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宏记知识(三):企业案例之研究背景与研究对象

日期：2023-09-09 22:11:54 来源：网络整理作者：本站编辑浏览：20 评论：0

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本期推文阅读时长大约5分钟，请您耐心阅读。

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Today, the editors bring you the research background and object of study of the business case.

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内容摘要

本期，小编将从思维导图、精读内容、知识补充三个板块介绍企业案例之研究背景与研究对象背景对象与研究对象。

In this issue, I will introduce the research background and research object of the enterprise case study from the three sections of the mind map, the content of the intensive reading, and the knowledge supplementation background object and research object.

思维导图

精读内容

一、研究背景介绍

I. Introduction to the background of the study

生鲜电商供应链：

生鲜电商供应链是指通过电子商务平台进行销售和交付生鲜食品的整个流程以及相关参与方的组成和协作关系。它涵盖了从生产、采购、加工、物流到销售的全过程，并通过信息技术和物流网络实现高效、快速的供应链运转。

Fresh food e-commerce supply chain:

Fresh e-commerce supply chain refers to the whole process of selling and delivering fresh food through e-commerce platforms as well as the composition and collaborative relationship of related participants. It covers the whole process from production, procurement, processing, logistics to sales, and realises efficient and fast supply chain operation through information technology and logistics network.

生鲜电商供应链参与成员：

生鲜供应商：包括农民、养殖户、渔民等直接从事生鲜食品生产或捕捞的个人或组织。

快递物流公司：负责运输和配送生鲜食品到消费者手中，确保产品在运输过程中的新鲜度和质量。

电商平台：提供线上购物平台，连接供应商和消费者，提供商品展示、交易和支付等功能。

消费者：通过电商平台进行选购和购买生鲜食品的个人或家庭。

Fresh food e-commerce supply chain participating members:

Fresh food suppliers: including farmers, breeders, fishermen and other individuals or organisations directly engaged in fresh food production or fishing.

Express logistics companies: responsible for transporting and distributing fresh food to consumers, ensuring the freshness and quality of products during transport.

E-commerce platform: Provides an online shopping platform that connects suppliers and consumers, providing functions such as product display, transaction and payment.

Consumers: Individuals or families who shop and purchase fresh food through the e-commerce platform.

生鲜电商供应链对比传统生鲜产品供应链的优势：

便捷的购物体验：电商平台提供在线购物渠道，消费者可以随时随地通过手机或电脑下单购买所需的生鲜产品，无需前往传统实体店。这大大提高了购物的便捷性和灵活性。

更广阔的商品选择：电商平台通常与多个供应商合作，能够提供更多种类和品种的生鲜产品，满足消费者的多样化需求。不受地理位置限制，消费者可以选择全国甚至全球范围内的商品。

时间的灵活利用：消费者在电商平台上可以随时下单购买生鲜产品，不再受到传统实体店营业时间的限制，节省了出行和购物的时间和精力。

减少中间环节：传统生鲜产品供应链中的多个中间环节，如多级批发商、物流公司等，会增加成本和时间的消耗，可能存在信息不对称的问题。电商平台直接将产品从供应商销售给消费者，减少了中间环节和过程，降低了成本，提高了效率。

提供溯源和质量保证：生鲜产品电商平台通常会提供产品的溯源信息，消费者可以查看农产品的生产、加工、运输等全程信息，确保产品的真实性和质量安全。

虽然生鲜产品电商供应链有诸多优势，但也面临一些挑战，比如商品配送时间、保持产品的新鲜度和质量等问题。因此，在电商供应链中，供应商、物流公司以及电商平台需要进行密切合作，不断提升服务质量和客户满意度。

Advantages of fresh food e-commerce supply chain over traditional fresh food product supply chain:

Convenient shopping experience: e-commerce platforms provide online shopping channels, which allow consumers to place orders for the fresh products they need anytime, anywhere via mobile phones or computers, without having to travel to traditional brick-and-mortar shops. This greatly improves the convenience and flexibility of shopping.

Broader choice of products: E-commerce platforms usually work with multiple suppliers and are able to offer a wider range and variety of fresh products to meet the diverse needs of consumers. Unrestricted by geographic location, consumers can choose from a national or even global range of goods.

Flexible use of time: Consumers can place orders for fresh products on e-commerce platforms at any time, no longer restricted by the opening hours of traditional brick-and-mortar shops, which saves time and energy for travelling and shopping.

