E-commerce readiness and training needs of small-scale dairy processors in Serbia: Understanding barriers and knowledge gaps
Аутори
Miloradović, ZoranaKovačević, Jovana
Miočionović, Jelena
Đekić, Ilija
Kljajević, Nemanja
Smigić, Nada
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The objective of this study was to identify the requirements needed for selling dairy products through e-commerce, as well as current gaps and challenges that exist for small scale dairy processors (SSDPs), and need to be addressed in order to comply with those requirements. A mixed method research design was used for training needs assessment. Qualitative (in-depth interview with 7 online platform representatives (OPRs)) and quantitative approach (survey questionnaire with 58 SSDPs) were conducted. Interview transcripts were coded and codes were grouped into seven themes. Hierarchical cluster analysis was applied to 146 answers from 58 SSDPs. They were divided into 4 clusters. Mean sums of responses between clusters were compared by Mann-Whitney U test. OPRs suggested that SSDPs should be provided with tools and resources to help them achieve food safety and quality targets, as well as practical knowledge and skills. They reported that it is crucial to find a solution for the cold cha...in transportation, for maintaining consistent product quality. Survey results showed that SSDPs use kitchen equipment (79.3%) and kitchen cleaning products (81.0%) for dairy processing. In total, 43.1% process raw milk and only 24.1% have product label on the package. Only members of cluster 3 and 4 sell their products online (73.7% and 90.0%, respectively), mostly using their own social media platforms (57.9% and 60.0%, respectively), transporting products to end buyers by themselves in hand refrigerators (47.4% and 70.0%, respectively). By analyzing the differences among clusters of SSDPs, trainings can be tailored to the characteristics and knowledge gaps of each group.
Кључне речи:
Covid-19 / e-commerce / Small scale dairy / Training needs assessmentИзвор:
Heliyon, 2024, 10, 6Издавач:
- CellPress
Финансирање / пројекти:
- Erasmus+ project “European Excellence in Dairy Learning” (grant number 101055548 — AEDIL-dairy-CoVE)
URI
https://www.cell.com/heliyon/abstract/S2405-8440(24)03473-Xhttp://www.ncbi.nlm.nih.gov/pubmed/38187278
https://imagine.imgge.bg.ac.rs/handle/123456789/2343
Институција/група
Institut za molekularnu genetiku i genetičko inženjerstvoTY - JOUR AU - Miloradović, Zorana AU - Kovačević, Jovana AU - Miočionović, Jelena AU - Đekić, Ilija AU - Kljajević, Nemanja AU - Smigić, Nada PY - 2024 UR - https://www.cell.com/heliyon/abstract/S2405-8440(24)03473-X UR - http://www.ncbi.nlm.nih.gov/pubmed/38187278 UR - https://imagine.imgge.bg.ac.rs/handle/123456789/2343 AB - The objective of this study was to identify the requirements needed for selling dairy products through e-commerce, as well as current gaps and challenges that exist for small scale dairy processors (SSDPs), and need to be addressed in order to comply with those requirements. A mixed method research design was used for training needs assessment. Qualitative (in-depth interview with 7 online platform representatives (OPRs)) and quantitative approach (survey questionnaire with 58 SSDPs) were conducted. Interview transcripts were coded and codes were grouped into seven themes. Hierarchical cluster analysis was applied to 146 answers from 58 SSDPs. They were divided into 4 clusters. Mean sums of responses between clusters were compared by Mann-Whitney U test. OPRs suggested that SSDPs should be provided with tools and resources to help them achieve food safety and quality targets, as well as practical knowledge and skills. They reported that it is crucial to find a solution for the cold chain transportation, for maintaining consistent product quality. Survey results showed that SSDPs use kitchen equipment (79.3%) and kitchen cleaning products (81.0%) for dairy processing. In total, 43.1% process raw milk and only 24.1% have product label on the package. Only members of cluster 3 and 4 sell their products online (73.7% and 90.0%, respectively), mostly using their own social media platforms (57.9% and 60.0%, respectively), transporting products to end buyers by themselves in hand refrigerators (47.4% and 70.0%, respectively). By analyzing the differences among clusters of SSDPs, trainings can be tailored to the characteristics and knowledge gaps of each group. PB - CellPress T2 - Heliyon T2 - HeliyonHeliyon T1 - E-commerce readiness and training needs of small-scale dairy processors in Serbia: Understanding barriers and knowledge gaps IS - 6 VL - 10 DO - 10.1016/j.heliyon.2024.e27442 ER -
@article{ author = "Miloradović, Zorana and Kovačević, Jovana and Miočionović, Jelena and Đekić, Ilija and Kljajević, Nemanja and Smigić, Nada", year = "2024", abstract = "The objective of this study was to identify the requirements needed for selling dairy products through e-commerce, as well as current gaps and challenges that exist for small scale dairy processors (SSDPs), and need to be addressed in order to comply with those requirements. A mixed method research design was used for training needs assessment. Qualitative (in-depth interview with 7 online platform representatives (OPRs)) and quantitative approach (survey questionnaire with 58 SSDPs) were conducted. Interview transcripts were coded and codes were grouped into seven themes. Hierarchical cluster analysis was applied to 146 answers from 58 SSDPs. They were divided into 4 clusters. Mean sums of responses between clusters were compared by Mann-Whitney U test. OPRs suggested that SSDPs should be provided with tools and resources to help them achieve food safety and quality targets, as well as practical knowledge and skills. They reported that it is crucial to find a solution for the cold chain transportation, for maintaining consistent product quality. Survey results showed that SSDPs use kitchen equipment (79.3%) and kitchen cleaning products (81.0%) for dairy processing. In total, 43.1% process raw milk and only 24.1% have product label on the package. Only members of cluster 3 and 4 sell their products online (73.7% and 90.0%, respectively), mostly using their own social media platforms (57.9% and 60.0%, respectively), transporting products to end buyers by themselves in hand refrigerators (47.4% and 70.0%, respectively). By analyzing the differences among clusters of SSDPs, trainings can be tailored to the characteristics and knowledge gaps of each group.", publisher = "CellPress", journal = "Heliyon, HeliyonHeliyon", title = "E-commerce readiness and training needs of small-scale dairy processors in Serbia: Understanding barriers and knowledge gaps", number = "6", volume = "10", doi = "10.1016/j.heliyon.2024.e27442" }
Miloradović, Z., Kovačević, J., Miočionović, J., Đekić, I., Kljajević, N.,& Smigić, N.. (2024). E-commerce readiness and training needs of small-scale dairy processors in Serbia: Understanding barriers and knowledge gaps. in Heliyon CellPress., 10(6). https://doi.org/10.1016/j.heliyon.2024.e27442
Miloradović Z, Kovačević J, Miočionović J, Đekić I, Kljajević N, Smigić N. E-commerce readiness and training needs of small-scale dairy processors in Serbia: Understanding barriers and knowledge gaps. in Heliyon. 2024;10(6). doi:10.1016/j.heliyon.2024.e27442 .
Miloradović, Zorana, Kovačević, Jovana, Miočionović, Jelena, Đekić, Ilija, Kljajević, Nemanja, Smigić, Nada, "E-commerce readiness and training needs of small-scale dairy processors in Serbia: Understanding barriers and knowledge gaps" in Heliyon, 10, no. 6 (2024), https://doi.org/10.1016/j.heliyon.2024.e27442 . .