bare the potential price we may pay for consuming even so-called healthy foods.

This collection of essays comprises a number of case studies from key wine-growing regions and countries around the world. The contributors focus on the development of the wine business and its overall importance and impact in terms of the regional and domestic economy and the international economy.

Specifically targeted at the food industry, this state-of-the-art text/reference combines all the principal methods of statistical quality and process control into a single, up-to-date volume. In an easily understood and highly readable style, the author clearly explains underlying concepts and uses real world examples to illustrate statistical techniques.
This Third Edition maintains the strengths of the first and second editions while adding new information on Total Quality Management, Computer Integrated Management, ISO 9001-2002, and The Malcolm Baldrige Quality Award. There are updates on FDA Regulations and Net Weight control limits, as well as additional HACCP applications. A new chapter has been added to explain concepts and implementation of the six-sigma quality control system.

Why has genetically modified food become a focal point in international conflicts over agriculture, trade and the environment? What are the chances for achieving effective global governance of new technologies such as genetic engineering? This book brings together state-of-the-art analyses of the international politics of biotechnology regulation. It presents explanations for the transatlantic biotech dispute, explores the growing North-South differences over how to ensure biosafety, and discusses the implications of the GM food battle for international trade and environmental law.

The world production of citrus fruit has risen enormously in the last few decades, leaping from forty-five million tons a year in the early 1970's to eighty-five million in the season of 1996-1997. More than thirty per cent of these fruits go into industrial production in which essential oils and juice are the principal products. The main applications of essential oils are as flavourings for alcohol, soft drinks, food, pharmaceutical products and as fragrances for cosmetics and beauty products. Today, the potential applications of these essential oils are growing wider because they are environmentally 'safer' than the petrochemical products they can sometimes replace.
This book offers comprehensive coverage on all aspects of the botany, cultivation, processing industry, chemistry and uses of Citrus and its oils. Anyone involved in food sciences, pharmaceutical sciences, cosmetics, pharmacy and plant sciences will no doubt find this volume to be of great value and interest.

eBook available with sample pages: 020321661X

The key to the success of a company is their ability to co-ordinate the key supply chain i.e their key suppliers and suppliers of suppliers. 'Food and Drink Supply Chain Management' looks specifically at the supply chain in the food and drink industry to provide readers with an understanding of the areas as it is now and its growing importance, and where it is going in the future.
'Food and Drink Supply Chain Management' is the first to take an in-depth view into the supply chain function in the hospitality and food retail sectors. Authored by a range of expert contributors the text looks at issues such as:
* New food processes and GM foods
* Volume catering and JIT (Just In Time) and Food Safety
* Relationships between companies and with stakeholders and responsibilities to these groups
* The internationalisation of the food chain
* The future of the food and drink supply chain and its management
Examples and case studies from large international retail and hospitality organizations are used, such as: Bass, Stakis (Hilton), and Tesco, amongst others, to illustrate good and bad practice.
First text to look specifically at supply chain management in this industry
International industry case studies from Bass, Stakis (Hilton) and Tesco
Contributions by experts from industry and academia

The current practice of communication in the nutritional economy often produces significant uncertainty in a large fraction of the population. Efficient and comprehensive publicity by entrepreneurs on the industrial production of foodstuffs needs a new concept for communication between producers, processors, wholesalers, retailers, and end users. Without overgeneralizing, the author explains what makes the consumers uncertain and which consequences this uncertainty has for their nutritional behavior. The main aim of this book is the empirical explanation of the connection between the uncertainty concerning the health value of industrially produced foodstuffs and the behavior of consumers in relation to information. It shows how consumers currently perceive the publicity activities of the food industry and what their needs are as far as information is concerned. The practical consequences derived from the empirical results are comprehensibly described.