Reduction of intermediate links: Multiple intermediate links in the traditional fresh produce supply chain, such as multi-level wholesalers and logistics companies, increase costs and time consumption, and there may be information asymmetry. E-commerce platforms sell products directly from suppliers to consumers, reducing intermediate links and processes, lowering costs and increasing efficiency.

Provide traceability and quality assurance: Fresh produce e-commerce platforms usually provide traceability information of the products so that consumers can check the whole process of production, processing and transport of agricultural products to ensure the authenticity and quality and safety of the products.

Although the fresh produce e-commerce supply chain has many advantages, it also faces some challenges, such as the delivery time of goods and maintaining the freshness and quality of products. Therefore, in the e-commerce supply chain, suppliers, logistics companies and e-commerce platforms need to cooperate closely to continuously improve service quality and customer satisfaction.

生鲜产品的保鲜技术方法：

主要的生鲜产品保鲜技术包括低温保鲜、化学保鲜、气调保鲜、超高压保鲜等。

这些保鲜方法中，低温就是控制温度，化学也很明显，就是保鲜剂等等的化学保鲜方法，高压应该也不难理解，气调保鲜就是通过控制气体（氧气）的比例来达到储藏和保鲜的目的。气调保鲜技术是一种通过调节气体环境来延长食品储存期和货架期的技术。

其基本原理是:在一定的封闭系统中，通过各种调节方法获得不同于正常大气成分的调节气体，抑制导致食品腐败的生理生化过程和微生物活动。气调保鲜技术的关键是调节气体。此外，在选择和调整气体成分和浓度时，还必须考虑两个非常重要的控制条件，温度和相对湿度。

Fresh produce preservation technology methods:

The main fresh produce preservation technology includes low temperature preservation, chemical preservation, air conditioning preservation, ultra-high pressure preservation and so on.

These preservation methods, low temperature is to control the temperature, chemical is also very obvious, is the preservative and so on chemical preservation methods, high pressure should not be difficult to understand, gas conditioning preservation is by controlling the proportion of gas (oxygen) to achieve the purpose of storage and preservation of freshness. Gas-conditioning preservation technology is a gas environment through the adjustment to extend the storage period and shelf life of food technology.

Its basic principle is: in a certain closed system, through a variety of adjustment methods to obtain different from the normal atmospheric composition of the regulated gas, inhibit the physiological and biochemical processes that lead to food spoilage and microbial activity. The key to gas-conditioning preservation technology is to adjust the gas. In addition, when selecting and adjusting gas composition and concentration, two very important control conditions, temperature and relative humidity, must also be considered.

二、研究对象介绍

II. Introduction to the subject of the study

生鲜产品新鲜度：

生鲜产品新鲜度是指生鲜食品的新鲜程度和保持时间。生鲜产品包括蔬菜、水果、肉类、海鲜等易腐食品。它们具有较短的保鲜期限，需要在一定时间内保持新鲜，以确保其质量和安全性。

Fresh produce freshness:

Fresh product freshness refers to how fresh the fresh food is and how long it stays fresh. Fresh products include vegetables, fruits, meat, seafood and other perishable foods. They have a short shelf life and need to be kept fresh for a certain period of time to ensure their quality and safety.

新鲜度评估方法：

生鲜产品的新鲜度可以从多个方面来评估，包括外观、气味、口感和营养价值等。新鲜的生鲜产品通常具有鲜亮的颜色、自然的香味、弹性的口感，并且富含营养物质。相反，过期或变质的生鲜产品可能会出现褪色、腐烂、异味等现象，且营养价值会大大降低。

Freshness assessment methods:

The freshness of fresh produce can be assessed in a number of ways, including appearance, odour, taste and nutritional value. Fresh fresh produce usually has a bright colour, natural aroma, resilient taste and is rich in nutrients. On the contrary, expired or spoiled fresh produce may be discoloured, rotten and smelly, and its nutritional value will be greatly reduced.

