Effects of knowledge management on perishable food supply chains

Authors

  • Arelys López-Concepción Universidad de Sancti Spíritus,“José Martí Pérez
  • Orlando Cruz-Rivadeneira Empresa Pesquera de Sancti Spíritus PESCASPIR
  • María Isabel Saz-Gil Universidad de Zaragoza,España
  • Ana Isabel Gil-Lacruz Universidad de Zaragoza
  • Mayelín Ramírez Empresa de Tabaco Torcido, Silverio Blanco
  • Dariel Rivadeneira-Casanueva Universidad de Sancti Spíritus,“José Martí Pérez”

Keywords:

knowledge management, quality improvement, perishable food, supply chain

Abstract

A knowledge management procedure was proposed for the improvement of perishable food supply chains. A documentary review, detailed observation and interview to the workers was carried out. Techniques such as: expert method, cause-effect diagram and statistical analysis were performed. The knowledge gaps of the fishermen in the fishing company were identified and the fisherman's knowledge map was constructed. It was detected that the chain under study has an: incipient maturity, which is an organization in the internalization stage, with a low probability of success. Measures are proposed to increase the degree of maturity of the most deteriorated knowledge dimensions.

Author Biography

Arelys López-Concepción, Universidad de Sancti Spíritus,“José Martí Pérez

Ingeniera Industrial, Especialidad en Organización de Empresas, Centro de Estudios de Técnicas de Dirección (CETDIR), Facultad de Ingeniería Industrial, Instituto Superior Politécnico José Antonio Echeverrría (Cujae), Ave. 114 No. 11901. e/ 119 y 127, Marianao, La Habana, Cuba.

Published

2019-09-09

How to Cite

López-Concepción, A., Cruz-Rivadeneira, O., Saz-Gil, M. I., Gil-Lacruz, A. I., Ramírez, M., & Rivadeneira-Casanueva, D. (2019). Effects of knowledge management on perishable food supply chains. Industrial Engineering (Ingeniería Industrial), 40(3), 285–294. Retrieved from https://rii.cujae.edu.cu/index.php/revistaind/article/view/1007

Issue

Section

Knowledge Management