Stakeholders’ knowledge of organic rice quality in Indonesia
Keywords:
knowledge, consumer, farmer, processor, organic rice qualityAbstract
In recent years, the demand for organic rice has increased along with the increasing consumer awareness of it. However, information or knowledge systems regarding consumer expectations of the quality of organic rice have not been well developed. For this reason, this study aims to describe gaps in information or knowledge systems throughout the supply chain which is the strategy for developing the quality of organic rice. Focus group discussions were conducted with farmers, processors, and consumers, from which key information or knowledge was coded and weighted to describe which was the dominant factor for quality development. The study found that the definition of organic rice quality differs among farmers, processors, and consumers. The farmers tend to define the quality based on environmental context, but processors consider the attributes of the product, while consumers tend to focus on both the attributes of the product and the process.
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Bergman, C.; Pandhi, M (2023) Organic Rice Production Practices: Effects on Grain End-Use Quality, Healthfulness, and Safety. Foods 12, 73. https://doi.org/10.3390/foods12010073
David W, Ardiansyah., Budijanto S, Kahl J, Strassner C. (2020) Bioactive Compounds and Sensory Properties of Organic Rice: The Impact of Degree of Milling. Current Research in Nutrition and Food Science.
David W, Ardiansyah, Budijanto S, Strassner C (2019). Sensory evaluation and nutritional information on organic brown rice. Organic Agriculture 10 243-252.
Dalmiyatun, T., Prastiwi1, W.D., & Setiyawan, H. (2018). Strategic Development of Oranic Rice Farm of Susukan District of Semarang. Agricultural Socio-Economics Journal, 18 (2): 61-69.
Dhiman, V. (2020). Organic Farming for Sustainable Environment: Review of Existed Policies and Suggestions for Improvement. International Journal of Research and Review, 7 (2).
Export News Indonesia. (2017). Indonesian Organic Products. National Export Development Ministry of Trade of The Republic of Indonesia.
Fitzgerald, M. (2017) Chapter 12—Rice: Grain-Quality Characteristics and Management of Quality Requirements. In Cereal Grains, 2nd ed.; Woodhead Publishing: Sawston, UK, pp. 291–315.
Joshi, H. C., Prakash, O., Nautiyal, M. K., Mahapatra, B. S., & Guru, S. K. (2019). A Comparison between the Grain Quality Parameters of Rice Grown under Organic and Inorganic Production System. Universal Journal of Plant Science, 7(2): 19-27. DOI: 10.13189/ujps.2019.070201
Lamonaca, E., Cafarelli, B, Calculli, C & Tricase, C. (2022). Consumer perception of attributes of organic food in Italy: A CUB model study. Heliyon, 8 (3). https://doi.org/10.1016/j.heliyon.2022.e09007.
Labrecque, L. I., Vor Dem Esche, J., Mathwick, C., Novak, T. P., & Hofacker, C. F. (2013). Consumer power: Evolution in the digital age. Journal of Interactive Marketing, 27(4), 257-269.
Nonaka, I., & Toyama, R. (2015). The knowledge-creating theory revisited: knowledge creation as a synthesizing process. In The essentials of knowledge management (pp. 95-110). Palgrave Macmillan, London.
Risselada, H., Verhoef, P. C., & Bijmolt, T. H. (2014). Dynamic effects of social influence and direct marketing on the adoption of high-technology products. Journal of Marketing, 78(2), 52-68.
Salunke, S., Weerawardena, J., & McColl-Kennedy, J. R. (2019). The central role of knowledge integration capability in service innovation-based competitive strategy. Industrial Marketing Management, 76, 144-156.
Singh, A., Jenamani, M., Thakkar, J. J., & Rana, N. P. (2021). Propagation of online consumer perceived negativity: Quantifying the effect of supply chain underperformance on passenger car sales. Journal of Business Research, 132, 102-114.
SNI 6128: 2020. Indonesian Standard for Quality of Rice. Badan Standarisasi Nasional Indonesia.
Stolzenbach, S., Bredie, W. L., & Byrne, D. V. (2013). Consumer concepts in new product development of local foods: Traditional versus novel honeys. Food Research International, 52(1), 144-152.
Thornton, P. H., & Ocasio, W. (2008). Institutional logics. The Sage handbook of organizational institutionalism, 840(2008), 99-128.
Wilujeng, E. P. (2021). Facing Paradoxical Identities: How Indonesian Organic Food Community Unify Consumers and Environmentalist Identities. Simulacra, 4 (1). DOI: https://doi.org/10.21107/sml.v4i1.10002.
Zagzebski, L. (2017). What is knowledge? The Blackwell guide to epistemology, 92-116.
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Published
2023-05-31
How to Cite
David, W., David, F. ., & Asiah, N. (2023). Stakeholders’ knowledge of organic rice quality in Indonesia. Future of Food: Journal on Food, Agriculture and Society, 11(2). Retrieved from https://thefutureoffoodjournal.com/manuscript/index.php/FOFJ/article/view/629
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Research Articles