Modified Atmosphere Packaging Research Articles

Application of Commercial Biopreservation Starter in Combination with MAP for Shelf-Life Extension of Burrata Cheese.

Burrata is a fresh pasta filata cheese manufactured in Italy. Its demand on the worldwide market is constantly growing, and prolonging its shelf-life is an important challenge for the Italian dairy industry. In the present study, combining a commercial bio-protective starter and modified atmosphere packaging (MAP) was evaluated as a strategy to delay the spoilage of product quality. Three experimental samples of burrata were produced by experimental trials at the industrial level and stored for 28 days under refrigerated conditions. Two samples contained the protective starter but were packaged differently (under MAP and immersed in water), and one did not contain the starter and was packaged under MAP. A sample of burrata without a starter and immersed in water was also prepared and used as a control. The combination of MAP and bio-protective starter delayed the degradation of lactose and citric acid, used as indices of microbial activity. In fact, lower counts of Enterobacteriaceae and Pseudomonas were observed in this sample. In contrast, control burrata had the highest level of total Volatile Organic Compounds (VOC) at the end of the storage period, because of higher microbial activity. Even though all samples were judged to be unacceptable after 28 days from the sensory point of view, the sample with bio-protective starter under MAP had the best score after 21 days, obtaining a shelf-life extension of about 7 days with respect to control. In conclusion, the combination of MAP and protective starter culture could be an easy way to extend the shelf-life of burrata stored under correct refrigerated conditions.

MOF-Based Active Packaging Materials for Extending Post-Harvest Shelf-Life of Fruits and Vegetables.

Active packaging that can extend the shelf-life of fresh fruits and vegetables after picking can assure food quality and avoid food waste. Such packaging can prevent the growth of microbial and bacterial pathogens or delay the production of ethylene, which accelerates the ripening of fruits and vegetables after harvesting. Proposed technologies include packaging that enables the degradation of ethylene, modified atmosphere packaging, and bioactive packaging. Packaging that can efficiently adsorb/desorb ethylene, and thus control its concentration, is particularly promising. However, there are still large challenges around toxicity, low selectivity, and consumer acceptability. Metal-organic framework (MOF) materials are porous, have a specific surface area, and have excellent gas adsorption/desorption performance. They can encapsulate and release ethylene and are thus good candidates for use in ethylene-adjusting packaging. This review focuses on MOF-based active-packaging materials and their applications in post-harvest fruit and vegetable packaging. The fabrication and characterization of MOF-based materials and the ethylene adsorption/desorption mechanism of MOF-based packaging and its role in fruit and vegetable preservation are described. The design of MOF-based packaging and its applications are reviewed. Finally, the potential future uses of MOF-based active materials in fresh food packaging are considered.

Impact of bacteriocins from Lactococcus lactis CRL1109 and citric acid on the microbiological, physicochemical and sensory qualities of minimally processed vegetables

The increasing demand for fresh vegetables and for convenience foods is causing an expansion of minimally processed vegetables (MPV) market. The MPV industry is constantly looking for new technologies to maintain quality and for inhibit undesired microbial growth along the production chain. Biopreservation is considered a promising strategy to reduce the chemical preservatives use. In this work, the individual effect of the bacteriocin Bac1109, produced by Lactococcus lactis CRL1109, and citric acid (C. acid) in minimally processed carrots and purple cabbage stored at 4 °C for 12 d in aerobic packaging (AP) and modified atmosphere packaging (MAP) was evaluated. A significant reduction of the spoilage microorganism growth (Leuconostoc mesenteroides CRL950) and total viable cell count was achieved with the Bac1109 addition in the MPV after 12 d of storage. This treatment delayed respiratory activity, reduced the loss of carotenoid, chlorophyll and total phenolic content, and did not cause drastic changes in pH or colorimetric parameters. The addition of C. acid to the MPV reduced the loss of pigments, phenolic compounds and delayed the rate of respiration of vegetables; however, this treatment did not exert an effective microbiological control, producing unacceptable sensory changes. The samples treated with Bac1109 in AP were the most accepted by consumers, showing the highest scores in each tested attribute. The use of Bac1109 could represent a natural alternative to replace chemical additives as a vegetable biopreservative, leading to a balance between the demand for safe products and their physico-chemical and sensorial conservation.

