Small-scale Food Industries Research Articles

Mitigating environmental pollution from tofu industry wastewater: Case of Suyanto Tofu Factory, Mojokerto

Background: This research investigates the impact of tofu industry wastewater on water environments at Suyanto Tofu Factory, Mojokerto. The tofu industry generates liquid waste containing high pH, Total Suspended Solids (TSS), Biochemical Oxygen Demand (BOD), and Chemical Oxygen Demand (COD), potentially polluting local rivers. Despite Suyanto Tofu Factory having wastewater treatment facilities, these are currently non-functional, underscoring the urgent need for designing new wastewater treatment installations. Methods: In this context, the study aims to determine the volume of wastewater produced, analyze the levels of BOD, COD, TSS, and pH in the wastewater, and design sustainable wastewater treatment facilities using a Constructed Wetland system. Findings: This method is expected to minimize the environmental impact of tofu wastewater, protect surrounding aquatic ecosystems, and comply with environmental regulations. By proposing sustainable solutions, the research aims to enhance awareness and management of wastewater in the tofu industry, offering technology solutions appropriate to local conditions. Conclusion: In conclusion, implementing effective and sustainable wastewater treatment installations is crucial to safeguard water quality and river ecosystems around Suyanto Tofu Factory. Novelty/Originality of this Study: By proposing a Constructed Wetland system for tofu industry wastewater treatment, this research introduces an innovative, sustainable solution tailored to local conditions, potentially revolutionizing waste management practices in small-scale food industries.

Analysis of Added Value and Business Feasibility of Sago Tempe Chips Home Industry

Purpose: This study aims to examine the added value and feasibility of the home industry producing tempeh sago chips in Bekasi. Methodology: The research employs both quantitative and qualitative descriptive methods to analyze the data. Results: The results indicate that the main reason for establishing the home industry of tempeh sago chips in Bekasi is to increase household income and create job opportunities for local residents. The added value obtained is an average of IDR 8,781.51/kg with an added value ratio of 19%, indicating a moderate level as it falls between 15% and 40%. The R/C Ratio is 1.53, where an R/C Ratio ≥ 1 is considered favorable. The Break-Even Point (BEP) for revenue is IDR 306,105.84, the BEP for production is 4.91 kg, and the BEP for price is IDR 40,817/kg. Findings: The study finds that the home industry of tempeh sago chips in Bekasi is viable and profitable, despite facing challenges such as the lack of bookkeeping practices. Novelty: This research provides new insights into the economic value addition and business feasibility of tempeh sago chips, highlighting the importance of proper financial management. Originality: The study presents a detailed analysis of the feasibility and value addition of tempeh sago chips, contributing to the understanding of small-scale food industries in Bekasi. Conclusions: The home industry of tempeh sago chips in Bekasi is feasible and profitable, making it a sustainable business venture. Type of Paper: Empirical Research Article

Modification and performance evaluation of yam peeling machine

Yam is a versatile crop and plays a vital role in tropical regions, where it can be transformed into various food products. Peeling is an essential step in the processing of yam, as it increases its value. While manual peeling with knives is common in households, larger-scale production requires the use of yam peeling machines. The objective of this study was to analyze and enhance the performance of an existing yam peeling machine. The key components of the machine include the machine frame, a wire mesh-like drum, a speed reduction gear motor, a pumping machine, sprockets, pipes, and a water container. The yam peeler is powered by a three-phase 2 hp electric motor. The machine was tested on three different types of yams with varying moisture contents and at different speeds. Various performance parameters such as peeling efficiency, peeling capacity, flesh loss, and time efficiency were evaluated. Statistical analysis and SPSS models were utilized to examine the relationship between different factors and the performance metrics of the machine. The study revealed that as the peeling speed increased, the efficiency decreased. The peeling efficiency ranged from 63.27% to 92.74%, peeling capacity ranged from 2.28 kg/h to 11.34 kg/h, and flesh loss varied from 7.26% to 36.73%. The moisture content of the yams, peeling speeds, and tuber morphology were found to have significant effects on peeling efficiency, flesh loss, peeling capacity, and time efficiency. The yam peeler production cost is estimated to be $150. The machine demonstrated suitability for small-scale food industries due to its low cost and minimal maintenance requirements.

