Commodity-Procurement Strategies of Food Companies: A Case Study
| dc.creator | Jones, Kraig M. | |
| dc.creator | Raper, Kellie Curry | |
| dc.creator | Whipple, Judith M. | |
| dc.creator | Mollenkopf, Diane A. | |
| dc.creator | Peterson, H. Christopher | |
| dc.date | 2017-04-01T19:57:54Z | |
| dc.date.accessioned | 2026-07-09T04:39:39Z | |
| dc.description | This research evaluates the main characteristics considered in commodity-procurement decisions made by food manufacturers. Procurement characteristics are examined and a framework is developed which classifies procurement characteristics into three categories: product constraints, company constraints, and service constraints. A case-study approach is used to determine the importance of various procurement characteristics and their impact on the buyer’s procurement-mechanism choice. The research also examines the strategic role that a commodity-procurement department plays within a corporation and how that role relates to the three commodity-procurement decision classifications. | |
| dc.identifier | doi:10.22004/ag.econ.46586 | |
| dc.identifier | https://ageconsearch.umn.edu/record/46586/files/38030041.pdf | |
| dc.identifier | http://ageconsearch.umn.edu/record/46586 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/553113 | |
| dc.language | eng | |
| dc.publisher | ||
| dc.source | http://ageconsearch.umn.edu/record/46586 | |
| dc.title | Commodity-Procurement Strategies of Food Companies: A Case Study | |
| dc.type | Text |