Sex Does Not Affect the Colour, Shear Stress, and Lipid Oxidation of Pork Meat, but Feed-Added Plant-Derived Extracts, Storage Time and Packaging Type Do.

Essential plant oils added to products, packaging or animal feed are used as a method of preserving food quality because they extend the shelf-life of meat due their antioxidant and/or antimicrobial capacity. This action can be achieved with the correct packaging that preserves the meat's quality and safety. This study investigates the effects of plant-derived extracts (PDE) on the meat quality and shelf-life of pork packaged in vacuum or modified atmosphere packaging (MAP). Thirty-six barrows and thirty-six gilts were allocated into three experimental groups: the control, garlic extract (1 kg/ton of feed) and oregano-rosemary oil (2 kg/ton of feed) with the same base-diet. Two packaging were used: vacuum and a commercial MAP (70% O2, 30% CO2). The meat fat content, pH, colour, TBARS values and Warner-Bratzler shear stress were investigated. The sex of the animals did not affect any of the studied variables, whereas PDE affected some of the colour variables and the shear stress; both the packaging type and the storage time affected the colour variables, lipid oxidation and shear stress. Vacuum-packed meat was more stable in terms of colour, lipid oxidation and shear stress than MAP-packed meat.

The effects of 1-Methylcyclopropane (1-MCP) treatment and modified atmosphere packaging on storage of ‘Fuerte’ avocado variety

Bu çalışma ile ‘Fuerte’ avokadolarında 1-Metilsiklopropen (1-MCP) uygulaması, modifiye atmosferde paketleme (MAP) ve MAP+1-MCP uygulamalarının depolama sırasında kaliteye etkileri araştırılmıştır. Kontrol ve uygulama yapılan meyveler 3 ay süreyle 6 °C sıcaklık ve %85-90 oransal nemde depolanmış ve ayda bir depodan çıkarılan örneklerin torba içindeki CO2 konsantrasyonları, ağırlık kayıpları, görünüş, meyve eti sertliği, kabuk ve et rengi, suda çözünebilir toplam kuru madde ve titre edilebilir asit miktarları, meyve suyu pH değeri, yağ ve kuru madde miktarları, mantarsal ve fizyolojik bozulmalar belirlenmiştir. Ayrıca her ay depodan çıkarılan meyveler raf ömrü için 3 gün süreyle 20 °C sıcaklık ve %70-75 oransal nemde bekletilmiştir. Avokadolar 6 C’de %85-90 oransal nemde MAP veya 1-MCP uygulandıktan sonra muhafaza edildiğinde depolama süresi sadece 2 ay olarak saptanmıştır. Yerel ve uzak pazarlar için MAP+1-MCP uygulanan avokado meyveleri kalitesini koruyarak 6 C sıcaklık ve %85-90 oransal nemde 3 ay başarıyla muhafaza edilmişlerdir. MAP+1-MCP uygulaması başarılı olmuştur. MAP+1-MCP uygulamasıyla avokadoların depolama süresi 1 ay uzatılarak 3 aya çıkartılabilmiştir. Elde edilen sonuçlar uzun ve kaliteli bir depolama için MAP+1-MCP uygulamasının avokadoların ticari ömrünü uzatmak için pratik bir yol sunacağını göstermektedir.

Effect of 100% Oxygen-Modified Atmosphere Packaging on Maintaining the Quality of Fresh-Cut Broccoli during Refrigerated Storage

The effect of 100% oxygen (O2)-modified atmosphere packaging (MAP) on the quality improvement of fresh-cut broccoli stored at 4 °C for 15 days was investigated in this study. The results indicated that, compared to the control group conditions, 100% O2 MAP treatment effectively maintained broccoli sensory evaluation scores, green color, and texture; reduced respiration and chlorophyll degradation; and reduced total bacterial count (TBC), malondialdehyde (MDA) levels, electrolyte leakage (EL), hydrogen peroxide (H2O2), and superoxide (O2-) contents. Furthermore, 100% O2 MAP led to a smaller loss of nutrients and increased antioxidant capacity. In conclusion, the use of 100% O2 MAP is an effective approach for maintaining high-quality fresh-cut broccoli during refrigerated storage at 4 °C.