Micronutrient Fortification in Foods and Soy Milk, a Plant-based Milk Substitute as a Candidate Vehicle

Background: Food fortification is an effective intervention strategy to combat micronutrient malnutrition, hidden hunger, and for improvement of public health and nutritional status. Choice of a cost-effective, widely consumed, compatible, and stable candidate vehicle is essential for successful fortification. Objective: This comprehensive review discusses the aspects of food fortification along with the suitability of soy milk, a plant-based milk substitute, as a candidate vehicle for fortification. Methods: Literature mining was done in food research journals, Pubmed, Scopus to collect adopted fortification strategies and preferred vehicles for fortification. Results: Soy milk is a popular health beverage, globally consumed and preferred amongst lactovegetarians, and especially those with bovine milk allergy and lactose intolerance. This plantbased milk alternative is enriched in polyunsaturated fatty acids, phytoestrogens, and isoflavones along with different macro- and micronutrients. As a candidate vehicle, soy milk offers the advantage of incorporating a wide range of fortificants, is widely consumed, stable, and is compatible with fortificants. Conclusion: Successful implementation of the fortification strategy and its global scale-up need to overcome different scientific and technological hurdles, socio-economic, ethical, and political barriers, as well as legislative issues. Public-private, multi-stake holder and global partnerships, boosting of small-scale food industries, and developing tie-ups with large scale industries, as well as promoting public awareness regarding the need for fortification are other necessary requisites.

Financial literacy training and introduction to SI APIK for the Darul Hijrah Madani bazaar group, Kolhua, Kupang

Financial literacy has become a concern for all stakeholders and is now acknowledged as one of the pillars to the success and long-term viability of the micro and small-scale food industry. Accounting literacy is critical for MSMEs because they are the economy's key drivers and the largest source of jobs in Indonesia. Members of the Darul Hijrah Bazaar face challenges such as a lack of financial literacy, difficulty documenting financial transactions, and compiling and presenting financial reports. This program seeks to improve financial literacy by using the SI APIK application to record transactions and financial reports. Lectures on saving, investing, money management, and risk, as well as an introduction to the Android-based SI APIK accounting program, a tutorial on grouping business transactions by business sector, a demonstration of recording financial transactions, and assistance are among the methods employed. Through SI APIK for Android, this program can increase partners' financial and accounting literacy, allowing them to create financial reports for their businesses. This program can be expanded so that all bazaar members can run their businesses on a regular and sustainable basis.

Barrier and motivations implementation of safety and halal assurance for apple processed products: A review

Consumers are increasingly critical and require transparency of information related to food quality. As such, the warranties of safety and halal processed apple products are increasing. Therefore, the apple processing industry should implement various systems to obtain product safety and halal certificates. This certification is not only based on the final products, but starts from the procurement of raw materials, production processes, to the distribution with evidence of consistency of implementation. Safety and halal implementation have various obstacles and challenges, especially for micro and small businesses. This article reviews the barrier factors and motivations for the implementation of safety and halal assurances for processed apple products, especially in micro and small businesses. The study results show that the main motivations for apple processing businesses include improving product safety and quality, creating satisfaction and fulfilling consumer demands, improving company image. In addition, the micro and small-scale food industries also face various obstacles, namely human resources, finance and infrastructure. These barriers can be overcome by a commitment to management, effective communication, cost management, education and training, operating procedures, supplier management, and external supports. Research regarding strategies to implement halal and safety guarantees for small-scale apple processing businesses is needed.

Economic empowerment of rural women for enhancing household income & health security- lessons from studies in Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Kenya

