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The Effects of a Quality Grading System on the Development of Consumer Driven Best Practice Value Chains: The Example of Meat Standards Australia

  • Author / Creator
    Bott, Gregory
  • This research project analyzes the beef grading system in Australia. Firstly, the Meat Standards Australia (MSA) grading system as a potential value-creating and value chain-coordinating mechanism is investigated. In-depth interviews with value chain stakeholders and industry experts suggest that the implementation of the MSA grading system has had a catalytic effect of moving value chains toward a greater level of coordination. The concept of best value supply chains is also used as a benchmark in determining MSA’s effect on value chain performance. Secondly, using a survey of Australian consumers, findings suggest that the MSA certification is perceived as a trustworthy signal for tenderness and quality, reducing information asymmetry at the consumer level. This thesis then addresses the questions of whether or not it is necessary to use a grading system in consumer marketing (e.g. quality label) in order to be successful in terms of adding value to the industry.

  • Subjects / Keywords
  • Graduation date
    2010-11
  • Type of Item
    Thesis
  • Degree
    Master of Science
  • DOI
    https://doi.org/10.7939/R3J62N
  • License
    This thesis is made available by the University of Alberta Libraries with permission of the copyright owner solely for non-commercial purposes. This thesis, or any portion thereof, may not otherwise be copied or reproduced without the written consent of the copyright owner, except to the extent permitted by Canadian copyright law.
  • Language
    English
  • Institution
    University of Alberta
  • Degree level
    Master's
  • Department
    • Department of Rural Economy
  • Supervisor / co-supervisor and their department(s)
    • Dr Sven Anders (Department of Rural Economy)
  • Examining committee members and their departments
    • Dr Bodo Steiner (Department of Rural Economy)
    • Dr Wendy Umberger, School of Agriculture, Food and Wine Business, University of Adelaide, Australia