جستجوی مقالات مرتبط با کلیدواژه « صنایع غذایی » در نشریات گروه « علوم انسانی »

The food industry is one of the most significant industries in the world, and it has a unique role in the global economy. This study examines the impact of customer orientation and product quality management on an organization's performance, considering the significance of customer satisfaction as a mediator. In terms of its intended use, the present research is deemed appropriate. This study's subject is correlational, descriptive, and based on the structural equation model. The statistical population of this study consists of all consumers of Razavi food industry products who are now considered consumers of this brand or who have previously used these products. This study's data-gathering instrument was a standardized questionnaire derived from the relevant literature. In this study, the normality of the data was determined using the Kolmogorov-Smirnov test in SPSS, and it was afterward analyzed using the second-generation techniques in Smart PLS. The results indicate that customer orientation accounts for 30% and 49% of changes in customer satisfaction and organizational performance variables, respectively; Product quality management accounts for 25% and 18% of changes in customer satisfaction and organizational performance variables, respectively; and customer satisfaction accounts for 21% of changes in organizational performance variables.

For the successful revival of a bankrupt or declining company with poor performance, a wide range of revival strategies can be considered that these strategies interact with each other and not paying attention to this issue, the revival of declining companies, especially small and medium-sized companies in Action faces a problem. Therefore, the main goal of this research is to present an interpretive structural model and interaction analysis of revitalization strategies of small and medium manufacturing companies.

Metods:

 This research is practical in terms of its purpose and because it is based on interpretive structural modeling to provide a hierarchical model of the interaction of strategies for the revival of small and medium-sized companies on the verge of decline and bankruptcy, it can be considered descriptive-survey research. Since many small and medium-sized companies in the food industry in Ardabil province have declined or gone bankrupt in the past few years and need to be revived, therefore these industries were chosen as a case study of this research. In the first stage of the research, fuzzy screening was used to localize the decline factors of these companies. After that, to determine the strategies related to each factor of decline, an interview was conducted with a focus group including 10 academic and industrial experts, and to provide an interaction model and analyze the power of influence and correlation of these strategies, structural interpretive modeling and the Mi'kmaq method, with The participation of the same experts was used and Excel and MATLAB software were used for data analysis.

Result and Discossion: 

Out of the 22 factors of the decline of companies that were identified in previous research, 19 factors were determined as the factors of the decline of food industry companies in Ardabil province, and three factors were "monopoly situation in the market", "supply exceeding market demand", "lack of culture of cooperation between "Employees and managers" were removed due to the importance of less than 70% in the view of experts. For these factors of decline, 32 strategies (localized and new) have been determined, and in addition, the entire revitalization strategies, in the form of six categories of financial and economic strategies; marketing and customer orientation; human resources; knowledge-based; structure and interactions; and production and operation efficiency were also categorized. The structural interpretative hierarchical model of revitalization strategies shown in Figure 2 shows that these strategies have a helping and facilitating relationship with each other and to apply them, one should start from the lowest level of this model. Another significant result is that although the determined strategies are presented in the form of six categories, the final model shows that in order to implement these strategies, it is not necessary to pay attention to all the strategies in one category at the same time, but the hierarchy of strategies clearly shows that the priority of using these strategies is from the bottom. Up and from different categories.

The revival of bankrupt small and medium companies or declining food industries is not a one-dimensional process and there is no single strategy for it, but a combination of six strategies including financial and economic strategies; marketing and customer orientation; human resources; knowledge-based strategies; structure and interactions; And he paid attention to the efficiency of production and operations and carried out the restoration process in a systematic format and as a continuous and gradual flow.

Measuring and valuing technical knowledge is one of the important and difficult activities in the process of commercialization of knowledge. This research was conducted with the aim of designing a model for measuring and valuing technical knowledge in Iran's food industry.

The research is developmental in terms of purpose, practical in terms of results, and mixed (qualitative-quantitative) in terms of data type. The research participants in the qualitative part included 20 scientific experts and experts in the field of technology management and executive experts of Iran's food industry, who were selected using non-probability judgmental and purposeful sampling. Cochran's formula, the sample size of 152 people was determined and selected by random cluster sampling method.