Intervention of various technologies to improve the food & nutritional status of the population proved the following facts: Promotion of malt based small scale food industry not only provides opportunity for rural women to develop entrepreneurship and employment, but also provides food and nutritional security through income generation. To address this several technologies were developed under NATP like value addition to fish & prawn products, artificial pearl culture, processing of salted fish, which helped the self help group women of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu to improve their economic status. Received two patents & licensed the technology which helped the women to reduce their drudgery and also preserve the fresh fish for a longer time without getting spoiled. Product development can be taken as income generating activity in the rural areas by the illiterate women. Products can be included in supplementary feeding programs in order to improve the nutritional status of the vulnerable groups of the population. The horse gram which is commonly used for cattle feed can be diversified for human consumption with less investment. Mothers as well as Anganwadi workers preferred amylase rich supplementary foods which reduced Grade III and grade IV malnutrition in Pre- school children significantly. The studies revealed that spawn multiplication can be done by women as a co-operative venture and mushroom cultivation can be undertaken at household level as an income-generating activity. Introducing red palm oil is beneficial to overcome vitamin A deficiency. Formers are encouraged to grow back yard nutrition garden. Iron enriched chewing gum consumption improved the Iron nutritional status of boys & girls (2-16 years of age). After supplementation, morbidity rate decreased to 50% in preschool children, pregnant women and lactating women. The most important factor underlying the current nutritional situation in the country is poverty. Eradic

FACILITY LAYOUT PLANNING IN SMALL INDUSTRY TO INCREASE EFFICIENCY (CASE STUDY: BIG BOY BAKERY, BATAM, KEPULAUAN RIAU, INDONESIA)

In the food industry competition in Indonesia, Big Boy Bakery which is a small-scale food industry competes with the food industry both small and large scale. This pressured Big Boy Bakery to continue to grow both in increasing the quality and quantity of production. One method that will be used is planning the layout of facilities at the production site so that it becomes the basis for consideration of the placement of important elements in the design of the construction of future production sites. Facility layout is carried out because there are differences in the distance between production operations and other production operations which cause inefficiencies in productivity. In this problem approach the method used in Big Boy Bakery layout planning is the Systematic Layout Planning (SLP) method. The function of SLP is to improve the layout of Big Boy Bakery, by finding alternatives that have been considered with important elements in production operations that have been taken into account at either the level of interaction, or other needs. Placement of important elements such as proper production operations, will reduce travel costs, and waste time, so that the planned layout can provide increased productivity efficiency. With the proposed spatial planning made, it is hoped that it can make a significant contribution to the development of Big Boy Bakery.

Food Safety System (HACCP) as Quality Checkpoints in a Spin-Off Small-Scale Yogurt Processing Plant

The present study describes the implementation of a food safety system in the dairy pilot plant “Gourmeticus Academicum,” a spin-off within the University of Agricultural Sciences and Veterinary Medicine of Cluj Napoca, Romania. In order to improve Hazard Analysis of Critical Control Points (HACCP) the preliminary programs were integrated into the quality management system (QMS) by monitoring the biological hazards. The process provides future specialists with good practice hands-on and educational tools. This study focused on hazard analysis, the determination and establishment of prerequisite programs, and the role of critical control points (CCPs) based on HACCP and the challenges found during the process as a critical thinking model on education programs. The determination of the CCPs in the processing of yogurt was made by applying the decision tree method. Besides, biological hazards are included as a by-control of the system’s implementation performance. For the successful implementation of HACCP principles, prerequisite programs (PRPs) and operational prerequisite programs (OPRPs) were initially implemented. This process could be challenging but feasible to be reached in small-scale food industries with remarkable results as educational tools.

Prevalence of Musculoskeletal Disorders in Small Scale Food Industry in Karad

Background: Musculoskeletal Disorders or MSDs are injuries and disorders that affect the human body’s movement or musculoskeletal system (i.e. muscles, tendons, ligaments, nerves, discs, blood vessels, etc.). Work activities that involve heavy lifting, awkward postures, bending, twisting or stooping, prolonged sitting or standing and repetitive motions may contribute to the development of these problems. Industrial workers are more prone to develop musculoskeletal disorders. Objectives: Objectives of the study were to the prevalence of common musculoskeletal disorders and survey among the workers. To find out the severity of specific musculoskeletal disorders prevailing in the food industry in Karad. Material and Method: In this observational study, 60 subjects were assessed using Visual analogue scale (VAS), Posture assessment and Nordic questionnaire. Results: Statistical analysis of VAS were found to be extremely significant with a P value of <0.0001. Conclusion: The current study concluded that there are chances of musculoskeletal disorders in small scale food industry workers. The musculoskeletal disorders which appears with maximum duration initiates with neck pain followed by low back pain and knee pain.

