A Milk Blockchain-Enabled Supply Chain: Evidence From Leading Italian Farms

A Milk Blockchain-Enabled Supply Chain: Evidence From Leading Italian Farms

Marco Francesco Mazzù (Luiss University, Italy), Andrea Benetton (Maccarese S.p.A., Italy & Cirio Agricola, Italy), Angelo Baccelloni (Luiss University, Italy), and Ludovico Lavini (Luiss University, Italy)
Copyright: © 2022 |Pages: 26
DOI: 10.4018/978-1-7998-8014-1.ch004
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Abstract

Blockchain is proven to support businesses in traceability, data reliability, and data retrieval in all the steps of the supply chain, but still has limited use in the food sector. Through the EU-Horizon 2020-backed example of an Italian regional milk value chain, the chapter describes a real case toward the implementation of such technology in the food sector for the benefit of multiple stakeholders. The case sheds light on the gathering of information concerning the milk production through a network of advanced internet of things sensors, the output of which is employed both for data-driven decision-making and for information certification through blockchain. This trustable and certified information could be shared and employed by other stakeholders to get informed about the status of the production process and, in turn, to potentially deliver an enlarged set of details about the product, progressively up to the end consumers, with implications of technology adoption for food tech-firms and on related impacts on a circular economy.
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Background

Authenticity and trust are of paramount importance in the food sector (Bryła, 2015; EU Science Hub, 2021; Reid et al., 2006). Being able to offer something of high quality is relevant, but it is even more relevant to be able to certify this quality, in order to drive the interest of the customer (Grunert, 2005; Verdú Jover et al., 2004). This must be related not only to the customer that finds the product on the shelf, but also when dealing with all the steps of the supply chain, downstream and upstream (Ali et al., 2017a; Ali et al., 2017b; Aung et al., 2014).

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