Japan Agricultural Research Quarterly: JARQ
Online ISSN : 2185-8896
Print ISSN : 0021-3551
ISSN-L : 0021-3551
Social Science
Basic Quality Management for Improving the Business Stability of Small Food Enterprises in Southeast Asia: The Case of a Fermented Rice Noodle Company in Thailand Preventing Noodle Liquefaction
Eiichi KUSANOJunichiro MARUITadashi YOSHIHASHI
著者情報
ジャーナル フリー

2021 年 55 巻 3 号 p. 253-264

詳細
抄録

This study investigates the impact of basic quality management on the product quality and profitability of small- and medium-sized Thai fermented rice noodle (khanom jeen) manufacturers. Specifically, an interview survey of a small-scale khanom jeen producer in Thailand was conducted to highlight the effects of sudden noodle liquefaction during manufacture on profitability and determine the cost of implementing a liquefaction risk management system. This case study shows that systemized basic quality management can help conventional small- and medium-sized manufacturers to stabilize their product quality and business management. Moreover, specific techniques based on the latest findings in the field of food science can also be adopted to prevent the liquefaction problem.

著者関連情報
© 2021 Japan International Research Center for Agricultural Sciences
前の記事 次の記事
feedback
Top