The Utilization of Agricultural and Food Industry Wastes as Feed of Grower Pigs in Manokwari Regency West Papua

The aim of this study was to find out the potential of agricultural and food industry wastes as the constituents of pig feed to improve pigs’ performance and to reduce the feeding cost. This study was conducted at Manokwari Regency, West Papua Province. The agricultural and food industry wastes were collected from two traditional market, and four small-scale food industries. All materials used as feed were proximately analyzed to determine their nutritional values. Average daily gain, feed consumption and feed coversion ratio were taken to determine the pigs performance. Feed cost using local market prices was estimated in knowing the ability of agricultural and food industry wastes to substitutes commercial feed. The result of this research indicates that the use of agricultural and food industries wastes as an alternative components of pigs’ feed to substitute the commercial feed do not reduce the pigs’ performance and production. Among three feeds that use of agricultural and food industry wastes, feed with the combination of 75% waste and 25% commercial feed had the best feed conversion ratio, namely 2.36. On the other hand, a mixture of 25% wastes and 75% commercial feed was the most economic one, and able to reduce the feeding cost of grower pig up to 48.00%.Key words: agricultural waste, food industry wastes, grower period, pig, feed

STRATEGI BERTAHAN INDUSTRI MAKANAN SKALA KECIL PASCA KENAIKAN HARGA PANGAN DAN ENERGI DI KOTA YOGYAKARTA

The purpose of this research is to identify and analyze the strategy of surviving performed by small-scale food industry against the raise of food and energy price in Yogyakarta. The definition of small industry is the business that performed production activity with numbers of production labor 1 – 19 persons. Sample size is 100 respondents. Method of sampling utilizes convenience sampling. Primary data is compiled by interview based on given questionnaires. Besides that, in-depth interview also performed to get more detailed information. Secondary data is obtained from related agencies, and browsing on internet. Data analyzed with descriptive approach. The result shows that all respondent is keeping the production survive and the business runs. Strategy that performed by respondents in order to survive is varied depend on the kind of product and the condition of each respondent’s business. The strategy of surviving that is performed is: (1) raising the sell price and (2) not raising the price or price is fixed. Both chosen strategy is combined with strategy: (1) reducing the profit margin and (2) reducing the product size. Another applied strategy is performed efficiency by pressing the promotion cost and the costs that social-related, like several donations for societies around.

Assessment of good manufacturing practice for small scale food industry in Malang region, East Java, Indonesia

Enhancing food safety in developing countries, such as Indonesia, poses more challenges, especially those of the small- and medium-scale. Various food safety systems are available and readily implemented in the food industry. However, to ensure the effectiveness of such systems, pre-requisite programs should be applied prior to the implementation of food safety system. One of the most acknowledged pre-requisite program is Good Manufacturing Practices (GMP). The aim of this study is to assess the GMP compliance of some small-scale food companies in East Java. Three types of traditional food product were selected, include tempe chips, palm sugar, and instant herbal drink. A survey involving three companies for each type of traditional food was conducted. Data was obtained through observation and assessment based on tabulated criteria in GMP criteria. In essential, the result revealed the compliment level of the food companies being surveyed. There was different level of compliment between each type of the food industry, where the palm sugar industry had the lowest level of compliment compared to the other two. This difference is due to the food safety awareness, social and cultural influences, and also knowledge on food safety and hygiene practice.

STRATEGI BERTAHAN INDUSTRI MAKANAN SKALA KECIL PASCA KENAIKAN HARGA PANGAN DAN ENERGI DI KOTA YOGYAKARTA

The purpose of this research is to identify and analyze the strategy of surviving performed by small-scale food industry against the raise of food and energy price in Yogyakarta. The definition of small industry is the business that performed production activity with numbers of production labor 1 – 19 persons. Sample size is 100 respondents. Method of sampling utilizes convenience sampling. Primary data is compiled by interview based on given questionnaires. Besides that, in-depth interview also performed to get more detailed information. Secondary data is obtained from related agencies, and browsing on internet. Data analyzed with descriptive approach. The result shows that all respondent is keeping the production survive and the business runs. Strategy that performed by respondents in order to survive is varied depend on the kind of product and the condition of each respondent’s business. The strategy of surviving that is performed is: (1) raising the sell price and (2) not raising the price or price is fixed. Both chosen strategy is combined with strategy: (1) reducing the profit margin and (2) reducing the product size. Another applied strategy is performed efficiency by pressing the promotion cost and the costs that social-related, like several donations for societies around.

