E-commerce readiness and training needs of small-scale dairy processors in Serbia: Understanding barriers and knowledge gaps - SUPPLEMENTARY DATA
Аутори
Miloradovic, ZoranaKovacevic, Jovana
Miocinovic, Jelena
Djekic, Ilija
Kljajevic, Nemanja
Smigic, Nada
Остало (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 solut...ion 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.
Кључне речи:
Small scale dairy / Covid-19 / e-commerce / Training needs assessmentИзвор:
Heliyon, 2024, 10Издавач:
- ELSEVIER
Финансирање / пројекти:
- This work was supported by the United States Agency for International Development (USAID) [agreement number: AID-OAA-A-11-00012; grant number: COV-183 Serbia] as a part of the project “Mitigating effects of COVID-19 on small-scale dairy farmhouse producers through education and training initiatives to improve food safety and their access to online distribution platforms” included in the Partnerships for Enhanced Engagement in Research (PEER) program.
Институција/група
Poljoprivredni fakultetTY - GEN AU - Miloradovic, Zorana AU - Kovacevic, Jovana AU - Miocinovic, Jelena AU - Djekic, Ilija AU - Kljajevic, Nemanja AU - Smigic, Nada PY - 2024 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/6945 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 - ELSEVIER T2 - Heliyon T1 - E-commerce readiness and training needs of small-scale dairy processors in Serbia: Understanding barriers and knowledge gaps - SUPPLEMENTARY DATA IS - 10 DO - 10.1016/j.heliyon.2024.e27442 ER -
@misc{ author = "Miloradovic, Zorana and Kovacevic, Jovana and Miocinovic, Jelena and Djekic, Ilija and Kljajevic, Nemanja and Smigic, 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 = "ELSEVIER", journal = "Heliyon", title = "E-commerce readiness and training needs of small-scale dairy processors in Serbia: Understanding barriers and knowledge gaps - SUPPLEMENTARY DATA", number = "10", doi = "10.1016/j.heliyon.2024.e27442" }
Miloradovic, Z., Kovacevic, J., Miocinovic, J., Djekic, I., Kljajevic, N.,& Smigic, N.. (2024). E-commerce readiness and training needs of small-scale dairy processors in Serbia: Understanding barriers and knowledge gaps - SUPPLEMENTARY DATA. in Heliyon ELSEVIER.(10). https://doi.org/10.1016/j.heliyon.2024.e27442
Miloradovic Z, Kovacevic J, Miocinovic J, Djekic I, Kljajevic N, Smigic N. E-commerce readiness and training needs of small-scale dairy processors in Serbia: Understanding barriers and knowledge gaps - SUPPLEMENTARY DATA. in Heliyon. 2024;(10). doi:10.1016/j.heliyon.2024.e27442 .
Miloradovic, Zorana, Kovacevic, Jovana, Miocinovic, Jelena, Djekic, Ilija, Kljajevic, Nemanja, Smigic, Nada, "E-commerce readiness and training needs of small-scale dairy processors in Serbia: Understanding barriers and knowledge gaps - SUPPLEMENTARY DATA" in Heliyon, no. 10 (2024), https://doi.org/10.1016/j.heliyon.2024.e27442 . .