Value Beyond Price: End User Value Chain Analysis

Uniqueness does not lead to value addition, if it is not valuable to the consumer. A supplier’s value chain activity isinherently dependent on the satisfaction it provides to consumers in addressing their needs. This is particularlyimportant since the supplier’s product is the input in the consumers’ value chain. Therefore, this article presents amethodological framework of value‐chain concept and analysis that is tailored to revealing and understandingconsumer needs by ensuring that the consumer is the focus of the analysis. The framework proposes to view theconsumer beyond just a buyer by understanding its own value chain within which the product is fits. This is achieved by defining the consumption chain and assessing the consumers experience with the product. It therefore goes beyond analyzing the factors affecting the availability and prices of food products to more subtle value elements including acceptability, utilization, physical and nutritional quality of food. Following that, it introduces the consumer into the supply chain by realigning production processes based on identified consumer requirements. The framework focuses on getting the product value chain to focus on providing consumer value by identifyingareas where activities can be adjusted to have a greater influence on the consumption chain

Development and Implementation of an Environmental Management System in Universities

The role of Universities in building a sustainable society is paramount. It is therefore essential for Universities to adopt and apply tools such as EMS in creating a culture of sustainability which is vital in creating awareness for students as they graduate to fulfil the needs of society.The purpose of this thesis was to investigate what was required of a University in handling this challenge; to start up and be successful with implementation of an Environmental Management System.To do this an environmental review has been performed using the University of Borås as a case study. Indirect and direct aspects of the University have been identified and will be evaluated. The result of the review is based on information from interviews, questionnaires and meetings and will serve as the foundation for the University of Borås‟ further work with EMS.By comparing four Swedish Universities and their work with EMS, factors to be considered during the development and implementation an EMS have been found. An in depth-interview of key personal together with published and unpublished data from the four Universities have been used for the study. The drivers which prompted the EMS work as well as factors for a successful implementation were identified. Using a prioritization matrix, management commitment, Approach to the process, training and communication have found to be the most important success factors. Other factors worth considering during implementation of EMS in Universities have been found to be duration of the system, timing of success factors, and handling of barriers specific for academia and keeping a simple system.Using a performance excellence diagram, the different level of commitment to each of the contributing factors for a successful EMS implementation has been established and used in performing a gap- analysis for University of Borås. Based on the outcome of the gap-analysis, appropriate recommendations for EMS work have been given

Physicochemical characteristics and microbiological quality of senescent plantain products

Senescent plantains have relatively very rapid deterioration rate compared to plantains at other ripening stages. In Ghana, they are used for products which are consumed either as a snack or a main meal. This paper presents results of a study conducted in five regions of Ghana to investigate processing of senescent plantain products and evaluate their physicochemical characteristics and microbial quality. Survey data were collected on product types and processing methods. Freshly prepared products obtained from respondents were packaged in Ziploc bags and transported in a clean ice chest to the lab for physicochemical and microbial analyses. Samples were stored in the refrigerator (5°C) prior to analyses. Products made by respondents include Apitsi or Apiti, Bodongo, Akankyie, Ofam, Kumaku, Agbetenya; which were either baked or steamed. There were variations in cooking methods, time, type and quantity of ingredients used to produce these products. The products had relatively high moisture (47.63% − 68.42), appreciable crude fat (0.06% − 9.50%), crude protein (1.66% − 7.87%) contents and were good sources of energy (129.64 kcal/g − 241.19/g). The products were slightly acidic, with pH ranging from 4.53 to 5.38. Aerobic plate count, yeast and mold, coliform and E. coli ranged between <10 to 1.7 × 105 CFU/g; 0 and 3.9 × 105 CFU/g; 0 and 1.5 × 102 CFU/g; and 0 and <10 CFU/g, respectively. The bacteriological quality of samples A to I are more superior than samples J and K. Product standardization is required