글로벌 식품공급사슬의 위험관리전략

초록

This study aims to suggest strategies for mitigating the risks proactively or to recover from any disruption rapidly after a reverse event with Korean food companies which are exposed to a lot of uncertainties and risks from the inside and the outside of global food supply chain. This study has analyzed concentrically the risks deriving from relations between characteristics of food and a supply chain`s structure after the review of the literature for the risk sources and factors from the sides of supply, supply chain design and its operation and environment. Especially, this paper has a different signification in that we suggested the right supply chain strategies after analyzing present conditions of domestic food industry. First, the risks in food industry can be moved, extended, and magnified to supply chain partners by multiple mechanisms of the risks from the sides of supply and demand, supply chain design and its operation and environment. Second, the risks in food industry can be arisen from the ignorance or the inappropriate management that food managers does not match correctly characteristics of their food products according to functional products or innovative products to the structures of upstream and downstream of supply chain. The risk factors related to stable supply of raw materials, their safety and price change are critical in upstream of food supply chain and the consumption patterns in downstream of food supply chain are gradually shifting towards innovative food products considering prices from functional food products. Therefore, a food company will have to try to hedge or mitigate the risks for stable procurement in upstream and try a change to respond to a real consumer needs flexibly and quickly in downstream. In other words, a food company will have to operate its individualized best supply chain type that is suitable for its characteristic of food considering its cost and benefits.

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