Agricultural Extension in Promoting Household Nutritional Security– Relevant Success Stories

Over 7000 people die of hunger every day. Close to 70% of women and children suffer from hidden hunger. Most vulnerable sections are adolescent girls, pregnant & lactating mothers, and underweight children under five age. Malnutrition is both a driver and an outcome of poverty and inequality. Under nutrition leading to stunting causes irreversible damage to both individuals and society. Obesity in childhood is a growing problem in all regions. Ensuring universal access to nutritious food in the 1000-day window of opportunity between the start of pregnancy and a child’s second birthday is essential to tackling stunting. This should be supported by a multi-sectoral approach which includes health care, water, sanitation, education, agriculture, social protection and specific nutrition interventions. Intervention of various technologies to improve the food & nutritional status of the population proved the following facts: Promotion of malt based small scale food industry not only provides opportunity for rural women to develop entrepreneurship and employment, but also provides food and nutritional security through income generation. Several technologies were developed under NATP like value addition to fish & prawn products, artificial pearl culture, processing of salted fish, which helped the self help group women of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu to improve their economic status. Received two patents & licensed the technology which helped the women to reduce their drudgery and also preserve the fresh fish for a longer time without getting spoiled. Product development can be taken as income generating activity in the rural areas by the illiterate women. Products can be included in supplementary feeding programs in order to improve the nutritional status of the vulnerable groups of the population. The horse gram which is commonly used for cattle feed can be diversified for human consumption with less investment. Mothers as well as Anganwadi workers preferred amylase rich supplementary foods which reduced Grade 111 and grade 1V malnutrition in Pre- school children significantly. The studies revealed that spawn multiplication can be done by women as a co-operative venture and mushroom cultivation can be undertaken at household level as an income-generating activity. Introducing red palm oil is beneficial to overcome vitamin A deficiency. Impact of women’s supplementary income showed a positive impact on the socioeconomic status of the family. This impact is particularly felt on the food and nutrient intake of the family contributing towards food & Nutrition security.

Policy Making Process for Small Scale Food Industries Based on The Alternative Priority of Assistance Needs

<p>The industrial sector in Bantul, Yogyakarta potential is still dominated by small industries. There are lack of synergy between many parties, both government and private sectors in developing and empowering small businesses making it difficult to achieve the goal of creating small businesses are resilient and competitive. Thus, the need for a study of alternative priority needs of small industries which results can be used as a reference in formulating policy of development of the small industry. This analysis is used to make decisions effective output over the decision making process. The main tools Analytical Hierarchy Process (AHP) is a functional hierarchy with the main input of human perception. By hierarchy, a complex and unstructured problems solved in their groups, and the groups are arranged into a hierarchy form. Small industries were chosen as research sample includes melinjo chips industry, rice crackers industry, bakery industry, peyek cracker industry, and snack food industry. Food industries are scattered in the district of Bantul, Yogyakarta Province. The result was two things: (1) the ineffectiveness of the direction of development; (2) the lack of a uniform indicators of success, because each agency builder seeks to pursue the goals and targets in accordance with the criteria that they have set themselves. Factors that influence the activity / operating a small food industry in order are processes, products, labor, and then raw materials. The need for an industrial to an alternative support is the cornerstone of determining the appropriate policy applied to each different industries. Priority factors in every industry are factors that influence the selection of alternatives that may need assistance in the form of training, equipment, technical, capital and then marketing.</p><p><strong>Keywords</strong>: Analytical Hierarchy Process, Policy making, Small Scale Food industries </p>

Plant Layout for Small Scale Food Industry

<p>Small scale food industries are identical with labor intensive, low efficiency, and bad housekeeping. It needs specific improvement of performance related to their raw material characteristics as agricultural commodities. The study was conducted to improve the performance of small cracker industry through improved plant layout. It was done by considering the material flow, relationship between activities, food safety, equipment and workers' allowances, space utilization. Plant layout modification improves the small scale cracker industry in terms of material flow, the risk of contamination, space utilization, work safety, and energy for material handling. <br /><strong>Keywords</strong>: Crackers, energy expenditure, material handling, plant layout, small scale industry</p>