Burst and Physicochemical Characteristics of Glycerol-Added Chitosan Films for Food Packaging

Toward establishing the full design aspects of chitosan as a packaging material or as cling wraps, the chemical characteristics, thermal stability, optical transparency, Young’s modulus, elongation at fracture, and burst strength of pure and glycerol-added 100 μm-thick-chitosan films were investigated. Films of chitosan and films with 10%, 20%, and 30% w/w glycerol as the plasticizer were prepared per standard protocols. Electron microscopic analysis revealed that all films are homogeneous. The addition of glycerol did not alter the crystallinity, lowered the glass transition by ∼7 °C, decreased the thermal stability, decreased the roughness by 50%, and increased the optical transparency by 5%. It was found that the incorporation of glycerol decreased the Young’s modulus by two orders, increased the plastic strain at least by four times, and decreased the burst strength by at least two times. The results from this systematic analysis, including comparisons with existing packaging materials, provide a holistic picture for tailoring the properties of chitosan-based packaging materials for modified atmosphere packaging (MAP) toward sustainable development.

Scope of Technological Intervention in the Sector of Traditional Indian Milk Products Industry for Sustainable Rural Development

The entrepreneurial activities related to the vast sector of traditional Indian milk products and milk sweets effectuate the holistic development module fulfilling the concept of economic viability, technological feasibility, social obligation, cultural necessity and above all ecological balance. Despite robust growth and plenteous milk production, this informal sector of dairy products and sweetmeats is facing unprecedented challenges on multiple fronts. The major identified problems include non-availability of the packaging system, lack of proper handling and processing of raw material and finished products, inconsistent product quality, shortage of modern equipment, and inadequate arrangement of effluent handling. Milk and traditional Indian milk products are extremely perishable. With the ever-increasing cost of production, this sector being vast and unorganized has become increasingly vulnerable and can have far-reaching prejudicial consequences if protective technological measures are not employed at grassroots level. The pressure driven membrane processing system can bring a sea change to this industry from higher yields to a reduction in the cost of handling, storage and transportation. Modified Atmosphere Packaging (MAP), solar energy and business digitization are ready to open new vistas. The urgent necessity indicates concentrated efforts to pool, evaluate, preserve and motivate traditional practices, knowledge and wisdom coupled with selective uses of modern technological advancement in order to bring paradigm shift and inclusive growth.

Preparation and application of equilibrium modified atmosphere packaging membranes with polylactic acid and polymers of intrinsic microporosity

PIM-1/PLA equilibrium modified atmosphere packaging (EMAP) membranes were prepared by polylactic acid (PLA) and polymers of intrinsic microporosity (PIM-1). PIM-1/PLA membranes blocked light transmission due to the strong light absorption of PIM-1, thus reducing the damage of light irradiation to mango. Meanwhile, the moisture permeability and gas permeability of PIM-1/PLA membranes increased with the addition of PIM-1, and the highest values appeared at 1.00 % PIM-1/PLA membrane. This feature was contributing to achieving gas equilibrium concentration (10.5–13.5 % of CO2 and 8.1–9.1 % of O2) and discharging water in the membrane, thus providing optimal environment for mango storage. Moreover, the mechanical properties of PIM-1/PLA membrane with more than 0.25 % PIM-1 addition were slightly lower than those of pure PLA membrane, while the elongation at break was not affected. During the mango preservation, 1.00 % PIM-1/PLA membrane inhibited the respiration rate and delayed the quality deterioration, showing the significant potential application as EMAP membrane.