This book makes a major contribution to our understanding of how significantly food governance is changing at both the national and international levels. What is particularly noteworthy about this volume is how clearly and comprehensively it integrates the important public and private dimensions of food governance.' - David Vogel, University of California, Berkeley, USThis book examines the changing landscape of food governance. Within this landscape, both public and private regulators increasingly encounter one another as markets have become more globalized. While these encounters may often be planned, long-term and lead to positive relationships and outcomes, they can also be accidental collisions that result in antagonistic relationships and crisis. Empirically, this book investigates these public and private encounters in food governance and the institutional challenges they raise. Importantly, it also explores the public policy responses to these issues at the national, supranational and transnational levels, and investigates new forms of private food regulation. Against this empirical backdrop, the contributors provide insights into broader analytical issues that have animated regulatory governance scholarship such as the legitimacy and effectiveness of public and private regulation, the distribution of power in regulatory arrangements, the interaction of layers and networks of regulation and regulatory responses to crisis. This comprehensive book will be of great value to those interested in gaining an interdisciplinary understanding of the empirical area of food governance and the analytical issues of regulatory governance. Contributors include: G. Abels, J.P. Burns, F. Casarosa, D. Casey, N. Collins, V.Constant LaForce, R. van Dalen, G. Enticott, E. Fagotto, D. Fuchs, M. Gobbato, J.-C. Gottwald, T. Havinga, A. Kalfagianni, A. Kobusch, R. Lee, J. Li, P. Oosterveer, H. van der Voort, F. van Waarden, X. Wang

Producing and Consuming the Craft Beer Movement is an ethnographic analysis of the craft beer movement and its rapid development as an industry that articulated a different set of values: celebrating, quality, community, and good taste. This book will provide an excellent foundation for considering craft beer and an entrepreneurial practice that produces other forms of value beyond monetary value. The craft beer movement has been an important movement for thinking about contemporary consumer culture, and how that consumer culture might develop a very different set of values and priorities from those of the dominant consumer culture that is created by large-scale industries focused on the instrumental values of profit and efficiency. Located in one site, the ethnography is situated within the larger context of the rise of digital media, the evolution of cities, and the latest stage of the capitalist marketplace. The book is distinctive as it is ethnographic in its methodology. It is focused on one locale, the metropolitan area around Philadelphia. Philadelphia, along with Boston, Denver, San Diego, and a few other cities, was a central location for the early development of the craft beer industry. With its interdisciplinary approach, individuals with interests in digital and social media, consumer culture, political economy, ethnography, and contemporary cultural theory will find this an interesting case study of an important industry that developed from the homebrewing movement to become an important craft industry that is now a global phenomenon. This book is directed to a broad range of readers interested in new media, consumer culture, craft, and contemporary capitalist culture. The book embeds the local in the larger historical and political economic context. Readers would include faculty members in communication, media studies, cultural studies, sociology, and anthropology. Students at a graduate and upper level undergraduate level would be interested as well.

Cocoa & Chocolate, charts the economic consequences of the addition of chocolate to Western diets, and the consequent boom in cocoa sales, over 150 years. While the cocoa boom might have been expected to transform the economic conditions of the cocoa producers from rural poverty into prosperity, it somehow failed to achieve this.
This pioneering study examines all aspects of the history of cocoa and chocolate and the effect of these commodities globally. William Gervase Clarence-Smith looks at the effects of increased production of cocoa on the environment and on land distribution, at the coercion of labour to work the plantations, at the manufacture of chocolate, at taxation and at consumption.

eBook available with sample pages: 020346186X

Grain is one of the most important commodities shipped around the world and one of the most unpredictable markets to trade in. This publication combines an overview of the market, the problems of carriage by sea and the legislative environment. Analysis of grain production and consumption, trading characteristics, major producers and the role of shipbrokers is provided in the first part. The second part deals with the particulars of grain carriage by sea, discussing the types of ships used, surveys carried out, explanation of charterparty agreements, grain handling equipment at ports and onboard and arbitration which is taken a step further in the third part which deals with the legislation concerning grain carriage by sea. The book should be of value to shipowners, charterers, shipbrokers, commodity traders in grain, surveyors, port authorities, insurance companies and lawyers.

Retail is 'going digital,' and grocery shopping is no exception. While some businesses are relaying on their corporate website to make the sale, both traditional brick-and-mortar and new disruptive business models are increasingly using online marketplaces to offer their products online. European Union law has been gradually updated to reflect this new reality, with Intellectual Property Rights legislation and Consumer Law leading the way toward a suitable regulatory framework in the Platform Economy. However, the EU has not devised a comprehensive strategy for tackling the challenges posed by the online sale of physical consumer goods, such as effective public enforcement in online environments. In fact, sector-specific legislation, including Food Law, largely ignores online transactions. In this context, the book evaluates the impact that online marketplaces are having on European Union sector-specific legislation and its e-nforcement. The goal is to assess whether the existing regulatory and policy framework are sufficient for promoting compliance and bridging the enforcement gap in the digital single market. Focusing on the e-food market, the book presents a state-of-the-art overview of how online marketplaces are altering EU law and its enforcement by public authorities.

