Foods such as sugar, dried beans, spices and canned goods do not spoil unless they are handled carelessly. These foods will lose quality, however, if stored over a long time, even if stored under ideal conditions ( Albrecht, n.d. ).
Published in Chapter:
Managing Risk in Global Food Supply Chains: Improving Food Security and Sustainability
Marco A. Miranda-Ackerman (Universidad Autónoma de Baja Callifornia, Mexico), Citlali Colin-Chávez (CONACYT, Centro de Investigación en Alimentación y Desarrollo, Mexico & Centro de Innovación y Desarrollo Agroalimentario de Michoacán, Mexico), Irma Cristina Espitia-Moreno (Universidad Michoacana de San Nicolás de Hidalgo, Mexico), Betzabé Ruiz-Morales (Universidad Michoacana de San Nicolás de Hidalgo, Mexico), and Karina Cecilia Arredondo-Soto (Universidad Autónoma de Baja Callifornia, Mexico)
Copyright: © 2020
|Pages: 26
DOI: 10.4018/978-1-7998-0202-0.ch013
Abstract
Supply chains have inherent risk given the number of actors that interface. While there are some chains that have low frequencies of unfavorable events, many continuously face uncertainty. Food production has many uncertainties along the global supply chain. The global nature of the large logistical networks increases its complexity. Two main sources of uncertainty arise: External and internal to the SC. External factors mainly come from nature (such as “El Niño” phenomenon) and from human activities (such as food and nutrition policy and standards). Internal factors mainly come from operations such as a cold chain disruption. Thus, one needs to minimize risk and improve resilience in order to achieve food security and sustainability. It is then imperative that risk management practices be integrated into the supply chain design and management process. This chapter presents an overview of the main risks involved in global food supply chains, as well as some techniques for risk management.