How do value chain (VC) decisions in bread production contribute to quality characteristics related to human health?

• Main Author: Hill, Victoria
• Published: University of Strathclyde 2013
• Subjects: 658
• Online Access: http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.576439

This thesis compares the bread VC in two OECD countries (France and the United States) in terms of the impact of government policy and industry strategy upon certain heath characteristics (i.e. protein qualities that influence glycaemic index levels) in the end product (bread). Using kaizen quality management tools, the thesis examines the influence of each VC-entity (baker, miller, wheat grower), as well as consumer behaviour, on beneficial and detrimental health characteristics of the end product. The wheat grower was found to be the most frequently associated contributor to changes in protein quality characteristics. Kaizen models are used to show how these changes to protein quality characteristics are the result of management decisions made by the wheat grower, but formulated in response to government policy and industry strategy. Combining the models with product design tools shows that even some of the most quality-oriented wheat producers could still make further strategic product improvements. The research also shows that kaizen tools could be applied to inexpensively monitor crop development and to compare management practices at stages critical to production of good protein quality characteristics. In addition, due to the similarity of kaizen methodology and the Codex Alimentarius Commission (Codex) recommendations for food quality management--including Hazard Analysis Critical Control Point (HACCP) food safety system--agribusiness producers who employ kaizen would not only achieve general business benefits, but improved food safety and quality, as well.