With nearly 2,200 citations, this bibliography covers every aspect of the history of alcohol in the British Isles from types of beverages and industries to medicine, politics, and critics. Sources cited range from a 1770 study to 1996 titles and include works written by historians, sociologists, political scientists, anthropologists, and archaeologists. In addition to books and articles, the volume lists unpublished manuscripts, essays in edited works, Ph.D. dissertations, and M.A. theses. Annotations provide information about a work's thesis or theme, use of primary materials, relationship to other studies, and also give a critical evaluation and the location of rare materials. Though scholarly studies form the core of the book, works that use some primary sources such as autobiographies, diaries and memoirs are also included.

The material is arranged topically. Initial chapters are devoted to specific beverages, including beer, wine, whisky, and cider, and the malt and hops industries. Chapters then cover key subjects such as advertising, consumption trends, science and technology, politics, drinking establishments, regulation, crime, medicine, tokens, inn signs, temperance, and guilds. The final chapter identifies works on or by key figures, starting with biographies.

This work highlights the new challenges facing the French wine industry and the issues that arise from it. Written on the basis of academic work and field studies, conducted by a group of Montpellier academics in Economics and Management Sciences (Groupe Montpellier Vin), this book presents recent and original research results and raises the key issues related to finance, strategy, international management and marketing. Professionals in the sector, academics, students and wine enthusiasts will find up-to-date information, in-depth analyses and above all, an invitation to a stimulating debate on the prospects of this traditional, yet innovative sector.

The world population is expected to increase exponentially within the next decade, which means that the food demand will increase and so will waste production. There is a need for effective food waste management as wasted food leads to overutilization of water and fossil fuels and increasing greenhouse gas emissions from the degradation of food. Global Initiatives for Waste Reduction and Cutting Food Loss explores methods for reducing waste and cutting food loss in order to help the environment and support local communities, as well as solve issues including that of land space. Covering topics that include food degradation, enzymes, and microorganisms, this publication is designed for policymakers, environmentalists, engineers, government officials, researchers, scientists, academicians, and students.

Food is a massive industry and the many key players involved have very different interests. In wealthy nations those interests can range from corporate survival and maintaining profitability in a market with limited demand, to promoting a healthy diet and ensuring food safety. For the poor, the emphasis is all too often on simply getting enough to eat. As information technology and biotechnology are set to revolutionize the food system, it is essential to understand the broad context in which the different actors operate, so that all the world's people can enjoy a safe, secure, sufficient and sustainable food supply. This text provides an overview of today's dominant food system - one developed in and controlled by northern industrialized countries, and one that is becoming increasingly globalized.

This groundbreaking book is the first to provide state-of-the-art information on the current changes and developments in European food and agricultural marketing. Food and Agribusiness Marketing in Europe contains broad and up-to-date coverage of agricultural and food marketing by experts in a variety of European countries including Germany, Greece, Italy, the United Kingdom, France, Ireland, Belgium, the Netherlands, Spain, and Hungary. With chapters selected by the famous marketing specialist Matthew Meulenberg of The Netherlands, this enlightening book allows food and marketing professionals to gain new perspectives on the changing roles of food retailing and food industry in agricultural marketing and the structure of agriculture and food markets.This insightful book introduces readers to the common factors influencing European food marketing today including the stagnating volume of food demand, severe competition between suppliers of agricultural and food products, the overall shift in agricultural marketing towards more market-consumer orientation, and the resulting concern about product development, branding, and customer relationships. Major national differences in food and agricultural marketing in each country are also analyzed, in particular, the problems of implementing European Community legislation in the face of tremendous divergences among member countries in their needs, expectations, and priorities. Some of the other important topics covered in this in-depth book include: European food consumption and consumers food retailing in Europe the impact of the Common Agricultural policy and other government policies on agricultural marketing the conduct of agricultural marketing institutions and agribusinesses and their marketing performances agricultural and food marketing channels in European countries Food and Agribusiness Marketing in Europe is the first resource available that provides essential information on the tremendous changes in food and agricultural marketing in Europe. It is an invaluable reference on European marketing for students and teachers of agricultural marketing, European-oriented agribusiness managers, and internationally oriented agriculture policymakers who need to develop an understanding of food marketing developments in this area of the world.