The results showed that the measurement and valuation model of technical knowledge in the food industry includes four main components:factors related to the company/organization, factors related to the extra-organizational environment, factors related to the nature of technology, and factors related to the technology market. It is with 71 indicators.

The results of the research can be useful for measuring and valuing technical knowledge and improving it in companies related to this field and provide a suitable field for other researches.

The purpose of this article is value-added and total factor productivity (TFP) growth accounting of 17 food and beverage two-digit ISIC industries by the endogenous growth theory approach in the period of 2003-2018. The results of research showed that in the production process, labor force and capital stock are complementary and the return to the scale trend is upward, which is compatible with the endogenous growth theory. The analysis of value-added growth indicated that classical production inputs (capital stock and labor force) play a dominant role in the growth of food and beverage industries. However, a considerable portion of their contribution in the value-added growth is due to the mixed with technology. The findings showed that technology has affected the productivity of labor force more than the productivity of capital stock and on this basis, the share of labor force-embedded technology in value-added growth growth is high and the share of capital- embedded technology is low in food and beverage value-added growth . In addition, the traditional growth accounting method in estimating the share of total factor productivity is associated with an underestimation error, and in the new growth accounting theory, the contribution of free technology in growth is significant.

The present research was conducted with the aim of designing an internationalization model based on the networking approach in the food industry using a qualitative method of the grounded theory type. The data of this research was derived from in-depth and semi-structured interviews with 15 managers and experts of the food industry, which was based on targeted sampling depending on the selection criteria and continued until the theoretical saturation of this process was reached. The validity of the research data was checked and confirmed by going back to the participants and external auditors. Data analysis was done based on the Strauss and Corbin model in the form of open, axial, and selective coding in the Atlas TA 8 software. The results showed causal conditions (international development, production economy limitations and opportunities and challenges of change in the food industry), contextual conditions (content and structural capabilities and legal and scientific considerations), intervening conditions (political economy, environmental interventions and business development challenges) strategic conditions. (global development strategies, network creativity strategy, development of network resources and development of new products) consequences (improvement of brand social capital, development of international market and development of capabilities of food industry). It was also found that the application of international financial reporting standards improves the process of identifying and measuring transactions, assets and liabilities, increases the quality of presentation and disclosure of financial statement components, and the overall quality of financial reporting.

The main purpose of this research was to providing a model for developing the market of healthy and organic food products in Kermanshah province. The approach governing the present research was conducted qualitatively using the grounded theory method. The study population of this research included all key informants in the field of the researched subject in Kermanshah province. Purposeful snowball sampling was used to select participants. Sampling continued until theoretical saturation was reached. In this research, theoretical saturation was achieved by examining 12 participants from the mentioned society. Data collection tools included in-depth and semi-structured interviews, field notes taking, and in some cases group discussions. In order to process the data, a three-step coding method was used in the qualitative part. The results of the study showed three categories of causal conditions (including cognitive factors, behavioral-motivational factors, management factors), contextual conditions (including infrastructural-technological factors, cultural factors and the economic status of the target community) in the development of the healthy and organic products market of the food industry units of Kermanshah province, and intervening conditions (including political-legal factors and regulatory factors) are involved. Also, according to the results, the adopted strategies were categorized into three categories (including marketing factors, advertising and information methods, and trust building and accountability factors) that had consequences (such as economic, social and environmental). In the end, practical suggestions were presented based on the findings.

