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HortInnovation:2023年蘑菇供应链最佳实践管理报告(英文版)(133页).pdf

上传人: AG 编号:605695 2023-02-21 133页 8.13MB

1、 Final Report Mushroom supply chain best practice management Project leader:Dr Jenny Ekman Report authors:Adam Goldwater,Tyler Kristensen and Jenny Ekman Delivery partner:Applied Horticultural Research Project code:MU22011 Final report MU22011 Hort Innovation 2 Project:Mushroom supply chain best pra

2、ctice management(MU22011)Disclaimer:Horticulture Innovation Australia Limited(Hort Innovation)makes no representations and expressly disclaims all warranties(to the extent permitted by law)about the accuracy,completeness,or currency of information in this Final Report.Users of this Final Report shou

3、ld take independent action to confirm any information in this Final Report before relying on that information in any way.Reliance on any information provided by Hort Innovation is entirely at your own risk.Hort Innovation is not responsible for,and will not be liable for,any loss,damage,claim,expens

4、e,cost(including legal costs)or other liability arising in any way(including from Hort Innovation or any other persons negligence or otherwise)from your use or non-use of the Final Report or from reliance on information contained in the Final Report or that Hort Innovation provides to you by any oth

5、er means.Funding statement:This project has been funded by Hort Innovation,using the mushroom industry research and development levy and contributions from the Australian Government.Hort Innovation is the grower-owned,not-for-profit research and development corporation for Australian horticulture.Pu

6、blishing details:Published and distributed by:Hort Innovation Level 7 141 Walker Street North Sydney NSW 2060 Telephone:(02)8295 2300 .au Copyright 2024 Horticulture Innovation Australia Limited Final report MU22011 Hort Innovation 3 Contents Contents.3 Public summary.4 Keywords.4 Introduction.5 Met

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本文主要介绍了澳大利亚蘑菇产业如何通过供应链管理来提高蘑菇的质量和减少在零售分销中心的拒收率。主要内容包括: 1. 项目背景:澳大利亚蘑菇产业面临成本上升和价格下降的双重挑战,为了提高种植者的收入,产业计划通过新的研发举措来改善蘑菇的展示、储存和保质期。 2. 研究方法:项目团队进行了全球文献回顾,以了解如何处理蘑菇以最大化其保质期。同时,项目团队与三家主要蘑菇供应商合作,跟踪了蘑菇从农场到零售店的温度和质量。 3. 研究结果:在36个独立的供应链中,有28个的蘑菇平均果肉温度保持在0-5°C的理想范围内。然而,果肉温度经常在3°C以上的范围内波动。在零售店,有61%的样本超过了5°C。 4. 结论:项目团队根据文献回顾、行业咨询和供应链监测的结果,制定了一份最佳实践指南,以帮助行业改善蘑菇的供应链管理。 5. 影响:通过新的资源开发,项目提高了供应链利益相关者对维护蘑菇质量所需程序的认识。与供应商和零售商合作进行供应链监测活动,有助于企业做出改变,从而提高蘑菇的展示、储存和保质期。
蘑菇供应链如何保持最佳品质? 哪些因素影响蘑菇在零售店的质量? 如何减少蘑菇在供应链中的浪费?
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