Sustainable Approaches in Whey Cheese Production: A Review

Whey cheeses have been produced from the very early steps of cheesemaking practices as a sustainable way to utilize whey, which is the main by-product of cheesemaking. Traditional whey cheeses, manufactured with similar processes, are Ricotta, Ricotta salata or Ricottone, and Ricotta fresca in Italy; Anthotyros, Myzithra, Manouri, Xynomyzithra, and Urda in Greece; Urda in Serbia and Romania as well as in other countries such as Israel; Lor in Turkey; Anari in Cyprus; Skuta in Croatia and Serbia; Gjetost and Brunost in Norway; Mesost and Messmör in Sweden; Mysuostur in Iceland; Myseost in Denmark; Requeijão in Portugal; and Requesón in Spain and Mexico. The production of whey cheese is based on the denaturation of whey proteins by heating to 88–92 °C. The specific processing conditions and aspects of the microbiology of whey cheeses are discussed. The special characteristics of whey cheeses, which are high pH and high moisture content, make them susceptible to microbial growth. Due to the limited shelf life of these products, extended research has been carried out to extend the shelf life of whey cheese. The sustainable preservation approaches, such as modified atmosphere packaging, addition of herbs and/or plant extracts, and bio-preservation methods are reviewed. Moreover, novel whey cheeses focused on functional properties have developed during the last 10 years.

Isolation, identification and spoilage capability of dominant spoilage bacteria on Dezhou-braised chicken with different packaging

Dezhou-braised chicken is one of the representatives of Chinese traditional meat products. Microbial growth with high spoilage potential causes deleterious effects. The study aimed to evaluate the spoilage capability of dominant spoilage bacteria (SSOs) in Dezhou-braised chicken with different packaging. Dezhou-braised chicken was packaged with three methods (modified atmosphere packaging (CO2 plus N2 = 40%: 60%), vacuum packaging, vacuum packaging and thermal treatment (at 85 ± 1 °C for 30 min)) and stored in the refrigerator at 4 °C. SSOs were isolated with the combination method of culture-dependent analysis, high-throughput sequencing technology. Pseudoalteromonas undina, Enterococcus devriesei, Staphylococcus aureus and Lactobacillus curvatus were identified. These strains were inoculated to the sterilized braised chicken. Referring to total viable counts (TVC), Pseudoalteromonas undina and Staphylococcus aureus was sensitive to the thermal treatment. Additionally, Lactobacillus curvatus was favored by the CO2 plus N2 modified atmosphere, while the growth of Enterococcus devriesei was restricted. These results will help development of guidelines for systematic and predictive determination of shelf-life for Dezhou-braised chicken.

Leaf porous structure Inspired packaging film for fruits preservation and monitoring CO2 concentration of package

The preservation of fresh fruit and vegetables is always a challenge. Equilibrium modified atmosphere packaging (EMAP) is ideal for preserving fresh produce. The gas transmission and selectivity of EMAP films is crucial for achieving atmospheric equilibrium in packaging. Inspired by leaf porous structure regulating their gas exchange function, we selected natural porous diatomite as the gas channel and modified it with polyethyleneimine (PEI). By introducing diatomite into the film matrix of CNFs, the gas transmission and CO2/O2 selectivity of EMAP films were regulated. The atmosphere in all the packages of EMAP films reached equilibrium within 24 h, which kept the fruit in low intensity aerobic respiration. The EMAP film of DgP7.5 (O2 transmission rate 43.33 cc m−2 day−1 bar−1, CO2/O2 selectivity 1.56) was found to be the most suitable for packaging litchis and green plums. Diatomite with porous structures will provide a design concept for EMAP films.

A combination of acidic electrolyzed water with modified atmosphere packaging improves quality of jujube during cold storage by enhancing antioxidant activity.