There is a growing concern about the social and environmental impact of the food supply chain, and the food industry faces numerous challenges. This has created significant pressure from various stakeholders to enhance the sustainable performance of the life cycle of perishable products. In this study, we aim to assess the sustainability of the supply chain for perishable products in the food industry. After examining both external and internal factors and identifying a research gap, the structure of the present study involves a four-stage supply chain. Input and output variables were selected based on perishable products and the three dimensions of sustainability. To achieve this goal, we conducted field and library studies to identify and extract relevant input, output, and intermediary indicators for evaluating the relative efficiency of supply chains in various sectors. Subsequently, we examined the supply chain's efficiency and ranked the efficient units. Given the primary focus on perishable materials, our study involved 18 dairy and meat factories in Fars province as the statistical population. We utilized WinQSB software to analyze network downtime and to model and solve the data. The results highlight that the most significant challenges faced by the companies are in the supply sector. Based on these findings, we provide recommendations for companies to enhance their performance.

The purpose of this research is to present the succession model of family businesses in the food industry of Razavi Khorasan. The research has a fundamental and applied approach, and the research method is mixed. Content analysis model was used to identify the indicators, and the relationships between the variables were obtained from the structural equation method (SEM). The community of the qualitative section includes the experts of Khorasan Razavi food industry, sampling is by snowball method. Also, the statistical population of the quantitative part was investigated by simple random sampling method. Data collection in the qualitative part is in the form of semi-structured interviews and the quantitative part is in the form of a questionnaire. In this research, descriptive statistics and inferential statistics were used to analyze the data. One of the statistical methods for analyzing the information in the data set is factor analysis or factor analysis. Lisrel software was used. The results showed that the research model for t-coefficients above ±1.96 to ±2.58 are significant at the 0.05 level and t-coefficients above ±2.58 are significant at the 0.01 level. The path coefficients and the explained variance of the research variables and the fit indices obtained for the tested model show that the RMSEA index in the estimated model has an acceptable level with a rate of 0.064 and other fit indices such as CFI, GFI, NFI, and AGFI are respectively equal to 0.97, 0.94, 0.95 and 0.92, they are all at a suitable level.

The emergence of many problems in the global supply chain has accelerated the digital transformation in the food industry, but studies show that the rate of innovation and the use of new technologies in Iran's food and beverage industry is slow, and few studies have been conducted. The current research was conducted with the aim of reducing the gap between studies. For this purpose, the conceptual model of Herandi et al. (2022) was chosen as the basic model to identify and prioritize the maturity criteria of digital transformation capability. Also, for the first time, the fuzzy DANP technique was used to extract, determine the weights, and prioritize the criteria and sub-criteria of digital transformation maturity in this industry. The results showed that among the selected industries in Tehran province, infrastructure criteria, digital senior management criteria, and digital delivery leadership criteria were ranked first to third, respectively. Also, the criteria of digital leadership and senior management are effective criteria for infrastructure, especially digital culture. Sub-criteria of human, managerial, and technical infrastructures are also among the sub-criteria of influence and cause. Also, among the criteria of digital senior management, the sub-criteria of digital planning and guidance, environmental monitoring, and digital networking have the effect aspect, and digital coordination and actions have the cause aspect. Among the digital transformation leadership criteria, only the sub-criteria of digital resources are of the effect type, and the rest of the sub-criteria are of the cause type.

Startups are usually built around innovative ideas, and mentors serve as watchdogs and entrepreneurs in the creation and growth of startups. The purpose of this research was to design a mentoring model for the development of startups in food industry. The research method was mixed employing sequential-exploratory design, grand-theoretical method and applied-developmental goal. Through purposeful theoretical sampling, in the qualitative section, 15 academic experts in the field of entrepreneurship management and food industry were selected. In the quantitative section, using stratified random sampling, 384 entrepreneurs, mentors and students active in food industry startups were recruited who answered a researcher-made questionnaire. The qualitative analysis was performed with five rounds of interviews to reach saturation and theoretical consensus for open, axial and selective coding of mentoring model categories in food industry startups, the quantitative analysis of which was performed with Smart pls (2) statistical software. The paradigm pattern of research was established in 4 axes, 29 categories, 193 items and 6 constructs including: causal conditions, central phenomena, strategies, contextual conditions, intervening conditions and consequences. The relationship between causal condition structures and central phenomenon, central phenomenon and strategies, contextual conditions and strategies, intervening conditions and strategies and strategies and consequencies of mentoring development was found to be positive and significant (T ≤ 2.58), and research model fit was assessed as strong (GOF = 0.682). Therefore, it can be concluded that the managers and policymakers of the country's food industry can benefit from the consequences of mentoring development in the startups of the country's food industry by implementing the antecedents of the research model and implementing its strategies.