Promoting food security and enhancing Nigeria's small farmers' income through value-added processing of lesser-known and under-utilized indigenous fruits and vegetables

In Nigeria and other African countries, there are hundreds of lesser-known indigenous crops as well as other food plants gathered from the wild that contribute to food security and play vital roles in the nutrition of the people particularly the rural populace. These native crops and wild food plants that have received little research attention or extension activities and have been largely neglected by the mainstream of international science include a wide variety of wild indigenous fruits and vegetables that enrich the diet of the rural populace and could thrive with little care and without the use of costly agricultural inputs such as fertilizers, herbicides and pesticides. Among them are numerous fruits of Nigerian trees that grow wild in the rain forest and the woodland savanna zones or are cultivated on small, compound farms. These fruits that are consumed fresh are rich sources of nutrients including ascorbic acid, provitamin A carotenoids, minerals and nutraceuticals with health-promoting benefits. There is the need to promote the cultivation and utilization of many of these indigenous fruit trees including African star apple (Chrysophyllum albidum), African mango (Irvingia gabonensis), African or native pear (Dacryodes edulis) and hog plum (Spondias mombin) that are also of considerable environmental significance and protect them from uncontrolled wood felling activities that result in deforestation. Laboratory studies have shown that good quality fruit leathers, jams, juices and other drinks can be produced from several lesser-known and under-utilized Nigerian fruits and vegetables including African star apple (C. albidum), African mango (I. gabonensis), hog plum (S. mombin), tamarind (Tamarindus indica) and roselle (Hibiscus sabdariffa) using simple procedures suitable for small-scale commercial production including osmotic dehydration, open-kettle jam-making process and mechanical juice extraction followed by hot water pasteurization. Removing the constraints to the development of small-scale food industries which include inadequate electricity supply, use of inappropriate technology, inadequate working capital, high interest rates, and limited access to banks and other financial institutions would facilitate commercial production of these value-added foods in rural communities thereby reducing post-harvest losses, promoting food security, enhancing small farmers' income and contributing to sustainable rural development.

HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) CERTIFICATION OF MICRO AND SMALL SCALE FOOD COMPANIES IN THE PHILIPPINES

A review of the country’s micro and small scale food companies revealed that Hazard Analysis Critical Control Point (HACCP) implementation and certification is hindered due to common issues problems and gaps also experienced by some neighboring countries such as limited financial capability, lack of prerequisite program such as hygiene and sanitation in the factory, limited HACCP knowledge and technical competence, proper training, lack of external support from the government and industry associations, management problems like commitment, motivation, and interest in the long-term benefits of HACCP to the company, and lack of government infrastructure and support. Initiatives done by the government to assist small-scale food industries through the Department of Trade and Industry Accreditation Program is one way to encourage voluntary HACCP certification in the food industry. Other HACCP interventions done by the government were cited. Challenges and problems encountered should never hinder the small scale companies’ aim to upgrade its food safety systems. With adequate knowledge and expertise, strong government support and commitment, the companies’ will and interest to adjust to EU and US food legislation, HACCP implementation in small-scale food companies will be achieved and will open avenues to product quality improvement, ensured consumer protection, export opportunities and profit maximization. Article DOI: http://dx.doi.org/10.20319/mijst.2016.21.3241 This work is licensed under the Creative Commons Attribution-Non-commercial 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by-nc/4.0/ or send a letter to Creative Commons, PO Box 1866, Mountain View, CA 94042, USA.

Characteristic of Small Scale Food Industry Cluster in West Sumatera

Clusters of small-scale food industries have different characteristics with industrial cluster in general. These characteristics need to know to develop a plan for cluster development. This study was conducted to determine charasteristics clusters of small-scale food industry, especially in West Sumatra. For the analysis of the components of industrial and technological components that affect the development of small-scale food industry cluster in West Sumatra. All variables influence the level of industrial components and technology components were analyzed using the program 'Statistical Product and Service Solutions (SPSS)'. The survey results revealed that the industrial component is influenced by the core industry (level of difficulty in capital gain and raw materials), the buyer (customer satisfaction), related industry (quality and continuity of supply of packaging) and institutional support (coaching on marketing and capitalization as well as guidance on the production of sanitary and food safety). Component technology is influenced by organoware (production management and marketing management) and humanware (innovation and trust among the members).