This study aimed to investigate the effects of a combination of acidic electrolyzed water (AEW) and modified atmosphere packaging (MAP) on the quality of jujube stored at 1±0.5°C for 40 days. Jujube was treated with AEW+MAP, AEW, and MAP, respectively, to identify an appropriate preservation method based on the changes of quality indicators, activities of antioxidant enzymes and nonenzymatic antioxidant systems, malondialdehyde (MDA) content, and cell membrane permeability. Results showed that the combined treatment maintained higher storage quality of jujube than the other threetreatments. The combined treatment significantly suppressed softening, weight, and color loss and maintained total soluble solid and titratable acidity. Moreover, the combined treatment improved antioxidant capacity showing high levels of nonenzymatic antioxidant systems (ascorbic acid and 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity), and the activities of antioxidant enzymes (ascorbate peroxidase, superoxide dismutase, and catalase). These effects remarkably suppressed the increase of MDA level and cell membrane permeability, thereby inhibiting oxidative damage and alleviating quality deterioration. Furthermore, kinetic model indicated that AEW+MAP decreased rate constant of quality deterioration. Principal component analysis also showed that AEW+MAP treatment alleviated quality deterioration, with higher comprehensive score than other treatments. In summary, AEW+MAP was an effective preservation method to maintain storage quality and delay postharvest senescence of jujube. PRACTICAL APPLICATION: In this study, a combination of acidic electrolyzed water (AEW) with modified atmosphere packaging (MAP) has been found to have effective preservation effects on jujube. AEW+MAP treatment improved quality of jujube during cold storage mainly by enhancing antioxidant capacity. The combined treatment may provide a new preservation technology for jujube.

Effect of Composite Edible Coatings Combined with Modified Atmosphere Packaging on the Storage Quality and Microbiological Properties of Fresh-Cut Pineapple

This study investigated the effect of edible coating (EC), modified atmosphere packaging (MAP), and edible coating + modified atmosphere packaging (EC + MAP) treatments on the quality of fresh-cut pineapples during storage at 4 °C. The quality differences were analyzed by measuring the quality, physiological indicators, and total microbial counts. After 8 d of storage, the brightness (L*) values of the EC + MAP and control samples were 72.76 and 60.83, respectively. The water loss and respiratory rate of the EC + MAP were significantly inhibited from 0% and 29.33 mg CO2 kg-1 h-1 to 4.13% and 43.84 mg CO2 kg-1 h-1, respectively. Furthermore, the fresh-cut pineapples treated with EC + MAP presented a good appearance, with lower total soluble solids (TSS) and relative conductivity and higher titratable acid (TA), ascorbic acid (AA), total phenol content, and firmness compared to the other treatment groups. At the end of storage, the EC + MAP samples exhibited the lowest polyphenol oxidase (PPO) activity, peroxidase (POD) activity, and malondialdehyde (MDA) content at 28.53 U, 60.37 U, and 1.47 nmol·g-1, respectively. Furthermore, the efficiency of EC + MAP treatment exceeded that of EC or MAP alone, preventing key problems involving the surface browning and microbiological safety of the fresh-cut pineapples. The results showed that EC + MAP treatment was more successful in maintaining the storage quality and extending the shelf life of fresh-cut pineapples.

Shelf Life Extension of Chicken Cuts Packed under Modified Atmospheres and Edible Antimicrobial Coatings

Convenient cuts of poultry products are of significant interest, but they are perishable products with a short shelf life. Modified atmosphere packaging (MAP) or the application of active packaging based on edible and biodegradable coatings could extend the shelf life of perishable foods. The aim of the present work was the kinetic modelling of the effect of MAP and active coatings with antimicrobial agents on the microbial growth and shelf life of chicken cuts. Broiler chicken thighs processed with pectin-based (2% w/w aqueous solution) edible coatings enriched with 1% extract of citrus bioflavonoids (flavomix) or 0.5% glucono-δ-lactone were stored under aerobic conditions at 0, 5 and 10 °C. Untreated thighs were also stored aerobically or in MAP (42.7% O2, 18.5% CO2). Quality evaluation was based on the growth of spoilage bacteria (TVC, Pseudomonas spp., Brochothrix thermosphacta), pH, colour, and sensory scoring. The tested quality indices were kinetically modelled and the Arrhenius model was used for the definition of the temperature dependence of the quality loss rates. Pseudomonas spp. dominated spoilage at all packaging and temperature conditions. Microbial growth correlated well with sensory degradation (Ea = 80–100 kJ/mol). Glucono-δ-lactone-enriched edible coatings resulted in 2 days of shelf life extension for chicken thighs at 5 °C. MAP and active, edible coatings with citrus extract showed a similar effect on the quality deterioration rate, and thus the shelf life of chicken cuts. Based on microbial growth, the shelf life was 6–7, 11, and 13 days at 5 °C for the control, EC-glu, MAP, and EC-flav samples, respectively (limit of acceptability = 107 cfu/g for TVC). The results of the study show the potential for using MAP or edible, active coatings to extend the shelf life and improve the commercial value of broiler chicken cuts.