This study investigates the effect of green structural capital on organizational reputation in the food industry concerning the mediating role of green innovation. This research is a descriptive survey regarding the applied purpose and data collection method. In order to measure the research variables, the Huang and Kang Green Structural Capital Questionnaire (2011), Green Innovation Zhi et al.(2019), and Luma-Ahoo (2008) Organizational Reputation Questionnaire were used. Data analysis was performed using structural equation modeling and Smart PLS software. The statistical population includes large Iranian food companies with various products that are leaders in offering new products. The results showed positive and significant relationships between structural capital, green innovation, and organizational reputation. Green innovation also plays a mediating role between green structural capital and organizational reputation. Therefore, the present study confirms the significant effect of green structural capital on increasing green innovation and the organizational reputation of companies in the food industry.IntroductionThe issue of green structural capital has attracted the attention of many researchers and policymakers after the move of advanced countries towards the development of green industries. In other words, issues such as structural capital have become very important after the change of the basis of competition of countries and companies from tangible resources to intangible resources. Many companies have turned to providing green products and services to overtake their competitors and gain superiority and reputation in the business world. Organizational reputation is intangible and results from effectively using the organization's intangible assets, such as capital. It is structural. Although the main focus of researchers is on human capital as the most important intangible capital for providing green products and services and achieving organizational reputation, structural capital has received less attention. In support of this opinion, many authors believe that green structural capital and its components significantly improve the organization's reputation. Green structural capital designed to improve the organization's reputation increases green innovation. This research expands on the effect of structural capital on value creation and considers organizational reputation to be the result of green structural capital and green innovation. In other words, in this research, we examine how structural capital and institutionalized knowledge about capabilities, structure, technologies, policies, and organizational culture related to green food products help to increase the organization's reputation and green innovation. Also, this research may interest policymakers and investors in the food industry because it suggests that achieving profitability and reputational competitiveness results from paying close attention to green structural capital and improving innovation in providing green products and services. This research seeks to prove that the green structural capital of companies active in the food industry has increased innovation in providing green and organic products that customers and consumers welcome and improves the company's reputation.    Literature ReviewReputation is an intangible asset and one of the most important and fundamental elements of an organization's survival; for this reason, it is defined as a competitive criterion and differentiation (Mehtap & Kokalan, 2012, p: 3611). Fombrun and Van Riel (2004) consider an organization's reputation as its ability to meet stakeholders' expectations. Organizational reputation is the intersection of stakeholders' perceptions of how well organizational responses estimate the demands and expectations of multiple stakeholders (Fombrun et al., 2000, p. 243). Organizational reputation is a multifaceted concept that includes a set of beliefs about the organization's capacities, goals, background, history, and mission, which lies in a network of different audiences (Carpenter & Krause, 2010, p. 27).The attention of many countries and organizations was drawn to the category of green innovation after the holding of the Earth Summit in 1992 in Rio de Janeiro, which was about sustainable development and preservation of the limited resources of the planet. Green innovation has been mentioned with various terms such as environmental innovation, natural innovation, and sustainable innovation (Arfi et al., 2018, p; 212). Green innovation is one of the concepts related to the environmental management of organizations, which has become very popular among manufacturing companies (Zailani et al., 2015, p. 1117). Green innovation is new processes, systems, and methods that increase the organization's business value by promoting sustainable development goals and minimizing environmental adverse effects (Aboelmaged & Hashem, 2019, p. 856).If we explain sustainable performance using the metaphor of a tree, the tree's root is human capital, the tree's trunk is structural capital, and the fruits and leaves of that tree are social capital. Therefore, to use social capital, the tree trunk must allow nutrients to reach the leaves from the roots. Any failure in structural capital leads to the disconnection of human and social capital, and sustainable performance is not realized (Chen & Chang, 2013, p. 83). Structural capital refers to the company's non-human assets (Yusliza et al., 2019, p. 3).MethodologyIn this research, a quantitative approach and a structured questionnaire were used, which were sent to the members of the statistical sample via email. This research focuses on food manufacturing companies in Iran as the primary statistical population. This research focuses only on 200 large food companies with diverse products operating in different industry sectors and having a significant market share in various food sectors. To develop the measurement tool, the questionnaire of Huang and Kang (2011), which includes six dimensions, was used to measure green structural capital. The questionnaire of Zhi et al. (2019), which includes two dimensions, was used to measure green innovation. The Loma-Aho (2008) questionnaire, which includes five dimensions, has been used to identify organizational reputation.Regarding the validity and reliability of the data collection tool, it should be mentioned that the reliability of the questionnaires was confirmed using Cronbach's alpha method, and its validity was confirmed using content validity. A 5-level Likert scale (completely agree, agree, neutral, disagree, and completely disagree) was used to answer the questions, and numbers 1 to 5 were used to score the answers. Also, this research uses the structural equation modeling technique and Smart PLS software to examine the hypotheses and test the model.ResultsPLS-SEM results show positive and significant relationships between structural capital, green innovation, and organizational reputation. Also, green innovation mediates between green structural capital and organizational reputation. Therefore, the current research confirms the significant effect of green structural capital on increasing green innovation and the organizational reputation of companies in the food industry.DiscussionToday, companies have no choice but to carry out environmental protection activities to comply with international environmental protection regulations and satisfy environmentally friendly consumers (Hart, 1995; Berry & Rondinelli, 1998). The two forces that lead companies to act in the direction of environmental protection are the pressure from environmental laws and regulations and the pressure from environmentally friendly consumers. Environmentally friendly consumers are increasing in the world. This issue pushes companies towards environmental management, as consumers choose environmentally friendly products and even pay relatively high prices for green products.ConclusionCompanies that pioneer green innovation can charge relatively higher prices for their products and gain more competitive advantage and reputation by increasing their market share. Economic enterprises that invest heavily in environmental management can both avoid the problems of protests and punishments regarding environmental protection and, improve their company's image and develop their competitive advantages by developing new markets. Increase In addition, economic enterprises can embody the concept of green products in the design and packaging of their products to increase the benefits of differentiation. Therefore, participation in environmental management and green innovation actively positively affects the company's competitive advantages.

