Factors affecting implementation of the information exchange for traceability in food supply chains

Papers 2-7 are not available in Munin, due to publishers' restrictions: <br/>2. Donnelly, K.A-M., Karlsen, K.M. and Olsen, P. (2009) <a href=http://dx.doi.org/10.1016/j.meatsci.2009.04.006>'The importance of transformations for traceability',</a> Meat Science, 83 pp 68-73.<br/>3. Karlsen, K.M:, Olsen, P. and Donnelly K. A-M., (2009) <a href=http://dx.doi.org/10.1108/00070701011018860>'Implementing traceability: Practical challenges at a mineral water bottling plant'</a>, British Food Journal 112 (2) pp 187-197.<br/>4. Donnelly, K.A-M. and Karlsen, K.M. (2010) <a href=http://dx.doi.org/10.1080/10498850903430813>'Lessons from two case studies in implementing traceability in the dried salted fish industry'</a>. Journal of Aquatic Food Product Technology, 19 (10) pp 38-47.<br/>5. Donnelly, K.A‐M., Karlsen, K.M., Olsen, P. and van der Roest, J. (2008) 'Creating standardised data lists for traceability: a study of honey processing', Int. J. Metadata, Semantics and Ontologies, Vol. 3 (4) pp 283–291.<br/>6. Donnelly, K.A‐M., Roest, J. V. D., Hoskuldsson, S. T., Olsen P. and Karlsen K.M., (2009)<a href=http://www.springerlink.com/content/l14141/#section=386289> 'Improving information exchange in the chicken processing sector using standardised data lists'</a>. Communications in Computer and Information Science, 46, pp 312‐321.<br/>7. Thakur, M, and Donnelly, K.A‐M, (2010) <a href=http://dx.doi.org/10.1016/j.jfoodeng.2010.02.004>'Modelling traceability information in soyabean value chains'</a>, Journal of Food Engineering, 99(1) pp 98-65.

The globalisation and intensification of food production has led to food related health incidents. These incidents range from BSE in cattle to illegally high levels of dioxins in chicken feed (Carriquiry and Babcock, 2007, Caswell, 2000, Elbers et al., 2001, Fallon, 2001, Hobbs, 2004, Madec et al., 2001, Ozawa et al., 2001, Sporleder and Goldsmith, 2001). The modern consumer is increasingly concerned with quality, sustainability and the possible health benefits related to the food that they eat (Chryssochoidis et al., 2008, Gellynck and Verbeke, 2001, Kehagia et al., 2007, van Rijswijk and Frewer, 2008). There is an increasing need for information when consumers are no longer familiar with the production attributes of their food (Carriquiry and Babcock, 2007, Kiesel et al., 2005, Pettitt, 2001). In this research features such as systematic information loss and lack of unique identification were identified as inhibitors of traceability. Standardisation of data elements for electronic information exchange and the identification of critical traceability points were identified as important activators.