International competitiveness is a prime concern of food industries and governments around the world as they have come to recognize that freer markets pose new threats and offer new opportunities. This book provides a review of the current thinking on competitiveness, encompassing ideas from Porter's "Diamond of Competitive Advantage", Balassa's "Revealed Comparative Advantage", Dunning's analysis of international business, Italian analysis of industrial districts and Boston Consulting Group approaches. Issues raised will be addressed through six European case studies, chosen to provide representation in terms of food product sector, orientation and country type.

This open access book asks just how climate-smart our food really is. It follows an average day's worth of food and drink to see where it comes from, how far it travels, and the carbon price we all pay for it. From our breakfast tea and toast, through breaktime chocolate bar, to take-away supper, Dave Reay explores the weather extremes the world's farmers are already dealing with, and what new threats climate change will bring. Readers will encounter heat waves and hurricanes, wildfires and deadly toxins, as well as some truly climate-smart solutions. In every case there are responses that could cut emissions while boosting resilience and livelihoods. Ultimately we are all in this together, our decisions on what food we buy and how we consume it send life-changing ripples right through the global web that is our food supply. As we face a future of 10 billion mouths to feed in a rapidly changing climate, it's time to get to know our farmers and herders, our vintners and fisherfolk, a whole lot better.

Around the world, food has probably never been as safe as it is today. However, periodic crises have aroused consumer anxiety and contributed to a general lack of confidence in the agro-industrial system. The diverse nature of these crises increases governments' and industry difficulties in predicting and tackling them. This book addresses the relations between risk and food theoretically and empirically through case studies from Japan and China. Part I of the book examines the interaction between theoretical aspects and decision-making. The book theorizes the links between food and risk and analyses the decision-making process in light of risks and governance. The relationship between food risks, governance systems and economic decisions is assessed to explore ideas such as the "pact of nutrition" and the theory of weak signals. Part II examines case studies from China and Japan in the aftermaths of recent crises such as the milk powder scandal in China and food safety following the Fukushima nuclear accident and tsunami in Japan. This book will be an important resource for scholars, academics and policy-makers in the fields of sociology, economics, food studies, Chinese studies and Japanese studies and theories of risks and safety.

Did food poisoning play a role in the Salem witch trials, leading to the hanging of nineteen men and women? Which poison recently laced the food of Russian ex-KGB agent Viktor Litvinenko, and how did it kill him? In Death in the Pot, internationally renowned food expert Morton Satin documents several culinary mishaps and misdeeds in an engrossing narrative that spans the ancient world to the present day. Historic events both tragic and bizarre have resulted from adulterated food. In the fifth century BCE, the great plague of Athens, probably caused by contaminated cereals, led to the defeat of the Athenians in the Peloponnesian War. In the prescientific Middle Ages, illnesses resulting from contaminated food were often attributed to the wrath of God or malevolent spirits. Heavily infectious ergot induced a spasmodic muscle condition, which the Church named "St. Anthony's Fire" and interpreted as retribution by God on heretics. Similarly, in seventeenth-century America the hallucinogenic symptoms of moldy grain were thought by Puritans to be signs of witchcraft. Even the madness of King George III, which played a role in the American Revolution, may have been induced by accidental arsenic poisoning. In the twentieth century, Satin recounts the efforts of modern industrial societies to make food safer; in some cases these efforts were heroic. For example, in the early days of the Food and Drug Administration a "Poison Squad" was formed, consisting of young scientists who willingly acted as guinea pigs to test the toxic effects of chemical additives. Today, the government has focused on the hazards of food bioterrorism. Satin concludes by describing measures taken to protect the public from intentional and unintentional poisoning, as well as recounting recent poisoning incidents. Both a fascinating glimpse into history from a unique angle and an authoritative reference work on food safety, Death in the Pot offers entertaining and informative reading for laypersons as well as experts in food technology and public health.