This study aims to provide a model of value-creating defense supply chain management with the approach of creating a competitive advantage. In this qualitative approach study based on grounded theory method, 15 people were selected from among senior managers and officials of the supply chain in the food industry and academic experts by purposeful snowball sampling. Data collected through library studies and semi-structured interviews. Data analyzed in three stages: open, central and selective coding. Findings show the 5 factors providing the value-creating supply chain model with the approach of creating a competitive advantage: 1) causal conditions (internal and external coordination, production and distribution management, creative and value-creating organizational culture, capabilities human resources and IT infrastructures and capabilities); 2) background conditions (information assets, management of relationships with main stakeholders, capabilities of the supply chain, integration of the supply chain, continuous monitoring of the market, customers and suppliers, and innovation management, R&D); 3) interfering conditions (customer pressure); 4) Strategies (information flow management in the supply chain, responsiveness of the supply chain, flexibility in supply and procurement, knowledge management in the supply chain, cash flow management in the supply chain and waste management); and 5) consequences (competitiveness of the supply chain, supply chain flexibility and supply chain resilience). Food and foodstuffs, such as ammunition, play a vital role during military operations and missions. It plays an essential role in maintaining the strength of the troops and continuing their mission. It is necessary for the organization to be active and dynamic in preparing, supplying, maintaining and distributing preparatory and combat equipment, including food. For this purpose, it is necessary to have the basic structure, organization and facilities for the preparation, supply, storage and distribution of food, in other words, a value-creating supply chain management model.

