مروری بر چالش‌ها و عوامل تاثیرگذار بر موفقیت فرآورده‌های گوشتی در بازار و لزوم به‌کار‌گیری مدیریت و انتقال دانش در صنعت

نویسنده
امیررضا شویک لو
موسسه تحقیقات علوم دامی کشور
10.52547/fsct.18.119.411
چکیده
پیشینگی صنعت فرآورده‌های گوشتی در کشور، بیش از 90 سال است. در حال حاضر، حدود 170 کارخانه‌ی فرآورده‌های گوشتی در ایران فعالیت دارند که ظرفیت اسمی آن ها افزون بر 5/1 میلیون تن در سال است. این کارخانه‌ها هم اکنون، به دلیل شرایط اقتصادی و بهداشتی ناشی از همه‌گیری بیماری کووید-19، کم‌تر از یک سوم این مقدار را تولید می‌کنند. این صنعت، سال‌هاست که با چالش‌های بسیاری از جمله رقابت با دیگر تولیدکنندگان مواد خوراکی فرآوری شده و تبلیغات منفی مبنی بر ناسالم بودن فرآورده‌های گوشتی فرموله شده (سوسیس و کالباس) روبرو است. از سوی دیگر پیشرفت‌های فناورانه در صنایع غذایی، ‌ماندن پایدار در بازار را با مشکل مواجه کرده است. بنابراین صنایع فرآورده‌های گوشتی برای بقای خود در بازار نیازمند بهبود کیفیت فرآورده‌های موجود و یا ساخت فرآورده‌های جدید با بهره‌گیری از مدیریت دانش و نیز حمایت از پژوهش‌های کاربردی برای اطلاع رسانی صحیح است. برای ماندن و موفقیت در بازار باید به ذایقه و انتظار مصرف‌کنندگان و عوامل تاثیرگذار بر ساخت فرآورده‌ی جدید به ویژه شاخص تجاری‌سازی یعنی سطح آمادگی فناوری (TRL) توجه کرد. مدیریت دانش و انتقال آن، از جمله رویکردهایی است که لازم است مورد توجه صنعت فرآورده‌های گوشتی و پایگاه‌های دانش (سازمان‌ها/ مراکز تحقیقاتی و دانشگاه‌ها) قرار گیرد. این نوشتار با نگاهی بر وضعیت فعلی صنعت فرآورده‌های گوشتی در کشور و چالش‌های موجود، با معرفی فرآیند ساخت محصولات جدید، به لزوم به‌کار‌گیری مدیریت و انتقال دانش در صنعت فرآورده‌های گوشتی برای موفقیت و پذیرش این فرآورده‌ها در بازار می‌پردازد. براین‌پایه، ماهیت این مقاله‌، کیفی و از نوع کاربردی است که به شیوه‌ی مطالعات اسنادی، بررسی منابع و تحلیل شرایط موجود و با توجه به سه دهه‎ تجربه‌ی نویسنده در صنایع فرآورده‌های گوشتی نگاشته شده است.
کلیدواژه‌ها
مدیریت دانش
انتقال دانش
ساخت فرآورده جدید
فرآورده‌های گوشتی
تجاری‌سازی
ویژگی‌های حسی

موضوعات

عنوان مقاله English

An overview of the challenges and factors affecting the success of meat products in the market and the need to apply management and knowledge transfer in industry

نویسنده English

Amir Reza Shaviklo
Animal Science Research Institute
چکیده English

The meat products industry in the country has a history of more than 90 years. There are currently about 170 meat processing factories in Iran with a nominal capacity of more than 1.5 million tons per year, which is currently less than one third of this amount due to the economic and health conditions caused by the Covid-19 pandemic. The industry has faced many challenges over the years, including competition with other food processors and negative publicity about the unhealthiness of these products. On the other hand, technological advances in the food industry have made it difficult to stay in the market. Therefore, in order to survive the meat products industry in the market, it needs to change existing products or make new products by using management and knowledge transfer, as well as supporting applied research for correct information. In order to stay and succeed in the market, one must pay attention to the tastes and expectations of consumers and the factors influencing the development of a new product, especially the commercialization index, i.e. the technologyy readiness level. Knowledge management and knowledge transfer are among the approaches that need to be considered by the meat products industry and knowledge bases (organizations / research centers and universities). This article looks at the current situation of the meat products industry in the country and the existing challenges by introducing the process of developing new products and the need to use management and knowledge transfer in the industry for the success of these products in the market. Therefore, the nature of this article is qualitative and of an applied type, which has been written in the manner of documentary studies, reviewing sources and analyzing the existing conditions, and according to the authorchr('39')s experiences of about three decades in the meat products industry.

کلیدواژه‌ها English

Knowledge Management
Knowledge Transfer
New Product Development
Meat products
commercialization
Sensory properties
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