Supply chain collaboration for the staple food product competitiveness

Abstract

Food supply chain collaboration (FSCC) is a prevalent business strategy in developed countries. Despite the widespread adoption, there is still limited literature on FSCC in developing countries, including Indonesia. Therefore, the study aimed to analyze the factors of information sharing, relationship quality, and corporate shared value on supply chain collaboration and their effect on improving the competitiveness of rice main food products in Indonesia. The conceptual framework was developed from the Relational View theory as the basis for supply chain collaboration, which could prove beneficial in increasing the competitiveness of food products. The data were collected from three rice supply chain actors, namely farmers, rice milling units, and retailers, which were analyzed using partial least squares Structural Equation Modeling. The results showed that information sharing was the variable with the greatest effect on supply chain collaboration, followed by corporate shared value and relationship quality. Information sharing carried out by supply chain actors was due to dependence, trust, and commitment to relationships. Collaboration and information sharing among actors showed the potential to positively improve the competitiveness of rice main food products. These results provided valuable insights for food supply chain actors, emphasizing the importance of collaboration by considering economic, social, and environmental aspects.