Globalization is interpreted, on the one hand, as the integration of markets globally and, on the other hand, as the internationalization of companies. Internationalization, on the other hand, brings economic advantages of scale, higher revenue, fast investment, learning from export processes, and increased productivity for companies. Research on the internationalization of companies has led to the identification of unusual patterns due to the speed of international development and the diversity of market entry in different temporal and geographical dimensions. Thus, not only do early internationalization studies explain these patterns, but also companies can follow these patterns to achieve a fast-paced position in their entering international markets and expanding their world-class operations. In this research, the factors affecting the early internationalization of small and medium food companies in Iran are investigated, and the most important factors are identified and analyzed homogeneously in the form of six main dimensions. This is done through reviewing previous studies and interviews experts. Also, the structural, managerial, cultural, competitive and institutional environments of industries as well as their psychological characteristics are identified and classified. Then, after the completion of the questionnaire by the managers of food companies as the statistical population, the most important components of early internationalization are identified. In the present study, a mixed exploratory method (qualitative and quantitative) is used to conduct the research. In the qualitative method, by a review of the conducted studies, 68 components of early internationalization were identified. Then, by a survey of 17 industry and university experts in three stages, 61 components were selected through the fuzzy Delphi method. Also, based on the reports of the Trade Development Organization, the data of 149 food industry companies that had international activities were reviewed. Next, using the Morgan table, 107 companies were selected as a statistical sample, and the finalized components were distributed among them in the form of a questionnaire. After the analysis of the data by the SPSS software, the most important components influencing the early internationalization of small and medium companies in the food industry were identified.  The elements of early internationalization were classified into organizational, environmental, and individual types. The structural dimension consisted of 16 components, five of which (strategic resources and assets, company goals and strategies, competitive product price, brand reputation, and company size) were listed in the study conducted by Langst et al.  (2014). In this dimension, most company goals and strategies were considered. Tradition (2019) classified the factors influencing the early internationalization of small and medium-sized enterprises into three dimensions including export incentives, export barriers, and company-specific factors. Also, the presence of companies in specialized international exhibitions, the existence of research and development, new production technology, and the size of the foreign market were mentioned in Scleukin’s research (2017) as the other factors of the early internationalization of small and medium companies. According to Methiosinite and Scelyokin (2015), the factors of early internationalization alone cannot lead the company to its goals and mission, but all the factors must be considered in a specific framework and specific classification. They also found that SMEs struggled to enter global markets due to a lack of resources and manpower, but early internationalization allowed SME executives to save the scale and gain access to new customers in markets. Foreigners can access new resources and overcome these limitations. The study showed that, accordance with theoretical literature, the framework of factors affecting the early internationalization of small and medium-sized food companies consists of organizational, environmental and individual domains as well as structural, managerial, cultural, competitive, institutional, environmental and psychological characteristics.According to the percentage of the respondents, the component of "competitive product price" from a structural point of view, the component of "competitive product price" from a managerial point of view, the component of "existence of export-oriented organizational culture" from a cultural point of view, the components of “attending international specialized exhibitions”, and the component of  "responding to unexpected orders abroad" in terms of competitive environment, the component of "structure appropriate to insurance, banking, tax, export support and financial system" in terms of the institutional environment of the industry, and the component of "managerial leadership spirit" in terms of psychology gained the highest scores.The point to make about internationalization in Iran is the negligence of many modes of internationalization, especially early internationalization, and the over-focus of policymakers on exports. However, export is just one of the facets of internationalization. Opportunities such as production in the destination country, especially countries that have lower production costs and more manpower than Iran, representation and branching in foreign countries, direct supply of products, coalition strategies with foreign partners, and the transfer of material resources and technology should also be considered. In this regard, it is of significance to pave the way for the government and to support the foreign trade of domestic food companies to enter global markets. Based on the research findings, it is suggested that food industry companies be highly sensitivity in the choice of the destination countries, and give priority to advertising and sales promotion to rapidly and powerfully enter foreign markets, especially the markets of 15 neighboring countries, which include a market of 400 million people. The market research team conducted a comprehensive study on the taste, packaging model, foreign market traction, and halal food supply. The results help company management teams formulate an appropriate and comprehensive strategy for entering foreign markets and achieving a rapid international status.