保鲜全过程措施：

农产品的采摘和收获：在采摘或收获农产品时，尽量选择成熟度适宜的农产品，避免过早或过晚采摘。

预处理和初加工：部分农产品需要进行预处理和初加工，如去除外皮、清洗、分类等，以确保产品的卫生和质量。

冷链运输：在整个运输过程中，使用冷链运输手段来保持农产品的低温状态，并控制适宜的温度和湿度，以防止产品变质和损坏。

适宜的包装：选择适宜的包装材料和方式，例如气密性好、隔绝光线和氧气的包装，以延长农产品的保质期。

温度控制和保鲜技术：在仓库、冷库等存放环节中，通过控制合适的温度、湿度和通风等参数，结合保鲜技术（如涂覆保鲜剂、调整气体组成等）来延长农产品的保质期。

快速销售与轮换：在零售环节，快速销售新鲜农产品，避免库存积压。同时，进行产品轮换，确保消费者购买到的都是新鲜的农产品。

监测和溯源：利用现代技术手段，对农产品进行监测和溯源，追踪产品的生产、加工、运输等各个环节，以保证产品的来源可追溯性和质量安全。

Measures to preserve freshness throughout the process:

Picking and harvesting of agricultural products: When picking or harvesting agricultural products, try to select those with appropriate maturity and avoid picking too early or too late.

Pre-treatment and primary processing: Some agricultural products need to undergo pre-treatment and primary processing, such as removing the outer skin, washing, sorting, etc., in order to ensure the hygiene and quality of the products.

Cold-chain transport: During the whole transport process, cold-chain transport means are used to keep the agricultural products in a low-temperature state and control the appropriate temperature and humidity to prevent deterioration and damage.

Suitable Packaging: Choose suitable packaging materials and methods, such as packaging with good air tightness and isolation from light and oxygen, in order to prolong the shelf life of agricultural products.

Temperature control and preservation technology: In storage, such as warehouses and cold storage, the shelf life of produce is extended by controlling appropriate parameters such as temperature, humidity and ventilation, combined with preservation technology (e.g., coating with preservatives, adjusting gas composition, etc.).

Rapid sales and rotation: In the retail segment, fresh produce is sold quickly to avoid inventory build-up. At the same time, product rotation is carried out to ensure that consumers are buying fresh produce.

Monitoring and Traceability: Using modern technological means, monitoring and traceability of agricultural products is carried out to track all aspects of production, processing and transport of products to ensure traceability of origin and quality and safety of products.

根据之前读过的生鲜电商供应链相关论文研究背景，发现生鲜食品的新鲜度问题对供应链的绩效有很重要的影响。当我们作为消费者时，也会将生鲜的新鲜度作为购买选择重要的指标之一。现实企业经营中中，投入保鲜提升新鲜度会带来成本的增加，也会带来市场需求的提升，如何制定保鲜决策影响整个供应链的绩效。由此可见，研究在不损害供应链成员任何一方的前提下，如何促进供应链成成员达成合作并且供应链的保鲜水平提高是非常有价值的。合作达成之后，供应链消费者以同样的价格获得更优质的产品，供应链成员企业也会获得更多的收益，这将会是双赢的局面。

Based on the research background of previously read papers related to fresh food e-commerce supply chain, it is found that the freshness issue of fresh food has an important impact on the performance of the supply chain. When we as consumers, we also take the freshness of fresh food as one of the important indicators of purchase choice. In real business operations, investing in freshness to improve freshness will bring about an increase in cost and an increase in market demand, and how to make freshness decisions affects the performance of the entire supply chain. Therefore, it is very valuable to study how to promote the co-operation of supply chain members and improve the freshness level of the supply chain without harming any of the supply chain members. After the co-operation, the supply chain consumers will get better quality products at the same price, and the supply chain member enterprises will get more profit, which will be a win-win situation.

知识补充

文中谈到生鲜产品，那么小编还想到一个生鲜农产品的名词，生鲜农产品与生鲜产品的关系是什么呢？

生鲜农产品是生鲜产品的一种类型，而生鲜产品则更广泛，可以包括在加工和包装之后仍然保持新鲜性的各类食品。生鲜农产品更强调的是农田或农场的产出，强调原始和自然的属性；而生鲜产品则更多关注经过初步加工和处理后的新鲜食材，更适合消费者直接选购和使用。

The article talks about fresh produce, then I also think of a term for fresh produce, what is the relationship between fresh produce and fresh products?

Fresh produce is a type of fresh product, while fresh products are broader and can include all types of food that remain fresh after processing and packaging. Fresh produce places more emphasis on farmland or farm output, emphasising raw and natural attributes, whereas fresh products focus more on fresh ingredients after initial processing and handling, and are more suitable for direct consumer purchase and use.

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参考资料：DeepL翻译，知乎，百度

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