Integration of Metabolome and Transcriptome Profiling Reveals the Effect of Modified Atmosphere Packaging (MAP) on the Browning of Fresh-Cut Lanzhou Lily (Lilium davidii var. unicolor) Bulbs during Storage.

The fresh-cut bulbs of the Lanzhou lily (Lilium davidii var. unicolor) experience browning problems during storage. To solve the problem of browning in the preservation of Lanzhou lily bulbs, we first investigated the optimal storage temperature and gas ratio of modified atmosphere packaging (MAP) of Lanzhou lily bulbs. Then, we tested the browning index (BD), activity of phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO) and peroxidase (POD), the content of malonaldehyde (MDA) and other physiological activity indicators related to browning. The results showed that the storage conditions of 10% O2 + 5% CO2 + 85% N2 and 4 °C were the best. To further explore the anti-browning mechanism of MAP in fresh-cut Lanzhou lily bulbs, the integration of metabolome and transcriptome analyses showed that MAP mainly retarded the unsaturated fatty acid/saturated fatty acid ratio in the cell membrane, inhibited the lipid peroxidation of the membrane and thus maintained the integrity of the cell membrane of Lanzhou lily bulbs. In addition, MAP inhibited the oxidation of phenolic substances and provided an anti-tanning effect. This study provided a preservation scheme to solve the problem of the browning of freshly cut Lanzhou lily bulbs, and discussed the mechanism of MAP in preventing browning during the storage of the bulbs.

Postharvest Biology and Technology of Loquat (Eriobotrya japonica Lindl.)

Loquat (Eriobotrya japonica Lindl.) fruit is a rich source of carotenoids, flavonoids, phenolics, sugars, and organic acids. Although it is classified as a non-climacteric fruit, susceptibility to mechanical and physical bruising causes its rapid deterioration by moisture loss and postharvest decay caused by pathogens. Anthracnose, canker, and purple spot are the most prevalent postharvest diseases of loquat fruit. Cold storage has been used for quality management of loquat fruit, but the susceptibility of some cultivars to chilling injury (CI) consequently leads to browning and other disorders. Various techniques, including cold storage, controlled atmosphere storage, hypobaric storage, modified atmosphere packaging, low-temperature conditioning, heat treatment, edible coatings, and postharvest chemical application, have been tested to extend shelf life, mitigate chilling injury, and quality preservation. This review comprehensively focuses on the recent advances in the postharvest physiology and technology of loquat fruit, such as harvest maturity, fruit ripening physiology, postharvest storage techniques, and physiological disorders and diseases.

Improvement of shelf-life of cherry (Prunus avium L.) by combined application of modified-atmosphere packaging and antagonistic yeast for long-distance export.