Today, the economic structure of the world is fundamentally different from the past. Sustainable development today is based on innovation and creativity and the use of knowledge. Entrepreneurship development in the country, while providing the ground for sustainable growth and development, will solve current issues and problems such as poverty, social and cultural disorder, unemployment of university graduates and the massive problem of other unemployed. Therefore, due to the problems of business and most important of them, the lack of an appropriate and systematic model, a model for planning and solving the necessary problems related to activities in the food industry should be designed and used to meet the conditions and the possibility of private sector entry with minimum Risk, be provided. This research uses grounded-theory research method to explain and develop a conceptual model in the field of developing a sustainable entrepreneurship management model in the country's food industry. The model is based on ideas from the opinions and views of experts, professors and faculty members. The results of examining the opinions of experts indicate that in order to achieve sustainable entrepreneurship in the food industry (phenomenon-oriented), formulate strategies and policies, use of entrepreneurial management training mechanisms, attention to meritocracy and elite participation, standardization and regulation, regulation, regulation And writing regulations and trust, support, organizational commitment, etc. is of great importance, which leads to consequences such as increasing sustainable growth, international identification, fighting corruption, reforming related laws, and ultimately the development of the food industry and social welfare. Finally,

Following fair methods to preserve natural resources in sensitive and vital industries such as food is necessary to create a sustainable production, distribution and consumption system in all nations and societies. Therefore, knowing fair trade and its practical use requires scientific and academic studies. Therefore, the current research was carried out with the aim of presenting a fair trade model in order to achieve the competitive advantage of food industry exporting companies. The current research is qualitative and exploratory and the research method is phenomenology. The tool used to collect data was interview. The statistical population of the research includes knowledgeable experts about fair trade and international marketing. For sampling, the theoretical sampling method was used until theoretical saturation was reached and a total of 13 people were interviewed. Based on the findings of the research, 20 categories were identified for the fair trade model in order to achieve a competitive advantage in the international marketing of active companies in the field of food industry export. The results showed that the identified factors include fair opportunity creation, actual implementation of fair activities, fair reporting and accountability, fair sustainable growth and development, fair competitive advantage, fair social responsibility, fair agricultural and food products, fair acceptance in developed countries, fair employment. , fair culture development, fair customer orientation, fair standards and laws, fair information, fair trade chain creation, fair securitization, fair pricing, fair governance, fair national branding, fair export awareness and recognition, and fair quality.

Today, the production and supply of healthy and organic products in many countries plays a decisive role in their economic development. In this regard, Kermanshah province, despite its high potential in producing healthy and organic products, has unfortunately not been able to allocate a significant share of the relevant markets. Therefore, it is necessary to conduct a research with the main goal of analyzing the development strategies of the market of healthy and organic products in food industry units of Kermanshah province. For this purpose, a mixed (qualitative-quantitative) approach, of successive exploratory type and using fuzzy Delphi method was used. The study population of this study included all key informants in the field of research in Kermanshah province. Documentary-field method was used to collect data. Data collection tools were used in the qualitative phase, document review, in-depth and semi-structured interviews, field note-taking, and in some cases group discussion, and in the quantitative phase, the researcher-made questionnaire. The results of the study showed that market development strategies for healthy and organic products in Kermanshah province, respectively, include marketing, advertising and information, trust and accountability, behavioral-motivational factors of consumers, economic status of the target community, cognitive factors, cultural factors, regulatory factors, Managerial factors, infrastructural-technological factors and policy-legal factors. Therefore, in order to develop the market of healthy and organic products at the community level, long-term planning and targeted policies must be done in different sectors of production, marketing and consumption of healthy and organic food products.

The main purpose of this study is to Measuring the efficiency of technological units in strategic industrial by regional development aspect. To achieve this goal, first define the criteria for regional development and after weighing these criteria, define the indicators for measuring the efficiency in terms of regional development and finally extract the units efficiency.Research

This research, from the perspective of research orientation, is applied and based on quantitative and qualitative methods. The research strategy is descriptive-survey, from the perspective of the purpose, descriptive, from the perspective of time horizon, cross-sectional and from the perspective of the method of data collection from interviews and documentary studies. The fuzzy Delphi method has been used to determine the criteria for regional development, the fuzzy hierarchical analysis method has been used to weight the criteria, and the fuzzy TOPSIS method has been used to rank the performance indicators. Finally, the efficiency of the units was obtained by Data Envelopment Analysis method.

In this study, 8 regional development criteria appropriate to the research topic were introduced. Then, the weight of these criteria was determined and 22 input indices and 22 output indices of technology units were ranked with these criteria. Finally, 18 units ranked in terms of efficiency.

Saffron and dairy production industrial companies had the highest efficiency rank in terms of regional development.

The purpose of this study is to investigate and analyze the factors and variables which can influence on international competitiveness of food industry companies in Khuzestan province. This research is an applied, descriptive and correlational research, and the futures research approach is performed for it. Research hypotheses have been achieved from a qualitative stage that uses theories and experiences of food industry experts. The data required to test the hypotheses were collected using a researcher-made questionnaire. The statistical population of this research consists of business, marketing and export managers of Khuzestan food industry companies, which are sufficiently familiar with market and industry conditions and specifications of foreign buyers. The number of these experts was 250. Using a Georgian and Morgan formula and cluster sampling method, a sample of 157 people has been selected. The validity of the questionnaire was verified by referring to a prototype and its reliability was evaluated using Cronbach's alpha. The research results indicate that 8 factors including the cost of products, product quality, to have advanced technology in company, the presence of expert human resource, efficient marketing management, to have famous brands in the company, high quality packaging, and easy access to high quality materials can have effect on creating an effective competitive advantage for food industry companies of Khuzestan Province. Also, according to these results, the effect of competitive advantage on international competitiveness of companies has been approved.

Innovation capability refers to a complete set of characteristics of the organization that facilitates innovation strategies, and Food industries are one of the most important branches of national economy in every country.

this research, with purpose of determinating the affecting factors on the policy innovation capability of public and private companies in the field of food industry of Urmia is to identify and categorize the components by analytical approach. This research is an applied research.

The present research is descriptive-analytical in terms of data collection and field in terms of method. The statistical population of the research is 221 and Sample size with Cochran formula was 143 government and Private companies.The research instrument was a questionnaire whose its content validity and its reliability was coefficient.

The results of the sample fit test were based on the Bartlet index and the adequacy of the sample was 0.891, and the coefficient of aggregate extraction for all dimensions was more than 0.5 and the percentage of variance explained by the effective factors was 60.340%.

The factors influencing innovation capability accordingly is categorized into three components: production, process and administrative innovation.

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According to the product space theory, the probability that a country will be able to develop the production and export of a product, depends on its current capabilities in producing other products, which are closely related to that product. In this research, based on the product space theory, the export dynamics of Iranian food industry has been investigated. For this purpose, the density index, which is an important variable of the product space approach, is used in an econometric model as an explanatory variable. Then, the system GMM estimator is applied to estimate the model. The results indicate that the coefficient of the density index is positive and is statistically significant at the level of 1%. Therefore, product space theory is a powerful approach to identify new products in the food industry, in order to develop the industry and to diversify the country's export basket. According to this study, the following new products were identified in this industry: (1) flour and meal, (2) jam, jelly and fruit, (3) confectionery sugar, (3) fruit and nuts, (4) fruit juice, (5) cane and beet sugar, and (6) other plant products. Finally, based on the core of the product space theory, it is recommended that network cooperation is formed among manufacturing companies active in this industry, for adopting new technologies to develop new products.