The last decade has seen a growing interest in reducing the use of chemical fungicides for postharvest decay control. In the research for new, safe alternatives, the combined application of biocontrol agents and passive modified-atmosphere packaging (MAP) has been shown to be a promising strategy to extend fruit quality. Therefore, the aim of this work was to evaluate the effect of the combined application of MAP and two antagonistic yeasts, Metschnikowia pulcherrima L672 and Pichia kudriavzevii PK18, on sweet cherry shelf life. Microbiological, physico-chemical, and quality fruit analysis from batches treated with antagonistic yeast were compared with a control batch without yeast application and a batch to which fludioxonil (Scholar®) was applied. The composition of the atmosphere and physico-chemical traits showed similar values among the different batches during cold storage. However, interestingly, the combination of MAP with the antagonistic yeasts M.pulcherrima L672 and P.kudriavzevii PK18 increases the control of microbiological spoilage with results comparable to the application of fludioxonil. In addition, these batches experienced a slight decrease in volatile compounds associated with fresh fruit aroma, whereas in the control batch an increase of altered fruit aromas was observed. The same effect of control of spoilage was observed during the shelf life period. These results showed the positive effect of the combination of antagonistic yeasts and MAP, obtaining similar results in terms of control of microbiological spoilage and physico-chemical quality compared with the application of fludioxonil. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Prediction of the Growth Rates of Pseudomonas sp. in Seafood Based on Artificial Neural Network (ANN) Model

ABSTRACT The aim of this study is to predict the growth rate (µmax) of Pseudomonas sp. in seafood under different temperature -2 - 25°C and modified atmosphere packaging (MAP) conditions. At total 52 µmax were compiled from the literature to develop and 68 different µmax values to validate the ANN model. For the development of ANN model different transfer functions were applied and based on the bias (Bf) (0.91) and accuracy factors (Af) (1.60) 3 layers 10 neurons with purelin transfer function was assumed to be best topology to predict the µmax of Pseudomonas sp. in seafood.

Study and Analysis of Groceries and Food Wholesalers Industry – A Case Study

Purpose: The purpose of this research is to identify the most critical factors for selecting a catering provider and to pick the most appropriate source. Thirty experts completed a semi-structured questionnaire to help determine the criteria for choosing a provider Excluding industries with narrowly defined technological bases, few studies have examined how industries evolve. Even fewer studies have been conducted on wholesalers. Given that service businesses are likely to operate differently from manufacturing industries and that wholesaling is a crucial function of many economies, these aspects are intriguing. When it comes to choosing a provider, just looking at price isn't enough. Other characteristics, such as quality, dependability, crisis management, and green product should also be taken into account by managers. An MCDM issue, supplier selection involves both qualitative and quantitative considerations. One of the MCDM methodologies, the Analytic Hierarchy Process (AHP), was used in this investigation. This survey was designed by specialists based on the criteria they came up with, and it was administered to six supply chain managers from six different catering companies. Objectives: The primary goal of most grocery store corporations is to sell as many items as possible in order to maximize earnings. Retailers such as restaurants and mass merchandisers compete with grocery store proprietors. According to a poll conducted by the Bureau of Labor Statistics in December 2009, one strategy that grocery stores use to combat the effects of competition is to increase the number of take-out meals that they provide. Customers who are looking to cut down on their cooking time will appreciate the convenience of these ready-to-eat meals. For the purpose of increasing revenue and maximizing profits, some smaller grocery store businesses also rent movies, provide check cashing services, and sell non-food items. This strategy focuses on clients that prefer to purchase at a single location. Design/Methodology/Approach: Processing, synthesizing, treating, changing or manipulating food, especially food crops or their constituents Examples of manufacturing/processing activities include: drying/dehydrating raw agricultural commodities to create a distinct commodity, evaporating, eviscerating, extraction of juice, formulation, freezing, grinding, homogenising (including irradiation), labelling (including modified atmosphere packaging), milling (including pasteurising), peeling and pasteurising. Operations that are part of harvesting, packing, or holding on farms or farm mixed-type facilities are not considered to be manufacturing or processing activities and are thus excluded from this definition. Finding / Result: Innovation of food package industry in commercial distribution and supply chain power connections have undergone substantial upheaval in the second half of the twentieth century, wholesale operations have remained an essential activity in many economies. Wholesalers, on the other hand, seem to be under serious danger in certain supply networks, and their companies are regarded to be diminishing. Suppliers with supply chain-focused business models compete with traditional wholesalers in many countries, which operate under distinct business models yet provide many of the same services as wholesaling. Originality/Value: Prices for fixed inputs like electricity water gas are also rising, placing pressure on the cost of doing business and stimulated. Paper type: Case Study.